Go Back  The Hull Truth - Boating and Fishing Forum > BOATING FORUMS > Dockside Chat
Reload this Page >

Weber Kettle Smoked Ribs (1st attempt)

Notices

Weber Kettle Smoked Ribs (1st attempt)

Old 03-05-2016, 11:59 AM
  #1  
Senior Member
Thread Starter
 
Because Boat's Avatar
 
Join Date: Feb 2012
Location: PA & NJ
Posts: 5,939
Default Weber Kettle Smoked Ribs (1st attempt)

Never cooked ribs before. YouTube videos make it look easy enough, so why not give it a go.

2 racks
7-8 lbs in total
Combined McCormick's Apple Wood dry rub with their general pork dry rub.

Before I got started I fashioned a fire stop out of a sheet of 22 gauge aluminum. I sandwiched 6 sheets together to give it more mass and rigidity. This should keep the heat from migrating to the cooking side.

I also popped a hole for a grate level thermometer.

So here I am one hour in and it's been holding steady at 250*

I figure two more hours before they're done.
Attached Images  
Because Boat is offline  
Old 03-05-2016, 12:04 PM
  #2  
Senior MemberCaptains Club Member
 
Join Date: Dec 2003
Location: Marblehead, Ohio
Posts: 9,697
Default

what kind of temps are you holding ?? I'm not a big rib eater but when I used to smoke them , I used the "3-2-1" method. 3 hours in the smoke, pull and foil then back on smoker for 2 hours, uncover and back on smoker for another hour.

let us know how they turn out.
Boataholic is offline  
Old 03-05-2016, 12:04 PM
  #3  
Senior Member
 
Join Date: May 2004
Location: Sarasota Florida
Posts: 335
Default

Looking good. You can not beat a Weber Kettle for versatility. 3 hours total for those may not be enough. I would usually cook baby backs for 5 hours and spare ribs/St Louis cut for closer to 6. I just get a toothpick and when it easily slides though the meat, then they are done. Enjoy your meal!
Tarpon65 is offline  
Old 03-05-2016, 12:19 PM
  #4  
Admirals Club Admiral's Club Member
 
Join Date: Nov 2008
Location: Somewhere in the middle of Michigan
Posts: 10,369
Default

You'll know the ribs are done if you pick them up by one end and the rack bends enough that they almost fall apart. The rib bones should stick about 1/4" out of the meat when done.

In the future, you might put the pan of water under the ribs rather than over the coals- that's how I do it.
Attached Images  
yarcraft91 is offline  
Old 03-05-2016, 12:29 PM
  #5  
Senior Member
Thread Starter
 
Because Boat's Avatar
 
Join Date: Feb 2012
Location: PA & NJ
Posts: 5,939
Default

Temp is holding at 250 for the most part.
I put the water pan over the coals to regulate the heat. That's what I've seen done and that's the way the Smokenator does it. This is my homemade Smokenator.
Because Boat is offline  
Old 03-05-2016, 12:30 PM
  #6  
Senior Member
Thread Starter
 
Because Boat's Avatar
 
Join Date: Feb 2012
Location: PA & NJ
Posts: 5,939
Default

Temp is rising a bit to around 280. Going to have to keep an eye on it.
Because Boat is offline  
Old 03-05-2016, 12:46 PM
  #7  
Senior MemberCaptains Club Member
 
Join Date: Mar 2007
Location: pascagoula,ms
Posts: 9,024
Default

low and slow man....low and slow....keep temp below 250 IMHO 225 is my ideal range, buy hey what do I know, I havent won Memphis in May (yet) but ive won a few.....they looking good...just get the temp down....
bluffman2 is online now  
Old 03-05-2016, 12:49 PM
  #8  
Senior MemberCaptains Club Member
 
Join Date: Mar 2007
Location: pascagoula,ms
Posts: 9,024
Default

you can also put any kind of juice (orange,apple pineapple) in a spray bottle and spray every 15-30 minutes ....gives flavor and moist

also pull them off when rib temp hit 145-150.....they will cook a little after you take them off...
bluffman2 is online now  
Old 03-05-2016, 01:03 PM
  #9  
Captains Club Member
 
Join Date: Apr 2008
Location: Where the fish are
Posts: 2,172
Default

Originally Posted by bluffman2 View Post
you can also put any kind of juice (orange,apple pineapple) in a spray bottle and spray every 15-30 minutes ....gives flavor and moist

also pull them off when rib temp hit 145-150.....they will cook a little after you take them off...
I do this as well with apple cider. Use pecan shells for smoke
anglersedgemarine is offline  
Old 03-05-2016, 02:11 PM
  #10  
Senior Member
Thread Starter
 
Because Boat's Avatar
 
Join Date: Feb 2012
Location: PA & NJ
Posts: 5,939
Default

Speaking of Pecan, I'm always gun shy about using pecan wood. My son has a life threatening allergy to peanuts and all tree nuts. Does anyone know if the protein that causes the reaction is in the wood of the tree?
Because Boat is offline  
Old 03-05-2016, 02:38 PM
  #11  
Senior Member
 
Seefood Man's Avatar
 
Join Date: Nov 2010
Posts: 11,672
Thumbs up

Looks good Boats.

Here you go. great site.

http://www.thesmokering.com/

See ya in a couple of weeks.
Seefood Man is offline  
Old 03-05-2016, 03:12 PM
  #12  
Senior Member
 
Join Date: May 2009
Location: St Petersburg, FL
Posts: 4,552
Default

Originally Posted by Tarpon65 View Post
Looking good. You can not beat a Weber Kettle for versatility. 3 hours total for those may not be enough. I would usually cook baby backs for 5 hours and spare ribs/St Louis cut for closer to 6. I just get a toothpick and when it easily slides though the meat, then they are done. Enjoy your meal!
x2 on versatility, I have done turkeys, hams, red fish on the weber.
Absolute is offline  
Old 03-05-2016, 04:21 PM
  #13  
Senior Member
Thread Starter
 
Because Boat's Avatar
 
Join Date: Feb 2012
Location: PA & NJ
Posts: 5,939
Default

Ribs came out amazing. Took 4 hours instead of 3.

(I could have sworn I posted this in the Food forum. )


Finished product
Attached Images  
Because Boat is offline  
Old 03-05-2016, 04:46 PM
  #14  
Senior MemberCaptains Club Member
 
Join Date: Mar 2007
Location: pascagoula,ms
Posts: 9,024
Default

looks great....good braise...looks like a good smoke ring.....good job
bluffman2 is online now  
Old 03-06-2016, 05:05 AM
  #15  
Senior MemberCaptains Club Member
 
Join Date: Nov 2001
Location: Charleston, SC, USA!
Posts: 2,163
Default

Looks good! 3-2-1 here also and mostly use pecan
Reelescape1 is offline  
Old 03-06-2016, 06:20 AM
  #16  
Senior MemberCaptains Club MemberPLEDGER
 
Join Date: May 2004
Location: NSB, Florida, USA, earth (mostly)
Posts: 4,818
Default

Originally Posted by Because Boat View Post
Ribs came out amazing. Took 4 hours instead of 3.

(I could have sworn I posted this in the Food forum. )


Finished product

Looks great but why did you make only a single serving?
fishie1 is offline  
Old 03-06-2016, 06:56 AM
  #17  
Senior Member
 
Seefood Man's Avatar
 
Join Date: Nov 2010
Posts: 11,672
Default

Originally Posted by fishie1 View Post
Looks great but why did you make only a single serving?
Seefood Man is offline  

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are On
Refbacks are Off


Thread Tools
Search this Thread