Baby Back Ribs Smoked On The Weber Kettle

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The weather threw me a curveball, but I switched things up from using the offset smoker to making some rainy day ribs on the Weber Kettle. I rubbed three racks of Baby Bay Ribs with a simple brown sugar, paprika, garlic powder, salt, and pepper rub, then put them in the vertical rib rack and fired up the kettle with some hickory chunks for a smokin' dinner of porky goodness.
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#grilling #cooking #ribs #bbq #barbecue #smokingribs #smokedribs

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6 авг 2024

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Комментарии : 311

@wilfordhollimanii4031 Год назад

Your face when you took the first bite was all the confirmation I needed. Got my first rib cook tomorrow. Thanks for all of your videos!

@carterscustomrods Год назад

You are the ultimate BBQ book . Everytime I want a bit of inspiration, and to try a new taste, you've made a video for me.

@SammieMango 4 года назад

As it gets warmer here in Alaska my husband has gotten into the BBQ mood and watching your videos. I subscribed because he said you’re “like the Bob Ross of BBQ” and that couldn’t be more true! Thank you for these videos!

@CookingWithRy 4 года назад

I just need a fro like Bob :)

@daiga1961 Год назад

I've been watching your videos and practicing on my new kettle. I say thank you for the great advice and lessons. My ribs yesterday were the best I ever did thanks to your help. Keep it going!!! 👍

@zkmullins 3 года назад

This is like BBQ ASMR with the rain and Ry's temperament.

@user-bp4qq7tt1u 2 года назад

Im getting major grandpa vibes from you. You're such an awesome and genuine soul! You've taught me many cooking techniques. Making these right now tonight.

@grandechungo 4 года назад

Just want to say thanks for the videos, Ryan. You've helped me kickstart my grilling technique in such a nice and easy way to follow. I appreciate your effort!

@samtaylor8734 4 года назад

Just a friendly reminder for the guys getting their first kettle. Watch for leakage around the lid. Bag clips or a small weight on the lid will help you manage heat better as your learning

@BacktotheBasics101 5 лет назад

I gave you a thumbs up like I usually always do, But there is one correction, you said and I quote “sometimes it’s nice to smoke on the Weber kettle.” It’s always nice to smoke onto Weber kettle 😉

@brentkappler8100 4 года назад

I really enjoy your videos. I smoked a brisket this weekend using your tips and it was amazing. Ribs will be next. Thanks!!!

@josepha5835 4 года назад

Loved when you flipped the Weber logo the right way around, I always do that too.

@marktrain68 3 года назад

Love your vids, Ry. I'm a Weber kettle guy and use your video to cook my baby backs. Keep doing your thing, man. San Jose, CA.

@peterchilds9491 5 лет назад

Thank you for showing the little details of cooking ribs. I haven't tried yet, but knowing the world doesn't come to an end if I don't smoke them for ten hours, after wrapping, and using a bond? and 50 different seasonings. It's a confidence booster.

@CookingWithRy 5 лет назад

There are SO many ways to get great tasting ribs. You may even find a new one :)

@chrisarbino5621 4 года назад

So no one in the comments is going to acknowledge how peaceful that little music transition between 4:04 and 4:24 was??? ok.

@CookingWithRy 4 года назад

It was truly sublime.

@fazer215 4 года назад

We are all in euphoria for ribs :))

@adamfolks1 4 года назад

Those look fantastic. Thanks for posting.

@michaelbara959 3 года назад

Just started smoking ribs on the Weber Master Touch. Great advice for doing ribs. Thank you very much.

@michaelrivera8923 3 года назад

I'm doing ribs tomorrow on the Weber for the first time. Do you have any tips and how did you set up your vents.

@geotechms 5 лет назад

Those look amazing. Can’t wait for the weather to clear up so I can try this.

@jhitt79 5 лет назад

Why does the weather need to clear up?

@geotechms 5 лет назад

@@jhitt79 good point. I am going to try it now

@nickfields78 4 года назад

Hi. Just wanted to say thank you for your kettle videos. I grew up in a propane gas grill house and never really delved into charcoal, but after watching your videos I got the Weber kettle and did my first rack of ribs yesterday with charcoal and applewood. They were fantastic! I tried to emulate your techniques and I wasn't perfect, but I was only off about an hour. Again, I love your videos and hope you keep sharing your experience.

@CookingWithRy 4 года назад

That is awesome! And you'll develop your own technique and become comfortable with it :)

@zaepxaep 3 года назад

Great content, thank you! Keep it up Ry. It is almost meditative to watch haha.

@ferryj6083 4 года назад

Ry you are the master of temperature management on the Weber Ketle. Beautiful 👌🏻 🔥 Greetings from Netherlands 🇳🇱

@CookingWithRy 4 года назад

Wow, thank you!

@bbqottawa8092 3 года назад

You have a fan in Ottawa, Canada 🇨🇦 Great videos Sir👍🏻

@MrSteviej893 6 лет назад

As always, I enjoyed your video Ry. I definitely feel your pain with having to make adjustments due to the weather. The ribs came out really good.

@CookingWithRy 6 лет назад

They were tasty for sure :)

@mllm1 3 года назад

Loved this video.

@Gabucks1 4 года назад

Ry, you've made me very popular with the smoked chuck roast i did on my Weber. I will be trying my hand at ribs this week. You are awesome brother!

@CookingWithRy 4 года назад

Oh I love those Chuck Roasts 👍

@ert1033 4 года назад

I did 3 on my weber 22" yesterday. But I wrapped the last 2hours out of about 5.5 hours total. I think I'll try the unwrapped. Looks like you get a nicer crispness and just as fall off the bone as wrapping.

@TheFlatlander440 6 лет назад

Nice job on the ribs RY they looked delicious. I've been using my Weber Kettle to smoke here all winter long since my OK Joe is in the shed until after the snow melts. It takes about 6 1/2 to 8 hours here to smoke pork ribs due to the cold weather and I'm over 2000 feet above sea level. Cheers to you and congrats on the 1.3K subs.

@CookingWithRy 6 лет назад

Thanks! Yeah, I don't have to fight much cold here :)

@huckman1132 4 года назад

great tip on shaking the ash to keep the air flowing

@Paul1280 4 года назад

I can't even lie. For haha the video I kept thinking "what kind of Kettle is that? Looks like my Weber, but it said Jaqam!?!". Hahahaha

@CookingWithRy 4 года назад

What?

@Paul1280 4 года назад

You had the top vent upside down half the video. I kept trying to figure out the maker. Then you flipped it over and I read Weber.

@CookingWithRy 4 года назад

@@Paul1280 LOL. I've never even thought of that :)

@ronfontenot4534 5 лет назад

That looks good.

@SmokinwithKasket 6 лет назад

Very well narrated and edited video. Nice job on the food!!!

@CookingWithRy 6 лет назад

Thank you for watching and I appreciate the kind words :)

@gpotter1575 5 лет назад

Just a few of my favorite You Tube BBQ Guys!!!

@georgeyiantselis6084 4 года назад

Hi Ry, I want to thank you for all of the wonderful videos. I bought my dad a Weber kettle master touch for Father’s Day and got him plenty of accessories to go with it (I used your videos to help me decide which grill to get him). He had a gas grill but really missed charcoal flavor. Then I started watching your videos to learn how to smoke ribs and the principles behind it. I watched videos from a couple of other people as well to learn as much as I could. I also noticed some differences and took some things from other places. I smoked 2 full racks yesterday for my first time and invited a bunch of people over for a barbecue. Used the 3-2-1 method. (Apple wood chunks with sprinkles of pecan chips here and there rekindle the flame and maybe contribute some complex smoke flavor.)They came out absolutely perfect. I even bought the thermoworks tp08 based on your videos. It worked pretty well but the transmitter started to not pick up any temp from the barbecue probe here and there. You’ve been my number one resource to learn all things barbecue and I just wanted you to know that you’re awesome and keep up the amazing work. Id love to send you a 30 second video of the rib tasting!

@CookingWithRy 4 года назад

Thanks for the kind words! You can always message pics/videos on my Facebook page: facebook.com/cookingwithryne

@georgeyiantselis6084 4 года назад

Cooking With Ry yes! I actually got a hold of your Instagram and you responded to me there. Brisket will be next!!

@rhythmshawn3430 4 года назад

Man, I love Hickory too!

@ViewTalay 3 года назад

Top video, you deserve a million subs

@seansmith3747 5 лет назад

Great channel. Learned a ton from you

@CookingWithRy 5 лет назад

Thanks so much :)

@walterrosenkranz5655 2 года назад

Just starting my ribs... 3:30pm will be lunch time!! thanks!

@fazer215 4 года назад

Your the king!

