grilled the first time as an adult saturday. i’m a city boy born and raised in west detroit, abs a bunch of family erin the south. i really used your tips and got so many compliments all weekend. thank you.
I followed your directions as best I could. I had a hard time keeping it at 350 degrees even though it was a summers day. I also had the exact same Weber kettle you do. I ended up having the bottom air inlet setting at around 5 holes. Anyway not a big deal. The ribs were amazing. Best ribs I have ever eaten. Thank you.
I smoke a lot on the Weber kettle, so here are some tips. You don't need 2 full baskets of charcoal for ribs, one is plenty for about 3-4 hours of smoking. If you only use one basket, you can easily put 2 racks on the grate without them being too close to the hot zone. Don't use wood chips for the smoke, they burn out too quickly, use wood chunks about a fist size. Each chunk is usually good for about an hour of smoke. And of course, don't go by the temp on the Weber thermometer that's over the coals because its way off. Use another one to check the actual temp close to the meat (I just put one through the upper vent which is directly over the meat).
The amount of wood chips we used for this was perfect. Got a great flavor from it. I have my base layer of charcoal and light another basket, so it stays hot and consistent throughout the cook. Thanks for the tips.
I've just got my first Weber kettle and for the first cook I followed this video for the process / timings but used our own rubs and sauce. The ribs were utterly superb - best thing I've done on a BBQ! Thanks Heath - a great video which is clear, concise and easy to follow.
My dad always smoked ribs on holiday weekends. I have always been too intimidated to attempt it myself, especially on my Weber, until I watched your video. I was able to find your butter bath at an Ace Hardware a few towns away. They turned out absolutely delicious! My family loved them also! Thanks for sharing, and like others said please share more grilling videos. 😊
Cooked two excellent racks of babybacks very similar to your cook here on my Weber 22 kettle with the Spider Venom temp controller. I used no wood chips for intentionally light smoke. First 2 hours at 300 until internal temp hit 160, then wrapped in foil with bbq sauce and butter, raised Spider temp to 350 until internal rib temp of 207, then peeled back the top of the foil pouches to make a foil boat and let the sauce set up in that. Next time I'll do your approach of no foil boat at the end, just the meat on the rack. Excellent sir!
I love grilling but I’m new and oh my goodness. There are some grill fanatics on UA-cam. You really are a grill master! This takes extreme patience, time and experience. I can’t even get my grill to hold a temperature. Your wife must be so happy! You look so passionate about bbq
Smoked ribs for the first time on my Weber following this video step by step. My temps were near identical to yours on the grill and the ribs when finished. Thank you for posting this. Like many other commenters, I also think you should do more Weber videos!
I will be trying this very soon. This is the best cook of rib that I’ve ever seen. I know this has to be professional it must be competition level. If not, I’d be very surprised. Thank you for sharing.
Nothing wrong with the Weber kettle. I haven’t found anything that I cant cook on it. Cool to see some recipes for guys like me who can’t afford an offset or pellet grill and gotta work with the kettle
wow. i have a pre-barbecued batch of ribs i dont know how to grill so i came here. im just gonna follow the instructions on baking them but this shit inspired me to make a list of everything he said. go out and buy everything i need. and make this shit. i think i might never be satisfied again until i try these damn ribs myself. good for you sir. good for you.
I have never grilled anything more than pre-pattied burgers, and hot dogs. You have taught me so much about how to grill so many different things. Trying this recipe today. Thank you!
We don’t use the Webber because it’s easy. We use the Webber because we are Americans - and Americans are filled with passion. Propane, blackstones, big green eggs are noble pursuits and necessary at certain times. But webbers, two zone cooking, the snake method - these are what we stay alive for. To quote from Whitman, "O me! O life!... of the questions of these recurring; of the endless trains of the faithless... of cities filled with the foolish; what good amid these, O me, O life?" Answer. That you are here - that life exists, and identity; that the powerful play goes on and you may contribute a verse. That the powerful play *goes on* and you may contribute a verse. What will your verse be?
I got my first grill this week and I've been overcooking the hell out of everything, but the way you laid out all the steps here is giving me the confidence to try and make these ribs. They look delicious and I can't wait to give them a try.
@@daviddesmond2143 yeah, I got one shortly after because I wanted to grill a spatchcock chicken and didn't want to risk getting anyone sick. It really helped and I haven't burnt or undercooked anything since I got it.
