Smoked Baby Back Ribs On The Weber Kettle
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- Опубликовано: 28 авг 2024
- Baby Back Ribs were on sale, so I jumped on that deal and grabbed two racks. In this video I show how to prep the ribs, including removing the membrane, applying a two part dry rub, and saucing during the cooking session. I prepare them in vertical racks on the Weber Kettle, using the indirect method, and adding hickory chunks to the charcoal to get that perfect smoky taste.
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Those ribs look great! You've inspired me to throw some on the smoker tomorrow.😀
Had leftover ribs tonight. Even better the second time around :)
I agree! Did my ribs on Sunday and were still great Monday and Tuesday. Keep up the good work!
I've been watching a lot of RUclips bbq vids for the past year or so. I have to say. Ry , your knowledge is one thing but how you deliver it in such a wonder friendly manner is soo comforting. I love them all. Big fan bro.
Thanks so much!
The color, throughout the cooking process, just beautiful.
5 dollars a rack I'd fill the freezer there usually around 15 to 18 dollars a rack here in Newfoundland Canada
Thanks for sharing this Ry! I had to pause your video and run to Walmart for a couple of Baby back ribs! Dry brining overnight and going to throw them on my Webber Kettle rotisserie tomorrow for lunch! I enjoy watching you cook!
When I started watching this video, the first thing I said was this guy doesn’t know what he’s doing. Then by the time you were all done, that’s when I realized that I’m the one that never knew what the hell I was doing when I cooked ribs lol. Great job sir, I’ll definitely use this the next time I cook some ribs.
Thank you for the detailed video. Many of us DO appreciate it!
Ryan I tried this today with a different rub and topped with brown sugar. 6 hours and they turned out fire!!🎉
Thank you Ry. I've learned more than you think, super informative. Smoking ribs as I speak while rewatching this to pick up any last details I may have missed. Cheers!
I have found that the membrane is easier to remove from the smaller end to the bigger end
Nice job! You give an amateur like me confidence. Thanks.
I love grilling and smoking on the Weber. You will, too :)
@@CookingWithRy I just found your channel this morning. How do you set the bottom vent? All of your adjustments are made to the top vent. Thanks, and great videos!
The ribs looked TAAAAASTEEEE. Really enjoy/appreciate the detailed instructions. You definitely know what your doing!
Made his Pepper Brown Sugar baby back recipe, that made me in charge of ribs from now on for family cookouts. Used a little less pepper, apple cider/vinegar for spritzed and reduced in original Sweet Baby Rays with a little rub mix and Chalulu sauce, seemed to work perfect with apple vinegar. Applewood smoked. I spritzed each hour (2), then slathered the sauce on the third hour, 4.5 total, smoke rings were to the bone. Bet this recipe was similar, maybe a little more spicy. Best ribs I've ever tasted.
I subscribed. I am an old Grandma and happy you are teaching me how to bbq better this Summer. I have 10 Grandchildren to please. So...thank you!
Nice, low key approach to baby back ribs. I only smoke on my Weber. Friends are amazed when I have them over. Thanks to you Ry, I am a genius. I enjoy your channel.
THANK YOU for ALL of your videos. I've learned a tremendous amount from you! Best to you.
I've always had a confidence issue on the grill - my family LOVES my ribs, but I'm always so nervous and flat-out afraid of messing up, that I rarely get on the grill anymore. When I saw the title of this vid mentioned the specific grill I have, I decided to watch. Now, I see that we cook almost exactly the same. I don't have a thermometer, I don't have the charcoal baskets, and I have never used brown sugar because I wasn't sure if I'd screw up lol. But the fact is, your ribs and mine come out looking exactly the same. And when your tongs tore into them, and also when you cut into them towards the end, mine look just like that, too. So, now I KNOW that I'm doing things right and my family isn't just being nice lol
I've got confidence now after watching this, so thank you man! Subbed!
I will grill more, and hopefully with that..gain consistency with how my ribs come out. Thanks again, doc!
It's a conspiracy! LOL. Your family just wants you to make them again and again to 'get better at it'. They already like them!
Great video!! There are a lot of people grilling on youtube but your channel stands apart. Thanks for all the tips and advice.
Thank you :)
Ry thank you for this idea, I am going to try this when family comes over this summer. Great idea!!!
Thanks Ry.
