Weber Smokey Mountain 101 Basics and Ribs, Ribs, Ribs baby!!

well hey everybody my name is dave king from under the hood barbecue and today we're going to be taking you through the weber smokey mountain and some of the basics that you need to know about how to cook on this fabulous machine so let's get started let's go it's the whipper smokey mountain otherwise known as the wsm designed by weber as a bullet smoker check this out you've got your three parts your hood your drum and your base parts let's take a closer look that comes off inside your main drum you've got one two shelves and a water tray which means that you can stack up various different proteins inside there take that apart now we've got right in here the base part this is whereabouts we're going to lay our minion method but first of all let's take you through the snakes all right for those familiar with the wsm they may not be aware you can't delay a snake technique inside so come check this out we use sample hot shots and this is simple what you want to do start off with your hot shots grab a bead lay it up like a domino technique all the way around and i'm going to take the time right now just to show you how to do that make sure you don't lay them like that what's going to happen is they're going to get disconnected between there they must be up angled up on the edge as much as you can do and the second argument we're just going to do that so one and there's pure any other snakes you need you want to grab yourself some wood today we're going to be using cherry wood and just place them at the start they only need to go at the start because that's when the woods are going to take on the smoke get it on down the track they won't be taken off smoke so that's how you lay a snake technique inside but with a smoke so with the snake technique the idea is that we light a few of our coals normally about a dozen is fine put them at the start and eventually will burn its way gradually around i'd imagine that snake bears would take about eight hours to burn around just for now let's check out the minion method so let's go what i'm going to do is i'm going to start with that 7kg bag now this might actually last me for longer than what i want today today we're cooking uh pork ribs which are only gonna take about five and a half hours this might actually last us for about 12 hours but nonetheless i take myself the 7kg bag and i fill up a half a chimney with it then i take the rest of them and i simply just tip the whole bag [Music] into the bottom of the weber smoking mountain and now what i want to do is i want to hollow out a bit in the middle and i want to make myself a divot right in the middle of the volcano get myself a match and you don't need to be exact about this this is the whole point of the minion is it's just a whole lot of easy you don't need to do much take your chimney thing on the top there now we've done that let's go prep our ribs come back half an hour later to get this thing up to temp let's go all right so while our fire's getting stoked let's look at our ribs we've got six racks here of pork swift premiums and these are just good the reason why we use these is because they're not a one bite wonder there's plenty of girth on these ribs check that out you're gonna make some great eating and we're gonna use six racks today because the weber smokey mountain can take six racks really nicely like all ribs let's prep them up start on the back here we've got this horrible membrane and what we normally do is we get a butter knife and we just get underneath it like so and it's going to peel it backwards and forwards i've already got this one started over here grab yourself a simple paper towel grab that and just try and peel that back nice and smoothly like that get them seasoned up and get them under the hood let's go all right here we go six racks of pork ribs all dusted up now some people prefer to trim these up and trim the fat back not me this is all good eating all that fat's gonna render down so right now let's go check on our five because we've got three hours of smoke two hours wrapped a little bit of saucing and then guess what we're gonna be ready to eat let's go check it out wbsn right so charcoal is ready and we can tell that because it's white all the way over that's how you get started you can see it's already gotten there a little bit then simply grab your charcoal dump it right into the middle which is then gonna minion out which is absolutely stuck now you want to grab yourself some cherry wood this is our christmas day you could use applewood or you could use pahuda kawa now you can see what i've just done i've just opened up the three vents one two three and we want to pop these over by the vent we're actually going to get the air drawer like so and then this one here though the last chunk i'm just going to put half on the flames half off so it's just going to start giving us some smoke straight away our wbc top back on and then just wait for this to get up to tip and then we get our ribs on so far so good so about 20 minutes later we are actually banging on check this out about 250 degrees is what we want and we're about to throw a bunch of cold meat into the so it will cool down to this point we'll take our hood off and really important our water dish at this stage we want to put about eight liters of water in here and the reason why we want to do this because it's going to help regulate the temperature and it's actually going to help put a bit of moisture also in our cook let's bang on so let's get our water in and then let's get ripped off wsm is the temp water is in wreck one wrap two