First smoke with babyback ribs on WSM

[chokethechicken]

I managed to fire up the WSM yesterday for my first ever smoke. I bought four racks of babyback ribs from the local butchers at around £3.50 each.

Photo gallery: https://picasaweb.google.com/1180650907 ... 29May2011#

Temperature was fine to start and then plunged down once the meat went in - I managed to fix that by building a makeshift windbreak. That quickly sorted that problem out. ('tis was very windy outside!

I used a rub recipe from BBQ Pit Boyz but to be honest I couldn't taste it that much due to the ribs being a tad too smoked for my liking...started with four chunks of oak and threw on 2 or 3 more small chunks half way through (one or two of which were hickory). The meat was not bitter, just too smoky (see photos - all meat has a pink smoke colour)
They were still nice to eat but room for improvement. I think I shall just put on 3 small chunks of oak next time and be done with it.

I used water in the bowl but may try sand next time.

Heatbeads kept on burning until very late in to the evening. (BTW, I couldn't taste any odd flavours from using them but I may try lump wood charcoal just as a test).

I’ll probably leave it a couple of weeks until the next attempt; may try a whole chicken next time along with a couple of racks of ribs.

[Ady]

They look really nice! what are those white cubed things on top of the briquettes?

[LM600]

Oh Yes! They look awesome!

[JEC]

Looks good for your first go, the WSM is ace straight out of the box. Maybe too much wood added for smoke, I normally go for 2 fist pieces for that many racks what did you use, apple or ash would be mellow

[chokethechicken]

They look really nice! what are those white cubed things on top of the briquettes?

4 chunks of wood.

Less wood next time!

[mowse73]

Look good for first attempt. well done.

[Zippy]

Great pics choke. I find its very easy to oversmoke when doing ribs. How did u find the dryness / toughness of the ribs? I am always on the lookout for rib advice as I never seem to be able to get them just how I like em. How long did u keep them on for? Did you foil?

[chokethechicken]

Their moisture was fine and they were nice and tender. The 'pull-test' was perfect.

After 3 hours I put each rib rack in foil for 30 mins and then out again in the smoker for another 30 mins. I mopped on some apple juice a couple of time - but not loads.

The four chunks of wood you see in the photos went underneath the hot briquettes and then I added another 3 odd blocks, hence the over smoking. Next time I shall just put a couple of wood pieces on top and be done with it.

[Vic.]

nice stuff. will have to try babybacks sometime soon

[chokethechicken]

Can someone let me know/confirm that I put too much wood on there. How many of those chunks you see in the photos should I put on/would you put on?

Cheers!