How to hang ribs in the Weber Smokey Mountain without tools | WSM smoking meat
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- Опубліковано 29 сер 2024
- **Quick update- That Big Country BBQ rub was one of the best I've ever had! It totally took me by surprise. I don't make a dollar off this. I'm only providing this link (and this note) because I think this rub is really special. Check it out if you get a chance. bigcountrybarbe...
Today I discuss how to hang meat, specifically baby back ribs, in the Weber Smokey Mountain. There are lots of cookers on the market that offer hanging meat options like the Pit Barrel Cooker (PBC), the ProQ, the Smoke EZ, and almost every offset cooker with a vertical chamber. I'd always wondered what the fuss was about.
I had considered buying one of these other smokers but it felt redundant when I already had the WSM. When I went looking for ways to modify the WSM to accept meat hangers, I discovered that all the tools I needed were already available...right off the shelf. Not modifications to WSM were required at all!
I can't quite figure out why this is not more common knowledge but I guess that's good for me because it's a great topic for me to make a video about!
I hope you enjoy the video. Please let me know if you have any questions in the comments below.
Links:
Weber Smokey Mountain tips and tricks video
• My Weber Smokey Mounta...
22 inch Weber Smokey Mountain (used in this video)*
amzn.to/2kudpjJ
Expandable Smoking rack for 22 inch WSM’s*
amzn.to/2l5T6wj
Pit Barrel meat hooks (the best I've found)
tinyurl.com/hpv...
Hook Remover (not fancy but very useful)
tinyurl.com/hbf...
*note the Amazon links above are affiliate links. If you use them, the price is the same to you but then Amazon puts a very small percentage in a check and mails it to my mother in law…for some weird reason. (true story…Amazon is weird sometimes.)
Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...)
Source: incompetech.com...
Artist: incompetech.com/
*Disclosure: Black Diamond Charwood is not a sponsor, but they did send me some of their fantastic lump as a gift. I’m under no obligation to use/mention it, but I include it because I like it compared to most lumps I’ve tried and I think you’ll like it too. That said, I don’t think it would be cool to promote a product without disclosing it was a freebie…it’s possible I’m overthinking this but hey, I gotta fill this space up with something.
Audio also provided video subscription to AudioBlocks.com
Here's the stuff I used. Thanks for watching!
✅✅ Weber Smokey Mountain amzn.to/2kudpjJ
✅✅ Unfortunately Weber stopped making the hangers I used. Here's an alternative that might work. amzn.to/3dzAc8H
I wasn't aware Weber had such an accessory? I must get one of those!!! I can see we will have a lot to talk about later this month and I look forward to it!!! Great video brother!!!
Thanks Troy,
Yeah, it's a cool little gadget. I can bring it along if you want to play around with it while I am there. Just let me know.
I appreciate the offer, but that won't be needed. Apparently, I'm getting a Pit Barrel Cooker arriving this week, so I will have something very similar to try out and get used to. LOL
Oh, congratulations! They must have seen your last video. You'll be surprised how evenly they cook from top to bottom. I've never had a PBC but I imagine it's the same as what I did here.
I'm looking forward to checking out how it cooks. Should be fun and something new I can use on my channel. Good times brother!
And ask him to show you that fancy brisket trimming tool, as well.
YOU ROCK SIR. Friend of mine has the Pit Barrel and he got it specifically because of its ability to hang meat. Now I can have in on some of that fun on my WSM 22". GOOD STUFF SIR.
Glad i could help, Darnell! I think you'll love it. I really do.
Great video, nice tip showing how to hang the rib with the eyelet. Your videos don't need a signature ending, they are entertaining throughout.
Thanks Leon,
That's quite a compliment. I'm sorta leaning that direction now as well but sometimes it's hard to land the plane at the end so I can see why people do it.
Nice videos always, Im Italian Living in Abu Dhabi and I like your techniques which I apply on my BELOVED - Antique Tandoor (TANNOR) made out of CLAY. Clay Barrel basically. Sosnt have those options and accessories but it do the job, perfectly.
Folks, go get the Hunsaker hanger for the WSM. Look it up. Awesome capacity, way more than I've ever done (saw a video hanging 2 dozen racks of ribs in the 22" WSM), small company, talk with the owner, affordable and super well built, ships fast, quit screwing around on EBay, etc. I will say running the WSM like this (direct coals, no water bowl/deflector) is a challenge to keep internal temp anything below 280-290F, at least for me, so probably a lot like running the PBC.
Another "big guy" here that enjoys BBQ. I have the PBC. I consider it a tool in my BBQ arsenal. As you said, the flavor is different. Chicken, ribs, and yes, tri-tip are my favs, especially when cooking foe a large group. So much food from such a small cooker! I like the speed in which the meat cooks and am amazed at how moist and tender it is. Enjoy your channel. Excellent! Keep up the good work. I enjoy what you've done here and with Adrenaline.
