I recently bought a Gateway rib hanger to use in my 22.5 WSM. Tonight I hung a prime rib roast at 300-325 degrees over direct fire until an internal temp of 130 degrees. I seasoned the roast with s&p and a little Montreal for some texture. I used Rockwood lump in the fire basket and a few apple chunks. The roast came out great.
I want to hang ribs for my next attempt and wanted to know if anyone has done them with this setup or something similar. Any tips would be appreciated.
I have not hung ribs in a WSM since I have the 14.5. I have hung them in my drum though so they should be fine. You may have to remove the water bowl if you hang them whole. I hope you try it and post your experience here with pics of course!
What temp do you cook the ribs in the drum? Do you wrap and place them on the grate or cook them straight through hanging? Yes, I removed the water pan on my roast cook and will keep it out for ribs too.
Range = 220 - 240. Spikes over 250 are fine. Straight through hanging for me. 5- 6 hours if your temps stay in the low range. Enjoy the cook. Nothing like the adrenaline of the first time!
Edit: I've hung quite a few more ribs on the 55. The times are more like 3 - 3/12 hours when running between 225 - 250.
With my 14.5 I've had tremendous results with skin-on birds and super-thick steaks cooking on the top rack with the bowl removed. Indirect cooking from a distance (grate is well above the fire) rocks! It's something I've experimented with this winter and have been very happy with the results.
Also try it as a Santa Maria cooker. Burn splits with the door open on the fire grate and use the variable height grates to adjust the height of your meat. Works great !!!
Troutman using the WSM as a Santa Maria? Great idea. I actually put the Santa Maria accessory for my Performer on my birthday wish list. I'd really like it for the 26 but that one costs $400 and the 22 costs $230.
I tried this setup for the first time a few days ago, trying to do dreamland ribs, they were done in about 55 min and turned out very good, I would think it would be similar to hanging them. I thought bout getting the gateway rib hanger, hope to see your pics on how your ribs turn out, I'm sure they will be great good luck!
Here's some ribs hanging in my drum on the Gateway Hanger. It was my first cook in it. I cut 'em 'cause they looked like they would go in the coals. Next time I'll do 'em whole and hook 'em on bone four or five.
I have on my 18.5 WSM, but not to hang meat. I've just pulled the water bowl and have allowed the meat cook indirectly that high over the fire. Excellent for chicken!
Yesterday's cook on the 18" WSM
Dry rubbed with DP Dizzy Dust, trimmed to about 16", on for 3 hours, spritzed with 50/50 apple juice and cider vin, glazed with wing sauce. Very juicy and tender. We were worried that cooking direct for 3 hours (and not wrapping) it might be too smoky, but not at all. This our favorite way to do chicken..........and ribs. Plus, when I need to, I can hang 4-5 racks at one time, tough to do on the 22" kettle and LBGE.
Wow, those look really good. I notice a unique double hook setup on the ribs ...interesting. Also, what temp was the cook and did you use any wood chunk?
Hanging ribs is awesome! I never thought about using the Gateway hanger in my 22" WSM though. I bought a fancy, kinda flimsy hanger from Weber that's for smoking little stuff, like fish.
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