When the ribs pass the tear test, brush them with the sauce mixture and leave them in the cooker for another 10-15 minutes before removing. It’s the highest compliment that another guy can give you. Why waste space or smoke? There is no better feeling of manly achievement than when another guy tells you that your ribs are the best they’ve ever had. You may need to curve the ribs, as shown above. That way you can pop it under the Weber Smokey Mountain while you are cooking and catch any stray drips, and have plenty of left over space to place the lid when you need somewhere to sit the lid. Once you are up to temp, you put your ribs on. Learn More Later: Firing Up Your Weber Bullet, How To Use A Chimney Starter, and Using A Water Pan In Weber Smokers. I’ve always been a huge fan of BBQ, but I got absolutely hooked when I decided that I wanted to start trying to do it on my own. Makes enough rub for 3 slabs of pork loin back ribs. You’ll end up having a gritty, pasty layer of rub on the rib that is just downright nasty. You can experiment with using less fuel the next time you cook this recipe. I hope you enjoyed this article! Each smoke wood chunk should be small, for example 3″ x 2″ x 2″ or similar. Then you pour your charcoal around the bottle. Some people call it the silver skin. There are a few secret ingredients I like to use every now and then that bring an extra layer of flavor. These allow for airflow and you don’t have to be Bill Nye to know that the more oxygen a fire gets, the more it will burn. To do that I separate the top and set up my base. This will give you all the smoke flavor you need. There is no need to check the water level or add water to the pan during the cooking process. Cook the ribs for 3 hours. But I have also experimented with maple sugar as well as honey power as my sugar base for my rubs. So let’s get the ribs ready. Immediately place the smoke wood chunks on top of the hot coals. Apply a heavy dose of rub to both sides of each slab and let sit at room temperature while you fire-up the Weber Smokey Mountain Cooker. He has two little girls under the age of three and a lovely wife. You will get addicted to doing this and it will become an obsession. Smoking ribs is a true labor of love, but you don’t need some fancy smoker to get the job done. Once that is filled, you place the top on and let the smoker heat up. It may look like a black R2D2, but I don’t think I would ever want to smoke ribs on another cooker. I used about 10 pounds of unlit charcoal in the bottom of the smoker and about 3/4 of a chimney of lit charcoal on top. Close the lid, adjust the lower dampers about halfway, keeping the top dampers fully open, and allow the ribs to smoke/cook for about 30 minutes. Cook ribs at 275°F for 2-1/2 hours. ecowper. It will take 15-20 minutes for the coals to light. I do that a lot too. Cleaning the pan is as easy as taking it out and running some soapy water over the surface. I’m sure there are times when I’ve used other spices for my rubs but that’s all I can think of as I’m looking at my spices right now. The biggest piece of advice I can give is to experiment! Anytime the boys are coming over for the game or when I‘m hosting for a big UFC fight, before we light up our. You actually see these in competition BBQ a lot because they are very easy to maintain temperature. As the title suggests, I use a Weber Smokey Mountain smoker. I typically like to use the “minion method” when smoking. Put the shortest slab in the middle and the longer ones on either side. The last hour is another one that goes directly onto the grill, but you add your sauce. Make sure you do not allow it to spill over onto your fire! As the title suggests, I use a Weber Smokey Mountain smoker. Required fields are marked *. Carefully fill the water pan from above with cool tap water. How to light a Weber Smokey Mountain BBQ Smoker to Smoke Ribs. The Weber Smokey Mountain smoker has seen multiple iterations throughout the last decades, and each has been admired by lovers of smoked meat. Note: This recipe may not turn out well if you do not use Kingsford Charcoal Briquettes and a Weber Chimney Starter for measuring the amount of charcoal used. I like to pour apple juice into the foil and make a closed off tent during this time. So that’s pretty much it when it comes to smoking ribs. I’ve had some amazing brisket, pulled pork, spare ribs, fish, etc…but when I’ve had a long and stressful week, there is nothing quite like throwing some baby backs on the WSM and sittin’ back with a beer in hand just smelling that sweet smoke for hours. And that is one of the first keys to smoking ribs. Please contact us if you would like to have your item featured on our website. The one thing about the wood that I would recommend is that you use chunks. But you can experiment with different types of wood and see which flavor you enjoy the best. You don’t want to put too much on, either. The door on the Weber Smokey Mountain is a little flimsy and doesn’t seal all that well. If you’re feeling ambitious, read the Pork Loin Back Rib Preparation article and watch the accompanying video to learn how to remove the membrane from the bone-side of each slab. When you take the bottle out you will have a hole in the middle. I hope you enjoyed this article! It’s not manufactured and doesn’t have anything