BBQ Ribs on the WSM 

Just watching a throw back...........Still a great vid! Love me some Texas Rib Candy!

This is the best channel on RU-vid. Thanks for all your help.

Big thanks to you T Roy! I tried smoking pork ribs for the first time this morning. They turned out amazing thanks to your advice. Have a blessed holiday weekend.

At the 15 minute mark, things get real. I know the feeling. Happy 4th, T-Roy!

Great question Chris - in my opinion, the membrane keeps moisture in the rib meat and it also helps hold the rib rack together when it is ready for eating. By the time the ribs are ready to eat, the membrane is dried out and feels like onion or garlic skin. It will easily pull off after you cut the ribs for eating if you'd like.

Thanks T- Roy cooking up the mini WSM manana here in little Elm, TX with this exact recipe!!

Trying to decide what size WSM to get and no matter what, I keep coming back to good ole T-Roy Cooks WSM 22" video. THIS IS A SIGN FROM GOD TO GET THE 22". THANKS T-ROY👍🏾👍🏾👍🏾

I can't tell you how happy I am that I invested in the 22.5 WSM. I can literally set it and forget it. I'll be up early in the morning making a video about smoked pork butt. Hopefully, I'll have that one uploaded by Sunday. I'm thinking it's gonna be a 12hr smoke. Nothing like a party at the pool in my little Oasis! Thanks Rus for all you do for us too brother!!!!

No way is this video just for your new subs! I have watched every rib video you have ever done Troy! Man, you are the rib master! I love watching you add all those layers on layers of different flavors, that all come together at the end, to create an explosion of flavor! Those racks were just plain beautiful Troy! I'm gonna have to look into getting me WSM! Looks like it does and outstanding job on long smokes!

Thanks Jason, I've done the TX crutch method too, but prefer the way I showed in this video. Both methods make fantastic ribs!

Hi Chris, there is some reality to what you say. However, I leave the membrane on because it holds the ribs together after they've been cooking so long. Otherwise, they tend to fall apart. And the membrane dries out so much it is like onion paper/skin. You don't even notice it when you bite into the ribs. That's my 2 cents! Thanks for the question and thanks for watching bro!

Much appreciated wahine! Those cheese balls fried up were addictive, so be careful with them. They'll get eaten fast! The ribs I cooked on July 4th were awesome as usual. I love adding the layers of flavor. You can taste all those layers in every bite. Thanks for subbing and I'm glad you enjoy my cooking videos.

Awe, you're so sweet to say that Idle. I appreciate it!

Thanks Phil, glad you enjoyed the video. The smell and taste of those ribs was awesome.

Who says newbies don't watch your older videos? Thanks to you T-ROY I have a brandie new Weber Smokey Mountain cooker and haven't even put meat on it yet. I'll probably start off with a well rubbed butt to help break it in some more but I will be trying your style of ribs soon. Oh and your wife's potato salad looks great as well. CHEERS.

I did it again....watching rib smoking videos in an empty stomach, looks so GOOD!! Nice job, Texas rib candy sounds marvelous. Thanks for the tips

You've inspired me to purchase a 22.5 WSM. Just cooked my first ribs using some of your techniques. Maybe the best ribs I've ever made. Enjoy your vids, Thanks man.

Got a WSM last week and took it out for it's first ride with a chicken. Your videos are awesome for a newbee. Thanks for posting.

Not only is that some tasty eats, but that’s a great beer pairing for the heat on those ribs. Well done!!

Great channel. Keep the videos coming!

Hey T-Roy just watched this video again on the 4 year anniversary and I have two racks of St.Louis ribs on my WSM also. Thanks for the tips they are a big help to a newbie smoker such as myself. Keep up the great videos. Love ya man.

Happy to have you on board Michael. The butt was put on about 7:30am Central Texas time today. It's looking good and smelling good already. Should have a video up by morning.

I like the way you think Glen! Thanks much for the support!

New sub: Only thing wrong with these ribs, are they ain't in East Kentucky with me, lol. Awesome looking sides too.

