BBQ ribs
- Thread starter Mark Cov
- Start date
LarryR
TVWBB Diamond Member
Hey Mark, those are some pretty open ended questions and you're probably going to get many different opinions. Here's mine for what it's worth:
Water - no, just creates a mess to clean-up. I use a clay saucer in my WSM. If your cooker is new you might have a bit of a challenge keeping in the desired temp range, but then again you may not.
Temp - I'm a 225 - 250 measured at the grate guy
Most importantly enjoy your cook.
Water - no, just creates a mess to clean-up. I use a clay saucer in my WSM. If your cooker is new you might have a bit of a challenge keeping in the desired temp range, but then again you may not.
Temp - I'm a 225 - 250 measured at the grate guy
Most importantly enjoy your cook.
R. Hanson ("Rondo")
TVWBB Pro
Welcome Mark
Don't know your location/climate... but here's a simple way to do ribs the first time: ...Start with a chimney of unlit topped with a chimney of lit coals...then, add 4-5 fist sized chunks of smoke wood...assemble the cooker and add 1.5gals boiling H2O to the waterpan. Next, add the ribs, and leave top vent full open and bottom 3 vents set to 30% open.....the weber dome therm will climb to the vertical position, close enough....checkem for doneness around 3 hrs 45mins.... continue as needed ...easy-peasy
Gary H. NJ
TVWBB Platinum Member
Hey, Mark. For your next rib cook I second most of what Ron says. I use my water pan (you can foil it to make cleanup easy, but I don't) and fill it with warm water up to about an inch from the top of the pan.
I don't use as much smoke wood and I use much more charcoal than Ron though. I always use a full ring of charcoal regardless of what I'm cooking. Unless it's a really long cook, I'll have plenty left over for the next smoke. I put two fist-sized or three smaller chunks along just inside the ring and fill the ring with K. I add about half a chimney of lit coal to that (more if the weather's bad).
I cook my ribs 3-1-1, put 'em on the rack for three hours, foil for an hour, then back on the rack out of foil for one final hour. I've never had any doneness issues using this forumla, but YMMV, so adjust as necessary.
Finally, I echo Larry's advice, enjoy yourself!
I don't use as much smoke wood and I use much more charcoal than Ron though. I always use a full ring of charcoal regardless of what I'm cooking. Unless it's a really long cook, I'll have plenty left over for the next smoke. I put two fist-sized or three smaller chunks along just inside the ring and fill the ring with K. I add about half a chimney of lit coal to that (more if the weather's bad).
I cook my ribs 3-1-1, put 'em on the rack for three hours, foil for an hour, then back on the rack out of foil for one final hour. I've never had any doneness issues using this forumla, but YMMV, so adjust as necessary.
Finally, I echo Larry's advice, enjoy yourself!