Your face when you took the first bite was all the confirmation I needed. Got my first rib cook tomorrow. Thanks for all of your videos!
@daiga1961 Жыл бұрын
I've been watching your videos and practicing on my new kettle. I say thank you for the great advice and lessons. My ribs yesterday were the best I ever did thanks to your help. Keep it going!!! 👍
@carterscustomrods Жыл бұрын
You are the ultimate BBQ book . Everytime I want a bit of inspiration, and to try a new taste, you've made a video for me.
@SammieMango4 жыл бұрын
As it gets warmer here in Alaska my husband has gotten into the BBQ mood and watching your videos. I subscribed because he said you’re “like the Bob Ross of BBQ” and that couldn’t be more true! Thank you for these videos!
@CookingWithRy4 жыл бұрын
I just need a fro like Bob :)
@user-bp4qq7tt1u2 жыл бұрын
Im getting major grandpa vibes from you. You're such an awesome and genuine soul! You've taught me many cooking techniques. Making these right now tonight.
@zkmullins3 жыл бұрын
This is like BBQ ASMR with the rain and Ry's temperament.
@samtaylor87344 жыл бұрын
Just a friendly reminder for the guys getting their first kettle. Watch for leakage around the lid. Bag clips or a small weight on the lid will help you manage heat better as your learning
@chrisarbino56215 жыл бұрын
So no one in the comments is going to acknowledge how peaceful that little music transition between 4:04 and 4:24 was??? ok.
@CookingWithRy5 жыл бұрын
It was truly sublime.
@fazer2154 жыл бұрын
We are all in euphoria for ribs :))
@peterchilds94915 жыл бұрын
Thank you for showing the little details of cooking ribs. I haven't tried yet, but knowing the world doesn't come to an end if I don't smoke them for ten hours, after wrapping, and using a bond? and 50 different seasonings. It's a confidence booster.
@CookingWithRy5 жыл бұрын
There are SO many ways to get great tasting ribs. You may even find a new one :)
@nickfields784 жыл бұрын
Hi. Just wanted to say thank you for your kettle videos. I grew up in a propane gas grill house and never really delved into charcoal, but after watching your videos I got the Weber kettle and did my first rack of ribs yesterday with charcoal and applewood. They were fantastic! I tried to emulate your techniques and I wasn't perfect, but I was only off about an hour. Again, I love your videos and hope you keep sharing your experience.
@CookingWithRy4 жыл бұрын
That is awesome! And you'll develop your own technique and become comfortable with it :)
@josepha58354 жыл бұрын
Loved when you flipped the Weber logo the right way around, I always do that too.
@spencergann5615 жыл бұрын
Did my first ever smoke in the Weber kettle . Rubbed the baby back ribs with Rib Rub and some brown sugar . Have a very similar set up with the side basket and burned chunks of hickory alongside the briquettes. Things seemed to be going well . Thought the temp was holding around 250-260 according to the gauge on top . Color looked great . Did the bend test 4 hours in and they still seemed tight . Went 5 1/2 with one rack and 7 with another and it was not tender like yours . They never seemed to get tender. Wondering where I went wrong Ry!
@CookingWithRy5 жыл бұрын
One thing to consider is that the lid thermometer is wildly off compared to the grate level temp. If you have a remote probe for the ambient grill temp, I'd use that. With a lid temp showing 250 it's possible your grate level temp was below 200 :)
@t3fLoN775 жыл бұрын
I’m wondering if he used competition grade meat too🤔. That makes a huge difference.
@CookingWithRy5 жыл бұрын
@@t3fLoN77 This was just plain store bought. Nothing special :)
@spencergann5615 жыл бұрын
@Ry I just ordered a thermometer for the ambient temp . Thanks Ry
@jamesfoster76674 жыл бұрын
Just stated my first ever smoking. Starting with rack of ribs. Started at 8.45am.
@ilikeathf2 жыл бұрын
I hope they're done by now
@carterscustomrods2 жыл бұрын
@@ilikeathf 🤣 🤣 🤣
@carterscustomrods2 жыл бұрын
How'd they turn out? Ribs can be finicky at times.
@grandechungo4 жыл бұрын
Just want to say thanks for the videos, Ryan. You've helped me kickstart my grilling technique in such a nice and easy way to follow. I appreciate your effort!
@brentkappler81004 жыл бұрын
I really enjoy your videos. I smoked a brisket this weekend using your tips and it was amazing. Ribs will be next. Thanks!!!
