Baby Back Ribs on a Weber Kettle - Road to Rib Town - Episode 6
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- This video marks the 6th in a series of Baby Back Rib cooks as I try to find just the right method. This episode features the "Last Meal Ribs" recipe on a Weber Kettle.
Weber Kettle
www.weber.com/...
Last Meal Ribs
amazingribs.com...
12 Bones Smokehouse
www.12bones.com/
12 Bones - Blueberry Chipolte BBQ Sauce
www.thetreeand...
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Best thing I love about this video is that you were honest at the end when you said you could tell that they were undercooked. Not like every other video that people say Mmmmmmm.. That's some good stuff there. Lol I usually finish my ribs wrapped in foil for an hour or 2. Anyways. Thanks for not being fake. I've been in the same situation on the undercooked part but hey. We learn and we get better. Thanks, Scooter from Texas ( now in Idaho)
I love the fact that you admit you aren’t perfect...we are all here to learn
First HONEST rib results I've seen on TH-cam. Appreciate the real world result of a little underdone. Getting them "doneness" right is the trickiest part.
Thanks! I try to keep it real. Everyone’s “best ever ribs” gets a bit old. Lol!
One thing great about smoking ribs is that they don't have to be done perfectly to be good. So, you pulled them off a bit early. I'll bet they were still delicious.
I watched a bunch of videos on ribs and even went to amazing ribs site before trying ribs for the first time. found yours to be the most informative and used it as a guide. took the advice of the guy a few comments down and put a water pan both over the top of the coal and under the meat. used a spritz of 1/4 cup apple cider to 1 apple juice with 1 cup of water and a little pineapple juice. 4 and 1/2 hours later, best ribs of my life. no joke. thank you.
Cesar Morales - Awesome! Thanks for the kind words!
I’ve made that mistake too before. I just put them in the oven at 350 degrees for 20 mins. They came out perfectly cook.
I'd have done the same thing; you know they'll taste amazing a little oven time or no.
The thermometer is sitting directly over the heat source so if it said 250 degrees, the other side of the grill was probably well under 200. You'd have to leave them on considerably longer to get them to fall apart. I use a thermometer on the opposite side of the heat source to really nail the temps. I agree that your videos are nice and clean and easy to watch. Well done.
Rob Parker - Thanks for the kind words. You are correct about the dome thermometer & why using a grate mounted probe thermometer is best. Unfortunately, I didn’t did’t bring one with me when we flew to Ohio. I made sure though that my brother-in-law had one the next time we visited. 😎
I NEVER considered the difference in temperature, from one side to the other..Great!!!❤
I was learning this myself last month. First rack under done after 4 hours. Second and third racks were done with the 3 2 1 method, at turned out great.
Just a suggestion for your next time smoking on a Weber kettle. Put the water pan directly over the coals, on the grate, next to the meat. This will increase the humidity and the pan will act as a barrier to direct the heat to come over and up from under the ribs, instead of traveling straight up and out of the vent. Of course you you'll get heat and smoke the other way, but this way will maximize humidity and keep a more consistent smoke to your ribs. Should leave you with a better smoke ring (due to the high humidity) and a faster more consistent cook
Blake Aquadro - Roger that. I’ll definitely give that a try. Thanks for watching!!
Blake Aquadro _
bro, one over the coals like u said and one under the meat. wicked smoke ring, awsome bark. massive flavor. I can not beleive how good they came out first try.
I only use my webber for ribs now and found best for me using apple juice in a pan over the coals....about 5 to 5.5 hrs for 3 racks. Great video!!
William Anderson - Thanks for watching & for the tip! 😉
I too use a water pan with any liquid of your choice on the grate over the coals, makes a world of difference! I believe it's a moisture thang... Happy smokings!!! 👨🍳
What temperature do you leave it in there for? And how long if i only cook one?
I cooked 3 baby back ribs for 3hrs at 225, 1 & 1/2 hrs wrapped at 250, then finally around 20 min unwrapped at 225. This was the first time I got "fall off the bone" ribs which my wife loved. But I actually like "bite off the bone" a little more, so not cooking as long is ok with me. I've also cooked too underdone where it was a little harder to bite the meat off, but as everyone else has said - it's part of the learning process. Nice Video!
