The reason this series is so great is because many more people own kettles than 1,000 gallon cookers. The ability to cook good food on this grill is attainable for most. Thanks again!
I've noticed that the hottest part of the kettle when smoking low and slow is opposite the hot coal bank -- the heat and smoke rolls over the lid top and back down to the opposite side at grate level. Knowing that is how I learned to cook the perfect spatchcock chicken on a kettle with legs facing away from hot coals -- sort of counter intuitive. But it works for cooking the whole chicken to perfect temp at the same time without drying out the breast meat. Same goes for pork ribs, place the thickest part of the ribs farthest away from the hot coals.
Agree. I've learned that too. The metal water reservoir really pushes the heat vertically. The "coolest" part is the part closest to the metal water reservoir
Agree. I noticed that by temperature deviation in a pork belly piece, that I placed vertical to the coal bank. Internal temperature went up from the coal side to the vent. Next time I will place it parallel to the coal bank, right in the middle.
The #1 contribution Mr. Chud brings to every video is CREDIBILITY! Yep, that’s right, and with the credibility comes honesty and legit coaching. Unlike some other well known guys on the RU-vid channel who are sellouts for the lack of better words, The ChudMan is sincere from start to finish. If you truly want to improve your Que game there’s no need to go any further than this channel right here👍🏻
Glad you’re showcasing the Webber kettle. My Dad has used these since the 70’s. It’s a timeless, classic device that hasn’t hardly changed since it was invented.
Love the series. I started on a kettle. You and some others inspired me to get an offset and I haven't looked back since. Keep spreading that bbq love Brad
I got the kettle recently. My kid loves smoked ribs. I looking to make the best on it. And you have helped me to make it the best. Thank you for all you do.
Thanks for the trimming instructions, you have gone over this before but it is appreciated every time and makes the cook look pristine every time. Also, the pit snacks, yum. So I have a playlist of bbq that I want to make…. I was looking through it last night and probably 75% of them are your videos…. I have made so many of them, though I have to use a pellet smoker, and they are always amazing!
I wish people didn’t care about pellet smokers. You have what you have, and if you cook BBQ that you and your family likes, who cares? On a side note, if you have a Costco by you, they have a 40lb bad of blended pellets for $12.99 right now. Word on the street is they’re made by pit boss. Happy smoking!!
@@pictureBigger it only makes the ribs chewy if you don’t crisp it up. If you cook and an offset, that fast moving air will always crisp it up. Otherwise I reccomend taking it off
Great video! I have a Weber kettle as well as I just bought a Green Mountain pellet grill and these types of videos are really interesting to me being somewhat new to the smoking scene. It also shows people that you don't have to spend a ton of cash to cook good bbq. 👍🏽
I only grill/smoke on Weber kettles. I have started breaking the rack down into individual slices before I smoke my ribs. Goes quicker, can get more bark and rub on each rib. I use my vortex to do them and just spread them out like you would with chicken wings. Haven't perfected it yet but I like it this way better.
I really love your channel. Your walk through videos are so easy to follow and yield fan-TASTE-ic results Just pulled 2 racks off my kettle and can not wait for dinner
Thanks for being the inspiration to take the plunge into this style of BBQ.. been watching a few videos the last few weeks and thought let’s do it!! always loved eating it and now I love cooking it.. got myself a kettle a few days ago.. I now stink of that sweet smoky stank for the second day in a row.. my eyes sting.. and I didn’t even bother having a shower today because I was doing ribs.. chicken thigh yesterday.. both turned out pretty decent for a first attempt.. I’m thinking tomahawk steaks next! 🥩🍻
Everything about this video was JUST what I was looking for. Great pace, thorough content dive, and damn, your result was great! I am about 2 hrs in, looking forward to lunch today! Thanks!
I love your videos and recipes. And not just because my name is also Bradley lol now I have to get the rack off ribs from my freezer out. And put them in my smoker. I'm in Minnesota so I use an electric one so it's easier to use in the winter. It makes a delicious rack of ribs!
Hey! I’ve been following your series on this. A smoker has been in my wish list for a long time but since I found this series I’m going for it. I have a Weber, and I got the accessories now. Some fogo charcoal. I’m new at this so I’ve been doing dry runs. First just charcoal, and then with chunks of wood for smoke. I think I’ve gotten it right so far and dialed in just right. Today I put on my first ribs. I think I’ll go in order: ribs, then pork shoulder, and then finally the king of them all, a brisket. Hoping to pull it off for my kid’s birthday at the end of the month.
