2nd try Spareribs - 1st try WSM 22

...Dave · Aug 2, 2015

Hi everybody, going to try spareribs again, last time i tried i went solo but didnt do so great. this time ill go live and let you all see how im doing as the cook progresses.

going with --- 2 hrs in, 1 hour wrapped, 50 min in, 10 min w/sauce.

got the 22 up to 275 easy enough, and it appears all the careful tweeking of the door worked well, only seeeing smoke escaping from lid

loaded top rack w/4 spares i cut up kind of symmetrical removing extra fat, loose chunks and membrane. hate pulling that membrane, total pain, only got 1 to almost come off in 1 pull.

using my 1st diy sauce and rub on these too, lots of 1st on this cook, probably too many :becky:

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...Dave · Aug 2, 2015

after 1 hr, wsm holding a solid 275

heres my sauce simmering

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Enrico Brandizzi · Aug 2, 2015

Looks good up to know!

...Dave · Aug 2, 2015

2 hrs in, wrapped in apple juice with honey glaze.

the diy sauce sucks, has a taste like long john silvers malt vinegar, no worries tho, i got sweet baby rays for back up

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yakdung · Aug 2, 2015

I would consider a rib rack to stand them on edge.

...Dave · Aug 2, 2015

yakdung said:
I would consider a rib rack to stand them on edge.

i got one, what advantage do those give you?

MAB52 · Aug 2, 2015

Looks great Dave.

yakdung · Aug 2, 2015

...Dave said:
i got one, what advantage do those give you?

It will allow you to cook more ribs at a time on the top rack. Even heat and smoke on both sides of the slabs.

...Dave · Aug 2, 2015

ok, thanks a bunch, next time i do ribs (which will be soon) i will use it.

yakdung · Aug 2, 2015

...Dave said:
ok, thanks a bunch, next time i do ribs (which will be soon) i will use it.

I also flip then 180 degrees during the cook.

...Dave · Aug 2, 2015

this thing is too easy

has held virtually perfect for 3 hrs now, got it up to temp, set all vents to mere slits and have done nothing since.

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yakdung · Aug 2, 2015

I love my 22. Was going to purchase a fancy pants high dollar unit, until I discovered Harry Soo.

...Dave · Aug 2, 2015

well, here they are unwrapped, bones are just falling out, oh well, they smell great.

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...Dave · Aug 2, 2015

minus a couple bones falling out, they bent without falling in half this time :clap:

brushed on sauce, be done in 10

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Seed · Aug 2, 2015

I don't think you need a rib rack on the 22. I have been able to put 4 st louis cut full racks on mine with both shelves. I even added a third mount, just drilled and added bolts/nuts similar to the existing 2 rack mounts for more meat. Worked a treat.

...Dave · Aug 2, 2015

ok, go ahead and grade me, im a big boy so no sugarcoating please :becky:

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Blythewood BBQ'er · Aug 2, 2015

Look good from here!

smoke ninja · Aug 2, 2015

Id call it a success

Seed · Aug 6, 2015

They look damn tasty to me. They look slightly overcooked for my preference cause of how much receding has taken place and the bend is pretty severe for a short rack, but without a rib in my face I can't be for sure.

Yan can Cook · Aug 6, 2015

Nice.

2nd try Spareribs - 1st try WSM 22

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