Hanging 22 baby back ribs//Weber Smokey Mountain//Hunsaker Rib Hanger//BBQ Ribs//
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- Опубліковано 29 сер 2024
- Shocking results as I take these rib hangers on a ride to see which one can fit the most ribs.
This may be a Weber Smokey Mountain first!
Here's a link to the Hunsaker Rib Hanger
amzn.to/2SMLl0D
You guys have a great 4th of July and keep it safe!
#WeberSmokeyMountain #Smoker #BBQ #22WeberSmokeyMointain #WSM #22WSM #HunsakerSmokers #TheMadSwineBackyardBarbeque
#babybackribs
Nice ribs! Happy 4th
Thanks Harry! Coming from the master that's a huge compliment 👌
The Baby Back Maniac must be proud of you! Harry Soo gave you a thumbs up too! That’s high praise!
Those guys are awesome! Learned a lot from their videos. That's for watching mine, Mike!✌😃
Very nice video! We've had a lot of guys ask how many ribs it will hold. Now we know. Great color on the ribs. Love,love love hanging meat in a WSM or drum. Great results and easy to do without flipping. Moisture retention also seems to be better hanging.
I agree 💯 percent. Glad you liked the content. 👍
This is awesome. Might I make a suggestion? Change your thumbnail to 4:08. The more people who click through, the more people youtube will show this video to. 4:08 is more compelling than your face...not that your aren’t a sexy beast, but bro, 22 racks of ribs! No man can compete with that. Lol. Just a suggestion. Take it or leave it. Have a great rest of your weekend!
Great idea but I'm not sure how to change the thumbnail 🤔 please teach, maestro 😊
Suggestion taken 👍 thanks Justin. I just learned how to change the thumbnail 😊
Fantastic! Thanks for sharing this. WSMs are so versatile, I use mine like a drum smoker without the water pan. Hanging ribs is my preferred method now, and I don’t even bother to wrap, they are so delicious.
That's what's up brother! I'm with you, WSM's can do anything. I sometimes bring the charcoal grate & ring to the middle grate and grill on top like it's the Weber Kettle 😋 Of course my 26 Kettle gets jealous but sometimes I'm just in that mood! 🤟
Have a safe 4th 🥳🍻
Bro, that's nuts! I have never seen that many ribs on a WSM. I need to get one of them Hunsaker rib hangers.
Big compliment to have you on my channel James! 👍 You're absolutely right, it's super crazy🤪 Even craziest is the fact that they cooked perfectly!🤯 I relate that to the ring that they hook on and the minion method. I'm thinking of trying the BBQ vortex cone to see if that helps even better!
Thanks for subbing James! ✌️
The hunsaker gives a whole new meaning to the Weber 22 smoker...
Yes sir! Anything is possible with that accessory!
Thanks for watching Joshua! 😎👍
First off, Do you like the WSM? Lol. Second off, great video and production. Thirdly, thanks for notifying me to this video, that is freekin insane. That beats my 4 8lb Pork butts on my 22inch Weber Kettle, NOT using a slow n sear. Lastly, I love the Camp Chef FTG600 in the background, you have great taste in great products. You may be my newest favorite Small Channel. Be consistent and keep up the great work.
Im still on the fence on whether I like the WSM or not 😋 Lol. I just like equipment that works and are reliable. Thanks for taking the time to watch brother 😃✌
This video needs WAY more likes and views! 👍🏽
Good job Ruben
I really appreciate that brother!
😎👍
I've been on the fence about buying a hanger or a vertical rib rack for my WSM. You sold me on the hanger, good video.
I'm glad you liked it. 🙂👌
That WSM can feed an Army with that accessory!!! aMaZiNg!!!
It truly is!
crazy 22 racks. I have the gateway hanging rack-- think i need to up my game and get the hunsaker rack.
It's an awesome hanger! Very versatile. Thanks for viewing brother 😎👍
That is definitely a great way to do ribs in the WSM.. Awesome job..!
I appreciate that Joe 😃👍
Whoa !! Now you have my attention. Seeing is believing. Fantastic. I see you have some big channel names in the comments. You are working it. Nicely done brother. Send this to Joe over at Joe's BBQ House. He'll like it.
