These DIRECT HEAT RIBS May Be My NEW FAVORITE Way to Cook Ribs - Hot and Fast!
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- Опубликовано: 5 фев 2025
- This was my first time making direct heat ribs on the charcoal grill, and they turned out fantastic! We made a simple mop sauce with butter, thinly sliced onions, hard apple cider, brown sugar, and a few other ingredients. And these hot and fast ribs were done in about 3 hours, including the resting time.
We were afraid that they wouldn’t be as tender or juicy, but this method for cooking ribs on the grill was great - thumbs up from the whole family!
@GrillwithWeber #bbq #ribs #charcoal
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Mop Sauce Recipe:
-Cook 1/2 yellow onion thinly sliced in 1/2 stick butter until the onion is softened. Then add these ingredients to the onion/butter:
1/4 cup apple cider vinegar
juice of 1/2 lemon
1/2 tablespoon black pepper
4 cloves garlic smashed
1/4 cup hot sauce
1/8 cup Worcestershire sauce
8 hard apple cider (or your choice of beer)
Bring to a boil, then reduce the heat to a simmer. Then, add 1/3 cup of brown sugar. Stir well, and simmer until sugar is dissolved.
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It always amazes me that more people don’t cook like this. So many people with Kamado type cookers and grills that can elevate the meat a little higher off the charcoal and always use the deflector plate even when grilling. Cooking directly over the coals is vastly better and I’ve done ribs that way and they always come out amazing.
I cant say for everyone...but my thoughts were nothing beats low and slow...no way they are tender when only cooked for 2.25 hours...i had skepticism....TILL I tried...and WOW....believer for sure
How I have been making them on BGE for last few months.
Now I’m wanting to ditch the BGE and get a TMG Rolloff or Dumpster.
My father made ribs like these back in the 60's. I don't recall him wrapping ribs, he just cooked them on the grill and then sauced them. Nutnfancy. A "mop" definitely helps. Dad tended to overcook his ribs, though his chicken was marvelous.
This is how everyone smoked ribs before the offset revolution in the 80’s… still the best!!
Been doing direct heat ribs, chicken and pork steaks all summer. They hit different. I like slow smoked ribs and brisket for sure; but something about the flavor of meats cooked directly over coals, even with a small oak split thrown in every now and then....it's my jam. I've been sharing my cooks with neighbors - I think they like my cooker more than I do. ...mostly because I'm doing the cooking, and they didn't have to pay for it. LOL
I JUST did direct over coal ribs on Sunday, 300° is a perfect temp, and they came out great in a couple hours. I did SPG only, no wrap or foil, and perfection!
Heck yeah....
Yet another great cook guys! - Nice to see there are so many methods that work.
I just pulled 2 racks of vacuum sealed ribs from my freezer (thawing in cold water) and I will be smoking with no wrap (until they are done?) on my Camp Chef Woodwind Pro on Sunday.
Mustard binder - rub and 225 until they are almost done then 325 with BBQ sauce until probe tender - then wrap and rest. Thanks! - Cheers!
Great job Neil and Amy, fantastic looking ribs recipe . And glad the oldest approves of them too. Thanks for sharing with us , stay safe and keep up the fun you all have preparing and sharing the recipe. Fred.
Glad you enjoyed it Fred...
Ribs on my 1904 direct fire are my favorite. Smoked is good, but direct heat is phenomenal to me. Thanks.
Absolutely
I know , i know , im a little late in watching but better late then NEVER ! This also should be in your cookbook. THANK YOU FRANK FROM MONTANA..,. PS when i was in school i was always late for class . I graduated in 1972 probably still owe the school about one month of detention !! With interest its probably up to a year !!! LOL THANK YOU FRANK FROM MONTANA....,.....
ahhaahh cheers bud
Moved away from my Green Egg years ago to get a drum smoker. I do ribs at 300 without the heat deflector. And just added a direct heat box cooker to the line up for amazing ribs also. Those ribs look amazing. You’re gonna be hooked on that flavor .
Absolutely....big charcoal fan...and these were spot on...cheers
I knew you'd love them Neil! Great video!! Thanks
Love the Weber Summit Charcoal Kamado!
i been making ribs 10 plus years , im pretty damn good at it , i did this 2 weeks ago after malcoms video while camping and my family and friends said they were the best ones ive made , i was kinda happy but sad at the same time , i cant say i wont go back to my regular method but its definitely good to know different methods
100 agreed...not saying is the only way..but definitely a new and quicker way thats on point...thanks for commenting...
