How to Barbecue Ribs on the Weber Smoky Mountain

Barbecue - REAL barbecue - is meat or fish cooked in the heat and smoke of a wood fire. The Weber Smoky Mountain (WSM) bullet smoker is one of the easiest tools you can use to turn out outstanding barbecue from your own backyard.

After watching this video, go check out my follow-up barbecue videos:

Tips on making barbecue spareribs
http://www.youtube.com/watch?v=BPSvvJkbjvI

Tips on making barbecue with the WSM
http://www.youtube.com/watch?v=q3mvMLn8z3E

Free barbecue recipes and more at http://chezannies.blogspot.com

Category:

Howto & Style

Tags:

• Barbecue
• bbq
• Weber
• Smoky
• Mountain
• WSM
• ribs
• spareribs
• cooking
• smoking

[BeeRich33]

No wrapping? I like the 3/2/1 method, which usually turns into 3/2/0.5 method.

[murky2]

@BeeRich33 - I find that wrapping the ribs makes the bark too mushy. Besides, 6 hours is too long for me to wait! The ribs start smelling really good at 2 1/2 and it's all I can do to keep from pulling them off early :D

[mikedabik]

what temp u smoke ribs at? Ive done 230 for 6 hrs and also 275 to 300 for 3 1/2 hrs. good video.

[murky2]

@mikedabik - My WSM smoker settles between 225-250*F. I usually smoke my ribs between 3 1/2 to 4 hrs, no water in the water pan.

[calhu31]

great job! I will be getting one this month!

[murky2]

@calhu31 - thanks! I'm sure you'll love barbecuing on your new WSM.  Your friends will thank you too! ;-)

[40sigsauer]

Good stuff!

[gazebbs123]

good vid

[Motoguzzi750]

Ive a webber 57cm kettle grill for 5 years now - done everything from whole duck to tuna and even bread on it; but I have to get a WSM!!!

[BeeRich33]

@murky2 But the game is patience. Heh. Gotta start earlier. The problem with ribs is that you have to buy so many to get anything out of so many hours work. Just saw lots on, but very little meat. If ribs had more meat, it might be worth it. I made some beef ribs recently, and it was worth it. Check my videos and my pictures on BBQ Central.