Hey Phil! Glad you made it over to my neck of the woods 😃 Yup, unbelievable right! That's what this is about. Taking chances and eating the leftovers 😆 Thanks for taking time to watch. I'll check out Joe as well.... Thanks
Great Video The outcome was great I figured you might have problem with that much grease dripping on coals excellent fire management. Happy 4th of July
Man, to be honest I never even thought about that 😳 I'm so glad that wasn't the case! 😋 Happy Fourth of July and keep it safe out there! 🥳🍻
Paisa! Me dejaste sin Palabras. Creo que ese sera mi segiente Compra. Tenia Un Traeger pero caben muchas mas en el WSM! mis Respetos!
Qvo Ismael! 😎🍻
¡Gracias por ver mi video y me alegro que les haya gustado!
Mis saludos! 😎👍
Quick question, how did you avoid having a grease fire? It seems like 22 racks of ribs would drop a ton of fat on the coals. Or were you able to use the water pan?
Nice job! Reminds of videos from Thailand (I think) where they do similar using larger drums and rings to continuously cook ridiculous amounts of food.
That's EXACTLY where the idea to do this came from! 😎👍
Looks great buddy! Have a good 4th!
Thanks ✌️ likewise 🥳
Excellent video. I really think you demonstrated the full potential of the wsm. I shared on Facebook today When someone was asking about the capabilities.
Hey thanks for sharing! I truly appreciate that!
😎👍
Hangin' and bangin' ... nice work man!
Lol, that's right! 😋🤟 Thanks for taking the time to watch my shenanigans and have yourself a safe 4th of July 🥳🍻
I will be hanging 6 racks on the Gateway Drum accessory in my WSM today! I am not quite up to your standard yet. 😅 Great video!
So that means thats 16 racks of ribs that you don't have to clean, take off membrane, season, smoke, wrap, check temps and fuss with.....🤔...Hmmmmmmm..... You've clearly won this one Tim 😋 Thanks for watching buddy!
Happy 4th. I was wondering if they would smoke evenly,but they look great. Good job man.
I was wondering the same. So surprised. Thanks for watching, Phil 👍
I always come back to this video because people don’t believe me.
😆 Sometimes I don’t believe it too!!!
That was awesome. Sux you didn't get more subs from the Baby Back Maniac vid. I'm one of them. Cheers!
I'm just glad Justin gave me a push. He's the one that motivated me to get in front of the camera. Good guy right there! I appreciate you subbing Eric. Hope to keep delivering good content. 😊✌️
just shared. I've watched this like 4 times. Hoping I can get you a few more subs. Keep rocking man.
I truly appreciate that, Eric 😃👍 I hope I can keep delivering one of a kind content. I have some crazy ideas that just need to be caught on video. 🤪 Thanks for sharing!
@@madswinebbq no problem man. Wish I could like this vid again!
A-W-E-S-O-M-E Y-U-M-M-Y WOW I was in rib heaven. I can say PERFECT! Great video and shot with the family.
Cheers,
Jay
Thanks Jay. I'm glad you liked it 👍
Cheers,🍻
Ruben
That was crazy cool Brother 😎
It ready did take me by surprise. I thought for sure they wouldn't cook very even. Glad I was wrong 😊
Great instructional video I'm doing 4 cases of st Louis style next 72hrs imma pre marinate them instead of dry rub.. huli huli homemade family sauce im glad you put how long it took to cook 22 that's gonna be my guide.. then foil and cooler.. wish I can send you pictures buddy either way thanks for the inspiration.. I'm glad I did not have to cook them in the umu it time consuming 😆 🤙🤙
Wow, that's gonna be awesome! 😯 Just keep in mind that St. Louis Style ribs take an hour more than baby-backs. Baby-back ribs take around 2.5/3hrs and St. Louis takes 3.5/4hrs.
Good luck! 😎👍
Man i gotta feed 50 people coming up soon i have a wsm 22 and two wsm 18s and a webber kettle gonna buy a hunsucker asap
Thanks for the video. I’ve never seen that many hanging in one smoker like that. Nicely done. What was your cook time? Looks like some good eating. Enjoy and have safe 4th.
From smoke to wrap, 3.5 hours. From wrap to finish, because there were so many at once they finished one hour later, 4 to 5 racks at a time, then every half hour another 4 to 5 racks would finish, etc. I'm glad you liked the video. It was super fun!
Dude!
Right! 😁👍
Glad you enjoyed that!
question? did u remove the silver skin before hanging? or did u leave it on so the ribs don't break and fall?
