Fool Proof Smoked Pork Ribs on the Weber Smokey Mountain!

[@GulfCoastSmoke]

Do y'all like the longer videos?! OR do you prefer them shorter?

[@gulfcoastsmokeshorts6221]

Just don't make them too SHORT! Get it?!

[@jerrygarcia782]

Shorter but still a great video!

[@GulfCoastSmoke]

I appreciate you! I’ll mix in a little of both!

[@roninkannushi8020]

I think your style should stay organic; natural, as in you fully explain the process. It may be a shorter or longer video, but you are thorough and that is what keeps my attention. No production rhetoric, just what it takes and it does look very good at the end of each video. The variety, like having your best friends making you the meal(s).

[@GulfCoastSmoke]

My goal is to think of fun and new ideas or just cook what I want to cook and make that as entertaining as possible! I’m glad to know we’ve been able to do that for ya!

[@rangerbrokdjjd]

Please keep doing WSM recipes! You’re the best. I just bought a big order of your seasonings!

[@GulfCoastSmoke]

I am shooting one this weekend! Super glad you enjoy them!

[@Soplas_Chile]

I’m telling you man your the best WSM cook on this KZbin. Love the long cook tutorials brings me back to your old videos that thought me everything I know. Keep them coming bro let’s see some more.

[@GulfCoastSmoke]

I appreciate you brotha! I’ll definitely keep them coming but I also wanna keep a nice mix!

[@porksandwich5693]

Can I ask, why didn't you use the water pan? Even without water, is it helpful to diffuse the heat?

[@tubestrom]

I'm curious to know this too

[@ryanstormborn2540]

Outrageous!

[@goodish3355]

Just discovered your channel...WOW!!! Amazing info and the production is one of the most professional channels on youtube.. You're killing it! Please keep it up.. Best barbeque/grilling channel on youtube..

[@GulfCoastSmoke]

Man, thank you SO MUCH! Comments like this mean so much to the wife and I. I’m so glad you found us!!

[@BrandonMobley614]

I really like how in depth you went on this one as far as fire management and why you set the WSM the way you do. Part of the fun for me is finding out how to run each different grill or smoker that I acquire. I'm really into the technical side of grilling and smoking. Any time I have a weekend cook coming up or something like that, when I'm at work, or just hanging out before bed, I'll picture in my mind exactly how I want to set up my fire, how much and what kind of wood for a particular cut, wrap, temperature, and the final product. I enjoy your videos whatever length!

[@GulfCoastSmoke]

That to me, is the funnest part about smoking meat! It's about learning your cookers and in the beginning even messing up a few cooks! Can't learn any other way but it's really what makes it fun for me! Even though I've had this channel for a bit I'm trying to find the balance in my videos and giving the viewer what they want!

[@valeroush2407]

Shout out from Nacogdoches let’s keep BBQ Texas

[@GulfCoastSmoke]

Was just in Nacogdoches not long ago! Appreciate you brotha!

[@robmoen4609]

Used this method today in the WSM for the first time and had some awesome ribs.

[@MojoBarbeque]

Awesome cook on those racks sir. I'm going go have to run this recipe for sure. Flavor profile sounds legit. Appreciate you sir and the shout out.

[@GulfCoastSmoke]

Had to let them know where I’ve learned some of the tips! I’m real confident on my rib game right now 👊🏼

[@TheEriclikeseatin]

I'm making ribs for Thanksgiving tomorrow and following this method - thanks for sharing!

[@GulfCoastSmoke]

They’re going to be great! Let me know how they turn out!

[@DougAbramow]

I'm trying this recipe today and I didn't catch how you keep the upper vent. I was thinking all the way open but just making sure. Thanks for the vids!!!!!

[@williamcraigsartwellejr.9288]

Saw your channel on coastal living it's great

[@GulfCoastSmoke]

Thanks so much! I appreciate you checking us out and glad you like the channel!

[@sabrenacantu7021]

We make spare ribs so much that I forget just how much I love baby backs. These were some of the best I’ve ever had!

[@GulfCoastSmoke]

They were so delicious!

