How to smoke BBQ ribs with the Slow 'N Sear and kettle | baby back or spareribs
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- Опубликовано: 27 сен 2024
- Inspired by AmazingRib.com's "Last Meal Ribs" recipe this video will show you how to easily make amazing ribs using the Slow 'N Sear.
Find our detailed text version of this recipe here: www.abcbarbecue...
Find more info on the Slow 'N Sear here: www.abcbarbecue...
and our Slow 'N Sear RUclips video here:
• Slow 'N Sear - The Bes...
Find more info on the Drip 'N Griddle pan here: www.abcbarbecue...
and our Drip 'N Griddle pan RUclips video here:
• Gas Griddling with the...
Like the thermometer we used? Watch our video review here:
• Video
and when you're ready, buy here:
www.thermoworks...
I've watched a lot of Weber kettle rib videos and this one stands out to me and continues to consistently pop out good barbecue. I live in Kansas City where there are plenty of good other alternatives to the backyard barbecue and my kids, persnickety as they are, continue to prefer this recipe/method! Thank you so much!!!
Thank you for watching and leaving an awesome comment 🔥
1st time smoking ribs ever on a New Weber Kettle. Used your technique and my wife loved them. Easy to follow, quick to the high points. Great Job! Thank You!
Just want you to know I followed your dry rub recipe and smoked my first ever ribs on the Slow and Sear! Worked out great and I got compliments from my in-laws who come from Santa Maria (land of Tri-tip). Kept the temp at 250 (just above boiling). Water and charcoal lasted for 5 1/2 hours (3 sets of ribs). Now that I've gotten round one done, now to practice a few more times with it - Thanks for all your help and cool video!
Awesome! Great to hear!
Did you use a thermometer? If so which one? How did you keep it at 250? Just with the vents at the top?
Daniel Quezada yea I curious did 12 charcoal last 5 hours doubt it ?
@@efthimios I would say fill the 'slow and sear'; I doubt 12 charcoals would look at the vidoes about the 'snake method' where they line the bottom of the kettle in a spiral (snake); they use more than 12 charcoals.
This looks like the Memphis dust recipe from amazingribs.com.
Some folks have asked me how the ribs tasted. First off, the ribs had the perfect amount of smoke flavor. Not overpowering or acrid, just a nice clean smoke flavor. The caramelized sauce (particularly on the seared ones) was not only sweet but formed a nice crust on the outside...a little like candy. I liked them both, but I preferred the sauce that was set at low heat...possibly because it had more of a wet rib texture like the ribs I grew up eating. The meat itself was juicy and the texture was tender, but not mushy. Yum.
Baby Back Maniac replace that water for some dark beer. 😁
Justin, you are a true pro at this kind of video man! Excellent!
Smoky Ribs BBQ & Southern Cuisine Thank you, buddy. I really appreciate it.
Justin...Your neighbor here J.Kiss. Just wanted to compliment you on how great all of your videos are. This one is one of the older ones, but the quality is is amazing along with the content and conciseness. Just super good at what you do my friend.
I got my slow and sear in the mail friday and Im already smoking 2 racks I followed your instructions and have been sitting on 230 degrees for 2 hours..this thing is amazing...next is the drip n griddle!
I love your videos. Military Veteran searching for the best recipes in something I love to do! Thanks for sharing and your detail information! Mg
Thanks Mary we appreciate you watching!
1:50 I can’t be the only one that though he was about to play System Of A Down by Chop Suey lol.
I have the same set up! I smoke baby back and St. Louis and they both come out nice and tender every time! I love that slow n sear. Anyhow, nice video!
Thanks John!
Just ordered both the slow n sear and the griddle for for my husband for Christmas. Can't wait for it!
I followed exactly the way you made the baby backs they turned out awesome thanks the tips
I'm so glad!
Just tried your recipe and wow for my first time they turned out great. Great job guys, definitely couldn't have gone at it without such a great walk through video.
SnS works great with doing ribs. I've been really happy with the results. I totally go for the baste and let go with lower heat. With any searing attempt I've done with sauce, I've had burning from the sugar in it.
I've got to stop watching your videos when I'm hungry...looks amazing though!
#sorrynotsorry :)
He said grab a paper towel and gently tug at it 😂
My Slow n Sear gets here tomorrow! Can't wait!
Awesome! Make sure to post pics and hang out with us in our new Facebook group! facebook.com/groups/1885522028370703/
THIS is how I like my ribs.
So Good 🔥
Its the Baby Back Maniac
In the flesh. lol
Super Good work chef.
Thanks a lot! Glad you enjoyed it!
Single vent worked out very well.
Restaurant chain ribs -
They use very expensive, professional level cookers, tested and exactly executed recipes, very experienced people cooking the ribs, using the same grade ribs you use at home.
I'd say there's a pretty good chance they'll "Out Awsome" roughly 100% of us back yard BBQ goofballs no matter which of the eleventy-seven different accessories we buy and try a few times.
I'm sure your SnS ribs are absolutely fabulous. The restaurant's are better.
Very informative! Great video
Thanks very much. We appreciate you watching!
Baby Back Maniac - Justin you know BBQ and are excellent on the camera. I have my slow and sear (no drip n griddle, yet) and I will be making 2 racks this weekend using your exact technique. Starting early in the AM shooting for lunch, I don't think i am going to be able to sleep! - probably think about it all night...mmmmm
The ribs were in fact delicious - i ordered my drip n gridle the monday after. should be here soon!
There is one other way to finish your baby backs with sauce, and that's to wrap them in foil. Apply sauce to the foil then place the ribs meat side down onto the sauce, wrap them up and put them back on the kettle for another to 20 - 30 minutes. I let mine rest in an unlit oven for at least an hour then unwrap and serve.
Yes that’s a great way. Sometimes that’s the preferred choice and sometimes unwrapped is. They have slightly different results but meet a specific flavour/texture need.
Hey brotha thanks for your vids. Got the slownsear about 6 months ago from watching u use it,and it's a great product. Use it all the time. Keep making them videos
Thanks for watching. We'll keep making videos!
Adrenaline Barbecue Company Why people cook ribs for 4 hours? I cooked some ribs on the grill for 90 minutes(45 minutes on each side) and they were great. I used direct heat with my charcoal.
I just got my Slow n Sear last Wednesday and did my first set of ribs on it this past Sunday. I took your ribs rub recipe and I have to say they turned out delicious. The Slow n Sear did what it supposed to do. I can't wait till this weekend to grill something else with it . Thanks again
BTW, if one chooses to sear their ribs w/bbq sauce, remember to be very careful not to burn the sauce. It will leave a bitter taste on ribs. After that, you might as well toss them in the trash can.
Recently got a s&s. So far, I’m liking it.
Happy to hear it!
I've watched quite a few of these rib videos and it was interesting that you preferred some "simple is better" methods. Namely your use of table salt rather than kosher salt in your rub, and you didn't wrap your ribs with foil or paper.
Geat job! That's text book smoking using a kettle.
Thank you!
looks fabulous
Thanks for watching!
Just found ya and subbed!! I was not aware of the "slow n sear". followed your link and got it now. Gonna use this for the weekend! THANKS!
I do it the same way...but a little less blackened...good video.
Thanks for watching!
Hello there; This is Tim Williams and I'm waiting you grilling baby back ribs on the SNS grill and I'd like to know if the grill have a gasket on the lid? Please let me know and I look forward to see you do more grilling and the SNS. Have a great day
Tim Williams.
I tried that rub with the rosemary powder once (found it online and had a lot of great reviews) but I didn't care for it. I'll use Weber's or some other one but I will definitely try this method!
That was an excellent instructive video for rookies like me. I need to try another slow cook with my Slow 'N Sear soon!
Pulled chuck roast! You'll love it.
So, I guess they saw your other video and gave you a call... Think they made a good call. And yeah, I'm definitely looking at picking one of these up for my 22. I mean, even just as a really nice coal basket for indirect, but also so much more. Cheers Justin and company.
Thanks from Italy! Nice video!
Thank you! and greetings from America! Land of the hurricanes nowadays.
Was that a 22 inch or 26 inch kettle?
22 Definitely.
just wonderful Justin, tried it today and came out great....cheers mate
Delicious
You’re my Hero Jason!! I mean, JUSTIN!!! LOL. Love you vids Bro!!
Yo go boy👍🏾👍🏾💯You know your shittt they look awesome 🙆🏾 OMG
Thanks for watching!
