Continuing my wsm progression

[HoosierKettle]

Last time I make ribs a day ahead. Wrapped tight in foil with some BBQ sauce and put on the grill until internal hit 145. DRY


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[WNC]

I've stopped saucing my ribs on the  grill. I do like a typical sweet and heat rub, but I'll brush sauce on them as I eat. I just feel like you get the taste of the meat, rub, smoke, and sauce better.
Practically laughed out loud when you said "the WSM chooses it's favorite temp, not me"
Totally know what you mean!


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[HoosierKettle]

Practically laughed out loud when you said "the WSM chooses it's favorite temp, not me"
Totally know what you mean!

Sent from my iPhone using Weber Kettle Club mobile app

Yep. We just point it in the right direction at the beginning. After that it's futile to try and change its mind on where it's going.


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