Derek_Marsh
TVWBB Super Fan
For all of you Canadians out there, I hope you had a great Thanksgiving weekend!
So, before we filled up on turkey and ham for the last two days, I made a couple of back ribs on the WSM on Saturday for the GF and myself. No kids on Saturday!! WHEEEEE!!
Anyway, here they are all rubbed up with Harry Soo's butt rub recipe, that I had a whole lot left over:
And onto the WSM with apple and a couple of chuncks of pecan for this one:
Didn't get any shots before foiling, as I had to run out for a bit. But I had issues with getting the temp up on this cook as well. Ran consistent at about 240F the whole time, but I could not get it to go any higher. All vents open as well. It was odd. Have never had an issue getting things up to temp. At any rate, it did run consistent, which was good. Just could have been a bit hotter.
Was foiled with some butter, orange juice, beer and a bit of Franks Red Hot!
And here are a couple of finished pics:
Not the clearest, but you get the idea.
I have to say that these were the best ribs I have done to date! GF even said they were best she has ever had. Not dried out, and pulled clean off the bone as well. But a great pull. Just the right amount so that they were not hard to get off, but not too easy as well. Taste was fantastic and moist and tender as well. Best cook on my WSM yet!
Thanks for looking all.
So, before we filled up on turkey and ham for the last two days, I made a couple of back ribs on the WSM on Saturday for the GF and myself. No kids on Saturday!! WHEEEEE!!
Anyway, here they are all rubbed up with Harry Soo's butt rub recipe, that I had a whole lot left over:
And onto the WSM with apple and a couple of chuncks of pecan for this one:
Didn't get any shots before foiling, as I had to run out for a bit. But I had issues with getting the temp up on this cook as well. Ran consistent at about 240F the whole time, but I could not get it to go any higher. All vents open as well. It was odd. Have never had an issue getting things up to temp. At any rate, it did run consistent, which was good. Just could have been a bit hotter.
Was foiled with some butter, orange juice, beer and a bit of Franks Red Hot!
And here are a couple of finished pics:
Not the clearest, but you get the idea.
I have to say that these were the best ribs I have done to date! GF even said they were best she has ever had. Not dried out, and pulled clean off the bone as well. But a great pull. Just the right amount so that they were not hard to get off, but not too easy as well. Taste was fantastic and moist and tender as well. Best cook on my WSM yet!
Thanks for looking all.
