Texas Style Ribs


 
Looks good.

It looks like you got some creosote on your WSM (that brown rust looking stuff). Its just a by-product of the smoke created when you cook. I usually like to scrape that stuff off between cooks. The inside of your lid is probably loaded with it. A little water from the hose and a steel brush and it comes right off.
 
The ribs were very tender. We enjoy the remaining food during the week. Interseting was the usage of beech wood. We took two smaller chunks only. Beech is intense and it turned out it was right.

Our first two trials on the bullet turned out fine. It really runs like a machine, temperature trimming is easy. We used the Minion method. The ring halv full and a quarter Weber starter with lid coals in the center.

Outside temperature was in the 80ies, in colder weather it must be more.

We keep on learning on this great BBQ machine.
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