3 tbls Kosher Salt 3 tbls Course Ground Pepper 1 tbls Brown Sugar 1 tsp White Sugar 1 tsp Granulated Garlic 1 tsp Granulated Onion 1 tsp Paprika If you like it sweeter add more brown sugar, but the more sugar you add the darker your ribs will get and the greater chance your ribs will burn. You will get plenty of sweetness at the end of the cook from the sauce.
Literally the best step by step instructions. Especially the temp control part. A lot of TH-camrs don’t spend time in that area. I’m going to try ribs again this weekend.
Totally agree, I've watched about 15 BBQ ribs on the kettle videos and this one is by far my favorite. I'm pretty ignorant as a biginning BBQ'er so I really appreciate the details such as temperature and times during the cook. I know cook times vary but it's nice to have a idea of what I'm in for.
Hey there my brother this is Tim Williams. Good to see you on TH-cam and you give good step by step instructions on grilling baby back ribs. May God bless you.
Yep. It works EXACTLY as you say it does. They came out perfect. I've tinkered with probably a dozen different baby back methods, this one is right up there. Well done.
Hey Johnny, I've made this cook 3 times now and nothing but rave compliments. Thanks so much ! I've been doing Q for 30 + years and this is the best rib recipe so far !! I have a written a Cliff Note version of your vid on my word processor and if you want I can post it on your site (comments). Anyway, you are the master of ribs !!! Thanks again for making me a hero cook!! God Bless !!!!
Incredible! Do you use my rub recipe or did you get your favorite over the counter rub. For folks that enjoy sticky tender ribs this really is a great method. Some say it take too long. I think posting that cliff not version would be a great addition to the comment section. Take care Red.
Awsome content sir! I finally got myself a weber kettle and am learning a lot of great ways of cooking on it from you! Keep up the fabulous in depth videos!
Your videos have done a ton to show me how to manage temp in a kettle goal. Thanks for showing what you do and explaining your thought process behind it. Never smoked meat before moving to Texas, but now I'm hooked! I feel like I can dial my weber into a 20° range whenever I want now 😉
Bro. These ribs were so outstanding. Cooked em on the searwood and they turned out perfectly. Combined with your corn on the cob. Best weeknight meal. Honestly I was worried I over-seasoned and would be salty cause yours look generously coated but they were perfect. Thanks
These look amazing! I just bought a grill and been watching many videos on ribs and yours has been the most thorough one yet! I look forward to my first ribs!
Love the slow and sear with the water accessory. LOVE the tip about the fire starter on a piece of wood to avoid wind. Totally agree with you about the smaller lump charcoal. Great tips. Also, great tips about the vents. Never seen it explained like this. THANKS. Stubbs is a great sauce! GREAT VIDEO!
I did this cook for the 4th family get together (2023). I may have over cooked 1/2 the ribs: 2 racks out of 4. Turns out I had 2 different racks: baby backs and spareribs. The bb were smaller and were somewhat over done, but still fine eating. Near the end of the cook, lifting them from the foil to cut them up, they almost folded in on themselves. Cutting up all the racks was not easy as the bones were just about all coming loose and falling out. The acid test was the crowd's reaction to my ribs. There was only one rib left out of 4 racks of ribs. Tons of compliments, too. My boy, who usually says my ribs were just OK, said they were awesome !! "Mikey hates everything.", type kid. So, I think I may fine tune the cook times going forward. The 3 layers of sauce is a game changer ! My hat is off to John's ribs.
Yep, if they almost folded on themselves then they were over done. The texture tends to get soft. Sounds like an over all success though. You had the right crowd for heavily sauced ribs for sure. Now… whenever folks come over, they are going to expect YOU to smoke the ribs!
Looks great. I think I will go with your technique this time around. I watched the video a 2nd time and took notes about cooking times and general process. * 270-290 degree target temp * initial cook, 2 hours * check crust, spritz, then 1 additional hour (3h total) * check and bend test, spritz, then another hour (4h total) * prepare foil and glaze, wrap ribs * cook wrapped for 1 hour, test for pullback (5h total) * boat, sprinkle on more brown sugar, cook additional 30m (5.5h total) * sauce and cook for 15m (5.75h total) * sauce and cook for 15m (6h total) * sauce and cook for 30m (6.5h total) * rest 30m+, foil tent (7h total) * eat My modifications based on my BBQ style: I like to spritz my meat more often to keep it extra moist (every 20-30 minutes after bark starts forming), and I use pure apple juice on pork for sweetness. My wood choice for pork is a mix of apple, cherry for sweetness, and a tiny bit of pecan or hickory.
Oh wow! Awesome. Remember those times can vary based on how big or small your rack of ribs are.... smaller rack will cook faster... larger rack ... longer. There have already been a few comments of other folks trying to do this with great success, good luck and let me know how they come out!
@@Viewtoagrill Yep.. I just write all of that down so I have a rough timeline to work with and the general process outlined. I always start my cooks a little early, and if they finish early, I just let them rest longer :) Wrapped in foil and towels and placed in a cooler (microwave - as a container - works surprisingly well too), they will stay piping hot for hours. Will let you know how they turn out. Have a safe and happy 4th!
@@Viewtoagrill I cooked them yesterday, they came out amazing. Easily some of the best ribs I've had, and everyone else agreed. They came out super tender. I used my own rub and sauce mix, but otherwise but followed your technique to a T and will be doing that from now on. My family thanks you for the meat coma! You should try my sauce sometime, I use a 3:1 ratio of Head Country and Sweet Baby Ray's with a pinch of freshly ground black pepper .. makes for a perfectly balanced BBQ sauce. Bold, rich and savory.. not too sweet, not too vinegary.
3 tbls Kosher Salt 3 tbls Course Ground Pepper 1 tbls Brown Sugar 1 tsp White Sugar 1 tsp Granulated Garlic 1 tsp Granulated Onion 1 tsp Paprika If you like it sweeter add more brown sugar, but the more sugar you add the darker your ribs will get and the greater chance your ribs will burn. You will get plenty of sweetness at the end of the cook from the sauce.
With respect to larger lump pieces - I put them in the bottom of the SnS and fill in with the smaller stuff around them. The larger chunks help with stabilizing the temp and lengthening burn time.
Hey Theodore. I'll do the same thing. For filming purposes it is difficult to put all the things you can do in one video and have the video short enough for folks to watch. Generally I will put one optionin just to stay out of the rabbit hole of possiblities. Take care!