Thanks, Ron. I appreciate it, my friend. Have a great weekend!
Justin
Thumbs up on the water pan toss!!! My fiance looked at me like I had gone mad when I laughed out loud!
haha. Thanks man.
Bought the same rack for my 22inch, last one on the shelf. The hooks are actually good you just gotta read the manual, pretty smart for fish. Also smoked whole ham and ribs with them. Only thing is they are 90 degrees wrong rotation so the ribs hand parallel to the bars so you cant fit as much. I like how they grab in 3 plaes along the ribs so there is no danger of them ever falling off
Like your videos, greetings from Finland
Awesome video bud! I like the idea of using these grills different ways.
Thanks man. I liked play around with stuff like this.
Thanks for this great video.
I’ve just tried last Saturday and successfully smoked 8 racks of St. Louis-style cut ribs on 18” WSM.
Great video. Unfortunately the Weber expandable hanging rack has been discontinued. However I've found the gateway drum smokers rib hanging kit will work. I just received mine from gateway and can't wait to try this method. Thanks for the tip. Very helpful.
I reached out to them about that but never heard back. Glad to know it works. Thanks.
Justin
Great video Justin. That is so cool that you can hang the ribs vertically, you are right you can probably cook 8 racks of ribs at once.
Oh yeah, easily. I bet I could get 2-3 times that many without even working to hard or getting creative. There is a lot of vertical space in those 22 inch cookers that opens up when you pull out the drip pan.
Since you uploaded this, I have been on the hunt for a Weber 7473 rack. I don't even have a smokey mtn...yet. It has been absurd how hard it is to find. This thing retails $40, anyone selling it near that price doesn't have them in stock. The only place I can find them is $90 - $100 with shipping. One place wanted $33 FOR SHIPPING.
I just got to this message. lol. Actually I thought I replied to this 2 days ago, but I guess I didn't hit send. Glad you eventually found something.
We were texting each other off line
I've been wanting to build a UDS, but the more I find out about the WSM 22.5, with add-ons e.g. cajun Bandit exten ring, and now hanging racks, it makes me want one. You can do it all on this. You know if these are dis-continued, and you are good with your hands in the shop, you could go to the hardware, purchase some rod material, use a vice and bend your own. Measure, cut, and bend. Anyway, thanks again for a great video.
You'll love all that stuff. The cajun bandit rings are really nice.
Hey Justin! Great video man! Very cool gadget for the WSM to hang meat! I love hanging ribs in the PBC. Some people seem to think the bottom burns before the top is done, but this is definitely not the case in my experience. Matter of fact, I always notice the meat pulling away from the bones at the top before the bottom. Something to do with heat rises and convection type of cooking going on I suppose, but either way, it's very cool that you have the first video showing this hanging method of a WSM! I have a feeling this video is going to get a lot of views in time once the WSM people catch on to this video! The out takes were hilarious :D Cheers Justin!
Thanks, Rus. Yeah, I kinda have a good feeling about this one too but I've had that feeling before and it didn't amount to much and other videos have done really well that I expected little out of. So hard to predict what the algorithm is going to grab onto.
At least people who are looking for information about the expander rack won't have to guess if it will work like I did. Also, yeah, I noticed the exact same thing you did about the tops...you would think it would be the opposite. All of it cooks close enough to the same rate for me though.
I have a pbc, and doing the briskett vertically is awesome. ive never done a full packer (im a crip so im limited at times of what i can handle) and its awesome the largest (partial) brisket (point) ive done was 10lbs they all get done in roughly 5 hours. truthfully the pork but has taken me longer to do, they averaged about 7 hours. I almost bought a smokey mounain but it seemed to be too much to handle with all the parts. top pick up and move. the hooks and tool are great.
Hi Adam,
Thanks for the feedback on the brisket. I may give it a try someday. I'll probably do a small one too just in case I don't like it. I really did not like the tritip I did so it scared me off about brisket. I appreciate you sharing your experience with it.
Justin
Wow didn't expect you to mention me, thanks'! As always great video and I have the PBC and my best Ribs and Brisket have been done hanging them. Weber should pay you I'm pretty sure you have help sell a lot of Summits and Kettles for them and now this!! " Let the fire do the Work" should be your sign off. Thanks' again
That's another good suggestion for sign off. Thanks.
Yeah, It would be nice to get on Weber's payroll but I sorta like my independence from them. I don't owe them anything so I can say what I think without worrying about getting in trouble. Thanks again for the question that led to this video.
The hanging rack from the Gateway 30 gal one fits perfectly on the 18.5 WSM and is only about $45
Awesome thanks for the heads-up
Just found your channel after watching the T Roy Cooks video. This is a great channel !! Love your sense of humor.
