Smoked Baby Back Ribs On The Weber Kettle
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- Опубліковано 3 лис 2017
- Baby Back Ribs were on sale, so I jumped on that deal and grabbed two racks. In this video I show how to prep the ribs, including removing the membrane, applying a two part dry rub, and saucing during the cooking session. I prepare them in vertical racks on the Weber Kettle, using the indirect method, and adding hickory chunks to the charcoal to get that perfect smoky taste.
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Those ribs look great! You've inspired me to throw some on the smoker tomorrow.😀
Had leftover ribs tonight. Even better the second time around :)
I agree! Did my ribs on Sunday and were still great Monday and Tuesday. Keep up the good work!
I've been watching a lot of UA-cam bbq vids for the past year or so. I have to say. Ry , your knowledge is one thing but how you deliver it in such a wonder friendly manner is soo comforting. I love them all. Big fan bro.
Thanks so much!
5 dollars a rack I'd fill the freezer there usually around 15 to 18 dollars a rack here in Newfoundland Canada
Made his Pepper Brown Sugar baby back recipe, that made me in charge of ribs from now on for family cookouts. Used a little less pepper, apple cider/vinegar for spritzed and reduced in original Sweet Baby Rays with a little rub mix and Chalulu sauce, seemed to work perfect with apple vinegar. Applewood smoked. I spritzed each hour (2), then slathered the sauce on the third hour, 4.5 total, smoke rings were to the bone. Bet this recipe was similar, maybe a little more spicy. Best ribs I've ever tasted.
Ryan I tried this today with a different rub and topped with brown sugar. 6 hours and they turned out fire!!🎉
I have found that the membrane is easier to remove from the smaller end to the bigger end
Thank you for the detailed video. Many of us DO appreciate it!
The ribs looked TAAAAASTEEEE. Really enjoy/appreciate the detailed instructions. You definitely know what your doing!
When I started watching this video, the first thing I said was this guy doesn’t know what he’s doing. Then by the time you were all done, that’s when I realized that I’m the one that never knew what the hell I was doing when I cooked ribs lol. Great job sir, I’ll definitely use this the next time I cook some ribs.
Thank you Ry. I've learned more than you think, super informative. Smoking ribs as I speak while rewatching this to pick up any last details I may have missed. Cheers!
The color, throughout the cooking process, just beautiful.
THANK YOU for ALL of your videos. I've learned a tremendous amount from you! Best to you.
Great work Ry!
Ry thank you for this idea, I am going to try this when family comes over this summer. Great idea!!!
Thanks Ry.
awesome simplicity. thanks brother.
Glad you enjoyed it :)
Thanks for sharing this Ry! I had to pause your video and run to Walmart for a couple of Baby back ribs! Dry brining overnight and going to throw them on my Webber Kettle rotisserie tomorrow for lunch! I enjoy watching you cook!
Just got my Weber! Doing ribs tomorrow. First time ever dealing with charcoal. Thanks Ry!
Awesome! Enjoy that kettle :)
great video Ry, they look amazing.
Nice, low key approach to baby back ribs. I only smoke on my Weber. Friends are amazed when I have them over. Thanks to you Ry, I am a genius. I enjoy your channel.
I picked up a lot. Thank you for the content. I'm cooking ribs tomorrow!
EXCELLENT...Period ! as always Thanks Ry
Thank you :)
Nice job! You give an amateur like me confidence. Thanks.
I love grilling and smoking on the Weber. You will, too :)
@@CookingWithRy I just found your channel this morning. How do you set the bottom vent? All of your adjustments are made to the top vent. Thanks, and great videos!
Thanks for all the great info! Gave a noob like me confidence to try this next weekend. Man those looked good.
I just went too order northwoods seasoning. Sold out after your video. Will check back. Great how to video on ribs!!!
Mighty fine looking ribs. I bought my kettle in April of 2017. It came with Weber baskets but I have never used them and immediately bought the SnS. It is interesting to see how often you need to add coals in the Weber baskets compared to the larger capacity of the SnS.
appreciate the video...and of course your style, interesting, thank you! I appreciate the sources you use, like the seasoning, etc. thank you
Thanks for watching. Glad you enjoyed it :)
I agree with Jamie frank Ry the way u present ur video’s is awesome I only been watching a few days now but u just gained a new follower. Thx for Being so informative.
