As a proud new owner of a Weber Smokey Mountain, I decided on 3 slabs of
spare ribs for my first cook. I would say that the ribs came out ok, but
not great, and I'm trying to figure out what didn't go as right as it could
have. I'm guessing on a few things - either I had too low of a temp, too
much wood bringing too much smoke, or I went too long. Thoughts please (see
below).

First, I used 3 slabs of fresh spares, around 3 lbs each. I pulled off the
membrane, but did leave an odd portion of meat that angled across the bone
side - not sure if I should have trimmed this or not. Then, on both sides I
very lightly applied a mustard slather and sprinkle of a rub I made of salt,
pepper, paprika, garlic powder, onion powder and brown sugar. Then onto the
rib rack.

Next, since these seemed like fairly large slabs, I thought it might take a
little more time, so I attempted the Minion method. I purchased 2 20lb bags
of Cleveland Charcoal Supply hardwood lump. The Naked Wiz gave it only a
4.2, and I can see why as I received a huge amount of unusable pieces. I
fairly loaded up the charcoal chamber with cold coals and also started a
chimney full. Around 20 minutes later, I poured the chimney onto the rest
of the coals. FYI, the chimney had burned down quite a bit before I poured
it. Could I have let it burn too long and, therefore, lost a lot of fuel in
the process?

Then, I put about 6 chunks of hickory on the coals, added the rest of the
WSM, including the water pan with water. Placed some BBQ beans in a foil
pan on the bottom rack and the ribs and some garlic heads for garlic bread
on the top rack. Closed it all up, set the top vent fully open, and set the
bottom vents around 1/2 open. This is where it got weird. The temp would
only register around 220-225 from the top vent. I used a Polder digital
thermometer stuck in a wine cork through the top vent. So, I fully opened
all the bottom vents - still would not go above 225 (meaning it's probably
around 210-215 at the great). Keep in mind that it was a nice sunny 80
degrees and the WSM was placed in a sunny spot. So, at about the 1 1/2 hour
mark, I decided to add some more fresh, hot coals. Fired up another chimney
and used tongs to place the coals through the side door. Also added 3 more
wood chunks. Got it up to about 230-235 and then put all the bottom vents
at 1/2. A few times the temp dipped to around 225 and I would stir the
coals a little to bring the temp back to 235ish.

Given the low temp and large spares, I was looking for around a 6 hour cook.
What was interesting was that the temp in the final 1 1/2 hours did rise to
250, which I let it do. At 4 hours, I started basting with some apple juice
every 1/2 hour or so. Finally at 6 hours, the ribs were pretty black, the
meat had pulled back from the bone, but they did not seem very tender. The
meat just didn't easily tear. I pulled them, rested them in foil for about
20 minutes and served with the baked beans (delicious!), garlic bread made
from the smoked garlic (great!) and homeade fresh cole slaw (tasty and
crunchy!). The ribs were fairly juicy, not hugely tender and did have a
fairly strong smoke taste. I wouldn't say they were bitter, but the taste
was a little strong for the kids. They had to offset with my homeade honey
bbq sauce.

In the end, my guess would be that:
a. I used too much wood, creating too much smoke.
b. I started with too little hot coals, thereby taking way too long to get
a decent temp.
c. Could I have cooked them too long?

Any thoughts would be greatly appreciated,

Dark Helmet

P.S. Other than being slightly dissappointed in my BBQ skills, it was still
fun and I'm anxious to try a butt or brisket next weekend.

Helmet,

I'm sort of in the same boat as you, in that I'm fairly new to my WSM and
barbecueing in general. My early experiences were much like your own,
though I have been experimenting and my ribs have improved substantially in
the past couple of months (in fact, I'm suffering some indigestion from
eating half a rack earlier this evening). I'll let you know what made the
difference for me, though certainly keep in mind that I am only speaking to
my limited experience:

1. I keep all vents full open, top and bottom. I would not block any of
the top vents at all, as I have read it will impede the exhausting of the
smoke, perhaps causing it to build up to excess in the smoker. I keep all
vents on full open during the whole cook. For my thermometer, I bent a
paper clip to make a support to hold an oven thermometer, which I put
through the top vent. With the paper clip to hold it, only the stem of the
thermometer is in the vent, with the dial well away from the opening,
allowing for thorough air flow.