Nice man …gonna give these a try this week..I tried the 321 or whatever ya call it the other day …Twas a disaster but gotta keep trying thx for the content
So my wife got the wrong ribs at the store she got spare ribs but I took a lot of what I learned from this video and ur other videos and man it turned out really awesome..only thing I had was too much heat I think I need to cut the fuel in half cuz mine kept getting too hot kept having to go out and take fuel out or spray it down
@@Greg-wz6fp hey Greg. I’m glad you had good results. Have you watched my two videos on how to reach target temperature and how to maintain target temperature I think if you watch those two videos that will help you control the temperature and the Weber kettle.
Just came across your channel/video. I’ve watched many a BBQ Rib video. I must say I found yours very educational. I like the detail of how too. Thanks.
Thanks for the ingredients and especially the ingredient ratios. So much cheaper than expensive pre-made rubs at the local "Big Squash Super Market'! Thumbs up, brother.
PERFECT description and instruction! THANKS! JUST following your adjustments as we hit target temps! DANG no dill pickle juice. How about Mountain Dew, instead!? Just kidding! This is great. Using the same Weber, the same temp gauge, the same water slow and sear container, following your instructions and everything is 110% on target! Next update in one hour:
I haven't eaten pork since 1993 and it typically makes me nauseous when I smell it. This looked really good and made my mouth water, maybe because I haven't eaten all day. 🤷🏿♂️ I watched because I'm gonna start cooking more of a variety for my guests this year and they all love ribs, so I have to learn. Thanks for another great tutorial and damn good looking cook!!
@@Viewtoagrill 1993 for pork and 1996 since I ate beef. It feels like forever ago. Whenever I smell it cooking it gets me; I literally have to leave the area. It's funny because I grew up eating all meats and pork is the only one that has this effect on me.
Oh my gosh. Where have you been bro!? I’ve been all over you tube watching zillions of different pit masters and techniques. I’ve been cooking on pellet grill for about a year now. My wife and I love it At the same time we both realized also that we miss the taste of charcoal bbq. So I will be purchasing a Weber kettle and will begin to learn to cook with a kettle and can’t wait! I love things when they are simple and not complicated. Your method of explaining and getting the lesson through was on point for my learning curve. You have some great content and I’m looking forward to learning quite a bit from you. Thanks and you have a new subscriber whose eager to learn ! Keep up the good work!!
Thanks. I appreciate that. Be sure to watch this video: Which Weber Kettle is Right for You? th-cam.com/video/oeFGVijvObk/w-d-xo.html Just so you get a good idea as to which one you would want to get. I would suggest the one with the table.
@@Viewtoagrill Not at all. I’m a low key guy myself that’s a transplanted Houstonian living in AZ with a full arsenal of Weber’s and a Klose Cooker. I get lots of great ideas from your video posts and I really like the details that you put into those videos. 👍 As long as I keep bringing good food ideas inside from the backyard my wife let’s me keep all of my grills 😉🙈
Great video Johnny. What I especially like about babybacks are they are so forgiving. If someone is just starting down the bbq path or first time doing rids, go with babybacks. Low and slow, hot and fast. Pellet grill,Kamado, kettle, webber smoky mountain offset. Heck I've even taught some folks how to do babybacks on propane grills because that's all they had. Nowadays I prefer using my WSM with a meat hanger and hang the ribs directly over the coals with the pan removed. Cook at about 250°f, no need to be precise and they will be done in about 1.5 hours. Just dry rub. And no sauce. I never do less then three racks at a time because I buy in the three packs and it's just as easy doing 3 as one. My customers love them. Fyi, with that setup can do 25 racks at one time. But again, babybacks are very forgiving. Before I go what did you and the boys think about Maverick? Sir, have a great day. 😁👍🔥🍻
i tried this a couple days ago. however in the UK we don't seem to get much meat on our ribs. I bought baby back and the only meat present was between the bones. there was no tenderloin meat on top of the bone whatsoever. so even by using your method they were dry and overcooked. flavour was amazing but they were rigid and dry.
Hey Tom. I think another person from the UK, commented on another video of the lack of meat on UK ribs. The butchers there must go all the way to the bone on the top of the ribs... or at least that is what I have pictured in my mind. The next time you get some ribs would you please send me a picture of them? I would like to see them.
@@Viewtoagrill Hi Jonny! I actually documented the cook so have plenty of photos. ill have a look next time I'm with my phone and send them over. I think I could probably ask my butcher to leave the tenderloin meat on there if I called in advance. I think if I had that meat present then your method would have worked out fine. One thing I haven't used yet is my smoke ring and diffuser plate. I could get 3 maybe 4 racks on if I used this for low and slow. I have the master touch premium with the hinged lid and this comes with the smoke ring and diffuser plate. Do you have any experience with this set up? I suppose it is meant to act like a poor mans kamado? I know you like to cook with the tools most people already have with a standard weber set up i.e. baskets or slow n sear. or even the snake method. Interested to know your thoughts
Hey Dave. Thanks! You are the second person to say I was Rob Ross.. the other made a similar comment like this one on my Let's Make Grilling Burgers Easy video! Too funny. Take care.
I just got a smoker and am truly fascinated by how many different ways people cook ribs. There are even different metrics for how ribs are supposed to look when they’re done
A rack of ribs is like a potato chip. I cannot have just one. 😎 I have to cook two so the Family gets to have some too. One rack would have never made it back in the house looking like yours Johnny! Hope you had a spare rack hidden off camera. Lol Amazing cook Sir!
You did a fantastic job explaining how to cook baby back ribs. The only thing is you need to cook 2 ribs one for you and the other for your family. I would eat the hold ribs myself. great job.
@@nelsoncontreras2615 when you use ‘parts’ as long as you use the same volume. For example you can use a teaspoon for each part, so that would be 3 teaspoons, if you wanted to make a lot, use cups, so each part would be a cup… 3 parts, 3 cups.
That's why I just use one weber basket 1/2 a weber chimney starter fully lit and then add charcoal at the 2 hr mark ... trying to use the minion method the fire gets out of control when you sprits or check for tenderness. By the time you get the grill up to temp and get the meat on the temps are perfect.
@@Viewtoagrill I’m doing them right now. I have the foil with the butter and brown sugar and honey all ready. I’m just waiting for the time to be right to wrap them up. I used the Rib Rack for my rub.
@@Viewtoagrill hopefully you'll get back to me before I get to the wrap part of the cook. But can you specify if you put it back in the kettle meat side down as well?
Hello, I appreciate that. Your Channel Name reminds me... my tomatoes did not do well this year at all... very disappointing. I guess better luck next year! Take care.
