Picked up a WSM for small cooks around the house. I've stuck with chicken and pork in the past, so I figured I would try some ribs. My temp got away from me a little and got up to about 275, and I couldn't get it to go down. Cooked them 2 hours unwrapped, then wrapped them for 45 min. Then put back on unwrapped for about 30 min.
I got good pull back from the bone, and the meat was moist and not over done, but I feel like look wise I could use alot of improvements. Anyone have any advice for me to work on? Or just keep playing with it and trying new things? I used rib a dry rub for the first 2 hours, put some butter and brown sugar on while they were wrapped, and for the last 30 min i added a little more dry rub and some sauce to them.
WSM - Ribs
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Re: WSM - Ribs
We are our own worst critic. These look fantastic! Noticeable smoke ring, beautiful color.. I'd say you hit a home run with these bones.
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- bsooner75
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Re: WSM - Ribs
I’m pretty sure if you turned your back on me for a split second those would be gone
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Re: WSM - Ribs
Those look great and I may be the only one but honestly I prefer the 275 range.
Ur color looks great as well. I like to use some Apple Juice mixed with a little Apple Cider Vinegar for a spritz every now and again. In that I mix a little brown sugar and heat it up first to dissolve it.
If not that, I've used Fireball Whiskey or Apple Bourbon as a spritz. The sugars in the above always add a caramalization to the ribs adding a golden brown color.
Ur color looks great as well. I like to use some Apple Juice mixed with a little Apple Cider Vinegar for a spritz every now and again. In that I mix a little brown sugar and heat it up first to dissolve it.
If not that, I've used Fireball Whiskey or Apple Bourbon as a spritz. The sugars in the above always add a caramalization to the ribs adding a golden brown color.
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Re: WSM - Ribs
Looks goooood to me, I’d stand in line for that rack.
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Re: WSM - Ribs
I'm gonna cheat and get at the head of that line by using the Oldest get firsties
Looks Larapin B.B.
Looks Larapin B.B.
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Re: WSM - Ribs
Those look spot on to me!
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Re: WSM - Ribs
bsooner75 wrote:I’m pretty sure if you turned your back on me for a split second those would be gone
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Yup.
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Re: WSM - Ribs
while those look good....
you must not be happy with the ? tenderness try maintaining your current method and cooking a little longer until the tenderness you desire occurs... you can check the tenderness with a tooth pick or ice pick or fork your choice... if you were not happy with the flavor, try different seasonings, suckle busters hog wallerin is one I reach for when doing ribs. Remember only change one or two things at the most when trying to "tune" your cooking methods.
you must not be happy with the ? tenderness try maintaining your current method and cooking a little longer until the tenderness you desire occurs... you can check the tenderness with a tooth pick or ice pick or fork your choice... if you were not happy with the flavor, try different seasonings, suckle busters hog wallerin is one I reach for when doing ribs. Remember only change one or two things at the most when trying to "tune" your cooking methods.
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Re: WSM - Ribs
I see nothing wrong with those bones. If the taste was there, it's a hit.
John - Hopelessly addicted to smoking and grilling.
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