I am appreciating the QUALITY of your videography ... good camera angles, no wind noise or background sound, good explanations outdoor lighting without shadows ..... thanks
Of all the Weber Kettle videos i've watched, this is by far my favorite. I've used this to make ribs a couple times now and each time they come out fantastic. The lump coals do make a difference. Thank you!
Great Video! You did a nice job keeping it simple - no heat controls, no thermometer, nothing but your recipe and experience! I made these this afternoon and didn't have time to dig out my Weber kettle, so did them indirect on the Weber gas. I added water trays above, and a smoke tube. Other than getting a little happy with the dry rub, they turned out perfectly. Can't wait to try it on my charcoal grill -- or the pellet grill I need to talk my wife into... Thanks again!
When I bought my kettle 2 years ago, I was completely lost. A total bbq noob. I found this video and followed your instructions. Now it's 2 years later and I can't stop bbq'ing. Everyone loves my cooking. This video was simple and to the point. No fancy nonsense. I can't thank you enough man
This is a great video! You kept it simple, without fancy thermometers and no special gear and/or accessories: a Weber kettle just like mine, and threw in great tips (like the bones-down and the "bend test" to make sure they're fully cooked) . I'm finally going to give it a try and cook ribs in my kettle! Very good way to communicate, you seem like an old friend cooking for us. Thanks so much!
Luisfer CR literally everything you said is exactly how I feel and I couldn’t have said it better myself. Very simple no fancy thermometers seems straight forward and I’m going to try it !
@@martingee3659 I would keep the bottom completely open and just regulate the top. The air from the bottom keeps a consistent burn when you leave them open. It gets a little difficult opening and closing top and bottom when it comes to temperature
Not only are those ribs and this video packed with great stuff. But I think people are failing to realize how well made this video is, great editing great work with the camera and mix. Really nice stuff man good work!
10:19 if you make this face and have this reaction to the smoke coming from your bbq, your meat shouldn’t be in it yet. Just a tip for anyone getting into bbq/smoking on charcoal grills for the first time. Aim for clean smoke anytime you bbq, future pit masters! The food you spent hours cooking will have a clean smoke flavor, rather than a dirty one. Ps. I watched this video a long time ago when I got my Weber and it helped a lot. Thought I’d come back for the nostalgia and felt I had to leave this information for anyone who is just starting off!
@@stephaniej2556 I’m happy you asked and hope I can provide some help. When you first start your BBQ the smoke will be the bad kind of smoke. It will be thick and white (like in the video). Clean smoke is when the smoke turns from a thick white cloud to a more see through/translucent smoke. It’s kind of clear white and blue in color. So you will begin with bad smoke that ruins food every time you start your bbq up. To get rid of this bad smoke, put your bbq lid on after you start the grill up and wait. It’s as easy as that. I usually give my bbq anywhere from 30 minutes - 1 hour to heat up properly after I initially light it and wait until the smoke becomes a clear stream of smoke, instead of thick white clouds. You can visually see the difference in the smoke coming out of the vents, so as long as you are patient, you will be rewarded. A simple test is one I described in my first comment. Put your face near the smoke coming out of the grill. Take a breath. Do you find it hard to breathe? Do your eyes get watery or affected by the smoke? Well that’s bad smoke. Try it again in 30min-1hr and you’ll see that you can breathe without feeling like you are being poisoned. Which is actually what is happening when you breathe the dirty smoke in so don’t stay near that smoke to long and pay attention to the difference in color and density in the smoke so you don’t have to do this kind of test again (not healthy lol). Aiming for clean smoke will make the food taste better and will be the “healthier” option for your guest. Hope I’ve helped. If you have any questions, ask away :)
I'm trying to learn how to use my kettle which I bought this month. We haven't cooked outdoors in quite some years and it is amazing to me how much has changed. Won't be cooking like I used to. These videos are a big help.
agree i have used every channel i can find on youtube and my ribs starts to become pretty good my chicken to ,but this summer i need to test out a brisket and some short ribs , keep on bbq it take some time ,but when it is ready it is worth the wait time , had my kettle for a year now
This is the best video I have found on youtube for instructions on cooking BBQ ribs on a kettle bbq. They taste delicious the way you do them! Please come back and make some more videos John! much respect from the UK
Ok. So I watched this video last year and have smoked several racks of ribs on my Weber just like it shows in this video, since. A few suggestions: do not smoke it for 3 hours unless the ribs are absolutely 100% done. I will let them smoke for 2 hours before I add more charcoal. The problem with this is that it usually takes about 20 minutes for those new unlit pieces to ash over and produce heat. This will add to your cooking time so you’re looking at at least a 3.5 hour cook. (My last cook took 4 hours.) My best recommendation is to purchase a digital thermometer. You want those ribs to have an internal temperature of 195-205 Fahrenheit. Anything less and the smoke/rub doesn’t penetrate all the way through and the meat won’t fall off the bone. This has been my experience over several attempts to get it just right and this video is a great guideline to follow. Hope this helps.
Great Video John! I recentlt got into charcoal grilling, and after several attempts at cooking ribs with various other methods, your video help me make some of the best ribs ive ever had! Thank you
I smoked some baby back ribs in my Weber kettle today, following your instructions to the letter. I used Code 3 Spices 5-0 for the rub. They turned out better than I could ever hope. My hubby said they were the best ribs he's ever eaten. Your instructions were concise and easy for a novice to duplicate. Thank you from Morris, Illinois.
