First time Baby Back Smoke

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aircrewkid

Newbie
Original poster
Dec 29, 2011
17
10
Ashtabula, OH
Alright everyone, tonight the temperature in FL dropped back down to the 50s so I can't help myself but to try out some smoking. So I'm gonna give a run at the baby backs tonight. Been reading everyone's posts and inputs and I'm excited to dabble with this. I will post pics throughout the evolution. Have a great night and any tips and tricks are greatly appreciated
GALLERY]
 
Well they came out amazing.  Bone falling right off and people at work are loving them.

This is the finished Product.

Smoke box Prior to throwing the BB on.

After 2 hours at about 235 getting ready for the foil.

4 hours in and out of the foil.

Wanna say thanks to everyone here and all the information.  Love this forum and will be trying my first pulled pork this weekend.  Quite excited about it and will of course post on here that evolution.  Have a great weekend
 
Looks great!

I have to "roll" my ribs because my WSM 18.5" is a little small

to cook them flat, or in a rack (without cutting them up prior to cooking).

I cooked these Tuesday, using only one set of vents.  Frankly, it was easier

to control the heat using one set of vents - only.  (I have always used all

three vents when smoking)

 
Air your ribs look awesome!

I like the rolled idea.   Did you just tie them around?   You could get way more on a rack like that.  Awesome!
 
Last edited:
Wes,

I buy those bamboo skewers and skewer the ends with 2, sometimes 3 skewers.

Super easy to do, and the skewers are inexpensive. A bag of 100 is about $1.50

to $2.00.  I can get 3 or 4 rolls on my top rack and 3 or 4 rolls on the bottom.

The only downside is:  The very end pieces don't brown the same as the rest of

the ribs & you can't just pick the rack of ribs up and 'bend/bounce' test them with

tongs to see if they are done.  That said, it's the easiest way to fit the racks into my

18.5" WSM
 
I forgot to mention - when I use the bamboo skewers, I push the skewer all the 

way through the meat, through the center circle of air, and all the way through

the meat on the other side.  The skewers give the roll stability that way, so they

stand up straight and don't flop around...
 
Thanks for those kind words Roger.

I really didn't think it was anything unusual  until  everyone started commenting on it.   Its from my own design.   Once I figured out how it wanted to work, it has been smoking great.

Only problem I've really had is smoking salmon.  I really struggle to keep the temp down.

I used a chargriller pro before this.    Most of the materials I had so I don't have a great deal of cost in it. 

Thanks again.   

Got my ribs out thawing.  I'll be ready to go Sun. morning!   Been in the teens here all day with sleet.
 
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