Pork&BeefBackRibs2Gether


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
HappySundaySmokers!
Today I have a rack of each pork and beef back ribs on the 18"WSM. Both on the top rack.
To do so, I stole the idea from Tom R (doughboy) from his post yesterday.
I'm using 5 small pieces of cherry and 5 small pieces of pecan wood for smoke.
The wind today is strong from the southwest, I'm using the garage to block the majority of the wind but I also brought out my reinforcements.
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Beef should be done in 4 to 4.5 hours and the pork babybacks I like at 5 to 5.5 hours. Both at 225-235'F.
More to follow.
BTW, The <span class="ev_code_RED">Wisconsin Badgers </span>are on shortly, gonna take care of business in the Kohl Center versus the <span class="ev_code_BLUE">Penn State Nittany Lions.</span>
 
Like the setup, Jim.

Wow, those are some meaty beef ribs. I can never find any like that around here.

Looking forward to the after pics!!
 
I like the wheels and side handles on your smoker. I just got a 2009 18" and has neither. Is this something you added?
 
Can you still get the cover over your WSM with those side handle additions?

Would you do bigger casters if you had it to do over? Or are those fine? I'm trying to decide how big to go...
 
...plated.
Yes Clay, I added the handles and the wheels.
Steve, I bought a cover for a 22" WSM, the original 18" would not fit. The casters on this one are 2", they swivel and work well. I'd do the same again.
And I might be doing it again this spring or summer, as I like to get the 22" WSM and sell this 18"er.
Gary, beef ribs are so awesome and tender, today, I was busy doing other things and kept them on a tad bit too long and they were not as good as I made them 2 weeks ago. Butt, (guess what?) I still ate'em
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(and I'm still hungry!)
 
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