How To Hang Pork Ribs On A Weber Smokey Mountain
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- Опубліковано 6 січ 2022
- #webersmokeymountain #pitbarrelcooker
In this video I show you how to hang pork ribs on my 18" Weber Smokey Mountain using the 18" WSM Hanging System by Pit Barrel Cooker. I also go over the complete process of this cook during this video. From prepping the ribs, starting the grill, and controlling the temp this video pretty much goes over everything. I will say that when you hang ribs over coal the flavor is unmatched compared to anything else and it's something you have to try! I ended up using the square piece of the hanging system just so I would get a better thumbnail, if I would've hung the ribs on the outer ring I easily could've fit 10-12 racks. The 18" hanging system by pit barrel cooker is quickly becoming my go to method for using the 18" WSM and i'd highly suggest you purchase one! Have a great week everybody and thanks for watching!
What I Used
18" WSM Hanging System By Pit Barrel Cooker - pitbarrelcooker.com/collectio...
Disposable Cutting Boards - bit.ly/3G1lQwh
Thermapen One - www.thermoworks.com/thermapen...
Thermoworks Smoke X4 - www.thermoworks.com/smokex4?t...
18" WSM - bit.ly/3obQtad
Blues Hog Sweet & Savory - bit.ly/3mcy64S
Blues Hog Raspberry Chipotle - bit.ly/3yAbGzt
Dalstrong Quantum Knife - dalstrong.com/collections/qua...
Custom Flag - handcraftedbyjohn.com/ - Розваги
Hey guys if you have an 18” WSM remember to check out the Hanger kit by Pit Barrel Cooker and code MadHorseBBQ saves you 10%! Also I had Covid during the making of this video so that’s me breathing heavy in the background and not Darth Vader.
pitbarrelcooker.com/?ref=262ebkCFMp1Xc
I wanted to ask you what is holding your temp gauge? Next to the grill?
I’m curious what holding your temp gauge? Can you provide a link?
@@rodneyrainey2021
unknownbbq.com/product/5542/
Bro no problem when I had covid it was a few months until my breathing was normal again but luckily I could still taste food
@@MadHorseBBQ thanks for that link and I love cooking on the Wsm food turns out great I appreciate it
Thanks Brian for this fantastic video. I’m a Weber kettle guy w/ slow n sear but have since picked up the WSM 18” and the pit barrel hanging kit after watching this video. The St. Louis ribs and half chickens I made yesterday were absolutely amazing, best I ever made and possibly best I ever tried. I even picked up some of the blues hogs sweet and savory rub along with the Raspberry chipotle sauce. The color and flavor you get from hanging can’t be beat. I am true believer for life now! -Ruben
Hey Ruben that’s all awesome! And I could t agree with you more!
So many ideas, so many recipes! Looks fantastic, looks like I might have to invest in one of these hanging racks in a little while from now. Thanks for another great video, enjoy and cheers!
Hey thanks again Walt!! And you should for sure get one! MadHorseBBQ will save you 10% on the PBC website!
thanks for the tips, i just picked up a rib hanger and wanted a video that goes over the set up and cooking. this video was very helpful. keep up the content.
Love it! Thx for sharing your process. Looking forward to trying my hangers.
Thanks you!! And heck ya you’ll love it!
Please make more hanging recipes on the WSM 18. Nice job
I was never a fan of hanging ribs, purchased lavalock rib hanging set, tried it once and stored it, you have inspired me to try once again, very instructive vid and as usual the end result looks delicious 🥓🦃🍖
Hey thanks BJ I appreciate that! Have a great weekend!
I have an 18" WSM with the Gateway hanger kit. I just placed an order for the Blues Hogs Raspberry Chipotle sauce, so I'm ready to give your instructions a try when the sauce is delivered. Thanks for the video!
Hell ya that’s awesome! And you bet!
Thanks for sharing. I have found that hanging the ribs in the WSM is the way to go.
You bet! And they are good for sure!
Great job Brian. Beautiful color on those racks ! Cherry sure makes pork pop ! Good looking bite !
Heyyy thanks Kent I appreciate that sir! Love me some cherry with pork! Have a great weekend buddy!
Those ribs look excellent, I might get one of those hanging kits in the future.
Thanks Mario! If you order it make sure to use my discount code and save 10%! MadHorseBBQ
Man, those turned out great 👍🏾
I also was sent the PBC hanging system to try out. I have the PBX, original PB, Bronco Pro, and a 22 WSM. I hadn't used the 18 in WSM for a couple years. I'm loving the hanger system and been using the 18 in WSM again. Great looking ribs.
Heck ya Brian! I see you’re a fan of drum smokers!
What's your favorite between the PBX, Bronco Pro, and 22 WSM?
@@yesitsmario88 they all have good and bad points. The PBX I've only used a couple times. The WSM you can easily add fuel and check the fire. The Bronco Pro is the simplest for me to control the temperature. I live in Wisconsin so in the winter it isn't affected by wind and cold as much. Cleaning after doing a pork butt or something is a pain.
Those ribs looked really good. Can't wait to warm up a little bit so I can smoke some. I'm going to check into the rub and sauce you used. I'm always wanting to try something different. Yours looked like bbq restaurant quality. Good job.
Dang Mitch thanks bro! And that WSM runs good in the cold so fire her up lol.
Using the pit barrel hanging system tomorrow morning. Thanks for all your input. Dont sleep on that raspberry Chipotle sauce!
Awesome!! And you bet! The Raz is 🔥🔥🔥
I have the hunsaker hanger system for mine and hung six racks in it last summer. Turned out great and got rave review as. I use the same homemade rub I use for pork butts though.
Heck ya that sounds awesome!
You had me at "excuse me, I just burped there". That's class Hahahaha
Hahaha thanks!! 🤣🤣
awesome ribs brother! hanging some chicken this weekend, can't wait!
