Charcoal Smoked Ribs 101: A Beginner's Guide To Low & Slow Charcoal Ribs on The Kettle
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- Опубликовано: 28 сен 2024
- Charcoal smoke on a Weber Kettle was a top request from you guys! Honestly, low and slow is my favorite kind of cooking. This method takes a little practice to know when your ribs are done based on what you and your family like, but practice makes perfect and the payoff is juicy, smoky, rib-loving goodness. Brandon happens to be the master, so he shares all of his secrets to the perfect smoke over charcoal. Any beginner or seasoned pit master might learn something new.
RECIPE HERE: heygrillhey.co...
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If you hate ribs that fall off the bone, this recipe will be your best friend. These low and slow beauties create that perfectly done bite-through rib that traditionalists and competitors love to serve and eat. These ribs are also some of the juiciest of all of my rib methods. While slicing the ribs, juice covered my knife and cutting board. I had liquid rib love running down to my wrists by the time I finished cleaning the first bone.
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The pride on your face as you watched Brandon was awesome.
I've learned a lot from Susie over the years. She's basically my older sister, but is really my aunt. We're only 2 years apart! I'm super grateful to have her in my life! -Brandon
@@Heygrillhey you are blessed to have her and she is to have you.
You learn something every day. That’s a great idea of cooking slow with charcoal. Great video. Have a great day.
When I smoke on my weber kettle, I use a slow n sear. It works great to keep control of the charcoal, smoke and temperature.
I have a SnS as well! I can't say it added anything I can't get with a stock grill, but it does keep the coals tidy really well. Helps a lot with heat concentration for searing as well. -Brandon
Low and Slow! I think this is the best way! Thanks for sharing!
I’ve had great experiences using the snake method on pork butts and ribs. The snake method using wood chunks just like you suggested. I use quality charcoal briquettes like Blue Hog or B&B. I’ve got it pretty dialed so I don’t have to babysit it too much. I put a thermometer on the same side as the vent. Thanks
Just started using B&B. Highly recommend.
Been smoking for a few years, but never over charcoal. My son just started smoking and has a Weber 22" a couple of weeks ago. So far he has smoked a pork butt, and did St. Louis style ribs a couple of days ago. Did very well according to his wife. She even said it's better than mine (proud papa moment). Sent him this video.
Great video ! thanks for the tips !
I've been smoking on a smoker and grilling on a grill for decades. Just a few years ago, I began smoking low-n-slow on a grill using the snake method. I've done ribs, chicken, pork shoulder and brisket, and was completely amazed at how easy it was and how good it tastes. Once I get the temperature dialed in, which doesn't take long, it's "almost" set it & forget it. I've done burn time up to 16 hours and still had coals left. All great advice! About the only thing I do different is peel the membrane! 😂
Can this work for the egg?
It can! Take a look at the minion method for the egg though. That may or may not work better for you. -Brandon
Thank you for the information.
Why did you keep the membrane on the ribs? I’ve always removed it.
It's just personal preference. I don't mind it being there and it's easier to just score it real quick rather than pull it off. -Brandon
ONCE I'VE GOT THE TEMPERATURE DIALED IN THERE, REALLY DO I HAVE TO GO OUT AND DO A TEMPERATURE CHANGE... I USE A Tip Top Temp on the top vent.... SO CLOSE TO SET and Forget and I put my pellet grill to retirement not enough smoke tips and I put my pellet grill to retirement not enough smoke taste using all kinds of smoke tubes, etc. etc. to bring in more smoke taste.. doesn't work
I use a Weber kettle too. It works fantastic. I highly suggest doing the charcoal and wood exactly like he did it but get something called a dragon stone. It looks like a pizza stone with a quarter moon cut out. It fits between the coals and the greatand definitely gives you better indirect heat as well as it holds thermal mass so you have a more stable temperature. Great video as always.
I actually had one of those! It ended up cracking on me but it worked great. -Brandon
Definitely a 101 video.🤙
it would be awesome to see a weber kettle series from you.
This is awesome for people that don't have a dedicated smoker. Love the Lumpy Brandon method. Very informative about vent adjustments. Do you think this will work for a pork shoulder?
Absolutely! I'd look into the snake method for that or be prepared to add coals during your cook. Another trick I like to use is finishing it in the oven after you wrap it. Works really well. -Brandon
A couple observations from someone who has been smoking low and slow on the kettle for a long time and had to figure it out.
Weber for some inexplicable reason puts their thermometer in the wrong place on the lid. Adding a thermometer just below the lid vent will make your life so much easier.
The Lumpy Brandon method requires a severe restriction of air flow through the grill. Air flow is important to keep a clean fire, even on charcoal.
The water pan adds value to the cook, but not for the reason most people think. The pan adds mass to the cook chamber and will help with dampening temperature spikes. You can put bricks in the pan instead of water and it will still work. I can set the vents in the morning and the temp will stay steady almost all day. And having a grease trap does help with cleanup.
You're absolutely right. I tend to never open the grill lid unless I have to so having mass for quick recovery isn't super important to me, and during my testing I never found the water pan to do much for temperature dips and spikes, and I was testing with one of the most expensive professional thermometer setups you can get from Thermoworks. I'm not saying you're wrong, just that my experience is different. Maybe your kettle is super well sealed lol. As for the clean fire part, there's really no way you're running low and slow on these without severe restriction to airflow, just like a drum smoker. You'd have to build an absolutely tiny fire and feed it constantly lol. I also wouldn't call slowly burning charcoal a dirty or bad fire. Comps are won all the time on drum cookers and kettles low and slow. Thanks for watching and thank your for your input. Hopefully all of our collective experience will help bring some new kettle heads into the fold. -Brandon
Awesome video👍🏾
Thank you! -Brandon
@@Heygrillheycome to Louisiana like your videos I just subscribe
This is the best way to bbq ribs .I do 2 hours of smoke rap 2 hours 1 hour of sauce
How far apart do you put the chunks of wood on the grill?
A couple inches or so. You want them far enough apart that one wood chunk can't catch another chunk on fire. -Brandon
If you start out on a Kettle as a baseline, where will this channel end up on? Offset? Do you have a timeline what grills you'll use in the mean time?
You mean with 101 style videos? I'm sure we could end up at an offset. We have a pellet grill 101 out already, and we could probably do a Kamado style cooker 101 as well. What would you like to see? I'm well-versed in all of them at this point. -Brandon
@@Heygrillhey I rather mean if kettle cooking is at 1 side of the spectrum, the other would probably be an offset. That's why I wondered if you had a timeline of the different grills you were going to use before getting a giant offset and doing a meat party as a reference. Or maybe just an order what grills you were going to make ribs or brisket on before switching to a giant offset.
@@Heygrillhey that's kinda what I ment.
What I actually mean is everyone who starts of BBQing usualy begins with a kettle style grill. As you just made a 101 kettle video, where will this end up in? Meaning, if a kettle is a beginners BBQ, where will this 101 series end up for advanced BBQers? Offset?
Say you had to make a list what order of BBQ's to buy based on your experience, would a pelletgrill be the first, Kettle the second and an offset last as an ultimate goal? Could that also be the order in making these 101 video's?
Who said white girls can't dance?? I've used my Weber before using the minion "snake" method.
Little difficult to see the video with the Ads for bbq product in the lower left
Unfortunately we have to earn revenue somehow. At least the content is free for you.
Got to go hot and fast but great video.
I would weigh 500 pounds if I had your job
I'm steadily on my way there lol -Brandon
You don’t mention about applying sauce
You're right! I'm not sure how that didn't make the cut. I sauced these about a half hour before I pulled them off. I just did them directly on the grill with a silicone brush. Sauce is totally optional though! -Brandon
would love to see a brisket or pork butt cook using the snake method. Love the content and also love the Weber kettle! My favorite cooker by far and has been for a long time.
Yummm
What method for a 1965 hasty bake cooker?
