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Ribs!


 
G

Gunar

TVWBB Member
Off off a day in a stretch of 18 so I decided to make smoke some ribs for a friend who is gonna feed my dogs. Tell me what you think for a 4 or 5 hour smoke.
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Ribs are rubbed down with Texasbbq rub and thats about it. Setting temp at 250. Going to have baked potatos with it. Gonna baste some bbq sauce about 30 mins till done.
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The only thing I would do different would be a fully packed ring then minion the start.

Only reason is for me it is sooooo consistant on temps in that range and there is always plenty left over that is reusable.
 
it's funny that you say that because I've been running hot. It's somewhat new. Probably 4th smoke. I put ribs on came inside washed off the pan. Looked at temp it was 332. I almost have the vent on bottom all the way closed. One of them actually is. Temp is holding steady at 266. I only put maybe a quarter of RO in the starter with a weber cube.
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Don't let it drop below 225 or it may smother the fire! Are you running the dry pan? If so once the temps are 240ish you should be able to set bottom at 15-20% and top 100%

I know alot of people say to leave the top open all the way, but to get dialed in I sometimes vary it 50-75% then slowly open back up if need be.
 
running dry temp is at 258 now. I do the same with the top. Its at 75% now. I was gonna wait till it hit 250 then open it back up 50%. Is that too much?
 
yea sorry, top is at 75% one vent on bottom is closed, and the other two just a hair open. Its at 253
 
I have not had good experience with one bottom vent open alot more than the others, it was only burning on the side where the vent was open and the rest was out.

I keep my bottom vents uniform.
 
I keep my bottom vents at 10-15% most of the time for the 250 range, but like I said I always use the fully packed ring with minion method.

Leave the top at 50 and bottom at 10, sounds like your fire is hot. They will still be some great ribs!
 
yea I think so, I have them wrapped and am about to unwrap it and sauce them.
Here they are. A little more FOTB than I wanted but very very good nonetheless. Tony Romas sauce and a Jack Daniels sauce

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Man you could open up Gunar BBQ, Inc. with them! They look awsome! Hope I didn't steer you wrong with the vent settings!
 
nope not at all. ty btw. I am trying to learn my smoker. I did have to leave the vent almost all the way closed on the bottom and the other two about 20%, top was at 50%. I may sound like a idiot but I've only been smoking for a year or two. I've been cooking for some 27 years lol Can't wait to eat.
 
The WSM is a learning curve all its own! I cooked for years on ECB's and everything else possible.

I will tell you that I swallowed my pride and followed the info in Chris's cooking topics and operating tips to a T before I ventured out on my own!

There is soooooo much great info on this site!

The info I share is off of my WSM experience only, I try not to help someone in a situation that I haven't been in before. That's what the pro's on here are for!
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That's a great point Glenn, I agree. The best way to get started with your WSM is to follow the techniques outlined by Chris in the cooking topics section. This would include the use of <span class="ev_code_BLUE">K</span> and water for cooker temp control, until one gets comfortable ....
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