Hanging ribs on a drum smoker for competition BBQ

Hanging ribs on a drum smoker is a common way pitmasters smoke ribs for competition BBQ. Learn the easy, winning technique.

For the real nitty gritty on competition ribs, I recommend tuning into the BBQ Tips Podcast: Struggling with tenderness scores on competition ribs? Try this!

Why should I hang ribs?

When smoking competition pork ribs, there are several techniques. When using a drum smoker, the majority of pitmasters either lay them flat on a rack and then wrap them, or they hang them and then wrap them.

I prefer to hang my ribs because they get even color and cooking on both sides. When I smoke them on a rack, I usually flip them a couple of times to get even cooking.

Equipment you need to hang ribs

In order to hang ribs, you’re going to need a drum smoker or a vertical smoker. Some good examples are the Hunsaker Smoker, Gateway or Pit Barrel Smoker. With these types of smokers, the charcoal is located at the bottom of the grill.

You will also need a rib hanging rack or bars. Unlike a regular grill grate, this is a rack that has at least two bars of metal that are used for hanging meat. The rest of the rack is open so you can get in and around it to add and remove food.

You’ll need rib hooks or meat hooks. These are metal hooks that you pierce through the meat and then hang on the rib rack.

An optional accessory is a meat hook lift tool. This tool allows you to get up and under the hot rib hook so you can easily remove the ribs from the grill.

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Ingredients

This method will work for any ribs recipe, so feel free to adapt the ingredients to your favorite flavor profiles.

• St. Louis Style Ribs: Describe
• BBQ Rub: Use your favorite BBQ Rub. Sweeter rubs go great with pork.
• Spritz: Use spray butter, vinegar, juice or water to keep the ribs moist
• Wrap Liquid: Butter, apple juice, rib glaze and maple syrup are great options
• BBQ Sauce: Finish the ribs with your favorite barbecue sauce.

See the full recipe card below for servings and a full list of ingredients.

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Trimming ribs for hanging

Before cooking any competition ribs, it’s important to trim them up so they are nice and even. This way you’ll get six to 10 beautiful bones for the judges.

I use a cutting board with a square-inch grid, so my measurements are precise. Then, I cut the cartilage side of the bones to make the rack 5 inches wide.

Next, I remove two bones from the thicker end of the rack and a couple bones from the thin end of the rack. I like to have 8-9 bones in the rack.

With the bones facing up, cut away the flap of meat. Then, use a paper towel to remove the silver skin.

Flip the ribs meat side up. If you see any large fat pockets, gently shave a little of the fat off with a filet knife.

Lastly, use a pair of kitchen scissors around the edges to round them out.

@girlscangrill Competition rib trim #Iamkcbs ♬ ROCKSTAR – DaBaby, Roddy Ricch

Injecting ribs

It’s up to you if you want to inject your ribs or not. I usually do inject them the night before a competition.

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How to set up your smoker for hanging ribs

When smoking competition ribs, I like to cook them at 300F degrees. I cook on a Hunsaker smoker and I fill my basket with Cowboy lump charcoal and Cowboy charcoal briquets. I also add 2 chunks of cherry, 2 chunks of pecan and 1 chunk of hickory.

My Hunsaker has a vortex basket above the coals which serves as a deflector plate.

1. STEP ONE: After your ribs are trimmed, season them on both sides. I like to let the seasoning on the back rest for 15-30 minutes. Then, I season the top.

2. STEP TWO: Insert the meat hook into the thin end of the ribs under the first rib bone.

3. STEP THREE: When your grill is ready, hang the ribs with the thickest end of the ribs closest to the coals.

4. STEP FOUR: Close the lid and smoke the ribs for about 90 minutes. Spritz with either butter, water, apple juice or apple cider vinegar every 20-30 minutes.

5. STEP FIVE: Remove the ribs from the smoker. At this point, they should have a nice color and the fat should be sizzling.

6. STEP SIX: For each rack of ribs, place a double layer of aluminum foil on the counter. Fold the edges up to create a boat.

7. STEP SEVEN: Add some butter on the foil. Then, place the ribs on the foil with the bones down. Add your favorite mops, glazes or syrup to the foil. I usually have about 3/4 cup of liquid per rack of ribs. Wrap the ribs up tightly in the foil.

8. STEP EIGHT: Remove the rib rack from the grill and add a regular cooking grate. Place the ribs on the grate in a single layer and cook for 30 minutes.

9. STEP NINE: After 30 minutes, open the foil and flip the ribs over so the bones are facing up. Make sure there is still plenty of liquid in the wrap. Cook for 30 more minutes.

10. STEP TEN: Open the foil and check to see if they are done. You want the ribs to bend easily and crack without breaking. If you probe it, the temperature should be between 208-214F.

PRO TIP: Listen to the BBQ Tips Podcast about competition ribs to learn more about testing for tenderness. 

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Finishing up your competition ribs

Once the ribs have reached the right temperature, remove them from the grill. Leave them in the foil on the counter.

After your turn in chicken, start choosing your best ribs. Place one rack on a cutting board with the bones up, and slice between the bones. Taste an end bone.

Repeat with the other racks and choose your best rack. Place them all back in their foil packets.

Brush the backs with your favorite barbecue sauce and sprinkle with finishing rub, if you feel they need a little pop.

Close the foil up and return them to the grill for 5-10 minutes.

Pull the packets off the grill. Flip the ribs over in the foil and brush them with more sauce and jus from the foil.

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Boxing competition ribs

Place your six to 10 best ribs in your styrofoam box. Brush the edges with a little more jus. Then, clean up your box and turn it in.

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