This super easy spare ribs recipe cooked on the Weber Kettle is perfect for beginners who want a classic Texas barbecue meal. Spare Ribs are a cheaper cut, making it a great meat to save some money
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►Full list of things I use and recommend:
_________________________________________
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
breville.oie8.net/x9jY6A
►Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone
39 Comments
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I keep coming back to your videos. You seem to have some of the best ideas out there.
Love this kettle series! I’ve bought everything you outfit your grill with. Awesome tips! Great results! Thank you so much!!
How donyou think it would work using a standing rib rack so that you could cook multiple slabs of ribs at once?
hey dude love your videos! your amazing! quick question when you are dialing in your temps on the kettle you always leave the bottom vents wide open and just use the top vents for adjustments?
Grocery store in northern MI has st Louis ribs for 1.75/lbs
Had to
The ribs are dark beacouse you used wood chunks….next time bury the chunks under the charcoal….this will help on the color….cherry wood is the best for flavor and color ….from my trials…. Ok good love ya ✌️
5:38 what water reservoir is that you use when you pour the water in the grill?
Not sure why but I just don't like this guy. And he has never answered 1 question of mine.
your so funny!!
how does your cutting board heating element work? did you have a video on that?
Thanks for being the inspiration to take the plunge into this style of BBQ.. been watching a few videos the last few weeks and thought let’s do it!!
always loved eating it and now I love cooking it..
got myself a kettle a few days ago.. I now stink of that sweet smoky stank for the second day in a row.. my eyes sting..
and I didn’t even bother having a shower today because I was doing ribs.. chicken thigh yesterday..
both turned out pretty decent for a first attempt..
I’m thinking tomahawk steaks next!
🥩🍻
12:14 LOL
Wait hold on. Moisture is a good thing here right? Why not use the water bin on the Slow n Sear?
Brad, thanks for explaining (& demonstrating 🙂) the differences in the different style ribs
Do you always talk that way?! Damn you're so annoying! Bye Felicia!
I keep wondering about that little hotplate you use on your chopping block table. It has "Chud's" engraved on it. Where'd you get it? How does it work? I see no power cord to it, seems too thin to have a battery bank. Perplexing. Can anyone reading this help me if Brad doesn't see this?
Yep pecan is my favorite, are you that guy from guga video
Everything about this video was JUST what I was looking for. Great pace, thorough content dive, and damn, your result was great! I am about 2 hrs in, looking forward to lunch today! Thanks!
What happens if you use beef tallow or duck fat on pork? Does it bring a different flavor into the mix or just mess things up? Tried the sauce on some baby backs. waiting to get the result in about 30-45 min.
I use butter too before I wrap. Have never had a problem.
Crocs with socks….nice
I love your videos and recipes. And not just because my name is also Bradley lol now I have to get the rack off ribs from my freezer out. And put them in my smoker. I'm in Minnesota so I use an electric one so it's easier to use in the winter. It makes a delicious rack of ribs!
Kinda binging your videos right now. Have to catch up. Spareribs are my favorite by far. I even gnaw on the cartilage part ever since I was a kid. Even chicken bone cartilage.
By the way, I think sumpin' crawled in your boot.
You da man! Thank you for the tutorials!
I would quite literally titty fuck those ribs 😛
I want this guy to give my eulogy someday… Lookin' DEAD!
What's that 5:15 coal starter torch nozzle? It's not the short upward angled one in the description, anyone know? Thx,
Just salt and pepper??? 😮
Thanks!
The theatrics are annoying.
"Squirty-squirt"?
A, you're not that funny, and B, we're all adults here.
Maybe respect us enough to speak like one.
Thanks!
Did these yesterday followed ur instructions step by step and they were oh so good …I think I should have left them wrapped a bit longer but hey we were hungry lol but ya they were damn good …used butter instead of that liquid lard thing thx again man!!
Hey! I’ve been following your series on this. A smoker has been in my wish list for a long time but since I found this series I’m going for it. I have a Weber, and I got the accessories now. Some fogo charcoal.
I’m new at this so I’ve been doing dry runs. First just charcoal, and then with chunks of wood for smoke. I think I’ve gotten it right so far and dialed in just right. Today I put on my first ribs. I think I’ll go in order: ribs, then pork shoulder, and then finally the king of them all, a brisket. Hoping to pull it off for my kid’s birthday at the end of the month.
Try leaving the top vent always open and adjust temp (open or close) with the bottom vent
Thanks
About as good a rib-cook as I have ever seen.
My Dude! This channel is fire.
Thanks for the video! Just got my first kettle. Same method works with two St. Louis or back racks. Just rotated them.
I did two back rack on the Weber Kettle today. Used two bricks to shore up the briquettes. Bomb! They were excellent and the pit required very little monitoring as compared to my stick burner (OK Joe). Thanks for the tips!