FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


First time doing ribs on a WSM

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Smoked Foods
View previous topic :: View next topic  
Author Message
MossyMO
BBQ Fan


Joined: 28 May 2012
Posts: 265
Location: Glenburn, ND

PostPosted: Sat Jul 20 13 12:34 am    Post subject: First time doing ribs on a WSM Reply with quote

Here is a cook from this last Sunday, this was my first time doing ribs on a WSM and third time using the WSM since it was new. First time I seasoned it bacon and the second cook was a couple of pork butts for some pulled pork.

It has been running 275º to 290º for me, even with all three vents closed. I think I need a few more cooks on it to tighten it up so I can control temps better. Plan on doing a tri-tip this weekend so if anyone has suggestions I am eager to learn!

Here is the 22.5" WSM with about 12 lbs. of Stubb's charcoal. Filled the center with 15 lit briquette's and added a few hickory Mojo Bricks for smoke.


-----

Spare ribs trimmed and seasoned; this time with ribs I'm trying a different seasoning on each rack...
- Simply Marvelous BBQ Spicy Apple Rub
- Oakridge BBQ Secret Weapon
- Owens BBQ Tatonka Dust


-----

On the grate with temp about 250º


-----


-----


-----

About an hour in my temps started raising to the 280º area and then at 2 hours the ribs were appearing to be drying and cooking faster than I am use to so I foiled for an hour and a half. Then to firm them up after the foil put the racks back on the grates for about a half an hour and also added some pheasant that was marinated overnight, then wrapped in bacon and put on kabobs.


-----

While everything tasted great, I was hoping for a little more smoke ring and hoping that will happen once I get the WSM cooking at lower temps.

Here are a few plated pics served with a side of pasta and veggies....


-----



Thanks for looking!
Back to top
View user's profile Send private message
DrunkPlumber
BBQ Pro


Joined: 22 Feb 2011
Posts: 848
Location: Northern Kentucky

PostPosted: Sat Jul 20 13 2:20 am    Post subject: Reply with quote

Ribs look fantastic, in fact, it all does. Which rub did you prefer, if any?
I'm sure you'll get her figured out after a few cooks.
Lot of smoke leaking around the lid looks like?

Maybe one of these?

http://www.bbqgaskets.com/catalog_4.html
_________________
Knowledge is knowing a tomato is a fruit.
Wisdom is knowing a tomato does not belong in a fruit salad.

Life is hard. It's harder if you're stupid.

There is no such thing as too much onion.

I'm NOT liar #94. I swear!
Back to top
View user's profile Send private message
MossyMO
BBQ Fan


Joined: 28 May 2012
Posts: 265
Location: Glenburn, ND

PostPosted: Sat Jul 20 13 2:32 am    Post subject: Reply with quote

DrunkPlumber wrote:
Ribs look fantastic, in fact, it all does. Which rub did you prefer, if any?
I'm sure you'll get her figured out after a few cooks.
Lot of smoke leaking around the lid looks like?

Maybe one of these?

http://www.bbqgaskets.com/catalog_4.html


I preferred the Tatonka Dust but that Simply Marvelous BBQ Spicy Apple Rub had a great flavor on the ribs also.

I noticed after using the WSM last time the lid doesn't sit flat on the counter top, so I'm thinking that is creating a gap where the lid and main body meet and that is where the smoke is coming from in the pic. I get the sealing flush and should be much better.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Smoked Foods All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group