How to Smoke Ribs on the Weber Kettle | Easy BBQ Tips | Barlow BBQ

[@BarlowBBQ]

Thank you for stopping by today! 🔥 If you enjoyed this video, please consider making a donation to help us continue to bring you great BBQ videos: www.paypal.me/barlowbbq THANK YOU!! 🙏

[@JonathanHernandez-mc3bo]

Does the temp of the grill still have to reach a temp of 270 if u want to make 2 racks of ribs and to fit the ribs can I put charcoal on one side will it still cook the same

[@joeseibert5585]

They make rib racks. The ribs are vertical so you can fit more racks of ribs.

[@fdcarbajal88]

The best video on smoking ribs with a webber kettle...why because of how you got fire set up and it saves so much time....I am doing this for 4th of July thank you sir

[@MWDouglasJR33]

Throughout my trial and errors of smoking on Weber Kettles, I have learned to use those charcoal baskets on both sides instead of using a single basket to one side. I also use a drip full of water in between my charcoal baskets. It seems to make a world of difference in my cooking. My meats cook/smoke more evenly. Nice video.

[@BarlowBBQ]

Sounds like you know what you're doing! 🔥🔥🔥🔥

[@michaeldouglas5679]

@@BarlowBBQ Lots of trials, errors, and videos. I wish I had seen yours first. Would’ve saved me tons of time and money. Keep up the great content.

[@josea2462]

Trying this for the first time ever on my Webber . I’m smoking 2 rib racks hope that’s ok . I’m also using the water pan in the middle

[@MWDouglasJR33]

@@josea2462 You’ve got this!!

[@tomm9493]

Just discovered your channel today as I'm about to do ribs on my Weber Kettle. I like you style, calmness & groovy music lol Thanks for these smart tips. I will be enjoying more of your other videos for future cooks!

[@darrincooper1318]

“ Yeh these ribs are about done , I’m gonna give them another hour 😆😅”

[@BarlowBBQ]

Truth

[@randalworcester1664]

I caught that too.😛

[@jimhurd3101]

Sounds about right

[@michaelschulte9475]

Insanity

[@zachurystrawcutter2283]

Haha yep That’s barbecue

[@calvinpettye2201]

excellent job I appreciate getting you the same old thing everybody else does

[@BarlowBBQ]

Thanks!

[@kevinconway2094]

smoking a pair of racks on the same kettle this saturday, can't wait!

[@bigrigotj]

Followed this video to smoke my first rack of ribs. Made my own rub and finished with a very small amount of sweet bbq sauce for a glaze. The ribs came out perfectly smoked and were sweet and spicy. Thank man!

[@G-GFactoryMade]

Idk why... you’re style, the way you talk, idk. But dude I’m a fan!

[@BarlowBBQ]

Thank you! 😁

[@dongillette]

The presentation was great.

[@BarlowBBQ]

Thanks! 🔥🔥

[@SouthernJaeger]

Simple and excellent way to do ribs. Thank you from a new grill user and happy thanksgiving.

[@vmparliament]

Thanks so much for this, I am a total newbie when it comes to charcoal smoking and my ribs turned out AMAZING

[@BarlowBBQ]

That is why we do what we do! Makes me so happy to hear your ribs turned out so good!! 🔥🔥

[@ahopkins1978]

Bruh. I’ve been searching for days for a simple recipe. This is it! Trying this today

[@BarlowBBQ]

Hell yeah man, I hope you enjoy it!! 🔥🔥

[@thewhitesquirrel8211]

great vid, the ribs look excellent. The one spice that i've added to my bbq rubs and one i cant live without now is, smoked paprika. it adds a great flavor and changes the whole dynamic for us. the wife and kids love it. Add smoked paprika to your spice collection guys, i promise you won't be disappointed

[@BarlowBBQ]

We love smoked paprika, usually have some in the cabinet! 👌👌

[@tado921]

My first time ever cooking ribs so I followed your video to the letter except for the glaze at the end. I made the rub exactly to the recipe and cooked them on the (brand new) Weber with the baskets at ~250 for 4.5 hours, and I used a rib rack to make three racks of baby backs. When finished I brushed them with a couple of different store bought sauces and left one rack un-sauced. I thought that would be too much meat for our small crowd. Not so. They were coming back asking if any were left! Absolutely perfect and the best ribs any of us have ever had!! Fantastic flavor, moist and tender, and even the un-sauced one got gobbled up. Nothing left but the bones, LOL! Thanks for the great recipe and instruction!! Subscribed.

