First WSM cook.
- Thread starter tnguy
- Start date
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Two hours in and the WSM is holding super steady. I already love this pit!
I pulled them and wrapped with some squeeze butter, honey, brown sugar, tiger sauce, and a little Stubbs pork marinade. They are going back on for two more hours.
Two hour point before wrapping.
Clouds have moved in around here.
I pulled them and wrapped with some squeeze butter, honey, brown sugar, tiger sauce, and a little Stubbs pork marinade. They are going back on for two more hours.
Two hour point before wrapping.
Clouds have moved in around here.
Finished up the cook and everything went smooth. I used three pieces of peach wood and one piece of hickory and KBB charcoal and the temps were steady throughout the cook. I grab a cooks sampler rib and I was very happy with the end result. They had a little sweet and a little heat. I cut off half of the slab and gave them to my brother for his lunch since he works 2nd shift. I'm keeping the other half to go with a salad snd a baked potoato for supper.
Coming out of the foil.
Last pic before I pulled them off the pit.
After I cut half the slab off.
Coming out of the foil.
Last pic before I pulled them off the pit.
After I cut half the slab off.
dasmoker
Smoke Blower
- May 18, 2009
- 98
- 10
Looks AWESOME. Good job. Here is a tip. I forget if I learned it here, or on TV, or where. But I learned it as one of the secrets to BBQ competition award winning ribs. From the first time I tried it, I apply it to every rack of ribs I make.
After applying your rub, apply a coating of brown sugar (I use dark, but light can be used) to the top of your ribs, and let it sit at room temperature until it melts. It will look like a glaze when melted. Then go ahead and cook your ribs however it is you will cook them. It really does make a difference. Give a nice subtle sweet glaze to the ribs that works well with no sauce at all, with a sweet BBQ sauce, and even with a spicy BBQ sauce. Itsn ot too sweet, but give you an intial sweetness when you bite into the rib. One of the best tips i ever got regarding ribs and as stated, it goes on every rack of ribs I cook. Give it a try next time.
After applying your rub, apply a coating of brown sugar (I use dark, but light can be used) to the top of your ribs, and let it sit at room temperature until it melts. It will look like a glaze when melted. Then go ahead and cook your ribs however it is you will cook them. It really does make a difference. Give a nice subtle sweet glaze to the ribs that works well with no sauce at all, with a sweet BBQ sauce, and even with a spicy BBQ sauce. Itsn ot too sweet, but give you an intial sweetness when you bite into the rib. One of the best tips i ever got regarding ribs and as stated, it goes on every rack of ribs I cook. Give it a try next time.
imjesse1
Meat Mopper
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