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This weekend I lose my virginity

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Quint

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So this is it finally the weather has warmed to the 40's for the weekend and I get to break in my brand spanking new 22.5" WSM that Santa brought me AND my 1st ever smoke. I've grilled a ton of bbr's but never smoked anything. So I decided on ribs, not just any rib but St. Louie's ribs. So there are so many methods out there my head is spinning. What are peoples suggestions on the cooking method I should loose my virginity too.
I want some tasty ribs to munch on as I watch my Pats take care of business with the Texans...................
 
Congrats on your new WSM :) There are a lot of methods for cooking ribs as you will see in the responses to your post here. Good luck with it!
 
Congrats on the new WSM, you are really gonna like it. The first time, should be soft sweet and gentle :oops: So, use some rub you like the taste of and cook them over some apple or cherry at about 225*-250*. Don't overdo the rub, let the smoke and meat shine through. Cook them until they probe tender and pass the bend test. No water in the pan and get ready to watch it puff for about 5 hours. Sit back relax, crack a beer and no peeking. good luck and let us know how they turn out.
 
For your first time I would keep it simple and just cook them :-D try to get the WSM running somewhere between 250 - 275 and don't bother with foiling or spritzing, etc. Just rub then and put them in and don't look for about 4 hours (depending on how big the racks are and whether they are full spares or St. Louis trimmed).

Either use the bend test or the toothpick test to tell when they are done.
 
Congrats on the new WSM and A cherry poppin party! 275, cook 'em neked, "Don't wrap your meat on your first time":wink: check at 3.5 hrs with the bend test shouldn't go much past 4 hrs if you keep the temp constant and the lid on good luck!
 
What the previous 2 posters said. Hot, fast and simple. Your shiny new WSM may run a little hot anyway, so keeping 275˚-300˚ will be a lot easier than trying to wrestle it to 225˚. I'd start off with the Minion method and start shutting down your vents at around 240˚, then it'll slowly coast to 275˚ .I'd close one all the way, and leave the other 2 open about 1/4", and give it a good 15 minutes after adjustments to let it settle in.
 
For a first go at ribs, use the K.I.S.S method. KEEP IT SIMPLE STUPID!!

Find a rub you like, rub em down, and decide on a temp you want to cook them at. For spares, I'm a big advocate for the 225-250 range. 4-5 hours depending on the size. I've gone as long as 6 hours riding at a solid 225 before on a real meaty rack. Don't over think it your first time out and remember that if you're lookin' you ain't cookin'.
 
Thanks for all the great idea's really looking forward to getting this rolling. I have a farm at the end of my street that has a huge apple orchard and cherry trees I've asked them if I could take wood from them when they cut down tree's or good size branches so I have a unlimited supply of free apple and cherry, even pair if I want but haven't seen a lot on using pair. It might be a nice experiment.
 
Just want to echo the others in saying, "Go gentle with the rub". I nailed the first racks I did on my WSM, but since I went crazy piling on the rub they were rather nasty.

You'll find your groove.

Oh, and don't chase temps! Small adjustments and give the WSM to get back to whatever temp your are seeking. :thumb:
 
Congratulations on your new WSM! Follow the others advice. Start slow, then you can progress at your own pace. Oh, and if you haven't tried Simply Marvelous rubs, give them a shot. Sweet Seduction and Apple are REALLY good on ribs!!
 
Awesome. I remember my first time; It wasn't great. I was stressed, nervous, worried, and didn't really enjoy it. But don't let that discourage you, practice makes perfect :razz:
 
I'm with Ron_L in this. KISS and you will be happy. I'll add a couple more suggestions.

First, try to keep temps from going too high at the start. Look up "Minion method" for starting charcoal (put a relatively small portion of lit charcoal on top of an unlit bed to get things started.) That will help to keep temps from running away.

When you close up the smoker, close two of the three bottom vents. That should provide plenty of air. In fact, on my first smoke on my 18.5 it was leaky enough to hold 250° with all bottom vents closed. As smoke residue builds up, it will become easier to control.

Do use water in the water bowl to help manage temperature. Lots of more experienced cooks here will recommend a foiled clay saucer or similar and I suggest getting comfortable with temperature control before you try that.

Good luck with that first smoke! (and remember - pictures or we won't believe you. :wink: )
 
Congrats on your WSM, I popped mine about 2 weeks ago and have been addicted ever since! If you listen to these guys you are bound to turn out some good Que and just remember its only the begining, no where to go but up!
 
Everyone else pretty much covered it, so I got nothing to add except have fun and enjoy the process. I'm just down rt 114 a couple towns from you and beef ribs will be on the cooker here on Sunday. Good Luck!
 
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