Hanging Ribs on UDS SmokerThis week I’m firing up my drum smoker and hanging ribs. If you haven’t tried this technique I suggest giving it a shot. With these hanging ribs, there’s something about Meat dripping on hot coals that just feels right and the color that these hanging ribs develop is as pretty as can be. I’ll admit the first time I was a little hesitant to try this set up. I was convinced that the ends would burn up, the ribs would over cook, and I’d be fishing bones out of my ash pan; but this isn’t the case at all. Today I’m going to show you how I hang ribs in a drum. For this hanging ribs technique you’ll need a drum smoker, a hanging ring, and some meat hooks. There are several types of drums on the market and all of them work pretty much the same. I’ve even built my own out of refurbished drums. This week I’m using my Gateway Drum set up with a rib hanger. The ribs I’m using on this cook are St. Louis Cut Spare Ribs. Take them right out of the package; square the racks up by removing the last bone on each end; then pull off the membrane and any thick fat on the bone side. Season each side with a light dose of Killer Hog’s The BBQ Rub followed with a light layer of my Killer Hog’s The Hot Rub. Of course you can use your favorite rub or any combo you want. Next, insert a stainless meat hook between the 1st and 2nd rib on the larger bone end. These hanging ribs are ready for the smoker; just let them hang out on the cutting board until the smoker is up to temp. To start a fire in the drum, fill the charcoal basket about ¾ full with good lump coal. In the middle place a couple paraffin wax starter cubes and place the basket in the drum. Light the starter cubes and allow the fire to burn for about 20 minutes with the lid off intake vents open. Replace the lid and adjust the vents so the cooking temperature comes up to 300⁰. As the temperature stabilizes, place a few chunks of Pecan and Cherry wood on the fire and set up the rib hanger. Place the ribs on the hanger and be sure to space them out evenly. The ribs need to hang in the smoker for about 2 hours.
Every 20 minutes remove the lid and rotate the hanger a quarter turn.This keeps one slab from cooking more than another; it’s all about even cooking. After 2 hours the ribs develop a great mahogany color. You’ll also notice that they’re starting to pull back a little on the bone ends. This is the point where they need to be wrapped. Be sure to use a pair of heat resistant gloves and carefully remove each slab from the hanger. Go ahead and pull the hanger out of the pit at this point. It’s job is done. To wrap the ribs heat up 8oz of Killer Hog’s The BBQ Sauce mixed with ¼ cup of Apple Juice. Tear off enough aluminum foil to completely wrap each slab individually. Place the ribs bone down on the foil, brush with warm sauce and flip. Brush the bone side with sauce and pour 2 Tablespoons of Apple Juice along the side. Close the foil around the ribs and crimp the ends. Repeat this for each slab. Place the standard cooking rack on the drum and lay the wrapped ribs on the rack meat side down. Continue to cook the ribs for 1 hour. At this point tenderness should be just about perfect. Take the ribs off the drum and back inside. Carefully fold down the foil, and flip the ribs over to where the meat side is facing up. Brush each slab with a little more sauce and return them to the drum for 5-10 minutes to set the glaze. To cut the ribs, flip them meat side down on the cutting board and use a sharp knife. Slice each rack into 1 bone sections and get ready to sink your teeth into one delicious rib. The meat takes on a Real Pit BBQ flavor. The moisture is incredible and juice will be running down your forearm before you know it! Of course you can cook these same ribs laying down flat on any cooker, but if you get the chance, try hanging them. You’ll see what I’m talking about! Print
Hanging Ribs on UDS Smoker
- 3 Slabs of St. Louis Cut Ribs
- ¼ cup Killer Hogs The BBQ Rub
- ¼ cup Killer Hogs Hot Rub
- 1 cup Apple Juice
- 8oz Killer Hogs The BBQ Sauce
- Set up Drum style cooker for smoking at 300⁰ with pecan and cherry wood for smoke. Place Rib Hanging rack at top position.
- Trim 1 bone off each end of the slab on each rack. Season lightly with both rubs on each side.
- Place rib hook between 1st and 2nd bone on the big end.
- Evenly space each slab on the rib hanger and smoke for 2 hours, rotating the rib hanger every 20 minutes.
- Heat The BBQ Sauce and ¼ cup of Apple juice until warm.
- Remove the ribs from the smoker, brush each side with warm sauce, wrap each slab in foil, and add 2 Tablespoons of Apple Juice before closing the foil.
- Remove the rib hanger from the smoker and replace the original wire rack.
- Place the wrapped ribs meat side down on the rack and cook for an additional 1 hour.
- Remove the ribs from the cooker, fold the foil down around the ribs, flip the ribs over, and brush with additional warm sauce.
- Place the ribs back on the pit for 5-10 minutes to glaze.
- Cut each slab into one bone pieces and serve.
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When you cook on your drum smoker how would you cook like 6 to 8 hanging racks of ribs and then wrap then for the grate? You can hang like 8 racks on the smoker but it only has room for 3 or so on the grate. Can you stack them when they are wrapped? After stacking them if you did stack them how would you set the sauce on them? I just ordered a drum smoker to ad to my collection.
I would stack them and rotate
To set the sauce you would have to do it 3 at a time…
Where did you get that rib hanger assembly? Or did you build it?
It came from Gateway Drums https://www.gatewaydrumsmokers.com/category-s/131.htm
The gateway 30 Gallon fits an 18+ WSM perfectly!
If you did have 8 racks hanging, could you re-hang at the very end when setting the sauce, or would they fall apart at that point? Setting 3 at a time doesn’t seem ideal. Even with two racks, you are limited to 6, so you’d have two or more racks that aren’t in the smoker.
Keep the other racks wrapped in foil (“resting”) and return the racks back to the drum in batches of 2-3 at a time. As the racks finish, you could hold the finished racks in a warm (170 degree) oven until ready to serve.