First time WSM use, baby back ribs (time to smoke?)


 
F

Fred Womble

New member
Excited to smoke some baby backs this afternoon, and I'm being lazy by starting here instead of just researching myself. If I want to sit down and start eating around 5, any recommendations on how long to cook and at what temp range...I'm thinking 3 hours on the grill - close? Thanks in advance!
 
4 1/2 to 5 hours at around 250-275 should put you in the ball park. I would really suggest to take the time to do the research, it will reward you in the end.
 
I recently had some BBR that arguably needed close to 6 hours when smoking at 225. This seemed awfully long. My own solution is to run closer to 250-275 in order to have them done closer to 4 hours vs. 6.
 
Gary S said:
4 1/2 to 5 hours at around 250-275 should put you in the ball park. I would really suggest to take the time to do the research, it will reward you in the end.
Click to expand...

Gary, the thing is, I don't know that his research will help when it comes to BACK ribs, at least not the Cooking Topics from the Virtual Bullet. Chris has high heat smoke-roasted ribs documented and BRITU ribs, but not just good old 250-275* ribs as you suggest. I think that's the way to go, and have no idea the appeal of the BRITU method other than working well with a slow Minion start.
 
I should add that Gary was 100% right about researching everything bbq, though. It's not rocket science, but there is a lot more to learn, even when it comes to cooking on more of an idiot-proof smoker like a wsm.

It's been a while, so I guess I should post sometime about what got me studying up on the subject. For now, let's just say that I've only had one rib cook that resulted in inedible ribs.
 
Yep, I highly suggest foiling when it comes to back ribs. Times vary a lot since sizes do as well, but I cook 'em at about 250* for 2.5 hours or so, foiled til tender( around 1.5 hr) , and sauced and back on for maybe 15 minutes.
 
Hi all, thanks for the replies! 100% agree I need to do my research.This first efort was kind of a rush job in that I had very little time to play with. And I won't be able to smoke again for 2 weeks so I was itching to jump in. Happy to report first effort seemed to go well. I marinaded babyback in apple cider for several hours plus McCormick's sweet and smoky rub. I got the grill to 250 pretty easily and threw the ribs on with some mild Johnsonville sausages. First lesson: I needed more charcoal, grill was down to 200 in around 2 hours, despite opening the vents 90 mins in when I saw temps dropping. After 3 hours, it was 7:30 and my wife and daughter had already eaten so I put on flame grill for about 3 mins. End result was a delicious dinner with zero sauce at all. The spice and marinade plus 3 hours of smoke (with apple wood chunks) was SO good! I can't wait to do pork shoulders in 2 weekends.
 
I do a 2 hours smoke, 1.5 hours wrap and then 30 - 45 minutes back on the grill depending on the size of the ribs.
 
You must log in or register to reply here.

 

Back
Top