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Yesterday I put on three racks of ribs for a few people coming over for dinner.

post #1 of 16
Thread Starter 

 

They came out fantastic, moist and tender with a great flavor.

I cooked them at 225 on my WSM 

post #2 of 16

You're going to be very popular!

post #3 of 16

 

Those look really good man!  :drool  I'd say you had some happy friends  :icon_mrgreen:

post #4 of 16

I have to ask.  How did you do it?  I know a lot use the 3-2-1 method, but with my semi newly acquired 18.5 WSM I'm learning that most (if not all) things don't need that special treatment I used to have to do with my now departed offset.  I don't even peek to mop them until 45 mins from finishing to cover them in a sweet style BBQ sauce so it caramelizes a bit. 

post #5 of 16
Thread Starter 

These were done @ 225 for 5 1/2 hours. They were not wrapped in foil at all. 

They were done on my WSM 22'5 smoker with a full water pan. I have wrapped 

and not wrapped depending on how I happen to feel that day. These were also 

spritzed several times with apple juice. 

post #6 of 16

Nice!  I have stopped using water after getting a pitmaster iq controller.  I only use the pan to catch drippings now (w foil) and rumor has it thats optional too.  But I like an easy clean up and I don't want the drippings to mess with the minion method and the clean smoke flavor.  Nice work!

post #7 of 16

Looking Good, Yes indeed!  I hope your guest were wowed and amazed, and promised they would visit again soon.

 

:drool:

post #8 of 16
nothing wrong with those.....you'll be making more as the 'friend' list grows....Willie
post #9 of 16

Those ribs look delicious!  :drool  Your guests ate mighty good!  Nicely done...Thumbs Up

 

Red

post #10 of 16

Tasty looking ribs !! job well done

post #11 of 16
Thread Starter 

So admittedly I'm new to using my WSM but I would think that keeping the temp down and humidity up a water pan would be 

necessary.

 

I know that in my lang I would never run it with out my water pan.  

post #12 of 16

whats the deal with the pan of water is this just for electric smokers? I Have an OK Joes

post #13 of 16
Quote:
Originally Posted by james1nc View Post
 

whats the deal with the pan of water is this just for electric smokers? I Have an OK Joes

 

WSM is a charcoal smoker but I don't use water in my MES - I get much better results without it!  :icon_mrgreen:

post #14 of 16
Quote:
Originally Posted by h2so4ca View Post
 

So admittedly I'm new to using my WSM but I would think that keeping the temp down and humidity up a water pan would be 

necessary.

 

I know that in my lang I would never run it with out my water pan.  


I thought so too.  Turns out everything is juicy and moist without it and I don't use nearly as much charcoal since I'm not boiling off water.  Give it a try, or do what some others do - fill it with sand and cover with foil. 

post #15 of 16
Thread Starter 

I don't know my daddy a long time ago told me 'Don't fix it if it ain't broken" and he was right about a lot of things and I think that 

I am just going to keep using a water pan in all my smokers. 

post #16 of 16

Well I bet you took Seattle by storm! that looked terrific! Cheers! - Leah

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