Sunday test smoke / St. Louis ribs on new WSM

Discussion in 'Pork' started by newflame, May 6, 2012.

  1. newflame

    newflame Meat Mopper

    My new WSM 22.5" arrived on Friday.

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    Also pictured, my assistant / vicious attack dog, Maggie.

    I put the WSM together, twice, due to the fact that I put the soft washers in the wrong place the first time.

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    The weather was crappy this morning so I decided to forgo smoking anything altogether until the sun peaked out around noon, so I hustled and got everything ready to go.

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    Since this is mostly just to see how well I can control the temperature I just did 1 rack of spares, trimmed St. Louis Style.

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    Too lazy to make rub today, so this is my go-to, it's made locally in central Nebraska but it's amazing on ribs.

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    All rubbed and ready to rock 'n' roll

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    WSM is running very well for it's first time, I used water not sand and just some basic kings blue, along with some chunks of hickory, minion method.

    It's been holding between 230-240 for the last 2.5 hours, so that's good.

    This is also the first time I'll be skipping the foiling of the ribs, just going for the 6 hour mark or bend test, more to come!
     
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    looking good... and I see Maggie is licking her chops already...
     
  3. heatman

    heatman Fire Starter

    Looking good! You will love the WSM. It gets easier to use the more you use it.  Mine seems to run best with top vent 1/2 open and just one bottom vent 1/2 open and the rest closed.
     
  4. tyotrain

    tyotrain Master of the Pit

    Looks great... the bones look tasty.. you will love the wsm one of the best cookers out there..
     
  5. Opening a new WSMC in the box feels better than every birthday present you've ever opened.

    Lookin' good!
     
  6. newflame

    newflame Meat Mopper

    I originally thought that I'd just leave the ribs on for 6 hours and take them off and see where I was at, but then I started reading about the bend test method and went out to check them at 5PM, which would be 4.5 hours total on the WSM, and they bent at almost a 80 degree angle so I figured they were done.  Here's some qView.

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    The rub that I used has ground coffee and turbinado sugar in it, as well as different spices, so that's why they look black.

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    The meaty parts of the ribs were awesome, but there was an excess amount of fat on these bad boys, it has me second guessing myself wondering if I should have left them on longer to let some of that render out or if I just chose a poor cut, admittedly I don't do spares to often and usually go for the loin/baby backs which seem to have far less fat on them.  In any case these were about a 6/10 for me, just due to the fattyness (don't think that's a word) of the cut.  Cheers!
     
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Grats on the first WSM run! Them ribs look great!

    Just a note - the WSM will run a tad hot for the first half dozen smokes or so, once the smoke residue has coated everything and helped seal up some of the cracks it will run a little bit cooler.

    Keep taking pictures of your "helper", you can tell how good your BBQ is by how much bigger she gets! [​IMG]
     
  8. newflame

    newflame Meat Mopper

    Thanks, she's already a fat little sh*t, anymore and she'll get the diabetes.
     
  9. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Give me a call when she hits 165 lbs. (my dogs weight!) LOL..... course he's a Bullmastiff/St. Bernard mix!

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    (Got one pony for each princess) LOL
     
    Last edited: May 7, 2012
  10. Looks pretty good!
     

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