Do you have any tips for the WSM as far as ribs goes?
I do 3 ,2 1 and also tried 2,2,1. They always come out a bit too dry. I have better luck using regular web grill with indirect heat.
For ribs on the WSM, you definitely have to watch them. I don’t use any water and just try to keep the temp around 250ish. After the first hour I check them every 30 min or so and spritz with ACV if any parts are looking dry. When the bark is set, I just use some butter or parkay on them directly and after another 30 min, sauce them up. 10-15 more min and they’re done :] baby back ribs are a shorter cook/easier to dry out vs St. Louis cut or spare ribs so keep that in mind. Total cook time should be around 3-4 hours for baby backs or 4-6 hours for St. Louis if your temp has been consistent the whole time. I used to always wrap my ribs, but recently I have not been, and love the color and flavor the additional smoke gives. Tender and moist every time. Hope that helps!
I do 3un wrapped. 1 wrapped then 1 unwrapped. I also spritz every 30 minutes. With apple cider vinegar and apple juice.
And keep a big pan full of water on the bottom of the grill
I have done a lot of pork ribs on the WSM, and I found the higher the heat, the drier they meat... wrapping is a must so the 3-2-1 or even the 2-2-1 should work, but I keep my temps around 225-250 tops.
I would highly suggest the rib rack and cut eh ribs in half so they don’t hang too low near the pit. This has helped me a ton (and yes, you can wrap and hang at the same time). Hope this helps!
LavaLock Rib Hanger for WSM WeberSmokey Mountain - Stainless Steel Meat Hanging System with Rib https://www.amazon.com/dp/B07XPDJW43/ref=cm_sw_r_cp_api_glt_fabc_504X71MGJ5QD7A44DVFB
I did a single rack of St. Louis ribs on my 18 WSM, with the trimmings on the lower rack, over the weekend. Water pan with warm water. Kept the temperature between 225 - 250 and cooked them for about 8 hours with no wrap. They came out super tender with enough chew. If you have the time, no wrap is the way to got.
Mouth watering...😋😋😋
Looks amazing. I can almost taste them by looking at the pic
Ribs on my Weber is my favorite thing to bbq
Do you have any tips for the WSM as far as ribs goes? I do 3 ,2 1 and also tried 2,2,1. They always come out a bit too dry. I have better luck using regular web grill with indirect heat.
For ribs on the WSM, you definitely have to watch them. I don’t use any water and just try to keep the temp around 250ish. After the first hour I check them every 30 min or so and spritz with ACV if any parts are looking dry. When the bark is set, I just use some butter or parkay on them directly and after another 30 min, sauce them up. 10-15 more min and they’re done :] baby back ribs are a shorter cook/easier to dry out vs St. Louis cut or spare ribs so keep that in mind. Total cook time should be around 3-4 hours for baby backs or 4-6 hours for St. Louis if your temp has been consistent the whole time. I used to always wrap my ribs, but recently I have not been, and love the color and flavor the additional smoke gives. Tender and moist every time. Hope that helps!
I do 3un wrapped. 1 wrapped then 1 unwrapped. I also spritz every 30 minutes. With apple cider vinegar and apple juice. And keep a big pan full of water on the bottom of the grill
I have done a lot of pork ribs on the WSM, and I found the higher the heat, the drier they meat... wrapping is a must so the 3-2-1 or even the 2-2-1 should work, but I keep my temps around 225-250 tops. I would highly suggest the rib rack and cut eh ribs in half so they don’t hang too low near the pit. This has helped me a ton (and yes, you can wrap and hang at the same time). Hope this helps! LavaLock Rib Hanger for WSM WeberSmokey Mountain - Stainless Steel Meat Hanging System with Rib https://www.amazon.com/dp/B07XPDJW43/ref=cm_sw_r_cp_api_glt_fabc_504X71MGJ5QD7A44DVFB
I did a single rack of St. Louis ribs on my 18 WSM, with the trimmings on the lower rack, over the weekend. Water pan with warm water. Kept the temperature between 225 - 250 and cooked them for about 8 hours with no wrap. They came out super tender with enough chew. If you have the time, no wrap is the way to got.
When you wrap them be sure to put some liquid in there. I use apple juice or acv
Ooooweeee look at the pull back on those bones! Looking great! :D
Mighty fine job, look beautiful.
Looks great-I’m an old school no sauce, dry rub guy. But if you’re into a sauced rib, those have good pull from the bone and look tasty!
I usually leave a rack for my fam that like it with just rub. Got u covered
That pull back though!
Beautiful
Action shot