@spencergann561 5 лет назад

Did my first ever smoke in the Weber kettle . Rubbed the baby back ribs with Rib Rub and some brown sugar . Have a very similar set up with the side basket and burned chunks of hickory alongside the briquettes. Things seemed to be going well . Thought the temp was holding around 250-260 according to the gauge on top . Color looked great . Did the bend test 4 hours in and they still seemed tight . Went 5 1/2 with one rack and 7 with another and it was not tender like yours . They never seemed to get tender. Wondering where I went wrong Ry!

@CookingWithRy 5 лет назад

One thing to consider is that the lid thermometer is wildly off compared to the grate level temp. If you have a remote probe for the ambient grill temp, I'd use that. With a lid temp showing 250 it's possible your grate level temp was below 200 :)

@t3fLoN77 5 лет назад

I’m wondering if he used competition grade meat too🤔. That makes a huge difference.

@CookingWithRy 5 лет назад

@@t3fLoN77 This was just plain store bought. Nothing special :)

@spencergann561 5 лет назад

@Ry I just ordered a thermometer for the ambient temp . Thanks Ry

@milehighed52801 5 лет назад

I love BBQ'ing out in the elements. It's like camping without leaving home. 😉 I got a chuckle out of you using a meat cleaver to cut your ribs! 🤣🤣 The color on those ribs looked awesome! Tasty and tender, I'm sure. A lot of times I like my ribs "naked" like that with just the dry rub, no sauce. That way you really taste the meat's full flavor. Just did them for the Fourth of July the same way. Nice cook, Ry. TFS.

@jamesfoster7667 4 года назад

Just stated my first ever smoking. Starting with rack of ribs. Started at 8.45am.

@ilikeathf 2 года назад

I hope they're done by now

@carterscustomrods 2 года назад

@@ilikeathf 🤣 🤣 🤣

@carterscustomrods 2 года назад

How'd they turn out? Ribs can be finicky at times.

@joshrogne1574 3 года назад

Thank you for flipping the Weber logo right side up. 😂

@enriqueparedespinel1694 4 года назад

Holypork, I just smoked a rack of spare last Sunday, only did one because of space, did no think to set them straight up like thatx next time I'll smoke 2 rack.

@robertacosta1293 4 года назад

What a pretty scene to smoke to

@paulwilliams819 5 лет назад

OH WOW !!!

@gardini100 5 лет назад

trying some spare ribs on the kettle right now , with hickory apel juice and brown sugar

@CookingWithRy 5 лет назад

Sounds good to me :)

@katzsteel 4 года назад

I just did a rack of Baby Backs on my kettle. I usually do spares. Mine turned out a bit dry. I cooked em @ 275 for 2:30 and then foil wrapped for a little over an hour @ around 350. I took them off when they were probe tender bout 203. Rested in a cooler for 30 minutes. I then put them over hot coal s for a few minutes and cut them up. The flavor was great, it somewhat dry. I was very surprised. Next time I think I’ll doing them slower and longer. Probably just rushed them.

@CookingWithRy 4 года назад

Baby Backs, in my experience, are the most finicky. They can go from moist to dry very quickly. I've started really watching them and trusting the flex test and meat pullback rather than straight time :)

@vevans213 4 года назад

I cook mine the same way, except I don't raise the temp at all. My cook is at 275 for the entire time. I also place a splash of apple juice in the foil when wrapping them up. And I do not put them back on heat after removing them. Try it that way!

@RobBeatdownBrown 4 года назад

Hey Ry. Assuming that you’ve done plenty of racks since this one where you’ve wrapped the ribs before finishing them off, do you or did you notice a difference in tenderness between wrapped and unwrapped? These turned out killer, by the way👌🏽

@CookingWithRy 4 года назад

I do notice more tenderness when wrapped :)

@ChunkyPN 4 года назад

Tomorrow morning will be my first attempt at doing baby back ribs on the Weber master touch! I hope it goes well!

@omar138 4 года назад

Same here brother, good luck!

@darq95 4 года назад

I just started mine... wish me luck! Hope yours went well!

@marksoam5734 4 года назад

I just started today :)

@07chazinho 4 года назад

How did it go?

@franciscosandoval3300 4 года назад

How'd it go brother!?! I'm thinking of doing the same on my new master touch sometime next week.

@JuanGutierrez-vm3iz 4 года назад

Great ribs you just give me an idea for this weekend thank

@kenliu1 4 года назад

great video, love the way you explain things. I was wondering how you manage not to overshoot your target temp after initially lighting the charcoal. I find that often I get to the target temp and then it just keeps rising way above what I want to get it to. Also, when you add unlit coals on top of the lit ones, do you wait until the "white smoke" burns off before putting the lid back on? I find that the white smoke seems to impart a bad kind of smoke flavor to the meat.