Nice job need to get that weber set up
I subscribed. I am an old Grandma and happy you are teaching me how to bbq better this Summer. I have 10 Grandchildren to please. So...thank you!
I love your videos man. Keep them coming!
Nice video Ry. Very helpful.
You're very welcome :)
Holey Moley!! I too have decided to skip he foiling. Going for the traditional smoke tomorrow!!
Great video!! There are a lot of people grilling on youtube but your channel stands apart. Thanks for all the tips and advice.
Thank you :)
Southern California
That's Awesome
Grilling A Pork Roast in your honor
Cheers From Orange, Ca.
well done, Sir!
you are the BBQ King! I just discovered your channel and can't stop watching. Great job man, I am learning a TON!
Thanks so much 😊
Anyone still watching and still hungry in 2020?
I've always had a confidence issue on the grill - my family LOVES my ribs, but I'm always so nervous and flat-out afraid of messing up, that I rarely get on the grill anymore. When I saw the title of this vid mentioned the specific grill I have, I decided to watch. Now, I see that we cook almost exactly the same. I don't have a thermometer, I don't have the charcoal baskets, and I have never used brown sugar because I wasn't sure if I'd screw up lol. But the fact is, your ribs and mine come out looking exactly the same. And when your tongs tore into them, and also when you cut into them towards the end, mine look just like that, too. So, now I KNOW that I'm doing things right and my family isn't just being nice lol
I've got confidence now after watching this, so thank you man! Subbed!
I will grill more, and hopefully with that..gain consistency with how my ribs come out. Thanks again, doc!
It's a conspiracy! LOL. Your family just wants you to make them again and again to 'get better at it'. They already like them!
You are a joy to watch and learn from sir :)
Thanks!
Great stuff!! 🤛
Awesome
Thanks!
Like always Ry a very nice slow n steady video! Those ribs look delicious! Your videos are easy to follow and then try. 🙂
Thank you very much!
Love the in depth, DETAILED, video. This is awesome man. What I'm talking about mainly is the charcoal. Anyone can cook on the grill and in most videos they just give you a time but dont say I added more charcoal here and there. You sir have an amazing video. Thank you so much. They do look tasty though! Awesome channel. Just found you. Definitely earned a sub! Keep it up. 👍❤
I really do enjoy watching your videos. You seem like a cool guy who really enjoys grilling and smoking. I do the same thing. Keep em coming!
I really injoy your videos
Idk if you've ever heard this before but you kind of sound like Bob Ross. So I'll call you the "Bob Ross" of cooking. 😂
Low and slow the best way to get it done.
Where!!! I'm in the Inland empire and want to tackle my first pork ribs lol I need that deal!! Lol also thank you for all the smoke lessons Ry gave me the courage to jump into it!!❤
I just copped some of those Penzey’s seasonings and I gotta say, they taste good but their names/packaging are so vague that you don’t really know what you’re getting until you taste it. The Northwoods for instance imo tastes similar to another famous seasoning brands Taco Seasoning. Tomorrow I’ll be trying out their “Revolution” (Lemon Pepper) seasoning on two batches of chicken to see how it stacks up against ol’ Lawreys 😋 Halfway thru cookin these ribs right now tho so here’s to hoping they come out like yours!!
Not Lois, but her husband, Ron. I can smell these ribs, oh, maybe because I'm sitting 10 feet away from my new Master Touch Weber Kettle Grill with 2 racks of ribs on it. Sitting here at Camp Ground relaxing, smelling my ribs and watching UA-cam videos of Grilling Ribs. Couldn't get any better. Thanks for a great video. I use tips from the various videos.
I’m right there with you, out back rolling smoke with some beef ribs. Have a great weekend!
Good video!
+Anvil4581 Thanks!
