Hanging Baby Back Ribs

NorthwestBBQ · 06-23-2021, 12:23 AM

Hey, it's been a long time since I posted. Lately, I have been hanging ribs in my 18" WSM with a Hunsaker Rib Hanger. I just rub them and hang them. I put the sauce on after I remove them from the cooker. They really come out great.

SMOKE FREAK · 06-23-2021, 06:26 AM

I need to get one of those hangers for my bullet.

frognot · 06-23-2021, 06:48 AM

Good lookin' ribs there!

rque · 06-23-2021, 06:53 AM

Looking good! My “taste testers” prefer hung ribs. I usually do something similar but I return the ribs to the cooker to set the sauce for 15-20 min.

ModelMaker · 06-23-2021, 07:12 AM

I have not nor probably will not ever hang a rack of ribs.
Could someone explain to me how the lower end nearest the heat does not burn crispy while the upper portion remains undercooked?
Ed

Bill-Chicago · 06-23-2021, 07:14 AM

Looks good and great seeing you post again

scp · 06-23-2021, 07:16 AM

They look awesome!!

How long did it take? Temp?

Big George's BBQ · 06-23-2021, 08:24 AM

Nicely done

thirdeye · 06-23-2021, 11:41 AM

Quote:

Originally Posted by ModelMaker

I have not nor probably will not ever hang a rack of ribs.
Could someone explain to me how the lower end nearest the heat does not burn crispy while the upper portion remains undercooked?
Ed

It's a 2-part deal.... and the bottom rib is sacrificial. But on St Louis trim, it's the smallest bone that many remove anyway.

Part 1 - In a drum (or WSM) heat and smoke rises to the top of the cooker and cools off along the way, some exits the vent and the rest migrates down again. Kind of a vertical convection sort of thing. So other than the bottom rib, the cooking is very even and here's why:

Part 2 - When ribs are flat on a grate, the heat hits the major surface (think palm or back of your hand when held horizontally) and starts to cook them. And when ribs are hanging, the heat only hits a narrow edge directly (think finger tips if your hand is hanging from your wrist vertically) and the rest of the heat rises and falls in the convection.

So, now you have this (convection) column of heat and smoke that is making direct contact with only one edge of a hanging rack of ribs. The two major faces are in an envelope of heat and smoke, and cooking somewhat indirect. The best part is you can hang say 6 racks of ribs or 6 pork loins and still get really good convection in the drum. On the other hand, if you load up a grate, (or even two grates if you have a tall drum) most of the convection is near the sides of the drum. I have hung 8 racks of ribs in my drum and they all cooked just fine, but I spin the entire rack 90° a couple of times during cooking.

rque · 06-23-2021, 11:43 AM

Quote:

Originally Posted by ModelMaker

I have not nor probably will not ever hang a rack of ribs.
Could someone explain to me how the lower end nearest the heat does not burn crispy while the upper portion remains undercooked?
Ed

They are more even than you would think. I trim the rib ends off and hang from the thick part of the rack. I suspect they are not raw at the top and burnt at the bottom because 1) the surface area actually facing the coals is very tiny compared to the whole rack, so not a lot of radiant heat going in, 2) there’s plenty of hot air convection from bottom to top cooking all of the ribs, 3) there’s a hot spot at the top of the cooker that’s trapping very hot air up there cooking those ribs faster as well.

Stingerhook · 06-23-2021, 11:47 AM

They look mighty fine.

NorthwestBBQ · 06-23-2021, 02:25 PM

Quote:

Originally Posted by ModelMaker

I have not nor probably will not ever hang a rack of ribs.
Could someone explain to me how the lower end nearest the heat does not burn crispy while the upper portion remains undercooked?
Ed

Vortex effect.

cowgirl · 06-23-2021, 04:38 PM

Looks great! Welcome back!

06-23-2021, 06:26 AM	#2
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	I need to get one of those hangers for my bullet. __________________ Craig

06-23-2021, 06:48 AM	#3
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	Good lookin' ribs there! __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

06-23-2021, 06:53 AM	#4
rque On the road to being a farker Join Date: 05-11-21 Location: Rochester, NY Name/Nickname : Ray	Looking good! My “taste testers” prefer hung ribs. I usually do something similar but I return the ribs to the cooker to set the sauce for 15-20 min. __________________ Weber E-335, Weber 22”, Weber SJ, PBJ, Workhorse Pits 1969 Wagon

06-23-2021, 07:12 AM	#5
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	I have not nor probably will not ever hang a rack of ribs. Could someone explain to me how the lower end nearest the heat does not burn crispy while the upper portion remains undercooked? Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

06-23-2021, 07:14 AM	#6
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Looks good and great seeing you post again __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

06-23-2021, 07:16 AM	#7
scp is One Chatty Farker Join Date: 08-29-11 Location: Shawnee Ks Name/Nickname : Barry	They look awesome!! How long did it take? Temp? __________________ WSW 22..Weber Performer..IQ110..Maverick ET732

06-23-2021, 08:24 AM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Nicely done __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

06-23-2021, 11:47 AM	#11
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	They look mighty fine. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

06-23-2021, 04:38 PM	#13
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks great! Welcome back! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/