Rib cooking


 
K

Kenny A (fonzybear)

New member
Hey guys!

I'm a new proud owner of a WSM 18 nicknamed R2D2. It will be it's maiden voyage on Saturday and be christened with ribs. As I was reading the rib section, I noticed that the cooking time is 4 hours. In my CG offset it was usually 6 hours. So my question is:

Is 4 hours the new standard with this smoker? I also used to use the 3-2-1 method of cooking them and was wondering if this still applies. My wife likes to foil them which is the standard at the 3 hour mark but if it cooks in 4, then I'll have to do a 2-1-1.

Fuel wise, is the consensus a full chimney of charcoal and half of lit charcoal for this cook?

Thanks for your help guys!

Can't wait ummmmmmmm
 
BTW can this smoker burn sticks? I have logs left over for my CG and am too lazy to cut them in half.

Also would the standard rules still apply of smoke meaning blue or no smoke is what we're looking for?

Thanks again.
 
Depends on the rib thickness. I did some "extra meaty" racks last week for 6.5 hours at 225ish, and they were absolutely perfect.

Thinner racks typically take me 4-5 hours, so it really all depends on the ribs you get.
 
Smoke will be whiter at startup, and depending on brand of charcoal and starting method (minion method is what you want to use in the WSM), you could get whiter smoke later on as additional coals are lit. But, yeah, bluer smoke is the norm once underway.

You can burn wood in there, but it won't be as consistent as charcoal, and require a lot of tending.

Let us know how it goes!
 
I think you are about rignt on your charcoal amounts when cooking ribs, at least for starters. Depending on how YOUR WSM cooks, on your next rib cook you might end up adjusting your unlit up and your chimney amount down, depending on what your temps do and at what temp you want to cook. I do ribs 225-250 range.
 
Timing depends on cooktemps and how they relate to the meat (thickness especially, as Jason notes), and how both relate to time. I cook spares at, usually, 275-300, and back ribs 325-350, so the cook time is obviously less.

Regardless, don't cook by time. If you use time, use it as a guide only. The ribs are done when tender and juicy, not by the clock.
 
I'm sure you have the ribs and this is moot, but I don't think it would hurt to do some chicken quarters or something else first. That way you can get the hang of how the smoker works, how to control the heat, etc. Not that it is terribly complicated, but you don't want to mess up a nice batch of ribs.

I would not put sticks in my wsm. I usually just add a couple of small chunks to the lump or briquettes. Try and use the minion method to start the fire, that seems to be the best way. Light up 15-20 briquettes in a chimney, and once they are white, put them on the packed charcoal ring. It's much easier to catch temps as they come up, versus try to bring them down.

As for when ribs are done, you just need to go by feel. I test ribs by using the tear test - grab a couple bones towards the end and see if you can tear them. If they are very tough, they need longer. If they fall apart, well they're overcooked. You want to tear with some resistance. Others use toothpicks to test them, but I personally don't.
 
Tks for your help guys. I'll let you know how my maiden voyage goes
icon_smile.gif
 
I would encourage you to use more charcoal. I fill the ring no matter what I'm cooking. I might go a little light when I know the cook is going to be short like ribs (I plan 6 hours), but it is far better to have too much charcoal (that you can reuse) than to have to reload during the cook.

Good luck with your first WSM cook.
 
Dont be afarid to try the BRITU method for ribs. I used to foil them ine 3-2-1 way, until I tried the BRITU. Much easier way to cook ribs with the same great taste.
 
Before an estimate can be given on time, a few questions need to be answered. What kind of ribs – beef, pork? Baby back, spares? What grill temperature will they be cooked at? Do you plan to spray or baste and if so, how often? How much wind will be hitting the smoker?

I always use a full charcoal grate of lump and snuff it out at the end. I use 20-25 briquettes for lit.
 
You must log in or register to reply here.

 

Back
Top