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Switched to a water pan on my 22 inch WSM and finally got clean bite through skin
Ran a practice cook last Saturday in the backyard with two racks of spares on my 22 inch WSM and tried putting a full water pan in place of my usual dry foiled pan. I expected mushy bark and a longer cook, but the ribs hit 195 in about 5 hours and the skin bit clean off instead of that rubbery pull. I still need to figure out if the pan helped the temp swings or if the wind just died down that day, so I might run it back this weekend. Anyone else running water in a WSM for ribs, or am I just chasing good weather?
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leo10722d ago
Five hours for spares is fast, no wonder you're second guessing the weather. Water pans usually slow things down, not speed them up.
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