Thank you! And that’s awesome!
Looking good Brian. Have yet to try hanging ribs from my WSM. You may have given me the impetus here.
Thanks Mike! And for sure give it a shot you’ll love it!
Great video Brian! I really enjoy the details of how to prep those ribs. I’ll definitely try that Blues Hog Raspberry Chipotle sauce. Ribs turned out fantastic! ( digging out from 16 inches of snow so I’m a bit behind watching videos.) cheers brother!
Thanks Jay I appreciate that! And ya your for sure should! Remember to stay hydrated while shoveling…🍻🍻
Will do Brian. I have a John Deere tractor with 44 inch snowblower….did several driveways. Feel better bro!
Awesome Video Brian! Love hanging Ribs! Love that American Flag!
Hey thanks Chief! And ya the flag is awesome!
Ribs came out look dang good brother!
Hey thanks Bro! They were pretty dang good!
Awesome!!!
Thanks!
Hey Bri! Good point about using an 18" instead of the 22". Ribs looker Killer! Hope You are doing well.
👍🍺 Metal On! \🔥/
Thanks sir! I love my 18”! And same to you!
Made ribs hung with the PBC hanging kit on the WSM 18" with raspberry Chipotle 😋 😍
Heck ya! How’d they turn out?
Awesome 👌
What the heck this is the best thing ever really nice color and pull back save some for me
Thanks junkie! If you’re wanting to buy that hanger kit make sure to use my discount code. MadHorseBBQ
@@MadHorseBBQ oh I will thank you that was bad ass my brother the best I've seen and I thought my were the best lol
Great video! Just got this hanging system myself, absolutely awesome! Where did you run your thermometer for pit temp?
Thank you and that’s awesome! And I stick an ambient probe through the WSM grommet to monitor pit temp
Hey bud, nice ribs. I have a question i want to put wheels on my wsm just like you did but did you have any issues with the legs spreading open with all the weight? I saw on another videos they said you need to put a support bar conecting all 3 legs
Love the flag sent a pic of mine Good looking rib sir yes dishes suck. Thank You
Thanks Lance! Have a great weekend bro!
Here’s where I got the flag from.
handcraftedbyjohn.com/
Today I'm picking up a Weber 22" kettle AND a WSM 18 that were used twice and garage kept for $50 for both! A great FB marketplace find. I'm new to smoking so I'm excited to start. Would you recommend smoking for 2hrs, wrapping for 1ish hrs and glazing for 15mins OR hanging for 3hr and glazing for 15min? I've have seen both methods but never personality tried this to compare. What is your preference? I've heard wrapping = more tender and hanging = more render. Thanks for the help!
I definitely like wrapping. But the method I use is cook/smoke it till it gets the color you want, wrap till tender, and sauce for a few minutes.
My buddy smokes ribs twice as fast as my 22 WSM. Smoking directly over the coals gives ribs a different flavor profile also.
Nice. And yes it does for sure!
Hey Brain love your videos, so what part of MN are you from? I live in Avon, near St cloud
Thanks. And I’m in southern mn. Pretty much right on the Iowa border.
@@MadHorseBBQ WOW I didn't realize you that far away, but keep the videos coming and cheers!
I made my USD smoker but I don't know how to send you a picture of it
Do you think you have the space to use the water pan and hang the ribs too? I am considering getting a hanger system but I'd like to put a pork butt on the bottom rack along with the ribs. I'm assuming I'd have the space to do it but can't quite tell
Where did you buy that mount you have on the side for you’re smoke? Is it magnetic or bolted on?
Here’s the link.
unknownbbq.com/product/bbq-hanger-guru-plate-set/
Do you use the water pan or a heat deflector?
Nope not for this cook.
Is it better not to use the water pan as a diffuser for ribs?
It’s personal preference honestly. But I like the flavor you get when you don’t use the water pan. And barrel style cookers cook plenty moist as it is imo.
Where did u buy that thermometer mount for WSM?
Off Amazon if I remember right. Or unknownbbq.com. Can’t remember.
Do you have to flip the ribs? Someone told me you have to hang from the other end after an hour
Maybe I missed it...do you rotate the ribs so the bottom end doesn't burn?
I don’t.
Hey Brian great video I'm doing rib tips from the trimmings that I have saved while I watch the mighty bears 🐻 🐻❄ take on the lonely vikings. I'll do them hot and fast
Haha thanks James! SKOL Vikings! Bear Down
This morning I added the gasket to the tinfoil door. Man it's 🥶cold outside. Now I wait 24 hours then do the burn off?
Door doesn't leak rib tips tomorrow
Man our coaches stink
@@jameshuston4622 ya completely agree.
I've got an unrelated WSM question for you. How do I keep my 22 wsm from molding. I dont leave water in it but it always seem to grow mold in it. I keep it covered on the patio. My kettle never has this problem.
Hmmmm maybe after every cook open up the vents and let it burn hot for an hour or so?
@@MadHorseBBQ I'll give that a try. I used to have the 18 wsm and never had a mold issue Love the ribs hanging in the wsm. I had the hunsaker rib hanger a few years ago when I had my 18 wsm. I really regret selling it and moving up to the 22.
@@shizzlestix66 sounds good, lemme know if that works for ya! Intake it you live in a warmer part? Also time to buy another 18” then lol
I've had the same problem on a few of mine. I've not used my 22 WSM for a couple months. I leave the door off and the bottom vents open when I store it. When it starts looking sketchy light it up. It's the oily residue that starts molding.
I want to see a Turkey
BLM flag 👎
Unsubscribed
What?
And it’s a “thin blue line” flag you boomer.
@@MadHorseBBQ This might be the funniest comment on youtube. Lol high comedy.
trash omg