British BBQ Society Forums

Made first rack of ribs yesterday. :D

In-laws came down (very short notice) and said that they needed to see the WSM in action. :shock:

I made:
Beer can chicken with rub of cumin, coriander and garlic salt.

LARGE rack of spare ribs (pork).

I used the rest of my webber lumpwood charcoal and ...

Finished eating.
Now I know.

1. Don't use too much charcoal at first.

2. Topping up after about 5- 6 hours with half a chimney of charcoal helps keep temp ticking along at 200- 250f

3. Topping up water really keeps temp low- probably will not bother next time.

4. I should have given the pork ...

Here's mine.

Pork currently at 134f - do I foil or not around 150-160f?

That is the question.

Ribs just gone on but definitely cooking nicely.

Just checked pork

120f internal temp. Smells good.

WSM holding temp nicely - just a few minor tweaks and topped water up as it was running low-ish.
Charcoal burning nicely.

Friend has just dropped off some ribs so they have gone on as well.

Fingers crossed.

A

After reading and reading every book and post on this website for weeks i am starting my smoking adventure tomorrow at 6.30am.

Smoking:
5lb pork shoulder, boned and rolled, rub applied - own recipe but a pretty basic rub to make pulled pork.

Chicken- free range organic, Cajun style rub ...