Loin Back ribs on WSM: First Attempt ever!

[BlackScreaminMachine]

:thumbs:

I have not been on much, very busy with work, a MBA degree, and race season is upon us.

Back on Feb 1, I had excellent results with a Pork Butt, used what wood I had which was Hickory. On the Weber Smokey Mountain. I used the info off of the Virtual Weber website.

One thing I notice is the maiden voyage of the WSM had higher temps which averaged 260-275, colder then today, and less wind.

This weekends Rib cook was warmer but far windier, but the temps stayed 220-230 the whole 6 hours. I have a shed which I cooked from and it kept the wind out for the most part.

I did not do the 3, 2, 1 method which after cooking, I am far more interested in trying.

After 5.5 hours the ribs didnt tear easy, they remained un-foiled until i put them into the oven, foiled, and BBQ sauced for 20-35 mins and then softended up nicely.

I got rave reviews mind you but I am a perfectionist, but I understand this stuff takes time.

I wish I had pics but we ate it all!!

Overall Results:

-3 Loin Back rib racks from Costco
-No trimming- Will remove membrane next time.
-Texas Wild BBQ rub w/ Worchester sauce
-Hickory chips
-No foil until last 30 mins in the oven
-Sweet Baby Rays Honey BBQ sauce, at the end, a hint. 2 racks wet, 1 dry.
*I love both either way. I am a Wet Rub guy but I can go either way.
*I am low on Tx wild but has a brand new bag of Original so I may mix what is left and go from there.
-Smoke on the strong side, not too much. Pink all the way through except on the 1" thick loin parts

Will Do Next Time:

- Kingsford Charcol (regular) but will try the comp stuff next
- will try 3 2 1 method w Apple Juice or Fresh Cider
- will try Apple wood with a little hickory
- interested in trying to remove membrane. It didnt bother me but I noticed it was there.

**Anyone have a good link to explain the 3 2 1 more in depth so I could follow it.

Thanks!! :shortbus:

[Big Dan]

The 3-2-1 method is pretty simple. Ribs on the cooker at around 225 for 3 hours no foil. Wrap in foil and back on the cooker for 2 hours. Unwrap and back to the cooker for 1 hour. Add your finishing sauce (if you use one) during the last 30 min. Pull them off, wrap them in foil and let them rest before serving. I rest mine for about 1 hour.

[BlackScreaminMachine]

The 3-2-1 method is pretty simple. Ribs on the cooker at around 225 for 3 hours no foil. Wrap in foil and back on the cooker for 2 hours. Unwrap and back to the cooker for 1 hour. Add your finishing sauce (if you use one) during the last 30 min. Pull them off, wrap them in foil and let them rest before serving. I rest mine for about 1 hour.

Ok, it was like how I understood it from Al (Herper).

Does anyone put any juice like Apple in the foil to let it sit in it for that 2 hr period?

[UpTop]

I also have a WSM (the 22" model). Next time you should try using wood chunks instead of chips and try using Royal Oak briqs instead of the Kingsford. I don't like the flavor Kingsford leaves and the Royal Oak doesn't have the same flavor.

[MI smoke]

If ya use the 3-2-1 method on those loin backs ya might need a fork to scape the meat of the plate. They will be fallin of the bone. :)

[Zeeman]

If ya use the 3-2-1 method on those loin backs ya might need a fork to scape the meat of the plate. They will be fallin of the bone. :)

I'd say. Try 2.1.1 with 1/2 cup apple in foil, forget the compitition charcoal (costly), kingsford (blue bag) best yet.

Kingsford comp is a little hotter burning and less ash then blue bag but just missing the flavor blue bag has.

Burned Royal Oak years ago and tried is again a few months ago, good flavor but plenty more ash then kingsford, by far.
z

[BlackScreaminMachine]

I'd say. Try 2.1.1 with 1/2 cup apple in foil, forget the compitition charcoal (costly), kingsford (blue bag) best yet.

Kingsford comp is a little hotter burning and less ash then blue bag but just missing the flavor blue bag has.

Burned Royal Oak years ago and tried is again a few months ago, good flavor but plenty more ash then kingsford, by far.
z

I'll give it a shot, a nice 5 hour cook. I saw the comp bags at Costco as well, considering how many cooks I would do, it should not be an issue but thanks for the tip.

Any issue between Juice or Cider? I have a great place that is close to me.

[mrbrown]

Well I'll chime on on this one. Our team cooks on WSMs. We cook our baby backs at 225 for 3 hours. We then wrap with light brown sugar, honey and apple juice. Place back on the cooker meat side down and foil crease up. Cook for 45 mins at 225 and check for tenderness. It usually takes around 1 hour for the tenderness. Remove from foil once desired tenderness is reached. Return to cooker for 1 hour, saucing the last 20 if you sauce.

It's pretty standard but seems to work well with baby backs. I bought some spares tonight that I'm going to trim up St Louis style. I NEVER cook spares, but they were on sale so why not right? :D

Cheers!

:cheers:

Doug

[DoubleBarrelSmoker]

I do loin backs pretty often and I have great results .Never used 3-2-1 on them [or anything else] just rub and put em on. What are you racing BSM??

[BlackScreaminMachine]

I do loin backs pretty often and I have great results .Never used 3-2-1 on them [or anything else] just rub and put em on. What are you racing BSM??

http://www.ls1tech.com/forums/eastern-members/988971-my-car-manned-f-ck-up-today-new-pb.html

this!

:D

i'll PM it to you too. :shortbus:

[vinman]

http://www.ls1tech.com/forums/eastern-members/988971-my-car-manned-f-ck-up-today-new-pb.html

this!

:D

i'll PM it to you too. :shortbus:

Nice BSM but you might wanna keep those front tires on the pavement :rolleyes:

[BlackScreaminMachine]

Nice BSM but you might wanna keep those front tires on the pavement :rolleyes:

FWD cars power the front wheels

Real cars lift them :cheers:

[OWENMUSTANG]

Nice chicken you have their BSM..


I miss driving my SS:banghead: