First time doing ribs on a WSM


 
Marty Owens

Marty Owens

TVWBB Fan
Here is a cook from this last Sunday, this was my first time doing ribs on a WSM and third time using the WSM since it was new. First time I seasoned it bacon and the second cook was a couple of pork butts for some pulled pork.

It has been running 275º to 290º for me, even with all three vents closed. I think I need a few more cooks on it to tighten it up so I can control temps better. Plan on doing a tri-tip this weekend so if anyone has suggestions I am eager to learn!

Here is the 22.5" WSM with about 12 lbs. of Stubb's charcoal. Filled the center with 15 lit briquette's and added a few hickory Mojo Bricks for smoke.


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Spare ribs trimmed and seasoned; this time with ribs I'm trying a different seasoning on each rack...
- Simply Marvelous BBQ Spicy Apple Rub
- Oakridge BBQ Secret Weapon
- Owens BBQ Tatonka Dust


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On the grate with temp about 250º


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About an hour in my temps started raising to the 280º area and then at 2 hours the ribs were appearing to be drying and cooking faster than I am use to so I foiled for an hour and a half. Then to firm them up after the foil put the racks back on the grates for about a half an hour and also added some pheasant that was marinated overnight, then wrapped in bacon and put on kabobs.


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While everything tasted great, I was hoping for a little more smoke ring and hoping that will happen once I get the WSM cooking at lower temps.

Here are a few plated pics served with a side of pasta and veggies....


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Thanks for looking!
 
Marty,

Those ribs are to die for! And the bacon wrapped pheasant, that's just icing on an exceptional cook! Great job. :wsm:
Curious about your take on the 3 different rubs...

Bob
 
Thanks for the compliments Bob's, and yes the bacon wrapped pheasant is always a hit to serve!

Spicy Apple Rub - This was very good, really liked the flavor and gave the ribs a nice color.

Secret Weapon - The taste wasn't bad, just have tasted others that I prefer on ribs. Probably better used on chicken.

Tatonka Dust - This is one of my favorites on ribs, quite a unique taste. The dark color might not be a winner for comps, but when sliced really makes the meat stand out.
 
Marty that was a superb cook, I've done pheasant the same way and love it. My Bird dogs kept my freezer well stocked. So, which rub got your fancy?
 
Marty I declare shenanigans. No way that was your first rib cook, just kidding of course. Those ribs look amazing and I would be happy to get those results any time. As far as the tri-tip goes I think the better way would be to grill it and not cook it low and slow on the wsm. Search on here for tri-tip and you will find lots of advice on grilling it.
 
Matt Gard said:
Marty I declare shenanigans. No way that was your first rib cook, just kidding of course. Those ribs look amazing and I would be happy to get those results any time. As far as the tri-tip goes I think the better way would be to grill it and not cook it low and slow on the wsm. Search on here for tri-tip and you will find lots of advice on grilling it.
Click to expand...

Thanks Matt! I have made ribs for many years but on Weber kettles and the Yoder YS640, just have never made them on a WSM before! Same thing with tri-tip, made it many time slow n low, just haven't on a WSM before.
 
Thoroughly agree with the Tatonka Dust's color. Maybe it's time to re-train us judges (grin).
Simply Marvelous Spicy Apple... We too like this rub, all of them actually. Stephan is a down to earth, really nice person and fun to talk with.

Bob
 
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