How to Smoke Pork Ribs in the Weber Kettle

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3 жыл бұрын

I smoked the BEST PORK RIBS i've cooked in the Weber Kettle and i'm going to show you how.
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Now, back to the pork ribs. I'll take you through step by step what you need to do to nail the perfect pork ribs. We'll go through the Weber setup, how to trim the pork ribs, how to season them and everything else you need to know like cooking temperatures too.
The link to the pork rib glaze is here too, trust me on this.... It's amazing!
• Homemade Glaze Recipe ...
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#howtosmokeporkribs #porkribs #lownslowbasics

Пікірлер: 234

@jasonmeyers1202 3 жыл бұрын

Had pretty much given up trying to cook pork ribs.... until I watched this video. Did everything as explained, they were the best ribs I’ve done so far. This will be my go to method in the future. Thanks for the tips!

@stevetkalec 7 ай бұрын

@grantclaes1842 2 жыл бұрын

Hi. Just tried this method today. Best results I have had cooking pork ribs. Even the kids love them. Great channel.

@xthorneloe1 Жыл бұрын

Cooked this today, came out amazing!! Love your content.

@Andrew-bt2by 2 жыл бұрын

Just bought myself a kettle after watching some of you videos and tried some pork ribs using the snake method. Turned out awesome. Better than iv eaten at a pub and way better than on my gass bbq. Thanks for the tips.

@davidmykyte5531 3 жыл бұрын

Love the channel, more of a humble approach for beginners, more info, no secrets, no bullshit thumbs up 👍

@georgegalea1937 11 ай бұрын

Gave the pork ribs a go tonight for the first time. Thanks to you they came out perfect. My very fussy daughter and wife were very impressed (that is a very rare thing). You have been my “go to” when I search for anything slow cooked in the Webber. No BS and so easy to follow. I have nothing negative to say. Thank you very much my new best cooking friend.

@Dave619. 2 жыл бұрын

Finally got round to trying this and followed your easy instructions precisely. They were bloody awesome! Never cooked ribs before and it definitely won’t be the last time!

@LownSlowBasics 2 жыл бұрын

Oh awesome mate! Great work.

@withoutdoors5230 Жыл бұрын

Dude, there’s too much information out there on ribs! You’ve just hit the perfect level of info, chatting and technical knowledge. I love the smoke to colour and then wrap until probe method. Honestly great work 😊

@waynebull8177 2 жыл бұрын

OMG FANTASTIC. Just followed the recipe Very very Nice thank you

@daveweston2692 Жыл бұрын

That glaze is amazing! So easy and delicious 😋

@stephensmith8670 Жыл бұрын

I used this tonight for my first attempt at pork ribs and we loved them! Thanks for the help! Next time I'll do 2 coats of my bbq sauce for a more sticky glaze. Thanks again!

@markkelly5730 2 жыл бұрын

This is our go to for ribs - love it !

@ricardodafonseca9043 3 жыл бұрын

Loving your videos mate. Great information

@LownSlowBasics 3 жыл бұрын

Thankyou

@WilliamStaffordEdits Жыл бұрын

Followed this video for my first ever rack and my god, they were incredible! Thank you heaps.

@LownSlowBasics Жыл бұрын

Most welcome 🙏

@rangefinderrick1 2 жыл бұрын

I have been using Weber kettles for grilling for over 40 years and I just now started smoking meat using my kettle and your videos are extremely helpful. It is just the missus and me now and I really do not use my big offset smoker as much as I used too. I subscribed and thanks for the videos. And a big howdy from Texas.

@LownSlowBasics 2 жыл бұрын

Oh that’s awesome! Glad you are enjoying. Can’t wait to visit Texas!

@onetym282 2 жыл бұрын

Hey, great video. I'm doing this on my Weber right now but got spare ribs, which I trimmed into St. Louis and rib tips. I've always done these on my Traeger, but I've got some Pecan wood I'm going to try and smoke over the lump charcoal I picked up on sale. I'll keep you posted.

@rescuehoundemtd 3 жыл бұрын

Great instructional video. I have enjoyed your videos. Keep up the good work!

@LownSlowBasics 3 жыл бұрын

Thanks heaps mate

@LownSlowBasics Жыл бұрын

Can't wait for my next videos? Watch them NOW before they get released by joining as a channel member! Click the "join" button to learn more!