@TheFlatlander4406 жыл бұрын
Nice job on the ribs RY they looked delicious. I've been using my Weber Kettle to smoke here all winter long since my OK Joe is in the shed until after the snow melts. It takes about 6 1/2 to 8 hours here to smoke pork ribs due to the cold weather and I'm over 2000 feet above sea level. Cheers to you and congrats on the 1.3K subs.
@CookingWithRy6 жыл бұрын
Thanks! Yeah, I don't have to fight much cold here :)
@marktrain684 жыл бұрын
Love your vids, Ry. I'm a Weber kettle guy and use your video to cook my baby backs. Keep doing your thing, man. San Jose, CA.
@ferryj60834 жыл бұрын
Ry you are the master of temperature management on the Weber Ketle. Beautiful 👌🏻 🔥 Greetings from Netherlands 🇳🇱
@CookingWithRy4 жыл бұрын
Wow, thank you!
@MrSteviej8936 жыл бұрын
As always, I enjoyed your video Ry. I definitely feel your pain with having to make adjustments due to the weather. The ribs came out really good.
@CookingWithRy6 жыл бұрын
They were tasty for sure :)
@BacktotheBasics1015 жыл бұрын
I gave you a thumbs up like I usually always do, But there is one correction, you said and I quote “sometimes it’s nice to smoke on the Weber kettle.” It’s always nice to smoke onto Weber kettle 😉
@huckman11324 жыл бұрын
great tip on shaking the ash to keep the air flowing
@bbqottawa80923 жыл бұрын
You have a fan in Ottawa, Canada 🇨🇦 Great videos Sir👍🏻
@georgeyiantselis60844 жыл бұрын
Hi Ry, I want to thank you for all of the wonderful videos. I bought my dad a Weber kettle master touch for Father’s Day and got him plenty of accessories to go with it (I used your videos to help me decide which grill to get him). He had a gas grill but really missed charcoal flavor. Then I started watching your videos to learn how to smoke ribs and the principles behind it. I watched videos from a couple of other people as well to learn as much as I could. I also noticed some differences and took some things from other places. I smoked 2 full racks yesterday for my first time and invited a bunch of people over for a barbecue. Used the 3-2-1 method. (Apple wood chunks with sprinkles of pecan chips here and there rekindle the flame and maybe contribute some complex smoke flavor.)They came out absolutely perfect. I even bought the thermoworks tp08 based on your videos. It worked pretty well but the transmitter started to not pick up any temp from the barbecue probe here and there. You’ve been my number one resource to learn all things barbecue and I just wanted you to know that you’re awesome and keep up the amazing work. Id love to send you a 30 second video of the rib tasting!
@CookingWithRy4 жыл бұрын
Thanks for the kind words! You can always message pics/videos on my Facebook page: facebook.com/cookingwithryne
@georgeyiantselis60844 жыл бұрын
Cooking With Ry yes! I actually got a hold of your Instagram and you responded to me there. Brisket will be next!!
@geotechms5 жыл бұрын
Those look amazing. Can’t wait for the weather to clear up so I can try this.
@jhitt795 жыл бұрын
Why does the weather need to clear up?
@geotechms5 жыл бұрын
@@jhitt79 good point. I am going to try it now
@Paul12804 жыл бұрын
I can't even lie. For haha the video I kept thinking "what kind of Kettle is that? Looks like my Weber, but it said Jaqam!?!". Hahahaha
@CookingWithRy4 жыл бұрын
What?
@Paul12804 жыл бұрын
You had the top vent upside down half the video. I kept trying to figure out the maker. Then you flipped it over and I read Weber.
@CookingWithRy4 жыл бұрын
@@Paul1280 LOL. I've never even thought of that :)
@michaelbara9593 жыл бұрын
Just started smoking ribs on the Weber Master Touch. Great advice for doing ribs. Thank you very much.
@michaelrivera89233 жыл бұрын
I'm doing ribs tomorrow on the Weber for the first time. Do you have any tips and how did you set up your vents.
@ert10334 жыл бұрын
I did 3 on my weber 22" yesterday. But I wrapped the last 2hours out of about 5.5 hours total. I think I'll try the unwrapped. Looks like you get a nicer crispness and just as fall off the bone as wrapping.
@SmokinwithKasket6 жыл бұрын
Very well narrated and edited video. Nice job on the food!!!
@CookingWithRy6 жыл бұрын
Thank you for watching and I appreciate the kind words :)
@Gabucks14 жыл бұрын
Ry, you've made me very popular with the smoked chuck roast i did on my Weber. I will be trying my hand at ribs this week. You are awesome brother!
