Very Cool TE! I'm for sure going to do the double hook gig too tomorrow.
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Going to attempt to turn my 18.5 WSM into a PBC.
- Thread starter Happy Hapgood
- Start date
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I think in some of those pictures I was testing a one-piece double hook prototype (it's sort of like a bacon hook), but the jury is still out on that one. Piggybacking the hooks like I mentioned earlier has worked just fine for me. I've never had any ribs fall from a single hook though.
My next experiment will be hanging skewers and I'm going to have fun with that too... :biggrin1:
Looks like I'm going to use vice grips to pull the hooked meat. Going to have to build an eyehook tool to remove the racks.
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I welded a ball bearing on the end of mine, so it doubles as a home protection device. :biggrin1:
LloydQ
is One Chatty Farker
- Joined
- Dec 12, 2016
- Location
- Vicksburg, MS.
Any old kitchen spoon or other utensil with a hole in the end of the handle will work fine. No need to build anything.
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I started off using the hole in the handle of my grate cleaning tool (which began it's life as a stainless steel BBQ fork in the sale aisle at K-Mart) for removing hooks from my drum.
Some pic's of progress so far.
Trimmed the ribs and went with light ksalt and Simply Marvelous Pecan rub.
The rig. I think I see why they discontinued them. Rickety design. Had to use bread ties to hold the crossbars down
Hung 3 racks and used one of those supplied crazy fish hangers to attach my ATC probe about half way down.
They've been on 2 hours. Going to give them a check in another hour.
TBC
Trimmed the ribs and went with light ksalt and Simply Marvelous Pecan rub.
The rig. I think I see why they discontinued them. Rickety design. Had to use bread ties to hold the crossbars down
Hung 3 racks and used one of those supplied crazy fish hangers to attach my ATC probe about half way down.
They've been on 2 hours. Going to give them a check in another hour.
TBC
Wow! these bones have been on 3 hours and almost passed the bend test. Went ahead and sauced them and going to let them run about another 3/4 of an hour. Don't want them falling into the fire.
Last edited:
Off and resting. Oh Man!
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
Those look dandy.
I get by with a little help from my Friends. What a great cook! Low stress, low drag. A big thanks to all who chimed in on this thread. This is for sure my new GO TO method for cooking ribs on the WSM!
Man they are goood!
Takeaways from this cook that might help others if they try it:
1. I ended up leaving the ribs on another hour after saucing them. NBD but I'll try to time it closer to 1/2 hour next time.
2. It really surprised me that they were close to passing the bend test after only 3 hours in after a rock steady temp of 275*F. The PBC tutorials do say expect to cook St. Louis cuts 3-4 hours so it sure fit.
3. I started sweating it towards the end because I did not want them to become fall off the bone tender which would have put them in the fire. I noticed looking at the cooked meat that it was starting to relase the meat some. Instead of a hole, it was oblong. Looks like a small window between done and done.
Can't wait to try it again and again Thanks to all. It's Great to be a Brethren! :thumb:
https://www.youtube.com/watch?v=75Oct1Qv8x0
Man they are goood!
Takeaways from this cook that might help others if they try it:
1. I ended up leaving the ribs on another hour after saucing them. NBD but I'll try to time it closer to 1/2 hour next time.
2. It really surprised me that they were close to passing the bend test after only 3 hours in after a rock steady temp of 275*F. The PBC tutorials do say expect to cook St. Louis cuts 3-4 hours so it sure fit.
3. I started sweating it towards the end because I did not want them to become fall off the bone tender which would have put them in the fire. I noticed looking at the cooked meat that it was starting to relase the meat some. Instead of a hole, it was oblong. Looks like a small window between done and done.
Can't wait to try it again and again Thanks to all. It's Great to be a Brethren! :thumb:
https://www.youtube.com/watch?v=75Oct1Qv8x0
Thingfish
is Blowin Smoke!
- Joined
- May 5, 2014
- Location
- Winter Park, FL
Them bones!!!
Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Looks like you really got the "hang" of it.
See what i did there? "That's gold, Jerry! Gold!"
See what i did there? "That's gold, Jerry! Gold!"
pjtexas1
somebody shut me the fark up.
Looks like some awesome bones. Color is perfect too. I thought it was more like you have friends in low places?
Sent from my SM-N910V using Tapatalk
Sent from my SM-N910V using Tapatalk
ulc
is one Smokin' Farker
- Joined
- Jul 6, 2017
- Location
- atlanta, ga
Fine cook! Did you use any wood for smoke? At first, i didn't like how I could move the crossbars. But now, I don't mind and I move the bars back and forth as I place and remove the food. I use grate grabber to hold and move the crossbars.
I double hook spare ribs for the piece of mind. You should get some metal kabob skewers for hanging other meat and veggies. It's fun. You can fit and cook lot of meat in 18.5 WSM with hooks and skewers. The best part is the easy cleanup. No messy grates or waterpan to clean. Just couple hooks.
I double hook spare ribs for the piece of mind. You should get some metal kabob skewers for hanging other meat and veggies. It's fun. You can fit and cook lot of meat in 18.5 WSM with hooks and skewers. The best part is the easy cleanup. No messy grates or waterpan to clean. Just couple hooks.
LloydQ
is One Chatty Farker
- Joined
- Dec 12, 2016
- Location
- Vicksburg, MS.
Attaboy, Toast!
AussieMatt
Babbling Farker
Very nice mate!
Frank Mahovlich
Full Fledged Farker
- Joined
- Jun 27, 2013
- Location
- Twin Cities West Metro, MN
Great stuff, Toast. Thanks for starting a great thread & seeing it through to the end.
Couple things: Do you have a hook for your turkey fryer? If so, maybe that would be useful for pulling hooks off your smoker on the next cook?
Also, did hanging these make a material difference in your end product from your typical method of smoking? Ohhhh, man, those look outstanding!
"Gonna end up a big ol' pile of them bones!"
Couple things: Do you have a hook for your turkey fryer? If so, maybe that would be useful for pulling hooks off your smoker on the next cook?
Also, did hanging these make a material difference in your end product from your typical method of smoking? Ohhhh, man, those look outstanding!
"Gonna end up a big ol' pile of them bones!"
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
Toast, can you post a close-up of the hanging bars, maybe a side view as well. there has to be an easy fix to eliminate the bread ties and maybe stabilize the rack in the process.
