I've been doing ribs the "WSM Professor" way for 5 years now and just
want to try something a bit different. My only complaint is that
currently the ribs (I use Costco mostly) come out a bit dry, even
though I use the full water pan and do the cranberry/oil misting as
Professor suggests. Can someone post a link to some alternatives if
you have time?

Thanks
Mark G.
Wayne, NJ

On Mar 23, 7:36*am, "Mark G7#9" > wrote:
> I've been doing ribs the "WSM Professor" way for 5 years now and just
> want to try something a bit different. My only complaint is that
> currently the ribs (I use Costco mostly) come out a bit dry,


Huhn, I'd have a damn difficult time drying out the full slabs they
sell. Are you trimming too much of the fat off?

Either that or you need to bring the temps down a tad. IMO ribs do
best between 225-250.
I've gotten some tougher/dryer results at 275+.

My secret recipe:
S&P to taste, oak lump charcoal, time+smoke+heat= good eats.


I figure I might as well share it this year.

Duwop wrote:
> On Mar 23, 7:36 am, "Mark G7#9" > wrote:
>> I've been doing ribs the "WSM Professor" way for 5 years now and just
>> want to try something a bit different. My only complaint is that
>> currently the ribs (I use Costco mostly) come out a bit dry,
>
>
> Huhn, I'd have a damn difficult time drying out the full slabs they
> sell. Are you trimming too much of the fat off?
>
> Either that or you need to bring the temps down a tad. IMO ribs do
> best between 225-250.
> I've gotten some tougher/dryer results at 275+.
>
> My secret recipe:
> S&P to taste, oak lump charcoal, time+smoke+heat= good eats.
>
>
> I figure I might as well share it this year.
>

HEY! You stole my recipe! Well, you forgot the liquid libations for
the chef though. ;-)

Mark G7#9 > wrote:

> I've been doing ribs the "WSM Professor" way for 5 years now and just
> want to try something a bit different. My only complaint is that
> currently the ribs (I use Costco mostly) come out a bit dry, even
> though I use the full water pan and do the cranberry/oil misting as
> Professor suggests. Can someone post a link to some alternatives if
> you have time?

Have you tried a El Cheapo Brinkman?

BTW: I think he's referring to G Wiv's instructions.
Suggestions:

Use spare ribs, not baby back ribs (his instructions are confusing
the two sections of ribs).

Use different rubs.

Use different woods.

I think I've read that vents 2/3rds open would be too hot.

If all else fails, buy a brinkman.

-sw

"Sqwertz" > wrote in message
...
> Mark G7#9 > wrote:
>
>> I've been doing ribs the "WSM Professor" way for 5 years now and just
>> want to try something a bit different. My only complaint is that
>> currently the ribs (I use Costco mostly) come out a bit dry, even
>> though I use the full water pan and do the cranberry/oil misting as
>> Professor suggests. Can someone post a link to some alternatives if
>> you have time?
>
> Have you tried a El Cheapo Brinkman?
>
> BTW: I think he's referring to G Wiv's instructions.
> Suggestions:
>
> Use spare ribs, not baby back ribs (his instructions are confusing
> the two sections of ribs).
>
> Use different rubs.
>
> Use different woods.
>
> I think I've read that vents 2/3rds open would be too hot.
>
> If all else fails, buy a brinkman.


You could be a pitchman for them if you could spell Brinkmann.

TFM®

On Mar 23, 12:54*pm, TFM® > wrote:
> "Sqwertz" > wrote in message
>
> ...
>
>
>
>
>
> > Mark G7#9 > wrote:
>
> >> I've been doing ribs the "WSM Professor" way for 5 years now and just
> >> want to try something a bit different. My only complaint is that
> >> currently the ribs (I use Costco mostly) come out a bit dry, even
> >> though I use the full water pan and do the cranberry/oil misting as
> >> Professor suggests. Can someone post a link to some alternatives if
> >> you have time?
>
> > Have you tried a El Cheapo Brinkman?
>
> > BTW: I think he's referring to G Wiv's instructions.
> > Suggestions:
>
> > Use spare ribs, not baby back ribs (his instructions are confusing
> > the two sections of ribs).
>
> > Use different rubs.
>
> > Use different woods.
>
> > I think I've read that vents 2/3rds open would be too hot.
>
> > If all else fails, buy a brinkman.
>
> You could be a pitchman for them if you could spell Brinkmann.


