Pork Spare Ribs on the Weber Kettle! | Chuds BBQ

[@smokinjaws3310]

The reason this series is so great is because many more people own kettles than 1,000 gallon cookers. The ability to cook good food on this grill is attainable for most. Thanks again!

[@b01tact10n]

Takes some work, but I agree with a few pitmasters that using the real deal with any proven method beats pellet anyday because this dude has proof😁👍👍

[@Brisket_and_Barbells]

Dude you are just pumping out the content like its a full-time job. Thanks for elevating my BBQ game!

[@JohnnyAU97]

Glad you’re showcasing the Webber kettle. My Dad has used these since the 70’s. It’s a timeless, classic device that hasn’t hardly changed since it was invented.

[@rideramartin1234]

By far my favorite BBQ channel! I love everything you do. Can’t tell you how much I appreciate the tips!

[@adams9848]

Love the pace of your videos. You get the information across, you have all the money shots, and you keep my attention. 10/10

[@tommyboy4128]

The #1 contribution Mr. Chud brings to every video is CREDIBILITY! Yep, that’s right, and with the credibility comes honesty and legit coaching. Unlike some other well known guys on the KZbin channel who are sellouts for the lack of better words, The ChudMan is sincere from start to finish. If you truly want to improve your Que game there’s no need to go any further than this channel right here👍🏻

[@RA-rf4nz]

I've noticed that the hottest part of the kettle when smoking low and slow is opposite the hot coal bank -- the heat and smoke rolls over the lid top and back down to the opposite side at grate level. Knowing that is how I learned to cook the perfect spatchcock chicken on a kettle with legs facing away from hot coals -- sort of counter intuitive. But it works for cooking the whole chicken to perfect temp at the same time without drying out the breast meat. Same goes for pork ribs, place the thickest part of the ribs farthest away from the hot coals.

[@MrPanthers23]

Agree. I've learned that too. The metal water reservoir really pushes the heat vertically. The "coolest" part is the part closest to the metal water reservoir

[@matthewharetakis]

3rded

[@charlieellenburg3465]

Yes, I've noticed my slow and sear is 6-8 degrees hotter on the opposite side of coal bank

[@RiverCityBBQ]

Yep I cook with things closer to the water pan if I’m doing low and slow.

[@grillnchillruhrarea]

Agree. I noticed that by temperature deviation in a pork belly piece, that I placed vertical to the coal bank. Internal temperature went up from the coal side to the vent. Next time I will place it parallel to the coal bank, right in the middle.

[@robertfalbo9686]

Best bbq channel on youtube! Brad is what this world needs now

[@bucky5488]

love the weber kettle series. It is awesome! Missed the "snake in my boot" the last few vids! Youre awesome Brad! Keep up the good work.

[@gongsu]

Love the series. I started on a kettle. You and some others inspired me to get an offset and I haven't looked back since. Keep spreading that bbq love Brad

[@johndobbins3880]

Same here, recently upgraded to an offset. But still love my kettle, doing the dino ribs today.

[@theulsterexpat]

you are one of the most engaging bbq creators on youtube and are a great resource to a beginner griller like me. Cheers!!!

[@75pontiac45]

Thanks for the trimming instructions, you have gone over this before but it is appreciated every time and makes the cook look pristine every time. Also, the pit snacks, yum. So I have a playlist of bbq that I want to make…. I was looking through it last night and probably 75% of them are your videos…. I have made so many of them, though I have to use a pellet smoker, and they are always amazing!

[@benwagoner9741]

I wish people didn’t care about pellet smokers. You have what you have, and if you cook BBQ that you and your family likes, who cares? On a side note, if you have a Costco by you, they have a 40lb bad of blended pellets for $12.99 right now. Word on the street is they’re made by pit boss. Happy smoking!!

[@75pontiac45]

@@benwagoner9741 thanks for the tip! Time for some new pellets soon. I enjoy the offset but can’t use one in my current situation.

[@pictureBigger]

The only thing I disagree with Chud on is the membrane. He never removes them. It makes the ribs chewy.

[@dezal06]

@@pictureBigger it only makes the ribs chewy if you don’t crisp it up. If you cook and an offset, that fast moving air will always crisp it up. Otherwise I reccomend taking it off

[@Happythings354]

@@pictureBigger Some people actually enjoy the crispyness from the membrame ☺.

[@rianspalding1515]

Good shit Bradley. Always a pleasure to watch

[@BehindTheFoodTV]

Looks amazing Bradley! Love that you’re making so much use of that Weber kettle!

