I have screwed up ribs from the time I was a boy. You name it, I flamed it. So my wife took over making the ribs in an insta pot. Oh the horror. Well the ribs were on sale at albertsons and I had free week end. So I used your system, since my old weber is all I have to work with. What a joy, did not over smoke them, did not burn them and was able to serve up a decent plate. Thank you.
Alright, I gave this a shot yesterday for Memorial Day. I did the C-ring for my fire; used a Trader Joe's rub and HEB Honey bbq sauce. The ribs came out pretty good; it took 5 hours total on the grill. Lessons learned: 1) use newer charcoal (mine was a little old and took longer to get going; 2) use 2-zone fire to avoid any potential drying out; 3) better rub than what I used. Besides that, I really appreciated your step by step 3-2-1 method. My family enjoyed the ribs and this video gives me the confidence to move on to some other live-fire meats (beer-can chicken, pulled pork) - I don't think I'm ready for brisket yet. Thank you so much!
Thank you so much for a no nonsense, direct video without fluff. Outstanding! I just got a Weber Kettle grill and was looking for good info and I found it. Subbed...👍👍👍
I like how you used mustard to help the rub adhere to the ribs, excellent tip! Your ribs turned out beautiful, can't wait to try this on my Weber kettle!
I love that you paid homage to the ones that taught you a tip or two. When I pass on my newfound knowledge of how to cook the Kroger St louis style ribs on the Weber grill, I know who I plan on recommending for tips. Thanks for the video.
I watched your video and thought it was great, so today I followed it through very closely myself. It was my first time grilling in Weber kettle, with this method and grilling ribs, but the result was awesome. Thanks for the vid fam!
Good job. Your ribs look better than a lot of famous channels'. I only made ribs once with my weber in the winter and it was cold and I was a beginner back then. It turned out alright but it was a hassle. In order to go smoothly tomorrow when I made ribs a second time, I watched a lot of vids(including the famous ones you mentioned in the end) and I have decided to follow your method. Thanks for showing the way!
4 years later so hope you get this. Thank you as you showed me exactly what steps to take. Two questions though, how much coals do you use, and secondly I want very very little spicy flavor. Suggestions? Thanks again. Great job!!!!
I've got my pellet cooker but it's always way more fun to use the Weber kettle, tastes better too. Malcolm Reed will teach you everything you need to know.
Thank you for a great video with a clear explanation!! For Father’s Day we followed a hybrid technique of using Myron Mixon’s brine recipe and then used the Weber as a smoker with the liquid pan and the aluminum wrap like you suggested, ribs turned out delicious!!
And the Academy award goes to.....Thanks for a well done video and for sharing that. PS I'm almost 2 hours in on my first batch. Actually watching your vid now.I know they will be great !
great video....ribs and rub are ready for the process....similar to how I have done them on a Webber in the past but I learned some key things and the water vinegar pan I suspect is going to be a big factor in improving my bbq'd ribs. Thanks
Sorry I'm a beginner. Don't ALL the coals have to be burning red before putting it into the weber? Because if not it will be full or charcoal black smoke?
Not when smoking something low and slow. You want them to catch gradually so the heat is constant and low level (250° ish) … black smoke or dirty smoke when doing this method is not an issue. Good luck, I hope your cooks turn out great!
This is a great video! Just curious, are you using a 22" or 26" inch kettle? I wanna make more than 1 rack of ribs at a time, but I'm afraid of overcrowding.
I am using a 22” kettle... if you have a slow n sear (or if you go cheap and make the “Bro n sear” like I did) you can do 2 racks on a 22” just fine! It seems weird that one rack is so close to the coals but the heat really goes straight up and over the dome of the cover and coats both racks pretty evenly.
I have a 22” Kettle and it worked great with 2 racks the only difference i did from the video was the way i layed out the coals; I used the snake method.
good video. I'm now looking at at an ambient thermometer for the grate. also the water pan doesn't actually do anything for the tenderness. its purely used to help regulate temperature so your levels don't climb or drop dramatically. great video though man!
