How to Hang Ribs | Hanging Ribs on a Vertical Drum Smoker
HTML-код
- Опубликовано: 30 сен 2024
- Hanging Ribs | How to Hang Ribs for Smoking on a Drum Smoker
For more barbecue and grilling recipes visit: howtobbqright.com/
For this hanging ribs technique you’ll need a drum smoker, a hanging ring, and some meat hooks.
Take the ribs right out of the package; square the racks up by removing the last bone on each end; then pull off the membrane and any thick fat on the bone side.
Season each side with a light dose of Killer Hog’s The BBQ Rub followed with a light layer of my Killer Hog’s Hot Rub.
Next, insert a stainless meat hook between the 1 stand 2nd rib on the larger bone end. The ribs are ready for the smoker; just let them hang out on the cutting board until the smoker is up to temp.
To start a fire in the drum, fill the charcoal basket about ¾ full with good lump coal. In the middle place a couple paraffin wax starter cubes and place the basket in the drum. Light the starter cubes and allow the fire to burn for about 20 minutes with the lid off intake vents open. Replace the lid and adjust the vents so the cooking temperature comes up to 300⁰.
As the temperature stabilizes, place a few chunks of Pecan and Cherry wood on the fire and set up the rib hanger. Place the ribs on the hanger and be sure to space them out evenly. The ribs need to hang in the smoker for about 2 hours. Every 20 minutes remove the lid and rotate the hanger a quarter turn.
This keeps one slab from cooking more than another; it’s all about even cooking.
After 2 hours the ribs develop a great mahogany color. You’ll also notice that they’re starting to pull back a little on the bone ends. This is the point where they need to be wrapped. Be sure to use a pair of heat resistant gloves and carefully remove each slab from the hanger. Go ahead and pull the hanger out of the pit at this point. It’s job is done.
To wrap the ribs heat up 8oz of The BBQ Sauce mixed with ¼ cup of Apple Juice.
Tear off enough aluminum foil to completely wrap each slab individually. Place the ribs bone down on the foil, brush with warm sauce and flip. Brush the bone side with sauce and pour 2 Tablespoons of Apple Juice along the side. Close the foil around the ribs and crimp the ends. Repeat this for each slab.
Place the standard cooking rack on the drum and lay the wrapped ribs on the rack meat side down.
Continue to cook the ribs for 1 hour. At this point tenderness should be just about perfect. Take the ribs off the drum and back inside. Carefully fold down the foil, and flip the ribs over to where the meat side is facing up. Brush each slab with a little more sauce and return them to the drum for 5-10 minutes to set the glaze.
To cut the ribs, flip them meat side down on the cutting board and use a sharp knife. Slice each rack into 1 bone sections and get ready to sink your teeth into one delicious rib.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/
I dont understand how there can be 66 dislikes. This videos got me buying a drum smoker 100p! Great video!
I'm possibly thinking Vegans...?
Either that or people whose food looks more like charcol coming off the grill and are jealous!
I have a barrel smoker it’s a different brand but it does a fantastic job!
Buy? I'm building one!!!
Vegans and people who are grill biased
10:11 Ribs so moist, they squirt.
MistaCloudStrife I had a Missus like that once lol
If ya haven't had one you're missing out for sure
I still come back to this video after years to get this technique back.
Just did myself.
Malcolm you are definitely my new BBQ go to guy !! Awesome content brother ! Thanks for taking the time to make vids.
Malcolm, once again you’ve taught me how to do the ribs a different way. These were the best tasting ribs my family has eaten to date. Thank you !!!!!!
Well I finally broke down and bought a matte charcoal Gateway drum today. I hope those guys are taking care of you Malcom because you’ve sold me on more BBQ stuff than most. Other have their influence but man you speak the truth and give us no nonsense answers without a ton of BS when we ask straight up questions other pit masters shy away from for fear of giving out valuable techniques hat set them apart from their fellow BBQ competitors or restaurants.
i love your vids man no. All killer and no filler!