Johnny, - Great cook and I would put a "hurtin" on those ribs. - Your IT training and podium time makes your channel my favorite channel on youtube. - During the lighting (2:12) of your fire starters it looked like you set them on a ribeye. Unique trivet/piece of wood you have there. - Keep up the great work. - Be safe and have a great weekend.
Hello Jeff. My channel is your favorite 🤩 wow! Thanks, I’m trying to make great informative videos so I appreciate that! I am going to look at that again I did not see a ribeye in that piece of wood.
Thanks for video, I thought my Weber grill was just for steaks, burgers, and hotdogs lol. Gonna try and do this with my Weber then maybe I can give away my smoker.
Erik... 3, 2, 1 are for folks trying it for the first time. I am sure you can do this cook.... it is a little more complicated and that is why I showed all those visual queues in the video and the timing... I know you can do this, and you won't be disappointed.
Masterpiece theater there Johnny. How you think they would turn out if you wrapped them after say 2 hours? Wanna keep them as blonde looking as possible. The babe says they look burnt. Would they still have as smoke flavor and how to not let them darken any more?
The dark color on the Ribs before I put sauce on them is from the sugars in the rub caramelizing from the heat which is different from burning, that is not to say you cannot burn them. The same is true for the sauce. There is a lot of sugar in the sauce as well... which is also getting caramelized which makes the finished product darker. I understand what she is saying though, when I was a kid and my dad was BBQing, I use to think he burned everything... especially brisket because brisket can get as dark as Joe Dirts meteor.... but it is not burnt and it is why they call it "bark".. These are not your chilis babyback ribs which are just boiled and the sause poured on at the end.. this is the real deal. I personally do not wrap them for too long because the texture gets mushy, which is why I do not like 3-2-1 ribs. If you like a saucy rib... make some just like this and you will change her mind forever... just look at some of the comments in this video.
Great video, I hopped on the 321 bandwagon once, and so happy I found this video. Skipping the braising liquid is key. I've been looking for a specific video, and this is it. I love my weber kettle. Question, I don't have a SnS for my Weber. Would using two charcoal baskets, with partial lit charcoals, similar to sns, be better than the snake method?
Hello Dan. I am happy that the ribs turned out great for you. The pickle juice… pickles and onions are usually served with BBQ. I think using the pickle juice is a great way to repurpose the juice… vinegar is an acid so you could argue that it helps tenderize the ribs. Take care.
@@dannolfo7394 I do not have any discounts. The prices is the same on amazon as it is on the SnS website. I think you are better off using Amazon because if you need to return it for any reason .... the return policy for amazon is easier in my opinion.
I spritz every hour, but, you may spritz more or less because if your rack of ribs is smaller... they will cook faster... if they are bigger then they will cook longer. It is why I spent so much time showing you the visual queues Focus on the the visual queues.
I came for the name of the show and stayed because you know your sh*t. Good stuff man!!!! Good advice about compressing the ribs. The pork ribs we get in australia are all shiners though.
cooking ribs today. Will certainly try your fall of the bone ribs. I don't have an internal grill thermo insta read. Should I use the lid temp on my weber around 350 - 400?
Here we go, week number two of making the View To A Grills method. Last week I used his method and they were the best ribs I ever made and had. The only thing was last week I made a couple mistakes at the end and didn’t get to put the last coat of bbq sauce. I could taste Everything from the honey and brown sugar during every bite. Fall off the bone and moist with that proper chew that good ribs should have IMO.
@@Viewtoagrill I actually made two racks two racks today, just started to boat them about ten minutes ago but the temp went down so it’s a slight set back waiting for the brown sugar to melt. I’ll email you the pics in a couple hours. I have some pics this time during different stages.
By the end of this cook I was almost out of charcoal. Take a closer look at the end and you can almost see the bottom of the slow n sear. If you try this let me know the results!
You have a lot of stuff I want to try, I had to order my grill online so I won't get it until October, you see my son and I are both diabetics he is T1 and I am T2 we both have a high protein diet. I like your videos you explain very nicely and in detail I am a slow learner so your style fits me no sugar and low carbs I'm all in, however, this recipe has way too much sugar so I have to make some changes.@@Viewtoagrill
Thank God that it doesn’t have to take nearly that long to make loin back ribs “how they should be” but those were awfully thick, and slow cooks is what you get with the Slow n Sear in a kettle with good lid fit, especially with the water trough. Call it truth in advertising lol because when you block so much heat it’s obviously less efficient in cooking since heat rises. I used to have a SNS, and like my buddy, got rid of it because the water trough wasn’t removable like with the newer ones. I might eventually get one of the new ones because they’re fantastic for searing but what I’d love to see is a head to head challenge between SNS ribs and 2 zone kettle ribs smoked like folks have basically been doing for decades, ie how Gary Wiviott taught in his book “Low and Slow”. The SNS absolutely makes for steadier what I call “water smoker low n slow temp” in a kettle but if you’re ok cooking at say 275-300 it’s really not needed, whether you just bank the charcoal, use baskets, or corral the charcoal with a split, firebricks, or the two straight sides removed from a pair of charcoal baskets. I used to think you had to wrap if cooking over 275 but all that’s needed is to avoid sugar and strive for evenness of cooking. I cook several racks at a time in my offset but rotate as needed and foil boat at some point to protect the edges, waiting then to season with the rub for more flavor. All I use at first is kosher salt which is quite close to Memphis style. Anyhow, great saucing technique and beautiful ribs!
Hey Bill. If you noticed, I didn't really take these to fall off the bone... all though you are able to pull the pork off cleanly with your fingers. I blame Chillis and that baby back rib commercial .. now everyone thinks fall of the bone is the way it is suppsed to be. My other rib videos show a clean bite through rib with a little tug. Take care Bill.
@@Viewtoagrill You're absolutely right and I did watch another of your videos that were done more towards my taste. Again, great videos and I've subscribed. Thanks for the response.
Nice cook Johnny. Question I always notice a difference on the grate to built in temp. I always looked at it as the Weber thermometer is at the top and the grate is at the middle. Since heat rises is it fair to say the Weber temp is correct? I always thought it was however I recognize the height difference. I hear a lot of people saying the thermometer is wrong but I believe they just don’t get it. Depending on what I’m making I sometimes put one on at the grate. Agree with the 321. Not a fan
Hello Chris. The temp on the lid is not wrong, it is correct for where the lid thermometer is. For this cook the lid thermometer is over the fire where it is going to be the hottest. The ribs were on the indirect side where it is the coolest. So in this case you need an aftermarket thermometer to get an accurate reading for the temp where the meat is.
