How to smoke BBQ ribs with the Slow 'N Sear and kettle | baby back or spareribs
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- เผยแพร่เมื่อ 4 ธ.ค. 2016
- Inspired by AmazingRib.com's "Last Meal Ribs" recipe this video will show you how to easily make amazing ribs using the Slow 'N Sear.
Find our detailed text version of this recipe here: www.abcbarbecue.com/slow-n-sea...
Find more info on the Slow 'N Sear here: www.abcbarbecue.com/slow-n-sear
and our Slow 'N Sear TH-cam video here:
• Slow 'N Sear - The Bes...
Find more info on the Drip 'N Griddle pan here: www.abcbarbecue.com/drip-n-gri...
and our Drip 'N Griddle pan TH-cam video here:
• Gas Griddling with the...
Like the thermometer we used? Watch our video review here:
• Video
and when you're ready, buy here:
www.thermoworks.com/Adrenaline... - ภาพยนตร์และแอนิเมชัน
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I've watched a lot of Weber kettle rib videos and this one stands out to me and continues to consistently pop out good barbecue. I live in Kansas City where there are plenty of good other alternatives to the backyard barbecue and my kids, persnickety as they are, continue to prefer this recipe/method! Thank you so much!!!
1st time smoking ribs ever on a New Weber Kettle. Used your technique and my wife loved them. Easy to follow, quick to the high points. Great Job! Thank You!
Just tried your recipe and wow for my first time they turned out great. Great job guys, definitely couldn't have gone at it without such a great walk through video.
Justin, you are a true pro at this kind of video man! Excellent!
Smoky Ribs BBQ & Southern Cuisine Thank you, buddy. I really appreciate it.
Just ordered both the slow n sear and the griddle for for my husband for Christmas. Can't wait for it!
SnS works great with doing ribs. I've been really happy with the results. I totally go for the baste and let go with lower heat. With any searing attempt I've done with sauce, I've had burning from the sugar in it.
I got my slow and sear in the mail friday and Im already smoking 2 racks I followed your instructions and have been sitting on 230 degrees for 2 hours..this thing is amazing...next is the drip n griddle!
Single vent worked out very well.
Thanks for this video and recipe. I am begginer in smooking and just did today first time... Was amazing and worth it every minut! Thanks!
Thanks so much for the great video. Love it!
just wonderful Justin, tried it today and came out great....cheers mate
Super Good work chef.
Thanks a lot! Glad you enjoyed it!
Some folks have asked me how the ribs tasted. First off, the ribs had the perfect amount of smoke flavor. Not overpowering or acrid, just a nice clean smoke flavor. The caramelized sauce (particularly on the seared ones) was not only sweet but formed a nice crust on the outside...a little like candy. I liked them both, but I preferred the sauce that was set at low heat...possibly because it had more of a wet rib texture like the ribs I grew up eating. The meat itself was juicy and the texture was tender, but not mushy. Yum.
Baby Back Maniac replace that water for some dark beer. 😁
Wow...perfect
really nice video! I did baby backs today for the first time on my weber.Last two cooks,i have had a lot of trouble dialing in the temps.It's like after an hour or so,the temps just start dropping like there are no coals or that they have died down,no matter if vents are full open.I used Stubbs on this cook but used kingsford pro coal last times with same results.
I have a remote digital thermometer which i love,i set it up right next to the meat.I start off with a whole chimney full of coals and wait til they are mostly nice and red/white.I pour them in on 1 side and have a pan of water over where the meat sits on other side.
These today came out great but i did struggle trying to keep my temps up to around 250,a couple times it got as low as 180.I mopped after an hour and a half and basted with bbq sauce after 3 total hours passed,my total cook time was 4 hours,i did have too much applewood because it did have a pretty strong smoky flavor but still,they were juicy and tender and very delicious.I am really liking this hobby and hope i can get the temp thing figured out.
Great job, Justin!
Great video!
Thank you for sharing.
Amazing video mate, thanks!
looks fabulous
Thanks for watching!
Just found ya and subbed!! I was not aware of the "slow n sear". followed your link and got it now. Gonna use this for the weekend! THANKS!
I love your videos. Military Veteran searching for the best recipes in something I love to do! Thanks for sharing and your detail information! Mg
Thanks Mary we appreciate you watching!
Very informative! Great video
Thanks very much. We appreciate you watching!
I followed exactly the way you made the baby backs they turned out awesome thanks the tips
I'm so glad!