Amen. I just love short videos that get to the point....so many of these youtube guys ramble on and on and on to the point of being ridiculous.
great looking ribs, I really like how you take the time to explain what you are doing
I can't believe the bottom ends of these racks don't just burn to a crisp being close to coals??
Thanks Malcom u always make my day man! Keep doing what ur doing and ur always make me and urself happy man!😊
Hey Malcom. Have WSM 18 in with a rack for hanging. How far above the coals is safe fro the cook. Want to prevent burning at the end closest to the coals. Thanks bother.
That's it. I'm buying some killer hogs rub. Tired of wanting some. Got some extra cash. Gona try it. Thanks for the vids Malcolm. Looks so good brother
How is it
somthing good stuff, little salty ....
Meaty, smoky, perfectly glazed, and still firm enough to sink your teeth into. Ribs are the best food on earth when done right, and the biggest disappointment when done wrong.
Palace Of Wisdom i used too much brown sugar on my last ribs... i was so disappointed! Everyone loved em but me lol i was like no!!!! This is wrong!!
Amen to that, Don't cook baby back ribs for 6 hours unless you want soup.
Where do you live in Mississippi? I would love to come back home and believe it or not I am from Middle East but my wife southern lady from Ms and I I am leaving FLORIDA and coming back home to Madison Ms ❤️
Best ribs I've done are on my PBC. Hang them for 3.5 hours and they are PERFECT. No wrapping or anything.
Same here. 3.5 hours on the WSM. We like them naked no sauce no need to rap.
@@bigde9052 at 275-300?
Very nice. I use a Pit Barrel Cooker to hang ribs. Great job.
They came out great as usual, when have you known Malcolm to steer us wrong?
Johnny Findley he needs his own show on tv
do you have a link to where I could buy your hanging rib rack. It looks different than what Gateway sells. What size Gateway do you use? 30 or 55 gallon?
Great video, but I gotta add a little brown sugar and butter on that wrap. The boat method is great on a lot of stuff, even eliminating the full wrap.
"Shower that Killer Hawg Luv" AWESOME VID MAN!!!
Your method is 2hrs - unwrapped, 1 hr wrapped @ 300 degrees vs. the traditional 3-2-1 everyone does at 225? What should the internal temp be or do you go by the pull and texture?
I’m watching an artist, so much to learn from this guy! I got to get some of his rubs!
Speaking from experience a good Smoke Bar-B-Q is a Art
thanks again malcom! im tired of paying soooo much money on bbq at the local place. Thanks to u i spent $12 on 7.5 lbs of ribs and threw em on the egg, turned out great!
May 27th 2020. Great vid. One of the only ones i see on youtube that specify how to adjust the dampers instead of just saying "dial them back"
Great video as always Malcolm. One thing I've noticed in all your videos is you are THE MASTER when it comes to applying a beautiful, accurate, and even layer of rub! Keep up the good work and thank you.
Hah,,Once i pull them off the smoker i let them sit a bit while i heat up some Corn / Flour Tortillas along w/ some Pico De Gallo made the day before along w/ some pinto beans fresh from the pot,,,,,,I'm telling you all,,hmmmm,,,,,Thank You Sir..
No 'Killer Hog' for sale on the shelves in Oregon so I used Malcom's technique with a basic 4-4 rub (equal parts coarse salt, pepper, brown sugar and smoked paprika). Only difference was I cooked at 275F and after 3.5 hours the result was fantastic. Malcom does know how to cook!
Martinez Susan Thomas Kenneth Thompson Elizabeth
I always thought 225 was the magic number to get the famous low and slow tenderness. Not so!
I don't know why, but this hanging method is the best way to get super tender ribs, and it's relatively fast. I do it on Weberb Smokey Mountain
How do you keep the Ends of Ribs from getting Burnt. Cut two bones off?
I am new to your page. I love your videos! I have a medium Big Green Egg and a Weber with a rotisserie attachment. Looking forward to trying many of your recipes. Keep up the good work!
