How to Smoke Pork Ribs in the Weber Kettle
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- เผยแพร่เมื่อ 26 พ.ย. 2020
- I smoked the BEST PORK RIBS i've cooked in the Weber Kettle and i'm going to show you how.
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Now, back to the pork ribs. I'll take you through step by step what you need to do to nail the perfect pork ribs. We'll go through the Weber setup, how to trim the pork ribs, how to season them and everything else you need to know like cooking temperatures too.
The link to the pork rib glaze is here too, trust me on this.... It's amazing!
• Homemade Glaze Recipe ...
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#howtosmokeporkribs #porkribs #lownslowbasics - แนวปฏิบัติและการใช้ชีวิต
Hi. Just tried this method today. Best results I have had cooking pork ribs. Even the kids love them. Great channel.
Gave the pork ribs a go tonight for the first time. Thanks to you they came out perfect. My very fussy daughter and wife were very impressed (that is a very rare thing).
You have been my “go to” when I search for anything slow cooked in the Webber. No BS and so easy to follow. I have nothing negative to say.
Thank you very much my new best cooking friend.
Just bought myself a kettle after watching some of you videos and tried some pork ribs using the snake method. Turned out awesome. Better than iv eaten at a pub and way better than on my gass bbq. Thanks for the tips.
Cooked this today, came out amazing!!
Love your content.
Had pretty much given up trying to cook pork ribs.... until I watched this video. Did everything as explained, they were the best ribs I’ve done so far. This will be my go to method in the future. Thanks for the tips!
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Dude, there’s too much information out there on ribs! You’ve just hit the perfect level of info, chatting and technical knowledge. I love the smoke to colour and then wrap until probe method. Honestly great work 😊
Finally got round to trying this and followed your easy instructions precisely. They were bloody awesome! Never cooked ribs before and it definitely won’t be the last time!
Oh awesome mate! Great work.
Love the channel, more of a humble approach for beginners, more info, no secrets, no bullshit thumbs up 👍
OMG FANTASTIC. Just followed the recipe Very very Nice thank you
I have been using Weber kettles for grilling for over 40 years and I just now started smoking meat using my kettle and your videos are extremely helpful. It is just the missus and me now and I really do not use my big offset smoker as much as I used too. I subscribed and thanks for the videos. And a big howdy from Texas.
Oh that’s awesome! Glad you are enjoying. Can’t wait to visit Texas!
I used this tonight for my first attempt at pork ribs and we loved them! Thanks for the help! Next time I'll do 2 coats of my bbq sauce for a more sticky glaze. Thanks again!
That glaze is amazing! So easy and delicious 😋
Great instructional video. I have enjoyed your videos. Keep up the good work!
Thanks heaps mate
Loving your videos mate. Great information
Thankyou
After years of 3-2-1 method I went ahead and tried this technique, and the outcome were the best racks I've ever done. HIGHLY recommend the glaze too. No more tinkering with the kettle vents and fluctuating temps. This is awesome; thank you brotherman!!👏🏆
Ah nice! Love hearing that! Thanks legend
@@LownSlowBasics hhhgihu😅)66666😅uyhuhuhuuuuhyiighuhhh😅hyhihuhhhghuh iughhhhhuuuuh uhho😅hyyhhihyhyyyohhyhhhhh uh
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Hey, great video. I'm doing this on my Weber right now but got spare ribs, which I trimmed into St. Louis and rib tips. I've always done these on my Traeger, but I've got some Pecan wood I'm going to try and smoke over the lump charcoal I picked up on sale. I'll keep you posted.
Awesome video mate. Those ribs look amazing!!!
Thanks brother 💪
This is our go to for ribs - love it !
Really good video, I always struggle with keeping my coals going longer, but think my mistake is leaving bottom vents wide open, so you mentioning it at the beginning helped already lol, will be trying this in the summer no doubt!
Awesome, that's good to hear. :)
Followed this video for my first ever rack and my god, they were incredible! Thank you heaps.
Most welcome 🙏
top job man, keep up the good work !
Thanks mate 🤙
Mate looks awesome!! Subscribed 👍
Thankyou so much.
good stuff great instruction and the details like few I've seen before on ribs keep up the good work, making me hungry lol greetings from a green bbqer from cali
Thanks so much! Appreciate you tuning in.
