1st Rib Cook On the WSM- Finished pics up - BBQ Central

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Old 07-27-2008, 03:23 PM   #1
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1st Rib Cook On the WSM- Finished pics up

This is my first rib cook and only my second cook on the WSM. Picked up a package of Swift ribs and rubbed them down with Wolfe Bold and Klose Pork and Butt rub. Filled the ring about halfway with charcoal and three chunks of pecan wood. Got the dome temp to 250 and put the ribs on. This is also the first time I used a rib rack. Will post finished pics later. Suggestions welcome.

Loaded with charcoal and pecan



Ribs rubbed down with Wolfe Bold and Klose pork rubs



RIbs in the rib rack



Temp @ 250 and cooking

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Old 07-27-2008, 03:35 PM   #2
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Looks like those bad boys barely fit on the cooker.
Good luck! Looking forward to the finished pics.
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Old 07-27-2008, 08:49 PM   #3
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Nice looking slabs. I would be worried about burning the edges as well.

Did you update the waterpan to the Brinkman charcoal pan? They make a great water pan for the WSm. We also found when we switched over to the larger pan we had less burnt rib ends. Also temp control seemed easier.
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Old 07-27-2008, 09:23 PM   #4
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Killer set-up TH.. I guess I am the only one left that hasn't got a WSM.. amazaning it now brother... Let's us know the results!!!!
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Old 07-27-2008, 09:51 PM   #5
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First thing thanks for the comments and ideas. I'm using the original pan and have filled it with sand. Here are the finished pics of the cook. Temp held steady at the 250 the entire cook. The wife fixed homemade macaroni and cheese with some Zatarans dirty rice and added sausage to go in it. That was really good. Here are the pics hope yall enjoy as much as I did eating it









And Vader waiting for a bone

[
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Old 07-27-2008, 10:00 PM   #6
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Quote:
Originally Posted by Tannehill Kid
And Vader waiting for a bone
That's the perfect name for that dog.

Nice cook, TH. You're getting that WSM pretty well figured out.

--John
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Old 07-28-2008, 08:00 AM   #7
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Why didn't you invite me? Looks great
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Old 07-28-2008, 08:41 AM   #8
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Looks like they came out great.

I have two schnauzers myself. Great dogs.
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Old 07-28-2008, 08:51 AM   #9
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Great job TK.
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Old 08-02-2008, 07:02 PM   #10
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Nice pictures. What I do to keep the ribs from overhanging is I just bend the rack of ribs into a circle, overlap the ends a little and hold it in place with a wooden skewer. Works well, but makes saucing them on the pit a little more of a pain.
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