White Death

[bbquzz]

Practice...Practice...Practice... Before I move on to brisket and more I'm working on getting better at ribs. With the white death coming from the west I thought this would be the time to get indoctrinated to year around smoking. Put these on at 7AM, cut them and rubbed them with Wolfe Rub Original yesterday, we'll see how my bride rates them tonight.



Notice no meat probe and I will use the "Crack Test," I am learning. More tonight.

[bbquzz]

Learning ...Learning ...Learning ... One more time and I may feel better about my ribs. Last cook it took 8-10 hours. Today 7:15 am - 1:15 pm, but they were probably ready at 12:15 pm. More than once I've heard if you are lookin' you are not cookin' so I didn't look for 6 hours ... maybe I'll adopt a 2 or 3 hour look in and check. I did eat the one bone I cut off for the picture and it was okay, a little dry, but okay. For the record the WSM ran at 218 for the entire time did not vary 5° the entire time. I'm letting it run just to see how long it will hold that temperature.

[HUCK]

Ribs looking good there. Constant temp is one of the ingredients for good bbq. I also peak make it quick when you look.

What you use for wood chucks? BBq sauce on those ribs looks real goood. Like the bbq pits boys say 'I'm hungry already'.

[bbquzz]

Used cherry this time and Sweet Baby Rays with a little apricot preserve this time, I believe that was a Huck tip:)

[HUCKjr]

hey bbquzz I thought wolfe rub went out of business. did you stock up prior to them going out of business?

[bbquzz]

Larry Wolfe sells you the recipe for $25.00, http://wolfepit.blogspot.com/2009/10/wolfe-rub-bbq-seasoning-recipes.html. You get all four types of rub for the 25. So far in my short career, I find it to be the best.