Spare Ribs on a WSM22


 
E

EdTracy

New member
I have smoked ribs dozens of times on a 22" Weber Kettle. keeping the heat DOWN to 225 for 4 hours was always a challenge but ribs always turned out great.

Having picked up a WSM22 two months ago, I have now done 3 batches of ribs. Regulating the heat to 225 for 4 hours is no problem - the needle hardly moves. What puzzles me is that the ribs seem to cook faster on the WSM?

The first batch I did on the WSM for 4 hours was a bit on the dry side. The next two batches went for 3.25 and 3.5 hours respectively but ended up being more juicy.

With all things seemingly equal (temperature, time), can anyone help me understand why the WSM smokes the ribs more quickly?
 
Maybe when using a kettle, the lid temp is actually the grate temp because the lid is closer to the fire. Whenever I use my smoke chamber probe, in my WSM, the grate temp is a at least 15 degrees higher than the lid temp. Does this make sense? Just my thoughts.
 
Can't help at all, Ed. At that temperature, I would expect ribs to take more like 6 to 7 hours.

JimT
 
I'm betting Robert is right. In my experience, the lid/grate temps vary between the WSM and my Performer.
 
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