Just got my Weber! Doing ribs tomorrow. First time ever dealing with charcoal. Thanks Ry!
Awesome! Enjoy that kettle :)
you are the BBQ King! I just discovered your channel and can't stop watching. Great job man, I am learning a TON!
Thanks so much 😊
I just went too order northwoods seasoning. Sold out after your video. Will check back. Great how to video on ribs!!!
I just copped some of those Penzey’s seasonings and I gotta say, they taste good but their names/packaging are so vague that you don’t really know what you’re getting until you taste it. The Northwoods for instance imo tastes similar to another famous seasoning brands Taco Seasoning. Tomorrow I’ll be trying out their “Revolution” (Lemon Pepper) seasoning on two batches of chicken to see how it stacks up against ol’ Lawreys 😋 Halfway thru cookin these ribs right now tho so here’s to hoping they come out like yours!!
Thanks for all the great info! Gave a noob like me confidence to try this next weekend. Man those looked good.
Mighty fine looking ribs. I bought my kettle in April of 2017. It came with Weber baskets but I have never used them and immediately bought the SnS. It is interesting to see how often you need to add coals in the Weber baskets compared to the larger capacity of the SnS.
Not Lois, but her husband, Ron. I can smell these ribs, oh, maybe because I'm sitting 10 feet away from my new Master Touch Weber Kettle Grill with 2 racks of ribs on it. Sitting here at Camp Ground relaxing, smelling my ribs and watching RUclips videos of Grilling Ribs. Couldn't get any better. Thanks for a great video. I use tips from the various videos.
I’m right there with you, out back rolling smoke with some beef ribs. Have a great weekend!
I picked up a lot. Thank you for the content. I'm cooking ribs tomorrow!
Anyone still watching and still hungry in 2020?
Love the in depth, DETAILED, video. This is awesome man. What I'm talking about mainly is the charcoal. Anyone can cook on the grill and in most videos they just give you a time but dont say I added more charcoal here and there. You sir have an amazing video. Thank you so much. They do look tasty though! Awesome channel. Just found you. Definitely earned a sub! Keep it up. 👍❤
great video Ry, they look amazing.
Nice job need to get that weber set up
awesome simplicity. thanks brother.
Glad you enjoyed it :)
I love your videos man. Keep them coming!
Holey Moley!! I too have decided to skip he foiling. Going for the traditional smoke tomorrow!!
Southern California
That's Awesome
Grilling A Pork Roast in your honor
Cheers From Orange, Ca.
I agree with Jamie frank Ry the way u present ur video’s is awesome I only been watching a few days now but u just gained a new follower. Thx for Being so informative.
Hey Ry I'm watching from the UK and I'm really enjoying your videos. I've been contemplating buying the Oaklahoma Joe Highland smoker so its been very helpful to me watching your honest reviews. I thought your Orange County sugar rub was genius.
Thank you 😊
Do you like hickory? XD Hey Ry thanks for the videos. I got my first kettle a couple months ago and your videos have helped me learn so much. Today I’m doing my first rib cook. I don’t have racks so your vid showing the “accessory-free” rib cook was helpful too. I’m one hour in to my cook now! I hope I can tell when they’re done!
I really do enjoy watching your videos. You seem like a cool guy who really enjoys grilling and smoking. I do the same thing. Keep em coming!
Popped in for a little research.....Ty.......
Great work Ry!
Where!!! I'm in the Inland empire and want to tackle my first pork ribs lol I need that deal!! Lol also thank you for all the smoke lessons Ry gave me the courage to jump into it!!❤
Nice video Ry. Very helpful.
You're very welcome :)
watching now in 2022 baby backs in western wi, are 18 bucks a rack,, good looking ribs
appreciate the video...and of course your style, interesting, thank you! I appreciate the sources you use, like the seasoning, etc. thank you
Thanks for watching. Glad you enjoyed it :)
I'm planning on doing some back ribs on the Kettle tomorrow for the first time, and this video was perfect! And those ribs looked amazing! Just subbed to your channel!
The kettle is such a versatile piece of equipment. I love mine :)
Those kettles are the bomb. I have the weber smokey mountain but still use my kettle quite a bit.
Like always Ry a very nice slow n steady video! Those ribs look delicious! Your videos are easy to follow and then try. 🙂
Thank you very much!
