Need Advice Ribs Tomorrow

[Eric Lee]

Hey guys,

I'm doing three racks of baby ribs tomorrow on my 18.5 WSM. This will only be my second smoke ever. I have the Maverick 732 but didn't realize I need to install some grommets? anyways, just wondering if you can help, should I go for 225 lid thermometer temp? should I use the minion method? about how much charcoal lit and unlit should I use? and those Weber wood chunks, I have some apple and cherry and my bro in law gave me some oak, but I don't know how much wood I should use? any help would be appreciated, I sprinkled a rub on and wrapped them so I can start in the morning. Thanks!

 

[Mike_L (Big Mike)]

Eric,

For baby back ribs i do the 2-1-1 method. 2 hours on the smoker, 1 hour Foiled on the smoker, and then 1 hour back on the smoker out of the foil. The last 15 minutes i sauce the ribs. I never use a thermometer on ribs. I do use my Maverick 732 on the pit because my lid thermometer is off. I do not have grommets. I just put the lid on top of the wires. No issues with that. I aim for 250 and allow up to 265. i use 3 chunks of wood. 2 apple, 2 hickory. I don't have cherry but i think if you mix cherry and apple that would be good too. Others will chime in on that.

Make sure you take the membrane off of the back of the ribs if you have done that already. Oh and use the Minion method. I always put too much charcoal but i would say fill up 1 chimney of unlit and put that in the ring, then light about 40 bricks and then put them on the unlit and you should be good.

Have fun!

 

[Tony R]

Great advice Big Mike.
The only thing I would add to that is dont forget your camera and you will need an ice chest full of beer and have fun.

 

[David Trevett]

Agree with Tony on the Beer! I didn't have any on my first cook and it was driving me crazy. Enjoy!

 

[Sunil Patel]

All great advice has been given but i will add that cook to bend/ tear test and probe test...even i can do ribs

 

[Sunil Patel]

And dont rub too early and only sauce 20 mins from end

 

[Jeff Brig]

I do a mini minion as well. Ring about 1/2 full + 20 lit briquettes. Use 3-4 small chunks of wood, I like hickory with pork. For meaty baby backs (I get mine at Costco - 3 racks = ~9 lbs) I'll do 3 hours at 225, then allow the temp to rise to 250-260 until the ribs are ready to come off (another 2-3 hours for MEATY baby backs). I use the bounce test, when the meat wants to tear at the bones, they're done. Temp is probably 195, but it's difficult to get a good reading with a rib. If you want to sauce them, do it 15-20 minutes before taking them off.