Glad you enjoyed it. Ill need some more Beef for sure-)... Also maybe some custome labels for some of my viewers(giveaways). Ill be in touch to put an order together.
@@thegalleryBBQ omg, first cook on the weber kettle and first time using a charcoal grill for a slow cook. Grill didn't give me any issues and had it at 250 the whole time. I see why everyone recommends lol
Definitely loving how those Baby Back Ribs are looking and I've try your equal parts BBQ sauce & Honey thanks for sharing my brother. Your and the family have a great week and stay safe. Cheers!
Just amazing 💪🏻 thank you very much for sharing this info, i'm gonna get my weber master touch premium soon and i will surely try this out!! Again thank you very much
The diffuser plate give the grill so much more room and temps stay dialed in very well. Cheers and love the Weber Master Touch, might be my next grill for sure. Those were some fat ribs, I saw them the other day at Wally world.
The Gallery Backyard BBQ Wish we had your Ribs and Brisket and charcoal. A rack of baby backs is half your size and way more money . Charcoal and briquettes are dreadful over here and way over priced $ 23 for very average product . Same with our BBQs like the master built , the 550 is $900 . I try my best with what I have to hand . That’s why I’d love to live in the USA , your countrys history is to BBQ beautiful meat . We are way behind in all aspects unfortunately. That’s why I love your videos and UA-cam, We can try to cook the best meat possible and it’s all about the pleasure of cooking to the best of our ability and to push our boundaries. Loving your videos and your webpage .id try to win your comps but unfortunately I’m on the wrong continent, Maybe one day Ben
Hi Tommy, Paul here down under. Love your work btw. Could I use this method for a lamb shoulder? Or would 5 hours be too long for a 1.5kg piece. Cheers Paul
Hi, wonderful cooking! I'm really thinking to buy the 5775. How much charcoal autonomy time could you have with a full charge of charcoal and using the minion method? The target temperature of this kettle genereally stays stable? How many many hours do you think it could mantain target temperature? Sorry for my bad English and thanks for the answer😅
Hello and thanks for the question. There are so many factors that come into play when it comes to times. One of the biggest is how many lit starter briskets are used to start the fire. That said. Once dialed in the weber does outstanding at holding temps.
Hey Tommy, ribs looked great I looked through the drop down in the comment section I didn’t see a Patreon link. I would include a Patreon link and a website link in your about section I think that would be more convenient especially for lazy people like me anyways I just thought that would help keep the videos coming stay safe🇺🇸👍
Hey Tommy! I love using Beef rub on pork ribs....that's a win right there! 👍 The new kettle Rocks! My favorite part is the Weber Emblem! I may get it just for that reason! Question on your set up......do you add any smoke wood to it? What is the benefit to using the deflector shield when only cooking one rack of ribs? Couldn't you just do know Keep up the awesome work and cooks! 👍 \m/
I feel you know the answers to the questions asked. lol The deflector shield would be there to give you a more even cook. I've cooked many ribs over the years and these were some of the best kettle ribs ive cooked. I think the diffuser plate definitely adds to the pit. As far as wood. The wife wasn't feeling that heavy wood flavor so I only snuck a chunk in which still added a decent amount.
Hi, I am trying to decide between the 5770 and the standard master touch 5755 without the Hinge lid; I see that the ring and plate are a huge benefit but is there still issues with the hinge after a fix? and with Gasket tape - basically is it not worth the risk and just to get the standard master touch because of the lid not closing - or is it resolved nowadays/ fixed with the hack? what would you recommend between the two models?
@@thegalleryBBQ thanks for the reply! I got the exact same bbq after watching you use it. It's definitely a delicate balancing act to get the 50 briquettes in there and still have the plate sit completely flat. I used the plate today to make baked potatoes and pork tenderloin, and it turned out great. Trying these ribs next!
@@thegalleryBBQ How long of a cook do you figure you can get without adding fuel with that setup? I just got the same grill and I’m still experimenting. On my first cook with the diffuser plate I only got 2-3 hours but I think my vents were open too long at the beginning and it was a cool spring day in Canada (about 50 degrees F). It feels like if you have to stop and take it all apart to add fuel you might as well skip the diffuser and just go indirect so you can monitor your fuel and easily add as needed. Thoughts?
@@thegalleryBBQ just setting up with the diffuser plate and 50 or so briquettes the way Weber says. I thought I saw a video on this by you but I can’t find it anymore.
Another great cook....I wish Weber sold the defuser separately but they don’t yet.....those baby backs have my mouth watering!!!
Thats what I'm hearing. Thanks Robert.
Loving the ribs. The beef were awesome. These followed right along. How GREAT does it get. Great video.
Glad you enjoyed it. Ill need some more Beef for sure-)... Also maybe some custome labels for some of my viewers(giveaways). Ill be in touch to put an order together.
THAT DOG STATUE B LOOKN SUPER REAL POSTED UP BY THE SMOKER @ THE START OF THE VIDEO 😁😁😁😁
Haha. That's Molly! Thanks bud.
I'm making ribs tomorrow just to try the membrane tip
Awesome. Enjoy!
@@thegalleryBBQ omg, first cook on the weber kettle and first time using a charcoal grill for a slow cook. Grill didn't give me any issues and had it at 250 the whole time. I see why everyone recommends lol
Great looking baby back ribs. Cheers, Tommy!
Thanks for watching Dwayne. Enjoy.
Awesome job with the smokin’ diffuser! The ribs look amazing. I’m going to try the 3-1-:15 on my next rib cook to see how the pull does.
Rock on! and you must LMK... I like fall off the bone but also enjoy some pull.
Weber kettle reigns supreme!!!!!
Jamie. Who would have thunk it after all these years.
Lol!!! Love your videos👍
Definitely loving how those Baby Back Ribs are looking and I've try your equal parts BBQ sauce & Honey thanks for sharing my brother. Your and the family have a great week and stay safe. Cheers!
Hope you enjoy I seem to always do a 50/50 although I am a big honey fan.:).... Enjoy my friend.
Just amazing 💪🏻 thank you very much for sharing this info, i'm gonna get my weber master touch premium soon and i will surely try this out!! Again thank you very much
Its a bad azz pit. Cheers.
Always a great video good job molly keeping the show in line lol thanks man great ribs
She's always close. Next cook i'll give her a little screen time.
Ohh yeah. That's what I'm talking about!! 😌😌😌Amazing job Tommy. 💯
Thank you 🙌
Ur the Boss Ross of Barbecue world. Voice very relaxing
Ive heard that before-. Cheers and hope to see you commenting again.
Cheers Tommy - Big thumbs up man, those looked awesome!
Thanks 👍brother.
Hi great video tommy,what settings did you use on top and bottom vents ? Youre ribs were awesome
Its been to long. Cheers
The diffuser plate give the grill so much more room and temps stay dialed in very well. Cheers and love the Weber Master Touch, might be my next grill for sure. Those were some fat ribs, I saw them the other day at Wally world.
Its a winner for sure-.
Perfect result!
Thank you! Cheers!
Mouthwatering ribs, my favorite! 😊
So good! Lisa Its nice to see you again. Cheers!
The colour looks amazing. Wow you closed the pool already?
Jersey man. The other morning I woke up and it was 60s out. I love that!
This look damn good, i just did ribs last weekend and I'm already ready to do them all over again after this! Great Video
I love eating them so seem to do them every other week:)>.
Banging ribs again Tommy .Cooking some baby back ribs on my SNS kettle as we speak in the UK
ben, sounds killer. Hows the meat in the UK, I hear its a tad different.
The Gallery Backyard BBQ
Wish we had your Ribs and Brisket and charcoal. A rack of baby backs is half your size and way more money . Charcoal and briquettes are dreadful over here and way over priced $ 23 for very average product . Same with our BBQs like the master built , the 550 is $900 . I try my best with what I have to hand . That’s why I’d love to live in the USA , your countrys history is to BBQ beautiful meat . We are way behind in all aspects unfortunately. That’s why I love your videos and UA-cam, We can try to cook the best meat possible and it’s all about the pleasure of cooking to the best of our ability and to push our boundaries.
Loving your videos and your webpage .id try to win your comps but unfortunately I’m on the wrong continent, Maybe one day
Ben
Yep, those ribs look amazing. I've been eyeballing tgat weber since it came out.
Steve. I do love it and am looking forward to more cooks coming soon.
Thanks mate great video step by step,
Thanks buddy.
Awesome lookin bones Tommy!
Thanks 👍 Tom. So far im digging the pit.
Thank you for the video! Do you think, the diffuser plate is good for pulled pork? 🤔
I think so! It'll spread that heat around while keeping it off the pork.
Nice job as always Tommy. Have you ever tried Tiger Sauce when you wrap your ribs?? Tiger Sauce is good on everything. Keep up the great work.
Bill. I did a video using that stuff. Merry Christmas.
ua-cam.com/video/q1ggt7PM6pw/v-deo.html
Patreon here I come. You hooked me Tommy.
Mike. Glad to have you brother!
I love the old days when you were a UA-cam bbq guy and not a UA-cam bbq salesman.
Thanks for those kind words on Christmas!
@@thegalleryBBQ Still love your stuff, Tommy! It's kind of an observation of most channels these days. Merry Christmas!
@@guythecookingsam2588 it’s all good brother. Merry Christmas
Fall of the bone Brilliant!!
Next time ill try 3/1/15:)..... Although i do love FOTB....
Do more cooks on the Weber.
I know. I miss that sucker. Especially with all that lump I got sitting in the Garage. What is it you want to see cooked??
I'd use butter
Sounds awesome.
Hi Tommy,
Paul here down under. Love your work btw. Could I use this method for a lamb shoulder? Or would 5 hours be too long for a 1.5kg piece. Cheers Paul
You could but remember to cook to temp. Do you have a good reader. If not, here ya go. amzn.to/3FPx8U9
buena tecnica para sacar la membrana, buen tip
Thanks. That works most of the time. Thanks for the comment.
Hi, wonderful cooking! I'm really thinking to buy the 5775. How much charcoal autonomy time could you have with a full charge of charcoal and using the minion method? The target temperature of this kettle genereally stays stable? How many many hours do you think it could mantain target temperature? Sorry for my bad English and thanks for the answer😅
Hello and thanks for the question. There are so many factors that come into play when it comes to times. One of the biggest is how many lit starter briskets are used to start the fire. That said. Once dialed in the weber does outstanding at holding temps.
Hey Tommy, ribs looked great I looked through the drop down in the comment section I didn’t see a Patreon link. I would include a Patreon link and a website link in your about section I think that would be more convenient especially for lazy people like me anyways I just thought that would help keep the videos coming stay safe🇺🇸👍
Check now its there. And thanks for looking out. Enjoy.
Oh man the color though.. Nice! I'd be all over those jokers.
You and me both! I hit these things hard. Today, The gym. lol
Hey Tommy! I love using Beef rub on pork ribs....that's a win right there! 👍 The new kettle Rocks! My favorite part is the Weber Emblem! I may get it just for that reason!
Question on your set up......do you add any smoke wood to it? What is the benefit to using the deflector shield when only cooking one rack of ribs? Couldn't you just do
know
Keep up the awesome work and cooks! 👍 \m/
I feel you know the answers to the questions asked. lol The deflector shield would be there to give you a more even cook. I've cooked many ribs over the years and these were some of the best kettle ribs ive cooked. I think the diffuser plate definitely adds to the pit. As far as wood. The wife wasn't feeling that heavy wood flavor so I only snuck a chunk in which still added a decent amount.
;-) I'm only learning here on my channel......I need to know! Metal On My Brother! 👍 \m/
Hi, I am trying to decide between the 5770 and the standard master touch 5755 without the Hinge lid; I see that the ring and plate are a huge benefit but is there still issues with the hinge after a fix? and with Gasket tape - basically is it not worth the risk and just to get the standard master touch because of the lid not closing - or is it resolved nowadays/ fixed with the hack? what would you recommend between the two models?
Hello. Both are awesome. LMK what you decide gallerybbq@gmail.com
Master touch doesn’t have a hinged lid??
Yes it does... Wait till you see my master touch vids this weekend. AWESOME.
Did you get 5 hours out of the briquettes?
Yes. Great album cover pic. Scorps.
@@thegalleryBBQ thanks for the reply! I got the exact same bbq after watching you use it. It's definitely a delicate balancing act to get the 50 briquettes in there and still have the plate sit completely flat. I used the plate today to make baked potatoes and pork tenderloin, and it turned out great. Trying these ribs next!
Great looking ribs Tommy! Did you need to replenish the charcoal for that long of a cook?
I did not....
@@thegalleryBBQ How long of a cook do you figure you can get without adding fuel with that setup? I just got the same grill and I’m still experimenting. On my first cook with the diffuser plate I only got 2-3 hours but I think my vents were open too long at the beginning and it was a cool spring day in Canada (about 50 degrees F). It feels like if you have to stop and take it all apart to add fuel you might as well skip the diffuser and just go indirect so you can monitor your fuel and easily add as needed. Thoughts?
@@j-snormandin9243 Thats to hard to say. It would depend on the method used. ie, snake method or just lumping the fuel in one corner.
@@thegalleryBBQ just setting up with the diffuser plate and 50 or so briquettes the way Weber says. I thought I saw a video on this by you but I can’t find it anymore.
Wow very delicious New friend here God bless
Thanks and welcome
I had so much trouble with the membrane the other day, basically had to edit it out, hahaha!
Haha. Ive been there. lol Try it from pulling the middle.
Do you have a smoke diffuser and where did you get it if you do ?
Bob Cooney
Heck yeah...
Awesome ribs... always so delicious... yummy 8)
Thank you so much and cheers.
Time to buy me another grill!
Haha. Everyone needs a kettle. lol
good job
Thanks. This was a fun cook.
@@thegalleryBBQ here in the philippines we dont cook bbq as big as that
Why do you think the Weber gave a darker bark?
Not sure. It could have been the Rub but I personaly don't think so. I'm digging this new kettle for what it can do.
Nice, where did you get that cutting board?
Custom Board ►www.haileyhome.com?p=rJu6zBsPU Use code GALLERYBBQ for 15% off your order
Enjoy. You can get your family name carved in. Awesome deal.
6:10 looks like a crocodiles head :-)
Nice catch. lol
Lol
this guy knows how to, and has been, definitely using his voice for coooking chooks as well, chickies that is. ;)
also stay offf camera hahaha rouined the ... elusion.... ahhh
Dude..... I am the elusion!