The concept is the same when starting the smoker, using about 1/2 of a chamber of charcoal lit in the chimney. Please let me know if you have any questions in the comments below. Richard -- can you hang a full length slab on the 18 with the Gateway? They turned out good as well. 4 hours seems like a really long time. Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100238Artist: http://incompetech.com/*Disclosure: Black Diamond Charwood is not a sponsor, but they did send me some of their fantastic lump as a gift. If you are a member you must log in now. White Chocolate Dipped Ginger Snaps my holiday tradition. With all the fuss with Gateway smokers, I was curious to try hanging ribs from my 22". 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 concept of the rack is to turn a Weber Smokey Mountain into a pit barrel style cooker. We have a rigorous product testing regimen. Two questions: 1) what do people do to either prevent or react to blood leaking over the surface of the ribs as they cook and messing up the appearance of the rack and 2) if I set the sauce on the ribs in the smoker, how do I not mess up the meatside afterwards, if I slice the ribs bones idea up? You are using an out of date browser. But near the end I have seen my wood chunks ignite sometimes if I keep the lid off for a length of time. But I also see that the ends by the charcoal get charred. Please use them. I have no complaints about it. This page was generated at 12:47 AM. The pit temp averaged about 275-290. Sometimes, I lose one rib but other times I don't (a single rib, not a rack, and it is due to it touching the coals); hooking them down a little farther into the meat--say the third rib--can sometimes help with that issue. In my opinion, if I'm doing several racks, its simpler from a real-estate perspective to hang rather than maneuver for grate space. That will raise them 10" to allow for the use of clay saucer. Cooks pretty much just like my Gateway drum, and in roughly the same amount of time. As a guest, you can click around a bit. This video shows how to hang ribs PBC style in the Weber Smokey Mountain 22. Great stuff. I am happy to eat them either way. ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"], {"count":0,"link":"/forum/announcements/","debug":""}, ["\/forum\/free-deep-dive-guide-ebooks","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1157845-paid-members-download-our-6-deep-dive-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1165909-free-trial-members-get-your-free-deep-dive-guide-here"], /forum/free-deep-dive-guide-ebooks/free-deep-dive-guide-ebooks-aa/1165909-free-trial-members-get-your-free-deep-dive-guide-here, Meathead, The Science of Great Barbecue and Grilling, Grills, Smokers, Other Cookers, Outdoor Kitchens, Click here to learn more about benefits to membership. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Thanks for the tip! Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Open foil and check ribs for tenderness. Links:Weber Smokey Mountain tips and tricks videohttps://youtu.be/X99a9y-AEbM22 inch Weber Smokey Mountain (used in this video)*http://amzn.to/2kudpjJ Expandable Smoking rack for 22 inch WSMs*http://amzn.to/2l5T6wjPit Barrel meat hooks (the best I've found)http://tinyurl.com/hpvpucbHook Remover (not fancy but very useful)http://tinyurl.com/hbfehev*note the Amazon links above are affiliate links. 04-21-2020, 03:57 PM. Love those hangers. I think Jim is just saying that heat rises. I also have the Cajun Bandit stacker ring for it so the meat does hang higher, more like a 30 gal. Yes to Jim C in Denver on that last comment. I hang directly over the coals (after the pit is up to temp) and rotate a couple times in 2 hours then wrap and rehang for 1 hour. Great looking cook! The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. The 6 stainless steel meat hooks are durable and rust-resistant, and the hanger is easy to install and remove. Also, I ran out of lump so I used kingsford but put too much in. That leaves just 30 minutes at the end to sauce and finish up. Im a 250 guy. Heres our suggestion for platinum and gold medal-winning products at a variety of price points. I also planned to manually rotate the rack about a 1/4 turn when spraying them. I find the drippings on the coals to be overpowering as well. Its 100% personal preference so Id say try both and winner wins. Hi All Well I have this Weber hanging rack sitting around for almost 2 years.I think it is time to use see how it comes out. And that the heat radiation on the rib end closest to the fire is lessened because of the vertical positioning of the hanging rib. The temperatures varies from 250 to 280F. The meat hanging system for Weber Smokey Mountain . I'd always wondered what the fuss was about. Product details: 5.5" tall. Cook ribs at 275F for 2-1/2 hours. I also go over the complete process of this cook during this video. Cook em to bend test and probe - dont put too much stock in time or temp. You must log in or register to reply here. from $ 49.99 Portable 13.875" Griddle Plate for Smokey Joe Grill. I used empty water pan on the charcoal ring for the longest time. I seasoned them a couple of hours in advance to give the rub a chance to sink in. Click here to learn more about benefits to membership. During this episode, I'll not only show you how to hang ribs in a Weber Smokey Mountain, but a