3 tbls Kosher Salt 3 tbls Course Ground Pepper 1 tbls Brown Sugar 1 tsp White Sugar 1 tsp Granulated Garlic 1 tsp Granulated Onion 1 tsp Paprika If you like it sweeter add more brown sugar, but the more sugar you add the darker your ribs will get and the greater chance your ribs will burn. You will get plenty of sweetness at the end of the cook from the sauce.
Literally the best step by step instructions. Especially the temp control part. A lot of RU-vidrs don’t spend time in that area. I’m going to try ribs again this weekend.
Totally agree, I've watched about 15 BBQ ribs on the kettle videos and this one is by far my favorite. I'm pretty ignorant as a biginning BBQ'er so I really appreciate the details such as temperature and times during the cook. I know cook times vary but it's nice to have a idea of what I'm in for.
I spritz every hour, but, you may spritz more or less because if your rack of ribs is smaller... they will cook faster... if they are bigger then they will cook longer. It is why I spent so much time showing you the visual queues Focus on the the visual queues.
Your videos have done a ton to show me how to manage temp in a kettle goal. Thanks for showing what you do and explaining your thought process behind it. Never smoked meat before moving to Texas, but now I'm hooked! I feel like I can dial my weber into a 20° range whenever I want now 😉
Thank God that it doesn’t have to take nearly that long to make loin back ribs “how they should be” but those were awfully thick, and slow cooks is what you get with the Slow n Sear in a kettle with good lid fit, especially with the water trough. Call it truth in advertising lol because when you block so much heat it’s obviously less efficient in cooking since heat rises. I used to have a SNS, and like my buddy, got rid of it because the water trough wasn’t removable like with the newer ones. I might eventually get one of the new ones because they’re fantastic for searing but what I’d love to see is a head to head challenge between SNS ribs and 2 zone kettle ribs smoked like folks have basically been doing for decades, ie how Gary Wiviott taught in his book “Low and Slow”. The SNS absolutely makes for steadier what I call “water smoker low n slow temp” in a kettle but if you’re ok cooking at say 275-300 it’s really not needed, whether you just bank the charcoal, use baskets, or corral the charcoal with a split, firebricks, or the two straight sides removed from a pair of charcoal baskets. I used to think you had to wrap if cooking over 275 but all that’s needed is to avoid sugar and strive for evenness of cooking. I cook several racks at a time in my offset but rotate as needed and foil boat at some point to protect the edges, waiting then to season with the rub for more flavor. All I use at first is kosher salt which is quite close to Memphis style. Anyhow, great saucing technique and beautiful ribs!
Thanks for video, I thought my Weber grill was just for steaks, burgers, and hotdogs lol. Gonna try and do this with my Weber then maybe I can give away my smoker.
Bro. These ribs were so outstanding. Cooked em on the searwood and they turned out perfectly. Combined with your corn on the cob. Best weeknight meal. Honestly I was worried I over-seasoned and would be salty cause yours look generously coated but they were perfect. Thanks
Nice man …gonna give these a try this week..I tried the 321 or whatever ya call it the other day …Twas a disaster but gotta keep trying thx for the content
So my wife got the wrong ribs at the store she got spare ribs but I took a lot of what I learned from this video and ur other videos and man it turned out really awesome..only thing I had was too much heat I think I need to cut the fuel in half cuz mine kept getting too hot kept having to go out and take fuel out or spray it down
@@Greg-wz6fp hey Greg. I’m glad you had good results. Have you watched my two videos on how to reach target temperature and how to maintain target temperature I think if you watch those two videos that will help you control the temperature and the Weber kettle.
I came for the name of the show and stayed because you know your sh*t. Good stuff man!!!! Good advice about compressing the ribs. The pork ribs we get in australia are all shiners though.
Awsome content sir! I finally got myself a weber kettle and am learning a lot of great ways of cooking on it from you! Keep up the fabulous in depth videos!
Hey Henry. Lucky for you I have a video coming out March 31 that will help a lot. In the meantime watch my other rib videos… most of them or with St. Louis cut ribs.
