Smoke #2 for New Years Day

[Andrew Bazz]

So for smoke #2 I decided to go BIG! 3 racks of Ribs, 12 whole chicken wings, and some ABT's! I have been BBQ'ng and grilling for years with great success and now the WSM, I love how easy it is and the fantastic food I can create!
Ribs on first

Then added the chicken wings after about 2 hours.

ABT's added after 4 hours.

Ribs done

Nice smoke ring

Chicken wings

Left ABT's on last, opened up all vents 100% for 20 more minutes to crisp and viola!

 

[Paul Kastner]

Ribs and ABT's look amazing.

 

[James Payne]

Boy, that is some good looking bbq if I ever saw it! Way to go!

 

[Tony R]

wow!!!
I must say all looks perfect....

 

[Bill Schultz]

Great looking cook Andrew, ribs look excellent

 

[Greg Carrier]

Great looking Q! How did you prep the wings - they look very good.

 

[RogerS]

Now that's a meal. I'll take a plate..excellent

 

[Derek_Marsh]

For only your 2nd smoke, very well done. Looks great!

 

[Tim McCann]

Nicely done!

 

[Bill - Bigbill]

Sweet!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[Mark J]

Very nice. Looks delicious!

 

[russ olin]

Looks like you had a great feast. looks guud

 

[MichaelD]

Your ribs have a great color! What spices did you use? Smoke wood?

 

[JSchlegelmilch]

Looks great!

 

[Andrew Bazz]

Some more info on the cook for those who have asked.
For the chicken I used a rub called "Lindberg-Snider Red Baron Barbecue Spice".
For the ribs I used 2 different kinds, 2 was Steven Raichlen Best of Barbecue All-Purpose Barbecue Rub (we have had some for years), the other 1 was a general purpose gourmet seasoning.

As far as the smoke I used Hickory chunks.

Thanks for all the kudos.