Its been a couple of years since I smoked, and I took a huge chance attempting 5 racks of ribs for my fiances family.....Ended up nailing it....Seasoned and wrapped it overnight to really get flavor. Smoked 2 hours on unwrapped, 2 hours wrapped in foil with glaze (brown sugar,honey,butter) and then half hour unwrapped with bbq sauce...Then let sit and rest for 20-30 minutes. Very happy!! Also the first time I used a rib rack which I was a little nervous about, ended up having to cut some of the ends off of each rack because it didn't fit in my smokey mountain. Used Cherry chips because my mother in law is allergic to apple stuff.
The WSM will put out just as fine a product as any other smoker. If you threw a brisket flat, or chicken thighs on the lower rack, all that goodness dripping from the ribs would be like auto-basting. Sent from my SM-T280 using Tapatalk
My bad what type of rib holder is that, I'm looking for a new one and that one looks like it works well
A couple of questions about smoker wood. I do not own a smoker but my son does and I sometimes give him some fruit tree wood. 1. How big should smoker wood be cut? 2. Does it matter if it gets a bit "funky" before you use it?
If it's funky, it doesn't go in my smoker. I use charcoal in my smoker to get low temp smoke times >12hrs when pork butts are briskets are in play. I use a number of wood chunks about the size of my thumb, mixed in the charcoals, and a few on top of the lit coals.
thanks guys... i prefer wood chunks over wood chips...chunks should be no bigger then half a fist if that. And certain wood goes good with certain meats. And ya if its funky you don't wanna risk it. It is a weber rib rack, holds 5....Its ok, the parts that hold the ribs could be a little longer to hold the ribs vertical better, but I made due.