@CookingWithRy 4 года назад

It just takes practice. You'll get a feel for it. And as for adding coals, I've never had any issue with that. If you think about it, in any long cooking process, such as using the snake method or a Slow n Sear, unlit charcoal is constantly being ignited. If you want to avoid any of that white smoke you can add coals that are pre-lit.

@nathanhollis7584 5 лет назад

One way to cheat is to use the vertical rack for the first 3 hrs of smoking, then wrap in foil, meat side down in the blue margarine and brown sugar. Since the ribs won’t take any more smoke after 3 hrs , just lay the wrapped ribs flat, meat side down in a 225 degree oven for 2 hrs to finish cooking in that brown sugar and margarine and get super tender.

@gregofthenorth9229 5 лет назад

I love your videos! I’m learning so much so thank you.im trying this tomorrow. All the way north in Edmonton Alberta Canada 🇨🇦

@amosdriedger8972 4 года назад

Greg Of the north I’m way north of you yet and still just smoking away

@usmczippoguy7947 5 лет назад

My only setup the last few years is the Oklahoma Joe's Highland. I've been tired of paying more to smoke ribs then the ribs cost. You've convinced me to get a Weber Master Touch. Only problem is, I can't use it til Christmas.

@CookingWithRy 5 лет назад

Just keep telling yourself it's only 3 weeks, it's only 3 weeks... :)

@usmczippoguy7947 5 лет назад

I know. Next time you do a brisket on the Oklahoma Joe's, I'd be interested in the total price it cost to smoke it. I think that would be something other people would like to know as well.

@KnightofSnowdonia 6 лет назад

You have yourself a subscriber with plenty of questions for you. 👍🏾 great job on the ribs mate.

@CookingWithRy 6 лет назад

Thanks! Glad to have you aboard :)

@KnightofSnowdonia 6 лет назад

Cooking With Ry hey Ry. I would love to smoke some brisket and ribs but i only have one bbq to do it on. Would you suggest i do it on the same one or individually as i know they both have different cooking times. What would you suggest?

@CookingWithRy 6 лет назад

It depends on the size of your BBQ. On my Weber Kettle I wouldn't do both at the same time. There really isn't enough real estate to create an indirect heat source and still have room for the meat. If you have a larger BBQ, it might work. People do multiple cuts on good size offset smokers all the time. But if you're limited on size, I'd split up the cooks into multiple sessions :)

@KnightofSnowdonia 6 лет назад

Cooking With Ry thanks Ry. It's my brothers offset smoker that i will be borrowing off him. I will have to see if i can do both on there at the same time. If i did the ribs first, could i do them maybe the day before and then reheat them to have them with the brisket? Or would it lose flavour and texture? Also what sides do you guys have with your bbq? I have seen some plates with Brisket, ribs, pulled pork, some kind of spicy or smoked sausage, pinto beans etc? I am completely new to all this and want to get it as close to the real thing as possible. Thank you so much for replying and helping out. I truly appreciate it. Ollie

@CookingWithRy 6 лет назад

You could do the ribs the day before and then to reheat them just put them in a foil pan with some sauce or a little liquid and cover it tight with foil and throw it on the smoker next to the brisket when it has an hour or so left to go. Sides are totally up to you. I like a good potato salad and some spicy beans and grilled corn. Mmmmmmm.

@josepha5835 4 года назад

Looks amazing. I'm new to your channel but loving your videos, thanks for sharing. If you were to add sauce to the ribs, how far into the cook would you do this?

@CookingWithRy 4 года назад

About an hour before they were done 😊

@farfa3s108 5 лет назад

And people swear the slow and sear its the greatest accessory ever...

@madpatton524 5 лет назад

@@eastsidebadger8416 EXACTLY!

@mariosavva999 4 года назад

It's not a bad purchase when you find a used one for €30 :)

@frankbartow2220 11 месяцев назад

Great video! I have two questions: would using 2 charcoal baskets add any benefits? (perhaps reducing cooking time?). Second, I see mention of wrapping the ribs, yet you don't do it in this video. Is wrapping necessary? If it is, when shall I do it if I use the rib rack (and I assume you don't use the rack after wrapping)

@themiltonguy4530 4 года назад

I've recently found this channel and i've loved everything so far (sometimes i drool pls don't judge) but i've never understood 'the briquette'. Lump charcoal does the same, smells better and doesn't have all the chemicals. I smoked ribs because of you and all I have to say is thanks!

