Weber Kettle | St Louis Ribs
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- Опубліковано 3 сер 2018
- This is how I smoke St. Louis style ribs. This is a simple way to make mouth watering ribs on your kettle grill. Comment below any questions you have. If you learned something from this vid, plz Like, Subscribe, Share to a friend and ring that notification Bell. I'm very new to cameras, YT and editing. I'm using my old Canon T2i with the 18-55mm kit lens. 95% of the audio was using the Saramonic SR-WM4C mic and the voice over was with my Yeti pro with a foam mudder and a Auphonix pop filter. I plan to upgrade my video equipment soon and your support is greatly appreciated. Thx for watching..!
Thanks for your video mate,lots of good tips!!!
You're welcome.. Thanks
Dude, you need some more Weber grills.
lol.. a lot has changed since this video.. I have more now including my dream mobile smoker.. Thanks for watching.
Long video but a beginner will thank you. Good video and good job.👍🏽
Thank you.. Glad you enjoyed.. I've been working on making shorter. Thanks for watching..
Great video Joe!
thomas kwasigroch Thank you..! I'm hoping my vids will help beginners build the confidence to go forward in the bbq world.
Amazing video and very informative! Thank you Joe. This was an easy video to follow, speaking from a beginners stand point.
Tammy Gidman Thank you Tammy..! These turned out great and hope you try this recipe. Thx for watching.
Love your copper kettle man, nice job
Thank you. We love it..
Great video..
Thank you
Great stuff dude. Really enjoyed
Dave's World Thank you..!
Good video I never knew that about the membrain
You don’t need a big smoker or yuppie electronic pellet smokers to bbq. All you need is a regular kettle grill
Very true.. Size will depends on how much food you need cook at one time.
Great job buddy.
Thank you!
Good job, Joe.
Thank You..
Great vid doing my first barbi tomorrow really learnt a lot
Awesome..! How did they turn out..? Sorry for the long wait on this reply.
yummy yummy yummy now I need some ribs
Thank you Mummy and Clyde. Ribs are definitely my family's favorite.
Nice video Joe
double Tony Thank you..!
That mega grind pepper is interesting. Looks great.
Thanks
New subscriber here. Really enjoyed your video
Thank you. I really appreciate that.
Nice job on th ribs.. it's been a minute since this was posted. How's the u-tube thing goin now?
The cooks are non stop and been trying to post videos. Kids are starting to move out and my retirement is not to far along. Just wish I had more time to pull out the camera.
great channel new friend here
Thank you and welcome to Joe's BBQ House
Yup I'm here cause its 4th of july and I don't wanna use my big smoker for 2 racks of ribs 🇺🇲😂☺ hope n pray 🙏 thanks for the video!
So, how'd it go?
@@Jeff_Pendleton bro it went awesome. I did some mods. I made my own slow n sear for $2 bucks. Check it out. Pictures on my drive. Easy as pie. Do that. I had a nice smoke ring n everything. Don't tell the whole world though 🤫 drive.google.com/folderview?id=18LW0aYjLhyzUExG3-6omKthP7jxY38QB
@@Jeff_Pendleton the bricks actually work better cause they keep the heat away and act like a big ol heat sink. Less charcoal and easier temp control. Top vents wide open bottom were 1/8inch open just lit one side of te coals and let it roll. Easier to get it hotter than to cool it down.
@@baileypawsplays1047 Good idea! Maybe that would allow me to do two slabs on my 18-1/2 Weber kettle. The way it is my coals spread out too far across the grate, even though I do my best to pile them on one side.
Nice vids buddy. I agree with Harry, though not quite the same reasoning. Putting the chunks on top can lead to bitter smoke. However, if you put the hot coals over the top of the chunks, they can ignite, then “coal” over. Allowing for the clean, thin blue smoke vs the thick nasty white smoke. I’ve been doing it for a while now, and my results seem to me, a much better smoked product. Again, nice vids. I like your creativity with your gear. Keep em coming!.
Thank you.. I've tried Harry's way and to be honest I haven't noticed any difference using the Hot n Fast method.. I'm sure it would low n slow.. Thx for stopping by and showing your support.
What up Joe
???????
Happy Thanksgiving....
Otr
What up Mr. Brian.. Happy Thanksgiving to you too.. Are you now over the road..?
Still helpful.
By the by, what is the full list of your gear? I’ve seen the WSM with all sorts of cool mods, the kettle with all sorts of modes too. What else you got?
I have everything spread out in my videos.. Once I get my deck done I'll do grand tour so there all in one vid. Thx again..
I have a basic Weber kettle without a temp gauge. What type of thermometer do you recommend? I have smoked one rack at a time only 4 times and they turned out great. My son insists I should get some type of temperature monitoring tool. Thank you for your video!
