Weber Kettle Marinated BBQ Ribs Using Italian Dressing
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- เผยแพร่เมื่อ 16 พ.ค. 2024
- Cooking BBQ ribs on the kettle is a very straightforward process, and it’s one of my favorite things to cook low n slow. But have you ever tried marinating them before smoking? Does it make a difference and is it worth it? Let’s find out together whether we should be marinating ribs before cooking.
In this video, I'll be cooking two racks of ribs. One will be cooked the standard way and the other will be marinated overnight with Italian dressing. Italian dressing works great for chicken, so let's see how it does with pork. I'll be using the Weber 26" kettle and the Slow ‘N Sear (SNS) insert to get that perfect low and slow cook.
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This is old school to me. Brings back memories of hanging with my dad at the LULAC fund raiser. They would throw a 100 ribs in a cooler and pour a few gallons of Italian Dressing on them... they would do the same for chicken halves and briskets.
that is awesome! wouldn't have thought to use it on brisket though. maybe I'll throw it on some chuck roast next time.
@@SJCOOKSI forgot to say… when they pulled them out they would hit it with lowry’s seasoning salt… throw it on the offset, and get drunk.
@@Viewtoagrilldo it for your video Johnny
Love this comparison! I’m with you, Sal. I think the thinner the ribs the less juicy they are. Great job, my man 🥃
Thanks brother. I appreciate you watching!
I always do this with chicken, but never thought to do it on ribs! And they look fantastic Sal!
Rootboy Approved! 🍺🍺🍺🍺🍺🍺
thanks Sal!
Interesting, Sal 🤔 I've of course, done chicken like this, but not ribs, but I'm definitely going to give it a try! 👍😋😋😋
give it a shot. I've already done another video that I released a few weeks ago, where I did the same marinade and cooked them directly over the fire and then braised them in some sauce. Wife says this is her favorite way to eat ribs now.
The ribs when you pulled out of the bendable foil look like do over ribs because before the wrap they were a heck of a lot darker. All in all you may have a secret. It is no secret tho that they look really good.
I started with marinated ribs towards fire. I switched them when I wrapped. after I unwrapped the 2nd rack, the first rack was already sitting there for like 20 minutes, which gave it time for the sauce to set and get darker...by the time both were ready, they looked very similar to me. I was able to tell them apart during the editing because each rack, on the lower right side, has a burn spot that's different. I had to double check my labeling was correct during the editing because it was very easy to lose track because they looks so similar(minus the thickness and the little burn spot on each)
Nice that dressing on pork has me wondering. look good Sal
give it a shot - i was expecting the texture to be weird but it wasn't. I liked the flavor too
Good job dude 👍👍. Subscribed.
I appreciate you. Thank you!
Fantastic job Sal! Never tried this method! Definitely worth it. Great job, Cheers brother 🍻
thanks Bat! give it a shot
Great video and comparison!
thank you! wish I could have released this sooner but kept getting distracted lol
Awesome job Sal! 🍻
Thanks David!
Great comparison - plus we got to see the Weber 26" in action! Cheers bud!
yes! i love this weber. soo much space. i've done ribs, brisket, chicken, asada...I guess I need to do some pork butt next. cheers brother!
Great video
I appreciate you taking a look, thank you Josh and babe!
Those are some mighty fine looking Ribs Sal a job well done. Cheers 🍻
Thanks Stephen!
Do the Italian dressing with little lawrys season salt and pepper…..
You are 2nd person to recommend the lawries. I’ll have to give a shot next time!
@@SJCOOKS yea someone told me about it years ago and it’s amazing not to much tho bc it’s salty sprinkle with pepper
I like using Italian dressing on chicken thighs and some nice rub
It’s good stuff