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. 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. The concept of the rack is to turn a Weber Smokey Mountain into a pit barrel style cooker. I'd always wondered what the fuss was about. JavaScript is disabled. The use of the foil is interesting. I hung two racks for an hour and foiled for 1.5 hours. I hang ribs in my wsm 18 all the time. Versa Hanging Rack For 22.5" WSM. Hang and forget -- so long as you only hang and dispense with the wrapping. 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. You must log in or register to reply here. Hi All When hanging pork ribs, 1 rack BB's and 1 St Louis, what temp and time should I shoot for. The temperatures varies from 250 to 280F. Cook ribs at 275F for 2-1/2 hours. This video shows how to hang ribs PBC style in the Weber Smokey Mountain 22. I don't know of any place where Weber discusses the science behind using this method on their now discontinued hanger but you could read PBC's thoughts about it, along with checking out a few video recipes, which are short in length. ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Mine are done in 2 or 2.25 hanging the first hour wrapped the second. drum and also a PBC. JavaScript is disabled. Also can't put things in there & walk away for hours on end- meat might end up in fire. I would hang them directly over the coals. Cheers Dwain Pannell TVWBB Hall of Fame Feb 10, 2021 #3 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 The PBC has a rabid cult following for good reason. https://www.youtube.com/watch?v=MtcHODZ8g1U&t=40s. 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. Love those hangers. Can't wait to see what you do with it James. Next time, put an extra grate down on the charcoal ring to guard against dropsies. Repeat until tender. So hard to clean. All of the products below have been tested and are highly recommended. at 275* last 1/2 hr I wrapped one.WSM 22" and Weber hanging rack.Had some minor trouble getting the ribs on the hanger, but once on they wereon for good! Just scored the membrane and slathered with Sriracha Todays Rub of choice St Lou's and Tips Plan on smoking these @ 275 - 300 with Cherry wood chunks. 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. The meat hanging system for Weber Smokey Mountain . The concept is the same when starting the smoker, using about 1/2 of a chamber of charcoal lit in the chimney. 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 cannot comment on your actual question, because I'm not grasping what you believe to be the issue. 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. and JR, those ribs look mighty good! Please use them. You are using an out of date browser. Recently I bought the Hunsaker Vortex plate and having been using that. I don't run with a water pan ever and have fan control on mine. The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. The concept of the rack is to turn a Weber Smokey Mountain into a pit barrel style cooker. Product links. I used the Weber hanger attachment (no longer offered) but there are other hange. Product details: 5.5" tall. I have a Gateway hanging kit, but lately have mostly used it for poultry. The flavor is distinctly different from the kettle or BGE. Click here for our review of this superb smoker. That said, I dont think it would be cool to promote a product without disclosing it was a freebieits possible Im overthinking this but hey, I gotta fill this space up with something. In my opinion, if I'm doing several racks, its simpler from a real-estate perspective to hang rather than maneuver for grate space. The Hunsaker Stainless Steel WSM Rib Hanger is the perfect way to smoke delicious ribs. We rarely recommend products we haven't tested and we never recommend products that we don't love. If you have business or technical issues, please contact us with this email form. 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 imagine the PBC being narrower will get a more concentrated effect of the drippings hitting the charcoal. I see you used the fish hooks that came with the Weber hanging kit. It may not display this or other websites correctly. 305Q. Open foil and check ribs for tenderness. This baby cooks circles around cheap offset smokers because temperature control is so much easier. # 1. 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. On the WSM w/o a water pan, most likely no. Here is a great youtube video by good buddy made. Both work equally well. 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. I purchased the Hunsaker Vortex charcoal plate and Gateway hanging kit and do not use the water pan. The flavor profile was closer to what I wanted but it got late into the evening and the lights in my patio are poor. Thanks. Finish. Yes to Jim C in Denver on that last comment. Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System. I just picked up an attachment to hang ribs on my WSM to fit more for entertaining. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service. Its among the best bargains for a smoker in the world. I have heard a lot about how the flavor is different. Click here for our review of this superb smoker. This poultry and rib hanging system w/ either 6, 8 or 12 Meat & Rib Hooks -Stainless. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. I seasoned them a couple of hours in advance to give the rub a chance to sink in. 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. That's grease drippings from the ribs. 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! They turned out good as well. Great stuff. 2003 -2012 BBQ-Brethren Inc. All rights reserved. #hangingribs #Webersmokeymountain #howtoThis video we showcase the Cajun Bandit riser ring and do a hanging rack of ribs using B's rubs for seasoning. 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. Thanks to Ruben at The Swine Life Backyard BBQ channel for allowing me to use a couple clips from his video comparing the Hunsaker and Gateway Rib hangers. Works great and easiest thing ever. Post away! He doesn't have a hanging rack. I also have the Cajun Bandit stacker ring for it so the meat does hang higher, more like a 30 gal. You are using an out of date browser. This greatly limits their capacity for small items like sausage. I have no complaints about it. 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. Not the prettiest ribs but I learned a few things. 