OUCH!

<vbg>

TFM® > wrote:

> "Sqwertz" > wrote in message
> ...
>
>> If all else fails, buy a brinkman.
>
> You could be a pitchman for them if you could spell Brinkmann.

Hah! This is from the guy that can't spell "Weber Smoky Mountain"
since he only has the initials memorized.

-sw

Duwop > wrote:

> On Mar 23, 12:54*pm, TFM® > wrote:
>
>> You could be a pitchman for them if you could spell Brinkmann.
>
> OUCH!
>
> <vbg>

Uh-oh. WSM folks are nervously laughing at spelling flames now.
They must feel threatened.

-sw

On Mar 23, 4:31*pm, Sqwertz > wrote:
> Duwop > wrote:
> > On Mar 23, 12:54*pm, TFM® > wrote:
>
> >> You could be a pitchman for them if you could spell Brinkmann.
>
> > OUCH!
>
> > <vbg>
>
> Uh-oh. *WSM folks are nervously laughing at spelling flames now.


Come on, it was funny. Shaddup and grin back for gawdsake.

Yeah yeah, spelling marms are boring, his line was good.

The more you protest, the more I get to see it. <vbg>

On a real note:
Steve, you ever get back this way?

"Mark G7#9" > wrote in message
> My only complaint is that
> currently the ribs (I use Costco mostly) come out a bit dry, even
> though I use the full water pan and do the cranberry/oil misting as
> Professor suggests.

If the ribs dry out, you are cooking them too long. No recipe will
compensate for poor technique. Just take them off sooner.

On Mar 23, 9:36*am, "Mark G7#9" > wrote:
> I've been doing ribs the "WSM Professor" way for 5 years now and just
> want to try something a bit different. My only complaint is that
> currently the ribs (I use Costco mostly) come out a bit dry, even
> though I use the full water pan and do the cranberry/oil misting as
> Professor suggests. Can someone post a link to some alternatives if
> you have time?
>
> Thanks
> Mark G.
> Wayne, NJ

Mark:
For some added moistness, you might try the 3-2-1 method which is
popular on the competition circuit.

3 hours in the cooker at about 225°, 2 hours wrapped in foil in the
cooker, and 1 hour unwrapped in the cooker; apply your glaze about 15
minutes before removing them from your WSM. I did 3 slabs on Saturday
as described (sans WSM). Aside from a bit of juice accumulating in
the foil after the 2 hour stage (fire was probably on the high side;
I'll adjust for a lower pit temperature next weekend) , they came out
juicy, smoky and tender.


Pierre

On Mar 23, 9:51*pm, Pierre > wrote:
> On Mar 23, 9:36*am, "Mark G7#9" > wrote:
>
> > I've been doing ribs the "WSM Professor" way for 5 years now and just
> > want to try something a bit different. My only complaint is that
> > currently the ribs (I use Costco mostly) come out a bit dry, even
> > though I use the full water pan and do the cranberry/oil misting as
> > Professor suggests. Can someone post a link to some alternatives if
> > you have time?
>
> > Thanks
> > Mark G.
> > Wayne, NJ
>
> Mark:
> For some added moistness, you might try the 3-2-1 method which is
> popular on the competition circuit.
>
> 3 hours in the cooker at about 225°, 2 hours wrapped in foil in the
> cooker, and 1 hour unwrapped in the cooker; apply your glaze about 15
> minutes before removing them from your WSM. *I did 3 slabs on Saturday
> as described (sans WSM). *Aside from a bit of juice accumulating in
> the foil after the 2 hour stage (fire was probably on the high side;
> I'll adjust for a lower pit temperature next weekend) , they came out
> juicy, smoky and tender.
>
> Pierre

Thanks guys to all the good advice! I do use babyback cryovacs from
Costco, not the spares. I'll try those now. The
"Professor" ( www.wiviott.com) has great tips on his site but he is
like a Soup Nazi if you ask him about alternate cooking methods. I
asked him once if sand was better in the drip pan instead of water and
he was like: " ..hey idiot, can you READ the instructions on the site.
Just follow them EXACTLY!"

"Mark G7#9" > wrote in message
...
> On Mar 23, 9:51 pm, Pierre > wrote:
>> On Mar 23, 9:36 am, "Mark G7#9" > wrote:
>>
>> > I've been doing ribs the "WSM Professor" way for 5 years now and just
>> > want to try something a bit different. My only complaint is that
>> > currently the ribs (I use Costco mostly) come out a bit dry, even
>> > though I use the full water pan and do the cranberry/oil misting as
>> > Professor suggests. Can someone post a link to some alternatives if
>> > you have time?
>>
>> > Thanks
>> > Mark G.
>> > Wayne, NJ
>>
>> Mark:
>> For some added moistness, you might try the 3-2-1 method which is
>> popular on the competition circuit.
>>
>> 3 hours in the cooker at about 225°, 2 hours wrapped in foil in the
>> cooker, and 1 hour unwrapped in the cooker; apply your glaze about 15
>> minutes before removing them from your WSM. I did 3 slabs on Saturday
>> as described (sans WSM). Aside from a bit of juice accumulating in
>> the foil after the 2 hour stage (fire was probably on the high side;
>> I'll adjust for a lower pit temperature next weekend) , they came out
>> juicy, smoky and tender.
>>
>> Pierre
>
> Thanks guys to all the good advice! I do use babyback cryovacs from
> Costco, not the spares. I'll try those now. The
> "Professor" ( www.wiviott.com) has great tips on his site but he is
> like a Soup Nazi if you ask him about alternate cooking methods. I
> asked him once if sand was better in the drip pan instead of water and
> he was like: " ..hey idiot, can you READ the instructions on the site.
> Just follow them EXACTLY!"

Throw the water pan away. That's what I did with my WSM. I know Wiviott
personally. He's good at what he does, but there's always more than one
way.

He's really a nice guy as well.

TFM®

Duwop > wrote:

> On Mar 23, 4:31*pm, Sqwertz > wrote:
>> Duwop > wrote:
>>> On Mar 23, 12:54*pm, TFM® > wrote:
>>
>>>> You could be a pitchman for them if you could spell Brinkmann.
>>
>>> OUCH!
>>
>>> <vbg>
>>
>> Uh-oh. *WSM folks are nervously laughing at spelling flames now.
>
> Come on, it was funny. Shaddup and grin back for gawdsake.

I didn't think it was funny at all, but I wasn't taking offense
(pbbbt). I'm just trying to start a new breed of arguments
ECB vs WSM.

For years it was universally agreed that you could cook BBQ just
fine with a few logs, a few sticks, and a metal rod (or even less
than that). Now it's nothing less than a WSM.

> On a real note:
> Steve, you ever get back this way?

I used to all the time, twice a year or so, but I haven't been back
since ... 2005 or so. Since I got out of high-tech, there's no
reason to go back there much. Or anybody to pay for it.

Heck, my brother in San Jose didn't even tell me he was getting
married a few months ago. So screw him.

ObFood: Pork ribs are still $1/lb. And right next to them they're
selling the 3-packs of chine bones taken off the St Louis cuts for
$1.69.

-sw

Mark G7#9 > wrote:

> The "Professor" ( www.wiviott.com) has great tips on his site but he is
> like a Soup Nazi if you ask him about alternate cooking methods. I
> asked him once if sand was better in the drip pan instead of water and
> he was like: " ..hey idiot, can you READ the instructions on the site.
> Just follow them EXACTLY!"

Yeah - I started to say something about his, uh, "sternness" but it
appears I erased that part, as well as the part about several things
in his instructions that are ... dare I say... wrong? It appears
he's confusing spares with baby backs, for one. Which is what
prompted me to bring that to your attention.

But I didn't say that because he reads this group and I didn't want
him to get offended. So you didn't hear that from me.

-sw

Denny Wheeler wrote:
<snip>
>
> I don't care if he does read the group and is offended: with that
> attitude, I'd tell him to stuff the lit charcoal up his ass and have a
> drink of lighter fluid.
>
> Read carefully:
> (and this applies to all cooking, but to BBQ especially)
> THERE IS NO 'ONE RIGHT WAY'. There are a lot of right ways, though
> among them any given cook will find some which work better for
> him/her.
>
> ("There are nine and sixty ways of constructing tribal lays, And every
> single one of them is right!" )
>

Agreed. Anyone who thinks that there is only one "right" way to
accomplish anything is a narrow minded ignorant idiot and doesn't even
deserve the time it takes to hear their crap.

