2nd Rib Smoker had MUCH better results


 
S

Steven A.C

TVWBB Member
Ok, this was done about 3 weeks ago, but I am slow and finally got around to putting some photos up. Bought some spares from a local meat farms. They were almost cut st. louis style from the place, but I still had to remove the skirt and membrane. I started the smoker up with the minion method around 1030, and i got the ribs on about 11. I was nervous at first because it didnt seem like the temp was increase at first, but thankfully I was with enough people to distract me and leave it alone. The temp got to 200, so I adjusted the vents. Eventually, it reached 250 and stayed put the whole time. After about 2 hours, i sprayed with some apple juice and reapeated about 1.5 hours later. Around 4 oclock, i tested the ribs for the first time and they def werent ready. I applyed some of my homemade sauce at this point as well. I continued to sauce 1 more time around 5 when they were finally done. Had to feed about 15-20 people, and everyone seemed to love them. This was in Brooklyn, so there isnt exactly a plethora of real BBQ joints around. After 2 hours or so
About 3 hours in maybe?
Tear testing
All sauced up.
 
Congrats Steven! They look great. One of the hardest things I had to learn was just to leave things alone...walk away...it "will be done when it is done" to quote some of the sages on this site.
 
Nice job on the ribs man! It's good to see another "youngsta" playin with the WSM. You just stumbled upon a hell of a hobby, good luck on your future cooks, and keep the pictures comming! No doubt everything you make will be "the best" anyone in your age group has ever had
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In my experience anyway. See ya around.

Brandon <--27
 
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