Hey T-ROY, i have learnd so much of you, thans for al de incredible vids, THANK YOU MAN! GREETZ FROM THE PITFIRE AMIGOS, BELGIUM!

I was just looking for a summertime refreshing looking beer. I'd never tried this beer before. It was refreshing with the lemon in it. Real butter is always preferred and will make the ribs taste MUCH better, but I use parkay because it's easy to squeeze out onto the ribs. Plus, I like the flavor it imparts, also Johnny Trigg (The Rib King) uses parkay. LOL. Just trying to keep from having to clean yet another dish too. Thanks Keith!!!

If these ribs taste half as good as they look in this video, you need to take your show one the road! Welcome to the winner boy's circle! Potato Salad and Beans who can you go wrong!

Thanks K-Ray - I'm sure Sean and I will do more cook-offs in the future. I'm just spreading the love of smoked meat man! I love the layers of flavor on ribs. Let me know what you think if you try them my way. Thanks again!!

Watched a lot of your videos and seem to have missed this one, great looking ribs brother. Your back yard looks like your own Paradise man. Keep that smoke rolling Troy 🤟

As a Wisconsin native, I loved seeing you try to pronounce that Leinenkugel beer. Ribs looked great, I need to hit these archives more often.

Yeah, I will do a tator salad video some day. It was a basic german type tator salad. Thanks for the request.

Yes sir.....youre on point with them ribs. Im going to have some of that Texas rib candy on deck this summer. Cant wait until the weather breaks. 2017 is going to be a monster year for us. Got a lot of tips from you and they damn well are going to be put to use my brother! Cheers

Damn Troy! Those look fantastic! I am going to have to try the butter technique. Perfect bite test! great presentation!

Thanks as always for the WSM videos. Slowly but surely things up here in Wisconsin are starting to warm up and I can't wait to give the WSM and ribs a try! Also, you were pretty darn close on the beer, up here we just call them Leinnes :) Glad you enjoyed it!

I can’t wait to get my hands on a WSM. I keep stalling because I doubt my ability to manage temps but I think with practice I’ll nail it. Thanks for the video.

My ribs have come out so much better after adding butter 4 hours in. Thanks for that tip! Instead of the commercial sauce, I make the cola bbq sauce in the Weber cookbook. I still have to order the pepper jelly. I like the fact that you don't wrap your ribs. And you said nobody looks at the old videos. HA!

This was the most enjoyable ribs video I have seen. Cheers bud!

I just got a wsm and for my first try I did a brisket I got the rubs you recommend from Texas bbq rubs. old no.2 brisket rub and it was amazing. I can't wait to do St. Louis style ribs on the Weber smokey mountain. Keep making these great videos they have helped me a lot since I'm new to smoking.

Bacon makes everything taste better. I'll try to remember to do a video on making my tator salad. Thanks fer watching Mike!!!

Awesome T-Roy those ribs look mighty fine 👍🏻

Getting my wsm delivered tomorrow.....smoking my first brisket on friday. Find ur personality and videos to be a great inspiration. Thx for that!

Sounds like a lot of fun to me Idle. I don't mind coming in 2nd if Sean doesn't mind coming in 3rd! LOL Our sister can really cook too.

Wow those ribs look awesome! I love the flavours you added on top of each other. That potato salad and beans Karen made looked fantastic. Yum Troy

Ssshhhh, don't tell everyone! In these parts folks will put bullet holes in your smoker so you can't cook better than they can any longer. Just kiddin'! Glad you enjoyed the video Patrick. Hehehehehe

fantastic ribs I love these older videos

Ribs look great, everything looks great. Thanks for the videos.

Thank ya very much!

T ROY that Mango Habanero Texas Rib jelly- Euuuuuh-Weeeee! I also purchased 3 2lb bags of that rub and cooked my ribs the same way you did on my WSM; according to my wife those are the best ribs I've ever made!

Hey Ellis, thanks for subbing! I'm smoking up a pork butt today, so stick around for even more goodness on video! Thanks for watching!