I just purchased a WSM. I'm going to watch your WSM video next. Fond your channel just in time!
Nice Video !! I'm using my WSM right now!!! Making a brisket for Super Bowl!!! I can't believe how the temp stay on point for hours!! I love this thing!! Thanks again for the advise!!
It's a great cooker. I think the temp control on low and slow is better than any kamado I've owned...or at least as good. How did the brisket turn out?
Baby Back Maniac my brisket came out amazing. Cooked it for a total of 15 hours. I got the temperature up to 199. It was stuck to 185 for like two hours straight. It had an amazing smoke ring and the bark was on unbelievable. I did it fat Cap Down. Thanks again for everything!!!
My pleasure man. Glad the brisket came out good for you!
Ever have rib separate and fall in the fire? Great video
I just found one of these new in box on eBay. I am going to try it out as soon as it arrives. Thanks for making this video it is really the only one on UA-cam.
I am really impressed by the quality of your videos! Have been a subscriber from the beginning and am always amused by the jokes, production and information. Keep it up!
Thanks Ivson. This type of comment means a lot to me because those 3 things are my focus in every video. Thank you for taking the time to write me this.
Man I really appreciate the 411. I really enjoy cooking on this awesome machine.
Thanks, Simon. Happy to help.
Ohhhhhhhhhhh weeeeeeee BOYLOOKAHERE.....that is a game changer right there Maniac. I immediately went and ordered me a rack for my 18.5 WSM. It just got real. Thanks for the tip. I can't wait to do a video on it .
You'll love it, man. Glad I could help.
Justin
Saw you on T- Roy for the get together. Glad I did. You got good charisma and come across fresh and easy going. Someone easy to relate to. Getting a WSM soon so thanks for giving me the different possibilities of how to use it and appreciate your perceptions of better or not. One liners, I'm barbecuing for you. ; Let's reach higher together, ; Let's learn together, ; And remember, Baby Back Maniac will make you a barbequing Maniac. Lol. Can't wait to hear what you come up with.
LOL, Thanks Alicia. I really appreciate the kind words. You'll love the WSM. It's probably the best all around smoker out there for the price. I also like the kettle alot. I do work for a company called Adrenaline Barbecue Company that makes a product called a Slow N Sear (I'm not paid/asked to refer them here...I am just a big fan.) that drops into the kettles and makes it a lot more versatile. That's may other favorite setup in this price range.
Love your channel! I love ribs cooked in my Gateway Drum Smoker! I hang mine for 1.5 to 2 hours and then wrap in foil for 45 to 60 min. I'll have to try without the wrap and see what I think. Keep these excellent videos coming!
Those drums look really cool. I've owned a TON of grills and smokers but I've never used a drum of any kind and its always intrigued me. If I remember right, Gateways are the higher end ones, right? How do you like it?
Yes, the Gateway's are the premium drum in my opinion. I bought one of their smaller 30 gallon (18 inch diameter) drums last summer and loved it so much that not even a month later I purchased their larger 55 gallon (22 inch diameter) for more grill space when needed. The smaller drum is super portable which I take camping or tailgating. My other favourite grill that I own is the Weber Summit Charcoal Grill Center. Man do I love that thing and that's how I found your channel. Love your videos on the Weber Summit Charcoal Grill! I as well, own and have owned a plethora of grills and smokers.
You should pick up a Gateway and make some videos!
I contacted Big Country BBQ and ordered some of their Simply Unique and Bovine Dust. Have you tried their Bovine Dust on brisket?
I love it! You can never have too many grills.
I've tried their Bovine dust on steak but not on brisket. It's really good but not as Unique as the Simply Unique. They really named that one well. lol.
Thanks, Justin! I managed to find a brand new hanging rack for my 18" WSM!! Great Video!!
Where did you find it?
Love the sausage hanger for the WSM! I use it mostly to smoke deer sausage and sticks.
You could also do grizzly bear "Skin that one and I'll bring you another!"
I'm sorry. I know you must get that all the time with a name like that. I'm pretty sure this isn't the first time I've done that. I just can't resist. It's one of my dad's favorite movies of all time.
Hehe yeah it's a great movie.
I just got mine from home depot. Good thing, as they've been disco'd. They appear to be well made, like everything Weber.
Thanks for the heads up, BBM.
Any time, Jim. Glad you found it!
I really love watching your videos. Entertaining ( throwing of the water pan ) , fun and informative . I also LOVE the outtakes at the end, its like watching a funny movie with some great comedians and you can't wait for the even funnier stuff at the end. :)
lol. You make me blush. Thank you for the support, BDCharwood!
Awesome shot at 4:53 man! Looks so simple but I'm sure it took a bit to get it right. It's the little things. Great video boss!