I removed the membrane before hanging. Can you imagine, removing the membrane from 22 racks! 😖😅
Do the ribs get even cooking closest to the fire?
Unbelievably they do!
Mad Swine, love your video. Got to get the hanging rack. What fire pit did you use to raise your grill fire box to roast marshmallows. I got a bad back. this could help me not bending over to clean and manage WSM grill thx
Hanging rack is a must! Opens up the potential of the WSM.
Firepit was a generic brand from Homedepot. Can't remember the name.
I appreciate you watching! Thanks! 😎👍
What did I miss? Why didn't you use or even mention why you chose to not use the Gateway Rib Rack? That was a stuffed WSM, you had it packed tight for sure.
So in a video before this I had smoked 10 racks of ribs and some rib tips on the Gateway Drum Rib Hanger. That pretty much guaranteed me 12 racks of ribs with no problems. At that time I did not have the Hunsaker Rib Hanger. So once I did receive it I wanted to know which one would let me hang the most ribs. I only had twenty two racks of ribs. I started with the Hunsaker and lo and behold it received all my ribs! Was VERY excited! At that point there was no reason to try to stuff ribs on the Gateway Drum Rib Hanger.
Sorry if I did not mention that, in hindsight I probably should have. 😃
Also just to note, 12 racks of ribs is more than enough to support any party! So there's nothing wrong with the Gateway Drum Rib Hanger. I just happen to have 20+ orders to fill and I want to get it done in one session. 😊
Dude this is awesome. I’m doing 16 racks Monday. Any pointers for me ? Did you hang after second bone?
Nice!!! 😎👍
I’m gonna need an update on that please!!!
Just ordered one for my 18
You're gonna love it!
Heavy Metal Bar-B-Que just made a comment on another video where a guy using the gateway accessory hung 16 racks, that "Gotta be the most ribs Ever in a WSM!" So of course I posted a link to this Vid as a reply.
Lol, thanks bud! 😁👌
Damn it! That’s crazy... they all look good too! When you wrapped them; did you foil them in the oven, and then hang them to glaze?
Yeah, I used the oven and smoker when they were wrapped. Then hung for 10 minutes with a glaze. Thanks for watching, Luis👍
Thanks for the good info. I just ordered a WSM 22 inch and will get the Hunsaker Rib Hanger. I always wanted to cook rib hanging and now I can on the WSM. Awesome. I too was wondering how it would cook with the crowding, but it didn't look like it affected it much. My WSM should be coming in a couple of weeks. Can't wait to try cooking some ribs on it. God Bless.
Man, are you in for some good times and good ribs!
Don't hesitate to ask any questions. ✌😎
@@madswinebbq AMEN!
@@madswinebbq Here's question that I have for you. What temp were you cooking? How did you keep the ribs close to the fire not get more charred? I thought you might have used a water pan, I just re watched and you didn't :-). So far I've only cooked whole chickens on the Hunsaker and they came out amazing. Next will be ribs, but the ribs are much "taller". I am so impressed with your cooks. Thank you. Happy Easter.
No water pan necessary 😁
I know it seems that the ends of the ribs close to the coals will probably burn, but it really doesn't.
However what you can do is hang them for the first hour and a half on one side, then take them out and hang them on the other side.
TIP: make sure you place a cooking grate (like the one that goes in the middle or top of your WSM) directly on top of the fire-ring, where your charcoal sits, so that if your ribs fall they will land on the grate instead of the coals. TIP#2: After the 2nd hour start peeking thru the door, every 10/15 minutes to see if any ribs have fallen. If they fall, no big deal! They'll get a lil sear but they won't burn! TIP#3: If you double hook your ribs like a link then your ribs won't fall.
I like cooking my ribs anywhere from 250°F/300°F. 275°F is the sweet spot, for me. Cooking them 225°F is great but takes longer and to me a higher temp produces great results as well!
If they're baby backs then they only need about 2.5hrs to 3hrs to finish. If they're spareribs/St.Luis style they can take 3/4 hrs.
Your ribs are done when you can get a toothpick into the meat between the bones and when you pull the toothpick if the meat doesn't "pull" then it's done. Should feel like your going in and out of peanutbutter. Usually this is when the meat probes around 205°F.
