Beef Ribs on Weber Grill

[@BallisticBBQ]

@tmc300 I only foil ribs when I'm doing a very low and slow cook. I only foil towards the very end to help render out any remaining fat, making the meat that more tender. The Weber cook is a pretty quick technique. More of a slightly slower grilling technique. The ribs get a nice sear and there isn't enough time for them to dry out.

[@BallisticBBQ]

No. If you keep the charcoal on the total opposite side and regulate the heat, the kettle turns into more of an oven, cooking with radiant heat. You can flip them, but there is no need to flip them. Thanks for checking it out!

[@BallisticBBQ]

@tmc300 The whole reason we go low and slow is to break down the tough connective tissues and to render down the fat. This produces a more tender and juicy cut. Foiling is a way of kicking up this process towards the end of the cook. It also lowers the risk of drying out the meat. If you decide not to foil, then just make sure you spray the ribs with something like apple juice once in a while. If you use the technique on this vid, you don't need to foil. This video isn't low and slow.

[@BallisticBBQ]

@blackboy424 Glad I could help! Thanks for watching!

[@BallisticBBQ]

@tmc300 You're right, but the Craycort really changes the grill. If the cost is an issue (which it is with everyone right now), I'd just wait a while before getting the new grate.

[@bleedrr]

They look unbelievably delicious! Your videos are always great. You edit and explain everything very well. Keep them coming.

[@BallisticBBQ]

@gadget956 Thanks! Craycort grates are hard to beat!

[@BallisticBBQ]

@adriannyasia Just a basic rub that I whipped up. Little salt, pepper, raw sugar, paprika, cayenne, garlic and onion powder.

[@BallisticBBQ]

@k9keo Thanks for stopping by!

[@BallisticBBQ]

I use a Craycort grate and I start out at about 250, then finish at about 350.

[@sarwatahmed3850]

Ballistic BBQ is there any issue using weber grate that comes with the grill or we have to use that craycort?

[@CooltownCardinal]

I smoked my ribs yesterday using your video and my ribs came out amazing. Thanx. I had my block jealous.

[@BallisticBBQ]

Thank you for stopping by!

[@bobswanson9944]

Great tutorial--Thanks! Looks like I have the same Weber as you, so charcoal placement and cooking times, the main reason I looked this up, were spot on. My ribs turned out PERFECT. I have become quite adept with pork ribs over the years, but beef ribs stumped me. No more! I substituted soaked mesquite chunks, not chips, and placed a tin of water underneath for moisture. Thanks again. LOVE this site. WEBER FOREVER!

[@BallisticBBQ]

@monica2023 No, that was a dry rub. Sauce came on just prior to pulling them.

[@BallisticBBQ]

A burner for a turkey fryer is a great way to start charcoal. Just place the charcoal chimney on top and let it rip! Along with hickory I like most of the nut woods like, pecan, almond and walnut. I also love fruit wood, such as apple, cherry, peach and apricot.

[@BallisticBBQ]

Yes. That's been on my list for a while now.

[@BallisticBBQ]

@tmc300 It sure will. I do this with chicken too, but with a little less charcoal.

[@BallisticBBQ]

@tmc300 Hi, It is a Performer, but I added a Craycort cast iron grate to it. Google Craycort and check out their stuff.

[@BallisticBBQ]

A couple of things. First off after you baste them, I'd try checking them after 20 minutes to get an idea where you're at. Pull them when their done. When smoking meat, fast like this and low and slow, you pull the meat when it is tender. Times are used as guidelines. Baste em' then after 20 minutes test one of the ribs with a fork. When the meat pulls away a little bit the take them off of the pit. You might also try putting a pan of water under the grate, directly under the ribs.

[@BallisticBBQ]

It doesn't matter what side the meat or the fire is on when cooking with indirect heat. Just as long as the meat is on one side and the fire is on the other. Just be sure to put the lid vent over the meat.

[@BallisticBBQ]

LOL! I get it. I mix it up all the time. Sometimes just winging it as I go!

[@BallisticBBQ]

@244195 Thank you. I'm slow smoking a rack as we speak. Ribs are my all time favorite!

[@BallisticBBQ]

Thank you. The grate is made my a company called, Craycort. Just google "Craycort Cast Iron Grate" Cheers!

[@sarwatahmed3850]

Thats a brilliant quick way to do em

[@Stuartyh7]

Nice video. You sound like you should be Saul Goodman's little brother.

[@BallisticBBQ]

It's not as tough as it seems. Put the lid on, sauce hardens up and scrapes off. I just cooked up a whole boatload of Asian wings with a very sticky sauce a few nights ago. Last night I decided to grill up steaks. Loaded up the kettle with hot coals, let the grates heat up and busted out the brush / scraper. Took about five minutes to clean all the burnt sauce off. Good as new! :)

[@uteachme1]

This is the 3rd video of your's that I've watched, VERY NICE CLEAR instructions & tips! Thanks for your time investment.

[@SmokeyGoodness]

So here I am in the way-way back machine, and the door is stuck. Been messing with it for over an hour and it still won't open... What better way to pass the time than to re-watch all of these classic old videos while I try to figure out how I'm gonna get out of this machine!

