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First time doing ribs on the WSM....in real time! Who wants to help me? :)


 
Alyssa H

Alyssa H

TVWBB Member
Everyone was so helpful last time I posted about my inaugural smoking of a pork butt. Hopefully someone is hanging around if Indus into trouble.

Just got the coals lit. How long am I supposed to wait to put the meat on? Tons of charcoal smoke coming out, but I'm guessing I want to wait until the wood chunks start to smoke?

Thanks in advance,
Alyssa
 
The wind is killing me! Cannot keep a constant temp. Our area is known for wind, but this is not good for the smoking.
 
Alyssa H said:
The wind is killing me! Cannot keep a constant temp. Our area is known for wind, but this is not good for the smoking.
Click to expand...

Try closing 2 of the bottom 3 vents leaving the one away from the prevailing wind open and adjust with just that one vent. I picked this tip up here on this site and it has helped me stabalize my cooking temps.
 
I did minion by the way. Waited about 30 min, until grill was up to temp then put the meat on. I have two St Louis, one back and one beef. Figured I'd try it all since I was firing it up. :) Should I assume the back ribs will be done first? How much sooner?
 
Alyssa H said:
I did minion by the way. Waited about 30 min, until grill was up to temp then put the meat on. I have two St Louis, one back and one beef. Figured I'd try it all since I was firing it up. :) Should I assume the back ribs will be done first? How much sooner?
Click to expand...

Generally baby backs would be done an hour or so sooner than st. louis or beef ribs. Generally st. louis and beef ribs cook the same amount of time in my experience. I suggest you start probing with a toothpick between the bones on all of them at the 4 hour mark. The toothpick should slide in and out easily when they are done(which will probably be at different times).
 
Danny B (Albany said:
Try closing 2 of the bottom 3 vents leaving the one away from the prevailing wind open and adjust with just that one vent. I picked this tip up here on this site and it has helped me stabalize my cooking temps.
Click to expand...
^ this.

I had a decent bit of wind the last time I ran the smoker and it was causing temp fluctuations, shutting the vent on the windy side or putting up some sort of wind block definitely helps!
 
Weird. St Louis are more done than the backs. Have been rotating the racks every hour or so. Have now been on 4.5 hours. Wind is sucking all my coals and I had to add more. Last time I did 10 hours with a butt and never had to add. Argh. Have now unwrapped and have all four racks sitting on the top rack just waiting to get tender enough.
 
Finally gave up and threw them in a covered foil pan in the oven for a while. Gotta turn on the oven for bread anyway. Too busy making all the Sides (apple bacon slaw, Mexican street corn, crack bread, salsa, etc) to take pics today.
 
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