The Virtual Weber Bullet - Your best source for Weber Smokey Mountain Cooker information & discussion on the Web
HOME PRODUCT INFO COOKING TOPICS OPERATING TIPS & MODS VIDEOS RESOURCES FORUMS SHOPPING
 
Basic Baby Back Ribs

Originally posted: 08/01/2008
Last updated: 02/21/2014

  Bookmark and Share
Ribs smoking in the Weber Bullet
Ribs smoking in the Weber Bullet
Basic baby back ribs
Basic baby back ribs
 

Once you've mastered barbecued chicken in your new Weber Smokey Mountain Cooker, you're now ready to "kick it up a notch" and try baby back ribs!

This easy method requires only one adjustment to the vent settings at the beginning of the cooking session. We'll use water in the water pan to keep the cooker temperature under control. This allows us focus on the tenderness of the ribs, not the temperature of the cooker.

Click on any of the pictures to view a larger image.


What You'll Need For This Recipe

  • 18.5" Weber Smokey Mountain Cooker
  • Weber Chimney Starter
  • At least 9 pounds Kingsford Charcoal Briquettes (enough to fill the Weber chimney starter 1.5 times)
  • 4 small chunks smoke wood
  • 3 slabs pork loin back ribs—as close to 2 pounds each as possible
  • Various herbs/spices for rub—see ingredients list below
  • Apple juice in spray bottle for basting
  • KC Masterpiece Original Flavor barbecue sauce
  • Honey
Important: This recipe may not turn out well if you do not use Kingsford Charcoal Briquettes and a Weber Chimney Starter for measuring the amount of charcoal used.

The amount of charcoal used in this recipe is overkill, but it ensures that no matter what the conditions, your WSM won't run out of fuel before the ribs are cooked. You can experiment with using less fuel the next time you cook this recipe.

Choose The Smoke Wood

Three chunks of apple wood, one chunk of hickory wood
Photo 1
       

Each smoke wood chunk should be small, for example 3" x 2" x 2" or similar.

Use four chunks of oak, apple, cherry, or other mild fruit wood. As an alternative, you can use three chunks of any of these and one chunk of hickory. I used three chunks of apple and 1 chunk of hickory for these ribs.

If fruit wood is not available, use only two or three chunks of hickory, but be aware that some people find it overpowering when used alone.

Do not use mesquite for this recipe.

There is no need to soak the wood or remove the bark before use.

Learn More Later: All About Smoke Woods

Prepare The Rub

Mix up a 1/4 batch of "Magic Dust" from the book Peace, Love, and Barbecue by Mike Mills.

Magic Dust
2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic powder
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper
Combine all ingredients and mix thoroughly. Makes enough rub for 3 slabs of pork loin back ribs.

Prepare The Sauce

Combine 5 parts KC Masterpiece Original Flavor barbecue sauce with 1 part honey and stir thoroughly.

For example, 1/2 cup + 2 Tablespoons of sauce and 2 Tablespoons of honey make 3/4 cup of sauce mixture.

Set the sauce mixture aside for use when the ribs are finished cooking.

Prepare The Ribs

Three slabs of loin back ribs in Cryovac packaging
Photo 2
Three slabs of unrubbed ribs
Photo 3
Three slabs brushed with yellow mustard
Photo 4
Three slabs with rub applied
Photo 5
Close-up of rub detail
Photo 6

Remove the ribs from their packaging and pat dry with paper towels (Photo 3).

If you're feeling ambitious, read the Pork Loin Back Rib Preparation article and watch the accompanying video to learn how to remove the membrane from the bone-side of each slab. This allows for better eating and better smoke and seasoning penetration of the meat. If you don't feel comfortable doing this your first time out, then skip this step.

Brush a thin layer of yellow hot dog mustard onto both sides of the ribs (Photo 4). Don't worry, this won't make your ribs taste like mustard...it helps the rub stick to the meat, and it's fun to do, too.

Generously sprinkle rub onto both sides of the ribs (Photos 5-6). Reserve a little bit of rub for use later in the cooking process.