Buddy, you did a great video! I have everything from a Big Green Egg, Charbroild Tru Infared gas grill Bradley 4 rack smoker, and several Webers. I use them all with great results. You presentation of cooking them was simple and down to earth with NO cockiness which is important to me. Thank you for the time you spent sharing what looks like you love to do... There are too many "cocky cooks" out there. I also let the wood smoke clear out so you don't get that acrid smoke flavor, wrecks the meat right out of the gate IMHO. It's a great way to spend a day relaxing and cooking... Thanks again!
Tray of water/apple juice/beer under the ribs. Use the snake method so it will stay around 250°/275°. Put wood pieces at the beginning (about an hours worth, because after that the meat won’t absorb anymore smoke). Cook for about 2 hours uncovered. Get some foil and put a quarter stick of butter on the foil. Flip the ribs upside down and wrap tight. And cook for another 2 hours. Unwrap and poor the fat to the water tray. At this point, you can add sauce to your liking and cook to your desired appearance. Up to another hour for thick sauce 15 minutes for runny. The tray is round you can hang it on the side with no worries.
@@Kieran0 how hard is it to add the water through the grate? Since you have to add coals you could add water at the same time. There is also a grate that opens on the sides for adding coal and etc.
DAMN SON! I must say I've been grilling on a Kettle for some years now and it has always been hit or miss, and now the misses got a Char-Griller Outlaw Smoker with a ton of space so decided to hit up You tube for some tips, info, techniques, and here you come changing up my whole world when I discovered your video and chanel. I'll still use the new toy for grilling because we've always got ribs, steaks, chicken and fish going, plus the time involved in pure smoking is just not for me, but I bow down. I cant wait to see what you do with a roast on the Kettle.
Thanks for an easy demo of how to cook ribs. I've just bought a kettle after having a gas BBQ for years. Was a bit nervous in case I ruined the meal but I followed your video and the ribs turned out fantastic. Ironically the one thing you warned about happened to me. I was topping up my water tray and I spilt a load onto the coals which dropped the temperature quite a lot. Was able to put some more coals on and rescue the situation. Apart from that the cook went really well.
I'm only just about to start smoking having outgrown my basic drum, you;ve shown me its possible to have gorgeous ribs with some basic info and tools. I am drooling looking at your ribs :) HUGE thanks for this video!
Looks good , new to the Weber 22" kettle, but have ribs in fridge and tomorrow is to be nice for a change, so I am going to try to smoke some, after I run and get some wood chunks.!!
I have an electric smoker AND a Weber kettle from the 80’s I was just dying to find out if it could used as a smoker (30 years ago I don’t think Weber envisioned this product as a smoker yet and it’s documentation didn’t address it). I cringed a little with your open vent holes as I know my kettle can be a beast with the heat and there isn’t a lot of room in there for regulation. Well you addressed all my concerns with the water pan/placement and shorter cooking time. I use the 2-2-1 method in my smoker with 2 racks of ribs (5 hrs total). You cut that down to 3 hrs with perfect ribs? Bravo!! Suggestions- 1. a hinged cooking grate replacement makes adding coal in-burn a breeze, 2. maybe add a pan under ribs to catch the drippings. Love my Weber... thx and peace.
Great video! Just tried it this morning. On the bottom grate, I actually used two bricks to block of the charcoal from about 75% of the grill space, and put the water pan on the other area of the bottom shelf. Put the ribs on the top shelf away from the direct heat and used heavy duty aluminum foil to block off the charcoal area from the rib on top. Four hours later, those ribs were succulent! This is one of the easiest things to do. Thanks!
Great video, thanks for sharing. I tried this over the weekend, and would like to share a couple mistakes I made so that others can avoid them... :-) Mistake #1: I incorrectly assumed my Weber is the same size as his Weber. Once I got things going, the foil pan was so big the ribs barely fit. I'm not sure where you get a smaller one for grills that aren't as big, but I would definitely measure the available space vs the pan size so you don't have to crowd ribs to the very edge of the grill like I did. Mistake #2: After the 3 hours, I incorrectly assumed the ribs were done and sauced them. Realizing they weren't, I left them on for another ~30 minutes. As he warns in the video this will burn the sauce and it does NOT taste good. Fortunately, it just burned the sauce on the bottom so I got to enjoy them by cleaning off the bottom of the rack, but better to avoid this situation. Otherwise, this was super easy to do and the ribs turned out great!
Just wanted to help you with a potential answer - on Weber.com it says quote 'This is done by controlling the top and bottom vents of the grill to restrict the flow of oxygen. To start out, move the bottom vent, so it is half closed and close the top vent almost all of the way.' in the smoking section. Hope this helps.
@@jackhales6179 “it depends”. Weather conditions matter. I’d start at about 1/4 open on the bottom and then open up a bit more if that’s not hot enough. There is no black and white answer.
Man! THANK YOU for making this video! Ribs look amazing! I just got my first Weber Kettle after years of gas grilling! I appreciate the advice. Can’t wait to try it!
Hi. I recently purchased the Master Touch 22” Weber Charcoal Grill. It is set up to cook with either direct or indirect heating. I have never smoked ribs before, so I used your tutorial as a starting point. The Master Touch model has a built in thermometer, so I tried to keep the temperature around a steady 300 degrees. They turned out “ok”, but that may just be me being hard on myself because my expectations were so high. (I was looking forward to some of the best ribs I’ve ever had.) My wife and daughter said they were very good, though. (I used a store bought rub and Sweet Baby Ray bbq sauce, btw.) I will not give up. I will definitely make an attempt again, soon. I just wanted to thank you for posting this and for all the pointers and advice!
If you put the slots on the lid and the bottom of the kettle open about 1/4 inch it will stay around 225-250, and you can smoke them for 4 hours. Works great for chicken.