@apurvamodessa191 3 жыл бұрын

Really good video, I always struggle with keeping my coals going longer, but think my mistake is leaving bottom vents wide open, so you mentioning it at the beginning helped already lol, will be trying this in the summer no doubt!

@LownSlowBasics 3 жыл бұрын

Awesome, that's good to hear. :)

@benbryce2788 3 жыл бұрын

top job man, keep up the good work !

@LownSlowBasics 3 жыл бұрын

Thanks mate 🤙

@adamshields8946 3 жыл бұрын

Awesome video mate. Those ribs look amazing!!!

@LownSlowBasics 3 жыл бұрын

Thanks brother 💪

@gcuervogold 2 жыл бұрын

After years of 3-2-1 method I went ahead and tried this technique, and the outcome were the best racks I've ever done. HIGHLY recommend the glaze too. No more tinkering with the kettle vents and fluctuating temps. This is awesome; thank you brotherman!!👏🏆

@LownSlowBasics 2 жыл бұрын

Ah nice! Love hearing that! Thanks legend

@99scored92 Жыл бұрын

@@LownSlowBasics hhhgihu😅)66666😅uyhuhuhuuuuhyiighuhhh😅hyhihuhhhghuh iughhhhhuuuuh uhho😅hyyhhihyhyyyohhyhhhhh uh t

@michaeldruce4536 Жыл бұрын

Looks amazing 👍👍👍

@TinTin22b 3 жыл бұрын

Great job! Thanks again!

@LownSlowBasics 3 жыл бұрын

Thank you! Legend!

@gabrieldelsid5765 3 жыл бұрын

good stuff great instruction and the details like few I've seen before on ribs keep up the good work, making me hungry lol greetings from a green bbqer from cali

@LownSlowBasics 3 жыл бұрын

Thanks so much! Appreciate you tuning in.

@GRaNTiSB 2 жыл бұрын

Thank you mate. This worked a treat. Only troubles I'm having, is keeping the temps below 160c (even with snake method)

@TheCaptainFaz 3 жыл бұрын

Mate looks awesome!! Subscribed 👍

@LownSlowBasics 3 жыл бұрын

Thankyou so much.

@dylanbutler7792 2 жыл бұрын

Giving this set-up a crack today with 2 racks. Keen for some delicious ribs this evening 🙌

@LownSlowBasics 2 жыл бұрын

🔥🔥🔥

@Profit543 2 жыл бұрын

Damn good Aussie bloke explaining things perfect subbed liked keep them coming mate

@LownSlowBasics 2 жыл бұрын

Cheers mate!

@michaelsangster5673 3 жыл бұрын

Hell yes!! Giving this a go tonight

@LownSlowBasics 3 жыл бұрын

Let us know how you go.

@michaelsangster5673 3 жыл бұрын

@@LownSlowBasics turned out amazing, best home made ribs I’ve ever done, only honing in a almost perfect result await, want to give that sauce a go! I’m doing a home kill lamb leg in a few days, any tips? Was going to do a charcoal snake, 6hr cook, its quite fatty meat being home kill so will trim off as much as I can

@LownSlowBasics 3 жыл бұрын

@@michaelsangster5673 awesome work mate! Yeah maybe a 6-8 hour snake until probing tender and all that fat rendered down.

@rosshovvels5305 3 жыл бұрын

Just about to go outside and cook some ribs myself..... I always watch back over your videos before getting my cook on! Watch out on Instagram for the tag when I’m done 🥩😂

@LownSlowBasics 3 жыл бұрын

Can't wait! Thankyou 🔥

@peterlubke8231 3 жыл бұрын

Loving your content mate. I know the Fahrenheit V Celsius thing raises its head every so often, but I was taught to cook by my grandmother and all of her recipes are in imperial measurements. But I’m also Gen-X, so I was schooled in the Decimal system. Like me, most people just use both imperial and decimal measurements interchangeably and there are so many apps that will convert it for you if you need to. Some Canadian and European Pitmasters give one verbally and the other visually on the screen. Just an idea to keep all those Gen-Y/Gen-Z people happy. Keep up the great work.

@LownSlowBasics 3 жыл бұрын

Thanks heaps mate, absolutely great idea :)

@__DK. 3 жыл бұрын

Can't get enough of your videos mate. Just picked up a new weber and excited to get going. Cheers from Ireland.

@LownSlowBasics 3 жыл бұрын

Hell yes! Thanks so much 🔥

@ceebs83 3 жыл бұрын

Good to see a Australian bbq smoking channel! Would be awesome if you could say Celcius too got us metric folk!

