Simple ingredients and my WSM


 
Tony R

Tony R

TVWBB 1-Star Olympian
Back in September we went to the LA County fair. I had ribs that were only smoked with Mesquite and seasoned with salt and pepper only. They were very good and I tried to duplicate those flavors yesterday.

Got the wsm ready with mesquite.

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Spareribs seasoned with black pepper and sea salt.

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Off they go to the cooker with no water pan

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Short Instagram clip of Chimney starter with mesquite
http://instagram.com/p/izMG-TxZBq/


Did them low and slow with temps going as high as 255

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Few hours into the cook we started on out cheesy potatoes with jalapeño.

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They are done after 1 hour or so. Did them In the gas grill indirect.

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After 4.5 hours the were done.

http://instagram.com/p/izsEAlxZGY/

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Hers the finished product. Great flavor and would definitely recommend this to anyone to try. The smoke flavor was great.

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Thanks for looking.

Tony and Maribel
 
Excellent looking ribs and potatoes!!! Do you have any issues with fluctuating smoker temps with those huge chunks of charcoal in your WSM like that? I always break mine up to more uniform pieces and am wondering if I'm wasting my time doing that.
 
Tony those ribs look spectacular!! I wish I had some now and some taters too! How did you get 225 with no water pan? Vents closed off or pretty close to fully choked? I'm sure it works I just never tried it so I was curious?

Great looking ribs buddy!
 
Looks great Tony! I was thinking about this too after i saw NeilH's "Hanging in the smoke" post. I love the idea of the renderings dripping onto the coals. I don't have a hanger, but thought why not just take out the water pan? I have some of the same questions though about keeping the temp down, and also did you have to worry about too much char on the bottom of the ribs? Looks great!
 
John Solak said:
Excellent looking ribs and potatoes!!! Do you have any issues with fluctuating smoker temps with those huge chunks of charcoal in your WSM like that? I always break mine up to more uniform pieces and am wondering if I'm wasting my time doing that.
Click to expand...

The temp would spike up and come down. As long as it was between 225 and 265 I was fine with it. I never break my lump or mesquite. I don't worry too much about holding a temp at a certain number as long as it's stay in a normal range it's fine in my book.
 
Morgan C. said:
Tony those ribs look spectacular!! I wish I had some now and some taters too! How did you get 225 with no water pan? Vents closed off or pretty close to fully choked? I'm sure it works I just never tried it so I was curious?

Great looking ribs buddy!
Click to expand...

Yes sir...
The bottom vents were fully closed and 1 was cracked open a little 1/4 inch or so.

Top was vent was almost fully closed.

I would get temp spikes but nothing crazy.
 
justin.williams said:
Looks great Tony! I was thinking about this too after i saw NeilH's "Hanging in the smoke" post. I love the idea of the renderings dripping onto the coals. I don't have a hanger, but thought why not just take out the water pan? I have some of the same questions though about keeping the temp down, and also did you have to worry about too much char on the bottom of the ribs? Looks great!
Click to expand...

No char under the ribs.
I didn't even remove the back membrane. It came out crispy.
 
They look great Tony, the potato dish excellent, I love trying new stuff and I learn a lot from guys like you. Well done
 
Looks great, I recently have been just doing simple rubs like salt and pepper and have loved it.
 
Hers the finished product. Great flavor and would definitely recommend this to anyone to try. The smoke flavor was great.

Thanks, will give it a try.
 
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