Ribs on the Weber Smokey Mountain

Pork Spareribs on the Weber Smokey Mountain smoker

Pork Spareribs on the Weber Smokey Mountain

I’ve been barbecuing on my Weber Smokey Mountain for a few years now. It’s a very easy smoker to use, and turns out some excellent barbecue. Over the years, I’ve developed a system that allows me to consistently produce mouth-watering ribs on the WSM.

Apple City Barbecue Ribs

Every couple of months or so I get the hankering for some barbecue ribs. My Weber Smokey Mountain smoker has enough room to handle 6 or more racks of ribs so I usually get some friends to order a slab or two from me. They are the best ribs in San Jose after all…

Recently one of my friends had a surprise birthday party and I was asked to smoke some ribs for the party. I normally do a dry rub of salt & pepper (and other stuff) but this time I took the recipe for “Apple City Barbecue Ribs” out of the “Smoke and Spice” cookbook. It involves a wet marinade and a dry rub, followed by smoking and then served with a sauce on the side. This recipe has won several major Grand Championships for the team that created it.

Grilled Arctic Char

Like a lot of people, we don’t get nearly enough fresh fish in our diet. Fish is so expensive nowadays! Recently, some friends of ours came back from a fishing trip to Alaska. They had almost a hundred pounds of fish that was caught in the wild, cleaned, and packed frozen. Of course, they couldn’t eat it all so we were lucky to get a portion of their haul :-)

These are four roasts of Arctic Char, a fish similar to trout but is ocean going. I love the cute pink dots going down the side. The fish was unbelievably fresh. It was already cleaned, but somehow were missing the heads (darn it!). I seasoned the inside with s&p and stuffed the cavity with a sprig of rosemary, a few sprigs of thyme, and some thin slices of lemon. Then I secured the cavity with toothpicks.


Pulled Pork

Fosco had a really long post describing in detail how he made his famous Alabama-style pulled pork for his family. Read it if you want to know everything about the process. If you just want the bare facts, read on.

I took 3 pork shoulders: 1, 9 lb bone-in and 2, 7 lb boneless butts. I prepared a double batch of “Southern Succor” rub from the “Renowned Mr. Brown” recipe to rub on the pork butts. Then I made an injection marinade of apple juice, salt, sugar, water and W sauce plus some of the rub. My pork shoulder injection technique needs serious help. I made a total mess of the kitchen when I sprayed marinade all over as I pulled the needle out of the butts. :-P

After injecting the butts, I rubbed them down then put them in a roasting bag and set them in the fridge to marinate.


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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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