Three Full Racks of Baby Back Ribs - 3-2-0

I smoked up three full racks of ribs today on the Weber Smokey Mountain smoker.  The ribs were rubbed with yellow mustard as a binder and then sprinkled with a modified version of the Pork Barrel BBQ - "All American Seasoning & Rub".  I added additional paprika, salt and a little sugar.

The ribs were done in a 3-2-0 method.  Three hours on the grate unwrapped and then two hours wrapped in aluminum foil (I used an aluminum foil pan and closed the top with aluminum foil.  The 0 represents 0 hours back on the grate.  The rib slabs were cut in half before cooking so that all three racks could fit in the 18.5 inch Weber Smokey Mountain smoker.  I put three half racks on the lower grate and three on the upper grate.

The smoker ran for most of the time at 255 degrees throughout the cook.  But in the end, the temperature of the pit had dropped to 236.7 degrees and the internal temperature of the ribs was at 201.3 degrees.  Since the final stage of putting the ribs back on the grate to firm them back up was skipped, the ribs were definitely "fall off the bone" having gotten to 201.3 degrees!

Overall though, not bad.  The top two photos were taken after three hours and just before putting the ribs in the aluminum pans for wrapping.  The next two photos are the finished product after 3-2-0.

Pulled Pork - Smoked On The 22.5 Inch Weber Smokey Mountain

I purchased two pork butts this morning to smoke and turn into pulled pork.  Total weight of the two was about 11 lbs.

To try to speed up the cook time, I decided to cut the two pork butts in half to make them half as thick.  Typically, 11 lbs of pork would take at least 11 hours or more to cook, but I had hoped that I could finish in 8 hours instead.

The pork stalled early at 156 about two hours into the cook.  It sat at that temperature for a while, so I decided it was time to put the meat into an aluminum pan and add some apple juice to it and cover it with aluminum foil.

The temperature of the pork stayed at 156 for a couple of hours and then ended up rising to 177 degrees.  The temperature of the smoker was consistently at 225 degrees for most of the cook.  Interestingly, the pork stalled again at 177 degrees and just stayed there.  It never did break 177 even after 8 hours and having added both additional charcoal and also water to the water pan.

After 8 hours of time, I gave up and decided to call it quits.  While the meat was cooked, pulling it apart was a little more difficult than it could have been had it reached at least 195 degrees.

By the way, I got to try out my new "bear claws" that I purchased on Amazon.  It worked really nice! I could only imagine how it could have done if the pork were more tender at 195 degrees.  Next time!!

3-2-1 Baby Back and Spare Ribs on the 22.5 Inch Weber Smokey Mountain Smoker

3-2-1 Baby Back Ribs and Spare Ribs on the 22.5" Weber Smokey Mountain smoker. Started late and it is now 12:25 AM, but it's done! Three full racks stacked on top of each other for the baby back ribs and two full racks stacked together for the spare ribs. Used Jim's secret rib recipe again!

Seven Pound Pork Butt on the Weber Smokey Mountain 18.5 inch Smoker

Smoking up a pork butt! Just put it on. Yellow Mustard for a binder and rubbed with Costco's Flavor Connections rub. The wood is hickory. Smoking on the 18.5 WSM today.

I'm monitoring it with a ThermoWorks Smoke remote monitor unit. I am maintaining 265 - 275 degrees. I'll wrap it when it hits the stall and then go until it hits around 203 degrees internal. The main unit is sitting in that box on the ground. I put the main unit in a ziplock bag and put the entire thing in the box. This way, it's shielded a little from the direct sun and if it ever rains, it has a little bit of protection from the rain as well. (It won't rain today!)

After the first hour of cooking, I'll spritz the butt with apple juice every half hour.