Happy Easter to you too! ✌😃
@@madswinebbq Your response is greatly appreciated. I'm going to copy and paste and keep for future reference. Many thanks and Happy Easter to you and your family. God Bless.
Do you finish your ribs while they are hanging or do you have to finish them in the oven or flat on the smoker to get them really tender?
I used to take them off and wrap them then place them flat on the grill grate. However, now, I just let them finish all the way hanging. So much easier and just as juicy and flavorful!
Thanks for watching Jon! ✌😎👍
Great video, fun to watch. Too bad I didn't watch it 2 years ago before the hanging rack became unavailable 😥
Unavailable? 😳
Holy crap!
www.hunsakersmokers.com/products/rib-hanger-with-6-s-hooks
@@madswinebbq thanks. When I followed the link in the video it took me to a page that said "unavailable".
Probably was sold out. 😖
Go directly to Hunsaker. Really great product!
@@madswinebbq that is such an excellent video, and you're right: having James from Aim Em and Claim Em chime in is quite an honor for you, congratulations.
Ruben, how big is the prep box for dusting and holding the ribs? Thanks!
I’m not sure. It ended up cracking in the sun. I don’t have it anymore.
@@madswinebbq The largest version is 15" in depth!
good shit man! was wondering if you had any issues with the drippings causing flare up on the coals? i got the rib attachment for my wsm because of your videos haha
Thanks for watching! 😄👍
I didn't have any flare ups or issues at all due to the drippings. It's the drippings in the coals that causes an unreal flavor onto the ribs! Let me know how yours turn out. ✌😎
@@madswinebbq i did my first batch of 3 racks of st. louis style ribs the other day, came out amazing! just wondering because i do catering and i didnt want to hang a bunch at once and then have it flare up on me haha thanks for the reply man keep up the content.
hey brother great video.how did you set your vents?and what temp did you cook them at?
Hi Lynn 👋😎
The pit temp was around 250°F.
When I use the WSM I always recommend to completely shut the back 2 vents on your bottom chamber and only leave the front vent open. So you will only have 1 bottom vent and the 1 top exhaust vent. Do your adjustments from the top. Makes it so much easier. Here's a video you should watch detailing this.
ua-cam.com/video/5Sc9uGx3Eto/v-deo.html
Damn that was a lot of ribs! Could you make a video about you rib delivery business? Like how you got started and the steps you took to get started? Thanks for the great vids!
Hey Matthew, thanks for watching ✌️. My rib-biz is nothing more than me taking in a few orders of ribs (full racks) for co-workers. I do this every other week. I'll take orders up to Friday and I'll smoke them Sunday night and deliver at work the very next morning. I'm not making a killing or anything, just enough to keep perfecting my method. I think it's key to start this way before venturing out catering.
@@madswinebbq right on. I've thought about selling ribs out of a rolling cooler going door to door like abuelitas with tamales in my neighborhood and see how it goes. Thanks for the info!
Educational and impressive. Question if you don’t mind. Do you get any smoke flavor using that kiln dried furniture wood?
So I take it you're implying that Western uses furniture wood and sells it as food grade bbq wood, right? 🤔 Is that why my ribs tasted like an entertainment center! 😳
Is there any fear of falling ribs if you cook them to extra tenderness (fall of the bone)?
Yes that's going to happen but what you can do is put a cooking grate right on top of the fire ring so that if a rack of ribs fall they don't fall directly into the coals. This has actually happened to me before so I have a habit of checking every 15 minutes just to see if there's any that have fallen. If they do fall it's no big deal, they just end up with a little bit of char marks and more flavor 🤤
@@madswinebbq Thanks for the reply. I might give this a try for my next smoke.
And if you were to use the middle you could probably hang 2 chickens.
To be honest….. I can see 2 spatchcock chickens hanging from each bar, 6 total! I never wanted to use the center because that’s where the heat is centralized but for chicken- that would be perfect! 😳
Great idea!!!!! 👍
Can you make a video on temp control? Just got my 22” wsm and used to for the first time. As soon as I open the lid to check on it I can’t get it under 300 degrees. I even had all the vents fully closed for an hour and would barely go down
I have a video that I’ll find that discusses temp control so I’ll look for it. In the meantime always close 2 of your vents on the bottom and only keep 1 vent open. This means all your adjustments will come from the vent on the bottom and the vent on the top. 2 vents to adjust instead of 4. This should make it very easy to get your low temps.
