BABY BACK RIBS | Char-Griller Charcoal Grill
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- I had to go digging in my deep freezer again this week and came up with a couple racks of Baby Backs. It was nice actually getting to do a low and slow cook again. Enjoy!
Here is a link to Jame's video. be sure to like it and subscribe to his channel.
• SPG (Salt/Pepper/Garli...
#CharGriller #BabyBackRibs #LowAndSlow
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Thanks!! Bought a Char-Griller, but had no idea how to do the low temp for smoking ribs. Thanks to you,I know now!👌
Awesome, I hope you enjoy it. It does a really good j0b once you learn the grill.
See this is a lost art. People just want to buy pellet smokers and forget the history of smoking meat. I just bought an old char griller wrangler and refurbished it from rust to seasoned grill just to learn the ins and outs of real grilling. This is the type of content we need.
Thanks so much!
@@KenRogersMostlyOutdoors no, thank you brother. I just made the best ribs of my life because of you. See it’s not just me it’s my family that appreciates people like you as well.
Just got done wiping the drool off my laptop. Glad you finally got some time to do a slow cook. I have been diving to the bottom of my chest freezer as well. Things are starting to turn around in my neck of the woods and the shelves are looking fuller every day. Stay safe and God bless.
It’s getting better here on some things. Yes, it was nice just chilling out by the grill. They turned out really good too, have not using that set up before. Thanks, Wayne!
👍🏽 Great video.
Thank You!
Amazing looking ribs 👍🏻. Looks like the news charcoal basket works well. Can’t fault you on the Sweet Baby Rays- it’s my favorite store bought sauce as well. Enjoyed the video. Stay safe and well.
Thank you sir! Yes, it went well. I will play with the vents and make it better, but no major complaints.
Apple makes Pork! Great job
I like apple wood for pork sometimes… thanks so much!
I just bought the same type grill, can’t wait to try and get my revenge on some ribs,
Nothing like a lazy afternoon low and slow rib cook. Those looked amazing. My go to wood chucks are red oak. Great on beef but works great with pork too.😎
Oh yes, it was a nice change of pace! Red Oak... I’m interested! I’m not sure if I can even get that here. I will try tho. Thanks!
Ken Rogers Mostly Outdoors www.amazon.com/CharcoalStore-Red-Wood-Smoking-Chunks/dp/B00Q53OCBE here you go brother. Take care.
Awesome video! Thanks man! I learned exactly what I was wanting too!
That is awesome... good luck with those ribs and thanks for watching!
Great Video For The Pork Ribs.
Thanks so much!
Great video. Been a while since I smoked ribs and needed a refresher. I've used hickory and mesquite in the past, but prefer cherry and apple wood.
Thank you! I remember this being a very tasty cook. Good luck!
Fantastic cook Ken. I love the love you sent out at the end for the ones that serve, served and gave all. Great lookin ribs and as far as the sweet baby Ray's I haven't found a better one yet. I love how you are getting every last bit out of your chargriller. A couple of my last videos is showing me grilling on what I call my ugly drum grill, my chargriller rusted out so I threw it away and put a drum on the frame and used all the parts to make this grill. So in a way I'm still using my chargriller. Have a great weekend brother
Thanks buddy! I’m behind on watching everyone’s videos here lately. I will get over and get caught up on watching your videos soon. My schedule is crazy right now. Thanks as always!
I'm Tom-I had to do the same thing a few weeks ago. There's no ribs ( at the time) found a rack in my freezer. Great video, don't need a lot of seasoning, taste the flavour of the meat. Looked yummy after the glaze
Thanks so much... they were very tasty! I just subbed your channel. I like what I see there!
First time watching. I have the same grill and just got a bunch Killer Hogs stuff so ‘bout to try em out on a big rack of ribs. Malcolm Reed knows his stuff. Definitely sub’d, great video!
Thanks Chad... glad to have you. Yes, I love the Killer Hogs products... good stuff!
Nothing wrong with sweet baby rays. 😋
Lol... Amen, brother! Nothing wrong with Sweet Baby Rays! Thanks, my friend!
Oh yeah. Interesting choice of pecan wood. The rib prey looks great. Have a great day Ken Mammal
Thanks so much! I use Pecan quite a bit. That and Hickory! Sometimes I will mix hickory and oak.
Great looking ribs!!!🤙🏼💪🏼
Thanks so much!
I just got the same professional char gliller from my aunt who is moving I've never smoked anything befor but I'm going to give it a go today
Oh wow... good luck! I hope it comes out really good. Thanks for watching!
Well let me tell you. thank you so much for your video I made the best smoked ribs I have ever tasted I did what you did in the video and it was soo soo good melt in your mouth ribs thanks ken I can't wait to do more smoking it was my first time smoking anything and I killed it 😎
Phil, you just made my whole day! Thanks so much for the kind words and I’m so glad the cook came out that good! And thanks so much for watching my videos!