[@robgoddam]

Your videos of the Weber, made me say screw it and buy one today. Tomorrow ima try your ribs step for step! You earned a new sub sir !

[@GulfCoastSmoke]

I love to hear that! Happy smoking my man! You’re going to enjoy it so much!

[@bobbywalden1981]

What’s your preferred way of cleaning the grates?

[@HiiiGHLIFE1]

Did this today and they were amazing! Everybody gave them a 10/10 lol

[@damonbivens7554]

Looks great man

[@GulfCoastSmoke]

Thank you, brotha!

[@javiervaca7678]

For the one vent you have open, how much is it open to maintain at 225? Same question for the top? Thanks… your videos are very helpful.

[@robertrodriguez1557]

Awesome , informative video. I have a wsm and I really like the way you set yours up. Thanks for the tip. I’ll definitely be trying it.

[@GulfCoastSmoke]

I appreciate you and glad you liked it! Happy Smoking brotha!!

[@BrandonCarder]

Ribs look amazing brother. My 22" WSM is definitely the best, most reliable cooker in my arsenal.

[@GulfCoastSmoke]

Thank you! And yeah, man I agree it’s just such a great cooker. I love dialing it in and letting her ride!

[@BrandonCarder]

@@GulfCoastSmoke Have you done any overnight cooks with it? I’ve been cooking with one for nearly 10 years but I’m still a little afraid to let something go overnight. I don’t really feel like buying an apparatus to control the air but I might have to.

[@BrandonCarder]

@@GulfCoastSmoke Also, I think I accidently hit the down arrow instead of the like first, hope you didn't think I didn't like your comment :)

[@GulfCoastSmoke]

No worries either way! Seems like the overnight cook could be a great video to do! I’ve never done it!

[@Daddyoftam]

I used your set up method for the first time. I got excellent results. For sure the best bark results I've ever had. I actually have 2 18in smokey mountain cookers. I simply stack the 2 cooking chambers allowing me to hang my ribs from the bottom of the top grate of the top section, and my water bowl is on the bottom of the bottom section, just above the firebox. Great video man. New subscriber.

[@GulfCoastSmoke]

Wow, stacking both chambers for hanging sounds like a great idea! I’m so glad my method worked out for you, it’s all about experimenting and having fun!$

[@narbekalantarians6269]

Nice cook. WSM is a legit smoker. I also don't wait for it to come up to temp. I put on the meats when I start seeing some white (not super billowy) smoke, which is usually around 100-150F

[@looptone]

This is definitely a new technique to start up & smoke on the wsm I own three myself and seen tons of videos and done hundreds of cooks on them never seen or used this method, thanks for the info I will definitely be giving this a try!!! 🙌🏼🤙🏼🔥

[@GulfCoastSmoke]

Let me know what you think!!

[@bullparnu7434]

Wow.. just wow

[@GulfCoastSmoke]

Yes sir! Such great tasting ribs!

[@brianlandess2212]

Great job 👍🏼👍🏼

[@GulfCoastSmoke]

Thank you, brother!

[@smokefire_southern_eats]

Love that look of the ribs after you seasoned. They were beautiful before they even hit the grill, Alonzo! p.s. I prefer the longer vids. Thank you.

[@GulfCoastSmoke]

I appreciate you, brother! Will definitely be doing a mix of videos long and short to keep it interesting!

[@ryandanielian6972]

Any advice on if you don’t have a cooler to put them in? Thank you!

[@GulfCoastSmoke]

You could do your oven on “keep warm” which is a very low temperature! Just make sure you’ve let your meat stop cooking before you do that!

[@ryandanielian6972]

@@GulfCoastSmoke thanks bro!

[@pas0003]

Awesome video, thanks! Can I just ask what the benefit of letting the ribs rest is? Looks like there are Al lot of opinions out there, but I'm yet to come to a clear answer

[@Tee_J_C]

Nice job, man. I setup my WSM same way. The WSM is hard to beat !

[@GulfCoastSmoke]

Such a damn good smoker! I appreciate you!

[@dog514]

When you wrap them do you add anything in the foil? I’ve seen a lot of people add butter and brown sugar.