Three hours into the cook:

Four hours into the cook:

Four and a half hours into the cook and I've injected the pork butt with apple juice and poured some extra juice into an aluminum pan and wrapped the pan with foil.  Internal temperature is at 155 degrees and stalled.  The butt will remain in the foil pan until the internal temperature reaches 203 degrees.  At that point, the butt will be done!  I had to add more charcoal to the smoker to keep the pit temperature going.  It had dropped to 220 degrees and I really want to stay within 250 to 275 degrees if possible.  Even ten minutes after adding the additional charcoal, the pit temp has already risen to 250 degrees.

I had to leave to go to work, so I pulled the butt at 195 degrees.  Still turned out great!  The photo is lousy since I was rushed to leave, but the end result was very good.

Updated Doors and Latches on the Weber Smokey Mountain Smokers

Just upgraded the door and latch on the 22.5 inch Weber Smokey Mountain with a Cajun Bandit stainless steel door and latch.  Well worth it!

Baby Back Ribs on the Weber Smokey Mountain 22.5 Inch Smoker

Today was Baby Back Ribs day on the Weber Smokey Mountain!

I used the 22.5 inch smoker this time to do three full racks of ribs on the top grate.  With the 18.5 inch smoker, I could only put one full rack and the others would need to be cut up to fit.  The 22.5 inch smoker could probably even handle four racks if you put the racks right next to each other.  Since there are two grates, a top and bottom, you could probably do eight racks!

I used yellow mustard as a binder for the Pork Barrel BBQ "All American Seasoning & Rub" and smoked the ribs with Cherry wood.  The ribs were done in the 3-2-1 method, but I only did 1/2 hour for the final phase.  Three hours on the grate uncovered, two hours in an aluminum tray that was topped with aluminum foil and a half hour directly back on the grate again uncovered.  Sweet Baby Ray's sauce was added during the 2 hour phase along with apple juice for moisture and the sauce was re-applied again for the 1/2 hour phase.

The internal temperature of the ribs stalled at around 157 degrees, but when it finally ended at the end of phase two, it had hit 191 degrees.

The ribs turned out great!  Had I done the full hour for the final phase, the ribs probably would have firmed up more, but these ribs were still very good.  I guess I'm getting the hang of smoking now!

Temperature of the pit started out very low at around 210 degrees.  I was surprised at that, but I think it was because I did not let the smoker come up to full temperature before adding the ribs.  Halfway through the cook, I found that I had to add additional Kingsford Original charcoal.  I'm still trying to figure out the exact amount needed for the 22.5 inch smoker!

Overall, these were perhaps the best ribs I have made that were not made using my fishing partner's secret recipe.  These were "standard" barbecue ribs... something we are all used to.

First Smoke On The 22.5 Inch Weber Smokey Mountain Cooker Smoker

I needed to run a batch of charcoal through the used 22.5" Weber Smokey Mountain Cooker (WSM) just to be sure everything was burned off of the insides properly before attempting to smoke any food in it. I had washed the smoker inside and out yesterday.  But after about 40 minutes of burning the coals, the temperature had gotten high enough that I felt it was a waste of the coals not to try cooking something in it!  I ran out to my local grocery store and bought some bone-in country style ribs (on sale for $1.29 / lb) to give the smoker a try!

I added additional coals to the pit and smoked the meat with apple wood chunks and seasoned the country ribs with Pork Barrel BBQ's All American Seasoning and Rub on half of the meat and Costco's Flavor Connections Rib Rub and Seasoning on the other half.  I ran the smoker for 1 hour 15 minutes at 255 degrees and then took the meat out and put it in an aluminum foil pan and added Sweet Baby Ray's barbecue sauce and covered it up with foil.  I returned the meat to the smoker and ran it for another 2 hours 15 minutes at an average temperature of 265 degrees.  As the pit temperature started to drop to 237 degrees, it hit 191.7 degrees for the internal temperature of the meat and I decided it was long enough so I took it off the smoker.

Total cook time was 3.5 hours.  The meat was very tender and tasted great!  I think the milder flavoring of the Pork Barrel BBQ rub was better this time.  The other rub by Costco seemed a bit too strong of a flavor this time.  But I suppose if I did not have the two to compare side by side, either one of the rubs would have been fine.