Watch this video
Smoking on the Weber Smokey Mountain//Temp Management//How to BBQ//
ua-cam.com/video/5Sc9uGx3Eto/v-deo.html
@@madswinebbq yea kinda figured later when it was too late. Ribs still came out amazing tho. Pretty much pulled them at 2 hours cause the color and pull back looked great. Wrapped them up with brown sugar, honey and butter and still came out amazing 😮💨
AWESOME VIDEO!!! May I ask where did you get the handles for the WSM?
I purchased those on Ebay under smoker handles.........I bought the ones for the 55 gallon drum for the 22" WSM. The 30 gallon drum will fit the 18" WSM.
@@madswinebbq THANKS!!
As the meat softens up, the racks don't fall off the hooks?
Great question. Yes they will eventually fall off the hooks but there is way to prevent that from happening.
1st: Double hook the ribs. This will be done like a link. Your fist hook will enter under the 2nd rib then your 2nd hook will link onto the 1st and into whatever place the hook lands.
2nd: Place a full size grill grate right on top of the charcoal ring to catch any ribs that may fall.
When double hooked I've never had a single rib fall.
How much was the total cook time? Looks good. Ordering my hanger rack soon. Just hang it and forget it?
In that particular session I smoked them about 3 hours and wrapped them in foil with brown sugar, honey and parkay for another 45 minutes or until done. Now I just hang them, no wrap, all the way. Takes about 3.5 hours.
And it is literally set it and forget it. Just get your temp in control. I find that anywhere from 250/300 is fine with the target temp being 275f. As long as you find a solid temp that doesn't fluctuate much then it'll smoke flawlessly. No spritzing necessary. Cherry and Pecan wood chunks, NO CHIPS, and I've been using a 3 Cherry chunks to 1 pecan.
@@madswinebbq , quick question, does your cook time change when you have 22 racks or still around 3.5 hours? Thanks for the video, just bought the Hunsacker rack based on it.
@@MiamiShootersClub Surprisingly, I only saw half an hour of added smoke time compared to when I'm only smoking a couple of racks.
@@madswinebbq , wow, that's bad ass, I'm super pumped, thanks for the quick reply and have a happy new year
@@MiamiShootersClub No problem brother. Have a safe New Year's! 🥳
You got a link where to buy the rib hanger?
I purchased mine directly from Hunsaker Smokers, but I just saw that Amazon is selling them now.
Stainless Steel Rib Hanger for WSM www.amazon.com/dp/B07TH4965N/ref=cm_sw_r_cp_apa_i_eXq2DbTJ9A3NH
Not sure if others have asked this question already. How many ribs can fit into a 18.5" WSM with the Hunsaker Rib Hanger? Thks!
Good question! I wouldn't know i only have the 22
how much do you sell each rack rack for? amazing work brother
$25 a rack 🤤 I'm glad you liked it 😎👍
So I've been trying PBC style on the Hunsaker WSM rack for a while, leaving unwrapped until tender, cooking ~ 280F but not satisfied as the ribs are drying a bit (or more). I'm thinking smoke to color, wrap in foil and use my oven to finish. Is that how you're rolling?
That'll work. That's exactly what I did when I smoked multiple. If I'm doing like 6 racks or less ill just put the top grate back on and pile them on the top till they reach tenderness.
Another way you can try is hang them @ low & slow Temps of 225° Fahrenheit.
That way they stay juicy.
Also when you pick out your racks, keep them above the 3lb range..
Are those only baby backs? Can u fit spareribs on that ring?
Yea those were only baby backs however you most definitely can fit spareribs.
Just wondering what you recommend: I plan to do something similar and to load up a whole bunch of ribs for a picnic and cook them the day before. The next day they will be warmed and sliced into individual rib for people. What is the best way you would keep 20 racks overnight and how to warm them up the next day? Any suggestions? Thanks for an awesome vid! I am loving this hunsacker rack and just bought and used it for the first time.
Great question and that's absolutely the best way to feed a crowd without the pressure of everyone wondering when the cook will be done! So the night before when all your ribs are done, no sauce, pile them into a full size aluminum tray- the foil kind. You're gonna hafta fit them in a fridge which I know can be difficult for 20 racks!