You are a joy to watch and learn from sir :)
Thanks!
Always pick up tips on your videos and the more you watch again the more you learn
ive done the ribs on the kettle few times never dissapoints cant beat a kettle.....good video
Love my kettle :)
what was your total cook time i usally find myseld doing 5 hours
Idk if you've ever heard this before but you kind of sound like Bob Ross. So I'll call you the "Bob Ross" of cooking. 😂
I really enjoyed this video, I have a rack of baby backs and I want to use your method….. we will see lol
EXCELLENT...Period ! as always Thanks Ry
Thank you :)
Kingsford and Weber grill. These are the best products.
love your vids Ry :) ... I use them as a reference point and recipes all the time ... quick Q, during the cook did you need to add more water to the drip pan in effort to regulate the temp?
I rarely need to but no problem doing so 👍
well done, Sir!
I really injoy your videos
I am here to stay, Ry!!! 🙈🙈
Hey Ry. Has anyone ever told you that you look like the the late, great master magician Ricky Jay? Great video. I'm smoking ribs on a Weber tomorrow.
I wish I could throw cards like he could 😊
STOP IT ! Your making me hungry 😋
Have you ever tried the charcoal snake method in the kettle? I tried it recently and was amazed how easy it was for the grill to maintain 225 to 250 all day.
I've done that. My only issue with that is the moving hot zone. That can take some adjusting if you're cooking a large cut like a brisket and you want to avoid the direct heat :)
After watching this I drove up to my local Penzey's to see about getting some of that Northwoods Fire spice rub. Whew! I can out of there with very clear nasal passages. The Nothwoods Fire was a bit hot for my wife, but I did come away with several other selections. Thanks for the Penzey's mention. Spurred me to go visit a new store and opened me up to experimenting with new spices.
That Northwoods has a kick!
Just got yourself a new sub. Video was great and those ribs looked fantastic!
Thanks! Ribs are a fave around here :)
Low and slow the best way to get it done.
Hey Ry how are you feeling after your health scare? hope all is well man! Going to be smoking some baby backs today!
Doing well! Enjoy those baby backs :)
Ry wow buddy picked up a lot.
Those ribs look BOMB!!!!!!!! Great video!!
I found the rack made it difficult to turn the ribs and avoid damaging them as they get deep into the cook.
Do you just lay them flat on the grate?
Ry, I'm interested in the cleaver used to cut the ribs. Is that a Dexter? Doing spare ribs tomorrow with the rack on the Weber kettle. I have to refresh my knowledge every now and then by watching this video. Thanks! - Kenn
Not really sure. I’ve had it for a while.
Awesome
Thanks!
Nice looking ribs. Good job on the details.
Thank you for the kind words :)
I’m throwing some ribs on the grill later today. ^.^
I just dropped $20 Canadian on two racks. Less than 5 per rack? I'd have purchased a freezer and filled it up lol
Always remove the membrane. I'm doing ribs tomorrow too (along with a filet mignon), so I'm expecting some good eats :D
Ribs and filet...you can't go wrong with that combo!
Great stuff!! 🤛
Inflation check. Four years later, I just paid $20 per rack.
Why put the meat side facing the charcoal for the cook? I thought having the bone facing charcoal will shield some of the heat
In a lower/slower cook it’s usually not too hot to arrange the ribs this way.
Great looking ribs! I may have missed it, but how open do you keep the bottom vent?
On this video I can’t recall. On more recent videos I usually show the settings :)
Hey bud I have learned much watching you work on the kettle. I notice you use Kingsford religiously, I bought a pile of royal oak but can’t get temps up or as long like yours does. Could the charcoal be to blame ? Thanks
Not sure. I'm just so used to Kingsford and the kettle that it's like second nature now. The only Royal Oak I've used is lump for direct grilling on occasion.
Cooking With Ry That was a fast reply, thank you And keep on cooking we all enjoy it
So is the drip pan to keep your grill cleaner or does it add humidity or something that makes the ribs better? Thx.
It can be both. Definitely makes cleanup easier but if the meat needs moisture it’s a great way to keep that in the cook chamber.
