4th of July ribs on the WSM

[B-More BBQ Junkie]

Decided on doing a couple racks of spares for the 4th on the Weber Smokey Mountain. Seasoned them with Plowboy's Yardbird, sprayed each rack with apple cider every hour, used kbb and both apple and cherry wood chips. Ran them naked for a 5 hours instead of the usual 3-2-1 method using foil for the middle 2 hours. Finished with Heinz bbq sauce the last half hour. One rack got their Memphis (sweet & spicy), and the other got their St. Louis (sweet & smokey) sauce. Probably the best ribs I've ever produced.








3 hours in




4 hours in






And here we are sauced and finished

 

[Kikaida]

Is that a dry pan I spot under them? You sure picked out some nice slabs, they look great.

 

[Jfritch01]

Those look fantastic!

 

[Vicar]

Looks very very yummy. Well done.

 

[ChrisBarb]

What temp?

 

[B-More BBQ Junkie]

Fluctuated between 255-275 according to the Maverick 733 because I was opening the lid every hour

 

[BillN]

Beautiful bones, nice work.

 

[Twisted T's Q]

delish

 

[Smoke on Badger Mountain]

Those bones look fantastic!

 

[stangman327]

Looks darn yummy!

 

[Sidd Finch]

I bet it was the mahogany teakwood candle that really amped up the flavor on those ribs.

Seriously though, looks great!

 

[B-More BBQ Junkie]

I bet it was the mahogany teakwood candle that really amped up the flavor on those ribs.

Seriously though, looks great!

I know you're joking, but that candle smells amazing and I'm not a candle guy.

 

[dsp2]

Those look amazing! Thank you for sharing.

 

[Smoking Piney]

Awesome looking bones! :thumb:

 

[robert-r]

Bet they tasted as good as they look!

 

[farmer-fred]

Those are some awsum looking ribs. I think I will try some of that seasoning for my next rib cook. Great job. :thumb: