Rib smoker/cooker

Hot Sauce Hoss · Mar 26, 2013

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

landarc · Mar 26, 2013

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.

smokeisgood · Mar 26, 2013

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...

J-Rod · Mar 26, 2013

UDS all the way.

Carbon · Mar 26, 2013

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.

smokinit · Mar 26, 2013

Backwoods are Rib machines

abangs · Mar 26, 2013

competitor or G2 party

smokinb · Mar 26, 2013

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

IamMadMan · Mar 26, 2013

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...

PorkQPine · Mar 26, 2013

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.

flyingbassman5 · Mar 26, 2013

PorkQPine said:
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.

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.

bbqwilly · Mar 26, 2013

I prefer my TuscaloosaQ 250

Callahan-que · Mar 26, 2013

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

Bludawg · Mar 26, 2013

It aint the pit it's the Pitmaster!

hamiltont · Mar 26, 2013

Depends...

When I'm in a hurry:

When I have some time:

When I need a lot:

DriverWild · Mar 26, 2013

As long as you keep your temp right it really doesn't matter too much.

martyleach · Mar 26, 2013

I have several cookers but the Egg just slays ribs.

westy · Mar 27, 2013

My COS turns out some great ribs. I use just wood only. A lot of work, about 10 trips out to the smoker for spares, but well worth it. Just depends on who you are, what you like and what ya got. Let's face it, they used to just dig a hole in the ground. (still do)

BigBellyBBQ · Mar 27, 2013

southern pride (better bark) or the backwoods

smokainmuskoka · Mar 27, 2013

UDS since I built it, kettle before that.
My COS was useless(though, in fairness it was more likely the cook).

Rib smoker/cooker

Knows what a fatty is.

somebody shut me the fark up.

is one Smokin' Farker

is Blowin Smoke!

is Blowin Smoke!

is Blowin Smoke!

is one Smokin' Farker

Knows what a fatty is.

somebody shut me the fark up.

PorkQPine

Guest

is one Smokin' Farker

Babbling Farker

Babbling Farker

somebody shut me the fark up.

is Blowin Smoke!

is one Smokin' Farker

Quintessential Chatty Farker

is one Smokin' Farker

is Blowin Smoke!

is one Smokin' Farker

Similar threads