Ribs on a Webber

I do mine on my kettle at 300 for around 2.5 to 3 hours. The ribs will start to shrink back from the bone tips when done. I add a handful of briquettes and a wood chunk to each side every hour. At this time, I also mop with apple juice and cider vinegar.

I don't use a rub, just salt and pepper. I like them plain.
 
Just got thru having a rack of spares on the Weber gas,didn't have time/want to use charcoal as it is very easy with the gas lite Performer,put Weber coffee rub on them and flippy flopped for 45-60 minutes, a little fresh ground pepper a little SBR on the side and it don't get much better. I prefer to cook them on charcoal but wife is having problems with smoke,2-3 hrs on the charcoal indirect heat.
 
Smoking Times, Temps and Wood
The information in this guide is meant to be a guideline. Variables, like weather conditions (wind, ambient temperature, humidity), as well as
the uniqueness of each piece of meat, can vary the times by as much as an hour or more.
Learn to tell doneness visually, as well as with temperature and time, and you will be a much better chef at the smoker. With experience, you
will get to know what is "done," and what is not!
Type of Meat Smoking
Temp Time to Complete Finished Temp Wood Amount Recommended Wood
Beef
Brisket (Sliced) 225°F 1.5 hrs./pound 190° 5-6 oz. Hickory, Mesquite, Oak, Pecan, Maple
Brisket (Pulled) 225°F 1.5 hrs./pound 200° 5-6 oz. Hickory, Mesquite, Oak, Pecan, Maple
Chuck Roast (Medium-Rare) 200°F 2-3 hrs. 130° 4-5 oz. Hickory, Oak, Cherry, Pecan, Maple
Bone-in Prime Rib 200°F 4-5 hrs. 128°, + reverse-sear 4-5 oz. Hickory, Oak, Pecan, Maple
Beef Ribs 225°F 3-4 hrs. 175° 2.5-3 oz. Hickory, Oak, Pecan, Maple
Pork
Pork Butt (Sliced) 225°F 1-2 hrs./pound 175° 5-6 oz. Cherry, Hickory, Apple, Oak, Maple
Pork Butt (Pulled) 225°F 1-2 hrs./pound 195° 5-6 oz. Cherry, Hickory, Apple, Oak, Maple
Pork Loin 225°F 3-5 hrs. 155° + reverse sear Cherry, Hickory, Apple, Oak, Maple
Spare Ribs 235°F 6-7 hrs. Tender* 2.5-3 oz. Cherry, Hickory, Oak, Apple, Maple
Baby Back Ribs 235°F 5-6 hrs. Tender* 2.5-3 oz. Cherry, Hickory, Oak, Apple, Maple
Venison Bacon (150°/2hr, 175°/4hr, 200°
until 155°)
140-200°F 5-7 hrs. 155° 5-6 oz. Hickory, Cherry, Apple, Maple
Poultry
Whole Chicken 250°F 2-4 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
Chicken Thighs 250°F 2-4 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
Chicken Quarters 250°F 2-4 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
Whole Turkey 12# 250°F 6.5 hrs. 165° 3-4 oz. Cherry, Hickory, Pecan, Apple, Maple
Turkey Leg 250°F 4 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
Turkey Wings 225°F 2.5 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
Turkey Breast - bone in 240°F 4-6 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
 
I generally do 5 hours at 225. Then cover the ribs with sauce and finish for another hour. Remember to remove the membrane.
 
i use st louis ribs over heavy smoke for 3 hours at 200-225 squirt then cover with sweet baby rays and wrap in foil. i finish mine in the oven at 300 deg for about an hour as i like tender ribs. i do same for pork butt, except i monitor the internal temp and heavy smoke for 5 hours. when it gets to 193 deg i take it out and let rest for 45 min. the butt will continue to cook another 10 deg to around 200-203 which is perfect. its hard to screw up ribs or pork butt.
 
lol youd be surprised how hot successful competitive pitmasters cook their meat, even brisket. you just got to know what you are doing to have it come out like a low and slow cook.
 

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