Pepsnick Posted April 10, 2021 Share Posted April 10, 2021 Evening all, New to the forum - been toying with the idea of cooking some ribs on the Weber 57cm for some time now, after constantly watching videos on youtube. Have never really done anything more than chicken, sausages, burgers etc so it was good fun! Ribs - Baby back ribs with Cholula hot sauce binderRub used - Smokey Carter Pitmaster BBQ rubGlaze - BBQ sauce, Cholula hot sauce, cider vinegar, brown sugar, cider (only because I was drinking some at the time!), BBQ rub, honey, salt / pepper, splash of water. Reduced down to 1/4 original volumeMethod - snakeWood - cherryTemp - 125 - 150 degrees Celsius (struggled slightly with temp control, had to adjust vents every ~20-30 mins) Cook times:Unwrapped: 2 hr 30 mins, spritzed every hour with 50/50 cider vinegar / waterWrapped in foil (2 layers) with brown sugar & cider vinegar: 1 hr 30 minsUnwrapped (glazed): 30 mins These were absolutely delicious. However, there are so many methods out there with different timings etc, would be great to know what everyone else does for ribs on their Weber kettles, as well as any tips etc for future cooks! Cheers, Nick 2 Quote Link to comment Share on other sites More sharing options...
hoogl Posted April 10, 2021 Share Posted April 10, 2021 They look great. I do love a good rack of ribs. I think if you are hitting 150c its still ok for a smoke. But what about placing a small roasting tin of water/sand beside the heat and that may help stabilise the temp. Quote Link to comment Share on other sites More sharing options...
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