Brown Sugar Pepper Ribs Smoked On The Weber Kettle

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With a couple racks of Baby Back Ribs to smoke on the Weber Kettle, I decided to make a Brown Sugar Pepper Rub and a peppery BBQ sauce to glaze them. After a little more than 4 hours bathing in Hickory smoke, these delicious pieces of porky goodness were ready for devouring.
Brown Sugar Pepper Rub
1 cup Brown Sugar
3 TBSP Ground Black Pepper
2 TBSP Smoked Paprika
1 TBSP Granulated Garlic
1 tsp Salt
BBQ Sauce
1 cup Plain BBQ Sauce
2 TBSP Apple Cider Vinegar
1 TBSP Rib Rub
1 tsp Red Rooster Hot Sauce
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#grilling #cooking #ribs #bbq #barbecue

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Опубликовано:

8 дек 2018

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Комментарии : 145

@michaelk8710 3 месяца назад

I made these for a family rib cook-off. Needless to say I was the winner, hands down. They were so good, some members were a little mad (jokingly? lol). After they vanished, my sister would not remove herself the table, using her finger to get all the leftover caramelized sauce that stuck to the tin foil. I am now the Rib Master, making my second batch today! That's for sharing these, they really are the best ribs I've ever had.

@CookingWithRy 3 месяца назад

That’s awesome!

@bassman7496 6 месяцев назад

I used your recipe today and it turned out great, my wife enjoyed the ribs which is rare, and one of my guest told me it’s the best ribs she has ever had! Thank you for sharing, I love how you share your recipes! I’m about 2 years into smoking and I’m trying to improve every cook!

@CookingWithRy 6 месяцев назад

So glad to hear this 😊

@lightman500 4 года назад

Today I smoked my very first baby back ribs on my new master Touch Weber per your instructions ... And they turned out absolutely fantastic! Total cook time was 4 hours and 20 min. I got to use my new thermoworks Signals temperature probe system I have a graph of the entire cook . My hickory wood hasn't arrived yet, so I used Mesquite. Your rub is absolutely terrific ... I just added a little more salt. Thanks again for your tutorials. They have been a tremendous help for me as I'm transitioning from a gas grill to charcoal.

@troymckinney890 Год назад

I cooked those myself on the grill. And everybody really enjoyed them. I’ll be making more. Can’t wait. Thanks for the video

@MrTorrit Год назад

Loving the videos. I have to say that the photography is really very good. Lots of cuts from different angles. I just got a Weber kettle so everything is useful to me on your channel. Keep the good work up.

@starkcd 4 года назад

Made these last night as my first cook on my new Weber Smoky Mountain. Followed the recipe just as it was written. I tried the 3-2-1 method but over cooked them just a little. Also tried another rub just to see how it compares. These were SO MUCH BETTER than the others. Outstanding!!! This is going to be the GO TO rib recipe. (Just not overcooked next time)

@samsagas 3 года назад

This is going to be my next recipe for my baby back, thanks for all the love on your videos!!

@nyanates 5 лет назад

Another gr8 technique vid here. I usually use a 50/50 mesquite/hickory wood combo, a mustard binder (vinegar in mustard perfectly complements pork) and a 2-2-1 wrap method for results similar to this in my electric smoker. Will follow your method exactly and try out my old Weber kettle now. I’m really inspired by this video. Thx...

@josepha5835 4 года назад

Hi Ry. Cooked this on the weekend using your recipe. Came out great. Thanks very much for sharing

@sting1111 4 года назад

Splitting the ribs is a fantastic idea for the Weber and makes it easy for using a vertical rack. It seems the 22” Kettle was designed for 2 baby back slabs. I enjoy your videos. You and Kettle Pitmaster took me to next level. Thank you!

@paulrobinson1637 5 лет назад

Great shot with the sun hitting the hickory smoke behind you! The BBQ Gods approve!

@CookingWithRy 5 лет назад

And it smelled good, too ;)

@ronnyk888 5 лет назад

Did these Sunday. Excellent! My two year old grandson ate six ribs.

