I wrap ribs in aluminum foil and cook on the grill for 45 mins or so. I remove the foil and place them directly on the grill for a few mins at the end to colour them up. They end up exceptionally tender.
Thanks! I thought it was fun to make this in two styles. It seems most people only grill or showcase the 'western' style so I thought it would be interesting to make one 'eastern' or Asian style.
Nice one. They look tasty! Will be trying some ribs tomorrow on my Q with the plus burner. On my charcoal bbq, I would marinade then wrap the ribs in foil and cook covered then unwrap at the end to get some colour on them. Would that work with the Q? Otherwise I’ve seen the trivet method with a pan of water on the side.
Thanks Jerry!! excellent presentation....boy oh boy they both look very tasty!! Can't wait to Weber Q my own...all the best Jerry!! Looking forward to the next vid!!
Jerry!! You are my best buddy! I grew up in Northbrook so technically we’re close, but I live in AZ now. But honestly your channel is awesome 👏🏻 and this past weekend I cooked for 10 people, my folks included who were visiting from Chicago and prepared 3 racks of ribs that I purchased from Costco. I used your method over 6 hours of cooking and they were the BEST EVER!! You made me look so good and everyone loved the (Western) style as that’s all that I made, but honestly I wanted to thank you for demonstrating how to them cook on the Weber Q. I’m now cool 😎 like you!! Cheers from Scottsdale!
Looks amazing Jerry. West would be my pick too! A little tip for the warmer months to do low and slow is to keep your Weber lid ajar sightly. I use a piece of hardwood to do so and you'll get those lower temps 👌🏻 Happy grilling from Australia 🦘🐨
It was a close call. Maybe a different BBQ sauce would have swung the result the other way. Great tip on how to get the temperature down a bit if it's hot out. Thanks for watching!
Thanks. If you live in Australia or New Zealand, Weber sells Weber Q specific roasting trivets and shields. However, if you live elsewhere, you will just to use a toaster oven tray lined with aluminum foil like I did. You can check out this video for the method: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pfm6x6gK8fk.html
Hi Jerry: Thanks for this taste battle: I found it very entertaining and again yet again a little push to try something new. Talking of taste: I sometimes think less is more. I don't need a firework of added tastes on ribs (and, btw.: neither on burgers...) Unfortunately it is becoming kind of a bad habit over here to overdress Burgers, Hot dogs and so on ... (just one more reason loving your videos...)
Speaking of 'overdressed,' have you seen my Aussie burger or Aussie steak sandwich video? They were delicious despite the amount of toppings - but also admittedly quite the hassle to construct :-)
While they don’t quite fall off the bone like if you were to braise or slow cook them, as you saw these still are quite tender coming off the grill. Enjoy!
I would say it depends - like I said, you kind of need the perfect conditions for the Weber Q to get below 300F (148C). It happens to be colder out at this time of year where I live, which helps keep the grill's ambient temperature down, allowing me to do these low and slow cooks.
I just bought a Q2000, but the lowest temperature I can get is 190C or 360F. On the other scale it will easily go up to 550F, but it's the lower end that bothers me.
This has been one of the long-time criticisms of the Weber Q lineup... that the low temperature still runs pretty hot, especially if you have a new grill.
@@ChicagoGriller I'm considering adding a needle valve to the gas inlet to throttle the flow. Here' in Ireland, the gas regulator is on the gas bottle and not in the grill. That means adding a variable orifice downstream of the regulator just might work, but it depends on the flow turndown of the regulator.
