Weber kettle mountain

[hinds90]

Been loving my master built 560 but finally completed a WSM setup I've been wanting to do for a while partly because I wanted a stacker for my 26 but couldn't find one and the one I did find shipping was crazy. I saw this setup on facebook a few years ago and had to try it. NOTHING beats the flavor you get from hanging ribs.

 

[Sowsage]

Good looking ribs!

 

[RiversideSm0ker]

That looks really interesting. I never considered that ribs would be any better if they were hung as opposed to laying flat on a grill. How about a rib rack where the ribs are standing on the side? Do you think that would be similar or do feel like it needs to be hung directly over the flame?

G

 

[hinds90]

I think hanging right over the coals would provide the best flavor but theoretically as long as the drippings are hitting the lit coals you should get the same flavor profile.

 

[hinds90]

Also another benefit of hanging is the ribs are done much sooner. Both ribs were a little over 3lbs and were done in 3 hours at a average temp of 265-275

 

[HalfSmoked]

Works for me. Some great looking ribs there no sides needed just some paper towels.

Warren

 

[yankee2bbq]

Been loving my master built 560 but finally completed a WSM setup I've been wanting to do for a while partly because I wanted a stacker for my 26 but couldn't find one and the one I did find shipping was crazy. I saw this setup on facebook a few years ago and had to try it. NOTHING beats the flavor you get from hanging ribs.
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Never seen a set up like that. Ends results is what matters. Those ribs look awesome! Great job!

 

[HalfSmoked]

Thanks for the like hinds90 it is greatly appreciated.

Warren

 

[SlickRockStones]

Your ribs look great but can’t you just hang the racks of ribs in a 22” WSM without cutting up a 26” kettle?

 

[hinds90]

Yep. I didn't cut the kettle specifically to hang ribs. I wanted a stacker for the 26 but got tired of waiting on smoke ez and the other option would be to much in shipping. So decided to go this route. Plus every since I saw this setup on facebook a few years ago I wanted to do it.

Not that I needed the space but if you wanted to you could hang how ever many ribs fit put the 26 grate on and cook whatever you want on top of that. 2 briskets or a few butts. Although I haven't tried it yet I'm sure it can still grill like a regular kettle. Just take the door off and you get all the air you need.

 

[JWFokker]

That looks really interesting. I never considered that ribs would be any better if they were hung as opposed to laying flat on a grill. How about a rib rack where the ribs are standing on the side? Do you think that would be similar or do feel like it needs to be hung directly over the flame?

G

I haven't figured it out yet, but it's been my experience that hanging ribs are better. Makes no damn sense, but they just do. I have a vertical offset, not a WSM or UDS.

 

[hinds90]

Yep. The aroma when hanging ribs makes it worth it! Plus the cook time is way shorter.

 

[hinds90]

Did a brisket last weekend and some wings yesterday. Both turned out great.

 

[Dr. Dobbins]

Wow that’s the coolest looking WSM kettle grill I seen!

 

[HalfSmoked]

Dang and I just finish eating and you have me hungry all over again.
Nice looking wings and beef there guy.

Warren

 

[HalfSmoked]

Thanks for the like hinds90 it is greatly appreciated.

Warren

 

[hinds90]

Did 2 chuckies over the weekend and they turned out great. Used heavenly made Texas brisket rub with a bit of amazin blazin rub mixed in.

 

[HalfSmoked]

Yes sir I could eat that.

Warren