Who doesn't like a good rack of baby backs? I always had problems doing baby backs on my stick burner, as I could just never get the temp to stay low enough. So, I usually always smoked spare ribs, so I wouldn’t dry them out. Now, with the WSM being able to stay right at 225* and using the water pan, I was able to smoke the best baby backs I’ve ever done. I've mentioned on a couple of other posts how much I love this smoker...and the more I use it, the better it gets. After smoking on stick burners for 35 years, I have nothing but good to say about a WSM. I think it should actually be against the law to be able to even buy one prior to turning 50, and spending at least two years smoking on a stick burner. It's just too easy to get great smoked meat, without all the hassle of chasing temps and loading wood in a stick burner. I can use one of my normal stick burner splits, cut up into chunks, for anything I smoke on the WSM. And, still get great smoky taste.
Personally, I like my pork ribs sweet. So, I smoke them at 225* for 2 hours, take them off & wrap in foil with honey, butter, and brown sugar on both sides, then back on the smoker for 2 more hours. Then, I pull them out of the foil, add a little barbecue sauce, and put back on the smoker for another 30 min on each side to glaze them.
And, personally, I like to cut each rack in half before I smoke them, because when I serve them I don’t serve them by the rib, as most people do…everyone gets a half rack. And, you don’t need a knife to cut each bone off the rack, they will be so tender that each bone will pull right off the rack with ease. I also serve them on butcher paper on a tray, like a lot of Texas barbecue joints do. Just makes it easy.
I usually put down a small bottom layer of charcoal in the ring, and put 4 good sized chunks in it.
Then, I'll fill the basket with charcoal, and put 3-4 more, according to size, chunks of wood on top. Usually post oak, red oak, or hickory. Then, I just pour about 1/3 Weber chimney of lit charcoal in the little indention I make in the middle. It takes 45 min to an hour to get TBS.
In the background, you can see my Old Country Wrangler stick burner that never gets used anymore. Actually, I just sold it on Craig's List. Lot more room on the patio now.
The pic below is when I first put the baby back ribs on the WSM. The color is just from my rub.
After two hours, I brought them in and put honey, brown sugar and butter (or margarine) on each side to keep them moist and add the sweetness I like on pork ribs. Then wrap tight in foil and back on the WSM for two more hours.
After 2 more hours on the WSM, I unwrapped and put a coat of barbecue sauce on them. All that melted honey, butter, and brown sugar keeps them moist and you will have a lot of liquid in the foil when you take them off the WSM to unwrap.
Coated with barbecue sauce and ready to go back on the WSM for around an hour to glaze.
Back on the WSM, about 20-30 minutes on each side to glaze.
Can’t tell by the pics, but they were very tender and juicy...best baby backs I've ever cooked. And, I owe it all to the 22.5 WSM. Like I said, I've been smoking meat for 35 years, have gone through a lot of smokers through the years...and this WSM by-far the best, and easiest, smoker I've ever owned. Don't know why I didn't buy one years ago. I have to admit, I just didn't believe all the hype. But, I'm telling everybody I know...and have already sold 3 to relatives. My son and son-in-law both are getting rid of their stick burners, and going to a WSM. And, my brother-in-law has never owned a smoker...always said he didn't have time to baby-sit one. But, with the WSM basically being a put it on and leave it alone smoker, he said he has time for that.
And, I do enjoy spending time out here smoking meat and partaking in adult beverages.
Edited by MickHLR - 4/12/16 at 6:26am