@@Viewtoagrill thanks brother. I’ve had some debates with people over this. Lol. Depends what I’m make I will sometimes have one at the grate. Thanks for the feedback. Enjoy your day 🍺👊🏻✌🏻
You could do this in the Smokey Joe 14 with a little extra setup. Check out this video. Tell just I sent you over to his channel. th-cam.com/video/Xco5dCaBa_o/w-d-xo.html
Hello. I like to use feel queues and visual queues to alert me as to when to perform the next step in my cook. I do not use time methods for my cooks because conditions are different from day to day and each piece of meat is different. I have a more detailed video focusing on those queues that I released a few weeks ago.
Hello Daniel. I have not tried the pit barrel rub. I don't usually buy rubs... but I do buy a few. My favorite rub to purchase is called Texas Rib Grind by Chicken Fried BBQ.
3 tbls Kosher Salt
3 tbls Course Ground Pepper
1 tbls Brown Sugar
1 tsp White Sugar
1 tsp Granulated Garlic
1 tsp Granulated Onion
1 tsp Paprika
If you like it sweeter add more brown sugar, but the more sugar you add the darker your ribs will get and the greater chance your ribs will burn. You will get plenty of sweetness at the end of the cook from the sauce.
Literally the best step by step instructions. Especially the temp control part. A lot of TH-camrs don’t spend time in that area. I’m going to try ribs again this weekend.
Awesome Caleb. Thanks.
Totally agree, I've watched about 15 BBQ ribs on the kettle videos and this one is by far my favorite. I'm pretty ignorant as a biginning BBQ'er so I really appreciate the details such as temperature and times during the cook. I know cook times vary but it's nice to have a idea of what I'm in for.
Hey there my brother this is Tim Williams. Good to see you on TH-cam and you give good step by step instructions on grilling baby back ribs. May God bless you.
Hello Tim. May God bless you as well.
Yep. It works EXACTLY as you say it does. They came out perfect. I've tinkered with probably a dozen different baby back methods, this one is right up there. Well done.
I’m glad they came out perfect for you!
Just now found you on TH-cam.
You do a great job explaining everything, really appreciate it.
Looking forward to watching your other videos.
Thanks Bud.
Hey Johnny, I've made this cook 3 times now and nothing but rave compliments. Thanks so much ! I've been doing Q for 30 + years and this is the best rib recipe so far !! I have a written a Cliff Note version of your vid on my word processor and if you want I can post it on your site (comments). Anyway, you are the master of ribs !!! Thanks again for making me a hero cook!! God Bless !!!!
Incredible! Do you use my rub recipe or did you get your favorite over the counter rub. For folks that enjoy sticky tender ribs this really is a great method. Some say it take too long. I think posting that cliff not version would be a great addition to the comment section. Take care Red.
Great tutorial!!! Im a fairly new griller. Never did baby backs now i feel confident i can do it. Thanks so very much!
Yep, you should be able to do it now.
Excellent step by step instructions, with amazing results👍😊
Hello Bobbi! Thanks!
Awsome content sir! I finally got myself a weber kettle and am learning a lot of great ways of cooking on it from you! Keep up the fabulous in depth videos!
Hello Mike. Thanks for watching.
Your videos have done a ton to show me how to manage temp in a kettle goal. Thanks for showing what you do and explaining your thought process behind it. Never smoked meat before moving to Texas, but now I'm hooked! I feel like I can dial my weber into a 20° range whenever I want now 😉
Hello Phil. Glad to help!
Bro. These ribs were so outstanding. Cooked em on the searwood and they turned out perfectly. Combined with your corn on the cob. Best weeknight meal.
Honestly I was worried I over-seasoned and would be salty cause yours look generously coated but they were perfect.
Thanks
Awesome! That corn is the bomb. 💣
These look amazing! I just bought a grill and been watching many videos on ribs and yours has been the most thorough one yet! I look forward to my first ribs!
Hey Juan. Thanks for watching. Let me know how you do!
Just finished following your rib guide, they were delicious. 3-1-sauce, sauce, sauce, done. Great rub and vid Johnny! Thanks for sharing!
Heck yeah!
Followed your directions, using Sweet Baby Ray's. The best baby back ribs I have ever had. Thanks!!!
Hey Terry. That is great to hear! Take care!
I really like how you put the time info in the video. Learned a lot from you!
Thanks for watching.
Love the slow and sear with the water accessory. LOVE the tip about the fire starter on a piece of wood to avoid wind. Totally agree with you about the smaller lump charcoal. Great tips. Also, great tips about the vents. Never seen it explained like this. THANKS. Stubbs is a great sauce! GREAT VIDEO!
Thanks! The Slow n Sear is my favorite Weber Kettle accessory.
Found you just by chance, now my new favorite barbecue channel. Making these ribs next weekend. great video!
Wow, you are my new FAVORITE viewer! Take care. Thanks for watching.
I did this cook for the 4th family get together (2023). I may have over cooked 1/2 the ribs: 2 racks out of 4. Turns out I had 2 different racks: baby backs and spareribs. The bb were smaller and were somewhat over done, but still fine eating. Near the end of the cook, lifting them from the foil to cut them up, they almost folded in on themselves. Cutting up all the racks was not easy as the bones were just about all coming loose and falling out. The acid test was the crowd's reaction to my ribs. There was only one rib left out of 4 racks of ribs. Tons of compliments, too. My boy, who usually says my ribs were just OK, said they were awesome !! "Mikey hates everything.", type kid. So, I think I may fine tune the cook times going forward. The 3 layers of sauce is a game changer ! My hat is off to John's ribs.
Yep, if they almost folded on themselves then they were over done. The texture tends to get soft. Sounds like an over all success though. You had the right crowd for heavily sauced ribs for sure. Now… whenever folks come over, they are going to expect YOU to smoke the ribs!
😮 I'm going to have to try this cuz I never done ribs with so much sauce. Looks fun and delicious.
Lots of good comments and success stories for this video.
Looks great. I think I will go with your technique this time around. I watched the video a 2nd time and took notes about cooking times and general process.
