In this vid I show how to cook baby back ribs on a Weber Kettle! Super easy rib cook for the beginner, because who doesn’t love simple smoked ribs!?!
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43 Comments
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What do you set the bottom vents at?
Thanks for making the video, I'm getting a new Kettle soon and this is really helpful. One question – what are you pouring the water into? Is that just a pan at the bottom?
I impulsively bought a pack of back loin ribs because they looked meaty. Going to try them out today!
Thanks for a great vid, Bradley. Did my 1st weber kettle smoke session with 2 racks, made a great Easter side dish lol! I don't have a slow-n-sear so I snaked, checked the meat several times and kept it opposite the lit coals, generous hickory chips atop.
Pulled at 190, rested 30min, these looked great and tasted great.
This method is extremely approachable, and a weber is in range of nearly any budget, as are the $10 baby back racks at GFS.
I did pull membranes as a matter of protocol, and didn't really worry about checking the meat and losing heat, weber builds it back in minutes. 275 is effortlessly easy to maintain for 5 hours once intake/outtake vents are set.
Thanks again, looking forward to some more Chuds-guided weber adventures in my driveway! 🍖🍻
I was grilling jalapeño poppers on my gas grill whilst watching this. I swear I could smell those ribs…. Next purchase is gonna be weber kettle….
Honestly you messed them up by leaving them on too long and NOT checking on them before you actually did also they are never expected to be dry just because they loin cut😂😂😂 fact is everybody mess up sometimes
Dude!!! Just made some ribs using some of your suggestions and they came out absolutely amazing!!!!! Smoked indirectly on the Weber using applewood. Cooked to an internal temperature of around 190-200. About an hour before pulling them off, I coated them with light brown sugar. Let them sit about 20-30 minutes and my family was floored how good they were!!! Fall off the bone goodness!!! Thanks a million!!!!
I actually used the chud rub great on any thing
Uh, if you take the membrane off, the smoke and rub can penetrate the meat. I cant believe this doesnt matter to you. Im giving you a D. Sorry.
i miss the weber kettle series 🙁
DO NOT do them this way! Look at how black they are at the 5:51 time. Not only do they not look appetizing, but the bark is tough. Once the bark is a nice mahogany color, the temp should be about 155-165 & that is when you wrap them. You can't do them this lazy way and expect to get a finished product anywhere near as nice as you do when you wrap them.
suburban guy? cancel my subscription
I always feel bad not cleaning my Weber 100% after every cook I try my best to clean but it’s always a solid 80%. Smoking in 2 feet of snow is always fun!!!!! But makes things challenging
I´m so hungry now
@3:30 Lol Just scrubbed my lid while I watched your butt on the Kettle video.
Love this method. Did snake method last time but going with this method for a rack of St Louis and a rack of loin back
What a clown 🤡
Baby Back Ribs are my nemesis meat. Sometimes I get it right, sometimes I don't. It's tough to hold 225 on a grill for 5 hours. I'll keep trying.
I have a Weber Performer GBS Charcoal BBQ and it is the most used cooking tool. I can do pizza, spit roast, roasts, curries, burgers and anything you want. Best thing is a Weber Kettle 🔥
Keep on grillin
They only needed to be sprayed once in 5-hour cook at 275°? Or should they be sprayed more often? Also, the temps flux a lot when removing the lid on the kettle
I took a wine cork and cut it lengthwise with a carpet knife. Then slid it on top of the aluminum vent on the lid of my weber kettle. It works awesome for adjusting the vent without burning your finger👍
That's the energy that deserves a sub
Nice job
Nice ,what was the final temperature 🌡
Awesome..I love the simplicity of these cook.
I'm going with salt, black pepper, smoked ghost pepper, coffee, garlic, onion, black strap molasses
When controlling the temps, do you always have the bottom vent open and control the temps from the top vent?
Another great video! I really like the Weber kettle's versatility. I have dedicated smokers but if I could only choose one unit it would be my Weber Performer deluxe. They are just great all arounders. My next BBQ accessory will probably be the slow and sear. Love the channel content!
I'm sorry to say that most of what I had learned about grilling when I was younger was not great BBQ, just OK backyard stuff, and that it carried through until I was recently gifted a Weber Kettle Performance Deluxe that had been used maybe a dozen times. This video gave me the green light to try out what I had learned and of course managed to produce some mouth watering ribs that even my skeptical wife was pretty jazzed about. Who says you can't teach an old dog new tricks. I celebrate 71 in a few weeks and I'm still rockin n' rollin…
Just bought a used webber kettle. This'll be the first thing I cook on it.
I love my Weber Kettle but one rack of ribs? Who cooks one rack of ribs? And I'm not a child, I never put sugar on my bbq…
Dot know what to say, but…
Like your videos a lot
Greeting from Iceland
No brine? No membrane removal? Whaa?? 😳 no spray? No baste? No movement? Nah man.. Nah
cant watch even 30 seconds . just cook, skip the bs
My rub has brown sugar and i raise the heat at the end to caramelize it.
Subscribed and liked, well earned!
Have tried many YouTube channels for rib recipes and this one over delivered. You have my attention for future cooks. Keep it up.
What about cooking multiple? What problems will I face with a rib rack on the Web Kettle?
I love your videos I have learned a lot from your videos
7:19 That's what she said.
Super vidéo très intéressant avec de très bon plat , j’ai de très suivre mais malheureusement c’est difficile quand on comprend pas tout , sa serait cool que sa serait sous-titré en français. 👌🏻
5 hrs in and that monster looks good af
No Chud today?
Hard to beat Kettle ribs. This is a excellent demo! Thanks for posting it!