First time making ribs on my WSM

[hawtsauc3]

I bought a WSM last fall and finally busted it out today on 2 racks of ribs. This was my first time ever smoking ribs and first time on the WSM so a lot was learned. The flavor was perfect but the tenderness needed work, I didn’t 3-2-1 so that might be my issue. I also had to chase temps a lot on the WSM but I’m sure that will calm down as it’s used more, all in all a good afternoon in MN.

Note the rack on the right got sauced about 1 hour before being pulled off so it looks just slightly different

 

[mike243]

Look a little dried out? too hot or too long in the smoker? practice as often as you can. Lots of different ways to cook and just change 1 thing at a time so you know what works the best for you ,foiling for about 30 minutes at the end will make them fotbt most of the time and a little apple juice can help

 

[hawtsauc3]

They looked a bit dry but weren’t actually too bad. The temps though definitely got a bit higher than I wanted. Next time I do it I’m definitely doing a single rack to make working with it easier.

 

[yankee2bbq]

They look good! For your first time, great job and don’t give up!
If you haven’t already, do a search on minion method for WSM. There is a lot of WSM users on here that will help you.

 

[chopsaw]

look good to me too . First time for both , you did great .

 

[Fueling Around]

Obviously you had help eating the ribs? If they eat em, you done as good as they look.

Ribs are fun to experiment and learn technique. I've been all over the place after years and years.
I stopped foiling ribs in the smoker. My personal preference.
Your choice to figure out, but they look really good without intervention.

My suggestion is to half long racks and spread them out in the stand and flip once during the smoke.

 

[gmc2003]

Nicely done for your maiden voyage.

Point for sure
Chris

 

[JWFokker]

How long were they in for and what was wrong with them?

 

[hawtsauc3]

How long were they in for and what was wrong with them?

about 6 hours, they just weren't quite tender enough and had a little too much smoke flavor. Smoke flavor is easy i'll add less. the chunks werent' burning consistently which is what caused that. And then next time I think i'll just wrap them in foil for the last hour to keep them hydrated at the end. I did spray them with apple juice throughout and the leftovers haven't been dry at all.

 

[noboundaries]

Those look like BBs, not spares. 6 hours is a bit long for BBs, especially wrapped ones, but it will all come together with practice. Did you wet or dry smoke? Wet smoke and spraying can cause a smoke buildup on the meat.

 

[hawtsauc3]

Those look like BBs, not spares. 6 hours is a bit long for BBs, especially wrapped ones, but it will all come together with practice. Did you wet or dry smoke? Wet smoke and spraying can cause a smoke buildup on the meat.

They were dry smoked. And I checked the temp an hour before and they weren’t quite up to temp, but it’s my first attempt so I’ve learned and I’ll try a few things different next time

 

[noboundaries]

Even mistakes are delicious! Plus, BBs are a tad more finicky than spares.