JC Bever - Thanks! I learn something every cook.
Thanks for the video and being very honest about the cook, Instead of half these guys with a lot of edited mistakes we don't know about.
enjoyed going down this road and it gave me some great ideas. Thanks. Ribs rule
KensDen - Thanks, Ken!
I'm not telling you anything new but I'd ignore that thermometer on the kettle lid and use a digital one down by the meat.
Hey that is all the fun of learning and smoking. Great video by the way and those ribs looked delicious
Shelley H - Thanks!!
Nice video you where honest about it and I like that
Alfonso Davila Torres - Thanks!!
This is by far the best Weber grill rib video I've seen :-)
Brandon Campbell - Thanks! That’s means a lot!
Great video, thanks for sharing. The two hours in wrapped foil/butcher paper is essential...it’ll simply take too long otherwise to get them perfectly done
Thumbs up just because you admitted you messed up. While everyone else is like I cooked the best ribs in the world.
Thanks! 🤣 It’s funny because it’s true!
Just watched episodes 1 to 6. Good stuff man! It‘s fun to watch the learning process.
Your videos are so smooth and polished and could be shown on a how to TV program. I enjoyed it once again. Keep up the good work- Phil in Florence
PHIL IN FLORENCE - That's a serious compliment. Thanks, Phil. I think I'll keep my day job. The editing is fun, but takes hours. I cook way more than I film.
Hey, I saw you got a shout out today from Rich. You're famous already!
yes, that was nice of him to do that. Some of us need more help than others, and yes editing the video is more work than the cook. lol
Great video. Very helpful. Thanks
JD Colton - You’re quite welcome. Have a great 4th!
Always trust a BBQer who admits he undercooked his meant. Great video.
awesome video and great detail. amount of charcoal in chimney, set up in grill, mop the whole 9 yards spelled out to a tee. thank you.
Interesting. The Weber kettle comes with charcoal baskets which should be used on both sides with meat between. Regardless of whoever came up with the ideas of banking coals to one side is not going to evenly smoke / heat the food. Believe some companies trying to make a buck with coal holders on one area of the pit has gotten people away from the original method that is / has been proven to work flawlessly. Those ribs do look very good…
You're leaving that lid off and open a lot longer than you need to. Letting all your heat out. Try the snake method with a kettle grill. It's easier than how you did it imo
Thanks for the tip!
Awesome video man!
Great video, thanks for sharing 👍
Great video!!!
Those look really, really good. Great job.
Good stuff man! You're on your way.... that's exactly how I would cook my ribs as well....i would use the same set up until I got that slow n sear... awesome!
John Robinson - I have one as well. The SNS isn’t necessary, but makes things so much easier.
Funny, this just popped up in my TH-cam. I just bought a kettle this week, about to use it for the first time and I live in Cleveland.
Today doing chicken and using a Char-basket.
david grier - Funny how that works out. You’ll love your kettle. They’re quite versatile. GO TRIBE!
We all been there bro, but that was some tasty lookin' ribs though.
30 more minutes would do the trick.
Dark bark on ribs suck once u can scratch them around 2 hour mark and the rub doesn’t come off it’s time to wrap
Very true. Good advice
What I've learned, I always undercook my ribs but they are always good just not as good as they will be next time I bet.
Awesome I learned on the last meal recipe still love it
I pre cook racks of ribs then finish them over the webber. Works great and never get undercooked ribs. Webber all the way.
Precook in the gas over that is.
That’s certainly one way to do it.
Should have taken one final internal temp check before pulling it. My guess it was somewhere between 180 - 185, where the connective tissues have not broken down. At 140 the meat is cooked, at 175 the meat will taste like dry like dust, at 195 magic happens! Weird how 'overcooking' ribs will make it oh so tender!
Mark Winston - I think I was trying to get that perfect bite without overdoing it. I’ve cooked many racks since then and your right about a 195° temp (give it take a degree). I seem to learn something on every cook. This one one of those I chose to share. Thanks for watching!!