Just throwing out a big thanks! I reckon I've been watching too many utube rib recipes lately, getting too complex maybes but not getting good results. Your channel popped up whilst I was searching for a simple recipe, I followed it yesterday to outstanding results. Many thanks Heath, from over here in the UK 👍
Just made ribs following exactly what you instructed in the video - I know the Weber well but first time cooking ribs…and cooked for 20 people. American guy in Japan so I had an ambassadorial role in my BBQ. I delivered & everyone was impressed wit fully bellies. Thanks for a great tutorial!!
I'm a vegetarian and have no idea how to cook meat. But when I want to do something special for the wife, who is a meat eater, I look up these videos. Thank you.
Time for you to turn back to meat. Health issues? Then go on the carnivore diet. Need to lose weight, go on the carnivore diet. I wish you well and thank me later.
@@adrianjimenez6034Why do you feel the need to tell someone else what to do. Most people complain about it when vegans do it what makes what you do any different
@@robrod7120 By your same standard, why do you feel the need to comment? I’ll be waiting … (If you notice; I said thank me later, regarding the carnivore diet.)
Ive done this alot.. use only one of the charcoal holders and add 2 bricks long ways to break up heat and add a water pan. you can consistently keep temps at around 250 a lot easier and just add a couple briquets here and there.
This just may be the way we go this Memorial Day weekend. I don't have a Weber but I can do it with the kamado style grill we have. Never tried to smoke anything at 350 but I'll take your word for it!
As a butcher and avid BBQ enthusiast,Prairie fresh is the way to go with pork! 😋! That looks killer dude! I'ma try it tonight! Thanks for the informative video!
I’m so glad I came across your channel. This video is fantastic! I just bought my first Kettle, and I am going to try this recipe. Question, do you add coals as you go or just with the initial coals you used? Thank you!
Thanks! Hope you enjoy. If your coals begin cooling off, you can light coals in another chimney and add to the Kettle. On this one, we were fine with the one basket of coals.
I have watched many videos on how to cook ribs. For me, this is the simplest and very easy to understand, congratulations!!!. One question, Can this method be used for pork back ribs or any other type of ribs? Thank you and again congratulations for the video.
Thanks for subscribing! Glad you enjoyed the video. For this recipe, we used the charcoal that was just in the Weber. Burned for a good 10 hours total.
I have to say that I've been intimidated a bit by trying to cook with charcoal. Pellet grills are pretty easy. I really need to just step up and give it a try, because that looks phenomenal.
It can be a little intimidating at first. Completely different cook and different flavors. If you follow these steps and just check those temps, you'll be good.
It's going to take a little longer with more meat on the grill. All about watching the temps, may have to add more coals, etc. You can fit more than a rack on there.
For us newbie, please specify which Royal Oak Charcoal. I bought lump charcoal instead of biscuits. A lot harder to get heat up there. Hope they turn out well.
@@HeathRilesBBQ that would be great. i have always slow cooked it in the oven for 5 hours first, then chilled it in the fridge for a few hours to firm up the slab for handling, then to the grill for finishing but that takes less than an hour and probably not getting as much smoke flavor as i could. like your video a lot
I made the best BBQ chicken ever for me last week and it was because of your sweet sauce. Cooked indirect at 350 on a small ceramic using Royal Oak and then heavily coated with the sauce on the plate. Didn't look competition but oh my goodness the flavor was perfect. Thank you.
Awesome video that inspired me. Bought myself a Weber Master Touch. Question: What is your experience with butcher paper? I know plenty of people claim it is way better than using aluminum foil.
I have 3 kettles one for chicken with a homemade stainless vortex and one with the built in table I cook anything and everything on and a junk bottom half I made into a flower pot for my wife. If you want a great beginner grill or trusty veteran grill you can't beat a Weber Kettle! Oh yeah and i was one point off from a perfect score in a baby back rib contest using my weber.
Water in the grill is just a water pan. Helps with moisture. The Butter Bath is our dehydrated form of your typical brown, sugar wrap you'd use for ribs. It's available on our website - www.heathrilesbbq.com/products/butter-bath-and-wrap-12-oz
Love your videos, just started watching them i have the exact same grill (same color too lol) any. Looks like you jave the temp gauge over top the coals , is that correct
Do you ever brine ribs before smoking? I’ve watched several “pit master” vids. I’ve never seen anyone suggest brining. Im sure during competition they probably don’t have time, but I imagine it would add flavor and help retain moisture.