Same. I've been cooking ribs low and slow, taking 5-6 hours for cooking, and they've been so good. But direct heat around 300F for 2 and a half to 3 hours... With the mop sauce... new favorite ribs. ...now you have to do the same method for chicken - takes about 90 minutes... give or take 10. Cook around 325-350F...
Looks amazing
Good video thanks! I just tried the same on my Weber Smoky Mtn without the water pan. Very similar result. Question: What is the hot plate you are using?
its just a diffuser that comes with it...
Well damn! Definitely gonna try this and that banana pudding is my favorite also 👌
Amen...same here
Those ribs look awesome. I may need to add a weber kettle to my arsenal so I can fry ribs like that. 😋
You should!
I did these today on my Akorn (just did the mop sauce a little different) and damn, they were quite possibly he best spare ribs I ever cooked. Done them before on the kettle on the elevated rack and thought they were great but these took it to a new level with that fat dripping on the coal flavor. Everyone loved them, was a huge hit, thanks!
I did a rack 'hot and fast' a couple weeks ago, ran on the 26" weber kettle, lid thermometer ran about 325° for the entire cook, turned out amazing as well..
Awesome
That’s how Myron Mixon does it and it’s delicious! Hot and fast BBQ is legit!
So good!
Great cook! Direct heat grilling is hard to beat. You just have to stay on top of them, flipping and mopping. The vinegar in the mop sauce is the key for there tenderness. 🤙🏾💯
Definitely have to flip for sure...really enjoyed this cook
These were amazing. The first rack I under cooked and too chewy. Second I cooked longer and they were amazing!
Fantastic!
Good work those look fantastic
Know what I’m doing this weekend. Thanks for sharing.
Absolutely
Soooo, yuppers, direct over coals adds SOOOO MUCH FLAVOR. I do mine a little different. I use a 22" Webber Smoky Mountain, remove both grills and place in a Hunsaker meat hanger. I get the coals going getting the cooker up to 275°f to 300°f. I prep the ribs( baby backs work best, very forgiving and can take the heat) insert meat hooks and place in cooker at top on hangers. Your not going to believe this but I can do up to 25 racks at a time on one cooker( I have two 22" Webber Smoky Mountains) It will only take 1.25 to 1.5 hours to cook completely. That's all. So simple, easy and absolutely Fantastic. Have a great day 🌤 🔥🍻😁
I just realized I forgot to mention I also remove the water pan when I cook this way. My bad.
No better combo than meat and charcoal!
Those looked delicious. Gonna have to try them in my kettle.
Absolutely
Damn!! Looks fantastic!! Never thought I could do ribs this way. Got a slab in the freezer just waiting.
Absolutely
I’m telling you guys get a drum! You will absolutely love it! This is how a drum cooks … Great video, keep cooking kids!
TY...not against that at all...BUT just one more cooker to have..haahhah
Top of the bucket list already!!
Yes absolutely
Lol, Neil saying he wasn't being cocky, that's one of my favorite traits in him.😅
I could just here the comments...ooohhhhh you have this grill and I dont...etc...ooohhhh how much time did it take you to film at 300...etc..hahhaha just got lucky that day...or or or...maybe im just that good....ahahha cheers
Those looks great. Love the shirt.
GBO
GBO....
I’ll def need to try this next time I make ribs
Absolutely
Looks amazing!!!
Looks amazing.
You’re right Neal! Those are f…ing good! Mop sauce I’m sure did it’s job. It’s definitely on my bucket list. That’s the Charcoal King I remember….lol. Cheers buddy!
haahh gool ol days...funny how people are asking about more charcoal videos...heck where were they in the beginning hahahah
I'm still here Neal...from the beginning..(it's a learning curve.) You've definitely made your way to the. Cheers buddy!
Oh my goodness! Thats old school cookin'... Make me want to fire ip the weber RIGHT NOW!!! mouthwatering 🤤
So good!
Just added ribs to the grocery list ❤
Absolutely
I started doing direct heat ribs a few months ago and haven't done them any other way since.
Absolutely
These will be the new Tailgating ribs this 🏈 season!!!
Absolutely....I was thinking about trying direct heat parts ribs...
Super Job really great q. Have you ever thought go direct heat with a pellet grill? Thanks for sharing
I have not...but after the comments...seems like its going to happen..
My problem with charcoaling is I run out of fire. I start with a full chimney, maybe I'm burning too long in the chimney? Last weekend I almost couldn't finish a cook. Suggestions?
As a Santa Maria style BBQer....this is the only way to BBQ pork ribs.
