One Hr Grilled Baby Back Ribs | Weber Kettle Direct Grilling Series

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In this episode of the Weber Kettle Direct Grilling Series, I'll show you how to achieve perfectly cooked, tender baby back ribs in about an hour, grilling directly over the coals.
This beginner-friendly recipe is perfect for a quick and easy weeknight meal or weekend barbecue because it gets you tender flavorful ribs in about an hour. Don't get me wrong, these ribs won't "fall off the bone". But they'll have a nice tender bite-through, similar to a properly cooked thick pork chop. I'll walk you through every step, from setting up the grill to prepping the ribs (including my secret tenderizing brine that gets them tender fast) to knowing exactly when it's time to take them off the grill. This video is part of a series of videos featuring direct grilling recipes on the weber kettle.
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Опубликовано:

8 сен 2024

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Комментарии : 13

@mamaandpapajoe Месяц назад

One day I'll try those quick ribs, they look pretty good.

@RonOnTheGrill Месяц назад

We kinda got hooked on ‘em man. I can’t remember the last time I did some low and slow.

@griddlecookeatandmore Месяц назад

Very cool. I definitely need to give these a try. Nice job.

@RonOnTheGrill Месяц назад

Thanks my friend! I appreciate the nice comment.

@jwalk23 Месяц назад

Thanks bro!

@RonOnTheGrill Месяц назад

Yessir man, more to come!

@KSGomez88 Месяц назад

I'm doing this brine for a pork tenderloin! Also, God bless America. I know you aren't political, but I just want to take a second to pray for our nation. ❤

@RonOnTheGrill Месяц назад

Amen Friend. We need it.

@Timotheusism Месяц назад

Ron how you're doing, My name is Tim Williams and I just saw this video on your channel. My cousins-In-Law been Barbecuing Ribs on direct heat for a long time. I'd like to know what's the exact time or minutes to flip your Ribs over and how many hours. if you know please let me know and I'll be subscribing your channel. God bless you my brother; Timothy M. Williams

@RonOnTheGrill Месяц назад

Well, most bbqers will tell you to never cook according to time. It’s never that exact, even in the oven inside. The most reliable number you have is internal temperature. Every protein has a minimal safe internal temperature where it’s safe to eat. This is the temperature where any remaining bacteria are killed. For pork that’s 145 degrees. Once you’ve reached that temperature it’s a matter of preference. If you’re smoking low and slow for example, most people want their ribs somewhere around 200 degrees internally. When cooking directly over the coals we don’t expect ribs to be falling off the bone, even if we cook them to 200 degrees internal. So it’s a matter of preference there. When I cook them this way anything over 180 is good. I usually do go to around 200 degrees though. Buy a good instant read thermometer, it’ll be your best friend. I have a link to the one I use in the description. It’s in my amazon store.

@SJCOOKS Месяц назад

the brine got me curious.... can you use baking powder instead of bakingsoda?

@RonOnTheGrill Месяц назад

I did a quick search, and it looks like you can, but you need to use 3 times as much. I got this tip from a commenter a while ago. He told me to use water and baking soda. Since then though, I've seen most people just putting it right on the meat, working it around, letting it sit for 30 minutes and thoroughly rinsing it off. I like this simple liquid brine because I can also add Kosher salt, making it a "compound brine", if you will. I've even seen people approaching it differently for different types of meat. I've only used baking soda and water, sometimes adding some Kosher salt.