You're welcome.. I've been using my Ink Bird insta probe for 3 years and it's holding up great.
I'm glad you showed the part of the silver skin is a pain because I have a lot of trouble with it and thought it was me but I think it may be the meat at times
It's a hit or miss.. Sometimes they peel right off and other time they are a pain. Thanks for watching..
never had that much of a problem. he's just unlucky
the papertowel is the trick to membrane
Great video!! Thanks. You said in the video that you could put 1 or 2 more rib racks on but you would have to rearrange the coals. How would you do that?
I would remove the charcoal trays and put the all the coals to one side.. You'll have to rotate the ribs for even cooking. I can do a video on that if you like. I've been doing them that way for years. Thanks for watching..
@@BBQJOE Thanks for the information!! I would LOVE a video showing how to smoke multiple racks of ribs on a 22 inch Weber Kettle.
Check this one out.. I'll definitely get more videos out like this if you want. ua-cam.com/video/Hay7sk5o1dU/v-deo.html
where did you get the open pit bbq sauce??
You instructed us to put the meat on the shiny side of the aluminum foil. But you did not tell us why. Please elaborate.
BBQ scientist believes having the shiny side up will attract light from a fire and could affect the cook.. It really doesn't matter imo but this was one of my very first videos.. Thanks for watching..
Joe " and no I don't know where I got this ladle and brush kit" me "dammit!"
Great video Joe. What was the total time for the Weber ribs? You took them off at 190 but then wrapped and set them for 30 min, is that right? I’m a beginner, wouldn’t that make the temp keep rising for a dryer rib?
I made this video over a year ago. Sorry I don't have the actual time on the kettle but normally takes only 3.5 hrs depending on temps. Wrapping ribs helps them to cook faster and helps tenderize.. I've never had an issue with them drying out.. I have newer rib videos that you could check out in my playlist. You'll see that I don't smoke them all the same way. I like to show people different methods.
On average I don't wrap when pit temps are over 275F.. 250-225F I'll wrap to speed up the process. I have 2 videos that show perfect ribs in 1hr.. Believe it or not also in 45 mins.. Hope this helps.. Thanks for watching..
where can i get a deffuser plate set for my weber D: i cant find it on there website
The diffuser plate came with the Weber Summit.. It wouldn't work in a standard kettle unless you did some modifications. Thanks for watching..
@@BBQJOE aww guess ima have to rigg something up then xD looks nice to be able to use the whole grill to smoke something
I have other videos showing how I use diffusers on a standard kettle along with stacking cooking racks.. The videos are in my playlist under Weber kettles..
We got them in the UK with the master touch. Might be able to get some shipped over.
@@tomcampbell4569 if you know a site that sells them please direct them to me xD i what i was going to do was by the WSM's charcoal chamber for the 18" and get some sorta 22" metal drip pan to act as a deffuser, but if i could buy the weber diffusers from the UK would save me a bit of money and time.
Are those Crocs?
Lol.. Yes Crocs and Socks is how I roll when I'm at home.
You instructed us to not to put cold barbecue sauce on our ribs. But you did not tell us why. Please elaborate.
Cold bbq sauce will take longer for it to glaze over. Use at room temp or even better, warm it up in a pot before you apply.. Again this was one of my first videos and was trying to warm up to the camera.. It wasn't easy for me at first but I think i'm doing better now in my current videos. Thanks again for watching..
lam gioi the ban oi
crispy bacon and brown sugar put it in a blender and made a pork rub?
Awesome idea..!
40 minutes is a bit tedious for a rib video.
I agree and sorry about that..
Score it man. You’ll get that New York snap. Otherwise just get some country ribs.and be happy.
Watching this is like watching paint dry.
Not sure I understand what your saying but your wrong if you're saying they was dry.. If you watched to the end without skipping you'll see how wet the bones was on the taste test.
Fast forward to 36:10 The rest of this is all BS!
This was one of my first videos which wasn't easy for me.. Grab a camera and let see what you can do.. Thanks for watching and have a great day..
@@BBQJOE sTOP crying. you could have edited down to 3 minutes even that would have been long. You post it. Expect comments. Good and bad.
Yes sir you're correct.. I didn't know how to edit back then.. I started with no experience at all.. I'm getting the hang of it now.. Can't please everybody and sorry you didn't like it.
@@BBQJOE all good. You might wanna try...Apple cider Vinegar wrap em in foil....tight. 1.5 hour 350 on the grill....get em out drain em...dry rub hot coals brown it up...then slather them up with sauce 30 more minutes or less.
@@skiprope536 Typical comment section jackass know it all...
You need on some gloves yo hands 🤢🤢
Why?
@@ekraszewski hands hairy
@@youngnick1800 😂😂😂. You’re right.