*ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . When the racks are loaded, usually with sausages for me, it was easy to dislodge a cross piece by bumping it. We rarely recommend products we haven't tested and we never recommend products that we don't love. ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"], {"count":0,"link":"/forum/announcements/","debug":""}, ["\/forum\/free-deep-dive-guide-ebooks","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1157845-paid-members-download-our-6-deep-dive-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1165909-free-trial-members-get-your-free-deep-dive-guide-here"], /forum/free-deep-dive-guide-ebooks/free-deep-dive-guide-ebooks-aa/1165909-free-trial-members-get-your-free-deep-dive-guide-here, Meathead, The Science of Great Barbecue and Grilling, Grills, Smokers, Other Cookers, Outdoor Kitchens, Click here to learn more about benefits to membership. Please use them. Works great and easiest thing ever. The picture is the Weber brand rack that is no longer made. Told you, simple! The flavor is distinctly different from the kettle or BGE. I read up on this cooking method and most cooks included basting, so I planned to spray the ribs with apple juice about once an hour during the smoke. I think Jim is just saying that heat rises. I use a gateway hanger in a 22 with no water pan. My daughter's future father-in-law actually hangs his ribs vertically in a homemade 22.5" WSM. This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. It may not display this or other websites correctly. I would hang them directly over the coals. # 1. This page contains ads and links that earn commissions for TVWBB.The Virtual Weber Bulletin Board is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I am happy to eat them either way. Weber Genesis II E-410 w/ GrillGrates (2019), Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007), Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985), King Kooker 94/90TKD 105K/60K dual burner patio stove. I imagine the PBC being narrower will get a more concentrated effect of the drippings hitting the charcoal. Most rib hanging set ups I have seen have the fire off to the side so it is not directly below the meat. That time is for St Louis spares trimmed to 10-11 bones. I bought a gateway hanging rack & cooked 2 racks of baby backs. As with the PBC, the radiant heat is reduced, and only the end rib that is near the coals gets much of it. Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100238Artist: http://incompetech.com/*Disclosure: Black Diamond Charwood is not a sponsor, but they did send me some of their fantastic lump as a gift. Tips to setup weber smokey mountain for competition, Seeking opinions on the CGS Spider for hanging grates, Nice weather so Ribs, Brisket, Tallow & Fattie, Jed Came To Visit: Beef Tenderloin On His New Grill (Pics). Recently I bought the Hunsaker Vortex plate and having been using that. The rack could be used to smoke ribs or chicken, or pork belly to be used for bacon. Part of it is that the top of the smoker is hotter than than the lower part (except for directly above the coals). The flavor and aroma was outstanding with the ribs, better than anything I have prepare in years of smoking. Stainless Steel Rib Hanger for WSM Brand: Hunsaker Smokers 283 ratings $6499 Size: For 18.5" WSM For 18.5" WSM For 22.5" WSM Heavy duty 304 stainless steel circular rib hanger for Weber Smokey Mountain Fits 18.5" WSM & 22.5" WSM (Choose Size) Includes bonus middle section and 6 stainless steel meat hooks I will say that when you hang ribs over coal the flavor is unmatched compared to anything else and it's something you have to try! honestly I think it will take 2 cooks to determine if you'd need to rotate them or not. Its among the best bargains for a smoker in the world. Mine are done in 2 or 2.25 hanging the first hour wrapped the second. Repeat until tender. I got the smoker going and then put the hooks a couple of ribs deep in the three racks and hung them in the smoker and monitored until the temp was 225. The flavor profile was closer to what I wanted but it got late into the evening and the lights in my patio are poor. I have an 18" WSM and the Gateway drums 30 gal. The PBC has a rabid cult following for good reason. Hmmmm. Of all the styles that I've done, the Commodore and I like this the best. Click here to read our detailed review and the raves from people who own them. The use of the foil is interesting. !Weber Smokey Mountain (18.5\")https://www.weber.com/US/en/grills/smokey-mountain-cooker-smoker-1Pit Barrel Cookerhttps://www.pitbarrelcooker.com/Gateway Drum Smokershttps://www.gatewaydrumsmokers.com/Bigg's Home Cookin'https://www.youtube.com/user/chrisco542Baby Back Maniachttps://www.youtube.com/channel/UCgFM3RsJ6Low9nX_OlS8_JA I have been seeing people smoking ribs by hanging them in their WSM or other barrel smoker. We have a rigorous product testing regimen. I'm going this route no water pan, I want too the taste difference when the grease hits the coals, also trying for 275 temps. The hanger for WSM 18.5 is 17.5" in deameter and has 8 hooks. I have no complaints about it. I'd always wondered what the fuss was about. And the other part is this (from Amazing Ribs site): Hi Bob! JavaScript is disabled. View 5 pages for free. Links:Weber Smokey Mountain tips and tricks videohttps://youtu.be/X99a9y-AEbM22 inch Weber Smokey Mountain (used in this video)*http://amzn.to/2kudpjJ Expandable Smoking rack for 22 inch WSMs*http://amzn.to/2l5T6wjPit Barrel meat hooks (the best I've found)http://tinyurl.com/hpvpucbHook Remover (not fancy but very useful)http://tinyurl.com/hbfehev*note the Amazon links above are affiliate links. I could understand doing this to maximize space as you could probably hang 5 or 6 racks of ribs. Honestly I prefer the smoke/taste profile of of rack cooked ribs on the 22 with a foiled water pan to hanging. Not the prettiest ribs but I learned a few things. from $ 49.99 Portable 13.875" Griddle Plate for Smokey Joe Grill. I think I only did one rack in my 22.5 WSM so I didn't really get as much of that direct heat flavor as I wanted. I also planned to manually rotate the rack about a 1/4 turn when spraying them. We extend this right to anyone, EU resident or not. This page contains ads and links that earn commissions for TVWBB.The Virtual Weber Bulletin Board is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. So hard to clean. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. Many merchants pay us a small referral fee when you click our buy now links. Im under no obligation to use/mention it, but I include it because I like it compared to most lumps Ive tried and I think youll like it too. I hung two racks for an hour and foiled for 1.5 hours. I am going to do a rib cook and was considering hanging the ribs. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. This was the my first smoke hanging ribs with the rack I received for my birthday. Neat please. $ 26.00 24" Weber Summit and Big Green Egg XL Griddle Plate . I am by no means an expert, especially compared to many others here. Made with quality, 304 grade stainless steel Order your 14.5" WSM Stainless Steel Rib Hanger today and start smoking delicious ribs, chicken, and other meats like a pro! Versa Hanging Rack For 22.5" WSM. JavaScript is disabled. Click here to see our list of Gold Medal Gifts. The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. I used the Weber hanger attachment (no longer offered) but there are other hanger options available online at Gateway Drums \u0026 Hunsaker which offer rib hangers for their equipment which will also work in the WSM 22. A couple of hours into the process, I added a small chicken to the party. Heres our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to read more about our review process. I cannot comment on your actual question, because I'm not grasping what you believe to be the issue. I found out that if there's too much coal, when you hang directly over the coals, the fire can get away from you. LavaLock Rib Hanger for WSM WeberSmokey Mountain - Stainless Steel Meat Hanging System with Rib Visit the LavaLock Store 214 ratings $6999 FREE Returns Size: For 18.5" WSM For 14.5" WSM For 18.5" WSM For 22.5" WSM About this item HEAVY DUTY STAINLESSHeavy duty 304 stainless steel for Weber Smokey Mountain WSM 18.5 It may not display this or other websites correctly. The WSM hanging system is well built and designed specifically for the Weber Smokey Mountain to increase capacity . Thinking 3-4 hrs. I am curious as to the taste difference. Click here to read our detailed review and the raves from people who own them. Some people don't enjoy that flavor though. Two questions: 1) what do people do to either prevent or react to blood leaking over the surface of the ribs as they cook and messing up the appearance of the rack and 2) if I set the sauce on the ribs in the smoker, how do I not mess up the meatside afterwards, if I slice the ribs bones idea up? We go a step further. 04-21-2020, 03:57 PM. I hang directly over the coals (after the pit is up to temp) and rotate a couple times in 2 hours then wrap and rehang for 1 hour. I'm a 250 guy. I have heard a lot about how the flavor is different. The concept is the same when starting the smoker, using about 1/2 of a chamber of charcoal lit in the chimney. I much prefer the Hunsaker rack. Around 300 measured via dial thermo drilled into the side of the body of the WSM. Check it out if you get a chance. Our talented team of paid moderators will be with you shortly. Finish. First time hanging Ribs, hung Chicken Halves last weekend I thought they turned out great, so here we go. From prepping the ribs, starting the grill, and controlling the temp this video pretty much goes over everything. at 275* last 1/2 hr I wrapped one.WSM 22" and Weber hanging rack.Had some minor trouble getting the ribs on the hanger, but once on they wereon for good! I'll have to buy some lump as soon as the heat dies down. You must log in or register to reply here. SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. I see you used the fish hooks that came with the Weber hanging kit. Thanks for the replies all! This greatly limits their capacity for small items like sausage. It is $50 and they usually offer free shipping. Thanks to Ruben at The Swine Life Backyard BBQ channel for allowing me to use a couple clips from his video comparing the Hunsaker and Gateway Rib hangers. He notes that his tastes and roots where formed while growing up and enjoying ribs cooked directly over wood in the aquarium style smokers on the south side of Chicago. With all the fuss with Gateway smokers, I was curious to try hanging ribs from my 22". I think you will want to remove the water pan to fit the ribs in there, and run just like a PBC or UDS basically. Not too smoky, perfect bark and surprisingly moist for hanging directly above the coals. I like cooking PBC-style like that. In this video I show you how to hang ribs in the Weber Smokey Mountain and compare it to the Pit Barrel Cooker.Welcome to the Road to Rib Town, a series that documents my journey of learning all there is to know about cooking ribs. In my opinion, if I'm doing several racks, its simpler from a real-estate perspective to hang rather than maneuver for grate space. Should I invert them half way before taking them off to wrap. Great stuff. AboutPressCopyrightContact. 