Sunday Beef Ribs


 
Derek Stapleton

Derek Stapleton

TVWBB Super Fan
Beef Ribs on the WSM ...

It was a busy weekend! I bought the rack of ribs from the local supermarket discount bin a month or so ago and had them in the freezer. Thawed overnight, they were ready to roll the next day around noon. With little time for prep, I removed the membrane and rubbed with a bit of Montreal Steak Spice. For the fire, I used Basque hardwood lump, with three hockey puck sized chunks of hickory for smoke. The WSM settled in nicely between 250 and 280 for the afternoon with no fussing around with it - just the occasional yell by my 10 year old to let me know what temperature the WSM was holding. At the 3.5 hour mark, some russets joined the party in the smoker. After 5 hours, the meaty portions or ribs probed just like butter - tender, juicy, with just the right amount of bark. No sauce, no basting - just meat. The potatoes were also fork tender with just a hint of smoke, served with butter and a bit of tzatziki.

The meal didn't last long. Between the three of us, the rack of ribs disappeared as well as the potatoes. Definitely a treat of a meal.

Thanks for looking!


Rubbed with Montreal Steak Spice
IMG_5069.JPG


Pulling away from the Bone
IMG_5072.JPG


Served with smoked, baked potatoes
IMG_5087.JPG
 
Last edited:
Jim Lampe said:
How where they Derek? They look FABULOUS!
what type of wood did you use? How long they cook?
Click to expand...

Hey Jim,

Sorry about the short post with little to no description. It was a busy weekend! I bought the rack of ribs from the local supermarket discount bin a month or so ago and had them in the freezer. Thawed overnight, they were ready to roll the next day around noon. With little time for prep, I removed the membrane and rubbed with a bit of Montreal Steak Spice. For the fire, I used Basque hardwood lump, with three hockey puck sized chunks of hickory for smoke. The WSM settled in nicely between 250 and 280 for the afternoon with no fussing around with it - just the occasional yell by my 10 year old to let me know what temperature the WSM was holding. At the 3.5 hour mark, some russets joined the party in the smoker. After 5 hours, the meaty portions or ribs probed just like butter - tender, juicy, with just the right amount of bark. No sauce, no basting - just meat. The potatoes were also fork tender with just a hint of smoke, served with butter and a bit of tzatziki.

The meal didn't last long. Between the three of us, the rack of ribs disappeared as well as the potatoes. Definitely a treat of a meal.

Thanks for looking!
 
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