Second Cook on WSM Underway- Complete


 
Lew Newby

Lew Newby

R.I.P. 1/26/2024
I cut a 5 lb slab to St. Louis Cut and rubbed it with Meathead's Memphis Dust. At 12:30, after the temp at the grate had stabilized at 230 I put the meat on the WSM. The wind is 15 mph and steady. As many have said - "no pic, no cook" so here's my 2nd WSM Cook.
 
Learning, learning, learning.
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The cook finished earlier than planned so the ribs got double wrapped in foil and into the cooler where they stayed for 1.5 hrs. Once again I had trouble getting the temperature down and never achieved below 250 for very long. The taste was good, the meat was tender, and the smoke ring was decent. I wanted to try a cook without foiling but my family wants their ribs wet and falling off the bone - like last time. As my daughter said, the ribs were delicious but not my best. From now on it's the Texas Crutch. Sorry BBQ purists.
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Wind and a new WSM contributed to the higher temps but my concern about choking the fire was another factor. This week I'll be building a wind screen.

I cooked smashed potatoes for the first time and they were a hit.

I'm a lousy photographer and have to use a tripod because my hands shake but all pictures are now posted here.
 
humm sweet ! meathead memphis dust is really great i use it all the time for ribs !

but mine always finish with a darker skin ....

did u foil them ??
 
I cooked them completely without foil. This is the first time I didn't get a dark crust on the St. Louis cut. I don't know why. I did get a dark crust on the cutoffs so I suspect that it was a difference in temp between the middle of the grate and the edges.
When I smoke meat and it doesn't wow my family I am not pleased with myself and that is the case for this cook. I've done much better and strive to repeat that each cook. I love the challenge and I do enjoy eating my misses.
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Lew try putting the ribs on when you assemble the cooker, before it comes up to temperature, and you'll probably get a better smoke ring. Those ribs look very good.

I can't stand fall off the bone though, it took me a few years to convince the bbq heathens I know that meat is supposed to pull off the bone not fall off the bone.
 
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