Hey Ry I'm watching from the UK and I'm really enjoying your videos. I've been contemplating buying the Oaklahoma Joe Highland smoker so its been very helpful to me watching your honest reviews. I thought your Orange County sugar rub was genius.
Thank you 😊
Kingsford and Weber grill. These are the best products.
Just got yourself a new sub. Video was great and those ribs looked fantastic!
Thanks! Ribs are a fave around here :)
Popped in for a little research.....Ty.......
Nice looking ribs. Good job on the details.
Thank you for the kind words :)
Great video brotha
Thanks!
I'm planning on doing some back ribs on the Kettle tomorrow for the first time, and this video was perfect! And those ribs looked amazing! Just subbed to your channel!
The kettle is such a versatile piece of equipment. I love mine :)
Those kettles are the bomb. I have the weber smokey mountain but still use my kettle quite a bit.
Do you like hickory? XD Hey Ry thanks for the videos. I got my first kettle a couple months ago and your videos have helped me learn so much. Today I’m doing my first rib cook. I don’t have racks so your vid showing the “accessory-free” rib cook was helpful too. I’m one hour in to my cook now! I hope I can tell when they’re done!
watching now in 2022 baby backs in western wi, are 18 bucks a rack,, good looking ribs
ive done the ribs on the kettle few times never dissapoints cant beat a kettle.....good video
Love my kettle :)
what was your total cook time i usally find myseld doing 5 hours
Always pick up tips on your videos and the more you watch again the more you learn
Those ribs look BOMB!!!!!!!! Great video!!
Ry wow buddy picked up a lot.
I am here to stay, Ry!!! 🙈🙈
I really enjoyed this video, I have a rack of baby backs and I want to use your method….. we will see lol
Hey Ry. Has anyone ever told you that you look like the the late, great master magician Ricky Jay? Great video. I'm smoking ribs on a Weber tomorrow.
I wish I could throw cards like he could 😊
STOP IT ! Your making me hungry 😋
I’m throwing some ribs on the grill later today. ^.^
My first cook on my highland got mixed results. I'm a complete novice too. The thin parts of the ribs were bitter tasting. Even though I was really careful to avoid the opaque white smoke. And I tried to maintain a constant open flame. I always left the door open while catching my splits. The question is did i just over smoke them on the thin part or did I not leave them wrapped long enough. Is the blueish smoke always okay. At times it was coming out the doors and between the firebox and cook chamber it even came out the bottom drain hole.
I'm hungry!!!
Now that you mention it, I'm gonna dig into those leftover ribs :)
Have you ever tried the charcoal snake method in the kettle? I tried it recently and was amazed how easy it was for the grill to maintain 225 to 250 all day.
I've done that. My only issue with that is the moving hot zone. That can take some adjusting if you're cooking a large cut like a brisket and you want to avoid the direct heat :)
After watching this I drove up to my local Penzey's to see about getting some of that Northwoods Fire spice rub. Whew! I can out of there with very clear nasal passages. The Nothwoods Fire was a bit hot for my wife, but I did come away with several other selections. Thanks for the Penzey's mention. Spurred me to go visit a new store and opened me up to experimenting with new spices.
That Northwoods has a kick!
in the weber manual says the thermometer it can't be right on top of the charcoals, but how i need to put the lid to smoke any protein that i want?
Inflation check. Four years later, I just paid $20 per rack.
Great looking ribs! I may have missed it, but how open do you keep the bottom vent?
On this video I can’t recall. On more recent videos I usually show the settings :)
Very nice Ry - Looking at getting that thermometer setup for my Weber! :)
Thanks!
love your vids Ry :) ... I use them as a reference point and recipes all the time ... quick Q, during the cook did you need to add more water to the drip pan in effort to regulate the temp?
I rarely need to but no problem doing so 👍
That's a slow and sear for a dollar fifty. 😃
Hey Ry how many briquettes did you light to get that 250? 5ish?
