It happend !!

[Steven O]

Yep it finally happend,
today was the first smoke on my new WSM 20.
The baby ribs were on the menu.
I just trimmed them a little and lightly dusted them with some rub, and leave them overnight in de fridge.

here the preperations for the fire.

The prepared BB ribs.

the little boy also wants to learn

the final results
Here i did put some home mad bbq-sauce on them.
The results were great for the first time i must say.
I used the 2-1-0.5 for these ribs.
Foiling them was new to me but works out great.

 

[LarryR]

Great pictures, ribs look moist and like the meat came cleanly off the bone with a gentle tug. To me, THAT is the sign of a perfect rib. I forget how big those babies are.

 

[John Solak]

Looks like you did a great job of those ribs. Congrats on a successful first cook on your new WSM.

 

[Mike Hartwell]

Looks like a good cook...you probably picked a few fans there.
The ribs look great.
My congratulations to you and your assistant.

 

[Dave Russell]

I hope they tasted half as good as they looked. Nice job!

 

[Pat Smith]

I like the half moon elevated grill on the One Touch Gold - is that a Weber accessory?

Pat

 

[Steven O]

Pat, the warm-up rack is a original weber accessory here in holland, i don't know if you can get them in the states ?

http://www.barbequespeciaalzaa...r-warm-up-rek/27056/

 

[MKEvenson]

Steven, That WSM is taller than your son.
Great looking ribs and fine set up. Welcome to the clan.Many more successes to you and family.

"SMOKEM' IF YOU GOT M"

Happy smokin'

Mark

 

[Steven O]

Thank you all for the nice words.

@ Mark:
i'm not new to smoking, but i learned it the hard way with an barbecook smoker.
With that smoker it is hard to maintain and regulate temperature.
So i went up with the 22" WSM, WOW what a relief compared to the barbecook.
This WSM holds its temperature for hours and it easy to regulate the temperature.

Should it be oke to go for the brisket or the butt for the second smoke

reetz steven

 

[Bob Sample]

Great looking food. I'd go for the butt on your next cook,they are very forgiving and almost idiot proof. I'm going to do a 12lb brisket tomorrow, I've had brisket come out great and I've also had complete failures with it , takes a lot of practice to get to the point where you can consistently cook a good brisket, but it's so much fun practicing.

 

[Gary H. NJ]

Nice work Steven-O!

 

[Magnus T]

Hi there,

Looks like we lost our WSM-virginity together. Well, at least at the same time. And it seems it went well for you too. Congratulations!

Magnus