Direct Heat Ribs: The Superior Method? 

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Lol, your little dig at Brad with the foil "raft" was hilarious 👍

I thought he was gonna be standing in front of a 55gal drum grill with a brew in his hand cooking them ribs over direct heat/fire like everybody's daddy used to do it. Straight charcoal, no wood, and no foil, just tongs or a big ass fork. LOL

The pit barrel cooker is my favorite way to cook ribs.

I like to use a WSM without a water pan. This is almost the same method. I live in the Mississippi delta and direct heat is the most common method that you will find here.

I use my pit barrel for ribs. I find it gives the best combo of smoke and that fat over coals taste. It’s really all I use that thing for.

One method I don't see anyone talk about for ribs is rotisserie. I have a Weber kettle with the extension ring and rotisserie kit, as well as a basket for the rotisserie. I'm able to use my coals off to the side so the heat is a bit more indirect and they seem to come out great. I also use a wireless thermometer to watch temperature without having to keep opening it.

I just got the Pitts and Spitts direct fire grill and did a low and slow 3 lbs picanha direct heat and it was amazing. Going to try your ribs on it this weekend. The Pitts and Spitts is great cause you can raise and lower the charcoal grate as needed to change temp. Love it.

This was what was so awesome when I was using an 85gal ugly drum. You have the smoke from the wood chunks and the fat dripping in. It was fabulous.

We have been doing this method on Gateways for the past 5 years... Love it!

It seems like you're always trying new things and these happen to be your "very favorite ribs in the entire world." I think that's absolutely fantastic and I love learning new ways to make food better. Would you be willing to do a video or otherwise share what it is that you've done/tried in the past which ended up being a failure? As a scientist myself I find that we sometimes learn better by our failures than successes. Thanks for all the great videos. Been watching them for years now.

Sweet vid. The first thing I cooked up on my new TMG Dumpster....Spare Ribs. To me, wrapping is going to subdue the amazing texture (bits of a crisp bark) you get with direct heat ribs. I cooked my ribs around 300F for 3 hours total time, totally nekkid - no wrap - until they had the right flop I was looking for. Cooked with SPG on two racks, and Kinders BBQ Rub on two others, directly over a bed of coals with a small kiln dried white oak split thrown in about every 40 minutes or so. No baffle plates. No diffusers. Didn't score the membrane - they cooked right over the fire and coal bed**** The texture and flavor, the oaky smokiness, the fat-burn smokiness, the smoke ring itself - everything was on point with that cook. If I could dream up the perfect rib, THAT direct heat rib cook was it. ...Which rub was better? Didn't matter. They were both outstanding. Direct heat ribs just hit different... Next time you do a rib cook - get rid of all the fussiness, and try it without the wrap, no baffle plates. Just over coals and a small oak split every 40-45 minutes. Let the temps wax and wane between 275F and 350F as you stoke up the fire when needed. ****note! when I do a brisket, that's when I'll add a couple of water pans on the lower pullout rack as a baffle for a long low and slow indirect smoke cook. Waiting for the cold Wisconsin temps to stabilize around 60F for the entire day before I give it a whirl. :)

Awesome video man. I’ve been grilling ribs similar to this for years. I wanted a way to grill ribs after work without smoking them for 5 hours. They always come out amazing!

Out camping one time we dug a pit and used the dead wood laying around, got a good bed of coals then wrapped the ribs in foil and buried them in the coals, don't remember for how long but they were the best ribs I've ever had.

Purchased an OKJ Bronco last summer and now the family prefers the direct heat ribs to the offset ribs. The time savings is amazing.

I have the larger 32x40 Smokeslinger, I love using it! I haven't fired up my LSG offset since I got the smokeslinger. I was surprised when I learned I could use full wood splits to run it and get a clean burning fire. A few other things I love is how quickly it gets up to temp. I have even hung ribs in it like I would in my Pit Barrel cooker. Im loving the process of learning & mastering all the different things you can do with the Smokeslinger. Hopefully, we will get more videos of you using the smokeslinger, I'm sure a brisket cook is in the works.

It’s hard to beat the flavor of anything when it’s cooked over coals like that. Thats why drums are ever so popular now in comps. Hot n fast and great flavor. Great video Jeremy.

