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wow, what great advice.....I've learned a lot on this site and it continues.... I am heading to my parents with my WSM this weekend and hope to give it another round of ribs.......... Now I've used the minion method to start the coals and maybe about 15 chunks in the charcoal starter and then...

I've done ribs on my WSM 3 times. The first two were pretty good, the second the best and the last was mediocre at best. first time and second time I had baby backs and rubbed them with Rendezvous rub from Memphis and some other goodies. third time I had st Louis style (store was out of BB)...

David, very nice..... how about a bit of details on those nice ribs.......how about cook times and temp, foil or no foil? etc looks great.

thanks a bunch

hey all, I just put some st Louis style ribs on the WSM. I'm guessing I'll do 6 hrs or so at around 225-250. I did buy a couple thick cut pork chops and am going to do those for my wife and one of my kids. They are marinating in some Italian dressing now, how long should they be on for...

tossing some on in an hour or so. I usually do the dry rub kind and they come out good. cooking for my parents and they would like more tender type. can I do 2 hrs on the smoker, 2 hrs foiled, and then an hour back on the smoker without foil? or will that be tooooo much foil and fall apart...

wow, yum...... chris

wow, that looks and sounds awesome. it's amazing how WSM can turn food into a work of art. chris

wow, that sounds like fun... I would like to have a little comp like that.

looks great, I showed the pics to my wife and I guess salmon is on the menu tomorrow. chris

Thanks I appreciate the info. I will split the chunks and leave it on. over and out. chris

I scored some nice wood from an apple tree. I have a bunch of wood for smoking. I have it chopped up into nice chunks. Do I have to take the bark off of it??? Just wondering. thanks, chris

I agree more time. I have done two runs at ribs.. The second one I had on the WSM for 4.5 hrs, the first around 3. There was a whole lotta difference. I like dry rub ribs, without foil, but the wife and kids like them very tender. I tend to agree they need more time in the foil but too long...

gosh ribs...............I may have to cook some more ribs............

I would guess charcoal

I have to say I fired up my 18.5 for the first time sat. I started it with all vents wide open and about 3/4 of a full ring of charcoal. Now here is what I've noticed. Once mine hit 275 I dialed all three bottom vents to about 1/4 open or a smidge less. That held the cooker at about 250...

wow, my first cook went great.. we did ribs and I would say for around 5 hrs or so.....they came out great... I love the dry rub and the others wanted them more tender so we foiled a few half racks and left the other (for me) out. the temp was super easy to keep in range and I have decided...

yum................................................that's it.....................yum

Got the iphone app just tryin to figure it out!! Soon enough

Tryin to post w photobucket on my phone!