I am 67 and just got my first grill which is a Geber Kettle. I am looking for a quality grill set (ex. Tongs) that will not break the bank. Thanks for the help.
Yeah, make sure the charcoal is lit and coals are turning white before putting your ribs on. Same goes for any charcoal you add on throughout the cook. I typically light them in a charcoal chimney and them dump them.
Those charcoal baskets are curved to go on each side with a drip pan in the middle to which I fill up halfway with water. That's the way I've always done it. Do you ever set up this way with the meat in-between the coals? I'm trying your set up this afternoon. I'm thinking the meat will cook a bit slower.
@HeathRilesBBQ I tried the setup you show with a rack of spare ribs. Very good. I believe the meat stays cooler for a gentler smoke/cook.. Thanks for replying.
🤔 Just found this...too late. Not a real cook but I can whip up some good experiences in the kitchen,😅 Idk to pull the liner off the ribs before I cut em and marinated em in the fridge. By the time I smoke em will be about 15hrs in the marinade fridge. Should still be juicy and tender right? Any suggestions before smoker?😊
Absolutely. I would just season them well beforehand with whatever rubs you prefer, let them sweat in, and then throw them on the grill or on your smoker. If you've already trimmed and marinated, you'll be good to go.
Bout to try some on my Weber kettle for the first time. 350 is what you’re shooting for on the grill temp? Would your butter bath do well in butcher paper? I like my ribs to have a good bark and have heard that butcher paper helps greatly with that. Thanks in advance!
350 for grill temp. The butter bath would be too much liquid in butcher paper. I would just spritz the butcher paper with water where your slab is going to go meat side down and then the back side of the ribs and wrap.
doing my first rib cook on my new master touch premium this weekend so ill follow this! one thing i did notice is that your temps are a fair bit higher than alot of others. what is the reasoning for this ? great video!
The thermometer on the Weber kettle on this cook is directly over the hot coals, therefore the temp is higher. The ambient temp on the other side of the grill where the ribs are, is probably much, much lower. That's my guess anyway.
@@lvgoonie7586 I think I heard the temps mentioned. I'm looking at a 4 probe ink bird for my low and slow smokes where I need the vent over the meat as ill be getting readings much higher than true on the lid thermometer when set up with the vents over the lid.
Did you have to change the charcoal out at all during the 2.5 hours? I have trouble with keeping it hot for a long time because it just burns off within 30-40 mins and the temp drops dramatically
you can tell this is a man who is passionate about putting out the best damn barbecue he can. loved every second of this video
Appreciate it! Very passionate about BBQ. Love to cook and pass on any knowledge I can.
Awesome recipe and cook! Thanks for using a kettle which most of us regular folks have!
Glad you enjoyed!
grilled the first time as an adult saturday. i’m a city boy born and raised in west detroit, abs a bunch of family erin the south. i really used your tips and got so many compliments all weekend. thank you.
Love to hear it! Glad everyone enjoyed.
I''m grilling ribs for Thanksgiving and that butter bath is the secret ingredient that I've been missing!!! Thanks for this!
Awesome! Glad you've enjoyed the Butter Bath. It's a game-changer for ribs.
I followed your directions as best I could. I had a hard time keeping it at 350 degrees even though it was a summers day. I also had the exact same Weber kettle you do. I ended up having the bottom air inlet setting at around 5 holes. Anyway not a big deal. The ribs were amazing. Best ribs I have ever eaten.
Thank you.
thank you for the support and I am glad you enjoyed!
350 deg is way to high for smoking ribs. You need to be down at about 275
I smoke a lot on the Weber kettle, so here are some tips. You don't need 2 full baskets of charcoal for ribs, one is plenty for about 3-4 hours of smoking. If you only use one basket, you can easily put 2 racks on the grate without them being too close to the hot zone. Don't use wood chips for the smoke, they burn out too quickly, use wood chunks about a fist size. Each chunk is usually good for about an hour of smoke. And of course, don't go by the temp on the Weber thermometer that's over the coals because its way off. Use another one to check the actual temp close to the meat (I just put one through the upper vent which is directly over the meat).