Hey hey! Smokeslinger gaining street cred. I have a Smokeslinger offset. Built like a tank and runs like a dream. A lot of fun. 😊

I've been a Sweet Baby Rays fan for a long time, but this last summer I tried some Blues Hog and I was hooked. For me it was and is the best!

My favorite way to cook ribs... if you are rolling the foil down to glaze, I guess it's a raft... I do it for less mess and ease of handling. Great job.

I’ve had a Smokeslinger for over a year now and can honestly say it produces the best bbq I’ve ever had. Ribs and pork steaks are my favorite thing to cook on it but it makes great brisket and pork butt too.

Direct heat ribs is amazing. have a pit barrel cooker who I love. and also done them on my Josper grill! Its as you say, Amazingly good!

Thank you for this video. I hope you will do more on this cooker. You are great! What kind of charcoal and how did you build your fire under the non-wood side?

I did these ribs yesterday on my XL Green Egg. Wow!! This is definitely the new way for me. Wayyyyy more fat rendered out. Used the Plate setter Indirect method dome temp approximately 315 degs. Outstanding!!!

Oh that looks amazing!!! Thanks for doing this video. Have you tried rotisserie ribs!!??

I did a rack last summer over direct heat using my budget Char griller smoker and they came out great. I did just salt and pepper, the last 15 mins I basted with Famous Dave's Devil's spit BBQ sauce

That Smokeslinger is awesome.

I have a hasty bake and it works for me for ribs and briskets in cooking this way!

Excellent job with this cook! I just made ribs like this with my pellet smoker, Cuisinart Woodcreek, bc it allows you to burn a woodfire on the right. So I was at about 300 for awhile and got the char. I did 6 racks at once and then glazed top down in foil wraps. So only slightly different to yours, with very similar results. They were such a hit at my grandchild's b-day and with my chef/restauranteur boss!

That's the method I use when I am in a rush. It never disappoints.👍🏾

Wow, that cooker is real science. I did this on a Roesle Watersmoker (without the waterpan) and the ribs were great.

I'm a Kettle guy. SnS insert to keep things tidy. A chunk of cherry, a chunk of pecan on a bed of lump charcoal. 275-300 on the dome. Don't matter on the rub. From SPG to whatever your heart desires... same with the sauce. Dry, mopped, slathered... it don't matter. They just taste damn good.

Just got my first direct heat smoker; can’t wait to try ribs on it. 🔥🔥🔥

Used a Masterbuilt 1050 for some St Louis style ribs this past weekend. Technique was almost identical to yours (time and temp). Best ribs to date.

Need to see a barrel cooker comparison video!

Those are some wonderful looking rib rafts right there

Those ribs look Absolutely Delicious! I Love using Sweet Baby Ray’s original BBQ sauce! I like to thin it with Peach Brandy or any kind of Peach alcohol! If I ever get my mobility back and I can get out of the nursing home, I wanna try this hot and fast method! My wood preference when smoking ribs is apple, cherry, or sassafras for smoke and oak for heat! Love your videos! God Bless!

The Gateway smokers have that authentic grill flavor as well since the fat drips on the coals. It's absolutely my rib machine - and they're used quite a bit in the comp circuit.

Love the video Jeremy!

I'm waiting on my smokeslinger to get delivered in about two weeks, can't wait

Cuban Monte Cristo #2. Yes, scoring the membrane is the way to go! And seasoning the backside is my method as well. While I like salt/pepper as a go to spice blend for ribs, I usually go with a slightly sweet rub. When I foil wrap them near the end, I usually spritz them with some apple cider vinegar / water. And I always top the meat side with some BBQ sauce thinned with apple cider vinegar and a pinch of cayenne. Jeremy, are you trying to steal my method?! LOL! Looks great, and while at this moment you haven't done the taste test, I'm predicting it will be epic. Nice work!

Nice! Gonna have to try this!👍

Love your work. Ran into you at Buc-ees one night in Temple, Tx. I was wondering, if you have used the new Old Country Gen II offset. I was checking them out the other day.

I do my ribs similar to that on the Weber kettle. They turn out so good.

Great video buddy, thank you.

I am hoping you will add more content for smokers like those on Embers TV. Even if they are not yours. Yes, I am subscribed. Thanks for this video.

Your direct heat is not like my direct heat! 😃 Seriously, thanks for this demo. I've never done ribs and I need to try them.

