First ever smoke--Baby back ribs on my WSM 18.5"

[mng024]

Hi all,

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.

20170709_134052.jpg

• mng024
• Jul 9, 2017

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.

20170709_134701.jpg

• mng024
• Jul 9, 2017

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.

 

[SmokinAl]

Your ribs look fantastic!

Nice job for your first try!

When you get a chance, swing by "Roll Call" & introduce yourself!

Al

 

[mng024]

Your ribs look fantastic!

Nice job for your first try!

When you get a chance, swing by "Roll Call" & introduce yourself!

Al

Thanks, any recommendations for next time?

 

[smokinbill1638]

recommendations,  if you liked the taste and texture.....do it the same.  If not, change it up some.

 

[mng024]

Thanks...the only thing was that the meat didn't come off the bone as clean as I would have liked. Wondering if I should have left them on a little longer, but the bend test seemed close at 4 hours and at 5 it definitely "cracked". 

 

[smokinbill1638]

just add a little more time next time.  

 

[adamr]

Looks great. I recently bought an 18.5inch WSM and I'm looking forward to throwing some meat on it this weekend.

 

[b-one]

Nice looking ribs!

 

[SmokinAl]

Thanks, any recommendations for next time?

I smoke my ribs to internal meat temp, not time.

If you want fall off the bone ribs then the IT should be 200-205.

It doesn't matter what method you use to get there.

Al

 

[mng024]

 
I smoke my ribs to internal meat temp, not time.

If you want fall off the bone ribs then the IT should be 200-205.

It doesn't matter what method you use to get there.

Al

I thought I've read quite  a few times it is extremely tricky to get an accurate IT on ribs? Is this not the case? Is there a recommended probe thermometer that is thin enough to get in there? Thanks!

 

[SmokinAl]

 
I thought I've read quite  a few times it is extremely tricky to get an accurate IT on ribs? Is this not the case? Is there a recommended probe thermometer that is thin enough to get in there? Thanks!

 Check these out, they are on sale right now & have a very thin probe that is perfect for ribs.

http://www.thermoworks.com/RT600C

Their ThermoPop is also a very good choice, I have a couple of them, but they cost a little more.

Al

 

[mng024]

Awesome, thanks! Is it worth the extra $$ for the Thermopop? I'd rather spend a little more now if it will benefit me in the long run.

 

[SmokinAl]

 
Awesome, thanks! Is it worth the extra $$ for the Thermopop? I'd rather spend a little more now if it will benefit me in the long run.

Yes it is worth the extra money, the 2 of them I have are used all the time, my wife uses one in the kitchen & mine I use outside.

Thermoworks makes very high quality therms.

Their Thermapen is used by chefs & food inspectors all over the world.

Al

 

[mng024]

Great, I think I'll grab one now :) Can you give me some tips/your process for checking internal temp then since you don't want to be lifting the cover very often?

And another question (I'm sorry, I'm just trying to take in as much info as I can)...every time I would sauce my ribs, after taking my cover back off and then putting back on, the temp would skyrocket (245 or so) from the rush of oxygen. Should I be closing my vents completely before removing the lid and then waiting for the temp to slowly creep back up? It was my first smoke on my WSM so I know it wasn't quite seasoned right, but just trying to figure the small things out. 

 

[Rings Я Us]

Looks great! [emoji]127866[/emoji]

 

[SmokinAl]

 
Great, I think I'll grab one now :) Can you give me some tips/your process for checking internal temp then since you don't want to be lifting the cover very often?

And another question (I'm sorry, I'm just trying to take in as much info as I can)...every time I would sauce my ribs, after taking my cover back off and then putting back on, the temp would skyrocket (245 or so) from the rush of oxygen. Should I be closing my vents completely before removing the lid and then waiting for the temp to slowly creep back up? It was my first smoke on my WSM so I know it wasn't quite seasoned right, but just trying to figure the small things out. 

I usually don't even check the ribs until around the 4 hour mark.

Then I usually try to find the thickest part of the rib & try to get the probe right between the bones.

It takes a little practice, and you can check it in a couple of places.

If you look at my signature, there are a couple of rib threads that may help you.

As far as the temp spikes, they happen but won't affect the final result.

Remember your cooking to temp not time, so whether you smoke your ribs at 225 or 280 it doesn't matter.

When they hit 200-205 they are done. They will just be done sooner at the higher temps.

Al

 

[mng024]

I will definitely check out your threads, thanks for all the help! Last question (for now ;)) so stick the thermometer in the thickest part of the rib between the bones...do you stick it in so your thermometer runs parallel with the bones and just try to get as close to the middle of the meat as possible? Or stick it in from above into the very middle of the meat. 

======= rib

------> thermometer into meat

======= rib

or

     thermometer 

             I

             I

             I

             v

============ rib meat

 

[SmokinAl]

Parallel to the bones, you will see in the photo's in my rib threads.

I tried to make it as easy to understand as possible.

Al

 

[Rings Я Us]

When I see the bones start sticking out a bit on the ends, I sauce and go 30 minutes. 1/4 inch they stick out and for me that's good.