baby back ribs on kettle

[David Zimmer]

I plan on cooking 3 racks of baby back ribs on my 22" weber kettle for the first time this Sunday. I've been reading alot of posts, but I'll still confused about the cooking time. I was thinking of doing a 3-1-1 method (3 hr smoke, 1 hr foiled, 1 hr unfoiled) at 225-250 degrees.

Is 5 hrs too much or too little for baby backs? Also, how do you tell when the ribs are done?
I plan on doing the MM method. Does 40 unlit briquettes and 5 lit briquettes sound right?
Thanks.

 

[Pat McCreight]

David,

5 hours sounds about right if you can keep your temp at 225. But, you need to go more by feel than time. Ribs are done when you can, with little resistance, tear two bones apart. Or, you can insert a toothpick into the meat between the bones. If it goes in easily, they are done.

Just have fun and don't worry about them being perfect your fist time. Lord knows I've screwed up many a slab, especially when I first started smoking them on my kettle. I still ate them all, though, so you'll be alright.

 

[KenP]

This week's Weber recipe is Stacked Baby Backs and calls for 300-325* for 2 3/4 to 3 1/4 hours.

Just FYI if you wanted to run a higher temp.

Here's the recipe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Serves: 6 to 8
Prep time: 20 minutes
Marinating time: 30 minutes

Way to grill: indirect and direct low heat (300° to 325°F)
Grilling time: 2-3/4 to 3-1/4 hours

Marinade
1 cup sweet chili sauce
1 cup water
Grated zest of 3 limes
1?3 cup fresh lime juice
4 large garlic cloves
1/4 cup soy sauce
3 tablespoons roughly chopped fresh ginger

3 racks baby back ribs, 2 to 2-1/2 pounds each
1 tablespoon kosher salt

1. In a blender or food processor combine the marinade ingredients. Process for about 1 minute to puree the ingredients. Set aside 1 cup of the marinade to use as a basting sauce.

2. Remove the thin membrane from the back of each rack of ribs. Season the ribs on the meaty sides with salt. Brush the remaining marinade over all the ribs. Let the ribs stand at room temperature for 30 minutes before cooking. Prepare the grill for indirect cooking over low heat.

3. Brush the cooking grates clean. Stack the ribs on top of each other, with the bone sides facing down, and grill over indirect low heat, with the lid closed, for 45 minutes.

4. Undo the stack of ribs on the grill. Brush the meaty sides with some of the reserved marinade. Stack the ribs, with the bone sides facing down, moving the top rack to the bottom, the bottom rack to the middle, and the middle rack to the top. Cook over indirect low heat, with the lid closed, for another 45 minutes.

5. Undo the stack of ribs on the grill again. Brush the meaty sides with some of the reserved marinade. Stack the ribs, with the bone sides facing down, moving the top rack to the bottom, the bottom rack to the middle, and the middle rack to the top. Cook over indirect low heat, with the lid closed, for 1 to 1-1/2 hours. During this third round of cooking, move the relative positions of the ribs occasionally so that the racks that are browning a little faster cook in the middle of the stack and the racks that are not as brown cook at the top of the stack. As you move the ribs, brush the meaty sides with the reserved marinade.

6. Undo the stack of ribs and place them side by side, with the bone sides facing down, over direct low heat. Brush with a little more of the reserved marinade and continue cooking until the meat is very tender and has shrunk back from the ends of the bones, 10 to 15 minutes, turning occasionally to prevent burning.

7. Transfer the racks to a sheet pan, cover with foil, and let rest for 15 minutes before cutting into individual ribs. Serve warm. </div></BLOCKQUOTE>

 

[Trev]

We're in the same boat, David. I plan on doing 4 racks of baby backs this weekend on my kettle as well. I'll do them at 275 for about 4-5 hours and use the bend test and feel for when they're done.
Regarding fuel, I'm not sure what 40 briquettes looks like cuz I use lump, but I acn say that I'm always amazed at the mileage I get out of my kettle and there's usually fuel left over after a 5 hour smoke. I would guess that 40 briqs might be good to complete your cook, or at least very close to it. If not you can always feed a few more briqs in towards the end.
Good luck and don't forget pics!

 

[D. L. Whitehead]

Hi David,

I generally start with about 20 unlit and about 12 to 14 lit briquettes in warm weather. But, then, I don't mind adding more briquettes as needed. It's likely that you'll need to keep the bottom vent nearly closed if your smoke goes as do most of mine.

Here's a photo of spare ribs on my 22-1/2" OTG.

Hope they turn out great!

###

 

[David Zimmer]

How many handfuls of wood chips should I use. I plan on using apple & hickory, I don't have any wood chunks right now.

 

[Dave/G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Zimmer:
How many handfuls of wood chips should I use. I plan on using apple & hickory, I don't have any wood chunks right now. </div></BLOCKQUOTE>
Try two to start. Can add more after those burn.
If you start with 40 unlit, you'll have to add coals throughout the cook. You might consider starting with a full chimney of unlit banked up the side of the kettle. 5 lit is ok, put one near each end of the pile and the other 3 spaced in the middle. Add your wood and load the meat. At about 175*, close the bottom vents about 75% and the top about 50%, then adjust accordingly, but leave the top open some for ventilation

 

[doug gillis]

I just a couple hrs ago put on a rack of baby backs on my otg kettle- the 1st time doing this along w/ a foiled potato. I'm using the indirect method.