Just got my WSM yesterday (18") and had it together by the time I went to bed last night. Grabbed some brisket and ribs today then read that the brisket is 2 hours per lb., so I just did the ribs.

Unfortunately, I overdid the ribs. The WSM held temps like a champ, but it was at 200 degrees, which I thought was too low (very windy today, which kept the temp down). Didn't want to open the thing too much, but that also meant I didn't mop 'em enough.

So when I do my post-game analysis here, I'm disappointed. I think it comes down to two things, but I'd love to hear suggestions. First, the temp was too low at first. Later got it up to 225-250 and kept it cooking for about 6 hours, which I think was too long for this rack. Second, I hardly mopped/sprayed the ribs. I think this might've dried them out. The bark was definitely dry - the ribs were a little better inside, but not enough.

Feel like I'm learning to ride a bike all over again. I know I'll get there, but this first cook was a tough one.

You don't say if the ribs were loin backs or spares. Also, where were you measuring temp-- thru the lid, or right at the grate where the ribs were?

Wind will suck the heat out of the cooker, lowering cooker temp and wasting fuel. A windbreak may have helped in this case. Opening, mopping quickly, and closing back up would not have appreciably affected the cook time, but many don't mop at all-- it doesn't really preserve internal moisture to any degree. More likely, cooking too low, for too long is what dried out the meat.

I had that happen a couple of cooks ago, I think the ribs might have been not thick enough maybe , even though they were cooked at 240-250F. I only use Sam's Club now, what a difference. I also let my water get low, some of the guys say that does not make any difference. Gary Wiviott in his "Low and Slow" book says to keep it full during the cook, and to refill it every two and a half hours or so. He did not say why to do it that way, maybe I'll post that question on here.

Many people never mop their ribs. You can mop if you want, but it likely won't prevent dryness. Dry ribs are almost always overcooked. Next time keep a closer eye on them, testing for done-ness.

They were St Louis ribs. I was just using the Weber lid thermometer. The last few times I did ribs (on my old offset smoker) I did 'em at 225-250F for about 5-6 hours and they came out great. One thing with the rack I messed up on Sat. is that they weren't a consistent thickness -- super thin on one end and super thick on the other.

I've tried mopping and not mopping in the past, and it doesn't make a huge difference to me. I even get a pretty consistent smoke ring. Guess it's just getting used to the WSM.

I have a 09 weber, and I find the dome temp gauge reads about 75 degrees low.

If yours is like mine, you may have cooked them more than you realized.

Aahh, thanks Chris, that would explain it. I'll have to pull out the thermometer I was using on my old offset and check it against the Weber lid thermo.