Ribs and shoulder, advice please.

[BRUN]

I know I had issues with the cold ambient temperature, the wind and rain etc, last Saturday, I sheltered the cooker as best I could, and then wrapped it in a blanket which made a huge difference

where and how was your temp measured ?

[rigchris]

The wind wasn't really an issue, it wasn't blowing loads, the rain was the main problem, that, and the outside temp.

The grill and food was measured with a maverick wireless doo-dad.

Just finishing my morning coffee, then i'll go pull the shoulder apart.

[ConorD]

Out of interest where is the pit probe from the maverick (i.e. on the grate handle or dangling in the air vent at the top)?

[rigchris]

Out of interest where is the pit probe from the maverick (i.e. on the grate handle or dangling in the air vent at the top)?

It was put through the grommet in the middle section, and clipped to the bottom grate.

And this is the result

http://goo.gl/wVIdiR

A good smoke ring, it came apart okay, a bit tougher than previous, but still pulled apart easily, and a bit more fat inside then i'm used to, and the bark could have been better. I think this was caused by a combination of too low heat on the bbq, and a bit too high in the oven, it reached 200F, but it might have got there too quickly, meaning the fat didn't properly render out? Or maybe this is how it would have been either way. Who knows.

Overall, a solid 6/10. I'll be waiting till the weather improves a bit, then give it another stab.

[Dennis52]

Was reading on Amazing ribs the other day about there being no need to wrap ribs. So I gave it ago last sunday.
Trimmed and rubbed ribs with Plowboys. Smoked them for 5 hours in my WSM then for the last half hour put BBQ sauce on. Bones came out clean.
Cheers Dennis

[AndyHull]

Was reading on Amazing ribs the other day about there being no need to wrap ribs. So I gave it ago last sunday.
Trimmed and rubbed ribs with Plowboys. Smoked them for 5 hours in my WSM then for the last half hour put BBQ sauce on. Bones came out clean.
Cheers Dennis

I did this a couple of times ago, but for me the ribs after a 4.5 hour cook at 237f-248f (I keep a record of my high low temps) were quite tough.
The bones did come away quite well but the texture was between nice ribs and pork jerky!
I have foiled before and since and find i get better results that way, 2-2-1 and sometimes i give them a couple of mins directly over the hot coals to add a little charing!

Andy