I figured for my first real cook in my smoker I had to go with ribs. I used my favorite method, 3-2-1. Three hours cooking unwrapped, 2 hours wrapped, then 1 hour unwrapped. This is the usual method I would do when trying to cook ribs on my 22.5” Weber One Touch Gold. Overall they came out pretty good
- Start out with slightly more fuel (after 6 hours smoker was at 200 versus 250)
- Use deeper cutting board to handle the juices better when unwrapping the ribs
Meat and Material
I went with three racks of spares from my local grocer. I trimmed them St. Louis Style and kept the ends and tips to smoke on the middle grate. I used a Cinnamon Cumin rub recipe from virtualweberbullet.com
Cinnamon/Cumin Rub Recipe:
|1/4 cup granulated sugar
2 Tablespoons garlic salt
2 Tablespoons celery salt
2 Tablespoons paprika
1-1/2 teaspoons chili powder
|1-1/2 teaspoons black pepper, freshly ground
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon dry mustard
Judging the amount of charcoal is a bit art and science. I still had some leftover unspent coals from the inaugural session with thighs and brats. I probably could have used a bit more “full” coals as I’m sure those didn’t last long once the coals burned down. Used 3 fist sized chunks of Cherry wood
I managed to get 3 racks of spares on the top grate by curving them inside of my rib rack. I had to search in my garage to find the thing as it’s been so long since I’ve used it. In theory I could probably smoke 6 spares at a time on my WSM. You gotta make sure there is some room for the air/smoke to hit both sides of the racks. Remember to leave space.
Spraying ‘em up
Every hour I spray the ribs with apple juice. For this session I just used some generic store bought apple juice. Maybe next time I’ll go with some premium juice. Still trying to break in my smoker. I bought the sprayer at a local restaurant store.
1 – 3 hours
|1 hour mark
||2 hour mark
|Spraying ‘em at 3 hours
||Dusting/drizzling with brown sugar and honey
|Wrapping ‘em up
||Going back on for hours 4-5
Here’s how they looked each hour of the cook. My little “helper” came outside to see what Daddy was up to. After spraying them I pulled them and gave them a sprinkling of brown sugar and drizzled honey. Then they got wrapped with aluminum foil and then placed on the smoker for 2 hours.
After 5 hours/ (Unwrapping)
Here’s what they looked like unwrapping. They are almost ready. In retrospect, I should probably trim about 30 mins off each of the stages. But as I get to know my WSM I’m sure I’ll be able to dial it in. My poor cutting board was swimming in juices! Might mock up a cutting board with a drain hole to collect these.
Pulling and Plating them up
Here’s what they looked like after 30 minutes of being kissed by smoke. Since they were so tender, I only left them uncovered for 30 minutes instead of 1 hour. Not too bad of a smoke ring on the board. Half a rack never even made it into the house! Sacrificed for BBQ Science!