2nd go at ribs on my 22" WSM


 
Myk McCormick

Myk McCormick

TVWBB Member
I'm not sure if it's the fact that these were spares and my last batch were backs(?). But I was more impressed the first go around. Still, since I made 2-racks I was able to share. And the family and the neighbors came back for seconds. So I couldn't have done that bad.

Finished off a gift bag of Applewood Kingsford. 240-250 for 5+ hours with a full water pan. Wrapped and sauced the last 40-60 minutes... :wsm22:

2nd attempt at the fuse method, this one more "beefy" than the first as the first didn't last the whole cook (this one did!). I didn't count them, but I was shooting for a 3-3-1 formation.
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Just threw them on. One of the left is rubbed in BRITU seasoning, the right my own brown-sugar based pork seasoning.
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My luxorious(lol) drive-way set-up
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Not a bad way to wind-down after coaching 9 games in 2 days. Weber Wireless Thermo was a gift. This was the first run with it and I can't say I was dissapointed. This shot was taken no less then 80 yards away (with a bldg between me and the WSM).
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This was about 3.5 hrs in, the first time I popped the lid off. Still got a bit to go...
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Had to remind myself to stop eating so I could snap this pic before they dissapeared. Like I said above, I was a little let down this time compared to my first. I think I could've let them go another 40+ minutes....
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They weren't bad by any means! They pulled from the bone rather cleanly in most places, just think that another 40 minutes would have made a world of difference. I'm trying to get a handle on the whole "bend test" in regards to telling if the ribs are done or not.

Just think the first go with ribs turned out something the likes that the family has never had before(in an amazing way). Might have had something to do with using ribs that were frozen for 18 months the first time(lol). Not sure.
 
Maybe Jim Lampe will jump on here and give you some hints. He cooks ribs about every weekend and has it down to a science. Some of the best looking ribs I've ever seen.
 
The smoke coming out of those Applewood briquettes was actually pretty good. I thought it would be a bit too much, and to some it may have. But everyone that tried them loved the flavor of them. That said, I'm not sure I would go out and buy a bag myself, as I'd much rather stick with the KBB while controlling the amount and flavor of wood.

Cliff Barlett, no sale, just a build up of months of changes. I really need to find a quality home for my WSM. Pulling it out of the garage every time might keep the finish pretty. But smoking in the drive just doesn't do her justice....
 
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