Finally! Got to let the WSM Loose!

Happy Hapgood · 02-23-2014, 07:30 PM

I know it has not been a cold winter here compared to others but the Gulf breezes have kicked in and on their way to a town near you to push that jet stream back where it belongs. It was 76*F here today and it's been almost 2 months since I've used the smoker.

I put 2 racks of St. Louis Spares on with skewers as outlined by BBQgeekess on her Mini. Sorry I don't have pic's. Used Simply Marvelous Pecan rub and a little kosher salt.

About 3 hours in pulled the skewers and laid them flat on the 18.5 WSM. Did them dry with no foil. At 6 hours, looking good:

Added homemade chipolate/maple BBQ sauce for about 1/2 hour to finish:

Off and resting. As you can see, the bend test was right on the edge of being the broke test as a bone is trying to get out.

Spring is on the way! Thanks for lookin'

c farmer · 02-23-2014, 07:32 PM

Looks great. As usual.

Fwismoker · 02-23-2014, 07:35 PM

Looks great! Still not understanding why you didn't use it the last couple months.

K-JUN · 02-23-2014, 07:36 PM

Outstanding! It looks like it was worth the wait.

Smoking Bruin · 02-23-2014, 07:38 PM

Great color!

MisterChrister · 02-23-2014, 07:39 PM

YOWZA! Now I need some ribs!

bluetang · 02-23-2014, 07:41 PM

Quite righteous!

ssv3 · 02-23-2014, 07:47 PM

If I were to have ribs as my last meal those would be IT. I put that on my Mama. Wow!!!

Happy Hapgood · 02-23-2014, 07:48 PM

Quote:

Originally Posted by Fwismoker

Looks great! Still not understanding why you didn't use it the last couple months.

Because highs have not been above 60*F ! Duh!

I'll be asking you the same thing come August when it's 110 in the shade.

http://www.youtube.com/watch?v=uoSes3VGcG4

bwram1 · 02-23-2014, 07:49 PM

I also retired my WSMs over the winter...due to work and not by choice. Am off this Wednesday and Thursday...looking to smoke a couple of butts and maybe a couple racks.
My rub of choice (for pork) is Rufus Teague Meat Rub...went online and bought an 8lb jug of the stuff...ran about $40. I used to make my own rub...getting lazy I guess.

Budman1 · 02-23-2014, 07:53 PM

Looking good Toast!

Ag76 · 02-23-2014, 08:03 PM

Some fine looking ribs, Toast.

bbqgeekess · 02-23-2014, 08:07 PM

Yum!

Bonewagon · 02-23-2014, 08:14 PM

Nice lookin'ribs!

bbqgeekess · 02-23-2014, 08:20 PM

Toast, in that first photo.. what camera did you use to capture that? And what did you use for lighting? Looks good.

02-23-2014, 07:30 PM	#1
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Finally! Got to let the WSM Loose! I know it has not been a cold winter here compared to others but the Gulf breezes have kicked in and on their way to a town near you to push that jet stream back where it belongs. It was 76F here today and it's been almost 2 months since I've used the smoker. I put 2 racks of St. Louis Spares on with skewers as outlined by BBQgeekess on her Mini. Sorry I don't have pic's. Used Simply Marvelous Pecan rub and a little kosher salt. About 3 hours in pulled the skewers and laid them flat on the 18.5 WSM. Did them dry with no foil. At 6 hours, looking good: Added homemade chipolate/maple BBQ sauce for about 1/2 hour to finish: Off and resting. As you can see, the bend test was right on the edge of being the broke test as a bone is trying to get out. Spring is on the way! Thanks for lookin' __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple* Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast Last edited by Happy Hapgood; 02-23-2014 at 08:18 PM..

02-23-2014, 07:32 PM	#2
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	Looks great. As usual. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.

02-23-2014, 07:35 PM	#3
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Looks great! Still not understanding why you didn't use it the last couple months. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

02-23-2014, 07:36 PM	#4
K-JUN is one Smokin' Farker Join Date: 02-10-13 Location: Lafayette, LA	Outstanding! It looks like it was worth the wait. __________________ [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser

02-23-2014, 07:38 PM	#5
Smoking Bruin Full Fledged Farker Join Date: 09-08-10 Location: City of Angels	Great color! __________________ 22.5" WSM / 26.75" Weber Kettle / Char Broil Gasser

02-23-2014, 07:39 PM	#6
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	YOWZA! Now I need some ribs! __________________ Kettleheads Anonymous Charter Member

02-23-2014, 07:41 PM	#7
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Quite righteous! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

02-23-2014, 07:47 PM	#8
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	If I were to have ribs as my last meal those would be IT. I put that on my Mama. Wow!!! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

02-23-2014, 07:49 PM	#10
bwram1 is one Smokin' Farker Join Date: 09-14-13 Location: Hickory, NC	I also retired my WSMs over the winter...due to work and not by choice. Am off this Wednesday and Thursday...looking to smoke a couple of butts and maybe a couple racks. My rub of choice (for pork) is Rufus Teague Meat Rub...went online and bought an 8lb jug of the stuff...ran about $40. I used to make my own rub...getting lazy I guess.

02-23-2014, 07:53 PM	#11
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	Looking good Toast! __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi

02-23-2014, 08:03 PM	#12
Ag76 is One Chatty Farker Join Date: 08-13-05 Location: Tyler, Texas	Some fine looking ribs, Toast. __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs

02-23-2014, 08:07 PM	#13
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	Yum! __________________ 18.5" WSM and 22.5" OTG.

02-23-2014, 08:14 PM	#14
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Nice lookin'ribs! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

02-23-2014, 08:20 PM	#15
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	Toast, in that first photo.. what camera did you use to capture that? And what did you use for lighting? Looks good. __________________ 18.5" WSM and 22.5" OTG.