The amount of wood chips we used for this was perfect. Got a great flavor from it. I have my base layer of charcoal and light another basket, so it stays hot and consistent throughout the cook. Thanks for the tips.
@@HeathRilesBBQ Thanks Heath, love all your great BBQ content. I first got to know you when you appeared on How to BBQ right with Malcom Reed.
@@natureiscool4364 Yeah so did I. I looked him up straight after a rib video they did together a while back.
Hey bub I got a 15 yr old bag of charcoal in my garage, is it still good
@@matt7iron Should still be good. Could be tricky if it is match lite or whatever it is called to get it going but will still be fine.
I just made these but added a shot of fireball to the butter bath, your products are just awesome, one of the best racks I ever did
That sounds so good! I will have to try that sometime
I've just got my first Weber kettle and for the first cook I followed this video for the process / timings but used our own rubs and sauce. The ribs were utterly superb - best thing I've done on a BBQ! Thanks Heath - a great video which is clear, concise and easy to follow.
Awesome! Glad you enjoyed.
My dad always smoked ribs on holiday weekends. I have always been too intimidated to attempt it myself, especially on my Weber, until I watched your video. I was able to find your butter bath at an Ace Hardware a few towns away. They turned out absolutely delicious! My family loved them also! Thanks for sharing, and like others said please share more grilling videos. 😊
Love to hear it! Glad you all enjoyed.
You and Malcom Reed have been my inspiration to be better on the grill, thank you for that! Your products and skills are amazing 👌
Appreciate that very much!
I watched this video yesterday afternoon and am cooking ribs on my Weber today. Great video and Happy Fourth to all!
Same here! Happy 4th!
Hope you enjoyed!
@@HeathRilesBBQ My ribs were amazing thanks to your help! Love the videos and wish you continued success
@@koreyheightman9910 Thank you very much!
I'm so happy you sent me this link! I will be giving this a try as soon as the weather gets better in the mid-west. Blessings.
Hope you give it a try!
Cooked two excellent racks of babybacks very similar to your cook here on my Weber 22 kettle with the Spider Venom temp controller. I used no wood chips for intentionally light smoke. First 2 hours at 300 until internal temp hit 160, then wrapped in foil with bbq sauce and butter, raised Spider temp to 350 until internal rib temp of 207, then peeled back the top of the foil pouches to make a foil boat and let the sauce set up in that. Next time I'll do your approach of no foil boat at the end, just the meat on the rack. Excellent sir!
Sounds great man! Thanks for watching 👍
From those of us who must do it Weber-style this Labor Day, thank you.
Any time! Hope you make some great ribs.
I love grilling but I’m new and oh my goodness. There are some grill fanatics on UA-cam. You really are a grill master! This takes extreme patience, time and experience. I can’t even get my grill to hold a temperature. Your wife must be so happy! You look so passionate about bbq
Thank you! Very passionate about BBQ. What I love to do.
I've learned so much about smoking and grilling watching grill masters. Besides techniques, I've learned you can't rush it.
Smoked ribs for the first time on my Weber following this video step by step. My temps were near identical to yours on the grill and the ribs when finished. Thank you for posting this. Like many other commenters, I also think you should do more Weber videos!
Sounds great! So glad they turned out tasting good.
Cooked this recipe again today. Amazing. Best ribs ive ever had. Thank you.
Awesome, Jason! Glad you enjoyed.
Awesome cook! Ribs look great! Love the weber kettle!
Thank you!
Love your video my friend. I followed your steps and the rib came out perfect (noted that I’m just amateur). Thanks
Great to hear!
I will be trying this very soon. This is the best cook of rib that I’ve ever seen. I know this has to be professional it must be competition level. If not, I’d be very surprised. Thank you for sharing.
Appreciate it! Thanks for watching.
I'm gonna try this tonight. Great video!
Thanks! Hope you enjoy.
Nothing wrong with the Weber kettle. I haven’t found anything that I cant cook on it. Cool to see some recipes for guys like me who can’t afford an offset or pellet grill and gotta work with the kettle
Haven't done ribs on a Weber, so I wanted to switch it up a bit! I love my Weber. Cook on it all the time. Glad you enjoyed the video!
