Decided to give the Kettles a rest today, and explore the capabilities of my recently acquired WSM 18.5. It has been a long time since I have smoked ribs, so that was the primary objective. I followed the BRITU recipe from the Virtual Bullet Site:
http://www.virtualweberbullet.com/rib1.htmlRibs with membrane removed and lightly dusted with dry rub:
A chance to use my new Weber rib rack:
About halfway through the cook, I put a chicken that I had been brining on the lower rack. The chicken was brined and dry rubbed with John Henry's "Butter Pecan" rub. I cooked it beer can style with a orange wheat beer.
Ribs off the smoker, just glazed:
The payoff:
I think the chicken is waving hello:
I have always been happy smoking pork using a fuse method on my kettles. However, I have to admit the WSM is an amazing device for smoking meat. Rock steady temperatures, long cook capabilities, and lots of real estate.
I currently have a mini WSM project underway.
Winz