What was that old SNL Weekend Update line? "Jane, you ignorant
slut"...? ;-)

--
Steve

"Steve Calvin" > wrote in message
...
> Denny Wheeler wrote:
> <snip>
>>
>> I don't care if he does read the group and is offended: with that
>> attitude, I'd tell him to stuff the lit charcoal up his ass and have a
>> drink of lighter fluid.
>>
>> Read carefully:
>> (and this applies to all cooking, but to BBQ especially)
>> THERE IS NO 'ONE RIGHT WAY'. There are a lot of right ways, though
>> among them any given cook will find some which work better for
>> him/her.
>>
>> ("There are nine and sixty ways of constructing tribal lays, And every
>> single one of them is right!" )
>>
>
> Agreed. Anyone who thinks that there is only one "right" way to accomplish
> anything is a narrow minded ignorant idiot and doesn't even deserve the
> time it takes to hear their crap.

Alright! Let's boil some ribs!!!

: ) <vbg> lol.

That was a joke, levity, humor. Atempted wit. Don't take serious.

>
> What was that old SNL Weekend Update line? "Jane, you ignorant slut"...?
> ;-)
>
> --
> Steve

Joseph wrote:
<snip>
>
> Alright! Let's boil some ribs!!!
>
> : ) <vbg> lol.
>
> That was a joke, levity, humor. Atempted wit. Don't take serious.

I still toast him when I fire up the starter...

--
Steve

On Mar 23, 9:51*pm, Pierre > wrote:
> On Mar 23, 9:36*am, "Mark G7#9" > wrote:
>
> > I've been doing ribs the "WSM Professor" way for 5 years now and just
> > want to try something a bit different. My only complaint is that
> > currently the ribs (I use Costco mostly) come out a bit dry, even
> > though I use the full water pan and do the cranberry/oil misting as
> > Professor suggests. Can someone post a link to some alternatives if
> > you have time?
>
> > Thanks
> > Mark G.
> > Wayne, NJ
>
> Mark:
> For some added moistness, you might try the 3-2-1 method which is
> popular on the competition circuit.
>
> 3 hours in the cooker at about 225°, 2 hours wrapped in foil in the
> cooker, and 1 hour unwrapped in the cooker; apply your glaze about 15
> minutes before removing them from your WSM. *I did 3 slabs on Saturday
> as described (sans WSM). *Aside from a bit of juice accumulating in
> the foil after the 2 hour stage (fire was probably on the high side;
> I'll adjust for a lower pit temperature next weekend) , they came out
> juicy, smoky and tender.
>
> Pierre

Pierre,

The 2 hours wrapped in foil they need to be flipped at all during that
phase?
Does the glaze just go on the meaty side of the slabs?

On Mar 26, 12:33*pm, "Mark G7#9" > wrote:
> On Mar 23, 9:51*pm, Pierre > wrote:
>
>
>
>
>
> > On Mar 23, 9:36*am, "Mark G7#9" > wrote:
>
> > > I've been doing ribs the "WSM Professor" way for 5 years now and just
> > > want to try something a bit different. My only complaint is that
> > > currently the ribs (I use Costco mostly) come out a bit dry, even
> > > though I use the full water pan and do the cranberry/oil misting as
> > > Professor suggests. Can someone post a link to some alternatives if
> > > you have time?
>
> > > Thanks
> > > Mark G.
> > > Wayne, NJ
>
> > Mark:
> > For some added moistness, you might try the 3-2-1 method which is
> > popular on the competition circuit.
>
> > 3 hours in the cooker at about 225°, 2 hours wrapped in foil in the
> > cooker, and 1 hour unwrapped in the cooker; apply your glaze about 15
> > minutes before removing them from your WSM. *I did 3 slabs on Saturday
> > as described (sans WSM). *Aside from a bit of juice accumulating in
> > the foil after the 2 hour stage (fire was probably on the high side;
> > I'll adjust for a lower pit temperature next weekend) , they came out
> > juicy, smoky and tender.
>
> > Pierre
>
> Pierre,
>
> The 2 hours wrapped in foil they need to be flipped at all during that
> phase?
> Does the glaze just go on the meaty side of the slabs?- Hide quoted text -
>
> - Show quoted text -

You don't have to flip them. You can if you want to if you're really
bored or run out of beer and need something to do.
Glaze either side, or both. (I like a messy rib; and do both sides.)
Your call. Glad to be of help.
Pierre

Sqwertz wrote:
> TFM® > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> If all else fails, buy a brinkman.
>> You could be a pitchman for them if you could spell Brinkmann.
>
> Hah! This is from the guy that can't spell "Weber Smoky Mountain"
> since he only has the initials memorized.
>
> -sw

Ummm... do you mean "Weber *Smokey* Mountain"?