2. One of the biggest improvements came when I started monitoring the temp
at the grate, instead of only in the dome, from the vent thermometer. I've
got a remote probe thermometer which I stick in a potato and orient on the
top grate to give a reading at the same level as the ribs. It's weird - the
dome temperature can be between 10 and 100 degrees higher than the grate
temp. I target 235-240 at the grate and try to keep it there.

3. I only start with one good sized chunk of wood per hour - would maybe
come out to 1/2 cup of chips if you cut it up. I soak it in water for about
an hour before putting on coals. I used to put on more wood but ribs came
out too smoky. I typically use fruit woods (cherry and apple).

4. I baste once every hour, and turn the ribs at the same time. Total cook
time is around 5 hours.

I think these four things have improved my performance on the smoker
greatly. My biggest remaining problem is knowing exactly when to pull the
ribs. My ribs come out tender and juicy and pull off the bone pretty well,
but they don't yet have the perfect "bite" to them.

Hope this helps.

Paul




"Dark Helmet" > wrote in message
...
> As a proud new owner of a Weber Smokey Mountain, I decided on 3 slabs of
> spare ribs for my first cook. I would say that the ribs came out ok, but
> not great, and I'm trying to figure out what didn't go as right as it
> could
> have. I'm guessing on a few things - either I had too low of a temp, too
> much wood bringing too much smoke, or I went too long. Thoughts please
> (see
> below).
>
> First, I used 3 slabs of fresh spares, around 3 lbs each. I pulled off
> the
> membrane, but did leave an odd portion of meat that angled across the bone
> side - not sure if I should have trimmed this or not. Then, on both sides
> I
> very lightly applied a mustard slather and sprinkle of a rub I made of
> salt,
> pepper, paprika, garlic powder, onion powder and brown sugar. Then onto
> the
> rib rack.
>
> Next, since these seemed like fairly large slabs, I thought it might take
> a
> little more time, so I attempted the Minion method. I purchased 2 20lb
> bags
> of Cleveland Charcoal Supply hardwood lump. The Naked Wiz gave it only a
> 4.2, and I can see why as I received a huge amount of unusable pieces. I
> fairly loaded up the charcoal chamber with cold coals and also started a
> chimney full. Around 20 minutes later, I poured the chimney onto the rest
> of the coals. FYI, the chimney had burned down quite a bit before I
> poured
> it. Could I have let it burn too long and, therefore, lost a lot of fuel
> in
> the process?
>
> Then, I put about 6 chunks of hickory on the coals, added the rest of the
> WSM, including the water pan with water. Placed some BBQ beans in a foil
> pan on the bottom rack and the ribs and some garlic heads for garlic bread
> on the top rack. Closed it all up, set the top vent fully open, and set
> the
> bottom vents around 1/2 open. This is where it got weird. The temp would
> only register around 220-225 from the top vent. I used a Polder digital
> thermometer stuck in a wine cork through the top vent. So, I fully opened
> all the bottom vents - still would not go above 225 (meaning it's probably
> around 210-215 at the great). Keep in mind that it was a nice sunny 80
> degrees and the WSM was placed in a sunny spot. So, at about the 1 1/2
> hour
> mark, I decided to add some more fresh, hot coals. Fired up another
> chimney
> and used tongs to place the coals through the side door. Also added 3
> more
> wood chunks. Got it up to about 230-235 and then put all the bottom vents
> at 1/2. A few times the temp dipped to around 225 and I would stir the
> coals a little to bring the temp back to 235ish.
>
> Given the low temp and large spares, I was looking for around a 6 hour
> cook.
> What was interesting was that the temp in the final 1 1/2 hours did rise
> to
> 250, which I let it do. At 4 hours, I started basting with some apple
> juice
> every 1/2 hour or so. Finally at 6 hours, the ribs were pretty black, the
> meat had pulled back from the bone, but they did not seem very tender.
> The
> meat just didn't easily tear. I pulled them, rested them in foil for
> about
> 20 minutes and served with the baked beans (delicious!), garlic bread made
> from the smoked garlic (great!) and homeade fresh cole slaw (tasty and
> crunchy!). The ribs were fairly juicy, not hugely tender and did have a
> fairly strong smoke taste. I wouldn't say they were bitter, but the taste
> was a little strong for the kids. They had to offset with my homeade
> honey
> bbq sauce.
>
> In the end, my guess would be that:
> a. I used too much wood, creating too much smoke.
> b. I started with too little hot coals, thereby taking way too long to
> get
> a decent temp.
> c. Could I have cooked them too long?
>
> Any thoughts would be greatly appreciated,
>
> Dark Helmet
>
> P.S. Other than being slightly dissappointed in my BBQ skills, it was
> still
> fun and I'm anxious to try a butt or brisket next weekend.
>
>