@CookingWithRy 5 лет назад

What an appetite!

@ronnyk888 5 лет назад

He not a heavy eater, either.

@bobdazzler7923 Год назад

Thank you for this! My new go to for baby backs. Not a big pork fan but that rub is a game changer. Did a joint bbq with neighbors on labor day. These were a hit. Even mama loved them...Appreciate your work. Boneless beef short ribs tomorrow! Following your recipe of course.

@williamfriggle 4 года назад

Another great video. Love your channel. Thanks for the great videos and recipes. God bless you and your family.

@jesseboyle6577 5 лет назад

Tell ya what.....I've cooked tons of ribs and used every different combination of spices I thought I could think of for a rub. I used this combo on my ribs tonight and Ry, this beats them all. Even members of the house who don't care for ribs devoured them. Thank you!

@CookingWithRy 5 лет назад

It is really surprising how well pepper goes with this :)

@anthonycardenas6455 Год назад

Awesome RY, love your basic style of BBQ ribs 👍🙂🔥🔥

@PSpurgeonCubFan 4 года назад

I just shared the link for this video with my Dad. My folks are coming for a visit next weekend and we are so excited to try this out.

@progers5019 5 лет назад

I like what you said. Don't be afraid to mix it up a little bit. Half racks have some advantages. The sauce looks very tasty and colorful.

@CookingWithRy 5 лет назад

Half is almost a perfect serving size :)

@jonjohnson102 3 года назад

I call them, bite sized :)

@brianconner2101 5 лет назад

Excellent !!!

@tedlarson2078 2 года назад

“I don’t care if I get it on my face” I nearly fell over laughing

@Viewsonic61 5 лет назад

Hey Ry, love the Chanel. Those ribs look amazing. Bought myself my first ever Weber Kettle and I’m dying to try the ribs with one of your rubs. Love the idea of the apple juice and cider vinegar spritzer.

@CookingWithRy 5 лет назад

Enjoy that Kettle!

@johnjackson-pu3xo 5 лет назад

Great looking ribs I'll be giving them a try

@NoHippieBBQCooking 5 лет назад

Those ribs turned out really well. Nice cook and great color

@CookingWithRy 5 лет назад

Thanks, Lyle!

@king_cobra7463 4 года назад

Ry takes bites off the top of the rib... what is this?!?! Awesome job and a pleasure to watch as always. Cheers!

@diceman199 5 лет назад

Did 3 racks of baby back ribs a couple of weeks ago using a rack on the weber kettle for the first time. Surprised by how easy it was and how well they came out...much easier than on my offset. Sweet money rub and a mix of cherry and hickory for the smoke

@CookingWithRy 5 лет назад

Yeah the Kettle is a great cooker :)

@bigsmokeybonesbbq3720 5 лет назад

Great video as as always! Looked amazing

@CookingWithRy 5 лет назад

Thanks!

@smokingtarheel3003 5 лет назад

Another great video. A previous commenter said "great color" and was on point. Man, they look great.

@CookingWithRy 5 лет назад

It was a really nice result. I was pleased :)

@GrateMealsBBQ 5 лет назад

Amazing looking ribs!! Great job as always Ry

@CookingWithRy 5 лет назад

Thanks!

@karenmckinney6461 5 лет назад

Absolutely beautiful ribs. Love the sauce. Great job.

@CookingWithRy 5 лет назад

Thank you :)

@prevost8686 4 года назад

Thank you sir.

@loubrandewiede6166 2 года назад

Great video as always Ry. Appreciate your content .Going to try on my Weber kettle 4th weekend. Have done just bake in the oven salt and pepper baby backs. I can imagine how other spice and hickory smoke will make these taste! Thanks. Lou

@steveallen1333 3 года назад

I’m going to try these in my Bradley smoker, hopefully they’ll come out as good as yours Ray 👍🏻👍🏻😁

@PSpurgeonCubFan 4 года назад

Cook zone temp is up to 175. Ribs are probably going on about noon. Can’t wait. Thanks again for the tips

@CookingWithRy 4 года назад

Awesome! Enjoy those ribs 👍

@fazer215 4 года назад

your the man

@danssmokintreasures 5 лет назад

Great job RY.. I have another recipe to try this weekend first, but your's is next bud. Thanks.

