First SLS Rib Cook on Our WSM


 
NAR_Simpson

NAR_Simpson

TVWBB Fan
Well today I did my first S.L. Spare Rib cook on our WSM 18.5. I wanted to do the 3-2-1 method. This is the 3rd time this WSM has been used including the burn in. This WSM is running hot and I do not know what to do to keep the temps down. I used KBB and started with all 3 bottom vents about 1/3 open with top 100% open. Temps started about 225 and slowly worked there way up to 290 in the first 3 hours. I then closed 2 bottom vents and closed the 3rd one to 1/4 open. At this time I wrapped the ribs in foil for 2 hours and at the end of the 2 hours the temps were 305. I them proceeded to unwrap the ribs and sauce them but they fell apart. Then were done, so done that they just fell apart if you touched them. I took them inside, sauced them and wife and I ate them. They had good flavor and wife liked how they fell off the bone. I was happy with my first rib cook on the WSM and look forward to more cooks. I want to do a turkey soon.

Lessons learned.
1) Need to cut the ribs to fit on the cooking grate, possible use rib racks.
2) I used the Minion method with 20 lit coals, next time use 15.
3) Check more often on meat and not just use 3 hrs, 2 hrs, 1 hr as definite times.

Questions:
1) What can I do to keep the temps down? (Yes I had a full pan of water while cooking)
2) Do you cut your ribs to fit or use rib racks while cooking on 18.5?

Here are some pictures of the cook.

Ribs rubbed and read for smoker

photo 5 by nar5656, on Flickr

Ribs on the WSM

photo 4 by nar5656, on Flickr

Beer of the day and SBR for sauce

photo 3 by nar5656, on Flickr

Ribs off the smoker and sauced with SBR. They just fell apart they were so done!

photo 2 by nar5656, on Flickr

Blurry plate pic with beans as side dish.

photo 1 by nar5656, on Flickr

I am loving our WSM, I just need more practice ! Any comments are welcome.
 
If your wsm is new it will run hot....keep cooking.
If your cooking at high temp you have to reduce your times so the ribs may of been done in 4 hours.
Keep smoking and you will learn to adjust. It's going to be fun learning trust me in that one...:)

I trim my rib and square them up. Sometimes they fit sometimes they don't. It's all good.

Ribs look great!!!
 
You can also roll the the ribs and use skewers to keep to from unrolling,can fit more per grate this way. Once you have some cooks on the grill it will be easier to maintain temps. Seems like I have to work harder to keep high temps than I do lower temps.
 
Is that a probe wire going into the smoker through the upside down access door? excessive air leaks around the door will cause temp. problems
 
Yes, the door is upside down. The door has 2 small spaces for the prob wire to pass, so I did not have to cut a hole in the smoker. Thanks for all the suggestions so far.
 
You waited too long to control your temps. You stated that when the temps got to 290 you started closing vents. If you wish to cook at 225 or say 250, you need to start closing down vents about 15-20 degrees below your target temp. I cook at 250, and I start with all bottom vents and top vent wide open, when my temp reaches 230-235 I close down two of the bottom vents and the third one goes half open. My temps slow and eventually lock in right around 248. It is much easier controlling temps on the way up then trying to get them to come down. Don't get overly concerned about chasing temps. If my temp gets to 255 or 260 I just close down the bottom vent a little more. In reality, if I'm somewhere between 240 and 260 I'm happy and don't mess with it too much.
 
NAR_Simpson said:
thanks, I am still learning and practice makes perfect.
Click to expand...

Indeed. As you have no doubt heard, the more you cook, the better you WSM will be about running hot. I don't really have any advice for you, but congrats on a tasty cook! Even if the ribs were a little too fall of the bone...

Out of curiosity... did you do your beans on the WSM as well?
 
NAR_Simpson said:
1) Need to cut the ribs to fit on the cooking grate, possible use rib racks.
2) I used the Minion method with 20 lit coals, next time use 15.
Click to expand...

I think you're on the right track to reduce the coals to 15 or even 12-13. To achieve better temperature control for smoking my jerky at 145F, I've reduced the number of coals to 4 instead 5-10 and my temps remain a steady 145. I know we're talking apples and pineapples here when it comes to meat but the fewer the lit coals, the lower and the better the temperature control.

Best,
-T
 
Last edited:
Brian Johnson said:
Indeed. As you have no doubt heard, the more you cook, the better you WSM will be about running hot. I don't really have any advice for you, but congrats on a tasty cook! Even if the ribs were a little too fall of the bone...

Out of curiosity... did you do your beans on the WSM as well?
Click to expand...

No, they were not done on the WSM this time. Next time I will add them on toward to the end of the cook.


Thanks all for the comments and suggestions. I am thinking about doing a pork tenderloin next. Now I just have to find a good rub for a tenderloin. Anyone got a good tenderloin rub they like?
 
NAR_Simpson said:
No, they were not done on the WSM this time. Next time I will add them on toward to the end of the cook.


Thanks all for the comments and suggestions. I am thinking about doing a pork tenderloin next. Now I just have to find a good rub for a tenderloin. Anyone got a good tenderloin rub they like?
Click to expand...

Suggestion, put the beans in a CI pot or Dutch Oven at the beginning and let the rib/tenderloin/whatever meat juices drip in the beans. 4 to 6 hours in the smoker will not hurt them at all. I like to soak my tenderloins in Kosmo's pork soak, season with a sweet/heat rub of choice
 
Thanks Greg for all the advise. I see you are in KS, My wife's family lives in Aurora, KS. KS is beautiful, but a little to cold for this Southern boy.
 
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