[@GulfCoastSmoke]

Lately, I’m liking a mixture of butter, apple soda, and rib glaze!

[@TheRydog61]

Hot sauce makes a great binder.

[@GulfCoastSmoke]

I’ve used it lots on beef ribs and recently on pork! I haven’t noticed it adds any flavor which is wild to me!

[@Last_Chance.]

Is your top vent open? Im trying to figure my wsm out

[@davidvandusen6556]

Yeah leave top vent open, just adjust the bottom vents for temp control

[@gwenrichard7507]

1:30 When you make you kid more chicken nuggies so you can steal some and your wife doesn't think you're any less of a man for it.

[@marlonward758]

Can you explain next time why you do or don't use the water pan in the weber smokey mountain, Love your channel.

[@GulfCoastSmoke]

Absolutely! I should have done that this time but I won’t forget next time!

[@joelbentley9780]

Do you use the water pan to smoke ribs?

[@ryanaugust]

Subscribed.

[@johnnyseverson2965]

Do you use a water pan?

[@GulfCoastSmoke]

I’ve gone back and forth on it for so long, I’m always switching! Currently, I do no water pan on beef and a water pan on pork!

[@kenfox22]

Mustard is also good when cooking fish

[@stillstyle]

As always!!!

[@michaelh1621]

10-15 minutes is ideal for me. For most cooks, you don’t need any more than that.

[@trevermickael4593]

Do you have a recommendation on where to buy an aftermarket door for my 18 in WSM?

[@GulfCoastSmoke]

I got mine from cajunbandit.com!!

[@trevermickael4593]

@@GulfCoastSmoke Perfect! That’s the first site the popped up for me as well. Looks like the 18in door is out of stock at the moment. Planning to get heat diffuser from Gateway drums similar to yours as well. Like you said ditch the water pan to get the drippings onto the hot coals for all that flavor.

[@trevermickael4593]

Alright. Placed my order with cajunbandit the other day and it’s out for delivery today! Thanks for the recommendation. What size heat diffuser will fit the 18in WSM?

[@GulfCoastSmoke]

Honestly, I’m not even sure bro! That’s great question!

[@elijahpoole74]

When you rested where they wrapped up in the foil again?

[@GulfCoastSmoke]

Yes sir they were!

[@edshelton4305]

Since you do not use the water pan, how do you know when to spray the ribs? H2o with apple juice or what?

[@robertjason6885]

Thumbs up for the longer videos, as you edited it well. Did you remove the silverskin on the bone side? I do, as the wife likes them more "fall off the bone" style." Have you experimented with lump charcoal in your WSM? I know they are hotter and a bit unpredictable, but I swear I can taste charcoal in my longer cooks...not spoatchcock chicken, etc, but ribs.

[@GulfCoastSmoke]

I did remove the membrane, yes sir! I have used lump as well, I just prefer the more consistent temps I get with briquettes in it! I agree on the flavor though!

[@robertjason6885]

Watched again for grins. Ie got some B&B competition Briquets a while back for tomorrow’s cook. St Louis ribs. I prefer the belly side to the loin… bring on the fat! Loved how you adapted the Minion.

[@GulfCoastSmoke]

Really appreciate you!! I used my WSM today! Just too much fun!

[@sk103]

Are you talking degrees in Fahrenheit? Hi from Australia!

[@MrDilligaf59]

Did you use the water pan? Or anything below?

[@GulfCoastSmoke]

I actually threw mine away. If I ever feel like using a water pan I’ll put my deflector in then put a pan on top of that! It makes for a better cook IMO cause you can rotate your meat over the water pan, then over the fire, and render fat super nicely!

[@jaredbertrand6032]

Did you use water in the water chamber?

[@sbranham86]

I can’t decide if I want one of these or a pit barrel cooker. I’ve never smoked meats before.

[@GulfCoastSmoke]

In my opinion the WSM is the better bang for your buck! Check out my other video I put out on the WSM!!

[@bobbywalden1981]

Just thought about drilling a hole in the middle of the pan to let drippings fall into the coals and still have heat defusion.

