I have 2 four bone short ribs and need help choosing which would be a better fit for smoking them. I have a SNS I can use.
Also should I ?
1. Use water in the SNS or WSM
2. Wrap or not. Paper or foil
Any other pointers-I'll take them.
Ive read Troutmans write up and a few others. And now I don't know what is best.
Thanks
I don’t have a wsm, but two would be a pretty tight squeeze in a 22†kettle. I’ve only done one slab at a time in my kettle. I always use water in my SnS for low and slow. I typically wrap with butcher paper after the stall in my kettle because otherwise the bark will be a bit too hard.
For 3 slabs I'd use the WSM and I'd put enough water in the pan for it to run for a couple of hours before the water evaporates. It enables you to run the vents mostly open facilitating cleaner smoke (fire running hotter with the water as a heat sink).
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Agreed. Do one on each and let your own tastebuds tell you which is better. If you want to toy around with wrapping then cook them both on the same smoker and only wrap one rack. It’s the best way to see what you prefer.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Sorry I'm late to the party. My choice, if I had both, would be:
Weber 22 w/ SnS. More efficient with coals given no need for all that space.
1. Yes water. Not that it's needed, but I would because I just would and the reservoir is there.
2. Wrap at ~180 or so, just like a brisket. Foil. take to 200-210. No exact temps needed.
After the above, hold about an hour faux cambro style. You could also just shut your vents and let the grill come down in temp naturally, use that as your faux cambro, no need to dirty a cooler.
I never had the guts to try cambro in situ. I do pretty well after all this time managing fuel, so I'll try it.
You've probably seen me promote a table top roaster on warm as a faux cambro before - easier than running towels in a drier and muddying up a cooler...
Sorry I hit the wrong button. I was trying to download files but I guess I can't figure it out. Oh well.
I trimmed the ribs, dry brined for 22 hours and applied POG mix on top of some worchester sauce. Then onto the WSM. I put one rack on the top grill and the other on the bottom grill. I used the water pan, which I find makes it a bit harder to get the temperature up. Anyway I got it to run between 250-275.I did not wrap them. I spritzed several times about hourly with a mixture of beef broth, soy sauce, worchester and dill pickle juice.
The 4lb took about 5 hours and the 5lb took around 6 hours. I wrapped each one in butcher paper and into the cooler for an hours rest. Both were butter probe tender and they were fantastic, I have 2 more in the freezer and can't wait to get them on the grill. Thanks to all for your help and comments..
If I figure it out I will post some photos I took throughout the cook..
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