[@BarlowBBQ]

What a great story, thank you so much for sharing! 🔥🔥 I wish my first time doing ribs was as good as yours sound but I didn't have KZbin back then lol. Really appreciate hearing about your success, and wish you many more ass you continue along your bbq journey!! ✌️

[@val-xo7ud]

I have found out that 1 rack of ribs feeds around 4 people in my family.

[@ratking948]

Best bbq channel. We appreciate your work. Not over the top and annoying for the sake of getting attention. Quick question: do you ever worry about closing your top vents too much to cause bad smoke? Ive always run my top vent wide open to allow for exhaust as many others do as well. But Im not sure if I need to worry about that. Thnx

[@BarlowBBQ]

Honestly I usually don't worry about the top vent too much. I tend to leave it mostly open but if temps are getting hot I'll close it down a bit. You do want to be sure to leave it open at the beginning when you start the fire. But once the charcoal gets going, you can close it down a bit if needed. Appreciate you stopping by, thanks for your kind comments! 🔥

[@ratking948]

@@BarlowBBQ thank you. Def agree to clear that bad smoke first. Would you agree though its better to start working the bottom vent first then the top? Or it doesnt matter in your opinion?

[@BarlowBBQ]

@@ratking948 I'll leave the bottom vent open while the fire gets going then close it down most of the way once I start getting close to the grill temp I want

[@eespinosa64]

Very informative video. Regarding making sure the white smoke is gone before putting the food on the grill, any tips for when you may need to add new charcoal?

[@kellyoconnell2169]

I only grill on a Weber Kettle. I've been wanting to get a smoker for a few years. Just found your channel and bought those side charcoal holders for $20.99.Thank you for saving me a ton of money!! I'm going to make this recipe next week! Can't wait to watch all of your other videos!

[@BarlowBBQ]

Those charcoal baskets are going to make your bbq life so much better lol! So glad to hear you're enjoying the videos, smoke em if ya got em! 🔥🔥

[@dacattack1036]

Weber is the only way to go.

[@mechanicman8687]

Thanks for the know brother. I always cook turkeys on mine. I wore out a Webber once

[@lovroramuscak5855]

Great video. Awesome. What do you say, pros/cons of using a basket of water in the midle of the charcoal? I dont know if that way is better or not. Like it and thank you!

[@ilovedtree]

I've done a few different styles on the weber and this one worked perfect. Thank tou

[@BarlowBBQ]

That's so great to hear! Great job!!

[@VoiceOfAsh]

This is what I do, and works for me every time. Fire up the grill for 300-325 deg F. Throw some wood for smoke. Smoke for 1.5 Hrs. or check internal temp to be 170-180. Apply BBQ sauce. Wrap it in Aluminum foil. Put it in oven or grill at 350deg for 45 mins. Once done, let it rest for 30 mins.

[@jarespeoples554]

Will wrapping it in foil and cooking it after smoking help make the meat tender?

[@VoiceOfAsh]

Yes, as long as you did not dry up the meat in the smoking process, you can always make the ribs tender by wrapping in foil with some moisture added by either BBQ sauce or even apple cider vinegar.

[@Chris-ie7wt]

Very well done video sir, in a manner of speaking :). Thank you so much for the tip on observing the appearance of the smoke coming out and how to tell when your setup is ready to add meat. As someone who recently purchased a Weber kettle (and has been watching some how-to's on YT), this is the first time I have seen anyone point out in detail on why you shouldn't add your meat too soon. I have been making that mistake on my first few cooks and look forward to trying again soon. Great work, worth a sub for me!

[@noahfrey.]

I'm embarrassed about it but i actually thought that was the smoke that i wanted on my meat and has the urge to add more when it would lighten up😂😂 but hey that's what bbq is all about

[@Ryandoesdifferentthings]

@@noahfrey. me too haha

[@PAPATexas]

Got to love Weber Kettles. Got to love pork ribs. Them turned out nicely, good cook! I like the color of the bark.

[@BarlowBBQ]

I usually do ribs on my Pit Barrel, but it was great to get some bones back on the Weber!

[@MrTmax74]

And helpful video, thank you.

[@diamonddiva8376]

Those look so yummy. Great job

[@BarlowBBQ]

Thanks so much!

[@Parzival-qg2vu]

I’m 1.5 hours down into this cook. Buzzing to try them. Off to make my glaze

[@BarlowBBQ]

How'd they turn out?

[@stéphanebéland1972]

Another great videos.... One of my favorite channel since your beginning... I love ribs... I love dry ribs... I am not à 3-2-1 lovers even if i already do it.... I prefer ribs that cooks low and slow for 5-6 hours at 250 but sometimes i also crank up the temp so they cook faster.... In like 4 hours... Not a big difference... Or maybe in the numbers of beer or wine taken... Keep up the good work 😋🤙

[@joeychung9664]

I am new to smoking and I have been watching every tutorial video on this app... this one is one of the best! I’ll be sure to use your rub and maybe your glaze. Thanks for the tips!

[@BarlowBBQ]

Thanks so much, Joey!! 🤗 If you haven't tried a glaze on ribs yet, I highly recommend that you do! Smoke em if ya got em! 🔥🔥🔥

[@GeneralRock114]

How long did you put them in the frig before cooking???

[@BarlowBBQ]

Probably a couple hours

[@RonOnTheGrill]

Man those Weber cubes are the "mail carrier" of charcoal lighting products. They light in rain, sleet, snow and gloom of night, lol! Nothing I've tried works better, including those tumbleweeds everybody seems to like. They break apart and make a mess for me. It took me a while to realize it, but I'm so in agreement with you on smoking ribs at hotter temps. I just did a couple of racks of Baby Backs, and they came out nice and tender smoking around 300. I've never tried that set up for ribs, but only because I'm never doing less than 2 racks. Great content as usual brother.

[@BarlowBBQ]

Much appreciated, Ron!! Glad to hear you're trying some hotter temps, saves ya a little time! 😉

[@tombarlow8506]

Nice work!! Tom Barlow

[@BarlowBBQ]

Thanks Tom!

[@brianjenkins9135]

Looks good. Thanks for posting!

[@BarlowBBQ]

Thanks for watching!

[@alex2see4]

Sorry, it was on the grill from the start but I could not see it good ! Thank you, your recipe is fantastic !

[@kellymccullough130]

Cool glassesss bro... never heard of toothpick totally worth the time

[@BigMo0212]

Hi there. New follower here. I am smoking some ribs today and will definitely try your method. I've been smoking mine usually at 225-250 range and never higher than that. If it saves me an hour or two, why not? lol. Anyway, thanks for a great tutorial!

[@BarlowBBQ]

I usually prefer to stay in the 250 range, but no big deal if it climbs up to 275 or so. As long as you're paying attention, you shouldn't have any problems. Glad you enjoyed the vid! 🔥

[@dilippatel3268]

ribs look fantastic, nice job on the video

[@BarlowBBQ]

Much appreciated, thanks! 🔥🔥

[@GetLandWrecked]

Man, those look good! Cool knife too.

[@BarlowBBQ]

The knife is an Old Hickory - you should be able to find them online or on Amazon 👍

[@TWC6724]

Ribs look great. I just got a Weber Summit charcoal grill. Doing ribs today. Your glaze looks killer.

[@BarlowBBQ]

You gotta try the glaze! 👌👌 Enjoy your new grill, and thanks for watching!

[@tado921]

Hello again! Just wanted to follow-up on my comment from last year. I've been using this recipe ever since and it never fails, my ribs always come out great! Someone commented below that using two smaller baskets gives a more even cook, and I have to agree. I bought a Slow-n-Sear and tried it couple of times, but I've found that the smoke coverage is better with two baskets, and I have more even temps across the grate. The Slow-n-Sear works great for reverse searing steaks and pork chops because it allows more grate surface area, and then you have the direct heat for searing. But for low-and-slow I think two baskets is the way to go. Of course, this is my experience and others may have different results. Keep up the great work!

[@BarlowBBQ]

Hey Tad, love hearing from you again! It makes my day to hear how successful you've been. 👍👍 I like your point about using two baskets, it makes sense to me. I should go out and get a couple, I don't have them anymore. Thanks for the update and for your thoughts on the baskets, cheers! Keep on smokin!! 🔥

[@danielploy9143]

Eye agree with thee, start fires at opposite sides of each side for even more even cooking.

[@donaldcoachman894]

Thank you for this video sir. I've been having trouble making ribs and I followed your video and my ribs turned out amazing. My whole family loved them perfect video thank you sir.

