Correct! Dry rubbed then sauced.Dry rubbed and then sauced? Or straight dry rub? That’s a great looking cook and rib you made there.
I think so. I didn’t have to mess with the vents at all the entire cook and the fan kicked in as needed. I usually wrap in butcher‘s paper, but yesterday I tried foil. I also re-seasoned at the wrap stage, so I think it was a mix of everything working together. Definitely a fan of the signals/billows combo.Well, now, can't argue with those results! Fantastic looking ribs, Bradley!
So.....were they any different (texture, taste, smoke level) than when you have done them without the Smoke/Billows? When I was using an ATC with my WSM, I felt that my ribs were a touch "barkier", and chalked it up to possibly more air movement with the forced draft. While we all know that the WSM is a pretty easy unit to get running stable, etc., I really preferred the simplicity of setting up the ATC target temps and not giving it another thought.
Whaddya think? Game changer for you?
R
I’m rebuilding my deck and the WSM was easier to move across the grass. Also, if I’m being honest, I prefer smoking on my WSM. Not because the WSK is bad or anything. It’s because my wife and kids gave me the WSM, and I was cooking for my daughter’s 8th birthday.my curiosity is killing me. why the WSM and not your WSK? TY. i just had to get this out. my ADD was killing me.