Smoked my First Racks of Ribs..What Went Wrong? - Page 2 - BBQ Central

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Old 04-29-2008, 11:44 AM   #11
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Location: Jonesboro, Arkansas
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Originally Posted by monty3777
I hate to just jump right in here - but your story reminds me of my first cook. Please don't get discouraged. The primary issue to me as I read your post was that you need to keep a constant temp and you need to be willing to allow the ribs to cook longer than your gut tells you. I was always taking my ribs off too early for fear of burning them. I over came my fears by cooking a slab of St. Louis style ribs in an oven for 6 hrs on 230. This experiment showed me that it is pert near impossible to overcook ribs at that temp and that I was taking them off too early. Once you realize that there is a process by which the meat and the tissues break down - and that's what makes ribs so tender - you will stop cooking them as though they are steaks.

Keep it up!
Great observation.

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Old 04-29-2008, 02:33 PM   #12
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Originally Posted by Cliff H.
Here is a link to the best way to control temp that I have ever used.
Hey Cliff,

I read through that article and have a question for you - and others. I was always told that the secret to the Minion method was to light a few briquettes - like 12 - in order not to get too much heat. I notice that the article you linked indicates that at least 20 should be used. How many briquettes do you light to begin?

I will admit that I have always had trouble getting to 220 in the WSM. Lately I have been removing the heat door in order to get more air in the cooker. This could be the source of my trouble!

Horizon 24" offset
CharBroil Commercial Gas
Brinkmann Pitmaster

If there's a new way...I'll be the first in line...but it better work this time!
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Old 04-29-2008, 04:20 PM   #13
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I light a full chimney...but leave an opening in the middle of the ring for it...I use a big coffe can that is open at both ends...
I put that in the middle of the ring..add my unlit charcoal and wood then dump the lit chimeny in the coffe can and pull the can...
When my WSM hits 200* I crank the dampers down till they are barely open...wait about 20 min and the temp settles at 225*-250*.
This is what works for me.
BTW I typically use Lump

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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