Looks amazing 👍👍👍
Loving your content mate. I know the Fahrenheit V Celsius thing raises its head every so often, but I was taught to cook by my grandmother and all of her recipes are in imperial measurements. But I’m also Gen-X, so I was schooled in the Decimal system. Like me, most people just use both imperial and decimal measurements interchangeably and there are so many apps that will convert it for you if you need to. Some Canadian and European Pitmasters give one verbally and the other visually on the screen. Just an idea to keep all those Gen-Y/Gen-Z people happy. Keep up the great work.
Thanks heaps mate, absolutely great idea :)
Thank you mate. This worked a treat. Only troubles I'm having, is keeping the temps below 160c (even with snake method)
Great job! Thanks again!
Thank you! Legend!
Can't get enough of your videos mate. Just picked up a new weber and excited to get going. Cheers from Ireland.
Hell yes! Thanks so much 🔥
Love your videos. Really easy to follow. I've got a weber compact kettle DO model would the same cook method work with beads in charcoal basket?
Thanks mate! Yep, I believe you'd be able to follow the same process :)
Damn good Aussie bloke explaining things perfect subbed liked keep them coming mate
Cheers mate!
Good instruction, good video but you're an Aussie mate, use bloody Celsius instead of Fht or both if you have to. Liked.
Thanks mate, trying to use both moving forward.
Murray, considering that the majority of bbq TH-cam videos are made in America the temperature descriptors are consistent and converting to Celsius is a breeze. And as the guy said, he’s doing his best.
As another fellow Aussie I couldn't agree more
@@Majestros I'm using it in my more recent videos guys
I try to use C, but when it comes to cooking meat there’s so much good American stuff I’ve learnt from on TH-cam that I can’t help but think in F now 🤷♂️
Giving this set-up a crack today with 2 racks. Keen for some delicious ribs this evening 🙌
🔥🔥🔥
Hi, just wanted to say I'm really enjoying your channel - great work! Looking forward to trying your ribs recipe on my kettle as I've also had mixed results with the 3-2-1 approach. Problem was they were too smoky/bitter - so thinking 3 hours might be too long to be smoked perhaps. What type of ribs did you use in your video? I've only tried with St Louis style.
Thanks so much! I used baby backs in this video.
love the content, I'm about to try these myself this weekend , more a general Bbq question..but as I'm only starting out I thought I would ask ..what are your thoughts on using briquettes after the cook? do you retain anything?
Absolutely, if they are hardly burnt, definitely save then for the next cook ;)
Just about to go outside and cook some ribs myself..... I always watch back over your videos before getting my cook on! Watch out on Instagram for the tag when I’m done 🥩😂
Can't wait! Thankyou 🔥
Love the video , second time I’ve watched while cooking and both times I’ve waited about 1.5 hrs to wrap but as I do I check my internal temp and it’s already 200f is that normal or have I got it too hot from the start ?
Thanks !
I really enjoy your videos, what brand of digital thermometer do you use?
Good to see a Australian bbq smoking channel! Would be awesome if you could say Celcius too got us metric folk!
Looks incredible, cheers for posting the link on Instagram 👍
No worries mate 🙏
@@LownSlowBasics This comment was meant for the Xmas smoked ham vid, but made its way over here 🤣😂. Either way, both videos were great 👍
@@Explore_oz 😝😝
Hell yes!! Giving this a go tonight
Let us know how you go.
@@LownSlowBasics turned out amazing, best home made ribs I’ve ever done, only honing in a almost perfect result await, want to give that sauce a go!
I’m doing a home kill lamb leg in a few days, any tips?
Was going to do a charcoal snake, 6hr cook, its quite fatty meat being home kill so will trim off as much as I can
@@michaelsangster5673 awesome work mate! Yeah maybe a 6-8 hour snake until probing tender and all that fat rendered down.
Love the channel and all the hints on how to BBQ. I was wondering if you have thought about trying to Smoke ribs on a Gas BBQ with a Smoke box or something.
keep up the amazing work!
Hey mate, i want to try and do a few videos like that. It's on the list :)
@@LownSlowBasics Hell yeah! ill keep an eye out!
hi mate , just wondering how do you keep your weber so clean or do you have a new one every cook
cheers
Hi mate when you glaze them
Do you wrap back up in foil for the last 10 minutes or leave uncovered
Cheers
Well made video, good information! Might want to add the times and temperatures used in the recipe in the description ? would be useful! :)
Can do, thankyou :)
Sweet cook as usual. Where did you get those ribs from?
