Phesant
Babbling Farker
- Joined
- Aug 24, 2008
- Location
- Appleton, Wi
Oh that looks great.....
.....and the Paul Kirk rub!Now I know the secret its mustard!
.....and the Paul Kirk rub!
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
nice! looks to have great texture and pulled cleanly off the bone while not being mushy. did you remove the membrane?
My 3rd baby back rib cook on my 22.5 WSM:
Dam, what a smoke ring on dem ribs!!!
By the way, regular Kingsford charcoal is the best in a WSM. It keeps the temps easily managable for long or short cooks.
Now I know the secret its mustard!
Looks real good man! And you won an award...congrats!!!
firecrackerjack