Since the Pittsburgh weather cooperated today with a 60 degree day I decided to smoke some ribs.
This will be my first attempt with my Weber Smokey Mountain (WSM). I did several searches regarding the monitoring of the smoker and found some great instructions from our members.
I decided to document this inaugural disaster or success!
Since I am not a big fan of fall off the bone ribs, I decided to apply Smokin Al's method which brings the ribs to an internal temperature of 195 degrees and pretty much ignores the length of time the ribs will be in the WSM.
Went with some boneless country ribs and a St. Louis Cut slab...Yum!
Yellow mustard and Jeff's Rub!
While the ribs were resting in the refrigerator I made three of my favorite sauces: Cherry Chipotle, Jeff's Sauce, and Mrs. Mad Dog's Root Beer Sauce.
Recipes available upon request except for Jeff's. Sorry, but Jeff's recipe needs to be purchased which helps with the maintenance of our sight.
Done resting and waiting for the WSM to come up to temperature. They look happy don't they!
Minion Method with Apple and Hickory.
Finally ready to dance!
The research paid off! 250 degrees and Thin Blue Smoke...What could be better?...Life is good!...Thanks Guys!
After four hours, done...What do you think Al? Pretty cool...Huh?
Finished and ready for consumption. Thanks again to all who contributed threads regarding smoking ribs on a WSM and how to regulate the temperatures. You guys made the process painless.
Well, I guess I can declare a success instead of a disaster because of this Forum and the great people who contribute to it! The dance has ended!
Keep on Smoking everyone!
Edited by BandCollector - 2/29/16 at 11:38am