I smoked 3.4 lbs baby back ribs on my 14.5 WSM. Used B&B charlogs and 10 B&B briquettes to bring up to 250F. Smoked with a mixture of apple, cherry, and peach. Had about 5 cups of water in the water pan.
Smoked for 3 hr unwrapped seasoned with garlic powder and a little black pepper, 1.5 hr wrapped with butter, brown sugar, honey, garlic powder, and about a table spoon of water. Finally 20 minutes unwrapped to firm up. I added a bit of BBQ sauce at the end.
The family likes them fall off the bone so after wrapping they were 205F and probe tender.
The first image is after 3 hr before wrapping. Second image is when finished. It started pouring rain so I rushed the sauce but it came out good.
The only thing I didn't like is the fatter end was more dried out and a bit tough. With the 14.5 WSM I had to cut them so more end pieces are exposed to the heat rising up the sides.
Smoked for 3 hr unwrapped seasoned with garlic powder and a little black pepper, 1.5 hr wrapped with butter, brown sugar, honey, garlic powder, and about a table spoon of water. Finally 20 minutes unwrapped to firm up. I added a bit of BBQ sauce at the end.
The family likes them fall off the bone so after wrapping they were 205F and probe tender.
The first image is after 3 hr before wrapping. Second image is when finished. It started pouring rain so I rushed the sauce but it came out good.
The only thing I didn't like is the fatter end was more dried out and a bit tough. With the 14.5 WSM I had to cut them so more end pieces are exposed to the heat rising up the sides.
