Direct Heat Ribs on the WSM

[Dustin Dorsey]

I decide to try making direct heat ribs this past weekend.
I fired up the wsm with some old unlit charcoal in the bottom and a fresh chimney of lump charcoal over that. I took out the water pan and cooked on the bottom grate.

WSM fired up.

Made up a mop sauce based on Tootsie's recipe.

Ribs cooking on the wsm. I used the trimming to make some snacks for the dogs. After cooking the ribs face up for about an hour I flipped them over and mopped every 15 to 20 minutes. After another hour face down I put them back face up for about 30 more minutes an continued mopping.

Finished ribs.

Sliced

Another sliced shot

Plated with some coleslaw.

These ribs turned out amazing. I love that direct heat flavor that's unlike anything else. Thanks for looking!

 

[Jeff Boudman]

I decide to try making direct heat ribs this past weekend.
I fired up the wsm with some old unlit charcoal in the bottom and a fresh chimney of lump charcoal over that. I took out the water pan and cooked on the bottom grate.

WSM fired up.

Made up a mop sauce based on Tootsie's recipe.

Ribs cooking on the wsm. I used the trimming to make some snacks for the dogs. After cooking the ribs face up for about an hour I flipped them over and mopped every 15 to 20 minutes. After another hour face down I put them back face up for about 30 more minutes an continued mopping.

Finished ribs.

Sliced

Another sliced shot

Plated with some coleslaw.

These ribs turned out amazing. I love that direct heat flavor that's unlike anything else. Thanks for looking!

They look outstanding!

 

[BFletcher]

They look great! It's been a long time since I used my Pit Barrel Cooker but I wonder if you somewhat experienced the flavor that I remember from that drum cooker. It changes the profile with the drippings landing on the lit coals.

 

[timothy]

Love the color! Slaw looks right on.

 

[Timothy F. Lewis]

I really like the end product but, there is one problem…
I didn’t get any!