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Sunday test smoke / St. Louis ribs on new WSM

post #1 of 10
Thread Starter 

My new WSM 22.5" arrived on Friday.

 

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Also pictured, my assistant / vicious attack dog, Maggie.

 

I put the WSM together, twice, due to the fact that I put the soft washers in the wrong place the first time.

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The weather was crappy this morning so I decided to forgo smoking anything altogether until the sun peaked out around noon, so I hustled and got everything ready to go.

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Since this is mostly just to see how well I can control the temperature I just did 1 rack of spares, trimmed St. Louis Style.

 

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Too lazy to make rub today, so this is my go-to, it's made locally in central Nebraska but it's amazing on ribs.

 

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All rubbed and ready to rock 'n' roll

 

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WSM is running very well for it's first time, I used water not sand and just some basic kings blue, along with some chunks of hickory, minion method.

 

It's been holding between 230-240 for the last 2.5 hours, so that's good.

 

This is also the first time I'll be skipping the foiling of the ribs, just going for the 6 hour mark or bend test, more to come!

post #2 of 10
looking good... and I see Maggie is licking her chops already...
post #3 of 10

Looking good! You will love the WSM. It gets easier to use the more you use it.  Mine seems to run best with top vent 1/2 open and just one bottom vent 1/2 open and the rest closed.

post #4 of 10

Looks great... the bones look tasty.. you will love the wsm one of the best cookers out there..

post #5 of 10

Opening a new WSMC in the box feels better than every birthday present you've ever opened.

 

Lookin' good!

post #6 of 10
Thread Starter 

I originally thought that I'd just leave the ribs on for 6 hours and take them off and see where I was at, but then I started reading about the bend test method and went out to check them at 5PM, which would be 4.5 hours total on the WSM, and they bent at almost a 80 degree angle so I figured they were done.  Here's some qView.

 

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The rub that I used has ground coffee and turbinado sugar in it, as well as different spices, so that's why they look black.

 

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The meaty parts of the ribs were awesome, but there was an excess amount of fat on these bad boys, it has me second guessing myself wondering if I should have left them on longer to let some of that render out or if I just chose a poor cut, admittedly I don't do spares to often and usually go for the loin/baby backs which seem to have far less fat on them.  In any case these were about a 6/10 for me, just due to the fattyness (don't think that's a word) of the cut.  Cheers!

post #7 of 10

Grats on the first WSM run! Them ribs look great!

 

Just a note - the WSM will run a tad hot for the first half dozen smokes or so, once the smoke residue has coated everything and helped seal up some of the cracks it will run a little bit cooler.

 

Keep taking pictures of your "helper", you can tell how good your BBQ is by how much bigger she gets! laugh1.gif

post #8 of 10
Thread Starter 
Quote:
Originally Posted by JIRodriguez View Post

Grats on the first WSM run! Them ribs look great!

 

Just a note - the WSM will run a tad hot for the first half dozen smokes or so, once the smoke residue has coated everything and helped seal up some of the cracks it will run a little bit cooler.

 

Keep taking pictures of your "helper", you can tell how good your BBQ is by how much bigger she gets! laugh1.gif

 

Thanks, she's already a fat little sh*t, anymore and she'll get the diabetes.

post #9 of 10
Quote:
Originally Posted by NewFlame View Post

 

Thanks, she's already a fat little sh*t, anymore and she'll get the diabetes.

Give me a call when she hits 165 lbs. (my dogs weight!) LOL..... course he's a Bullmastiff/St. Bernard mix!

 

IMG_2448.JPG

 

(Got one pony for each princess) LOL


Edited by JIRodriguez - 5/7/12 at 7:16pm
post #10 of 10

Looks pretty good!

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