added to it. There is no better feeling of manly achievement than when another guy tells you that your ribs are the best they’ve ever had. We’ll use water in the water pan to keep the cooker temperature under control. My smoker of choice is the 22.5″ Weber Smokey Mountain. You also have to be careful not to overdo it here. Now that you’ve added your ribs, you need smoke. Generously sprinkle rub onto both sides of the ribs. You don’t want to put so much smoke flavor on the ribs that it overpowers all of your other flavors. I like to use apple and pecan wood. Fill out this form to get started. Let me know in the comments of any tips or tricks you have up your sleeve when it comes to smoking ribs. It’s natural. Joined: Jul 2014; Posts: 3360; Location: Maple Valley, WA; Grill = Hasty-Bake Gourmet Dual Finish Smoke = Weber Smokey Mountain 22.5" Thermometer = FireBoard FBX11 … You’ll see a lot of smoke coming out of the lid vent and maybe from around the lid and access door. So if your cooker is running hot, close the vents to half full. So get ready to crack open a few adult beverages and have the best ribs you’ve ever had in your life! ... Dancook 120 141 - Support pour ribs, acier inoxydable. I have found that I get great results by taking a half hour off of the times. To get smoke, you need wood. Without having tried them, the only thing they have to go by is their specifications. Basic Cooking Procedure Smoke ribs in a “water pan” smoker, i.e. Mine is 22” and it is a beast. It has gotten to be a ritual at this point. I find them to be meatier and you get a better “competition rib” which really means it looks better when it’s cut. Your email address will not be published. Place them under the chimney and light them. Weber Smokey Joe Premium Charcoal Grill Barbecue, Noir. Click Here for Our Reviews of Stuff for Men. The Weber Smokey Mountain Cooker 18" is the original and mid-size version of their popular charcoal smoker. This post may contain Amazon or other affiliate links. These have a rub applied first then a sauce to give you that lovely stickiness we all love. This is a marathon. The amount of charcoal used in this recipe is overkill, but it ensures that no matter what the conditions, your WSM won’t run out of fuel before the ribs are cooked. To be honest, I typically make mine on the fly. Squeeze them in as best you can and put the lid in place. WSMs are high quality, charcoal fueled, bullet-shaped smokers. I just like St. Louis style spares. This allows us focus on the tenderness of the ribs, not the temperature of the cooker. Whenever I smoke a batch of ribs, I don’t just do one or two slabs. I used to think this was impossible to do, but once you do it a few times, you get the hang of it. Now you pour charcoal into a charcoal chimney starter. Mainly because that’s what most competitors use during competition. One of the problems with the 18.5" bullet smokers is that they have 15.5" grates and many slabs of ribs, especially St. Louis cut slabs, don't fit. The picture here shows one way to get two full slabs on a single rack in a Weber Smokey Mountain: Use rib racks and bend the slabs to fit. It's early in the grilling season, but that doesn't mean we can't start having some fun on the Weber Smokey Mountain! Not a sprint. Reserve a little bit of rub for use later in the cooking process. Set the three bottom vents 33% open and leave them that way throughout the entire cooking process. KC Masterpiece Original Flavor barbecue sauce, Best Ribs In The Universe: Baby Back Ribs By The Legendary Mike Scrutchfield, At least 9 pounds Kingsford Charcoal Briquettes (enough to fill the Weber chimney starter 1.5 times), 3 slabs pork loin back ribs—as close to 2 pounds each as possible, Various herbs/spices for rub—see ingredients list below. This tears the membrane off and you can work your fingers in slowly to get the rest of it. So you want to put the ribs on a cooking sheet and sprinkle them with your rub. The biggest piece of advice I can give is to experiment! Remove the ribs from their packaging and pat dry with paper towels. Fire The WSM. So the first thing you do is remove the membrane from the back of the ribs. Once the fire is up to 250ºF, place the ribs on your smoker. You actually see these in competition BBQ a lot because they are very easy to maintain temperature. For example, 1/2 cup + 2 Tablespoons of sauce and 2 Tablespoons of honey makes 3/4 cup of sauce mixture. Add brown sugar, honey, and apple juice to ribs, wrap tightly in aluminum foil, and cook for an additional 1-1/2 hours. It is actually a very easy and forgiving … So that’s pretty much it when it comes to smoking ribs. Note: All of these cooking examples assume the use of the 18.5″ Weber Smokey Mountain Cooker, not the 14.5″ or 22.5″ WSM. Combine 5 parts KC Masterpiece Original Flavor barbecue sauce with 1 part honey and stir thoroughly. Lets start talking some details with the equipment required to smoke your own ribs like me. The ribs were barely edible. Let me know in the comments of any tips or tricks you have up your sleeve when it comes to smoking ribs. The good news is, they can be overcome. Both of these were purchased online and I really only use them on my ribs. Those are basically the sugars. There are many different kinds of wood that people like to use to smoke ribs. Of course, there are some other good alternatives. Once you’ve mastered barbecued chicken in your new Weber Smokey Mountain Cooker, you’re now ready to “kick it up a notch” and try baby back ribs!. It’s supposed to be 3 hours, 2 hours, 1 hour. Make sure you have plenty of napkins on hand! At first you’ll see a ton of smoke. I used three chunks of apple and 1 chunk of hickory for the ribs shown here. They are often seen competing head to head with large commercial cookers at practically every BBQ competition. It’s real. It’s possible that some slabs may achieve tender perfection before others. To manipulate the temperature you have to adjust the air vents. https://www.weber.com/US/en/recipes/pork/st.