@CookingWithRy 5 лет назад

Awesome!

@EverydayBBQ 5 лет назад

Great flavor combinations right there, Ry. Ribs are good almost any way when cooked properly. Those take it up a notch. Cheers, my friend 🍻

@CookingWithRy 5 лет назад

Thanks! I was talking about that beautiful beast of a pizza you did in my Live Stream yesterday. Still drooling thinking about that pan of cheesy goodness :)

@4seasonsbbq 5 лет назад

Wow Ry those ribs looked fantastic. I like your idea of cutting the ribs to make them more manageable. Keep up the great work my friend.

@CookingWithRy 5 лет назад

Thank you :)

@petergrilltnl 5 лет назад

Really nice Ribs Ry...the way you talk about..man!! makes me hungry

@michaelwalker7961 5 лет назад

HEY "Ry"...using the brown-sugar/pepper recipe for my ribs...thank you for this video.

@CookingWithRy 5 лет назад

Nice! Those ribs were really good. Hope you enjoy them :)

@Doug6714 5 лет назад

You have some of the best videos on smoking meat. The ribs look excellent. I don't have a weber grill, but I do have a camp chef pellet grill and it does great. Keep smoking!

@CookingWithRy 5 лет назад

Nothing wrong with that Camp Chef :)

@raymondmerlin8671 5 лет назад

Doug6714 l

@jonathanandrews5559 5 лет назад

Smoking a 5 pound chuck right now! Trying to follow all the recipes as the videos come out going to go for a smoked chuck chili from your past video! Cheers

@CookingWithRy 5 лет назад

Awesome! I hope it turns out great for you :)

@jonathanandrews5559 5 лет назад

Cooking With Ry thanks!

@benbryce2788 5 лет назад

I'm cooking this same rib recipe this afternoon :)

@CookingWithRy 5 лет назад

Fantastic!

@benbryce2788 5 лет назад

They were delicious the ribs were a bit small though, off to Costco next time for a look at what they have

@D11Alpha 5 лет назад

So my invite to rib fest musta got lost in the mail. 😆 been while since I did the rib thing, time to rack em up on the smoker. Nice recipe.

@CookingWithRy 5 лет назад

Snail mail ruins it every time :)

@rachelsweets 5 лет назад

Looks Tasty

@chargriller6547 5 лет назад

They say you eat with your eyes first. The color on those ribs had me salivating. When I steal this recipe I hope you won’t mind if I throw a little bourbon in sauce. 😉

@CookingWithRy 5 лет назад

The more the merrier (definitely) :)

@chargriller6547 5 лет назад

Kevin Noll You’re a man with good taste.👍

@tebohomoleko555 4 года назад

Great channel...always!! My one-stop favorite learning channel. Thank you, Ry... Am here to stay. :-)

@CookingWithRy 4 года назад

Thanks so much :)

@tebohomoleko555 4 года назад

@@CookingWithRy The pleasure is all mine..

@Mickcotton 5 лет назад

Killer just Spectacular 😇

@CookingWithRy 5 лет назад

Thanks!

@katzsteel 5 лет назад

Awesome ribs! Question. Do you feel applying oil for the binder interferes with smoke flavor penetration? As in not as much. Harry Soo mentions this and wondered if you you’ve tried with and without and noticed any smoke flavor difference.

@CookingWithRy 5 лет назад

I can't really speak to that since I just don't use binders much :)

@charlesmartin6431 4 года назад

So the smoke from the new charcoal being ignited doesn't put a weird smoke taste on the meat?

@CookingWithRy 4 года назад

I've never had that issue. Charcoal being ignited happens constantly when using something like the snake (or minion) method and people have been doing that for a long time. Same for something like the Slow n Sear--unlit coals are being ignited slowly for a long burn time.

@mikegibson4500 3 года назад

These Ribs look great RY do you have any suggestions to use this recipe on gas?