step-by-step recipe as well. LavaLock Gasket Kit for Weber Smokey Mountain WSM 18.5 22.5 for Nomex RTV grill gasket seal. Versa Hanging Rack For 22.5" WSM. I'm a 250 guy. I used the Weber hanger attachment (no longer offered) but there are other hanger options available online at Gateway Drums \u0026 Hunsaker which offer rib hangers for their equipment which will also work in the WSM 22. I do like the PBC effect of the fire kissing the meat. Around 300 measured via dial thermo drilled into the side of the body of the WSM. It may not display this or other websites correctly. Knows what a fatty is. $ 53.00 . That's grease drippings from the ribs. Cool pic and I like your stash of firewood. Onlyfire Chef Rib Hanging System, Stainless Steel 3-Tier Rib Hanger with Removable Cooking Hooks, Barbecue Cooking Accessories for . Post away! We go a step further. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. I have heard a lot about how the flavor is different. I could understand doing this to maximize space as you could probably hang 5 or 6 racks of ribs. I still had 4 more racks to cook which I did earlier this weekend. For those of you that have seen my WSM fleet, Im getting ready to bling this Gateway out too! I found out that if there's too much coal, when you hang directly over the coals, the fire can get away from you. He has a lot of other good videos on WSM check it out: I'm intrigued by the concept of cooking over direct heat while simultaneous smoking. I hang ribs in my wsm 18 all the time. I use a gateway hanger in a 22 with no water pan. This design works perfectly as the inner circle is far enough inside that you can hang sausage without it hitting the smoker sides, then you can add even more on the . sound like you know what you?re talking about! He drilled holes in the sides of the sheet metal, runs rebar thru the holes, then hangs the ribs from hangers, kind of like an Ugly Drum Smoker or a Pit Barrel Smoker. Those are some beautiful ribs! I hold the opinion that you are making an inaccurate assumption that hanging=uneven doneness. I use a gateway hanger, double hook, directly over the coals, comes out great.you'd think the bottom ribs would burn but aside from a little extra char they're fine. I use the Gateway and am very happy with it. I am wondering the temp difference will be between the lower rack (where the bottom of the ribs will be) and the hood temp with the pan in place. This will also promote a more even style of cooking/smoking as apposed to the hanging method that cooks unevenly and in proportion to which end of the ribs is closest to the coals. Last edited: Aug 29, 2022 Michael C. TVWBB Gold Member On a 22.5", Hi JR, I actually purchased the expandable rack for the, My daughter's future father-in-law actually hangs his ribs vertically in a homemade 22.5". Mine are done in 2 or 2.25 hanging the first hour wrapped the second. https://www.youtube.com/watch?v=MtcHODZ8g1U&t=40s. On the PBC, no. Click here for our review of this superb smoker. When I hang Ribs, chicken, turkey, etc I remove the water pan and let them drip right onto the fire. 4-5 hrs and 195-203 degrees are good rules of thumb but nothing more. Honestly I prefer the smoke/taste profile of of rack cooked ribs on the 22 with a foiled water pan to hanging. I don't know of any place where Weber discusses the science behind using this method on their now discontinued hanger but you could read PBC's thoughts about it, along with checking out a few video recipes, which are short in length. Should I invert them half way before taking them off to wrap. The AmazingRibs.com Science Advisor, Dr. Greg Blonder. You must log in or register to reply here. It totally took me by surprise. This has zero impact on the price you pay but helps support the site. and JR, those ribs look mighty good! Click here to read our detailed review and the raves from people who own them. Looks like you may have secured yours with wire ties. Hanging Rbs On 18" WSM - Pitmaster Club Channels Grills, Smokers, Other Cookers, Outdoor Kitchens Charcoal Drums, Barrels, Bullet Smokers Weber Smokey Mountain Welcome! Personally I find the smoke taste of ribs cooked directly over the coal overly harsh and prefer some kind of deflector. I have a Gateway hanging kit, but lately have mostly used it for poultry. It may not display this or other websites correctly. I got the smoker going and then put the hooks a couple of ribs deep in the three racks and hung them in the smoker and monitored until the temp was 225. This is completely different than the normal setup when the dripping are either caught in the water pan or in the dry pan. They came out ok. Wasn't doing cartwheels over them. With the hinged top it is easier to partly open that heavy lid and get a good-quick spray without too much temperature change. I hope you enjoy and I hope you come back and visit! This greatly limits their capacity for small items like sausage. Stainless Steel WSM Rib Hanger for 14.5" WSM. Hunsaker Smokers Stainless Steel Rib Hanger for 14.5" WSM Weber 14-inch Smokey Mountain Cooker, Charcoal Smoker Pit Barrel Cooker Hanging System for 18 Inch Weber Smokey Mountain | Increased Cooking Capacity Hooks | Achieve Pit Barrel Style Results | Compatible Only with 18" Weber Smokey Mountain The only down side was they were not quite cooked long enough, and really need a little more time. So hard to clean.