Thank you. I used this method a few times last year. I squeezed a pair of ribs on which makes it takes a little longer. Watching again to refresh my memory ready for my first BBQ of 2021.
Using the fuse/snake method for your charcoal will burn up to 16 hours without having to add mid - cook. Put your water pan on the coal grate to avoid having to move it during the cook.
I'm an avid cook outside but have never smoked ribs. This is a milestone and I will get there Sunday using your video. Thank you for the simplicity and down to earth scheme. You have a new subscriber!
As an update my ribs came out stupendous using your video bud. My kids loved them and so did my wife. Thing is my wife doesn't even like ribs. A huge thanks!
Great video! I love the fact you just used a basic Weber grill without and special equipment, its very hard to find that. I thought I was the only person who had to remove the entire grate to add charcoal (seems everyone else on TH-cam has the fancy kind that flips up on one side). Thank you!
Nice easy video. I’m inspired . I bought a electric smoker roasting pan. It smokes good but I’m gonna try pan of water sitting on bottom and ribs on rack sitting on that. Chips are inserted at all four corners and you add as needed. Simple and basic. Thanks from Houston hunkered down for covid here....
I'm 43 and i've been grilling most of my life and I'm just getting in to smoking with my charcoal BBQ. Now that I've watched your video I realize I have been doing it wrong. I can't wait to try your method. FYI, I did not see any links in this video to your rub or sauce recipes. I'll search your channel for them though. Thanks! Sub'd!
Hey brother, just wanted to let you know I followed this recipe to the tea and the ribs came out perfect. Thank you. All I have is a Weber kettle, the price is good and it's very versatile.
I have a smoker and a Weber. I'll give the Weber a shot tomorrow after seeing this so I'll know how to do it if my smoker breaks or a power outage. Thank all of you veterans for the FREEDOM to do it. God bless all of you who gave some to do it, God bless those who gave all to do it, and God bless America!!!
tried this on a rivergrille stampede and turned out pretty good. coulda used an extra half hour and less rub mine was too salty, but smoke ring came out good
The is the best ive seen so far...usually when i see people cutting the ribs at the end, it looks alittle too cooked and they try to pretend it came out perfect..this def looks amazing!!! im gonna try your method this weekend.
Thank you, these ribs came out great. Them being fairly thick helped out - thinner cuts will tend to overcook quickly when using a grill verse a smoker. I hope your ribs come out awesome and thanks for watching!
I smoke my ribs almost like you. The only thing I do different is I use a sheet of aluminum foil on top of my grill grate and bottom the ribs so I can make sure there is a larger surface area to separate the ribs from the fire. This way I can add two slabs of ribs. I remove the foil near the end of the cook and let them cook over direct heat for the end treatment.
here i am, looking for a expensive kamado. Now seeying this makes me happy. I got the exact same kettle! Thanks for the tips!! i am gonna try this out!
Great tips. I don't own a weber round grill. I own an el cheapo square grill with the outtake vent on the top front. That top doesn't remove. But that's fine. Fire/wood chunks in the back and meat in the front. Makes sense. Also, use a butter knife sideways to slip under that membrane on the back of the ribs. Maybe it's called silverskin, but it's a membrane. Paper towels are a must because the membrane is very slippery. A paper towel is easy to grip it. Normally, it takes me 3 tries because it won't come off in one piece. Try 3 times normally. ALSO I never thought about the disposable aluminum water pan before. I will def be getting one of them the next time I smoke ribs. I never thought about using a metal loaf pan to try the water thing. Maybe if my "metal meatloaf" pan works, then I may have discovered something, cheap and already FREE.
Thanks for the great video. You have a very relaxed approach to your film making and an obvious desire to teach. Ribs looked just amazing - I will give them a go on my Weber. Regards from Ireland.
i know im randomly asking but does anybody know of a tool to log back into an Instagram account? I somehow forgot the account password. I would love any tricks you can offer me
@Clark Zion Thanks so much for your reply. I found the site on google and I'm trying it out atm. Seems to take a while so I will reply here later with my results.
Wanted to thank you for this video. I tried smoking ribs in my Weber kettle yesterday using your method and they came out awesome. I used lump charcoal and the temps stayed steady at 350 degrees
Some really great tips. I recently dug my weber kettle out of the shed after 10 years of storage, This is the video ive been searching for to give me the confidence to try more than grilling steaks and burgers. Thanks. Great video. Subscribed.
When the pan is under the meat, that's a drip pan which is fine, but it doesn't replace the pan filled with water that's placed over the coals. Heat travels up, so the water pan acts as a heat shield and disperses the heat more evenly so the meat closes to the coals doesn't burn. It also helps regulate the heat so it doesn't spike mid-cook. Without it, the heat will bounce off the lid and back onto the meat. We want to prevent that when trying to smoke meat in a grill. A smoker does this by design so we're just trying to replicate that in a grill. Hope this makes sense and thanks for watching.
I haven't tried it with the pan over the coals, I've always placed it under the meat. But, your explanation makes sense so I'm going to try it that way myself. I subbed your channel a while back and I'm still enjoyin' it, so keep up the good work!
Man. I have been looking for a good video like this for my Weber. I thought 23 minutes was going to be too long and boring but was I wrong. Extremely interesting and insightful! Your answering comments is also helpful. Keep up the good work! I'm shore is hungry now!🍴🍴
Thank you! I'm happy to help. I try to make my videos as short as possible, but I also want it to be informative and helpful so I won't make them short for the sake of being short. I appreciate the feedback and thanks for watching.