4-5 hrs and 195-203 degrees are good rules of thumb but nothing more. Cool pic and I like your stash of firewood. Here is a great youtube video by good buddy made. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. He doesn't have a hanging rack. Product links. Mike P. Feb 9, 2021 Mike P. TVWBB All-Star Feb 9, 2021 #1 R RJ Humphrey TVWBB Fan Feb 10, 2021 #2 Cool pic and I like your stash of firewood. I've read a thread somewhere that discusses the temp difference b/ bottom and top rack, but can find/remember where. I appreciate Blonder's insight. I don't know of any place where Weber discusses the science behind using this method on their now discontinued hanger but you could read PBC's thoughts about it, along with checking out a few video recipes, which are short in length. The pit temp averaged about 275-290. Water pan or No water pan. 2003 -2012 BBQ-Brethren Inc. All rights reserved. Honestly I prefer the smoke/taste profile of of "rack cooked" ribs on the 22 with a foiled water pan to hanging. $ 53.00 . If you use them, the price is the same to you but then Amazon puts a very small percentage in a check and mails it to my mother in lawfor some weird reason. I hang ribs and they taste way better hanging over open coals or with a fire dial than with a horizontal rib rack and water pan. I covered them in foil and let them rest for while before slicing. Originally posted by jfmorris View Post. drum and also a PBC. The air circulates and the ribs cook evenly top to bottom, and with the grease dripping onto the Vortex plate the smoker has plenty of moisture. Have not done ribs hanging yet. This turned out to be a fast cook which only took 2.5 hours. I seasoned them a couple of hours in advance to give the rub a chance to sink in. It's perhaps surprising that midway in the core the temp may be lower than at the top. Click here to read more and to purchase. At that point the Hanging Grate was switched to the standard grate, after a foil wrap the brisket went back on the WSM until it was at 200 F, which took 65 minutes. I ended up using the square piece of the hanging system just so I would get a better thumbnail, if I would've hung the ribs on the outer ring I easily could've fit 10-12 racks. I hit 350 in the 22 WSM so I had to pull out the ribs, close down the vents and wait 10min before putting them back in at 300. I need to get a hanging rib rack setup. Once I master that, I'm sure I'll switch things up and try hanging directly over the coals. Makes sense to me. Hunsaker Smokers Stainless Steel Rib Hanger for 14.5" WSM Weber 14-inch Smokey Mountain Cooker, Charcoal Smoker Pit Barrel Cooker Hanging System for 18 Inch Weber Smokey Mountain | Increased Cooking Capacity Hooks | Achieve Pit Barrel Style Results | Compatible Only with 18" Weber Smokey Mountain #webersmokeymountain #pitbarrelcooker In this video I show you how to hang pork ribs on my 18\" Weber Smokey Mountain using the 18\" WSM Hanging System by Pit Barrel Cooker. Those loose cross members on the Weber expandable rack always bothered me. Meaning hook one between two bones and on the hanger, then hook the 2nd one to the existing hook and into a lower bone on the rack. Personally I find the smoke taste of ribs cooked directly over the coal overly harsh and prefer some kind of deflector. I would say my best learning experience was changing the determining factor for pulling them. Cheers Dwain Pannell TVWBB Hall of Fame Feb 10, 2021 #3 Thanks. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. With the hinged top it is easier to partly open that heavy lid and get a good-quick spray without too much temperature change. GDPR requires that we be willing to delete any info we have about an EU resident if you request it. Normally when smoking I have always primarily noticed the smell of the type of wood I am using. Can be used to hang ribs, chicken and other meat. Weber 22" Original Kettle Premium (copper), Weber 26" Original Kettle Premium (light blue), Brinkmann cabinet charcoal smoker (repurposed), (3) Maverick XR-50 4-probe Wireless Thermometers, ThermoPop, yellow, plus a few more in a drawer for gifts, ThermoWorks fridge & freezer therms as well, Kitchen Aide mixer & meat grinder attachment, Weber full & half chimneys, Char-Broil Half Time chimney, Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe), Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills, Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold, Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois, Fav cheap beers: Pabst, High Life, Hamm's & Stroh's, Most favorite beer: The one in your fridge, Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc. Cook em to bend test and probe - dont put too much stock in time or temp. Contact Us. ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Neat please. Next time, put an extra grate down on the charcoal ring to guard against dropsies. Since you say the Ribs are a bit too smokey, try a mild wood like Apple, smoke the 3 hours in the first leg, then Foil and back on for 2.5 hours, instead of 2. I use a gateway hanger, double hook, directly over the coals, comes out great.you'd think the bottom ribs would burn but aside from a little extra char they're fine. I also have the Cajun Bandit stacker ring for it so the meat does hang higher, more like a 30 gal. $ 64.99 Hunsaker 22" Kettle Firewall Zone Cooking: The Versatile and Precise Way to Smoke Meat. #hangingribs #Webersmokeymountain #howtoThis video we showcase the Cajun Bandit riser ring and do a hanging rack of ribs using B's rubs for seasoning. Hanging Ribs in the WSM. I just picked up an attachment to hang ribs on my WSM to fit more for entertaining. It totally took me by surprise. The only down side was they were not quite cooked long enough, and really need a little more time.