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2nd Smoke - A try at baby backs


 
T

Todd NC

TVWBB Pro
After recently getting my 22" WSM I was craving some baby back ribs. This was my second smoke and I'm amazed at how this thing holds its temperature. I also learned to not skimp on the charcoal. A mid-smoke feeding of charcoal was required on this one. Anyway, here we go (let's see if I got the picture post thing right).

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Ribs on after a dusting with a store-bough applewood rub that was sitting in the pantry.


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Temps held pretty well until I ran out of charcoal. I dropped just below 200 for a time but was able to get it back up pretty quickly.


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I did a flip after a few hours.


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Sauced and my mouth was watering at this point. I was worried about an off taste after adding unlit charcoal a couple times but I didn't notice anything. These ribs were delicious.


In all I'm calling this a successful smoke for me. I followed some instructions from the beginner recipe area of this site with some deviations and I've read a lot of what others on here have posted. This place is a great resource and I'm looking forward to the next smoke. Thanks for everyone's willingness to share.
 
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Great looking ribs Todd! As far as running out of charcoal. Here is the link to
the Minion method. This should help alleviate the problem of running out of
charcoal.
 
Thanks, Mike. I was thinking halfway through the cook that I should've used the Minion method. I'll try that next time.
 
Todd judging by those photos, I would definitely call that a success. The method used in the beginners section is my favorite by the way. Nice cook!
 
Very nice looking ribs Todd!! Just remember to not over think it , remember its only BBQ. As long as you can control the temp and give it the proper time you'll be fine.
 
You're right, John. I didn't get stressed out about it and told myself I wasn't going to chase temps. The ribs took longer than I was expecting to finish due to the lower temps in the early part of the smoke but I just sat back, had a beverage or two or three, and waited until they were done. I found the WSM to be very forgiving.
 
Your ribs look great! When starting out, don't be afraid to get the ribs a little overdone. The fact is, there is nothing worse than an undercooked rib. Competition judges are the only people in the world that complain of an overcooked rib.
 
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