First cook with the 22.5" WSM: Beef plate ribs!

[Justin Bailey]

Ol' lady bought me a 22.5" WSM a few days ago for my birthday...what better way to break it in?

Beef plate ribs
Smoked @ 285* with Hickory & Apple.
50/50 of S&P, & a bit of chipotle for rub.
Kingsford briqs w/ no special method used (just dumped on top). Water used.
Pulled when probed like butter, around 195* Cooked a little over 6 hours.

 

[GGross]

Those look great, I wish I could find beef ribs with that much meat on them. The ones I see at the store just don't have enough meat on them.

 

[Craig Alumbaugh]

Those are some fine looking beef ribs Justin. Congrats on the new 22.5"

 

[TOM BAUER]

Those ribs look "GREAT!!!"

 

[Justin Bailey]

Those look great, I wish I could find beef ribs with that much meat on them. The ones I see at the store just don't have enough meat on them.

I can only get these from our local butchers. Groceries here generally only have back beef ribs.

 

[Rich Dahl]

Killer looking ribs Justin and welcome to the forum.

 

[Enrico Brandizzi]

Great looking beef ribs! Complimenti.

 

[Justin Bailey]

Those ribs look "GREAT!!!"

thank you!

Killer looking ribs Justin and welcome to the forum.

Thanks...i imagine I'll be around a while. Really liking the WSM so far...maybe even my favorite yet!

Great looking beef ribs! Complimenti.

Thanks! Are you BBQness on youtube? (notice from Italy)

 

[Barb D]

Great looking ribs and congrats on the 22.5". Welcome to the forum and enjoy.

 

[Cliff Bartlett]

Great looking ribs Justin. Great way to break in that Big Boy!

 

[Andy Erickson]

Awesome looking ribs. You are going to love that 22.