Funny thing is…before I bought my kettle yours was one of the first videos I watched about making ribs. As time went on I started having questions..can I just used an instant read thermometer in a vent hole? Can I do two racks of ribs instead of just one?! And I finally came back to this gem with all my questions answered lol thank you sir
Now that is pretty damn good looking ribs! love how they shine after putting the sauce on! Like the set up and the beverage on the side. thank you for sharing, just in time for Memorial Day!
Sure is! You can get it on Amazon for like $10 … just type in “weber kettle lid holder” … it just rests on the edge there and works great. Minimal gap so very minimal heat or smoke seepage.
It sure is good to see another person passionate about grillin'. Keep up the great work and let me know if you need some help carrying those ribs to the dinner table. lol!!
Hi, greetings from Puerto Rico. I have a question for you. How do you mantain that's temperature for that long? Do you keep it adding more charcoal every now and then? Really appreciate you answer.
No I did not have to add charcoal. If you start with majority unlit charcoal and only put a small amount of lit charcoal in to start it, the gradual catching of the charcoal will keep temps relatively low and even
Awesome awesome awesome! Question for ya…….does the vinegar have to be apple cider or can you just use straight up vinegar? Thanks again for this video.
Some ribs videos show that the meat is just dripping out of the bones. Is thea idea with St. Louis style that there is a lot more meat to eat per bone? I think I'd prefer that. Just waiting for my Weber to arrive so looking for any tips where I could start my BBQ journey thanks :)
Trying this minion method you speak of. First time doing ribs and smoking anything. Thanks for the video. I'll update tomorrow. Hopefully I can make Papa proud.
with the basket i created, the "Bro n' Sear" basket they call it, it holds enough coals to where i did not have to add any. if you start with just that small amount and let the others catch you should have no issues.
@@betterthangoodbbq3676 ~ I've also seen folks do the snake method. (About the same but without using a basket). The snake of charcoal goes around about 1/2 of the inside of the weber. Light one end of the 'snake'....
Thank you for teaching me so much today. I'm an ancient gal, moved and just bought my first USA charcoal bbq. Had a Weber oval style counter top model in France, and I knew to have cast iron grill, some counter area, and to ditch that Weber round kettle stuff. I had one, but hated the design faults. Thank you for continuing my education. I am considering oven slow-roasting ribs at 250F for 2.5 hrs and taking to grill to finish 1.5 hrs? Or reverse, because grill/smoker generates a crust and smoke flavour? I see. Is there an appreciably different flavour from part cooking in oven? I would be choosy about the quality of the flavour "enhancers" of the stuff used. The Trader Joe's I would try. Heinz, yeah well Europeans are used to making fresh concoctions, we never buy salad dressings or "ready made sauces'. And its for a good reason. The taste is EVERYTHING
It takes a little while, but yes it gives a decent indicator as to where you are temp wise. not as ideal as a grate level probe, but in a pinch it's better than nothing!
I have screwed up ribs from the time I was a boy. You name it, I flamed it. So my wife took over making the ribs in an insta pot. Oh the horror. Well the ribs were on sale at albertsons and I had free week end. So I used your system, since my old weber is all I have to work with. What a joy, did not over smoke them, did not burn them and was able to serve up a decent plate. Thank you.
Alright, I gave this a shot yesterday for Memorial Day. I did the C-ring for my fire; used a Trader Joe's rub and HEB Honey bbq sauce. The ribs came out pretty good; it took 5 hours total on the grill. Lessons learned: 1) use newer charcoal (mine was a little old and took longer to get going; 2) use 2-zone fire to avoid any potential drying out; 3) better rub than what I used. Besides that, I really appreciated your step by step 3-2-1 method. My family enjoyed the ribs and this video gives me the confidence to move on to some other live-fire meats (beer-can chicken, pulled pork) - I don't think I'm ready for brisket yet. Thank you so much!
4 years later, I appreciate this video, sir. Well done
Thank you so much for a no nonsense, direct video without fluff. Outstanding! I just got a Weber Kettle grill and was looking for good info and I found it. Subbed...👍👍👍
Great video. Probably the most informative, and easy to follow vid on smoking with a Weber. 3-2- 1 method without all the BS. Thank you sir!
Thank you for the positive feedback!