Thanks mate, these were from Drakes :)
How many Cherry wood blocks should i use? Going to try this tomorrow
Tomorrow when this heat racks off i'm off to cook ribs. They look sensational Aaron.
Oh hell yeah! Let us know how they go 🔥
@@LownSlowBasics Will do, i'll post on the community page. Euphemie.
@@chisel83 cheers legend
I prefer to let them hang until ready in my drum smoker without wrapping... but these looks amazing as well
Oh I definitely agree there. Love hanging them in my drum. This video was aimed at the process for beginners :)
How do u set up the bottom valve almost close with the other on the top bit close?did un put around 25 briques in the bbq then u add 8-10 light on for 4.5 hour of cooking time ?what is the temperature ? thank man ;)
Awesome looking ribs..😋
Thanks so much :)
Hey mate, I wanted to see when it comes to wrapping in foil, do you use two layers of foil or just one. Secondly, is there a method for how you wrap the ribs? I just want to make sure I'm not tearing the foil, when it's time to brush the glaze on, so I can do the boat method to finish the cook. Thanks again for being so helpful.
Hey mate, yeah usually 2 layers :)
Hi, great channel, vids and advice
New to Low and Slow but did some Pork Ribs with cherrywood in my Matador yesterday but having temp control issues. Bottom vent closed, top open but temp running away. Have never seen you touch the top vent but partially closed the top to achieve some degree of temp control. Is there anything I may have missed?. BTW Ribs were great but substituted Amaretto for the Bourbon in the glaze- yum!
Thanks mate, sometimes you may have to add a water pan to help control temps, try shutting vent down earlier on start up next time too :)
@@LownSlowBasics Yes have been using a water tray but will try going earlier with the vent. Thanks
Great video! What cut of rib are you using?
Thankyou, these are baby back ribs.
Those ribs look awesome. Been seeing you killing it on reddit recently. Keep up the good work!
Thanks mate, Reddit has been a whole new world to explore!
@@LownSlowBasics yeah man I commented about see the background and knew it was you then saw your reddit account was literally hours old but more karma than me. Putting in work on reddit over there haha
@@dahknesses8629 I remember that comment! Thanks for the support mate!
Please all of you, do yourselves a favour and watch the video for the glaze... you won't regret the taste! Cheers for the informative video mate! 👌
Thanks so much!
If you were doing two racks, would you wrap them individually or together? Cheers
Great video, sorry I didn't catch what temperature you set the Webber for the pork ribs to cook at for. 250f??
Thanks mate! Yep 250-275f
Giving these a crack tonight, they look awesome
Thankyou!
Yup. I ain’t sleeping tonight 🤤🤤🤤
Thanks mate :)
Cheers for the video mate. What is the purpose of brown sugar and butter? Is it for caramelization? Is it OK if you don't use it, as the misso doesn't like butter?
Thanks mate, yeah pretty much. You definitely don't have to, you don't have to wrap at all actually. Or you can just use some pineapple juice or Apple juice.
Brilliant
🙏
I came here while searching in Korea.
We go well looking.
Thankyou!
Hey man, ribs look legit! How important is the location of that pit probe?
I don’t stress to much but usually try get it close to meat.
How long did you let the ribs rest for?
Looks awesome going to try it out today!
Shoutout from British Columbia Canada!
About 20 mins.
I was very time poor today and barely had time to follow this method. Turned out to be my best pork rib cook ever! Maybe it turned out that way because I didn't have time to stress over getting temperatures perfect! 4 hour cook, fall of the bone tender and family just wishing I had done more! 2 large racks on the Weber kettle just fit. If I tried to do 3 or 4 using rib racks do you think I would have got a equally great result?
Great work! I don’t see why you wouldn’t :)
Wow, they look awesome! Did you have any water in the foil tray or was it just to catch fat etc? Cheers mate, thanks for the great videos, love them!
Thanks mate! No water, just to catch the fat and glaze :)
Great video! Can provide more information about how you used the wood? Do you soak the wood in water first? Do you place it on top of the charcoal or off to the side?
Never soak. Directly on top of the coals :). Soaking will cause bad smoke.
@@LownSlowBasics good to know. I was always told to soak them so itll burn slower.
The tip on removing the membrane is already a great help. Your tips on the charcoal layout is great for longer cooks.
