Hi
I was firing up my wsm 18.5 last afternoon for some baby back ribs. This gave me some challenges - I was unable to get the temp over 190 - so I cooked the ribs in the oven the last hour and everything turned out all right although the onions in my beans could have used more heat and time.
I discovered that some water had found it´s way from the pan to the heatbeads so that was a lesson learned.
This was my third cook in the wsm - and I am actually glad that I had some challenges.
I also feel tempted to sell the 18.5 and buy the 22.5 instead - in this forum I have found a lot of inspiration on things you can do 'on the side' in wsm but the space in the 18.5 does not allow that. We are a family of 5.
The ribs:
I started making some homemade rub:
Then rubbed the ribs:
It was raining so the wsm was put in a rainsafe location:
The ribs cooked for 3 hrs in the wsm and spent an hour at 225 c. in the oven and were ready to be served.
Do not forget the
Thanks for looking.
I was firing up my wsm 18.5 last afternoon for some baby back ribs. This gave me some challenges - I was unable to get the temp over 190 - so I cooked the ribs in the oven the last hour and everything turned out all right although the onions in my beans could have used more heat and time.
I discovered that some water had found it´s way from the pan to the heatbeads so that was a lesson learned.
This was my third cook in the wsm - and I am actually glad that I had some challenges.
I also feel tempted to sell the 18.5 and buy the 22.5 instead - in this forum I have found a lot of inspiration on things you can do 'on the side' in wsm but the space in the 18.5 does not allow that. We are a family of 5.
The ribs:
I started making some homemade rub:
Then rubbed the ribs:
It was raining so the wsm was put in a rainsafe location:
The ribs cooked for 3 hrs in the wsm and spent an hour at 225 c. in the oven and were ready to be served.
Do not forget the
Thanks for looking.