[@BarlowBBQ]

That makes me so happy to hear!! 🤗 So glad the video helped you out and that your ribs turned out awesome. That's what it's all about!! 🔥🔥🔥

[@kck9742]

These look fantastic!! Gonna try this today... wish me luck!

[@BarlowBBQ]

Good luck, I hope you enjoy them! Let is know how it turned out! 🔥

[@kck9742]

@@BarlowBBQ Thanks, Matt... well, I don't think my bbq skills are quite there (I've only ever done steaks up till today) and when I tried to add more charcoal after the original charcoal was half gray, it caught immediately. The wood caught too, and it wasn't really feasible to lift the top grate to add more or move things around. The fuel burned out about 2 hours in. But even so... the ribs were DELICIOUS. Love that chargrilled taste that you just don't get from ovens. Really appreciate your vids and your reply. I'll try this again -- practice makes perfect!

[@BarlowBBQ]

I'm glad to hear you enjoyed the ribs! Adding more charcoal at the right time is definitely tricky and does take a bit of practice. Just experiment and see what works best for your grill. But once you get it down you're gonna be set!! You'll be a genuine pitmaster in no time! 🔥🔥

[@jasonfuentz7681]

@@kck9742 After your initial pile make a line using unlit charcoal. stack about 3 wide and two high. snake it around the edge of you weber. You'll need to experiment with the right length for the cook time but will not need to add additional charcoal once you get it down.

[@kck9742]

@@jasonfuentz7681 Thank you!

[@1crazynordlander]

Thanks, I tried your method today. Very easy to setup. I know we will enjoy.

[@robz4825]

Great video. Ribs look great

[@BarlowBBQ]

Much appreciated!!

[@mllm1]

Good video, I like your charcoal set up. Good way to keep your temperature steady. Most videos I’ve watched loaded them up with hot coals. You know what you’re doing. I will give this method a try. Thanks 😊

[@saintscrusader5172]

Won’t adding new unlit charcoal in the beginning give you the thick white smoke when it does ignite? Because you had your lit charcoal mixed with unlit charcoal in the beginning and I did see white thick smoke at about 6:35-6:42 mark of the video. I’m assuming the white smoke meant the unlit charcoal ignited because of the thick white smoke. Always thought u had to add already ash white charcoal before hand instead of just adding it unlit to the main cook. I’m confused. Could anyone help clarify how to add more charcoal to keep the fire dying the proper way. I’m a noob to grilling thanks.

[@BarlowBBQ]

Once I have my lit charcoal in the grill, I'll add the unlit charcoal and close the lid. Yes there will be some white smoke at first so I always give the grill about 10-20 minutes to let the smoke clear out and get the grill up to temp. From there on out it's good to go!

[@danielploy9143]

Great work. Will the meat absorb smoke evenly without the need to flip the protein over?

[@BarlowBBQ]

Yep!

[@realityhappens4893]

Awesome new sub here great video 👍🤟

[@BarlowBBQ]

Thanks so much!

[@Diegozp91]

Hey! good video, I’m from Mexico and I’ve a day’s watching videos to make this ribs (especially Baby Back), and your explanation is very good, I take note for the process and I will make it this weekend! good job!

[@BarlowBBQ]

We'd love to know how those ribs turn out! Keep us posted! Honored to have a BBQ brother in Mexico... Keep the flame alive! 🔥

[@ricardovega6252]

Barlow BBQ that’s what’s up man ,good looking ribs

[@JeffreyTheTaylor]

Nice, simple vid. Have to say the charcoal baskets are REQUIRED IMHO. There are a half dozen things I do SLIGHTLY differently, but who cares? This is a GREAT start. ANYONE can do this and with full racks going for $20 plus in BBQ joints, you need to try this. I will say that as SOON as they come off you need to foil wrap a rack. You want to lock in that moisture, let the bones continue to cook the meat, and most of all, give yourself time to get the sides ready to roll.

[@glennzook3042]

Awesome thanks buddy 👍

[@BarlowBBQ]

Appreciate ya!

[@jasondavies7948]

Great stuff mate 👍🔥

[@BarlowBBQ]

Thanks!!

[@sisirider1963]

Darn good lesson.

[@BarlowBBQ]

I appreciate it!!

[@doe11011]

Are the chimney and and starter cube a replacement for lighter fluid?

[@BarlowBBQ]

Yep!

[@marcmyers1824]

Avoid lighter fluid, you can taste it!

[@johndragstrem6222]

Thank you for your contributions. I tried the rub recipe and am wondering if the black pepper proportion is correct. It seemed way too peppery to me.