@CookingWithRy4 жыл бұрын
Oh I love those Chuck Roasts 👍
@gardini1005 жыл бұрын
trying some spare ribs on the kettle right now , with hickory apel juice and brown sugar
@CookingWithRy5 жыл бұрын
Sounds good to me :)
@walterrosenkranz56552 жыл бұрын
Just starting my ribs... 3:30pm will be lunch time!! thanks!
@ChunkyPN4 жыл бұрын
Tomorrow morning will be my first attempt at doing baby back ribs on the Weber master touch! I hope it goes well!
@omar1384 жыл бұрын
Same here brother, good luck!
@darq954 жыл бұрын
I just started mine... wish me luck! Hope yours went well!
@marksoam57344 жыл бұрын
I just started today :)
@07chazinho4 жыл бұрын
How did it go?
@franciscosandoval33004 жыл бұрын
How'd it go brother!?! I'm thinking of doing the same on my new master touch sometime next week.
@adamfolks14 жыл бұрын
Those look fantastic. Thanks for posting.
@gpotter15755 жыл бұрын
Just a few of my favorite You Tube BBQ Guys!!!
@joshrogne15743 жыл бұрын
Thank you for flipping the Weber logo right side up. 😂
@farfa3s1085 жыл бұрын
And people swear the slow and sear its the greatest accessory ever...
@madpatton5245 жыл бұрын
@@eastsidebadger8416 EXACTLY!
@mariosavva9994 жыл бұрын
It's not a bad purchase when you find a used one for €30 :)
@gregofthenorth92295 жыл бұрын
I love your videos! I’m learning so much so thank you.im trying this tomorrow. All the way north in Edmonton Alberta Canada 🇨🇦
@amosdriedger89725 жыл бұрын
Greg Of the north I’m way north of you yet and still just smoking away
@dementiabidenfallingontheb67125 жыл бұрын
Whenever I smoke ribs I always use pecan and hickory. I tried cherry but if you overdo it with cherry, it almost has a womans perfume like aftertaste. I'm glad I saw this vid. I never knew you could throw raw coals on lit coals. I always figured that would produce a nasty aftertaste. Anyway, it's time to break out the grill in my area again, and I'll try some of your techniques.
@CookingWithRy5 жыл бұрын
I know many people won't put unlit coals on, but I've never had any issues with it and no complaints about the food :)
@nickwakeman80224 жыл бұрын
Ry, I really enjoy your videos. And this one embarrassed me. I have one of those racks and I've always struggled with it, then I watched your video and realized I've been lining it up the wrong way so that the end of the ribs hang over the coals. I started laughing at myself when I saw your set up. But I smoked 4 racks this weekend and they came out great. Keep up the good work.
@CookingWithRy4 жыл бұрын
I've made some pretty funny mistakes...but on video :)
@zaepxaep3 жыл бұрын
Great content, thank you! Keep it up Ry. It is almost meditative to watch haha.
@nathanhollis75845 жыл бұрын
One way to cheat is to use the vertical rack for the first 3 hrs of smoking, then wrap in foil, meat side down in the blue margarine and brown sugar. Since the ribs won’t take any more smoke after 3 hrs , just lay the wrapped ribs flat, meat side down in a 225 degree oven for 2 hrs to finish cooking in that brown sugar and margarine and get super tender.
@robertacosta12934 жыл бұрын
What a pretty scene to smoke to
@katzsteel4 жыл бұрын
I just did a rack of Baby Backs on my kettle. I usually do spares. Mine turned out a bit dry. I cooked em @ 275 for 2:30 and then foil wrapped for a little over an hour @ around 350. I took them off when they were probe tender bout 203. Rested in a cooler for 30 minutes. I then put them over hot coal s for a few minutes and cut them up. The flavor was great, it somewhat dry. I was very surprised. Next time I think I’ll doing them slower and longer. Probably just rushed them.
@CookingWithRy4 жыл бұрын
Baby Backs, in my experience, are the most finicky. They can go from moist to dry very quickly. I've started really watching them and trusting the flex test and meat pullback rather than straight time :)
@vevans2134 жыл бұрын
I cook mine the same way, except I don't raise the temp at all. My cook is at 275 for the entire time. I also place a splash of apple juice in the foil when wrapping them up. And I do not put them back on heat after removing them. Try it that way!
@usmczippoguy79475 жыл бұрын
My only setup the last few years is the Oklahoma Joe's Highland. I've been tired of paying more to smoke ribs then the ribs cost. You've convinced me to get a Weber Master Touch. Only problem is, I can't use it til Christmas.
@CookingWithRy5 жыл бұрын
Just keep telling yourself it's only 3 weeks, it's only 3 weeks... :)
@usmczippoguy79475 жыл бұрын
I know. Next time you do a brisket on the Oklahoma Joe's, I'd be interested in the total price it cost to smoke it. I think that would be something other people would like to know as well.