Masterpiece theater there Johnny. How you think they would turn out if you wrapped them after say 2 hours? Wanna keep them as blonde looking as possible. The babe says they look burnt. Would they still have as smoke flavor and how to not let them darken any more?
The dark color on the Ribs before I put sauce on them is from the sugars in the rub caramelizing from the heat which is different from burning, that is not to say you cannot burn them. The same is true for the sauce. There is a lot of sugar in the sauce as well... which is also getting caramelized which makes the finished product darker. I understand what she is saying though, when I was a kid and my dad was BBQing, I use to think he burned everything... especially brisket because brisket can get as dark as Joe Dirts meteor.... but it is not burnt and it is why they call it "bark".. These are not your chilis babyback ribs which are just boiled and the sause poured on at the end.. this is the real deal. I personally do not wrap them for too long because the texture gets mushy, which is why I do not like 3-2-1 ribs. If you like a saucy rib... make some just like this and you will change her mind forever... just look at some of the comments in this video.
Hey Jonny cooked some ribs was a fail today. I used butcher paper this time around and the ribs themselves never went up in temp in the wrap. Could it be because butcher paper takes long to cook them? Vs foil they were under done and still at 165 and not very tender.
Hey Raul. You took them off way too soon. If you are going by internal rib temp they will need to be around 203...207ish depending on the rack. Using butcher paper is fine.
Pet peeve time.........Stop saying fall off the bone. Fall off the bone is not a good thing. Ribs should NOT fall off the bone. They should hold to the bone and the meat should come off clean when pulled away from the bone. If ribs fall off the bone they are over cooked. These ribs are holding like they should and the meat is coming off clean. These look great.
With respect to larger lump pieces - I put them in the bottom of the SnS and fill in with the smaller stuff around them. The larger chunks help with stabilizing the temp and lengthening burn time.
Hey Theodore. I'll do the same thing. For filming purposes it is difficult to put all the things you can do in one video and have the video short enough for folks to watch. Generally I will put one optionin just to stay out of the rabbit hole of possiblities. Take care!
3 tbls Kosher Salt 3 tbls Course Ground Pepper 1 tbls Brown Sugar 1 tsp White Sugar 1 tsp Granulated Garlic 1 tsp Granulated Onion 1 tsp Paprika If you like it sweeter add more brown sugar, but the more sugar you add the darker your ribs will get and the greater chance your ribs will burn. You will get plenty of sweetness at the end of the cook from the sauce.
Well, I have heard of perky breast but never perky ribs. LOL I am sure these are beyond delicious, more like perfection. My family gets very impatient if I take 4 hours for my ribs. They would put me in the home if I took as long as you. You always give us great videos.
Hello Fred! Well... I like both perky breast and perky ribs...LOL... My family hates that they have to wait this long for ribs... but.. I tell them it takes as long as it takes. Fred I always enjoy reading and responding to your comments, I feel like I know you... Take care!
That's why I just use one weber basket 1/2 a weber chimney starter fully lit and then add charcoal at the 2 hr mark ... trying to use the minion method the fire gets out of control when you sprits or check for tenderness. By the time you get the grill up to temp and get the meat on the temps are perfect.
Lets do the chiken thigh quarters next. We run the grill wide open for about a 20 minute cook. We will use Mcormich garlic and hers (a heavy dose) then finish them up with your Stubbs sauce. Go for about 160-170deg finished. Juices will be pouring out!
Hello. I like to use feel queues and visual queues to alert me as to when to perform the next step in my cook. I do not use time methods for my cooks because conditions are different from day to day and each piece of meat is different. I have a more detailed video focusing on those queues that I released a few weeks ago.
Great video, I hopped on the 321 bandwagon once, and so happy I found this video. Skipping the braising liquid is key. I've been looking for a specific video, and this is it. I love my weber kettle. Question, I don't have a SnS for my Weber. Would using two charcoal baskets, with partial lit charcoals, similar to sns, be better than the snake method?
Hey Johnny, I've made this cook 3 times now and nothing but rave compliments. Thanks so much ! I've been doing Q for 30 + years and this is the best rib recipe so far !! I have a written a Cliff Note version of your vid on my word processor and if you want I can post it on your site (comments). Anyway, you are the master of ribs !!! Thanks again for making me a hero cook!! God Bless !!!!