This thing looks so much easier to use than the Smokenator. A lot of babysitting with that hunk of metal (although good end result with it). I'm debating on a WSM or getting this for my Performer. I think i'm leaning towards this so I don't have to sell the Performer.
We have many customers tell us they have stopped using their WSMs unless they want to smoke a whole lot of food. The SnS is just plain easier to use and you get the same or better results. Thanks for watching!
Great vid!
Thanks Josh! Good hearing from you. Hope things are well!
Amazing video mate, thanks!
Thanks so much for the great video. Love it!
I’m going to do this tomorrow!
Let us know how they turned out
@@SnSGrills For my first time doing it they turned out great!
Thank you, you're awesome.
Much appreciated!
Awesone video! For this method, is wrapping not necessary?
I gotta get one of these....
We agree!
I need to get me one of those slo and sear
Well, YEAH. Duh.. lol
Smoked my first ribs yesterday on my new weber performer premium, which I love. Was able to keep temp at 270 for the most part, both racks were the same size and they still were not done a 5 1/2 hrs. The bend test did not work at 4 or at 5 1/2 hrs. So I just let them go for a total of 7 hrs. I am not sure temp is correct, being the thermometer is over the coals & vent over meat. Ssoooo off today and bought a ThermoWorks Smoke thermometer !!! this should fix the problem. But all said and done I ate a whole rack that night and today had half of the wife's who says "no thanks I do not like the smoke taste. This is why I bought a kettle so if I want to grill I can and also do a little smoking. My smoked sausages were excellent, which she ate. So keep up the great informative videos. Learning, spending, and enjoying. Now to unpack my Smoke!!!
Any “OFF THE RANCH” recognize the background music 🎵 🎼
Have you ever used the Weber rib rack?
AWESOME!!!!!!
Thanks for watching!
I have a virgin slo n sear and am going for the first flight today.
Problem is I have three racks of spare ribs (already been marinated) I plan on using a rib rack to hold them vertically.
Any thoughts?
Just found this channel, excellent! subbed.
Thanks Steve we appreciate it!
Or go to rib city and drink 50 cent beers! Good stuff!
Im smoking ribs, my question, is it okay if I add a little more rub on the ribs? if theyve been smoking for 1 hr already?
Dude, of course. you can also add some rub on them after saucing them to create a "muddy" texture that some people really like.
Do they make a drip pan for a Weber charcoal grill?
Looks great! I've done this by just banking the coals, but I will be trying it on a slow n sear this weekend. Usually I can do about 270-280 with lump for 3 hours and they're done. What temp would you say you had the grill at for the majority of the time?
Hi Justin - on the strength of your videos (which are awesome) and this one in particular, I bought a Slow n Sear for my kettle. The ribs I did were beautiful and everything else Ive cooked has also turned out just great - the slow n sear is a great piece of kit, really impressed with it, so thanks for introducing it to me! Keep up the posts, I love watching them - p.s can you do some more WSM stuff in the future??
Drakey
Enjoyed your video. Do you ever live the ribs in the fridge overnight after seasoning them? Covered or uncovered? Salt and seasonings overnight or just the rub? Will the salt left overnight cause any undesired effect to the meat texture?
ur a good cook
Cheers
Wait you have two channels?
As far as I can see…. this gives options…….and it's Stainless! \m/ \m/
Glad you like HMB! The Slow 'N Sear really is a game changer.
great job on the silver skin / music /great video !!! $
Thanks. Much appreciated!
If you don't have a slow and sear can I use a pan with water? Or another liquid?
Do you need to switch the ribs position? Does the rack closest to the coals get more heat?
For my tolerance of spending money I think I am looking at webber smokey mountain or the Webber kettle with the slow and sear.
So which has an advantage over the other and what is it? One time I purchased a very expensive gas grill with briquettes and I was not sorry .16 years of abuse.
Do you point the meat probe towards the vent side or the sear side?
And not to poke a 'bear' too much with my questions. I appreciate your honesty in your cooking skills.
I've seen guys bragging about how they use mesquite charcoal or the fancy hard wood chunk charcoal. Does it really matter that much if I'm adding the smoking wood and smoking for 4 hours? Is it just a waste of money to use the mesquite type chunk charcoal for this cooking method? I can see where if I'm just grilling a steak, but a long time smoke?
