@@prollynot8417 HAVE FUN!!! Just maintain your temps, hit the flavor profile you want to achieve and just be patient my man. That's about all it is to it. YOU GOT THIS!!!
What I really like about your style of cooking is that you are teaching how to cook, not just how to follow a specific recipe. It is often intimidating to consider doing something we have never done, and you are good at explaining the process while leaving a lot of room for experimentation and personal flavor preferences.
I’ve smoked a number of pork/beef ribs and actually prefer them in the oven. Then I smoked a pork butt for some pulled pork education with apple/hickory. Sent me (and my neighbors) to the moon and back. Man was that good.
I gotta say I've been doing BBQ for a long time and I gotta say. I respect your teaching and the fact you are so laid back. Such an easy going teacher of the arts. You don't do the norms of 'do it this way or it's wrong!!!' Thank you sir for being so informative and bringing a little more arsenal to my back yard grilling skills.
I DID IT!! Anton, I did it mate! Fourth attempt at a Brisket on my Bullet Smoker and it turns out great! Thank you for your guidance and teachings, best BBQ Channel on TH-cam!! 😀👍🏻
maybe is an "old" video to post this but, hi dawg! am from Honduras and recently, i don't know how , i discover your channel, and i want to thank you for al the content specially for the weber kettle ( cause recently i acquire one and am learning to smoke) am watching all of your videos to learn a lot , agai thank you a lot!
I like your setup with the weber kettle. It's how I started smoking and if done right it can produce some amazing BBQ. I like how you went over step by step on how it's done. Great video and some amazing looking beef ribs.
I don't own a Weber any more, but I've made hundreds of briskets and ribs on a Weber, back when brisket was $.39 a pound, and I cooked one pretty much every weekend.
I watch a lot of videos on TH-cam about smoking meats. I really appreciate your Intelligence and understanding of smoking great video definitely going to subscribe.
I've only done them twice now, but man oh man! Those things are amazing. They ain't cheap though, lol! I was surprised to see you say you always cook with the bottom vents wide open. Seems if I do that on my kettles I run too hot. I was also surprised to see you running between 250 and 300. I thought they needed to run on the lower end, 225-250. Great cook as always brother. No wrap, no pan, no cooler, nothing. Just cook em and snatch em, I love it. Great to see you back dude.
And THERE lays the beauty of BBQ cooking brother. There are no rules. You always do what works for you. If you are running too hot it may be because you have too much charcoal lit at one time. I start off with longer cooks with just a few lit coals and allow it to snake across through the duration. I've never had temp issues doing it this way. If you have too many coals lit on the front end of the cook you will fight temps all day. The pace of the cook is determined by how hot you run your grill. If you want to cook at 225, then go for it. For me, 275 is a good comfortable temp to cook at and has great results. If you try that and don't seem to get the level of smoke you want, then dial down to 250 and try that. Thanks for watching and great observations.
@@TheDawgfathasBBQ thanks for the reply! I do something very similar to what you did here when I’m not doing a snake. Only difference is I use Kingsford. I’m all about faster cooks, man. It doesn’t have to take all day for me, lol! Next time I do some beef ribs I’ll try it.
Hey man, found your videos while looking for inspiration on the 4th of July and have been enjoying watching them. Good quality videos, very instructional and you're a good host! And hello from a fellow central Texan! Take care and I'll be looking forward to your future videos!
Great cook Alton! Those ribs looked magical, great color, I saw those juices flowing 👌😁 the kettle is definitely the most versatile cooker you can own👍 thanks for sharing brother, have yourself a great one, you all stay safe!👍🍻👊🍺
Thanks Craig. Man this was so easy to do. And the results speak for themself. LOVE making beef ribs my man. And now it's time to start playing around with this El Charro brother!
LOVE your vibe, Godfatha!!!!!! And love that you used the blue kettle for this AWSOME cook! And you can never go wrong with some Uncle Steve’s!!!! These ribs look amaaaaazing!!!🥰💃🏻🔥
I came back to this video as I am doing some dino ribs tomorrow for the first time. I have done 4 briskets though, so I think these should cook up just fine as they seem a bit more forgiving. Thank you for the guidance on this one.