[@montgomeryjl]

Always so simple on the rubs and they always turn out lookin fanTASTEic lol

[@Metal_Auditor]

I used Lawry's seasoned salt and black pepper on my last rib cook, and they turned out really good.

[@davidcawley499]

You da man! Thank you for the tutorials!

[@Dexterity_Jones]

Nicely done man. Ribs are the next on the list for me. Been slowly learning fire control and proper BBQ; videos like this help. Thanks.

[@mddoit]

I got the kettle recently. My kid loves smoked ribs. I looking to make the best on it. And you have helped me to make it the best. Thank you for all you do.

[@themadgreek]

Brad, thanks for explaining (& demonstrating 🙂) the differences in the different style ribs

[@Bean-sz7sr]

Great video! I have a Weber kettle as well as I just bought a Green Mountain pellet grill and these types of videos are really interesting to me being somewhat new to the smoking scene. It also shows people that you don't have to spend a ton of cash to cook good bbq. 👍🏽

[@Erbombla]

Love this series! Very helpful. Gonna have to get a flamethrower and a leaf blower!

[@rbreynolds]

Thank you Bradley! Tried this method for the first time last night and they turned out fantastic!

[@Tint_Guy]

I really love your channel. Your walk through videos are so easy to follow and yield fan-TASTE-ic results Just pulled 2 racks off my kettle and can not wait for dinner

[@diegus012]

Everything about this video was JUST what I was looking for. Great pace, thorough content dive, and damn, your result was great! I am about 2 hrs in, looking forward to lunch today! Thanks!

[@Dadzilla2]

I keep coming back to your videos. You seem to have some of the best ideas out there.

[@dixonlegrande]

Love this kettle series! I’ve bought everything you outfit your grill with. Awesome tips! Great results! Thank you so much!!

[@BPFnSC]

I had never thought about flipping the ribs over to get some color on that other side and it has really taken my ribs to another level.

[@cccantrell27]

I genuinely love watching his vids. I learn a lot. He pretty much simplifies everything. Oops!

[@wakeboarder10121]

So fire Brad. 6 hours is typical for a weber rib cook. So easy too. I like to keep it simple. Thanks for the great informational edit. 💪🏽

[@thebigv8644]

I only grill/smoke on Weber kettles. I have started breaking the rack down into individual slices before I smoke my ribs. Goes quicker, can get more bark and rub on each rib. I use my vortex to do them and just spread them out like you would with chicken wings. Haven't perfected it yet but I like it this way better.

[@2000blackstang]

I love your videos and recipes. And not just because my name is also Bradley lol now I have to get the rack off ribs from my freezer out. And put them in my smoker. I'm in Minnesota so I use an electric one so it's easier to use in the winter. It makes a delicious rack of ribs!

[@MrBoggles]

Thanks for being the inspiration to take the plunge into this style of BBQ.. been watching a few videos the last few weeks and thought let’s do it!! always loved eating it and now I love cooking it.. got myself a kettle a few days ago.. I now stink of that sweet smoky stank for the second day in a row.. my eyes sting.. and I didn’t even bother having a shower today because I was doing ribs.. chicken thigh yesterday.. both turned out pretty decent for a first attempt.. I’m thinking tomahawk steaks next! 🥩🍻

[@jalexander6873]

Giving this a go on new weber kettle. Been without one for a few years and did miss it. Great channel and great tips and recipes. Well done!

[@jalexander6873]

Quick update, finished after about 6 hours. Bit unorthodox as smoked until 170ish internal and wrapped. Put in oven at 215 and went to drink beer for two hours. Came back and best ever. Smoke ring was amazing and flat out best ribs to date. Peace!

[@damoose1829]

Them are some awesome looking Ribs. Just got my kettle together. Going to try these very soon. 👍👍

[@Pteromandias]

Hey! I’ve been following your series on this. A smoker has been in my wish list for a long time but since I found this series I’m going for it. I have a Weber, and I got the accessories now. Some fogo charcoal. I’m new at this so I’ve been doing dry runs. First just charcoal, and then with chunks of wood for smoke. I think I’ve gotten it right so far and dialed in just right. Today I put on my first ribs. I think I’ll go in order: ribs, then pork shoulder, and then finally the king of them all, a brisket. Hoping to pull it off for my kid’s birthday at the end of the month.

[@christianm.braithwaite2780]

Bradley - I also enjoy rocking some Crocs in my backyard while firing up the pit. Those ribs looked fire - great video!

[@7thSpringofthe7thSun]

Thank you for the video Chuds. made my first rib in my kettle, coming up gooood.

