DanB
is One Chatty Farker
- Joined
- Feb 28, 2012
- Location
- Paramus...
Hi All When hanging pork ribs, 1 rack BB's and 1 St Louis, what temp and time should I shoot for. Water pan or No water pan.
THanks DanB
THanks DanB
I believe the water pan will be in the way...
Not if you place the water pan on a cooking grate on top of the charcoal ring like this. That's not water in the water pan in the picture. That's grease drippings from the ribs. Personally I find the smoke taste of ribs cooked directly over the coal overly harsh and prefer some kind of deflector. I used empty water pan on the charcoal ring for the longest time. Recently I bought the Hunsaker Vortex plate and having been using that. Both work equally well. I bought the Hunsaker plate because I was curious.
I like cooking 275-300 F. Ribs normally take 3-4 hours depending on thickness and quantity. I usually take my first peek at around the 3 hour mark. Until then I don't open the lid.
Started hanging Ribs in a WSM 18.5 directly over the coals and later in a Hunsaker, I liked them both ways.Hi All thanks for your fast replies. I'm going this route no water pan, I want too the taste difference when the grease hits the coals, also trying for 275 temps. Thinking 3-4 hrs.
Will post back with pics and results.
Thanks Again DanB
My bad. I was not thinking outside the box. I may have to give that method a whirl. I find the drippings on the coals to be overpowering as well. I have a Gateway hanging kit, but lately have mostly used it for poultry. Thanks for the tip!
Great point on the wood.Love those hangers. I do like the PBC effect of the fire kissing the meat. Just don't use too much wood.
Great looking cook! I see you used the fish hooks that came with the Weber hanging kit. The hooks from PBC are so much better than the Weber fish hooks. I've only used the fish hooks when smoking fish.
I don't use any wood when I smoke over open charcoal. I find the dirty smoke taste from the burnt grease drippings is strong and harsh enough without the added wood smoke. I tested with added wood and the heavy smoke flavor was just too much for me. I only add wood for smoke if I'm using deflector like empty water pan or Hunsaker Vortex plate. The wood adds pleasant smoke flavor if I'm using a deflector.
Hi I'm looking into better hooks.The Weber hooks were MPIA to get the ribs on, but once once they were on for good.
Thanks DanB