You could use the same thing we did here. Fill it with coal and light a small corner, control the temp with the vents and let the fire burn through slowly. -Brandon
Do you spritz them at all during the cook? My mouth was watering just watching this!!
Usually no. If you do spritz I'd suggest keeping it light, and only do it after the seasoning is set to the meat (after an hour or so). -Brandon
I use the snake method and the Aura Kettle Zone setup with the Tip Top Temp on the top vent. Works really good with very little adjustments.
Good old Weber Kettle! Seriously, if you're wanting to try this out for yourself and you have questions, ask away! I'm a wealth of knowledge and there's much more than we could include here in this video. I'll do my best to answer all questions ASAP.
i have a weber kettle i grabbed at Walmart...but not thinking its the one without temp gauge. should install one?, i havent used it yet..lol cheers from Canada !
I love my 22" Webber... got most of the 'hop up's' too. You can do anything on a Webber!
Do you rotate the ribs to put the other side closer to the fire or is there not enough difference in temperature? Thanks for another great informative video.
Usually no, unless it's a really big rack of ribs that gets really close to the fire. As far away as you can get them is generally good enough. -Brandon
Hey Susie it’s Carter H❤
Lumpy Brandon is a gem, thanks for the great lesson on kettle smoking.
Wrap or no wrap and if you prefer to wrap would it be with aluminum foil or pink butcher paper which would you prefer?
It depends on who I'm cooking for. Just me? I like leaving them unwrapped the entire time. I prefer the texture and flavor this way. Extended family/friends? I like to wrap. They like fall off the bone ribs and I like to experiment with infusing different flavors during the braise. -Brandon
Todd is always ready to eat !
Definitely a stronger smoke on my kettle than my traeger. I find you can limit it a little if you don’t light as much at a time. Like Brandon did here.
Great video. I use a internal thermometer to monitor the grill temp and a meat probe to monitor the meat. I use the charcoal snake method with chunks of wood. And yes you have to fiddle with the vents to keep that temp close to where you want it but its not hard at all. The flavor that you get off of these grills is amazing. You can pretty much cook anything on a Weber and the base model is only a little over a 100 bucks. Can't beat that.
Interesting you scored the membrane vs remove it, why did you do not remove it?
Removing is optional. It's never bothered me leaving it on, and scoring it is a lot more common than you think. It's a preference thing. -Brandon
Plug your Fireboard into the fan and let it go. 😂
I do use one of those sometimes for my drum smoker, but I don't on the kettles. Sometimes if it's a busy day but I'm still craving the flavor I'll use a device called the Tip Top Temp. Essentially it's a bimetal thermostat attached to a damper that goes over the top vent. Once you set it to your temp it will open and close as needed to maintain. -Brandon.
Which charcoal do you use? All the charcoal/ lump wood I’ve ever bought will always recommend that you burn it for 20minutes before cooking. Please help me with this as no one ever seems to explain this. I currently use premium lump wood charcoal in smoker, but the bag still advises that it should be burnt off before cooking
Ok, I was impatient and got the answer around 7:30 minutes 😂
Another fantastic video!
love the idea of low and slow smoked ribs, however i’ve a weber gas grill, can you do the ribs on that? enjoy all you do 👍
Absolutely! Check out our video on it. It's a little old, but the info is still good! ruclips.net/video/g0qrPYUNg94/видео.htmlsi=tx00VVOZLmy-OAsq
I thought it was the other way around on the temp. Since the thermometer is further from the meat and the coals it's actually colder than at the grate. So if you're reading 300 at the top, it's probably closer to 325-350 at the grate. 4 hour cooking time, would say that to be true. Time to break out some test cooking :)
You'd think! What actually happens is that all that heat rises to the top of the lid and kinda collects there before heading over and out the vent. When checked with air temp thermometers, all of my kettle lid thermometers consistently read 50-75 degrees higher than the temperature at the grate when placed over the food side of the grill. -Brandon
Had 6 different types of cookers. ALL ran right at 50'-60' higher at lid thermo than at the grate.