How to Smoke a Kosher Rack of Ribs on the WSM: Complete Guide (with Pictures!)

How to Smoke a Kosher Rack of Ribs on the WSM: Complete Guide (with Pictures!)

Today I had the wonderful luck of being able to smoke several racks of ribs, and I thought it would be fun to document the process so that other people could see how easy and fun a rib cook is, and try it out themselves.

For this cook, I ordered a case of “back of the ribs” from my butcher. I received two vacuum packed bags with six gorgeous racks each. Each butcher is different, but for a frame of reference, I paid just over $8/lb.

The ribs came beautifully prepped and I did not have to trim them at all. All I did was sprinkle them with some salt, pepper, and garlic (SPG).

While I was seasoning the ribs, I lit my WSM. Once my ribs were seasoned, I put them on the smoker.

Maintaining temps on the WSM is super easy. For those unfamiliar with the process, you start your cook with all of your vents completely open (top ad bottom). Once the smoker gets within about 35 degrees of your target, you close each of the bottom vents half way. Then you slowly open them back up, one by one, until you dial in the exact temperature you were aiming for. With this cook, I was aiming for a pit temp of 290 degrees, so I started closing down my bottom vents when my thermometer hit about 260.

With my WSM at 290, the ribs cooked pretty quickly. Aftet just an hour, they were reading 175 degrees internally and they had great color (read: flavor). At this point I was ready to wrap them.

To wrap each rack, I spread out a few sheets of foil and lay the ribs down. I poured some bbq sauce on each side of the rack and coated it using my gloved hand. Finally, I wrapped it up tightly, and put it back on the pit.

I covered the smoker back up and let the ribs cook another 90 minutes. At ths point they were showing an internal temp of 210 degrees, and were starting to fall off the bone. I took them off the smoker, and put them in a sealed, empty cooler to rest for an hour until I was ready to cut them up. Here are some final pics.

The ribs had great bark and a beautiful smoke ring. They were super tender and moist and delicous. As much as I’ll always be a die-hard brisket fan, these ribs were bbq at its absolute finest.

Hopefully this guide was informative and helpful. Let me know in the comments if I left anything out, or if you have any questions. Also, let me know about your own experiences cooking kosher ribs!

For reference, here are links to the barbecue gear and supplies I use.
  • Ratings Guide: Reviews of the Best Grills, Smokers, Accessories, Sauces, and Rubs
  • Price Tracker: Crowd-sourcing the Lowest Prices Online for Ingredients, Supplies and Disposables

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