Pork ribs (Baby back) cooked on the Weber Smokey Mountain (WSM) cooker
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- Опубліковано 29 сер 2024
- This video shows how easy it is to cook these succulent ribs, there isn’t much work involved but they do take several hours to cook ‘low and slow’.
There is a membrane on the back of the ribs which needs to be removed before you cook them; in this video top BBQ chef Richard Holden shows you an easy fool-proof way of removing this, or you could just ask your butcher to do it for you. Coat the ribs in a little American mustard, which enables the rub to stick and also gives them a little sweetness. Richard has rubbed this rack with ‘The General’ from Angus & Oink. The rack is best left at room temperature to allow the rub to permeate into the ribs but it can be put straight onto the smoker if time is short.
Watch the video showing how to cook pork shoulder to see how we set up the Smokey Mountain. The ribs are put straight onto the second cooking grate in the cooker and left to cook slowly for 2 - 2.5 hours. Once they have reached an internal temperature of 72 - 75C (161 - 167F) take them off to prepare them for the final stage of cooking. This is the time to cover the ribs in sauce, any sooner and the sugars in the sauce will burn leaving the ribs tasting bitter. We have used the Angus & Oink ‘Pit Boss’ sauce, covering the ribs thoroughly. Place a sheet of parchment paper onto a sheet of tinfoil and wrap the ribs neatly with the parchment on the inside; the parchment prevents the rib bones penetrating through the tinfoil and all the lovely moisture being lost.
Replace on the cooking rack and cook for another 1.5 - 2 hours until the internal temperature of the ribs reaches 95C (203F), this is where an Easy Read Thermometer comes in handy. It is crucial that they reach this temperature as it is the point at which the connective tissue in the meat breaks down. If you take them off before this temperature is reached they will be quite tough. After you take them off leave them to rest in the parcel for 30 - 45 minutes.
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YOU COULD BUILD A BATTLESHIP OUT OF IT hahahaha I’m dying
Nicely done, lads!
these look awesome , how much charcoal and wood chips did you use , did you have to top up , my last few times using my smoker have been a disaster and I've struggled keeping the temp up I really want to master it . thanks
Start at one of the corners, it peels right off.
Looks overcooked. They shouldn't break in half
Ribs look fantastic!
LOL!!! Like a Battle Ship!!! Merica!!
@5:17 I Lost My s h i t ! ! ! LOLOL!!!
Very nice. I'm curious as to how you built your fire to stay consistent..and what sort of wood? Cheers.
It looks like they are using weber briquettes, you can see them on the floor. Big K briquettes are also good and easier to find in the UK.
I'm not sure what wood chips they used.
The Weber smokey mountain is the easiest smoker to use, normally set and forget it
They don't say what temperature the grill or meat should be
250 275 easy
I like 225F for baby back ribs and 275 for spare ribs.
@Lyden Botelho Pork is safe to eat at 145-150 degrees, but ribs will be tough. I cook baby back ribs with the grill at 225 degrees F, and shoot for approx 2 hours on the smoker, then 2 hours more wrapped in foil with a little liquid (I like apple juice), then approx 1 hour unwrapped (sauced perhaps for the last 30 minutes). I adjust based on how it's looking, and I want to see the meat pull back and expose a bit more bone on all ribs. I don't go by temperature, since by that time they're "done" and it's all about texture. If I really wanted to, I'd shoot for 185 degrees F or so.
For spare ribs, 3 hours unwrapped, 2 wrapped and 1 unwrapped & sauced is a classic method, but as I noted earlier the grill needs to be hotter (ideal for me is 275 degrees F).
Mustard as a binder nope! Don’t do that here in America myself. Low and slow indirect heat with water pan over the direct heat for moisture . I do a dry rub let sit for a few hrs and low and slow.
millions of people use mustard as a binder just because your american dosent mean u know what ur talking about
There are stacks of American guys using mustard on youtube. It seems to be pretty universal.
Your choice...but don't taste the mustard, and it is a lovely binder. Better crust/bark with it..in my experience.
Does it matter if my bbq sauce comes straight out of the fridge or does it need to be warmed first so it doesn't cool the meat too much?
I dont think it would matter too much, but if you remember maybe leave the BBQ sauce at room tempriture before applying. So bring it out of the fridge at the start of your cook.
Frenches mustard on Baby back ribs sounds (and looks) yucky!
over cooked