-dk

D K > wrote:

> Sqwertz wrote:
>> TFM® > wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>
>>>> If all else fails, buy a brinkman.
>>> You could be a pitchman for them if you could spell Brinkmann.
>>
>> Hah! This is from the guy that can't spell "Weber Smoky Mountain"
>> since he only has the initials memorized.
>
> Ummm... do you mean "Weber *Smokey* Mountain"?

Ahh, blow me!

-sw

On Mar 29, 6:32*pm, Sqwertz > wrote:
> D K > wrote:
>
> >> Hah! *This is from the guy that can't spell "Weber Smoky Mountain"
> >> since he only has the initials memorized.
>
> > Ummm... do you mean "Weber *Smokey* Mountain"?
>
> Ahh, blow me!
>
> -sw

****in' A, glad I didn't read this with a beverage in hand.

>
> Have you tried a El Cheapo Brinkman?
>
>


Yes, I've had three (3) of them and the are a POS!!!! Even tried an
electric one. POS.

No heat control. Can't get it hot. It just smolders and over smokes the
meat. I went so far as to par-boil the ribs (makes a terrific soup) to get
them done. Finally after a couple years of screwing around, I bought a
professional smoker. Now I Set it and Forget it!!!!

Shit, you could make better ribs on a Weber Kettle grill. Enough of the
POS Brinkman.

Spud

And I darned well mean it, somewhere in I De HO!

Spud > wrote:

>>
>> Have you tried a El Cheapo Brinkman?
>>
>>
>
> Yes, I've had three (3) of them and the are a POS!!!! Even tried an
> electric one. POS.
>
> No heat control. Can't get it hot. It just smolders and over smokes the
> meat. I went so far as to par-boil the ribs (makes a terrific soup) to get
> them done.

Well, those of us know who use ECB's know that you must be doing
something wrong. An then to mention par-boiling, when - you pretty
much lost all credibility. And then to mention that you bought two
more after the first one didn't work... well... that pretty much
seared-in your opinion as useless.

-sw

Sqwertz wrote:
> D K > wrote:
>
>> Sqwertz wrote:
>>> TFM® > wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>
>>>>> If all else fails, buy a brinkman.
>>>> You could be a pitchman for them if you could spell Brinkmann.
>>> Hah! This is from the guy that can't spell "Weber Smoky Mountain"
>>> since he only has the initials memorized.
>> Ummm... do you mean "Weber *Smokey* Mountain"?
>
> Ahh, blow me!
>
> -sw

You have to ask Jerry first.

-dk

On Mar 23, 9:51*pm, Pierre > wrote:
> On Mar 23, 9:36*am, "Mark G7#9" > wrote:
>
> > I've been doingribsthe "WSM Professor" way for 5 years now and just
> > want to try something a bit different. My only complaint is that
> > currently theribs(I use Costco mostly) come out a bit dry, even
> > though I use the full water pan and do the cranberry/oil misting as
> > Professor suggests. Can someone post a link to some alternatives if
> > you have time?
>
> > Thanks
> > Mark G.
> > Wayne, NJ
>
> Mark:
> For some added moistness, you might try the 3-2-1 method which is
> popular on the competition circuit.
>
> 3 hours in the cooker at about 225°, 2 hours wrapped in foil in the
> cooker, and 1 hour unwrapped in the cooker; apply your glaze about 15
> minutes before removing them from your WSM. *I did 3 slabs on Saturday
> as described (sans WSM). *Aside from a bit of juice accumulating in
> the foil after the 2 hour stage (fire was probably on the high side;
> I'll adjust for a lower pit temperature next weekend) , they came out
> juicy, smoky and tender.
>
> Pierre

As for wrapping in foil, doesn't it prevent smoke from penetrating?
Why waste charcoal when I can set the oven for 225 and then move ribs
to the WSM for the rest of the cook? It is also easier to control temp
in the oven since the WSM temp is always a mystery to me. Professor
says not to use the thermometer at the top, others say it's ok but
then use some type of formula for the lower grate (that involves sine/
cosine approximations I think). I never did the project to install
internal digital remote GPS titanium thermometer into the WSM since
I'm bad with tools and batteries.