@CookingWithRy 3 года назад

I would just create an indirect zone by turning off half of the burners and shoot for the same temp 😊

@camwoo7143 4 года назад

Excellent video! Does the rib rack impact the heat reaching the inner ribs arranged on the rack? Does it help to rotate the order of the ribs, or does the heat find a way of evenly cooking?

@CookingWithRy 4 года назад

I've found that it does help to rotate them :)

@cosmicninja6924 4 года назад

Weber recommends turning the meat away from the coals when using the rib rack, The couple times I’ve tried I’ve had them pointed towards the meat and they turned out dry. What are your thoughts , I notice you had the meat side toward the coals.

@CookingWithRy 4 года назад

I've noticed on hotter cooks it does work better with the bone side away for the majority of the time :)

@Ulairi 5 лет назад

Are you dry brining the ribs? The rub seemed flat when I used it like it was missing salt...

@CookingWithRy 5 лет назад

No dry brining. It’s very pepper heavy, but you can certainly add salt if you miss that :)

@johnknapp6328 5 лет назад

Great narrative love your fire management ribs were great. What are you going to brand your rub, I let Mr Wonderful know when you go on shark tank.

@CookingWithRy 5 лет назад

He can have a 10% stake in my company for $5 million :)

@rayadude7104 5 лет назад

Hey Ry I love watching your videos, and I have a question, have you ever considered using lump charcoal, I use cowboy and I found out that it burns cleaner, I have used kingsford in the past and to me the food gives you a off taste, but of course it’s my personal opinion, have you ever considered or used lump charcoal? Thanks

@CookingWithRy 5 лет назад

I use lump for direct grilling on occasion, but I prefer briquettes for a more predictable burn. Just a personal choice :)

@mrbigshot29 5 лет назад

regular briquettes are just corn starch and pulverized charcoal so it wont effect the taste., it does allow to burn a little longer. lump burns quicker and hotter.

@yannickleg431 5 лет назад

Hi Ray what do what do you think about barbecook solar L than wsm?

@CookingWithRy 5 лет назад

I'm not really familiar with that :)

@matzisback 5 лет назад

Hello from the land of black iberian pork ! I'am actually planning on smoking for the first time some of our delicious spanish ribs in the webe kettle using fire brick as basket. In general what is the good rule of thumb in terms of briquets per pound(Kg?) of meat ? Thanks :)

@CookingWithRy 5 лет назад

I don't look at the amount of charcoal in that manner, since different cuts of meat will tolerate different levels of heat and time. I usually use some sort of container (Vortex, Slow n Sear, or Briquette Basket) and fill those according to how long a piece of meat should generally take. Ribs for me usually take between 4.5 and 6 hours on the kettle depending on the type (baby back, full spare ribs, or St. Louis cut). I find that one briquette basket full of charcoal will give me 3-4 solid hours of cook time at around 250 F, and I add more if I need to go longer when the temperature begins to drop near the 225 mark.

@LakshayGrover 5 лет назад

Trying this right now. Temperature maintaining between 258-265. I have probe in ribs also, what’s the temperature that I should seek for if I want them softer than you want yours 😝? Meat is at 138 right now.

@CookingWithRy 5 лет назад

Ribs should be tender. Temp will probably be around 190 F

@LakshayGrover 5 лет назад

Thanks for replying. I’m not sure what I did wrong. The temperature of the meat never got past 170. The kingsford charcoal was used and upon keeping to top them off, I kept losing heat I guess. Not happy right now with myself. 150 is what’s showing for ribs. I have a 26” Weber kettle grill.

@treyward4480 4 года назад

Myron Mixon says 207

@alexmescudi292 5 лет назад

It would be great if you could do a cornish hen recipe video!

@CookingWithRy 5 лет назад

I'll consider that. My mom used to make some wonderful hens when I was a child :)

@robtdougherty 5 лет назад

I second that!

@SooperFlye 4 года назад

I always find it curious why people use a meat thermometer with low & slow cooking.