Great video Justin! That is a really cool accessory for the WSM and the ribs looked great!!! As far as a closing statement on your channel how about: Good eats come to those who wait (in reference to always letting the meat and juices settle after a cook before cutting) and then something like see you next time. Or how about a montage of you at the grill and then sitting in a chair with a bucket of water being poured on you while the Flashdance theme 'Maniac' plays (that may be a better intro though).
LOL. I should totally do a video on all the "suggestions" I've been getting. It would make a great video. I might do it if the stupid copy right system wouldn't flag me for using the music.
I had to finally subscribe .... you seem so genuine !
Thanks Jerry. Good to have you as a sub!
Cool video Justin. I just remembered that I have a hanging rack I bought to smoke sausage on, but never have used. Time to go to the garage and do a excavation there.
Definitely! It's so fun.
Two follow up thoughts:
1) According to a commenter (soobaerodude), Weber may be discontinuing these racks. Better act fast if you are going to do this. If you can't find it, you might sent Weber an email requesting they bring it back. They keep track of requests like this.
2) That Big Country BBQ rub was one of the best I've ever had! It totally took me by surprise. I have tried a lot of rubs and I am rarely "WOW-ed" anymore but this one did it. Check it out if you get a chance. (This isn't a "paid endorsement"...this is a "holy crap, that's awesome!" reaction! lol)
bigcountrybarbecue.com/?page_id=112
(If you want to tell them you found out about it from my video, that would be great, but I seriously doubt they have any idea who I am.)
Hey man great video! You were right in that comment-- these things are nowhere to be found and I want one so bad! I have actually emailed Weber about this I'm really hoping I can find it the only one I can find is $180 on Amazon that is ridiculous. Anyway great video man thanks for posting!
-Kent
Looks like weber discontinued them. Tried calling customer service to see if I could plead to send anything left in inventory just in case for my 18.5
Baby Back Maniac they r party poopers.
KentG idk if you ever got your hands on one but the gateway drum hanger 55in works on our 22wsm perfectly for 55 bucks. Also more stable than the weber imo
Hey Justin, another great video. You have some skills at presentation and a little humor on the side. This accessory really ups the game for the WSM. (maybe Weber will bring it back after your video gets about 50K hits) lol. Keep it up. Your fans are growing.
If you wanna to be a "Maniac", you gotta smoke some "BabyBacks"
I like it. lol.
Thanks for the kind words, Irvin.
Hey Justin, another wonderful video and I had been eyeing that contraption. I just didn't buy it since there has been zero videos on them.
I've actually been thinking about your question and noticed that no one seems to do what I think would be funny for a sign off (and keep me comming back for more). Its exactly what you did.... bloopers.
Or just bust a move, do the BBQ robot...not sure what the heck that would be but still it would be fun to just see you break out into a dance when you play your theme song and then the camera fade out to the end... ok but seriously I will give this some more thought and if I can come up with anything I'll holler at ya. Cheers
LOL. Thanks for the suggestions, Rusty. Yeah, I couldn't find anything on the expander rack when I bought it either. I thought I'd take it for the team and make a video for everybody else.
I'll keep bringing the bloopers and start practicing my robot. ;-)
Haha! "Medevial Torture Devices". And here I am watching BBM reruns again.
lol. Thanks
So I did this method and filled my basket and one chimney of coals. All in all about 3/4 bag of kingsford and it was wayyyyyyyyyyyyyy too hot. No matter how I tried to tune it. I inevitably removed the lid and they were burnt already. So in the case of my 22” WSM wayyyyyy less coal is needed.
Awesome review. Love the idea. The only downside for me is that I like to foil wrap my ribs towards the end of the cook. Adds extra tenderizing. This does intrigue me though.
Subbed
Thanks for subbing. I like to wrap mine too but when I cook like this, I don't bother. It's not as tender but it's very very juicy and the bark has almost a rotisserie like texture that is hard to explain other than to say it's different than what you are used to but very very good.
I suppose you could still foil them at the end but I think it would lose something. May be worth an experiment though.
If you try it, let me know what you think.
Justin
FYI: Pit Barrel, where you got your hooks, has two hanger brackets. One fits the 18 inch WSM and one fits the22inch WSM. My question is, there a “ recommended “ amount of charcoal to use.
Hi, came across this video today, had seen it a couple of years ago, and forgot how well I liked ribs this way!! Going to get it out tomorrow and hang some ribs!
Should have mentioned, one thing I did change as a result of this video was to stop using the water pan on any of my cooks. I had read, and read again, advice on using water or leaving the water out of the pan. I decided I like everything better without the pan in the smoker. Thanks again!
Have fun!
I had a look all over for this rack on the Internet on Amazon US etc and nobody could ship to outside the US( I live in the UK however I went on Amazon EU website and found what I was looking for and it was delivered this week!
Awesome. Let me know what you think when you get a chance to try it out!
