AshtonW
New member
Been a little slow getting these up, but I finally managed to sneak away from the drudgery (read: work) and the boss (read: girlfriend).
I bought a 18.5 WSM a few weeks ago and decided ribs were an obvious first choice. I have had a few opportunities to do a few chickens since then and am looking forward to starting my two pork butts for Labor Day weekend. Before I digress any further, on to the ribs...
I picked up the cryovac 3 pack from Sam's. I was only cooking for two that night, but figured I'd go ahead and throw all three of them on.
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I made my own rub that I've used on ribs in the past. Not super spicy, but a little bit of kick to pick up the back end after I sauce it later.
Had to roll the ribs since I went with the 18.5 (already thinking about selling and upgrading to the 22) and at this point they've already been on the smoker for about 30 minutes (I forgot to snap the shot when I put them on).
When they came off...
Rolled them out and gave them a brush with with a mix of barbecue sauce and sourwood honey.
Since we had a lot of good pork to eat, our only accoutrement was some white corn that I grilled up on the gasser.
All in all, I was pretty happy with the results. I was a little slow getting going and kept the temperature a little lower than I needed to (got no higher than 225 for the first few hours) so I had to pull them a little more quickly than I wanted to. The flavor was great and I was happy with the bark, but it could have been a little more tender. I didn't foil and I think that might help with that next time. Also, I might cut the racks in half instead of rolling them so I don't have the char on the ends. Needless to say, the plate was clean at the end and I was a satisfied soul.
I bought a 18.5 WSM a few weeks ago and decided ribs were an obvious first choice. I have had a few opportunities to do a few chickens since then and am looking forward to starting my two pork butts for Labor Day weekend. Before I digress any further, on to the ribs...
I picked up the cryovac 3 pack from Sam's. I was only cooking for two that night, but figured I'd go ahead and throw all three of them on.
I made my own rub that I've used on ribs in the past. Not super spicy, but a little bit of kick to pick up the back end after I sauce it later.
Had to roll the ribs since I went with the 18.5 (already thinking about selling and upgrading to the 22) and at this point they've already been on the smoker for about 30 minutes (I forgot to snap the shot when I put them on).
When they came off...
Rolled them out and gave them a brush with with a mix of barbecue sauce and sourwood honey.
Since we had a lot of good pork to eat, our only accoutrement was some white corn that I grilled up on the gasser.
All in all, I was pretty happy with the results. I was a little slow getting going and kept the temperature a little lower than I needed to (got no higher than 225 for the first few hours) so I had to pull them a little more quickly than I wanted to. The flavor was great and I was happy with the bark, but it could have been a little more tender. I didn't foil and I think that might help with that next time. Also, I might cut the racks in half instead of rolling them so I don't have the char on the ends. Needless to say, the plate was clean at the end and I was a satisfied soul.