* 270-290 degree target temp
* initial cook, 2 hours
* check crust, spritz, then 1 additional hour (3h total)
* check and bend test, spritz, then another hour (4h total)
* prepare foil and glaze, wrap ribs
* cook wrapped for 1 hour, test for pullback (5h total)
* boat, sprinkle on more brown sugar, cook additional 30m (5.5h total)
* sauce and cook for 15m (5.75h total)
* sauce and cook for 15m (6h total)
* sauce and cook for 30m (6.5h total)
* rest 30m+, foil tent (7h total)
* eat
My modifications based on my BBQ style: I like to spritz my meat more often to keep it extra moist (every 20-30 minutes after bark starts forming), and I use pure apple juice on pork for sweetness. My wood choice for pork is a mix of apple, cherry for sweetness, and a tiny bit of pecan or hickory.
Oh wow! Awesome. Remember those times can vary based on how big or small your rack of ribs are.... smaller rack will cook faster... larger rack ... longer. There have already been a few comments of other folks trying to do this with great success, good luck and let me know how they come out!
@@Viewtoagrill Yep.. I just write all of that down so I have a rough timeline to work with and the general process outlined. I always start my cooks a little early, and if they finish early, I just let them rest longer :) Wrapped in foil and towels and placed in a cooler (microwave - as a container - works surprisingly well too), they will stay piping hot for hours. Will let you know how they turn out. Have a safe and happy 4th!
@@Viewtoagrill I cooked them yesterday, they came out amazing. Easily some of the best ribs I've had, and everyone else agreed. They came out super tender. I used my own rub and sauce mix, but otherwise but followed your technique to a T and will be doing that from now on. My family thanks you for the meat coma! You should try my sauce sometime, I use a 3:1 ratio of Head Country and Sweet Baby Ray's with a pinch of freshly ground black pepper .. makes for a perfectly balanced BBQ sauce. Bold, rich and savory.. not too sweet, not too vinegary.
Johnny, I love your step by step instructions. You make it look easy!!!!
Thank you
You are very welcome and it is easy... you just have to do it a few times and trust in the process.
Great video. I've learned the time element is fundamental. Put them on early! Cause nothing worse than rushing and everyone's hungry.
Hello Sekaniy, Indeed... Give yourself plenty of time.
I appreciate you sir! Best ribs I have ever made. Thank you for the clear instructions.
Glad to hear that Jim.
I’ve used apple cider vinegar/water spritz on ribs many times but I’m definitely gonna steal that dill pickle juice spritz idea!
I think you will like it. This might be weird but… it actually smells good when it steams up off the coals🤣😂. Take care Steve.
Excellent video. Explains very well step by step. I can't find the recipe to make the rub anywhere in the description, Could you please share it?
3 tbls Kosher Salt
3 tbls Course Ground Pepper
1 tbls Brown Sugar
1 tsp White Sugar
1 tsp Granulated Garlic
1 tsp Granulated Onion
1 tsp Paprika
If you like it sweeter add more brown sugar, but the more sugar you add the darker your ribs will get and the greater chance your ribs will burn. You will get plenty of sweetness at the end of the cook from the sauce.
@@Viewtoagrill Thank you!!!
With respect to larger lump pieces - I put them in the bottom of the SnS and fill in with the smaller stuff around them. The larger chunks help with stabilizing the temp and lengthening burn time.
Hey Theodore. I'll do the same thing. For filming purposes it is difficult to put all the things you can do in one video and have the video short enough for folks to watch. Generally I will put one optionin just to stay out of the rabbit hole of possiblities.
Take care!
Thanks for not babbling. Just the fax, Jack! Great instructional video.
Thank you for the great compliment!
Nice man …gonna give these a try this week..I tried the 321 or whatever ya call it the other day …Twas a disaster but gotta keep trying thx for the content
Hello Greg. Let me know how it comes out.
So my wife got the wrong ribs at the store she got spare ribs but I took a lot of what I learned from this video and ur other videos and man it turned out really awesome..only thing I had was too much heat I think I need to cut the fuel in half cuz mine kept getting too hot kept having to go out and take fuel out or spray it down
@@Greg-wz6fp hey Greg. I’m glad you had good results. Have you watched my two videos on how to reach target temperature and how to maintain target temperature I think if you watch those two videos that will help you control the temperature and the Weber kettle.
Think I've watched this one 4 times over the course of the summer. You'd think I'd remember every step by now.
You can only be sure if you watch it 4 more times. Take care Jordon! Have you made it yet?
@@Viewtoagrill Oh yeah, 4 times lmao.
Nice techniques. Good work. Great job. Ya looked a tad nervous. It’s OK to crack a smile once in a while. Cheers
Hello Rob. Thanks, I am trying to smile a bit more... very difficult to fake though. LOL. Take care.
Just came across your channel/video. I’ve watched many a BBQ Rib video. I must say I found yours very educational. I like the detail of how too. Thanks.
Hello Dj. Thanks for watching.
I appreciate that a lot.
This is an excellent video. Loved the step-by-step approach including the time. Great job!
Thank you very much... let me know how your ribs turn out.
Thanks for the ingredients and especially the ingredient ratios. So much cheaper than expensive pre-made rubs at the local "Big Squash Super Market'! Thumbs up, brother.
No problem! If you want a little heat throw some cayenne or ancho powder in it!
PERFECT description and instruction! THANKS! JUST following your adjustments as we hit target temps! DANG no dill pickle juice. How about Mountain Dew, instead!? Just kidding! This is great. Using the same Weber, the same temp gauge, the same water slow and sear container, following your instructions and everything is 110% on target! Next update in one hour:
You are welcome!
Excellent detail and instruction Johnny. Also, the baby backs look superb. Nice work man.
Thanks John.
I followed your process yesterday and they turned out amazing!
Hello Richard. I am so glad this worked out for you!
I haven't eaten pork since 1993 and it typically makes me nauseous when I smell it. This looked really good and made my mouth water, maybe because I haven't eaten all day. 🤷🏿♂️ I watched because I'm gonna start cooking more of a variety for my guests this year and they all love ribs, so I have to learn. Thanks for another great tutorial and damn good looking cook!!
No pork since 1993? Wow, that has been a while. Is it raw pork that makes you nauseous or cooked pork?
@@Viewtoagrill 1993 for pork and 1996 since I ate beef. It feels like forever ago. Whenever I smell it cooking it gets me; I literally have to leave the area. It's funny because I grew up eating all meats and pork is the only one that has this effect on me.
This was so informative and useful. I am blown away by your instructional style. Liked, Subscribed and Favorited!! Thank you so much. 🥰
Thank you so much. I hope it helps.
