How to Barbecue Ribs on the Weber Smoky Mountain
Friday, September 3rd, 2010 at
1:15 am
Barbecue – REAL barbecue – is meat or fish cooked in the heat and smoke of a wood fire. The Weber Smoky Mountain (WSM) bullet smoker is one of the easiest tools you can use to turn out outstanding barbecue from your own backyard. After watching this video, go check out my follow-up barbecue videos: Tips on making barbecue spareribs www.youtube.com Tips on making barbecue with the WSM www.youtube.com Free barbecue recipes and more at chezannies.blogspot.com
Tagged with: barbecue • BBQ • COOKING • Mountain • Ribs • Smoking • Smoky • spareribs • Weber • WSM
Filed under: BBQ Accessories
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Great Vid,
I just ordered the WSM 22.5 grill. When smoking did you ever have to add more coals or wood?
I fill the charcoal ring with coals. That is enough for at least 8 hrs of cooking without refilling.
Man I like the way your grilling already. The best thing ever to use is Hardwood Lump Charcoal, it is the best I will never use regular charcoal briquettes ever again i’m a hardwood lump charcoal user always. No additives in it and it’s cheaper to.
Did you hot smoke at 325-350 without water in the pan or did you wet smoke with water in the pay at 225-250?
I don’t do water in the pan, but the WSM keeps the temp at 250 most of the time anyway.
what do you do for your vents for your bottom( how open do you keep them during the cook)i dont know if you keep them close all the time. ot 1/2 open i dont know.tell me what you do please.thanks
what do you do with your air vents when starting the smoker. whats the best position for he air vents when your bring it up to temperature and then after you put the meat in. how open or closed do you keep them
great info on this smoker !!! i was leaning toward the purchase of one
how much charcoal per slab of rib..how much charcoal is too much..lets say i was cooking 4 slabs about how many pounds of charcoal..or chimneys full
I start off at all 3 vents 100% open. Then I watch the temps at the top vent. If it’s too hot, I close one vent down. Watch the temps every hour and adjust accordingly.
I don’t weigh the charcoal before putting it in. I just try to fill the charcoal ring when I start the cook. When the cook is done, shut down all the vents and the charcoal will stop burning. Whatever charcoal is not used up by the end of the cook I use for the next cook.
Can you configure this as a charcoal grill for steaks and burgers?
Please get back to me… thank you.
is this the 18.5 inch model or the 22.5 inch model?
18.5
Great video, thanks for sharing.
I just purchased an 18.5″ WSM 2010 grill, it shipped out yesterday and I’m pumped to get started. My first smoker ever. I got an excellent price for $239.00 and I’m ready to smoke some ribs this weekend.
@awakesleepinggiant – woo hoo! enjoy your new WSM. I’m sure you’ll get years of great tasting barbecue out of it.
great job! I will be getting one this month!
@calhu31 – thanks! I’m sure you’ll love barbecuing on your new WSM. Your friends will thank you too!
what temp u smoke ribs at? Ive done 230 for 6 hrs and also 275 to 300 for 3 1/2 hrs. good video.
@mikedabik – My WSM smoker settles between 225-250*F. I usually smoke my ribs between 3 1/2 to 4 hrs, no water in the water pan.
No wrapping? I like the 3/2/1 method, which usually turns into 3/2/0.5 method.
@BeeRich33 – I find that wrapping the ribs makes the bark too mushy. Besides, 6 hours is too long for me to wait! The ribs start smelling really good at 2 1/2 and it’s all I can do to keep from pulling them off early
@murky2 But the game is patience. Heh. Gotta start earlier. The problem with ribs is that you have to buy so many to get anything out of so many hours work. Just saw lots on, but very little meat. If ribs had more meat, it might be worth it. I made some beef ribs recently, and it was worth it. Check my videos and my pictures on BBQ Central.
Ive a webber 57cm kettle grill for 5 years now – done everything from whole duck to tuna and even bread on it; but I have to get a WSM!!!