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1st QView on the new WSM!

post #1 of 7
Thread Starter 
So after an agonizing couple of weeks since I got my new WSM, I was finally able to fire it up today.

It is a beautiful day for smoking. Blue skies, low wind and a community garage sale.

I think at our next garage sale I may have to fire up the WSM before we start. I'll get more people!

I posted here about the maiden voyage. A little bit of n00b issues but I really got the TBS going.

I taught my boy how to trim ribs and prepare the smoker today so between that and the garage sale we didn't get a chance for pics as the girls were busy.

But I didn't leave y'all hangin':

Here are the rib tips with a little light brown sugar getting foiled up:

Here is the first slab (cut in half) with the foiled tips in between:

Getting in the foil with a little light brown sugar and margarine:

Good pullback on this one:

Here's the Boston Butt roast. Since it was the maiden voyage, I thought I'd put some light brown sugar and margarine on it too...we'll see how that goes:

Everybody foiled and back in the pool:

Ninja smoke:

I'm going back out in an hour or so and we'll get everyone but the Butt outta the foil if things look good.

I'll post some updates a little later. Thanks again for looking.
post #2 of 7
I can smell it...oh wait thats me, I smell delish!! Nice looking ribs, let us know how the brown sugar thing works out on that butt.
post #3 of 7
Yes your ribs look amasing and I really like the brown sugar part to. I like alittle bit a sweet on my pork ribs.PDT_Armataz_01_34.gif I also cann't wait to se how the butt comes out.
post #4 of 7
Thread Starter 

Ribs are done...waiting on the butt

Ok so the ribs are done. I have to say the brown sugar and margarine was pretty dang amazing.

The tips were like candy. They didn't get any margarine but they were still awesome!

Here they are in a pot getting ready for my new bbq sauce:

That looks like grease at the bottom but it's a syrup from the brown sugar. I poured all the drippings from the foil that the ribs were in into the pan with the tips.

Here are the ribs sitting on the rack ready to come off:

Notice the awesome pull back. These were just right for me. Tender but not fall off the bone (except the end bones).

Here they are on the pan. The color is much better:

Here they are all cut up. The bones were really close together on these and there were a few shiners (the boy and I were practicing trimming up ribs) but man they were good. The smoke ring was pretty defined too but it's hard to tell in this picture:

Off to check on the boston butt now.
post #5 of 7
Great time a day! That's a beautiful thing my friend!
post #6 of 7
Thread Starter 
It's so good for my ego when my stepdaughter says, "That's the sh**." She tried the rib tips in the sauce and then dipped the ribs in the sauce.

BBQ really is a family affair at our house...just don't get between her and the Q:

So I checked on the butt and it's at 202°:

The butt's in the oven for about an hour and then I'll pull it.

More pics to come.

You gotta give QView to get QView baby!
post #7 of 7
Great job. Love the comment from your daughter. Keep it coming!
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