The generosity of your competition ribs is truly breath taking. Wonderful tutorial and wish we were all there to share in the delightful outcome! 👏👏 Bravo. 😍
Thank you for this video! My Weber Kettle is my favorite cooker. Hot or cold. Windy or no wind. This thing keeps temp, and produces good BBQ. Great for fast cooks too. Seen steak competitors using them.
Unbelievable work, Tio Joe! Those competition style ribs look blue-ribbon worthy. Truly appreciate the quality of your videos and the time spent making them. 8)
Nice Joe... Love the pup hanging out in the background while you do your thing. love the Weber Kettle. my wife can't understand why I need a 26,22 and an 18".... lol... nice looking Bones. nice Bite. i'm about due for some more ribs. thanks Joe.
Damn Joe those ribs looked fantastic, I don't have any name brand grills or smokers because I like to make all my own stuff but still there's nothing that beats a good wood or charcoal smoked rib. Keep up the great work my friend.
Another great video Joe! I get a lot of crap for cooking on Weber Kettles in Comp, but it works for me! I got 7th place out of 74 teams this year at Firelake, and 3rd in Brisket last month at a comp in Lamar, CO. My first comp I was using a Ranch Kettle and a few 22" kettles. Now I'm cooking on two Ranch Kettles. Let me know if you want to cook on a Ranch Kettle when you are in town next month!!!!
Joe, where do i start ? Beautiful ribs , and that glaze ? Holy crap ! Job very well done Sir! Great job showing your process. Better watch out , i know a couple Texans that might try steal your recipe ( Bill and Chef )......lol ! Awesome video Joe !
Great video Joe... Of any meat to cook Ribs are by far my fav and you killed those ribs. Like you said they looked to good to eat but I think you made the right choice.
Great competition tips. If you let the rub sweat in and tack up like that, do you really need to pat the rub in? Those ribs were absolutely beautiful. I want some.
Best to put baking paper between food and aluminum foil. The acids in the proteins and some vegetables like tomatoes etc can react with the aluminum foil.
What's the salt content of prepared rubs like this? When do you worry about over-salting ribs, it's a concern of mine sometimes, I think of prepared rubs that have salt listed high in the list order as being basically a salt. Great vid, thank you!
HellonRobert and thanks for watching. The prepared rubs are sometimes really salty. That's why I like to try different rubs and use the less salty ones. 🤘
A few things....I see a chocolate lab. I have one. RU-vid put this one in front of me today, I have not watched it prior. From what I see those are eating ribs. When you flipped it over and it has a little bit charring, that is perfect to me. I have the Kettle after using gas grills for a few decades.
Hey Joe, you gave me hope that I can cook a good Rib on a Kettle, I'm new to BBQ, Smoking, and just got my Weber Kettle 22 in April of 2020. Looking at getting a Slow n Sear, but the last 2 attempts I did my ribs where the snake method. I was always told to keep it between 225-250, but I noticed you mention 275-280. From your experience with Ribs, has 275 been your goto temp, or have you tried lower temps, with the same results? Ever thought of trying to do a comp rib using Snake Method, or the Slow n Sear just to good to not use again :). Thank you for sharing your experience with this, and now I have a baseline of Time and Temp to try and see if I can produce close to what you did ;). Minus the Glaze as I'm sure it's a family BBQ Secret recipe :).
Minion method works will for ribs....I usually have my drip pan in the middle with a small minion fire on each side of the drip pan. I have probably 20 to 30 briquets with about 5 or 6 hot briquettes on each side with a nice chunk of wood and keep my bottom vent about 1/4 open and top wide open. Ribs go directly in the center. I cook at whatever temp the kettle settles in at...its usually always between 220 and 290. Smoke for 3 hours, wrap for 1 to 1.5 hours depending on temp...glaze for at least 20 min up to 45 min. Always get tender ribs without completely falling off the bone....but would probably still be considered overcooked by competition standards.
I made my first rack of ribs this holiday weekend. I think I did fairly well, but I have to work on adequate seasoning. I was afraid of over seasoning so the flavor was slightly lacking, but they were tender and had a great hickory flavor. Takeaway from your tutorial: I see that I can go heavier on the seasoning and it will be fine. 2. Let the seasoning sit on ribs for about 20 minutes prior to smoking. But I do have a question. I smoked my ribs with a grill temp of about 275-300 degrees for 4 hrs. They were pretty, moist and tender. So does foil wrapping with the butter/juice mixture (1.) lessen cooking time, plus provide (2.) “humidity” for a tender rib?
Hello Kathy and thank you so much for watching. Correct, wrapping in foil really speeds up the cooking process. I normally only wrap for 1 to 1 1/2 hours max. 👍
Smokin' Joe's Pit BBQ That’s awesome. I sooo wish I could taste anything you make You are one phenomenal master griller. 🔥 See I have a Weber and Gas grill. And soon a Blackstone griddle. (Already have one I want picked out hehe). BUT dang, I’d be stupid to post anything bbq related with all you BIGGGG DOGGSSSS!! ESP you!!! You all would laugh at me all the way back to the live stock. HAHAHAHA 😂 🐄 🐖 😝
@@CookingWithRexy oh heck no we wouldn't make fun of you! There are no ladies cooking BBQ that I know of on RU-vid so I would be your biggest cheerleader!🤘
Smokin' Joe's Pit BBQ awwwww now that’s sweet Joe. But I promise honey. I do ok. Nothing like yous. Trust me on that. Lol 😂 But thank you seriously. I’ll keep that in mind. ☺️😉😘
HEY JOE, man that was a awesome video my friend, those competition ribs were amazing looking, and those three rubs you put on them looked awesome and I am sure that they tasted outstanding. You sure had my mouth watering I so wanted to have a big ole bite of them. Joe my video on the Pork Belly could have been a whole lot better but I was struggling through the whole video, that's how bad I felt. I didn't get to do some of the things that I wanted to show but that is life. AWESOME JOB JOE. GOD BLESS YOU MY FRIEND.!!!!
