How To Smoke Ribs In Weber Smokey Mountain

Smoking Ribs in the Weber Smokey Mountain

Welcome to the wonderful world of smoking ribs on the Weber Smokey Mountain! If you’re new to smoking meat, fear not. With a few simple steps, you can create mouthwatering, fall-off-the-bone ribs that will have your friends and family begging for more. Let’s dive into the process of smoking ribs using the Weber Smokey Mountain cooker.

Choosing the Right Ribs

Before you start smoking, it’s important to choose the right ribs. Baby back ribs are a popular choice for smoking due to their tenderness and quick cooking time. St. Louis-style ribs are another great option, known for their rich flavor and meatiness. Whichever type you choose, make sure the ribs are fresh and of high quality.

Preparing the Ribs

Once you have your ribs, it’s time to prepare them for smoking. Start by removing the membrane from the back of the ribs. This will help the smoke and seasoning penetrate the meat more effectively. Next, apply a generous amount of dry rub to the ribs. The dry rub can be store-bought or homemade, and it typically consists of a blend of spices such as paprika, brown sugar, garlic powder, and black pepper. Make sure to coat the ribs evenly with the dry rub, covering all sides.

Setting Up the Smoker

Now that the ribs are prepped, it’s time to set up the Weber Smokey Mountain smoker. Fill the charcoal chamber with charcoal briquettes and add a few chunks of smoking wood such as hickory, apple, or cherry. Light the charcoal using a chimney starter until it’s ashed over, then carefully pour it into the charcoal chamber. Place a water pan in the middle section of the smoker to help maintain a moist cooking environment.

Smoking the Ribs

Once the smoker is set up and running at the ideal temperature of around 225-250°F, it’s time to introduce the ribs. Place the ribs on the cooking grate, ensuring that they are not directly over the charcoal. Close the lid of the smoker and let the magic happen. Maintain a steady temperature throughout the smoking process, adding more charcoal and wood chunks as needed to keep the fire going.

Checking for Doneness

After a few hours of smoking, it’s important to check the ribs for doneness. You can use a meat thermometer to ensure that the internal temperature of the ribs reaches around 190°F. Additionally, the ribs should have a nice bark on the outside and should be tender when pierced with a toothpick or fork.

Resting and Serving

Once the ribs are perfectly smoked and tender, it’s time to remove them from the smoker and let them rest for a few minutes. This allows the juices to redistribute, resulting in even more flavorful and succulent ribs. After the resting period, it’s time to slice the ribs and serve them up to your eager guests. Whether you prefer a sweet and tangy barbecue sauce or enjoy the pure smoky flavor, these ribs are sure to be a hit at any gathering.

So, there you have it – a simple guide to smoking ribs in the Weber Smokey Mountain. With a little patience and the right technique, you can achieve barbecue perfection right in your own backyard. Fire up the smoker, grab some ribs, and get ready to impress everyone with your newfound smoking skills!