Just put my first rack ever on the kettle! Super easy to follow vid and great for just getting into smoking..did not need to go out and purchase much equipment to get my foot in the door! Definitely subscribing
John Foley!!! Thank you for the video. I only have a Weber Kettle. Decided to try smoking ribs for the first time ever! THEY WERE AMAZING. Taste, texture & tenderness. Wow!
TruBBQtv John Foley I didn’t have much confidence going into it tonight but they turned out very very tasty! My rub was brown sugar, salt, black pepper, paprika & garlic powder.
TruBBQtv JohnFoly, many thanks to you for showing us how to use the circle grill as a smoker. I don't own a smoker and wanted to smoke my beef brisket without having to spend $200.00 on a new smoker. Its my second meat smoked after using the method you showed. Thank you very much, my family was amazed on how the meat tasted.
I just got a weber kettle and thinking of upgrading to a hinged grate and those “fuel box” for coals but seeing this video proves that those accessories are not really a must to smoke some meat. Thank you.
Mine turned out great, thank you, John. I knew that many coals would need a slim air supply to keep the temp down so i almost completely shut off the bottom vent. My thermometer fastens through one of the top vent holes, so i make tin foil cones to close the other vent holes. My kettle apparently allows enough air through the crevisces alone to maintain proper temp, but i definitely had to watch it. This was the first time with the kettle. Next time it will be easier.
Great video thank you. And my very impressed guests would like to thank you even more. I've used a Weber kettle for years and had never used it as a smoker. A real hit.
I am appreciating the QUALITY of your videography ... good camera angles, no wind noise or background sound, good explanations outdoor lighting without shadows ..... thanks
Of all the Weber Kettle videos i've watched, this is by far my favorite. I've used this to make ribs a couple times now and each time they come out fantastic. The lump coals do make a difference. Thank you!
Great Video! You did a nice job keeping it simple - no heat controls, no thermometer, nothing but your recipe and experience! I made these this afternoon and didn't have time to dig out my Weber kettle, so did them indirect on the Weber gas. I added water trays above, and a smoke tube. Other than getting a little happy with the dry rub, they turned out perfectly. Can't wait to try it on my charcoal grill -- or the pellet grill I need to talk my wife into... Thanks again!
When I bought my kettle 2 years ago, I was completely lost. A total bbq noob. I found this video and followed your instructions. Now it's 2 years later and I can't stop bbq'ing. Everyone loves my cooking. This video was simple and to the point. No fancy nonsense. I can't thank you enough man
Probably one of the best bbq videos that I’ve watched in a longtime. Well done,old school Q.
This is a great video! You kept it simple, without fancy thermometers and no special gear and/or accessories: a Weber kettle just like mine, and threw in great tips (like the bones-down and the "bend test" to make sure they're fully cooked) . I'm finally going to give it a try and cook ribs in my kettle! Very good way to communicate, you seem like an old friend cooking for us. Thanks so much!
Luisfer CR you should check out the Weber cook books. Their are lots of tips and good recipes.
I just tried it yesterday and it works great. Took 3 hrs on the dot and temp stayed around 300 on the Charcoal side so the Kettle works great.
Luisfer CR literally everything you said is exactly how I feel and I couldn’t have said it better myself. Very simple no fancy thermometers seems straight forward and I’m going to try it !
Red Poole what setting did you put the bottom vents at?
@@martingee3659 I would keep the bottom completely open and just regulate the top. The air from the bottom keeps a consistent burn when you leave them open. It gets a little difficult opening and closing top and bottom when it comes to temperature
Great video for those of us who still grill/smoke old school. You have a new subscriber.
John Koth It's the only way for true bbq, which is the best kind. Thanks for watching and the sub!
John Koth I would’ve subscribed as well but he hasn’t put out a video in 2 years..shame, he seemed to have some good stuff.
I've BBQ'd and smoked on weber kettles for the past 25+ years, and your rib presentation is one of the best I've seen. Good job!
Thank you!
Not only are those ribs and this video packed with great stuff. But I think people are failing to realize how well made this video is, great editing great work with the camera and mix. Really nice stuff man good work!
This was one of the best instructional s I've seen so far. Very clear and informative. Thanks John!
10:19 if you make this face and have this reaction to the smoke coming from your bbq, your meat shouldn’t be in it yet. Just a tip for anyone getting into bbq/smoking on charcoal grills for the first time. Aim for clean smoke anytime you bbq, future pit masters! The food you spent hours cooking will have a clean smoke flavor, rather than a dirty one. Ps. I watched this video a long time ago when I got my Weber and it helped a lot. Thought I’d come back for the nostalgia and felt I had to leave this information for anyone who is just starting off!
How do you have clean smoke, like what makes my smoke dirty and if my smoke is dirty how do i clean it
@@stephaniej2556 I’m happy you asked and hope I can provide some help. When you first start your BBQ the smoke will be the bad kind of smoke. It will be thick and white (like in the video). Clean smoke is when the smoke turns from a thick white cloud to a more see through/translucent smoke. It’s kind of clear white and blue in color. So you will begin with bad smoke that ruins food every time you start your bbq up. To get rid of this bad smoke, put your bbq lid on after you start the grill up and wait. It’s as easy as that. I usually give my bbq anywhere from 30 minutes - 1 hour to heat up properly after I initially light it and wait until the smoke becomes a clear stream of smoke, instead of thick white clouds. You can visually see the difference in the smoke coming out of the vents, so as long as you are patient, you will be rewarded. A simple test is one I described in my first comment. Put your face near the smoke coming out of the grill. Take a breath. Do you find it hard to breathe? Do your eyes get watery or affected by the smoke? Well that’s bad smoke. Try it again in 30min-1hr and you’ll see that you can breathe without feeling like you are being poisoned. Which is actually what is happening when you breathe the dirty smoke in so don’t stay near that smoke to long and pay attention to the difference in color and density in the smoke so you don’t have to do this kind of test again (not healthy lol). Aiming for clean smoke will make the food taste better and will be the “healthier” option for your guest. Hope I’ve helped. If you have any questions, ask away :)
I'm trying to learn how to use my kettle which I bought this month. We haven't cooked outdoors in quite some years and it is amazing to me how much has changed. Won't be cooking like I used to. These videos are a big help.