[@pioneersmokehouseschannel]

Nice charcoal technique!

[@GulfCoastSmoke]

I appreciate you! Just trying different stuff you know!

[@joshualaird5303]

I wonder if a peach or grape jelly might work as binder with flavor

[@GulfCoastSmoke]

Oooooooh! Should I try it???

[@joshualaird5303]

@@GulfCoastSmoke lol... Of course you should :)

[@StuWNZ]

What sort of mustard are you using?

[@GulfCoastSmoke]

Regular French’s or H‑E‑B!

[@kevindowner766]

Love your channel buddy. What do you do for work?

[@GulfCoastSmoke]

Thanks so much! I am a System Administrator (IT) at a Chemical Plant!

[@ryanmcgough3935]

Which plant are you at? I’m at Invista in Victoria

[@GulfCoastSmoke]

Corpus Christi Polymers!

[@ryanmcgough3935]

@@GulfCoastSmoke Tell Matt Sanchez to get to work!

[@GulfCoastSmoke]

@@ryanmcgough3935 Hahaha! That’s my boy!

[@hilander507]

Ribs look delicious. I noticed when you wrapped the ribs the first time you put them in with meat side up. Is that because you didn’t add any honey and sugar to them?

[@GulfCoastSmoke]

Honestly, no. I’ve just been really liking how they cook meat up! Even with liquid in the wrap I’ll meat up because I really want to preserve that bark I made! I’ve found when it’s meat down in the liquid it just dissolves it!

[@hilander507]

That’s what I was thinking but wasn’t sure. Will need to try that myself next time I make ribs. Thanks.

[@laurencearmiger5155]

Sorry total beginner question - did you have water in your SM during this cook? 🙂

[@GulfCoastSmoke]

Don’t be sorry! I no longer use the water pan in my WSM! I like the flavor I get when fat droppings hit the coals

[@alanawalker6318]

Bring on the Weber smokey mountain! I love mine.

[@GulfCoastSmoke]

It’s a toughhhhh smoker to beat!

[@jtlbb2]

What’s your first favorite smoker? I have a wsm but am in the market to add something new.

[@GulfCoastSmoke]

The WSM is definitely my favorite smoker! I also really enjoy my Gateway Drum lately!

[@jtlbb2]

@@GulfCoastSmoke oh ok. I was just wondering because in this vid you said it was your second fav. But I have a WSM and I love it ☺️

[@Christopherjamesmurphy21]

Not a bad idea to freeze the extra mean and fat for soups.

[@GulfCoastSmoke]

Oh for sure!!

[@reidharrison2152]

You ever tried Salt Lick Bbq sauce?

[@GulfCoastSmoke]

I have! Have you?!

[@reidharrison2152]

@@GulfCoastSmoke Yes! Try it at your next rib cook off! You might end up in last place though!

[@hookedm]

Ribs came out great .. but sheeesh this cook could be a commercial on why chose a pellet grill :)

[@GulfCoastSmoke]

Haha! Thank you! Imo flavor can’t even compare. Pellet grill really lacks on smoke flavor. I do love how convenient and easy they are though

[@wadeh.7861]

Soy sauce as a binder I think it adds flavor

[@GulfCoastSmoke]

Ooooooh! I’ll try that!

[@pastrami00]

Any ideas for something other than aluminum foil? The aluminum leeches into the food and causes a ton of problems in the body.

[@GulfCoastSmoke]

Try pink butcher paper! Instead!

[@valruscheniko2321]

Too much briquette smoke for my liking! The meat’s gonna taste like yesterday’s cigarette ashtray 💩💩💩

[@GulfCoastSmoke]

Nope, not even close! I've never once had an issue with that!

[@rondent2879]

Nothing wrong with this video but I guess I have been doing BBQ for so long I am bored with all these videos for amateurs.

[@GulfCoastSmoke]

I completely get it! For us, it’s all about teaching when we can and also sharing great recipes! What are things you would WANT to see?

[@quintonwatson7130]

Great video.. but you talk to damn much

[@canadianbrewer]

Where can I find written out recipes that I can print?

[@Last_Chance.]

Do you use water pan?