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Old 04-12-2006, 03:45 PM   #1
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First WSM ribs

Well, like a few others here, today is my Saturday, so Im heading out to grab some ribs for a late dinner. This being my first ribs on the WSM, Im once again looking for advice. I was considering doing the 3-2-1 method or just letting them go and maby baseting / spritzing with some applejuice as they cook. Ill be using a few chunks of applewod in the fire....Gonna also see if I can find a nice butt for the second rack. Probably gonna throw some type of sausage on too...I may even drink a beer or 12...
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Old 04-12-2006, 03:58 PM   #2
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What times dinner. It sounds good. This is probably a stupid question but seeing how I'm new to this forum, I take it that the 3-2-1 method is 3 hrs uncovered, 2 hrs wraped in foil and 1 hr with sauce?
I always put a coulple of hot dogs on for the kids for lunch when I'm cooking. If you can't find a butt what about some Chicken? I did some yesterday with ribs. I marinaded them in Chivetas and rubbed them with a rub that has a high content of turbinado sugar, by the time the sugar carmazied I didn't even really need sauce. But sauced them anyway. Hell I'm on vaction this week and yestrday was a great day to Q. Can't wait to see the pics.
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Old 04-12-2006, 04:58 PM   #3
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Ok, I scored big...When I walked into my buddys shop, he had two whole pig halves on the block. He cut me off a slab of ribs and a butt. Also scored some wine and cheese italian sausage and a case of LaBatts Blue Lite...
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Old 04-12-2006, 05:31 PM   #4
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John, I'm doing ribs this Friday night. I assume you got spares?
If they are baby backs, the 3-2-1 method will need to be shortened.
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Old 04-12-2006, 05:48 PM   #5
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Only thing I would change is maybe Sam Adams or a nice Bass Ale!
That's just me though!
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Old 04-12-2006, 06:00 PM   #6
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All rubbed up, ready to head into the smoker...wife also made some gnocchis today...

http://img313.imageshack.us/slideshow/p ... 65tuc.smil
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Old 04-12-2006, 06:05 PM   #7
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Re: First WSM ribs

Quote:
Originally Posted by john pen
Well, like a few others here, today is my Saturday, so Im heading out to grab some ribs for a late dinner. This being my first ribs on the WSM, Im once again looking for advice. I was considering doing the 3-2-1 method or just letting them go and maby baseting / spritzing with some applejuice as they cook. Ill be using a few chunks of applewod in the fire....Gonna also see if I can find a nice butt for the second rack. Probably gonna throw some type of sausage on too...I may even drink a beer or 12...
Like Cappy said, 3-2-1 for spares, reduce the time for BB's. You can baste/spritz if you feel it's necessary, but remember everytime you open that lid to do so it will extend you cooking time. IMO, it doesn't make much difference spritzing and it's not worth waiting an extra hour or two to eat good Q! Good luck, hope they turn out great!!
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Old 04-12-2006, 06:18 PM   #8
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Those were some nice cuts of meat. 3-2-1 is pretty reliable but as with everything else... it's done, when it's done.
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Old 04-12-2006, 06:49 PM   #9
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Quote:
Originally Posted by Green Hornet
Only thing I would change is maybe Sam Adams or a nice Bass Ale!
That's just me though!
And me also! Nice looking meat.
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Old 04-12-2006, 06:56 PM   #10
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I like both foiled an unfoiled, but I'd suggest reducing foil time to an hour, especially if you are putting liquid in the foil packs. 2 hours foiled with liquid can make them totally fall apart tender but I like them with more 'tooth' ... gentle tug to pull clean off the bone.

If ya can try foiling some without liquid, some foiled with liquid (I use 1/4C apple/pineapple/grape juice mix) and some unfoiled and see what you like.

After foiled ones come out of foil, back in the smoker for an hour or grill/glaze them.
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Old 04-12-2006, 09:57 PM   #11
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Re: First WSM ribs

Quote:
Originally Posted by john pen
Well, like a few others here, today is my Saturday, so Im heading out to grab some ribs for a late dinner. This being my first ribs on the WSM, Im once again looking for advice. I was considering doing the 3-2-1 method or just letting them go and maby baseting / spritzing with some applejuice as they cook. Ill be using a few chunks of applewod in the fire....Gonna also see if I can find a nice butt for the second rack. Probably gonna throw some type of sausage on too...I may even drink a beer or 12...
Mr. Penn sir,spritz, applewood, smoke on brother!!
Gotta' have pics
What kind of sausage?
13 beverages sounds better
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Old 04-12-2006, 11:15 PM   #12
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Just unfoiled the ribs...Looks like they will be good...I should have listened to shawn and cut down on the foil time, but Im sure they will be fine. The familly prefers them falling off the bone. Butt is sitting at 160...time for another beer...Rib pics to follow..
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Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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Old 04-12-2006, 11:30 PM   #13
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If that butt stalls at 160 you might need another 30 pack.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-12-2006, 11:55 PM   #14
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Ribs are done....

http://img136.imageshack.us/slideshow/p ... 503w2.smil
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- Charlie Daniels
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Old 04-13-2006, 06:05 AM   #15
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Ribs looked good. If they are the way you like them, then you cooked them right.
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Old 04-13-2006, 06:32 AM   #16
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Rib's look great John! How'd they taste?
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Old 04-13-2006, 10:25 AM   #17
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Ribs were good..nothing to write home about, but definettly good...Still waiting for the butt..that'll be dinner..
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- Charlie Daniels
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Old 04-13-2006, 11:42 AM   #18
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Quote:
Originally Posted by brian j
looks great. how did you end up cooking them?

fwiw... i don't use 3-2-1 on spare either. more like 4-1-1.
Did the 3-2-1 thing..added a bit of apple juice..
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Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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Old 04-16-2006, 03:33 PM   #19
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I do mine around 250 to 260.
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Old 04-17-2006, 06:57 AM   #20
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Thanks I love this site. I found it last night looking for a friends business site. I have learned so much just browsing and getting familar with the set up.
Welcome Dave. Glad you stumbled on to us.
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