Baby Back Ribs Timing - First WSM Smoke Question


 
N

NickH

New member
Hello,

I recently received an 18.5" WSM as a hand-me-down (which is really cool!) and I'm preparing to do my maiden run.

I've picked the Basic Baby Back Ribs ( http://www.virtualweberbullet.com/rib4.html) and would like to follow that page's steps as closely as I can for my first time, before I start improvising.

My main question regards the size of the ribs racks. The recipe calls for 3 racks, each as close to 2 pounds as possible. I didn't realize that small racks are preferable when I bought the racks, so I have 2 racks that are each about 3.5 pounds. The recipe says that the ribs will probably be done after 4-4.5 hours, and I'm wondering if having larger racks will increase the cooking time, and by approximately how much? I'm trying to figure out when to start them so we don't end up eating at 9pm
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Also, it will only be in the low 40s today during the smoke so I'm not sure how much that will affect things, I read that wind is the enemy, not cold, but should I add more charcoal to compensate?

Thanks for helping out a beginner!
 
Nick nice score on the WSM,wish I had friends like that. Are the racks you got just more ribs or are they thicker? If they are thicker you may want to add some extra time to your cook. If it's just that the racks have more bones than it shouldn't affect your normal cooking times. The outside temperature shouldn't cause you problems unless it gets windy on you. You may have to open your vents a little than normal. I've cooked at -15c with great results. Just takes a little bit more attention and warm beverages instead of cold beer.
 
Thanks for such a fast response Bob! To be honest, I've never actually cooked baby back ribs before, so I'm not exactly sure if they are thicker than normal. I count 13 ribs on the racks, which from the info I could find online, seems like is probably the most baby back ribs usually have, but when I looked at the photos in the recipe I'm using, it looks as though those ribs also had 13 ribs, and if his only weighed 2 pounds that probably means mine are meatier/bigger? They measure about 17" long if that helps anything. Thanks.
 
Hi Nick,
Welcome to the best forum on the 'net!

I'd use 1 1/2 - 2 Weber charcoal chimney starters of Kingsford Blue for this cook, and I'd start an hour earlier.

The strategy is to make sure you have ample heat for the entire cook, and if they finish early you can just wrap them tightly in foil, and put them in an empty cooler, covered with towels. They should still be hot an hour later.

If something goes wrong, and the ribs aren't as hot as you would like, pop 'em in the oven @ about 300° (still in the foil) till hot. Don't let 'em dry out though. 1/4 cup of water or Apple juice is your friend inside the foil.
 
Sounds like you have some good meaty ribs there. I'd go with Charles's suggestion and start them earlier. It's easy to hold them warm for an hour. Sometimes for reheating I cut them into individual bones and grill them on the kettle or gasser. I'm not a big sauce guy so I brush them lightly just before throwing them on the grill and put a side of sauce out for the people who like saucy ribs. Think you'll like the magic dust rub used in that recipe, it's a good rub that can be used on pork and chicken,I cut down on the salt and the paprika a bit and add some onion powder and a little extra garlic.

Have fun with the cook. It's supposed to be 41F here tomorrow and Sunday so I'm off today to see if I can find some nice beef ribs and side ribs to cook up for hockey and football.
 
Nick, Welcome to the party. God advice above. All I would add is that if you have to hold your cooked ribs for an hour, there is a good probability that the ribs will continue to cook while being held. I would suggest under those conditions that you take the ribs off the smoker just a little shy of done. Done obviously is variable depending on whether you want the meat to fall off the bone, as is common, or you want the meat tender but staying on the bone.
Cooking is fun and smoking on the WSM is a blast so have a GREAT time!!! Oh and send pics of your success.

Mark
 
Originally posted by NickH:
They measure about 17" long
Click to expand...
JMO, but I'd cut each in half so you won't have to deal with the ribs on the ends getting subject to heat rising from the side. If you have a rib rack, might be good to use it. They can look done well before they are done. I'd start checking for tender as called for in the recipe, cooking in the 250-300 range as that recipe calls for vents 1/3 open all the way. Use a probe, wooden skewer etc and stick between two bones. If the meat near the bones isn't done it will put up some resistance. When the skewer goes through the meat without much resistance,ala like room temp butter, that signifies tender and done. My guess is they'll be done in about 4-4.5 hours, but feeling is the only way to tell for sure. It will also help you to know when you do ribs in the future.
 
Well, you probably got a bellyful of fine ribs now,but i will throw my two cents in.Cooked baby backs 4 times (family keeps asking for them.)I find the ribs with the most meat versus bone to cook first.Then some good rub,put them on the smoker when ribs are cold,water in the pan,hold temp at 225 or less for 5 plus hours.Then increase dome temp to 250 or so for up to 7 hours total cooking time.On the edge of falling off the bone then(got to please the bride-she wants them -falling off the bone.) Ribs with less meat on the bones would not take seven hours to get to that stage.I use lump charcoal lit minion method,some smoke wood of choice-nothing fancy.Top notch advice already given before i posted-hard to screw them up really! Wish i was there to sample!Enjoy the leftovers-Richard
 
Sorry for the delay in posting my followup, but I have a pic now for everyone! Thanks for everyone who responded with help -- it went great. I ended up leaving the ribs on for 5 hours total. The first 3 hours I had them at 225F and then I got the fire going a little more and it ended up being around 275 for the last 2 hours. Not sure if that's what I should have done, but it seemed to turn out alright. The ribs were very tender and came off the bone nicely, but weren't mushy or anything. They had a nice pink smoke ring too. I had used about 1 3/4 chimneys of charcoal, and ended up actually recovering almost a whole chimney once I sifted through the ashes, so it didn't really use as much charcoal as I thought it would. The only thing I would really do differently next time is use less rub -- I ended up using about 3/4 of what that recipe called for, thinking that my ribs were about the same weight, but maybe I should have reduced it because I had only 2 racks. It tasted pretty strong to me. Anyway, thanks again for the help, I hope to try another smoke soon!

ribsf.jpg
 
Nick, glad it all worked out. Those ribs sure look tempting. Thanks for posting the pics. You are definately on your way.

Happy Smokin'

Mark
 
Very nice Nick and welcome to the forum.
Nick when picking ribs the lighter the rib the younger the animal was easier to cook and natural tenderness, the heavier the rib the older the animal was still very gd but will take some work to get tender.
Gl on all ur cooks.
 
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