First Try with the Weber Smokey Mountain...Ribs!

[wsidoran]

I hope your dog bit your ankle, then pooped next to your Weber.

[maaudiosubs]

Make me hungry.

[keltecfan]

Thanks for sharing, now share some with Wally. : ) Just a friendly suggestion but you may want to reconsider the use of trash bags with food prep. Trash bags are not food grade & were at one time treated with insecticide, not so much anymore. However, it is still common practice to treat them with some type of fragrance.

[orangewhipster]

The whole idea of not opening the lid is to stop the smoker from going up and down in temperature. The more consistent the temperature during the smoke, the better the smoke will be.

[707AR15]

Good job on the ribs. I have a WSM 22.5" and when I smoke ribs I have found that they get a better smoke ring and flavor when I keep the temps around 250*F, I also seem to get better results using a log of wood instead of chunks. BTW I use the 3,2,1 method with ribs. Anyway great job and keep on smoking.

[treefortrichard]

@707AR15 Yeah...I have modified my procedure, now i remove the membrane, rub in brown sugar, then 95% Lawry's perfect blend season rub for Pork and 5% McCormick Bayou Cajun Seasoning..Then I pour a small amount of white wine (Pref. Kendall Jackson Chard). Place that in a trash bag, seal it up in the fridge overnight..HEAVEN!

[Doobenheimer]

Nice cook - could have done without the dog teasing, Poor guy. He prolly doesn't like to be called pretty either.

[BasDon24]

what u got there sir is HEAVEN

[REMROB]

Did you read the instructions at all or do any research on using the Bullit? You NEVER EVER take the top off during cooking!

[treefortrichard]

@REMROB I assure you it's fine to open the top, you just have to wait a little longer to let the heat build back up. Food tasted great...that was my goal. The directions say to "Resist the temptation to open the lid" p. 12 under cooking tips...But if you do open the lid it's not the end of the world..How else do you temp check your meat?

It does say not to cook with the lid off..that makes it a charcoal grill.

[christschool]

@REMROB How in the world do you marinate if you don't take the top off? I was thinking of purchasing a bullet smoker. I've done indirect heat for the longest time and get great carmelized ribs, I call meat candy. This though requires constant marinading.

[REMROB]

@christschool - Just read the directions. It says "Do Not Open During Cook". I cook EXACTLY by the directions that is why Weber includes directions. No need to marinate during the cook you do that overnight before the cook. I guess you are one of those that thinks you know better than the manufacturer of products, you probably never read directions to anything? Keep opening yours, let all the heat out, take much longer to cook and dry it out My cooks come out juicy, tasty and perfect each time!

[christschool]

@REMROB Well, you don't know how to cook the best ribs then. I don't give a damn what the directions say. You need to brush ribs every hour with your sauce to achieve the coating and carmelizing I do. I'm a Grand Champion Pit Master.

[REMROB]

@christschool - Figured you were a know it all. Nice profanity for a guy with the name ChristSchool? A name with no channel?? Keep cooking oh Grand Champ! BTW don't fool yourself to believe you are the only great rib cooker.......maybe in your mind you are. LOL!

[christschool]

@REMROB Look up Konrad Haskins, that's me dumb shit.

[REMROB]

@REMROB - You should change your name from ChristSchool to Lucifer with your narcissistic, profanity spewing ego. You go Oh Grand Master Konrad! LOL

[BeeRich33]

Need some more rub, man. Mustard on dry meat, then rub. Check out my vids. Bottom front vent fully open, other 2 closed. You can toss the meat on before it hits your target temperature. Ribs usually have a 3-2-1 method. 3 hours smoke, 2 hours foiled, then a bit with BBQ sauce to firm up. Water pan gets problematic with water. Fill with BBQ bricks and heavy duty foil over. bbq-4-u dotcom

[FatManDerek]

How much time do you watch it? Say if your doing 1 x 15 lb pork butt?

[treefortrichard]

@FatManDerek try searching virtual webber bullet on google, it's a site where you can find tons of info on grilling w/ the webber... I would post a link but youtube doesn't allow it.. oooof #FAIL

[treefortrichard]

@FatManDerek try searching virtual webber bullet on google, it's a site where you can find tons of info on grilling w/ the webber... I would post a link but youtube doesn't allow it.. oooof #FAIL

[BeeRich33]

@FatManDerek 1.5 hours per pound, usually, but I did 18 pounds of Boston Butts in 8 hours.

[dudzy711]

how much charcoal per slab of rib..how much charcoal is too much..lets say i was cooking 4 slabs about how many pounds of charcoal..or chimneys full

[BeeRich33]

@dudzy711 starter half a chimney. Put maybe 1/4 to 1/3 bag lump charcoal. Usually when you smoke you try to fill the smoker, and do a complete run between 8 to 12 hours. That takes > 1/2 bag lump charcoal.