ChadVKealey
TVWBB Pro
I just got my WSM right before last year's Smoke Day, so this was the first in which I got to participate.
Friday night, I prepped two 9# butts:
Got them on the cooker about 9:30 PM:
Once they were on, I trimmed some spares to SLC and salted them up for a cook on Saturday afternoon:
Here are the butts at about 8:00 AM Saturday:
And one of them after pulling 'em of around 3:00 PM Saturday. Never foiled and other than taking that pic at 8:00, never removed the lid. After removing, I wrapped them both in foil for a few hours rest before being vacuum-packed and frozen for future use:
Here are the spares, slathered with spicy brown mustard and a healthy dose of Memphis Dust:
And the WSM loaded up with the spares on the bottom and the trimmings on the top. It was a right fit to get them all on there. I think in the future, I'm just going to pay a bit more for the SLC-trimmed ribs. Yeah, I'm getting lazy.
Finally, one of the racks that came off, also frozen for future use (next weekend):
OH, and then there was Smoke Day, Episode 2: The In-Laws Strike Back. My MIL's b-day always falls near Memorial Day, so we always host a cookout for the event. My soon-to-be-9-year-old wants to learn to grill, so I started by teaching him how to set up the smoker for some ribs. Tin-can minion method:
This time, I froze the trimmings raw for future use and just put the SLCs in the WSM, three half-racks to each grate. I prepped them the same way: spicy brown mustard followed by Memphis Dust. But this time I spritzed every 45 minutes with apple juice. They cooked for 4.5 hours at 225, never foiled, never sauced. Perhaps the best ribs I've ever made. Here's a pic from about the 3-hour mark, unfortunately things were too hectic at dinner time to get any cut/plated picks:
Friday night, I prepped two 9# butts:
Got them on the cooker about 9:30 PM:
Once they were on, I trimmed some spares to SLC and salted them up for a cook on Saturday afternoon:
Here are the butts at about 8:00 AM Saturday:
And one of them after pulling 'em of around 3:00 PM Saturday. Never foiled and other than taking that pic at 8:00, never removed the lid. After removing, I wrapped them both in foil for a few hours rest before being vacuum-packed and frozen for future use:
Here are the spares, slathered with spicy brown mustard and a healthy dose of Memphis Dust:
And the WSM loaded up with the spares on the bottom and the trimmings on the top. It was a right fit to get them all on there. I think in the future, I'm just going to pay a bit more for the SLC-trimmed ribs. Yeah, I'm getting lazy.
Finally, one of the racks that came off, also frozen for future use (next weekend):
OH, and then there was Smoke Day, Episode 2: The In-Laws Strike Back. My MIL's b-day always falls near Memorial Day, so we always host a cookout for the event. My soon-to-be-9-year-old wants to learn to grill, so I started by teaching him how to set up the smoker for some ribs. Tin-can minion method:
This time, I froze the trimmings raw for future use and just put the SLCs in the WSM, three half-racks to each grate. I prepped them the same way: spicy brown mustard followed by Memphis Dust. But this time I spritzed every 45 minutes with apple juice. They cooked for 4.5 hours at 225, never foiled, never sauced. Perhaps the best ribs I've ever made. Here's a pic from about the 3-hour mark, unfortunately things were too hectic at dinner time to get any cut/plated picks:
