First ribs on 18 WSM

[Matt Gonzalez]

I am new to the WSM. I have been a Kettle guy for 15 years. I got a great deal on a 18 WSM. I did a pork butt last week so I tried ribs today. These went for 5.5 hours at 240. They were excellent. Nothing left but a pile of bones!

 

[JRAiona]

Those look awesome Matt. Great job.

 

[Edison W]

Successful cook!!! Ribs look great!!!

 

[Matt Gonzalez]

Thanks. I was very happy with the temperature stability of the WSM.

 

[Cliff Bartlett]

Can certainly understand pile of bones. I would have dug into those too. Very nice.

 

[Steven]

Looking good Matt. Well done.

 

[Enrico Brandizzi]

Those look really good. Great bark snc color.
Complimenti.

 

[Ron G.]

MMMMmmmmmmm......

Nice! I could eat my way through a pile of those!
Thanks for making me hungry again...

 

[Tim K]

Welcome to the addiction Matt! You will soon realize that the stuff you're churning out on your wsm is far and above anything they are serving at the local BBQ joint! This ribs look great, and the color is awesome!
Keep the pics coming,
Tim

 

[MickHLR]

Welcome Matt! Those look great! I'm fairly new to using a WSM myself, and have been totally amazed at how easy it is, after being used to a stick burner.

 

[Drew Indy]

Isn't it amazing how much room there is, compared to a kettle, when cooking indirect? Those look great.

 

[Matt Gonzalez]

Thanks for all of the comments. There does seem to be more room. I have always enjoyed smoking on the kettle with the smokenator and other methods, but this is my preferred method from now on.

 

[Rolf Jacobsen]

Matt, you do it right!!!!!!!!!!!!

 

[Jason D. Florida]

They look great. I'm new too and have cooked ribs a couple times. They get better each time.

 

[Matt Gonzalez]

Thanks for all of the compliments. The next cook will be a brisket. I have done a few on the Kettle and had good success, but the ones I see here on the forum coming out of WSMs look wonderful.