I love Hickory, but for pork ribs (spares or baby backs) I usually use Apple wood. I ordered a couple of those baskets too, can’t wait to get them. Love the content, keep on cooking!
I can’t say that I have used apple smoke on ribs. I will now tho. Thanks!
link to charcoal basket?
Where you get the baskets
looks perfect
Thanks, they were tasty for sure. Perfect? Close, but I need a little work using that set up, but they were good! Lol
Luv you are amazing everything you cook is yummy
Thank you so much! I’m having a blast!
@@KenRogersMostlyOutdoors will you be smoking a turkey 🦃? So happy your having fun big smiles shine bright 😎
I think so… at least that is my plan. My schedule is a little crazy right now so please forgive me if I don’t. But, I promise I will try!
@@KenRogersMostlyOutdoors no worries luv there so expensive this year and I think we all are so busy trying to keep up hope this finds you doing well today thank you for your kindness
I just use hickory and mesquite wood with 3 whole onions!!!
Very nice! Thanks so much!
Looks good! The beer too! Thanks
Thanks so much!
I like apple wood we hen I do ribs, it gives a wayyy sweeter smoke and I also apple juice baste, apple and pig is ribbon finish every time
Oh man, that sounds real good! Thanks so much!
That sauce is so shiny!
Yes they were... and tasty too’ thank you, Sylvia!
Awesome video. I have the same grill and I need to find that charcoal basket! Keep rolling the smoke friend.
Awesome... thanks so much! I got the basket straight from Char-Griller’s website.
I like the flavor apple wood imparts the best
nice job on those ribs! i could crush a couple racks of them haha they look awesome- just subscribed look forward to seeing more cooks! cheers
Thanks so much... they turned out really good.
Ken Rogers Mostly Outdoors no problem at all bet they tasted as good as they look ! Good stuff
Coronas on deck 🍻 sounds like my neighborhood on a Sunday afternoon ... I'm not bothered by the background noise at all
Thanks so much!
Looks good
Thank you!
Hickory with a combo of Cherry and Apple.
Very nice…. That sounds tasty!
Thanks so much for watching!
Post oak wood is my favorite! Texas style BBQ!!
Very good... Post Oak is good! Thanks!
Apple wood is outstanding
Yes it is… I use apple wood a lot. Thanks!
Thanks! This video was just what I was looking for! Could you put a link for the rack that you purchased please? I need that!
Thanks so much! This one? www.chargriller.com/products/charcoal-basket
@@KenRogersMostlyOutdoors Thank You!!
Thanks learned alot !
Thanks for watching!
Haven’t watched in a bit, but Ken you knocked those ribs outta the park. Got my mouth watering for sure!!
Yes sir, they came out really good. Thanks so much!
I like using cherry wood and apple
Nice video, gonna try them this afternoon, only got the Weber charcoal baskets, hope they get the job done, btw I have the same grill as yours
The Weber baskets work great… good luck!
Thanks for watching!
Nice
Thank you!
Ken is it advised to put a pan of water in the smoker to keep a humid atmosphere? Or does periodic spritzing keep enough moisture ?
If it’s a humid day, I usually will not ad a water pan. I do spritz about every hour. I usually use a 50/50 mix of apple juice and apple cider vinegar. Thanks for the question and thanks for watching!
Awesome video ken! Just wondering with only having a temperate gage that’s on the bbq not having one inside it what would you keep the temp at?
Hi Been, thanks for stopping by. I try to maintain 225 -250 degrees cooking temps. With only one gage, I would stay at the higher temp if possible.
I got my first grill like this and can’t wIt to do ribs I will have to get that rack I don’t have the smoker barrel yet
The rack is nice, but not 100% needed. Just set your charcoal up to one side and slow cook on the other side. Thanks for watching!
Question can I use this method even though I have a offset smoker, can I put the charcoal in side the main side without using the smoker
Wish i knew the temperatures you had going and also the finished meat temperature too
Hello... on this grill, I run a pretty consistent 220 - 250 degrees now these low a slow cooks. The final internal temps would have been anywhere from 195 to 205. I hope that helps.
@@KenRogersMostlyOutdoors thanks Ken!
@@KenRogersMostlyOutdoors how did you maintain it around 220-250 degrees? I've been having trouble controlling heat on mine. It would rise up to 400-500 and my coals normally burn out in two hours in my chargrilled. and I would need to restart the fire again smh.
Mmmm... it’s hard to say without seeing your setup, but it sounds like you have too much charcoal lit upfront and perhaps your vents are opened too much. In these low and slows, I will light a small amount and add it to unlit charcoal to create a snake type burn effect. It does take a little practice. Keep working with to, you won’t regret it. Thanks for watching!