[@kemetfirst315]

This is exactly what I was looking for to save time...Thanks!

[@29render]

What were the temps?

[@BallisticBBQ]

The lid goes on, the flame on the wood dies and smoke increases, and the oxygen level drops inside of your grill. Charcoal needs oxygen to burn. When I do what you're describing, with steak, the only time I put the lit on is to put the fire out on the wood. Then I take the lid off. You'll still get that nice smokey flavor.

[@BallisticBBQ]

Yeah. I have the recipe jotted down on my old computer. I'll pm it to you as soon as I transfer it to my new one.

[@maribelytony]

Wife just sent a pic of beef ribs from Memphis. I'm going to make this recipe this weekend. Greetings from San Bernardino CA.

[@BallisticBBQ]

@cooltown55 Glad they turned out. Were you able to find ribs with fat balls? :)

[@BallisticBBQ]

@Kiratsuchii You can put the charcoal all over but that's hot n' fast grilling. You'll really need to keep an eye on ur meat and no sauce until the very end! You can tell ribs are done when the meat starts receding from the bone (more bone sticking out) and they become tender. You won't get this as much cooking hot and d

[@BallisticBBQ]

I'm having trouble finding the final destination of this partial link. Craycort sells on Amazon, so it probably is. I'm giving away one of these grills by the way on a grilling video contest. Deadline to enter is the 11th and the video is on my channel.

[@raynman67]

Nice! Craycort Grates? Love mine, they had a super sale about 2 years ago, was able to buy 2 griddle plates and two cast iron pan inserts for like $8 a piece. Awesome system

[@BallisticBBQ]

Here is the rub: 1/4 cup paprika 1/4 cup kosher salt, finely ground 1/2 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne This in an old video. I try to include rub recipes on my newer ones.

[@tommierush2539]

I found the membrane a lot harder to remove compared to pork ribs. But a very satisfactory result on the Weber smoky mountain slow cooker! I very much agree on the Craycort cast iron grate. A upgrade that I use on my 18 inch jumbo joes, and the smoky mountain!!

[@BallisticBBQ]

@drivin69 I agree 100%! Nothing like a big rack of beef ribs!!!

[@BallisticBBQ]

@bleedrr Thank you very much!

[@BallisticBBQ]

@ItsGoodCookin Thank you! Quick way to make some pretty tasty ribs.

[@BallisticBBQ]

@blackboy424 I'm gearing up for a 22 hour cook right now. I'll send you both when I have a little down time.

[@BallisticBBQ]

(Continued) Another factor is the ribs. Some ribs don't have as much meat as others. I have mine cut for me at a meat store and these things are really meaty. If the meat is a bit on the sparse side, then cooking times will need to be adjusted.

[@BallisticBBQ]

@carllos25 I agree with you 100%. The point of this video is basically picking up a rack of ribs on the way home from work and cooking them for dinner on a work night. In this case, if I did a low n slow BBQ my dinner wouldn't be ready until my bedtime. I cook outdoors at least three of my work nights. Weekends are when I'm doing just what you're describing. Thanks for the comment!

[@BallisticBBQ]

I use a lot of apple wood in my cooks. It's one of my favorite cooking woods. I always hit my pork ribs with a little apple juice. I'll give it a try on my beef. Thanks!

[@BallisticBBQ]

@Sparkleberry18 Thank you! And, thank you!

[@BallisticBBQ]

I find that opening a dialog is a lot more effective than mindless rude comments. Cheers!

[@PhillipSugg]

hey Ballistic BBQ this video got you a sub from me. I've gone through and watched several other videos of yours since. Your entire channel is just awesome. I've been charcoal grilling every week since football season began and you've given me some great new ideas and inspiration for my own menus. My family and I thank you very much.

[@BallisticBBQ]

Thanks Phillip!

[@adminsjohn5345]

i'm smoking joints and watching this. and i noticed a heart shape in the middle of ribs . love joints

[@BallisticBBQ]

@blackboy424 It's a homemade sauce. I kin give you the recipe if you want.

[@BallisticBBQ]

Thanks for watching. I'll send you the recipe.

[@BallisticBBQ]

LOL!!! At least you didn't see a bat like I do when ever I see one of those ink blotch tests! Cheers brother!

[@BallisticBBQ]

@drivin69 Yeah, you've got a great point. We just really love bbq sauce in my house. When I do brisket, I keep it really simple though.

[@javierg3g3]

I had to subscribe, exactly what I was looking for a nice easy/short way to grill on a work night. Gonna subscribe for sure!

[@BallisticBBQ]

The first sign is when the meat starts pulling way from the bone. If you watch what the ribs looked like when I first put them on, compared to when I pulled them, you'll see what I mean. After that, just check for tenderness. You can do that with a fork.

[@wowjunky07]

Also if you wanna try something a bit different you can use apple wood and use light sprays of apple juice on them. I do that on mine and ofcourse on my pork ribs. Very nice vid. Very well done! YUM!

