J
JoeB
Guest
Well I finally did my first smoke on July 2nd in my new WSM 18.5, but I didn't have internet until today so that's why the pron is late. First off, thanks for everyone who offered me advice, both in my questions thread and in my mid-cook crisis one. Anyway, on to the ribs.
I cooked for 14 people, but there were other things to eat too so the ribs were not the only thing. I rubbed them with a mix of coarse ground black pepper, garlic powder, paprika, and salt. Not trying to target a specific temp, I aimed for 250 but didn't mind if it ran a little higher or lower. The WSM ran great! I didn't fiddle with it after the first half hour and temps ranged from 240-280, but I didn't mind because it was windy to start out and then died down. I used three chuncks of hickory and a full ring of new Kingsford briquettes. I cooked the ribs unfoiled and they took 5.5 hours, used the tear test and toothpick test to check for doneness. Although you can't really tell it from the pics, the smoke ring was solid and very pronounced. The ribs had a bit of pull to them, were very tender and juicy, and tasted great! I nailed exactly what I was going for and everyone loved them. My cousin said they were the best ribs she has ever had! We had some leftovers, but I polished them off the next day, hah.
I am very happy with how my first smoke turned out, and this is just the beginning of fueling the addiciton. I am so pumped to smoke again! Oh, and I just got a job at a BBQ restaurant near me, I start tomorrow. Life is good :-D
http://s856.photobucket.com/albums/ab126/JB52/First%20Smoke%204%20Racks%20of%20Spare%20Ribs/
Couple of questions:
1. The temp difference between the thermometer in the lid of the WSM and the thermometer I put on the grate was around 25 degrees. The lid showed a lower reading, however the thermometer at the grate was near the edge of the cooking grate, which I know runs hotter. Could it have been cooler in the middle? Which temp should I go by?
2. Concerning clean-up, should I wash out the charcoal ring and grate, as well as the bottomw part of the WSM, after I am done cooking? I did it this time because I had to travel 2 hours and didn't want ash to get all over the place, but I read about possible rust forming. Is that a problem?
3. I put three chuncks of hickory on top, should I bury some next time so the ribs take on more of a smokey flavor? The ribs had some smokey flavor, but I like BBQ with alot of smoke, so would that be a way to achieve it or how would I go about it?
Thanks again for all the help!
I cooked for 14 people, but there were other things to eat too so the ribs were not the only thing. I rubbed them with a mix of coarse ground black pepper, garlic powder, paprika, and salt. Not trying to target a specific temp, I aimed for 250 but didn't mind if it ran a little higher or lower. The WSM ran great! I didn't fiddle with it after the first half hour and temps ranged from 240-280, but I didn't mind because it was windy to start out and then died down. I used three chuncks of hickory and a full ring of new Kingsford briquettes. I cooked the ribs unfoiled and they took 5.5 hours, used the tear test and toothpick test to check for doneness. Although you can't really tell it from the pics, the smoke ring was solid and very pronounced. The ribs had a bit of pull to them, were very tender and juicy, and tasted great! I nailed exactly what I was going for and everyone loved them. My cousin said they were the best ribs she has ever had! We had some leftovers, but I polished them off the next day, hah.
I am very happy with how my first smoke turned out, and this is just the beginning of fueling the addiciton. I am so pumped to smoke again! Oh, and I just got a job at a BBQ restaurant near me, I start tomorrow. Life is good :-D
http://s856.photobucket.com/albums/ab126/JB52/First%20Smoke%204%20Racks%20of%20Spare%20Ribs/
Couple of questions:
1. The temp difference between the thermometer in the lid of the WSM and the thermometer I put on the grate was around 25 degrees. The lid showed a lower reading, however the thermometer at the grate was near the edge of the cooking grate, which I know runs hotter. Could it have been cooler in the middle? Which temp should I go by?
2. Concerning clean-up, should I wash out the charcoal ring and grate, as well as the bottomw part of the WSM, after I am done cooking? I did it this time because I had to travel 2 hours and didn't want ash to get all over the place, but I read about possible rust forming. Is that a problem?
3. I put three chuncks of hickory on top, should I bury some next time so the ribs take on more of a smokey flavor? The ribs had some smokey flavor, but I like BBQ with alot of smoke, so would that be a way to achieve it or how would I go about it?
Thanks again for all the help!