More Weber videos please
wow. i have a pre-barbecued batch of ribs i dont know how to grill so i came here. im just gonna follow the instructions on baking them but this shit inspired me to make a list of everything he said. go out and buy everything i need. and make this shit. i think i might never be satisfied again until i try these damn ribs myself. good for you sir. good for you.
Thanks so much for the support man, I truly appreciate it! Hope they turn out great!
Thank you again for another awesome video!!!
So glad you enjoyed! Thanks for the support
I have never grilled anything more than pre-pattied burgers, and hot dogs. You have taught me so much about how to grill so many different things. Trying this recipe today. Thank you!
Love to hear it! Thank you for watching and all of your support. Let me know how it goes!
You are so welcome, thank you for the support!
@@HeathRilesBBQ They turned out fantastic! Love that butter bath!
@@TennesseeAdventurer Awesome! Glad you enjoyed.
This was my first Heath Riles cookout and it was awesome! Thanks Heath!
So glad you enjoyed!
Something about the way a rack of ribs tastes coming off a weber just hits different.
Tastes was different. Sure was good!
@@HeathRilesBBQ Dadgum right!
We don’t use the Webber because it’s easy. We use the Webber because we are Americans - and Americans are filled with passion. Propane, blackstones, big green eggs are noble pursuits and necessary at certain times. But webbers, two zone cooking, the snake method - these are what we stay alive for. To quote from Whitman, "O me! O life!... of the questions of these recurring; of the endless trains of the faithless... of cities filled with the foolish; what good amid these, O me, O life?" Answer. That you are here - that life exists, and identity; that the powerful play goes on and you may contribute a verse. That the powerful play *goes on* and you may contribute a verse. What will your verse be?
@@BigAlsVideoBarn God bless america
@@BigAlsVideoBarn🫡
Going to give this a go tomorrow.
Hope you enjoy!
Sweet looking ribs!! I love my kettle grill!! Thanks Heath for sharing cooking on the ole Webber kettle grill!!
Thanks, James!
Thanks for support!
Love the rubs and sauces. Thanks for the instructions. I know your really grilling since you are using a rusty grate. LOL.
Appreciate all the support!
Love my Weber! Always my go-to for most of my grilling. And Weber ribs are on the menu for 4th of July weekend. Cheers! 🇺🇲🇺🇲🍺🍺
Awesome! Cheers. Have a great 4th of July weekend.
Anxious to try this 4th of July, while camping.
Hope you enjoy!
I have a few different type of grills and smoker, but my Weber kettle is my favorite. Another great video, Heath! Learned so much from you.
Love to hear it, brother! Thanks for watching.
Ive used your method before ,ribs turned out great! Pretty fast. Just picked up your Honey Rub today at the local Piggly Wiggly. Lets get to cooking
Really glad your ribs have turned out great! Thanks for buying our rub. Appreciate the support.
I got my first grill this week and I've been overcooking the hell out of everything, but the way you laid out all the steps here is giving me the confidence to try and make these ribs. They look delicious and I can't wait to give them a try.
Have to really watch it on something like a Weber with that direct heat. Hope these steps helped and those next ribs turn out great!
Do the charcoals last the whole cook or do you add charcoal during the cooking process?
@@CatskillsGangGreenfairly short cook, they should last.
get a meat thermometer. No more guessing or ruining expensive meat!
@@daviddesmond2143 yeah, I got one shortly after because I wanted to grill a spatchcock chicken and didn't want to risk getting anyone sick. It really helped and I haven't burnt or undercooked anything since I got it.
Looks great
Appreciate it!
Good gracious that honey rub is killer. Keep up the good work sir..
Appreciate it!
I'm so thankful for content like this. Going to give it a go this weekend. 🙏
Hope you enjoy!
Just throwing out a big thanks! I reckon I've been watching too many utube rib recipes lately, getting too complex maybes but not getting good results. Your channel popped up whilst I was searching for a simple recipe, I followed it yesterday to outstanding results. Many thanks Heath, from over here in the UK 👍
Great to hear!
I like this dude's attitude. subbed
Appreciate it! Thanks for subscribing.
Awesome video! Super helpful.
Glad it was helpful!
Thank you! My ribs turned out PERFECT! My Dad called me the rib queen ❤️
Heck yeah!
