cgwaite
Full Fledged Farker
- Joined
- Dec 3, 2008
- Location
- Mishawak...
Been needing to practice my Rib techniques on the new WSM, so today was the day. Made a quick run to Sam's for six slabs and the makings for a bacon-wrapped fattie.
Here is the Ribs after trimming and rubbing, ready for the WSM:
and here are the Tips:
Here are the Ribs, just placed into the WSM (lower shelf):
The Tips and the Fattie on the upper shelf:
Four hours later, we have the results:
Tips and Fattie:
Ribs:
Resting:
Sliced Ribs:
The Fattie:
The Fattie, sliced:
All in all, it was a good practice. I need to take a little more care on my trimming, and next time I don't think I'll load the cooker up so much. Flavor was good, but I want to improve on the results, so there will be more practices coming soon!
Thanks to everyone who has encouraged me along the way. Without your assistance, this cook would not have been as successful as it was. Now I have to find some paper towels and clean off my keyboard and camera! :icon_blush:
Here is the Ribs after trimming and rubbing, ready for the WSM:
and here are the Tips:
Here are the Ribs, just placed into the WSM (lower shelf):
The Tips and the Fattie on the upper shelf:
Four hours later, we have the results:
Tips and Fattie:
Ribs:
Resting:
Sliced Ribs:
The Fattie:
The Fattie, sliced:
All in all, it was a good practice. I need to take a little more care on my trimming, and next time I don't think I'll load the cooker up so much. Flavor was good, but I want to improve on the results, so there will be more practices coming soon!
Thanks to everyone who has encouraged me along the way. Without your assistance, this cook would not have been as successful as it was. Now I have to find some paper towels and clean off my keyboard and camera! :icon_blush: