how to smoke BABY BACK RIBS on the WEBER KETTLE using the SLOW 'N SEAR
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- Опубліковано 5 вер 2024
- Today's episode is all about how to smoke baby back ribs on the Weber kettle using the Slow 'N Sear by Adrenaline Barbecue Company.
#SmokedRibs #BBQRibs #NotAnotherCookingShow
BBQ SAUCE:
• all purpose SWEET and ...
COLESLAW RECIPE:
• how to make CREAMY COL...
SLOW N SEAR AFFILIATE LINKS
Weber Premium Charcoal Grill, 22 inch Green: amzn.to/2yvCqFJ
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ADRENALINE BARBECUE COMPANY’S CHANNEL
/ @snsgrills
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RECIPE
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This is coming from someone's who has cooked his entire life, starting after my mom's boxed meals as a kid, trying new things myself, and finessing my way to a half decent chef. I was thrown into work in a kitchen because the cooking came natural but never having actually sat down and did recipes/techniques I was so behind, let alone the flow of the kitchen workplace too.
Your knowledge and unpretentious videos that lack the scary TV chef smile, even after figuring all that out by myself and can do the job without sweating, have helped me so damn much. Thank you and don't stop doing you man.
Thanks dude. That’s nice to hear. I bet the farm on this show so don’t expect me to go anywhere any time soon. Much love
I really don't usually comment on UA-cam videos but I've simply got to show some appreciation. Your show is really not just another cooking show. You explain things incredibly well, such quality content. I'm in the process of learning cooking and I'm legitimately contemplating just going through your videos one by one and cooking as you're teaching.
Man I'm with you. Anytime I'm looking to do something I don't have experience in, I hit this dude up. Great teacher, talented and creative and obviously loves what he does. Plus, dude is really good at making a video...I could honestly watch this guy cook for a couple hours. He's got a great story, if you haven't already, check out the stuff he's got about the food truck he ran. Anyway, I smoked my first brisket with him on a laptop beside my grill, I use his cole slaw recipe, big fan.
I'm about 5 hours into following this recipe and I can hardly contain my excitement. These ribs look amazing!
Update in case anyone is wondering. They turned out delicious although a bit overcooked. I think they were getting more direct heat with my kamado grill than he did in his Weber setup. I'll have to experiment with reducing the temperature or the cook time. Still the best ribs I've ever made!
Another great video, plus you are almost at 20,000 subscribers!!!! That’s crazy not more people have subscribed to you!! I just know that you’re going to become one of the top subscribed cooking channel on UA-cam sometime in the future!!!
I bet you have seen the future for this guy.
Came here for carbonara recipe. Almost 2hrs in looking at recipes and how you make them. Got yourself another sub. Great work bro!
Love, love, love your shows! Learning a lot from you, and I know you're gonna take off like a NYC taxi driver! Just, please don't change a thing! So many have started out like you then gotten carried away by their fame and fortune and lost their root values. But, then this is NOT ANOTHER COOKING SHOW and is perfect as such! Keep it going!
Thank you for another great video. You have become my favourite cooking channel. I have watched thousands of cooking videos on youtube, and I appreciate the hard work you put into yours. You keep your videos short. But show all the important steps and give all the information needed. But what I like most is you do your research and show me authentic original recipes. Like Caesar Salad, Spaghetti Aglio E Olio and Cacio E Pepe. Keep up the good work. I think your channel is going to take off exponentially. PS: I have no problem with the cuts in editing, every cut means you are saving me time by getting to the point quicker.
Man, you have such serious talent and dedication. I have been recommending you to people like crazy recently, because it blows my mind that your channel isn't in the million subscriber range yet. Please keep doing what you're doing, and it will pay off huge. Never been so inspired to cook like I have been recently after finding this channel.
The sumac suggestion was great. I've always had it in the pantry but never knew where to use it. It added that extra something flavour.
Time,temperature,smoke in BBQ is = to shutter speed, aperture,and ISO in photography. If you master these three things you can create a work of art. IMHO. Great video.
That’s a great anology. Never though of that
NOT ANOTHER COOKING SHOW just like a photograph you have to make adjustments on the fly. Time heat and smoke. And each cooking system is different. IE offset,kettle,barrel. These will all require little tweaks to make them work the way you want. Having said that I love your show! You have definitely upped my pasta game! Thanks brotha!
this is literally my favorite cooking show on the internet. you've got great content and a personality of gold man. keep it up!
P.S. i love the cutting board thing. its your thing. your aesthetic. this show wouldn't be the same without it!
Reminds me of cooking in the PNW, although today is perfect. I was looking for a Slow N Sear vid for my ribs and this one didnt disappoint. Thank you.
Yes ......love the BBQ videos I also follow the
3 2 1 method. Smoke a brisket!!!!! Next.
Low and slow. Getting ready for summer BBQ! Great video!
Damn Steve is over here rocking the ribs on the kettle and the subs ! Awesome brother! Well done and well deserved!
Haha thank you brotha! If only I had you to give me a proper judging score!