agree i have used every channel i can find on youtube and my ribs starts to become pretty good my chicken to ,but this summer i need to test out a brisket and some short ribs , keep on bbq it take some time ,but when it is ready it is worth the wait time , had my kettle for a year now
Hi from South Africa. This is the best smoking vid on TH-cam. Thank You. Cant wait for the next recipe.
Hello from Chicago, IL! Thank you I really appreciate that. Glad my video was helpful. More will be coming soon! Thanks for watching.
I'm from SA as well, I was going to try this yesterday on braai day but I'm going to this weekend. Will feedback on my results
This is the best video I have found on youtube for instructions on cooking BBQ ribs on a kettle bbq. They taste delicious the way you do them!
Please come back and make some more videos John!
much respect from the UK
Thanks I appreciate that! I know, it's been way too long since I've made a video... I will return at some point!
Ok. So I watched this video last year and have smoked several racks of ribs on my Weber just like it shows in this video, since. A few suggestions: do not smoke it for 3 hours unless the ribs are absolutely 100% done. I will let them smoke for 2 hours before I add more charcoal. The problem with this is that it usually takes about 20 minutes for those new unlit pieces to ash over and produce heat. This will add to your cooking time so you’re looking at at least a 3.5 hour cook. (My last cook took 4 hours.) My best recommendation is to purchase a digital thermometer. You want those ribs to have an internal temperature of 195-205 Fahrenheit. Anything less and the smoke/rub doesn’t penetrate all the way through and the meat won’t fall off the bone. This has been my experience over several attempts to get it just right and this video is a great guideline to follow. Hope this helps.
Tried this in the woods camping this weekend. I was a hero. Thank you!
Great Video John! I recentlt got into charcoal grilling, and after several attempts at cooking ribs with various other methods, your video help me make some of the best ribs ive ever had! Thank you
I smoked some baby back ribs in my Weber kettle today, following your instructions to the letter. I used Code 3 Spices 5-0 for the rub. They turned out better than I could ever hope. My hubby said they were the best ribs he's ever eaten. Your instructions were concise and easy for a novice to duplicate. Thank you from Morris, Illinois.
That's amazing! Once you have smoked ribs like this you'll never be able to go back! Thanks for watching.
probably one of the best rib videos out there, awesome !
Thank you!
Buddy, you did a great video! I have everything from a Big Green Egg, Charbroild Tru Infared gas grill Bradley 4 rack smoker, and several Webers. I use them all with great results. You presentation of cooking them was simple and down to earth with NO cockiness which is important to me. Thank you for the time you spent sharing what looks like you love to do... There are too many "cocky cooks" out there. I also let the wood smoke clear out so you don't get that acrid smoke flavor, wrecks the meat right out of the gate IMHO. It's a great way to spend a day relaxing and cooking... Thanks again!
Pit water tray under meat directly and next to coals . This Adds moisture to meat directly and you dont have to remove tray to add coals
That's one way to do it. It also doesn't address the issue with flare ups and heat spikes. Which my way does.
Putting the tray under the meat also makes it hard to add more water if it all evaporates.
Could you do both? Or would that be too much
Tray of water/apple juice/beer under the ribs.
Use the snake method so it will stay around 250°/275°. Put wood pieces at the beginning (about an hours worth, because after that the meat won’t absorb anymore smoke). Cook for about 2 hours uncovered.
Get some foil and put a quarter stick of butter on the foil. Flip the ribs upside down and wrap tight. And cook for another 2 hours. Unwrap and poor the fat to the water tray. At this point, you can add sauce to your liking and cook to your desired appearance. Up to another hour for thick sauce 15 minutes for runny.
The tray is round you can hang it on the side with no worries.
@@Kieran0 how hard is it to add the water through the grate? Since you have to add coals you could add water at the same time. There is also a grate that opens on the sides for adding coal and etc.
thanks for breaking down the charcoal water setup. watched like 5 videos before I got to yours. it was very very helpful! thank you.
Hey John, great video, really easy to follow. I tried this for the first time yesterday and it was epic! Thanks for the upload!
Well done 👍. Great video!! Refreshing to finally find a channel with a real down to earth person without all the ego. Your experience shows.
Thank you! I really appreciate that.
TruBBQtv John Foley your welcome.
Agreed. Plain and simple, yet effective.
Just made ribs on my Weber following this video. They were BANGING! thank you for the tips!
webbers are awesome ive done ribs and brisket abunch of times love those grills
DAMN SON! I must say I've been grilling on a Kettle for some years now and it has always been hit or miss, and now the misses got a Char-Griller Outlaw Smoker with a ton of space so decided to hit up You tube for some tips, info, techniques, and here you come changing up my whole world when I discovered your video and chanel.
I'll still use the new toy for grilling because we've always got ribs, steaks, chicken and fish going, plus the time involved in pure smoking is just not for me, but I bow down.
I cant wait to see what you do with a roast on the Kettle.
Thank you! Glad to help out! Happy smoking and thanks for watching!