Just want you to know I followed your dry rub recipe and smoked my first ever ribs on the Slow and Sear! Worked out great and I got compliments from my in-laws who come from Santa Maria (land of Tri-tip). Kept the temp at 250 (just above boiling). Water and charcoal lasted for 5 1/2 hours (3 sets of ribs). Now that I've gotten round one done, now to practice a few more times with it - Thanks for all your help and cool video!
Awesome! Great to hear!
Did you use a thermometer? If so which one? How did you keep it at 250? Just with the vents at the top?
Daniel Quezada yea I curious did 12 charcoal last 5 hours doubt it ?
@@efthimios I would say fill the 'slow and sear'; I doubt 12 charcoals would look at the vidoes about the 'snake method' where they line the bottom of the kettle in a spiral (snake); they use more than 12 charcoals.
This looks like the Memphis dust recipe from amazingribs.com.
I have the same set up! I smoke baby back and St. Louis and they both come out nice and tender every time! I love that slow n sear. Anyhow, nice video!
Thanks John!
Justin...Your neighbor here J.Kiss. Just wanted to compliment you on how great all of your videos are. This one is one of the older ones, but the quality is is amazing along with the content and conciseness. Just super good at what you do my friend.
Thanks from Italy! Nice video!
Thank you! and greetings from America! Land of the hurricanes nowadays.
Delicious
Great vid!
Thanks Josh! Good hearing from you. Hope things are well!
My Slow n Sear gets here tomorrow! Can't wait!
Awesome! Make sure to post pics and hang out with us in our new Facebook group! facebook.com/groups/1885522028370703/
Your ribs looked great and easy to follow instructions
Thanks! Give it a shot and let us know how it turns out!
You’re my Hero Jason!! I mean, JUSTIN!!! LOL. Love you vids Bro!!
I tried that rub with the rosemary powder once (found it online and had a lot of great reviews) but I didn't care for it. I'll use Weber's or some other one but I will definitely try this method!
Great video Thanks
You bet. Thanks for watching!
The Slow n Sear is a superb bit of kit. 😄👍 Happy Smokin.. 🔥☁️
Thanks Dominic for helping spread the word!
I smoked ribs for the first time ever yesterday. I didn't make my own rub like you did on here but I must say that my ribs still turned out absolutely amazing. This is a great product. My only problem is I could not keep my temperatures where I wanted them to be. I was trying to keep it between 225 and and 250 but it kept wanting to go down 2 between 200 and 210. I adjusted the vents to get the temperature up but that did not seem to help much. Towards the end I was going to just light a few charcoal in My Chimney Starter and add them but instead I stirred the charcoal that was in the slow and sear and that made the temp shoot way up. That's the first time I had ever smoked anything and I will be doing it again. I'm thinking next week will either be a pork butt or just some chicken
Thank you, you're awesome.
Much appreciated!
Spare ribs are my fav bc of the higher fat content. Great video btw
That was an excellent instructive video for rookies like me. I need to try another slow cook with my Slow 'N Sear soon!
Pulled chuck roast! You'll love it.
I've got to stop watching your videos when I'm hungry...looks amazing though!
#sorrynotsorry :)
AWESOME!!!!!!
Thanks for watching!
Hey brotha thanks for your vids. Got the slownsear about 6 months ago from watching u use it,and it's a great product. Use it all the time. Keep making them videos
Thanks for watching. We'll keep making videos!
Adrenaline Barbecue Company Why people cook ribs for 4 hours? I cooked some ribs on the grill for 90 minutes(45 minutes on each side) and they were great. I used direct heat with my charcoal.
Just found this channel, excellent! subbed.
Thanks Steve we appreciate it!
Looks great! I've done this by just banking the coals, but I will be trying it on a slow n sear this weekend. Usually I can do about 270-280 with lump for 3 hours and they're done. What temp would you say you had the grill at for the majority of the time?
So, I guess they saw your other video and gave you a call... Think they made a good call. And yeah, I'm definitely looking at picking one of these up for my 22. I mean, even just as a really nice coal basket for indirect, but also so much more. Cheers Justin and company.
Hi Justin - on the strength of your videos (which are awesome) and this one in particular, I bought a Slow n Sear for my kettle. The ribs I did were beautiful and everything else Ive cooked has also turned out just great - the slow n sear is a great piece of kit, really impressed with it, so thanks for introducing it to me! Keep up the posts, I love watching them - p.s can you do some more WSM stuff in the future??
Drakey
Recently got a s&s. So far, I’m liking it.
Happy to hear it!