@@YoooPatrick don't light up so your charcoal all at once. Try the snake method
My favorite wood to use is apple
Awesome, Apple is a fine choice. Thanks for watching!
Do you leave any of the vents open when you were smoking the ribs? Thank you
God bless ya
Thanks so much… God Bless you!
Do you have to use that much charcoal? I just bought a charcoal grill and my first cook, the temp gauge barely moved to 180. The chicken cooked but I used a combo of 8 Kingsford briquets and some old ash wood for combustion. So it was a small pile.
How long would the heat last on that magnitude of charcoal? Did you have to add charcoal?
I'm wanting to do brisket and steak, so hot, AND low and slow. How on earth is the left side of that grill even getting any heat? Do you keep your vents open? Sorry for all the questions. I'm a newbie.
You adjust your amount of charcoal for the specific cook you are doing. For a low and slow, you don’t need as much at once, but you will add more as you need it. Just do it and you. Will learn your grill and know what is needed to maintain the temps you want inside the grill. Good Luck!
Did you remove the membrane from the back of the ribs
Hi Shirley… yes, I always remove the membrane. I know there is a debate on this, but I always remove it. Thanks!
Yum!!!
Yes sir... it was tasty! Thanks!
Thank you for quick response if ever in Ohio Cleveland area we should get together to cook and drink
So, how long did the fire last a day did you add more charcoal
It seems like I did add some more charcoal if I remember correctly. In a setup like this, you should get a about a 3 hour burn before needing to add charcoal.
My favorite wood overall is sassafras
Interesting... I have never used sassafras. Now In want to! Lol Thanks for watching!
Hello there Ken ; my name is Tim and I've watched you demonstrate Barbecuing baby back ribs on your Char-Griller and you're the first one I saw on TH-cam using the new Charcoal basket. Looks like it works pretty good.
If not asking too much, can you do another demonstration using the Charcoal basket on Spared Ribs and chicken? Just a suggestion. Thank you.
Tim
@@Timotheusism Hi Tim! Yes, it does a really good job. I have a few cooks planned in the near future using this with chicken, Pork Shoulder and I'm sure that spare ribs will be in the line up as well. Thanks so much for watching!
Morning Wood is my favorite
What were your total times for cooking 2 hours top up how long wrapped how long after you took off wrap how long after saucing great video
I wrapped for about an hour and a half. Total time was about 4 1/2 hours, if I remember correctly. Thanks for watching!
What season should I use with hickory wood ? I’m wanting something different from season salt and pepper ?
I tell ya, with hickory wood, I like just using a mixture of Salt, pepper and garlic. Hickory can be a pretty pungent wood when used in a long cook like ribs. I like to mix some oak wood in with the hickory to mellow it out. Just a thought. Thanks for watching!
LOL it seems you and I subscribe to the same BBQ channels! Good job with these ribs!
Thanks so much!
Hey it’s chad I am trying to make some ribs for the first time got some questions first question is do I really need the basket to put the Charcoal in second question is do I need to leave the top hole ope on the Pitt and the side hole as well
Hi Chad, Thanks for stopping by. You do not need the basket, but it does make life easier. You can arrange your unlit charcoal in a similar fashion on one end of your grill and dump some lit coals on one end so that it will burn slowly across. I hope that makes since.
The vent need to be open and adjusted to regulate heat flow in the grill. Usually, my top vent will be opened maybe 1/4 of the way. And my side vent is anywhere between 1/4 to 1/2 open. The side vent determines how much air is coming into the grill and the top determines how much air leaves the grill. You may have to play with this a little. Every grill is different and the climate where you live could effect this as well. I have noticed that people in California need to have the vents more open than I need to here in Kentucky. Neither is wrong. Its just that the climate is different. I hope this helps
Have fun playing with it.
@@KenRogersMostlyOutdoors so the lit charcoal and the unlit charcoal go on the same side correct
Yes. As the lit to one side of the unlit. They call it a snake method. It burns slowly across the the charcoal.
@@KenRogersMostlyOutdoors okay I bought MultiWeber 7403 Char-Basket Charcoal Briquet Holder is there a way if you can tell me if these can work as well I bought them on Amazon
I have those myself and use them in my kettle grill. I suppose they will work in a drum grill too.
Applewood and peach wood
Very nice... I have never used peach wood. Thanks so much!
Hello Ken This is Tim Williams How's the Charcoal basket working for you? Please let me know.
Hello Tim... the charcoal basket is holding up well and I love it. I’m even considering getting a second one to try something new. Granted, I don’t use it on every cook, but I see no issues in this thing lasting a long time. Thanks so much!
How can I get this charcoal basket? Is it a char griller charcoal basket?
Yes, I got mine directly from their website… here is a link…
www.chargriller.com/products/charcoal-basket
Hickory is my choice for ribs ... St. Louis & Baby Backs. … sort of traditional.