As he should
Go ahead, go ahead, go ahead, go ahead!!!!!
You got it!
Done ribs twice now with this method, been great both times. Hoping for a 3 peat today!
Love to hear it! Glad you enjoyed.
@@HeathRilesBBQwhat is the water for ???? Thanks for the video watching this for the 4th of July
@@mach183 Awesome! The water pan is to add a little moisture. It's up to you whether you want to use it or not.
@@HeathRilesBBQ I most definitely will use it … thank you 🙏
@@mach183 Any time!
No Joke...been lookin through ur videos for something like this and what a fluke u posted it today! Thank u!
Hope you enjoy!
Great job!!!
Thanks!
Love it, very well explained.
Glad it was helpful!
Gonna give it a try today. Hopefully mine come out as good as yours. I dont have a thermometer on my weber so im gonna set my vents how you said
I'm sure it'll turn out great!
Just made ribs following exactly what you instructed in the video - I know the Weber well but first time cooking ribs…and cooked for 20 people. American guy in Japan so I had an ambassadorial role in my BBQ. I delivered & everyone was impressed wit fully bellies. Thanks for a great tutorial!!
That's so awesome! Really glad you and everyone enjoyed the recipe. It's great when you can spread the love for BBQ.
Wow, thanks!!
Thanks for watching!
Can’t beat a Weber rib! I remember when I bought my 22” kettle that was the first thing I made was baby backs.
Love cooking on my Weber too!
I will be experimenting this weekend with my Weber this memorial weekend bro! Thank you for sharing, bro!
Thanks for watching! Hope you enjoy and have a great weekend.
This takes a lot of patience but I’m 110% sure that it takes like heaven.
Sure does!
I'm a vegetarian and have no idea how to cook meat. But when I want to do something special for the wife, who is a meat eater, I look up these videos. Thank you.
Thanks for watching our videos! Glad they've helped. Hope your wife enjoys the recipes.
Time for you to turn back to meat.
Health issues? Then go on the carnivore diet.
Need to lose weight, go on the carnivore diet.
I wish you well and thank me later.
@@adrianjimenez6034Why do you feel the need to tell someone else what to do. Most people complain about it when vegans do it what makes what you do any different
@@robrod7120 By your same standard, why do you feel the need to comment?
I’ll be waiting …
(If you notice; I said thank me later, regarding the carnivore diet.)
Awesome cook. They really look good. Thanks for sharing with us.
glad you enjoyed!
Ive done this alot.. use only one of the charcoal holders and add 2 bricks long ways to break up heat and add a water pan. you can consistently keep temps at around 250 a lot easier and just add a couple briquets here and there.
Absolutely!
This just may be the way we go this Memorial Day weekend. I don't have a Weber but I can do it with the kamado style grill we have. Never tried to smoke anything at 350 but I'll take your word for it!
Hope y'all enjoy if you do! I usually cook at 275-300º, but you just have to watch them.
As a butcher and avid BBQ enthusiast,Prairie fresh is the way to go with pork! 😋! That looks killer dude! I'ma try it tonight! Thanks for the informative video!
Glad you enjoyed!
@@HeathRilesBBQ it was super smoky and fall off the bone tender the family loved it!
@@crapvader Love to hear it!
First time viewer, life time subscriber! Awesome!!
Awesome! Thank you!
Awesome video! Do you have to keep adding charcoal to keep the temp up or does that first amount last the time needed?
I didn't add charcoal to this one, but you can always light some in a chimney off to the side and add as needed.
I’m so glad I came across your channel. This video is fantastic! I just bought my first Kettle, and I am going to try this recipe. Question, do you add coals as you go or just with the initial coals you used? Thank you!
Thanks! Hope you enjoy. If your coals begin cooling off, you can light coals in another chimney and add to the Kettle. On this one, we were fine with the one basket of coals.
Great video
Thanks!
Where can I purchase some of those bottles of season you used?
Check out heathrilesbbq.com! Can also find us in major retailers across the country like WalMart, Kroger, Academy, Scheels, and more.
Wow you got a BBQ room respect. Those ribs look great. Just subbed
Thanks!
I have watched many videos on how to cook ribs. For me, this is the simplest and very easy to understand, congratulations!!!.
One question, Can this method be used for pork back ribs or any other type of ribs? Thank you and again congratulations for the video.
