6 Racks, 3 Rubs, 1 Funky Way To Create Space In My 18" WSM With Lots of QView

Discussion in 'Pork' started by the dude abides, Mar 11, 2011.

  1. the dude abides

    the dude abides Master of the Pit OTBS Member

    I've been waiting to post this since the site was having problems.  First of all a tip of the hat to whoever it was that posted the link to the youtube video of the technique I used to saved space in my 18" WSM.

    We decided to have a little BBQ party last weekend.  I started out with 6 racks of loin back ribs.

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    After a quick rinse and a drip dry I removed the mebrane off the back side

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    Start by sliding your knife between the membrane and the bone.  It's easier if you do this near the end of the rack.

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    You just need to loosen up a couple of inches of this.  Basically enough to grab a hold of.  This is really slippery and holds on to the ribs very tight.  I use a few paper towels to grab a hold of this loosened up section.  Then you just pull slow and steady.  Don't jerk it, or you'll rip it and have to start over.  Also try to keep the tension even across the rack and it should come off in one piece. 

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    I rubbed 2 of the racks with Gates Original, 2 with Famous Dave's Rib Rub and 2 with Cookies All Purpose.  To each I added garlic powder and fresh CBP

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    Wrapped individually in Saran Wrap then alluminum foil, then off to the refridgerator for the night.

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    Now here's where it's something I've never done.  This is from that youtube video.  I took each rack and stood them on end.  Then rolled it like a tube and used some wooden skewers to secure them. These will now stand up in the smoker. 

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    I was able to fit 3 on each rack in the 18" WSM.  Might have been able to push it to 4 per rack if I'd have tried. 

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    Cue the rain...stuck the ET73 transmitter into a baggie to keep it dry.

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    Let the waiting begin.  I smoked these over white oak and apple for 5 hours running around 250 most of the time.

    Off the smoker.

    Oh yeah, I tossed a couple of SPAMs in there too. 

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    For serving, I sliced down each rib except for the last inch.  This way people could grab what they wanted and just tear off the last little part. 

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    I forgot to pay attention to what rub was on what rib in my haste to get these done.  But they were delicious and big hit.  Made it all worth it.

    Here's one of my plates.   Of course there was seconds and maybe thirds.  Had some beans and cheesy potatoes.

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    Thanks for looking!
     
    Last edited: Mar 13, 2011
    thunderdome likes this.
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Dang, Dude-q-view looks great. Had breakfast an hour ago and now I'm hungry for some ribs!

    A good tip for knowing which rub is on which rack of ribs- Take a sharpie marker and draw a line around the skewer for one type of rub, two lines around the skewer for the 2nd rub, etc. Just remember to write down which line code goes for which rub.
     
    Last edited: Mar 11, 2011
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I know all the ribs were good sooo, it doesn't matter about the taste test. [​IMG]

    The roll-up idea is cool.
     
  4. lookwow

    lookwow Smoke Blower

    How did they turn out rolled like that. i was the one who posted that and it looked interesting to say the least.

    Looks good though.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those look Awesome Dude!

    Beautiful Plate !!!!!!!

    Bears love Ribs !!!

    Bear
     
  6. Looks like some good eats... I have never done Spam... How long did you leave them in for...

    Great looking food! Nice post!
     
  7. How well did the roll up work?  did you notice any difference in the ribs if you had done them flat?
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Great post, been a while since I have seen a good tutorial.

    Ribs look A1 my friend

    Love the idea on scoring the ribs

    Thanks for sharing
     
  9. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks Dutch.  I told myself to do that very thing.  But when it started raining I just wanted to get things going as fast as I could. 


    Hey Steve, With the SPAM I score it the long way and sprinkle on some rub on the outside and down into the cuts.  I leave them on for around 2 hours.  I've seen others that will cover in sauce during the last half hour.  I'm not a big SPAM fan but it's ok.  The kids and my friends love it smoked.  Here's a more detailed shot of them from another smoke.  The score marks start to lay open as it sits in the heat.

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    I didn't notice any real difference from when I did 2 racks flat the week before.  They had a little more "tug" but that may have been the ribs themselves.  I'll do it again if I need to save space.  Also these were obviously no foil like the week before.  


    Thanks.  I like doing fairly informative threads to help those along that may have some questions.

    Thanks for all the other comments folks.
     
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking ribs Dude. I saw the video too. Glad someone here tried it out.
     
  11. chef willie

    chef willie Master of the Pit OTBS Member

    Good looking ribs Dude, liked the technique of cutting almost through. Believe I saw this vid on YouTube as well...Bar-B-Que Pit Boys?? was wondering how they would turn out
     
  12. harleychief

    harleychief Newbie

    looks great how bout the smam
     
  13. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Dude,

    Those look excellent and I bet they taste even better!!!

    I have a WSM and skewers, but can't find any ribs that haven't already been marinated in soy sauce, it's a local thing, so eat some for me, ...or, would you like to visit Tahiti, I'll trade you room and board for a ice chest full of ribs.  LOL

    Gene
     
  14. Thanks for the Spam Info Dude... i will have to give it a try... i saw you post a few times in the past, i just never got around to it... either that or i just never could bring my self to buy it LOL... either way i will give it a try! thanks!
     
  15. the dude abides

    the dude abides Master of the Pit OTBS Member

    Sounds like a great price for a beautiful vacation.

    I actually thought about you today when I woke up and heard about the earthquakes and tsunamis in the pacific.  I guess since you're posting at this hour...all is well.

    Let us all know if you had problems from this awful disaster. 

    Let us all keep these people in our thoughts and prayers.
     
     
  16. shellbellc

    shellbellc Master of the Pit OTBS Member

    Great post!  Ribs look awesome!
     
  17. tyotrain

    tyotrain Master of the Pit

    Great looking Q.. man that looks tasty [​IMG]
     
  18. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man Dude. I've going to be doing my first smoke on my new smoker tomorrow. Of course my family would kill me if thee weren't any ribs. I also just bought the Famous Daves for the first time & impressed at the flavor. Your killing me to have to wait for morning tomorrow. Guess I'll have to soak it in alcohol
     
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Excellent looking Rbs Dude, and great idea on the roll up! Ya made me hungry for some, dang it
     
  20. thunderdome

    thunderdome Master of the Pit

    Looks great Dude!
     

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