I'm glad you did this video on the weber. My grill is worn out and my smoker has an electrical short in it. I think I know what I am replacing them with now. Just need to decide if the performer deluxe is worth the extra cost. 🤔
You my friend are a master at the grill. Thanks for the tips on Beef Ribs. I have to give this a try ASAP. I live in So Cal so it's always Grillin' time.
Inexperienced question, but I've had many well intended q-ers put like a protein on and coals are not ready and it makes the food taste wierd. You get a little corner and most unlit or burnt. I'm so confused. It is briquettes vs coals woods issue I am describing?
It's all about the burn. If you have smoldering coals, it gives off a thick looking white smoke. That is a DIRTY burn and will cause your food to taste nasty. You always want as clean of a smoke as you can get. Once you get your original coals lit and ashed over, it will feed across to your unlit coals and keep a clean burn throughout the cook. I hope that helps. Great question...
Thanks for this video! My Tregar smoker died so I went back to the old Weber ( which in my opinion makes the best butt roast) and I like to buy beef ribs first for myself then the bones go to the dog. I’m going to try your recipe this week. Your basket idea was awesome!
Thanks bro. Hit up Midland Meat Company and ask for John Lance. Tell him The Dawgfatha sent you to get those ribs. He'll take care of you brother. DO IT!!!
@@TheDawgfathasBBQ Soon I hope money a little funny. This economy is scaring people. Remodel work is something they can put on the back burner and ride it out. Thanks for the info. Sir
Hi, im in the UK, any advice on cooking in pellet smokers? I have an American iq5 pellet smoker\ and two Buddy woodchip Smokers, any advice and tips would be very much appreciated. Love your channel.
Is that front thermometer a customization? I'm thinking of doing that do my weber 26. Beef ribs, my favorite. I order from Texas farms, even out here in New York.
Is there ever a time you marinate meat overnight? I’m lightweight excited because I’m learning how to grill and smoke from you. My slow n sear hasn’t arrived yet, so last week I Attempted to arrange my charcoal basket things to contain the charcoal. I’m glad to see that you did it here in this video. I’m learning how to figure it out……Sistah Thompson style, lol. Thank you!
Wait you got two gauges on that lid did you install the one next to the vent? If so well not everyone has that I have the performer and as you know that only one gauge.
Indeed I installed that gauge. The one that is standard on the lid doesn't do us any good where it is mounted for indirect cooking. It's an easy install and is way more accurate that what comes stock on the lid.
Hey man, I really need some help, I've started doing charcoal grilling and keep having issues. I'll use a chimney and the coals will be lit to the top and frosted over, I'll pour them out on the grill but it seems that within 15 minutes or so they are all out. I'm keeping them stacked and even fanning them but they just go to a smolder and don't stay on fire.
Great video! You are so great at instruction. I have the identical grill. I’m interested in the temp gauge added to the front where the meat sits. Can you tell where I can get one?
I had the same question. I smoked for the first time last weekend, a small 3 lb brisket. Used the Dawgfatha’s technique in my Weber Kettle. I was overly concerned with temp, as the gauge was right over the coals in the back. I think I ended up a little cool, but 7 hours later, it was amazing! Family said better than our favorite BBQ place. Thank you for the guides, you break it down where I was and to understand what to look for and do. Keep up the great videos! I’m going to get one of these thermometers.
Hi from Australia 🇦🇺 Love you webber cooking, A question, when you rest your beef ribs after the cook do you wrap tight or just cover to rest Cheers Steph.
I wrap them just the same as if I wrap during a cook. IF I happen to wrap them during a cook, I do wrap tight to eliminate as much steam as possible. Great question...
![F.HERO Ft. JSPKK x ลำไย ไหทองคำ x M-PEE - ไม่สนิทบิดหมด (Thai Riders Anthem) [Official MV]](http://i.ytimg.com/vi/kPJZ0UihBfk/mqdefault.jpg)
Looking for the perfect side dish to accompany these beef ribs? Click here and get the recipe: th-cam.com/video/WMFAa4RBZH8/w-d-xo.html
Yo
@@prollynot8417 Yoooooooooooooooooo!!!!!!!!!!!!