Great video, thanks man!!! Good pace didn't have to fast forward or rewind. Gonna build me a barrel smoker so I am just watching a few videos to figure out how i want to build it. I will definitely be watching more of your videos, thanks!!!
Best on the planet? Laughs in cerdo jamón ibérico.
Dont know about best on the planet, in australia we have meat that rivals any country, we export to japan, oh and we have the best wagyu in the world, its a well known fact, and yep i enjoy your videos, keepem cumin
As always great video. I love the techniques you demonstrate. They have have my smoking skills to another level.
Man those ribs looked amazing!
Hey I just got my first drum smoker and I was wondering if its necessary to spray the ribs when you hang them?
I never do but most seem to so give it a go see what you like the best.
Nobody does bbq videos any better than you Malcolm!
What do you think of the temp gauge on that Gateway?
Ive learned so much from your channel that I had to make my own baby back ribs video, check it out sometime and a million thanks!
Just got a pit barrel and after almost 2 years of very successful cooking on my Weber kettle, this is new to me, but I’m loving the pit flavor of cooking ribs over the coals in the drum. 🔥
Just got my PBC as well. Unfortunately I hooked some ribs to hang and one of the racks the bone pulled away from the meat and the ribs fell into the coals.
@@Aaron-rj7bv sounds like they got super tender. I usually hook about 3 bones down, and then double hook another 3 bones further so the second hook is hooked onto the first. Works great
@@thisoldbelair Yeah I was talking to my wife about double hooking them next time. It sucks because the few that we salvaged tasted phenomenal.
Looks great! I ordered a ok joe's bronco pro and it delivers tomorrow. Going to try some hanging ribs first! Will be my first cook on drum smoker.
Mine was just delivered today! Assembled and doing my seasoning smoke now!
Turkıye de(Turkıs speak) Tandır kebap veya Kuyu kebap aynısı ve bu kebap 5.500 yüz yıl öncesine kadar gidiyor..
Very nice thanks for sharing your Expertise
Uh Malcolm. You are making me hungry.
New to the drum smoker world, is it ok if smoke is coming out of the air inlet tubes?
No water basin? Doesn't all the fat just fall on the fire and flare up?
I'm hungry, beautiful ribs.
Is your hanging ring a custom part or can you order that online???
love your cooking videos I'm new to smoking you have taught me so much thank you
smoking is starting to take off here in Australia I love it so tasty and juicy
thanks mate
Hey Malcom, last couple rib vids you've wrapped meat side down, vs meat side up...any particular reason for the change over previous vids?
it helps the meats steam/boil/cook more in there juices!
Boogie2988's twin
Nice cook!
Do you soak the wood before putting them on the coals
Nicely done. I've had my GDS for a few years and this has to be the best and most informative video on pork ribs. Good Job!
I use a pit barrel cooker never "rotate" always come out perfect.
Thank you got a drum going to cook some ribs in two days
Do any of you have a water tray in your barrel smoker?
Lol, Malcom I had just seasoned some ribs and had the smoker heating up when I got your email, I guess you know that I'm going to try this method today. Wish me luck. Great video as usual.
Johnny Findley how did they come out?
Do you soak your cherry wood prior to putting them in
I want to build me a UDS cooker now this got me sold mercy they look good
Rex Andrews i build one because of this video. Cost me a whole 200$ to make.
How do you fit 8 racks once they are wrapped?
Nice for the lunch and celebrations
Thank you for making this video, wow you did a good job. I'm going to try it just like you did....God Bless
I'm drooling....was down in beautiful Tennessee a few months back ..and had ribs at a local place..the owner had his apron on and it read and I quote..never trust a thin chef..
How long have you had your channel? Great job!
I have a stupid question... Never cooked slabs hanging - you could fit a l lot in there but how would you fit them when wrapped? Can they be stacked (or at least overlapping for the last part?) Thank you.
Please help me out. I am in the market for a smoker and am looking at capacity for a moderate price. i am trying to compare the WSM with the Drum Cooker. Are there any optional controllers for the Drum Cooker? How does one clean the PBC? By the way, what gloves do you recommend?
