I was fairly successful with a simple, "indirect heat" cooking procedure in the Weber on a previous batch of Pork Back Ribs but, i was not completely satisfied with the outcome. Recently, I found the Smokenator 1000 addition for the Weber and ordered the deal pronto.
|The Smokenator insert is installed to the left.|
The install takes a whole ten seconds. It's that easy. About the only complex aspect of the deal is that the propane, charcoal lighter my Weber Performer is offset a few inches from where the Smokenator would reside. I will look to modify the lighter to change this. The unit does come with important instructions. read them, to clearly understand what to expect in the cooking pricess.
I transfered the coals to the Smokenator partition, added cherry wood chunks and filled the water tray. I added the ribs and set my feet up while I monitored the Smokenator/Weber with the aid of a good amount of beer.
As the instructions stated, the dome temp in the Weber was extremely well regulated at @ 220-250 degrees. Sure, I had to add more wood chunks and a few more charcoals but, that was really minimal over this 3 hours of this part of the cooking process.
|About 2 hours into the process|
At hour three, I pulled the ribs about 80% done as this was more than enough smoke. The rest of the process would be in my Kitchen Oven in foil, with added flavor steps.
|Ready to be cut up and served.|
|Sorry for the messy plate, this was my 3rd helping!|
Details on the recipe:
- 3 Racks of Pork Back Ribs
- Remove membrane from back of ribs.
- Clean and dry ribs
- Dust with Dizzy Pig, "Dizzy Dust" rub.
- Add other favorite flavors and sparingly sparingly. Avoid excess salt.
- Let stand in your fridge for an hour or so.
- Prepare Smoker to reach cooking chamber temp of 225-250 degrees.
- Smoke Ribs for @ 3 hours or until about 90% done as measured by the "Bend Test".
- Place ribs in foil and add your favorite sauce sparingly. Sprinkle with brown sugar and any other spice that you like. I add cumin at this stage. Wrap them fairly tight.
- Place the foil wrapped ribs in the pre-heated, 250 degree oven for @ 1 hr. Test again with the bend test. Pull when finished.
- Tent the foil a bit and let the ribs rest in the foil for about 20 minutes.
- Cut up and serve.
The Smokenator 1000, manufacturer's website is HERE.
You might think that the Smokenator/Weber combo with it's 5-6 hour cooktime by design will not be ample for large cuts of meat, such as Brisket or Pork Shoulder which often are in heat for 10-12 hours.. Not so! Remember, care is need to not provide too much smoke. With that, the Smokenator/Weber combo can be the sole appliance for the smoking part of the process, moving the big cuts to the Oven in the same foil process as mentioned above.