Want crazy good smoked ribs? Hang them. Yep, hang them in a drum smoker for the best flavor and perfect bite every time. No lie, even the neighbors are gunna come knocking for this one. 

This post was sponsored by Western Wood Products, all thoughts and opinions are my own. 

Vertical smokers, also known as drum smokers or barrels smokers are about as old school as it gets before we dig a pit and lay leaves over our meat. They are simplicity at its best and have quickly become one of my favorite ways to smoke anything. I find that hanging meat is the perfect way to get that amazing smoke ring and back a ton of flavor without sacrificing moisture or mouthfeel.

For ribs, drum smoking is the perfect and most simplistic way of achieving perfection. Hanging the ribs to smoke removes the need to maneuver around the heat source or for the need to pull and wrap.

I love classic 3-2-1 Rib as much as the next girl carnivore, but since I started hanging my ribs, this has been my go-to method. 

I feel like I always get amazing flavor when I use a vertical smoker, which is why I use it more often than my other smokers. But the magic is in the wood.

Why use good wood for smoking:

Make sure to add quality wood chunks to your smoker once the coals are good to go. This is what produces that magic smoke ring and the delicious smoked flavor!

Simply place a few solid chunks over the coals and close the lid. Smoke will immediately fill your drum smoker and start working its magic.

Picking great chunks, like Western Wood is key to getting a good smoke. They burn consistently and the flavor you will get is exactly the stuff of barbecue dreams.

I have been hooked on the Post Oak lately, as I don’t get to play with it too often and I think I may never go back. 

Getting your drum smoker set up and going the first few times can be a bit of a learning curve. Getting the dampers positioned for optimal airflow will change depending on where you are in elevation.

And the first few times you smoke, you may even notice some spots where smoke is leaking out that you will want to seal up tighter. For a drum smoker, efficient heat control is the most important thing. But once you have it locked in, they are pure magic. 

How to Smoke Ribs in a Drum Smoker: 

Safety first. Don’t leave your smoker unattended. I mean, that’s basic Smokey the Bear right there. Now that we have that covered…. 

Make sure the ribs aren’t too long for your smoker. As in oops, they touch the coals when you hang them (been there, done that). If they are, cut the racks in half OR use two hooks and form a U shape with the ribs to smoke. Hanging too low can cause the meat to burn or unneeded flare-ups if the meat is touching the heat source. 

Once you have the ribs hung, try to open the lid as minimally as possible! Opening the lid causes the smoke to vanish faster and fluctuates the temperature causing major drops. This makes it harder for you to control the integral temperature point. 

When the ribs are tender and pulling back from the bone, remove from the smoker and, if desired, add sauce and put the ribs over direct heat on a grill for that crisp finish. I often skip this step just because I am too excited to wait for some sauce. 

I love ribs and chicken for my vertical smokers while I am breaking them in and getting a feel for them. They are easy to hang and cook quickly, in a few hours, making getting the feel for a new smoker an easily managed project. 

Want more smoker inspiration? Try some of my favorite recipes

• How to Use Woodchips to Grill Burgers
• BBQ Glazed Brussels Sprouts
• Peruvian Grilled Beef Heart Kabobs
• Perfect Grilled Rack of Lamb

If you’ve tried my Easy Vertical Smoked Ribs Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.