Dark Helmet wrote:

> As a proud new owner of a Weber Smokey Mountain, I decided on 3 slabs of
> spare ribs for my first cook. I would say that the ribs came out ok, but
> not great, and I'm trying to figure out what didn't go as right as it could
> have. I'm guessing on a few things - either I had too low of a temp, too
> much wood bringing too much smoke, or I went too long. Thoughts please (see
> below).
>
> First, I used 3 slabs of fresh spares, around 3 lbs each. I pulled off the
> membrane, but did leave an odd portion of meat that angled across the bone
> side - not sure if I should have trimmed this or not. Then, on both sides I
> very lightly applied a mustard slather and sprinkle of a rub I made of salt,
> pepper, paprika, garlic powder, onion powder and brown sugar. Then onto the
> rib rack.
>
> Next, since these seemed like fairly large slabs, I thought it might take a
> little more time, so I attempted the Minion method. I purchased 2 20lb bags
> of Cleveland Charcoal Supply hardwood lump. The Naked Wiz gave it only a
> 4.2, and I can see why as I received a huge amount of unusable pieces. I
> fairly loaded up the charcoal chamber with cold coals and also started a
> chimney full. Around 20 minutes later, I poured the chimney onto the rest
> of the coals. FYI, the chimney had burned down quite a bit before I poured
> it. Could I have let it burn too long and, therefore, lost a lot of fuel in
> the process?
>
> Then, I put about 6 chunks of hickory on the coals, added the rest of the
> WSM, including the water pan with water. Placed some BBQ beans in a foil
> pan on the bottom rack and the ribs and some garlic heads for garlic bread
> on the top rack. Closed it all up, set the top vent fully open, and set the
> bottom vents around 1/2 open. This is where it got weird. The temp would
> only register around 220-225 from the top vent. I used a Polder digital
> thermometer stuck in a wine cork through the top vent. So, I fully opened
> all the bottom vents - still would not go above 225 (meaning it's probably
> around 210-215 at the great). Keep in mind that it was a nice sunny 80

I'm thinking the water in the water pan kept the temp from getting too
high. (What's the boiling point of water? 212?) But 225 is a perfect
temperature for barbecue.

> degrees and the WSM was placed in a sunny spot. So, at about the 1 1/2 hour
> mark, I decided to add some more fresh, hot coals. Fired up another chimney
> and used tongs to place the coals through the side door. Also added 3 more
> wood chunks. Got it up to about 230-235 and then put all the bottom vents
> at 1/2. A few times the temp dipped to around 225 and I would stir the
> coals a little to bring the temp back to 235ish.

When you opened the draft door, more air got to the coals and they
started to burn hotter. Then when you closed it up again, the temp
dropped down. You really didn't need to worry. Use the bottom vents
for temp control. It's all about airflow.

> Given the low temp and large spares, I was looking for around a 6 hour cook.
> What was interesting was that the temp in the final 1 1/2 hours did rise to
> 250, which I let it do. At 4 hours, I started basting with some apple juice

Yes, as the water evaporates, there's less remaining to act as a heat sink.

