J, the ribs look pretty good, and it sure looks like you got 'em tender. Go ahead and cut slabs in half or roll and skewer them if you want them to cook a little more evenly, since ribs, "baby backs" included, all run on the large side nowadays. On my 18" I used to cook three slabs all the time on the top grate by cutting them in half and putting in a Charcoal Companion 6 slot rib rack.
Another thing, bark is pretty slow on the wsm due to relatively slow air movement and the water pan, so consider that when deciding when to wrap if going by recipes. I don't even wrap spares (st. louis) ribs. I just use water in the pan and they come out just as good as if foiling, for our tastes.
Congrats on the new Weber cooker, though. I like both of my Weber bullets and won't part with either. The '09 18" was a gift from the Missus, and I bought the big 22" from a friend for $250 and he'd already done a couple of mods and an upgrade or two.
Do yourself a favor and study up on all the great info that Chris A. has put on the info part of the site. Only thing I'd suggest as an important upgrade is to see if Academy Sports still has the Brinkman
charcoal pan to substitute as a water pan, since it holds a
lot more than your pre '09 water pan. You'll really appreciate that for butt, brisket, and chuck roast cooks, and from what I hear, it's also more secure on the bracket and not near as easy to knock off as the old style water pan. Weber never has really got it right on the water pan. The '09 and newer wsm has a super deep water pan that almost sits on the fire, and so I always use the Brinkman in my 18" wsm for all long cooks. The old pan like your's is the part they use for the Smokey Joe grill lid, and the newer one is the bowl for the same grill.
Well, there ya go for some completely unsolicited advice, but I just wanted to help a new fellow middle Tennessee wsm user all I could. Hope you're enjoying the nice weather and get to smoke again, soon!
Dave
