WSM 14.5 pork Rib roast 9 hour cook

[Jeff Padell]

I went to do a pork butt but when I opened the package it was cut in 1 inch strips, so I went ot the store and didn't like the looks of any of the butts so picked up my first rib roast.
it was 5 pounds and wanted to use the 14.5

I filled the ring with KBB and replaced the waterpan with a ceramic planter tray. I started 9 coals and it held 240 for 8 hours. At the 8 hour mark it suddenly dropped to 195-200 so I lit another 10 coals and lifted the entire middle and top off and put to one side (so easy to do) I used welding gloves (used them for the lift as well) and lifted the coal ring which is wired to the grate and shook the ash off and then dumped the hot ash into a bucket and put the new coals in and reassembled. I found the temp went to 230, but I wanted a bit more so did another 8 coals. It then held for another 4 hours.
This is the first time I have replenished the 14. But that tells me 7-8 hours and then you can replenish and keep going!

 

[BJSteere]

Nice bark on that picture. Might I ask what seasonings you use to obtain it? I really like the Kansas City BBQ seasoning from cabelas, it has a nice mixture to it. However, I do find that unless you wrap your meats half way through it sometimes gets bitter.

 

[Jeff Padell]

I first sprinkled some garlic powder and then McCormick Smokehouse Maple and then finally rubbed it with brown sugar. I also injected with orange juice to see what it does. It is very moist.

I didn't wrap at all.

 

[V_Rocco]

That looks unbelievably good! I often refuel my 18.5 WSM, (add unlit KBB) and I've never had an issue with it. It gets right back up to temp in just a few minutes.

 

[BJSteere]

I first sprinkled some garlic powder and then McCormick Smokehouse Maple and then finally rubbed it with brown sugar. I also injected with orange juice to see what it does. It is very moist.

I didn't wrap at all.

Ill have to try that next time I smoke a pork butt.

 

[Jeff Padell]

I am not sure if the acid in orange juice would "cook" the meat, I usually use apple juice but decided to try orange