There are three things I like about you from this video, sir. 1). You seem like a nice feller. 2). You cook good ribs. 3). The way you say “foil”. Keep up the good work.
Nice job!! The WSM is the best. I have the 18" but wish I's gotten the 22" for the ribs, but my solution was to cut the rack in half and use a rack on the smoker that puts the ribs on their edge. I just flip edges about halfway through. Worked fine and I smoked about nine full racks the first use!! Thanks for the video.
just got my 22.5 wsm today. got it cranked up right now doing a first burn. will do ribs tomorrow in Florence, South Kakki-Lakki (South Carolina) Nice video, tks
@@thebbqmentor5958After all the years and times I've followed this video when smoking my ribs, I always come back to it right before I smoke them. Your instructions are fantastic.
+Jeff Schreier Yes sir, I can make that next on my list. I haven't done any chicken in a while. Weather is starting to get nice around here, been kind of nasty here lately.
Thanks man sounded good and looked good. Later today I am taking my new wsm (Christmas Gift) on her trial run using this recipe. In the past we have taken old fashioned home smoked ham and applied a brown sugar/mustard glaze then grilled for about 15 minutes. Looking forward to trying this out for supper tonight (Nova Scotia Canada).
I think you did a great job with this video and those ribs looked delicious! You explained everything so it was easy for first-timers to understand. I have the WSM and I love cookin' ribs on on it.
I need a FAST way to make ribs,,lol. The WSM, is an amazing tool. I know feel like I should of gotten a 22" the 18 is tight for full slabs. Good video man, Hey I see some land behind ya, When is the next BBQ..... we could hold a contest back there.
Buy a Rib Rack. Cut the rack of ribs in half. Stack them like bread slices. I do 6 full Racks of Ribs ( 3 on the top grill 3 on the bottom) on both grill grates on my 18.5" WSM with no problems!
Yes, I always used the water pan unless it was extremely cold outside. On very cold days the water pan with water would make it a struggle to keep the heat up.
I love the WSM and this method. Only issue is with the 18.5 cannot quite fit a whole rack, would you recommend a rib rack or cutting the slabs in half? Thanks!
I would use a rib rack. There are several out there to choose from and that would give you the room needed to get several racks on the smoker. Thanks for watching!
Have you ever had trouble getting the membrane off? I'm smoking a couple of racks today and one of the racks has a membrane that was ripping off in tiny chunks. I couldn't get it all off..
+Sean Drella Hey Sean, thank you! Usually I will put them meat side down, but I sometimes do it meat side up and I honestly cannot tell the difference.
There are three things I like about you from this video, sir. 1). You seem like a nice feller. 2). You cook good ribs. 3). The way you say “foil”. Keep up the good work.
Thank you!
Got my WSM this week and smoking ribs for the first ye in my life. Watched this video 20 times easy. Kind Regards from the UK 🇬🇧🇺🇸
You will enjoy the WSM.
This is the video I'm watching tomorrow for my first attempt at smoking ribs 😋
I hope they came out good.
I like your 2-2-1 method I've always thought 4-2-1 was too long for baby rack ribs I like your foil rap at 2 hours as well. Thank-You!
You know this ole boy knows about cookin some ribs
Still loving this video!
Cooking some ribs on Sunday and I always follow this recipe. THANKS again!
Awesome! Glad you like the recipe, it’s my favorite.
@@soupbone62 same here never goes wrong with the 2-2-1 on wsm....
Thanks for the video. I've just used my new 22" WSM for the first time following your advice. The results (ribs) were brilliant!
Thanks again
Outstanding, I’m glad they came out great. Hopefully I can get back to making more videos here real soon. Thanks!
Following your method currently, looking great!
Did my first ever smoke this weekend on the WSM using this method. Man they fell right off the bone and they were great. Thanks
Outstanding! I love the WSM.
Damn, man. That was short n sweet, good info, and them ending results looked crazy good.
Glad you enjoyed.
Nice job!! The WSM is the best. I have the 18" but wish I's gotten the 22" for the ribs, but my solution was to cut the rack in half and use a rack on the smoker that puts the ribs on their edge. I just flip edges about halfway through. Worked fine and I smoked about nine full racks the first use!! Thanks for the video.
Robert Burleson You are welcome! Glad you enjoyed.
just got my 22.5 wsm today. got it cranked up right now doing a first burn. will do ribs tomorrow in Florence, South Kakki-Lakki (South Carolina) Nice video, tks
Stayed in Florence once driving from NYC to Orlando. Wonderful town!
Christopher Van Brackle nice medium size town good interstate access and near the beach
Great video!!!. Will definitely keep watching
Got some ribs on my WSM right now and I'm using your method. Perfectly clear instructions. Thanks
soesterbergblue Thank you! Let me know how they turn out.
@@thebbqmentor5958 they turned out fantastic. Nice and tender with great flavor, the whole family loved them. Thanks for the great video.
@@thebbqmentor5958After all the years and times I've followed this video when smoking my ribs, I always come back to it right before I smoke them. Your instructions are fantastic.
Thanks for the tutorial, I used it with my WSM and the ribs turned out great!
Awesome! Baby Backs are my favorite to smoke.
Thanks! Very to the point and easy to follow. Going to smoke some ribs tomorrow. It's early March in NY but expecting warm weather.
