First Smoke on WSM 18.5 BB Ribs

deucepgh

Newbie

Original poster

Jul 24, 2011

10

10

Elkton, MD

• Jul 8, 2012

• #1

Hello all. I joined the forum about a year ago but this will be my first Q-View. I just got a new toy on Tuesday (WSM) My first smoke was 3 racks of Baby back ribs, a few tators and kielbasa.  I used Wild Willy's rub from the book smoke and spice. I attempted the 2-2-1 method but it ended up being 2-2 instead. I think the thermometer on the lid may be a little off. The ribs were falling off the bone when i unwrapped them. I kept that temp around 250 through the whole smoke. Enjoy the pictures.

Ribs, Green bean casserole, Smoked Potato

Finishing Ribs on Grill with BBQ sauce

Unfoiled Ribs

FUEL

Chimney Starter

 

johnnie walker

Smoking Fanatic

Nov 24, 2011

767

13

NW Ohio

• Jul 8, 2012

• #2

duecepgh, those ribs look mighty fine to me! Just play with the 2-2-1 method it's not written in stone. Maybe try 2-1 1/2- 1 or 1 1/2-1 1/2-1 . Try different things till you get what you like. That's what it's all about. Having fun and making good food!

 

deannc

Master of the Pit

Jun 13, 2010

1,153

24

Cradle of Cue, NC

• Jul 8, 2012

• #3

Congrats on the new smoker!  The ribs looked pretty good to.  For me the 2 hours in foil is way to long.  For BBs I usually go 2.5, 1 in foil (depending on thickness if thick I may go 1.5) and back in for an hour to firm things back up.  

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jul 8, 2012

• #4

Look darn good!!! Johnnie gave some good advice!

 

deucepgh

Newbie

Original poster

Thread starter

Jul 24, 2011

10

10

Elkton, MD

• Jul 8, 2012

• #5

They taste really good, it seems as though i had a problem with the temp. I need more practice with the WSM. I used to have an MES 30 a lot easier to set the temp with a remote.

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Jul 9, 2012

• #6

Keep in mind the temp in the lid therm is differant from the racks, put a probe on each rack (poked through half a potato) and get your WSM running at 250° according to the lid, then check each probe and see what they say. Make note of the differances for future referances.

Other than that just cut down the foil time to between 1 and 1 1/2 hours. and you will have some great ribs.

 

deucepgh

Newbie

Original poster

Thread starter

Jul 24, 2011

10

10

Elkton, MD

• Jul 10, 2012

• #7

Thanks I will give that a shot. 

 

den60

Smoke Blower

Jun 6, 2012

125

12

Cardiff by the Sea, CA

• Jul 10, 2012

• #8

I am a newbie to smoking and bought my WSM 22.5 about a month ago. I also bought the Maverick 732 thermometer and drilled a 25/64" hole in the side of the smoker for the probe. I copied an idea on here and went to Home Depot and got a brass lamp nipple to use in the hole I drilled. If I were to recommend anything it would be doing the same.