I guess I'm hooked on the Weber Kettle again. I haven't smoked on either of the stick burners in several weeks. I will go back to them in time but right now, having fun on the Weber. I bought 2 racks of spares and trimmed them down to Saint Louis style. Used my modified minion method. with 100 unlit Royal Oak briquettes, 5 lit briquettes and Cherry wood. Smoked at 250 degrees for 7 hours. I did not have to add any additional briquettes Took longer due to me spritzing with apple juice every hour and also removing the lid to add several layers of flavor along the way like Tiger sauce, root beer, butter and brown sugar. I really only had to fiddle with the top vent 2 or 3 times. I keep the bottom vent nearly closed. It stays at 1/4" open and I never touch it. The top vent stays at 1/4 " to 1/2 " open and ALL adjustments are made from the top vent. I do not wrap ribs and I do not worry about internal temps. When I can slide the tongs about halfway down the rack, lift the rack and it tries to break, then they are done. With this method they tend to turn out competition bite through tender and not fall off the bone tender. We prefer the competition bite through. It was another fun smoke on the kettle. No fiddling around with the unit trying to maintain a constant temperature. My modified minion method assures a simple, long smoke and you don't have to add additional briquettes.
Racks are on.
About 2 hours in.
Finished after 7 hours.
Homemade BBQ sauce on this rack.
No sauce on this rack.
Racks are on.
About 2 hours in.
Finished after 7 hours.
Homemade BBQ sauce on this rack.
No sauce on this rack.