[@takeflight4666]

Best looking pork ribs you’ve made so far!

[@g54b95]

"If you're going to tallow your brisket, you might as well lard your ribs." Truer words have never been spoken.

[@hophead2342]

Love the channel.... Keep it up!

[@RyzER617]

"So when i slice the ribs I take it from BEHIND"----*CUT* lmfao

[@munenex]

Ahem

[@eddiecanada]

Tr

[@b01tact10n]

😂😁

[@YGHTa92938]

You make smoking so approachable. I really appreciate it.

[@fatsuperfly]

I love your vids! Getting my first Weber next week. You inspired me to try smoking and even making sausages at home. I used to make sausages at my last kinda miss it. But new job blah blah, totally different ball game when they are home made, different learning curve. Much mahalos.

[@凯文-k2e]

My Dude! This channel is fire.

[@alvinsmith8250]

Love the series. I started with a pellet grill, but with the kettle it doesn't get as much love. I appreciate this series. How about doing a bacon explosion on the kettle next?

[@briankendalll2093]

Thanks for the video! Just got my first kettle. Same method works with two St. Louis or back racks. Just rotated them.

[@PaceYourself]

I don't care how often you butcher and cook the "same" pieces of meat, I learn more every time. Keep up the bomb content my guy.

[@briankendalll2093]

I did two back rack on the Weber Kettle today. Used two bricks to shore up the briquettes. Bomb! They were excellent and the pit required very little monitoring as compared to my stick burner (OK Joe). Thanks for the tips!

[@paula.2422]

Another homerun video!👍 ...I have to mention, thank you for cooking what we would cook ourselves. Many people may not have access to or a bank account to be messing with Japanese A5 wagyu or even Iberico pork....so thank you for cooking like the majority of home cooks♨️❤

[@christopherday210]

Love the sense of humor about the laborious cook with the whole is alot of work to flip the ribs 3 times in 6 hours 🤣... good stuff, nice video as always

[@lightman500]

Love your videos! I too smoke and Grill on a Weber kettle and find it a fantastic cooker. Keep up the great work and videos... I'm learning a lot

[@blakeumthun8128]

Best Damn BBQ Channel Out There!!! Did me some spares last weekend on the weber for the 1st time. Way better than what I've been making in the pellet smoker. My go to glaze is 1/2 Sweet Baby Ray's and 1/2 Frank's Mild...Tangy, Sweet and not too much Heat.

[@grgfrais1866]

Good job!

[@hahasasquatchvods5125]

I love this whole series! I wish he would do more series like this. Maybe we could get a COS series next? show us beginner schmucks how to make some gnarly bbq without the greatest equipment...

[@b01tact10n]

Awesome post Sir! I wasn't aware that Apple cider glaze has originated in Texas, that's kewl. I do love using my weber😁👍👍

[@southtexasdeathride7667]

This is the first video of yours I've had to stop and set to "Watch Later". Just got home after a friend's barbecue and the idea of seeing more barbecue was too much. LOL

[@aQueDog]

You’ve got skills, Sir. Nice video.✌🏾

[@MrWillowbeard]

Looks amazing, as always!

[@Zaral7]

BBQ crocs are the most important piece of equipment when preparing quality food!

[@jrs1986]

Love the simple syrup idea will definitely be using that. Not sure about the whole membrane thing. I get the idea of it holding the good fat under there but the texture for me is so shocking I always remove it. Haven’t really had a rack dry out on me either. I typically butcher my own spares down to at Louis style as well and cook the rib tips separate for the kids and dog :)

[@brianharris9406]

Perfect cook!!!

[@timothyswatzell221]

Great video and love all the hummer and content. Did I miss it. Where was the snake in the boot. :). Keep it up

[@jamessahagian8274]

Just realized you didn’t even have your crocs set in “grill mode”!! Love the video my man!

[@luishfims]

Brad I truly enjoy your videos! Thank you for inspiring me to cook more! I want you to smoke some salmon, I want to see how you do it 🙌🏻🙏🏼

[@leonardcianciotto547]

Melt proof spritz bottle!! Nice.

[@the_whiskeyshaman]

Yum. Just got my slow and sear yesterday can’t wait to plop some meat on it.

[@larrymansfield9393]

Not bad not bad. I like to keep my top vent wide open to keep that smoke rolling on my kettle. I’m gonna have to try this method. They looked beautiful!