Learn More Later: Pork Rib Selection and Pork Loin Back Rib Preparation

Fire The Cooker

Measuring a Weber chimney full of Kingsford charcoal
Photo 7
Newspaper donut
Photo 8
Two newspaper donuts inside chimney starter
Photo 9
Half full Weber chimney of unlit Kingsford charcoal
Photo 10
Hot coals inside Weber chimney
Photo 11
Unlit briquettes in charcoal chamber
Photo 12
Lit coals spread over unlit briquettes
Photo 13
Smoke wood chunks on top of hot coals
Photo 14
   

Using the Weber chimney starter as a measuring cup, measure a full chimney of Kingsford charcoal briquettes and set them aside in a large bowl, container or garbage bag (Photo 7).

Measure another 1/2 chimney full of briquettes and light them:

  • Loosely roll a double-wide sheet of newspaper on the diagonal from the upper left corner to the lower right corner. Bring the ends together to form a circle that fits inside the bottom of the chimney (Photo 8). Repeat with a second sheet of newspaper.
  • Put the rolled newspaper in the bottom of the chimney (Photo 9).
  • Place the chimney on the charcoal grate and fill 1/2 full with briquettes (Photo 10). Light the newspaper in several locations with a long match or a butane lighter. Two sheets of newspaper is usually sufficient to get things started under normal conditions. If not, repeat the process with additional sheets of newspaper.
  • It will take 15-20 minutes for the coals to light. You'll know they're ready when flames are licking at the briquettes at the top of the chimney and they're just starting to turn gray (Photo 11).

Pour the unlit briquettes onto the charcoal grate (Photo 12).

Pour the hot coals over the unlit briquettes and spread them out evenly (Photo 13).

Immediately place the smoke wood chunks on top of the hot coals (Photo 14).

Now assemble the cooker:

  • Put the water pan in the middle cooking section.
  • Insert the middle cooking section into the charcoal bowl.
  • Carefully fill the water pan from above with cool tap water.
  • Put the top cooking grate in place.

There is no need to check the water level or add water to the pan during the cooking process. The water you add at the beginning will be enough.

You're now ready to cook!

Learn More Later: Firing Up Your Weber Bullet, How To Use A Chimney Starter, and Using A Water Pan In The WSM

Barbecue The Ribs

Ribs go into the WSM
Photo 15
Ribs after three hours of cooking
Photo 16
     

Arrange the ribs bone-side down on the grate. Put the shortest slab in the middle and the longer ones on either side. You may need to curve the ribs, as shown in Photo 15. Squeeze them in as best you can and put the lid in place.

Set the lid vent 100% open. Set the three bottom vents 33% open and leave them that way throughout the entire cooking process.

You'll see a lot of smoke coming out of the lid vent and maybe from around the lid and access door. This is completely normal and will eventually subside.

Cook the ribs for 3 hours. No peeking allowed!

When you hit the 3 hour mark, remove the lid and check the ribs for tenderness.

The best way to tell whether your ribs are cooked to perfection is to use the "tear test". Take hold of two adjacent bones toward the middle of the slab and give them a pull. If the meat offers a bit of resistance but then tears easily, you know the ribs are done just right. Other indicators of doneness, such as how far the meat has pulled down the bone or whether a toothpick passes easily through the meat, are not as reliable as the tear test.

The ribs are probably not fully tender at the 3 hour mark. Quickly spray the meat-side of the ribs with apple juice using a spray bottle, sprinkle lightly with some of the remaining rub, and replace the lid.

Continue to cook the ribs and check for tenderness every 30 minutes. They will probably be finished after 4 to 4-1/2 hours.

When the ribs pass the tear test, brush them with the sauce mixture and leave them in the cooker for another 10-15 minutes before removing.

It's possible that some slabs may achieve tender perfection before others. If so, remove them from the cooker and wrap tightly in wide, heavy-duty aluminum foil while waiting for the others to finish cooking.

Sauce Again And Enjoy!

Moist, delicious baby back ribs on a platter
Photo 17
Close-up of smoke ring inside ribs
Photo 18
     

Once all the ribs are out of the cooker, brush on some more sauce and serve as full slabs, half slabs, or individual bones. Make sure you have plenty of napkins on hand!

Photo 18 shows the pink smoke ring of these moist, delicious ribs.

More Pork Rib Links On TVWB

Back to Cooking Topics

 

Terms of Use

Privacy Statement

Learn How You Can Support TVWB


© 1997-2014 Chris A. Allingham LLC
The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC.