I'm a hanger, in part due to the real estate available on the 18" WSM. I use a temp controller to dial in 250F. The WSM would be easy enough to keep within 10F or so without a temp controller but I like gadgets. My lighting method is based on some Malcom Reed videos. He just throws two paraffin cubes into a basket of unlit charcoal and lights them up. Preferred smoke wood is placed on top. Wait until paraffin burns out before adding anything you're going to stick in your pie hole. No bowl or anything else between the ribs and the fire. I like the flavor of hot-and-fast open fire ribs but prefer the tenderness of low and slow. The rib drippings on live fire simulate a little of that hot-and-fast flavor.
I hang the ribs two bones from the end. Baby backs get 3 hours, spares 4. I foil after that for about an hour but I adjust that time depending on how tender the ribs are before going in to the foil. After their time in the foil, they're back on the grates (they're much smaller now, I can fit 4 racks of BB, 3 racks of spares). I use a small saucier to reduce the juices from the foil and apply to the ribs as a glaze. They spend no more than another 60 more minutes on the racks. The bend test is my tried and true method to tell when the ribs are done. Probes and instant read thermopens are nice but ribs work better on feel.
No issues with the bottom ends being more done than the tops. In fact, I've had more consistency with this method than using my kettle where the ribs lay flat. I think sauce and spice is personal preference but since you asked:
Rub: 1:1 dark brown sugar and old bay
In the foil: 1/2 stick butter, 2 T honey, 2 T dark brown sugar
I like a final shake of rub over the top at the very end to cut the sweet. I use whatever salt-forward rub I have around. Old Bay, Salt Lick, etc.
Topic: 18” WSM Hanging Ribs technique, tricks, and tips wanted (Read 1736 times)