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I'm smoking for the first time tomorrow. Baby Backs on a Weber Kettle.

post #1 of 19
Thread Starter 
I'm doing my first smoke ever tomorrow. I am going to do Baby Back ribs on my 22.5" Weber Kettle. I did a trial run for temp yesterday, it started hot but got it pretty stable at 250 after figuring out vents.
I've got hickory chips soaking and rub on the ribs.
I'm going to try a 2-2-1 with apple juic, butter, and brown sugar in the foil.
I think I'm as ready as I can be but I'd love any hints you guys got, especially charcoal and wood placements.
Thanks
post #2 of 19
Sounds like your off to a good start! Personally I like to use wood chunks instead of chips. You don't need to soak them over night. Make sure while your smoker is heating up to let you rack rest & come up to room temps. Last thing I do when I think they're done I give them the bend test. If you hold one end & the other side bends to 90 degrees they're done! Good luck, keep us posted & don't forget the qview
post #3 of 19

Wood chunks here too.

 

Make sure you cook them with indirect heat, coals on the sides & ribs in the middle.

 

Or ribs on one side & coals on the other.

 

 

post #4 of 19
http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_27623_-1?N=77985508 Its so possible to do ribs on that grill. As long as the ribs are on one side and charcoal on the other. Place a water pan under the grate under the ribs. I did a butt on the grill linked above. Turned out grate
post #5 of 19
Thread Starter 

Thanks all

The ribs are smokin'.  We'll see how they turn out!  Pics coming soon.

post #6 of 19

Good luck! We'll be waiting!

post #7 of 19

When I used to do that, I put a limited amount of coals on one side and ribs on the other.  Try a piece of aluminum foil placed loosely to direct the heat somewhat away from the ribs to help keep temps down.  Be sure to monitor your temps carefully as heat control can be tricky.  When your toy budget permits, you will want a smoker.

 

Good luck and good smoking.

post #8 of 19
Thread Starter 

Set up 1.JPGThis was my initial setup

post #9 of 19
Thread Starter 

Meat on Grill.JPGRib on grill (I realized after an hour I put them on upside down.

post #10 of 19
Thread Starter 

1 hour in.JPGThis is after an hour.  Time to add some more charcoal.

post #11 of 19

What Al said. icon14.gif

post #12 of 19
Thread Starter 

The ribs are done.  They were a little tough and hung to the bone.  I think they may not have been quite done yet.  Although I did pretty well with heat it did spike twice to over 300 and went to 180 twice.  I uploaded some pics they are waiting for mediation, hopefully they'll be up soon.

Trying it again tomorrow.

post #13 of 19
Thread Starter 

2 hours in.JPGTwo hours in

post #14 of 19
Thread Starter 

4 hours in.JPGFour hours in

post #15 of 19
Thread Starter 

Taking off.JPGTaking them off!

post #16 of 19
Thread Starter 

Ready to serve.JPGAfter a half hour rest, and ready to serve!

post #17 of 19
Thread Starter 

Smoke Ring.JPGThere was some pink around the edge.  Not a bad smoke ring for a first attempt 

post #18 of 19
Thread Starter 

I also smoked one potato and two sweet potatoes.  They turned out amazing.  I enjoyed the dinner with a New Belgium 1554 on tap from my kegerator.  Even with the meat a little under done it was still a real good meal!

post #19 of 19

Maybe they'll get those pics up soon popcorn.gif

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