"Mark G7#9" > wrote in message
...
> On Mar 23, 9:51 pm, Pierre > wrote:
>> On Mar 23, 9:36 am, "Mark G7#9" > wrote:
>>
>> > I've been doing ribs the "WSM Professor" way for 5 years now and just
>> > want to try something a bit different. My only complaint is that
>> > currently the ribs (I use Costco mostly) come out a bit dry, even
>> > though I use the full water pan and do the cranberry/oil misting as
>> > Professor suggests. Can someone post a link to some alternatives if
>> > you have time?
>>
>> > Thanks
>> > Mark G.
>> > Wayne, NJ
>>
>> Mark:
>> For some added moistness, you might try the 3-2-1 method which is
>> popular on the competition circuit.
>>
>> 3 hours in the cooker at about 225°, 2 hours wrapped in foil in the
>> cooker, and 1 hour unwrapped in the cooker; apply your glaze about 15
>> minutes before removing them from your WSM. I did 3 slabs on Saturday
>> as described (sans WSM). Aside from a bit of juice accumulating in
>> the foil after the 2 hour stage (fire was probably on the high side;
>> I'll adjust for a lower pit temperature next weekend) , they came out
>> juicy, smoky and tender.
>>
>> Pierre
>
> Thanks guys to all the good advice! I do use babyback cryovacs from
> Costco, not the spares. I'll try those now. The
> "Professor" ( www.wiviott.com) has great tips on his site but he is
> like a Soup Nazi if you ask him about alternate cooking methods. I
> asked him once if sand was better in the drip pan instead of water and
> he was like: " ..hey idiot, can you READ the instructions on the site.
> Just follow them EXACTLY!"

Throw the water pan away. That's what I did with my WSM. I know Wiviott
personally. He's good at what he does, but there's always more than one
way.

He's really a nice guy as well.

TFM®