3rd baby back rib cook with pron

[Phesant]

Oh that looks great.....

 

[Mad Max]

Good looking ribs, congrats on the win!

 

[landarc]

ruh roh, he won an award, there is no turning back now

 

[swamprb]

Now I know the secret its mustard!

.....and the Paul Kirk rub!

 

[NorthwestBBQ]

Thanks to all for the compliments. I really appreciate it. :-D

 

[NorthwestBBQ]

.....and the Paul Kirk rub!

Not exactly. I have modified it greatly. I forgot to mention that to you...

 

[NorthwestBBQ]

Northwest, can you give some time/temp details please? I'm cooking my first BBR on my wsm this weekend.

Also, are you just foiling the water pan or do you have a clay saucer in there as well? How was the temp control without water?

Cheers
Dave

Temp: 225-250
Time: When you can grab the rack and tear it easily in the middle.
Pan: Foiled with 1.5 gallons of tap water.

 

[NorthwestBBQ]

By the way, regular Kingsford charcoal is the best in a WSM. It keeps the temps easily managable for long or short cooks.

 

[Phubar]

Nice ribs!

 

[Rick's Tropical Delight]

nice! looks to have great texture and pulled cleanly off the bone while not being mushy. did you remove the membrane?

 

[4TheLoveofBrisket]

Man those look good!!

 

[NorthwestBBQ]

nice! looks to have great texture and pulled cleanly off the bone while not being mushy. did you remove the membrane?

Always...:-D

 

[BigJimsBBQ]

Jim takes bite of Rib (Lap Top Screen) and then wakes up. Looks good bro.

 

[chickenskinmusic]

Smoke ring

My 3rd baby back rib cook on my 22.5 WSM:

Dam, what a smoke ring on dem ribs!!!

 

[NorthwestBBQ]

Dam, what a smoke ring on dem ribs!!!

Almost complete penetration...

 

[zydecopaws]

By the way, regular Kingsford charcoal is the best in a WSM. It keeps the temps easily managable for long or short cooks.

You might also add that it is about the only brand that in the Pacific NorthWet that is readily (and consistently) available, decently priced (especially if you hit the HD sale early in the summer), and for whatever reason doesn't seem to have the issues with it that others always seem to complain about.

Way to show them that BBQ is alive and well in the Pacific NorthWet. :biggrin:

 

[Bigmofo300lbs]

Nice!

 

[Hugh Jorgan]

Now I know the secret its mustard!

The secret to everything is mustard.

 

[firecracker jack]

Looks real good man! And you won an award...congrats!!!

firecrackerjack

 

[NorthwestBBQ]

Looks real good man! And you won an award...congrats!!!

firecrackerjack

Thanks my home state bro! :-D
(I was born in Detroit)