ok, well one of my new years resolutions was to learn how to use my WSM (big nasty) really good. i also wanted to learn how much wood and what kind to use while cooking on my WSM. my goal is to make just as good ribs on my WSM as i do w/ my mak (little blackie).
so, i'm calling this 6 ozs of apple.
got them buried in KB around my coffee can.
charcoal in.
coffee can out.
ok, i'm good for a 5 - 7 hour burn w/ my 18" ring in my 22 WSM.
rib time. two of my favorite rubs. i think you could use just these two rubs on just about everything.
ok, i normally cook my ribs on the mak @ 275°. on the WSM i'm trying different temps. so this cook i'm trying to keep the temp between 255°- 260°. once i got to 220° or so i started to shut her down a little.
i like to control the temp w/ just one vent. the other two i shut down to the thickness of this probe.
big smile.
rock solid @ 255° for the last 45 minutes.
"everyone in the pool"after 2 1/2 hours. look at the color. perfect.
time for some FL.
perfect temps.
coming out of FL.
thems some pretty ribs.
should have taken them off 15 minutes after FL but i'm on my 4th FT and 3 is my limit. so they stayed on to long.
welp. i'd so they were ok.
how could i improve this cook.
1) i'm thinking less wood. next time 4 ozs of apple.
2) spares were the right call. more consistent ribs over BB's.
3) raise heat next time to 275° to compare texture of ribs.
4) only have 3 FT's next time.