Baby backs on my weber smoky mountain

[hambone1950]

Today is the day for baby back ribs! I got 3 nice racks and rubbed em down with my homemade mix and fired up the smoker around noon.
I also took half a dozen baked potatoes , rubbed some olive oil on em and dusted them with salt,pepper,onion powder,garlic powder and threw on some fresh chopped sage from my garden.
Wrapped them beauties in foil and put them on the top rack ( they were actually done in 2hours , so I'll know next time to hold off putting them on til later....but they smell awesome and I'll reheat them on the grill at suppertime. I'm trying to post a pic but not having much luck.....I think this link will take you to the picture....I think.



nah , that links no good....durn it

 

[jrod62]

I don"t wrap my potatoes in foil that way they take on a nice smoke flavor.

 

[hambone1950]

I don"t wrap my potatoes in foil that way they take on a nice smoke flavor.

i hear ya ...and i will try that next time. i am trying to ease my bride into the smoked food experience. she has not been a fan in the past.(probably due to the poor results from my old cheapie brinkmann smoker)

 

[hambone1950]

Ok , I did this a little backwards . This is the picture from my rib cook on Friday.
They came out very good. Everyone was happy , and I got lots of compliments on the baked taters, even tho , technically they weren't smoked. But they were durn tasty.

 

[sprky]

 looks mighty good

 

[pgsmoker64]

Nice looking ribs.

 

[brdprey]

those are some dam good looking grubs goin on there

 

[roller]

Looks real good !

 

[hambone1950]

Thanks everyone.....they were very good. I had a spot of trouble with the fire that day. The temp dropped to 200 degrees about 3hours in and I had to rake the coals to get the heat back up. I'm going to do some CSR'S to check out what's going on.​

 

[pgsmoker64]

Helloooooo Hambone!  (luv that name).

I have a WSM and have experienced all manner of temperature control issues so I think I can help with that.

First, did you dump all hot coals into your coal ring?  If so, you may want to consider using the Minion Method.

This consists of packing your coal ring with UNLIT coals, mixing in your smoking wood, and dumping about 10 to 12 lit coals on top. 

Keep the top vent open all the way and start with all three bottom vents open all the way until you begin approaching your smoke temp.

Before opening your WSM to load meat or do your foiling, or whatever, close off your bottom vents and keep the lid off for very short periods of time or when you re-lid your temp will go way high.

The lit coals will eventually light the unlit coals and you will maintain your temps for long periods.

I almost forgot to mention, the thermometer on the lid...don't trust it!  Put in some grommets and use a digital probe to measure your pit temps.

I smoked two large pork butts in early September for 16 hours and never had to reload the coal ring.

8-31 PBIV.jpg

• pgsmoker64
• Sep 29, 2012

For more information on the Minion Method visit the link below and have fun!

http://www.smokingmeatforums.com/search.php?search=minion+method

Good luck and good smoking.

 

[rtbbq2]

Looks great..............

 

[hambone1950]

Helloooooo Hambone!  (luv that name).

I have a WSM and have experienced all manner of temperature control issues so I think I can help with that.

First, did you dump all hot coals into your coal ring?  If so, you may want to consider using the Minion Method.



Hey pg. I did , in fact , use the M M.........but next time I think I will use fewer lit coals to start with......my big problem was ash buildup which kept suffocating my fire....and I do have a separate thermometer which shows about a 25-50 degree diff. Between the lid gauge and mine. Thanks for your input....good looking 'cue there in your pix

I almost forgot to mention, the thermometer on the lid...don't trust it!  Put in some grommets and use a digital probe to measure your pit temps.

I smoked two large pork butts in early September for 16 hours and never had to reload the coal ring.

8-31 PBIV.jpg

• pgsmoker64
• Sep 29, 2012

For more information on the Minion Method visit the link below and have fun!
http://www.smokingmeatforums.com/search.php?search=minion+method

Good luck and good smoking.