@Explore_oz 2 жыл бұрын

Looks incredible, cheers for posting the link on Instagram 👍

@LownSlowBasics 2 жыл бұрын

No worries mate 🙏

@Explore_oz 2 жыл бұрын

@@LownSlowBasics This comment was meant for the Xmas smoked ham vid, but made its way over here 🤣😂. Either way, both videos were great 👍

@LownSlowBasics 2 жыл бұрын

@@Explore_oz 😝😝

@jaberoujourney 3 жыл бұрын

Awesome looking ribs..😋

@LownSlowBasics 3 жыл бұрын

Thanks so much :)

@alexesposito1610 3 жыл бұрын

I prefer to let them hang until ready in my drum smoker without wrapping... but these looks amazing as well

@LownSlowBasics 3 жыл бұрын

Oh I definitely agree there. Love hanging them in my drum. This video was aimed at the process for beginners :)

@kingfinance1508 3 жыл бұрын

Yup. I ain’t sleeping tonight 🤤🤤🤤

@LownSlowBasics 3 жыл бұрын

Thanks mate :)

@gangagy 3 жыл бұрын

I came here while searching in Korea. We go well looking.

@LownSlowBasics 3 жыл бұрын

Thankyou!

@tumppfu 3 жыл бұрын

Well made video, good information! Might want to add the times and temperatures used in the recipe in the description ? would be useful! :)

@LownSlowBasics 3 жыл бұрын

Can do, thankyou :)

@chisel83 3 жыл бұрын

Tomorrow when this heat racks off i'm off to cook ribs. They look sensational Aaron.

@LownSlowBasics 3 жыл бұрын

Oh hell yeah! Let us know how they go 🔥

@chisel83 3 жыл бұрын

@@LownSlowBasics Will do, i'll post on the community page. Euphemie.

@LownSlowBasics 3 жыл бұрын

@@chisel83 cheers legend

@Ken-ru8et 2 жыл бұрын

Brilliant

@LownSlowBasics 2 жыл бұрын

🙏

@tillsy23 2 жыл бұрын

Giving these a crack tonight, they look awesome

@LownSlowBasics 2 жыл бұрын

Thankyou!

@vevounited2719 3 жыл бұрын

Love your videos. Really easy to follow. I've got a weber compact kettle DO model would the same cook method work with beads in charcoal basket?

@LownSlowBasics 3 жыл бұрын

Thanks mate! Yep, I believe you'd be able to follow the same process :)

@Kman1435345 2 жыл бұрын

Love the channel and all the hints on how to BBQ. I was wondering if you have thought about trying to Smoke ribs on a Gas BBQ with a Smoke box or something. keep up the amazing work!

@LownSlowBasics 2 жыл бұрын

Hey mate, i want to try and do a few videos like that. It's on the list :)

@Kman1435345 2 жыл бұрын

@@LownSlowBasics Hell yeah! ill keep an eye out!

@ants7075 2 жыл бұрын

Hi, just wanted to say I'm really enjoying your channel - great work! Looking forward to trying your ribs recipe on my kettle as I've also had mixed results with the 3-2-1 approach. Problem was they were too smoky/bitter - so thinking 3 hours might be too long to be smoked perhaps. What type of ribs did you use in your video? I've only tried with St Louis style.

@LownSlowBasics 2 жыл бұрын

Thanks so much! I used baby backs in this video.

@lukeantonio3470 3 жыл бұрын

Please all of you, do yourselves a favour and watch the video for the glaze... you won't regret the taste! Cheers for the informative video mate! 👌

@LownSlowBasics 3 жыл бұрын

Thanks so much!

@danieljones694 3 жыл бұрын

How many Cherry wood blocks should i use? Going to try this tomorrow

@61roxburgh 3 жыл бұрын

love the content, I'm about to try these myself this weekend , more a general Bbq question..but as I'm only starting out I thought I would ask ..what are your thoughts on using briquettes after the cook? do you retain anything?

@LownSlowBasics 3 жыл бұрын

Absolutely, if they are hardly burnt, definitely save then for the next cook ;)

@bobdunne9635 2 жыл бұрын

Hi mate when you glaze them Do you wrap back up in foil for the last 10 minutes or leave uncovered Cheers

@johnsinnott9398 2 жыл бұрын

I really enjoy your videos, what brand of digital thermometer do you use?

