New boy in class
- Thread starter iconnolly
- Start date
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one eyed jack
Master of the Pit
Welcome aboard Iconnolly. Congratulations on choosing the WSM.
I personally like cooking Baby backs low and slow, (Without foiling during the smoke), and I pay particular attention to smoker temps keeping them as close to 225* as possible.
I don't pay too much attention to passing time but after 5 hours will start prodding the ribs with a toothpick or similar thin probe for tenderness. This test for tenderness is a learned feel and so I suggest you start testing after about 4 hours of smoking and you will be able to discern the advancing "feel" of the probe as the ribs get tender and "done".
A good thermometer will be a big help in keeping tabs on the smoker temps,
(Don't bother trying to track rib meat temp, too hard to get an accurate reading, too many bones too close together. Can't get an accurate temp reading). Ribs are rolled and scewered to localize them in the "sweet spot" on the grate for temp.
This smoke was obviously done on a kettle and not a WSM. The same smoke on a WSM will be a good bit easier. (Easier temp controls).
Shop for the meatiest, (Thickest), rack of BB's you can find and keep those smoker temps low. Patience, Grasshopper!
I personally like cooking Baby backs low and slow, (Without foiling during the smoke), and I pay particular attention to smoker temps keeping them as close to 225* as possible.
I don't pay too much attention to passing time but after 5 hours will start prodding the ribs with a toothpick or similar thin probe for tenderness. This test for tenderness is a learned feel and so I suggest you start testing after about 4 hours of smoking and you will be able to discern the advancing "feel" of the probe as the ribs get tender and "done".
A good thermometer will be a big help in keeping tabs on the smoker temps,
(Don't bother trying to track rib meat temp, too hard to get an accurate reading, too many bones too close together. Can't get an accurate temp reading). Ribs are rolled and scewered to localize them in the "sweet spot" on the grate for temp.
This smoke was obviously done on a kettle and not a WSM. The same smoke on a WSM will be a good bit easier. (Easier temp controls).
Shop for the meatiest, (Thickest), rack of BB's you can find and keep those smoker temps low. Patience, Grasshopper!
Last edited:
one eyed jack
Master of the Pit
wolfman1955
Master of the Pit
iconnolly,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.
Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.
One eyed Jack has you covered on those ribs you want to Q!! Don't forget to post some pictures!!!! Cause we all like to see your cooks.
Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.
Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.
One eyed Jack has you covered on those ribs you want to Q!! Don't forget to post some pictures!!!! Cause we all like to see your cooks.
Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
- Jan 6, 2011
- 26,255
- 4,705
It doesn't take long, They will keep getting better and better Good job
Thank you sir. I think that I'm getting the hang of it.
Gary
themule69
Epic Pitmaster
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David
sota d
Smoking Fanatic
sota d
Smoking Fanatic
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