1st Rib Cook on WSM... Pic Thread


 
Matthew

Matthew

TVWBB Pro
I am going to try my first batch of Ribs on the WSM in the AM, getting ready for the Rib Cookoff that I entered.. Here are the pics as they just got rubbed.



Then I rubbed some Worcestshire sauce on the bottom two and Yellow Mustard on the top one, I wanna see the hype on both and taste what each tastes like and what is better, they have the same rub.



They are going to rest overnight in the icebox and will be on the grill first thing in the morning.
 
Had to assemble the Heat Shield, it was missing in the box and now the Ribs are acclimating to Room Temp, time to light the coals and warm this baby up to 250
 
Good luck....I can't tell the difference between mustard or just about any other liquid on the ribs, (though I do detect a taste from bourbon, but that also goes into my sauce) .....seems it just keeps the rub on and helps a bit with a crust..................d
 
Ribs just put on WSM...



Foiled... Threw on some Thighs and Wingz just because



Thighs and Wingz done..


Ribs Done



Ready to Eat..



boxed.. Just a test..


Thighs



Smoke Ring...



These turned out great.. Took them to a buddy, he said they were excellent taste, right amount of heat, little over done, but 10x better than when I did them on the Kettle...
 
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