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Beef Back Ribs Bit non traditional with an "Asian BBQ" sauce....but man o man, so good. If you haven't tried Kim's Gourmet sauces, you REALLY need to! Time: 5hrs10mins Temp: 275* Rub: Holy Cow Sauce: Kim's Asian BBQ Wood: Hickory (2 splits, then a few chunks later in the cook) Smoker: Weber...

Beef back ribs! These I did a bit more well done (tender) for the ol' lady, as thats the way she likes em. I generally prefer em with a *tad* more bite. Still really good, tho! These will be just about perfect for people who like tender. Not quite 'fall off the bone', but really tender. Too...

Took these off a bit earlier than usual in attempt to get a bit more 'bite'.....definitely a success! Time: 4hrs25min Temp: 265* Wood: 3 Hickory splits Rub: Holy Cow + more pepper Wrap: Butter, garlic, onion, chipotle, beef broth, soy sauce, worcheshire. Glaze: Kim's Teriyaki

4th cook on the WSM (Coming from a Kamado and a cheap offset). Smoke ring still isn't quite as good as the offset, but I'm plenty happy with it. This was one frustration I had with the Kamado....virtually no smoke ring. I just like rings, don't judge me! :P Rub: Holy Cow Wood: Splits and...

Ol' lady bought me a 22.5" WSM a few days ago for my birthday...what better way to break it in? :D Beef plate ribs Smoked @ 285* with Hickory & Apple. 50/50 of S&P, & a bit of chipotle for rub. Kingsford briqs w/ no special method used (just dumped on top). Water used. Pulled when probed like...