The BBQ BRETHREN FORUMS. - Rib smoker/cooker

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Rib smoker/cooker

Hey all,

I have a question and no right or wrong answer to this. What is your favorite go to smoker if your cooking ribs. Competition or catering or just family fun, but when you want to hit it out of the park with ribs what is your pick of smokers?????????

Smokin Hoss

I have a kettle and a UDS. So, one of those. I wish I had a BGE or similar, as the ribs I have cooked on those are terrific.

Cooked 3 racks of Babybacks on my new Sniper last weekend, and they came out pretty derned good. Really like the way they turned out on it...

I'm pretty inconsistent with my cooks but one of my best sparerib cooks came out of my modified ECB with water in the pan.

Backwoods are Rib machines

competitor or G2 party

I agree, Backwoods. Wish I had one, on a covered trailer. My Grill dome works well, but can only hold so much.

I have a Humphrey's Down East Beast which is a Backwoods clone with better insulation and it holds hotel pans as well. Almost $1000.00 cheaper than the Backwoods..

A good charcoal cooker made in the North East...

The question was too broad. Catering, competition, family?? You need to refine your question and in your mind how many ribs to you want to cook? Cooking ribs for 200 (catering)requires a different cooker than cooking a rack or two. Price is also a factor. UDS is the least expensive for a home cooker and a Big Green Egg is the top on the price dept. Do you want a pellet pooper or a WSM style. I've had a lot over the years and started with a WSM, got an off-set that really upped my game and gave a different flavor to the food, cooked on lots of pellet poopers but they don't have the same flavor profile as real wood. Have a large off-set on a trailer for catering. You pays your money and take a pick. I suggest you find a competition close by and talk to all the teams about their opinions before you drop a lot of money. Start with a WSM or a UDS because they will last a lifetime and are useful even if you end up needing more space and get into catering.

Quote:

Originally Posted by PorkQPine (Post 2424743)

I don't think the OP is looking for a "for sure, be all end all" answer. I think he is just asking what everyone's personal preference when cooking ribs? A question like that has to be broad..

For me, I used to love doing ribs on my old offset. Loved the flavor but now I either use my UDS or my Coleman. That choice just depends on how many ribs I need to cook.

I've done one rack on the Pit Barrel, but didn't really care for it. I will have to give it a few more tries but the PB is definitely my go to for shoulder/butt and chicken.

Usually I use my kettle 'cause I'm only doing one rack.

It aint the pit it's the Pitmaster!