Excellent and informative video with a Weber Smokey Mountain. I was looking for a rib video with a WSM and most have an offset. Really great job! Great outdoor setup too!
Just got a smaller cheaper version of the smokey mountain. Though not a Newby I've only done a little off set and this is the best of the vids I seen yet on vertical smokers. Thanks.
Cheers from Canada. We speakee English here😅. I'm kidding. My brother gave me his old smoker and I had no idea how to use it. This was the very best demonstration I've seen and the ribs look amazing. What ratio of ACV to water did you use to spray the meat?
the only thing I would do differently is mate is to wrap the water tray entirely in aluminium foil to make clean-up easier. I don't have a Webber smokey mountain, but rather a different larger model but the principle is the same.
@@jdem1380 Awesome! You’ll love it. We have an online low n slow course where we do heaps on the WSM. If you’re interested you can buy this from our website - www.underthehood.co.nz
Great video. Going to try it today. After you glazed the ribs, did you cover them back up with foil? Or leave them uncovered and how long did they cook after glazed. Thanks!
Hey mate. Great video. I’ve been smoking on my offset smoker for past 6 years. I’m thinking of changing to a WSM 22”. From your experience do you prefer using the offset or the WSM. I mainly do ribs. Am I correct that the WSM is easier to maintain temp than the traditional offset? Thanks heaps
Heya Jason. Thanks mate! Yeah I definitely prefer the ease of use with the WSM any day of the week. It's pretty much set and forget. That said, the offset is still loads of fun and produces and excellent result.
Heya Judi! How exciting!! You’re going to love this bbq!!! If you have any questions, the best way to message us is on our Instagram page. The answer is yes we sure do. I find that using peach paper creates a better integrity of bark/crust. Simply lovely.
Hey me again…watched the video 3 times now almost ready for 1st cook 😂 what I’m missing is: how long do you leave them in with the glaze; do you test with a thermometer probe and if so when? Thanks a lot 👩🍳
@@judipaulson9530 AWESOME! The glaze you just leave on until it sets right at the very end of the cook - usually about 15-20 mins. I don't ever check these with a thermometer as it's such a thin cut. Just trust the process. Our online course we released two weeks ago has the full class recorded professionally, step by step videos and cheat sheets. It is still on special until this Friday at the special price of $150NXD. lowandslow.mykajabi.com/low-slow-online-course
Good vid, however you cooked them too long. You can tell by when you were slicing. Next time try 2 hrs smoked, 1 hr wrapped and 20 mins unwrapped with sauce.
Great vid but i have one question, with the last part after you put the sauce in the ribs uncovered, did you put it back in the smoker for another hour? Cheers
Ah yes very good question! We put them back under for 20mins only. The ribs are done at this point, so the sauce just needs to set and caramelise, which only takes a short time more.
Hi Bryant. Sorry for the delay man. This one is the largest of the lot. The 18” one is good, but it struggles to fit a large brisket or a full rack of ribs
Hi Mate Love The Vids You have Cincinnati me to go for the wsm 22 do you think it's necessary to get an after market door? The One On The Shop Doesn't Seem To Seal Very Well Or Do They Get Better After A Few Cooks? I noticed you can bend them around a little to get the curv a little better. cheers from Oz buzzy
Hey mate. Sorry for my delayed response. The leaking on the door looks frustrating, but it honestly doesn’t affect the performance. This is a great grill that is really very close to set and forget
Thanks for the recommendation as it may help someone reading the comments that it bothers. For me, it’s no issue though. It just ticks over beautifully
I only added the gasket and kept the door and it seals perfectly. I love my 22" WSM. Open the bottom vents to half, top full open and that's all she needs. Set it and forget it.
Do you apply same cooking time and method to bottom and top racks? I thought bottom rack would cook faster since it is close to fuel. Mind explaining how this works? Also I bought 18” wsm yesterday. Would you recommend cutting ribs and brisket down so that they fit in wsm? Now I am thinking if I should have gotten 22” but they only had 18” at the retailers that I visited.
The bottom rack is actually blocked from direct heat by the water pan so the temp difference is not actually as much as you would think (about 5 degrees f).
Hi Taewoo. Sorry for the delay. Rob is 100% correct. There’s not much difference. You can cut ribs down, but I wouldn’t with a brisket as it needs the whole cut to cook best.
Love the video man. My wife just bought me the 14.5 for my birthday. I am going to try to do 1 slab of ribs on them using your method. Any tips and changes of time you'd recommend for me to so?
Awesome! You’re going to love it! Maybe I would cut your ribs in half so they fit better and just follow the same technique, provided you can maintain the same temps
Thanks for your encouragement and also for taking the time to watch this clip. I hope it was helpful. Rest assured this was the last video we recorded without professional microphones, and we have since had much improved audio in the videos we have recorded since then. Cheers Dave
The timing and temp of the WSM explained in the video are paramount. It just works. With that said, aiming for around 195-200f and making sure they are probe tender is another way.