@peteb9203 Жыл бұрын

Love the video , second time I’ve watched while cooking and both times I’ve waited about 1.5 hrs to wrap but as I do I check my internal temp and it’s already 200f is that normal or have I got it too hot from the start ? Thanks !

@byron_steanes_mus 2 жыл бұрын

Now that you have a an offset can you make a video on how to smoke pork ribs on the offset

@LownSlowBasics 2 жыл бұрын

Definitely can!

@byron_steanes_mus 2 жыл бұрын

@@LownSlowBasics yes thank you I didn’t think you would reply

@alfalco 3 жыл бұрын

Sweet cook as usual. Where did you get those ribs from?

@LownSlowBasics 3 жыл бұрын

Thanks mate, these were from Drakes :)

@johnpantazis3784 3 жыл бұрын

Hey mate, I wanted to see when it comes to wrapping in foil, do you use two layers of foil or just one. Secondly, is there a method for how you wrap the ribs? I just want to make sure I'm not tearing the foil, when it's time to brush the glaze on, so I can do the boat method to finish the cook. Thanks again for being so helpful.

@LownSlowBasics 3 жыл бұрын

Hey mate, yeah usually 2 layers :)

@andreabuffagni6102 3 жыл бұрын

How do u set up the bottom valve almost close with the other on the top bit close?did un put around 25 briques in the bbq then u add 8-10 light on for 4.5 hour of cooking time ?what is the temperature ? thank man ;)

@pambrown6231 Жыл бұрын

hi mate , just wondering how do you keep your weber so clean or do you have a new one every cook cheers

@gregstapleton550 Жыл бұрын

If you were doing two racks, would you wrap them individually or together? Cheers

@saxman315 3 жыл бұрын

Great video! What cut of rib are you using?

@LownSlowBasics 3 жыл бұрын

Thankyou, these are baby back ribs.

@dahknesses8629 3 жыл бұрын

Those ribs look awesome. Been seeing you killing it on reddit recently. Keep up the good work!

@LownSlowBasics 3 жыл бұрын

Thanks mate, Reddit has been a whole new world to explore!

@dahknesses8629 3 жыл бұрын

@@LownSlowBasics yeah man I commented about see the background and knew it was you then saw your reddit account was literally hours old but more karma than me. Putting in work on reddit over there haha

@LownSlowBasics 3 жыл бұрын

@@dahknesses8629 I remember that comment! Thanks for the support mate!

@briana4612 2 жыл бұрын

I was very time poor today and barely had time to follow this method. Turned out to be my best pork rib cook ever! Maybe it turned out that way because I didn't have time to stress over getting temperatures perfect! 4 hour cook, fall of the bone tender and family just wishing I had done more! 2 large racks on the Weber kettle just fit. If I tried to do 3 or 4 using rib racks do you think I would have got a equally great result?

@LownSlowBasics 2 жыл бұрын

Great work! I don’t see why you wouldn’t :)

@michaelfordyce9160 2 жыл бұрын

Hey man, ribs look legit! How important is the location of that pit probe?

@LownSlowBasics 2 жыл бұрын

I don’t stress to much but usually try get it close to meat.

@pathogen11able 8 ай бұрын

What is the temperature?

@HabibiGolf 2 жыл бұрын

I thought the charcoal needs to be fully lit before you put meat on? Until the smoke stops being so white? I understand why this is done this way, but please explain. Thank you! You're the man.

@LownSlowBasics 2 жыл бұрын

As long as the smoke is clear/thin blue and burning clean, I’m happy to put meat on.

@rhysdavies4048 2 жыл бұрын

Great video, sorry I didn't catch what temperature you set the Webber for the pork ribs to cook at for. 250f??

@LownSlowBasics 2 жыл бұрын

Thanks mate! Yep 250-275f

@frankwalsh5530 3 жыл бұрын

Have you ever had a go with 2 racks on there?

@nigelhayes1890 2 жыл бұрын

Hi, great channel, vids and advice New to Low and Slow but did some Pork Ribs with cherrywood in my Matador yesterday but having temp control issues. Bottom vent closed, top open but temp running away. Have never seen you touch the top vent but partially closed the top to achieve some degree of temp control. Is there anything I may have missed?. BTW Ribs were great but substituted Amaretto for the Bourbon in the glaze- yum!

