Ciao Ry. Here in Italy we try to use bbq for the entire year (thanks to our mediterranean climate) and your videos are a great support! Thank you so much for your passion and desire to share with us your “know how”. 0:01 Thank you also for your perfect english: it’s nice for me to refresh the language and learn something about cooking!!!!
Nice to see you on again. I will try this process. You have been my mentor for a few years now..for Brisket and Ribs on my OK Joe..and Ribs on the Weber!! Thanks again and happy cooking!!!
It’s a beautiful day in California! I’m out here in a t-shirt making some bacon wrapped jalapeño poppers that I learned to make from you Doug. While they cook in my Weber kettle I’m enjoying an adult beverage and watching a brand new Cooking with Ry video. Joy!
I used your rub minus the Chile powder, and smoked two baby backs for 7 hrs on my Weber, no foil, everyone loved them. They were done when they broke when I picked them up!!
Nice one Ry, your food always looks amazing mate. I love how you keep it so simple, basic rubs, not trimming meat away, it’s just season the night before, bang it in the Weber and let the coals meet the meat! Take care big Daddio👍
Looks great. Always enjoy your videos. I just smoked some beef back ribs. I think they are better than baby backs. Wonderful beefy taste just made it better for us.
Great video Ry. I don’t think I will ever get tired of watching you smoke ribs on the Weber kettle. I saw the bbq sauce was Kinder’s. Just used their “Honey Hot” on the last rack I did and they turned out phenomenal. Thanks for all of your tips and pointers over the years!
I just wrote to you about the Super Bowl Apple Honey Baby Backs I smoked. That rub was basically the same only with the addition of freeze dried apples. Still an outstanding rub any way you use it and I've got plans for more Brown Sugan rubs as we get into grilling season. I'll let you know how I use it too.
Hey Ry. It’s so ironic. My first cook on my kettle was 4-5 years ago and one of your old video is what I used to learn from. Haven’t had babybacks on the same kettle in quite awhile. Went back this morning and rewatched it as a refresher for tomorrow’s cook. And low and behold…you just posted this new video. That’s how my universe works!
Ry I noticed your Twin Lakes hat today. We’ve been going to Silver Lake Resort (not too far south of Twin Lakes) for opener every year since the 90’s. Now im excited for the ribs and fishing. Cheers
Hey Ry. Another great looking cook! Questions: Do you notice a difference when seasoning your ribs the night before versus just before the cook? Is the amount of salt in a rub your deciding factor on when to season? And when you do let them sit in the fridge overnight, are they covered or uncovered? Cheers!
Still dealing with cold weather can’t wait for spring to try this out thanks RY
Love this video style! So calm and peaceful. Bob Ross "meats" smoking ribs.
Ciao Ry. Here in Italy we try to use bbq for the entire year (thanks to our mediterranean climate) and your videos are a great support! Thank you so much for your passion and desire to share with us your “know how”. 0:01
Thank you also for your perfect english: it’s nice for me to refresh the language and learn something about cooking!!!!
its always summer for me. Those ribs look amazing
Nice to see you on again. I will try this process. You have been my mentor for a few years now..for Brisket and Ribs on my OK Joe..and Ribs on the Weber!! Thanks again and happy cooking!!!
It’s a beautiful day in California! I’m out here in a t-shirt making some bacon wrapped jalapeño poppers that I learned to make from you Doug. While they cook in my Weber kettle I’m enjoying an adult beverage and watching a brand new Cooking with Ry video.
Joy!
Sounds good to me!
I used your rub minus the Chile powder, and smoked two baby backs for 7 hrs on my Weber, no foil, everyone loved them. They were done when they broke when I picked them up!!
Nice one Ry, your food always looks amazing mate. I love how you keep it so simple, basic rubs, not trimming meat away, it’s just season the night before, bang it in the Weber and let the coals meet the meat! Take care big Daddio👍
I would often do peach and hickory on ribs, fully agree. You do good stuff, I have watched you for years.
Looks great. Always enjoy your videos.
I just smoked some beef back ribs. I think they are better than baby backs. Wonderful beefy taste just made it better for us.
Looks like a great rub and will try. For me adding some pats of butter in the wrap with baby backs works well. They benefit from some added fat.
Great video Ry. I don’t think I will ever get tired of watching you smoke ribs on the Weber kettle. I saw the bbq sauce was Kinder’s. Just used their “Honey Hot” on the last rack I did and they turned out phenomenal. Thanks for all of your tips and pointers over the years!
Oh yeah I love that Honey Hot 👍
I just wrote to you about the Super Bowl Apple Honey Baby Backs I smoked. That rub was basically the same only with the addition of freeze dried apples. Still an outstanding rub any way you use it and I've got plans for more Brown Sugan rubs as we get into grilling season. I'll let you know how I use it too.
Yeahhh Ry, perfect timing, I was thinking about ribs today!
No problem with watching it the construction is just part of life like orange barrels everywhere we drive 😂
No kidding 😊
Hey Ry. It’s so ironic. My first cook on my kettle was 4-5 years ago and one of your old video is what I used to learn from. Haven’t had babybacks on the same kettle in quite awhile. Went back this morning and rewatched it as a refresher for tomorrow’s cook. And low and behold…you just posted this new video. That’s how my universe works!
I love it! It was meant to be 😊
@@CookingWithRy Yep..Fun stuff my friend. 😊
Looks Fantastic Ry! Just bought a Rib Rack to go on my 26” Weber Kettle.
4-5 Racks is the Plan.
I just need the weather to warm up some first.
My mouth is watering. Great video
Great video, Ry! I definitely want to try the Peach wood.
Love your videos, Ry! Keep it up
Thank you!
Ry I noticed your Twin Lakes hat today. We’ve been going to Silver Lake Resort (not too far south of Twin Lakes) for opener every year since the 90’s. Now im excited for the ribs and fishing. Cheers
Yes it’s lovely up there 👍
Amazing ribs Mr. Rye!!! I always love your video's.....they give me hope LOL!!!! Take care and be safe!!
Thank you!
Good job Ry !!
Hey Ry. Another great looking cook! Questions: Do you notice a difference when seasoning your ribs the night before versus just before the cook? Is the amount of salt in a rub your deciding factor on when to season? And when you do let them sit in the fridge overnight, are they covered or uncovered? Cheers!
Hi! It’s more a convenience thing, so there is less to do the day of the cook. And I leave them uncovered 😊
Okay, thanks! Cheers!
Nice rib recipe Simple.. can you do beer can chicken on the webber kettle
I really like that rub myself...seen your previous video.
Awesome video Ry.. ya know, I’ve been toying with a rib stock for spritzing. Maybe introduce the flavors that are on the ribs somehow. Any ideas?
Interesting idea 😊
Very awesome!
Ry. I really like your jerky videos. What about a smoked salmon jerky in a pellet grill. Ideas on process? Or do you have a video?
I cook with Rye Whiskey too.
I like to watch your videos, you are down to earth,
Thank you 😊
Do you do a spin on the ribs or leave the same side to the fire for the entire cook
I just leave them.
Great looking rack Ry. Is there a reason why you don't use binders on your meats? I always use mustard on my ribs but would like to try without it.
I only use it if there’s not enough moisture to hold the rub.
@@CookingWithRy ok thank you Ry ❤️
Wow 😯 subbed!
I wish you would have showed which sauce you used
Any sauce will work. This was a Kinders Honey BBQ sauce.
It looked awesome. That is the best combination for rub that Iv seen so far. I know I will love it.
Hi how about vents bottom and top open all the time?