Brined & Smoked Baby Back Ribs on Weber Kettle | Grillaque
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- เผยแพร่เมื่อ 18 ก.ค. 2016
- Video of a brining and smoking technique on baby back ribs. Used Tango Spice Company Cajun Rub.
Tango Spice Company Link: www.tangospice.com/
Changon BBQ/Grillaque Link: www.changonbbq.com/
Baby Back Ribs were brined in the following mix:
1 Gallon Water
3/4 cups kosher salt
3/4 cups brown sugar
Baby Backs cooked using a 2-2-1 method
2 hours in the smoke
2 hours wrapped in foil
1 hour back on smoker unwrapped
Music from TH-cam Audio Library:
Heading West by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Artist: audionautix.com/
Cool Ride by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Artist: audionautix.com/
Watercolors - John Eley and the 41 Players
Heat Wave - John Eley and the 41 Players
Summer Nights - 126ers
TH-cam Audio Library - แนวปฏิบัติและการใช้ชีวิต
Man, I just tried brining my ribs for the first time thanks to your video. The family loved them.
I brined then roasted a 3 ln chicken. By far the best chicken I've ever had.
Hey Daryl! Thank you for your great tips on brining. Next time you may not want to use a metal pot as it reacts with the salt and the meet. You will get much better results using a plastic tub or anything that is not metal. I enjoyed your relaxed laid back presentation. KEEP SMOKIN"
Hi thank you for a wonderful video. I would like to complement you on the fact that you twice went over everything that you were done from the beginning which made it very easy to follow and not forget anything. I have recently gone blind but I love my weber kettle grill and this will be my first trial of spare ribs since I purchased it. Thanks again I have subscribed I look forward to hearing more of your videos.
Great tip on the brining of the ribs Daryl, an often overlooked flavor enhancer.
Really nice combination of the brown sugar, butter and the Cajun Rub.
Great cook - thank you very much for the review!
HANDS DOWN one of the BEST rib videos I've EVER seen. Well done!!!!!!!!!!!!!!!!!! :)
Daryl, this is the first time I heard about brining ribs. Thanks for the vid!
John, I brine my baby backs when I can plan ahead, with them being so lean the sometimes have a tendency to dry out a little. Thanks for watching.
Daryl that brine is very interesting, can’t wait to try it. Thanks for sharing your knowledge with us!
Nice looking color, great job again Daryl!
Excellent tutorial and ribs! I know they must have tasted stupendously with that Tango spice.....always good stuff. Thanks for sharing!
I really enjoy your videos and I have learned a lot from watching them. Thanks for making your videos!
Actaully can see the smoke rib on the slab! Nice job bro!
Great Video!
Thank you. I’m a beginner and appreciate these tips!
Hell yea! That BBQ is looking awesome
Dear GOD..these look amazing! Trying them tomorrow & following your recipe to the T. Thank you SO much for your tip on removing the silver skin. I was doing it 1 bone at a time.
Awesome brine. Thank you so much!
Nice video! Love the color of those babybacks.
Thanks Scott, we appreciate the comments and thanks for watching
Ribalicious Daryl!
That looks awesome Daryl- you just got yourself another subscriber! Nice work!
Welcome to the channel Bob, hope you continue to enjoy our videos
Excellent looking ribs my friend. I don't know how you feel but ribs are the easiest for me and a crowd pleaser always. Thanks for sharing.
Well done, Sir! I'm doing a 6 hour cook just like this on Sunday. Can't wait.
Im going to have to try this those ribs look good! new subscriber
I could tell your mouth was watering while cooking them, I know mine was! LOL
AWESOME recipe! Thank you for sharing! Merry Christmas!
Thanks, appreciate it!
Thank You So Much I love the Brine So simple. Love the kitchen Btw
Thanks for the info! 👊🏼
your ribs look delish. great video!
The baby backs came out awesome!!! I never brine!! Going to try!!! Keep smokin
Thanks Sapo, I love to use brine techniques when I can
Yummy for my tummy
Looking good! TFS!
Thank Kirby, we will be doing a video on your rubs and sauce this weekend. I am looking forward to trying them out.
very nice brother keep the videos comming
I never use kosher salt in a brine, or a soup or in any liquid. Regular table salt costs about 10% as much and does exactly the same thing. But do remember to use less table salt by volume than you would the kosher.
kudos for tasting an end rib. most people taste a middle rib leading one to suspect the end was overdone
Nice looking ribs. Gonna have to try that brine out.
Thanks James, I find that brining baby backs helps them keep the moisture....Thanks for watching.
Nice job - was thinking about a brine for ribs to retain moisture (much like chicken).
Maybe you don't need to say how good they are, it shows itself in your video, that's awesome! :D
Thanks Ben, they came out great, they were even better the next day....LOL Thanks for watching.
@@BadBeastBarbecue It's strange that some cooked meats are actually better the next day after sitting in the fridge. Some french restaurants don't serve turkey, for example, until the day after they roasted it.
Can I reuse the brine?
I am brining my ribs tonight in the Kosmos pork injection. I put them in tonight for the cook tomorrow. I looked up a video on brining ribs cuz I've never done it before and was glad to see your video. Great cook on those. Does the brine make any difference?
On baby back ribs, it really does. Baby backs can dry out because they are so lean, the brine adds a layer of flavor and adds extra moisture to the ribs. Let me know how they turn out, thanks for watching.
Bad Beast Barbecue So I cooked my St. Louis ribs and must say the Brian really made a difference! The ribs were juicy and tasty. I cooked them on a ceramic cooker and it only took 4 hours for 4 racks!! Don't understand why but those ceramic cookers cook food in half the time. Thanks for the idea!
Is it gonna over do it if I brine over night?
With the ribs wrapped in foil, do you place ribs meat side down or bone side down on the smoker?
Meat side down when wrapped so the juices that are produced helps to marinate the meat, that is when I remember to put them meat side down....LOL, thanks for watching and commenting
Love your videos.....quick question. I saw in your other video you brined the ribs for 16hrs & used honey when your wrapped them. Is their a reason why you changed your methods?
When we brined the baby back ribs last time, we had more aromatics in the brine, orange slices, oregano, thyme etc, so I wanted to do an over night brine to give those flavors a chance to penetrate the meat. The only reason we went 16 hours was because we were running around in the streets and I didn't get back to the house until late, thus the 16 hour brine. Normally I would brine 8-10 hours or overnight and cook the next morning. On this cook I just wanted to add moisture to the ribs so we only used a simple brine and only brined it for 4-5 hours. As far as the honey, it just depends on what I am in the mood for, both the brown sugar and honey adds a level of sweetness, so it just depends on my mindset at the time of the cook....LOL, thanks for the comments and the support, we appreciate you watching our videos.
+Bad Beast Barbecue thanks for the reply & keep making great videos
I trust you.
Can a brine really be effective in 4 hours ???
job well done...ill be doing my first brine ribs sunday....thanks for the vid......JESUS IS LORD
Wait a minute! You must be from Chicago or Midwest, you're the ONLY one I've ever heard on TH-cam to use the word - SLAB of ribs.
What else do you call it I'm from LA. we say slab too lol
@@jeffreyboston1773 He's probably referring to rack. I'm from TX and we usually say rack but no one would look at you strangely if you said slab lol
@@Swifty145 lol it all goes down the same way!!!! Hahaaaaa
good looking ribs, could to cook them at a higher temp so it does not take so long
That is true, but On baby back ribs I like to cook around 225 because they don't have a lot of fat so for me the lower temps don't dry out the ribs, and I wanted to keep them in the smoke for a longer period of time, thanks for the comment and for watching
Why wear gloves. No point!!!