Hanging Ribs & Chicken on WSM (Weber Smokey Mountain) 22!
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- เผยแพร่เมื่อ 30 ม.ค. 2021
- Two "firsts" for me: The first cook on my new Weber Smokey Mountain 22.5" smoker and the first time I've ever used the hanging method...in this case for ribs and chicken. Let's see how it goes! Gateway Rib Hanger Kit (fits all 55-gal drum smokers & WSM 22.5" cooker: www.gatewaydrumsmokers.com/pr...
I have 100% changed my method from low n slow to hot n fast. No water pan at all or any other kind of heat diffuser. I am sold on when u let those drippings hit those hot coals gives it a much better taste. Grill and smoke flavor. Good tip on that protective grate
Thanks for the comment! Like I said in the video, it’s a completely different taste. I definitely enjoy the flavor that I get from direct cooking like this as well, but I also enjoy the more traditional indirect BBQ smoked flavor. Good to do for a change up from time to time!
Great "How-To" video!!!! I think I can help. I'll email ya brother!!! Cheers to ya!!!!
Thanks brother!
Mr. Greg sent me to your channel! These ribs look delicious and juicy! Great job!
Thanks and welcome!
Great video! just got my wsm 22 and doing some hanging ribs this weekend.
Thanks for watching! Please come back and let us know how it goes!
Nice looking ribs and chicken! Love my WSM. Slowhand sent me to your channel. Looking forward to your future cooks.
Thanks Bryan, and thanks for being here! Greg's a good one for sure!
Oh now i see, good idea for putting the rack in. Wouldn't have thought a rack of ribs would fall.
Yeah, I wanted to make sure I didn’t lose an entire rack of goodness!
Ribs looked awesome. My wsm and hanger rack are my favorite way to cook ribs and chicken(other than my Santa Maria grill). Good stuff!
Thank you for watching! Definitely a different flavor vs smoking but I’m a fan!
Greg sent me as well! Nice video and ribs and chicken look great!!
Thanks much; happy to have you!
Thanks for the video, I agree that color looks great.
Thanks for watching and commenting!
Hanging meats is my favorite way to go for sure!! Came over from Greg's channel. Delicious video bud! Take care!
Thank you sir!
Awesome cook....the ribs and chicken looked delicious......,I love my WSM!
Thank you sir! Only cooked on mine a couple times now, but really liking it!
@@theqshedbackyardbbq takes a little getting used to but my last cook a brisket with Fogo lump was outstanding....got it 275 and let it run....set and forget basically....you’re gonna love it!
Hi. I saw your video excellent color and cook. Upon reviewing instant replay I would say the rack of ribs that fell was the one bone rack that was hooked. The safety rack is an excellent idea. I think I'll use that. Just got a 22 and haven't used it yet. Cheers.
Thanks. Appreciate the kind words! I always double hook ribs nowadays, but I still use that safety rack just in case. 22WSMs are just awesome all around cookers…hope you enjoy yours!
That’s a nicely modded WSM. Nothing like a rib hanger. It’s a good addition. More of a grilled flavor than smoked, but I like it. Good thing you caught those ribs that fell off too! You can definitely double hooking them, like you mentioned. I’ve only lost one rack over the years, but I still ate it. Lol!
Thanks! The chicken done this way was especially good! BTW, really enjoyed your "Road to Rib Town" series.
I have an 18.5 WSM & also have the same hanging rack that you employed. That’s a great idea with the safety rack over the fire like u did. Have only used his method a couple of times and had mixed success. Since the ribs were hanging so close to the fire I removed mine, sprayed, wrapped and put the cooking racks back in to complete the cook. Great video & as I told u before, sure admire that aluminum plate on your wheel set up. Enjoy!!
Thanks for your comments, John! Been too busy doing different types of cooks on different cookers, but definitely plan to "hang" again! I do think the distance to the coals is shorter on the 18.5...on the 22.5 I felt no need to wrap & put racks back in, as the bottom of the racks didn't burn at all.
@@theqshedbackyardbbq do you have the link to the rack system used?
Hey Rob, followed Greg’s advice to check out your channel. Good thing you had that safety grate...I was wondering if the ribs would break loose. Ribs looked really good and so does that yard bird! Really nice cook Rob!
Thanks for stopping by, Jay! If I'd have hooked them in a thicker section I don't think they'd have fallen...you can also double-hook, which I may try.
I just overcooked 2 racks of back ribs hanging in the WSM. Much less pull back than yours, which frankly fooled me, never lose them (hook thick end, 2 bones in), no issues. But results closer to fall off the bone than I was aiming for, so just another data point. Next cook!
Never done a cook where I didn't learn something!
I have used my 18.5 WSM to hang ribs like that a few times & concluded that the 22’s size helps to keep the meat a little higher above the fire than the 18.5. I’m planning on trying it again this weekend but I will likely cut my racks in half to control the heat, I have extra hooks, and also use the minion method on my fire to burn inside out. My 18.5 runs a very steady 250 degrees like that. Like you, once I wrap them probably finish in the oven. Thanks for another great video. Have a great holiday weekend!
Thanks John. Yes I think the 22 gets the ribs up higher enough to make a difference.
The 22 hangs the ribs higher.
But that thing gets how quick!