Are the drum smokers better than regulars ?
Why rotate the ribs every 20 minutes?
What do I do if I wrap 8 racks of ribs when smoking with a barrel drum smoker? I understand it's easy to hang 8 racks but what happens when you have to place them flat on the grill after wrapping them in foil?
Man, those looked delicious and love the color. I have never cooked on a drum smoker and have a few questions. What keeps the end closest to the coals from cooking faster? Also, is there a reason drum smokers can’t have a deflector/diffuser or even a water pan? Thanks
How much lump hardwood coal do you use in you coal basket? I put a half basket in a few months ago and my temp shot up to 500 degrees. How much coal do I need to maintain a 250 degree temp in my UDS? I usually do the 3-2-1 method for comp and I like to do it low and slow.
Really enjoy your videos. Keep em coming..... I can't tell you how many people go crazy over the Pork belly burnt ends I've made from your video. Ordering my Gateway soon from the boys in Killeen,Texas....
Is that pork or beef?
My mouth is watering so much I think I'm gonna drown!! Great vid buddy. Def trying this method. Thanks.
malcom reed is a fucking boss
I think I like your the BBQ rub better than any one else's. And after I started BBQ Ribs the way you do it my wife said they were the best she has ever eaten. And she said they are better than Sunny's Ribs
Put a prime brisket on my UDS tonight! Had to double check my process on your Texas brisket video before starting! We really enjoy all your videos! Merry Christmas!🎁🎄
Hi. HowtoBBQ can u hang the ribs after they are rap´d in tinfoil? just to save space if u hang, as u say up to 5-8 racks of ribs..
You sir are a master😉
Great video. Wondering why did you use around 300 degrees, vs around 200 degrees? That is low oven temperterature range.
Love the video, but dang $800 for a drum smoker?? Gateway drums is crazy!
Hey Malcolm, where can I get that hanging ring setup?
I ordered that setup from Gateway Drums. I've seen guys build their own too.
HowToBBQRight Malcom Reed Thank you sir!
I also ordered mine from Gateway and it fits perfectly on my 22" WSM
Why not hang the ribs with the thicker/wider end down? Would that help to prevent overcooking the "small end"?
Never trust a skinny cook
Used my drum for the first time today. Don't think I'll make ribs any other way again.
So how does this give you an even cook? Wouldn't the height difference from the top of the slab to the bottom cause an uneven cook?
I have been thinking about a drum smoker. now I will haft to try one
The Barrel Cooker does amaze me because I honestly can see the ribs ripping away from the hooks from the tenderness as you cook. Would suck to come back out to check on the meat and it is in the coals. I have never used this cooker but that is the only concern I had especially since the membranes were removed for extra support while hanging. I always remove the membrane when I smoke ribs, but if that cooker works... It works!
Malcolm... have you tried this without wrapping? Do the ribs get too dry or dark going naked the whole cook? Thanks for the videos
Thank you so much! Success today after many many failures feels great!
What's in that bbq sauce (ingredients)?
and why you put apple juice in bbq, i cant merge taste of meat and apples.. no way
Hey Malcom, do you spritz the ribs at all during the cook? Like you would on an egg? I wanna build a pit barrel smoker and hang them like this. Thanks and keep up the great videos
I have a homemade drum and work Just fine but i think i do something rong because the last time takes 5 hours to get ready sorry for my english i am from México 👍🏼
Man another great one! And I found a dealer out in California for those compartment duroc ribs not too far from my work in LA! U got me all excited
This boy knows how to cook. And I had always heard NOT to buy the St. Louis cut ribs. Phashaw…..!
GOD, please help me, I am so hungry and I can't stop watching his videos... 🍖🍗🥩🍠🥓
where u get that ugly drum from?
Quick question Malcolm. If you were cooking 6 racks, once it was time to wrap them would you use a grill grate on the bottom level as well as the top? Assuming you would how often would you rotate them?