Need some advice on baby back ribs..

Bklmt2000 · 10-22-2018, 06:01 PM

Tomorrow is the first day in far too long that I get to smoke some baby backs.

The problem: I use a Weber kettle as my grill/smoke weapon of choice, and we're due for some decent winds tomorrow. I've noticed my Weber doesn't do well to hold steady temps for smoking in windy weather, so I suspect I will need to employ my oven in some capacity.

My (tentative?) plan: get the ribs on the Weber for 1-2 hours with pecan wood, to get at least some smoke, then finish in the oven (3-4 hours @ 225°F), so they get done through, but aren't dried out.

I intend to get some rubs on the ribs tomorrow a.m. early, then get the ribs on the Weber for some smoke around noon-ish. If the oven needs to get involved, I'm thinking of getting the ribs into the oven ~2pm, then let them ride until 5pm, then hit them with some sauce and let ride until dinnertime.

Anyone got any advice/suggestions/things to avoid?

Janus67 · 10-22-2018, 06:11 PM

That should work out fine. You could always build a windscreen as well if you felt so inclined with some plywood/etc on a hinge :)

The 2 hours or so on the grill will work well, depending on if you plan to wrap or not, expect to wrap for about 60-90 minutes (checking the bones and tenderness). From there you can wrap tight and rest until shortly before serving time (depending on your timing) or if you are eating immediately when they are done, unwrap and sauce and broil for a few minutes to carmelize the sauce (keep a very close eye)

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dadsr4 · 10-22-2018, 06:22 PM

A wind break of some kind will help a lot. I've used plywood, garbage cans, cardboard, plastic sheeting on a fence, what ever comes to hand. If you wrap your ribs, you are just using your kettle as an oven after that, anyway. At that point, I'd take them indoors, too.

Joe Black · 10-22-2018, 06:48 PM

Ditto on the windbreak. At one of the big DIY stores, get a sheet of plywood and have them cut it in half. They do this all the time. This will give you two 4x4 pieces that you can prop on a lawn chair, trash can or anything that will hold. If you want to get fancy, get two hinges and make it folding. It will stand by itself and will store in the garage.

dadsr4 · 10-22-2018, 06:59 PM

My winter setup. Plywood and C-clamps.

4ever3 · 10-22-2018, 07:36 PM

Your plan will work fine but the Kettle isn’t a problem...

West River BBQ · 10-22-2018, 07:38 PM

I never considered snow to be a good wind break. Guess I need to think outside the box.

dadsr4 · 10-22-2018, 07:42 PM

Quote:

Originally Posted by West River BBQ

I never considered snow to be a good wind break. Guess I need to think outside the box.

If it's deep enough, snow makes an excellent wind break. Just dig out a area in a drift and cook away.

kevinstaggs · 10-22-2018, 08:37 PM

I’m a dry rib only kinda guy, but to each his own. My advice: it’s a kettle so wheel it to a wind-protected area or put up a screen - either will work great. You only need to apply rub 30-45 mins prior to putting on the pit. Ditch the oven, cook to color, wrap in BP, rest in cooler. Eat ‘em like the good grub I’m sure they’ll be.

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kevinstaggs · 10-22-2018, 08:38 PM

Quote:

Originally Posted by dadsr4

If it's deep enough, snow makes an excellent wind break. Just dig out a area in a drift and cook away.

Deep snow? Deep snow? Dadsr4 if you keep talking naughty like that the moderators are gonna’ get you... :-)

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Hoss · 10-22-2018, 09:57 PM

Cook spares. Babybacks are,well,not really ribs.Cook em til they are done,whatever you decide.Good luck.

Stlsportster · 10-22-2018, 10:05 PM

Quote:

Originally Posted by kevinstaggs

Deep snow? Deep snow? Dadsr4 if you keep talking naughty like that the moderators are gonna’ get you... :-)

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Huh? It’s not like he suggested using deep SNOT as a windbreak??!!

dadsr4 · 10-22-2018, 10:50 PM

Quote:

Originally Posted by West River BBQ

I never considered snow to be a good wind break. Guess I need to think outside the box.

Az porky · 10-23-2018, 01:01 AM

What is that white stuff, I live in Arizona.