[@BarlowBBQ]

We like a lot of black pepper! 😉 Just adjust the amount to your liking!

[@The3_WaterMan]

What kind of thermometer were you using ?

[@brenjiyumnam8417]

Lovely and easy to understand BBQ technique...thanks....

[@BarlowBBQ]

Glad you like it! Thanks!! 🔥

[@janwimmer]

Just smoked a rack of baby backs following your method exactly. I was afraid they would be dry after 3 hours but nope…they were perfick! Thank you thank you thank you!

[@BarlowBBQ]

Music to my ears!! 🤗

[@coryhaynes6716]

Keeping the thin blue smoke is my issue. I always feel like I need to start with way more coals but then when it's hot enough to be thin blue boom it seems like not enough coals.

[@BarlowBBQ]

Hmmmm, this is a tough one to gauge. Are you having problems with the charcoal burning out too quick?

[@anthonygociu9663]

Looks great! What knife is that?

[@BarlowBBQ]

That's an Old Hickory knife, you can get them on Amazon for $25 👌

[@Cawky-sy3xo]

👍🏻 big thumbs up from the uk 🇬🇧

[@BarlowBBQ]

Appreciate ya tuning in! ✌️

[@CookingWithCJ]

Beautiful ribs you got there Matt! Hope all is well brother.

[@BarlowBBQ]

Thanks, brotha! So far, so good! ✌️

[@PuntaPacifica507]

This was great thanks. Question? Would this work on single ribs, unconnected ribs.? What would the time and temp variant be.?

[@BarlowBBQ]

You can definitely do individual ribs like this! Keep your grill temps the same: 250-300° and just smoke em until probe tender. I think your cooking time might be a little shorter compared to a full rack so keep your eye on them!

[@PuntaPacifica507]

@@BarlowBBQ gracias amigo! Can't wait!!

[@irishwake1890]

Brother you did a Great Job getting my Weber Master touch tomorrow

[@BarlowBBQ]

Thanks so much, enjoy your new Weber!! 🔥🔥

[@ericg649]

Great video. I never understood the guys that flip the chimney over to light a small amount of charcoal.

[@BarlowBBQ]

Yeah I used to do it that way too, no more!

[@nategibbons172]

So many videos do not touch on the smoke that comes out. Great job!

[@BarlowBBQ]

Thanks, Nate! We appreciate ya!

[@benjagomez4824]

Which is a Good Temp when you can say they are ready? 200? 190? Thanks Awesome Video !!

[@BarlowBBQ]

They should be good between 190-200! 🔥🔥

[@benjagomez4824]

@@BarlowBBQ thanks a lot

[@Mark-xt5lo]

going to give this a try, would love some alternatives on the glaze besides whiskey

[@BarlowBBQ]

Just leave the whiskey out, I've made the recipe plenty of times without it and it's just fine 👌

[@jayebaker9707]

Looks so good

[@BarlowBBQ]

It sure was! 😉 Thanks for watching!

[@michmex10]

Those look like ST. Louis cut? But they look awesome 👏

[@BarlowBBQ]

Yes they are St Louis cut - good eye!

[@FranciscoTorres-dj8mv]

What thermometer is that? Could you provide link

[@itsbasicallymario6077]

i think you did an awesome job man, good thorough explanation and good projection. keep up the good work

[@BarlowBBQ]

I really appreciate that, thank you!

[@ManDyter]

I'm always going for the 321 methode but i suppose this works out pretty damn well too.

[@BarlowBBQ]

It sure does!! 👍👍

[@bonzo1928]

This is the second of your videos that I have watched, nice, clear, simple and looks delicious. Also thanks for the recipes, subscribed!

[@BarlowBBQ]

Thanks so much! So glad to hear you're enjoying the videos!

[@DubThaDetailer]

This was a great video brother.

[@BarlowBBQ]

Appreciate ya, thanks! 🤙

[@shannonwantstosee]

Just made these today. They were fantastic. Thank you.

[@BarlowBBQ]

Hell yeah!! That's so great to hear! 🔥🔥

[@marklewis9910]

Man, nice job. Great video. Looking to do ribs for 1st time on my Weber this Saturday!

[@BarlowBBQ]

I hope they turned out great!