@@TheDawgfathasBBQ I'm planning to smoke one of my first pork butts on a small vertical charcoal smoker! Any tips?
@@prollynot8417 HAVE FUN!!! Just maintain your temps, hit the flavor profile you want to achieve and just be patient my man. That's about all it is to it. YOU GOT THIS!!!
@@TheDawgfathasBBQ Thank you so much! I already know about the stall and the wrapping processes, but how long do your recommend?
What I really like about your style of cooking is that you are teaching how to cook, not just how to follow a specific recipe. It is often intimidating to consider doing something we have never done, and you are good at explaining the process while leaving a lot of room for experimentation and personal flavor preferences.
That is EXACTLY what I try to do. Keep it all simple and to empower you to make the cook your own. Thank you...
Well said!
I’ve smoked a number of pork/beef ribs and actually prefer them in the oven. Then I smoked a pork butt for some pulled pork education with apple/hickory. Sent me (and my neighbors) to the moon and back. Man was that good.
I gotta say I've been doing BBQ for a long time and I gotta say. I respect your teaching and the fact you are so laid back. Such an easy going teacher of the arts. You don't do the norms of 'do it this way or it's wrong!!!' Thank you sir for being so informative and bringing a little more arsenal to my back yard grilling skills.
As always, you are an excellent teacher/instructor Alton. Thanx so much for sharing your knowledge and expertise!
Thanks never thought of placing baskets offset
Love the vid.. i wanna fight about the water pan tho hahahahaha.. Thanks brother!!!!!
Hahaha!!! Appreciate you my man. So many different ways out there tho.
I DID IT!! Anton, I did it mate!
Fourth attempt at a Brisket on my Bullet Smoker and it turns out great! Thank you for your guidance and teachings, best BBQ Channel on TH-cam!! 😀👍🏻
Peace - It is dope the Weber gets them done in 4.5-5 hours.
Better late than never just found you dawg.... excellent vid. You the man!!
Love me some brisket on a stick! Look'n good brother!
You Knowwwwwwwwwwwwwwwwww!!!! This rib was so freaking good bro. Especially the next day when we put some in ramen!
Thank you Dawg!! Your tip about spraying butcher paper with water before wrapping is GENIUS! What a great tip. BBQ On!
maybe is an "old" video to post this but, hi dawg! am from Honduras and recently, i don't know how , i discover your channel, and i want to thank you for al the content specially for the weber kettle ( cause recently i acquire one and am learning to smoke) am watching all of your videos to learn a lot , agai thank you a lot!
Glad to help brother!
Meat on a stick! Great cook Dawgie, those ribs came our perfect my man!
Yeah they did brother. And the next day they were awesome in some ramen!!!
Awesome looking Ribs! That uncle Steve’s Shake never disappoints!
I like your setup with the weber kettle. It's how I started smoking and if done right it can produce some amazing BBQ. I like how you went over step by step on how it's done. Great video and some amazing looking beef ribs.
I don't own a Weber any more, but I've made hundreds of briskets and ribs on a Weber, back when brisket was $.39 a pound, and I cooked one pretty much every weekend.
Hey, Alton....Fred Flintstone called. he said he want's his ribs back. Those are AMAZING. So glad you liked the Sweet n SpicyR. Smoke Bomb is a MUST!
Brother those rubs were KILLER on these ribs. Thank you agin for ALL of your support. 👊👊👊
I watch a lot of videos on TH-cam about smoking meats. I really appreciate your Intelligence and understanding of smoking great video definitely going to subscribe.
Beautifully done Alton! These look incredible!
Right back to killing it fam. Excellent instruction. Great cook! And Im not even gonna mention the ribs. Good stuff Alton!
Thanks brother! Trying to get back in the saddle somewhat here.