Oh my gosh. Where have you been bro!? I’ve been all over you tube watching zillions of different pit masters and techniques. I’ve been cooking on pellet grill for about a year now. My wife and I love it At the same time we both realized also that we miss the taste of charcoal bbq. So I will be purchasing a Weber kettle and will begin to learn to cook with a kettle and can’t wait! I love things when they are simple and not complicated. Your method of explaining and getting the lesson through was on point for my learning curve. You have some great content and I’m looking forward to learning quite a bit from you. Thanks and you have a new subscriber whose eager to learn ! Keep up the good work!!
Thanks. I appreciate that. Be sure to watch this video:
Which Weber Kettle is Right for You?
th-cam.com/video/oeFGVijvObk/w-d-xo.html
Just so you get a good idea as to which one you would want to get. I would suggest the one with the table.
Loved to watch this and of course I would like to taste your ribs. But I don't know if I'd take the time to do all that stuff. Well done.
Hello Captain Ron. It does take a lot of time for sure. They generally taste better when someone else does all the work.
Well done Johnny, I never fail to get good takeaways from your videos. Your attention to detail is much appreciated 👊
Hello Ken. thanks, I hope it wasn't toooo boring. Take care!
@@Viewtoagrill Not at all. I’m a low key guy myself that’s a transplanted Houstonian living in AZ with a full arsenal of Weber’s and a Klose Cooker. I get lots of great ideas from your video posts and I really like the details that you put into those videos. 👍 As long as I keep bringing good food ideas inside from the backyard my wife let’s me keep all of my grills 😉🙈
Great video Johnny. What I especially like about babybacks are they are so forgiving. If someone is just starting down the bbq path or first time doing rids, go with babybacks. Low and slow, hot and fast. Pellet grill,Kamado, kettle, webber smoky mountain offset. Heck I've even taught some folks how to do babybacks on propane grills because that's all they had. Nowadays I prefer using my WSM with a meat hanger and hang the ribs directly over the coals with the pan removed. Cook at about 250°f, no need to be precise and they will be done in about 1.5 hours. Just dry rub. And no sauce. I never do less then three racks at a time because I buy in the three packs and it's just as easy doing 3 as one. My customers love them. Fyi, with that setup can do 25 racks at one time. But again, babybacks are very forgiving. Before I go what did you and the boys think about Maverick? Sir, have a great day. 😁👍🔥🍻
We loved Maverick! Great show!
i tried this a couple days ago. however in the UK we don't seem to get much meat on our ribs. I bought baby back and the only meat present was between the bones. there was no tenderloin meat on top of the bone whatsoever. so even by using your method they were dry and overcooked. flavour was amazing but they were rigid and dry.
Hey Tom. I think another person from the UK, commented on another video of the lack of meat on UK ribs. The butchers there must go all the way to the bone on the top of the ribs... or at least that is what I have pictured in my mind. The next time you get some ribs would you please send me a picture of them? I would like to see them.
@@Viewtoagrill Hi Jonny!
I actually documented the cook so have plenty of photos. ill have a look next time I'm with my phone and send them over. I think I could probably ask my butcher to leave the tenderloin meat on there if I called in advance. I think if I had that meat present then your method would have worked out fine. One thing I haven't used yet is my smoke ring and diffuser plate. I could get 3 maybe 4 racks on if I used this for low and slow. I have the master touch premium with the hinged lid and this comes with the smoke ring and diffuser plate. Do you have any experience with this set up? I suppose it is meant to act like a poor mans kamado? I know you like to cook with the tools most people already have with a standard weber set up i.e. baskets or slow n sear. or even the snake method. Interested to know your thoughts
Thanks Johnny. I always enjoy your videos. Keep up the good work. Have a pleasant holiday season. -Tim
Thanks TO.
Tim!
You are the new Bob Ross of BBQ! thank you for sharing details, ..... and its all Details Johnny also mad editing skills
Hey Dave. Thanks! You are the second person to say I was Rob Ross.. the other made a similar comment like this one on my Let's Make Grilling Burgers Easy video! Too funny. Take care.
I just got a smoker and am truly fascinated by how many different ways people cook ribs. There are even different metrics for how ribs are supposed to look when they’re done
Hello Ian. Isn’t amazing! I’m hoping I made it simple and you at least picked up a few things from me take care Ian.
@@Viewtoagrill absolutely. I use a pellet smoker but it worked really well. I did bone side down after wrapping and they turned out pretty nicely.
I love your attention to detail. Thank you Johnny!
Thanks JB.
A rack of ribs is like a potato chip. I cannot have just one. 😎
I have to cook two so the Family gets to have some too. One rack would have never made it back in the house looking like yours Johnny! Hope you had a spare rack hidden off camera. Lol
Amazing cook Sir!
Hey Niagra. I hear you! This rack was for two people. Thanks for watching.
You did a fantastic job explaining how to cook baby back ribs. The only thing is you need to cook 2 ribs one for you and the other for your family. I would eat the hold ribs myself. great job.
Hello Nelson. LOL. Thanks for watching.
@@Viewtoagrill Hello I would like to use your seasoning your said 3 parts of salt but what measurements do you use when you put it in the jar.
@@nelsoncontreras2615 when you use ‘parts’ as long as you use the same volume. For example you can use a teaspoon for each part, so that would be 3 teaspoons, if you wanted to make a lot, use cups, so each part would be a cup… 3 parts, 3 cups.
@@Viewtoagrill Thank you. and have a great father's day.
That's why I just use one weber basket 1/2 a weber chimney starter fully lit and then add charcoal at the 2 hr mark ... trying to use the minion method the fire gets out of control when you sprits or check for tenderness.
By the time you get the grill up to temp and get the meat on the temps are perfect.
Hello. I think that once you figure out a way that works for you then go with it. There are so many ways to arrive at a great end product.
They look really good. Stubbs is very good sauce.
Stubbs is my wife’s favorite.
Jack Daniels sauce is also good for a change of pace. @@Viewtoagrill
I’ve been in the mode of trying to make the awesome ribs every Sunday now for a couple months. This is by far the best breakdown I’ve seen yet. Thanks
You need to do this soon!
@@Viewtoagrill
I’m doing them right now. I have the foil with the butter and brown sugar and honey all ready.
I’m just waiting for the time to be right to wrap them up. I used the Rib Rack for my rub.
Awesome! Send me a picture and I will post it on my TH-cam community board.
@@Viewtoagrill
Where do I send a pic to? Do you have email info?
@@wasntme3651 Viewtoagrill@outlook.com
I have never cooked ribs like this, will need to give it a try! Looks awesome!