Thanks Dawson... yes, hickory is a good choice!
How long did you cook them all together?
If I remember correctly, this was about 5 or 6 hour cook. Thanks for watching!
Cherry and Hickory.
Awesome... great choices! Thanks!
What was the internal temp when you put the ribs in the foil?
They are usually around 150 to 160f degrees. I will ultimately cook till they are around 200 - 205, but I’m mostly just checking for tenderness at that point. Thanks for the question!
How do you like the char griller grill?
I love the Char-Griller Grill although I no longer have that specific grill anymore. I wore that one out and bought another Char-Griller. A larger one called the XD Grand Champ. I love this one too! Thanks so much for watching!
I can’t find that charcoal basket it’s out of stock.........
Yep, I just went to the site and checked, It is on back order. That sucks! I was surprised at how good of a job it did. Thanks for watching!
Where did u get ur charcoal basket from and how much. Thank u
I ordered mine directly from the Char-Griller website. I believe it was around 10 or 12 dollars, if I remember correctly. Thanks for watching!
I can't find that charcoal basket
Here is where I got mine... Thanks for watching!
www.chargriller.com/products/charcoal-basket?_gl=1*29m1y2*_up*MQ..*_ga*MTYzOTU0NDQ4MC4xNzIwMDUxOTU2*_ga_4KM0RQRY7J*MTcyMDA1MTk1NS4xLjAuMTcyMDA1MTk1NS4wLjAuMA..
@@KenRogersMostlyOutdoors thanks man
I don’t see your link but I’d really want to know ratio for your salt, pepper and garlic. Is it a garlic powered?
Okay, Wow... I failed to add the link apparently. Sorry! I will fix that. But in the mean time, here it is...
4 parts Kosher Salt
2 Parts Granulated Garlic
1 Part Coarse Black Pepper
It's so good! Thanks for watching!
Dang I thought it was Tony Stewart.
Lol… that’s a new one. Thanks, I think!
How do you maintain the grill temp from 220-250?
The big thing is just knowing the grill. Once the grill is at temp, it should stay there for awhile! Thanks for watching!
@@KenRogersMostlyOutdoors thank you
Cherry
Great choice! Thanks for watching!
Cherry wood is pretty good
Yes it is, I use cherry wood from time to time. Thanks so much for watching!
Apple wood
Great choice… thanks so much!
Great video. I have a question. If I have a pan already filled with apple juice under the ribs do I still need to wrap them after being on the grill for 2 hours? Or it is it a personal choice as far as moisture content is concerned?
mmmmm... wrapping is a personal choice and you can (or not) regardless of the liquid in the pan. If the atmosphere is very dry, I will always us water or juice in a pan to help keep the moisture in the food. On humid days, like in this cook, I will just spray meat.
As to wrapping? Lots of people don't wrap at all. They like a heavy bark build up. I typically will wrap when the color is at the point that I like. Again... personal preference. The wrap also steams the meat making it more tender and also speeds the cooking process some.
I hope this helps. There are many ways of doing this and most are right. Try them all and see which taste best to you. Thanks for watching!
@@KenRogersMostlyOutdoors yes it does help thank you for the advice I appreciate it. I've been grilling as an amateur for years and I'm learning something new all the time. I am a new subscriber to your Channel.
Where can I find that little basket at?
Here ya go... Thanks for watching!
www.chargriller.com/collections/accessories/products/charcoal-basket
What temperature y'all like to run
I like to stay between 220 & 250 degrees. That is perfect for low and slow cooks. Thanks for stopping by.
Awesome video
Thank you!
Can I use wood chips instead?
You can, but the smaller wood chips won’t last as long. Thanks for watching!
I can’t keep the temp low enough!!
Some days it is just hard to regulate a grill! Keep working on it! Thanks for watching!
What was the temp you shot for ?
Typically, you’re done at around 200 degrees.
What was your temperature?
On these low and slow cooks, I try to maintain between 220 and 250 degrees. Thanks for watching!
Hickory
That’s a fine choice! Thanks!
Mines mesquite wood
Very good… I love mesquite wood too! Thanks for watching!
I'm to fat to have your patience 😌
Lol… low and slow is the best, but I hear ya! Thanks for watching!
It's p-can
PEEEE Can
Lol... Gotcha! Thanks!
I like the video and also dislike the video. You didn't say what temperature to hold or how long to cook them in aluminum foil.
Hello... thanks so much for watching. On this cook, I was able to hold my temps between 220 and 250 degrees, which is near perfect. The ribs were in the foil about 1 1/2 hours. Total cook time was a little over 4 hours
@@KenRogersMostlyOutdoors thank you
Apple cherry and kingsford all day
Good choices… thanks so much!
Hickory
Good choice! Thanks!
Cherry
Cherry is an excellent choice. Thanks!