I was not thinking outside the box. It's not my assumption. 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. 2003 -2012 BBQ-Brethren Inc. All rights reserved. That leaves just 30 minutes at the end to sauce and finish up. Great looking cook! Add brown sugar, honey, and apple juice to ribs, wrap tightly in aluminum foil, and cook for an additional 1-1/2 hours. For the smoke, I went with St Louis style ribs that were purchased on sale for $1.99 / lb. I was looking to try this method and wanted to see if anyone had any input good or bad. If you feel the need to wrap, then you lose a lot of efficiency and simplicity. Those loose cross members on the Weber expandable rack always bothered me. As with the PBC, the radiant heat is reduced, and only the end rib that is near the coals gets much of it. 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. This has zero impact on the price you pay but helps support the site. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited. 4 hours seems like a really long time. If you have business or technical issues, please contact us with this email form. 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 Weber Smokey Mountain hanging system easily locks into place on the top grill brackets. Hanging Ribs in the WSM. All of the products below have been tested and are highly recommended. 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. I also have the Weber Expandable Rack that Ive used for everything from chicken, to turkey, to smoking kielbasa, summer sausage and bacon and ribs. Please let me know if you have any questions in the comments below. Many merchants pay us a small referral fee when you click our buy now links. I spatccocked the chicken (removing the back portion, and seasoned and hung it in the smoker. Most rib hanging set ups I have seen have the fire off to the side so it is not directly below the meat. I much prefer the Hunsaker rack. It may not display this or other websites correctly. Mike P. Feb 9, 2021 Mike P. TVWBB All-Star Feb 9, 2021 #1 R RJ Humphrey TVWBB Fan Feb 10, 2021 #2 Cool pic and I like your stash of firewood. Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meatheads Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. So far have only done beef with the hangers, I purchased hooks and skewers from PBC. The concept is the same when starting the smoker, using about 1/2 of a chamber of charcoal lit in the chimney. But I also see that the ends by the charcoal get charred. White Chocolate Dipped Ginger Snaps my holiday tradition. Cool pic and I like your stash of firewood. This greatly limits their capacity for small items like sausage. I hold the opinion that you are making an inaccurate assumption that hanging=uneven doneness. You are using an out of date browser. First time hanging Ribs, hung Chicken Halves last weekend I thought they turned out great, so here we go. This is a membership forum. The only down side was they were not quite cooked long enough, and really need a little more time. I ended up using the square piece of the hanging system just so I would get a better thumbnail, if I would've hung the ribs on the outer ring I easily could've fit 10-12 racks. Its 100% personal preference so Id say try both and winner wins. Hi All Well I have this Weber hanging rack sitting around for almost 2 years.I think it is time to use see how it comes out. I am wondering the temp difference will be between the lower rack (where the bottom of the ribs will be) and the hood temp with the pan in place. I've only hung ribs in my WSM once. That time is for St Louis spares trimmed to 10-11 bones. The concept is the same when starting the smoker, using about 1/2 of a chamber of charcoal lit in the chimney. In the Q&A section of this forum, Famous Dave recommends a similar approach. 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. Just don't use too much wood. I used the Weber hanger attachment (no longer offered) but there are other hange. 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). The rack could be used to smoke ribs or chicken, or pork belly to be used for bacon. You must log in or register to reply here. The pit temp averaged about 275-290. $ 26.00 24" Weber Summit and Big Green Egg XL Griddle Plate . Click here to see our list of Gold Medal Gifts. I hang directly over the coals (after the pit is up to temp) and rotate a couple times in 2 hours then wrap and rehang for 1 hour. I appreciate Blonder's insight. JavaScript is disabled. I didn't have an extender. I think Jim is just saying that heat rises. I heard that when hanging the drippings tend to wash away the rub. 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. Hanging ribs in the Weber Smokey Mountain & comparing it to the PBC | Road to Rib Town - Ep 10 265,380 views Jan 12, 2018 2.6K Dislike Share RaleighSmoke 7.46K subscribers In this video I. I have no complaints about it. 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. In this method, I could smell the ribs more strongly than the wood I was using. I may have to give that method a whirl. 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. I am curious as to the taste difference. I used the large capacity charcoal basket and minion basket sponsored by Arbor Fabricating made for the WSM. View 5 pages for free. Personally I find the smoke taste of ribs cooked directly over the coal overly harsh and prefer some kind of deflector. I'll have to buy some lump as soon as the heat dies down. Last edited: Aug 29, 2022 Michael C. TVWBB Gold Member 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. The hanger for WSM 18.5 is 17.5" in deameter and has 8 hooks. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. The hanger's unique circular design gives you more space to hang meat compared to traditional straight bar designs. The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. Its among the best bargains for a smoker in the world. I am by no means an expert, especially compared to many others here. 4-5 hrs and 195-203 degrees are good rules of thumb but nothing more. ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"], {"count":0,"link":"/forum/announcements/","debug":""}, ["\/forum\/free-deep-dive-guide-ebooks","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1157845-paid-members-download-our-6-deep-dive-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1165909-free-trial-members-get-your-free-deep-dive-guide-here"], /forum/free-deep-dive-guide-ebooks/free-deep-dive-guide-ebooks-aa/1165909-free-trial-members-get-your-free-deep-dive-guide-here, Meathead, The Science of Great Barbecue and Grilling, Grills, Smokers, Other Cookers, Outdoor Kitchens, Click here to learn more about benefits to membership. We have a rigorous product testing regimen. I sprayed and rotated repeatedly through the 4 1/2 hours I was smoking the ribs. You should try it with and without the water pan setup to get total picture of temp variables. Hi All thanks for your fast replies. LavaLock Gasket Kit for Weber Smokey Mountain WSM 18.5 22.5 for Nomex RTV grill gasket seal. I do like the PBC effect of the fire kissing the meat. The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. You must log in or register to reply here. I use the Gateway and am very happy with it. With the 18" WSM, I can see ribs being a problem. We extend this right to anyone, EU resident or not. http://bigcountrybarbecue.com/?page_id=112 Today I discuss how to hang meat, specifically baby back ribs, in the Weber Smokey Mountain. For a better experience, please enable JavaScript in your browser before proceeding. Can't wait to see what you do with it James. Love those hangers. They turned out good as well. Thanks, Smash Burger perfection, process and pictures. All times are GMT-6. But it all has to come out the vent and the air is going to converge there because of that constriction so it will be hotter in that location? Two questions: 1) what do people do to either prevent or react to blood leaking over the surface of the ribs as they cook and messing up the appearance of the rack and 2) if I set the sauce on the ribs in the smoker, how do I not mess up the meatside afterwards, if I slice the ribs bones idea up? I use a gateway hanger in a 22 with no water pan. I actually ordered the Cajun Bandit ring extension for the WSM18. During this episode, I'll not only show you how to hang ribs in a Weber Smokey Mountain, but a step-by-step recipe as well. If you use them, the price is the same to you but then Amazon puts a very small percentage in a check and mails it to my mother in lawfor some weird reason. That will raise them 10" to allow for the use of clay saucer. I also have the Cajun Bandit stacker ring for it so the meat does hang higher, more like a 30 gal. I trim the small end of the rack to keep them 10-12" above the coals. rib hanger kit fits pretty well in the WSM. I don't make a dollar off this. Which is different than what would happen if you laid ribs out flat close to the fire. I could understand doing this to maximize space as you could probably hang 5 or 6 racks of ribs. Click here to read our detailed review and the raves from people who own them. My daughter's future father-in-law actually hangs his ribs vertically in a homemade 22.5" WSM. At that point I choked down the air input to the hold the temp. **Quick update- That Big Country BBQ rub was one of the best I've ever had! The WSM hanging system is well built and designed specifically for the Weber Smokey Mountain to increase capacity . When I hang Ribs, chicken, turkey, etc I remove the water pan and let them drip right onto the fire. I believe you can get over 20 half chickens in the thing. He drilled holes in the sides of the sheet metal, runs rebar thru the holes, then hangs the ribs from hangers, kind of like an Ugly Drum Smoker or a Pit Barrel Smoker. I can fit 5 racks on my 22" Performer with a Weber rib rack, but have to flip the slabs of ribs . Mine are done in 2 or 2.25 hanging the first hour wrapped the second. I couldnt sauce or spray the ribs properly. Told you, simple! Pit Barrel Cooker Classic Package - 18.5 Inch Drum Smoker | Porcelain Coated Steel BBQ Grill | Includes 8 Hooks, 2 Hanging Rods, Grill . Details. Top vent open, 2 of the 3 bottom vents open a 1/4 turn. It's perhaps surprising that midway in the core the temp may be lower than at the top. I've been hanging ribs for the past year in my WSM 22" with excellent results. $49.99 $59.99 (You Save $10.00 ) Now you can Pit Barrel in your Weber Smokey Mountain! Im under no obligation to use/mention it, but I include it because I like it compared to most lumps Ive tried and I think youll like it too. For these ribs I used Kingsford cherrywood briquets, 3/4 of a chimney unlit and 1/2 chimney lit and dumped on top. I used empty water pan on the charcoal ring for the longest time. Open foil and check ribs for tenderness. Not the prettiest ribs but I learned a few things. Not too smoky, perfect bark and surprisingly moist for hanging directly above the coals. If you are a member you must log in now. You must log in or register to reply here. 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. Post away! When the racks are loaded, usually with sausages for me, it was easy to dislodge a cross piece by bumping it. I bought the Hunsaker plate because I was curious. This video shows how to hang ribs PBC style in the Weber Smokey Mountain 22. I will say that when you hang ribs over coal the flavor is unmatched compared to anything else and it's something you have to try! 4-5 hrs and 195-203 degrees are good rules of thumb but nothing more. !Weber Smokey Mountain (18.5\")https://www.weber.com/US/en/grills/smokey-mountain-cooker-smoker-1Pit Barrel Cookerhttps://www.pitbarrelcooker.com/Gateway Drum Smokershttps://www.gatewaydrumsmokers.com/Bigg's Home Cookin'https://www.youtube.com/user/chrisco542Baby Back Maniachttps://www.youtube.com/channel/UCgFM3RsJ6Low9nX_OlS8_JA Click here to learn more about benefits to membership. I own two 18" WSM and one 22" WSM. Hi All The ribs were done in 4 hrs. I bought a gateway hanging rack & cooked 2 racks of baby backs. I hope you enjoy and I hope you come back and visit! The flavor and aroma was outstanding with the ribs, better than anything I have prepare in years of smoking. Hanging Ribs questions - WSM. 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. 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.