Next day, set your WSM up for 250°F/275°F and either heat up using the grates with your ribs still inside the sheet pans or just rehang them. You want them to reach 140°F. You can apply your favorite sauce to them as you heat them up. 😎👍
Man, people see 20 racks, they're gonna go ape shit! It's a beautiful thing! Be sure to let me know how it went.
You can fit about 8 baby backs in a full sheet pan sideways.
@@madswinebbq After we rubbed them (using mostly Killer Hogs and Meat Church rub) and let them hang out in the fridge overnight, I was able to fit 12 full St. Louis racks in my 18.5" smoker at a time. There was some space between the racks but so much meat kind of choked off airflow a bit at the top of the smoker by the vent because we had to hang the racks from the 3rd or 4th bone because a few were hitting the coals. That's the slight disadvantage of the 18.5 smoker but we made it work. So they crowded the top of the smoker a bit. Plus it was an extremely windy day and we had a little trouble with that too. We did 2 batches of 12 ribs at a lot lower temp than I originally planned for (maintained about 200-225 with lump charcoal and cherry wood and a little hickory) for the first batch and 250 for the second). After each was done we sauced, double wrapped in plastic wrap, then in aluminum foil, then filled some aluminum baking pans.
Next day, we heated the oven to 325, got them up to temp at 150, brought them to the picnic and unwrapped and sliced one by one. They were as good as any ribs I have ever eaten from a BBQ joint. 24 racks. Absolutely the star of the show. I'm glad they went low and slow instead of hot and fast like I wanted. Each rack was done evenly and consistently. By saucing right after we pulled them we made sure that the bark didn't dry out. It was pork heaven. The flavor was amazing. The meat and bark were perfect and the smoker did an amazing job. Thanks again for your advice and video!
Holy smoke! 😲
Great job brother! 😎👍
I think the best thing you had going for yourself was planning ahead but also letting the cook determine what was best in that circumstance. Good job for letting it ride!
😎👍
Thanks to your video I made my decision between a pit barrel cooker and the wsm 22, went with the wsm for the versatility and knowing i can do all those ribs! Thanks for the upload! Btw what charcoal did u use for this cook? if you don’t mind me asking
Congratulations! Welcome to the family! 🥳
I used Weber briquettes but I've also used Kingsford Original. Both worked great! ✌😎
Here's another video of my reasons the WSM is the best smoker in the $500 range. Hope you like it.
ua-cam.com/video/D5K9ehY0R30/v-deo.html
The Mad Swine Backyard Barbeque Awsome! Thanks a lot! Just subscribed too! Cant wait to hang some ribs on my wsm!
The Mad Swine Backyard Barbeque Do you have a IG account?
@@looptone No, sorry. No Facebook or Instagram. Just having fun with UA-cam. 😋
The first time I watched your video I decided I wanted that rack. I just watched it again and wanted to ask about how you managed your fire. How did you keep the ends closest to the fire from burning without the water pan or other heat & smoke distribution system in place? Do you have a grate on top of your coals? Thanks much
I put a grate on top of the fire ring just in case a rack falls. That has proved to be quite effective on future cooks.
There was no difference in fire management on this cook vs. a cook that I do when there's only a couple of ribs. The temp is kept around 250 to 275 and the tips of the rib just don't burn. Trust me, the first few times I would check every 15 minutes to see if they were charring up and they weren't. This might have to do with even heat straight up the smoker. Plus there's no fire, just smoldering coals. I've never been more amazed.
After that cook I purchased a second Hunsaker Rib Hanger for my other smoker. Can you image, 44 racks going at once! 😋
Awesome setup. What hooks did you use ? I just bought the haunsaker rib rack and there are a lot of options but I noticed the part of the hook that you used which goes into the meat is a bit more straighter than the ones I’ve looked up for purchase. Are those pit barrel ?
Sorry for not seeing this message.
The hooks I have are from Hunsaker Smokers. To be honest it really doesn't matter which one's you use. They all work.
I do have some pit barrel hooks as well. They are larger and expensive.
Lol my third time watching this video.
Best compliment ever! ✌😁👌
What temp did you run your WSM at?
Around 250° Farenheit.
Wow amazing,
Which one you think would work better for only 1 or 2 rack of ribs.
As one design seem to have the ribs closer to the edge the other the ribs can hang closer to the middle.
The Hunsaker 100%
The fact that the Hunsaker comes with a center accessory to hang at the center makes the hanger truly versatile!