@CookingWithRy 4 года назад

As a guide to show when the stall is happening in larger cuts or to indicate a range when you might want to probe for tenderness. Many reasons.

@stevelitteral 5 лет назад

Them some fine ribs, Reallly Like. Would Turbinado sugar with this?

@CookingWithRy 5 лет назад

I think you might want to use it with the brown sugar by replacing part of it :)

@paintinggilbert 5 лет назад

They look nice why don't you get a Rocky Mountain Weber 22 in?

@CookingWithRy 5 лет назад

Are you talking about a Weber Smokey Mountain? That's on the list down the road :)

@mattantonishak7900 5 лет назад

I don’t see a link to the rib rack in the description. Where can I find one?

@CookingWithRy 5 лет назад

If you follow the link to my Amazon Store it's listed in there :)

@mattantonishak7900 5 лет назад

Thank You! I found the rack in your “store.” Here’s a link directly to the product for anyone else interested. www.amazon.com/dp/B01GU6A8T0/?cv_ct_id=amzn1.idea.OCT4LTQRRKPM&cv_ct_pg=storefront&cv_ct_wn=aip-storefront&ref=exp_cov_cookwithry_dp_vv_mw

@LB-kr5ku 5 лет назад

Why did you cool the sauce before putting it on the ribs?

@CookingWithRy 5 лет назад

I do that sometimes to help thicken the sauce. Seems to work well :)

@abdirahmanmohamud686 4 года назад

Mr RW may i ask you a personal question, how old are you? I born 1965 i think we born same year You video is great i love BBQ .THANK you

@CookingWithRy 4 года назад

We’re almost the same age 😊

@georgegwynn2616 5 лет назад

Man, I just can't get my ribs to turn out like that

@CookingWithRy 5 лет назад

I had many failures before they started turning out good consistently :)

@metalsmedtje 5 лет назад

Did my first ones last week. Tasted great but they came out a bit dry and not tender enough. It's a learning process i guess. :)

@BBQ-UK 5 лет назад

Great video once again! But please that Santa on your fridge gave me the creeps! Can you not replace him with Grinch instead?

@CookingWithRy 5 лет назад

Santa stays! :)

@BBQ-UK 5 лет назад

LOL

@HellYeahKimballsBBQ 5 лет назад

I've never understood the binder thing. All the meats I have ever grilled or smoked rubs stick easily except chicken or turkey I do rub olive oil on it but thats to get the skin crispier.

@CookingWithRy 5 лет назад

I've found the same thing :)

@marciaprobst5745 5 лет назад

Naked ribs! Oh my virgin eyes....wait that is a misrepresentation of my purity as a person. Take the foil off baby! Woohoooo!

@CookingWithRy 5 лет назад

Pretty provocative, right? :)

@LakshayGrover 5 лет назад

I’m a newbie to charcoal grilling. It would’ve been nice to see charcoal setup in details 😏

@CookingWithRy 5 лет назад

You mean like at this point in the video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qbCC-mXtwUU.html That's a briquette basket with charcoal in it and I discuss why I used that.

@LakshayGrover 5 лет назад

Thank you. I listened to it couple of times, makes sense now. Not ready to spend $250 for slow n sear xl.

@veoquenoesunproblema 2 года назад

Amazing channel... funny part, I tried this method and it didn't work at all, they were raw after 4.5 hours sadly.

@CookingWithRy 2 года назад

After that long they really shouldn't be raw. At this temp they are actually 'cooked', though not tender, after about 2 hours.

@MrChey33 4 года назад

Hello my friend, I have noticed the way you hold your knife while cutting. You can have better control of the knife if you grip up on the blade with your index finger wrapping the base of the blade.

@CookingWithRy 4 года назад

Yes I'm terrible at knife work :)

@deanvoss7098 4 года назад

Why even use the rib rack? Why not just cook them flat

@CookingWithRy 4 года назад

Just wanted to.

@deanvoss7098 4 года назад

Love all yer videos. I've tried many of your recipues, because I like flavorful food and spicy food. I will be trying these ribs soon. Thank you for putting in the time and effort for all these videos we appreciate it.