[@Trumpetmaster77]

Excellent ribs! we love that candy jalapeño sauce!!!!🔥🔥🔥🔥🔥🔥🔥🔥👍👍

[@Freabyrd]

Cool stuff, killing it 👍

[@THutch556]

Great cook! Ribs looked great! But that is the one thing I don’t care for with the slow n sear, you get mostly top down cooking. I find instead of using the Slow n sear, just bank the coals to one side and light it the same, like a snake and I get much more even top and bottom cooking and don’t need to flip. Just banking the coals to the side for me produces a nice top and bottom heat/convection. Slow n sear is great on a steak though.

[@davidrussell631]

Why more folks don’t have that observation is beyond me. I might eventually buy one of the new ones with the removable water trough but all it took for me was to see how long a pork butt took to get tender all the way to the bottom without foiling. It was simply ridiculous and the only fix is to flip as needed.

[@BrianF.1969]

The first rack of ribs (St.Louis cut) I ever did was on my weber kettle. They came out perfect. I've done 3 spare ribs since and haven't been able to get the same result. Always a little dry on top and even a bit tough in spots. Pretty much the same temps and similar times as the st. Louis cut. I'll figure it out at some point.

[@jernigan007]

I use cherry with my pork, nice red color

[@williammills7778]

Brad I love the way you do your ribs. Just got off you live chat, catching up on what I missed. Been buying St. Louis, but now the spares are going on next. BTW the Chud Chimney is looking well in its patinas. It's a beast! You are a true master of the pit!

[@michaelstarr5861]

Great reciepe, awesome channel name! 😂

[@Sarge19K]

I use butter too before I wrap. Have never had a problem.

[@doms8903]

Ribs looked good. Tried your burger sauce from the burger vid a few weeks ago, good stuff.

[@BBQROCKSTAR178]

I’ve done this method many times. In fact, I’m about to do some salt and pepper St. Louis ribs on my Weber kettle 22 inch in about an hour. One thing he failed to mention in his video, is that the flavor profile is totally different than that of a traditionally smoked rack of ribs. More of a grilled flavor, almost like a steak, then a wood-burning smoke flavor.

[@SandalGuy1]

I see you're wearing the official BBQ Crocs. Nice.

[@wesmccarley9845]

Love your videos! When is your cookbook coming out?!?!?

[@damoose1829]

I have this cook going on the kettle now. First time cooking these came out great I am hoping for the same if not better results. Tweeked things just a bit. Mainly the rub and what I am doing for the wrap. We shall see in a few hours. Now have a cold one and watch the race. 🤪😃😛😛

[@Greg-wz6fp]

Did these yesterday followed ur instructions step by step and they were oh so good …I think I should have left them wrapped a bit longer but hey we were hungry lol but ya they were damn good …used butter instead of that liquid lard thing thx again man!!

[@8kingz3town1]

You about said " I like to take it from the behind!" 🤣.

[@mlzz805]

You should do a Weber Smokey Mountain series!

[@BmoreGaming]

Awesome videos! How do you keep your cutting board clean?

[@210pitmasterjoey]

Glad I subscribed!

[@cainkopczynskie6296]

I used tallow on the ribs I did last week they came out amazing

[@MichaelGivens007]

What? No snake in the boot? LOL....Great video!

[@mexi0501]

Thanks!

[@ParrotHead1809]

I wonder if you put a split between the slow 'n sear and the ribs if they wouldn't be so dark. Great Vid as always. This is my second time through the Weber Series.

[@JoeHell67]

Ribs, i mean RIBS!! Joe from Germany

[@shaneorr1476]

Loookiin' Goooood!

[@unclebill5653]

Another great cook! How about next time a Dino Beef Rib cook?

[@audiemcginnis6535]

Gonna have to try this. He does several things differently than I do, and while my ribs are pretty awesome these look good too. Why not learn new things?

[@MoesSmokeStackGrill]

Heck yea!!! Yeeeee🔥🔥🔥

[@caliboy2498]

Do u have to keep adding charcoal as it is couple of hours

[@lukypyro4182]

Great videos..how bout some bbq pizzas on the mini chud...pulled pork...brisket..?

[@martenhansen7419]

hey dude love your videos! your amazing! quick question when you are dialing in your temps on the kettle you always leave the bottom vents wide open and just use the top vents for adjustments?

[@rolandzapata9966]

Great Video! What about hot and fast? Coals on both sides? Foil wrap at end.

[@davidbuben3262]

Kinda binging your videos right now. Have to catch up. Spareribs are my favorite by far. I even gnaw on the cartilage part ever since I was a kid. Even chicken bone cartilage. By the way, I think sumpin' crawled in your boot.