Incredible! Do you use my rub recipe or did you get your favorite over the counter rub. For folks that enjoy sticky tender ribs this really is a great method. Some say it take too long. I think posting that cliff not version would be a great addition to the comment section. Take care Red.
Looks great. I think I will go with your technique this time around. I watched the video a 2nd time and took notes about cooking times and general process. * 270-290 degree target temp * initial cook, 2 hours * check crust, spritz, then 1 additional hour (3h total) * check and bend test, spritz, then another hour (4h total) * prepare foil and glaze, wrap ribs * cook wrapped for 1 hour, test for pullback (5h total) * boat, sprinkle on more brown sugar, cook additional 30m (5.5h total) * sauce and cook for 15m (5.75h total) * sauce and cook for 15m (6h total) * sauce and cook for 30m (6.5h total) * rest 30m+, foil tent (7h total) * eat My modifications based on my BBQ style: I like to spritz my meat more often to keep it extra moist (every 20-30 minutes after bark starts forming), and I use pure apple juice on pork for sweetness. My wood choice for pork is a mix of apple, cherry for sweetness, and a tiny bit of pecan or hickory.
Oh wow! Awesome. Remember those times can vary based on how big or small your rack of ribs are.... smaller rack will cook faster... larger rack ... longer. There have already been a few comments of other folks trying to do this with great success, good luck and let me know how they come out!
@@Viewtoagrill Yep.. I just write all of that down so I have a rough timeline to work with and the general process outlined. I always start my cooks a little early, and if they finish early, I just let them rest longer :) Wrapped in foil and towels and placed in a cooler (microwave - as a container - works surprisingly well too), they will stay piping hot for hours. Will let you know how they turn out. Have a safe and happy 4th!
@@Viewtoagrill I cooked them yesterday, they came out amazing. Easily some of the best ribs I've had, and everyone else agreed. They came out super tender. I used my own rub and sauce mix, but otherwise but followed your technique to a T and will be doing that from now on. My family thanks you for the meat coma! You should try my sauce sometime, I use a 3:1 ratio of Head Country and Sweet Baby Ray's with a pinch of freshly ground black pepper .. makes for a perfectly balanced BBQ sauce. Bold, rich and savory.. not too sweet, not too vinegary.
Hello Karl, the first part of your comment “I didn’t see a smoke ring” is directly related to the second part of your comment… “too much pink”. All that pink IS the smoke ring. That is how much smoke penetration I got on this cook. There are also several visual cues that I point out in the video that tell you that these ribs are done.
Hello TT. The couple that ate them loved them! I do not normally cook ribs like this for myself as you can see from my other rib videos. If my guests wants them like this I will do it for them. Take care!
@@Viewtoagrill that's fair. I know a lot of people prefer fall off the bone ribs. I personally can't stand that texture. I haven't seen your other ribeos (hurr hurr). I'll check em out.
Great video Johnny. What I especially like about babybacks are they are so forgiving. If someone is just starting down the bbq path or first time doing rids, go with babybacks. Low and slow, hot and fast. Pellet grill,Kamado, kettle, webber smoky mountain offset. Heck I've even taught some folks how to do babybacks on propane grills because that's all they had. Nowadays I prefer using my WSM with a meat hanger and hang the ribs directly over the coals with the pan removed. Cook at about 250°f, no need to be precise and they will be done in about 1.5 hours. Just dry rub. And no sauce. I never do less then three racks at a time because I buy in the three packs and it's just as easy doing 3 as one. My customers love them. Fyi, with that setup can do 25 racks at one time. But again, babybacks are very forgiving. Before I go what did you and the boys think about Maverick? Sir, have a great day. 😁👍🔥🍻
By the end of this cook I was almost out of charcoal. Take a closer look at the end and you can almost see the bottom of the slow n sear. If you try this let me know the results!
