Where Friends & BBQ Come Together

First cook with 22.5

I cooked four racks of Saint Louis style ribs today and they turned out great in my opinion. Two racks were memphis style, dry rub with apple juice sprtiz after 3 hours. Two racks were Kansas City style with wet mop. The WSM worked great for my first time with one. Temp control worked well, the thermoter was close in temp to a probe at top grate level and it did what they say it will do.

I used two Weber Chimney fulls of original K briquettes. One cold and one hot chimney - minion meathod. That was enough to hold temp for 5 1/2 hours very well. This filled the charcoal baskett about half full or a little less I would guess.

The end result was good color, good bark and good flavor. I'm very pleased.