Ribs

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
I built a UDS a while ago and then found a used WSM shortly after and never cooked on the drum, only to season it. Decided today was the day.

Cooked some sausages for lunch and Spam just because it was in the cupboard. Ribs are about two hours in.
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Put on some leftover chiles and bacon on the sausages from last night.
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Topped with cole slaw and enjoyed lunch with some sweet tea since it was such a beautiful day
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Ribs done
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Plated. Served with cole slaw and some baked beans. I used Kerri's Hog Apple baked beans recipe for the beans. Excellent stuff.
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Ribs and dogs look great! The sweet tea vodka needs some help. Ever try Firefly Sweet Tea Vodka? I like it much better. AND you know us southern monkeys know our sweet tea. :D
 
Put me on the list to try that tea. After a few glasses of tea the food wouldn't stand a chance.

Looks Delicious. :D
 
The ribs look great!! When you're cooking ribs on the WSM, what wood are you using for smoke? I've had some problems with very strong tasting smoke on my WSM. I've just started smoking and I'm interested in seeing what others use in their WSMs for fuel and smoke.

Smokey Lew
 
Smokey Lew said:
The ribs look great!! When you're cooking ribs on the WSM, what wood are you using for smoke? I've had some problems with very strong tasting smoke on my WSM. I've just started smoking and I'm interested in seeing what others use in their WSMs for fuel and smoke.

Smokey Lew


Apple wood is my favorite, I also like red oak but have to rely on friends to get it for me so I use it sparingly, usually on beef.
I use Kingsford as fuel because its easy to get. We have alot of mesquite lump here but I don't care for it. There are a couple of other brands of lump I want to try but have to wait till spring to get it since the stores don't stock it in winter. I guess they think people don't use their grills in winter here in San Diego.
 

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