That was a good Review/Tip. never knew weber made such a product..well done brother. now Iam gonna check out your WSM mods..Damn I need to use mine more..I use the 22.5 kettle grill so much and have so many accesories for it. its just such an easy grill to use..Thanks for the tips..
You can't beat the 22.5 kettle. I have one of those too and use it all the time.
Legit funny dude with just good old info. LOVE the channel... binge watching and you earned NEW SUB!!
Thanks I’m used to cooking on a offset stick burner. Recently purchased a wsm just trying to learn it !
You'll like it...or at least appreciate the ease of use.
often wondered how this would work, thank you for doing this
I wondered the same thing. I felt like I was taking a risk when I bought mine. I made this video so you wouldn't have to feel that way. lol.
Great video btw. Best video about smoking I had to subscribe.
Had a really chillax vibe with some laughs. It shows you actually enjoy what you’re doing.
This is a newb question. Do you cook to them same internal temp as normal?
With the membrane missing why doesn’t it fall apart and drop into the coals?
One other thing yes I'm gonna get some hooks from Pit Barrel but my other comment I forgot to post earlier was when I contacted Weber directly to purchase this hanger the customer service lady said they were not going to discontinue the product.
Hi Nick,
She said they are NOT going to discontinue it?!? That's great news...and confusing. lol.
Thanks for letting me know! I really appreciate it!
Justin
Good video, I love to cook my ribs this way cuz of the direct flavor (the smell is so good too) and quickness of cook and capacity. I made a meat rack for my UDS using rebar and a weber grill rack and it works well .....Weber should push this add-on option to try and gain back some of there lost customers to Pit Barrel Cooker cuz this is 1 0f 2 things that PBC had over the WSM plus its alittle cheaper. I would have bought a WSM before making a UDS if i knew they had this option
Yeah, I'm kinda not sure if Weber even realizes what they have on their hands here. They are such a HUGE company that I don't think any particular accessory ever gets them too excited...even though you are right that this has so much more ramifications that just whether or not people buy this particular accessory. I just don't think they are that dialed in to what's going on with their competition.
I don't know about a unique entrance or exit, but your song is unique and it stinks in my head. Haha.
I have a PBC but no WSM. Although my GAD isn't as bad as yours I don't see a WSM in the books. But then again I didn't see a Weber preformer either till I snagged one half off at the Home Depot with their Weber purge.
Yes, definitely stick with what makes you happy. The PBC engineered all the variables out so you have a more portable and easier to use cooker. I like the WSM for the versatility and size. There is no wrong answer. Just go with what you love
Ribs look nice.. just hanging out on your channel for a bit... big boy comment cracks me... I tell my wife I am not fat... just mildly chubby.
lol. It's like Gabriel Iglesias. "I'm not fat. I'm fluffy." lol
Another great video Justin. I had one of those when I had my WSM, but didn't use it a lot.
Thanks, Terry. Yeah, like I said, I like it for chicken and ribs. Makes the WSM that much more versatile. Does your LSG insulated vertical have sausage hooks in it?
No, but I can hook to bottom of my highest grate if I want to try. Not sure how it would do, since I can't remove the water pan and toss it across the yard...
Yeah, I wouldn't risk it. That's an important part of the process. ;-)
Love the videos man! Weber has in fact discontinued the hanging rack. I recently found another option that appears to work great on the WSM. Check out the rib hanging rack made by Gateway Smokers. About 50 bucks shipped and it looks better built than the Weber rack. I actually ordered mine yesterday!
Interesting. Do you have a link? Would you mind reporting back what you think of it after you get it?
Thanks,
Justin
www.gatewaydrumsmokers.com/category-s/131.htm
The hangers are actually made for 30 and 55 gallon UDS but I have confirmed they do fit comfortably in the WSM. I just got it in the mail at work so I'm pretty tempted to leave early and go buy some chickens lol. Hopefully I can use it this weekend and I will give you an update with some pics of it in my cooker.
That looks interesting. Do you have a contact at gateway? I'd like to talk to them.
I don't personally know anybody. I had emailed a while back asking about this product. Here is the contact info for the person I talked to. They were super nice and got back with me the same day if I'm not mistaken. I'm sure you have seen Malcom Reeds channel at HowToBBQRight, but I saw him using this rack on his Gateway drum so I emailed them to see if it would fit a WSM.
Kelly Heberle
Blues Hog LLC
477 WW Industrial Park Drive
Washington, MO 63090
844-239-9898
www.blueshog.com
customerservice@blueshog.com
Thanks Jesse,
I really appreciate it. This is helpful.
Justin
Nice job. I've never seen this done with a WSM. I have a Pit Barrel Cooker and there is definitely something different taste wise with vertical cooking.
I totally agree, Quinn. It's very unique.
Awesome. Going shopping for the Weber Expandable grill!! And hooks.
