Just stumbled across your Channel - Nice Drink and Nice beef ribs! Great info on the temperature in the kettle. I just picked up a kettle so it was good info for me - Thanks!
Hey man, thank you for dropping by - I really appreciate it! I hope you enjoy your new Weber, it should provide years and years of great cooks for you. As I learned in the video, starting with 15 charcoal briquettes can yield quite a spectrum of heat, so it's always a good idea to start with much less charcoal than you'd think. You can always add more!
Watching this as I smoke a rack of beef ribs and pork ribs on my 26" kettle. I started with 12 lit coals and filled the sns up with unlit coals. It's been chugging along between 230 and 245 for 4 hours now. These things work awesome!
The Hungry Hussey heck yeah man - glad you’re here!! Just subbed to your channel too, lookin forward to seeing what you’re up to. Great job in the Hot Seat the other night! ✌️✌️
That was a great looking cook Matthew. I loved the color on the bark and the smoke ring. I just used my new Slow & Sear on my new Kettle yesterday and was amazed at how great it worked. Those vents on the Kettle are really sensitive though!!!! LOL I have a lot of learning to do on that Kettle. Keep up the great work brother!!! Cheers, Troy
Thank you, Troy! Your kind words mean a lot. :) I love the Slow & Sear - it's so versatile. I hope you're planning on doing some more videos featuring the Weber and the SNS! And if you haven't already, I suggest making some marks on the bottom of your kettle to mark how open and closed the vents are. It really helps in keeping things consistent. Cheers to ya!
Great looking ribs. Great info,too. I'm a newb on a kettle grill,my first efforts were OK,but not great. I didn't understand about how to set up the charcoal,or how important internal meat temp was. I watched a lot of vids,but the presenters,I think,assumed the viewers knew about the basics. Tomorrow I'm smoking a nice five pound slab of short ribs,equipped with a meat probe and oven thermometer,and using your methods. Thanks!
Sounds like you're set! I really appreciate your comments about presentation. I'm not perfect, but I try never to assume anything about what a viewer may or may not know. I pretty much just show what I do on each cook. If you're going for a low grill temp of 225-250, you only need to light about 12 charcaoal briquettes. Bank them to one side of your grill and add unlit charcoal so it will burn slowly over time. Use your meat probe to check temps and tenderness of the meat after the first couple hours. IMO, tenderness trumps temp. If when you stick the probe in the meat and it feels soft butter - it's done. I would love to know how your short ribs turn out, so drop me a line! Thanks so much for watching! Smoke em if ya got em!
Yeah,I think that was my problem with my first efforts,I tried too hard to follow the time set in the vids. Everything turned out dry. I had a whole pile of lit charcoal,and probably overcooked it. Plus,i had little understanding of what the vents had to do with the heat. I'm now buying my meats from a local family run butcher shop,great stuff at fantastic prices,I want to do justice to their products. I'll surely let you know how this turned out,even if I messed it up. Don't think I will,tho,confidence is high! Again,thanks for your guidance.
Dude, you are such a cool and down to earth person! Love this video, the lush green and birds in the background I am gonna do a 2,5kg Dino ribs this weekend, looking forward to it and happy to find great information this way! Thnx for sharing!
Hey Onion! They were some pretty tasty ribs. And I always seem to get that nice deep red smoke ring whenever I cook beef. Thanks so much for watching - YOU rock! ;)
Hey Kevin! I agree with you, I prefer my beef without sweet. However, my wife wanted to try a bit of sugar so I had to oblige. It actually came out very nice! Thanks for watching!
Actually you're doing a great job with the temp. Any time you open the top,you're going to get a spike in temp. I have the same set up and usually a 1/4 on the bottom and 1/3 to 1/2 on the top. Good job.👍
Ah yes, you're right Steven! I forget about that temp spike sometimes, lol! Can't go wrong with that set up man, glad to hear that I'm in good company! Thanks for watching!
Seems to be a success... every looks great! I also have the S'N S. I like it a lot. I noticed you added charcoal. You should be able to run your grill on an average of 8 hrs on a full basket. I also have a couple of beef back ribs videos uploaded. Anyway, nice video thanks!
Hey Biggs, thanks for watching! I gotta go check out your beef ribs videos! You're right, I didn't really have to add more charcoal, but I did so just in case. I didn't completely fill up the SNS at the beginning, so I wanted to make sure it would cook through.
I just subscribed to your channel. That slow and sear is fantastic. I've had mine for a while and it has made grilling and smoking a lot more enjoyable for us.
