Overview

How hanging ribs over a live coal bed in a drum changes heat, drip, and bark compared to cooking on the rack—plus step-by-step methods for each approach at a clean 275°F (135°C).

Ingredients

• 2 racks St. Louis–cut spare ribs (6–7 lb total / 2.7–3.2 kg)
• Yellow mustard (binder, 2 tbsp / 30 g, optional)
• Kosher salt (2 tbsp / 30 g)
• Coarse black pepper (2 tbsp / 18 g)
• Sweet paprika (2 tbsp / 14 g)
• Garlic powder (2 tsp / 6 g)
• Onion powder (2 tsp / 6 g)
• Cayenne pepper (1/2 tsp / 1.5 g, optional)
• Light brown sugar (1 tbsp / 12 g, optional—use sparingly for hanging)
• Spritz: 1 cup (240 ml) 50/50 apple cider vinegar and water
• Optional wrap add-ins for rack method: 2 tbsp (30 g) honey and 2 tbsp (28 g) unsalted butter

Equipment

• 55-gallon drum smoker (UDS) with hanging system and grate
• Rib hooks (2 per rack) and hanging bar/ring
• Charcoal basket and chimney starter
• Instant-read thermometer and grate-level pit probe
• Diffuser plate or perforated pizza pan (optional for rack method)
• Heat-resistant gloves and long tongs
• Butcher paper or heavy-duty foil
• Spray bottle
• Boning or fillet knife, cutting board, and sheet pan

Wood

Post oak with a small cherry accent (2–4 fist-sized chunks total); go lighter with hickory if sensitive to stronger smoke.

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 198 °F (92 °C)
Approx duration: 5.5 hours

Why Drums Change Ribs

A drum smoker runs like a vertical chimney: convective heat rises from the fire basket, then rolls back down the sides. Unlike offsets, a drum also delivers direct radiant energy from the live coal bed. When ribs hang, fat drips straight onto coals and vaporizes, which can deepen bark and flavor if the fire stays clean. On the rack—especially with a diffuser—you get gentler, more even heat and a softer bark. Both work; the choice is about bark style, moisture, and how hands-off you want the cook to be.

Hanging vs Rack: What Really Changes

Hanging places the thick end of the rack higher and the thin end closer to the heat. Expect faster rendering at the tips and a drier, more rugged bark with occasional char at the very bottom if the fire runs too lively. Drip-induced vapor amplifies porkiness and Maillard notes when your combustion is clean. Rack cooking, especially with a diffuser or drip pan, favors evenness and color control; it takes a bit longer, the bark is slightly softer, and wrapping is easier. Spareribs (St. Louis cut) hang reliably due to length; baby backs can tear, so use two hooks and avoid overcooking the tips.

Heat, Drip, and Smoke Quality in a Drum

Clean combustion is everything on a drum because fat will hit fire. Start with a small, clean-burning coal bed and let the barrel preheat before meat goes on. Use 2–4 fist-sized chunks of seasoned hardwood, spaced on top of the unlit fuel so they ignite progressively without smolder. White, billowy smoke plus heavy drip equals acrid. Thin blue or nearly invisible heat haze plus steady intake/exhaust equals sweet. If your lid thermometer reads lower than grate level—as many drums do—trust a grate probe for control. Consider a simple diffuser (perforated pizza pan or dedicated plate) when running ribs on the rack to reduce direct radiation and soot from flare-ups.

Fire Setup: A Clean 275°F (135°C) Burn

Load 4–5 lb (1.8–2.3 kg) of briquettes or dense lump into the charcoal basket. Nestle 2–3 wood chunks (post oak, hickory, or a hickory–cherry mix) among the unlit fuel and save one chunk for the top. Light a half chimney (about 40–50 briquettes), let them ash over, and pour onto one side or the center of the basket Minion style. Assemble the drum, open exhaust fully, and set intakes to settle near 275°F (135°C)—common starting point is one intake fully open, a second cracked 1/4, third closed, then adjust by 1/8 turns. Let the drum run 15–20 minutes to stabilize and burn off any white smoke before hanging or racking ribs.

Prep: Trim, Membrane, and Rub Strategy

Trim spare ribs to a St. Louis profile for even hang and cook. Remove the membrane from the bone side for better bite and smoke penetration. Use a low-sugar, salt-forward rub for drums; high sugar can scorch under radiant heat. A light mustard or neutral oil binder helps rub adhesion but keep it thin. Apply rub 30–60 minutes before the cook to draw moisture to the surface and tack up the bark. For hanging, plan two hooks per rack, both set through meaty eyelets between bones near the thick end, offset for security; test-hang over a sheet pan to confirm bite.

