Here's the stuff I used to make this video if you are interested. Thank you for all the support. 🔴🔴Weber Summit Charcoal Grill- amzn.to/2ob1EDE ✅✅Rib rack mentioned: amzn.to/2rCLPHa ✅✅Thermoworks Smoke x4 (my current recommended thermometer for smoking) tinyurl.com/tyo8x5r ✅✅ My all time favorite Instant Thermometer tinyurl.com/yxc525qj
Yes Justin, I absolutely loved the ribs! You and your family are so sweet to surprise me with those delicious mouth watering ribs. I almost changed my mind, until I thought about that drive along with the traffic. I am truly going to miss you guys. Thanks for always making me feel special and loved! Oh yeah, I shared one with my husband! 😂
I think I speak for everyone at the school when I say we will miss you dearly. Seeing you every Wednesday is one of the highlights of going up to the school. I'm sure whoever will be sitting there next year will be lovely, but I she won't be you so I don't like her already! lol. (But I'll probably come around in time. ) With all that said, I'm very happy for you and your family. Enjoy your new place and your much shorter commute next year. We love you!
Just goes to show, no good deed goes unpunished! I'm smoking 20 butts for my wife's hospital this week because I smoked 12 butts for them this February. I thought I was gaining brownie points. Now, I'm bragging rights! Sheesh! Great video Justin!
The Baby Back Maniac is back!!! Always love the production of your videos. Tang on ribs??? Thank you for new rub ideas. 12 racks at the same time!!! Amazing.
Wow, that was a lot of ribs on the Summit! Great video Justin, and I remember that rub of John's! Who would have ever thought to use tang as a rub ingredient? It obviously works. I'll have to give that a go myself!
You should. It's interesting because after I made it, all I could smell was clove. I thought I was in trouble (especially since all these were going up to the school.) It mellows out nicely though. My wife has tried about a million rubs and this was one of the few where she commented on really liking it. It tastes a little different than a typical rub. On to more important stuff...do you think this will be the big week?!? Silver play button is getting close for you, my friend.
Hey Justin, what a nice thing to do. I'm impressed how many racks of ribs you stuffed into the Weber Summit. Great video and the ribs looked impressive. TANG, imagine that.
I know right?!? It's a very interesting rub. I'm surprised how many ribs I could get in there as well. I'm Very happy with how all this turned out. Have a great weekend. Justin
Could you please do some more Summit Charcoal videos? I'm interested in alternative methods of fire building - can you build a small but mighty lump charcoal fire in the middle of the bbq that would last for hours and hours for a similar cook, like you could in a Kamado Joe?
I just watched a current video from Dski Grillz, where he cooks sixteen racks of St. Louis ribs on an Ole Hickory for a catering gig. And his ribs looked great. But it made me think of this video of yours, and I watched again. Nice job, this is a great watch.
Had no idea that he brought back the Mancave Meals channel until you mentioned it. That was one of my favorite channels and I hated when he removed all the vides to start being Kamado Joe. Thanks for passing this information on!
Really nice guy and trys to keep us entertained whilst doing a very good job giving honest and accurate information, I have watched alot of these videos and it's a. Great bbq channel imo👍👍👌👌👍👍
I'm surprised that I don't see more videos where people use two or more types of wood simultaneously to produce composite smoke and custom taste profiles. I have used cherry and mesquite together when smoking spare ribs, and they turned out very nice. Keep up the good work, and have a great Memorial Day weekend, Justin and family.
Hi Justin. Fabulous job on the video; your content and humor are great, and the length is perfect. Your neighbors must have a love/hate relationship with you because I could smell all the goodness from my house here in McKinney :-). Thank you for the Man Cave Pork Rub recipe, this is something I will have to try next. Cheers!
Thanks Ken, check out his channel as well. I learned a lot from him. Regarding the neighbors, we are lucky in that our house is situated in such a way that only one set of neighbors is downwind. And I just bribe them all the time with food. LOL. Justin
Excellent work. Space constraints has always been a huge reason I don't do ribs for large gatherings, but you pulled it off. I'm inspired. I may try to see how many ribs I can fit on my Big Joe at my next gathering. Thanks. Btw, those ribs did look good and now I get your Tweet about the Tang yesterday.
After I posted that tweet, I felt bad because I left so many people hanging. lol If you end up trying this, let me know how it goes in the KJ. I bet it works great. In retrospect if I hadn't been filming, I probably would've rotated the ribs once or twice but that would be it. It worked great. The worst part was not being able to see everything but I didn't really need to apparently.