Thank you, waiting for some good weather myself.
Ribs came out spectacular - thank you! Any videos coming for chicken?
+Jeff Schreier Yes sir, I can make that next on my list. I haven't done any chicken in a while. Weather is starting to get nice around here, been kind of nasty here lately.
Great - thanks! My chicken comes out with a rubber skin, but it may be because it was too cool to get the temperature up past 225 or so.
Thanks man sounded good and looked good. Later today I am taking my new wsm (Christmas Gift) on her trial run using this recipe. In the past we have taken old fashioned home smoked ham and applied a brown sugar/mustard glaze then grilled for about 15 minutes. Looking forward to trying this out for supper tonight (Nova Scotia Canada).
Chris Mosher Thank you! You will love the WSM.
They look great, can't wait to give this a try! thx for the video
+Branden Reynolds Thank you, they always come out great using this method.
Damn bro, that bite at the end made me so jealous. Going to try this!
It was good. Love me some ribs.
Wish you made more videos great tutorial:)
Thank-You for this informative video! Can you tell me what the advantage of using the 2-2-1 method rather than the 3-2-1?
You don’t need as much cooking time with baby backs.
I think you did a great job with this video and those ribs looked delicious! You explained everything so it was easy for first-timers to understand. I have the WSM and I love cookin' ribs on on it.
whoyoukidding1 Thank you!
Do you use water or leave the pan empty? Thanks
Banjo Picker I always use water in the pan. It also helps regulate the temps. Thanks!
Thanks
Great video! Made your rub. Ribs are on now....Can't wait to try them!
Randy Nelson Thanks! You will love them. This is my favorite rub for ribs.
Delicious! Thanks for sharing! 😁
I need a FAST way to make ribs,,lol. The WSM, is an amazing tool. I know feel like I should of gotten a 22" the 18 is tight for full slabs. Good video man, Hey I see some land behind ya, When is the next BBQ..... we could hold a contest back there.
Buy a Rib Rack. Cut the rack of ribs in half. Stack them like bread slices. I do 6 full Racks of Ribs ( 3 on the top grill 3 on the bottom) on both grill grates on my 18.5" WSM with no problems!
Just curious did you use the water pan at any time?
Yes, I always used the water pan unless it was extremely cold outside. On very cold days the water pan with water would make it a struggle to keep the heat up.
I like a little bigger smoker with more ranks for meat, beans, parmesan potatoes and vegetables with bacon crunches
Howdy, Thank you for taking the time to make the video. Question, St. Louis style ribs do you cook for the same amount of time?
Steven Smith Thank you! I usually do St. Louis style ribs the 3, 2, 1 method.
Nice video, will give this method a try on my WSM
Mike Barger Thank you, let me know how they turn out.
Nice job partner. Nothing like a WSM.
Thank you sir! I will have new videos coming soon, thanks for watching.
I did not like mine to start with cause heat ran so high. Now I got it going right.
+kevin neel It's my go to smoker for sure.
can't wait to try it
You will love it. Enjoy!
great video looks good
Lawanda Thomas Thank you!
thank you for the video, very helpful! Where do you live? you have a nice big back yard.
nismocanada Thank you very much! I actually live in Tennessee, love the country.
No water in the pan?
Great video. Just subscribed to your page. Hope to learn a lot.
angel adams Thank you! I haven’t uploaded in a while but I’m planning to get started back here real soon.
good job
Great vid, thanks for it!
Thank you! Enjoy....
A "BIG" thumbs up :-) I just subscribed your channel :-) I see we have some friends in common :-) ROCK ON!!!!!!!
+MrMegaFredZeppelin Thank you!
Did you not use the water pan I always do, how well does it work without the water pan?
Antonio Gouard Yes, I always use the water pan with the WSM.
The BBQ Mentor thanks a lot love the video so keep them coming and the ribs look dam good👍🏾
I love the WSM and this method. Only issue is with the 18.5 cannot quite fit a whole rack, would you recommend a rib rack or cutting the slabs in half? Thanks!
I would use a rib rack. There are several out there to choose from and that would give you the room needed to get several racks on the smoker. Thanks for watching!
Thank you! I have not used a rib rack but I assume that all processes would be the same but just using a different way to "line them up"
+Ryan Thurber You are correct. You will be surprised at just how much room you will have by using a rack.
Have you ever had trouble getting the membrane off? I'm smoking a couple of racks today and one of the racks has a membrane that was ripping off in tiny chunks. I couldn't get it all off..
Not usually, but every once in a while I will run into one that gives me a fit.
great video brother, when you put them back on the grilled wrapped, do you put them meat side down or up?
+Sean Drella Hey Sean, thank you! Usually I will put them meat side down, but I sometimes do it meat side up and I honestly cannot tell the difference.
do u ever do three two one method I do it that way
I usually do the 3, 2, 1 method only with spares.
What is the mustard for?
The mustard is used as a bonding agent only, it does not affect the taste any. Thanks for watching.
Watch the video he explains it man, c’mon.
Did you use a water pan?
Yes, I almost always use the water pan with the WSM.
How much water did you use
Did you add water to your pan?
Manny O Yes, I almost always use water on the WSM.
No need to add water to the pan. It serves no purpose. All it does is make it difficult to regulate your temperature.