Whenever I'm only smoking 1 or 2 racks I just hang them on the outer ring and they come out perfectly, especially when using the minion method.
Are the ribs touching the side of the WSM?
Nope, not at all.
I don’t necessarily need the added capacity of the Hunsaker compared to the Gateway Drum hanger. But there is another question you could help me with. It looks like with the Gateway Drum hanger, you can hang the ribs more directly over the coals. This is good for at least a couple reasons. One of them would be if the fat hits the fire there is less cleanup. Any fat that misses the fire will accumulate in the bottom section of the WSM. When hanging ribs on the circular part of the Hunsaker, do you notice some of the fat missing the fire and accumulating below?
I see that part that can hang in the middle of the Hunsaker, but I am specifically curious about when using the ring.
Thank you for your insight!
So to be honest even when I had the 22 racks hanging I had no issues at all with the fat accumulating on the bottom. What happens is the charcoal soaks it all up, at least that's what I believe because I'm not sure. I actually like the Hunsaker because I'm able to keep the ribs from being directly over the coals. I personally think that's an advantage. The middle piece works great too. I have a video using the middle piece, I'll send the link. I guess all I can say is we all have different reasons and views on why we want particular accessories and that's OK. Its whatever works for you. My way isn't the right way or the wrong way.
😎👍
ua-cam.com/video/Yd7DRsyH-xo/v-deo.html
I was wondering if the side of the rib closest to the wall of the WSM overhang the charcoal basket. If you haven’t seen any grease buildup in the bottom of the WSM then it’s safe to assume all of the fat is hitting the charcoal. If the edges of the ribs overhung the charcoal basket then some of the fat would miss.
All I can tell you is I didn't experience any extra clean up to the bottom chamber other than the usual dumping of the ashes. Don't over think it. If I saw an issue with the grease build up, my lazy ass wouldn't do it that way anymore! 😆
Is that an 18" wsm !!??
It’s the 22” WSM
@@madswinebbq this is super useful ! Great video, just wondering if one was to get the WSM 18 how many ribs would you be able to get in one of those do you reckon ?
That’s a great question!!! I wouldn’t know though… 🤔
What was the total cook time?
My apologies brother, I don't remember 😕
@@madswinebbq I am actually watching your chicken video cut in half as I am typing this. No worries.
That is just what I need. I have a couple of questions. With that many ribs does it take longer to cook? Did you use the water pan or a heat deflector.
Thanks
I looked closer and realized you did not use a water pan, but still not sure about the time frame.
@@rickcormier9160 Hi Rick. Shockingly enough all 22 racks were ready for wrap at the same time. In other cooks I've hung them all the way to finish, no wrap, and it takes maybe half hour more then normal. That's pretty amazing. I also put a full size charcoal grate right on top of the fire ring just in case a rack falls it doesn't fall directly into the charcoal. I absolutely love that hanger! I think in the future I'm gong to hang 10 briskets on that and see what happens! ✌️😎
The Mad Swine Backyard Barbeque I bought a lava lock fire dial heat diffuser already and think it would be great over the coals.
@@rickcormier9160 That would actually work perfectly! I was looking at the Hunsaker Vortex but the fire dial may be the perfect match! 👌
@@rickcormier9160 how do you like the fire dial? Have you tried it directly over the charcoal ring? Does it really eliminate hot spots in the WSM?
question, is it possible to use the water pan when hanging ribs , (doenst have to be 22 ribs) I noticed that u didnt.... also is there a difference in hanging Baby Backs vs St Louis cut with that system?
You can't use the water pan in the WSM when hanging ribs because the ribs hang too low. However you definitely can put a grill grate right on top of the charcoal ring then place a full aluminum sheet pan with water right on top of the grate. That should work. Or if you have a riser that makes your WSM taller then you might be able to use the regular water pan.
The only difference between baby backs and St. Louis style ribs is the fat. The St. Louis style are fattier, more delicious (in my opinion) but typically take one more hour to cook. Baby backs are leaner and take about 2.5 to 3 hrs to cook.
Hope that helps. 😎👍
@@madswinebbq thanks , great suggestions all. you rock
What was the time of cook to wrap how long in wrap and total time on cook, thanks
From smoke to wrap, 3.5 hours. From wrap to finish, because there were so many at once they finished one hour later, 4 to 5 racks at a time, then every half hour another 4 to 5 racks would finish, etc.
