Hey all! I thought I'd post pictures of my first attempt at ribs. I purchased St. Louis style ribs from Costco thinking it was a 2-pack, but was happy to see a 3rd rack in there! Very good marbling and little surface fat. I loosely followed the recipe from the 3-2-1 section on the Virtual Weber Bullet site and ended up using 2 small chunks of apple and 1 medium, 1 small of hickory.
Here is one of the slabs after resting with rub in the fridge for an hour:
Here they are going on the 18.5" WSM using the Weber rib rack:
I forgot to take a picture of the brown sugar / honey rub going into the foil at 2.5 hours, but here's a rack after coming out of the foil after 1.5 hours and after applying sauce. It's sauce from a local guy's BBQ restaurant here in town:
Here is the final product ready to come off of the smoker (don't mind the foot in the lower corner, I was living dangerously):
And here are a couple pictures of the sliced ribs with a bit of a smoke ring thankfully. They were fall-off-the-bone tender in some spots, but tough in others. I'll have to practice some more, but I'm thinking it could be a large variable in the thickness of the meat on these slabs.
We had grilled chicken marinated in Italian dressing along with cottage cheese salad, plain old bread, BBQ baked/smoked beans, potato salad, and strawberry shortcake. It was finished right before a severe storm rolled through:
Thanks for looking! Happy Smoke Day!
John
Here is one of the slabs after resting with rub in the fridge for an hour:
Here they are going on the 18.5" WSM using the Weber rib rack:
I forgot to take a picture of the brown sugar / honey rub going into the foil at 2.5 hours, but here's a rack after coming out of the foil after 1.5 hours and after applying sauce. It's sauce from a local guy's BBQ restaurant here in town:
Here is the final product ready to come off of the smoker (don't mind the foot in the lower corner, I was living dangerously):
And here are a couple pictures of the sliced ribs with a bit of a smoke ring thankfully. They were fall-off-the-bone tender in some spots, but tough in others. I'll have to practice some more, but I'm thinking it could be a large variable in the thickness of the meat on these slabs.
We had grilled chicken marinated in Italian dressing along with cottage cheese salad, plain old bread, BBQ baked/smoked beans, potato salad, and strawberry shortcake. It was finished right before a severe storm rolled through:
Thanks for looking! Happy Smoke Day!
John