It was nice to monitor the cooking process with the ThermoWorks Smoke thermometer / alarm.  I didn't need to go outside to even check on the smoker or the meat!  The readings on the remote told me what was happening at all times.  When the temperature of the pit started to drop, I knew it was time to either open the lower vents wider on the smoker or to stir up the coals a little.  Both methods immediately added a hotter temperature!  The electronics makes it so much easier to smoke with the WSM!

22.5 Inch - Weber Smokey Mountain Cooker

I added a Weber Smokey Mountain Cooker - 22.5 inch smoker to join my 18.5 inch smoker!

I purchased it used on Craigslist for $225 including 5.5 bags of 20 lb Kingsford Original charcoal.  Not a bad deal overall!  I washed it off and cleaned the grates... it's all good!

I'll likely update the access door with a new stainless steel Cajun Bandit door like you see on the 18.5 inch smoker. Other than that, the smoker is in great condition!

I'll use this larger smoker whenever we do ribs or whenever we have family events.  Approximately 40% more space is afforded to the larger 22.5 inch smoker compared to the 18.5 inch smoker.

Weber Smokey Mountain Cooker

The Seventh Smoking With The Weber Smokey Mountain Cooker Smoker - Country Style Ribs with Apple Wood Smoke

Still on my smoker kick! This time, Country Style Ribs!

Smoked with apple wood with only rub on the country ribs at 225 degrees for 1.5 hours and then removed and placed into an aluminum foil pan and sauced up with Sweet Baby Ray's BBQ sauce. Aluminum foil was used to cover the pan up tight and then returned to the smoker for another 1.5 hours. Finally, removed the country ribs from the foil and returned to the smoker's grill grate for 15 minutes.

Not bad! I had to do these country ribs since my very first use of the smoker dried out the country ribs a little too much since I didn't know the smoker yet. But since then, every cook for the last six times have been getting better and better! I'm getting used to smoking now.

I have to say, the Weber Smokey Mountain Cooker smoker is really nice.  It is actually easier to do smoking than grilling on my Weber Spirit E-310 propane gas grill.  With the gas grill, I have to stand and keep and eye on the grilling all the time.  But with a smoker and a remote thermometer, I don't do anything except spray some apple juice every now and then, go out and wrap the meat and unwrap it in an hour.  One last trip to the smoker's grill grate and it's done!  It may take longer, but it's really easier on the long run.

The Sixth Smoke With The Weber Smokey Mountain Cooker Smoker and ThermoWorks Smoke Thermometer/Alarm - Baby Back Ribs

A lot of "firsts" on this cooking of ribs!

I got to use my new ThermoWorks Smoke 2-channel thermometer / alarm.  It worked perfectly!  I was able to stay inside and monitor the entire cooking process without having to run outside and open the smoker to take a temperature.  Every time you open the lid to the smoker, you lose heat and smoke.  By having the remote, I could easily tell how the meat was doing and how hot the temperature of the smoker was at the grate level.

I also got a new access door for the Weber Smokey Mountain Cooker smoker too!  Made by Canjun Bandit, this new door and latch is a huge improvement over the standard door from Weber.  Made of a thicker gauge stainless steel, the door helps cut down heat loss and smoke loss.  Through the access door, I got to use my new Panacea Products fireplace poker too.  It worked great by pulling coals towards me when needed.

As for the ribs, I used my fishing buddy Jim's secret recipe again, but this time, we cooked the baby back ribs without wood smoke!  My family decided that the wood smoke actually is not a desired component to this particular recipe, so we used the smoker strictly as a slow barbecue pit.  The ribs came out just great!  Still had a "smoke ring" too!  I suppose it was due to the charcoal.

I am getting better at cooking this way.  The thermometer makes it a lot easier to keep track of the cooking process.  Well worth the money in my opinion.