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Spare Ribs on WSM w/Q-view - Page 3

post #41 of 47
Thread Starter 
Quote:
Originally Posted by c farmer View Post

No I mean a bit size teaser taste.

 

At $44.50 for the three racks all they're gettin' tomorrow is a whiff  :biggrin: 

 

It's pretty much all gone anyway after my son's doggy bag and mom's dinner tonight.

post #42 of 47
Thread Starter 

Should have included this info earlier but it's really no big deal.

 

Ribs

 

- Prepped the night before

- Trimmed St. Louis style

- Removed membrane from bone-side

- Applied yellow mustard and Weber KC style rub

- Wrapped in plastic food wrap

- Put in fridge until about an hour before the smoker was ready

- Apple wood chunks for smoke

- Basically followed the 3-2-1

- Foiling I used... V8 Apple Medley, Jack Daniels, stick of unsalted butter, some KC rub, ground sea salt and black pepper, cayenne pepper, honey and that's all i think

Applied Sweet Baby Ray's two maybe three times the last hour

 

 

 

Chicken

 

- Rotisserie charcoal grill

- Salt and pepper inside and out

- Mixed rub with canola oil and Jack Daniels

- Stuffed with red onion, celery, garlic cloves, unsalted butter, fresh rosemary under the skin (forgot to buy lemon)

- Sort of trussed the bird

- Cooked around 350°F

 

 

 

Red potatoes

 

- Washed

- Cut in half

- Boiled until knife tender

- Removed from heat, emptied hot water and replaced with cold

- Drained cold water and let them come to room temp

- Put potatoes in a large bowl, added some canola oil ground sea salt and black pepper and mixed

- Placed on half sheet pan and into 400°F oven until roasted

- Chopped fresh Italian parsley, rosemary and sage (next time I'll add some fresh garlic too)

- In a large bowl I put a few pieces of unsalted butter, the hot potatoes, herbs, little salt and black pepper and mixed then decided to sprinkle with smoked paprika

 

 

 

Beans and Coleslaw

 

- Went outside

- Got in vehicle

- Drove to store

 

:biggrin:   :beercheer:

post #43 of 47

Bet those ribs are so tender you could just kinda push down on the top of the bread and pull the bones out :)

post #44 of 47
Thread Starter 
Quote:
Originally Posted by Fendrbluz View Post
 

Bet those ribs are so tender you could just kinda push down on the top of the bread and pull the bones out :)

 

 

Yes, they were delicious :biggrin: 

 

Thanks!

post #45 of 47


Hi there.  Your ribs look AMAZING!  I'm new to smoking.  I've also got a WSM.  I want to try St. Louis style spare ribs on Memorial Day.  Would you mind to share some step by step instructions for how you did your ribs?  Temperature, cook time, method (did you do the 3-2-1?), etc.    Also, I've been experimenting with rubs.  For ribs, we like a sweet, brown sugar rub. Not a fan of too much chili powder taste or strong overpowering rubs.  We like a sweeter rub that just enhancing the natural pork flavor.   What's the KC rub like that you used?    Thanks so much for sharing some tips.

post #46 of 47


I just saw your post on the last page with your cooking instructions.  I still have a few questions about what temp you cooked the ribs at, how long they took (6 hours?),  and about your foiling method.   Did you put all of those ingredients in the foil packet? (Foiling I used... V8 Apple Medley, Jack Daniels, stick of unsalted butter, some KC rub, ground sea salt and black pepper, cayenne pepper, honey).  Also, still curious about the flavor of the Weber KC rub.  Thanks again!

post #47 of 47
Thread Starter 
Quote:
Originally Posted by jwgordon View Post
 


I just saw your post on the last page with your cooking instructions.  I still have a few questions about what temp you cooked the ribs at, how long they took (6 hours?),  and about your foiling method.   Did you put all of those ingredients in the foil packet? (Foiling I used... V8 Apple Medley, Jack Daniels, stick of unsalted butter, some KC rub, ground sea salt and black pepper, cayenne pepper, honey).  Also, still curious about the flavor of the Weber KC rub.  Thanks again!

 

 

Hey jwgordon,

 

For ribs I like to maintain 225°F smoker temp from start to finish. Yes, I followed the 3-2-1 guide-line because it works for me but, it does not for others. For this smoke (first this year and in awhile) I forgot to put in the water pan. So, I didn't use water. Imo it's a lot easier to maintain temp. in a WSM with water in the pan (if running low I add boiling water) than without, plus moist heat is better for thinner cuts of meat. It was windy that day also which didn't help any. Between the two.... no water and wind, I had to make many adjustments to the bottom dampers to maintain temps. As for the foiling liquid I just threw that together and simmered for awhile in a sauce pan mainly to have it hot when foiling and to burn off the alcohol. Didn't measure how much I put in the foil..... I just eyeballed it but, one does not want to drown the ribs either. Imo the KC rub is on the mild side however, one can use too much and that's not good. I like Sweet Baby Ray's BBQ sauce and believe it goes well with the KC rub. I also like Emeril's essence seasoning mixed with brown sugar and again Sweet Baby Rays a few times within the last hour.

 

You'll get a feel for your smoker in short order and it's hard to mess up ribs smoking low and slow. I believe it's important to maintain 225°F smoker temp IF one follows the 3-2-1 guide line for spare ribs.

 

Good luck and enjoy! 

 

:beercheer:

 

....and thanks for the compliment :biggrin: 


Edited by JP61 - 5/16/14 at 9:24pm
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