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. What a scorcher of a weekend. That will raise them 10" to allow for the use of clay saucer. The WSM hanging system is well built and designed specifically for the Weber Smokey Mountain to increase capacity . If you are a member you must log in now. As with the PBC, the radiant heat is reduced, and only the end rib that is near the coals gets much of it. Have a great week everybody and thanks for watching!What I Used18\" WSM Hanging System By Pit Barrel Cooker - https://pitbarrelcooker.com/collections/accessories/products/18-wsm-hanging-system?ref=262ebkCFMp1XcDisposable Cutting Boards - https://bit.ly/3G1lQwhThermapen One - https://www.thermoworks.com/thermapen-one?tw=MADHORSEBBQThermoworks Smoke X4 - https://www.thermoworks.com/smokex4?tw=MADHORSEBBQ18\" WSM - https://bit.ly/3obQtadBlues Hog Sweet \u0026 Savory - https://bit.ly/3mcy64SBlues Hog Raspberry Chipotle - https://bit.ly/3yAbGztDalstrong Quantum Knife - https://dalstrong.com/collections/quantum-1-series/products/quantum-1-series-7-santoku-knifeCustom Flag - https://handcraftedbyjohn.com/ Initially, I pulled based on a certain temperature of the ribs but now I look at two visual indicators, one is looking for the meat to be pulled back from the bones and the other is utilizing the bend test. 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 Thanks for the tip! To set this up, both cooking grates as well as the water pan is removed and the meat is smoked directly over the hot coals. The amazing Karubecue is the most innovative smoker in the world. This turned out to be a fast cook which only took 2.5 hours. Top ring is 9" in diameter Ask a question I am curious as to the taste difference. rib hanger kit fits pretty well in the WSM. Hmmmm. I would say my best learning experience was changing the determining factor for pulling them. Click here to read more about our review process. 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. I may have to give that method a whirl. You must log in or register to reply here. I don't hang anything on my WSM but have been tempted to try. The way the did it in the video, they didn't have the hanging rack and just hanged it from the grate. We extend this right to anyone, EU resident or not. I'd like to experiment with this style and just realized I don't need to hang my ribs, but just remove the water pan and cook the ribs on the lower rack of the WSM. It totally took me by surprise. Pics below show what too many coals look like at my wrapping stage (about an hour into the cook). I can fit 5 racks on my 22" Performer with a Weber rib rack, but have to flip the slabs of ribs . But with it? Of all the styles that I've done, the Commodore and I like this the best. 4 hours seems like a really long time. 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. 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. For a better experience, please enable JavaScript in your browser before proceeding. For now I'm just getting used temp control with dry smokes with the clay saucer and want to stay with that. Originally posted by jfmorris View Post. Click here to learn more about benefits to membership. Water pan or No water pan. Thanks for the replies all! 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. With the 18" WSM, I can see ribs being a problem. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. I cut them in half & hooked them in middle of rack (2-3 bones) to keep them further away from coals. Sometimes, I lose one rib but other times I don't (a single rib, not a rack, and it is due to it touching the coals); hooking them down a little farther into the meat--say the third rib--can sometimes help with that issue. I removed ribs from packaging and rinsed with water, removed the membranes and sprinkled with McCormick's BBQ seasoning. When I used to use the Weber hanging rack in my 18" WSM I never used the water pan. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. My daughter's future father-in-law actually hangs his ribs vertically in a homemade 22.5" WSM. I use the Gateway and am very happy with it. He has a lot of other good videos on WSM check it out: I'm intrigued by the concept of cooking over direct heat while simultaneous smoking. Once I master that, I'm sure I'll switch things up and try hanging directly over the coals. sound like you know what you?re talking about! I'm not sure that's the best way to go. Thanks, Smash Burger perfection, process and pictures. I didn't have an extender. !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 Personally I find the smoke taste of ribs cooked directly over the coal overly harsh and prefer some kind of deflector. I spatccocked the chicken (removing the back portion, and seasoned and hung it in the smoker. Double hook each rack! The Weber Smokey Mountain hanging system easily locks into place on the top grill brackets. I am by no means an expert, especially compared to many others here. It's not my assumption. Hanging Ribs questions - WSM. honestly I think it will take 2 cooks to determine if you'd need to rotate them or not. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. But I also see that the ends by the charcoal get charred. Some people don't enjoy that flavor though. Around 300 measured via dial thermo drilled into the side of the body of the WSM. Add brown sugar, honey, and apple juice to ribs, wrap tightly in aluminum foil, and cook for an additional 1-1/2 hours. I bought the Hunsaker plate because I was curious. Cooks pretty much just like my Gateway drum, and in roughly the same amount of time. Onlyfire Chef Rib Hanging System, Stainless Steel 3-Tier Rib Hanger with Removable Cooking Hooks, Barbecue Cooking Accessories for . Cook em to bend test and probe - dont put too much stock in time or temp. I own two 18" WSM and one 22" WSM. I found out that if there's too much coal, when you hang directly over the coals, the fire can get away from you. At that point I choked down the air input to the hold the temp. The concept is the same when starting the smoker, using about 1/2 of a chamber of charcoal lit in the chimney. And the other part is this (from Amazing Ribs site): Hi Bob! The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. Richard -- can you hang a full length slab on the 18 with the Gateway? Makes sense to me. I covered them in foil and let them rest for while before slicing. I use a gateway hanger in a 22 with no water pan. *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . I'm a 250 guy. But near the end I have seen my wood chunks ignite sometimes if I keep the lid off for a length of time. I do like the PBC effect of the fire kissing the meat. I suggest you do some experimenting, build a fire and run some temperature probes at the various grate positions and measure for yourself. I was not thinking outside the box. 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. This page was generated at 12:47 AM. Click here to read our detailed review and the raves from people who own them. It's perhaps surprising that midway in the core the temp may be lower than at the top. We recommend products based on quality and price, not on fees. 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? Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100238Artist: http://incompetech.com/*Disclosure: Black Diamond Charwood is not a sponsor, but they did send me some of their fantastic lump as a gift. Just don't use too much wood. Ribs look great so far. Contact Us. I use a gateway hanger in a 22 with no water pan.
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