smoking Babybacks on Weber Genesis

[nancem]

I'll be slow cooking 3 racks at 225 degrees for about 3.5 hours. I''ll have a rack between a foil pan with water and the ribs. I know smoke is a matter of taste but I'm hoping somone can give me a general guide to get a mild to medium smokey flavor. I picked up Hickory chips today. and i'm thinking i'llput a handful in foil and place near the burner every hour

 

[schlotz]

Assuming you will be placing the ribs so they are not under a lit burner, i.e. smoking via indirect heat?  In a pinch the foil smoke packets might provide enough. Don't rely on the Weber thermometer. Built-in's are notorious for being inaccurate. Suggest looking for a Maverick unit to monitor actual grate temp. Personally, next time you want to smoke I would suggest using a AMTS  and pellets of your choice (wood chips wont work in these). These things keep smoking for 4 or more hours depending on how much they are filled.  Using them allows you to keep the lid shut thus maintaining a consistent temp which is best for smoking.

Long term, if you get into smoking you'll be considering a dedicated smoker.  Do your research and try to remember you get what you pay for. Many don't mind buying, using, then buying again (upgrading) sometimes repeating this cycle more than once. My first smoker was a MES which did the job but I was unhappy with the process. Gave it to a fried and when right to the MAK.  If I had the chance to go back I would have by-passed the MES all together and started with the top of the line. YMMV

Matt

 

[SmokinAl]

You will want to put the ribs over a burner that is not on. If you have a 3 burner grill just light one end burner & put a chunk of wood over it.

Then put your ribs on the other end. You probably should rotate the ribs a couple of times during the smoke, otherwise the one closest to the burner will get done faster.

Al