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Baby Back Ribs with some ABT's

post #1 of 3
Thread Starter 

Just purchased my new Weber 18" WSM. Put it together Friday and smoked the ribs and ABT's yesterday.....

 

 

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2 1/2 hours in @ 225 I took off the ABT's (Jalepeno,cream chease, chedder and bacon) and suddenly my neighbour appeared. Needless to say they disappeared in 5 minutes:) I then foiled the ribs and cooked for another 2 hours than basted and cooked another 1 hour. (forgot to take a finished photo as i was too busy bragging to the wife.....)

 

 

 

Thanks for all the help on this forum. I have 30lbs of venison so i'm planning on jerkey next weekend but one question. With the 3 dampers closed and the one on the top 100% open, the temp maintained 225. For jerky, how will I lower it to 180?

 

Benji

post #2 of 3

Way to go Benji!

 

Your first smoke looks like a great success!

post #3 of 3

Looks great. icon14.gif

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