Section08
Found some matches.
Hey guys, this is my first attempt at spare ribs on the WSM 18.5. Am using Gary Wiviott's Low & Slow 1 Chapter 4.
I do just have one question regarding grate temperature. In the beginning and the end of the cook, the average difference between lid and grate temperature is about 20F. But throughout the cook, the difference is about 80F, with the grate temperature being the higher of the two. Would that happen to be because I have the grate thermometer underneath (upside-down) on the top grate? I never have room on the top of the top grate for that thing.
Anyway, here goes.
$20 off of meats @ Shoprite. Had to jump at the opportunity to smoke some spare ribs, low & slow style.
Aren't they lovely
Am using Gary Wiviott's rudimentary rub recipe. It's gonna have a bit of a kick: Hungarian spicy paprika, cayenne pepper, and chipotle powder.
Newark's own lump charcoal brand.
I'm going to use apple wood and pecan wood for this cook.
K.I.S.S. method fire is ready to go.
Had to scrunch these bad boys in to make them fit.
See you in 5 hours!
Aaand *6 hours* later they're done. Look at those bones just ready to escape.
I am by no means an expert but I am really happy at the way these ribs turned out. Nice and tender. And look at that baby smoke ring! Now to finish these off with some Eastern Carolina barbecue mop. Oh and my current fave Mama's Lil Yella Pils.
Thanks for listening!
I do just have one question regarding grate temperature. In the beginning and the end of the cook, the average difference between lid and grate temperature is about 20F. But throughout the cook, the difference is about 80F, with the grate temperature being the higher of the two. Would that happen to be because I have the grate thermometer underneath (upside-down) on the top grate? I never have room on the top of the top grate for that thing.
Anyway, here goes.
$20 off of meats @ Shoprite. Had to jump at the opportunity to smoke some spare ribs, low & slow style.
Aren't they lovely
Am using Gary Wiviott's rudimentary rub recipe. It's gonna have a bit of a kick: Hungarian spicy paprika, cayenne pepper, and chipotle powder.
Newark's own lump charcoal brand.
I'm going to use apple wood and pecan wood for this cook.
K.I.S.S. method fire is ready to go.
Had to scrunch these bad boys in to make them fit.
See you in 5 hours!
Aaand *6 hours* later they're done. Look at those bones just ready to escape.
I am by no means an expert but I am really happy at the way these ribs turned out. Nice and tender. And look at that baby smoke ring! Now to finish these off with some Eastern Carolina barbecue mop. Oh and my current fave Mama's Lil Yella Pils.
Thanks for listening!
