My friend turned 30, and his wife planned a surprise lunch after church, 50+ adults expected. I posted pictures of the 17 racks of St. Louis cut that I bought for the occasion. Her are the finished products:
These were on the bottom rack of the WSM, and I pulled them up to the top thinking they would need some more time, but they were pretty good! (My Maverick thermometer said the bottom rack was 185 most of the cook, the top rack 225 and the lid thermometer 250. But apparently the bottom rack cooked pretty well.)
Here is the birthday boy getting the first smell with the 17 racks calling for the crowd to eat them up!
I smoked these with Apple and Cherry. There were only a couple of spots where the racks were too close and did not form good bark.
This was By Far my best big cook. The 2 WSM's were pretty full, and handled the job well, but not without some drama: One of the cookers needed all the vents wide open to reach temp, and it still lagged behind for the first 2.5 hours. The other cooker had the bottom vents about 2/3 closed after 90 minutes in.
I used about 3/4 of a 20 pound bag in each, and a 3/4 full large Weber chimney as the starter, modified minion (I spread the center coals out a bit to light more coals faster). Put them on at 6:10 am, pulled them off starting at 11:45.
I'm an addict to cooking BBQ! I'm giving away gift certificates to some local non-profits where I am on the board to auction off Ribs for 50. #theRibListGrows
These were on the bottom rack of the WSM, and I pulled them up to the top thinking they would need some more time, but they were pretty good! (My Maverick thermometer said the bottom rack was 185 most of the cook, the top rack 225 and the lid thermometer 250. But apparently the bottom rack cooked pretty well.)
Here is the birthday boy getting the first smell with the 17 racks calling for the crowd to eat them up!
I smoked these with Apple and Cherry. There were only a couple of spots where the racks were too close and did not form good bark.
This was By Far my best big cook. The 2 WSM's were pretty full, and handled the job well, but not without some drama: One of the cookers needed all the vents wide open to reach temp, and it still lagged behind for the first 2.5 hours. The other cooker had the bottom vents about 2/3 closed after 90 minutes in.
I used about 3/4 of a 20 pound bag in each, and a 3/4 full large Weber chimney as the starter, modified minion (I spread the center coals out a bit to light more coals faster). Put them on at 6:10 am, pulled them off starting at 11:45.
I'm an addict to cooking BBQ! I'm giving away gift certificates to some local non-profits where I am on the board to auction off Ribs for 50. #theRibListGrows
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