Hanging Baby Backs?
- Thread starter NeilH
- Start date
Richard Hinton
TVWBB Fan
I drape my pit probe over the frame of the rack so that the tip hangs at the same level as the middle of the dangling ribs. So far, so good.
Richard Hinton
TVWBB Fan
With KBB in my 18.5 WSM, the last rack of babybacks I hung cooked in 3 hours. Temp was ~285, and the WSM ran with the top vent and one bottom vent wide open. They had some nice bite, and my wife, the critic, said they were some of my best ribs. YMMV.
I tried this set-up for the first time today. I used a Stacker to elevate the ribs away from the lump and cooked at 250 (thanks Colby, that was a good call). I hung the ribs without using a water pan so the rendered fat would drip on the hot coals. After cooking 4 hours I finished the racks on my gasser to set the sauce I brushed on.
These were the best ribs I've made in a long time. The dripping fat gives a grilled pork flavor which I think really complements the smoke flavor. The ribs were tender, but had the right amount of bite.
I am really glad that I saw the rack system on another thread here. It is a great addition to my WSM.
These were the best ribs I've made in a long time. The dripping fat gives a grilled pork flavor which I think really complements the smoke flavor. The ribs were tender, but had the right amount of bite.
I am really glad that I saw the rack system on another thread here. It is a great addition to my WSM.
Last edited:
NeilH
TVWBB Emerald Member
I tried this set-up for the first time today. I used a Stacker to elevate the ribs away from the lump and cooked at 250 (thanks Colby, that was a good call). I hung the ribs without using a water pan so the rendered fat would drip on the hot coals. After cooking 4 hours I finished the racks on my gasser to set the sauce I brushed on.
These were the best ribs I've made in a long time. The dripping fat gives a grilled pork flavor which I think really complements the smoke flavor. The ribs were tender, but had the right amount of bite.
I am really glad that I saw the rack system on another thread here. It is a great addition to my WSM.
I agree with everything you say. The flavor and smell reminded me of the local bbq joints from around here that are still allowed to use the actual pit and they let the fat drip on the hot coals/wood. I tried to hang the full slab in my 18 until I read to halve them to keep out of the coals. They weren't touching but was a little to close for me. I cooked at 235-250 for four hours and turned out great. No table pics and I regret it. I'm always to eager to eat.
Bill Schultz
TVWBB Hall of Fame
on a rack, hanging or gored, I don't care. Your ribs look fantastic
Neil -That is what I was going for. Some of the best NC pits are renowned for letting the fat drip.
Mike,
That's another reason I took them off after 4 hours. I was trying to avoid the disaster of falling off the bone and into the coals.
The hooks each have 3 barbs, which I put through the pork beneath 3 separate rib bones. That gave me pretty good assurance that they wouldn't fall.
Jim
That's another reason I took them off after 4 hours. I was trying to avoid the disaster of falling off the bone and into the coals.
The hooks each have 3 barbs, which I put through the pork beneath 3 separate rib bones. That gave me pretty good assurance that they wouldn't fall.
Jim
NeilH
TVWBB Emerald Member
Jim, I just noticed Apex in part of your location, I understand your intentions on the rib flavor for sure now. There's some good places for BBQ up that way. Originally from Salisbury, NC and there's no comparison in their BBQ compared to Wilmington. Waaay better in the Piedmont I think.