Easy Baby Back Ribs - Chris Allingham - The Virtual Weber Bullet

[@douggrow3264]

That's exactly where I am at as well. Started out simple and over time got pretty fancy with recipes and routines. Am now back to basics and results are absolutely no complaints from family, and more fun for me! Love your videos. Always great detail and informative. Thanks

[@lenjarrott4204]

I completely agree about keeping it simple. I taught a BBQ class at a Community College for many years and the basics were what my students benefited the most from.

[@johnknapp6328]

Simple is the word.

[@michaelnowicki8942]

Love the 80%/20% concept! I'm in!

[@billbromer]

I have found the simple rubs and sauces work really well with the ribs, beer can chicken, Turkey breast, and salmon that I smoke on my WSM.

[@wunderaj]

As a beginner bbqer I love when a cook is simple and straight forward vs multiple steps

[@GeneHouse]

Chris, I have been bbq'ing for many years but just purchased my first WSM. My Mak Pellet Grill has been putting out excellent food for the last 8 years, but was looking for some old fashioned charcoal/wood cooks. Your channel and the Virtual Weber Bullet site have been a lifesaver. Your content is very helpful and your delivery is very approachable. I just wanted to say thank you! And yes, I have also went the whole spectrum of rubs, sauces, wrapping, no wrap, long holds, marinades etc. Sometimes it's just nice to keep it simple. I did a SPG chicken on the WSM night before last and it was great - basic, but tasty. The KISS principle I guess.

[@TheVirtualWeberBullet]

Thanks for those kind words! Great way to start 2023!

[@wpgordone352]

I am with you , 100% on that , Chris !!! The easier the process , the better I like it !!! Simple is Good , Very Good !!!!

[@sklegg]

The law of diminishing returns. You can add more and more complexity to your cooks but they only incrementally improve the end results. Low and slow over live fire gets you a long way just keeping it simple.

[@GeneHouse]

I love your reference to the Law of Diminishing Returns. Brings me back to my college econ days. I like the audience Chris attracts!

[@vickifrakes9488]

When I do ribs, I season them with garlic salt and black pepper. I wrap them in aluminum foil and bake them for an hour or so. I then remove and place them on a sheet pan to slightly cool. Then I put them on the grill to give them color. Sometimes I add BBQ sauce, but most of the time I don’t. I let whoever is eating with me to add that on their own and how much they want on them.

[@DaVid-yp3js]

I'm with you, from the very 1st time I got WSM I found your online forum and have stuck to the basics. Ribs, pork butts, chicken and beef, always water in pan charcoal with wood chunks. My rubs are simple, kosher salt, course black pepper and garlic, mix them equally and apply to meat, that's it. Smoke Temps are 250° higher for poultry (325°) . Always cook (smoke) to recommended internal temp of meat, not time. I don't sauce my ribs, personal choice I serve it on the side. I do have a UDS and apply the same principle to cooking the UDS.

[@lewnewby958]

I suspect that competition BBQ has a big influence on complex cooks and TV brought it to us all. I learned BBQ using simple techniques and never followed the trend. Simple is definitely good enough.

[@photoman52beta]

I think that some people are more adventurous and want to push the limits. I like to get the ribs going without a lot of complicated procedures and get to the eating and enjoying part. KISS

[@barbecuefaq]

Great video Chris! - So I will say "...we work our way up to more complicated recipes..." - In my honest opinion, these days in the barbecue world the opposite is true. I think more people today are introduced to ribs believing that they need to wrap with liquids, sugars, nectars, juices, fats, etc. because that's what's taught on KZbin. The folks they're learning from are competitors and then the cycle continues where new folks to barbecue believe that those types of ribs are "backyard barbecue." I think as these people start to smoke ribs more, they realize that they're borderline eating sugar rather than tasting pork. That or they're sick of spiking their blood sugar levels to the point where they need a nap after two ribs. Eventually, they come back to true backyard ribs where you're creating flavors that make you want to eat an entire rack of ribs. To note - the same thing is true even for cook times. Methods like 321 or 221 have overcooked more ribs than I care to see photos of; Granted, what I may like others may not. As the saying goes - KISS - Keep It Simple Stupid.

[@TheVirtualWeberBullet]

I think you're right about this. My personal experience may have been a ramping up from simple to more complex and now back to simple, but a lot of newbies watch Food Network barbecue competition programs in which people are using complex competition methods, and they're watching similar YT content, and they start out as beginners using complex techniques, only to ramp down to simpler methods over time. That being said, I've always said, "Do what you like", so if complex is someone's thing, more power to them!

[@marknichols9651]

Totally agree Chris. Even with the less than max effort (using proper techniques of course...) I find the results are often quite good and noticeably better than what you can get in all but the very best bbq restaurants! If you want to put in the extra effort, by all means go for it! But KISS is a thing even in cooking! By the way... content beats production value every time. Keep the good stuff coming!

[@TheVirtualWeberBullet]

Thanks for your kind words!

[@jaredlucas4815162342]

Something to add to what you said. I also think about 80 percent of the people you cook for won’t even be able to tell the difference!

[@Anteater23]

I think I enjoy it more when less work goes into it.

[@nexusvideo]

EZ is good. Most meats taste great with only a touch of salt and proper cooking.

[@gonerydin4225]

K.I.S.S. Method works better for me