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!

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!!! 👍

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.

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!

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.

This is like BBQ ASMR with the rain and Ry's temperament.

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

So no one in the comments is going to acknowledge how peaceful that little music transition between 4:04 and 4:24 was??? ok.

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.

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.

Loved when you flipped the Weber logo the right way around, I always do that too.

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!

Just stated my first ever smoking. Starting with rack of ribs. Started at 8.45am.

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!

I really enjoy your videos. I smoked a brisket this weekend using your tips and it was amazing. Ribs will be next. Thanks!!!

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.

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.

Ry you are the master of temperature management on the Weber Ketle. Beautiful 👌🏻 🔥 Greetings from Netherlands 🇳🇱

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.

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 😉

great tip on shaking the ash to keep the air flowing

You have a fan in Ottawa, Canada 🇨🇦 Great videos Sir👍🏻

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!

Those look amazing. Can’t wait for the weather to clear up so I can try this.

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

Just started smoking ribs on the Weber Master Touch. Great advice for doing ribs. Thank you very much.

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.

Very well narrated and edited video. Nice job on the food!!!

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!

trying some spare ribs on the kettle right now , with hickory apel juice and brown sugar

Just starting my ribs... 3:30pm will be lunch time!! thanks!

Tomorrow morning will be my first attempt at doing baby back ribs on the Weber master touch! I hope it goes well!

Those look fantastic. Thanks for posting.

Just a few of my favorite You Tube BBQ Guys!!!

Thank you for flipping the Weber logo right side up. 😂

And people swear the slow and sear its the greatest accessory ever...

I love your videos! I’m learning so much so thank you.im trying this tomorrow. All the way north in Edmonton Alberta Canada 🇨🇦

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.

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.

Great content, thank you! Keep it up Ry. It is almost meditative to watch haha.

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.

What a pretty scene to smoke to

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.

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.

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!

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.

That looks good.

You have yourself a subscriber with plenty of questions for you. 👍🏾 great job on the ribs mate.

Man, I love Hickory too!

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.

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

OH WOW !!!

Your the king!

Nearly always a rainy day here lol

Ry is a God

Loved this video.

Great channel. Learned a ton from you

Top video, you deserve a million subs

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.

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.

Love your content! Thoughts on soaking wood chips/chunks before use? Don't recall where I heard that tip...

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!

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...

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👌🏽

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

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.

Drop a onion on the hot coals that what I do on everything

Great ribs you just give me an idea for this weekend thank

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?

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)

Everything looks great. Do you suggest a pan with water?

How much wood do you typically go through in five hours? Looking to do this for the first time on my grill soon

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.

Do an overview of what you just did at the end of each video. Please. 😊

Excellent, wish I could gage cook times better, plus I have a regular propane bbq.

How do you have your bottom vents through the cooking process?

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

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.

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.

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 😋

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?

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

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?

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

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 👍🏼👍🏼

Nice video in fact the few I saw I've enjoyed. I just bought a kettle. What's your charcoal of choice?

do you have all the vents open?

How much of each ingredient in the rub? Great vids!

During the 5 hours, how many times should you check the charcoal?

Are you soaking the hickory chunks or putting them on dry?

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!

What temperature were they done?

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!!

Can you get the kettle up to run around 275-300 with one charcoal basket? Thanks so much

God I love your channel. Subscribe and give all likes on your videos :) Keep up the beautiful works please.

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

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.

Is there a reason you didn't wrap them in foil? I saw you did on the spare ribs.

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?

I dont have the vertical rack stand. What can I use instead of this?