@themiltonguy45304 жыл бұрын
I've recently found this channel and i've loved everything so far (sometimes i drool pls don't judge) but i've never understood 'the briquette'. Lump charcoal does the same, smells better and doesn't have all the chemicals. I smoked ribs because of you and all I have to say is thanks!
@CookingWithRy4 жыл бұрын
Briquettes don't really have chemicals in that sense unless you're talking about stuff with lighter fluid added. I've used Kingsford for 40 years and have never had a single complaint in the thousands of meals I've cooked using briquettes. I'll sometimes use lump for direct grilling, but I like briquettes for longer cooks because it has a more predictable burn rate for temp control :)
@themiltonguy45304 жыл бұрын
@@CookingWithRy HI! I absolutely agree they are more uniform, and when doing something like a snake they give you what you're looking for, There seems to be a chemical smell from them, and I'm sure it's safe, but why do I need the chemical when I can get a more pure form of fuel. That's just me but the important thing is thanking you for the knowledge you're providing others, It's not hard and it tastes great! Edit: did minor research after posting and kingsford apparently has coal in it? there's other stuff other than wood but it's the coal aspect that now freaks me out about it.
@milehighed528015 жыл бұрын
I love BBQ'ing out in the elements. It's like camping without leaving home. 😉 I got a chuckle out of you using a meat cleaver to cut your ribs! 🤣🤣 The color on those ribs looked awesome! Tasty and tender, I'm sure. A lot of times I like my ribs "naked" like that with just the dry rub, no sauce. That way you really taste the meat's full flavor. Just did them for the Fourth of July the same way. Nice cook, Ry. TFS.
@ronfontenot45345 жыл бұрын
That looks good.
@KnightofSnowdonia6 жыл бұрын
You have yourself a subscriber with plenty of questions for you. 👍🏾 great job on the ribs mate.
@CookingWithRy6 жыл бұрын
Thanks! Glad to have you aboard :)
@KnightofSnowdonia6 жыл бұрын
Cooking With Ry hey Ry. I would love to smoke some brisket and ribs but i only have one bbq to do it on. Would you suggest i do it on the same one or individually as i know they both have different cooking times. What would you suggest?
@CookingWithRy6 жыл бұрын
It depends on the size of your BBQ. On my Weber Kettle I wouldn't do both at the same time. There really isn't enough real estate to create an indirect heat source and still have room for the meat. If you have a larger BBQ, it might work. People do multiple cuts on good size offset smokers all the time. But if you're limited on size, I'd split up the cooks into multiple sessions :)
@KnightofSnowdonia6 жыл бұрын
Cooking With Ry thanks Ry. It's my brothers offset smoker that i will be borrowing off him. I will have to see if i can do both on there at the same time. If i did the ribs first, could i do them maybe the day before and then reheat them to have them with the brisket? Or would it lose flavour and texture? Also what sides do you guys have with your bbq? I have seen some plates with Brisket, ribs, pulled pork, some kind of spicy or smoked sausage, pinto beans etc? I am completely new to all this and want to get it as close to the real thing as possible. Thank you so much for replying and helping out. I truly appreciate it. Ollie
@CookingWithRy6 жыл бұрын
You could do the ribs the day before and then to reheat them just put them in a foil pan with some sauce or a little liquid and cover it tight with foil and throw it on the smoker next to the brisket when it has an hour or so left to go. Sides are totally up to you. I like a good potato salad and some spicy beans and grilled corn. Mmmmmmm.
@rhythmshawn34304 жыл бұрын
Man, I love Hickory too!
@enriqueparedespinel16944 жыл бұрын
Holypork, I just smoked a rack of spare last Sunday, only did one because of space, did no think to set them straight up like thatx next time I'll smoke 2 rack.
@anthonytrang89494 жыл бұрын
May you add videos or photos of top and bottom vents Bc I leave the top one fully open my heat goes way up to 350-400
@grandechungo4 жыл бұрын
I was having a similar issue, I had too many coals going to start. I fixed it by using a tumbleweed firestarter on one side of the coal basket and only lighting that. I managed to keep it under 260 the whole time with both vents mostly wide open. I also used a grill level thermometer. The dome thermometer was easily 50-100° higher but I just ignore it
@josephflanagan25274 жыл бұрын
With a kettle, I discovered that I have to open the bottom vent slightly and the top vent is open about 1/3. Many advise against closing the top vent but I haven’t had any bitter tastes on my food.
@paulwilliams8195 жыл бұрын
OH WOW !!!
@fazer2154 жыл бұрын
Your the king!