@@UnderTheHoodBBQ Thank you, I have a lot of questions I have the WSM and I have problems with my ribs, i'm from Mexico... the temp in the WSM is diferent if uses a smart termometor what is the right temp for the ribs 250 ° F 2 hrs and them, using the termometor weber?
Great video! My only "gripe" with my WSM's is that I find the bark on whatever is cooking on the bottom rack to suffer due to the drippings from the top rack falling on them
I have had the same Weber Smokey Mountain for over 30 years and I rarely use the water pan anymore I just cook way above the charcoal on the top rack❤
Nice job.
As soon as you spoke, I knew a Kiwi accent from anywhere 🥰 thanks for sharing 😊
Haha cheers mate!
Excellent and informative video with a Weber Smokey Mountain. I was looking for a rib video with a WSM and most have an offset. Really great job! Great outdoor setup too!
Amazing feedback! Thanks mate.
Looks so delicious. Thank you for a good recipe. Bo Bo Bo love one 💪🏾✊🏾🙏🏾❤️
Cheers bro!
Your outdoor kitchen area is amazing!!
Thank you so much. I's even better now that we've extended the deck. We need to do some more youtubing this year for sure.
love this. I have a WSM and i have to say- i commend you on how clean it is- mine looks like i've cooked for 50 years on it 😂
Haha thanks mate!!! I have a secret. We have a descaling machine, so it keeps those racks cleeeeean!!! 😂
Pork and butter - made for each other!!
You know it Hudson!
Just got a smaller cheaper version of the smokey mountain. Though not a Newby I've only done a little off set and this is the best of the vids I seen yet on vertical smokers.
Thanks.
Cheers @daebev! We improved our microphones after this but this comment is very kind. I need to make some more time to do some new youtube videos.
What a great video mate and so easy to follow for me who’s just getting into smoking, keep up the great videos!
Cheers mate
Cheers mate! A total pleasure. That is our aim to make these so it’s easy to follow
Cheers from Canada. We speakee English here😅. I'm kidding. My brother gave me his old smoker and I had no idea how to use it. This was the very best demonstration I've seen and the ribs look amazing. What ratio of ACV to water did you use to spray the meat?
Haha awesome thanks Brian! Ok so we use a mix of 2/3 water to 1/3 ACV and 1% unicorn juice.
I'm cooking 6 racks of Baby Backs on Sunday.....22" WSM .. had it for a 3 years now...love it...
Love you channel ...keep up the great work
Thank you so much!! How did the ribs turn out? Dave
Do the ribs at the bottom cook faster because they are closer to the fuel source?
@@jdem1380 i swap them half way through...but i don't think it makes much difference...the heat is pretty even all the way through
I LOVE MY WEBER SMOKER / THOSE RIBS LOOK Fantastic , Keep up the great work ! !
Thanks Nancy! I so appreciate this.
Great video and very informative.👍🥃
Cheers thanks Daryl! Dave
Great video man. Loved it. Learned a lot.
Hey Ethan. That's great to hear! Thanks so much for letting us know. Dave
Nice video, I’m hoping to purchase a Weber 22 soon to add a different element for my videos. Really liked your content.
Awesome thank you!! We we really love all of ours.
the only thing I would do differently is mate is to wrap the water tray entirely in aluminium foil to make clean-up easier. I don't have a Webber smokey mountain, but rather a different larger model but the principle is the same.
Cheers Orion! Appreciate the comment, and thanks for watching.
Nah, never use the water pan.
minion for life
Awesome video Dave. Keep it up. Looking forward to the next one!
Cheers Tony. We’ll have more coming. Until then check out one of our other videos too
great video Dave going to try this on the weekend
Awesome Jason. How’d it work out??
Great rib cook... Can u do video showcasing your backyard grills setup??
Cheers thanks DeWayne. That’s a great idea. I’ll see what we can do.
Thanks for the video. George
Any time thanks George! Dave
Nice cook, ribs look good 👍
Cheers thanks so much!
This is real serious!!! Yeeesssss shot out from Massachusetts bruh!!!
Cheers Jeremy!
Looks great! Love seeing all of your BBQ gear! Do you have a favorite? Also, hearing you speak is making me miss NZ!
Oh hey thanks Dr! My favourite one has to be the Weber Smokey Mountains. So stable and so easy to use.
Amazing work as always 👏
Thanks Brent! I appreciate the feedback. Thanks for joining us.
Do the ribs at the bottom (or any meats for that matter) cook faster because they are closer to the fuel source? Great video
Hi Jdem. Cheers mate! Surprising no difference in cook times. The water tray helps regulate the whole chamber well.
