Beef Back Ribs Smoked On The Weber Kettle
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- Опубліковано 7 кві 2019
- Beef Back Ribs can be some of the most tender, juicy, and flavorful of all the different ribs you can prepare. In this video I give a rack of Beef Back Ribs a simple rub and smoke it on the Weber Kettle using the Slow n Sear, and four hours later I had some amazing ribs to dive into.
Rub Ingredients
1 TBSP Kosher Salt
1 tsp Ground Black Pepper
1 tsp Granulated Garlic
1/2 tsp Chili Powder
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#cooking #grilling #ribs - Навчання та стиль
Hard to beat good beef ribs and these looked fantastic Ry! Rib perfection!
Thank you much, my friend :)
Ry i tried these day with my pit boss turned down to 220. I did (2) 2-bone racks, i reached 190-200 internal temp in 1.5 hours. Am i doing something wrong? Or does the time really depend on size
Give this man a round of applause he is the best cooker I ever seen and I see allot of cooking shows. But this man says it plain and simple and I love that
Finally! Someone that shows visuals of how much coals/vent openings!
I agree it's nice to have a baseline to work off of
I love your simplicity and honesty. Keep it up!
Probably some of the best looking beef back ribs I've ever seen.
Thank you :)
Some of the FB groups say beef ribs are not worth the time unless they are short ribs. Well my friend you just proved them wrong. I will be cooking up some of these soon. Great cook Ry...
Shorts definitely have that bigger beefier look about them, but I find these back ribs at 1/3 the price usually and get some great results :)
Thank you I made the beef ribs for the first time and I followed your directions and they came out great in fact my wife liked them . Please keep them coming.
Cooking my first batch of beef back ribs tomorrow. Love your channel and insight.
DD...
Doing my first cook rn. How did yours turn out
Thank you so much Ry! I just made these for my family and there were INCREDIBLE! Keep up the good work!
I have all of that in my kitchen a really simple rub 👍
I watch several BBQ channels and you by far are my favorite. I just wish I had the time to make a few of your cooks. They all look great and are easy to make. Keep the videos coming.
Thanks so much. I appreciate that :)
wonderful choice of music
Underrated cut of ribs. Looks good
Very true :)
I have never had good success getting the ribs so tender. After watch you, I am going to try again. Great video
Just give them enough time. I've had plenty of not-so-tender ribs before because of my own impatience :)
Man I love you’re receipes!
You got to love those Weber kettles! They're so basic, but yet so versatile. Those beef ribs were also so basic, but yet so good. Thanks for sharing, Ry! 👍🏻👍🏻🔥🔥
So true :)
boy has ribs look great. this video has made me pull the trigger on some back ribs. couldn't find back ribs intact they were all cut into individual ribs. so I put rub on them and put them in the smoker at 250f it took five hours for them to get done. and those beef ribs were so tender and tasty oh my I'm in heaven. another great show thanks Ry
Yeah they get SOOOOO tender when given the time :)
Great vid! Thank you for the great tutorial 🤠👍
Looks amazing like always!! Fantastic channel. Try foiling the whole bottom of the kettle so the airflow is directed completely under the slow n sear. Helps a ton on keeping the heat stabilized.
**Looks at the carrots I'm eating with lunch... crying a little**
Go Keto and kiss carrots goodbye, then say hello to the meats
wow,,, these videos are the best... and often... Thanks Ry for bringing back the beef rib... in all its wonderful forms !! Those look fantastic !
It has such great beefy flavor :)
Amazing as always Ry. Thanks for posting
Thanks!
Seems like this is beef ribs week on UA-cam. I am so itching to get some out this coming weekend! Nice job Ry. YUM!!!!
Qué buen canal! Tienes un nuevo suscriptor desde México
Can you do more Weber kettle cooks for brisket and pork ribs and pulled pork on Weber kettle
Hey Ry -
Been following you for a few weeks now - have watched a ton of your videos. Gotta say you're one of my top grilling / smoking youtubers. Love the explanations - the thoroughness of your videos. I'm new to smoking and your videos have helped me tremendously, especially so because I also have a weber grill.
Last Friday - i made myself some Beef Back Ribs. Added in some brown sugar. And wow was it tasty. First time smoking on my weber - took me around 6 hours to do cook the ribs. Low and slow ha - learning how to adjust the temps etc. Turned out great.
Will be smoking once a week (i'm thinking cooking up some duck this week). Will let you know how it goes.
Cheers from Merida, Yucatan, Mexico.