@mckeon19605 жыл бұрын
Nearly always a rainy day here lol
@catscan3134 жыл бұрын
Ry is a God
@CookingWithRy4 жыл бұрын
Not officially :)
@catscan3134 жыл бұрын
@@CookingWithRy i really appreciate and enjoy your videos dont ever stop
@mllm13 жыл бұрын
Loved this video.
@seansmith37475 жыл бұрын
Great channel. Learned a ton from you
@CookingWithRy5 жыл бұрын
Thanks so much :)
@ViewTalay3 жыл бұрын
Top video, you deserve a million subs
@PalCabral4 жыл бұрын
Hey Ry, are you cooking low and slow with the bottom vents all closed or was I just seeing things? Just curious how you manage to control the heat so well with the top vents fully open. Thanks for great vids.
@CookingWithRy4 жыл бұрын
I usually adjust mostly the bottom vents, often taking them down to 1/3 open when going for those low temps :)
@kenliu14 жыл бұрын
great video, love the way you explain things. I was wondering how you manage not to overshoot your target temp after initially lighting the charcoal. I find that often I get to the target temp and then it just keeps rising way above what I want to get it to. Also, when you add unlit coals on top of the lit ones, do you wait until the "white smoke" burns off before putting the lid back on? I find that the white smoke seems to impart a bad kind of smoke flavor to the meat.
@CookingWithRy4 жыл бұрын
It just takes practice. You'll get a feel for it. And as for adding coals, I've never had any issue with that. If you think about it, in any long cooking process, such as using the snake method or a Slow n Sear, unlit charcoal is constantly being ignited. If you want to avoid any of that white smoke you can add coals that are pre-lit.
@niXonc0x Жыл бұрын
Love your content! Thoughts on soaking wood chips/chunks before use? Don't recall where I heard that tip...
@CookingWithRy Жыл бұрын
I only do that if the smoker, usually electric, calls for it.
@jgcelis3 жыл бұрын
Hey Ry. Big fan here! Question. After your open the lid to add more briquets and/or hickory I noticed that you leave your grill vents wide open to bring the temp back up to the desired temp. Once the grill has reached that temp ~230ish, do you then close the vent back up to maintain it? Thanks!
@CookingWithRy3 жыл бұрын
Yes, I'll adjust the vents as necessary to stay in the temp range I'm shooting for. It usually takes 5-10 minutes to dial it back in :)
@crashburn32924 жыл бұрын
One thing I was wondering about: Should I not use "Matchlight" charcoal? I added it while smoking chicken and I think the fuel added to the charcoal gave my chicken a taste of fuel. I have a feeling I'm asking a rookie question, but there it is...
@CookingWithRy4 жыл бұрын
I would never use match light charcoal. As you suggest, it introduces chemicals when used for smoking 😊
@RobBeatdownBrown4 жыл бұрын
Hey Ry. Assuming that you’ve done plenty of racks since this one where you’ve wrapped the ribs before finishing them off, do you or did you notice a difference in tenderness between wrapped and unwrapped? These turned out killer, by the way👌🏽
@CookingWithRy4 жыл бұрын
I do notice more tenderness when wrapped :)
@mrj18764 жыл бұрын
Nice video. Every time I cook ribs using the 3, 2, 1 method on my kettle grill or just like you did in the video.. my ribs fall off the bone. I want to be able to cut them without them falling apart. What do I need to do for the ribs to tightened up ? They are good, but I don't like it when they fall apart. Thanks
@CookingWithRy4 жыл бұрын
I would dial back the time. I've done 2-1-1 with Baby Backs that are nice and tender but still hold to the bone for a good bite.
@PSpurgeonCubFan4 жыл бұрын
Hey Ry, I’m new to smoking. Don’t own a smoker, just a Weber kettle. I’ve had great results on a pork butt thanks to your advice. Now, the Q: I notice you have your racks closer to the middle - I (as a newbie) would be afraid of getting too close to the heat. Has that been a problem in rib cooks for you? Haven’t tried ribs yet, but planning for future.
@CookingWithRy4 жыл бұрын
It does depend on how hot the fire is. I’ll try to ease them back a bit if I’m at a higher temp 😊
@gustavusbonner85244 жыл бұрын
Drop a onion on the hot coals that what I do on everything
@JThemelis4 жыл бұрын
What does the onion do? (Sounds good to me)
@gustavusbonner85244 жыл бұрын
John Themelis add flavor
@tombujanda61123 жыл бұрын
Raw garlic is good too
@gustavusbonner85243 жыл бұрын
Tom Bujanda cool
@exoticboutique17053 жыл бұрын
Gotta try it next time
@JuanGutierrez-vm3iz4 жыл бұрын
Great ribs you just give me an idea for this weekend thank
@josepha58354 жыл бұрын
Looks amazing. I'm new to your channel but loving your videos, thanks for sharing. If you were to add sauce to the ribs, how far into the cook would you do this?