Well, I must say, I am a new subscriber to your channel and new to BBQ with only a couple/few kettle attempts under my belt. This video sure brought a tear to my eye at the 7 minute mark. I now can justify a true "need" for a summit. LOL!!! Just have to get the misses on board with my need.
I didn't know they still sold Tang. Those ribs aren't close to perfect, they are perfect. Amazing how many you fit on there. So glad I'm subscribed, can't stand Justin Bieber😂Thanks for sharing😃
LOL. Yeah I didn't know they sold it either. Now that I have a whole tub of it leftover I'm enjoying a little every day. My wife was teasing me about it but I told her it reminded me of when I was a kid. Justin
Doing some ribs this weekend and was about to search for a new pork rub recipe. Will need to give John's a try. He does good stuff on his KJ. Thanks for the great video!
I know, right?!? It's weird...and with the cloves the rub smells pretty bad. lol. It was good on the ribs though. Only thing I'd change (for you) about it is add a little more paprika for color because there is a point in the the cook where the rub goes grey before it starts to redden back up and it doesn't look great on camera. Justin
Appreciate your vids. I just bought a WSM 22.5. Im in Mckiney , also good to be local in case a meetup occurs, and I have used many of your vids to prep for my first cook. Your vids are edited well and between you and T-Roy I feel like I am prepared as I can get for my first cook.
etting there with smoking my ribs, but I am not liking ribs just with the dry rub. Also I was way too heavy with the smoke, and learning the difference in taste of different woods. Prefer apple wood over hickory. I noticed you did not wrap in foil and return to grill . If you did so or if you would, how much longer would they cook for. If I may ask, would you please state the temperature of grill and how much time you cook in your video's. This is important info. for us beginners. Thanks for all the informative videos and enjoy your humour also. Keep up the great work!!
Hi Victor, These got pretty hot at first because I had the lid open to film (over 300) and after the first hour, I brought them down to 225 or so. They took about 5-6 hours at that temp. I did not foil them this time but if I were too, I would cook them 3-4 hour at 225 without foil until the color looked good and then foil them for 45-60 minutes until the texture was tender. I'd then put them back in the cooker with sauce for another 10 minutes or so. This was a unique cook because of how many there were and because I was filming it so I didn't have time to do the full routine. You should try both ways and see which way you prefer. Sorry there wasn't more detail. Justin
Justin, I've only started watching your videos recently and loved how you used the rib racks. I have a UDS and during the holidays I usually smoke ribs for family & friends (they're used to the restaurant junk and never bring beer when I'm cooking other times). This will most certainly make my life easier! Love your channel!
Thanks Tom, Learning to cook at home pretty much ruined bbq and steak restaurants for me. It's just not worth paying more for less quality in my book. Every time we go I'm disappointed and I'm not really not even a picky person. You just can't beat homemade when you know what you are doing. Know what I mean? Justin
Nice Justin. How often did your spray the ribs? After how many hours did you put your ribs in Aluminum foil? How long did your leave them in aluminum foil? Then after you took them out of the foil and put the BBQ sauce on, how much longer did you leave the ribs in for? Sorry if I missed it in the video. 👊
Justin, thanks for the videos. My continued and relentless viewing of your and other videos on the Weber Summit succeeded with new getting one for Christmas from my family. My question is that you mentioned hot spots while cooking. How did you determine the hot spots?
Congrats on the new grill. You find them doing stuff like this actually. lol. An easier and quicker way is lay out something cheap like bread or biscuits and see which ones cook fastest.
Hey Justin, just wanted to say thanks for everything you did to help me out with my channel but I'm going to be closing it down soon. I started a new channel and it's based on riddles, games, quizzes and stuff. I'm doing one last video on smokin ham's to let everyone know. Got to start from ground zero again. Thanks so much
Dude, why are you talking like that? We're friends. That's what friends do. You changed your channel to something you like better (something I wanted you to do in the first place, remember?) This is great. I'm happy for you. lol
You too, brother. You just need to find the right genre. I still think there is room on youtube for a "frugal man's bbq channel" but it's more important you are operating in an area you like.
Justin, when you first bought the Summit did you season it and if so did you only coat the cooking grate with oil or the entire inside? Just bought one yesterday because of your reviews and waiting for delivery. Ace Hardware threw in free Weber cover, $50 Ace gift card, 20 pound bag of Weber Charcoal, and free assembly and delivery.
