Test Run at Ribs on a New Weber Kettle

[gpittman]

To get used to my new Weber kettle grill (I've used one extensively in the past, just not as a smoker very much), I'm giving a sacrificial rack of baby backs a run this morning. My SnS hasn't arrived yet, so I'm following @Meathead's charcoal grill set up to the letter (half a chimney of lit coals over half a chimney of unlit coals heaped to one side, water tray under the ribs and water tray beside the ribs over the coals). One thing I'm learning is that the temperature is a bit difficult to regulate yet. Temps reach ~280 even with all vents closed. So that's going to take a bit of learning.

I do notice there are leaks, so I'll put the gasket on next week when it arrives. I'll have to put it around the dome thermometer, because there's a leak there, too. I kind of wish I could just take that thermometer off and fill in that hole.

Once the SnS arrives, I'm hoping I won't have to worry as much about that. Just set the SnS and walk away essentially.

Again, this is a test run, so if the ribs are edible, that's a plus.

[CeramicChef]

I think the SnS will make a world of difference in your new kettle. Best of luck with this cook. Share some pics of the ribs with us!

[gpittman]

I suppose I put the ribs on before the grill had settled down. I'm not really having trouble controlling the temps now. Exhaust vent is fully open, intake vent is sliding between ½ and ¼ open. Pretty smooth going at the moment. That's a relief.

(For the record, most of you couldn't care less about the play-by-play. But I'm posting here in case anyone has any suggestions about how I might improve the technique. I won't get overbearing. I promise. )

[ecowper]

I second what Potkettleblack said ... the play by play is awesome.

[Steve R.]

Keep the details coming, gpittman. It helps those of us who may have had similar success/failure with the same techniques and equipment.

[Stevo]

Agree! I like to read other folks' logs/play by plays. It helps us all learn and allows the experts to help ya out (i'm not an expert ).

[Bob's BBQ]

Sounds like you have it dialed in. Never be afraid to share info on cooks - the information makes us all better. Make sure to post a pic or two of the finished product!

[RonB]

Many here thrive on the details - keep posting.

[gpittman]

I'm about 30 minutes from a 4 hour smoke (the first 30 to 45 minutes of which were above preferred temps), they smell fabulous, but the bark isn't dark yet. It's slightly darker than pre-smoke rubbed slab. I haven't flipped or sprayed the rack since I put it on, per Meathead's procedure.

Is that something I should be worried about?

[fuzzydaddy]

gpittman are your temps around 225 at the cooking grate, using a leave in probe in a clip, a couple inches away from the ribs? It you're using the dome thermometer it will run 50-70 degrees higher than where your ribs are at so you would be cooking at a really low temp.

[gpittman]

Yes, around 225 at the grate. (I need to pick up a probe clip still, so I'm improvising using some non-lemon yellow piece of fruit [can't remember what my fiancée said it was] we have here as a probe holder.)

[gpittman]

Also, just for posterity's sake, and for comparison, the dome thermometer, placed right over the coals (well, right over a water pan over the coals) runs about 100 degrees hotter than the probe on the grate near the ribs.

[cgrover60]

If you are using Meathead's Magic Dust as your rub I've found it does not get super dark. You will love the SNS when you get it and though it works extremely well it's still not quite set and forget.

[Potkettleblack]

It has not gotten really dark on ribs for me, but it turned a pork shoulder into a meteorite on my genesis, so mileage may vary.

[Steve R.]

My last butt turned as black as the Weber kettle I cooked it on, and it was amazing.

[fuzzydaddy]

gpittman Great on the 225 and if the dome thermometer is over the coals it will be higher. On a cook earlier in the week (2.75 lb slabs of baby back, Meathead's Memphis Dust, using my SnS and ~225), here's my ribs at 4 hours in. I gather yours are nowhere near this dark. Do you have another grate probe to use?

[gpittman]

Looks like mine were pretty close in color to yours. I guess you're using a 26" kettle with two slabs side by side and not in a rack. I can get two racks on my 22", but I'd have to use a rib rack.

[gpittman]

Well, I said if the ribs turned out edible, that would be a plus. They certainly did, and then some. Probably the best rack I've ever cooked. Not dry at all (which means my previous trials of messing with apple juice mists will not see repeats). Rivals the best restaurant racks I've eaten. I wouldn't have minded a bit less chewiness (more time on the cook?), but they were delicious and most of the meat pulled cleanly away from the bone with little resistance as I bit into them. I also will likely add a little more wood next time. The smoke flavor is subtle, but I could stand a little more. I can't wait to see/taste the results after using the SnS.

[Potkettleblack]

Yeah, if you don't like that slight pull that they look for in competition, a wrap is part of the process. I like that pull and have converted the wife to like that pull, so I'm not the expert, but Raichlen has a discussion about it in the Project: Smoke book.

[Mosca]

I've done two rib cooks on my kettle with S&S, both of them were right around 5 hours. So maybe an extra hour. And yeah, they rival any restaurant rack I've ever had. The Kettle is da bomb.

[Stevo]

those look yum!

[fuzzydaddy]

Awesome looking ribs and congrats. I was actually on a 22" kettle.

[gpittman]

Thank you! And that's awesome that you could fit two slabs laying down on the 22". Now I really can't wait to get the SnS!

[CeramicChef]

gpittman - I'm liking what I'm seeing and I'm certain I'd like what I would taste! Great color on those ribs. If this is nothing but a test run, you've got no more testing to do! Kudos!

[gpittman]

Thank you, CeramicChef. I'm pleased with the results.

[DWCowles]

They look mighty fine gpittman

[ecowper]

Those ribs look damn good gpittman .... Great first cook.

[RonB]

Those ribs look very good to me.