Baby back ribs on weber 22.5 smoker

[scarps23]

Been cooking just over 4 hours. Wrapped for an hour with honey, brown sugar, parkay and more rib rub. Using Costco rib rub for first time. Basted ribs with combination of apple juice, red wine vinegar, olive oil and rib rub seasoning.

Smells great. Still waiting for the bend to be correct for pulling.

Still pretty new using this smoker. Dialed everything in for first 2 hours perfectly. Then temp dropped and I added more charcoal. Then temp spiked and couldn't get down while I wrapped ribs. Kept lid off for awhile. Still kept good temps while putting and taking off.

I started with half chimney unlit in ring. Then lit half chimney. Had 4 pieces of cherry wood on unlit charcoal.

I shut down vents once it got to 240 figuring it would continue to slowly raise with top barely open and one bottom vent barely open. . Got to constant temp of 254 and I was happy.

Opened vents to get temp up when it dropped and then the spike continued. Looking for any advice to correct any mistakes. Thanks in advance.


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[crankybuzzard]

Looking good to me!

 

[b-one]

I always keep the top-exhaust vent wide open when cooking. Control heat with just one lower vent after it's going. How much charcoal did you start with light and unlit? I just fill my charcoal ring everytime as the cooker shuts down fairly well and I stock up when its two bags for around $10. There should be a sale coming up around Memorial Day.

 

[scarps23]

I always keep the top-exhaust vent wide open when cooking. Control heat with just one lower vent after it's going. How much charcoal did you start with light and unlit? I just fill my charcoal ring everytime as the cooler shuts down fairly well and I stock up when its two bags for around $10. There should be a sale coming up around Memorial Day.

Half a chimney unlit and half a chimney lit with 4 pieces of cherry wood. Maybe more unlit to start to hold temps?


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[gmc2003]

Scraps,  Only a half chimney of unlit? did I read that right. Wow I usually start with a half to a full ring of charcoal and half a chimney of unlit. You can always shut the smoker down by closing the vents and reuse the unburnt coals. Temperature control is a whole lot easier when your not adding more coals. 

Chris

 

[scarps23]

Scraps,  Only a half chimney of unlit? did I read that right. Wow I usually start with a half to a full ring of charcoal and half a chimney of unlit. You can always shut the smoker down by closing the vents and reuse the unburnt coals. Temperature control is a whole lot easier when your not adding more coals. 




Chris

......that is correct. Half chimney unlit. Didn't feel like enough when I put in. I'll fill the ring half full like the couple times before. Temps ran hot on other cooks which they say is normal until the smoker gets seasoned. I seasoned smoker by doing dry run of full load of charcoal. Then smoked a bunch of bacon fat. This was only my 4th time running it.

Seems to me the key is to turn the vents down early and let temp slowly come up.

Thanks for the help.


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[scarps23]

Ribs did come out very good. I was starving and forgot pictures. Had nice little smoke ring. Had the good bite that could be bitten in the middle clean off bone but not have it all fall off.

Pretty happy with the ribs. Costco rib seasoning wasn't bad, but not my preference compared to others I've used. Going to try to make my own so I can dial it in the way I want it.


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[gmc2003]

Glad things turned out well. I leave my bottom vents wide open until I'm about 30 to 40 degrees from my target temp, Then I close off two vents and dial in my target with the remaining vent(it's easier to go up in temp then down). Towards the end of my cooks when the coals are dying off I'll start opening the the remaining vents to keep the heat up. Your gonna love the WSM. I'd recommend getting a vacuum sealer because your gonna want to fill your cooker up and maximize the space. 

 

[b-one]

I have an 18.5 and start with 15-20 fully light briquettes. I would like to find a deal to get the 22.5 to use my rotisserie on it as well as my kettle but I doesn't make much sense to pay full price to move up,I'm also a cheapskate.:biggrin: Glad your ribs turned out, maybe you can tweak your Costco rub to your liking not like they sell small containers.

 

[joe black]

Good looking ribs and great color and finish.

 

[scarps23]

Glad things turned out well. I leave my bottom vents wide open until I'm about 30 to 40 degrees from my target temp, Then I close off two vents and dial in my target with the remaining vent(it's easier to go up in temp then down). Towards the end of my cooks when the coals are dying off I'll start opening the the remaining vents to keep the heat up. Your gonna love the WSM. I'd recommend getting a vacuum sealer because your gonna want to fill your cooker up and maximize the space. 

Have the vacuum sealer already. Planning on doing some good pulled pork and excited about using smoker for overnight. I used to cook with charcoal and get up every 4-5 hours to refill. Used to have a Cabelas cheap 7 in one smoker. It produced good food. Not much space and not real user friendly.

Really enjoying the new smoker so far. I love charcoal and wood. I still have a mes. Just missed the charcoal.


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[scarps23]

I have an 18.5 and start with 15-20 fully light briquettes. I would like to find a deal to get the 22.5 to use my rotisserie on it as well as my kettle but I doesn't make much sense to pay full price to move up,I'm also a cheapskate.:biggrin: Glad your ribs turned out, maybe you can tweak your Costco rub to your liking not like they sell small containers.

Haha. Costco does nothing small. I think part of it is I like the rub for fine ground. This is bigger parts and I'm also trying to develop a red finish which needs more paprika I believe.

I'll have this figured out at some point in the next 20 years.


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[scarps23]

Good looking ribs and great color and finish.

Thanks. Trying for that competition look. Haven't achieved it yet. They still taste good though. Haha.


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[SmokinAl]

Your ribs look fantastic!

Nice job!

Al