Lump charcoal has been carbonized and much of its ability to smoke is gone. This is a bit of a rabbit hole but you can get started here: amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
Wow - that's like a gut punch to all the money wasted on specialized fancy chunk charcoals! Well, this has been a great adventure.
It's a real eye opener isn't it?
Can you use a slow and sear on different types of grills
It does! Be sure to check out our schematics against the size of your firebox. www.abcbarbecue.com/slow-n-sear-schematics
Hey Justin, nice video as always. When I look at the probe cable ... doesn't that cause any harm to the cable when putting the lid on?
Can you still rap the ribs and put butter brown sugar and your favorite sauce and put it back for an hour
Hi, would this work the same for short ribs? Is there a reason you used baby back rather then shot?
Hi there, very good video you have going here.
Making SNS Ribs tomorrow for the 1st time. Where do you get Rosemary and Ginger powder?
Justin - when you added the wood in the video, it doesn't look like it was 'soaked'. I've seen where it says to soak the wood in water first if you're smoking. So then does it matter if the wood is 'wet' or not?
It's actually a myth that wood needs to be smoked. We never do. Learn more here: amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first
AMAZING! Thanks for the Answer!
@@MasterZ94105 I will soak chips if I'm making a foil wrapped pack for smoking. I prefer using large chunks directly on top of the coals. However, I often come across bags of chips on clearance stuff big box stores for super cheap. So I make use of those in foil packs.
You didn´t say the temperature you set the kettle to cook them, neither wow much charcoil you used..
225-250⁰f, 2/3 full sns basket, about 5-6 hrs.
Hello, love your stuff mate, with the sns would you put the wood underneath the charcoals? (A la Harry Soo) or on top?
Hello there This is Tim Williams and I'd like to know how long do you brine your ribs? Please let me know and I look forward to receiving your response. Thank you and have a great day!
The night before like the video said
Placement of the slow n sear? I'm experimenting by putting the SnS over 1 vent as to positioning it over 2 bottom vents. Thinking it might be easier to keep temp regulated. We'll see. Your thoughts?
If you have the ash removal system, and this is getting really picky, but we'd recommend trying it over just one vent. Those vents eventually clog up with ash (5 to 6 hours into the cook) so keeping two vents away from the ash should help reduce the effect of the clogged vent. This said, if you're controlling temp with your top vent you should be able to leave the bottom vent open enough that it'll even longer before ash is a problem. And remember you can always just sweep the ash away in about 5 seconds, so just plan for it.
What are you using for sauce?
I love your videos I was wondering what size kettle you used in this video.
Frankie Liles 22”
I know you get tons of questions, but regarding the dry brining, do I leave the ribs uncovered or shrink wrapped while sitting in the refrigerator overnight?
Thanks!
With ribs it's fine to wrap them or leave them uncovered.
Is a slow and sear needed for this or can I use the weber coal baskets and apan filled with liquid do the same? I want to try this out for Easter Sunday
Yea. It mostly works the same. Sns makes it a little more convenient. I've done both ways and not much difference
What do you use to put the water in?
Where did you get that water thing at
thomas rogers Google adrenaline bbq. if u dont know by now
What temps are you cooking at to get white meat on ribs?
Anywhere in the 225 F to 250 F range works great!
How do you judge how much charcoal to use in the sns
for a particular cook?
Is there any rule of thumb?
For ribs we recommend you fill it up. We have detailed instructions, with charcoal suggestions, in all of our videos as well as the recipes that are listed on the website. abcbarbecue.com/recipes/
The only time that I step into a BBQ restaurants is when Im driving and realized I need to take a good dump (💩). I feel so much better after that (👍👌).
"This is some easy cooking. It'll only take about 5-hours" Lol, that's funny.
You forgot to show us what the cracks look like when they are done!🤔
do the briquettes last that long?
What kind of wood did u use?
I have the slow & seer. Set it up like you did. I don’t have that metal sheet thing on the opposite side. I can’t keep temp low so I removed charcoal and am hoping to keep it down that way. What should I do to keep it low temp? Is that pan part of the key to it?
Ok so I’m thinking about smoking a pork butt and didn’t see a reply about this yet. 😱
Was the meat fall off the bone?