You have a lot of stuff I want to try, I had to order my grill online so I won't get it until October, you see my son and I are both diabetics he is T1 and I am T2 we both have a high protein diet. I like your videos you explain very nicely and in detail I am a slow learner so your style fits me no sugar and low carbs I'm all in, however, this recipe has way too much sugar so I have to make some changes.@@Viewtoagrill
Oh my gosh. Where have you been bro!? I’ve been all over you tube watching zillions of different pit masters and techniques. I’ve been cooking on pellet grill for about a year now. My wife and I love it At the same time we both realized also that we miss the taste of charcoal bbq. So I will be purchasing a Weber kettle and will begin to learn to cook with a kettle and can’t wait! I love things when they are simple and not complicated. Your method of explaining and getting the lesson through was on point for my learning curve. You have some great content and I’m looking forward to learning quite a bit from you. Thanks and you have a new subscriber whose eager to learn ! Keep up the good work!!
Thanks. I appreciate that. Be sure to watch this video: Which Weber Kettle is Right for You? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oeFGVijvObk.html Just so you get a good idea as to which one you would want to get. I would suggest the one with the table.
Hello. At three it was time to boat the ribs. That is why I took them off. They were done for the wrapped portion of the cook. Watch that portion again at the 9:30 mark.
i tried this a couple days ago. however in the UK we don't seem to get much meat on our ribs. I bought baby back and the only meat present was between the bones. there was no tenderloin meat on top of the bone whatsoever. so even by using your method they were dry and overcooked. flavour was amazing but they were rigid and dry.
Hey Tom. I think another person from the UK, commented on another video of the lack of meat on UK ribs. The butchers there must go all the way to the bone on the top of the ribs... or at least that is what I have pictured in my mind. The next time you get some ribs would you please send me a picture of them? I would like to see them.
@@Viewtoagrill Hi Jonny! I actually documented the cook so have plenty of photos. ill have a look next time I'm with my phone and send them over. I think I could probably ask my butcher to leave the tenderloin meat on there if I called in advance. I think if I had that meat present then your method would have worked out fine. One thing I haven't used yet is my smoke ring and diffuser plate. I could get 3 maybe 4 racks on if I used this for low and slow. I have the master touch premium with the hinged lid and this comes with the smoke ring and diffuser plate. Do you have any experience with this set up? I suppose it is meant to act like a poor mans kamado? I know you like to cook with the tools most people already have with a standard weber set up i.e. baskets or slow n sear. or even the snake method. Interested to know your thoughts
Yep. It works EXACTLY as you say it does. They came out perfect. I've tinkered with probably a dozen different baby back methods, this one is right up there. Well done.
I did not for this cook. In the video I mentioned all the visual queues and what the ribs should feel like to tell if they were done.... a guess, they were probably between 205 and 210 for this tender of a rib.
Your rib meat finishe should have a redish color. If its all grey then its over cooked. Fall of the bone to me is over cooked. These do look a little red which is good.
These look amazing! I just bought a grill and been watching many videos on ribs and yours has been the most thorough one yet! I look forward to my first ribs!
PERFECT description and instruction! THANKS! JUST following your adjustments as we hit target temps! DANG no dill pickle juice. How about Mountain Dew, instead!? Just kidding! This is great. Using the same Weber, the same temp gauge, the same water slow and sear container, following your instructions and everything is 110% on target! Next update in one hour:
I haven't eaten pork since 1993 and it typically makes me nauseous when I smell it. This looked really good and made my mouth water, maybe because I haven't eaten all day. 🤷🏿♂️ I watched because I'm gonna start cooking more of a variety for my guests this year and they all love ribs, so I have to learn. Thanks for another great tutorial and damn good looking cook!!
@@Viewtoagrill 1993 for pork and 1996 since I ate beef. It feels like forever ago. Whenever I smell it cooking it gets me; I literally have to leave the area. It's funny because I grew up eating all meats and pork is the only one that has this effect on me.
Just 1 nitpick. These are NOT fall off the bone ribs. These are done properly. Some people want them to literally fall off the bone when you pick it up. Which is gross and overdone. That is what most people think of with "fall off the bone..." And you can miss me with those ribs. 🤣 These look awesome. Little sauce heavy for me. But hey, as you said, every once in a while a nice glaze is nice.
lol.. Ah the frightening truth speaks. I think I mention in the video that these ribs are what I cook when asked to do fall off the bone ribs. I did take them further than I usually do for ribs. I like a clean bite through with a tiny tug… these had no tug and I could take them apart with my fingers. Thanks for watching. Take care.
