Mmmm...Ribs!

[Wayne Sizemore]

Did my third cook on the WSM this weekend. Three slabs of back ribs. Loosely followed the BRITU instructions. It was a bit breezy, but I was able to keep the temp around 250 (measured at the lid). Five hours of cooking resulted in some pretty good ribs.
Go here for some pics.
I think I'll build a wind break to minimize the temp problems the breeze can cause. Should be a fun little project.

Wayne

 

[Russ Hazzon]

Third cook and already a pro! It's always good news to hear someone else having fun with their WSM. I'm a big BRITU fan too. The only thing I don't like is the sweet bbq sauce they suggest. To be honest I'm perfectly happy eating mine without any bbq sauce at all. Every once in a while I'll brush on some hot bone suckin sauce. Goes real nice with the BRITU rub.

Good luck with your Q'ing.