Excellent - will do this one on Sunday - just a question - once you have the glaze on do you put the kettle lid back on with the ribs exposed I assume - not recovered?
Yes correct :)
@@LownSlowBasics Done - I did 4 racks (squeezed them in) and it was a triumph - so thank you.
Hey Aaron, my second cook and I followed your tips to a tee! I used your steakshooter rub which was super tasty on them and your glaze recipe was perfect! Only issue was I struggled to get my temp as low as 250f in the OJ kettle!!! I closed the bottom Vent off probably at 100f but that baby still jumped up to 400f and I did exactly what you said with the brickets. I even used the olive pips. What did I do wrong? The ribs still turned out awesome tho in the end which was a win
There’s so many variables that cause higher temps, wind, outside heat, if the bottom vent has gaps, if you’ve closed the vent down enough at 100f. It just takes some practice. May need to use less briquettes, take some out or put a water pan in next time.
When you say use less brickets do you mean to start with (I lit 12) or total brickets? Also shoukd you ever adjust the top smoke vent thingy or always just the bottom vent? Thank you xx
@@gmacc7042 both potentially. It’s just something you’ll have to play around with :)
You might only need a 2x1 stack. I personally don’t touch the top but it’s about finding what works for you :)
Looks awesome mate, never smoked anything before so total beginner. Did you have to add more coal at all?
Thanks mate! Nope it just lasted me long enough. You could use the snake method instead if you want.
@@LownSlowBasics Ideal that's what I was hoping! Hoping to do my first ever cook this weekend of the Scottish weather isn't too bad! Cheers again
Question: Meat side up for down for the wrap? I believe I've seen you do both?
Great question! To be honest, i've tried both quite a few times now and haven't found much of a difference. I do find that meat side up preserves the colour from the rub better though :)
@@LownSlowBasics Cheers, man! Only tried meat down. Will go up next cook.
I thought the charcoal needs to be fully lit before you put meat on? Until the smoke stops being so white? I understand why this is done this way, but please explain. Thank you! You're the man.
As long as the smoke is clear/thin blue and burning clean, I’m happy to put meat on.
Hey, how many chunks of smoking wood did you use for one rack or ribs?
Usually just a couple of chunks do it for ribs personally.
Have you ever tried it without wrapping? I want to try it one day, I feel like the bite might be a bit better than when wrapped.
Hey mate! Sure have just gotta spritz quite often :)
Great content mate, Got my dinner sorted tonite👍🏼, instead of using the rails in the Weber do u ever use the baskets for low n slow or is it best to just build up a pile in a corner
Awesome mate, sometimes I do but I find the baskets just don't quite hold enough. I've done it before but it's really pushing it for more than 3-4 hours.
@@LownSlowBasics yeah mate that’s what I was thinking too I’ll stick to the stack in the corner for longer burn time, that glaze looks the bomb too!
@@Griggs2529 man that glaze is 🔥 you'll love it.
@@LownSlowBasics might have to add a little extra of the whisky though 🤪 it’s a wet and windy old day here on the east coast
@@Griggs2529 one for you, one for the glaze, 5 for you, one for the glaze.... Something like that 😂
I see you have a pan at the bottom - but it is dry - do you leave it dry for ribs or add water usually?
Just so the glaze and drips go into that and not my weber bowl :)
How often did you add a chunk of wood and at what stages of the cook?
Only need 2-3 chunks, more than enough. for a single rack of ribs.
1 rack is not enough 😞.... will the kettle cope with 2 racks? concerned more for heat consistency etc. and not wanting to be too close to the charcoal.
Hey Aaron, when you glazed them and cooked them for the 10min did you leave the ribs sitting on the foil?
Yes I did :)
Sweet I'm making them tomorrow night! X
Hi, I was wondering if you have seen or considered using “meaty ribs” to do this, they are cheaper to buy and have more meat on them. Or is this a cut you aren’t familiar with? I get them from the market in Adelaide?
Regards Michael
Most "meaty ribs" I know in drakes are baby backs. It wouldn't hurt to ask the butcher at the market :)
I use meaty ribs and they are fall off the bone tasty. When I wrap them tend to put in a little apple juice and brown sugar
Have you ever had a go with 2 racks on there?
Now that you have a an offset can you make a video on how to smoke pork ribs on the offset
Definitely can!
