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-   -   First attempt at spare ribs on WSM (https://www.bbq-brethren.com/forum/showthread.php?t=237265)

Section08 10-02-2016 01:16 AM

First attempt at spare ribs on WSM
 
10 Attachment(s)
Hey guys, this is my first attempt at spare ribs on the WSM 18.5. Am using Gary Wiviott's Low & Slow 1 Chapter 4.

I do just have one question regarding grate temperature. In the beginning and the end of the cook, the average difference between lid and grate temperature is about 20F. But throughout the cook, the difference is about 80F, with the grate temperature being the higher of the two. Would that happen to be because I have the grate thermometer underneath (upside-down) on the top grate? I never have room on the top of the top grate for that thing.

Anyway, here goes.

$20 off of meats @ Shoprite. Had to jump at the opportunity to smoke some spare ribs, low & slow style.
http://www.bbq-brethren.com/forum/at...1&d=1475388257

Aren't they lovely
http://www.bbq-brethren.com/forum/at...1&d=1475388277

Am using Gary Wiviott's rudimentary rub recipe. It's gonna have a bit of a kick: Hungarian spicy paprika, cayenne pepper, and chipotle powder.
http://www.bbq-brethren.com/forum/at...1&d=1475388305

Newark's own lump charcoal brand.
http://www.bbq-brethren.com/forum/at...1&d=1475388363

I'm going to use apple wood and pecan wood for this cook.
http://www.bbq-brethren.com/forum/at...1&d=1475388376

K.I.S.S. method fire is ready to go.
http://www.bbq-brethren.com/forum/at...1&d=1475388386

Had to scrunch these bad boys in to make them fit.
http://www.bbq-brethren.com/forum/at...1&d=1475388393

See you in 5 hours!
http://www.bbq-brethren.com/forum/at...1&d=1475388402

Aaand *6 hours* later they're done. Look at those bones just ready to escape.
http://www.bbq-brethren.com/forum/at...1&d=1475388408

I am by no means an expert but I am really happy at the way these ribs turned out. Nice and tender. And look at that baby smoke ring! Now to finish these off with some Eastern Carolina barbecue mop. Oh and my current fave Mama's Lil Yella Pils.
http://www.bbq-brethren.com/forum/at...1&d=1475388415

Thanks for listening!

benniesdad 10-02-2016 06:44 AM

Nice looking ribs. Might want to pick up a rib rack for your WSM if you get the chance. That will give you a little more capacity.

Bob Ivey 10-02-2016 12:09 PM

Rib rack is a good idea but remember, you do have a lower rack so you could have put two on the lower and two on the top. Cook times should not vary much at all and there would be more room for the smoke and heat to surround the meat with space between each 1/2 rack.

lankster35 10-02-2016 03:32 PM

Looks great...I would have thought after 6 hours the ribs might have been a little more for lack of a better term "barky' on the outside. Those look really good and I am surprised at the final outside of the ribs. Do WSMs come out like that normally (I never used one).


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