Careful
As for smoak flavor I use either oak chunks or hickory and cherry if I have some.. coals alone usually don't add a smoak flavor.. GR8 JOB on th ribs.. I've only done st.louise ribs but I'm gonna try some baby back this weekend.. thanks for th vid
Thanks for the comment! Hanging meat directly over coals like this produces a unique flavor. I add a few chunks of wood when I cook this way but most of the flavor comes from the fat dripping into the fire and creating smoke that ends up flavoring the meat.
Hello Rob. Slowhand sent me to check out your channel. You will get better at both using the WSM and making videos. keep at it and good luck with your new channel. Take care.
That's the goal! Thanks for being here!
Only way I do ribs and chicken halves what I do is cut my ribs in half and my safety rack is set in the middle they look very good 👍🏻
Thanks for the comment! I do enjoy them this way for sure! As I’ve said, totally different flavor vs smoked. I love them both ways.
@@theqshedbackyardbbq looks like you have a nice set up and I see your versatility with your different cookers 😎
You should look into a Cajun Bandit cylinder extension for when you hang ribs. Worth the cost IMHO. I am going to hang a chicken and some polish sausages in my WSM today for dinner
Thanks...I have and will continue to consider them. Haven't hung anything else since that video, but need to soon! Based on that experience though, the WSM 22 with Gateway hanger kit get full racks of ribs high enough that they don't burn on the bottom.
When I hang ribs I will cut the racks in half to reduce the weight so they don’t break off and fall into the fire as they get tender. You can still hang plenty of ribs that way. It also keeps the tips further from the fire.
Thank you. I’m holding off trying that but may have to.
Do you remove the silver membrane
Yes I do. But may not next time in order to give them more strength.
Great video man, You got me hooked Im going to try and hang a bird ASAP lol. I need these snow storms to pass.
Did you ever end up hanging a bird? How'd it turn out? Thanks for watching!
@@theqshedbackyardbbq I did and it came out delicious. Can't wait to do it again; family loved it.
Good video! I just did my first hanging spare rib cook on my 18” WSM over the weekend. You’re exactly right… the flavor is totally different from smoking the traditional way. Mine had a light smoke flavor, but a much more pronounced chargrilled flavor. The ribs were very delicious, but also very different from what I was expecting. I’m glad you reference the color of the ribs at the end of the video. The end closest to the fire doesn’t burn at all. I was a little surprised that the lower ribs didn’t get a little burnt on my cook too! I was also surprised that my ribs took a little longer than normal to get tender. I pulled mine off the smoker around the 2 1/2 hour mark to wrap in aluminum foil. I put a grate in the cooker and let them lay flat wrapped in foil for another hour. I was cooking around 290-300F. That’s about how long a normal cook takes at those temps, but these were still a little tough when we ate them after about 3 1/2 hours total cook time. They could have cooked another 30-45 minutes I’d guess to get good and tender. Anyways… I just subscribed because of this video so great job and I look forward to watching more of your videos! By the way… How did the chickens turn out???
Thanks for the sub and for taking the time to comment, Jason! Glad you got to try them on your 18" as well...good to know the low end doesn't tend to burn on the 18" either, as they're even closer to the coals on the smaller cooker. The chicken was AWESOME! I've hung chickens since and will do a video of that...maybe THE best chicken I've ever had!
I already see a future episode of cooking with Dominic Donovan.
I'd love to have Dominic in The Q Shed for a cook!
Just purchased a wsm. Debating on hanging ribs or just using rib rack. I have always did them laying flat but would like to cook more at one time. After hanging would you say you like it better? Great video!! Thanks for the info!
Hello and thanks for watching! First of all, I am not a fan of rib racks. I don’t think they allow enough airflow between the racks for good bark. The first thing you need to figure out is whether you want to barbecue the ribs (in other words cook them indirectly) or cook them direct over the coals. The WSM is intended for indirect cooking, but as my video showed you can do direct cooking over coals like a pit barrel cooker. The taste is completely different between the two methods. I love them both! If cooking ribs directly over coals, I would definitely hang them versus laying them flat or using rib racks. I would also put a grate at the very bottom over the charcoal ring as I did in my video as a safety check. I would also put an extra hook in the ribs to keep them from falling in case they get too tender. Check them fairly often near the end to make sure they do not get to tender and fall. Give it a shot though, the flavor from all of the fat dripping into the coals really is something else!
Greg sent me here so far so good. Nice cook. Take care
Thanks...and welcome!
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After 3-4 hours of smoke wrap up the ribs for 1 hour with brown sugar and butter 🧈👌🏼. Extra juicy fall off the bone tender 😮💨
I’ve done that many times but prefer the texture and flavor of ribs left unwrapped for the entire cook. My wife agrees with you though, so sometimes I’ll wrap one rack and add honey, butter and brown sugar. Thanks for watching!
Is the hanger stainless steel? Will a magnet stick to it.
Yes it is stainless steel. Thanks for watching!
If you want more smoke flavor add a few chunks of wood to the fire. Why buy the WSM if you have a Cascade smoker? Those are some serious $$. Would like to see a video on that some time even though it is way out of this boys budget.
I'll probably add wood chunks next time I hang ribs, thanks. Just wanted some variety and a cooker with a smaller footprint for smaller cooks. Love my Cascade smoker though...and a full video on that cooker is coming! Thanks for watching.
Hi! What are you spritzing the ribs with?
Hi John, I'm using 2 parts apple juice to one part apple cider vinegar. Thanks!
Why put the bottom rack in if it don't serve a purpose. Just let the ribs hang over the coals.
Safety rack!
Wale overcooked way overcooked
Thanks for watching...pretty sure I mentioned that in the video.