I have a char griller charcoal grill. I season a rack of baby backs and cook them over direct heat on the upper rack. Grill for 30 minutes uncovered (flip every 10 minutes) then wrap in foil and repeat the process for another 30 minutes. They’re absolutely awesome and you have ribs in an hour

I have a 7 lb. pork butt thawing for tomorrow, but now I wanna do up some ribs. Great video!

I normally use my offset do my ribs. Several years ago we were at my sister's house, she wanted ribs & all she has is a basic Weber so I gave it a shot. My wife had her doubts on the Weber but I carried on my mission. I had to manage the cook pretty close but they turned out delicious; smokey & tender. On the way home, a few days later, my wife said "I didn't think you would pull that off...the ribs weren't as good as what you cook at home but they were so good & everyone loved them." Enjoyed the video! Cheers

I just did my first set of direct heat ribs and they were great! Definitely cooked faster. Direct heat chicken is awesome as well!

Made my day to hear the PA Dutch words in this video. Blast from my past too.

You would like a Gateway drum smoker. I miss mine sometimes when I cook ribs. Like you said, fat dripping and cooking off on the fire!

This method is exactly what the hasty bake line of grills manufactured in Tulsa were made to do!

I turned keto carnivore last july (lost 70 lbs so far) i Cook st Louis ribs salt only direct on my Komado Joe. Dome heat at 300 grill temp 325 for two hours. No wrap, super juicy. Family prefers offset with wrap and sauce.

I tried these direct heat ribs after watching a Swine and Bovine video. I use my Weber Smokey Mountain without the water pan per his suggestion because I don’t have a Chud Box. They were amazing, the flavor of cooking directly reminded me of old school BBQ. I love your ad lib voices at the end. Your Trump is spot on!!

Watching again! Wanted to point out, direct heat is a wonderful cooking method to put it mildly. As Al Frugoni and Francis Mallmann could attest! You already have the best RU-vid channel in the world to bring all these glorious possibilities into the mix via Kentucky! Pass the bourbon!!!

I occasionally like savory ribs, but I lean towards a good balance of sweet and savory, so the glazed are my go-to. I also like to occasionally slice up the ribs pre-cook and put them in a char siu marinade, then grill them direct and finish with a glaze.

Direct heat beef ribs are awesome too. I do them and pork ribs on the Kamado, keep the meat high where I can hold my hand for around 8 seconds over the heat

Looked like a foil boat to me! Go Bradley R.!!! (and Jeremy....love you both).

One of the world's best rib places: "Rendezvous" in Memphis, TN does direct heat ribs, cooked fast. Some of the best I have ever had.

I'll try this on my 22in Old Smokey, bet it will be good.

“Foil raft” lol YES! Chud would be proud!

Those ribs looked good enough to eat. Greer video, as always.

Im wanting to try a hot cook, 300° on the offset, but this like how they do at Salt Lick. But i gotta give props to those drink choices beside the miller lite. The kentucky bourbon barrel ale has been one of my favorite beers since i had it in Louisville. I have bottle of Woodford reserve double oak on the bar right now.

Awesome video my man !!! Too bad I already bought my offset smoker lol

I guess I wouldn't be sad with this Pit on my porch lol, it looks pretty awesome!

Love this, I want to talk to you about my St. Louis rotisserie ribs. Thai inspired glaze, they’re damn good!

Great video as always. Wish you would have shown how the coal side looked where you had the ribs.

This is how my dad did back ribs when I was a kid in the 60s-70s. He would season them, brush them with pineapple juice and direct grill them over coals. I think the famous Rendezvous in Memphis chargrills them as well. Although no one wrapped ribs back then. It was 100% directly over coals, maybe up 8-10 inches at most. I would say these you are making are more somewhat direct, but using a smoker method with wrapping.

Jeremy, I love your videos. Welcome to rib cooking with a Weber Kettle. It is quite similar.

Another GREAT Video Jeremy. Would you suggest direct heat from a Gas Grill (With a Smoke Box, or Smoke Tube) for similar results using this method?

When I started bbq I use to always do direct heat on a Weber kettle I would Q them until they had the color I wanted then I would slice them and put them into a Dutch oven with canned pineapple and the juice.