@CookingWithRy4 жыл бұрын
About an hour before they were done 😊
@frankbartow2220 Жыл бұрын
Great video! I have two questions: would using 2 charcoal baskets add any benefits? (perhaps reducing cooking time?). Second, I see mention of wrapping the ribs, yet you don't do it in this video. Is wrapping necessary? If it is, when shall I do it if I use the rib rack (and I assume you don't use the rack after wrapping)
@247alexg4 жыл бұрын
Everything looks great. Do you suggest a pan with water?
@CookingWithRy4 жыл бұрын
Depends on conditions. If it's very humid then just some spritzing can be helpful. If it's very dry, I will often use a water/drip pan :)
@247alexg4 жыл бұрын
Yes. I live in Los Angeles. So I think I need right?
@kevinshaw38036 жыл бұрын
How much wood do you typically go through in five hours? Looking to do this for the first time on my grill soon
@CookingWithRy6 жыл бұрын
On the kettle it’s just charcoal for heat and wood chunks for smoke. I’d say 4 to 5 good sized wood chunks for the whole cook.
@yeraveragejoe3 жыл бұрын
Hello again. I find your videos for the weber kettle the most useful of all out there. Like we mentioned in a different video I just replaced an old Weber with the exact same as you have here, except for the color also discussed that the built-in weber thermometer in lid is often 75-100 degrees higher than actual temp at the grate. In this video you answer somewhere that you aren’t using the particular thermometer(your own) in this video anymore. Question time--finally: What thermometer (brand/model if possible) do you use now? Also assume it has a probe for meat temp along with another probe for grill temp.
@CookingWithRy3 жыл бұрын
I use the ThermoWorks Smoke X4. It handles up to 4 probes.
@yeraveragejoe3 жыл бұрын
@@CookingWithRy PS, I did look at your amazon store link a few minutes ago. This 🌡 isn’t listed in your store. *hint hint* Do you get affiliate bumps for only the items in your amazon store?
@CookingWithRy3 жыл бұрын
It’s listed in the video description of my latest videos in the ThermoWorks section 😊
@yeraveragejoe3 жыл бұрын
@@CookingWithRy Yep, there they are! That’s what I get for reading a series in chronological order 😉 Thank you.
@RustyBotStudios Жыл бұрын
Do an overview of what you just did at the end of each video. Please. 😊
@cleokey4 жыл бұрын
Excellent, wish I could gage cook times better, plus I have a regular propane bbq.
@humbertogonzalez86434 жыл бұрын
How do you have your bottom vents through the cooking process?
@CookingWithRy4 жыл бұрын
It varies depending on the temps I'm shooting for. It sometimes takes numerous adjustments.
@mikedevillier15994 жыл бұрын
Thanks for your videos. I appreciate them greatly. I am going to try doing some ribs on my Weber. I have a 26" Weber. Should I use both baskets, or do you think one is fine? Thanks
@CookingWithRy4 жыл бұрын
I would say 2 but keep an eye on the temp and adjust the vents in case the temp spikes a bit 😊
@benross3034 жыл бұрын
Really like your videos, been watching for about 8 mos. I stated about a year ago w/a pellet grill and now just bought a 26 Weber. Going to try some ribs. Question: Did you only put hickory on twice during the cook or did you just not say every time. In the video it shows you only put wood on at the beginning and at the 1 hr mark? thanks.
@CookingWithRy4 жыл бұрын
For this length of cook usually 2 good size chunks are good for me, but you can certainly add more beyond what I did for more smoke flavor :)
@Timotheusism3 жыл бұрын
Hello Ry; Question about Ribs. Are baby backs more meatier than St.Louis Spare Ribs or about the same? Please give me your thoughts. Also how often do you check your Ribs on the Rib Rack? Please let me know thank you and I also look forward to learn more.
@CookingWithRy3 жыл бұрын
I prefer St Louis cut and I'll usually check about every hour.
@scottvriethoff66334 жыл бұрын
Were you using a drip pan? I didn’t see you add anymore hickory after the 3rd hour. Did you add more? This video made me want to make some ribs 😋
@CookingWithRy4 жыл бұрын
Can't really recall. This was a while ago :)
@gmg11uk3 жыл бұрын
Hi Ry. I'm a big fan. Wondered if you could help. My babyback ribs always dry out and I don't know why. I use the slow n sear with waterpan filled and I spritz with apple juice every hour. Temperature usually kept around 233. They always end up tough and dry. Any advice?