@@LownSlowBasics yes thank you I didn’t think you would reply
Just checking the total times there. That was 1:45 then wrap, another 1:45 then glaze, then how long please?
About right, it's going to vary depending on thickness of ribs. Smoke to colour, wrap until tender and don't focus on time
What is the temperature?
Hey mate,
I'm in Newcastle, north of Sydney.
Where do you get nice meaty pork ribs like that?
I got these from drakes supermarket. But if you ask your butcher for some nice meaty baby back ribs they should be able to assist
@@LownSlowBasics I'm doing some today.
Just wollies ones.
Not meaty like your ones in the video.
I can cook them fall off the bone but they kinda turn into bacon.
I'd like them to stay meaty like yours and bite clean from the bone.
I have been doing the 3, 2, 1 method.
Today I'll try a version like you did.
I'm thinking..
1 and half hour smoke.
Then wrap, check them after an hour.
As you say, time will vary at wrap stage.
@@guitarforfun2596 sounds like a good plan mate!
@@LownSlowBasics hey mate,
Dead set best ribs I ever did.
I'm finally happy with my ribs.
Thanks heaps mate
@@guitarforfun2596 great job mate!!!
How do you keep your kettle so clean? Seriously
Check out our other video on how to clean a Weber 😜
How many racks do you reckon you can do in one go with the rails like that?
As much as you can fit in the Weber without getting too close to the fire.
@@LownSlowBasics thanks mate love your work! I followed your brisket kettle recipe for new years and it came out great!
Also, do you reckon the ribs from woolies go alright?
@@richosull they can, just need to pick the best ones and hope there's some meaty ones to choose from.
@@richosull I HAVE USED COLES AND WOOLIES MANY OF TIMES ALL WORK FINE.
Love the videos bro, followed your pork belly method and it was perfect. But dude, it does my friggn head in that you talk in Fahrenheit. I find an Aussie BBQ channel and still have to piss around converting to C° ! Let the 2 million other BBQ channels in the US do that shit. GIVE ME Celciusssssssssss
Thanks mate! I’ve been doing both Temps in my more recent videos :)
@@LownSlowBasics awesome, I'll check em out. Doing ribs right now. So far so good.
Did you have to add more coals at any point
No
We tried this method with a fair amount of success.
Our meat turned out dry but the flavour is what we wanted hence motivated to try again.
The part I am not sure of when in foil, I know the video instructed to get the meat to between 93 and 99 degree's c. The problem is that stalled at about 83 degrees after 3 hours. The ambient temp was at 130 degrees C consistently. We also saw the meat starting dry out by bark formation
Were we supposed to raise the temp or were we to wait it out?
Total time?
Around 4.5 hours.
Do you only glaze the top?
I do, but can do both sides
Do you wrap again after applying the glaze?
@@julianjc1828 no I don't, I like to let the glaze set unwrapped
@@LownSlowBasics thanks mate. Just about to glaze now
So your closing the bottom vent off almost completely.? For the rest of the cook?
Yep, literally so it's just a crack open about 1mm. I'll wait until the temperature has stabilised, if it stabilises off at 225, I'll open the bottom vent a touch more and the temperature will start increasing a touch. If I over shoot it, I'll close the bottom down completely and it'll eventually come down.
I always leave the top open so it doesn't choke the fire. That's just my method though and one I was given my some great pit masters
No need for the butter. I love butter but it's overkill if the ribs have good fat...Great looking ribs though
Each to their own :)
Butter is flavour for which there is no substitute.
I can never find ribs with that much meat on them up here in Brisbane
can be hard to find good ribs!
Really good instruction!!! Love the video!! But honestly, the ribs looked anemic when you wrapped them. Hardly any color at all.
Hey mate thanks for the feedback. Plenty of flavour in there :)
That’s what I was meant to say!!! Brickets or the chargriller charcoal! Not pallets 🤦🏽♂️🤦🏽♂️🤦🏽♂️🤦🏽♂️
Which would you prefer to use?
@@kingfinance1508 briquettes :)
@@LownSlowBasics Your the best!!’ Thanks man, once again really appreciate you taking the time out! Can’t wait for the next upload 🤘🏽🤘🏽🤘🏽
how come this Aussie guy uses Fahrenheit?
It’s how I learnt. Using both in recent videos.
There are so many ways. Just cook them until they're done. If the meat falls off the bone, you f'd up. Try again next weekend.
Crikey
Struth!