Hello KC. I am sure you can do this with no problem.
Love your attention to detail and the approach to a repeatable process. Love it! Great cooking and tips also 👌
Hello Garth. Thanks!
Wow that is a process for those ribs and man they look delicious 😋 great job Johnny👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Hello Ron. Thanks buddy!
I will be smoking some ribs today because of this epic video. Thanks Johnny
Hey Kenny let me know how they come out.
@@Viewtoagrill hopefully you'll get back to me before I get to the wrap part of the cook. But can you specify if you put it back in the kettle meat side down as well?
@@kennygwalker meat side down Kenny.
@@Viewtoagrill I must say, best rack I ever smoked. Thank you for the great recipe
@@kennygwalker that is great to hear Kenny!
Good instructional, Johnny! Happy Independence Day! -Kenn
Hello, I appreciate that. Your Channel Name reminds me... my tomatoes did not do well this year at all... very disappointing. I guess better luck next year! Take care.
Johnny,
- Great cook and I would put a "hurtin" on those ribs.
- Your IT training and podium time makes your channel my favorite channel on youtube.
- During the lighting (2:12) of your fire starters it looked like you set them on a ribeye. Unique trivet/piece of wood you have there.
- Keep up the great work.
- Be safe and have a great weekend.
Hello Jeff. My channel is your favorite 🤩 wow! Thanks, I’m trying to make great informative videos so I appreciate that! I am going to look at that again I did not see a ribeye in that piece of wood.
Thanks for video, I thought my Weber grill was just for steaks, burgers, and hotdogs lol.
Gonna try and do this with my Weber then maybe I can give away my smoker.
Hey Chris! The Weber is versatile!
I always go with the 3 2 1 method when it comes to ribs but I'll be trying this next time I make ribs. Great looking ribs sir!🤘🏼
Erik... 3, 2, 1 are for folks trying it for the first time. I am sure you can do this cook.... it is a little more complicated and that is why I showed all those visual queues in the video and the timing... I know you can do this, and you won't be disappointed.
Great looking ribs Johnny! I'll have to try the 3 sauce layer method because the end result on those ribs looked amazing!😋👍🍻
Hello Kevin. 3 layers is the minimum!
Excellent video. Those ribs looked absolutely delicious. Will be doing this method next time I do ribs. Thanks for sharing this with us. Ron
Hello Ron and Lois. Thank you for watching my channel. I hope the results you get are as good as mine because if they are you will love them!
Going to 1st cook off this video is what I needed!
Let me know how it goes.
very precise. lots of good information. thank you!
Hello Carter. Thanks!
Masterpiece theater there Johnny. How you think they would turn out if you wrapped them after say 2 hours? Wanna keep them as blonde looking as possible. The babe says they look burnt. Would they still have as smoke flavor and how to not let them darken any more?
The dark color on the Ribs before I put sauce on them is from the sugars in the rub caramelizing from the heat which is different from burning, that is not to say you cannot burn them. The same is true for the sauce. There is a lot of sugar in the sauce as well... which is also getting caramelized which makes the finished product darker. I understand what she is saying though, when I was a kid and my dad was BBQing, I use to think he burned everything... especially brisket because brisket can get as dark as Joe Dirts meteor.... but it is not burnt and it is why they call it "bark"..
These are not your chilis babyback ribs which are just boiled and the sause poured on at the end.. this is the real deal. I personally do not wrap them for too long because the texture gets mushy, which is why I do not like 3-2-1 ribs.
If you like a saucy rib... make some just like this and you will change her mind forever... just look at some of the comments in this video.
Great video, I hopped on the 321 bandwagon once, and so happy I found this video. Skipping the braising liquid is key. I've been looking for a specific video, and this is it. I love my weber kettle. Question, I don't have a SnS for my Weber. Would using two charcoal baskets, with partial lit charcoals, similar to sns, be better than the snake method?
Check out my “ the set up Weber intended” video or look at my ‘ three smoking configurations’ video
@@Viewtoagrill Great video! Thank you!!
Nice cook, had my mouth watering.
Thanks Shaun.
Look's good and makes you hungry. Bravo from France. 😋
Thank you!
Gotta try this method next time!! Your link for fire starters not working for me Johnny.
Hello. Let me know how it comes out. Try this link
amzn.to/3xA7nD5
Nice job. Very detailed
Thanks!
Used your step by step instructions and ribs turned out perfect. One question what does the pickle juice do when your cooking?
Hello Dan. I am happy that the ribs turned out great for you. The pickle juice… pickles and onions are usually served with BBQ. I think using the pickle juice is a great way to repurpose the juice… vinegar is an acid so you could argue that it helps tenderize the ribs. Take care.
Hey Johnny do you have any discounts available? I would like to purchase a slow n sear deluxe for my 22” weber grill
Thanks
Dan
@@dannolfo7394 I do not have any discounts. The prices is the same on amazon as it is on the SnS website. I think you are better off using Amazon because if you need to return it for any reason .... the return policy for amazon is easier in my opinion.
@@Viewtoagrill thanks for getting back to me
At the 2 hour mark, you start spritzing. How many more times did you spritz after this and what intervals? Thanks!
I spritz every hour, but, you may spritz more or less because if your rack of ribs is smaller... they will cook faster... if they are bigger then they will cook longer. It is why I spent so much time showing you the visual queues Focus on the the visual queues.
Awesome, Johnny! Watching this made me crave some ribs! Also good instructions
Hey GG! I am sure you can whip some up in no time! Take care.
@@Viewtoagrill thank you, Sir. Will do! 👍
I came for the name of the show and stayed because you know your sh*t. Good stuff man!!!! Good advice about compressing the ribs. The pork ribs we get in australia are all shiners though.
Hello Mike! Thanks for coming by. Thanks! These were frozen when I bought them… they usually are these days. I hope you enjoy the channel!
These look delicious, great video Johnny! Gonna give that rub a try!
Hello Ramon. The rub is delicious and a lot cheaper than purchasing. Take care.
cooking ribs today. Will certainly try your fall of the bone ribs. I don't have an internal grill thermo insta read. Should I use the lid temp on my weber around 350 - 400?
Use this setup... shows you how you can use the lid temp
th-cam.com/video/3CSO6uBKwkw/w-d-xo.html
Then you can use the steps in this video.
Great video I really enjoyed watching it.
Thank you.
Here we go, week number two of making the View To A Grills method. Last week I used his method and they were the best ribs I ever made and had. The only thing was last week I made a couple mistakes at the end and didn’t get to put the last coat of bbq sauce. I could taste Everything from the honey and brown sugar during every bite. Fall off the bone and moist with that proper chew that good ribs should have IMO.