@CookingWithRy3 жыл бұрын
A lot of possible variables. The quality of the meat. The wrap time. Accuracy of the thermometer. One thing I'd try is to definitely wrap in foil after 2 hours with a good spritz of moisture. That always helps me.
@guygriffiths27872 ай бұрын
Turns out I wasn't cooking them long enough to get the fat to render down. At 165F they're tough and dry but at 203F they're juicy and tender 😊
@cruiz35975 жыл бұрын
Question : how are you controlling the temperature ? Low vents about how much open and top vents. Trying to make my first ribs on my 26 Webber kettle
@CookingWithRy5 жыл бұрын
Really it's just about experimentation. I find it's better to start right in the middle with vents, each 50% open, and then dial things in. The 26 has a lot of volume in that cook chamber so letting more airflow in may be necessary based on your conditions. And don't stress to much about a precise temp. A 50 degree range usually works just fine, and sometimes the temp can shoot high or drop low for a while, but as long as it settles in your desired range it should work great :)
@cruiz35975 жыл бұрын
Thanks for the reply. Your videos inspire me to want to try new foods to cook on the grill. Thanks !!!
@LB-kr5ku5 жыл бұрын
My issue is my Weber is burning hot and I can’t seem to keep it under 300F. Any suggestions?
@CookingWithRy5 жыл бұрын
@@LB-kr5ku Less charcoal and adjust your vents down. It takes some getting used to. Also, use a grate-level remote thermometer if you're not already. The lid thermometer is rarely a good representation of what temp at grate level where your food is.
@cruiz35975 жыл бұрын
Slow and sear is a great addition to the Webber kettle. Had trouble doing my first ribs and controlling the heat. Now I get a steady temp between 225-260. Constant. Just really takes practice and watching videos. And learning.
@dansong.tolman27934 жыл бұрын
I really enjoy your videos Ry. I was thinking that it seems like a while since I have seen you using the Vortex. Have you replaced with something better?
@CookingWithRy4 жыл бұрын
No, just giving other things a use :)
@namco0034 жыл бұрын
How do you get your coals to last so long? I did ribs today and I almost went through a whole bag in about 6 hours. My heat was pretty constant, but i kept having to add coals every 45 mins to an hour. Gonna do chuck roast tomorrow. Those sandwiches you made look delicious
@CookingWithRy4 жыл бұрын
Thanks! I just watch the temps and adjust the vents, and if I’m using something like the Slow N Sear that pretty much gives 6-7 hours of 250-275, or lower with adjusted vents.
@rafikghebrial82765 жыл бұрын
Hello Ry I really enjoy your videos You make it sample and so testy Have a question please. I have a window of 3 to 4 hours from finishing the cooking process till eating. How can I keep the Ribs worm and tender for this duration ? Is wrapping in aluminium foil then a Towel can help ? Much appreciated your reply in advance Keep up the good work 👍🏼👍🏼
@CookingWithRy5 жыл бұрын
That would keep them 'warm', but you really want to be careful about them cooling too much. If possible, wrap them as you said and then reheat when you are ready to serve them. I'm probably being 'too careful' but I am very picky about maintaining safe food temperatures :)
@rafikghebrial82765 жыл бұрын
Cooking With Ry Thank you so much 😊👍🏼
@richj0115 жыл бұрын
Nice video in fact the few I saw I've enjoyed. I just bought a kettle. What's your charcoal of choice?
@CookingWithRy5 жыл бұрын
Regular old Kingsford Blue, the standard plain briquettes with no added lighter fluid :)
@Fryinberg5 жыл бұрын
do you have all the vents open?
@CookingWithRy5 жыл бұрын
If I didn't mention it in the video I can't recall. This was a while ago.
@Fryinberg5 жыл бұрын
@@CookingWithRy it's ok. I just bought a classic Weber and made 2 racks of baby backs. Jamacain jerk. Tonight. Royal oak hardwood lump. Gotta have vents tottaly open. Soaked applewood chips integrally placed. No thermometer just time. I enjoyed yoiur vid though. 3 times. Lol
@fr3agnt5 жыл бұрын
How much of each ingredient in the rub? Great vids!
@CookingWithRy5 жыл бұрын
For this video I'm not sure. It was quite a while ago.
@leedeckard34134 жыл бұрын
During the 5 hours, how many times should you check the charcoal?
@CookingWithRy4 жыл бұрын
I go by the temperature. If it's dropping steadily then I will check to see if it needs more charcoal, or more airflow.