-louis-ribs/weber-1634764.html Once done, carefully pour that charcoal into the empty hole in the fire basket. 26,28 € 26,28 € Livraison GRATUITE par Amazon. So here are my tips for making ribs. As an Amazon Associate I earn from qualifying purchases. Post Cancel. So once you put the ribs on the grill, open the door on the side and toss 4 or 5 wood chunks onto the burning coals. No peeking allowed! I started watching hours of videos of backyard pitmasters, read countless BBQ books, DVR’d all the BBQ shows on TV, and went to as many rib cookoffs as I could. Use four chunks of oak, apple, cherry, or other mild fruit wood. Some other grilling accessories you will need are lump charcoal, wood chunks, water, aluminum foil, apple juice, a good rub, and a good BBQ sauce. Anytime the boys are coming over for the game or when I‘m hosting for a big UFC fight, before we light up our favorite cigars, a prerequisite for them coming over is that I have to smoke ribs. If you liked this article, you may want to read about Tim’s new bacon making machine. So don’t layer the rub on there! I just sprinkle it over the top and let it sit for a half hour or so while I get the smoker going. Set the sauce mixture aside for use when the ribs are finished cooking. I've smoked fish, turkey, chicken, beef, pork, and a slew of veggies on this, and every time the results are awesome. Whatever I’m feeling. But when you are on the second phase of the cook, when your meat is in the foil, there is not smoke getting to it so there’s no point in having any during that timeframe. April 23, 2015. Place the chimney on the charcoal grate and fill 1/2 full with briquettes. Pour the hot coals over the unlit briquettes and spread them out evenly. Weber Smokey Mountain devotees have found that an automobile oil drip pan does a great job. I have not had a single bad experience smoking ribs with my Weber Smokey Mountain. If you don’t feel comfortable doing this your first time out, then skip this step. For this cooking session, I opted to use my Weber Smokey Mountain smoker with charcoal and small cherry splits. It may look like a black R2D2, but I don’t think I would ever want to smoke ribs on another cooker. Using the Weber chimney starter as a measuring cup, measure a full chimney of Kingsford Charcoal Briquets and set them aside in a large bowl or container. It has gotten to be a ritual at this point. Your email address will not be published. Less is more when it comes to smoke, in my opinion. Repeat with a second sheet of newspaper. The 18″ version has an MSRP of $300 and the 22.5″ is $399, while both can be found used in your home town for half off. Bring the ends together to form a circle that fits inside the bottom of the chimney. Do not use mesquite for this recipe. Loosely roll a double-wide sheet of newspaper on the diagonal from the upper left corner to the lower right corner. The Weber Smokey Mountain Water Pan Cover will keep liquids like water or sauce from damaging the lower portion of the Weber grill. You will find time/temperature tables in most of these cooking articles. Smokey, sticky, tender, delicious ribs are best cooked low and slowA rack of these tasty ribs make a really delicious starter to nibble on while you are waiting for the main course to cook. A lot of times I will adjust it and lower the times, but it means that you have the ribs directly on the smoker for 3 hours. Grilling Inspiration Foil-Wrapped Ribs We love free swag. When you hit the 3 hour mark, remove the lid and check the ribs for tenderness. This easy method requires only one adjustment to the vent settings at the beginning of the cooking session. We purchased the Weber Smokey Mountain 18-Inch Smoker so our reviewer could put it to the test. You may throw a few on during the last hour of the cook. Don’t worry, this won’t make your ribs taste like mustard…it helps the rub stick to the meat, and it’s fun to do, too. This easy method requires only one adjustment to the vent settings at the beginning of the cooking session. You don’t want your ribs to disintegrate and be mush. If so, remove them from the cooker and wrap tightly in wide, heavy-duty aluminum foil while waiting for the others to finish cooking. Especially if your cooker is running hotter. Put the water pan in the middle cooking section. I use a butter knife and gently work it under the membrane right on one of the ribs and lift up slowly. He's also very into technology and MMA. The latest iteration of Smokey Mountain is no exception. While the Weber Smokey Mountain is known as a well built, reliable cooker, there are still a couple of quirks to keep in mind regarding temperature control.