Why You Should Hang Ribs While Smoking

When it comes to smoking competition pork ribs, you have various techniques at your disposal. Many pitmasters prefer to hang their ribs for a myriad of benefits. Hanging allows for even heat distribution, leading to consistent cooking and beautiful color on both sides of the ribs. Although smoking on a rack can yield excellent results, hanging is often preferred for its simplicity and effectiveness.

Essential Equipment for Hanging Ribs

To hang ribs successfully, having the right equipment is crucial. You’ll need a drum smoker or a vertical smoker; models like the Hunsaker Smoker, Gateway, or Pit Barrel Smoker work exceptionally well. These types provide a dedicated space for charcoal at the bottom.
Additionally, a rib hanging rack or bars will be necessary. Unlike a standard grill grate, this rack features at least two metal bars meant explicitly for hanging meats, making your cooking process much more seamless.
Don’t forget to pick up rib hooks or meat hooks. These hooks pierce through the meat, allowing you to hang them securely on the rib rack. For added convenience, a meat hook lift tool is a handy accessory for easy rib removal.

Ingredients for Your Hanging Ribs

This method is adaptable and can be used for any ribs recipe. Feel free to customize the ingredients according to your favorite flavor profiles.

• St. Louis Style Ribs: Chunked and trimmed for perfect presentation.
• Your Favorite BBQ Rub: A sweeter rub complements pork beautifully.
• Spritz: Keep your ribs moist with spray butter, vinegar, juice, or water.
• Wrap Liquid: Consider using butter, apple juice, rib glaze, and maple syrup.
• BBQ Sauce: Finish with your favorite bottle for that extra zing.

Refer to the full recipe card at the bottom for servings and a comprehensive list of ingredients.

Trimming Ribs for Perfect Hanging

Before smoking your competition-worthy ribs, it is crucial to trim them for optimal presentation. Aim to achieve a uniform rack consisting of six to ten lovely bones that the judges will admire. Using a cutting board with a grid pattern, cut the cartilage side of the bones to ensure a width of 5 inches for the rack. Remove a few bones from both ends to balance your racks.
Make sure to remove any silver skin by using a paper towel for better adhesion of the rub. For fat pockets, gently trim with a filleting knife, focusing on cleanliness and presentation. Use kitchen scissors to neaten the edges, making them more appealing.

Injecting Ribs for Enhanced Flavor

Injecting your ribs can add flavor and moisture, although this step is optional. Personally, I recommend injecting them the night before the competition for the best results.

Setting Up Your Smoker for Hanging Ribs

For hanging ribs, I like to cook them at a temperature of 300°F. Using a Hunsaker smoker, I fill my basket with Cowboy lump charcoal and briquettes, along with chunks of cherry, pecan, and hickory for outstanding flavor. The design features a vortex basket that serves as a heat deflector for even cooking.

1. Step 1: Season your trimmed ribs on both sides; let the seasoning sit for about 15-30 minutes.
2. Step 2: Insert a meat hook into the thin end of the ribs beneath the first rib bone.
3. Step 3: When your grill is ready, hang the ribs with the thick end closest to the coals.
4. Step 4: Close the lid and smoke for about 90 minutes, spritzing periodically.
5. Step 5: Remove rib racks and wrap them tightly in aluminum foil with added liquids for flavor.
6. Step 6: Cook on a regular cooking grate for 30 minutes, flipping halfway through and ensuring adequate moisture.
7. Step 7: After 30 minutes, check for tenderness. The ribs should bend easily without breaking.
8. Step 8: Once done, let them rest in the foil on the counter for 30-60 minutes.
9. Step 9: Slice between the bones and return slices to the foil, and brush with more sauce.
10. Step 10: Finally, box your best ribs, brushing with jus before submission.

FAQs About Hanging Ribs