Good to see you back!! Watching from Australia
I've only done them twice now, but man oh man! Those things are amazing. They ain't cheap though, lol! I was surprised to see you say you always cook with the bottom vents wide open. Seems if I do that on my kettles I run too hot. I was also surprised to see you running between 250 and 300. I thought they needed to run on the lower end, 225-250. Great cook as always brother. No wrap, no pan, no cooler, nothing. Just cook em and snatch em, I love it. Great to see you back dude.
And THERE lays the beauty of BBQ cooking brother. There are no rules. You always do what works for you. If you are running too hot it may be because you have too much charcoal lit at one time. I start off with longer cooks with just a few lit coals and allow it to snake across through the duration. I've never had temp issues doing it this way. If you have too many coals lit on the front end of the cook you will fight temps all day. The pace of the cook is determined by how hot you run your grill. If you want to cook at 225, then go for it. For me, 275 is a good comfortable temp to cook at and has great results. If you try that and don't seem to get the level of smoke you want, then dial down to 250 and try that. Thanks for watching and great observations.
@@TheDawgfathasBBQ thanks for the reply! I do something very similar to what you did here when I’m not doing a snake. Only difference is I use Kingsford. I’m all about faster cooks, man. It doesn’t have to take all day for me, lol! Next time I do some beef ribs I’ll try it.
Great cook Alton. Nice thumbnail too!
Thanks 👍
Great to see you firing up that cool blue kettle grill. Your smoked brisket looks like sheer perfection to us. Well done Alton!
Thank you guys. Man this cook couldn't be any easier. Congratulations to you on your new residence as well.
Funny I just picked up some beef ribs yesterday and will try your method on my kettle, thanks for the lesson from New Brunswick 🇨🇦
Hey man, found your videos while looking for inspiration on the 4th of July and have been enjoying watching them. Good quality videos, very instructional and you're a good host! And hello from a fellow central Texan! Take care and I'll be looking forward to your future videos!
Awesome looking beef ribs Alton! Love that Uncle Steve's mix!
Thanks brother. It is a killer for sure. I saw your beef ribs on that Chargriller too. Great minds my man...
Dawgfatha. Connecting to you from Sunday Night with the Good Fellas with Sleeper BBQ and 805 BBQ Junkie😋😋
Great cook Alton! Those ribs looked magical, great color, I saw those juices flowing 👌😁 the kettle is definitely the most versatile cooker you can own👍 thanks for sharing brother, have yourself a great one, you all stay safe!👍🍻👊🍺
Thanks Craig. Man this was so easy to do. And the results speak for themself. LOVE making beef ribs my man. And now it's time to start playing around with this El Charro brother!
@@TheDawgfathasBBQ nice! Get spinning brother!😁👍
LOVE your vibe, Godfatha!!!!!! And love that you used the blue kettle for this AWSOME cook! And you can never go wrong with some Uncle Steve’s!!!! These ribs look amaaaaazing!!!🥰💃🏻🔥
Thank you guys for swinging through and watching. Those ribs were pretty dang good! 👊👊👊
I came back to this video as I am doing some dino ribs tomorrow for the first time. I have done 4 briskets though, so I think these should cook up just fine as they seem a bit more forgiving.
Thank you for the guidance on this one.
I'm glad you did this video on the weber. My grill is worn out and my smoker has an electrical short in it. I think I know what I am replacing them with now. Just need to decide if the performer deluxe is worth the extra cost. 🤔
You my friend are a master at the grill. Thanks for the tips on Beef Ribs. I have to give this a try ASAP. I live in So Cal so it's always Grillin' time.
Fantastic video, thanks Dawgfatha.
Nice. Going to make 2 racks of beef ribs tomorrow on my Weber 26”. Interesting “snake method”. I’ll do that as well, using B&B lump.
AMIGO!, I just became a FAN! Can't wait to see more of your work! Keep inspiring us BBQer's
Welcome aboard!
That thumbnail isn't fair. I haven't watched a cook in months but how could I resist this?
Appreciate that!
Anyone in a hurry just jump to the breakdown of the cook exactly as the cook was preformed but watch the whole video builds an appetite
Those are some of the best looking beef ribs I've ever seen. Nailed that cook.
Such high praise. I really appreciate that. And as you can see it was a great, simple cook with maximum results. Can't beat it!!!
