Hey guys and gals, I need some input. I have a 22.5 Weber Kettle and a 18.5 Smokey Mountain. I have six slabs of baby backs to cook tomorrow. I need them done from 1:00 to 3:00 because everyone is not stopping by at the same time. Any advice??? I also have a Weber gas genesis but rarely use it except for warming. Planning to start about 6:00 in the morning. Temp will be 46 degrees no wind. Just popped the top off a Coors Banquet. What is in your glass?? LOL
I do 3 racks on a level but I use rib racks to do it. I did skewers before I had racks. I regularly do 6 racks per cook. I always budget 4 hours BUT mine are going to hold in the cooler for at least 2 hours before serving. They are always done when I wrap them in 4-41/2 hours
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Hey, Guy and Jon, I have the 22.5 WSM. I've been cutting my ribs in half as they don't quite fit on my 22.5. How do you fit yours? Also, I smoke them for 3+, crutch them in foil with a bit of apple juice (I also use apple wood chips) for 2- hours, then back to smoking in the rib rack for about an hour to firm up the bark. (321 method). Good luck, and please let us know how they turn out.
Last edited by richinlbrg; January 1, 2015, 03:39 AM.
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