Hey, Nick! Sorry I didn't see your comment until now. Yeah, the Slow n Sear is awesome and so versatile, I'm sure you're doing some awesome cooks with it. Thanks so much for watching!
Hey Mike! So once my 15 briquettes are lit, I simple fill the rest of the Slow 'N Sear with unlit charcoal. Not sure how many exactly, but it's quite a bit. Just fill with as much charcoal needed for the length of the cook. Hope that helps! Thanks for watching!
Hi Mike - great question. The lid temp is always hotter than prope temps because the lid therm is set higher above the grill. Heat rises, so temps will be hottest towards the top of the lid, usually by 30-50 degrees. Also, because I set the vent side of the lid over the meat, the lid therm usually sit over the hot coals, therefore increasing the lid therm temp. Thanks for watching and getting in touch!
I notice you didnt wrap your ribs at about 160 like some ppl like to do. Is that not necessary to get a good cook? Cause your ribs looked good without the foil.
D 16 that is a great question! I personally have not used a wrap in a lot of my BBQ, but am open to experimenting more with wrapping. I would never suggest that there are any hard and fast rules out there, it’s just a matter or personal preference. Wrapping will definitely help retain moisture and help cut cook time, and there ain’t nothing wrong with that lol! Appreciate you coming by and getting in touch. Cheers!!
Hi Johnny! For some reason, I missed your comment until just now lol. Like any other seasoning, it really depends on how much you use for how much flavor you get. Martha insisted on adding some coffee to this cook, so I obliged. I honestly didn't get much of a coffee flavor though. My advice, if you don't like it, don't use it. ;)
Onion's Smoke Shack just commenting to make your channel known? Ay I hate this world thats why my Lord Jesus Christ is coming shortly to destroy it all.... vanities it is all vanity “For by grace are ye saved through faith; and that not of yourselves: it is the gift of God: Not of works, lest any man should boast.” Ephesians 2:8-9 KJV “Moreover, brethren, I declare unto you the gospel which I preached unto you, which also ye have received, and wherein ye stand; By which also ye are saved, if ye keep in memory what I preached unto you, unless ye have believed in vain. For I delivered unto you first of all that which I also received, how that Christ died for our sins according to the scriptures; And that he was buried, and that he rose again the third day according to the scriptures:” 1 Corinthians 15:1-4 KJV “In whom ye also trusted, after that ye heard the word of truth, the gospel of your salvation: in whom also after that ye believed, ye were sealed with that holy Spirit of promise, Which is the earnest of our inheritance until the redemption of the purchased possession, unto the praise of his glory.” Ephesians 1:13-14 KJV
It's hard to get a good rack that hasn't been gouged out already. Just gotta keep your eyes open. Regardless, I hope they turn out good for ya! Thanks so much for dropping by!
Just stumbled across your Channel - Nice Drink and Nice beef ribs! Great info on the temperature in the kettle. I just picked up a kettle so it was good info for me - Thanks!
Hey man, thank you for dropping by - I really appreciate it! I hope you enjoy your new Weber, it should provide years and years of great cooks for you. As I learned in the video, starting with 15 charcoal briquettes can yield quite a spectrum of heat, so it's always a good idea to start with much less charcoal than you'd think. You can always add more!
Oh yes be nothing better than slow smoked cooking. Awesome video. Shalom Bubba
You got that right! Thanks so much for watching and getting in touch - I really appreciate it! Cheers!
Watching this as I smoke a rack of beef ribs and pork ribs on my 26" kettle.
I started with 12 lit coals and filled the sns up with unlit coals. It's been chugging along between 230 and 245 for 4 hours now. These things work awesome!
That sounds perfect, I set mine up the same way when I want to do a long smoke! 👍👍 The SNS is awesome! Hope your ribs turn out great, enjoy!
Those looked great. Guess that's what "wait for it" really means.
Thank you sir! Yep, ya just can't rush it! ;)
How have I missed your channel? Dang it boy, there's some good vittles here. Subbed my friend!
The Hungry Hussey heck yeah man - glad you’re here!! Just subbed to your channel too, lookin forward to seeing what you’re up to. Great job in the Hot Seat the other night! ✌️✌️
Thanks pal! Appreciate that.
