Intro and first smoke

[Cameron - ColoradoWSM18]

Hi all - I've been on this site for weeks prepping my first smoke. Spare ribs on the 18.5", minion method, sprayed apple juice at hours 2 and 4 and basted sauce the last 15 minutes. Temp was around 250. Started at 1 and pulled them off at 615. I knew they had another 30 minutes to an hour left but the family was starving.

It was so much fun and I can't wait for pork butt Saturday. Learned a ton just by making mistakes but they still tasted amazing. Smoked ribs that fresh was something special.

Appreciate all the posts on this site and of course Chris' main page that helped me be more prepared.

Glad to be here.

 

[Tony-Chicago]

Ribs look really good. Nice color too.

 

[Timothy F. Lewis]

You’re hooked, just enjoy the trip! You will be surprised how much fun you’re going to have!

 

[Steve Madden]

Nicely done! They look delicious!

 

[KEhrl]

Ribs look great, beautiful color, nice job! I like to alot at 7 hours for spares and 6 for baby backs to leave plenty of time for the cook. It almost never seems to work out when working against the dinner clock . Looking forward to your next post on pork butt!

Cheers,
Kyle