I just got my Slow n Sear last Wednesday and did my first set of ribs on it this past Sunday. I took your ribs rub recipe and I have to say they turned out delicious. The Slow n Sear did what it supposed to do. I can't wait till this weekend to grill something else with it . Thanks again
Great video! I tried it out first with one rack and the results were wonderful! I tried it with 2 racks and one was perfect, the other was a touch dry. Did you rotate the ribs when you made them? I’m going to try it next time, just curious if you had done it and how your results were if you did
ur a good cook
Cheers
Hello, love your stuff mate, with the sns would you put the wood underneath the charcoals? (A la Harry Soo) or on top?
The bend test: is crackage a word? It is now. Love your work.
Hey Justin, nice video as always. When I look at the probe cable ... doesn't that cause any harm to the cable when putting the lid on?
Man... I love what you're doin.... 😋
Thank you Stephane! Much appreciated!
Adrenaline Barbecue Company '
Baby Back Maniac - Justin you know BBQ and are excellent on the camera. I have my slow and sear (no drip n griddle, yet) and I will be making 2 racks this weekend using your exact technique. Starting early in the AM shooting for lunch, I don't think i am going to be able to sleep! - probably think about it all night...mmmmm
The ribs were in fact delicious - i ordered my drip n gridle the monday after. should be here soon!
1:50 I can’t be the only one that though he was about to play System Of A Down by Chop Suey lol.
I gotta get one of these....
We agree!
Did you give up storage wars 😂 😂
Love your stuff, I have the slow n sear and the drip pan, I wish your stuff was made in America
Thanks for watching, Stephen. Really happy to have you as a customer.
No need to spritz or wrap during the cook? These look great!
I’m going to do this tomorrow!
Let us know how they turned out
@@SnSGrills For my first time doing it they turned out great!
Awesone video! For this method, is wrapping not necessary?
great video. does your charcoal last 4+ hours or did you have to keep adding?
Hello there; This is Tim Williams and I'm waiting you grilling baby back ribs on the SNS grill and I'd like to know if the grill have a gasket on the lid? Please let me know and I look forward to see you do more grilling and the SNS. Have a great day
Tim Williams.
He said grab a paper towel and gently tug at it 😂
I do it the same way...but a little less blackened...good video.
Thanks for watching!
I've watched quite a few of these rib videos and it was interesting that you preferred some "simple is better" methods. Namely your use of table salt rather than kosher salt in your rub, and you didn't wrap your ribs with foil or paper.
Geat job! That's text book smoking using a kettle.
Thank you!
Is it a good idea to wrap them in butcher paper for tenderness after they have cooked a bit? I’m an amateur at grilling just trying to learn more watching all I can if you guys have any tips or books that you recommend that would be really appreciated, thanks!
I need to get me one of those slo and sear
Well, YEAH. Duh.. lol
Do you need to switch the ribs position? Does the rack closest to the coals get more heat?
great job on the silver skin / music /great video !!! $
Thanks. Much appreciated!
Enjoyed your video. Do you ever live the ribs in the fridge overnight after seasoning them? Covered or uncovered? Salt and seasonings overnight or just the rub? Will the salt left overnight cause any undesired effect to the meat texture?
Hey Justin! The links you provide are great. The Brisket cook tutorial is awesome! Just one request.
Can you please provide the ingredients for the Rub in the descriptions for your videos? This would help to grab it real quick before heading to the store. I didn't see the ingredients in any of the links you provided. Would just save time retyping the ingredients from the 1:52 mark .. Copy Paste Goodness! keep up the awesome videos!
Awesome! how am I just now seeing this video?
You were in a coma? ;)
Making SNS Ribs tomorrow for the 1st time. Where do you get Rosemary and Ginger powder?
I love your videos I was wondering what size kettle you used in this video.
Frankie Liles 22”
This thing looks so much easier to use than the Smokenator. A lot of babysitting with that hunk of metal (although good end result with it). I'm debating on a WSM or getting this for my Performer. I think i'm leaning towards this so I don't have to sell the Performer.
We have many customers tell us they have stopped using their WSMs unless they want to smoke a whole lot of food. The SnS is just plain easier to use and you get the same or better results. Thanks for watching!
Do you point the meat probe towards the vent side or the sear side?
When adding the chunks of wood to smoked do I soak them in water first or I just placed them on top of the charcoal like you did on the video
If you're using wood chips you may want to soak them, but for wood chunks there's little point.
Whats up Dave and Justin.. great videos on all you guys channels..im a beginner at BBQ and ive purchase pretty much every accessory for kettle grill ..my wife said you, Justin and dave bromance going send us to the broke house lol.. everyone hit that subscribe button!!!!