@@UnderTheHoodBBQ awesome I’m buying this very soon thank you again
@@jdem1380 Awesome! You’ll love it. We have an online low n slow course where we do heaps on the WSM. If you’re interested you can buy this from our website - www.underthehood.co.nz
They look so so good 😋✌🏾
Great Video!! Thanks for sharing!
Thanks Gordi. Apologies on the sound quality. We got better sound gear after this. But dang those ribs were goooooood!
Good to find a kiwi based bbq channel
Awesome mate!! Pleased to have you on the journey with us. Dave
Great work mate!
Thanks JP!
Great video. Going to try it today. After you glazed the ribs, did you cover them back up with foil? Or leave them uncovered and how long did they cook after glazed. Thanks!
Hi Mike. That's a great question. We left them uncovered for about 15 mins just until the sauce set. Cheers Dave
Masterclass
Thanks bro!
Awesome video man! One question, do you also spray the ribs in the lower tray? You don't seem to from the video but just checking. Thanks!
Heya Victor. Great question. Yes we spritz them too. Anything that can form a good bark gets a healthy dose every hour up until wrapping time.
@@UnderTheHoodBBQ Thanks man!
Nice deck build!!!
Haha thanks Courtney!!
When you moved those coals, did ash got unto ribs? Also what temp you targeted for these ribs?
From the time you start the fire how long before you add the meat?
Hey mate. Great video. I’ve been smoking on my offset smoker for past 6 years. I’m thinking of changing to a WSM 22”. From your experience do you prefer using the offset or the WSM. I mainly do ribs. Am I correct that the WSM is easier to maintain temp than the traditional offset? Thanks heaps
Heya Jason. Thanks mate! Yeah I definitely prefer the ease of use with the WSM any day of the week. It's pretty much set and forget. That said, the offset is still loads of fun and produces and excellent result.
Brilliant! Just unwrapping and assembling my Xmas present and stoked to get started! Do you ever use butcher paper to wrap the fish or meats? Thanks!
Heya Judi! How exciting!! You’re going to love this bbq!!! If you have any questions, the best way to message us is on our Instagram page.
The answer is yes we sure do. I find that using peach paper creates a better integrity of bark/crust. Simply lovely.
Hey me again…watched the video 3 times now almost ready for 1st cook 😂 what I’m missing is: how long do you leave them in with the glaze; do you test with a thermometer probe and if so when? Thanks a lot 👩🍳
@@judipaulson9530 AWESOME! The glaze you just leave on until it sets right at the very end of the cook - usually about 15-20 mins.
I don't ever check these with a thermometer as it's such a thin cut. Just trust the process.
Our online course we released two weeks ago has the full class recorded professionally, step by step videos and cheat sheets. It is still on special until this Friday at the special price of $150NXD.
lowandslow.mykajabi.com/low-slow-online-course
🔥
Cheers Dan!
Good vid, however you cooked them too long. You can tell by when you were slicing. Next time try 2 hrs smoked, 1 hr wrapped and 20 mins unwrapped with sauce.
Thanks for the advice. It's just our preference for eating them this way.
@@UnderTheHoodBBQ Ok cool, if u like it, i love it..... enjoy
@@fedcoppGreat stuff mate! I guess that’s why bbq is so cool, there’s just a bunch of different ways and preferences. We do like mixing it up too.
would the cook time change for less racks of ribs or would it all stay the same time and temps
Hi William. I find it's much the same in WSM. It tends to run solid no matter how is in it. Dave
Do you have to change to wood/add new wood or is those initial 3 lumps of cherry good enough?
Hi Michael. Not usually. Sometimes I'll throw in an extra chunk around 3 hours in.
Hi , loved the video . what brand glaze are you using ? Thank you
Cheers Robert. This is the Four Saucemen Rib Glaze. Dave
@@UnderTheHoodBBQ Thank you
Not sure if it was just me, but when you're going over the minion method the video shows you doing the rib prep with the audio of the minion method
Thanks for the feedback Daniel. At what time in the video? I’ve just had a look and it appears ok for me.
@@UnderTheHoodBBQ Seems to be fine for me now! Must have been a 1 time thing!
Oh cool. Must have been one of those glitchy internetey things hey 🤷🏻♂️
Great vid but i have one question, with the last part after you put the sauce in the ribs uncovered, did you put it back in the smoker for another hour? Cheers
Ah yes very good question! We put them back under for 20mins only. The ribs are done at this point, so the sauce just needs to set and caramelise, which only takes a short time more.
Who is the manufacturer for the WSM table used in the video?
@lexkell8114 Hi Lexkell. This is actually a homemade job. It’s a leftover trolley from the Weber performer and an old WSM body.
