David
TVWBB Pro
they were my best ribs ever by a smidgen. This is only my third cook on the WSM 
with beef and chicken coming in first. However, pork ribs are one of my favorites, I mean, how can anyone not love these things. I kept them on for about 5 1/2 hours running about 270, no water, just clay pot. I used a oak, apple, and cherry wood, and I didn't think that was enough or strong enough, so next time I will throw in some hickory. I used rub that I think could use more of a bang, so will upgrade that next time. Sprayed with apple juice starting at the 2.5 mark about every 40 minutes until done. Did not wrap in foil as I wanted full flavor. These things were super tender with a great bark. Wife and I ate a rack, though I might have outdone her by a tad......haha.
This was also my first time using the Maverick 732.......that thing is a winner, but only ran hotter by about 20 degrees compared to the weber hood mounted gauge, which is accurate, by the way. Installed the thread through one of the holes for the handles I installed on the center section. Only took two pics, the first one is at the 2 1/2 mark when I turned over the rack.. Of course the other pieces are the chefs, treat, but I cooked them the whole way without tasting.
I cannot remember or recall having ribs this good in any restaurant in my long life on our planet.
I've had some real good ones, some so-so ones, and more than my fair share of "I'll never darken their door again" ribs. And I suspect they will only get better......oh, no. More trips to the gym.
.......
And here she is on the cutting board.
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I would show the finished product, but I think most know what bones look like.
.................................d
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with beef and chicken coming in first. However, pork ribs are one of my favorites, I mean, how can anyone not love these things. I kept them on for about 5 1/2 hours running about 270, no water, just clay pot. I used a oak, apple, and cherry wood, and I didn't think that was enough or strong enough, so next time I will throw in some hickory. I used rub that I think could use more of a bang, so will upgrade that next time. Sprayed with apple juice starting at the 2.5 mark about every 40 minutes until done. Did not wrap in foil as I wanted full flavor. These things were super tender with a great bark. Wife and I ate a rack, though I might have outdone her by a tad......haha.This was also my first time using the Maverick 732.......that thing is a winner, but only ran hotter by about 20 degrees compared to the weber hood mounted gauge, which is accurate, by the way. Installed the thread through one of the holes for the handles I installed on the center section. Only took two pics, the first one is at the 2 1/2 mark when I turned over the rack.. Of course the other pieces are the chefs, treat, but I cooked them the whole way without tasting.
I cannot remember or recall having ribs this good in any restaurant in my long life on our planet.
I've had some real good ones, some so-so ones, and more than my fair share of "I'll never darken their door again" ribs. And I suspect they will only get better......oh, no. More trips to the gym........And here she is on the cutting board.
I would show the finished product, but I think most know what bones look like.
.................................d
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