Where would I find that drip pan?
Hey Justin - I just bought a Smoke & Sear and I plan to follow your method; but I saw some other videos about how they 'brined' the ribs before cooking. What's your thoughts on that? I imagine with the Smoke and Sear, there's moisture in the smoke, but what about the flavoring of the ribs? Or is that overkill?
When we talk about brining we actually mean DRY brining. More info here: amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/dry-brining-easier-and-less-wasteful-wet-brining
Thanks for the response....I am about to buy my first Weber kettle charcoal grill (26 inch I think)...what model would you buy (not Komado) and what accessories (other than the slow n sear) would you get with the grill? I plan to use your videos to learn how to get the best out of it!
There is only one 26" kettle so no need to worry about model. Along with the Slow 'N Sear you are going to need a good digital thermometer. We recommend a couple on our website. abcbarbecue.com/product-category/thermometers/
Or Drip 'N Griddle Pan is also a great accessory to have. Those will get you started quite nicely. Maybe also get a Weber Chimney if you don't have one. Makes lighting charcoal quicker.
If you'd like more info you can always call me at 704-425-1023 and I'll walk you through your options. Dave
Where did you buy that T-shirt?
Great video sir. Thank you
I just recently got my S-N-S, now I need to make time to try it out on ribs. Thanks for the tutorial.
The SnS rocks ribs. It's a great cook to get started with when trying low and slow. Glad you like the video and thanks for watching!
neptune Trace at all
Hi there, very good video you have going here.
BTW, if one chooses to sear their ribs w/bbq sauce, remember to be very careful not to burn the sauce. It will leave a bitter taste on ribs. After that, you might as well toss them in the trash can.
Hi, would this work the same for short ribs? Is there a reason you used baby back rather then shot?
do the briquettes last that long?
Placement of the slow n sear? I'm experimenting by putting the SnS over 1 vent as to positioning it over 2 bottom vents. Thinking it might be easier to keep temp regulated. We'll see. Your thoughts?
If you have the ash removal system, and this is getting really picky, but we'd recommend trying it over just one vent. Those vents eventually clog up with ash (5 to 6 hours into the cook) so keeping two vents away from the ash should help reduce the effect of the clogged vent. This said, if you're controlling temp with your top vent you should be able to leave the bottom vent open enough that it'll even longer before ash is a problem. And remember you can always just sweep the ash away in about 5 seconds, so just plan for it.
So I have a sns mini.... do you not have to flip ypur ribs? I got a rack goin right now. 😊 followed every step of this guid so far.
Restaurant chain ribs -
They use very expensive, professional level cookers, tested and exactly executed recipes, very experienced people cooking the ribs, using the same grade ribs you use at home.
I'd say there's a pretty good chance they'll "Out Awsome" roughly 100% of us back yard BBQ goofballs no matter which of the eleventy-seven different accessories we buy and try a few times.
I'm sure your SnS ribs are absolutely fabulous. The restaurant's are better.
Man I want one of these SNS so bad! fingers crossed there is one under the tree wrapped up ;) Justin those were some mighty fine looking ribs! did I miss where you said how long you left the rub on the ribs? I'm pretty tired so forgive me if I missed it. can't wait to see a pork butt with the SNS! maybe next time show clean up on the griddle and if you foil it for easy clean up? cheers to you David and Justin! excellent product and excellent video!
Rusty KC hey Rusty,
I just saw this. I put the rub on right before I started the grill. I salted the night before which is ideal but you could do that with the rub with ribs because they are so thin. Thanks for the video suggestions. I'll talk it over with Dave. Enjoy the rest of your weekend.
Any “OFF THE RANCH” recognize the background music 🎵 🎼
If you don't have a slow and sear can I use a pan with water? Or another liquid?
What size weber kettle was that? 22"/24" or 26" ?
How do you judge how much charcoal to use in the sns
for a particular cook?
Is there any rule of thumb?
For ribs we recommend you fill it up. We have detailed instructions, with charcoal suggestions, in all of our videos as well as the recipes that are listed on the website. abcbarbecue.com/recipes/
What do you use to put the water in?
There is one other way to finish your baby backs with sauce, and that's to wrap them in foil. Apply sauce to the foil then place the ribs meat side down onto the sauce, wrap them up and put them back on the kettle for another to 20 - 30 minutes. I let mine rest in an unlit oven for at least an hour then unwrap and serve.
Yes that’s a great way. Sometimes that’s the preferred choice and sometimes unwrapped is. They have slightly different results but meet a specific flavour/texture need.