So in an effort to redeem myself from Thanksgiving, I'm putting ribs on my WSM 22.5 I have two racks of baby back I dry brined last night. I'm trying a mustard slather for the first time to see what the family thinks.
I'm not sure if I'll be wrapping today, only because I'm not sure if I have enough foil. My plan is to cruse 250-275 until probe tender. Wish me luck!
I think this picture very clearly illustrates why I went with the 22-1/2". That's two racks of grocery store baby back ribs and a 1-1/4 pound meatloaf between them. The meatloaf will be for later in the week. And I have a whole other rack below I could have used if I wanted.
I guess this as a good a place as any to give a few details. I have a base of KBB with RO lump for heat. I have 3 hockey puck size disks of ash and a couple chunks of mapel. It's what I have. The rub is a bit of paprika, minced onion, garlic powder, black pepper, chili powder, and oregano. There's salt from the brine. It's a pretty still day, random little breezes, and a balmy sunny 53 degrees. All in all, a perfect day to run a WSM.
