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***Official Grilling and Smoking Thread*** (2 Viewers)

I've done 3 baby back cooks so far.  With the racks I can do up to 6 racks with a little space around the edges.  4.5 hours at 240 and they are just falling off the bone.  Rub them before they go on and sauce them with an hour to go.

By the looks of it I'll have to give the 3-2-1 method a bash, but nobody who has been over has sent any ribs back to the kitchen yet. 

 
Also - it seems like I have a little better results with the St Louis style vs baby back.

did beef ribs this past weekend and oh boy did they come out great.

 
I always thought 3-2-1 was for St. Louis spares and baby backs were more like 2-1-1.  Then again I've only done baby back so I could be wrong about this.

 
I mainly roll with st louis ribs on my wsm 18.  Three racks cut in half, three per level. Usually get the ribs from Costco At about $11 per rack.  Better than what I can get at the local grocery store   

I dont foil, usually run them between 225-245 for 3.5-4 hours.  

Just bought a rib rack cause I like to throw on a few fatties as well when doing a smoke but havent had the real estate with three racks. I have tried to roll and pin like but havent had much luck with it.  

 
PinkydaPimp said:
OK so for baby backs.  Foil or no foil?  Im seeing various recipes.  Seems alot of people put them in foil for a bit while others do not.  Thoughts from the experts?
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No real wrong answers here, it's a matter of preference.  I've come to enjoy the Rendezvous style of BB more than any other and the WSM is the perfect smoker for this type of cooking as the top grate is around 20 inches away from the flames with the heat sink removed

 
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Megla said:
No real wrong answers here, it's a matter of preference.  I've come to enjoy the Rendezvous style of BB more than any other and the WSM is the perfect smoker for this type of cooking as the top grate is around 20 inches away from the flames with the heat sink removed
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what is this Rendezvous style you speak of?

 
proninja said:
I have an Anova. Love it for meat, but it's awesome for other stuff too. I've made carrots, mashed potatoes, creme brulee, and it's all amazing. I actually don't have an oven in my kitchen, and between my Anova and my Big Green Egg (and toaster oven) I don't miss having one very often at all.
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A group of us started by making our own unit out of an aquarium pump, engine block heater, and controller.  They worked well until the plastic on the aquarium pump would warp from the heat of the engine block heater. 

I ended up getting an Anova unit as well.  I have found it works best (biggest improvement on tenderness) for tri tips.   I usually fill an igloo cooler with water (helps stabilize the temperature and allow the unit not to work as hard keeping the temp) and cook 6 or 7 at a time.  I then freeze them and it's easy to thaw one out, heat it back up using the Anova and then sear prior to serving.  It works great and is really convenient. 

I have tried doing salmon and ribs in addition to the trip tip and some of my buddies have used it for chicken.  I haven't tried the veggies yet. 

 
Cowboysfan8 said:
Holy crap
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Look up the Sous Vide method.  You cook the meat at the temp you like (rare, medium rare, medium, etc) so the meat is never over cooked regardless of how long you leave it in the water bath.  The longer you have it in the more the fat is rendered and the meat tenderizes.  You get the biggest difference in tenderness from the tougher cuts of meat.

 
Gally said:
Look up the Sous Vide method.  You cook the meat at the temp you like (rare, medium rare, medium, etc) so the meat is never over cooked regardless of how long you leave it in the water bath.  The longer you have it in the more the fat is rendered and the meat tenderizes.  You get the biggest difference in tenderness from the tougher cuts of meat.
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So how long is the meat at what would be considered an unsafe temperature?

 
So for the WSM folks out there(i have the 18.5).  Going to do baby back ribs tomorrow.  Planning to use the minion method.  Should i fill the charcoal pan completely with charcoal then just take like 10-15 from that pile to put in the chimney?  Also, wood in prior to lighting or once its up to temp? 

Thanks.

 
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PinkydaPimp said:
So for the WSM folks out there(i have the 18.5).  Going to do baby back ribs tomorrow.  Planning to use the minion method.  Should i fill the charcoal pan completely with charcoal then just take like 10-15 from that pile to put in the chimney?  Also, wood in prior to lighting or once its up to temp? 

Thanks.
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Fill charcoal pan about 2/3rds. You'll have plenty of leftover coals so you can shut down the vents when finished.  Ribs are only a 5 to 6 hour smoke.  Add wood to charcoal. Fill chimney about halfway with charcoal. I never count coals. Light chimney, make sure all coals are hot then dump on top.

http://virtualweberbullet.com/rib4.html

ETA - LOL, just realized the link says to add the smoke wood on top of lit coals. I've been putting the wood in then hot coals.  I don't think it really mattes either way.

 
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PinkydaPimp said:
So for the WSM folks out there(i have the 18.5).  Going to do baby back ribs tomorrow.  Planning to use the minion method.  Should i fill the charcoal pan completely with charcoal then just take like 10-15 from that pile to put in the chimney?  Also, wood in prior to lighting or once its up to temp? 

