Ribs on the mini WSM


 
R

RGleason

TVWBB Super Fan
Did my weekly Friday cook and decided to cook some st louis cut pork spares on my mini WSM. *Came out awesome. *Tried Stubbs natural briquettes for the first time and used cherry wood chunks. *Cooked 2.5 on grate, 2 in foil with trigg method, and 1 hour back on grate. *Glazed with Stubbs sweet and hot the last 30 minutes. *I spritzed with AJ every hour (except in foil). *Mini WSM cruised between 230 and 245 the whole time. *I used my maverick et-732 I just hot to remotely monitor my cooker temp. *Very impressed with the 732.

Ribs with thick Worcestershire base and Mad Hunky rubbed:
1E2EA8C5-D363-44E8-A2C8-D90AA04941E7-11985-00000BD10E5FDAA8.jpg


All done and cut up to serve:
302C42C3-E9EB-48B0-AD4E-959741AF0527-11985-00000BD1128BCA80.jpg


Charcoal/chunks setup, added about 15-20 lit coals to top after this pic
06E730D7-7E30-41AE-97BF-986AD1B350EC-11985-00000BD115911690.jpg


After 7 hours:
AB62E677-AB9C-4A76-8593-28042ABB013A-11985-00000BD117971175.jpg


Sorry that's all the pics I took :)
 
I cut the prime 2/3 of the rack and I cooked the two ends separate. The "sweetspot" if you will, fit perfectly across my middle grate.
 
RGleason said:
I cut the prime 2/3 of the rack and I cooked the two ends separate. The "sweetspot" if you will, fit perfectly across my middle grate.
Click to expand...

Ah IC. I was thinking about cutting them in half. You have a nice idea to keep the sweat spot in tact.

We're headin to the NASCAR race in Atlanta next week and the gang wants me to do ribs. I don't want to take the WSM so I am going to take the kettle. I was wanting to do some on the mini but it won't be enough BBQ for the crowd.
 
RGleason. Howdy;

Good lookin' set of ribs ...

Did ya get a chance to utilize the
extra set of vents you installed???

If so how'ed they work out for ya?

hank
 
Hank H said:
RGleason. Howdy;

Good lookin' set of ribs ...

Did ya get a chance to utilize the
extra set of vents you installed???

If so how'ed they work out for ya?

hank
Click to expand...

Hank--- haven't had a need to use the side vent dampers I installed. I can get her to cruise for 6-7 hours on a decent sized load of either Stubbs briqs or RO lump anywhere between 225-275 depending on what I am cooking and outside temp/wind conditions. The SS pet bowl with 3/4 " holes upside down has worked perfectly to keep the bottom vent from clogging so far. I have been using the 10" terra cotta wrapped in foil as a drip pan/diffuser and haven't cut the bottom of the pot out yet(still all of the 11/16" holes), so I guess I have two diffusers technically? Lol

Loving my mini so far!
 
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