I'm smoking for the first time tomorrow. Baby Backs on a Weber Kettle.

Discussion in 'Pork' started by hibobm, Aug 5, 2011.

  1. hibobm

    hibobm Smoke Blower

    I'm doing my first smoke ever tomorrow. I am going to do Baby Back ribs on my 22.5" Weber Kettle. I did a trial run for temp yesterday, it started hot but got it pretty stable at 250 after figuring out vents.
    I've got hickory chips soaking and rub on the ribs.
    I'm going to try a 2-2-1 with apple juic, butter, and brown sugar in the foil.
    I think I'm as ready as I can be but I'd love any hints you guys got, especially charcoal and wood placements.
    Thanks
     
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Sounds like your off to a good start! Personally I like to use wood chunks instead of chips. You don't need to soak them over night. Make sure while your smoker is heating up to let you rack rest & come up to room temps. Last thing I do when I think they're done I give them the bend test. If you hold one end & the other side bends to 90 degrees they're done! Good luck, keep us posted & don't forget the qview
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Wood chunks here too.

    Make sure you cook them with indirect heat, coals on the sides & ribs in the middle.

    Or ribs on one side & coals on the other.
     
  4. hibobm

    hibobm Smoke Blower

    Thanks all

    The ribs are smokin'.  We'll see how they turn out!  Pics coming soon.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck! We'll be waiting!
     
  6. venture

    venture Smoking Guru OTBS Member

    When I used to do that, I put a limited amount of coals on one side and ribs on the other.  Try a piece of aluminum foil placed loosely to direct the heat somewhat away from the ribs to help keep temps down.  Be sure to monitor your temps carefully as heat control can be tricky.  When your toy budget permits, you will want a smoker.

    Good luck and good smoking.
     
  7. hibobm

    hibobm Smoke Blower

    [​IMG]This was my initial setup
     
  8. hibobm

    hibobm Smoke Blower

    [​IMG]Rib on grill (I realized after an hour I put them on upside down.
     
  9. hibobm

    hibobm Smoke Blower

    [​IMG]This is after an hour.  Time to add some more charcoal.
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    What Al said. [​IMG]
     
  11. hibobm

    hibobm Smoke Blower

    The ribs are done.  They were a little tough and hung to the bone.  I think they may not have been quite done yet.  Although I did pretty well with heat it did spike twice to over 300 and went to 180 twice.  I uploaded some pics they are waiting for mediation, hopefully they'll be up soon.

    Trying it again tomorrow.
     
  12. hibobm

    hibobm Smoke Blower

    [​IMG]Two hours in
     
  13. hibobm

    hibobm Smoke Blower

    [​IMG]Four hours in
     
  14. hibobm

    hibobm Smoke Blower

    [​IMG]Taking them off!
     
  15. hibobm

    hibobm Smoke Blower

    [​IMG]After a half hour rest, and ready to serve!
     
  16. hibobm

    hibobm Smoke Blower

    [​IMG]There was some pink around the edge.  Not a bad smoke ring for a first attempt 
     
  17. hibobm

    hibobm Smoke Blower

    I also smoked one potato and two sweet potatoes.  They turned out amazing.  I enjoyed the dinner with a New Belgium 1554 on tap from my kegerator.  Even with the meat a little under done it was still a real good meal!
     
  18. raptor700

    raptor700 Master of the Pit OTBS Member

    Maybe they'll get those pics up soon [​IMG]
     

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