I like how you used mustard to help the rub adhere to the ribs, excellent tip! Your ribs turned out beautiful, can't wait to try this on my Weber kettle!
3yrs later this video still awesome 💯
I love that you paid homage to the ones that taught you a tip or two. When I pass on my newfound knowledge of how to cook the Kroger St louis style ribs on the Weber grill, I know who I plan on recommending for tips. Thanks for the video.
This is my second summer watching and following along with this video. Simple and straight to the point with superb results.
Backyard setup looks dialed in! Gonna need some of that know how to get us set at the new place.
Thanks! I’m your guy for the BBQ area that’s for sure 🤠
I watched your video and thought it was great, so today I followed it through very closely myself. It was my first time grilling in Weber kettle, with this method and grilling ribs, but the result was awesome. Thanks for the vid fam!
Keep making these videos! Love seeing the full process, you make it look easy.
Great video! The ribs were money! I love using my Weber kettle! I have 4 of them lol
I watched your video 100 times I cooked them and they were delicious thanks for helping beginners
Awesome!!!! Love hearing that
BROTHA You made the first day of 2021 and awesome and delicious day for my fam her in Los Angeles thanks for the Barbecuing tips
Glad y’all enjoyed! Happy new year!
Nothing pretentious, nothing “secret”. Just a simple, complete explanation. Great work man!
Chud's Bbq is a great channel he does a pretty good job explaining step by step what he is doing
Please keep making videos. This was wonderful! I appreciate learning new things the way you lay it out for us.
Thanks! I actually just got back into making YT content, took a long break and was on TikTok, but we're back now! thanks for the kind words
Good job. Your ribs look better than a lot of famous channels'. I only made ribs once with my weber in the winter and it was cold and I was a beginner back then. It turned out alright but it was a hassle. In order to go smoothly tomorrow when I made ribs a second time, I watched a lot of vids(including the famous ones you mentioned in the end) and I have decided to follow your method. Thanks for showing the way!
Thank you for the kind words! I’m glad you enjoyed it and hope it helps!
That upside down trick to start a small amount seems so obvious, but I'd never have thought of it. Thanks for the share!
4 years later so hope you get this. Thank you as you showed me exactly what steps to take. Two questions though, how much coals do you use, and secondly I want very very little spicy flavor. Suggestions? Thanks again. Great job!!!!
I've got my pellet cooker but it's always way more fun to use the Weber kettle, tastes better too. Malcolm Reed will teach you everything you need to know.
Great video, very well presented and really educational. Can't wait for the next one !!!
Thanks for this straightforward video! I dont eat pork and this was my first BBQ attempt. My family LOVED the ribs!
Very informative, thank you. I've fitted a Weber thermometer below the vent housing, just above the grate. Much, much more accurate - and usable.
Thank you for a great video with a clear explanation!! For Father’s Day we followed a hybrid technique of using Myron Mixon’s brine recipe and then used the Weber as a smoker with the liquid pan and the aluminum wrap like you suggested, ribs turned out delicious!!
Looks like a great cook. Gonna do up 2 racks of spares on my Weber Kettle for the Superbowl using some of these tips.
Great video. Like others have said, no bs, no fluff, all direct and to the point.
And the Academy award goes to.....Thanks for a well done video and for sharing that. PS I'm almost 2 hours in on my first batch. Actually watching your vid now.I know they will be great !
Instead of the traditional Xmas ham I'm smoking three St Louis cut ribs for my family this year using your recipe
Wow... I been making rack at a time on the same grill!!!!! Thanks for teaching us brother.
really enjoyed your video! I'm going to go out and buy one of those charcoal baskets right away!
great video....ribs and rub are ready for the process....similar to how I have done them on a Webber in the past but I learned some key things and the water vinegar pan I suspect is going to be a big factor in improving my bbq'd ribs. Thanks
One of my 6 grills I own is the Kettle original. Watching from BRANTFORD Ontario. Cheers
This is a 22in right? Just want to make sure I can fit 2 slabs on mine with the charcoal baskets
22” that’s correct!
Good video , step by step I will try my ribs for the familia next weekend , thank you , those ribs look deliciously yummy.