Another fantastic looking meal! Never thought of butter? And the bacon in the spud salad sounds like a great idea! Peace Mike

I just put the grill grates on my gas grill and burn all the junk off, them scrub them down with a wire brush. The only thing I really clean is the water pan, but that's easily hosed out. Nothin' to it!

Thanks sir! I love BBQ!!!!

I live 100 miles from Chippewa Falls, Wi. I know that beer, though not had it much. I think the pronunciation is lineincoogles. I have the WSM and have really enjoyed it. Though it has been resting too much the last few years, I am anxious put it to work again this year. I have been trying ribs and other bbq at local places the last few years. I cooked up 2 racks of baby backs the other day on the WSM and I was reminded that the best barbecue comes from right outside your back door.

Thats some fine lookin ribs troy, your rib videos never get old love to see a video on that bacon tater salad that look awesome yumm!:

Take it from a Cheesehead up here in 'Sconnie, it's pronounced LIE-nin-koo-guls. I live about 40 minutes from the brewery. Love your videos. Keep up the great work!

i'm seen all your newer stuff, now I'm going through all your older video. As usually, you got me wanting to jump through my computer screen and join you man. Well done T-roy. Take care, and happy weekend. I know that Brisket you just put on your Offset it gonna be some fine eating. Guess you'll be pulling an all-nighter keep that offset at your target temperature. Best wishes...

"Leinie's" is good Wisconsin Beer! Although I prefer the Leinie's Red to the Summer Shandy. One of the few small local breweries that survived for a long time, although now owned by Miller. Still brewed in Chippewa Falls, been there many times. Great looking Ribs! I too chose to do Ribs on the WSM on the 4th, as you may see at my channel.

I've tried wrapping in tin foil, but I don't like mine to be quite that tender. Guess as I get older and my teeth get bad I will wrap them? LOL Thanks for watching!!!

Line-en-coo-gulls. That's how it's pronounced brother lol. Love that you represented Wisconsin down there in the south! I didn't even know they sold Summer Shandy down there, that's awesome! One of their best beers. My favorite is the Wisconsin Red Pale Ale. Don't know if they have that down by you, but it's good!! Thanks for the video brother, doing this myself today!!

Thanks!

Just found this. My WSM is on its way for Father’s Day and Im going to be trying a lot of T Roy’s stuff!

I hope y'all had a great 4th Mr.T, Nice Ribs hozer!

Looked good Troy. I use the "TX crutch" and wrap my ribs with butter, brown sugar, honey, and apple juice. Then finish the last hour with a spicy peach BBQ sauce.

Awesome recipe! And i think u are the first one i see handling this without aluminium foil :D

Troy, the beer is out of my home state of WI, and it's pronounced LIE-nin-coo-guls. Love your vids! keep 'em comming!

Nice lookin! ribs T-roy ! Heck the whole meal is YUMM ! I can see another COOK-OFF coming Soon Lol ! Love Ya Bro ! good job !

Good job Troy! Looks awesome!

Obie-cues in Lancaster,Tex is pretty decent, I discovered them a lifetime ago and have used some of their rubs, they are the real deal and they ship.

Dammit Troy! I can't figure out how to get those ribs out of this video and into my belly! That looked like a damn good supper!

Hey Patrick... dude... if I'd have know a little earlier I would have made time to go. I already have plans for this coming weekend. You know I don't like to turn down an invite for some good food and good times! I really appreciate the invite. Just give me a little more heads up next time and I'll come chill out with you! Thanks again, Troy

I can remember Leinie's. Looks like you have some great vids I need to check out. I subbed! Thanks for watching.

Yep, it was a great 4th Booger. The wife is tired of BBQ though. LOL

Luv your vids keepem coming

Yep, I was eat'n high on the hog! Thanks Angie!!!

Nice vid. Ribs on the WSM rule !

Dem is championship ribs son!

I love those spacecowboytx style ribs brotha, dang I'm so hungry now lol. Awesome cook Troy, maybe you should challenge Sean again with a rib cook off. I'm gonna try these and thanks for your support of my channel. "Keep Ruling the Smoke"

It might be a year late but the ribs look great and I love the way that you prepped them. Great Job. They look really good when you were eating them. Nice Video!!