@CookingWithRy 4 года назад

Briquettes don't really have chemicals in that sense unless you're talking about stuff with lighter fluid added. I've used Kingsford for 40 years and have never had a single complaint in the thousands of meals I've cooked using briquettes. I'll sometimes use lump for direct grilling, but I like briquettes for longer cooks because it has a more predictable burn rate for temp control :)

@themiltonguy4530 4 года назад

@@CookingWithRy HI! I absolutely agree they are more uniform, and when doing something like a snake they give you what you're looking for, There seems to be a chemical smell from them, and I'm sure it's safe, but why do I need the chemical when I can get a more pure form of fuel. That's just me but the important thing is thanking you for the knowledge you're providing others, It's not hard and it tastes great! Edit: did minor research after posting and kingsford apparently has coal in it? there's other stuff other than wood but it's the coal aspect that now freaks me out about it.

@mckeon1960 5 лет назад

Nearly always a rainy day here lol

@niXonc0x 11 месяцев назад

Love your content! Thoughts on soaking wood chips/chunks before use? Don't recall where I heard that tip...

@CookingWithRy 11 месяцев назад

I only do that if the smoker, usually electric, calls for it.

@mikedevillier1599 4 года назад

Thanks for your videos. I appreciate them greatly. I am going to try doing some ribs on my Weber. I have a 26" Weber. Should I use both baskets, or do you think one is fine? Thanks

@CookingWithRy 4 года назад

I would say 2 but keep an eye on the temp and adjust the vents in case the temp spikes a bit 😊

@dementiabidenfallingontheb6712 5 лет назад

Whenever I smoke ribs I always use pecan and hickory. I tried cherry but if you overdo it with cherry, it almost has a womans perfume like aftertaste. I'm glad I saw this vid. I never knew you could throw raw coals on lit coals. I always figured that would produce a nasty aftertaste. Anyway, it's time to break out the grill in my area again, and I'll try some of your techniques.

@CookingWithRy 5 лет назад

I know many people won't put unlit coals on, but I've never had any issues with it and no complaints about the food :)

@nickwakeman8022 4 года назад

Ry, I really enjoy your videos. And this one embarrassed me. I have one of those racks and I've always struggled with it, then I watched your video and realized I've been lining it up the wrong way so that the end of the ribs hang over the coals. I started laughing at myself when I saw your set up. But I smoked 4 racks this weekend and they came out great. Keep up the good work.

@CookingWithRy 4 года назад

I've made some pretty funny mistakes...but on video :)

@mrj1876 4 года назад

Nice video. Every time I cook ribs using the 3, 2, 1 method on my kettle grill or just like you did in the video.. my ribs fall off the bone. I want to be able to cut them without them falling apart. What do I need to do for the ribs to tightened up ? They are good, but I don't like it when they fall apart. Thanks

@CookingWithRy 4 года назад

I would dial back the time. I've done 2-1-1 with Baby Backs that are nice and tender but still hold to the bone for a good bite.

@jgcelis 3 года назад

Hey Ry. Big fan here! Question. After your open the lid to add more briquets and/or hickory I noticed that you leave your grill vents wide open to bring the temp back up to the desired temp. Once the grill has reached that temp ~230ish, do you then close the vent back up to maintain it? Thanks!

@CookingWithRy 3 года назад

Yes, I'll adjust the vents as necessary to stay in the temp range I'm shooting for. It usually takes 5-10 minutes to dial it back in :)

@okbookguy 3 года назад

Hi Ry! Question about your port for your thermometer leads: Did you drill a small hole just big enough for the probe? Or did you drill a large hole (1" or so) for one of those rubber gromets???? Thank you!

@CookingWithRy 3 года назад

I cut a small slot in the lip of the base to accommodate a couple probe wires.

@rafikghebrial8276 5 лет назад

Hello Ry I really enjoy your videos You make it sample and so testy Have a question please. I have a window of 3 to 4 hours from finishing the cooking process till eating. How can I keep the Ribs worm and tender for this duration ? Is wrapping in aluminium foil then a Towel can help ? Much appreciated your reply in advance Keep up the good work 👍🏼👍🏼

@CookingWithRy 5 лет назад

That would keep them 'warm', but you really want to be careful about them cooling too much. If possible, wrap them as you said and then reheat when you are ready to serve them. I'm probably being 'too careful' but I am very picky about maintaining safe food temperatures :)

@rafikghebrial8276 5 лет назад

Cooking With Ry Thank you so much 😊👍🏼

@jollyroger7299 5 лет назад

Hey Ry. Greetings from Greece. You're one of my mentors into bbqing! Is it a problem to use the snake method to keep the temperature since I don't have the slow N sear?

