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PSA: You can do 12 racks of St. Louis ribs in an 18" WSM

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  • binarypaladin
    Club Member
    • May 2017
    • 261
    • Weber Original Kettle Premium 22 (black)
      Weber Smokey Mountain 18
      Weber Jumbo Joe
      Adrenaline Barbecue Company Slow 'N Sear (original)
      Adrenaline Barbecue Company Charcoal Basket
      Adrenaline Barbecue Company Drip 'N Griddle Pan
      Cajun Bandit Smokey Mountain Upgrade Kit
      Gateway Drum Smoker Rib Hanger Kit
      Thermoworks Smoke
      Lavatools Javelin Pro Duo (red)
      Flame Boss 300

    PSA: You can do 12 racks of St. Louis ribs in an 18" WSM

    I'm sure for you PBC and UDS types, this is no surprise, but I've picked ups number of accessories for my 18" WSM and it's able to basically run like a bullet smoker and a drum smoker. I'm very happy with the results.

    For a company party, I did 12 racks of St. Louis ribs yesterday.

    Click image for larger version

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    I've got the Cajun Bandit Upgrade Kit (totally worth it) along with the rib hanger kit from Gateway Drum Smokers.

    I like this combo of things because I prefer the more specific heat control I get with the WSM along with some of the neat things you can do with interchangeable parts (some of these parts can be swapped with an 18" grill, including a Jumbo Joe). Additionally, the water pan works as a heat diffuser so I don't end up with bottoms cooked more than the tops. I even added a pizza pan that works as a reusable drip pan.

    This is the first time I have done so many ribs. I was really worried about how they'd cook and such. While I took no "after" pictures (I was too rushed with the party) they're all gone now!
  • TBoneJack
    Former Member
    • Aug 2016
    • 261

    #2
    Cool.

    Did you use the stacker kit when cooking those ribs?

    I just ordered the Gateway rib hanger kit for my WSM 18 (and 22). Since the 18 is shorter than the 22, I'm a little concerned about the ribs being too close to the coals in the 18. If so, the stacker kit would certainly be a fix.

    Also, I was wondering if you find the Cajun Bandit coal ring to be an upgrade over the standard WSM coal ring?

    Thanks.

    Comment

    • binarypaladin
      Club Member
      • May 2017
      • 261
      • Weber Original Kettle Premium 22 (black)
        Weber Smokey Mountain 18
        Weber Jumbo Joe
        Adrenaline Barbecue Company Slow 'N Sear (original)
        Adrenaline Barbecue Company Charcoal Basket
        Adrenaline Barbecue Company Drip 'N Griddle Pan
        Cajun Bandit Smokey Mountain Upgrade Kit
        Gateway Drum Smoker Rib Hanger Kit
        Thermoworks Smoke
        Lavatools Javelin Pro Duo (red)
        Flame Boss 300

      #3
      I got the stacker ring specifically for this purpose. I have done 5 racks off to one side using the SNS charcoal basket to keep the coals banked to one side. It worked, but it halves the capacity and the bottoms still got cooked more.

      As for the coal ring... it's okay. They advertise a welded version but it's actually got rivets. Not a huge deal, but kind of annoying.

      The only reason I got it is because it's pretty much free if you buy the kit in the sense that the stacker ring and the door with the improved handle cost just about as much together as the kit does. The nice thing about the ring that I do like is that it has tabs on the bottom and your grate rests inside the ring rather than the ring on the grate so you can take it out as a single unit. (Nothing a bit of wire couldn't solve on the original though.) I wouldn't buy it alone, but the door is such an upgrade and the stacker is awesome that you might as well get the kit which includes all three.

      If you just ordered it... it might be too late, but get all your hooks now! I bought 6 extra hooks weeks later and with shipping it's like double the price.

      I'm a huge fan of this setup. It's very versatile and while I don't have any direct experience with something like a PBC, I feel like I get kinda the best of both worlds with this setup. Now I just need to get some wheels on this thing and maybe a few extra handles.

