First Ribs on my New 22" Weber Smokey Mountain

[smokinfred]

Did some beef ribs and some spareribs on my new to me Smokey Mountain.  Ribs turned out great way better than my Chargriller Trio.  The only thing I wish I could change is getting less pull back my beef ribs. Both were smoked using apple wood and Kingsford. Used the minion method, two full unlit chimneys and one 3/4 lit.  Temps ranged from 225-250, good range but it was due to some wind gusts we're having.

Good Thin Blue Smoke

Ribs at 3 Hours and ready to be foiled

Ribs all done

 

[tyotrain]

 

[Fife]

Looks great

 

[deannc]

Congrats on the WSM acquisition and some nice looking ribs!  

 

[adiochiro3]

Great looking smoke!  What time is dinner??  I'll be right over!

 

[SmokinAl]

Excellent job! Congrats on the new WSM!

 

[sqwib]

The ribs... IMHO will get most of their pullback from the foiling stage, try to keep the temps a tad lower and foil for 1.5 hours.

Your Ribs  looks awesome

 

[ravanelli]

They look delicious.  I get a lot of pullback on beef ribs too, I'm sure they still tasted great!

 

[fpnmf]

Looking good!!

  Craig

 

[jirodriguez]

Looks like you came out of the gates running! Nice job!

 

[realtorterry]

WOW nothing wrong there!

 

[dtcunni]

Excellent looking pull back! I'm sure they were tasty!

 

[mrmeatcutter]

pull back is natural with beef ribs, the "Nature of the beast" so to say. I agree with the earlier statment to maybe lower the temp a bit that will help. How was the bite? where they tender?

 

[andrew82]

Nice pullback!

 

[smokinfred]

They where very tender and had good not great bite.  Almost fall off the bone which I dont like.

 

[janluv]

Congrats on your new WSM! :) i'm getting hungry just by watching at those nicely done ribs... :D 

 

[alaskanbear]

Gonna get some pull back with beef--but its allll goood  delicious looking meat there sir!!

 

[jack3608]

Good looking bones and congrats on your new smoker!! 

Matt in Moose Jaw