@LownSlowBasics 2 жыл бұрын

Thanks mate, sometimes you may have to add a water pan to help control temps, try shutting vent down earlier on start up next time too :)

@nigelhayes1890 2 жыл бұрын

@@LownSlowBasics Yes have been using a water tray but will try going earlier with the vent. Thanks

@gmacc7042 2 жыл бұрын

Hey Aaron, my second cook and I followed your tips to a tee! I used your steakshooter rub which was super tasty on them and your glaze recipe was perfect! Only issue was I struggled to get my temp as low as 250f in the OJ kettle!!! I closed the bottom Vent off probably at 100f but that baby still jumped up to 400f and I did exactly what you said with the brickets. I even used the olive pips. What did I do wrong? The ribs still turned out awesome tho in the end which was a win

@LownSlowBasics 2 жыл бұрын

There’s so many variables that cause higher temps, wind, outside heat, if the bottom vent has gaps, if you’ve closed the vent down enough at 100f. It just takes some practice. May need to use less briquettes, take some out or put a water pan in next time.

@gmacc7042 2 жыл бұрын

When you say use less brickets do you mean to start with (I lit 12) or total brickets? Also shoukd you ever adjust the top smoke vent thingy or always just the bottom vent? Thank you xx

@LownSlowBasics 2 жыл бұрын

@@gmacc7042 both potentially. It’s just something you’ll have to play around with :)

@LownSlowBasics 2 жыл бұрын

You might only need a 2x1 stack. I personally don’t touch the top but it’s about finding what works for you :)

@murraysmith1746 3 жыл бұрын

Good instruction, good video but you're an Aussie mate, use bloody Celsius instead of Fht or both if you have to. Liked.

@LownSlowBasics 3 жыл бұрын

Thanks mate, trying to use both moving forward.

@jacklawson1367 3 жыл бұрын

Murray, considering that the majority of bbq KZfaq videos are made in America the temperature descriptors are consistent and converting to Celsius is a breeze. And as the guy said, he’s doing his best.

@Majestros 3 жыл бұрын

As another fellow Aussie I couldn't agree more

@LownSlowBasics 3 жыл бұрын

@@Majestros I'm using it in my more recent videos guys

@MrAlexanderGoff 3 жыл бұрын

I try to use C, but when it comes to cooking meat there’s so much good American stuff I’ve learnt from on KZfaq that I can’t help but think in F now 🤷‍♂️

@TheIdleButcher Ай бұрын

Excellent - will do this one on Sunday - just a question - once you have the glaze on do you put the kettle lid back on with the ribs exposed I assume - not recovered?

@LownSlowBasics Ай бұрын

Yes correct :)

@TheIdleButcher 29 күн бұрын

@@LownSlowBasics Done - I did 4 racks (squeezed them in) and it was a triumph - so thank you.

@simong692 3 жыл бұрын

Cheers for the video mate. What is the purpose of brown sugar and butter? Is it for caramelization? Is it OK if you don't use it, as the misso doesn't like butter?

@LownSlowBasics 3 жыл бұрын

Thanks mate, yeah pretty much. You definitely don't have to, you don't have to wrap at all actually. Or you can just use some pineapple juice or Apple juice.

@michaelpsmusic 2 жыл бұрын

Great video! Can provide more information about how you used the wood? Do you soak the wood in water first? Do you place it on top of the charcoal or off to the side?

@LownSlowBasics 2 жыл бұрын

Never soak. Directly on top of the coals :). Soaking will cause bad smoke.

@matthewszasz1895 2 жыл бұрын

@@LownSlowBasics good to know. I was always told to soak them so itll burn slower.

@matthewszasz1895 2 жыл бұрын

The tip on removing the membrane is already a great help. Your tips on the charcoal layout is great for longer cooks.

@garrybailey5413 3 жыл бұрын

Wow, they look awesome! Did you have any water in the foil tray or was it just to catch fat etc? Cheers mate, thanks for the great videos, love them!

@LownSlowBasics 3 жыл бұрын

Thanks mate! No water, just to catch the fat and glaze :)

@mooseman5267 10 ай бұрын

1 rack is not enough 😞.... will the kettle cope with 2 racks? concerned more for heat consistency etc. and not wanting to be too close to the charcoal.

@Jakek276 3 жыл бұрын

Hey, how many chunks of smoking wood did you use for one rack or ribs?

@LownSlowBasics 3 жыл бұрын

Usually just a couple of chunks do it for ribs personally.

@ianbuckley950 Жыл бұрын

How long did you let the ribs rest for? Looks awesome going to try it out today! Shoutout from British Columbia Canada!