Michael
Going to try this on Sunday!! Well see how it goes
WOW!!!! Ribs look amazing sir!!!!
Well now I know what my next smoke is going to be. These ribs looked amazing
Appreciate that. Thanks :)
Great video RY!
looks really good
First thoughts, Bob Ross of cooking
I need a fro.
You do ribs so well. I've passed over those beef back ribs so many times, but I'm going to pick some up next time. Nice color and they looked so tender and wonderful. Great cook Ry!
They get overlooked so frequently :)
Wow, thanks Ry for this cook. I have seen those back ribs in my market but kept thinking that the meat was cut off! So I now know how to cook them, thanks for sharing and enlightening me.
They do puff up a little. They're a pretty good bargain usually :)
Wow Ry those ribs looked great, keep up the great work
Thanks!
You make it look so easy. They look so good. Made what I had for dinner sad.
I had pizza :)
Great video. Thanks! I always like beef ribs better than baby back. They beef flavor is great and not so greasy.
You have inspired me to make some myself. Excellent show.
Thanks!
Wow those ribs look amazingly delicious, great video Ry.
Thank you :)
wow congrats sir Ry thanks you im always watching your video its very delicious always i love it so much
I have always passed up beef ribs because of the lack of meat on them. Guess I will be buying some this weekend. Great cook Ry.
They can surprise you :)
Perfect 👌!!
Another great video as usual Ry👍👍
Thank you!
Those beef back ribs look mighty fine Ry! Great video
Thanks!
Great video Ry!!
Thank you :)
They look so good Ry!
Thank you!
great job mate
Wow...those look good Ry!! Gonna have to try those..You have been busy lately...keep 'em coming.. :)
Thanks!
Looks and sounds delicious Ry
Thanks!
Hi Ry phenomenal looking beef ribs really moist and mouthwatering. 👍
Thank you so much :)
Great smoke I will say. Only thing is…I disagree with not removing the membrane. I went against everything in me to not remove it and I trusted your process. I was quite embarrassed when it wasn’t easy to bite through like you promised. Only thing that made it worse is that this was my first time cooking for my wife’s parents. Other than that, it was amazing!
A great simple rub to not over power the beef flavor. Oak has quickly become my favorite for beef. Super juicy. Did I miss you saying if they were Wagyu?
No, these were just regular back ribs on sale at the store for $2 a pound. Couldn't pass that up :)
Love my beef ribs.
Same here :)
Beautiful looking beef ribs Ry
Thank you much, Chef!
Those are beautiful. Wow
Thank you :)
Slather those things with some Sweet Baby Rays, Turn phone off, and leave me alone!! Excellent work RY!!! Keep em comin'!
Thanks!
😎another great cook 👍
Thank you :)
Looked great, Ry. Love the ribs.
I took down a couple oak trees recently. How much wood should I put away for smoking?
All of it :)
Deffinatly going to have to give this one a try, looked amazing. Is the price for back ribs less or more than let’s say baby or St. Louis style ribs? Thanks for this video Ry once again looks amazing
I find that when they are on sale they are a bit less than the others :)
Ry, if you don't mind could you drive to my house and cook a rack of those so I can make certain they taste as good as they look. Lol , nicely done sir.
What time? ;)
Beef.....Beef.....Beef..................
Love the way you fade clips while editing. What's the duration? Half a second?
Thanks for the excellent video! I'll be seasoning today and hopefully doing what you do tomorrow...
Thanks! The cross dissolves are 14 frames total, and I film at 24 FPS, so a bit over half a second :)
Wow! That sure beats my chicken pot pie breakfast.
I've done Chicken Pot Pie for breakfast. Nothing wrong with that :)
Ry, your ribs look really good. I prefer beef ribs over pork ribs.
They definitely are a nice change :)
it looks amazing! I want to buy a thermometer for long cookings. discard bluetooth thermometers because it is very easy to disconnect in such long periods of time, also discard wifi thermometers for their high cost. So which of these 3 would you recommend? the Inkbird IRF-4S with 4 probes and 1000 ft of range (the most expensive but with better features) or a more economical one such as ThermoPro TP-20S and 300 ft of range or the Inkbird IRF-2SA with 2 probes and 500 ft of range (the latter is the most economical of the 3).congratulations on your channel
I don't have experience with any of those, though I do have a ThermoPro TP-08. I'm using ThermoWorks thermometers mostly right now.
How would you recommend doing this on a Master Touch if you don’t have a Slow n Sear? I have Weber baskets, but no water reservoir like the SnS.