they can be touching because they're just going to shrink back a little bit so we go three racks on your bottom shelf as i say they will actually shrink back a little bit then the top shelf on one two three looking absolutely awesome six reps looking great [Music] one thing left to do let's get this slot under the hood alrighty here we go two hours in and these ribs they're smelling absolutely incredible so let's check this out we're running bang on about 250 fahrenheit which is whereabouts we want to be that's the long slow game right there that's really good but if it is running too hot here's what you want to do make sure that you keep this top fin all the way open you can see that smoke coming out beautifully then right down and around here you'll see these vents which you just want to just button back to just like a pencil width opening only and that will just be enough just to dial back that heat but let's take a little look inside the wsm let's check this out now you can see inside here you've got some charcoal which is black back here but you can see the heat gather here and we just simply want to just dust that off by moving around those coals and that'll simply lift up that heat and also just keep it cranking which is great our ribs are looking sensational we've got some pull back from the bone in here so what we now want to do is just give a good old spritz with some apple cider vinegar and water mix which is looking great and we'll do that on both our top and bottom shelves in about one hour's time we're going to wrap these up and get them back under the hood let's carry on all right so the weber smokey mountain doing a thing look at these ribs looking absolutely gorgeous now here's what you want to do get your tongs lift it up in your testers does it bend without breaking that's the test simply grab it down on there you can do anything you want at this point but personally i like to give myself a little bit of american mustard just a little drizzle a little drizzle of a little drizzle of honey all over there and of course if you've got no allergens it makes sense to grab yourself a little bit of butter [Music] you know that pork and butter were made for each other and just simply wrap them up and we're going to get that back under the hood for another two hours we're not going to do anything with our temps it's just sitting absolutely beautifully right now two hours and then we're back in to source them up finished so our top shelf is all wrapped up beautifully this is our bottom rack and take a look at this rack over here the color down there is just i'm just gonna say sensational and so once again we haven't mixed up any of the trays that we were on we simply just left them on there they're going to cook it about the same temp let's keep on going let's get them in and get that second tray wrapped up lovely all right here we are all folded up here for another two hours under the hood back in the bed let's get him under the hood let's go [Music] alrighty five hours in and we're pretty much done last enough to do with the glaze our ribs take a little split sprinkle bottom shelf now the whole point of this is that they're done we just want to glaze them then put them back in that's what we've uncovered them so that we can allow that caramelization just to happen on the source now here's the important thing what we're doing with the weber smoky mountain is that the wind's picked up a little bit today from different things so with the bottom three vents we've been able to open and shut different vents as we wanted to make sure we control our temp now some days you have to do something sometimes you have to do nothing and then otherwise you have to do all that shifting around but that's where the weather smoking mountain is incredible anyway let's glaze our ribs as i said so this is after we've done them for another two hours wrapped get some of that glaze only this is the four swordsman rib glaze it's a little thinner than a regular sauce and once again this is already done so we just want to source them up to get them done and bon appetit we are going to eat very very soon [Music] let's go so there we go we are all done we've got a little bit of ribrising over here we've got one rack over here we're just going to uh carve up to show you so really important i want to show you guys this this is how much this is left of the water eight liters really right down to the wire that's how much they use and remember all that moisture has ended up in our ribs in our cook it makes it much better inside here that's how much coal is there davis you can still cook for a few more hours left on that easy maybe another three or four hours so it's really versatile and then to shut it all down we simply just shut down all of our vents all the way up put that hood back on and top that now shut and then that's just going to cool itself right down last thing left to do car let's see let's get into the carbon let's go let's carve out ribs brisket slicing blade great for your ribs let's go so let's take a look at this look at that beautiful smoke ring juicy as anything it's going to be great to eat i've got to tell you it stays like today i love my job thanks for joining us we're going to get into this but as for next time see you on another youtube clip let's get into it let's go you

Channel: Under The Hood BBQ

Views: 6,025

Rating: 4.7557254 out of 5

Keywords: Passion, Pork, Pork ribs, Weber, Webersmokeymountain, Allthemeat, Bbq, Barbecue, Lownslow, Porkswiftribs, Swifts, Swiftys, Underthehoodbbq, Underthehood

Id: bVDrpD5vv5k

Length: 11min 57sec (717 seconds)

Published: Tue Jan 26 2021