The Wbber kettle has been a revelation, so much I never knew you could cook on it
Thanks for an easy demo of how to cook ribs. I've just bought a kettle after having a gas BBQ for years. Was a bit nervous in case I ruined the meal but I followed your video and the ribs turned out fantastic. Ironically the one thing you warned about happened to me. I was topping up my water tray and I spilt a load onto the coals which dropped the temperature quite a lot. Was able to put some more coals on and rescue the situation. Apart from that the cook went really well.
I been doing it for a while, and people thought i was crazy up until they ate.
When they love it you feel like a God.
I just did a half rack on my smokey Joe 14 inches. Came out great!
I'm only just about to start smoking having outgrown my basic drum, you;ve shown me its possible to have gorgeous ribs with some basic info and tools. I am drooling looking at your ribs :) HUGE thanks for this video!
Looks good , new to the Weber 22" kettle, but have ribs in fridge and tomorrow is to be nice for a change, so I am going to try to smoke some, after I run and get some wood chunks.!!
Victor Fortin How did it go?
I have an electric smoker AND a Weber kettle from the 80’s I was just dying to find out if it could used as a smoker (30 years ago I don’t think Weber envisioned this product as a smoker yet and it’s documentation didn’t address it). I cringed a little with your open vent holes as I know my kettle can be a beast with the heat and there isn’t a lot of room in there for regulation. Well you addressed all my concerns with the water pan/placement and shorter cooking time. I use the 2-2-1 method in my smoker with 2 racks of ribs (5 hrs total). You cut that down to 3 hrs with perfect ribs? Bravo!! Suggestions- 1. a hinged cooking grate replacement makes adding coal in-burn a breeze, 2. maybe add a pan under ribs to catch the drippings. Love my Weber... thx and peace.
One of the better presenters on TH-cam...and the ribs look great!
+Rod Hosilyk Thank you, I really appreciate that. Thanks for watching!
You haven't heard of Binging with Babish
Great video! Just tried it this morning. On the bottom grate, I actually used two bricks to block of the charcoal from about 75% of the grill space, and put the water pan on the other area of the bottom shelf. Put the ribs on the top shelf away from the direct heat and used heavy duty aluminum foil to block off the charcoal area from the rib on top. Four hours later, those ribs were succulent! This is one of the easiest things to do. Thanks!
Just got my weber kettle, gonna try these, cheers John : )
Great video, thanks for sharing. I tried this over the weekend, and would like to share a couple mistakes I made so that others can avoid them... :-)
Mistake #1: I incorrectly assumed my Weber is the same size as his Weber. Once I got things going, the foil pan was so big the ribs barely fit. I'm not sure where you get a smaller one for grills that aren't as big, but I would definitely measure the available space vs the pan size so you don't have to crowd ribs to the very edge of the grill like I did.
Mistake #2: After the 3 hours, I incorrectly assumed the ribs were done and sauced them. Realizing they weren't, I left them on for another ~30 minutes. As he warns in the video this will burn the sauce and it does NOT taste good. Fortunately, it just burned the sauce on the bottom so I got to enjoy them by cleaning off the bottom of the rack, but better to avoid this situation.
Otherwise, this was super easy to do and the ribs turned out great!
Did you do his "bend test" to see if they were done before saucing them?
What setting do you have the bottom vent at? Is it full heat the whole way through? Thanks
I wish someone would answer this :P I've always wondered...
Just wanted to help you with a potential answer - on Weber.com it says quote 'This is done by controlling the top and bottom vents of the grill to restrict the flow of oxygen. To start out, move the bottom vent, so it is half closed and close the top vent almost all of the way.' in the smoking section. Hope this helps.
@@jackhales6179 “it depends”. Weather conditions matter. I’d start at about 1/4 open on the bottom and then open up a bit more if that’s not hot enough. There is no black and white answer.
You make this look so easy. I was afraid to waste good meat. But definitely going to try it now. Thanks for the vid and tips.
Man! THANK YOU for making this video! Ribs look amazing! I just got my first Weber Kettle after years of gas grilling! I appreciate the advice. Can’t wait to try it!
Hi. I recently purchased the Master Touch 22” Weber Charcoal Grill. It is set up to cook with either direct or indirect heating. I have never smoked ribs before, so I used your tutorial as a starting point. The Master Touch model has a built in thermometer, so I tried to keep the temperature around a steady 300 degrees. They turned out “ok”, but that may just be me being hard on myself because my expectations were so high. (I was looking forward to some of the best ribs I’ve ever had.) My wife and daughter said they were very good, though. (I used a store bought rub and Sweet Baby Ray bbq sauce, btw.)
I will not give up. I will definitely make an attempt again, soon. I just wanted to thank you for posting this and for all the pointers and advice!
If you put the slots on the lid and the bottom of the kettle open about 1/4 inch it will stay around 225-250, and you can smoke them for 4 hours. Works great for chicken.
Joseph Smith Is that also using the water pan, or without??
Schaz42 I’ll say with it since that’s the best way to smoke with a charcoal grill
@@Schaz42 I don't use water on chicken or pork butts, but I do spray ribs as they cook.
Thank you. I used this method a few times last year. I squeezed a pair of ribs on which makes it takes a little longer. Watching again to refresh my memory ready for my first BBQ of 2021.
Using the fuse/snake method for your charcoal will burn up to 16 hours without having to add mid - cook. Put your water pan on the coal grate to avoid having to move it during the cook.
I'm an avid cook outside but have never smoked ribs. This is a milestone and I will get there Sunday using your video. Thank you for the simplicity and down to earth scheme. You have a new subscriber!
As an update my ribs came out stupendous using your video bud. My kids loved them and so did my wife. Thing is my wife doesn't even like ribs.
