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Sunday Ribs

post #1 of 16
Thread Starter 
Put a rack of SLC on the Mini-WSM today around 10AM. Going to pull them off at 4, No foil, no spritz, and see how they come out. I forgot to show prep work but I used a basic store bought rub and let it sit overnight in the fridge.

I used about 20 Kngsford Original in the chimney and dumped in the donut hole of unlit briquettes. Pecan chunks are buried in the unlit.

Only issue it seemed so far was getting the temp to come up fast enough. Normally the mini dials right into 225 but it took about an hour to get there this morning. I opened the vents a bit more on the pit and temps came up and stableize around 235.

The TBS is so faint it's hard to capture on the camera:

More pics to come
post #2 of 16
Sounds good ! I do my ribs bout 245* with just rub sprinkled on & they turn out good. I've not spritzed or foiled before. They should turn out great.

post #3 of 16
Should be tasty! Odd that you couldn't get the temps up. I light my mini through one of the side vents with my propane torch. I can be up to 300+ in less than 10 minutes or 225-250 in about 5 minutes.
post #4 of 16

I wonder if their is anything in the mini th_dunno-1[1].gif. You could have an empty smoker and just laughing at us for watching a empty smoker all day :bs:.

OK i will grab a:popcorn and a cheers.gif .

Happy smoken.


post #5 of 16
Thread Starter 
@dirtsailor - I use a 12" terra cotta diffuser and it keeps temps pretty low. I can easily get it over 300 without one.

@themule - very funny. Here we are 3.5 hours in:

post #6 of 16

It looks good. I am so glad I am not watching an empty smoker.

Happy smoken.


post #7 of 16
Thread Starter 
Pulled at 6 hour mark - let rest 1/2 hour:

post #8 of 16

Looking very good & tasty!

post #9 of 16

Dang it man that looks good, Very nice job. 


A full smoker is a happy smoker 



post #10 of 16
That terra cotta saucer is the culprit. I did the same thing when I built my first mini and discovered it was tricky to get my temps up. The 12" saucer leaves only about an inch all around for heat and convection, and in my opinion does more harm than good. When it breaks (and trust me, it will) think about putting a 9" metal pie pan in its place. It'll allow much better airflow and still block the direct blast of heat from the coals. I've found that I like mine much better with only the steamer insert in place. I tend to run hotter, with 275 being about the minimum, and with no additional heat sink or diffuser I've found I can dial in temps up to 400 almost as easily as on my home oven.
post #11 of 16

How did you like them naked like that . . .:icon_question: I love them left alone and no sauce :


Yummmmmm :drool

post #12 of 16

I WANT SOME!      :drool

post #13 of 16

This makes me want to bust out my mini! Nice work buddy.

post #14 of 16
Thread Starter 
@oldschool - I like them this way a lot. Nice bark on the outside and juicy on the inside. I like to alternate between naked and 3/2/1 method for ribs. I've never tried adding a sauce at the end and letting it cake on because I've been so pleased with the results as is
post #15 of 16

Who makes the Mini-WSM?  I have all kinds of smokers but never seen this one before.  Would love to try one.

post #16 of 16
Its homemade.

Uses a smokey joe grill and a pot.adamphone201_zps67ab13a5.jpg
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