@CookingWithRy 5 лет назад

Not at all. Any method that gets you the temps you need is the one that works :)

@benross303 4 года назад

Really like your videos, been watching for about 8 mos. I stated about a year ago w/a pellet grill and now just bought a 26 Weber. Going to try some ribs. Question: Did you only put hickory on twice during the cook or did you just not say every time. In the video it shows you only put wood on at the beginning and at the 1 hr mark? thanks.

@CookingWithRy 4 года назад

For this length of cook usually 2 good size chunks are good for me, but you can certainly add more beyond what I did for more smoke flavor :)

@dansong.tolman2793 4 года назад

I really enjoy your videos Ry. I was thinking that it seems like a while since I have seen you using the Vortex. Have you replaced with something better?

@CookingWithRy 4 года назад

No, just giving other things a use :)

@richj011 5 лет назад

Nice video in fact the few I saw I've enjoyed. I just bought a kettle. What's your charcoal of choice?

@CookingWithRy 5 лет назад

Regular old Kingsford Blue, the standard plain briquettes with no added lighter fluid :)

@PalCabral 4 года назад

Hey Ry, are you cooking low and slow with the bottom vents all closed or was I just seeing things? Just curious how you manage to control the heat so well with the top vents fully open. Thanks for great vids.

@CookingWithRy 4 года назад

I usually adjust mostly the bottom vents, often taking them down to 1/3 open when going for those low temps :)

@Waterproof56 Год назад

What temperature were they done?

@namco003 4 года назад

How do you get your coals to last so long? I did ribs today and I almost went through a whole bag in about 6 hours. My heat was pretty constant, but i kept having to add coals every 45 mins to an hour. Gonna do chuck roast tomorrow. Those sandwiches you made look delicious

@CookingWithRy 4 года назад

Thanks! I just watch the temps and adjust the vents, and if I’m using something like the Slow N Sear that pretty much gives 6-7 hours of 250-275, or lower with adjusted vents.

@anthonytrang8949 4 года назад

May you add videos or photos of top and bottom vents Bc I leave the top one fully open my heat goes way up to 350-400

@grandechungo 4 года назад

I was having a similar issue, I had too many coals going to start. I fixed it by using a tumbleweed firestarter on one side of the coal basket and only lighting that. I managed to keep it under 260 the whole time with both vents mostly wide open. I also used a grill level thermometer. The dome thermometer was easily 50-100° higher but I just ignore it

@josephflanagan2527 4 года назад

With a kettle, I discovered that I have to open the bottom vent slightly and the top vent is open about 1/3. Many advise against closing the top vent but I haven’t had any bitter tastes on my food.

@cleokey 4 года назад

Excellent, wish I could gage cook times better, plus I have a regular propane bbq.

@Timotheusism 3 года назад

Hello Ry; Question about Ribs. Are baby backs more meatier than St.Louis Spare Ribs or about the same? Please give me your thoughts. Also how often do you check your Ribs on the Rib Rack? Please let me know thank you and I also look forward to learn more.

@CookingWithRy 3 года назад

I prefer St Louis cut and I'll usually check about every hour.

@PSpurgeonCubFan 4 года назад

Hey Ry, I’m new to smoking. Don’t own a smoker, just a Weber kettle. I’ve had great results on a pork butt thanks to your advice. Now, the Q: I notice you have your racks closer to the middle - I (as a newbie) would be afraid of getting too close to the heat. Has that been a problem in rib cooks for you? Haven’t tried ribs yet, but planning for future.

@CookingWithRy 4 года назад

It does depend on how hot the fire is. I’ll try to ease them back a bit if I’m at a higher temp 😊

@luciannesavin2087 4 года назад

Looking to follow your vid with St Louis ribs next week! I have a new Weber kettle coming this weekend to replace my 10yr old one! Could you give me a rough idea on the real life grill temp compared to the thermometer on the kettle lid?! I believe from your vids the kettle thermometer is inaccurate! Does the lid show hotter or colder roughly by what variation?! Thanks for your help!!