What size is that Smoky Mountain? I’m looking to maybe get the 18 inch one.
Hi Bryant. Sorry for the delay man. This one is the largest of the lot. The 18” one is good, but it struggles to fit a large brisket or a full rack of ribs
Hi Mate Love The Vids You have Cincinnati me to go for the wsm 22 do you think it's necessary to get an after market door? The One On The Shop Doesn't Seem To Seal Very Well Or Do They Get Better After A Few Cooks? I noticed you can bend them around a little to get the curv a little better. cheers from Oz buzzy
Hey mate. Sorry for my delayed response. The leaking on the door looks frustrating, but it honestly doesn’t affect the performance. This is a great grill that is really very close to set and forget
Look at the Cajun Bandit door for WSM and Lavalock gasket kit for leak avoidance if it bothers you . They work great.
Thanks for the recommendation as it may help someone reading the comments that it bothers. For me, it’s no issue though. It just ticks over beautifully
I only added the gasket and kept the door and it seals perfectly. I love my 22" WSM. Open the bottom vents to half, top full open and that's all she needs. Set it and forget it.
Do you apply same cooking time and method to bottom and top racks?
I thought bottom rack would cook faster since it is close to fuel. Mind explaining how this works?
Also I bought 18” wsm yesterday. Would you recommend cutting ribs and brisket down so that they fit in wsm? Now I am thinking if I should have gotten 22” but they only had 18” at the retailers that I visited.
The bottom rack is actually blocked from direct heat by the water pan so the temp difference is not actually as much as you would think (about 5 degrees f).
Hi Taewoo. Sorry for the delay. Rob is 100% correct. There’s not much difference. You can cut ribs down, but I wouldn’t with a brisket as it needs the whole cut to cook best.
❤
What size is that smoker?
Hi Doughboy. This is the 57cm / 22.5”
I thought I had a lot of grills, but I think you have me beat mate! Question: Did you do the 6 slabs on the 18 inch or the 22 inch weber?
Haha yes we are up to 15 now! We did the ribs on the 22"
Now up to 16 grills after adding a red Weber kettle
Any chance you can show us smoking a 6kg brisket??
Hi Turbo. Yes absolutely! On our instagram page we have a favourite in our stories section where we go step by step with exactly that.
@@UnderTheHoodBBQ topman bro thank you love the work your the man gr8 explanations easy to follow thanks again 👌🏽👌🏽
@@turbo3025 Awesome cheers mate.
Mighty fine looking
Cheers thanks Ross.
What temp did you cook for the ribs ?
Hi Brett. 250-275f.
Is this 18 or 22 size?
Man those are some pretty ribs. Nice job!
Cheers Jlawb! We had some fun cooking and eating this one
Love the video man. My wife just bought me the 14.5 for my birthday. I am going to try to do 1 slab of ribs on them using your method. Any tips and changes of time you'd recommend for me to so?
Awesome! You’re going to love it! Maybe I would cut your ribs in half so they fit better and just follow the same technique, provided you can maintain the same temps
@@UnderTheHoodBBQ yes what's the beat way to maintain the temp with this smoker. I am practicing with it and trying my best
@@prophecy4785 Just using the water dish and control the air vents. Should be set and forget largely.
I know this is a new channel and I respect that but the audio is atrocious. Please invest in mics to grow your channel. All the best.
Thanks for your encouragement and also for taking the time to watch this clip. I hope it was helpful.
Rest assured this was the last video we recorded without professional microphones, and we have since had much improved audio in the videos we have recorded since then. Cheers Dave
How know when ribs are done
The timing and temp of the WSM explained in the video are paramount. It just works. With that said, aiming for around 195-200f and making sure they are probe tender is another way.
Sweet Jesus, I thought he was dumping gas into the fire...
Haha wow that would be weird.
what is you RUB? coud you put please the ingredients?
Hi Felipe. This one is a store bought rub from our friend Josh at Texanz. Dave
@@UnderTheHoodBBQ Thank you, I have a lot of questions I have the WSM and I have problems with my ribs, i'm from Mexico... the temp in the WSM is diferent if uses a smart termometor what is the right temp for the ribs 250 ° F 2 hrs and them, using the termometor weber?
nny
Atrocious audio.
Haha thanks for your constructive feedback. We’ve since rectified this problem and invested in a professional mic set-up. Cheers.
Great video! My only "gripe" with my WSM's is that I find the bark on whatever is cooking on the bottom rack to suffer due to the drippings from the top rack falling on them
That's a fair call. I don't tend to find it much of an issue but totally understand. And many thanks on your comment. We love making great content.
I just rotate from top to bottom once and it helps with that bro
there's after market hangers that fit the WSM that will illuminate that issue- and you can do more meat hanging them