First Cook: Ribs on the Mini WSM w/pron
So I started building a mini WSM a week or 2 ago and had it finished (enough) to cook on last weeked. I did a small cook Friday night with ribs and sausage to test/season. Then cut up 2 racks of spares and trimmings for Saturday. I couldn't have asked for this thing to work any better! maintained temps perfectly. Reacted to vent adjustments quickly. and barely leaked any smoke other than through the top vent. I really dont think you can beat this little guy for the money. Highly recommend making one if you have a few extra parts laying around.
Anyway....I used my homemade rub which is a loosely adaptation of meatheads Memphis dust, with less of this and more of that, plus some pecan roasted coffee grounds, a little cinnamon, and some other random pantry items. Ends up being a sweet heat style rub. For sauce I mixed some local "apple" bbq sauce from the farmers market, a little honey, and the john boy and billy bob original sauce(good, but rather tangy...hence the honey). Some I kept dry rub...which is my personal preference. Now onto the real reason most of you are here...the por-...uh i mean pron!
P/S-Also...take it easy one me. I'm new to the 'Que and this is only my 3rd time cooking ribs ever, but first time cooking anything on the Mini WSM. As momma always said, "if you dont have anything nice to say, dont say it at all!"
Chargriller Akorn, Georgia Southern Themed UDS, Mini WSM, Weber 18.5"