It may be hard to find but I think a company called Gateway has a rack that will work. Unfortunately i can't get them to reply to my emails so I cant say for sure.
If you haven't yet, smoke a brisket on the SMS - It does great.
Thanks Steve! Happy Memorial Day!
Justin
At 300 degrees 3 hours tops cook time. ? I want to get the attachment and hope that my ribs out as nice as yours.
yeah, Thats pretty good estimate...just keep an eye on them. They are a more meaty texture than tender which doesn't sound good when I say that in a vacuum but the flavor is incredible as is the moisture content. We love them.
Another good one! Don't be shy with these, I'll watch you grill shrimp.
I'll keep that in mind, Josh. lol. Yeah, I've been juggling alot of balls lately and it's affected my video habits. I should be able to get into a more regular schedule in the next few months. I've still got some really fun stuff coming down the pipe.
Baby Back Maniac no worries. Can't wait.
Thanks, Josh.
I’m surprised you don’t see more of these hanging videos considering the popularity of the PBC on here.... I do like to cook a Boston butt without a pan and mop it Carolina style from time to time
Thx for watching
great video as always! suggestion for your closing line:"Baby back out"
I like that. I'll keep it in mind. Thank you, Bob.
I bought one of those today. Should be here next week.
You'll love it...except for the hooks. lol
Have T-Roy Bring his UDS on his next visit and you can do a comparison.... keep up the great work!
I got one for 22.5 inch at smoke
And fire store in Olathe Ka 6 10 17. There was one left there for 18 inch. Cool store
Thanks Robert! I appreciate you letting me know.
Great video!!!! After watching your video I picked up a Hunsaker Rib hanger and their Vortex plate for my 22.5" WSM. Did a couple smokes this way and the ribs turned out great. Love the extra added flavor. However, the bark didn't seem to form as well as when I lay the ribs flat. I suspect that a good portion of the rub just slid off and dropped onto the plate in the cooking process. Have you noticed this to be the case when hanging ribs? I also wonder if the ribs are not being cooked in their own juices like they would be laying flat. When you combine this with the bark not forming as well, I am struggling to see the benefit.
Great video! I don't own a WSM, but this video makes me want to buy one!
Thanks, Greg. They are great and very versatile. Smoking, hanging, dehydrating...One of my other favorite ways to cook chicken is to pull out the water pan and cook raised direct when the vents wide open (it will get up over 400 degrees at the lid with the vents open and no water pan. It's a little like a Santa Maria...you just can't adjust the height.
Hey Justin, always enjoy your videos. The meat looked amazing. Really cool stuff. Hope you enjoy the super bowl. Let's go Falcons. Take care buddy
Thanks Ham. Just sitting here watching the end of the game thinking about how nuts this game is.
Baby Back Maniac this game almost seems rigged. How the Falcons all of a sudden can't get any points seems strange to me. I'm going nuts lol
Great video, great looking ribs , going to try that next we.....ordered a hanger from bbqsmokermods. How about foiling the ribs, that should work too?
Sure...but you'd have to take them off the hangers at that point obviously.
@@BabyBackManiac As said, your videos achieve the seldom combination of being at the same time tremendously helpful with lot's of information and entertaining even funny ;-) .
Thank you so much
Definitely for me one of the best ways to cook ribs on a WSM: shorter cooking time and more flavor! I foiled the ribs, came out terrific. Probably not even necessary. Definitely no need for an additional Pit Barrel Cooker ;-) Again thanks for the inspiration!
That's what I'm here for, Christoph. Thank you.
kasindak-sindak Video! I need to start using my smoky Mountain More. I'm making 40 pounds of wings for the Super Bowl so I guess I won't be using the smoky mountain. Its a cool Smoker. I might add some wheels to it after seeing what you did to yours. As far as hanging meat vertical I'll stick to the original way. If I need more room I'll just use a bigger smoker. But was looking forward to another video from ya. I like the comedy!
Thanks Tom! did you do a video about the 40 pounds of wings? Can't wait to see the big guy in action.
Baby Back Maniac I did wings in the deep fryer, smoker, oven and did a experiment that tasted like KFC original. I did take a video of my favorite wings. Upload that on Wednesday.
Interesting. I recently picked up a hanger to do bacon in my masterbuilt smoker but maybe I'll give ribs a shot as well. 👍 great vid!
Frank, let me know how that goes. I would imagine the flavor would be different since the fat and seasoning would not be rendering into a fire but I'd be curious about the texture and juiciness you get. Keep me posted...on ribs OR bacon.
Baby Back Maniac maybe this weekend!
Looking forward to it, Frank.
Man them ribs loooked great. Have to see about getting a Weber Smokey Mountain smoker.
It's a great investment. My only complaint is it catches water when it rains. It won't rust but it can mold.
