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Started By
Message
Ribs and Wings on the WSM (W/ Pics)
Posted on 6/17/13 at 9:14 am
Posted on 6/17/13 at 9:14 am
So for Father's Day I decided I'd cook for my dad. Plus it gave me an excuse to use my WSM again 
Got the ribs nice and seasoned:
Started up with the Minion Method and had the water bowl filled with sand. Dumped hot coals in with 2 chunks of cherry and 1 pecan. Put ribs on and let temp get up to 225-250 before I started adjusting the vents.
Let it roll for about 2 hours before spritzing with cider vinegar and adding wings to bottom rack.
About 2.5 hours later it was time to check on them again. I figured they'd be pretty close to ready and I was right. Mopped some sauce on the ribs and let cook for 5 minutes, flipped mopped and 5 more minutes. During those last 10 minutes I let the temp get a little hotter. Mainly to get the wings crispy. It worked like a charm. Wings came out AMAZING. And so did the ribs. My dad and friends loved them. I did half the wings in sauce and the others I left alone. I think no sauce was better IMO.
Final product:
Only my second smoke ever. Don't think I would have changed a thing. Only once did the temp shoot up to 300. I had all vents closed for a bit and had to adjust the top vent. But I think with time it'll season and close up random cracks. But all in all it was a great day!
Advice, comments, criticism all welcomed
Got the ribs nice and seasoned:
Started up with the Minion Method and had the water bowl filled with sand. Dumped hot coals in with 2 chunks of cherry and 1 pecan. Put ribs on and let temp get up to 225-250 before I started adjusting the vents.
Let it roll for about 2 hours before spritzing with cider vinegar and adding wings to bottom rack.
About 2.5 hours later it was time to check on them again. I figured they'd be pretty close to ready and I was right. Mopped some sauce on the ribs and let cook for 5 minutes, flipped mopped and 5 more minutes. During those last 10 minutes I let the temp get a little hotter. Mainly to get the wings crispy. It worked like a charm. Wings came out AMAZING. And so did the ribs. My dad and friends loved them. I did half the wings in sauce and the others I left alone. I think no sauce was better IMO.
Final product:
Only my second smoke ever. Don't think I would have changed a thing. Only once did the temp shoot up to 300. I had all vents closed for a bit and had to adjust the top vent. But I think with time it'll season and close up random cracks. But all in all it was a great day!
Advice, comments, criticism all welcomed
10
Posted on 6/17/13 at 9:17 am to bbrou33
you may have just sold me on a WSM
Posted on 6/17/13 at 9:19 am to bbrou33
Nice smoke ring on those ribs.
Posted on 6/17/13 at 9:20 am to LoneStarTiger
quote:
you may have just sold me on a WSM
Buy it. You won't regret it. It's amazing how easy it is. And so much fun. I love grilling. But smoking may be my new obsession. Plus I can grill while I smoke
Posted on 6/17/13 at 9:24 am to bbrou33
It's too early for this. Now I'm hungry. Lunch is on the mind and it's only 9:30
This post was edited on 6/17/13 at 9:25 am
Posted on 6/17/13 at 9:25 am to bbrou33
That looks great. My ribs weren't as successful this weekend. They came out a little dry by had good taste. I used apple wood but almost bought cherry. Can you tell a difference in the two?
Posted on 6/17/13 at 9:34 am to Janky
quote:
Can you tell a difference in the two?
Being only my second smoke.. I honestly can't tell you that I do. I used Apple last weekend on the pork butt. I think I'd have to do a side by side tasting of maybe a rack with apple then a rack with cherry.
Posted on 6/17/13 at 9:38 am to Y.A. Tittle
Very nice!
Posted on 6/17/13 at 9:47 am to bbrou33
it was some good eating. 
Posted on 6/17/13 at 9:49 am to Kingwood Tiger
Nicely done! You'll be a pro in no time.
Posted on 6/17/13 at 9:53 am to bbrou33
Is that the 22" WSM? How'd you get 2 racks to fit?
Posted on 6/17/13 at 10:07 am to Neauxla
quote:
Is that the 22" WSM?
18.5"
Got lucky I guess. When I first bought them I was worried. But the size of both was perfect.
