On Mar 23, 9:51*pm, Pierre > wrote:
> On Mar 23, 9:36*am, "Mark G7#9" > wrote:
>
> > I've been doingribsthe "WSM Professor" way for 5 years now and just
> > want to try something a bit different. My only complaint is that
> > currently theribs(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

As for wrapping in foil, doesn't it prevent smoke from penetrating?
Why waste charcoal when I can set the oven for 225 and then move ribs
to the WSM for the rest of the cook? It is also easier to control temp
in the oven since the WSM temp is always a mystery to me. Professor
says not to use the thermometer at the top, others say it's ok but
then use some type of formula for the lower grate (that involves sine/
cosine approximations I think). I never did the project to install
internal digital remote GPS titanium thermometer into the WSM since
I'm bad with tools and batteries.