Great video. Thanks for the tips with the slow cooking technique.
Sorry I'm a beginner. Don't ALL the coals have to be burning red before putting it into the weber? Because if not it will be full or charcoal black smoke?
Not when smoking something low and slow. You want them to catch gradually so the heat is constant and low level (250° ish) … black smoke or dirty smoke when doing this method is not an issue. Good luck, I hope your cooks turn out great!
Can you make a vid showing how you made your charcoal basket?.
Do a search for "bro n sear" on TH-cam.
Gidday from Australia…….Awesome video champion
Camo Crocs on fleek! Good work!
Haha always!!
This is a great video! Just curious, are you using a 22" or 26" inch kettle?
I wanna make more than 1 rack of ribs at a time, but I'm afraid of overcrowding.
I am using a 22” kettle... if you have a slow n sear (or if you go cheap and make the “Bro n sear” like I did) you can do 2 racks on a 22” just fine! It seems weird that one rack is so close to the coals but the heat really goes straight up and over the dome of the cover and coats both racks pretty evenly.
I have a 22” Kettle and it worked great with 2 racks the only difference i did from the video was the way i layed out the coals; I used the snake method.
Awesome video!
Mesquite Texas showing support!
I love the methods you used for this bomb ass ribs 😋
I find kinders bbq sauce the mild bbq sauce is fantastic on ribs love the squrtable bottle
Hi BTGB,
May i ask where you purchase the basket for the Weber from? Thx in advance from Amsterdam
Great Video, excellent communication for beginner and seasoned griller refresher... Thanks❗
Did you just use the 3 chunks of wood or add more wood throughout the cook? Thanks!
good video. I'm now looking at at an ambient thermometer for the grate. also the water pan doesn't actually do anything for the tenderness. its purely used to help regulate temperature so your levels don't climb or drop dramatically. great video though man!
thanks for the tube!
did u have to add any charcoal after the initial amount?
Hello, nice video. Do you have a video on how you converted the weber baskets into a single larger basket. Thanks 😊
Awesome! thanks for the straightforward video, easy to follow. Sure I'll try it later on!!
Nice job! Very Impressive first video; you're a natural
Funny thing is…before I bought my kettle yours was one of the first videos I watched about making ribs. As time went on I started having questions..can I just used an instant read thermometer in a vent hole? Can I do two racks of ribs instead of just one?! And I finally came back to this gem with all my questions answered lol thank you sir
Very good video! I'm trying to get into BBQ and this was just the right content I needed.
Great video. Will try ribs this weekend . Thanks from Canada !
Is that the 18 or 22 inch Kettle?
Also does the lid holder accessories cause any smoke leaks?
Definitely. The 18 is to small for 2 racks
It’s the 22” … lid holder does not affect smoke or heat leakage if you fit it on there tight
Great BBQ mate! Really enjoyed the vid, true pro
Great video presentation! I'll try my best to follow tomorrow on the 4th. Thanks.
Yo that’s a kick ass job on those ribs
hey man great food!how many brick did u get in for cooking 3 hour and what about the temperature on the kettle ? thanks
Nice video. Just wondering how did you modify those weber baskets to for one big basket? Did you cut those?
good job pal! ribs look awesome. I'm going to be doing this wrapped for a change. Normally don't wrap..
Nice video!!! I loved it can’t wait to try this
Good luck! Hope it goes well, cheers!
thanks for the video! they look awesme
Thank you for making this video definitely helpful gonna bbq ribs first time
Great explanations throughout. Nice work!
Those look delish!
Yummay !!!!! Made me sooo hungry dude, Those ribs look Amazing!! Thanks 😊 I will be doing this...woo!
Now that is pretty damn good looking ribs! love how they shine after putting the sauce on! Like the set up and the beverage on the side. thank you for sharing, just in time for Memorial Day!
Is this a aftermarket lid holder.
Is so any information on that I would greatly appreciate it.
Tulsa boy here. Thanks
Sure is! You can get it on Amazon for like $10 … just type in “weber kettle lid holder” … it just rests on the edge there and works great. Minimal gap so very minimal heat or smoke seepage.