A huge thanks!
Followed every step and they came out perfect! Thanks so much!
I do mine just like that and they come out fantastic. I like to put fresh herbs and spices in my water pan when I have them.
Mmmmm silverscreen. I love the taste of Hollywood
LOL
With all the glitz and glam. Mmmm, Hollywood.
LOL!
That screwy bally hooey Hollywood
get a JOB Bubba
Great video! I love the fact you just used a basic Weber grill without and special equipment, its very hard to find that. I thought I was the only person who had to remove the entire grate to add charcoal (seems everyone else on TH-cam has the fancy kind that flips up on one side). Thank you!
had to subscribe... great, clear instructions..thank you.
Best grill smoking video on TH-cam!
I'm super inspired now! Nice presentation!
Nice easy video. I’m inspired . I bought a electric smoker roasting pan. It smokes good but I’m gonna try pan of water sitting on bottom and ribs on rack sitting on that. Chips are inserted at all four corners and you add as needed. Simple and basic. Thanks from Houston hunkered down for covid here....
I'm 43 and i've been grilling most of my life and I'm just getting in to smoking with my charcoal BBQ. Now that I've watched your video I realize I have been doing it wrong. I can't wait to try your method. FYI, I did not see any links in this video to your rub or sauce recipes. I'll search your channel for them though. Thanks! Sub'd!
This is probably one of the best tutorials regarding bbq’n and grilling..Very clear and informative..Great job 👍🏽.
Just perfect ! 100% amazing and creative...
Hey brother, just wanted to let you know I followed this recipe to the tea and the ribs came out perfect. Thank you. All I have is a Weber kettle, the price is good and it's very versatile.
I'll be over in a bit with my plate and some roasted corn on the cob and some home made beans.🤣🤣🤣
I have a smoker and a Weber. I'll give the Weber a shot tomorrow after seeing this so I'll know how to do it if my smoker breaks or a power outage. Thank all of you veterans for the FREEDOM to do it. God bless all of you who gave some to do it, God bless those who gave all to do it, and God bless America!!!
He must not be a dad.. Never clicked the tongs to test them out.
I know right🤔🤣
I assumed he never worked in a restaurant. We learned to click and bang the shit out of them on the edge.
Was done off screen
13:36 Click-Click
sorry for asking but what do you mean by "he never clicket the tongs to test them out" looking for tips here :O)
tried this on a rivergrille stampede and turned out pretty good. coulda used an extra half hour and less rub mine was too salty, but smoke ring came out good
NIce, well now you know what to do for next time. Practice makes perfect! Thanks for watching.
just bought a Weber kettle I’ll definitely try this out 😭
How much was it? They're $500NZD which is around $250USD
@@marlonpotakaharu4117 yes there’s cheaper ones for about 60 usd but I bought the $200 one
The is the best ive seen so far...usually when i see people cutting the ribs at the end, it looks alittle too cooked and they try to pretend it came out perfect..this def looks amazing!!! im gonna try your method this weekend.
Thank you, these ribs came out great. Them being fairly thick helped out - thinner cuts will tend to overcook quickly when using a grill verse a smoker. I hope your ribs come out awesome and thanks for watching!
Ohhh see I always forget that!!! Thank you I'll def keep that in mind
I smoke my ribs almost like you. The only thing I do different is I use a sheet of aluminum foil on top of my grill grate and bottom the ribs so I can make sure there is a larger surface area to separate the ribs from the fire. This way I can add two slabs of ribs. I remove the foil near the end of the cook and let them cook over direct heat for the end treatment.
Nice, sounds good!
here i am, looking for a expensive kamado. Now seeying this makes me happy. I got the exact same kettle! Thanks for the tips!! i am gonna try this out!
No More Wrapping my Ribs in Foil!!!! Great Video Sir👍
Can't wait to try this on my kettle! Great video and very informative without being boring.
Love from Kuala Lumpur, Malaysia!!!!!
Awesome! Thanks for watching!
Great tips. I don't own a weber round grill. I own an el cheapo square grill with the outtake vent on the top front. That top doesn't remove. But that's fine. Fire/wood chunks in the back and meat in the front. Makes sense. Also, use a butter knife sideways to slip under that membrane on the back of the ribs. Maybe it's called silverskin, but it's a membrane. Paper towels are a must because the membrane is very slippery. A paper towel is easy to grip it. Normally, it takes me 3 tries because it won't come off in one piece. Try 3 times normally. ALSO I never thought about the disposable aluminum water pan before. I will def be getting one of them the next time I smoke ribs. I never thought about using a metal loaf pan to try the water thing. Maybe if my "metal meatloaf" pan works, then I may have discovered something, cheap and already FREE.
FINALLY! a nice video on this. Thanks!
I love how you show how to keep it simple and gadget free and get a great result! I want to try that now.
Great video and nice looking ribs!
cheers
Thanks for the great video. You have a very relaxed approach to your film making and an obvious desire to teach. Ribs looked just amazing - I will give them a go on my Weber. Regards from Ireland.
My tongue went all hard dude.
My peepee went hard
No unnecessary accessories, no probes to measure a certain arbitrary cooking temp, no worries! Great video!
They look so good it’s disgusting! Definitely be giving this a go on the new master plus 🔥🔥
i know im randomly asking but does anybody know of a tool to log back into an Instagram account?
I somehow forgot the account password. I would love any tricks you can offer me
@@rogeliosalvador7857 I don’t even have Instagram 😂
@Rogelio Salvador Instablaster =)
@Clark Zion Thanks so much for your reply. I found the site on google and I'm trying it out atm.
