hanging ribs in wsm

(true storyAmazon is weird sometimes.) I could understand doing this to maximize space as you could probably hang 5 or 6 racks of ribs. Tips to setup weber smokey mountain for competition, Seeking opinions on the CGS Spider for hanging grates, Nice weather so Ribs, Brisket, Tallow & Fattie, Jed Came To Visit: Beef Tenderloin On His New Grill (Pics). I hope you enjoy and I hope you come back and visit! If you have business or technical issues, please contact us with this email form. I trim the small end of the rack to keep them 10-12" above the coals. I used empty water pan on the charcoal ring for the longest time. The hanger for WSM 18.5 is 17.5" in deameter and has 8 hooks. #webersmokeymountain #pitbarrelcooker In this video I show you how to hang pork ribs on my 18\" Weber Smokey Mountain using the 18\" WSM Hanging System by Pit Barrel Cooker. LavaLock Meat Hanger. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. When you buy through links on our site, we may earn an affiliate commission. I own two 18" WSM and one 22" WSM. I hold the opinion that you are making an inaccurate assumption that hanging=uneven doneness. This design works perfectly as the inner circle is far enough inside that you can hang sausage without it hitting the smoker sides, then you can add even more on the . GDPR requires that we be willing to delete any info we have about an EU resident if you request it. They turned out good as well. Those loose cross members on the Weber expandable rack always bothered me. I also planned to manually rotate the rack about a 1/4 turn when spraying them. Click here for our review of this superb smoker. Not modifications to WSM were required at all!I can't quite figure out why this is not more common knowledge but I guess that's good for me because it's a great topic for me to make a video about!I hope you enjoy the video. Not too smoky, perfect bark and surprisingly moist for hanging directly above the coals. honestly I think it will take 2 cooks to determine if you'd need to rotate them or not. In my opinion, if I'm doing several racks, its simpler from a real-estate perspective to hang rather than maneuver for grate space. Should I invert them half way before taking them off to wrap. The PBC has a rabid cult following for good reason. I read up on this cooking method and most cooks included basting, so I planned to spray the ribs with apple juice about once an hour during the smoke. And that the heat radiation on the rib end closest to the fire is lessened because of the vertical positioning of the hanging rib. I use a gateway hanger in a 22 with no water pan. I find the drippings on the coals to be overpowering as well. I have no complaints about it. I have not yet hung ribs in the WSM but I also have a PBC (Pit Barrel Cooker) and have done so in that smoker. Click here to read our detailed review and the raves from people who own them. Of all the styles that I've done, the Commodore and I like this the best. The 18\" hanging system by pit barrel cooker is quickly becoming my go to method for using the 18\" WSM and i'd highly suggest you purchase one! The concept is the same when starting the smoker, using about 1/2 of a chamber of charcoal lit in the chimney. I hit 350 in the 22 WSM so I had to pull out the ribs, close down the vents and wait 10min before putting them back in at 300. Dunno. Cook em to bend test and probe - don't put too much stock in time or temp. So what the MIT Blonder guy more precisely says is that the temp is fairly even from top to bottom. Hunsaker Smokers Stainless Steel Rib Hanger for 14.5" WSM Weber 14-inch Smokey Mountain Cooker, Charcoal Smoker Pit Barrel Cooker Hanging System for 18 Inch Weber Smokey Mountain | Increased Cooking Capacity Hooks | Achieve Pit Barrel Style Results | Compatible Only with 18" Weber Smokey Mountain I hang ribs and they taste way better hanging over open coals or with a fire dial than with a horizontal rib rack and water pan. Stainless Steel Rib Hanger for WSM Brand: Hunsaker Smokers 283 ratings $6499 Size: For 18.5" WSM For 18.5" WSM For 22.5" WSM Heavy duty 304 stainless steel circular rib hanger for Weber Smokey Mountain Fits 18.5" WSM & 22.5" WSM (Choose Size) Includes bonus middle section and 6 stainless steel meat hooks Hi All thanks for your fast replies. I believe the water pan will be in the way 275, 4hrs give or take, directly over the coals. Pics below show what too many coals look like at my wrapping stage (about an hour into the cook). It's not my assumption. On a 22.5", Hi JR, I actually purchased the expandable rack for the, My daughter's future father-in-law actually hangs his ribs vertically in a homemade 22.5". The way the did it in the video, they didn't have the hanging rack and just hanged it from the grate. Here is a great youtube video by good buddy made. It totally took me by surprise. On the PBC, no. For now I'm just getting used temp control with dry smokes with the clay saucer and want to stay with that. I let my ribs smoke at a higher temp; looking at some log entries I'm seeing several pit temp readings of 300-310 with the probe suspended just a little below where the lid rests on the base. This will also promote a more even style of cooking/smoking as apposed to the hanging method that cooks unevenly and in proportion to which end of the ribs is closest to the coals. Which is different than what would happen if you laid ribs out flat close to the fire. I cut them in half & hooked them in middle of rack (2-3 bones) to keep them further away from coals. Not the prettiest ribs but I learned a few things. Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System. You can get a stainless steel hanging rack for the WSM from Hunsaker Smokers. SMF is reader-supported. from $ 49.99 Portable 13.875" Griddle Plate for Smokey Joe Grill. Click here to see our list of Gold Medal Gifts. #hangingribs #Webersmokeymountain #howtoThis video we showcase the Cajun Bandit riser ring and do a hanging rack of ribs using B's rubs for seasoning. The pit temp averaged about 275-290. I suggest you do some experimenting, build a fire and run some temperature probes at the various grate positions and measure for yourself. The rack will hold a total of five separate ribs for an entire meal all at once. rib hanger kit fits pretty well in the WSM. You are using an out of date browser. I would hang them directly over the coals. I'm going this route no water pan, I want too the taste difference when the grease hits the coals, also trying for 275 temps. What brand of rib rack are you using on the 18" WSM? **Quick update- That Big Country BBQ rub was one of the best I've ever had! I was looking to try this method and wanted to see if anyone had any input good or bad. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. How to hang ribs in the Weber Smokey Mountain without tools | WSM smoking meat Baby Back Maniac 114K subscribers Subscribe 115K views 5 years ago **Quick update- That Big Country BBQ rub was. AboutPressCopyrightContact. Location: Miami, Florida. It reached 165 F in 4 hrs. In this method, I could smell the ribs more strongly than the wood I was using. Click here to read more about our review process. At that point the Hanging Grate was switched to the standard grate, after a foil wrap the brisket went back on the WSM until it was at 200 F, which took 65 minutes. I use a gateway hanger in a 22 with no water pan. For the smoke, I went with St Louis style ribs that were purchased on sale for $1.99 / lb. If you are a member you must log in now. Used 4 chunks of Kingsford Cherry smoking wood. For these ribs I used Kingsford cherrywood briquets, 3/4 of a chimney unlit and 1/2 chimney lit and dumped on top. When the racks are loaded, usually with sausages for me, it was easy to dislodge a cross piece by bumping it. I hang ribs in my wsm 18 all the time. This turned out to be a fast cook which only took 2.5 hours. Click here to read our detailed review and the raves from people who own them. This page contains ads and links that earn commissions for TVWBB.The Virtual Weber Bulletin Board is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. In this video I show you how to hang ribs in the Weber Smokey Mountain and compare it to the Pit Barrel Cooker.Welcome to the Road to Rib Town, a series that documents my journey of learning all there is to know about cooking ribs. This means placing a pair of tongs near the middle of the rack and suspending it horizontally and checking to see if it looks like the meat is willing to "tear" a little. The concept is the same when starting the smoker, using about 1/2 of a chamber of charcoal lit in the chimney. This has zero impact on the price you pay but helps support the site. I covered the bottom ring with a layer of a couple deep and then tossed the lit coals in the middle and add two chunks of hickory and one chunk of cherry. Neat please. Click here to learn more about benefits to membership. The Hunsaker Stainless Steel WSM Rib Hanger is the perfect way to smoke delicious ribs. Thanks for the tip! I used an extender to raise the ribs from the coals, two steel bars that crossed, double hooks for the ribs, no water pan, a combination of lump and briquettes and covered half of the coals with foil to control the burn. So hard to clean. He notes that his tastes and roots where formed while growing up and enjoying ribs cooked directly over wood in the aquarium style smokers on the south side of Chicago. We go a step further. Please let me know if you have any questions in the comments below. Yours look awesome. You must log in or register to reply here. I think you will want to remove the water pan to fit the ribs in there, and run just like a PBC or UDS basically. There are lots of cookers on the market that offer hanging meat options like the Pit Barrel Cooker (PBC), the ProQ, the Smoke EZ, and almost every offset cooker with a vertical chamber. Hanging Ribs questions - WSM. Believe me, we ate them anyway, they were just not fall off the bone. Since you say the Ribs are a bit too smokey, try a mild wood like Apple, smoke the 3 hours in the first leg, then Foil and back on for 2.5 hours, instead of 2. I heard that when hanging the drippings tend to wash away the rub. The flavor and aroma was outstanding with the ribs, better than anything I have prepare in years of smoking. Made with quality, 304 grade stainless steel Order your 14.5" WSM Stainless Steel Rib Hanger today and start smoking delicious ribs, chicken, and other meats like a pro! I sprayed and rotated repeatedly through the 4 1/2 hours I was smoking the ribs. Heres our suggestion for platinum and gold medal-winning products at a variety of price points. Cook em to bend test and probe - dont put too much stock in time or temp. drum and also a PBC. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. Water pan or No water pan. I'm only providing this link (and this note) because I think this rub is really special. Normally when smoking I have always primarily noticed the smell of the type of wood I am using. I have an 18" WSM and the Gateway drums 30 gal. I seasoned them a couple of hours in advance to give the rub a chance to sink in. You must log in or register to reply here. WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe. Looks like you may have secured yours with wire ties. That leaves just 30 minutes at the end to sauce and finish up. That's not water in the water pan in the picture. The difference is supposed to be that the drippings from the meat drop onto the coals that then adds to the smoke that is helping cook the ribs. Its among the best bargains for a smoker in the world. Personally I think your best bet is to just bite the bullet so to speak, and deal with rotating the ribs from top rack to bottom rack halfway through the cook. I used the Weber hanger attachment (no longer offered) but there are other hange. I suppose that, plus the fact that most of my other smokes are done on the grate might be two contributing factors for hanging just to change things up. Repeat until tender. Weber 22" Original Kettle Premium (copper), Weber 26" Original Kettle Premium (light blue), Brinkmann cabinet charcoal smoker (repurposed), (3) Maverick XR-50 4-probe Wireless Thermometers, ThermoPop, yellow, plus a few more in a drawer for gifts, ThermoWorks fridge & freezer therms as well, Kitchen Aide mixer & meat grinder attachment, Weber full & half chimneys, Char-Broil Half Time chimney, Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe), Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills, Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold, Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois, Fav cheap beers: Pabst, High Life, Hamm's & Stroh's, Most favorite beer: The one in your fridge, Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc. Honestly I prefer the smoke/taste profile of of "rack cooked" ribs on the 22 with a foiled water pan to hanging. Around 300 measured via dial thermo drilled into the side of the body of the WSM. Looking for the perfect gift for the BBQ and grilling enthusiasts in your life?

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