That was a great looking cook Matthew. I loved the color on the bark and the smoke ring. I just used my new Slow & Sear on my new Kettle yesterday and was amazed at how great it worked. Those vents on the Kettle are really sensitive though!!!! LOL I have a lot of learning to do on that Kettle. Keep up the great work brother!!! Cheers, Troy
Thank you, Troy! Your kind words mean a lot. :)
I love the Slow & Sear - it's so versatile. I hope you're planning on doing some more videos featuring the Weber and the SNS! And if you haven't already, I suggest making some marks on the bottom of your kettle to mark how open and closed the vents are. It really helps in keeping things consistent. Cheers to ya!
Great looking ribs. Great info,too. I'm a newb on a kettle grill,my first efforts were OK,but not great. I didn't understand about how to set up the charcoal,or how important internal meat temp was. I watched a lot of vids,but the presenters,I think,assumed the viewers knew about the basics. Tomorrow I'm smoking a nice five pound slab of short ribs,equipped with a meat probe and oven thermometer,and using your methods. Thanks!
Sounds like you're set! I really appreciate your comments about presentation. I'm not perfect, but I try never to assume anything about what a viewer may or may not know. I pretty much just show what I do on each cook. If you're going for a low grill temp of 225-250, you only need to light about 12 charcaoal briquettes. Bank them to one side of your grill and add unlit charcoal so it will burn slowly over time. Use your meat probe to check temps and tenderness of the meat after the first couple hours. IMO, tenderness trumps temp. If when you stick the probe in the meat and it feels soft butter - it's done. I would love to know how your short ribs turn out, so drop me a line! Thanks so much for watching! Smoke em if ya got em!
Yeah,I think that was my problem with my first efforts,I tried too hard to follow the time set in the vids. Everything turned out dry. I had a whole pile of lit charcoal,and probably overcooked it. Plus,i had little understanding of what the vents had to do with the heat. I'm now buying my meats from a local family run butcher shop,great stuff at fantastic prices,I want to do justice to their products. I'll surely let you know how this turned out,even if I messed it up. Don't think I will,tho,confidence is high! Again,thanks for your guidance.
Always cook to temp - not time! Forget about time! ;)
My wife and daughters got me the Slow n Sear for Father's Day. Should be delivered by the 22nd.... can't wait! I'll be hitting you up for tips!
Dude, you are such a cool and down to earth person! Love this video, the lush green and birds in the background
I am gonna do a 2,5kg Dino ribs this weekend, looking forward to it and happy to find great information this way!
Thnx for sharing!
Another fine smoke! That smoke ring looked amazing! And so dang juicy! Thanks for doing these videos for us! You rock... you kids enjoy your vacation!
Hey Onion! They were some pretty tasty ribs. And I always seem to get that nice deep red smoke ring whenever I cook beef. Thanks so much for watching - YOU rock! ;)
This looks amazing! Great video.
Thanks for watching!
Looks great! I don't believe in putting sugar on the beef though. Texas style, salt and pepper for the beef!
Hey Kevin! I agree with you, I prefer my beef without sweet. However, my wife wanted to try a bit of sugar so I had to oblige. It actually came out very nice! Thanks for watching!
Actually you're doing a great job with the temp. Any time you open the top,you're going to get a spike in temp. I have the same set up and usually a 1/4 on the bottom and 1/3 to 1/2 on the top. Good job.👍
Ah yes, you're right Steven! I forget about that temp spike sometimes, lol! Can't go wrong with that set up man, glad to hear that I'm in good company! Thanks for watching!
I'm gonna have to try coffee in a rub. Seems like a lot of people like it with beef.
You should give it a try, coffee goes quite well with beef! Thanks for watching!
Looks perfect my friend! great job
Thank you, Tony!!
Seems to be a success... every looks great! I also have the S'N S. I like it a lot. I noticed you added charcoal. You should be able to run your grill on an average of 8 hrs on a full basket. I also have a couple of beef back ribs videos uploaded. Anyway, nice video thanks!
Hey Biggs, thanks for watching! I gotta go check out your beef ribs videos! You're right, I didn't really have to add more charcoal, but I did so just in case. I didn't completely fill up the SNS at the beginning, so I wanted to make sure it would cook through.
Excellent cook nice job
Thanks for watching!
I just subscribed to your channel. That slow and sear is fantastic. I've had mine for a while and it has made grilling and smoking a lot more enjoyable for us.
Hey, Nick! Sorry I didn't see your comment until now. Yeah, the Slow n Sear is awesome and so versatile, I'm sure you're doing some awesome cooks with it. Thanks so much for watching!
Hey Bro so you lit 15 briquettes at first. How many you add once the first 15 are lit?
