First time Ribs on WSM w/pics

Tonybel · 03-26-2012, 09:07 PM

This saturday 3/24 made my first cook on my $75 WSM I got from craiglist. Made some ribs with plowboys rub and applewood. The came out good but I over cooked them. I didnt realize that WSM is very efficient with temp control. 2hours smoked, 2 hours foiled was too much. I just to have a UDS and that was perfect timming . Any advice or suggestions let me know I want to learn. Thank you.
Tony from Southern California.

Ribs aready to go

Final result

Big Bears BBQ · 03-26-2012, 09:10 PM

They look pretty good ....

snook806 · 03-26-2012, 09:18 PM

holy cow batman....they look delicious.....

Stacks · 03-26-2012, 09:18 PM

They look good to me. What was your average temp? If you're using the factory installed thermometer they are not very reliable. On my 22 WSM I usually run about 2 1/2 to 3 out, then foiled for 1 to 1 1/2 at 235ish. Play with it a while. I have 2 and each cooks a little different. Congrats on the CL score

Tonybel · 03-26-2012, 09:42 PM

Quote:

Originally Posted by Stacks

They look good to me. What was your average temp? If you're using the factory installed thermometer they are not very reliable. On my 22 WSM I usually run about 2 1/2 to 3 out, then foiled for 1 to 1 1/2 at 235ish. Play with it a while. I have 2 and each cooks a little different. Congrats on the CL score

Average temp I would say it was 240. Depending on the wind but it never went over 250. I was checking every 30 min. The temp gauge is not factory installed.

porkingINpublic · 03-26-2012, 10:12 PM

4 hrs with baby backs, 5 hrs with spares.... Maybe less @ 240. That's standard for 225...

criffaaa1 · 03-26-2012, 11:32 PM

Those look great, why do you think they were overcooked were they too mushy?

Sent via Criffvo

Tonybel · 03-27-2012, 08:07 AM

Quote:

Originally Posted by criffaaa1

Those look great, why do you think they were overcooked were they too mushy?

Sent via Criffvo

No not to mushy but I took a bite and it almost came off the bone. Maybe I'm my worst critic.

03-26-2012, 09:07 PM	#1
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	First time Ribs on WSM w/pics This saturday 3/24 made my first cook on my $75 WSM I got from craiglist. Made some ribs with plowboys rub and applewood. The came out good but I over cooked them. I didnt realize that WSM is very efficient with temp control. 2hours smoked, 2 hours foiled was too much. I just to have a UDS and that was perfect timming . Any advice or suggestions let me know I want to learn. Thank you. Tony from Southern California. Ribs aready to go Final result __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

03-26-2012, 09:18 PM	#3
snook806 On the road to being a farker Join Date: 02-12-12 Location: Brownsville, TX	holy cow batman....they look delicious..... __________________ If it was easy, everybody would be doing it!!!!

03-26-2012, 09:18 PM	#4
Stacks On the road to being a farker Join Date: 09-28-10 Location: Clinton, MO	They look good to me. What was your average temp? If you're using the factory installed thermometer they are not very reliable. On my 22 WSM I usually run about 2 1/2 to 3 out, then foiled for 1 to 1 1/2 at 235ish. Play with it a while. I have 2 and each cooks a little different. Congrats on the CL score __________________ SAUCED HOG BBQ / KCBS CBJ #60733

03-26-2012, 11:32 PM	#7
criffaaa1 is one Smokin' Farker Join Date: 08-14-11 Location: Cleveland OH.	Those look great, why do you think they were overcooked were they too mushy? Sent via Criffvo __________________ 22.5 ots, 22.5 wsm, kingsford deluxe

03-26-2012, 09:10 PM	#2
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi.	They look pretty good ....

03-26-2012, 10:12 PM	#6
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar	4 hrs with baby backs, 5 hrs with spares.... Maybe less @ 240. That's standard for 225...