Did 3 slabs of baby backs on the WSM yesterday, results were phenomenal. Method below:
- Removed membrane and trimmed ribs. Mustard binder and hit them with rub (one rack was Byron's Butt Rub, 2nd was SPG, 3rd was Meat Church Holy Gospel (light coating) and Honey Hog (heavy coating)
- Fire prep: Added about 12-15 ashed-over briquettes to a pile of unlit briquettes in charcoal basket, assembled top of 18 inch WSM with all vents open
- At 200 degrees F, I closed one of the intake vents fully. At 225, closed the 2nd and added the ribs (top grate)
- temp went up to about 275, and i made my only adjustment of the cook (closed the 3rd intake valve about 1/3rd of the way). This kept the temps steady the rest of the cook (never touched the exhaust valve)
- No wrap, no spritz, no sauce
- Pulled them when they passed the bend test, wrapped em in foil with a little apple cider vinegar, rested for about 2 hours
- Served with sauce on the side
by pergatron
3 Comments
Edit: forgot the wood. I added a larger chunk of hickory when the ribs went on, then a smaller chunk one hour into the cook, and a final small chunk after hour 2.
Mmm they look delicious
Quality ribs!