St. Louis style spare ribs, because I was TIRED of reading about all yuse guys cooking ribs with getting ANY.
Lit the mini a "new" way. Lit one cube and then slowly piled about 9 briquets on top of it. It worked, but took about 30mins to reach real temp. So maybe it didn't work well. It was however EASY to do without needing a chimney nor lighter fluid. The rest is Kingsford Hickory.
Went inside to season. Weber Chicken 'n Rib mixed with a little cocoa spice rub from my chef friend Dave O. in STL. That's it. I didn't pull off the membrane; I'm never good at that anyway. I just cut the rib rack in half and unwrapped a toy I bought last year at the Home Depot closeout. They sell today it's replacement, now from Nexgrill who I'm guessing bought some or all of Brinkmann's stuff.
Full disclosure, when the meat went on the smoker, its temperature was still only at about 100-115 degrees. Yeah, I know,
not safe, but it steadily rose.
The beginning of the bell curve .... by the way, the Brinkmann Rib Rack is a perfect fit for the mini WSM / 14.5" WSM.
This next picture was at 4 hrs. Surely cooked, but seemed stiff although I don't know if a "bend test" is applicable on half-racks of ribs? What happened in the 4 hrs was that the smoker temp went from 100 up to 275, its max, and then went down to 220 until I pulled the ribs off at about the 5.5 hr mark with the smoker at like 195. Throughout, I never knew the meat temp. Smoker ran full open the whole time; I never tried to stabilize the temp because I knew it would ramp up and then down.
The end of the bell curve.No lie, I'd eat that.
I'd also eat this one, too.
Corn did it's thing on an 18er right towards the end, for about 20 mins? One full charcoal basket off to the side with one firebrick. Totally forgot the starch and couldn't talk the Boy into whipping up some mashed taters, his specialty. Oh well. So these weren't fall off the bone, I didn't care and wouldn't know how to make those anyway. They were however tender and juicy, with great flavor. So glad I didn't sauce them. And they never got a wrap nor any spritz. Basically, in terms of
complexity this cook was one notch above hot dogs.