This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Last Meal Ribs on the Weber tomorrow

  • Filter
  • Time
  • Show
Clear All
new posts

    Last Meal Ribs on the Weber tomorrow

    I will post pics once complete. My setup is going to be the 26.75" weber kettle combined with a Smokenator and BBQ Guru for temp control. I'll be using briquettes in the Smokenator and wood chunks, not sure what flavor yet.....I love apple chunks, but would like to try Cherry or Hickory.

    Sounds like an awesome plan PB> Looking forward to your pics.


      Pitboy, we're behind you! Sounds like good eatin' in your future! I personally love apple on ribs, but you really can't go wrong with your choices. You'd be in good shape even mixing them. The trick is to do a few batches trying a new wood each time until you find your favorite. Then spice it up and mix 'em. Cherry will give you a real dark bark, compared to the others. Personally I would skip the hickory and mix apple & cherry, but that's me.


        My personal favorite for pork and chicken with Meatheads Memphis Dust has been about a 5:1 ratio of Apple to Mesquite. There is something about that little bit of mesquite that gives it the finishing touch. I think which rub you use has got to be a factor in the results. Huskee, I've not used cherry. Is it closer to apple than hickory?

        This is such a great website.


          I'd say so, yes. Hickory can be kind of strong. Cherry being a fruit wood is a little closer to the mild side like apple, but it tends to darken the skin & bark more than apple.


            Love me some cherry and I really think small family could live in a 26.75


            • Jon Solberg
              Jon Solberg commented
              Editing a comment
              I'm the biggest dude on here and I use one as a camper. : )

            Sorry for the delay....every time I try to upload the photos I get a message saying their corrupted...sigh...

            The ribs turned out amazing. I will continue trying!


              Click image for larger version

Name:	Salting ribs.jpg
Views:	16
Size:	81.0 KB
ID:	21428

              Slabs have been trimmed, rinsed, dried, and salted. I like placing each slab in ClingWrap as it makes it easy to unwrap and apply the rub. Once salted I wrapped them up and put them in the fridge for 1.5hours

              Click image for larger version

Name:	salted and wrapped.jpg
Views:	16
Size:	80.3 KB
ID:	21429

              Click image for larger version

Name:	ribs done1.jpg
Views:	16
Size:	138.6 KB
ID:	21430

              Click image for larger version

Name:	ribs done3.jpg
Views:	17
Size:	112.9 KB
ID:	21431 Click image for larger version

Name:	ribs cut_yum.jpg
Views:	19
Size:	113.9 KB
ID:	21432

              Well, this is all I've been able to upload so far. I'm missing the pics of the rub going on and the bbq setup without the ribs on. I'll break down my steps,

              1. dry brined ribs for 1.5hours, used about 1/2tsb of salt per side. Slabs weighed 2lb
              2. applied MH dry rub, approximately 1tbsp per side. 3 hours in fridge with rub on
              3. loaded up the Smokenator with 75 briquettes
              4. Lit 4 briquettes in chimney starter and let them ask over, dumped into Smokenator
              5. Closed bottom damper halfway, closed top damper halfway. I did not plug the BBQ Guru fan into the controller at this point. I always let the kettle come up to about 200 before I plug the fan in. it took about 23min for the kettle to reach 200.
              6. Plugged the Guru fan in and monitored the temp. It was at 225 in no time, and then I closed the bottom vent completely, and left the top vent half open.
              7. I cleaned the top grate and hover grate. Added aluminum foil to the charcoal grate (helps with the drippings) and added a drip pan with boiling water to that same grate. I added 2 slabs of ribs to the main grate, and 2 slabs to the hover grate. Added 4oz of Cherry wood, and a second water pan above the Smokenator of the grill.
              8. Added another 4oz of Cherry wood after 30min
              9. After 2hours I rearranged the ribs. The top two moved to the lower grate, and the lower two moved to the top. I also moved the ribs that were closer to the heat to the other side so they were no further away.
              10. After 2hours I checked and the ribs were looking really close to being done.
              11. After another 30min I sauced the ribs with one of my fav BBQ sauces (Forty Creek) If you enjoy Canadian Whiskeys then look them up, you will not be disappointed!
              12. Removed ribs after another 30min and placed in oven at 170. I did this last step because company was running behind and I just wanted to keep them warm.

              I started this whole process at 8:00am and was done around 5:00pm. Our guests ranted and raved about the ribs. One of them expressed they were the 2nd best ribs he had ever eaten. When I asked what were the best he had eaten he replied "at a ribfest". So I guess if I can make ribs in the backyard close to how the pro's do it, I should take that as a compliment ;-)

              Hopefully I covered the basics here. If you have any questions please ask


                Great job trimming them, that first pic is a NICE rack, I would be quite pleased to see that sitting on my counter. You did great on this post, we appreciate the contribution! That pan of sliced ribs looks mighty inviting. Just think of how you'll feel when you get the "these beat those ribfest ribs" compliment. It'll happen! I too wrap mine in plastic wrap. If you're interested, here's my post when I did some baby backs earlier this summer.


                • pitboy
                  pitboy commented
                  Editing a comment
                  Thanks Huskee, appreciate the support! I checked out your post, mmmmm love those baby backs great job! That Yoder is awesome as well. One can never have enough smokers/grills.

                Awesome job PB!



                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                The Cool Kettle With The Hinged Hood We Always Wanted

                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special


                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.

                Is This Superb Charcoal Grill A Kamado Killer?

                The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                Click here to read our detailed review of the PK 360

                Click here to order directly and get an exclusive AmazingRibs.com deal

                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                Click here for our review of this superb smoker

                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker

                The Good-One Is A Superb Grill And A Superb Smoker All In One

                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read our†complete review

                Compact Powerful Sear Machine For Your Next Tailgater

                Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order