Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 04-11-2010, 06:20 PM   #1
Knows what a fatty is.
tmkshew's Avatar
Join Date: 01-09-10
Location: Baltimore, MD
Default Sunday Smokeday - Spareribs and Great Weather

I haven't posted anything in a while. I'm very new to this site and to BBQ in general. To give you an idea; I'm 23 years old.

I wanted to post this smoke because I decided to scrap everything I was doing previously and change a lot of my methods.
Anyways, I have had problems with my ribs being blackened during my smoke. They were still awesome but to be honest, they just weren't the good color that everyone loves and expects.

I used to a 14" pizza stone with no bowl underneath for better coal managing leverage.
I wasn't used to the increased heat that I had read and expected to see from using the pizza stone. I could barely keep the WSM to 250F.


Still didn't end up being the worst ribs.

I rubbed two slabs down with your average yellow mustard, and dusted them with some Plowboys Yardbird...great stuff. Refrigerated over night.

Never ended up using any BBQ Sauce just so you know.

3/4 of the way through I grabbed the ribs from the grill, threw them in foil, and rubbed them with a thin layer of brown sugar, and a good amount of pure honey (a lot more expensive than I thought).
I put them back on the smoker for another hour and a half.


Took those slabs off at 170 being extremely excited using my pron.
Before you guys say anything, I know I need to wait until they hit around 180-190F for the good fall-off-the-bone type.

These ribs were very tough but still delicious.


All in all it was a fast, no-slow-and-low-smoke.
The good part is, I've got my rubs down, I've got my timing down, and these tips and tricks that people keep suggesting to others, as well as to me is helping me tremendously.
I'm not looking for any help or anything, but I'm always open to suggestions. This post is more about thanking the brethren for your help, support, and unwillingness to let someone's questions go unanswered.
I appreciate it more than you guys will ever know.

Enough of the speeches, let's eat!

For any of the O's Brethren (if any besides myself) this opening day picture is for you!

Hope you guys liked what you saw.
I plan to begin posting a lot more!
Attached Images
File Type: jpg 008.jpg (73.7 KB, 127 views)
UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain)
tmkshew is offline   Reply With Quote

Thanks from:--->
Old 04-11-2010, 08:51 PM   #2
Alan in Ga
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga

Those look great to me keep up the good work
NB Black Diamond, 57 Smokehouse BBQ Team
Certified GBA Judge/Competetior
[SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE]
[SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]
Alan in Ga is offline   Reply With Quote

Old 04-11-2010, 10:56 PM   #3
On the road to being a farker
Join Date: 09-29-08
Location: Audubon, IA

Looks good. Are you saying you took out the water bowl completely? I filled mine with sand a while back and love it that way. I just put foil on it for each cook...can't be a no hassle clean up.

I like that little work table/cart you've got there too. I've been meaning to build one of those.
22" WSM, 22.5" Weber Kettle
GeauxBigRed is offline   Reply With Quote

Old 04-12-2010, 12:05 AM   #4
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

Looks good to me!
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Old 04-12-2010, 11:23 AM   #5
Knows what a fatty is.
tmkshew's Avatar
Join Date: 01-09-10
Location: Baltimore, MD

Yeah I take the water bowl out to manage the coals easier. It's kind of a tight squeeze on a 18.5". 22.5" might have more room.

As for the cart... I got it for $8 at the Salvation Army. Came with a cutting board on top. It's great.
UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain)
tmkshew is offline   Reply With Quote

Old 04-12-2010, 11:27 AM   #6
is one Smokin' Farker
Join Date: 03-01-10
Location: Rancho Cucamonga, CA

Ribs look pretty darn good
dannypat21 is offline   Reply With Quote


BBQ Ribs, BBQ rub, ribs, rubs, smoker, Smoking, spare ribs, Spareribs, WSM

Similar Threads
Thread Thread Starter Forum Replies Last Post
Are these even spareribs? scottjess Q-talk 20 01-01-2012 05:46 PM
What a great Sunday Skidder Q-talk 0 04-20-2009 09:44 AM
Great weather roastntoast Q-talk 12 02-10-2009 05:55 PM
A GREAT smoked meat for Super Bowl Sunday + potato chower BigAl Q-talk 17 03-17-2005 05:04 PM
We're having great weather so I'm cooking all weekend chad Q-talk 13 01-04-2004 08:28 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 11:44 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.