Sounds like a great deal! The cooker does not need to be seasoned in a traditional sense because of the porcelain coating (which prevents rust). The vents however work bette after a few cooks because once they are seasoned up, they help with air flow regulation. This isn't unique to the summit...almost every grill I've ever had runs a little hot at first. Hope this helps, Justin
Epic video man. That was a nice thing you did for your sons teacher. You should also have your son be a little entrepreneur and instead of a Lemonade Stand at the corner put up a Baby Back Rib Stand. That would be fun to see.
Hey Justin quick question big fan your videos watch em all the time and one thing I noticed is that you done really use pit barrel cooker , a lot of your buddy’s do videos with it any reason why ?
How you do-in DD Maniac.... Jimmy here from New York....Love your videos buddy... you do a phenomenal job...I had a question......I'm fairly new to your channel but I haven't found any demos/reviews on the Primo grill... I'm in the market and that's what I'm leaning towards....Any thoughts?????
Hi Flip, I've never owned a Primo but I have heard great things. The big selling point is the firebox splitter which is really nice. Also, it's the only ceramic kamado that I know of that is American made. I lean more towards the Kamado Joe because it's got a lot of the same features as the Primo (except not Oval) and a few other tricks up it's sleeve that nobody else does. If you get it at a Costco road show, it's a LOT cheaper. That said, go with your gut. If you really want a Primo and don't get it, you'll always wonder. Hope this helps, Justin
Hey Justin I seen you on T-ROY cooks Channel thought I'd stop by and see see for myself great video great Vibes great cook happy to be a subscriber cheers bud
Great video as always. I have grill envy! Would love to see a comparison video on cooking ribs like you did here vs the 3-2-1 or 2-2-1 method. Thank you, look forward to your next cook.
yeah, but I've never done it. If you use a rack be sure to keep the thicker side on top most of the time but flip often because the kettle will likely be warmer closer to the lid.
Hey Ryan, I took the other ribs off the cooker and took them straight up to the school. Generally speaking, it's not as important to rest ribs as it is the bigger barbecue meats...though it can't hurt. Justin
We begin with breaking news... It has just been confirmed that Mrs. Annette says she isn't going anywhere after trying those ribs. With more on this story, here's our roving reporter, Suzi Spaceship... Killer video, Justin! And yea, who'd *want* to leave when there's an abundance of perfect ribs to be had? 😀
Thanks Dan, you're the best. I still remember that day when I had 40 subs and I was sitting at home and all of a sudden I got all these notifications that people had subscribed to my channel... I was so excited to find out you shouted out my channel that I told everyone. (I may have even called my parents.) My channel doubled that week and I got my first batch of "barbecue viewers" when before it was mostly just friends and family. I know I told you that story before but it meant a lot to me and it seems appropriate to reminisce since it looks like I'm going to go over 10k this weekend. Thanks brother!
Baby Back Maniac Honey....WE GOT 29.....And it was JUSTIN..YAHOOOO. Thanks buddy. I've been in online class all day trying to learn how to edit videos. It's easy to know what you want to do, but boy it's very time consuming. Thanks again Justin. 10K is upon you.
Just wanted you to know that I'm trying to sell my wife on getting a Summit Charcoal Grill, and she has watched about 5 of your various vids with me. She loves your style, and says how honest you are. Keep it up, hoping that she finally says we need to add a Summit Grill to our collection!And does this rub compare to anything you've used in the past? Would love to see a video on various rubs you use and what you recommend on beef, pork and chicken, etc.Cheers and happy bbqin'
No. Well, it depends on the size of the ribs really, but you need to cut back on the time in foil and you'll have to play around in it to figure out what works for you. I'd check them at an hour as a starting point. Justin
I am wondering why you use a lighter cube to lit your coals instead of just popping on the gas igniter under the coal grate for a minute. I mean, Weber spent a lot of time developing, designing, testing and optimizing that thing vfor your conveniance, and it's there and it works and you paid for it so why not use it?