Yes you can, and I am glad you enjoyed!
Enjoyed the vid. Was happy to sub.
How much of your charcoal that you used did you burn through for that cook?
Appreciate your work.
Thanks for subscribing! Glad you enjoyed the video. For this recipe, we used the charcoal that was just in the Weber. Burned for a good 10 hours total.
I have to say that I've been intimidated a bit by trying to cook with charcoal. Pellet grills are pretty easy. I really need to just step up and give it a try, because that looks phenomenal.
It can be a little intimidating at first. Completely different cook and different flavors. If you follow these steps and just check those temps, you'll be good.
Can the same procedure be applied for cooking two racks at the same time?
It's going to take a little longer with more meat on the grill. All about watching the temps, may have to add more coals, etc. You can fit more than a rack on there.
That's look delicious 😋,you make always the best ribs👍👍
Glad you enjoyed!
For us newbie, please specify which Royal Oak Charcoal. I bought lump charcoal instead of biscuits. A lot harder to get heat up there. Hope they turn out well.
Hope you still enjoyed!
Having a rib cook off with some friends at work. This may just be the winning recipe.
Can definitely make some great ribs! Love getting that grilled flavor with this method.
Same here!
can you do a video for those of us that have a park style grill (open-no lid)?
Sure! I can possibly do something like that in the future.
@@HeathRilesBBQ that would be great. i have always slow cooked it in the oven for 5 hours first, then chilled it in the fridge for a few hours to firm up the slab for handling, then to the grill for finishing but that takes less than an hour and probably not getting as much smoke flavor as i could. like your video a lot
Luv it. Do u have to add more charcoal as cooking seems over 2 hours
I didn't in this instance, but you can fill a charcoal chimney and add it to your fire. Just have to watch your temps.
@@HeathRilesBBQ oh k thank u for replying will subscribe ur channel
@@caliboy2498 Appreciate that!
I made the best BBQ chicken ever for me last week and it was because of your sweet sauce. Cooked indirect at 350 on a small ceramic using Royal Oak and then heavily coated with the sauce on the plate. Didn't look competition but oh my goodness the flavor was perfect. Thank you.
Love to hear it! Glad you enjoyed.
Awesome video that inspired me. Bought myself a Weber Master Touch.
Question: What is your experience with butcher paper? I know plenty of people claim it is way better than using aluminum foil.
You can use either to be honest. I typically wrap ribs with foil.
I want to try your sweet bbq sauce :)
It will change your life!
Good lookin reeyibs
Thanks
That is a pretty grilll. I need to upgrade my Weber😊
I love it!
I have 3 kettles one for chicken with a homemade stainless vortex and one with the built in table I cook anything and everything on and a junk bottom half I made into a flower pot for my wife. If you want a great beginner grill or trusty veteran grill you can't beat a Weber Kettle! Oh yeah and i was one point off from a perfect score in a baby back rib contest using my weber.
Hell yeah!
You make it so easy taking the membrane off ribs without damaging the ribs
Lots of practice!
@@HeathRilesBBQ I need to learn
Hey brother, is it ok to dump the hot coal straight on top on the cold ones? Or is it next pouring next to the cold ones?
Can do either to be honest
Hey Heath, great video! 2 questions: what’s the water for in the grill? And what’s in the butter bath?
Water in the grill is just a water pan. Helps with moisture. The Butter Bath is our dehydrated form of your typical brown, sugar wrap you'd use for ribs. It's available on our website - www.heathrilesbbq.com/products/butter-bath-and-wrap-12-oz
Can you fit 2 whole racks on that Webber? When I buy BBQ grills the temp control always stops working. Any thoughts? Thank you!
Yeah, you could do 2 racks on there. Issues with the Weber or another grill?
@@HeathRilesBBQ Yeah. I'm never any good at regulating the heat. What model of Webber do you use? I love regular charcoal.
@@ianscianablo8507 This is a 22"
Love your videos, just started watching them i have the exact same grill (same color too lol) any. Looks like you jave the temp gauge over top the coals , is that correct
Yeah, the temp gauge is on the top of the grill
What size kettle are you using 22/26?
