WSM Virgin!


 
Jim: I never let my smoker come up to temp before i put my meat on. And i never let my Ribs get room temped before hitting the smoker.

This will help you get a nice smoke ring.

But everyone have there own way of doing BBQ.

If its in the summer i do mist my Ribs.(and maby even use water in the pan) Now when its been cold outside i dont. Cant really taste any difference. But i will test this side by side when it gets warmer.
 
Wolgast and Jim J.M., thank you for your posts and advice.

I will go for longer on my next attempt - They appeared to be toughening up at the 3.5 hour mark which made me think if I left them any longer they might be a write-off!

I did give them a spray every so often with pear juice (instead of apple as I used apple wood to smoke them) just to keep them moist as suggested.

(Incidentally the mebranes were removed prior to cooking).

When I have been the U.S. the baby backs are much bigger and meatier - These were ok but alot smaller (like I said may be 0.8 of a pound) and the ribs were close together, not a great deal of meat on them - I think I will either try a different butcher or go for loin ribs the next time as they appear to be more meaty, possibly less chance of them drying out too.

I will load up my photos Wolgast!

Cheers!
 
Another suggestion I haven't seen any else mention..... keep the lid on!

Every time you remove the lid to peak at your marvelous cook, you add about 10-30 minutes to the cook time. Of course, sometimes you have to attend to the meat, or water, or something, but don't take the lid off just to "see how it's doing." If I know something will take 3-4 hours to cook, unless the meat needs attending, I don't open it up until almost 3 hours, and that's to check for doneness.

If you want to peak, do what I do, and shine a flashlight through the top vent!
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Jimmy,

I think there is also a tendency when new, to oversmoke food (I did that). I had an image of smoke constantly billowing out of the smoker. You don't want that. It will ruin your food. Look at this video to see the kind of smoke you're looking for. Keep in mind a little billowing smoke is fine at the beginning, while coals and chucks first light, but you don't want 3 or 5 or 12 hours of that. Here's the video:

http://www.youtube.com/watch?v=2pUnCf404IM
 
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