Hanging Method: Step-by-Step

Hang the ribs with two hooks near the thick end, bones vertical, and position the rack so the thinnest tips sit at least 8–10 inches (20–25 cm) above the coal bed. Run the drum at 275°F (135°C). Do not spritz in the first 90 minutes; you want bark to set. At 1.5 hours, check color and hot-spot browning at the tips. Lightly spritz with a 50/50 apple cider vinegar and water mix every 30–45 minutes if the surface looks dry. Rotate the lid or the hanging ring 90 degrees once or twice during the cook to even out edge heat. Typical hang times are 3.5–5 hours for St. Louis spares. Doneness shows as 1/4–1/2 inch (6–12 mm) bone exposure, a deep mahogany bark, easy toothpick slide between bones, and racks that bend nearly 90 degrees without breaking. If the bottom 2–3 bones are getting too dark early, wrap just that section in a small foil “boot” to shield from radiant heat.

Rack Method: Step-by-Step

Place a diffuser or a drip pan above the coal basket and cook on the grate at 275°F (135°C). Set ribs bone side down and leave the lid closed for the first 90 minutes to establish color. Begin spritzing lightly every 45 minutes if the surface looks dry. At about 2.5–3 hours, when color is where you like it and the rub is set (rub no longer wipes off), you can wrap in unwaxed butcher paper for a firmer bark or in heavy-duty foil with a light glaze (1–2 tbsp/15–30 g honey and a few pats of butter) for a softer, juicier finish. Return wrapped ribs to the grate until probe tender, typically another 1.5–2.5 hours depending on thickness and wrap choice. Unwrap for the final 10–15 minutes to set any glaze. Expect a 4.5–6-hour total window for St. Louis spares on the rack at 275°F (135°C).

Doneness: Bend, Bones, and Probe

Ribs are safe at 145°F (63°C) but not tender; collagen needs time. Aim for functional tenderness over a specific number. Use the bend test: with tongs at the center, lift the rack—done ribs arch and the surface fibers lightly crack. Look for 1/4–1/2 inch (6–12 mm) bone pullback. A toothpick or thin probe should slide between bones with minimal resistance. If you take an internal reading in the thick meat between bones, many tender racks land around 195–203°F (90–95°C); treat this as a guide, not the goal. Rest 10–20 minutes loosely tented before slicing between bones.

Troubleshooting: Hot Ends, Bitter Smoke, Soft Bark

Hot tips when hanging usually mean the fire’s too vigorous or the ribs are hanging too low; raise the bar, reduce intake slightly, or foil-boot the bottom. Bitter edges come from smoldering wood or excess white smoke—use dry wood, avoid overloading chunks, and let the drum stabilize before meat goes on. If bark is too soft on the rack, skip the foil, wrap in butcher paper instead, or finish unwrapped for 15–20 minutes to re-dry. If bark is too dark when hanging, cut back on sugar, spritz a bit earlier, and rotate the hang to spread radiant exposure.

Food Safety and Holding

Handle raw pork with clean hands, knives, hooks, and cutting boards; sanitize hooks before and after use. Keep raw meat below 40°F (4°C) until cooking and avoid cross-contamination with cooked items. Ribs are safe to eat once they have reached at least 145°F (63°C) and rested 3 minutes, but tenderness requires cooking much longer as described. After cooking, hold above 140°F (60°C) if serving later the same day; for a short hold, wrap in clean paper or foil and place in a dry cooler. Cool leftovers to below 40°F (4°C) within 2 hours, store up to 3–4 days, and reheat to 165°F (74°C) before serving.

Notes

• Spares are more hook-friendly than baby backs; if hanging baby backs, always use two hooks and monitor ends closely.
• Place wood chunks on top of the unlit fuel so they catch cleanly as the fire grows; avoid burying chunks where they smolder.
• If your drum runs hot, a simple diffuser or even a small foil-wrapped firebrick above the basket can tame radiant heat for the rack method.
• For glaze lovers, apply a thin layer in the last 10–15 minutes only; sugar-heavy sauces can scorch in a drum.
• Rotate the lid so the exhaust sits over the hottest quadrant to pull heat across the meat rather than straight up one side.