Direct Heat Ribs: The Superior Method?
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Some great looking ribs
Your direct heat is not like my direct heat! 😃 Seriously, thanks for this demo. I've never done ribs and I need to try them.
Not surprised at your results. Those looked fantastic! Makes me want to pit my Oklahoma Joe’s Judge against my KJ Big Joe and my offset. One of the things I’ve put into practice I’ve learned from you is to leave the membrane on ALL my ribs. Sometimes I don’t even score them but at least if cooked right, personally, I think it adds something in texture to the whole eating experience.
What's the difference between this and a pit barrel cooker?
I have a 7 lb. pork butt thawing for tomorrow, but now I wanna do up some ribs. Great video!
Love the video Jeremy!
Jeremey turning INTO a brisket at this point…first video I’ve watched in years and barely recognize you bruh
Ribs on the PBC are superior
We have been doing this method on Gateways for the past 5 years… Love it!
Im wanting to try a hot cook, 300° on the offset, but this like how they do at Salt Lick. But i gotta give props to those drink choices beside the miller lite. The kentucky bourbon barrel ale has been one of my favorite beers since i had it in Louisville. I have bottle of Woodford reserve double oak on the bar right now.
I get ribs done in about 4 hours on my offset and the Santa Maria grill the time will vary but I do like them cooked over an open flame but not being enclosed it's hard to get a big smoke flavor but still very good.
I'm a Kettle guy. SnS insert to keep things tidy. A chunk of cherry, a chunk of pecan on a bed of lump charcoal. 275-300 on the dome. Don't matter on the rub. From SPG to whatever your heart desires… same with the sauce. Dry, mopped, slathered… it don't matter. They just taste damn good.
So, what was your cigar?
Why don't you cook them ribs on a Weber kettle Grill. That way you can identify with the hundreds of thousands of people that cook the ribs! Not everyone has a pit like that. I wouldn't call that direct grilling at all
I started doing like a reverse sear on ribs. Two hours or so indirect then over the flames until done. Wrapping is a no go now as I love some crispy bits and bark. I feel you lose that bark if the ribs are wrapped.
May not work so well but would be interested in seeing ribs cooked directly on coals
Hi Jeremy. Will this process work on a Weber Kettle?
Two and a half hour ribs in my Kamado Joe are da bomb!
I’d like this better if you weren’t smoking yourself. Leave the smoking for the grill.
I wonder if BBQ guys, when not talking to an audience also talk so much about "juicy"…I mean it's just fat. it has NOTHING to do with your cooking. you didn't put it in…all you did is take it out before it is gone
LOL.. Foil boat… Bradley is gonna have to make a video…lol
Quick question, Jeremy, why foil and not butcher paper on ribs? Love the video!
💪
My friends always boil the ribs first and then grill them for about 20 minutes, then they destroy their grill with bbq sauce. I never eat their ribs.
Everytime you closed that lid my german shepard went bonkers lmao
WSM with no water pan is the way!
What specific kind of salt and pepper r u using ?
Those are some wonderful looking rib rafts right there
Kinda stretching the definition of “direct heat”. I’d call this more “short smoked”.
Why do you bother with scoring the membrane? Seems pointless to me after multiple racks with direct and indirect preps.
Hey hey! Smokeslinger gaining street cred. I have a Smokeslinger offset. Built like a tank and runs like a dream. A lot of fun. 😊
Those ribs look Absolutely Delicious! I Love using Sweet Baby Ray’s original BBQ sauce! I like to thin it with Peach Brandy or any kind of Peach alcohol! If I ever get my mobility back and I can get out of the nursing home, I wanna try this hot and fast method! My wood preference when smoking ribs is apple, cherry, or sassafras for smoke and oak for heat! Love your videos! God Bless!
I prefer my ribs cooked on my griller, not smoker. Not direct heat, I use the smoker method with fire off to the side, ribs on the other side of my small cook chamber, much better than my offset, results in a shorter cook time, excellent results! J/S
No Chud box ?
I did a rack last summer over direct heat using my budget Char griller smoker and they came out great.
I did just salt and pepper, the last 15 mins I basted with Famous Dave's Devil's spit BBQ sauce
How much aluminum foil does an average bbq enthusiast go through a year