Ribs on the mini WSM

[RGleason]

Did my weekly Friday cook and decided to cook some st louis cut pork spares on my mini WSM. *Came out awesome. *Tried Stubbs natural briquettes for the first time and used cherry wood chunks. *Cooked 2.5 on grate, 2 in foil with trigg method, and 1 hour back on grate. *Glazed with Stubbs sweet and hot the last 30 minutes. *I spritzed with AJ every hour (except in foil). *Mini WSM cruised between 230 and 245 the whole time. *I used my maverick et-732 I just hot to remotely monitor my cooker temp. *Very impressed with the 732.

Ribs with thick Worcestershire base and Mad Hunky rubbed:

All done and cut up to serve:

Charcoal/chunks setup, added about 15-20 lit coals to top after this pic

After 7 hours:

Sorry that's all the pics I took

 

[Richard Hinton]

I'm very impressed with your ribs. Thanks for sharing.

 

[Dwain Pannell]

how did you setup the rack? roll them?

 

[RGleason]

I cut the prime 2/3 of the rack and I cooked the two ends separate. The "sweetspot" if you will, fit perfectly across my middle grate.

 

[Dwain Pannell]

I cut the prime 2/3 of the rack and I cooked the two ends separate. The "sweetspot" if you will, fit perfectly across my middle grate.

Ah IC. I was thinking about cutting them in half. You have a nice idea to keep the sweat spot in tact.

We're headin to the NASCAR race in Atlanta next week and the gang wants me to do ribs. I don't want to take the WSM so I am going to take the kettle. I was wanting to do some on the mini but it won't be enough BBQ for the crowd.

 

[Hank H]

RGleason. Howdy;

Good lookin' set of ribs ...

Did ya get a chance to utilize the
extra set of vents you installed???

If so how'ed they work out for ya?

hank

 

[RGleason]

RGleason. Howdy;

Good lookin' set of ribs ...

Did ya get a chance to utilize the
extra set of vents you installed???

If so how'ed they work out for ya?

hank

Hank--- haven't had a need to use the side vent dampers I installed. I can get her to cruise for 6-7 hours on a decent sized load of either Stubbs briqs or RO lump anywhere between 225-275 depending on what I am cooking and outside temp/wind conditions. The SS pet bowl with 3/4 " holes upside down has worked perfectly to keep the bottom vent from clogging so far. I have been using the 10" terra cotta wrapped in foil as a drip pan/diffuser and haven't cut the bottom of the pot out yet(still all of the 11/16" holes), so I guess I have two diffusers technically? Lol

Loving my mini so far!

 

[Hank H]

RGleason, Howdy;



hank