@CookingWithRy 4 года назад

In my experience, the lid thermometer is roughly 100 F higher than the grate temp :)

@catscan313 4 года назад

Ry is a God

@CookingWithRy 4 года назад

Not officially :)

@catscan313 4 года назад

@@CookingWithRy i really appreciate and enjoy your videos dont ever stop

@humbertogonzalez8643 4 года назад

How do you have your bottom vents through the cooking process?

@CookingWithRy 4 года назад

It varies depending on the temps I'm shooting for. It sometimes takes numerous adjustments.

@RaspberryRockOffGridCabin 6 лет назад

Sweet looking ribs, Ry. Why did you put the ribs together instead of spacing them out in the rack?

@CookingWithRy 6 лет назад

When they are spaced 3 ribs to 5 slots, the variance from front to back is too great, I've discovered. They tighten up and provide their own space in the three spaces together after a while.

@crashburn3292 4 года назад

One thing I was wondering about: Should I not use "Matchlight" charcoal? I added it while smoking chicken and I think the fuel added to the charcoal gave my chicken a taste of fuel. I have a feeling I'm asking a rookie question, but there it is...

@CookingWithRy 4 года назад

I would never use match light charcoal. As you suggest, it introduces chemicals when used for smoking 😊

@247alexg 4 года назад

Everything looks great. Do you suggest a pan with water?

@CookingWithRy 4 года назад

Depends on conditions. If it's very humid then just some spritzing can be helpful. If it's very dry, I will often use a water/drip pan :)

@247alexg 4 года назад

Yes. I live in Los Angeles. So I think I need right?

@scottvriethoff6633 4 года назад

Were you using a drip pan? I didn’t see you add anymore hickory after the 3rd hour. Did you add more? This video made me want to make some ribs 😋

@CookingWithRy 4 года назад

Can't really recall. This was a while ago :)

@easybackyardbbq 2 года назад

Can you get the kettle up to run around 275-300 with one charcoal basket? Thanks so much

@CookingWithRy 2 года назад

I prefer 2 for that temp and some longer cook time.

@Waterproof56 Год назад

@@CookingWithRy Why though? What would be the difference. I see Chud do 300 and says its amazing

@CookingWithRy Год назад

@@Waterproof56 Everybody has different experiences when cooking. I've found that works for me most times.

@dbad187 4 года назад

Hey man I was just wondering where you normally get your wood to smoke with?(cherry, hickory etc) Any big brand stores?

@CookingWithRy 4 года назад

I'm fortunate to have a local wood supplier: thewoodshedoc.com/

@yeraveragejoe 3 года назад

Hello again. I find your videos for the weber kettle the most useful of all out there. Like we mentioned in a different video I just replaced an old Weber with the exact same as you have here, except for the color also discussed that the built-in weber thermometer in lid is often 75-100 degrees higher than actual temp at the grate. In this video you answer somewhere that you aren’t using the particular thermometer(your own) in this video anymore. Question time--finally: What thermometer (brand/model if possible) do you use now? Also assume it has a probe for meat temp along with another probe for grill temp.

@CookingWithRy 3 года назад

I use the ThermoWorks Smoke X4. It handles up to 4 probes.

@yeraveragejoe 3 года назад

@@CookingWithRy PS, I did look at your amazon store link a few minutes ago. This 🌡 isn’t listed in your store. *hint hint* Do you get affiliate bumps for only the items in your amazon store?

@CookingWithRy 3 года назад

It’s listed in the video description of my latest videos in the ThermoWorks section 😊

@yeraveragejoe 3 года назад

@@CookingWithRy Yep, there they are! That’s what I get for reading a series in chronological order 😉 Thank you.

@kevinshaw3803 6 лет назад

How much wood do you typically go through in five hours? Looking to do this for the first time on my grill soon

@CookingWithRy 6 лет назад

On the kettle it’s just charcoal for heat and wood chunks for smoke. I’d say 4 to 5 good sized wood chunks for the whole cook.

@gmg11uk 3 года назад

Hi Ry. I'm a big fan. Wondered if you could help. My babyback ribs always dry out and I don't know why. I use the slow n sear with waterpan filled and I spritz with apple juice every hour. Temperature usually kept around 233. They always end up tough and dry. Any advice?

@CookingWithRy 3 года назад

A lot of possible variables. The quality of the meat. The wrap time. Accuracy of the thermometer. One thing I'd try is to definitely wrap in foil after 2 hours with a good spritz of moisture. That always helps me.