Hey Mike! So once my 15 briquettes are lit, I simple fill the rest of the Slow 'N Sear with unlit charcoal. Not sure how many exactly, but it's quite a bit. Just fill with as much charcoal needed for the length of the cook. Hope that helps! Thanks for watching!
Hi, why do you have foil on the otherside of the bbq?
Great question! The foil is primarily there to catch drippings, and it also helps to direct airflow from the bottom up through the charcoal.
I've gotta try some beef ribs sometime. They don't look as intimidating as I thought.
Hi Aaron - you should definitely give them a try! They are really easy, if you've done pork ribs, you can do beef ribs. Thanks for watching!
So when your digital therm reads 245 F do you know how your lid therm reads?
Hi Mike - great question. The lid temp is always hotter than prope temps because the lid therm is set higher above the grill. Heat rises, so temps will be hottest towards the top of the lid, usually by 30-50 degrees. Also, because I set the vent side of the lid over the meat, the lid therm usually sit over the hot coals, therefore increasing the lid therm temp. Thanks for watching and getting in touch!
Barlow BBQ i really appreciate your response, it makes total sense. All da best from Tulsa, OK
Hello did you rest them for a certain amount of time? Thank you for the video. Can’t wait to try it
Yes we always rest - 20-30 minutes 👍
Is the metal separated an option with the Weber Bbq?
Yum!
Yummy Ribs, those look great and Beautiful Color!!
They were some mighty fine ribs, Ellen! Thank you so much for watching! :)
Did you put water in the reservoir ?
Yep sure did - just didn't get it on camera. Great question and thanks for watching! Smoke em if ya got em!
Love those ribs
And we love you, Chef Johnny! :)
I would wrap them in foil after the two hours of smoke and finish them.
I notice you didnt wrap your ribs at about 160 like some ppl like to do. Is that not necessary to get a good cook? Cause your ribs looked good without the foil.
D 16 that is a great question! I personally have not used a wrap in a lot of my BBQ, but am open to experimenting more with wrapping. I would never suggest that there are any hard and fast rules out there, it’s just a matter or personal preference. Wrapping will definitely help retain moisture and help cut cook time, and there ain’t nothing wrong with that lol! Appreciate you coming by and getting in touch. Cheers!!
any opinion on wood charcoal?
As in type/brand of charcoal? If so, I recommend Kingsford Blue and Royal Oak. Hope that helps and thank you for coming by! ✌️
I'm not at all a fan of coffee, does the coffee Rub give the ribs a coffee flavor?
Hi Johnny! For some reason, I missed your comment until just now lol. Like any other seasoning, it really depends on how much you use for how much flavor you get. Martha insisted on adding some coffee to this cook, so I obliged. I honestly didn't get much of a coffee flavor though. My advice, if you don't like it, don't use it. ;)
Onion's Smoke Shack just commenting to make your channel known? Ay I hate this world thats why my Lord Jesus Christ is coming shortly to destroy it all.... vanities it is all vanity “For by grace are ye saved through faith; and that not of yourselves: it is the gift of God: Not of works, lest any man should boast.”
Ephesians 2:8-9 KJV
“Moreover, brethren, I declare unto you the gospel which I preached unto you, which also ye have received, and wherein ye stand; By which also ye are saved, if ye keep in memory what I preached unto you, unless ye have believed in vain. For I delivered unto you first of all that which I also received, how that Christ died for our sins according to the scriptures; And that he was buried, and that he rose again the third day according to the scriptures:”
1 Corinthians 15:1-4 KJV
“In whom ye also trusted, after that ye heard the word of truth, the gospel of your salvation: in whom also after that ye believed, ye were sealed with that holy Spirit of promise, Which is the earnest of our inheritance until the redemption of the purchased possession, unto the praise of his glory.”
Ephesians 1:13-14 KJV
Yummy 👌👌👌👌👌👍
Olivia Home Kitchen hey thanks for coming by!! Glad you enjoyed the video! ✌️✌️
How about hardwood charcoal? How many?
I haven't used much lump charcoal on our cooks, so unfortunately I don't have a recommendation. But thanks for getting in touch!
You definitely have to take into consideration wind speed and weather
Yessir! Gotta watch out for the elements!
About to prepare my own rack. Not as meaty as yours though.
It's hard to get a good rack that hasn't been gouged out already. Just gotta keep your eyes open. Regardless, I hope they turn out good for ya! Thanks so much for dropping by!
Brown sugar on beef ribs??? Unusual
Jason Smith oh yeah - it adds just a touch of sweet. Ya don’t want much sweetness in beef, but this was just right. Thanks for stopping by! ✌️✌️
L
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