My kinda cooking, this was a relaxing video to watch. New sub . Great video...
Now that is my kind of Beef Kabob!!!!. Looking Awesome as always Alton!!
OMGOODNESS….that looks so good. On a kettle smoker! Will be trying this on Saturday!
OOOOOOO Buddy now that's a thing of beauty. 🤘
I've done hot sauce binder on pork ribs and butts, will have to try on beef.
Man o man brisket on a stick it doesn't get better than that bomb
It was really a simple and easy cook with maximum results bro!
My favorite thing to que, great cook Alton!
Man those look fantastic! Tender, juicy and Delicious! Only wish I lived near Midland Meat Co!😋👍👊
Order in from them amd give them a try. Just call them up and ask for John and tell him The Dawgfatha sent you! I don't live close to them either. 😉
Great video I'm going try it tomorrow if I can find those beef ribs in Duval
Of course that was a great cook! Short ribs are the best. But that pool is bad ass🔥🔥 that’s what I need at my place
Man it's been a long time coming to get this pool finished. lol But bro those ribs from Midland Meat Co. were straight ridiculous!!!!!!!!!
incredible looking ribs, thanks for sharing
God I freaking love this channel. Learned so much from his videos.
Thank you so much Max! I really appreciate that!
great presentation and tutorial,, thanks
When he said that it slid in easily. Ayoooo lmao
You've convinced me. I can do it! Great looking ribs, Alton👍😊
No doubt! You got this. It's super simple!
Inexperienced question, but I've had many well intended q-ers put like a protein on and coals are not ready and it makes the food taste wierd. You get a little corner and most unlit or burnt. I'm so confused. It is briquettes vs coals woods issue I am describing?
It's all about the burn. If you have smoldering coals, it gives off a thick looking white smoke. That is a DIRTY burn and will cause your food to taste nasty. You always want as clean of a smoke as you can get. Once you get your original coals lit and ashed over, it will feed across to your unlit coals and keep a clean burn throughout the cook. I hope that helps. Great question...
Thanks for this video! My Tregar smoker died so I went back to the old Weber ( which in my opinion makes the best butt roast) and I like to buy beef ribs first for myself then the bones go to the dog. I’m going to try your recipe this week. Your basket idea was awesome!
ya wish I could find them local did find ok looking beef short ribs just might pull them out the freezer Great cook Thank You Brother Alton
Thanks bro. Hit up Midland Meat Company and ask for John Lance. Tell him The Dawgfatha sent you to get those ribs. He'll take care of you brother. DO IT!!!
@@TheDawgfathasBBQ Soon I hope money a little funny. This economy is scaring people. Remodel work is something they can put on the back burner and ride it out. Thanks for the info. Sir
Man the way you're squishing that beef after the cook like it's a sponge 🤤 Damn.
Alton, that was awesome!!!
Going to do these today, just about to go to the local butcher have the grill set up with snake.
Hi, im in the UK, any advice on cooking in pellet smokers? I have an American iq5 pellet smoker\ and two Buddy woodchip Smokers, any advice and tips would be very much appreciated. Love your channel.
Wow how do your coals last 5 hours without adding coals? My coals tend to cook down a lot faster and I do used the snake method as well.
I use the slow n sear in my kettles. It allows me to get really long burn times.
Those ribs are righteous👍🏼🇺🇸🍻 great cook sire🙏
Thank you my man. Appreciate you sliding through with a view and a comment. 👊
@@TheDawgfathasBBQ Really glad youre up and making videos, you really an inspiration👊🏼🍻🇺🇸
Is that front thermometer a customization? I'm thinking of doing that do my weber 26. Beef ribs, my favorite. I order from Texas farms, even out here in New York.
Are you kidding me???
I mean….DAYUMMMM! Beautiful product!!
Great cook man....one of my favorites to smoke
When ordering from Midland what do I ask for to get these exact ribs because when I went to there website I couldn't find beef ribs on there menu
Just ask them for the beef ribs. Ask for John and tell him you want the same ribs he sent to The Dawgfatha! 😉
Rockin' that Weber Dawg...beefy goodness!!! 👀🤘
Gotta do it! Love the Weber kettle!
such an awesome video. i'm gonna do this tomorrow!