@guygriffiths2787 Месяц назад

Turns out I wasn't cooking them long enough to get the fat to render down. At 165F they're tough and dry but at 203F they're juicy and tender 😊

@MrVinylNinja 5 лет назад

Hey Ry in your low and slow setup on the Weber, do you cover the bottom grate with foil ?

@CookingWithRy 5 лет назад

Sometimes I do to catch drippings and make cleanup easier. And sometimes I forget :)

@MrVinylNinja 5 лет назад

@@CookingWithRy thanks again, sorry for dumb questions. Can't wait to get my Weber now :)

@CookingWithRy 5 лет назад

You'll love that Weber :)

@brandonbell9785 4 года назад

Does the cooking time get lowered if I’m doing just one rack?

@CookingWithRy 4 года назад

No, it shouldn't affect time that much.

@AussieDownUnder 4 года назад

I dont have the vertical rack stand. What can I use instead of this?

@CookingWithRy 4 года назад

You can lay the racks directly on the grill and cook indirect, though you probably won't be able to fit as many :)

@tannern550 3 года назад

Where do you get your meat thermometers I saw you have a Amazon links to some of your products did you get the meat thermometer through Amazon also

@CookingWithRy 3 года назад

If you go to a recent video of mine you'll find links to the ThermoWorks thermometers I use exclusively now. They are only sold through ThermoWorks and are rock solid units. Not cheap, but they are pretty much an industry standard.

@cruiz3597 5 лет назад

Question : how are you controlling the temperature ? Low vents about how much open and top vents. Trying to make my first ribs on my 26 Webber kettle

@CookingWithRy 5 лет назад

Really it's just about experimentation. I find it's better to start right in the middle with vents, each 50% open, and then dial things in. The 26 has a lot of volume in that cook chamber so letting more airflow in may be necessary based on your conditions. And don't stress to much about a precise temp. A 50 degree range usually works just fine, and sometimes the temp can shoot high or drop low for a while, but as long as it settles in your desired range it should work great :)

@cruiz3597 5 лет назад

Thanks for the reply. Your videos inspire me to want to try new foods to cook on the grill. Thanks !!!

@LB-kr5ku 5 лет назад

My issue is my Weber is burning hot and I can’t seem to keep it under 300F. Any suggestions?

@CookingWithRy 5 лет назад

@@LB-kr5ku Less charcoal and adjust your vents down. It takes some getting used to. Also, use a grate-level remote thermometer if you're not already. The lid thermometer is rarely a good representation of what temp at grate level where your food is.

@cruiz3597 5 лет назад

Slow and sear is a great addition to the Webber kettle. Had trouble doing my first ribs and controlling the heat. Now I get a steady temp between 225-260. Constant. Just really takes practice and watching videos. And learning.

@rluth1979 5 лет назад

Great video! I have one question. You have the airvent on top wide open. How far open is the airvent on the bottom? I don't have a Weber, but a Outdoor Chef bbq. The small one, 18,5 inch. But I'm trying to get my wife into a new (bigger) Weber bbq 😁.

@CookingWithRy 5 лет назад

I'm not sure what the bottom vent was set at in this video. It was quite a while ago :)

@rluth1979 5 лет назад

@@CookingWithRy Ok, yeah I can understand that you can't remember it for so long ago 😊. Was hoping you have it on the same position all the time haha. Thanks anyway!

@tillifesend 5 лет назад

Reinier Luth was wondering The same thing 😏

@neillcarnahan9789 5 лет назад

@@rluth1979 don't have a Weber I have a ceramic kamado but same principle.. allot of variables go into temp control.. weather, wind direction and how many coals you have going. I find I have to set my vents according to factors. Main thing is have a temp probe at grate level as close to food as possible. Just adjust vents accordingly. It's basically trial and error. Happy bbqing.

@rluth1979 5 лет назад

@@neillcarnahan9789 Ok, thanks for the info. I can work with that!

@ChrisJones-wv8lt 3 года назад

I saw you had a lot of space behind rack. Would it be okay to move it back further?

@CookingWithRy 3 года назад

Absolutely 👍

@ChrisJones-wv8lt 3 года назад

@@CookingWithRy the last time I smoked ribs, I burned them by looking at Celsius and not farenheit.

@andrewrosebrough9846 4 года назад

Love all your videos - have used them several times to help me bbq! Any chance you have ratios of brown sugar and the rest of the ingredients in your rub? I haven’t found a store-bought one that I like very much so I wanted to try to do a homemade one this weekend.

@CookingWithRy 4 года назад

Thanks! I did a video recently on making several rubs: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GmP3SbeXU_4.html