Just came across your channel/video. I’ve watched many a BBQ Rib video. I must say I found yours very educational. I like the detail of how too. Thanks.
Hey Bill. If you noticed, I didn't really take these to fall off the bone... all though you are able to pull the pork off cleanly with your fingers. I blame Chillis and that baby back rib commercial .. now everyone thinks fall of the bone is the way it is suppsed to be. My other rib videos show a clean bite through rib with a little tug. Take care Bill.
@@Viewtoagrill You're absolutely right and I did watch another of your videos that were done more towards my taste. Again, great videos and I've subscribed. Thanks for the response.
I did this cook for the 4th family get together (2023). I may have over cooked 1/2 the ribs: 2 racks out of 4. Turns out I had 2 different racks: baby backs and spareribs. The bb were smaller and were somewhat over done, but still fine eating. Near the end of the cook, lifting them from the foil to cut them up, they almost folded in on themselves. Cutting up all the racks was not easy as the bones were just about all coming loose and falling out. The acid test was the crowd's reaction to my ribs. There was only one rib left out of 4 racks of ribs. Tons of compliments, too. My boy, who usually says my ribs were just OK, said they were awesome !! "Mikey hates everything.", type kid. So, I think I may fine tune the cook times going forward. The 3 layers of sauce is a game changer ! My hat is off to John's ribs.
Yep, if they almost folded on themselves then they were over done. The texture tends to get soft. Sounds like an over all success though. You had the right crowd for heavily sauced ribs for sure. Now… whenever folks come over, they are going to expect YOU to smoke the ribs!
cooking ribs today. Will certainly try your fall of the bone ribs. I don't have an internal grill thermo insta read. Should I use the lid temp on my weber around 350 - 400?
Use this setup... shows you how you can use the lid temp ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3CSO6uBKwkw.html Then you can use the steps in this video.
A rack of ribs is like a potato chip. I cannot have just one. 😎 I have to cook two so the Family gets to have some too. One rack would have never made it back in the house looking like yours Johnny! Hope you had a spare rack hidden off camera. Lol Amazing cook Sir!
You could do this in the Smokey Joe 14 with a little extra setup. Check out this video. Tell just I sent you over to his channel. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Xco5dCaBa_o.html
Hey Dave. Thanks! You are the second person to say I was Rob Ross.. the other made a similar comment like this one on my Let's Make Grilling Burgers Easy video! Too funny. Take care.
Hey there my brother this is Tim Williams. Good to see you on RU-vid and you give good step by step instructions on grilling baby back ribs. May God bless you.
Love the slow and sear with the water accessory. LOVE the tip about the fire starter on a piece of wood to avoid wind. Totally agree with you about the smaller lump charcoal. Great tips. Also, great tips about the vents. Never seen it explained like this. THANKS. Stubbs is a great sauce! GREAT VIDEO!
You did a fantastic job explaining how to cook baby back ribs. The only thing is you need to cook 2 ribs one for you and the other for your family. I would eat the hold ribs myself. great job.
@@nelsoncontreras2615 when you use ‘parts’ as long as you use the same volume. For example you can use a teaspoon for each part, so that would be 3 teaspoons, if you wanted to make a lot, use cups, so each part would be a cup… 3 parts, 3 cups.
@@Viewtoagrill hopefully you'll get back to me before I get to the wrap part of the cook. But can you specify if you put it back in the kettle meat side down as well?
Johnny, - Great cook and I would put a "hurtin" on those ribs. - Your IT training and podium time makes your channel my favorite channel on youtube. - During the lighting (2:12) of your fire starters it looked like you set them on a ribeye. Unique trivet/piece of wood you have there. - Keep up the great work. - Be safe and have a great weekend.
Hello Jeff. My channel is your favorite 🤩 wow! Thanks, I’m trying to make great informative videos so I appreciate that! I am going to look at that again I did not see a ribeye in that piece of wood.
Thanks for the ingredients and especially the ingredient ratios. So much cheaper than expensive pre-made rubs at the local "Big Squash Super Market'! Thumbs up, brother.
