I'm hoping to smoke 2 racks of spare ribs on my kettle this weekend using a Weber rib rack. I haven't bought the ribs yet and I'm wondering if they will both fit??? Will I need to trim off the tips and smoke them St Louis style?
How are you arranging the briquettes? I haven't tried this, but you could try using the charcoal baskets that Weber sells and put one on each side with the ribs in the center. I'd put 6 lit briquettes in each basket and then fill with unlit briqs. Make sure the baskets are against the the outer wall of the Kettle.
Thanks all. I just got a SnS for the grill and I'm dying to use it for this. I figured they wouldn't fit so I think I'll follow your advice, trim the tips and still use the rib rack. I'll also have the gasser going for chicken, fake meat and veggies. I'm sure I could fit the rib tips in there too!!!!
If you trim them they should fit without the rib rack. I’d just lay them flat on the grate so you don’t need to deal with the vertical temperature gradient that will affect the ribs if you use the rack.
2 St Louis racks should fit fine on the 22 with the SNS. There won't be a lot of extra room and you will probably want to switch the position of the racks a couple times during the cook since one edge will be pretty close to the heat in the SNS. Run it for ~5 hours or so at 225-250 until they bend nicely when you pick up one end and the meat has pulled back from the bones ~3/4 inch. They will be delicious!
For once I started everything on time. First mistake, filling the SnS water chamber a bit too fast and it overflowed onto the lit coals. I pulled out the torch and got the wood and charcoal nice and hot again. The market only had 1 package of ribs left yesterday, St Louis cut. Lucky me!!!
Got the ribs started at noon, meat down, with a grate temp of 230F. After 1 hour, I rotated them front to back. Smells and looks good.
At 3 hours they got rotated front to back again, looking yummy but a bit dry. I sprinkled a bit of jasmine tea across the meat and closed the lid. Charcoal and wood supply look good as well. Time to start getting the side dishes and chicken ready for the gasser...
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Except for that little hiccup at the beginning (everyone needs a bit of drama in a cook ), sounds like everything went perfect. Congrats! Those ribs and chicken pieces look pretty delectable.
Thanks all. I was fairly happy with the ribs. It was only my 3rd attempt with them. I've done lots and lots of chicken over the years. The first two rib cooks ended up a bit over cooked and dry and then a bit less over cooked and dry. These ended up needing just a bit of bite to get them off the bone, almost perfect for me. The science of this is intuitive to me, it's the art of it that I'm working on...
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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