I would use the baskets to create a sort of dam that keeps the charcoal on one side and then light just one end and let it burn across just like the SnS would, and I would use a drip pan with water under the food. You may have to adjust the vents a bit more but I've done it this exact way before :)
Try coating the ribs with Sesame Oil before you season them, I found this by accident but I put Sesame Oil on all beef now.
It’s 12am est time what marinade them for 7 hrs
Great work, I really need to do some beef ribs. Cheers!
Cheers back atcha!
Those openings keeps a steady temperature ? Had trouble my first run adjusting the temperature
It took me a few cooks to dial it in but the SnS runs pretty steady now between 250-275 for about 7 hours on a full load :)
My question is was those regular back ribs from a grocery or some special ones from a company that sends u meat to try and I love ur videos they make all of us better cooks
These were just back ribs that were on sale at my local Smart & Final. Couldn't pass up the deal. I think I paid about $10 for that 5 lb rack.
Would you add any tallow when wrapping for flavor?
Personally I wouldn't.
With all of the videos that show us how to grill ribs and steaks on a weber, it would be nice if you could show us how to make the same ribs indoors in the oven? I bake all of my pork spare ribs in my oven and they come off as good or better than a grill. But I do not have access to a grill as I live in an apartment. I want to do a 3A Beef Short Rib in my oven. Can it be done?
Here's a beef back rib video I did using the oven: ua-cam.com/video/RyT5Ld3fhwk/v-deo.html Short Ribs follow the same general process :)
@@CookingWithRy Thank you for the video link. I will check it out. The thing is finding 3A Beef Short Ribs that are not cut up yet. My grocery store tells me that is the they do them in MN where I am at now.
I have a question for you I made beef back ribs a couple days ago and they were too Smokey for my wife! I used a Americana charcoal grill, but looking to upgrade next year, either Weber performer or SNS kettle!
My question is with the Weber kettle if you put the vent over the coals do you think it would be less Smokey and also would it work for the convection heat? Thanks!
Not sure if that would change much. Some people are just really sensitive to smoke flavor.
@@CookingWithRy Thanks for the reply and I agree, last time I made beef ribs I had the top vent wide open and she liked the ribs. It’s very difficult to make great BBQ on my grill! Anyway I’m assuming it would be easier on a actual kettle!
I usually use butcher paper for my plate ribs. Do beef back ribs need the foil to hold more moisture in, or are both wraps acceptable?
I've done both and prefer paper for beef ribs, though foil works well also :)
I don’t have a slow and sear, just the two charcoal baskets that came with my Weber master touch. Any suggestions on how I should do this?
I’ve used one of the baskets to do this. You just need to add charcoal when the initial load starts to burn out and temp drops. Just takes a bit more monitoring but completely doable 😊
Cooking With Ry thank you for the fast response! I love your channel.
Can I cut into three or four sections? My grill is pretty small.
Absolutely :)
RY, I have searched high and low for a UK name but have come up with short ribs all the time! Can you help please x I really want to tries these :) super great video that you have me hooked on!
Thanks! Here's some info that might help in your search: www.beefitswhatsfordinner.com/cuts/cut/2488/back-ribs :)
Is it ok to put the ribs into a covered foil pan instead of wrapping them in regular foil? Just asking for convenience.
I've done that before and it will work, but the time to get tender sometimes is a little more :)
@@CookingWithRy Makes sense, since there is more air space to fill with steam in order to cook them.
Nice job on those. YUM. I'm with you, no sauce
Thanks!
What's the total cook time?
What was in that spray bottle?
I usually mention the ingredients in the video. Often it will be a simple mixture.
Sort of a technical question. For steak, rare is 120, medium 130-35, well done 150. You're shooting for an internal temp of 200 degrees. I realize it's not roast beef or steak, but how is 200 degrees not ultra-well-done?
Beef ribs are similar to brisket. They need to reach the 190 to 200 range to break down the connective tissue and tenderize.
Your charcoal dont need to burn all way?
No. It works fine as I showed.
Thanks for the reply
Why would you check temp after 4 hours of grilling???
Well, as I said in the video, I was just curious. They were already probing tender after 4 hours of indirect cooking.
👍🇺🇲
How much of that delicious rib got on your shirt? You should buy pre-stained shirts 😀
Just a bit :)
why do you like post oak so much?
It works really nicely with beef.
Did someone steal your Oklahoma Joe smoker?
No, it's just been covered since we've had an actual rainy winter here this year. It's uncovered now and already fired up. Videos coming using it soon :)
Not so much expansion as it's contraction