18" Weber Smokey Mountain - St. Louis Style Ribs
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- čas přidán 6. 05. 2021
- On this video I fire up my 18" Weber Smokey Mountain and cook up some St Louis Style Ribs! I run the Weber Smokey Mountain at 300F with some B and B oak briquettes and 2 chunks of post oak for the duration of the cook and these ribs took right around 3 hours to cook.
I rubbed the ribs down with Tailgaters BBQ Party Rub, Blues Hog Sweet and Savory, and Blues Hog AP. When I wrapped I added Blues Hog Tennessee Red and used Blues Hog Champions Blend to paint up the ribs after the wrap. These ribs were absolutely delicious and I will for sure be using this flavor combo again!
Also make sure you check out Hiawatha Woodworks for all your custom cutting board needs! The guy who runs it is named John and he makes the best dang cutting boards on both sides of the Mississippi! I am super excited to announce that I am now a brand ambassador for Hiawatha Woodworks! So use code "MadHorse20" to save 20% on your order!
I am super happy to add my OG Weber Smokey Mountain back to my collection! Hope you all enjoyed this video and as always See You Next Time! 🍻
Links
Hiawatha Woodworks - hiawathawoodworks.com/ | "MadHorse20" will save you 20%|
Tailgaters BBQ Party Rub - www.sucklebusters.com/bbq-rub...
Blues Hog Products - blueshog.com/
B and B Oak Briquettes - bit.ly/3tciJdu
18" Weber Smokey Mountain - bit.ly/3gQ9fC7
WSM Hinge - unknownbbq.com/custom-wsm-hinge/ - Zábava
I hear why 2 racks, MadColt sounds like he's getting big enough to chew on them bones. Brain, I have judged several contest and if them Ribs had have been in a turn in box they would have scored 4.8 to 5 imop.. They had the look on this screen. A 4.8 is hard as hell but a 5 is rare. 18 bones and it looked like 2 boxes with stand by's. Couple of the nicest looking ribs racks that have been on video in a while. I think my 22" is calling my name. Great video.
Wow Britt thank you that means a lot! And ya that colt likes his meats lol
I love the WSM 18” a man needs his smoker!!!
The color on those ribs is money. Glad to see someone not take 5-6 hours to do ribs
Thank you!
3 hours is all you need for awesome ribs
we need more wsm18 cooks .
Great tutorial! Just my WSM and I cannot wait to try your technique, thanks man!
Hey thank you! Lemme know how they turn out for ya!
I was a little skeptical of this hot and fast method at first, but the results look really good. I'm going to have to try this! Thanks!
Nice! Let me know how it turns out for ya!
I recently smoked two racks using this approach and they turned out really well. The Tennessee Red is fantastic. Thanks for the information.
That’s awesome to hear and Ten Red is awesome!! Thanks!
Good video and those ribs looked good enough to win a BBQ Competition.
Thank you! I appreciate it!
Another good cook, Brian! Keep em' coming!!
Thanks Scott! 🍻
Really nice cook Brian on WSM! Ribs looked delicious! Like the combo of rubs myself, your dad turned me on to the Burn Pitt BBQ rubs and sauce. Great products and veteran owned! Cheers brother!
Thanks Jay! And I have some of the burn pit and I’m looking forward to trying it!
Great video! Since getting my WSM have done country ribs, pastrami, whole Turkey, pork butt, ox tails, to name a few . Not properly christened until I do some St. Louis ribs. Keep up the great work!
Right on! Ox tails are on my list! Thanks again Walt!
looking real good! I'm jumping in on this Sunday!
Thank you! Good luck!
Those are some great looking ribs!! Nice job 👍
Thanks Michael I appreciate that!
Killer ribs man 🔥! Loved the color you got on these ribs. For a while I have been thinking to get the Tennessee red BBQ sauce from blues Hog! Most likely after this video I will give it a try! Cheers brother 🍻
Heck ya thanks! And Ten Red is money!
Great looking ribs brother the color is money 💰
Thanks Ricky I appreciate that bro!
Looking damn good. I love the blues hog raspberry Chipotle bbq sauce.
Thanks Jason! And the RC is awesome!
This is great video. You really have ribs on the WSM dialed in. I’ve been using cubes to start mine and it does take a long time. I also like how you put them back on after wrapping to dry them off a bit. The results look amazing. Thank you.
Hey thanks so much! And I love that 18” WSM!
@@MadHorseBBQ I bought the 22 a few years ago because I already had an 18 inch cooker. I use a steel cut plate and a pizza stone for a heat deflector. Imagine how long that all of that takes to come to temp with a cube. When I saw you put the cube on the charcoal and use it to light a small chamber, which I have, I thought "huh, why don't I do that?". I'm going to do it on a short cook tonight. I'm glad the CZcams formula hooked me up with your channel and plan on watching the SCCA video this weekend.
@@purleybaker ya that would take a minute for sure lol. And thanks man I really appreciate the comment and views from you! Have a great weekend! 🍻
Great cook I do love the WSM it the cooker that fueled my passion for barbecue at first!
Thanks Rusty! WSM is money!