Man they are good...any chance you do a mexican style...or mexican flavored...just thinking out loud...maybe chopped rib meat for tacos...
You should get yourself a Chud box!
Awesome Neal! Just set up my first Weber kettle this weekend gonna be scouring your pages for more recipes. Keep them coming Bra!
WIll definitely try too...
My version I do not score the membrane. I use lawry's seasoned salt, black pepper, granulated garlic, and granulated onion powder. The spray I use is half apple juice, quarter apple cider vinagar, and quarter w sauce. You already are using the same temps I use. Try my version and you like it.
thats seasoning mix is 80 my mix....agreed..the mop sauce had similar style...cheers
Am I the first one 🎉🎉 never been 😂😂
Congrats!! You always remember your first time.
ahhaahha
Dam those looked killer guys
Ty
This is kinda weird. Last Tuesday I did the same cook with one rack of ribs. I used applewood chunks and induced a little more smoke than you did, and no mop sauce, just SPG with a sprinkle of paprika and a layer of 16 mesh pepper to top it off. I ran at 330 (at the grate) for 2 1/2 hours. My coals to grate were around 18" so a bit further away than yours. From the looks the texture came out the same, and I also did about a 3 hour hold at 160 in foil. So, a little bit different in details, but nearly the same as you did, and given your post production timing we might have done it the same day.
My bride usually likes some sauce on hers, I don't, but she ate these just as they came off the grill............they were great! Hope your viewers are inspired.
Definitely was skeptical...time and temps..but yeah...im a believer...
Can you do this same thing on a pellet smoker?
I dont see why not...i dont think the same color will happen...but I you can hit same temps...
1 tip, after you heat up the sauce, put it in a blender.
I don't care for mop sauce. I spent 3 yrs at Ft Bragg, NC. All of the locals smothered anything that moved with their dammed mop sauce. They all insist that it's the only way to eat BBQ. No thank you!!!
I come from dry bbq country. If you need sauce, you need to learn how to cook ribs.
Think it’s time to buy a Weber, the ribs in Australia aren’t nothing like you get in America
That direct heat thing is legit...wanting to do something similar already...cheers
@@PelletsandPits
Yes those ribs look so good
Never bought spare ribs that came trimmed St. Louis style
very common here...I prefer the whole spares...but....I like all the textures and grizzel...etc..
Just curious to what state are you in?
@@PelletsandPits I would be disappointed if it was labeled spare ribs and got St. Louis .. love those rib tip bits
Great Ribs Bro !
TY
When you put 2 chunks of meat that are around room temp in a 300 deg grill is why you were at 250
Doesn’t happen with brisket or pork butts....
@PelletsandPits I don't no why but happens to me as well
Great video on direct heat ribs! One suggestion stop cutting the membrane on your rib cooks. It's not to hold them together like beef ribs, you leave it in tact to hold in the rendering fat. When you score it you might as well have removed it. Love the charcoal series, hope it stays.
I dont cut to hold...I did a video and didnt take off...too many people swear you have to take the membrane off... just furirates them...so one day I just scored and asked my dad on film if he could tell the differences....he always took off as well...he said the membrane is on....in fact in the video...it scored em..
Grate level thermometer needed smoking that close to the coals…
I don’t think so guys. Low and slow. We will have to agree to disagree.
Have you tried cooking ribs like this?
I was all on that train too..til this happened...
tennessee fan huh? brutal
Literally just won the World Series....brutal...
I smoke straight through to 198,and their tender I will never wrap a rib again...
I agree...we did a wrap test...unwrapped one 3-0...I pulled about 196. on these...dang good for sure
Garlic don't belong on pork ribs.
Sugar don't belong in corn bread.
dont agree....next
Never, ever trust the built in thermometer
not really true...but understand the idea..Tru Tells are spot on...
I don't see the need for all that salt.
then dont add it...
Need to order you a chudbox
Looks good Neal ❤..I watched Malcolm Reed make on his primo ? And he shares by them..VOTE BLUE TO SAVE OUR DEMOCRACY AND RID THIS MAGA SPECIES 💙 GO VOLS
Wow, you washed your hands but not the meat. No thanks
hahahhah aint no one washing meat....and its been proven...ridiculous
Bro, that's not apple cider beer, it's just apple cider. Beer is barley, hops, water, and yeast.
Ribs, too many people do pork ribs. Bah humbug! Don't do pork for myself. Maybe pork for some else. I avoid pork. Do or try beef ribs.
Rick....plenty videos available here with beef ribs...all you have todo is search
No sauce ? No good ! To each his own !
MOP SAUCE?????? have you tried it...ahahha