questionsany tips for smoking ribs in a weber kettle grill?


Since it seems you're not using a dedicated smoker I guess the few quick tips I would have, Keep your temps low (225-250 F at the grate) Try to make your heat as indirect as possible, pile the charcoal up to one side, and cook the ribs on the other. If you're 'smoking' more than 1 or 2 racks this may be difficult. You could also try laying some tinfoil down, or even wrapping the ribs in foil to make the heat a bit more indirect.

For your smoking wood, if you're using chips, soak them in water first, this allows them to smolder instead of just burning up.

Keeping the temps low will be the most important though.


There does seem to be some good articles out on the web about doing exactly this.

I would also suggest to keep a journal about how the process went, what temps you saw, how long it took. The next time you smoke, you can use that knowledge to tweak it.


tknoman is right, keep your temp around 250. Stack you grill this way - first cover half the bottom with tin foil, make sure you try and seal it off as best you can on that half so that the air is drawn across the coals. Put down you wood chips on the other side. Now stack unlit charcoal over the wood. Start about 8 - 10 pieces of charcoal in a chimney starter. Dump the 8 - 10 pieces on the unlit pile, this allows you to cook for long periods of time and keep a controlled temp. Put the lid on and make sure you exhaust is fully opened, you always want to control your temp with the inlet. Open you inlet a crack to achieve 250. Let the grill burn for a minimum of 1/2 hour, until the smoke is no longer white but clear. Put your ribs over the foil side, and let them cook for anywhere from 3 to 6 hours (depending on if they are baby back or not). You will know they are done when the meat pulls back about a 1/4 inch from the bone. Make sure you use your rub the night before. cont..


Put your glaze on about 10 minutes before you remove them from the grill. There are also some great recipes for dippin sauce out there. This forum was very helpful and helped me make the best ribs I (and my family agreed) have ever tasted.


I do it once a week.
I have a piece of old grill that I use to keep the charcoal separated from the grilling area. Cold chunks down first in an even layer, then some lit briquettes on the ends, then the smoky wood chips in tin foil.
I use a foil turkey pan on the grill that covers most of the heat and the meat- this ensures that most of the smoke has to over cover the meat before it escapes. I have both vents open maybe a quarter inch.
Yes it takes six hours. You want it for dinner start at lunchtime. Brine the meat the night before- you can use seasonings here, too. At the same time I'm soaking the wood chips, and after twenty minutes or so I wrap them in foil and freeze them in skinny logs. I get steamy smoke for at least four hours this way.
Cheese and sugar will burn over fire! Do not sauce your meat until the last few minutes if it has these in it! Don't ask my wife how I know this- over and over again!
Google up some Minion Method too. Also.


Check, and deltadude. My piece of old grill works just like and is as attractive as his baking tray.
There are more complicated gadgets out there that for some hefty fees will allow you to turn your BBQ into an hygienic outdoor oven. Extra water, extra clean heat, extra separation, etc. Plplplpl. I want fire, heat, smoke, maybe some steam, etc.
Sometimes after it's been slow cooked and I have a bit of coals left, I'll spread the coals out and open the vents just to add a bit of extra grill marks and a bit of crust to the meat. Especially right when I'm saucing.
And chunk charcoal seems to work better than them little briquettes. Use the chunks in the grill, and light those briquettes to start them.