Thanks for the info Friend.
Any time!
Nicely done Justin!
Thanks, Tom! I appreciate it.
Justin just found you Videos really enjoy the way you funny man and you seem to really enjoy BBQ Keep up the humor and funny add libs. Keep up the good works i think you'll be great hit on here . Keep the videos coming young man
jerry
Thanks Jerry, I really appreciate your kind words and encouragement. Means alot to me. Have a great week.
The perfect contraption for some homemade 'hot guts'!
Very descriptive! I like it.
Wow, having trouble finding this rack of the 18.5 inch WSM. I`m afraid they might be discontinued already? I`ll give Weber customer service a call tomorrow to find out.
Oh, man, that's a bummer. I have a feeling they are going to dry up pretty quick. This video is doing a lot better than I expected it to and I know people are looking for them now. I hope you find one. Let me know what you find out.
YoMoma777 I actually just found one on ebay today for the 18. I was shocked they weren't available anywhere else.
Sorry for delayed response. UA-cam never alerted me to this comment. Glad you were able to get your hands on it. I'm getting conflicting reports about the availability of this thing so I appreciate you reporting back. Have a great weekend.
Justin
Baby Back Maniac I was able to use mine today on my little WSM and it worked out great. You're 100% right. It's a totally different taste and I'll be using this for all my ribs going forward.
A new sub for the new year.
Happy to have you here
That's a great product but unfortunately I have a 14.5 WSM &from the looks of it, it's for the 22 WSM oh well I guess I need to buy the 22 lol .
Have you ever seen the Orion Cooker it's made to hang six racks at once. I have hung three racks they come out super tender and juice.
Ironically, I just saw that cooker yesterday on Amazon. Do you like it?
There is a guy on the Bbq-brethren forum who made a hanger for his 14. I don't have those types of skills. lol. He found a way to extend the barrel since it was too short. I guess you could cut ribs in half though. Ribs and chickens are my favorites hanging. Have you found anything else you like to hang on your Orion?
Baby Back Maniac Dude I love my Orion everything ive cooked has come out jucy and perfectly cooked the Orion is awsome for pulled pork, ribs and super juice Turkey and fish . I recommend it
As far as my WSM I'll have to check out that rib hang mod again thanks
Great feedback on the Orion. Very interesting. Thanks.
Ordered it all yesterday. thanks. awesome videos.
Awesome, Beardo467 fish! I think you are going to love it. Thanks for the comment.
When hanging your meat, not that I’ve seen you hang your meat, (I digress a bit here) but does the end of the meat closest to the fire cook faster?
A little on the edge but not nearly as bad as you would think. It actually cooks a little faster towards the top too...which is kinda weird. by and large, it's not enough of an issue to worry about.
...to sign out.... No matter how many suggestion you'll get, it'll never feel your own. A good way to find your "sign-out" is to be aware pay attention to how you do it in day-to-day life. ex: like when you leave or say bye/see-you/next-time/etc to a friend/family/store-clerk/etc .... You'll see ;)
You are absolutely right. It has to be organic. It has to be something I say naturally or it will never work. Thanks, Ghislain!
Thanks for sharing this.. Never seen that rack here in Europe.. so it might not be available here..
Great lookingbribs btw..
Cheers from Norway
Thanks Elton,
It might not be there. Weber is weird about how they compartmentalize products in different parts of the world.
Ive seen them listed on Amazon.uk:
amzn.eu/e64yKme
Thanks for the tip & link Cherandanie
I've never seen that accessory here in the UK.... will try and hunt one down. thanks man
Thanks Big Marky,
I think you'll like it if you can find one. It's worth it for ribs and chicken alone.
Baby Back Maniac yep found one on Amazon UK for £40.
That's a little bit more than it costs here. Still cheaper than buying a whole new grill designed to hang meat though. Let me know what you think if you get it.
Great video, funny, informative and entertaining. Good job!
Thanks Tony!
Yes, good, Weber guy ! 👍👍
Hi! Love the videos - I get a lots of good information from them. The question I have is... Do you remove the water pan or leave it in when you hang the ribs? if you keep it in, do you put water in it? Thank you for the information.
Bout time. Thanks for finally posting. Were they tender from top to bottom???
LOL, Timothy. I know. I've been very busy. Yeah, they were great from end to end. They have a different texture and flavor...more similar to rotisserie than anything else I can think of. My wife is still talking about them.
I'm taking it by your *Disclosure above that you used lump charcoal, not briquettes, right? Were your bottom vents all the way open? Was there a specific temp you were shooting for? I picked up the LavaLock hanger for my WSM 22 and am going to try it this weekend. I've been thinking about building a UDS but found your video and went that way instead. Thanks for the info!!!!!
nice channel, and excellent video. saw in the video that you use lump charcoal. have you notice any difference compared to briquettes. i have a 22" wsm. but have use lump for low and slow. will appricieate the answer. the method you show is excellent for char siu....
