WildFireEric
Senior Cook
Hey everyone, any comments are appreciated. I have a party i'm going to tonight and i'm doing 5 racks of spare ribs for them. I got a late start and would like to cut an hour off the cook time. I have two WSMs with sand. Each have three racks of ribs and brisket (brisket is cut off). Dome temps are 260 and 280 stabilized with all vents 100% open. They have a so-so wind break. about 40 degrees outside? and half-2/3rds full charcoal ring with Kingsford and a few apple chunks and a few pecan chunks each. Putting a 1/2 chimney of hot coals only temporarily raised the wsm temps. Before I swapped meat around, i noticed the less meat, the hotter the wsm (brisket only in the one wsm was 289-300) and the one will all rib meat was in low 200's. so balancing the meat weight balanced the temps. ok. that's the background. I'm going to Home depot to get some lump charcoal because that burns hotter than kingsford right? please no fighting. LOL.
How can I best modify the 3-2-1 into a 5 hour? I have cut the ribs half-ass St. Louis style and cut them in half (no more than 6 bones per rack) and they are all vertical.
Since they are wanting the 'fall off the bone', would 1-3-1 be ok? any ideas would be good. i'd like to pull of in 4 more hours (7:30pm), but i need to hit Home Depot for some lump charcoal. so, this is very last minute. thanks...
How can I best modify the 3-2-1 into a 5 hour? I have cut the ribs half-ass St. Louis style and cut them in half (no more than 6 bones per rack) and they are all vertical.
Since they are wanting the 'fall off the bone', would 1-3-1 be ok? any ideas would be good. i'd like to pull of in 4 more hours (7:30pm), but i need to hit Home Depot for some lump charcoal. so, this is very last minute. thanks...