Ribs

[John Solak]

Tried ribs for the first time on the WSM today. Made a rookie mistake and tried putting the ribs without cutting in half and they didn't fit. when I was cutting the ribs I left the top off and the temps sky rocketed. Other than that the cook went pretty smooth. Still need to learn how to dial in temps though . I decided not to cut these St Louis style. Make some cole slaw and some Bushes beans with rib trimmings, Roxy's mustard sauce and onions added in. BBQ sauce was just some Sweet Baby Ray's doctored up.

Ribs rubbed with some mustard and Big Ron's Hint of Houston

Ribs just before pulling of the WSM

Decided to sauce them and throw them on the OTG

All sliced up, not much of a smoke ring

Plated

 

[Bill Hays]

I've had many a sauced rib but prefer mine dry .. Yours look superb !!

To what do you attribute the lack of a smoke ring?

Bill

 

[John Solak]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
I've had many a sauced rib but prefer mine dry .. Yours look superb !!

To what do you attribute the lack of a smoke ring?

Bill </div></BLOCKQUOTE>

I think the wood chunks burned up too fast when the temps skyrocketed at the beginning. I only added a couple of small chunks at first and didn't add anymore.

 

[Michael G. (Canada Mike)]

I like a lot of smoke, so i never hesitate to throw more in. Enjoy it if you like it. Really nice looking ribs!

 

[Chris F.]

After doing about 20 pork butt cooks, I feel like I can consistantly make killer pulled pork on auto-pilot. I've since moved on to perfecting my spare ribs. And while they're always good, I'm working on my repeatability and fine tuning my rub and sauce. I love ribs.

 

[leif gabrielsen]

looks good i am hungry now.
Leif



"I quit smoking cigarettes and started smoking food."

 

[tjkoko]

Great job but you might wanna' cover with the lid to drop temperatures to a lower cooking point.

Today I'm havin' some leftover apple wood smoked ribs, doused with a bit of DK's sweet sauce; DK's is a local phenomenon.

 

[Tim Johnson]

John... Whydja do this too me??? Now I'm starvin!

 

[Clay Cope]

Once you get it down, the Weber will prevent you from eating ribs out. My favorite part is when the ribs are so tender, they almost fall apart while taking out of the smoker. YUM!

 

[Vince B]

If your ribs were sitting out of the frig for a while and allowed to warm up a bit, this might effect the smoke ring. From what I have read here smoke is not what makes the ring. It is a change in temp from being cold a certain temp. Maybe one of the masters will chime in to clearify this. Vince