A week ago I built and seasoned my mini WSM. Today here in the D/FW area, since we were iced in anyway, I figured it would be a good day to smoke some baby back ribs. I had some rub I got from Joe's Barbecue in Alvin, TX, a while back, so I tried that. For the heat I used plain old blue-bag charcoal briquettes, and for the smoke I used chunks of hickory. It was cold and windy but the Mini WSM held 225 pretty steady for the 5-hour cook. In the past I have done the 3-2-1 method. But today, since it was so cold and windy, I decided to keep the little smoker closed throughout the cook.
Here's the smoker, cooling down after the finishing the job...
Here's the product after resting a half-hour...
And here's what went to the table. They were fit to eat. Joe's rub worked out well.
Here's the smoker, cooling down after the finishing the job...
Here's the product after resting a half-hour...
And here's what went to the table. They were fit to eat. Joe's rub worked out well.