Maybe I missed it,, but how come you didn't just lay the ribs on the grates? Seems like there was enough room as opposed to standing them up
Just trying the rack.
im just sitting here wondering can you use any kind off rib piece like standard spare ribs and get them as tender as this?
or does only the babyback ribs the more exclusive piece get this tender? :)
thanks in regards
My experience is that you can get any of the three major pork rib cuts to the same tenderness: Baby Back, Full Spareribs, or St. Louis Cut Spare Ribs. It's all about the method. Here's a video I did using Spareribs and the 3-2-1 method: ruclips.net/video/LQf0DHv0D-8/видео.html :)
Good video!
+Anvil4581 Thanks!
Hi RY great video just wondering is it worth adding more smoking wood as I have heard that meat after it reaches a certain temp won’t absorb anymore of the smoke and is just a waste, what do you reckon?
Watching from down in Australia 👍🤚
I've found that as long as there's moisture on the surface, such as if you sauce near the end of a cook, more smoke flavor will be absorbed. Smoke loves moisture as that grabs onto the particles :)
@@CookingWithRy that's a good way to look at it too will keep that in mind
Have you done any work on the Weber 26 inch kettle? I seem to have a lot of issues obtaining and holding a good temp.
No, I don’t have a 26 inch kettle.
I always use lump charcoal. I see you almost always use bricket charcoal. What kind do you use and why. Thanks tom
I use regular Kingsford. I find briquettes have a more predictable burn rate in low and slow cooking.
Very nice Ry - Looking at getting that thermometer setup for my Weber! :)
Thanks!
I always leave the bottom open about the size of a pencil. Top vent wide open. Nevertheless, great video.
Thanks!
My first cook on my highland got mixed results. I'm a complete novice too. The thin parts of the ribs were bitter tasting. Even though I was really careful to avoid the opaque white smoke. And I tried to maintain a constant open flame. I always left the door open while catching my splits. The question is did i just over smoke them on the thin part or did I not leave them wrapped long enough. Is the blueish smoke always okay. At times it was coming out the doors and between the firebox and cook chamber it even came out the bottom drain hole.
That's a slow and sear for a dollar fifty. 😃
How do I get my rub to be more than a surface flavor? Always seem flat tasting
One way is to apply it and let it sit on the ribs in the refrigerator overnight :)
How many chunks do u use for baby back ribs and spare ribs
Hey Ry how many briquettes did you light to get that 250? 5ish?
No I started with 15-20, then usually I'll add maybe 5 or so at a time when it's needed :)
Hello there Ry; can you also dry brine Ribs whether if it's babyback or Spared? If so what do you put on the meat and how long do you brine the meat please let me know. I look forward to receiving your response. Thank you. Yours sincerely;
Tim Williams
I've dry rubbed them overnight, usually bigger cuts like full spares or St Louis. I'll just take a favorite rub and use that for the overnight seasoning :)
How many wood chunks do u use for baby back ribs and spare ribs
Just enough for the first few hours.
Love your channel! Followed your Boston butt and rib videos to greet success on my weber master touch! So fun. Quick question...what’s the reason you can’t (or don’t) toss the meat on as it’s coming up to temp? I mean it’s got to cook right? So what’s the negative of letting it come up slowly too? Just curious if there are opinions on that.
I've done that with no problems sometimes. It can just come down to personal preference or even just timing :)
Cooking With Ry awesome thanks for the reply.
Have you tried the snake arrangement for charcoal?
I have. Don't use it very often :)
Ry do you put rapped ribs back on a rib rack or do you have to lay them on the grill?
If there's enough room I'll lay them, but in the rack works fine.
What’s the learning curve on smoking with the Weber kettle
Not bad at all. It just takes a few cooks to get used to dialing in your temperature range, because a range is all you need, like 225-275 F. Really simple once you get used to that :)
Love your videos just gotta ask why do you always use that crazy rib rack I have the same kettle never use one can do 3 racks just curious? I know this is an old video( have watched every one of your videos) just needed to know
I don't always use it, but it allows 4 racks I think to fit easily on the kettle. And if I'm using something like the Slow n Sear, which takes up a bit of space under the cooking grate, fitting more than 2 racks to remain indirect becomes a challenge :)
Cooking With Ry good stuff
Do the rib racks cook better than just lying on the grate
Not in my experience. They simply work well to hold more ribs for indirect cooking on that limited kettle real estate.
Thanks for the reply I was thinking of getting some I thought that's what it was for all I have is a kettle but would love to have a reverse flow smoker love your videos bud keep em smokin