BBQ Ribs | Hunsaker Rib Hanger on WSM 18
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- เผยแพร่เมื่อ 10 ก.ค. 2024
- Hey y’all! I smoked a couple slabs of ribs this past Sunday using the Hunsaker Rib Hanger on my WSM 18. Smoked these baby backs and St. Louis style ribs over some Kingsford Original Blue and some hickory wood chunks for about a little over 3 hours around 300 degrees. Spritzed them about every hour with some apple cider vinegar and water. Sauced these slabs with the Rib Lickers Drama BBQ Sauce. These ribs tasted awesome and had a great flavor! Hanging ribs is a fun way to cook ribs and the Hunsaker Rib Hanger is an outstanding product to use for it!
Music from the iMovie app:
-Hold Onto Your Hat by Gabe Witcher
Hunsaker Rib Hanger:
-www.amazon.com/Stainless-Stee...
Weber Smokey Mountain 18
-www.weber.com/US/en/grills/ch...
Adrenaline BBQ, Maverick 4 probe digital thermometer:
-www.amazon.com/dp/B07FQR4328
Rib Lickers Drama BBQ Sauce:
-bbqbrokers.com/product/rib-li... - แนวปฏิบัติและการใช้ชีวิต
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I've used the Hunsaker ring on my 22.5 WSM now for years. If you ignore (or ditch) the center triangle and hang on the upper ring, you can achieve MUCH more room as the meat hangs perpendicular to the hanging hook, if that makes sense, using the triangle only if you need more space in the middle. Mad Swine BBQ demonstrated 23 racks of ribs on his 22.5 this way. I've done 12 tri tips with room to spare when catering events. Amazing how much meat can be cooked this way, spectators shocked, but not enough to inquire, such are humans ;-)
Good Job!! Nice recap with cook times etc.
Nice vid my friend! Can’t wait to do these on mine! Just bought my Smokey mountain last week.
Those really look good! Nice bark, meat pulling back from the rib bone...Nice video! Thanks for sharing.
Thank you sir! I really appreciate it! They tasted really good. The flavor of the meat dripping on the hot coals is excellent. Thanks for watching and have a great rest of your week 👍
The ribs look great. Thanks for the tips on the Hunsaker rack.
Thank you! My favorite way to cook some ribs. Thanks for watching and Happy Holidays!
Thank you for the vid. I think I will be buying the Hunsacker hanger today. Hope all your cooks turn out great. Keep being awesome.
Thanks for tuning in and watching! The Hunsaker hanger rocks! It will make some awesome BBQ 👍 Thank you and I appreciate it, Leo! Hope you have a great week.
Just placed my order for Hunsaker.
Thanks for the awesome video
Yes sir! Look amazing. I haven’t hung them yet but definitely want to try it out. Nice video. Subbed ya.
Thanks man! I appreciate it 👍 Hanging ribs is a game changer. Love the flavor that it gives them.
Nice job
I like the Hunsaker vs other brands as they have the extra height specially needed for the 18
I just subscribed. Thank you for the video. I have a Hunsaker vortex charcoal basket for my 18 WSM. I am thinking of getting the Ribolator and also the Hunsaker rib hanger.
How are you liking the Hunsaker vortex setup vs the stock ring and are you using the water pan with the Vortex?
@@ronbarfield5615 , It works really well at distributing the heat evenly and indirectly. My original WSM water pan rusted through since the cooker is at least 15-20 years old ( I bought it used), so I got rid of it. Sometimes I’ll use a stainless water drip pan on the second grate, but not all the time.
Outstanding ribs brother great cook. I just subbed to the family.
Thank you very much! I really appreciate it.
I just subbed to your channel as well.
@@bubbassmokinhogbbq7896 thanks for stopping by the Meat Stall and for the sub
Might want to daisy chain some hooks when using the hang and hook method
Ribs look great and Go Cats!
Thanks for your video! I just finished an initial burn of my 18.5" WSM. Just curious how many racks of ribs will fit along the circular ring area?
Thanks for watching! Nice 👍 The most racks of ribs I’ve ever cooked on mine is 6 and there was still plenty of room to fit a couple more.
Bro I got one of these hangers and I’ve been hesitant about using it because I’m worried about overcooking and the ribs falling into the fire 😂. But I suppose I’ll give it a whirl this weekend.
Hahaha I completely understand man and I honestly thought the same thing before I started using it.
After using the hanger a couple of times though, it is probably my favorite way to smoke ribs. Love the flavor that the ribs get from cooking them this way. I hope that it went well for you over the weekend.
You get to mop the sauce onto the ribs real fast or a large flame up will happen. I was shocked when a 3 feet flame shot up from the charcoal basket as I was mopping the ribs. From that point temperature went above 325F!!!
You'll be fine :) 2 hours in, check tenderness and make decisions from there whether you want to wrap, let it rock for another 30 and check, etc.
Do you remove the silver membrane from the ribs when you hang them
Nice hanger! Give split chickens a try, hung right over lump charcoal. You won’t be sorry.
Thanks man! That sounds really good and I’ll definitely have to give that a try.
Seems like you started with about 30 lit briquettes. That right?
Yes, that’s about the amount. Maybe a little less. I just flip the charcoal chimney upside down and fill it with briquettes whenever I’m cooking the minion style method on the WSM.
Bubba’s Smokin’ Hog BBQ cheers
Can you explain why (1) running at 300F, and (2) not using water pan?
I'll try to help, the water pan would get in the way of hanging the ribs vertically. Also, he's going for the hot/ fast method. You will have to wet your ribs down with a sprayer so you keep them getting too dry. When I get the right color I want, I wrap them in butcher paper then finish them in the oven.
Hot and fast drum smoker style. Let the juices hit the charcoal and create some vaporized flavor etc. Pretty fun style, quite aggressive and lots of flavor.
I don't understand why the rotation in a cylindrical smoker? They look great I am a dry rub type guy I could easily have enjoyed those with no sauce
Nice glaze on the meat my friend 🔥 come visit my kitchen n say hello, let's grow together we got this 🍻