@LownSlowBasics Жыл бұрын

About 20 mins.

@TinTin22b 3 жыл бұрын

Question: Meat side up for down for the wrap? I believe I've seen you do both?

@LownSlowBasics 3 жыл бұрын

Great question! To be honest, i've tried both quite a few times now and haven't found much of a difference. I do find that meat side up preserves the colour from the rub better though :)

@TinTin22b 3 жыл бұрын

@@LownSlowBasics Cheers, man! Only tried meat down. Will go up next cook.

@nickjarrett4015 2 жыл бұрын

How often did you add a chunk of wood and at what stages of the cook?

@LownSlowBasics 2 жыл бұрын

Only need 2-3 chunks, more than enough. for a single rack of ribs.

@HabibiGolf 2 жыл бұрын

Have you ever tried it without wrapping? I want to try it one day, I feel like the bite might be a bit better than when wrapped.

@LownSlowBasics 2 жыл бұрын

Hey mate! Sure have just gotta spritz quite often :)

@grantallison-young5652 3 жыл бұрын

I see you have a pan at the bottom - but it is dry - do you leave it dry for ribs or add water usually?

@LownSlowBasics 3 жыл бұрын

Just so the glaze and drips go into that and not my weber bowl :)

@roganclark6698 3 жыл бұрын

Looks awesome mate, never smoked anything before so total beginner. Did you have to add more coal at all?

@LownSlowBasics 3 жыл бұрын

Thanks mate! Nope it just lasted me long enough. You could use the snake method instead if you want.

@roganclark6698 3 жыл бұрын

@@LownSlowBasics Ideal that's what I was hoping! Hoping to do my first ever cook this weekend of the Scottish weather isn't too bad! Cheers again

@ChrisBrown980 3 жыл бұрын

Just checking the total times there. That was 1:45 then wrap, another 1:45 then glaze, then how long please?

@LownSlowBasics 3 жыл бұрын

About right, it's going to vary depending on thickness of ribs. Smoke to colour, wrap until tender and don't focus on time

@dabid3333 3 жыл бұрын

How do you keep your kettle so clean? Seriously

@LownSlowBasics 3 жыл бұрын

Check out our other video on how to clean a Weber 😜

@Tenorsaurus 2 жыл бұрын

Love the videos bro, followed your pork belly method and it was perfect. But dude, it does my friggn head in that you talk in Fahrenheit. I find an Aussie BBQ channel and still have to piss around converting to C° ! Let the 2 million other BBQ channels in the US do that shit. GIVE ME Celciusssssssssss

@LownSlowBasics 2 жыл бұрын

Thanks mate! I’ve been doing both Temps in my more recent videos :)

@Tenorsaurus 2 жыл бұрын

@@LownSlowBasics awesome, I'll check em out. Doing ribs right now. So far so good.

@gmacc7042 2 жыл бұрын

Hey Aaron, when you glazed them and cooked them for the 10min did you leave the ribs sitting on the foil?

@LownSlowBasics 2 жыл бұрын

Yes I did :)

@gmacc7042 2 жыл бұрын

Sweet I'm making them tomorrow night! X

@nickneuroth9992 Жыл бұрын

Did you have to add more coals at any point

@LownSlowBasics Жыл бұрын

@Griggs2529 3 жыл бұрын

Great content mate, Got my dinner sorted tonite👍🏼, instead of using the rails in the Weber do u ever use the baskets for low n slow or is it best to just build up a pile in a corner

@LownSlowBasics 3 жыл бұрын

Awesome mate, sometimes I do but I find the baskets just don't quite hold enough. I've done it before but it's really pushing it for more than 3-4 hours.

@Griggs2529 3 жыл бұрын

@@LownSlowBasics yeah mate that’s what I was thinking too I’ll stick to the stack in the corner for longer burn time, that glaze looks the bomb too!

@LownSlowBasics 3 жыл бұрын

@@Griggs2529 man that glaze is 🔥 you'll love it.