Thanks.
Click to expand...
I also have the 18.5".  I make a nice charcoal doughnut piled up to the top of the ring. Then I half fill the chimney.  Dump that in the middle of the coal ring.  I put the chunks on top of the unlit coals at the start then let it come up to temp.

 
After reading the Taylor Swift thread for 5 minutes, I appreciate this thread more and more.  Thankfully there are some grownups on this board.

 
Rick James said:
Is the standard 22" Weber grill good for smoking? 
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It takes a little extra modification and/or effort.   There are various mods you can do depending on how serious you are.  The Slow N Sear and Smokenator are supposed to be good.  Others just use some fire bricks and drip pan with water.  And others use the "snake" method.  With any method, you have to get the hang of how and when to close your vents in order to keep good heat control.  You'd probably also have to invest in a probe thermometer for the grill temperature.

 
i have been grillin up a lot of pizzas this year i set my old gasser to full heat on all burners then i use a really big spatula lookin thing and i can get about a 8 or 9 inch pizza on there i first put down some olive oil and then use raw dough from the local grocery store form it in to a crust on the spatula then i put on a little sauce and fresh mozzera that i rip apart and then some red onions and basil leaves and then some oregano and sea salt and sometimes cured pepperoni you just put the whole thing right on the already hot grill close the lid and then about 8 to 10 minutes later you are eating one heck of a za it is sort of like you made it in a real pizza oven and it suits me just fine give it a whirl grillarinos take that to the bank 

 
Rick James said:
Is the standard 22" Weber grill good for smoking? 
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Yes, I have done excellent ribs on my 22" Weber. Here is what I do:

1. Make sure your grate is one of those where the side flips up. 

2. Bank your coals on one of the sides where the grate flips up.

3. Buy rib racks and put on the opposite side of the smoker. Put your slabs on those (I usually do 3 babybacks)

4. Put a water pan underneath the ribs and fill with water. 

5. Use wood chunks and put on charcoal every time you need to add smoke.

6. Mop your ribs every hour.

I've been able to keep that Weber at 250 for 4-5 hours. Works great - just like my regular barrel smoker does. 

 
JaxBill said:
Fill charcoal pan about 2/3rds. You'll have plenty of leftover coals so you can shut down the vents when finished.  Ribs are only a 5 to 6 hour smoke.  Add wood to charcoal. Fill chimney about halfway with charcoal. I never count coals. Light chimney, make sure all coals are hot then dump on top.

http://virtualweberbullet.com/rib4.html

ETA - LOL, just realized the link says to add the smoke wood on top of lit coals. I've been putting the wood in then hot coals.  I don't think it really mattes either way.
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How much should i fill up the water pan?  was going to wrap it in foil as well.  Didnt wrap it last time and it was a ##### to clean.

 
PinkydaPimp said:
How much should i fill up the water pan?  was going to wrap it in foil as well.  Didnt wrap it last time and it was a ##### to clean.
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Wrap the bottom in foil. Put roughly 48 to 64 ounces of water in pan. That's plenty to last you for ribs.  For pulled pork, you probably need to add more water partway thru as the water evaporates and grease collects.

If the fat mixes with the water, it won't be that bad to clean.   And you don't need to get that pan immaculate afterwards.

 
JaxBill said:
Wrap the bottom in foil. Put roughly 48 to 64 ounces of water in pan. That's plenty to last you for ribs.  For pulled pork, you probably need to add more water partway thru as the water evaporates and grease collects.

If the fat mixes with the water, it won't be that bad to clean.   And you don't need to get that pan immaculate afterwards.
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are you essentially wrapping the whole water pan with foil?   I started off wrapping both the water side and the side by the charcoal (ie. the whole thing) and found that it's still a gross clean-up job with or without foil.  The recent tips about sand and/or ceramic disk are intriguing to me.

I only wrap the underneath side by the charcoal as I thought it was supposed to make the water pan last longer.  Does anyone else do this, or is it waste of foil?

 
I only wrap the bottom side of the water pan.

When I'm done, I'll hose out the water pan and toss the remnants into the woods behind my house. Then take the used aluminum foil and do some scrubbing on the inside and then rinse again.

 
Amused to Death said:
I also have the 18.5".  I make a nice charcoal doughnut piled up to the top of the ring. Then I half fill the chimney.  Dump that in the middle of the coal ring.  I put the chunks on top of the unlit coals at the start then let it come up to temp.
Click to expand...


So you dont put any wood chunks on the lit coals?  Or you basically waiting for the unlit coals to catch and them start the smoke?

 
JaxBill said:
Fill charcoal pan about 2/3rds. You'll have plenty of leftover coals so you can shut down the vents when finished.  Ribs are only a 5 to 6 hour smoke.  Add wood to charcoal. Fill chimney about halfway with charcoal. I never count coals. Light chimney, make sure all coals are hot then dump on top.

http://virtualweberbullet.com/rib4.html

ETA - LOL, just realized the link says to add the smoke wood on top of lit coals. I've been putting the wood in then hot coals.  I don't think it really mattes either way.
Click to expand...
So maybe i add one chunk to the lit and then scatter like 3 more on unlit ones?