Them are some good looking ribs friend! Cheers
This is a real video, people learn more from mistakes
I've watched so many videos on cooking ribs in the kettle and yours is the only one that shows how to cook more than one rack so thank you!!! If I did want to wrap them though do you still place them back I'm the rack or just stack them on top of eachother flat so the butter and honey baste coats them more evenly? Thank you in advance. Awesome video x
Big yard, smoking some ribs, playing some baseball, wearing a northface. What a perfect afternoon!
Great video. I’m smoking my first taco this weekend. I saw you used 1/4 charcoal in the chimney. How much should I have in the kettle? Should I always place the lit one next to the unlit one like you did?
Great tutorial :-) Those ribs look really delicious, a "BIG" thumbs up :-) Have a great weekend :-) ROCK ON!!!!!!!
MrMegaFredZeppelin - Thank, man! I appreciate the feedback. As always, that's for watching!!
Looking delicious!
Good video. Thanks brother
Great and funny video
how do you now id the ribs are under cooked?
There are a number of ways to tell when ribs are done:
The Bend Test - the flesh cracks when you pick the ribs up with a pair of tongs at one end
The Toothpick Test - a toothpick should slide in and out without resistance between the bones.
Thermometer - around 195°.
But you can certainly tell they are under done by the bite/chew. A properly cooked rib allows the meat come cleanly off the bone but still allows for a bite mark.
I like to travel to rib town myself :) nice video
SUCK KNUCKLE SMOKERS - Thanks, mate!
Those ribs looked good! Great video!
Rich's River Smokers West Virginia - thanks, man! I appreciate you stopping by and taking the time to watch & comment.
Call me crazy but I don't like super tender ribs. I like it to have a nice bitre and chew to it. Those ribs looked alright to me.
You'll see the meat receding from the bone...if you pick up rack of ribs with tongs...in the middle and lift...and of ribs...on both sides completely fall down....their done!
Ganja Green - Exactamundo!. You should check out some of my newer videos. Thanks for watching! 😎
The fun part is practicing
Why do you stack them so close? Or does it matters?
NorthWest Living - I think I was just trying to get them to fit
What's wrong with the right lane?
tjeerd thierry Delvaux 🤷♂️
Hey Bro! Really like your editing style! Like how you explain the process.
I'll be checking out more of your stuff! Smoke On!!! \m/
Thanks, man! The editing does take some time, maybe too much... If it didn't, I might be able to pump out more videos. It's nice to know that folks appreciate it. Thanks again!
Love honesty 😉
❤
Do you prefer kettle over a smoker ?
terrance counts - I prefer the smoker. I had a Weber Smoky Mountain before a kettle and maybe that’s why. Kettles are really versatile, but so are WSMs. It really depends on what you do more of grilling or smoking. For me, it’s smoking. I’ll use the gasser for daily grilling. It may be taboo to some, but whatever.
Hey Raleigh...ribs turned out great! What was the total cook time? I like the shot of your daughter being all excited about the ribs. Thanks for the video, well done!
Biggs' Home Cookin' - Thanks for watching, Chris! I think the total cook time was around 4.5 hours. Oh, and I wish that little girl was mine. She's my niece. - Jon
If I put that many hot coals in my weber, it will be the temperature of the sun in 15 minutes. I have to use the snake to get low temps -- 2x2
Nice school em im from Lorain ohio love me some bbq!
Trial and error
I’m pretty sure mine turned out the same. Lol
Are you talking 225’ Fahrenheit yeh?
Chris Vaughan - Yes, Sir
😂😂he kept it real
💯
Byproduct of combustion is moisture.
I'll sub if you send some of those ribs my way. Have to make sure they taste as good as they look. Heck, I'll sub anyway.
$38.00 for 2 bottles of sauce??? 😲😲😲
Michmex10 - Whaaaaat???
Never cook your ribs like that
Underdone? Ok
Microwave fixes underdone meat in about 3 minutes.
EL EVO - #facts
Great video!!
Thanks!!!