No I started with 15-20, then usually I'll add maybe 5 or so at a time when it's needed :)
im just sitting here wondering can you use any kind off rib piece like standard spare ribs and get them as tender as this?
or does only the babyback ribs the more exclusive piece get this tender? :)
thanks in regards
My experience is that you can get any of the three major pork rib cuts to the same tenderness: Baby Back, Full Spareribs, or St. Louis Cut Spare Ribs. It's all about the method. Here's a video I did using Spareribs and the 3-2-1 method: ua-cam.com/video/LQf0DHv0D-8/v-deo.html :)
How many chunks do u use for baby back ribs and spare ribs
Hey, how did you make the slot for your wires?
Here's a video on how I did it: ua-cam.com/video/znQspwfSFGw/v-deo.html :)
I always leave the bottom open about the size of a pencil. Top vent wide open. Nevertheless, great video.
Thanks!
mmm ribs !!!
So is the drip pan to keep your grill cleaner or does it add humidity or something that makes the ribs better? Thx.
It can be both. Definitely makes cleanup easier but if the meat needs moisture it’s a great way to keep that in the cook chamber.
Have you tried the snake arrangement for charcoal?
I have. Don't use it very often :)
Ry, I'm interested in the cleaver used to cut the ribs. Is that a Dexter? Doing spare ribs tomorrow with the rack on the Weber kettle. I have to refresh my knowledge every now and then by watching this video. Thanks! - Kenn
Not really sure. I’ve had it for a while.
I just dropped $20 Canadian on two racks. Less than 5 per rack? I'd have purchased a freezer and filled it up lol
Always remove the membrane. I'm doing ribs tomorrow too (along with a filet mignon), so I'm expecting some good eats :D
Ribs and filet...you can't go wrong with that combo!
Where can i find that rib rack?
Have you done any work on the Weber 26 inch kettle? I seem to have a lot of issues obtaining and holding a good temp.
No, I don’t have a 26 inch kettle.
Hey bud I have learned much watching you work on the kettle. I notice you use Kingsford religiously, I bought a pile of royal oak but can’t get temps up or as long like yours does. Could the charcoal be to blame ? Thanks
Not sure. I'm just so used to Kingsford and the kettle that it's like second nature now. The only Royal Oak I've used is lump for direct grilling on occasion.
Cooking With Ry That was a fast reply, thank you And keep on cooking we all enjoy it
What did you keep the bottom vent at 19:34
Hey Ry, i have just got those baskets this week too.. It's hard to tell from the video but you used both of them, one on each side right? I was almost worrying if I used both it would be harder to regulate the temp.
I had both in place, with a foil drip pan in between, but charcoal only in one. With both going the temp would be hard to keep in a low and slow range :)
Cooking With Ry Thanks for the reply! I'm giving it a shot this weekend. Thanks again!
Love your channel! Followed your Boston butt and rib videos to greet success on my weber master touch! So fun. Quick question...what’s the reason you can’t (or don’t) toss the meat on as it’s coming up to temp? I mean it’s got to cook right? So what’s the negative of letting it come up slowly too? Just curious if there are opinions on that.
I've done that with no problems sometimes. It can just come down to personal preference or even just timing :)
Cooking With Ry awesome thanks for the reply.
Hi RY great video just wondering is it worth adding more smoking wood as I have heard that meat after it reaches a certain temp won’t absorb anymore of the smoke and is just a waste, what do you reckon?
Watching from down in Australia 👍🤚
I've found that as long as there's moisture on the surface, such as if you sauce near the end of a cook, more smoke flavor will be absorbed. Smoke loves moisture as that grabs onto the particles :)
@@CookingWithRy that's a good way to look at it too will keep that in mind
How many wood chunks do u use for baby back ribs and spare ribs
Just enough for the first few hours.
I found the rack made it difficult to turn the ribs and avoid damaging them as they get deep into the cook.
Do you just lay them flat on the grate?
Ry do you put rapped ribs back on a rib rack or do you have to lay them on the grill?
If there's enough room I'll lay them, but in the rack works fine.
What’s the learning curve on smoking with the Weber kettle
Not bad at all. It just takes a few cooks to get used to dialing in your temperature range, because a range is all you need, like 225-275 F. Really simple once you get used to that :)