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Author Topic: Live Smoke- Pork Back Ribs On The WSM  (Read 4333 times)

captjoe06

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    • Northeast BBQ
Live Smoke- Pork Back Ribs On The WSM
« on: April 21, 2016, 06:02:05 AM »

Picked up some Pork Ribs at Stop and Shop East Gloucester and rubbed them with the Paul Prudhomme Rub.  Going to let them meld with the rub for an hour or so to let it set up for some nice bark formation during the smoke.  Check back throughout the morning for updates.







8:28AM Update

Set Up the Weber Smokey Mountain Smoker using the Minion Method charcoal set up. Cherry chips and Apple wood chunks.



8:46AM Update

Pork Back Ribs Hit The Smoker




Smokey Joe Black, Smokey Joe Lime Green, Original Kettle Premium Black,'92 Red OTS, Yellow Simpson's 22, 78 Red MBH, '80 Black MBH, '10 Brick Red Performer,'12 Grass Green Performer, '03 Blue SSP, '97 Blue SSP, 18 inch WSM

Travis

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Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #1 on: April 21, 2016, 06:27:54 AM »
Looking good so far. Like the close up of the dry rub, Capt.


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captjoe06

  • WKC Performer
  • Posts: 2829
    • Northeast BBQ
Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #2 on: April 21, 2016, 07:01:25 AM »
10:46AM Update

Two Hours In and itís time to start basting.  the smoker has been running a little hot- right around 300.  Iím not gonna fight it.


Mixed up16 oz of Apple juice, 4 oz of Apple cider vinegar, 4 oz of EVOO, 2 Tbsp of Rub in the Charcoal Companion Silicion Baster Bottle/Brush



https://www.youtube.com/watch?v=_vGVUgnR5mc
Smokey Joe Black, Smokey Joe Lime Green, Original Kettle Premium Black,'92 Red OTS, Yellow Simpson's 22, 78 Red MBH, '80 Black MBH, '10 Brick Red Performer,'12 Grass Green Performer, '03 Blue SSP, '97 Blue SSP, 18 inch WSM

addicted-to-smoke

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  • Posts: 5783
Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #3 on: April 21, 2016, 07:14:37 AM »
That's a pretty neat-looking gadget.
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

captjoe06

  • WKC Performer
  • Posts: 2829
    • Northeast BBQ
Smokey Joe Black, Smokey Joe Lime Green, Original Kettle Premium Black,'92 Red OTS, Yellow Simpson's 22, 78 Red MBH, '80 Black MBH, '10 Brick Red Performer,'12 Grass Green Performer, '03 Blue SSP, '97 Blue SSP, 18 inch WSM

captjoe06

  • WKC Performer
  • Posts: 2829
    • Northeast BBQ
Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #5 on: April 21, 2016, 08:53:53 AM »
12:37PM Update

Been mopping the ribs every half hour or so.  This is the thicker slab.  We made quick work of the smaller slab.

Smokey Joe Black, Smokey Joe Lime Green, Original Kettle Premium Black,'92 Red OTS, Yellow Simpson's 22, 78 Red MBH, '80 Black MBH, '10 Brick Red Performer,'12 Grass Green Performer, '03 Blue SSP, '97 Blue SSP, 18 inch WSM

Josh G

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  • Posts: 1118
Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #6 on: April 21, 2016, 01:22:40 PM »
That's a pretty neat-looking gadget.
I reviewed it a couple of days ago-
https://northeastbbq.com/2016/04/20/grill-accessory-review-charcoal-companion-basting-brush/

Read your review on the brush, sounds good.  I'm going to pick one up.  Thanks Joe!

@captjoe06

Josh G

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Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #7 on: April 21, 2016, 01:23:44 PM »
And nice looking ribs too!

captjoe06

  • WKC Performer
  • Posts: 2829
    • Northeast BBQ
Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #8 on: April 21, 2016, 01:52:12 PM »
Thanks Guys

Final Update-
1:26PM Update- The Thicker Slab Is Probe Tender and Ready For Eating-
Smokey Joe Black, Smokey Joe Lime Green, Original Kettle Premium Black,'92 Red OTS, Yellow Simpson's 22, 78 Red MBH, '80 Black MBH, '10 Brick Red Performer,'12 Grass Green Performer, '03 Blue SSP, '97 Blue SSP, 18 inch WSM

addicted-to-smoke

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  • Posts: 5783
Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #9 on: April 21, 2016, 06:22:10 PM »
It all looks so succulent.
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

G19

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Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #10 on: April 22, 2016, 03:31:53 AM »
Thats a great looking slab of ribs - well done.

SmokenJoe

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Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #11 on: April 23, 2016, 02:28:32 PM »
Saucy, very saucy  ...                                 SJ
"Too Beef, or Not too Beef" ...

Looking for Dark Blue MBH 22", Dark Green MBH 22", Yellow MBH 22", Glen Blue MBH 22", Avocado MBH 22".

G19

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Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #12 on: April 24, 2016, 03:40:05 AM »
Is that a clay saucer foiled on the bottom of your WSM?

Travis

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Live Smoke- Pork Back Ribs On The WSM
« Reply #13 on: April 24, 2016, 03:58:26 PM »



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« Last Edit: April 24, 2016, 05:01:43 PM by Travis »

Travis

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Re: Live Smoke- Pork Back Ribs On The WSM
« Reply #14 on: April 24, 2016, 03:58:50 PM »
Looks like a good day all around Cap!


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