I always leave the membrane on my ribs because I liked the extra moisture the fat on it provided, once cooked down it shrinks up & if crispy it’s actually a tasty little fatty bite that isn’t rubbery or anything. If you want to remove it comes off super easy after cooked than struggling with it before.
Great work as always! A toothpick can help also determining doneness. If you insert it and see the meat tugging when removing it, they're not done. If you can insert it and pull with out the meat tugging she's done! Not sure who I seen it off of but it works. I use other methods but thats one too!
I didn't expect to come to my favorite pasta chef and get a lesson in BBQ techniques. Forza you chef.
Your videos are amazing! Cheers from Brazil!
Great job Steve those ribs look delicious 🤤, and amazing accomplishment of 18k followers. 100k is knocking on your door. Keep on what your doing bro👊👊👊
Just found ur channel bro... i guess I’m one of the new guys you were talking about! Cant believe you’re not more popular, but I think you will be soon. Those ribs look amazing by the way, wish I could have one!
Congrats on 25K (+!!!) subscribers. Looks great - smoked slow n’ low with some applewood chunks is the only way to go! I’ll have to try your sauce tomorrow. I discovered the genius of the Slow N Sear last year; it never leaves my kettle now. Cheers man!
Winter is a beautiful weather.
Man, don't stop making these videos please. I am counting on u to up my cooking skills.
the commitment to this video made me subscribe.. may I suggest one thing.. There's a video out there about sous vide + smoking. Now its weird but I want to try it out. Sous vide a pork shoulder.. leave it cooking for 6 hours or so, with this method only you will get amazing tenderness. Once this is done just smoke it for 1-2 hours to create a golden bark nothing crazy. The meat will be juicy and tender that the smoke will easily adhere.. Hope you will look into it and it actually helps out :)
Awesome growth, brother! I knew it was coming! Cheers 🍻. Ribs had beautiful color and I prefer them bite off the bone also. Fall off is not desirable to me although some folks like it lol. Congratulations again!
The coolest cook ever!
Another great video. The ribs looked delectable...good smoke ring, mahogany bark, excellent texture. With the meat and slaw out of the way, all we need is your take on a good tater salad!
I'm loving the bbq videos
Great job on the ribs Steve. Nice detailed information on how to. I know they were delicious.
Thanks Phil!
These ribs look amazing!
Weather pretty much sucked all spring, but those ribs look great. Cheers man!
Great detailed instructions Steve those ribs look amazingly delicious excellent bark. CONGRATS on your 18k subscribers.
Loving your channel bro... Keep it coming :D
I don’t like ribs, but this video has made me reconsidering things...I think I’ll be trying this one out for sure!
I think I like the 165 degrees, wrap bring to 195-200 , remove wrap add sauce, on again to set sauce..done
Damn you do the Weber kettle bbq too. As if I wasn’t already enjoying the vids enough. Somehow found your page while looking for aglio e olio, and damn I’m glad I did.
Loving these videos man. Great production value and great recipes keep it up dude
This channel is great man, great food and video work. Hope my vids can be as good as yours one day!
Top notch ! Getting myself one of these Weber kettles or a kamado grill . This will be one of the first things I'll cook when I do. Salute !
I adore your progress on UA-cam! So amazing too see 💜
Amazing! You make it look easy!
Really cool editing and content in general. My only feedback would be to maybe try with less cuts in between your presentation in general. Idk if you choose to have that style to your videos but it gets too much after a while. I legit cant NOT notice every time you cut. Awesome music too.
Dusan Biga I agree.
Those ribs did turn out on point bro! Good job man. Making me want a green kettle. Cheers
I'm going to try this for sure this summer!!
Great cook Steve, lol gotta watch for the rain for sure...by the way when are we gonna see that new kamado
Dave says I need to learn how to use it first lol. Plus I haven’t even gotten to use it cause I want to shoot a video unboxing
Now will you do it indoors in your oven. Thanks
10k subs in 4 days, the come up is starting
Ribs are by far my favorite thing to smoke. I'm not sure if I get more enjoyment out of the process or actually eating them.
Hey man I just discovered your channel and wanted to say, Great Job brother! Love your channel! You have a new fan!
It wouldn’t be a bbq video without black gloves 😤😆
Great video but, nothing makes ribs better then when you cook with a RUN DMC T-shirt!
what do you do when the coals and apple wood burn off, do you put more on?
A lot of work for one rack .... I’d have to be doing two at least. Love your vids man
Legit rib action.
I just wanted my baby back 😜
You’re blowing up. I subbed about a day ago and you already gained like 3k subs. Fucking love your videos man you def deserve it
Nice job Steve! #Babybacks on point
Congrats on the 40k subscribers. Went up like 30k or 20k subs since I subscribed not too long ago. Crazy fast! What Weber kettle grill is that exactly? I want to buy one myself, but never seen the one with the seperater for the coals before. Really cool. Keep it up!
How is this not bbq channel
I have literally never heard anyone say to leave the membrane on the ribs
He said take it off at the end. But I've never heard of anyone leaving it on either.
Removing the membrane before cooking allows the seasonings to penetrate the meat better...in my experience. 3-2-1 method is foolproof.
Penguin1290 mine too...dude told me that like an hour before shooting, so I hadn’t funny considered it yet. Nor have I tried it, probably never will. Lol
Yep, you wanna get that good bark on the bottom of the ribs too. Love that you use the Weber kettle by the way, best all around cooker ever IMO.
Oh wait till you see the new bad boy I just got. It’s a Kamado body with the interior guts of the slow n sear inside. It just hit the market and I haven’t even used it but it’s already my favorite thing
@@NOTANOTHERCOOKINGSHOW Sounds awesome! I have a Backwoods Chubby, that's my favorite, but the Weber can't be beat for versatility, ease of use, and price!
Your smoke color discussion reminded me of watching the Vatican when they choose a new Pope. Apart from that, good barbecue ideas.
DamN!!! You keep bringing the heat sir!!
what a bloody ripper!
Thanks dude!
How do you like the flavor? I have a slow n sear. Never like the smoke it throws when you burn “unlit” charcoal. It’s great for searing and I use it a ton.. but not so much on the smoking.
Wow, your channel has exploded in the last 2 weeks! I have been a sub since 4.7k and now its multiplied by 7
Out of curiosity (don't know much about photography), why do you turn the lights off to take your pictures? Does the kitchen light mess with the color or something?
Gorgeous im hungry thx!!
Another banger
Thanks dude
can you tell us about your knife thats in every video. do you use a whetstone?
I know this is an old video but thought I'd just note something. No point to the last piece of smoke wood you put in there. After the meat reaches rough 145-150degF, the meat won't take on anymore smoke and after 5 hours total cook time when you unwrap, they'll be well over that temp I'm guessing. Not criticizing, just saying. Cheers
I'm going to try burying my wood chunks next time.
Thumbs way the fuck up, man. Patience is key, great example of true backyard bbq!
What temp ????
How often do you upload videos?
Mate, question before you get too big and you reply to many people anymore :) I'm about to buy a barbeque, however I was thinking of the big outdoor bbq on gas. However now I'm in doubt, maybe a charcoal bbq has more options. What's your opinion on this? Thanks!
Jimmy J I recently bought a charcoal grill and i think nothing can replace the charcoal flavor! The flavor and smell makes your mouth water and crave for more, charcoal is the best.
Omg
Track ID?
Cook pasta carbonara the authentic way pls
It’s coming very soon
you shoud mension that is recipe for one ribs, good luck with two or more with that kind of webber :)
Not too shabby for a New Yorker LOL
So what did I miss with the Uh-Oh part?
Acid (vinegar) and aluminum foil not good idea:) Try to wrap ribs in paper and after that in aluminum foil.
🤪🙃🙈🤬🤣🤣😜
That butcher at whole foods needs to get a new job if he said you cook ribs with the membrane on to keep the moisture in. If you keep the membrane on; the seasoning/rub you put on before smoking the ribs cannot penetrate the membrane and get into the meat....so there is that...
That’s valid, but I also don’t season the bottom too heavily. And if you Salt over night, it should penetrate the meat all the way. I’m not saying he’s right, I believe I said I had never thought to do it. Take it for what you want
Slow and Sear is a waste of money, when you can build a Snake for free.
That grill comes with baskets. They don’t have the water resovoir and you have to shove two together to approximate that size so there’s two fires to manage, but it’s not hard.
Baby back wood lol
this guy enjoys dry burn meat
👎🏼
FIRST!
lit as fuck but not the smoker.
no one has time for this in new york city lol may be the country people will make this
As someone from New York City, I full reject this comment. Too busy going to brunch?? That’s non sense.
This channel is hard to love, i mean it's cool man, but jump cuts aren't really my thing.
Sorry to hear that. It’s the only way to make them not 45 minutes and a snooze fest. My belief is people who are eager to learn will watch even if the jump cuts aren’t their thing. You cooking is my ultimate goal. My style is the way it is because there is zero chance I could succeed if I did the same thing as everyone else.
My issue is that, to me, it looks a lot like no pre-prod/scriptwriting were done and it was all crunched up in post-prod. Although aside all that, I think your work is magnificent, keep it up!! 💪🔥👌
You’re exactly right! Haha I literally do everything myself. This isn’t a vlog where all I have to do is script. The food is it’s own animal. All my attention is spent on nailing the communication of the recipe. And then I feel out a story about it on the go. It’s allowed my to keep up the pace. Talking to the camera is still new to me so the jump cuts when I’m talking are simply cause I’m just not great at delivering lines yet. Over time I hope that gets better. Thanks for the support! I know I can’t please everyone but I certainly want to
I think your a good cook. But there is a difference between being good in a kitchen and being good at bbq. Seams you force the bbq side.
Why do you say that?
@@NOTANOTHERCOOKINGSHOW I think you did a fine job. I’m still learning to smoke in my Weber, and I found this helpful. I’m in a small town in Wyoming and there are VERY limited restaurant choices here. It is hard to maintain a low heat at 8K ft though. Cooking in general up here has been hard to get used to.