[@robk5865]

You mentioned that white smoke taste. I myself experienced it recently and switched to lump charcoal because of it. Haven't tried this method and I'm curious...how do you keep that newly lit briquette taste out of your meat if it keeps igniting down the line, so to speak? Your ribs look phenomenal. My guts are growling here...😅

[@danielploy9143]

Awesomely done!!! Did you get any smoke/wood flavor with that much wood?

[@BarlowBBQ]

Most definitely!

[@augerjessica563]

Merci! ☀️

[@LyleJohnson-q4l]

How do you keep them from dying out

[@mscherry4165]

So it’s have a question. I know when some people grill, they sprinkle some lighter fluid if the flames start going down. If you’re using the chimney, how do you keep the fire lit once you pour them out into the grill. Like what if you need to re light?

[@BarlowBBQ]

Stay away from lighter fluid lol! 😅 If the fire is starting to die down, just light some more charcoal in the chimney starter and dump em in. That's what I do!

[@mscherry4165]

Barlow BBQ so you take your meat off for awhile?

[@BarlowBBQ]

@@mscherry4165 nope! If the charcoal I'm adding is fully lit, it's not going to produce any bad smoke. Besides, if my cook is long enough that it requires another batch of charcoal - a pork butt for example - then chances are I've already wrapped the meat so it won't be affected.

[@jasonfuentz7681]

@@mscherry4165 Just use match light charcoal when adding more.

[@joem6045]

I normally use my recteq and smoke at 225 but these ribs looked pretty good and tender for smokeing at close to 300 degrees. I personally wouldn't use charcoal briquettes but rather lump charcoal. I might have to try smoking on my Weber Performer

[@BarlowBBQ]

Yeah give those higher temps a try on your Weber! 👍👍

[@MrN2hendrix]

THOSE RIBS LOOKED AMAZING. AND I WAS SHOCKED THAT MARTHA DIDN'T MAKE AN APPEARANCE IN THIS VIDEO

[@BarlowBBQ]

It’s ok. I still got to eat these amazing ribs!! - Mrs. B.

[@iMiik]

do we have to take the membrane off!? what's the purpose and how does it benefit?

[@toddstickney7800]

Looking for the recipe on the the rub and the glaze. Did I miss it?

[@BarlowBBQ]

Both recipes are in the video's description box! 😉

[@southeastoriginal5668]

Great recipe!! Made today. Followed recipe just cut in half for rub part only then realized sheesh this will be one recipe I’ll use moving forward. Have the same Weber same color etc. i used one slow n sear. Took about 4hrs but came out EXCELLENT! Thanks man I appreciate videos like this especially for a newbie. Btw this was my 1st set of ribs on grill and slow n sear so I’m superconfident on next batch!!! 😃

[@BarlowBBQ]

BOOM!! 💥💥 So proud of you! That was awesome to hear, thank you so much for taking a moment to share your story. Makes it all worthwhile!

[@alejandrosantosjr3448]

I've been smoking ribs for about 2 years now and actually never tried this method until I saw your video. I actually had to go digging for those charcoal baskets because I had never used them. Let me tell you the result was amazing. I use many methods but this one was truly easy and quite efficient! One question I do have is what if I am doing 2 racks using this method? Would I have to simply just have to go with using one basket in order for the other rack to not get burned and receive the appropriate smoke? Thank you for any feedback and your videos are awesome man!

[@BarlowBBQ]

Thanks so much for your kind comments, and I'm thrilled you learned a new technique! To answer your question, you have a couple options: 1) get yourself a rib rack - a rack will fit right between your two baskets or 2) get a Slow N Sear - it's essentially one large charcoal basket and it fits the kettle perfectly. You will still need a rib rack if you're planning on doing more than one rack of ribs. So I guess you're answer is, buy a rib rack! 😉 They are inexpensive so won't break the bank. Hope this helps! 🔥🔥

[@BarlowBBQ]

Here's a link to a rib rack similar to the one I use. It can hold up to 4 racks of ribs. Should be the right size to fit between your two baskets. Might be a little overlap, but just put the two ribs in the center of the rack and you'll be fine. Rib Rack, Stainless Steel Roasting Stand, Holds 4 Ribs for Grilling Barbecuing & Smoking - BBQ Rib Rack for Gas Smoker or Charcoal Grill www.amazon.com/dp/B0842C6P6L/ref=cm_sw_r_apan_glt_fabc_8Q0NMAD6ESZRT2F3JBSS

[@robertdooley4109]

Awesome video! I love cooking ribs on my Weber kettle. Gonna have to try your glaze 😋👍✌️

[@BarlowBBQ]

The glaze is a game changer! Just remember to apply the glaze as soon as the ribs are coming off the grill and not a moment sooner! 😉

[@jasondavis5605]

What temp did you pull the ribs?