> every 1/2 hour or so. Finally at 6 hours, the ribs were pretty black, the
> meat had pulled back from the bone, but they did not seem very tender. The
> meat just didn't easily tear. I pulled them, rested them in foil for about
> 20 minutes and served with the baked beans (delicious!), garlic bread made
> from the smoked garlic (great!) and homeade fresh cole slaw (tasty and
> crunchy!). The ribs were fairly juicy, not hugely tender and did have a
> fairly strong smoke taste. I wouldn't say they were bitter, but the taste
> was a little strong for the kids. They had to offset with my homeade honey
> bbq sauce.
>
> In the end, my guess would be that:
> a. I used too much wood, creating too much smoke.

You probably used too much wood. All you want to see is a thin wisp of
smoke.

> b. I started with too little hot coals, thereby taking way too long to get
> a decent temp.

I think you hit a decent temp on your first try. All that opening and
closing of the draft door, plus opening the cooker to mop every half
hour added to your cooking time.

> c. Could I have cooked them too long?

If it didn't tear, I'd say the weren't cooked enough.

> Any thoughts would be greatly appreciated,

Great first attempt!

> P.S. Other than being slightly dissappointed in my BBQ skills, it was still
> fun and I'm anxious to try a butt or brisket next weekend.

Keep trying! Keep a log and post pictures of your cooks on
alt.binaries.food!

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

Dark Helmet wrote:
> As a proud new owner of a Weber Smokey Mountain, I decided on 3 slabs
> of spare ribs for my first cook.

<snip>

>ext, since these seemed like fairly large slabs, I thought it might
> take a little more time, so I attempted the Minion method.

Dude, three pound racks of spares are not big racks. They're small. While
being small, they are also a very nice sized rack for q'ing. I try to get
racks that 3.5lbs or less. Hard to find around here.

<snip>

> I fairly loaded up the charcoal chamber with cold coals and
> also started a chimney full. Around 20 minutes later, I poured the
> chimney onto the rest of the coals. FYI, the chimney had burned down
> quite a bit before I poured it. Could I have let it burn too long
> and, therefore, lost a lot of fuel in the process?
>

I doubt it, 20 minutes or even 30 sounds about right. Were there flames
shooting out of the top? That can be a good sign.


> Then, I put about 6 chunks of hickory on the coals, added the rest of
> the WSM, including the water pan with water. Placed some BBQ beans
> in a foil pan on the bottom rack and the ribs and some garlic heads
> for garlic bread on the top rack. Closed it all up, set the top vent
> fully open, and set the bottom vents around 1/2 open. This is where
> it got weird. The temp would only register around 220-225 from the
> top vent.


Always start your fire with the bottom vents fully open and let it get to
temp or above *before * you put your food on the racks. If you let it get
above your desired cooking temp then it won't drop too low while you have it
open to add you ribs/beans/ etc.

I used a Polder digital thermometer stuck in a wine cork
> through the top vent. So, I fully opened all the bottom vents -
> still would not go above 225 (meaning it's probably around 210-215 at
> the great). Keep in mind that it was a nice sunny 80 degrees and the
> WSM was placed in a sunny spot.

If it won't get up to temp try opening the fire door and leaving it open for
about 10 minutes. That oughtta get that baby cookin'.

So, at about the 1 1/2 hour mark, I
> decided to add some more fresh, hot coals. Fired up another chimney
> and used tongs to place the coals through the side door. Also added
> 3 more wood chunks. Got it up to about 230-235 and then put all the
> bottom vents at 1/2. A few times the temp dipped to around 225 and I
> would stir the coals a little to bring the temp back to 235ish.
>
> Given the low temp and large spares, I was looking for around a 6
> hour cook.

This may have been the biggest mistake. For racks as small as 3lbs I would
start expectin' em to be done after 3 and a half hours. 4 tops. The
combination of you cookin' em too long and the mustard slather/rub you used
are probably what turned 'em so black. If you just use salt and pepper on
your ribs you will get a nice reddish brown color to 'em and they will taste
just fine.



