Advice on ribs


 
John, don't worry, you'll do just fine! You are cooking on one of the easiest/smoothest cooking smokers ever!
As far as rib prep is concerned, Chris A. has several good pointers in the cooking topics of this site. Several of which are videos on youtube!
If you haven't already decided on a rub, you might want to give the Best Ribs In The Universe(BRITU) Recipe in the cooking topics. I have used it on several occasions with great results. Its not the end-all-be-all of rib recipes, but it gives an easy to follow, step by step recipe to follow.
As far as fuel goes, 1 chimney of unlit, covered with 1 chimney of lit will be more than enough for your ribs!
Don't over do it with the smoke wood either, a lone chunk of Hickory with 2 or 3 chunks of Oak, Pecan, or any other mild smoke wood will serve you just fine.
Relaxe, after this is all said and done, your biggest problem is going to be trying to make sure your next smoke is as good as your first!!
Good luck, and TAKE PICS!!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John G. G.:
These have to be good now. My 6 yr old in his exuberance over getting the "new grill" invited the in-laws over for Ribs on Sat. I tried to stop him but the damage was done. I couldn't uninvite them. </div></BLOCKQUOTE>

Better to try them on your family than your drunken friends is what I always say.
 
Would t be possible to do a beer butt chicken at the same time? You don't want the chicken on the top rack with the ribs below do you? Would it fit on the bottom rack?
 
John, I would invest in a Guru, this will make something (WSM) foolproof, completely foolproof. Therefore all efforts focusing on your own personal likes. I would rec. sticking to one method at a time not to add too many hands in the soup. Kkruger Never has steered anyone wrong and is a total asset to this site and you will quickly find that out. Most importantly have fun, everything else goes with it. My only rec. would be to make sure you have some adult beverages on hand along with the family and friends showing up alot more.
 
John: A beer can chicken will be a great compliment to the ribs! Chicken "for me" turns out fantastic at 275f same with the ribs.

But i would skip the beer can and just lightly rub it with some veg oil and then add a rub.(breast up on the smoker)

If you pull the chicken 10-20 min before the ribs to let it rest you can put it on the top rack without any health problems.

And even if you pull them at the same time its no problem having chicken over any meat. Done is Done.

Good luck and its time to show the in-laws who is KING of the hill.
 
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