Ribs experiment. WSM, just charcoal. Results with pics.

[worm304]

So the experiment is complete. Long story short I had some ribs that were cooked in a crude tank style grill over just charcoal and really liked them. Decided to try something similar.

Light Jeff's rub. Fridge for 2 hours.

About 5 hours and done. 250, just charcoal, water pan in but empty, no wood, spritz with apple juice every 45 minutes or so.

Sauced with a little sweet baby Ray's and oven at 225 for 15 minutes.

Verdict:
I did like them but they didn't have that distinct flavor that I was chasing. The color was great. Things most people do that I was never sold on were no water in pan and no wrap. This is now how I will always do my ribs from now on. I will probably be doing less wood than I have ever done before to find a balance between no wood and the amount of smoke I usually put on them. Thanks for looking!!

 

[flatbroke]

I did something similar for the first time today too except i used water in a dutch over to regulate heat as it was windy. came out great.

 

[gmc2003]

If your looking for that fat dripping on the coals taste, then you'll need to take the water pan out completely. Ribs look good. Nice color and pull back.

Point for sure.

Chris

 

[SmokinAl]

Your ribs look great!
Some people like a lot of smoke, & some not so much.
Sounds like your in the latter group.
So keep on smoking or grilling to your taste, that's what it's all about!
Al

 

[worm304]

If your looking for that fat dripping on the coals taste, then you'll need to take the water pan out completely. Ribs look good. Nice color and pull back.

Point for sure.

Chris

Yeah. I think that's what I'm looking for. So hypothetically I could use some pan drippings from a previous smoke and periodically drip some on the charcoal if I still wanted to use the water pan as a heat deflector.

 

[worm304]

Your ribs look great!
Some people like a lot of smoke, & some not so much.
Sounds like your in the latter group.
So keep on smoking or grilling to your taste, that's what it's all about!
Al

It's funny how I love a lot of smoke flavor in my pulled pork but not as much on my ribs .