Can you explain what you actually do when you wrap in aluminum foil? Do you foil them and glaze at same time ? And detailed explanation is appreciated. Thx
So for that particular cook, I just wrapped them in foil to help accelerate the cooking process. I didn't add anything into the foil, although you definitely can add butter, brown sugar and honey. I have done that before but i find it's just a very messy unnecessary step. So I wrap the ribs till they reach around 200°Farenheit then I check to see if they are probe tender. That's when the probe, or toothpick, slides in the meat with no resistance. If you can remove the probe or toothpick without the meat lifting then the ribs are done. At this point its time to remove from foil and glaze them with your favorite sauce and put back in the smoker for 10 minutes. After those 10 minutes the glaze will bake into the ribs very nice.
Serve and enjoy! 😎👍
@@madswinebbq Just found your channel and plan on "binge watching" over the next several days. Question on the wrap and cook. How do you wrap and hang? Or, did you remove from hooks and wrap and return to WSM fo finish? What was WSM temperature? Thanks and I anticipate my rear end getting wider as I sit and enjoy your videos. Thanks.
@@tomevans5458 Hey Tom! Welcome to my channel!
So when I wrap, I put the grates back in and stack them in the smoker til they finish. Nowadays I just hang my ribs all the way to the finish line. The ribs in the video were smoked at around 250°F. I really like my ribs smoked anywhere from 250°F/275°F all the way til the finish.
Hey homie my hunsaker came it just smoke first rack ribs on it they came out really good thanks for helping me out with how to set it up..do you have Facebook page Brother 👊
That's great news! 😎👍 No, I don't do Facebook or Instagram. I'm just having a lil fun with UA-cam. Keep me posted on your cooks and if any questions just holler. ✌😎
@@madswinebbq sweet thanks brother 👊
Could you get 18 racks on an 18.5” ? Lol 😝
😆 That's funny! I never thought of it that way! 🤣👍
Was that WSM 22 inch
Yup.
@@madswinebbq
I just ordered the Vortex Basket for my WSM 22 after speaking with Mark this afternoon. The rib hanger will be next!
Great Video! Thanks for sharing! 👍😀🍺
@@spydergkh6337 been scoping out that vortex myself but haven't pulled the trigger 😄
Hey Reuben, I'm doing a rib hanging video and would like to use a snip of this video if it's okay with you to show what's out there and give you a shout. I'm on FB Messenger as Phil Rogers. Thanks
Hey Phil, I'd be honored! ✌😁👍
Hope you and your family are staying safe. 😷
@@madswinebbq
Hey thanks brother. We are doing good. Sorry I lost track of your videos. Looks like you've been busy and great content. I will get over there and catch up. Stay off that roof now. LOL
@@progers5019 ✌😎
Now wait a minute.....it mentioned you wrapped them. Guessing you cannot braise them all at once. Same probably goes for finishing them after the braising.
Yup. That's where the work really comes to play. 🙄 Imagine wrapping every rib and checking temps....🤯 However with every smoke session I come up with a small solution for every issue. Now I don't wrap every single one. I let all the ribs get that beautiful color bark, which seems to be around the 185 f mark, then I load them in a deep foil pan side by side, add a bit of apple juice then cover the top in foil. This makes checking them so much easier!
Once done I take them out one by one, sauce them, slice them and put them in a 8x6 foil container. Slap my label on it and there you go! 🙃
The Mad Swine Backyard Barbeque I wonder how the Hunsaker vortex fire basket would do with these....I have one of those...hmmmm
The Mad Swine Backyard Barbeque - After loading them in a deep foil pan adding apple juice then foiling them did you put them back on a grill grate checking temperature through the foil or lifting foil occasionally?.
@@norcal8946 Yup, I put the grill grate back on, slid the foil pan on top and ever so often I'll just lift up the foil to check the temperature of the ribs that way.
That made it so much easier! 😁✌
Do you sell bbq
I used to sell ribs at my work. Would take orders & payments on Friday, smoke ribs on Sunday then deliver on Monday. I don't do it anymore though. 😁
That’s cool how much did you sell them for if you don’t mind me asking. I like your channel you do great videos
@@Erikfl348 $25 a rack. 😎
HR didn't like that I was doing that so I had to stop. 😆
I'm glad you like the content! 😎👍
Awesome that’s really good
Wasted my time. Didn’t even try.
Thanks for the support