I do all of my smoking with Char griller akorn that has a ceramic deflector plate, sadly my damper o-ring busted so my fire control is not great right now. I use lump charcoal and my mystery oak firewood (didn't think to ask my uncle what kind it was) for the smoke.

Hey Jeremy! Great video….could you review the smokeslinger pit? Looks like it would be a pit to invest, but haven’t seen a lot of RU-vid vids or reviews on it. Thanks!

glad to see the smokeslinger starting to get the recognition it deserves

Quick question, Jeremy, why foil and not butcher paper on ribs? Love the video!

I get ribs done in about 4 hours on my offset and the Santa Maria grill the time will vary but I do like them cooked over an open flame but not being enclosed it's hard to get a big smoke flavor but still very good.

These videos are interesting but I do wish more videos would be done on more readily available and affordable cookers. I was excited to see your take on direct heat ribs, but when I saw it was on a cooker that is close to $3000 and works extremely different compared to most standard direct heat cookers I became less interested. The stick burning feature with the full flame is great, but not something the average back yard cook can easily replicate. I would love to see a similar test done on something like a pit barrel or a weber smoky mountain without the water pan.

I have a 30+ year old Holland grill that my family still says makes the best ribs they have ever had. I have tried charcoal, pellet grill (often and a lot), offset ---- they still like the Holland.

Amazing looking ribs, man!

Sweet baby rays and Stubbs are my go to sauces. I have made my own but only once lol.

There's so much more to good ribs than getting smoked to death. A lot of folks only judge ribs on the bone just falling out, but smoke can be overwhelming like any other ingredient. Grilled ribs can be just as good.

I have to ask,what cigar were you smoking and what is your favorite go to cigar. Great video Jeremy

The first ribs I ever cooked were on a propane grill, probably took 45 minutes to cook? All three of these racks look Fabulous! You invited me over for dinner and served any one of these, I'd be very pleased! Being a bit of an ingredient policeman (OK, Major Ingredient policeman, because of an autoimmune condition) I do prefer my homemade barbecue sauce. But mercy me, any one of these ribs looks Fantastic! To heck with smellavision. I want TasteAvision! I should add that I've also made Instant Pot ribs, they're good, but they're certainly not as great as ribs from the grill! No Way, No How! Double edit here: Liked and Subscribed. 😉

Always love your content, Jeremy. Remember that time when Harry Soo threw shade at the Franklin offset for not producing a Smokey enough flavor? Maybe you oughtta try cooking a brisket this way!

Some great looking ribs

I need a Chud Box. I have a WSM, which gives the height separation I would need, but it gets too hot when you close the lid without the baffle plate in there. And my grill doesn't have enough separation distance. Man those ribs look good! I was impressed with the results from a direct heat cook!

I have a Weber smokey mountain without a water pan and have a Hunsaker vortex plate in it. Man ribs with the fat dripping on the coals are just great.

I use a 22 inch WSM. Weber smokey mountain. Ribs on top rack no water pan no wrap. Done in 3 hours over lump charcoal. Easiest and best way.

Argentina has been cooking direct heat since gaucho days. And they have one of the best meats in the world. I’m loving direct heat everything. Still has smoke flavor but you can’t get that grease charcoal back to the meat flavor in the offset . So in a nutshell Santa Maria Grill has many positives

the best ribs I ever made was on a little weber charcoal grill. Honestly I would use that one my smoke its just that the smoke has more space

Jeremy, do you plan to do a review of the Smokeslinger and perhaps a comparison to the ChudBox?

Will we get a full review of the smokeslinger? It’s on my list

This is way more in line with what i want to actually do, and actually do. Please do more of this style. Take it to extremes like a generic grill and generic meats (and more lean cuts), and let's get wild and use those pellet tube things. Just see how little you can do with as little as possible and still get what most people would consider a relatively good outcome.

That Smokeslinger looks badass

How about a direct heat brisket cook? I’m so interested to try one. I don’t have a box like though. Just have a Weber for direct cooking. They do make some extensions though that would provide more separation. Have you ever done direct brisket?

Seems everyone is doing ribs and I like it...I'm definitely doing direct heat ribs very soon!

Sweet Baby Ray's is ALWAYS my go-to BBQ sauce!

I started doing like a reverse sear on ribs. Two hours or so indirect then over the flames until done. Wrapping is a no go now as I love some crispy bits and bark. I feel you lose that bark if the ribs are wrapped.