Seems to take a while so I will reply here later with my results.
@Clark Zion It worked and I actually got access to my account again. I'm so happy!
Thanks so much you really help me out :D
Wanted to thank you for this video. I tried smoking ribs in my Weber kettle yesterday using your method and they came out awesome. I used lump charcoal and the temps stayed steady at 350 degrees
Glad to hear! Thanks for watching!
what position are your bottom vents at?
Just barely open, but adjust them to the current situation. Thanks for watching.
On the bottom
Some really great tips. I recently dug my weber kettle out of the shed after 10 years of storage, This is the video ive been searching for to give me the confidence to try more than grilling steaks and burgers. Thanks. Great video. Subscribed.
+Smooch This is why I make these videos (more to come) so that's awesome to hear. Thanks for watching!
Does it matter whether the foil pan is over the charcoal or on the same level on the side? I've seen other videos where it's done that way
When the pan is under the meat, that's a drip pan which is fine, but it doesn't replace the pan filled with water that's placed over the coals. Heat travels up, so the water pan acts as a heat shield and disperses the heat more evenly so the meat closes to the coals doesn't burn. It also helps regulate the heat so it doesn't spike mid-cook. Without it, the heat will bounce off the lid and back onto the meat. We want to prevent that when trying to smoke meat in a grill. A smoker does this by design so we're just trying to replicate that in a grill. Hope this makes sense and thanks for watching.
+TruBBQtv John Foley indeed thank u
I haven't tried it with the pan over the coals, I've always placed it under the meat. But, your explanation makes sense so I'm going to try it that way myself. I subbed your channel a while back and I'm still enjoyin' it, so keep up the good work!
Man. I have been looking for a good video like this for my Weber. I thought 23 minutes was going to be too long and boring but was I wrong. Extremely interesting and insightful! Your answering comments is also helpful. Keep up the good work! I'm shore is hungry now!🍴🍴
Thank you! I'm happy to help. I try to make my videos as short as possible, but I also want it to be informative and helpful so I won't make them short for the sake of being short. I appreciate the feedback and thanks for watching.
silver skin not silver screen :)
She was a legend of the silver skin. Lol
I’ve been using sriracha for over 20 years and have never thought to use it as a seasoning binder on my ribs. I now have to try it.
Just put my first rack ever on the kettle! Super easy to follow vid and great for just getting into smoking..did not need to go out and purchase much equipment to get my foot in the door! Definitely subscribing
Hey.Greetings from cold England. Have just bought my first Weber 75cm and can't wait to get started. Great vid and demo.
Nice! Thanks for watching and enjoy your Weber.
John Foley!!! Thank you for the video. I only have a Weber Kettle. Decided to try smoking ribs for the first time ever! THEY WERE AMAZING. Taste, texture & tenderness. Wow!
That's so awesome to hear! BBQ ribs will never be the same! Thanks for watching.
TruBBQtv John Foley how do I post a picture?
TruBBQtv John Foley I didn’t have much confidence going into it tonight but they turned out very very tasty! My rub was brown sugar, salt, black pepper, paprika & garlic powder.
@@okielawnguy Not sure you can on TH-cam, but feel free to tag me on IG or FB: @trubbq
TruBBQtv John Foley what kind of BBQ gloves do you use. I need to invest in a pair. I had to borrow my wifes nice oven mits today.
Tried this last night on my 22.5 kettle and the ribs came out fantastic!!! Another great video John, Thanks!!
Awesome! Glad it worked out for you!
I just use a bunch of newspaper or paper scraps to light up my charcoal in the charcoal chimney.
Very good job!
Loved this video, very clear and concise step by step guide. I will try this in my Weber kettle for the first time this summer thanks man
TruBBQtv JohnFoly, many thanks to you for showing us how to use the circle grill as a smoker. I don't own a smoker and wanted to smoke my beef brisket without having to spend $200.00 on a new smoker. Its my second meat smoked after using the method you showed. Thank you very much, my family was amazed on how the meat tasted.
That's awesome to hear! Glad you were able to use these techniques. Thanks for watching.
I just got a weber kettle and thinking of upgrading to a hinged grate and those “fuel box” for coals but seeing this video proves that those accessories are not really a must to smoke some meat. Thank you.
Mine turned out great, thank you, John. I knew that many coals would need a slim air supply to keep the temp down so i almost completely shut off the bottom vent. My thermometer fastens through one of the top vent holes, so i make tin foil cones to close the other vent holes. My kettle apparently allows enough air through the crevisces alone to maintain proper temp, but i definitely had to watch it. This was the first time with the kettle. Next time it will be easier.
Over simplified, almost cartoon like. I love it. I can say its easy to over worry about a cook when it should be fun. Thanks for the video!
Xcellent demo! The best! Where is there a printable recipe for this? You are one of America's BBQ Heros!
Great job on the video and i ran out and got me a Weber kettle grill...Thanks for sharing your time and cooking tips
Great video thank you. And my very impressed guests would like to thank you even more. I've used a Weber kettle for years and had never used it as a smoker. A real hit.
Awesome! Be prepared for your guests wanting you to cook them all the time now. Thanks for watching.
Awesome ! gonna try today with my Webber Kettle! Thanks for sharing
Very helpful video! The first rack I cooked using this technique was really good, but I do wish you'd shown how your vents were set up.
Great Video John! Will be cooking ribs on my new kettle today :) Thank You!!
Great video, here's a tip that I got from a pitmaster, " If you're lookin', you ain't cookin '" Those ribs looked good!!
Man!! This video is Gold! Can't wait to do this! Keep up the GREAT work brother!