[@jorgeyoung6926]

I am having trouble with temp control its always to high 😊

[@Saltwaterassassin]

That glaze should be illegal!!! Was absolute 🔥… not a beginner to ribs but love seeing how folks use their kettle. Thanks a lot from Central FL 💪🏼👊🏼

[@BarlowBBQ]

Oh man, that glaze is so good!! Thanks so much for stopping by! 🔥🔥 PS I love your channel name - we recently moved to SW Florida and I am doing a lot of saltwater fishing! Tight lines! 🤙

[@zacharyday6897]

What about the bottom vent? Is it opened or closed

[@BarlowBBQ]

It really just depends... Sometimes I'll need to open it up (usually at the beginning of the cook) to get the fire going and then I'll close it down to halfway or quarter open once it's in the temp range I'm going for. You'll have to experiment and see what works best for you.

[@zacharyday6897]

@@BarlowBBQ, I enjoyed your video. I tried it out over the wknd. My ribs were good, not quite as tender as i wanted, but 1st attempt wasn't bad. I also tried the glaze recipe, it was off the chain!

[@BarlowBBQ]

@@zacharyday6897 that's awesome to hear!! Makes my day! If you're using the tenderness test with a toothpick or probe of some sort, it can take a little practice to get the feel for tenderness dialed in. You'll get it! 👌

[@t-reyh5937]

Looks like a Texas style rub, a little pepper heavy. Ribs look really good.

[@BarlowBBQ]

I don't know about Texas, I just love black pepper!

[@Jazzh13]

Thanks they look good I needed this video for the Canada day weekend. It's been a while since I made ribs on the weber. All the best!

[@BarlowBBQ]

Hell yeah, I hope your ribs come out amazing! 🔥🔥 Happy Canada Day weekend!! 😉

[@sebastianscheepers]

Hey man, I noticed that you added extra unburnt coals to the fire right before putting on your meat. Is it ok to add meat to a fire with unburnt coals. Won't the unburnt coals release gasses onto the meat? I thought your coals had to have a white ash over them before you start cooking? Thanks

[@BarlowBBQ]

As I mentioned in the video, after adding the unburnt charcoal you'll want to wait a little bit for the white smoke to clear AND for your grill to come up to temp. 👌 Also, adding the unlit charcoal to the SIDE of the lit charcoal will help to keep them from combusting too much - they will slowly ignite over the course of the cook. If you were to just dump the unlit charcoal on top of the lit coal, then you'd get a ton of nasty combustion going on! Thanks for the great question!

[@426superbee4]

I always wonder WHY PEOPLE ARN'T happy with one Grill? 🙄🙄 I made a trash can smoker and grill that does' it all. Its a smoker, a grill, a oven, a pizza oven, it a rotisserie, a hanger, got drip pans, water pans got it all going on> Plus it used less charcoal and wood than any other grills out there! ITS THE WORKHORSE ON MY PATIO 👍👍🤗🤗 I got 1 a must try is? Rotisserie Ribs 🍖OH LORD YUM 🍖🍖🍖🍖Oh i for got 🙄🙄 that Weber don't have a ROTISSERIE 🤣🤣

[@larrysager945]

I’m curious about something: if the toothpick test does not give you the results that you want are you just cooking it longer? That seems counterintuitive to me, but I knew so I’m asking.

[@BarlowBBQ]

Yep, if it's not feeling tender you have to keep cooking! Try another toothpick test after another 30-60 minutes, it just depends on how the meat was feeling on your first test. Take a little practice to get a feel for it but once you have it down you'll never make bad bbq again!

[@larrysager945]

@@BarlowBBQ Thank you! I tried these ribs last night on my webber kettle and they were really good. Slight variations on rub and sauce but the sauce was close to yours and will attest it was AMAZING! Thanks

[@Tttttttaaa24]

How often should we do the toothpick test?

[@BarlowBBQ]

I'd recommend to start checking for tenderness 2-3 hours in to the cook or when the ribs are temping around 190. From there, continue checking about every 30 minutes

[@billdobberpuhl9507]

Thanks for the great content! I always enjoy your videos!

[@BarlowBBQ]

And we appreciate you! Thanks!