SmokinAussie · 10-23-2018, 05:09 AM

All being well, you might wanna give them a bit of direct heat over the Weber grill at the end. Hot and fast for 5 mins for that extra colour and final smokiness.

10-22-2018, 06:01 PM	#1
Bklmt2000 On the road to being a farker Join Date: 03-25-18 Location: Cincinnati Name/Nickname : Brian K	Need some advice on baby back ribs.. Tomorrow is the first day in far too long that I get to smoke some baby backs. The problem: I use a Weber kettle as my grill/smoke weapon of choice, and we're due for some decent winds tomorrow. I've noticed my Weber doesn't do well to hold steady temps for smoking in windy weather, so I suspect I will need to employ my oven in some capacity. My (tentative?) plan: get the ribs on the Weber for 1-2 hours with pecan wood, to get at least some smoke, then finish in the oven (3-4 hours @ 225°F), so they get done through, but aren't dried out. I intend to get some rubs on the ribs tomorrow a.m. early, then get the ribs on the Weber for some smoke around noon-ish. If the oven needs to get involved, I'm thinking of getting the ribs into the oven ~2pm, then let them ride until 5pm, then hit them with some sauce and let ride until dinnertime. Anyone got any advice/suggestions/things to avoid?

10-22-2018, 06:22 PM	#3
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	A wind break of some kind will help a lot. I've used plywood, garbage cans, cardboard, plastic sheeting on a fence, what ever comes to hand. If you wrap your ribs, you are just using your kettle as an oven after that, anyway. At that point, I'd take them indoors, too. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

10-22-2018, 06:48 PM	#4
Joe Black Babbling Farker Join Date: 12-05-14 Location: Greenville, SC	Ditto on the windbreak. At one of the big DIY stores, get a sheet of plywood and have them cut it in half. They do this all the time. This will give you two 4x4 pieces that you can prop on a lawn chair, trash can or anything that will hold. If you want to get fancy, get two hinges and make it folding. It will stand by itself and will store in the garage. __________________ 24"x48" Bell Fab offset 22" Weber Premium Kettle Char-Grill gasser

10-22-2018, 06:59 PM	#5
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	My winter setup. Plywood and C-clamps. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

10-22-2018, 07:36 PM	#6
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	Your plan will work fine but the Kettle isn’t a problem... __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

10-22-2018, 06:11 PM	#2
Janus67 Found some matches. Join Date: 09-18-18 Location: Columbus, Ohio Name/Nickname : Don	That should work out fine. You could always build a windscreen as well if you felt so inclined with some plywood/etc on a hinge :) The 2 hours or so on the grill will work well, depending on if you plan to wrap or not, expect to wrap for about 60-90 minutes (checking the bones and tenderness). From there you can wrap tight and rest until shortly before serving time (depending on your timing) or if you are eating immediately when they are done, unwrap and sauce and broil for a few minutes to carmelize the sauce (keep a very close eye) Sent from my Pixel XL using Tapatalk

10-22-2018, 07:38 PM	#7
West River BBQ Full Fledged Farker Join Date: 05-26-18 Location: Sturgis, SD Name/Nickname : Bill	I never considered snow to be a good wind break. Guess I need to think outside the box.

10-22-2018, 08:37 PM	#9
kevinstaggs Babbling Farker Join Date: 04-16-17 Location: Davis, OK Name/Nickname : Kevin	I’m a dry rib only kinda guy, but to each his own. My advice: it’s a kettle so wheel it to a wind-protected area or put up a screen - either will work great. You only need to apply rub 30-45 mins prior to putting on the pit. Ditch the oven, cook to color, wrap in BP, rest in cooler. Eat ‘em like the good grub I’m sure they’ll be. Sent from my iPad using Tapatalk Pro __________________ “We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop

10-22-2018, 09:57 PM	#11
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Cook spares. Babybacks are,well,not really ribs.Cook em til they are done,whatever you decide.Good luck.

10-23-2018, 01:01 AM	#14
Az porky Is lookin for wood to cook with. Join Date: 10-16-18 Location: Goodyear Arizona Name/Nickname : Gary	What is that white stuff, I live in Arizona.

10-23-2018, 05:09 AM	#15
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	All being well, you might wanna give them a bit of direct heat over the Weber grill at the end. Hot and fast for 5 mins for that extra colour and final smokiness. __________________ A butterflies wings. About to bring down everything...