HI all,
I made a thread previous to this detailing my first ever smoke but wanted to give a little intro here as well. I have been charcoal grilling on my Weber Kettle for maybe 5 years where I've taken it seriously. Nothing ever too crazy: steaks, burgers, dogs and seafood for the most part. I've always been very intrigued by smoking and did do a smoke one time on my kettle. I just did a few chicken thighs but it was enough to keep me intrigued. Lately I started looking into the Smokey Mountain Grills a bit and after seeing one for 50% off (!!) at my local Wal-Mart, I purchased it without hesitation. Since then, I have spent countless hours doing research into all things related--setting up my WSM, recipes, techniques and so on. My Fiancé always gives me a hard time because I get almost obsessive with my hobbies (I think it's a good thing). So that is my intro, and I guess I'll also carry over the other thread I made because I'm always looking for more tips and criticisms and anything to improve:
I want to kind of use this as a journal entry as well as primarily get some feedback. I have done one burn in the WSM before this to get rid of the residue, but no seasoning. This is my first ever smoke! What I did:
Smoked about 3.5 pounds of baby back ribs on my Weber Smokey Mountain. For the meat prep, I covered the ribs in a mix of Worcesteshire and yellow mustard. I added about 3/4 tsp of salt to the ribs and around 5 TBSP of Meathead's Memphis Dust. I did remove the membrane.
I used a version of the Minion method but more of a "mini" and pulled the charcoal (15) from the middle to light in my charcoal starter. There were quite a few coals left over and 1 full chunk of hickory.
The setup: Weber Smokey Mountain 18.5" with Thermopro TP-07
I smoked for about 5 hours total. I didn't take my first peak until 3 hours in
I also applied a couple of sauces here (not bbq)
Tried to keep it between 225°-235° for the smoke
4 hours, another layer of flavor applied
You can see my thermometer probe placement here. Maybe an inch below the grate
Bend test after 4 hours
Right before removal. Sauced at 4.5 hours and pulled at
And again. Was too excited to eat so this is it. Was accompanied by corn on the cob that I charcoal grilled on my Weber kettle.
Here is a full album link:
Overall, very happy. One end of the ribs was a bit more tender than the other side. Now, I need to figure out what the hell to do cleaning wise. Hope everyone enjoys, and I know I messed up major not taking a final photo of it cut up, oops.
I made a thread previous to this detailing my first ever smoke but wanted to give a little intro here as well. I have been charcoal grilling on my Weber Kettle for maybe 5 years where I've taken it seriously. Nothing ever too crazy: steaks, burgers, dogs and seafood for the most part. I've always been very intrigued by smoking and did do a smoke one time on my kettle. I just did a few chicken thighs but it was enough to keep me intrigued. Lately I started looking into the Smokey Mountain Grills a bit and after seeing one for 50% off (!!) at my local Wal-Mart, I purchased it without hesitation. Since then, I have spent countless hours doing research into all things related--setting up my WSM, recipes, techniques and so on. My Fiancé always gives me a hard time because I get almost obsessive with my hobbies (I think it's a good thing). So that is my intro, and I guess I'll also carry over the other thread I made because I'm always looking for more tips and criticisms and anything to improve:
I want to kind of use this as a journal entry as well as primarily get some feedback. I have done one burn in the WSM before this to get rid of the residue, but no seasoning. This is my first ever smoke! What I did:
Smoked about 3.5 pounds of baby back ribs on my Weber Smokey Mountain. For the meat prep, I covered the ribs in a mix of Worcesteshire and yellow mustard. I added about 3/4 tsp of salt to the ribs and around 5 TBSP of Meathead's Memphis Dust. I did remove the membrane.
I used a version of the Minion method but more of a "mini" and pulled the charcoal (15) from the middle to light in my charcoal starter. There were quite a few coals left over and 1 full chunk of hickory.
The setup: Weber Smokey Mountain 18.5" with Thermopro TP-07
I smoked for about 5 hours total. I didn't take my first peak until 3 hours in
I also applied a couple of sauces here (not bbq)
Tried to keep it between 225°-235° for the smoke
4 hours, another layer of flavor applied
You can see my thermometer probe placement here. Maybe an inch below the grate
Bend test after 4 hours
Right before removal. Sauced at 4.5 hours and pulled at
And again. Was too excited to eat so this is it. Was accompanied by corn on the cob that I charcoal grilled on my Weber kettle.
Here is a full album link:
Overall, very happy. One end of the ribs was a bit more tender than the other side. Now, I need to figure out what the hell to do cleaning wise. Hope everyone enjoys, and I know I messed up major not taking a final photo of it cut up, oops.
