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First ribs on the WSM, and what I learned


 
T

TMueller

TVWBB Fan
This is the first time I tried baby backs on the wsm. I lubed the with mustard, and the rub went on. Left them sit for 3 hours. I used apple wood, 4 fist size chunks. Load full of kingsford, chimney full dumped on top.

I used a rib rack, and I think I won't use it again. Maybe the ribs I got were bigger then normal, but they were all touching on the rack. I eventually took them out of the rack, seemed like they just weren't cooking in the middle.

I ran them for about 3 hours, brought in, sauced and wrapped in foil, for about 2 more hours. I was fighting a nasty wind, but for the most part, I kept it at about 235, but it was fluctuating from 220 to 260. Towards the end, it was everything I could do to keep it at 225.

Ribs turned out pretty good. Next time, more heat in the rub or sauce, and no rib rack. Need a wind block (spring project) Other then that, I hope it gets warmer out soon, tired of this single digit weather and 30 mph winds.....














 
TMueller;
Those ribs look excellent!

Me, I much prefer using a rib rack but I use the Brinkman rack, cut the rib racks in half. I have two rib racks and use one on each grate. I can do eight half racks at a time on my Mini-Joe, my 14.5" WSM, and/or my 18.5" WSM. I really like the fact that the ribs are cooked evenly from one end to the other.

The Brinkman racks look to have better spacing. You might take a look at them. They are extremely well made and only cost $9.95 each at my local Home Depot.

FWIW
Keep on smokin',
Dale53:wsm:
 
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I really like the look of those ribs. I only use a rack on the OTS. I just lay them flat on my WSM. I think they turn out a little better flat.
 
Looks great. I only use my racks on cooking multiple racks. Did 9 racks last fall for a party (22 1/2 WSM) and they helped me get the job done. Way to go.
 
Mueller, your ribs look AWESOME!
for your wind break, buy four or six small hinges, one 4x8 sheet of plywood
saw in thirds, hinge together
you're done.

if you want mine, come & get it, it's yours.
 
Great lookin ribs! For wind block I use a plastic table cloth 5 feet x 20 feet . I set it up using some chairs all around the wsm or otg it works quite well and is totally unexpensive and easily storable.
 
Man, you've caught the bug, haven't you?! And your ribs don't look too bad, either!

But since you want to learn...In a way, for the same reason you don't want to cram meaty loin back ribs in a small rib rack, you also don't want to put the temp probe at the perimeter of the grate. AIR FLOW. Just like there's no hot air circulating between ribs that are touching, that's all there is at the outside edge of the grate. It doesn't need to be in the middle of the rack. Just keep it inside the perimeter of the water pan, away from the hot spot....if you're trying to measure that actual cooking temp, that is.

If you can't find rib racks with wide slots, you might try rolling and skewering. But as others said, don't be afraid to use the bottom grate, either. I've cooked half slabs on up to three grates in my 18.5" several times....But whether like that, rolled and skewered, or half slabs in my 6-slot Charcoal Companion....it's all good as long as the ribs got some space between them and aren't touching the outside of the grate.
 
Jim Lampe said:
Mueller, your ribs look AWESOME!
for your wind break, buy four or six small hinges, one 4x8 sheet of plywood
saw in thirds, hinge together
you're done.

if you want mine, come & get it, it's yours.
Click to expand...

I am actually planning something more permanent, I am thinking a trellis / planter box with a bench of some sorts. But thanks!


And as for the temp probe, i ended up turning it around 180
 
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