Thank you! Music is hard because so much of it is copyrighted the stuff that isn't gets used over and over. And then there's the whole issue of everybody having different preferences and volume level recommendations. LOL. I spent little money on these so thanks for saying something. Justin
Wow I bet that was exciting. LOL. Mine was a grease fire on high heat brisket cook in my old Bubba keg convection grill. I also have a grease fire cooking chicken on the gas grill not realizing the last thing I had cooked was bacon. Yes on epidemic sound. It doesn't surprise me at ALL that you recognized that. lol
Dude, your vids are the best from the step by step instructions to the music and effects...now a couple of questions: You mentioned needing more time. Did the sheer amount of the meat on the smoker create this need? were you able to hold temps or did you have to open the dampers a touch more? Also did you wrap at any time during the cook (3-2-1) or only when resting the ribs after? Please excuse me if the answers to my questions are in the video. I'm at work and can't give it my undivided attention ;-)
Hi Christopher, No, they we're actually more closed than usual. It may have been the wind or something. I didn't have any issue holding temps except for when I was filming that scene with all the rib shots at the beginning...but that was just because the lid was open. The reason I would plan on it taking longer is just so I could cook them at lower and slower, open the lid every hour or two to flip/rotate them, and not stress out about getting up to the school on time (also, getting everything filmed of course.) Hope that helps. I didn't wrap them at all. Justin
lol. Weber hasn't sent me anything but the day they start, I'll let you know. (Notice I didn't say I'd give it to you...but I will let you know. lol) Justin
I'm unsubscribing because of the JB joke nobody talks about the bieber!!! just kidding lol love your style man you are a gift to youtube and its clear that you work really hard on your content and production value thank you !!
Brandon, This video was weird. It was watched a tremendous number of times the first 2 days and then it just died. RU-vid's algorithm just stopped recommending it one day. Really strange. Justin
I love your videos man. I have the Summit as well and was wondering what your cleaning process is. Yours looks amazing every time. edit: darn typing errors
I take an old rag out with me every time I cook (for other reasons...like touching hot grates and wiping off the tongs or my fingers or whatever... and the last thing I do is wipe down the big stuff before I come in. Then before I shoot a video I hit it with Windex to get the water spots off from the rain. I sorta view my grill the way most people view their kitchen counters. They don't have to be immaculate but I don't let crap build up. It's weird because I'm not really a neat freak about much of anything else. lol Justin
No, I did not. I usually don't. I tried it when I first started in bbq and found I preferred to keep the lid down. I was using different rubs back then and I didn't feel like it added much to the situation. I should probably revisit that. Justin
I don't remember exactly but their food safe gloves for prepping food. I don't like getting my hands are dirty and it keeps the germ police off my back. LOL
Hi Justin. Awesome video as usual. Just curious to know why you don't like rib racks? Was it just the cleaning process or something else as well? Take care!
Yeah, cleaning is part of it. I also like being able to see everything all at once. Also the meat thickens and shortens as it cooks so they can be hard to flip and move around. It's not that big deal deal though. In a situation like this you have to do what you have to do. Justin
Hey John, No, they aren't available at this point. Maybe some day. Right now I have them specially make from a friend who owns an Etsy shop. I really appreciate you asking though. Justin
Have the Weber Summit Charcoal Grilling center on order, thank's to you and i did use a Guru on my cabinet smoker but a lot of people say it's not needed on WSCG, any advice would be appreciated
Ernie, If you do a lot of overnighters, you'll be glad you have it. But honestly, I almost never use mine. It holds temps just fine on it's own. Justin
I'm doing 2 racks of baby backs from Costco for the 4th on my Weber 22". My 1st time ever trying this, so looking for some advice. As far as set up goes: one side of the kettle coals. The other side just pile the racks on top of each other? Help!
No need to pile the ribs. Either get a rack like I used or just set them next to each other and put the coal in a small pile on the far side. (It doesn't take a big pile to maintain smoking temps.)
Thanks BBM! 3hrs? 4? 5? If I put them next to each other, should I rotate them? How often? Every hour? I'm going to use dizzy pig seasoning, ever tried it? I really enjoy watching your videos!!
I've tried Dizzy Pig. The 1 I tried was good but it was expensive so I never went back to it after I used the bottle. I've heard their coffee one is good on beef. Here is a link to a video where I make ribs in a kettle using a slow in sear. It would be better if you actually had a slow n sear but the steps are the same. Just put water in your drip pan instead and bank the coals to one side. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vyy2qN6Fn7w.html
LOL. I actually have had 2 on my gas grill. Each time involving bacon. The Kamado grease fire was in my Bubba Keg Convection Grill (no the Big Steel Keg's made by Orion). It was a high heat brisket cook...that got a little too high heat. lol
