Chris's Ribs on the WSM - Saturday, August 30, 2025

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Ribs 2-2-1



The weather is warmer on Aug. 31st - 25C, today? 21C.

2 hours smoke
2 hours in foil with brown sugar, honey and 4 slices of butter chunks.
1 hour in butcher paper with bbq sauce on the bbq. I usually don't have much heat
left on the smoker, so that is why I use the BBQ.

                                                           

Day before after membrane removal, add Rib rub. Completely cover the Ribs fully.
Toss in a bag in the fridge.
An hour before smoking, add the other rub or what you have just to freshen them up.
When your chimney starter is completely white, pour it all around the charcoal in the
WSM instead of pouring them in the middle. I see when I am done that I am not getting
them all burnt through like the middle ones. 

                                                             2 HOURS IN FOIL

Add the honey, brown sugar and some butter sticks and put the Ribs meat side down.

                                                ONE HOUR IN BUTCHER PAPER
                                                              ON THE BBQ

The last hour in butcher paper is supposed to make them more tender as the paper
retains some moisture ( not as much as foil ) and doesn't let them burn when I do
do not wrap them in anything the last hour. Besides, I am done with the smoker
at this stage anyway.

They were too dry. I should of spritzed them more often. I think I will do the butcher 
paper in a cooler wrapped in towels instead of using the smoker or bbq. They may of
just been over cooked.

Matt on Meat Church seems to have the best recipe and method so far.

                  
 
                                                       

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