Good stuff! Thanks for sending me the picture. I put it up on the community board!
@@Viewtoagrill
I actually made two racks two racks today, just started to boat them about ten minutes ago but the temp went down so it’s a slight set back waiting for the brown sugar to melt. I’ll email you the pics in a couple hours. I have some pics this time during different stages.
Good stuff bro! Made my mouth water
Thanks!
Awesome job! The ribs at the end of your cook looked great!
-Kevin :)
Hello Kevin. Thanks!
Great videos, I just ordered that same kettle but I do have a question how do you end up with all that unburdened charcoal?
By the end of this cook I was almost out of charcoal. Take a closer look at the end and you can almost see the bottom of the slow n sear. If you try this let me know the results!
You have a lot of stuff I want to try, I had to order my grill online so I won't get it until October, you see my son and I are both diabetics he is T1 and I am T2 we both have a high protein diet. I like your videos you explain very nicely and in detail I am a slow learner so your style fits me no sugar and low carbs I'm all in, however, this recipe has way too much sugar so I have to make some changes.@@Viewtoagrill
Great video! Unsalted butter, I assume?
Thanks Julian. Yes, unsalted.
Awesome! Very good educational video. Thanks.
Thanks!
Dang that's a lot of sauce. How do you tell what the meat actually tastes like?
I agree, that is a lot of sauce. The folks I made these for loved them. I personally like a dry rib with no sauce.
Great Rib Cook
Thanks Carlton!
Thank God that it doesn’t have to take nearly that long to make loin back ribs “how they should be” but those were awfully thick, and slow cooks is what you get with the Slow n Sear in a kettle with good lid fit, especially with the water trough. Call it truth in advertising lol because when you block so much heat it’s obviously less efficient in cooking since heat rises. I used to have a SNS, and like my buddy, got rid of it because the water trough wasn’t removable like with the newer ones. I might eventually get one of the new ones because they’re fantastic for searing but what I’d love to see is a head to head challenge between SNS ribs and 2 zone kettle ribs smoked like folks have basically been doing for decades, ie how Gary Wiviott taught in his book “Low and Slow”. The SNS absolutely makes for steadier what I call “water smoker low n slow temp” in a kettle but if you’re ok cooking at say 275-300 it’s really not needed, whether you just bank the charcoal, use baskets, or corral the charcoal with a split, firebricks, or the two straight sides removed from a pair of charcoal baskets. I used to think you had to wrap if cooking over 275 but all that’s needed is to avoid sugar and strive for evenness of cooking. I cook several racks at a time in my offset but rotate as needed and foil boat at some point to protect the edges, waiting then to season with the rub for more flavor. All I use at first is kosher salt which is quite close to Memphis style. Anyhow, great saucing technique and beautiful ribs!
Hello David. I love the comment. I always enjoy reading about what is basically the love of BBQ. Take care.
Great video, I still can't understand why you would want fall off the bone (well overdone) ribs. The video was absolutely great though, thanks.
Hey Bill. If you noticed, I didn't really take these to fall off the bone... all though you are able to pull the pork off cleanly with your fingers. I blame Chillis and that baby back rib commercial .. now everyone thinks fall of the bone is the way it is suppsed to be. My other rib videos show a clean bite through rib with a little tug. Take care Bill.
@@Viewtoagrill You're absolutely right and I did watch another of your videos that were done more towards my taste. Again, great videos and I've subscribed. Thanks for the response.
Take care Bill.
@@Viewtoagrill Looking forward to more videos my friend.
Nice cook Johnny. Question I always notice a difference on the grate to built in temp. I always looked at it as the Weber thermometer is at the top and the grate is at the middle. Since heat rises is it fair to say the Weber temp is correct? I always thought it was however I recognize the height difference. I hear a lot of people saying the thermometer is wrong but I believe they just don’t get it. Depending on what I’m making I sometimes put one on at the grate. Agree with the 321. Not a fan
Hello Chris. The temp on the lid is not wrong, it is correct for where the lid thermometer is. For this cook the lid thermometer is over the fire where it is going to be the hottest. The ribs were on the indirect side where it is the coolest. So in this case you need an aftermarket thermometer to get an accurate reading for the temp where the meat is.
@@Viewtoagrill thanks brother. I’ve had some debates with people over this. Lol. Depends what I’m make I will sometimes have one at the grate. Thanks for the feedback. Enjoy your day 🍺👊🏻✌🏻
Good looking ribs Johnny 🤤
I did St Louis ribs yesterday on the weber that came out 😋
Awesome!
Killer walk thru n cook. Ribs looks awesome 🤘
Hello Lee. Thanks!
you deserve more subs man. love all of your videos!
Hello John. I agree! LOL. Thanks for watching, and thanks for the nice comment!
Would you recommend making half of those ribs in the Smokey Joe 14"?
You could do this in the Smokey Joe 14 with a little extra setup. Check out this video. Tell just I sent you over to his channel. th-cam.com/video/Xco5dCaBa_o/w-d-xo.html
Those ribs look great Johnny, I like them fall off the bone once in a while.
Thanks Mario.
Would you say the 2-2-1 method works best for baby back ribs?
Hello. I like to use feel queues and visual queues to alert me as to when to perform the next step in my cook. I do not use time methods for my cooks because conditions are different from day to day and each piece of meat is different. I have a more detailed video focusing on those queues that I released a few weeks ago.
Creating a boat with the foil is a cool idea.
Thanks Margaux. I do that mainly to help keep the grill clean. Keeps the sauce in the boat and off the grill grates and the bottom of your grill.
Is that your preferred bbq suace? Im a Kinders bbq sauce kinda guy but i never tried Stubbs before.
Stubs is sugar free. My wife like sugar free. I think kinders is a great sauce!
Johnny have you tried the pit barrel rub?
Hello Daniel. I have not tried the pit barrel rub. I don't usually buy rubs... but I do buy a few. My favorite rub to purchase is called Texas Rib Grind by Chicken Fried BBQ.
So lucky to be able to get ribs like that , in the U.K. , not a chance …….mouthwatering
Sorry to hear that!
Have you ever done 3 racks St. Louis ribs on the kettle , any accessories I need ?
I have not on the 22, I have done two racks on my 26.
@@Viewtoagrill Thank you
Fantastic looking ribs! Cheers, Johnny! 👍👍✌️
Hey Dwayne. Thanks! Cheers!