Hi Munir,
I usually use briquettes. There is no real difference once you get the cooker put together. Lump lights up a little faster, produces less ash, but costs more and does not seem to burn as long (by volume) compared to briquettes. I usually use Kingsford because I only recently found a lump I really enjoy in the Black Diamond Charwood. They sent me some to use and I really like it.
Thanks for posting this. I just picked this up for my 18.5" WSM and can't wait to try. One question, have you tried hanging full spares? If so, how much longer did it take?
I'm sure I probably did it but I can't remember. I just got my WSM back (crazy story that I talked about in my previous video to this one) so I don't really remember what all I hung in there when I first started doing this several years ago.
You'll have to figure it out and when you do, please report back. lol
Hey Justin, thank you reeeeeally much for all these videos, when you threw the pan i actually laughed aloud!
i also have a question about this video: does that rub has sugar in it? didn't it burn at 300 F?
Thanks!
LOL. It does but no it didn't burn. Once you get the lid on, the coals die down and the cooker settles in around 275-300. Also, it doesn't immediately burn at 300. The color benefits start around 300 but I don't think it actually burns till around 350 and even then the sugar is on the meat which provides even more latitude. I've cooked a LOT of briskets at 325-350 (indirect heat, of course) and never had them have even a hint of bitterness.
Since you should be shooting for 275-300 with this set up, you should be in the clear as long as you keep the lid on... I've never had an issue.
thanks! rock on!
any time
Nice! I would like to see you try those stock hooks with some fish. Seriously. See how they work.
Thanks Belmar,
I've never done a whole fish like that. Have you used them before?
Baby Back Maniac no. But I love smoked fish. I'd be interested, real interested, to see you give it a try.
I just purchased the mod. My concern: Though you said to remove the rib membrane, as a first time user of the device, I'd be paranoid that if I removed the membrane, during the cook, the meat might fall into the fire without that membrane to hold the rack(s) together. Accidents happen, after all, and most of the folks I'm in contact with prefer ribs to be ''falling off the bone.'' I'll appreciate any advice you can give. Thank you. I always enjoy your presentations.
I always worry about that too. I've never come close to having a problem. These don't come out falling off the bone. They have a meaty texture. Under normal circumstances I would say "If you like them falling off the bone,..." and then give instructions on how to make that happen but this is SO good that I think you should try it at least once since you have the stuff.
You could double up on the hooks if it makes you feel better. hook the second hook to the bottom of the first hook and then slide that second hook in between bones lower on the rib rack. I've never actually tried that though...just seems like it might help. I don't think you'll need to do that though.
Hope this helps.
Thank you!
Coulda' sworn I left ya a comment last night, Justin... I guess I didn't hit the blue button.... Anyway, great video!
Thank, Dan. It was fun to make. Took me a while to edit this one. Not sure what the issue was but I couldn't wrap my brain around it and get it like I wanted it. I finally just said screw it and went with what I had.
I always worry about the meat pulling back off the bones and them falling down off the hooks.
Chicken on that rig looks like a great idea! Ribs would fall apart I would think but obviously not
Hi Matthew,
I worry about that every time but it's never an issue. I also worry about the bottoms burning...also never an issue. You should try it if you get a chance.
Justin
Love the WSM! Thanks for the video!
Any time, buddy. Thank you for watching!
Baby Back Maniac Just ordered the 18" version for my WSM. I had hung from the grates before but it was a little too close to the fire. This should add that extra clearance. Thanks for the heads up!
Yeah, it gets the hooks up in the lid. Should provide plenty of room.
Hey Justin, I have a quick question sir. I recently bought a WSM for the house as an additional cooker to have, and I have done a few cooks on it, however, I am getting no smoke ring and very little smoke flavor if any. It doesn't matter how much wood I have used. It's just not doing the job. I don't have a problem at all with my offset or any of my kettles, just the WSM. Any ideas? Thanks!
I honestly don’t know why that would be the case. Are you using water in the pan? Other tips are start with cold meat and consider spritzing because smoke tends to stick to cold wet meat better. Truthfully though I get a great smoke ring on my WSM.
Hope you figure it out.
@@BabyBackManiac I do spritz the meat. I have a catering business and normally use my big offset, but normally use a kettle at the house if I don't cook things at work. It blows my mind. I also am using water in the water pan. Should I not be using water in there?
I don't know what the problem could possibly be. Are you prepping the briskets the same?
@@BabyBackManiac I am prepping them the same 50/50 salt and pepper. Same trim job. I did another brisket yesterday and it was smokey but no smoke ring. Should I try it without water in the water pan?
thanks for the great vids. I always get a good content chuckle. 😅
Then my work here is done. lol. Thanks Rob!
Justin