Four racks of baby back ribs in a Weber 22.5" w a Smokenator 1000

Discussion in 'Grilling Pork' started by xwagner, Aug 4, 2013.

  1. xwagner

    xwagner Newbie

    Four racks of baby back ribs from Bisher's the local good butcher shop ($$!!!)

    Everything ready to ignite.

    An hour after ignition, just introducing the ribs in their fancy Steven Raichlen rib rack

    Lid on, vent open to 5/16" (width of a pencil), bottom vents wide open, notice the metal document clips holding the lid on tight.

    Two cheap grill thermometers I installed about an inch above the charcoal grate and the cooking grid. I should have done this YEARS ago. I love instrumentation.

    To foil or not to foil? I'm undecided about that.

    Only three and a half hours to go, ought to be rested and ready to eat for the NFL Hall of Fame game this evening!!!
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am quite new to this and have never tried not foiling ribs. However, several members I respect have been pushing unfoiled. I look forward to seeing what you decide and the result (hint, I'm looking for more Qview).

  3. xwagner

    xwagner Newbie

    1 hour in. Rotated metal rack, added a few coals and some more H2O to the reservoir/pan.

  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    What kind of set up do you have for your water pan? Looks interesting.

    If you do decide to foil search Chef Jimmy's foil juice......really good.
  5. Looks good[​IMG]

    Happy smoken.

  6. xwagner

    xwagner Newbie

    The Smokenator 1000 ships with a restaurant steam tray pan, I think it holds about a quart. I have a larger steam tray pan I have yet to try, apparently it buys you a lot of time away without having to worry about it running dry.

    1600, another rotation. I wish I'd started this earlier. I'm ready to eat.

  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    There is no need for any sauce or liquid when you foil, if you decide to foil. I actually prefer not to foil and let the ribs run the full time on the smoker. One exception to that is beef short ribs. I think the braising (foiling) is key to getting the fat to render.
  8. I like to let baby backs go without foil low n slow. Looks like a lot of fun.

    I really like your rib rack. It seems to be the entire length of the rib which to me is an important feature.
    Last edited: Aug 4, 2013
  9. xwagner

    xwagner Newbie

    I brushed the upper edges with a mixture of leftover Stubb's sauce, soy sauce and worchestershire sauce.

    And the finished product:

    My kids and I polished off TWO AND A HALF RACKS. No complaints were heard. One and a half to reheat tonight.

    Took time and planning, but well worth it. Delicious! And after dinner I got to watch part of the NFL Hall of Fame game... YES! NFL football on the horizon. I get the feeling the Smokenator 1000 is going to feature prominently in planning NFL meals this fall...
  10. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Looks great. I have not used a Smokenator but have had similar success with the IQue110. The Smokenator looks a lot less fiddly though. How easy is it to control the temperature?
  11. xwagner

    xwagner Newbie

    The temperature can be controlled by adjusting the upper vent on the kettle grill. I was playing with the temperature a week ago after I'd taken a roast off the grill and got the temperature as high as 250F. With the ribs I was happy to keep it around 200F at the grate level. I'm not sure what the dome temp was.

    Since I've dried out more than one rack of ribs in the past (pre-Smokenator) I was happy to keep the temp low and let the ribs smoke longer, until I had an internal temp about 190F.
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Your ribs look scrumptious. I'm not surprised the family loved them. 

    You should come to Canada. Our football season started last month! I've already eaten pulled pork in front of the game a couple of times.


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