It's a 26
@HeathRilesBBQ thx .. I have an old 22 so maybe only 1 container of charcoal would be enough .. 2 maybe too hot and close for a 22
@@Chorty-si4gr Yeah, I think one could do the trick
@@HeathRilesBBQ Thank you sir
Do you think you can fit two rack of ribs with this same setup ? Looks 🔥
For sure!
what would you recommend using if I don't like mustard as a binder?
You can use mayo, hot sauce, water, no binder. Really up to you.
Do you ever brine ribs before smoking?
I’ve watched several “pit master” vids. I’ve never seen anyone suggest brining. Im sure during competition they probably don’t have time, but I imagine it would add flavor and help retain moisture.
I don't brine, but you certainly can. Brine or inject. I'm sure they'd turn out great.
I am 67 and just got my first grill which is a Geber Kettle. I am looking for a quality grill set (ex. Tongs) that will not break the bank. Thanks for the help.
Anytime!
@@HeathRilesBBQ Is anytime the name of the grill accessories I can find them on the web.
@@curtrudable Sorry, I missed your question. All the accessories I got for my Weber, I got off Amazon amzn.to/4daiTJC
If you need to do up to 4 ribs roll into a circle till ends meet and tie with string.
Haven't tried that but sounds interesting!
Can you fit two racks on a weber? Gonna try this weekend
Yeah, you can! May take a little longer to cook that way.
Can I do this method on a regular
Charcoal grill
Yes you can
I have to make sure all the briquettes are lit before the meat goes on or my stomach gets upset. So I add more lit charcoal once.
Yeah, make sure the charcoal is lit and coals are turning white before putting your ribs on. Same goes for any charcoal you add on throughout the cook. I typically light them in a charcoal chimney and them dump them.
Those charcoal baskets are curved to go on each side with a drip pan in the middle to which I fill up halfway with water. That's the way I've always done it. Do you ever set up this way with the meat in-between the coals? I'm trying your set up this afternoon. I'm thinking the meat will cook a bit slower.
Yeah, you ca set it up that way or your traditional 2-zone
@HeathRilesBBQ I tried the setup you show with a rack of spare ribs. Very good. I believe the meat stays cooler for a gentler smoke/cook.. Thanks for replying.
@@msz5543 Glad you had good results!
That how I do my ribs but I cook them at 250. Memorial weekend iam doing three baby backs
Hope you enjoy!
🤔 Just found this...too late. Not a real cook but I can whip up some good experiences in the kitchen,😅 Idk to pull the liner off the ribs before I cut em and marinated em in the fridge. By the time I smoke em will be about 15hrs in the marinade fridge. Should still be juicy and tender right? Any suggestions before smoker?😊
Absolutely. I would just season them well beforehand with whatever rubs you prefer, let them sweat in, and then throw them on the grill or on your smoker. If you've already trimmed and marinated, you'll be good to go.
Can you fit two racks on there, or is it better to just do one at a time?
You could fit two on there. It's a little easier to work with one.
@HeathRilesBBQ perfect with Easter coming up I plan on doing some ribs for everyone.
Nice! Hope y'all enjoy and have a great Easter. @@chrismckee5710
Bout to try some on my Weber kettle for the first time. 350 is what you’re shooting for on the grill temp? Would your butter bath do well in butcher paper? I like my ribs to have a good bark and have heard that butcher paper helps greatly with that. Thanks in advance!
350 for grill temp. The butter bath would be too much liquid in butcher paper. I would just spritz the butcher paper with water where your slab is going to go meat side down and then the back side of the ribs and wrap.
doing my first rib cook on my new master touch premium this weekend so ill follow this! one thing i did notice is that your temps are a fair bit higher than alot of others. what is the reasoning for this ? great video!
The thermometer on the Weber kettle on this cook is directly over the hot coals, therefore the temp is higher. The ambient temp on the other side of the grill where the ribs are, is probably much, much lower. That's my guess anyway.
@@lvgoonie7586 I think I heard the temps mentioned. I'm looking at a 4 probe ink bird for my low and slow smokes where I need the vent over the meat as ill be getting readings much higher than true on the lid thermometer when set up with the vents over the lid.
Did you have to change the charcoal out at all during the 2.5 hours? I have trouble with keeping it hot for a long time because it just burns off within 30-40 mins and the temp drops dramatically
No I did not.
Yeah I’m not understanding how 4 pounds of charcoal can last 3 damn hours. Not adding up.