Love the series. I started with a pellet grill, but with the kettle it doesn't get as much love. I appreciate this series. How about doing a bacon explosion on the kettle next?
I love this whole series! I wish he would do more series like this. Maybe we could get a COS series next? show us beginner schmucks how to make some gnarly bbq without the greatest equipment...
This is the first video of yours I've had to stop and set to "Watch Later". Just got home after a friend's barbecue and the idea of seeing more barbecue was too much. LOL
Love the sense of humor about the laborious cook with the whole is alot of work to flip the ribs 3 times in 6 hours 🤣... good stuff, nice video as always
Quick update, finished after about 6 hours. Bit unorthodox as smoked until 170ish internal and wrapped. Put in oven at 215 and went to drink beer for two hours. Came back and best ever. Smoke ring was amazing and flat out best ribs to date. Peace!
I’ve done this method many times. In fact, I’m about to do some salt and pepper St. Louis ribs on my Weber kettle 22 inch in about an hour. One thing he failed to mention in his video, is that the flavor profile is totally different than that of a traditionally smoked rack of ribs. More of a grilled flavor, almost like a steak, then a wood-burning smoke flavor.
I love your vids! Getting my first Weber next week. You inspired me to try smoking and even making sausages at home. I used to make sausages at my last kinda miss it. But new job blah blah, totally different ball game when they are home made, different learning curve. Much mahalos.
Love the simple syrup idea will definitely be using that. Not sure about the whole membrane thing. I get the idea of it holding the good fat under there but the texture for me is so shocking I always remove it. Haven’t really had a rack dry out on me either. I typically butcher my own spares down to at Louis style as well and cook the rib tips separate for the kids and dog :)
Another homerun video!👍 ...I have to mention, thank you for cooking what we would cook ourselves. Many people may not have access to or a bank account to be messing with Japanese A5 wagyu or even Iberico pork....so thank you for cooking like the majority of home cooks♨️❤
Not bad not bad. I like to keep my top vent wide open to keep that smoke rolling on my kettle. I’m gonna have to try this method. They looked beautiful!
I did two back rack on the Weber Kettle today. Used two bricks to shore up the briquettes. Bomb! They were excellent and the pit required very little monitoring as compared to my stick burner (OK Joe). Thanks for the tips!
The first rack of ribs (St.Louis cut) I ever did was on my weber kettle. They came out perfect. I've done 3 spare ribs since and haven't been able to get the same result. Always a little dry on top and even a bit tough in spots. Pretty much the same temps and similar times as the st. Louis cut. I'll figure it out at some point.
Best Damn BBQ Channel Out There!!! Did me some spares last weekend on the weber for the 1st time. Way better than what I've been making in the pellet smoker. My go to glaze is 1/2 Sweet Baby Ray's and 1/2 Frank's Mild...Tangy, Sweet and not too much Heat.
Great cook! Ribs looked great! But that is the one thing I don’t care for with the slow n sear, you get mostly top down cooking. I find instead of using the Slow n sear, just bank the coals to one side and light it the same, like a snake and I get much more even top and bottom cooking and don’t need to flip. Just banking the coals to the side for me produces a nice top and bottom heat/convection. Slow n sear is great on a steak though.
Why more folks don’t have that observation is beyond me. I might eventually buy one of the new ones with the removable water trough but all it took for me was to see how long a pork butt took to get tender all the way to the bottom without foiling. It was simply ridiculous and the only fix is to flip as needed.
Gonna have to try this. He does several things differently than I do, and while my ribs are pretty awesome these look good too. Why not learn new things?
I wonder if you put a split between the slow 'n sear and the ribs if they wouldn't be so dark. Great Vid as always. This is my second time through the Weber Series.
I have this cook going on the kettle now. First time cooking these came out great I am hoping for the same if not better results. Tweeked things just a bit. Mainly the rub and what I am doing for the wrap. We shall see in a few hours. Now have a cold one and watch the race. 🤪😃😛😛
Brad I love the way you do your ribs. Just got off you live chat, catching up on what I missed. Been buying St. Louis, but now the spares are going on next. BTW the Chud Chimney is looking well in its patinas. It's a beast! You are a true master of the pit!
Did these yesterday followed ur instructions step by step and they were oh so good …I think I should have left them wrapped a bit longer but hey we were hungry lol but ya they were damn good …used butter instead of that liquid lard thing thx again man!!