I have been watching your videos for about a year now. This was a great video. I would like to place an order for those beef ribs.
Made simple! Thanks
Man those looked good, I'm gonna get my grill out and smoke me some beef plates now.
Is there ever a time you marinate meat overnight? I’m lightweight excited because I’m learning how to grill and smoke from you. My slow n sear hasn’t arrived yet, so last week I Attempted to arrange my charcoal basket things to contain the charcoal. I’m glad to see that you did it here in this video. I’m learning how to figure it out……Sistah Thompson style, lol. Thank you!
They look amazing
Did you pull the membrane off or it just burned off after the cook?
Wait you got two gauges on that lid did you install the one next to the vent? If so well not everyone has that I have the performer and as you know that only one gauge.
Indeed I installed that gauge. The one that is standard on the lid doesn't do us any good where it is mounted for indirect cooking. It's an easy install and is way more accurate that what comes stock on the lid.
Would that void the warranty on the weber?@@TheDawgfathasBBQ
@@therookiefisherman5234 no idea. You'd have to check with Weber. Personally I don't know anyone that has ever had a warranty issue with a kettle.
Hey Dawgfatha, did you end up adding more charcoal? Will this work the same with briquettes instead of lump coal?
Hey mate look awesome !! Did you rest them wrapped up in anything ? i,e foil or paper ?
Awesome tutorial 👌 can't wait to give it a go, what store can one buy these ribs locally ?
Very nice grilled one thanks for sharing
Thanks for watching
Hi , great video !!! Did you add the front thermometer?
Love it worked really great thanks
Man they look phenomenal!! Raise your hand if you’re hungry after watching this!!🙋♂️
😁
Welcome back!!
Was that B&B charcoal, mesquite ?.
B&B Oak lump charcoal.
@@TheDawgfathasBBQ oh ok ! Thanks
Great video.
Plate ribs are one of my favorites.
Mine too!
Nailed it, best bite in bbq!
Awesome cook! I always look forward to seeing new vids from you bud👍👍
Thank you so much Nate!
Hey man, I really need some help, I've started doing charcoal grilling and keep having issues. I'll use a chimney and the coals will be lit to the top and frosted over, I'll pour them out on the grill but it seems that within 15 minutes or so they are all out. I'm keeping them stacked and even fanning them but they just go to a smolder and don't stay on fire.
Try new charcoal get Kingsford
I have rack thawing in the fridge right now. Hope they turn out as good as yours looked.
I'm sure they will. Nothing to it. YOU GOT THIS!!!
Oh you fancy now!!! A pool!!!!
Amazing cook my guy!
Did you order from midland meat co? I didn’t see it as an option on their site.
Love beef ribs!
How do you rest the meat?
Awesome cook! Those look slammin 🔥👊🏻✌🏻
Great video! You are so great at instruction. I have the identical grill. I’m interested in the temp gauge added to the front where the meat sits. Can you tell where I can get one?
I ordered it on Amazon. And thank you for supporting the channel. Glad you are finding value in what I do here.
I had the same question.
I smoked for the first time last weekend, a small 3 lb brisket. Used the Dawgfatha’s technique in my Weber Kettle. I was overly concerned with temp, as the gauge was right over the coals in the back.
I think I ended up a little cool, but 7 hours later, it was amazing! Family said better than our favorite BBQ place. Thank you for the guides, you break it down where I was and to understand what to look for and do. Keep up the great videos! I’m going to get one of these thermometers.
Yummy nice to here new friend ...see you around
Thanks for coming
Nicely rendered out, ribs looking spot on. Nice job. 😎
Hi from Australia 🇦🇺
Love you webber cooking,
A question, when you rest your beef ribs after the cook do you wrap tight or just cover to rest
Cheers Steph.
I wrap them just the same as if I wrap during a cook. IF I happen to wrap them during a cook, I do wrap tight to eliminate as much steam as possible. Great question...
@@TheDawgfathasBBQ you have given me hope to try this.