To celebrate finally being able to fire up the WSM without having to wear mittens, I threw a rack of back ribs on the smoker. I used BRITU rub over a little mustard and smoked them at around 230 with some apple wood. It was a fairly uneventful cook and I kept it fairly simple- no spritzing, no foiling, no witchcraft, just relax and wait. Normally I find backs are ready for me around 4 hours, but they weren't quite there at that point. By the 4.5 hour mark they weren't passing the bend test but I had some pullback on the bones and the meat was feeling pretty tender when probed, so I sauced and pulled them off. The results? Great taste and nice texture, although the meat wasn't pulling fully off the bones- there were a few spots where it was still sticking on a bit. I often crutch for a bit with ribs, but this cook proved to me that I can still make a decent rack without having to do that. Here are a few pictures from the cook:
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Back ribs from last night
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Moderator
- Jun 2014
- 12097
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
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Founding Member
- Jul 2014
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- Pierre, SD
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1987 Weber Kettle (Still going!)
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Administrator
- May 2014
- 18460
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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Great Pics. How did they turn out compared to the ribs you wrap? I never wrap my ribs. But I know a lot of guys do. I was just wondering is you noticed any difference in taste, texture. Plus I usually do ribs on my PBC and wrapping is not really a good option.
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Charter Member
- Oct 2014
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- St. John's, Newfoundland, Canada
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My Gear:
18.5" Weber Smokey Mountain
22" Kettle + Smokenator
Weber Genesis S330
Thermapen, Maverick ET-733, iGrill
The wrapped ribs pulled from the bones a little easier and gave a bit softer meat, but I didn't find much difference in flavor. In the future, I'll probably stick to not foiling- the difference wasn't enough to justify the extra effort.
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Founding Member
- Jul 2014
- 2557
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
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BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
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Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
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Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
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Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
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They look really pretty and yummy. FWIW, I never foil/crutch ribs. They get done quickly enough without and never get dried out if I keep a gentle eye on them.
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Founding Member - Moderator Emeritus
- Jul 2014
- 4968
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
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Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
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