The Western Canadian BBQ Association

After buying my WSM some time ago, I finally got to fire up the beast on fathers day. Now since I've never smoked before I just 3 racks of ribs, just to get my feet wet. The ribs turned out good, but I think next time i'll add a few more pieces of apple wood. The rub I made was nice, it had a bit of a kick nothing strong just enough to let you know it was there. The BBQ sauce was made from scratch (same result as the rub "best sauce you've made yet" said the wife ). I also made some slaw from scratch and it was a bit hit too. All the recipies were ones I'm planning to use for when I open a BBQ joint. My dad and wife had 2 servings of ribs (about 7 ribs each) and dad said they were way better then the ribs we tried at "memphis blues" a few months back, that made me so happy to hear.

So that was my weekend, hope yall had ones just as good.

Well that is good news that you finally fired up your WSM. Glad to hear everyone loved the ribs. Now on to Brisket

In time I'll get to the big bad brisket and shoulders. I am doing another batch of ribs. 3 racks 3 different ways. One will be with a mustard slather then the rub with an hourly mopping of my home made bbq sauce. #2 is with just regular mustard and the rub and a spritsing of apple juice every hour. #3 is the way I did them last time, with just the rub and an hourly apple juice spritsing.

So far I'm not really digging the use of the slather or mustard as the run just sits on top but we will see.

well keep us informed which turns out better

Well here are the results of my rib tests. As I figured the mustard slather and regular mustard worked as a barrier for the rub so you came away tasting more mustard then the rub and on both you did not have any of the pork flavour of the ribs and the smoke rings were almost non-exsistant. Just using regular mustard seemed to cause the ribs to taste spicier then normal, where as the slather kept everything toned down (more like just straight rub).

So for me I'll stick to just my rub going straight on the meat.