@Griggs2529 3 жыл бұрын

@@LownSlowBasics might have to add a little extra of the whisky though 🤪 it’s a wet and windy old day here on the east coast

@LownSlowBasics 3 жыл бұрын

@@Griggs2529 one for you, one for the glaze, 5 for you, one for the glaze.... Something like that 😂

@fotovisionadelaide3767 3 жыл бұрын

Hi, I was wondering if you have seen or considered using “meaty ribs” to do this, they are cheaper to buy and have more meat on them. Or is this a cut you aren’t familiar with? I get them from the market in Adelaide? Regards Michael

@LownSlowBasics 3 жыл бұрын

Most "meaty ribs" I know in drakes are baby backs. It wouldn't hurt to ask the butcher at the market :)

@markthompson6278 3 жыл бұрын

I use meaty ribs and they are fall off the bone tasty. When I wrap them tend to put in a little apple juice and brown sugar

@richosull 3 жыл бұрын

How many racks do you reckon you can do in one go with the rails like that?

@LownSlowBasics 3 жыл бұрын

As much as you can fit in the Weber without getting too close to the fire.

@richosull 3 жыл бұрын

@@LownSlowBasics thanks mate love your work! I followed your brisket kettle recipe for new years and it came out great!

@richosull 3 жыл бұрын

Also, do you reckon the ribs from woolies go alright?

@LownSlowBasics 3 жыл бұрын

@@richosull they can, just need to pick the best ones and hope there's some meaty ones to choose from.

@TheBaconeaterz 3 жыл бұрын

@@richosull I HAVE USED COLES AND WOOLIES MANY OF TIMES ALL WORK FINE.

@curtycurt69 3 жыл бұрын

Total time?

@LownSlowBasics 3 жыл бұрын

Around 4.5 hours.

@guitarforfun2596 2 жыл бұрын

Hey mate, I'm in Newcastle, north of Sydney. Where do you get nice meaty pork ribs like that?

@LownSlowBasics 2 жыл бұрын

I got these from drakes supermarket. But if you ask your butcher for some nice meaty baby back ribs they should be able to assist

@guitarforfun2596 2 жыл бұрын

@@LownSlowBasics I'm doing some today. Just wollies ones. Not meaty like your ones in the video. I can cook them fall off the bone but they kinda turn into bacon. I'd like them to stay meaty like yours and bite clean from the bone. I have been doing the 3, 2, 1 method. Today I'll try a version like you did. I'm thinking.. 1 and half hour smoke. Then wrap, check them after an hour. As you say, time will vary at wrap stage.

@LownSlowBasics 2 жыл бұрын

@@guitarforfun2596 sounds like a good plan mate!

@guitarforfun2596 2 жыл бұрын

@@LownSlowBasics hey mate, Dead set best ribs I ever did. I'm finally happy with my ribs. Thanks heaps mate

@LownSlowBasics 2 жыл бұрын

@@guitarforfun2596 great job mate!!!

@timmytide1 3 жыл бұрын

No need for the butter. I love butter but it's overkill if the ribs have good fat...Great looking ribs though

@LownSlowBasics 3 жыл бұрын

Each to their own :)

@peterlubke8231 3 жыл бұрын

Butter is flavour for which there is no substitute.

@MrTheandest 2 жыл бұрын

We tried this method with a fair amount of success. Our meat turned out dry but the flavour is what we wanted hence motivated to try again. The part I am not sure of when in foil, I know the video instructed to get the meat to between 93 and 99 degree's c. The problem is that stalled at about 83 degrees after 3 hours. The ambient temp was at 130 degrees C consistently. We also saw the meat starting dry out by bark formation Were we supposed to raise the temp or were we to wait it out?

@elbob17 2 жыл бұрын

There are so many ways. Just cook them until they're done. If the meat falls off the bone, you f'd up. Try again next weekend.

@julianjc1828 3 жыл бұрын

Do you only glaze the top?

@LownSlowBasics 3 жыл бұрын

I do, but can do both sides

@julianjc1828 3 жыл бұрын

Do you wrap again after applying the glaze?

@LownSlowBasics 3 жыл бұрын

@@julianjc1828 no I don't, I like to let the glaze set unwrapped

@julianjc1828 3 жыл бұрын

@@LownSlowBasics thanks mate. Just about to glaze now

@colinmason6676 3 жыл бұрын

So your closing the bottom vent off almost completely.? For the rest of the cook?

@LownSlowBasics 3 жыл бұрын

Yep, literally so it's just a crack open about 1mm. I'll wait until the temperature has stabilised, if it stabilises off at 225, I'll open the bottom vent a touch more and the temperature will start increasing a touch. If I over shoot it, I'll close the bottom down completely and it'll eventually come down. I always leave the top open so it doesn't choke the fire. That's just my method though and one I was given my some great pit masters