[@BallisticBBQ]

@YoMoma777 The kettle is a Weber Performer. The grate I'm cooking on is made by Craycort. I'm running a contest giving one away in case you're interested.

[@daemickey]

Please mention your cooking temp,in your videos,great work thanks!

[@txaquatics3065]

Question please, I new to cooking beef bbq ribs. Do you flip over the ribs after the first 40 minutes of cooking? Thanks

[@BallisticBBQ]

Thank you for the tip! Cheers

[@cindihunter4459]

This is how I will do mine this weekend! Great presentation!

[@rootboycooks]

Using this as a tutorial, doing some beef ribs tomorrow! Thanks Greg.

[@BallisticBBQ]

@maribelytony Thank you!

[@Trueblue-dk2px]

Bone side done... bone , membrane and the fat will keep the meat from burning... I would say the temp is about 350... u will cook the like ur doing steak but I truely like the 4 to 5 hrs at 250... is the best way to go

[@BallisticBBQ]

@carllos25 Thanks again!

[@BallisticBBQ]

@joe39363 Huge fan of the grate. I've had mine now for over two years and what a difference it makes!

[@Chevydude44]

Thank you! Just a suggestion, but if you ever cook a prime rib, could you make a video on it?

[@gregstone3909]

Nice video! Where did you get your grate ?

[@BallisticBBQ]

That's gas, right? I would get one of those metal boxes that hold wood chips and just light one burner. Put the chips over the burner and the meat on the other side. I've never used this grill, but I have smoked ribs on gas grills.

[@BallisticBBQ]

@kromen10 about one level Weber charcoal chimney worth of charcoal.

[@BallisticBBQ]

@pooshuckle Glad it worked out for you!

[@adriannyasia]

Great vid, quick and simple. Which rub did you use?

[@BallisticBBQ]

@BoredNeedToLOL Thanks for check'n it out. And the sub!

[@carllos25]

i don't know about you but I can't grill anything in a hurry. Relaxing and drinking beer with the family is what I do, no hurries.

[@dLimboStick]

Awesome as always.

[@silva0227]

Ballistic BbQ, you sure know how to grill, i appreciate all of your videos, i have tried several of your recipes and i've learned a lot from your videos, keep them coming.. I'm planning on doing some mods to my offset smoker, hopefully you can post a video of the mods you've done on yours, that would be truly appreciated, thanks in advance

[@BallisticBBQ]

@bigglefty75 Weber plus a Craycort is hard to beat!

[@dlt6109]

what was the temperature of the kettle during the cooking process ?

[@jacquelinecordova6661]

what is the total cooking time for these? Most recipes I've seen have cook the ribs for 7-8 hours. It seems like you cooked this in less than 2 hours.

[@BallisticBBQ]

Hi Jacqueline. Yes, this is how I cook beef ribs when I don't have the time to do a low and slow cook. This will go just under two hours.

[@MrJfuson]

Hi, my name is Jeremy I really enjoy your videos, so I have this burger called Brisket burger I would like you to replicate it's an awesome burger that I have brought many customer in restaurant I worked in years back Email me for recipe fuson19@ Gmail.com Thanks

[@Noclevername00]

Do I have to use large chunks of wood or can I just use the coals?

[@GoBlue7171]

the wood just gives it flavor..I actually don't like put the Hickory wood because I find Hickory a bit overpowering

[@TheArmy791]

Thank you so much, my friend! I will try your amazing recipe!

[@stacky512a]

Cool 4-way cooking grate!

[@244195]

Great Video, very informative. Keep up the good work!

[@BallisticBBQ]

I'll hook you up with the recipes. I'll have to transfer it from my old computer to this one so bear with me. I'm also running a big contest on my channel right now, so I'm really busy with that. That being said, ENTER MY CONTEST!

[@nessiefication]

Hi looks good. How do you know when its ready?

[@Mr00destruct0]

After about 40 min. I also like to coat my ribs with BBQ sauce but I'll put them in a sauce pan (aluminum) and cover it with foil. The ribs litterally steam in there own juices, the rub, and the BBQ sauce. Tender and yummy.

[@01639ssdg]

Love it! Great video! Keep'em coming

[@ItsGoodCookin]

looks awesome!

[@maribelytony]

Beef ribs look great.

[@ericmarks6322]

moist, juicy, but tough as hell. Beef ribs take way longer than 90 minutes to cook, especially over indirect heat.

[@carllos25]

@sd4547 btw those were some killer ribs. thank you for commenting back

[@silva0227]

Btw, i just purchased the grate you're using on this video on amazon and i love it, great grill marks on steak and flanken ribs..

[@BallisticBBQ]

@nnasser007 شكرا

[@BoredNeedToLOL]

holy hell those look delish i subbed ur channel man!

[@mrdanisthename]

If you wanted more ribs, do you think it would work to stack them on one another, and constantly rearrange them?

[@rebeltruce1964]

Whate grate are you using on your Weber...is it avaialbel commercially? Nice job on the ribs!

[@bigglefty75]

looks good i have same grill, works great

[@nessiefication]

Thanks.

[@Uproardjs]

Can you tell us where do you get those big pieces of wood.