Smoked Baby Back ribs on the Weber Kettle!! Pork Mafia and Killer Hogs rubs!!!
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- Опубліковано 29 сер 2024
- Baby back ribs on the Weber Kettle!! Pork Mafia and Killer Hogs rubs!!! These ribs were cooked using Jealous Devil lump charcoal with cherry chunks.
Pork Mafia rubs
porkmafia.us
Killer Hogs rubs
h2qshop.com
Daigle's sauce
daiglesbbq.com...
Jealous Devil Charcoal
jealousdevil.com
Slow N Sear
snsgrills.com
![Lp. Сердце Вселенной #1 НАЧАЛО ПУТЕШЕСТВИЯ [Новый сезон] • Майнкрафт](http://i.ytimg.com/vi/380Q7gLWGvk/mqdefault.jpg)
Keep the videos comin bro! I’m closing on a house and will be stocking it with a Weber kettle 26’. I love your videos because you use the 26 with the slow and sear which is the setup I plan to use since I won’t be able to afford a smoker right away.! Stay up man!
Congrats on the house my friend!! A 26" Weber Kettle with the SNS is so versatile!! Cheers!!
I never even thought about mixing tha juice and bbq sauce!! Good stuff
Definitely adds back some pork flavor. Good stuff! Cheers and thanks for checking out the video!
Wow. Them ribs look awsome!! Job well done! 👏
Thank you!! I appreciate you checking it out!
@@RaceviceSmokehouse 🍻
Ribs look awesome! For the novice like myself it would be helpful to know what kind of charcoal you use and what vent settings you use ? Do you have to add coals during cook or does one full slow n sear basket last for entire cook? I'm getting ready to try first attempt of baby backs on my Weber kettle.
I think I mention in there that I’m using Jealous Devil lump charcoal. Around the 3:20 mark or so. So that’s the kind of coals I’m using. I usually keep the vent about 1/2 way open but adjust it if the temp is eaither rising or falling. I know that typically I can get about 4 hours or so at minimum on the slow n sear. There are times I do add coals back. When I do I will just add a few pieces of coal on one side and let it go, won’t need much more than that. I appreciate you checking out the video!! Hopefully this answers your thoughts! Let me know if you have any other questions.
@@RaceviceSmokehouse thank you for your quick reply! I will let you know how my ribs come out. Happy Holidays!
Cheers! Please do!
I always use cherry wood! 👍🏻
Cherry is awesome. That and oak are my favorite!
I like your membrain removal method. Will try it out, thanks!
Awesomeness. Hope it works out for you too!
Good Job Man!
Thank you!!
Good stuff
Thank you, sir!!
Looking good 👍🏻
Thank you, sir!! Cheers!
Nice work. What signaled you to know when to wrap?
I go by color. When I get the color I want that’s when I will wrap. That’s typically around the 160-170 degree range. Hope that helps!
Looks a bit windy brother 😂
Always! Lol
Excellent looking ribs bro.
Thank you, I appreciate it!! Cheers!!
Looks a bit windy!
They don’t call it the Windy City for nothing! Lol
What kind of temp gage do you use for ambient temp? Thanks
This is the probe I've been using. I really like it.
www.amazon.com/Inkbird-Thermometer-Rechargeable-Wireless-Calibration/dp/B07XNTJKY4/ref=sr_1_1_sspa?keywords=inkbird%2B4%2Bprobe&qid=1703266035&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1
Total cook time?
Roughly 4 hours. Baby backs cook fairly quick. But are awesome too!