Yesterday I put on three racks of ribs for a few people coming over for dinner.

Discussion in 'Pork' started by h2so4ca, Apr 23, 2014.

  1. h2so4ca

    h2so4ca Meat Mopper


    They came out fantastic, moist and tender with a great flavor.

    I cooked them at 225 on my WSM 
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    You're going to be very popular!
     
  3. Those look really good man!  [​IMG]   I'd say you had some happy friends  [​IMG]
     
  4. grey

    grey Newbie

    I have to ask.  How did you do it?  I know a lot use the 3-2-1 method, but with my semi newly acquired 18.5 WSM I'm learning that most (if not all) things don't need that special treatment I used to have to do with my now departed offset.  I don't even peek to mop them until 45 mins from finishing to cover them in a sweet style BBQ sauce so it caramelizes a bit. 
     
  5. h2so4ca

    h2so4ca Meat Mopper

    These were done @ 225 for 5 1/2 hours. They were not wrapped in foil at all. 

    They were done on my WSM 22'5 smoker with a full water pan. I have wrapped 

    and not wrapped depending on how I happen to feel that day. These were also 

    spritzed several times with apple juice. 
     
  6. grey

    grey Newbie

    Nice!  I have stopped using water after getting a pitmaster iq controller.  I only use the pan to catch drippings now (w foil) and rumor has it thats optional too.  But I like an easy clean up and I don't want the drippings to mess with the minion method and the clean smoke flavor.  Nice work!
     
  7. Looking Good, Yes indeed!  I hope your guest were wowed and amazed, and promised they would visit again soon.

    [​IMG]
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

    nothing wrong with those.....you'll be making more as the 'friend' list grows....Willie
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Those ribs look delicious!  [​IMG]   Your guests ate mighty good!  Nicely done...[​IMG]

    Red
     
  10. Tasty looking ribs !! job well done
     
  11. h2so4ca

    h2so4ca Meat Mopper

    So admittedly I'm new to using my WSM but I would think that keeping the temp down and humidity up a water pan would be 

    necessary.

    I know that in my lang I would never run it with out my water pan.  
     
  12. whats the deal with the pan of water is this just for electric smokers? I Have an OK Joes
     
  13. WSM is a charcoal smoker but I don't use water in my MES - I get much better results without it!  [​IMG]
     
  14. grey

    grey Newbie

    I thought so too.  Turns out everything is juicy and moist without it and I don't use nearly as much charcoal since I'm not boiling off water.  Give it a try, or do what some others do - fill it with sand and cover with foil. 
     
  15. h2so4ca

    h2so4ca Meat Mopper

    I don't know my daddy a long time ago told me 'Don't fix it if it ain't broken" and he was right about a lot of things and I think that 

    I am just going to keep using a water pan in all my smokers. 
     
  16. Well I bet you took Seattle by storm! that looked terrific! Cheers! - Leah
     

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