I think I'll buy the rib rack holder for next time. Just in case.
Posted on 6/17/13 at 10:29 am to bbrou33
You are progressing nicely, I remember when I got my first smoker. That darn thing got a workout for a few months...
Doing two meats simulataneously can be a challenge particularly if one cooks much faster than the other.
I still think you are running too hot, but heat control is something you'll figure out in due time. Its easy to dismiss heat changes but let me assure you it makes a difference! Every pit is a bit different and you'll get it figured out I'm sure. For purpose of comparison with spares at 225-235 I'm typically looking at 5-6 hours. For loin backs somewhat less time is needed. Next time try using the 3-2-1 method with your spare ribs..
3 hours of smoke and then wrap in foil..
2 hours of cooking while in the foil and then unwrap the ribs..
1 hour of smoke and baste/sauce with 30 minutes left.
Or if you really like a sweet rib, before you wrap in foil liberally coat ribs in liquid margarine (the stuff in the blue plastic bottle) and honey and then coat with light brown sugar. Then wrap in foil and cook for the 2 hours. The sugar/margarine will develop a candy like texture that is very sweet. I'm not a huge fan of using honey/brown sugar but some folks absolutely love it..
Doing two meats simulataneously can be a challenge particularly if one cooks much faster than the other.
I still think you are running too hot, but heat control is something you'll figure out in due time. Its easy to dismiss heat changes but let me assure you it makes a difference! Every pit is a bit different and you'll get it figured out I'm sure. For purpose of comparison with spares at 225-235 I'm typically looking at 5-6 hours. For loin backs somewhat less time is needed. Next time try using the 3-2-1 method with your spare ribs..
3 hours of smoke and then wrap in foil..
2 hours of cooking while in the foil and then unwrap the ribs..
1 hour of smoke and baste/sauce with 30 minutes left.
Or if you really like a sweet rib, before you wrap in foil liberally coat ribs in liquid margarine (the stuff in the blue plastic bottle) and honey and then coat with light brown sugar. Then wrap in foil and cook for the 2 hours. The sugar/margarine will develop a candy like texture that is very sweet. I'm not a huge fan of using honey/brown sugar but some folks absolutely love it..
This post was edited on 6/17/13 at 10:33 am
Posted on 6/17/13 at 10:31 am to bbrou33
Looks awesome, one of these days I'll be able to make it out there.
Posted on 6/17/13 at 10:35 am to wiltznucs
quote:
wiltznucs
Thanks for the advice. Ideally I would have liked to keep it around 235 but it just wouldn't stay below 250 for long. No matter what I did. I was able to control it better this time around for sure.. so I think it'll come.
I debated all day Saturday if I wanted to go the 321 route. But instead I followed what I saw on TVWB.
There's always a next time right
Posted on 6/17/13 at 10:41 am to bbrou33
quote:
I debated all day Saturday if I wanted to go the 321 route
3-2-1 works well but it is predicated on that 225-235 temp control and thick meaty spareribs. If you are running hot you may end up a 2-1-1 or something of the sort. On my Primo I'm doing 3-1-1 and it works perfectly. It's all about experimenting and taking note of what works and what doesnt. Rib racks do help conserve space on the cooker and can be had pretty cheap, but once you foil the ribs it can be difficult to get them into the racks without tearing the foil.
This post was edited on 6/17/13 at 10:43 am
Posted on 6/17/13 at 10:50 am to wiltznucs
quote:
Or if you really like a sweet rib, before you wrap in foil liberally coat ribs in liquid margarine (the stuff in the blue plastic bottle) and honey and then coat with light brown sugar. Then wrap in foil and cook for the 2 hours. The sugar/margarine will develop a candy like texture that is very sweet. I'm not a huge fan of using honey/brown sugar but some folks absolutely love it..
The Johnny Trig method. He said he hates the tastes of his competition ribs, but the judges want sweet so I will give them sweet.
Posted on 6/17/13 at 10:56 am to bbrou33
What is WSM?
Posted on 6/17/13 at 11:01 am to HandGrenade
quote:
What is WSM?
Weber Smokey Mountain
Posted on 6/17/13 at 1:24 pm to bbrou33
nice.
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