View Full Version : First attempt at Ribs on my WSM! W/Pron

07-04-2011, 08:13 AM
Well since I'm not going anywhere for the fourth, I've invited my parents and Ice fishing partner's family over..

This is my haul just trying to do my part to keep the economy afloat :)


Well since the guest list increased I have to go buy more ribs.. But you get the idea.


07-04-2011, 08:16 AM
Looking good so far!!

07-04-2011, 09:44 AM
Looks good, good luck!

07-04-2011, 09:53 AM
Ok so my mom just gave me a rack of St.Louis Style ribs to throw on with my baby backs? Will the cook times be some were in the same ball park?

07-04-2011, 10:05 AM
My guess is they would take a little longer, depending on the size. Hopefully someone with more experience than me can answer your question.

07-04-2011, 10:13 AM
Yup, baby's will cook quicker. Recommend you use the Texas Crutch (3-2-1) method on the spares to bring it closer together. In fact, modify the crutch to 3-1-1 and they should be ready at about the same time. At 225-250 cooking temp, the baby's will probably be done at 4-5 hours. Hope that helps.

07-04-2011, 10:22 AM
Nice start! I'm getting hungry!

07-04-2011, 10:28 AM
Yup, baby's will cook quicker. Recommend you use the Texas Crutch (3-2-1) method on the spares to bring it closer together. In fact, modify the crutch to 3-1-1 and they should be ready at about the same time. At 225-250 cooking temp, the baby's will probably be done at 4-5 hours. Hope that helps.

X2 If you have different cooking levels, you can put the spares on the bottom to help as well M2C.

07-04-2011, 11:17 AM
If i put the spares on the lower and the baby backs on the top would I b GTG on time getting them done at the same time? How ever one wouldn't be able to mop the lower rack?...

07-04-2011, 11:30 AM
Cooking time will depend a lot with the actual weight of the racks. What weight are the baby backs versus the spare? I've had baby backs weighing more than a St. Louis spare and they are all done at the same time.

07-04-2011, 11:33 AM
Also, as mentioned above, I'd definitely foil them after they've been on a couple hours. The time to foil them will depend on what temperature you're cooking at and the weight of the ribs. Good Luck... Happy 4th !!

07-04-2011, 12:27 PM
IRC the Spares were about 1 lb heavier. I just put them all in my Rib rack and will foil the spares in a few hours or I know i have enough meat maybe I'll just let them go longer by themselves and save them for left overs.. :))

I rubbed 2 racks of each
1 set of Kickn'Chickn
1 set with Butt Rub
1 set with a rub i made myself.

Love to see another Farker from Wi!



El Ropo
07-04-2011, 12:28 PM
I'd save the foil for the resting process. It actually adds 20-30 minutes to the length of the cook every time you open up the cooker to mess with the food.

Ribs without peeking, spritzing, mopping, foiling take a lot less time to cook then with all the tinkering.

3-2-1, that's 6 hours, I can do spares in less than 4 hours all day long.

07-04-2011, 12:31 PM
Good looking start!:cool:

07-04-2011, 12:35 PM
We finally are having a break in the weather here in Wisconsin. Happy 4th !!

07-04-2011, 12:39 PM
Yes the last few non snowy I mean rainy days have been welcomed.. Only wish they would have been here 2 weeks ago when I was in the Dell's for three days...

07-04-2011, 12:41 PM
Looking good ..... can't wait to see the finish :-D

Doug S.
07-04-2011, 02:26 PM
$ 5.49 a lb for BB's ?? Is that normal for that side of the country ?? Seems a little steep..:confused:

07-04-2011, 02:30 PM
IDK I just buy and give the wife the receipt and then she yells at me for blowing the weekly grocery bill in one meal...lol, I picked up two more racks at wally world this morning and they were like 3.89 a # IIRC, So I kinda got hosed by the place in Green Bay.

07-04-2011, 09:36 PM
Well I guess I'm hired! I ate about 2/3 of a rack and I don't fancy myself a rib guy.

I basted them every 30 minutes or so with Apple Juice and turned them after about 3.5 hours.

In the last 15 minutes or so I basted them with Apple Juice Honey and Maple Syrup. Then sauced them with Sweet Baby Rays.

My chicken legs were done indirect on my kettle but it was to hot and hence why their a bit dark but they were edible.

Only problem is I cooked 6 racks of ribs sent one home with my mom and have about 2 racks left :doh: , I never seem to plan right....

Owell here's your Pron thanks for the help today folks!

The fore mentioned chicken legs

This is about hour 5 just before i pulled them.


Heres the smoke ring pictures.. The meat seem to pull back and not fall right off the bone I think I did good?

Here's the pics of them being sauced.

The Ribs on the serving platter.

And the Cake that my Mum brought to the party.. She makes it every fourth of July.

And last but not least a picture of yours truly saucing the ribs today..

07-04-2011, 09:46 PM
Looks absolutely fantastic!:thumb: Love the cake!:cool:

Big Bears BBQ
07-04-2011, 10:07 PM
You did good.............

07-04-2011, 10:36 PM
I can taste those ribs right now, and I ate about 5 pounds of em this weekend!!! Nice job, you must have a hell of a mentor!!! :)

07-04-2011, 10:44 PM
I sure do!! It's a good thing your only a call away! :becky: