I was working from home today, so I decided to break in my new WSM. After watching Greg and Bob work the WSMs at Shannon, I felt like I was a pro! I loded up the basket about two thirds full with kingsford, and tossed 25 or so briquettes into my starter and got them going. Once they were going, I added them to the WSM, assembled it and filled the water pan.
I put in two slabs of spares (St. Louis style) and two fatties along with some apple and cherry wood. I rubbed the ribs with some John Henry's Wild Cherry Chipotle rub. As the spares were cooking, I sprayed them with some Bronco Bob's Roasted Raspberry Chipotle sauce, strained and thinned. I pulled the fatties after three hours, but left the spares in. For the last hour of cooking, I glazed the ribs with the same sauce.
They came out great! nice smoke ring, nice and tender, ssweet with a nice kick.
I put in two slabs of spares (St. Louis style) and two fatties along with some apple and cherry wood. I rubbed the ribs with some John Henry's Wild Cherry Chipotle rub. As the spares were cooking, I sprayed them with some Bronco Bob's Roasted Raspberry Chipotle sauce, strained and thinned. I pulled the fatties after three hours, but left the spares in. For the last hour of cooking, I glazed the ribs with the same sauce.
They came out great! nice smoke ring, nice and tender, ssweet with a nice kick.