 
So, i got 3 slabs of baby backs. They are big ones ~3 lbs each.  Put my rub on them and have them sitting for an hour or two.  Will start the smoker in about an 2 hours.  ALso going to do bacon wrapped boneless skinless chicken thighs.  will put a small coat of bbq sauce at the end.  GOing to cook everything at ~225.  im concerned about the chicken drying out... but we shall see.  I did dry brine it overnight so hopefully that will help.

Ill report back later with pics.

 
PinkydaPimp said:
So you dont put any wood chunks on the lit coals?  Or you basically waiting for the unlit coals to catch and them start the smoke?
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I spread the chunks around the edge on top of the unlit, but they also make some contact with the lit.  I'm still learning and trying different things though.

 
PinkydaPimp said:
So, i got 3 slabs of baby backs. They are big ones ~3 lbs each.  Put my rub on them and have them sitting for an hour or two.  Will start the smoker in about an 2 hours.  ALso going to do bacon wrapped boneless skinless chicken thighs.  will put a small coat of bbq sauce at the end.  GOing to cook everything at ~225.  im concerned about the chicken drying out... but we shall see.  I did dry brine it overnight so hopefully that will help.

Ill report back later with pics.
Click to expand...
If you are doing the ribs for 5 hours, the chicken doesnt need to be on there that long. Maybe wait a couple of hours before you put the chicken on.

 
ChiefD said:
If you are doing the ribs for 5 hours, the chicken doesnt need to be on there that long. Maybe wait a couple of hours before you put the chicken on.
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Already put the chicken on.  Been about 40 mins and the chicken was up to 145.  sound right?  have had the smoker at around 235.   I just added a bit of sauce and are finishing them off.

Trying to get my temp down.  when i opened the lid to add sauce smoker got up to 250.  closed the vents and its very slowly coming back down......  #STILLLEARNING

 
Ok so the ribs have been on for about 6 hours.  Temp is showing only about 147.  My recipe says they need to be 180.  Thoughts?

 
PinkydaPimp said:
Ok so the ribs have been on for about 6 hours.  Temp is showing only about 147.  My recipe says they need to be 180.  Thoughts?
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I'm not sure i ever have checked the temp of my ribs. Just wiggle one of the bones and if it pulls away from the meat they are done. 6 hours should be plenty for babybacks.

you sure you bought babybacks?

 
PinkydaPimp said:
Ok so the ribs have been on for about 6 hours.  Temp is showing only about 147.  My recipe says they need to be 180.  Thoughts?
Click to expand...
You don't need to cook to an internal temp for ribs.  Once the meat pulls back on the bone to where you're seeing 1/2" or more and the rack bends when you pick it up with tongs, you're pretty good.  At that point maybe just hit them with some sauce and give it another 1/2 hour or so.  Not sure what method you used. Six hours should be plenty if you were smoking at 225 - 250.

 
Ended up managing the temp and after the first hour or so at 300, cooked the last 4 hours b/w 225-250.  Meat came off the bone just fine, but it lacked the moisture I wanted.  I cut the slab in half before cooked and did one in foil (w/apple juice) and one w/out (basted with apple sauce) for the 3rd hour....the one without came out a little more moist...but still overall they were a little too dry.

I did the beans in the pan instead of the water...so that might have been it.  Any other insight?

Thx

 
Tiger Fan said:
Ended up managing the temp and after the first hour or so at 300, cooked the last 4 hours b/w 225-250.  Meat came off the bone just fine, but it lacked the moisture I wanted.  I cut the slab in half before cooked and did one in foil (w/apple juice) and one w/out (basted with apple sauce) for the 3rd hour....the one without came out a little more moist...but still overall they were a little too dry.

I did the beans in the pan instead of the water...so that might have been it.  Any other insight?

Thx
Click to expand...
The beans wouldn't have made a difference.

Actually, if your rib meat stayed on the bone and pulled off easy when eating, you probably cooked them perfectly.

 
Tiger Fan said:
Ended up managing the temp and after the first hour or so at 300, cooked the last 4 hours b/w 225-250.  Meat came off the bone just fine, but it lacked the moisture I wanted.  I cut the slab in half before cooked and did one in foil (w/apple juice) and one w/out (basted with apple sauce) for the 3rd hour....the one without came out a little more moist...but still overall they were a little too dry.

I did the beans in the pan instead of the water...so that might have been it.  Any other insight?

Thx
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What made you choose beans?  Did you do anything with the beans after?

when I did my first smoke I couldn't get the temp down until I poured water in the pan so maybe your beans just needed to retain more heat before it could stabilize the temp?

 
PinkydaPimp said:
What made you choose beans?  Did you do anything with the beans after?

when I did my first smoke I couldn't get the temp down until I poured water in the pan so maybe your beans just needed to retain more heat before it could stabilize the temp?
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Someone had posted about the beans earlier in the thread. Thought I'd give it a try. I'm sure I did something wrong, but hey burned up by the end of it

 
Made mojo pork yesterday. First time I've ever done sliced pork shoulder.  Did it slightly high heat 275 to 300 and took it off around 165.

Turned out very good. Totally different than pulled pork and a lot less time.

 
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