What was interesting was that the temp in the final 1 1/2
> hours did rise to 250, which I let it do. At 4 hours, I started
> basting with some apple juice every 1/2 hour or so.

No need to baste every 1/2 hour. If you must baste just do it a couple times
during the entire cook. I sometimes like to brush mine with a little cider
vinegar....but shhhh...don't tell anyone.<g>

As for smoke, you just want a wisp of blue smoke coming from the cooker. If
its billowing your using to much.


<snip some more>


> In the end, my guess would be that:
> a. I used too much wood, creating too much smoke.
> b. I started with too little hot coals, thereby taking way too long
> to get a decent temp.
> c. Could I have cooked them too long?
>
> Any thoughts would be greatly appreciated,

Try measuring the temp at the grate instead of the dome. Just shove the
probe through a potato and set it on the top grate. The top grate will be
hotter than the bottom grate in a WSM but not much.
I can't tell you if you used too much smoke, but if they tasted too smoky
for ya then I guess ya did.

I definitely think you cooked em too long. When the meat pulls back from the
end of the bone by 1/2 inch or so the ribs are done.

>
> Dark Helmet
>
> P.S. Other than being slightly dissappointed in my BBQ skills, it
> was still fun and I'm anxious to try a butt or brisket next weekend.

Try butts...you might not be ready for a brisket yet. Butts are hard to
screw up and on top of that they give you a good excuse to spend 10 hours
drinkin' beer.<g>

--
Fosco Gamgee Whitfurrows
and his 6" boner

Dark Helmet wrote:
> In the end, my guess would be that:
> a. I used too much wood, creating too much smoke.
> b. I started with too little hot coals, thereby taking way too long
> to get a decent temp.
> c. Could I have cooked them too long?

A chimney full of lump should be fine for gettin the temp up to speed.
I saw where you had the bottom vents damped down to 50%. Start off
with all vents wide open til ya reach your target temp, then start
dampin them down til ya hold that temp. Plus, ya might be checking
your vents too often. It takes about 15 minutes between adjustments
for the WSM to settle in to a temp.

As for smoke, don't get carried away. A thin blue wisp of smoke is
what ya want comin out. Remember, the smoke is supposed to add to the
flavor of the meat, not be the main flavor.
--
frohe
Life is too short to be in a hurry

Dark Helmet wrote:
> In the end, my guess would be that:
> a. I used too much wood, creating too much smoke.
> b. I started with too little hot coals, thereby taking way too long
> to get a decent temp.
> c. Could I have cooked them too long?

A chimney full of lump should be fine for gettin the temp up to speed.
I saw where you had the bottom vents damped down to 50%. Start off
with all vents wide open til ya reach your target temp, then start
dampin them down til ya hold that temp. Plus, ya might be checking
your vents too often. It takes about 15 minutes between adjustments
for the WSM to settle in to a temp.

As for smoke, don't get carried away. A thin blue wisp of smoke is
what ya want comin out. Remember, the smoke is supposed to add to the
flavor of the meat, not be the main flavor.
--
frohe
Life is too short to be in a hurry

"Dark Helmet" > wrote in message >...
>>
> Next, since these seemed like fairly large slabs, I thought it might take a
> little more time, so I attempted the Minion method. I purchased 2 20lb bags
> of Cleveland Charcoal Supply hardwood lump. The Naked Wiz gave it only a
> 4.2, and I can see why as I received a huge amount of unusable pieces. I
> fairly loaded up the charcoal chamber with cold coals and also started a
> chimney full. Around 20 minutes later, I poured the chimney onto the rest
> of the coals. FYI, the chimney had burned down quite a bit before I poured
> it. Could I have let it burn too long and, therefore, lost a lot of fuel in
> the process?

It sounds like it. You don't need to let lump get covered with
ashes before cooking. Just wait until the pieces on top start
to burn on the edges, then dump out your chimney.

-- Yip