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I've just never found the unwrapped versions so demonstrably better that I'm willing to deal with the time/effort involved in doing it that way. |
It takes a bit more time but actually less effort. In fact, if you are using a WSM, you use mustard or oil on the meat, then rub it liberally. Let it sit out an hour or so. Place on top rack in the WSM (four slabs or less), do the minion method of coal burn down. Let them cook for about 5 1/2 hours at 225. They should be perfect. Talk about easy. If you want them more "fall off the bone", than just a clean pull where you bite, then maybe go a full 6 hours. No need to open up the smoker, wrap, then unwrap to finish. Just cook, then sauce/mop the last 45 minutes or so with the door slightly open. It's actually easier.
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I have a rib rack buried out on my back porch in a big plastic storage tub that I've never used. Guess I should fish that sucker out and give it a try.
I sold my starter Red Stone Smoker to a buddy for $40. Got it out of my shed and cleaned it up a bit. It's OK for a starter but not as good as the Weber GSM. The Weber is just the tits for smoking ribs. |
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I know a lot of people use Rutland gaskets on their big green eggs. Don't know if it would be good for you or not but worth looking into
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http://www.kettlepizza.com/Serious-E...-p/kpse-22.htm They built this after the serious eats folks modified one to increase airflow, etc... Kettlepizza contacted them and used the tombstone pizza stone to increase flow on the side, used the baking steel top top minimize heat loss and then vented the back to increase draw/convection within the oven itself. The design changes seem to be really focused and sensible. I definitely don't need it, but my father in law just spent 30 grand installing a full boat stone-fired pizza oven in his backyard and I'd like to see what I can manage for $400. |
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