Beef short Ribs

[Anthony Bass]

Been messing with the WSM 14.5. My very first smoker.
Tried water in pan, foiled empty pan and I have settled with ceramic briquettes in the water pan.
Got some beef short ribs. My favorite BBQ meat.







Used pecan wood. I think I found my favorite Wood.
2 bottom dampers closed completely, third halfway open. Top vent fully open. Little WSM ran like a champ and between 220-235 for 5 hours.

Hello and thanks for sharing your cook. I just picked up a 14.5 and beef short ribs are one of my favorites. Would you mind sharing more details of your cook and setup with the ceramic bricks in the water pan. i am so looking forward to giving this cook a try this weekend. Thanks in advance.

 

[Ernest]

Hello and thanks for sharing your cook. I just picked up a 14.5 and beef short ribs are one of my favorites. Would you mind sharing more details of your cook and setup with the ceramic bricks in the water pan. i am so looking forward to giving this cook a try this weekend. Thanks in advance.

I don't mind at all!!!
I got the ceramic briquettes from Home depot, place half of the briquettes, layered, in the water bowl.
double wrap the bowl in HD foil.

As for the charcoal, I fill up the basket every time, take out 10 briquettes from the center of the basket, light them in my compact chimney. Once they're almost ashed dump them in the center, assemble the WSM. All vents vent wide open until i get to 200 degrees then I close the 2 bottom dampers and 3rd damper 1/4 way open.
Add my wood, pecan, using tongs through the access door.

For the meat, I heavily salt it a day or 2 in advance. Once the WSM is ready, get the meat, straight from the refrigerator, rub it with some oil, then apply fresh cracked black pepper. and off to cooking.
Takes about 1.5 to 2 hours to get to 160 degrees, wrap them in foil, all together. Add some beer or beef stock and back to the cooker, take them to 200 degrees.

I just cooked these on Father's Day weekend:







Come out perfect every time.

 

[Anthony Bass]

I don't mind at all!!!
I got the ceramic briquettes from Home depot, place half of the briquettes, layered, in the water bowl.
double wrap the bowl in HD foil.

As for the charcoal, I fill up the basket every time, take out 10 briquettes from the center of the basket, light them in my compact chimney. Once they're almost ashed dump them in the center, assemble the WSM. All vents vent wide open until i get to 200 degrees then I close the 2 bottom dampers and 3rd damper 1/4 way open.
Add my wood, pecan, using tongs through the access door.

For the meat, I heavily salt it a day or 2 in advance. Once the WSM is ready, get the meat, straight from the refrigerator, rub it with some oil, then apply fresh cracked black pepper. and off to cooking.
Takes about 1.5 to 2 hours to get to 160 degrees, wrap them in foil, all together. Add some beer or beef stock and back to the cooker, take them to 200 degrees.

I just cooked these on Father's Day weekend:







Come out perfect every time.

Thanks for the reply. It looks like it might be a good weekend coming up.