Luv my WSM 18", glad to hear you brought yours back home to the corral! Excellent looking ribs, Brian. 🍖👍
Absolutely the 18” rocks, I honestly think it runs better than my 22”. And thank you very much sir! 🍻
@@MadHorseBBQ why is so? I'm thinking on buying a WSM, but I can't decide if to buy the 18'' or 22"'. I'm a little scared that the 18" might be too small
@@juanvicencio2390 well if the 18 is gonna be to small for sure but the 22. I’ve had both for quite sometime and it’s just my experience that the 18” settles back down after you take the lid off 99% and the 22” can get away from you.
@@juanvicencio2390 just my experience.
thank you for taking the time to answer my question :). I think 18'' should be fine (we are a family o 3, around 7 when my friends come over)...but I've seen people cooking a decent sized brisket having to put chunks of wood, or and stainless steal bowl under the middle of the brisket to make it fit inside the 18''... or put aluminum foil at the ends of it to cover the heat spots. I'm just concerned with this situation. do you have any experience with this? mostly concerned with the final result
btw, loving your channel! I recently moved back to my country (Chile) after living 10 yrs in texas and I miss Low&Slow so much that I decided to go for it and get an smoker :). I'll be watching your videos for my preparations! :)
Look awesome!!
Thank you!!
Just watched your video. I'm going to make some ribs tmrw for the first time on my WSM grill I just bought. Hope they come out as yours did.
Heck ya man that sounds awesome!
Ribs look awesome Brian!
Thanks Chief!
Camo crocs for the win!
Haha for sho Brett!
lunch trays. Genius.
Haha thanks Rick!
Can the wrap be done with butcher paper? Would it be equally good?
Hi great vid!! In the wrapping phase would it work if i put blues hog champions blend and for the final baste use the Tennessee red? Basically switch it around? Would that work too? Cheers.
Thanks. And I don’t see why that wouldn’t work. I just use the ten red cause of the color I get. Lemme know how it turns out for ya!
Good cook Brother! As a KCBS Certified Judge and comp cook, I would give you high marks on appearance 👍🏻😋!
Thank you sir I really appreciate it!!
Agreed, Them Bones had that LOOK... If they tasted a 1/10 of their look I cold have put down both them racks.
Just wondering why no water. Thanks for your videos
I personally like cooking on the WSM without water.
I dont get to smoke often, but when I do I smoke full briskets on a 22”. This is my first time with Spare Ribs and I thought the no water had something to do with it. My only thought is the temp runs higher. Anyhow thanks again and if you have any further thoughts please post@@MadHorseBBQ
Looks good brotha. Real good. Wanted to ask you what is your philosophy on the water bowl? When do you fill it? When do you not?
Thank you! And if I’m using the water bowl it is empty! So pretty much just a heat deflector. I think the WSM and barrels in general have plenty of moisture and don’t see the need to use water.
Very nice
Thanks Mike, I appreciate that! 🍻🍻
I will be doing this on the week of the 14th June 2021 as I have 9 days off!!
Fantastic! That’s a nice break!
Do you like using briquettes instead of lump in the WSM? Is it easier to control temps vs lump?
Yep! I prefer the taste of lump but in my wsms briquettes are easier to control.
Great looking ribs. I have a vintage 18” Wsm and would like to try some premium chunk lump charcoal instead of briquettes. Do you have any suggestions for starting with lump for spareribs? How much lump, start just a little like you did. I noticed no water in pan. Why is that? Thanks for your help.
Thanks Larry! And just start the fire small and bring the temps up slow when using lump. I do the same with briquettes but I find that lump can get away from you easier. And I rarely use water in the pan, I think can style cookers produce plenty of moisture from steam and don’t think the water is necessary.
@@MadHorseBBQ hi, thanks for your reply, I really want to get this right. Do you mean a small amount of lump in the ring or larger amount of lump and start fire in a corner with a starter? I have some devil large chunks from Tractor supply.
@@larrys2554 if it was me I’d fill the whole basket with lump and put a fire started in the middle of it and light it. Then adjust vents accordingly to bring temp up slow. You should be able to run that cooler with the top vent completely open.
@@MadHorseBBQ thanks so much
Pitt Barrel is the way to go.
Love the PBC
Good stuff 👌🏽 ! Do you have a link to the Weber attachments like the wheels !? Thank you
Thanks!! Wheels are from home depot and I don’t remember what once they are lol and the lid hinge link is in the description.
I haven't used my Weber smokey mountain in a while.... I might break it out this weekend
I love the WSM, awesome cooker for sure!
Looks really good, but why didn’t put water in the water pan?
I haven’t put water in the pan for a long time in either of my Wsms. To me drums and wsms are plenty moist with the fat steaming off the coals there is no need for it.
How often do you add both wood and charcoal to your cooks?
Typically just at the beginning. It’s pretty rare that I add coal throughout the cook.
How does lump charcoal work?
Really good. I like the flavor better with lump
I'm new to wsm, why not use the water bowl?
IMO the WSM puts off plenty of moisture without it. Even when I used to use the bowl without water I had a hard time building bark.
Nice flag in the background brother. Stay safe ✊🏾
Thanks Chris!
Great video, great flag! ⚫️🔵⚫️
Thanks!