      Comment

      • Mr. Bones
        Birthday Hat Master
        • Sep 2016
        • 7877
        • Kansas Territory
        • Grills / Smokers
          *********************************************

          Kingsford 24" grill (Free) 'Billy'
          Brinkmann Smoke n Grill
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          Weber 18" Kettle ($30 CL) 'Lil' Feller'
          Weber Smokey Joe ($25 CL) 'Lil' Brother'
          Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
          Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
          Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
          Weber 22.5 OTS DO Code Black ($15 CL)
          Weber 22.5 OTS E Code Black ($20 CL
          Weber 22.5 OTS EE Code Black ($20 CL

          Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
          Weber "H" Code 18.5" WSM '86 ($75 CL)
          Weber " " Code 18.5" WSM

          Weber 26.75, $199 NFM clearance !!!
          Weber SJS AH 'Lil' Brother'
          Weber SJS AT 'Lil' Sister'
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          Weber SJG M Code 'Lil Traveller'
          Weber SJS AH Code 'Kermit'
          (Lime Green)
          Horizon 20" Classic, w/baffle/tuning plate (FREE)
          Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



          Thermometers:
          *********************************************
          Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
          Maverick ET-732, (Black)
          Thermopops, (Red, Yellow, Green)
          ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
          Blue ThermaPen Mk4
          Orange Thermapen Mk4
          Pink Thermapen Mk4
          ThermoWorks IR-GUN-S
          ThermoWorks Smoke
          ThermoWorks Open Box Smoke
          4 Pro Series cable extensions
          Smoke Gateway

          Accessories:
          *********************************************
          2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
          BBQ Vortex, 2 Hovergrills, Top Deck
          Warming shelf
          MyWeigh KD-8000Kitchen Scale
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          Bear Paws
          Meat Rakes
          BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



          Cookware:
          Probably a ton of cast iron, mostly very old...still cookin'
          G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
          '60's Revere Ware (Mom's), + others found elsewhere
          60's CorningWare 10-cup percolator (Mom's) Daily driver
          50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
          Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
          Tramontina 6.5 qt Dutch Oven

          Cutlery, etc.:
          Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
          Dexter 12" slicing knife, 6" Sani-Safe boning knife
          Smith's Tri-Hone Natural Arkansas Knife Sharpening System
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          Tableware
          Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
          Dinner: Guests: Washington Forge, Town and Country
          Fancy / Formal: Family silverware

        #4
        Really nice job, helpful post, an tutorial, many thanks, Amigo!
        I've long considered th 30 gal UDS rack kit, to add onto one of my 18.5" WSMs...
        This jus might be motivational enough to make me commit...
        Click image for larger version

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        Comment


        • binarypaladin
          binarypaladin commented
          Editing a comment
          lol. I'll now think of Clint Eastwood whenever I hang my ribs.

          I recommend the kit, obviously, unless you have a bunch of other means of hanging ribs.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Might jus order th 30 gal rack kit; it's a turrible, onerous task to haveta tie 12 actual, workin hangman's nooses...
      • Corvus
        Club Member
        • Nov 2015
        • 128
        • NW Missouri and NW Washington
        • Do not eat the meat raw or boiled in water, but roast it over a fire. Exo 12:9

          2- WSM, 18" Weber kettle, 22" Weber Performer, SNS, LBGE, Weber Genesis II, KettlePizza, Joule, red ChefAlarm, red ThermaPen, blue ThermaPen, Smoke and............ an even longer wish list.

        #5
        Good post, I wish I had thought about Gateway Drums' hanger kit before I fabbed up one of my own. I cook directly over lump charcoal and manage the temps to 250-280. This has become our favorite way to cook ribs. Thanks for sharing.
        Attached Files

        Comment


        • binarypaladin
          binarypaladin commented
          Editing a comment
          Weber used to make something kinda like it. A lot of Googling lead me to the Gateway drum one and... during holiday sales no less! Fabbing your own is pretty awesome though.
      • binarypaladin
        Club Member
        • May 2017
        • 261
        • Weber Original Kettle Premium 22 (black)
          Weber Smokey Mountain 18
          Weber Jumbo Joe
          Adrenaline Barbecue Company Slow 'N Sear (original)
          Adrenaline Barbecue Company Charcoal Basket
          Adrenaline Barbecue Company Drip 'N Griddle Pan
          Cajun Bandit Smokey Mountain Upgrade Kit
          Gateway Drum Smoker Rib Hanger Kit
          Thermoworks Smoke
          Lavatools Javelin Pro Duo (red)
          Flame Boss 300

        #6
        I can't put my finger on it, but man... hanging meats to cook is so oddly satisfying. Why should the way you cook your meat actually provide joy? I have no idea, but it totally does.

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Carpe Carne, Amigo!
          If it makes ya Happy, be at peace with that, an don't ask too many questions lol!

          Course, my Inner Child runs th whole show, here...only way I can tolerate th world, nowadays...

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