@leedeckard34134 жыл бұрын
@@CookingWithRy Thank you for the quick response! Looking forward to smoking some ribs on my weber later this week.
@leedeckard34134 жыл бұрын
@@CookingWithRy Any other tips? This will be my first time attempting this.
@CookingWithRy4 жыл бұрын
Just enjoy the process. If they aren't perfect, they'll be better the next time. You'll learn a little every time you cook. I sure do :)
@leedeckard34134 жыл бұрын
@@CookingWithRy Well today was a fail, fire was burning too hot for too long and wouldn't come down to temp, by the time it did the coals were basically out. It's way too windy where I'm at right now.
@davidv677064 жыл бұрын
Are you soaking the hickory chunks or putting them on dry?
@CookingWithRy4 жыл бұрын
Dry.
@okbookguy4 жыл бұрын
Hi Ry! Question about your port for your thermometer leads: Did you drill a small hole just big enough for the probe? Or did you drill a large hole (1" or so) for one of those rubber gromets???? Thank you!
@CookingWithRy4 жыл бұрын
I cut a small slot in the lip of the base to accommodate a couple probe wires.
@Waterproof56 Жыл бұрын
What temperature were they done?
@luciannesavin20874 жыл бұрын
Looking to follow your vid with St Louis ribs next week! I have a new Weber kettle coming this weekend to replace my 10yr old one! Could you give me a rough idea on the real life grill temp compared to the thermometer on the kettle lid?! I believe from your vids the kettle thermometer is inaccurate! Does the lid show hotter or colder roughly by what variation?! Thanks for your help!!
@CookingWithRy4 жыл бұрын
In my experience, the lid thermometer is roughly 100 F higher than the grate temp :)
@easybackyardbbq2 жыл бұрын
Can you get the kettle up to run around 275-300 with one charcoal basket? Thanks so much
@CookingWithRy2 жыл бұрын
I prefer 2 for that temp and some longer cook time.
@Waterproof56 Жыл бұрын
@@CookingWithRy Why though? What would be the difference. I see Chud do 300 and says its amazing
@CookingWithRy Жыл бұрын
@@Waterproof56 Everybody has different experiences when cooking. I've found that works for me most times.
@locoreano5 жыл бұрын
God I love your channel. Subscribe and give all likes on your videos :) Keep up the beautiful works please.
@CookingWithRy5 жыл бұрын
Thanks!
@garysmith59684 жыл бұрын
Could you please give the amounts of ingredients in teaspoons or cups on how to make your simple rub I would love to try it I use some rub this weekend and it had too much salt in it
@CookingWithRy4 жыл бұрын
In most videos I do include amounts, but in this one I didn't.
@garysmith59684 жыл бұрын
@@CookingWithRy if there's any way could you send me the amount you use in your rub please
@andrewrosebrough98464 жыл бұрын
Love all your videos - have used them several times to help me bbq! Any chance you have ratios of brown sugar and the rest of the ingredients in your rub? I haven’t found a store-bought one that I like very much so I wanted to try to do a homemade one this weekend.
@CookingWithRy4 жыл бұрын
Thanks! I did a video recently on making several rubs: kzfaq.info/get/bejne/fdOAZraTyr65j2g.html
@derekjohnson25986 жыл бұрын
Is there a reason you didn't wrap them in foil? I saw you did on the spare ribs.
@CookingWithRy6 жыл бұрын
Sometimes I wrap, sometimes I don't. Just a choice that changes from time to time, though I generally prefer to wrap spare ribs :)
@derekjohnson25986 жыл бұрын
Thanks! I have done wings and Tri Tip so far in my kettle grill with mesquite (it's everywhere in Tucson AZ) and looking to try new things.
@CookingWithRy6 жыл бұрын
Love Tri Tip. It's my go-to cut of beef for smoking :)
@derekjohnson25986 жыл бұрын
It was great. I used Butt Rub from Costco. Seared for 7 minutes each side then move to indirect heat for about 25 mins. Was fantastic with that rub and the mesquite flavor. Thanks again! Glad I found your channel!
@jollyroger72995 жыл бұрын
Hey Ry. Greetings from Greece. You're one of my mentors into bbqing! Is it a problem to use the snake method to keep the temperature since I don't have the slow N sear?
@CookingWithRy5 жыл бұрын
Not at all. Any method that gets you the temps you need is the one that works :)
@AussieDownUnder4 жыл бұрын
I dont have the vertical rack stand. What can I use instead of this?
@CookingWithRy4 жыл бұрын
You can lay the racks directly on the grill and cook indirect, though you probably won't be able to fit as many :)