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Old 10-02-2016, 01:16 AM   #1
Section08
Found some matches.
 
Join Date: 08-08-16
Location: HARRISON, NJ (NYC Metro)
Default First attempt at spare ribs on WSM

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.


Aren't they lovely


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.


Newark's own lump charcoal brand.


I'm going to use apple wood and pecan wood for this cook.


K.I.S.S. method fire is ready to go.


Had to scrunch these bad boys in to make them fit.


See you in 5 hours!


Aaand *6 hours* later they're done. Look at those bones just ready to escape.


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.


Thanks for listening!
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Old 10-02-2016, 06:44 AM   #2
benniesdad
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Join Date: 09-26-12
Location: Locust Grove, GA
Default

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.
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Old 10-02-2016, 12:09 PM   #3
Bob Ivey
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Join Date: 06-25-13
Location: Winnetka, CA
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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.
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Old 10-02-2016, 03:32 PM   #4
lankster35
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Join Date: 04-06-15
Location: Arlington, Texas
Default

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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