First Spare Rib Cook on WSM


 
Mike P.

Mike P.

TVWBB All-Star
This is my 3rd smoke on the WSM. Had a 5.75 lb rack.

Rubbed the ribs with a Cajun seasoning. Think I may have over done it:

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Ribs on the WSM for about 5 hours @ 230* - 245*

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Sauced the ribs on the smoker and went another 30 minutes:

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Pulled off and wrapped in foil for another 30 mins to let rest:

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Slightly firm but still very tender. A small smoke ring but would prefer it a little deeper into the meat next time:

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Plated:

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They were tender and juicy but the were too hot with spice. The wife said the heat was overpowering the taste of the meat. I agree but still good and not Great. I'm still learning rubs and now see how important they are when smoking.

I welcome any and all comments, criticism and advice.

Thanks for viewing.
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I always go light on the rub with ribs - personal (and family) preference. Part of it is because rubs - especially any store bought stuff - is loaded with sodium. And with my age + family history I gotta take it easy with the stuff.

Also I find - again personal preference - that a LIGHT but thorough rub and the right about of smoke wood makes for a much tastier dinner than generous doses of rub. Again to each his/her own.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by W Tyler:
I always go light on the rub with ribs - personal (and family) preference. Part of it is because rubs - especially any store bought stuff - is loaded with sodium. And with my age + family history I gotta take it easy with the stuff.

Also I find - again personal preference - that a LIGHT but thorough rub and the right about of smoke wood makes for a much tastier dinner than generous doses of rub. Again to each his/her own. </div></BLOCKQUOTE>

Thanks for the replies. W Tyler, I think this is what I'm discovering.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike David P:
I welcome any and all comments </div></BLOCKQUOTE>
Salt separately. Use as much or as litte of a salt free rub as you like. You'll control both the salt and the rub.
 
Thanks Dave/G I have read that and plan to go that route next weekend. A good rack WILL come off the WSM soon! Trial and error, but that's half the fun.
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If you don't want to make your own rubs, for what it's worth, Penzey's has a huge selection of quality SALT-FREE RUBS AND SEASONINGS. Several of our members have favorites for specific foods.

You might check for a store near you. They are expanding rapidly.

Rita
 
I've had the spicy rib problem a couple times as well. I think the fact that brisket and pork butt has so much more interior meat vs surface area, you can get away with making a thick, hardy, spicy bark. Not so much with ribs, since there's going to be a lot more surface area per bite, so overspicing can really become apparent. When even I have to tone down the spice (bc I love spicy), it's too much.

Not to mention ribs have so much delicious flavor themselves, it's easy to get carried away trying to do too much. A light dusting is all that is necessary, and then have a spice mix on the side just in case someone wants extra.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y:
If you don't want to make your own rubs, for what it's worth, Penzey's has a huge selection of quality SALT-FREE RUBS AND SEASONINGS. Several of our members have favorites for specific foods.

You might check for a store near you. They are expanding rapidly.

Rita </div></BLOCKQUOTE>

Thanks to all for the replies.

Rita Y, I'll be looking up some rub recipes to build and if they don't work, I'll check out that site. Looks like they have some good stuff there.
 
Nice looking ribs!!
Always go light on seasonings with ribskies!! I like to remove the silver and rub em in yellow mustard before I lightly rub em!!

Ya got lots of split wood in the background, if I didn't know any better I would say you got an off-set smoker settin around somewhere!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ScottE:
Nice looking ribs!!
Always go light on seasonings with ribskies!! I like to remove the silver and rub em in yellow mustard before I lightly rub em!!

Ya got lots of split wood in the background, if I didn't know any better I would say you got an off-set smoker settin around somewhere!! </div></BLOCKQUOTE>

Thanks ScottE. I'm still having trouble with that mustard gig but may have to try it. Going to back up and try some babybacks this weekend. I Will Not Be Denied on makin' Great Ribs on the WSM!

As for the wood, I've got a big fire place. Here in the swamp, after 63 straight days of 100* + temps and a 100 year drought, we crave cold weather. We'll build a fire at anything below 38*
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Sanders:
Mike,

How did you determine the ribs were done and ready for the sauce? </div></BLOCKQUOTE>

Matt, I had read that average for BB ribs is a minimum of 3 hours for low and slow. This rack of spares was 5.75 lbs. so I ball parked about 5 hours. Did not remove cover. Used the temp probe to check for tenderness at that time by pushing in to several spots on the meat.

Thanks
 
For a deeper smoke ring I find that taking them out of the fridge so they're cold when they go on the smoker works well. I've heard that smoke doesn't penetrate after about 140F, so the longer you can keep it below that the better.
 
Smoke doesn't penetrate period. Smoke particulates stick to the meat's surface.

Smoke rings have nothing to do with 'penetration' of smoke. They are a chemical reaction that occurs on the surface due to the interaction with certain volatiles, and this reaction (not smoke) can extend inward, creating the ring.

The reaction is thought to stop somewhere ~140?. As you note, loading the meat in cold, especially if the cooker's temps are not yet high, can extend the ring formation period, resulting in a better ring.
 
Thanks for the great information Wolgast.
If one delights in the ring that's fine imo.
I never understood the fascination with presentation regarding barbecue.
One would think that tatse would be at the forefront.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Smoke doesn't penetrate period. Smoke particulates stick to the meat's surface.

Smoke rings have nothing to do with 'penetration' of smoke. They are a chemical reaction that occurs on the surface due to the interaction with certain volatiles, and this reaction (not smoke) can extend inward, creating the ring.

The reaction is thought to stop somewhere ~140?. As you note, loading the meat in cold, especially if the cooker's temps are not yet high, can extend the ring formation period, resulting in a better ring. </div></BLOCKQUOTE>

Kevin, I see what your saying about the meat being cold and getting a better smoke ring. Being new to smoking (but not outdoor cooking) I have to say putting cold meat on any cooker goes against what I've learned over the years. Smoking on the WSM may be different. My approach has been to let meat come to close to room temp but still cool which allows the fibers to relax and absorb kosher salt and other spices. They penetrate deeper into the meat. Of course on this smoke, they may have penetrated too well!
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Also, Are you Pro's saying one should stop adding wood for smoke once the internal meat temp hits around 140* ?

Thanks to all for the replies. Still trying to get it right!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike David P:
Are you saying one should stop adding wood for smoke once the internal meat temp hits around 140* ?
</div></BLOCKQUOTE>
The 140 thing applies only to smoke ring formation. You can add wood at any time for added smoke flavor
 
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