While on vacation I had some BBQ. It was OK, but I really thought "I need to fire up my smoker!" We're back and I had some spares in the freezer which I took out last night. Today I smeared them with my usual mix except that I used Rosemary, Sage, Oregano and Garlic from the garden. I also added some Thyme based on Alton Brown's recipe. It will be marinating for a bit (45 minutes?) while I prep the smoker.
Weather is 83°, hot and sunny with practically no wind.
This is going to be smoked in the 18 1/2" WSM with some remaing Grove lump and some Stubbs briquettes. I grabbed a handful of wood chunks consisting of some maple, walnut, apple and possibly some cherry to which I added some hickory for smoking woods. This will be a somewhat unattended cook to a large extent. At about 6:00 PM we need to head out. I plan to have things stabilized by then at a somewhat lower temp and then will allow that it will droop as the evening proceeds. Hopefully they won't overcook by the time we get home.
| time | temp | comment |
| 4:20 PM | Set partially lit chimney on the fire lay. | |
| 4:32 | Fire was roaring! Amazing how fast it goes on a hot day. I put about 3 quarts of hot water in the bowl and buttoned the smoker up. I closed two bottom vents fully and left one about 1/2 open. Within about a minute the grate probe is reading 281°. And the meat probe sitting on the table for my Platinum is reading 125°. | |
| 4:40 | 285°/?(grate/lid) | Meat on! |
| 4:46 | 288°/230° | Went to about 1/3 open on the remaining open bottom vent. |
| 4:56 | 233°/? | Dropping faster than I would like. Did I close off too much? I may need to adjust up more. |
| 5:09 | 229°/? | |
| 5:38 | 215° | Opening the bottom vent up a bit. |
| 5:56 | 238° | Looks good temperature wise. |
| 6:10 | 244° | heading out. |
| 11:00 | 195° | Meat off! Temperature drooped as expected. The meat really hadn't pulled back on the bone and when lifted in the middle, the ribs flexed a little. It could probably smoke a little longer to make more tender ribs but I like mine a bit toothsome and deemed them done. |
Flavor - Good! I haven't decided if I took them off prematurely or they were done. The meat is tender
I'm not sure I would do anything different.
