Hanging Ribs | How to Hang Ribs for Smoking on a Drum Smoker
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For this hanging ribs technique you’ll need a drum smoker, a hanging ring, and some meat hooks.
Take the ribs 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 Hot Rub.
Next, insert a stainless meat hook between the 1 stand 2nd rib on the larger bone end. The 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 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.
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This video is perfect! Thank you for this great explanation on rib hanging. Can’t wait to try this out!
Well the 66 dislikes are a bunch of idiots , they must be democrats .
Nice for the lunch and celebrations
I'm behind about 4 years, but them ribs look good!!!!!
What was the whole cooking time on the ribs looks excellent
God dam that rib looks good
No 'Killer Hog' for sale on the shelves in Oregon so I used Malcom's technique with a basic 4-4 rub (equal parts coarse salt, pepper, brown sugar and smoked paprika). Only difference was I cooked at 275F and after 3.5 hours the result was fantastic. Malcom does know how to cook!
Boogie2988's twin
Nice cook!
dont the part closer to the heat get done more cause its closer to the coals?
I dont understand how there can be 66 dislikes. This videos got me buying a drum smoker 100p! Great video!
This guy is good. This guy is really good.
Thicc boi kno meet 🤝
Where do you live in Mississippi? I would love to come back home and believe it or not I am from Middle East but my wife southern lady from Ms and I I am leaving FLORIDA and coming back home to Madison Ms ❤️
Used this recipe to cook ribs on my Oklahoma Joe smoker – wonderful. Thanks Malcom!
What's the sauce you used on the ribs??
you dont use any water? in a pan.?
Great recipes Malcolm! Building An UDS for my father's birthday and definitely gonna try all your recipes!
Hey Malcom. Have WSM 18 in with a rack for hanging. How far above the coals is safe fro the cook. Want to prevent burning at the end closest to the coals. Thanks bother.
I'm hungry… Great vid
Did you have to top up the basket at some point or how much smoke time do you get out of it?
Why rotate the ribs every 20 minutes?
Would love to see a brisket done on the uds!
I’m watching an artist, so much to learn from this guy! I got to get some of his rubs!
Hey I just got my first drum smoker and I was wondering if its necessary to spray the ribs when you hang them?
Se ve muy ricas las costillas de cerdo thank you
Great video