It sure is good to see another person passionate about grillin'. Keep up the great work and let me know if you need some help carrying those ribs to the dinner table. lol!!
Appreciate the tips! Instant follow
Thanks for your tips... I'm going to look for that Weber your using... Love the one side smoke and how you set the charcoals to last longer 👍
Hi, greetings from Puerto Rico. I have a question for you. How do you mantain that's temperature for that long? Do you keep it adding more charcoal every now and then? Really appreciate you answer.
No I did not have to add charcoal. If you start with majority unlit charcoal and only put a small amount of lit charcoal in to start it, the gradual catching of the charcoal will keep temps relatively low and even
@@betterthangoodbbq3676 Thanks for the tip. No doubt a skill I need to improve 😂
@@betterthangoodbbq3676 Btw, great video 👍👍
Right next door in Rockwall TX. Have a great Memorial Day weekend.
Good job you learned well from the other videos! That’s how I became better!
Great video, clear and informative. I'm goona try the recipe next holydays. Спасибо.
This is so great! You're a pro
Thanks Emma!
Awesome awesome awesome! Question for ya…….does the vinegar have to be apple cider or can you just use straight up vinegar? Thanks again for this video.
Now this is a good grill video
Camo crocs. I respect you good sir and your choice of footwear!
Trying this method out right now in San Diego!🤙🏽
Some ribs videos show that the meat is just dripping out of the bones. Is thea idea with St. Louis style that there is a lot more meat to eat per bone? I think I'd prefer that. Just waiting for my Weber to arrive so looking for any tips where I could start my BBQ journey thanks :)
Great video. Going take me a few attemps for sure.
Looks awesome how much apple cider vinegar u put in water
Where did you get those baskets to hold the briquets?
Trying this minion method you speak of. First time doing ribs and smoking anything.
Thanks for the video. I'll update tomorrow. Hopefully I can make Papa proud.
The meat u cut of put in freezer and when u have enough it's great for stir fry cheers from oz
Does the St. Louis Style ribs method you did with the 3-2-1 method in the video also work with baby back ribs
Yup, same method … I just prefer St. Louis ribs because they have more fat (which means more tenderness and more flavor)
This guy knows what’s up
At any point in time did you get have to add more coal's and if so how many times
with the basket i created, the "Bro n' Sear" basket they call it, it holds enough coals to where i did not have to add any. if you start with just that small amount and let the others catch you should have no issues.
When did this channel start?
How many times did you have to add charcoal and how do you do it? Do you move the hot coals to the side and add them to the empty side?
Only added coal one time. The small amount of
Lit coals ignited the unlit coals slowly and keeps the temp around 250-275° in the cooking chamber
@@betterthangoodbbq3676 ~ I've also seen folks do the snake method. (About the same but without using a basket). The snake of charcoal goes around about 1/2 of the inside of the weber. Light one end of the 'snake'....
Thank you for teaching me so much today. I'm an ancient gal, moved and just bought my first USA charcoal bbq. Had a Weber oval style counter top model in France, and I knew to have cast iron grill, some counter area, and to ditch that Weber round kettle stuff. I had one, but hated the design faults. Thank you for continuing my education. I am considering oven slow-roasting ribs at 250F for 2.5 hrs and taking to grill to finish 1.5 hrs? Or reverse, because grill/smoker generates a crust and smoke flavour? I see. Is there an appreciably different flavour from part cooking in oven?
I would be choosy about the quality of the flavour "enhancers" of the stuff used. The Trader Joe's I would try. Heinz, yeah well
Europeans are used to making fresh concoctions, we never buy salad dressings or "ready made sauces'. And its for a good reason. The taste is EVERYTHING
When you kept saying you were going 45 more minutes uncovered I was like nope! Glad you realized
Did you have to add coals at any point throughout the cook?
Look great mate. Going to try this. Uk 🏴.
What's the ratio of apple cider vinegar to water that you use?
WoW your ribs look great. Thanks for the movie
Does the probe down the vent actually work? Have never seen that before.. will try that this weekend.
It takes a little while, but yes it gives a decent indicator as to where you are temp wise. not as ideal as a grate level probe, but in a pinch it's better than nothing!