More beef ribs - NAILED IT! Loving the WSM


 
J

Justin Bailey

New member
4th cook on the WSM (Coming from a Kamado and a cheap offset). Smoke ring still isn't quite as good as the offset, but I'm plenty happy with it. This was one frustration I had with the Kamado....virtually no smoke ring. I just like rings, don't judge me! :P

Rub: Holy Cow
Wood: Splits and chunk Hickory (lots of it!)
Temp: 275-285*
Time: 6.5 hours
Pulled when probed like brisket (195-200*)

Notes: Added a little bit more wood the 1st 2'ish hours. Spritz with water throughout cook. Water in pan for first 2-3 hours, dry after. I attempted to maintain heat with mostly wood for the 1st couple hours and added a bit of charcoal afterwards.

Just starting to get into making my own sauces (I don't usually sauce beef), but this one was an absolute score! I might have to bottle and sell it! lol. Ketchup, water, brown sugar, couple different vinegars, chipotle, cumin, worcestershire, salt, pepper, and a wee bit of honey.

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I might use one or two of those hunks of wood in search for TBS (Thin Blue Smoke). I get the same flavor with lots less expensive smoke wood. IMHO YMMV
 
Justin
Those ribs look perfect. Great great bark.
You just told us you cook on wood for the first 1-2 hours?
I tried in the past but for me is to expensive and I need to bring wood to the 5th floor !
 
Enrico Brandizzi said:
Justin
Those ribs look perfect. Great great bark.
You just told us you cook on wood for the first 1-2 hours?
I tried in the past but for me is to expensive and I need to bring wood to the 5th floor !
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Well, sorta. I tried. I just ended up using less charcoal and more wood than usual. Mostly I was chasing the ring. Not sure if it helped or not, gunna compare again on next cook and use a lot less wood.

Barb D said:
Justin great looking ribs, would you share the sauce recipe.
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I started with Aaron Franklins "regular" bbq sauce recipe and modified it a bit. Mine came out slightly too vinegar tasting. Going to modify it here in a couple days, I'll post up the final results once it's perfect.

Rich Dahl said:
Great looking ribs, tried them a few times with some success, but hard to find here for some reason.
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Yea, only place I can get them on a regular basis are from the butchers/meat markets here. Every so often I'll see grocery stores stock butchered to heck beef back ribs. Short plates are pretty much always in stock at the butchers here, tho.
 
Craig Alumbaugh said:
Those are some fine looking ribs Justin and making your own sauces and rubs is half the fun of it.
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Thanks! Yep, I think my next 'hobby' is going to be making a few sauces that are perfect for my palate. I imagine it will take a lot less time (and money) than it has perfecting brisket, lol.
 
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