I’m going nuts, those ribs look mouth watering. I’ll have it with Diet Coke with lemon. I’m sure your wife appreciate you smoking those ribs🥰😋

Aloha from Oklahoma just started to watch your vidios and a new subbie your cooking is just awesome I really like the fry mac and chesse at your brothers house I was just blow away with all the chesse and then you all fryed it. I hae never seen that before but am gonna try that real soon. And another your ribs they look so good. You are just awesome. mahalo.

Those ribs look spot on.

Nice video T-Roy. That beer you were drinking is a great brand. Try their Sunset Wheat and Grapefruit Shandy. Ribs looked very tasty. Nice job. Making some this weekend.

Thanks Gattawon, guess you could tell I didn't know how to say that name? LOL

I know your ribs will turn out great. If you have time, I'd love to see a new video of you using those products. I have yet to taste anything better. My pork butt is hovering around 175 internal at this time. Won't be long before I'm eating pulled pork samiches!!!

great video they look really good bro... thank you.. god bless

You go girl!!!

Moonshine, you ain't gonna beat me at a rib cookoff. I suggest you try something I'm not familiar with so you can win again! Hehehehe!!!! Just kiddin' brother! Folks, we enjoy doing cookoffs together and understand that there are no winners, just some good eat'n going on amoungst brothers! Sean, our little sister is gonna join me early August and she wants to do a cookoff. Are you game for that? Sounds like they'll be staying with me for a 3 day weekend, so we're gonna have to have a throwdown!

Have you ever tried any of the Tex-Joy seasonings , I highly recommend the steak seasoning on just about anything!

Hey Troy. Getting my ribs on today in my WSM so hopefully they turn out as good as yours. Unfortunately we don't get anything near as good as the rib candy!! Keep up the good work mate.

Awesome !

You make it so nice. With all the Rub and stuff. I like it a lot. But u got to try some belgium beers mate. They are the best in the world with those nice ribs. Cheers buddy

I'm working on a teleportation device for you Lisa. Of course, you can come for a visit and I'll cook up another batch for you? Thanks much!

I see that almost Everyone Do not use a Thermometer for Ribs, It is because the Experience? or it is simple Feeling ?

Hey Troy!! I'm looking to buy my own 22.5 inch WSM within the week, and I already have my orders placed for my texas wild and brisket rub and 2 bottles of rib candy. I cant wait to give it a try. Thank you for the videos they really help, especially for a noob like myself. Question: for a first time cook on the WSM, would you suggest doing a shorter or longer cook? I wanna do these ribs but the wife wants brisket haha. does it matter? ill watch the temp as best I can since you said it tends to burn hotter the first few cooks. Thank again and keep up the awesome BBQ vids!

that beer is made only 30 miles from me lol

Hey T-Roy I got 60 degree weather here in Denver so I'm smoking some ribs. I have a couple questions for you. When you do your ribs and you don't take the membrane off you say it just falls off after being cooked do you peel it off before you do your videos. And looking through your videos I've never seen you do a 3 -2-1with foil what do you think about that. And thanks for the heads up of the insulation around the smoker when it's cold I've used that method two or three times here this winter , so cheers to you brother!!

i was always taught to take the back membrane off,because whatever rub or sauce u use wont penetrate into the meat if it isnt removed,so my question is,if thats the case,then why leave it on?

They are available on Amazon if you are interested

Hey T-Roy, love the vids. Just bought myself a WSM 22 and gave it my first run 4th of July with your tips and ribs came out really good! I notice on your vids that when you are putting bbq (or butter, rib candy) on them, you leave the smoker open . I'm scared to do that, I feel like it will lose its temperature. Do you have any trouble with that?

Hi Troy, after watching your videos, you've inspired me and im awaiting the arrival of my WSM tomorrow. What would you recommend i experiment with first? Everything looks soooo good. hope i can do the WSM justice. Looking forward to more WSM videos.