St Louis style pork ribs smoked in a Weber

[@fatShowPony]

Love your channel Schuey, in the last 2 weeks I've done your recipes for butter chicken and this (twice). Did your brisket a few weeks back. All great. You don't f around with half hour videos but it's all clear and a good laugh too. Thanks.

[@SchueysBBQ]

Thanks @fatShowPony I'm glad you are loving my recipes and videos mate, appreciate the kind words as well

[@jackcle4544]

Best bbq tips on You Tube, followed his tips on brisket and nailed it, and followed his directions on ribs turned out fabulous. All this done on a $85.00 Weber 22' grill.

[@duncanjowett5575]

Absolutely love your stuff. Sometimes I watch for bbq educational. Other times I just watch to enjoy your nonsense. Absolutely top entertainment. Thank you!

[@SchueysBBQ]

Thanks Duncan Jowett , very much appreciate the kind words mate 🍻

[@duncanjowett5575]

@@SchueysBBQ gone all dark n wet n nasty here in UK. Friday night box crap pizza is oven. 18 minutes. Is that a 2 beer cook?

[@simonkawanishi5942]

Thank you so much for these videos. After several attempts and failing I found your video and nailed it. The cook went so well and the ribs were next level. Thanks heaps Schuey.

[@SchueysBBQ]

Thanks @simonkawanishi5942 I'm glad my silly ramblings helped mate

[@nathanm5909]

Looks great. Can't wait to try!

[@SchueysBBQ]

Thanks @nathanm5909 let me know what you think

[@nathanm5909]

@@SchueysBBQ I ended up using the Minion method by creating a wall with the edge of the charcoal basket. This is what the guy at the BBQ store suggested. I’m not sure it’s the best cooking option, though, since I started losing heat toward the end of the cook. It also didn’t help that I was relying on the lid thermometer, which likely wasn’t showing the accurate temperature on the cooking side, especially during the first couple of hours. So, it took far longer than predicted to transfer to foil. I’ve ordered a ThermoWorks Square Dot, so I’ll try the snake method once it arrives. I might also try using fire bricks to build a wall and then use the Minion method, lighting the charcoal from one side again. A comparison video between the Minion and snake methods would be really helpful!

[@brianmansi1]

Tried several different methods with varying success, used your method and OMG best ribs I’ve ever had, including restaurants,

[@mikehawkins7245]

Just want you to know I found this video and loved it. You made me laugh. The instructions were easy and not drawn out the cook was unbelievably easy and the ribs.... The ribs were the best ribs ive ever tasted. My whole family qas begging for more. Including the pickiest of the kids who we all know are hard to please. So good made it again the next weekend and my kids begged me to make it the weekend after that. Thanks for the laughs and the best ribs I've ever had!

[@barnierobin5734]

This is the best recipe I have ever tried in my life. I've run kitchens before and can honestly say these pork ribs are the first 10/10 meat I've ever cooked or tried. Exquisite.

[@keithhellyer4565]

Love your work, tried pork ribs for the first time on the weber today following this video, this is the only way I will do them now, sooo nice.

[@SchueysBBQ]

Thanks, glad you had success mate, cheers for sharing Keith Hellyer 🍻

[@maryfrancis3]

Thanks so much for the rub recipe. Will be doing ribs this weekend :D

[@SchueysBBQ]

Thanks, my pleasure Mary Francis 🍻

[@mickmccuaig8340]

I bought me an old Weber Kettle on the weekend and used this method and the turned out awesome. I have been doing ribs in an offset for the last couple of years and that can be a PITA to deal with. The Weber is awesome, so simple but so effective and easy to work with. I have also been able to re-calibrate my beer timer to be more inline with yours, which is nice. Great work Schuey, love this channel

[@petergoodwin2465]

As usual I've learnt again from you mate. Your methods are the best and it's just amazing how good everything comes out.

[@SchueysBBQ]

Hey Peter Goodwin, cheers for the support mate and glad you are getting something out of my videos 🍻

[@keithhellyer4565]

Love your videos, this is next weekends cook for sure 👍

[@SchueysBBQ]

Hey Keith Hellyer, cheers mate. 🍻

[@nigelpaxton750]

Thanks heaps Schuey, I’ve followed this closely & doing my 4th Ribs cook up tonight, all delicious & each one getting better & better, really appreciate the clear & easy instructions mate, Keep the vids coming mate ! Cheers.

[@SchueysBBQ]

Thanks and I'm glad they are helping Nigel Paxton 🍻

[@frankdrebin4791]

Good Grub Schuey, gonna luv this one.

[@SchueysBBQ]

Thanks Frank Drebin 🍻

[@luishormigo7797]

Omg, how have i not seen this channel before! Ahahah! Legendary mate!

[@SchueysBBQ]

Thanks Luís Hormigo, I have been waiting for a couple of years for you to find me. Now that you have I can retire a happy man 😂😉 🍻

[@leighbrowne8863]

Love this! I have been using the 3-2-1 method. But I really like the way you have cooked in this video. I have everything to make the rub in my spice cupboard and some ribs in the freezer, but I’m in the UK and as always it’s raining.... maybe tomorrow.

[@SchueysBBQ]

Awesome Leigh Browne, please let me know what you think when you do get a non rainy day to do a cook up. Cheers mate 🍻

[@leighbrowne8863]

@@SchueysBBQ cooked it for tea tonight after work and it worked a treat! The crackle was awesome! And your absolutely right all people are interested in! Thanks for all the great advice. Take care thanks.

[@duncanjowett5575]

321 method? Must've missed that? What's the 321 method?

[@gerdsfargen6687]

That is a great meaty rack of ribs!

[@SchueysBBQ]

Thanks gerdsfargen 🍻

[@brucehornet1454]

Hell yeah Schuey

[@SchueysBBQ]

Thanks bruce hornet I really appreciate the support, cheers

[@MickandAli]

Did this one tonight - Brilliant! The only difference being it ended up as a 10 beer and half bottle of Shiraz cook! I’ll take that though. 👊🤣

[@lukebenji6669]

Who wouldn't love them!

[@SchueysBBQ]

Thanks Luke Benji 🍻

[@Riotskunk89]

I love that he looks at the camera the entire time lol

[@SchueysBBQ]

Thanks @Riotskunk89 I love that you looked at your keyboard while typing this 🙂 😂

[@stevebone9190]

Looks like you are cooking up a storm in cairns too hahah

[@SchueysBBQ]

Ha Ha filmed a few weeks ago Steve Bone, cheers mate 🍻

[@danman2626]

Do you have an offset mate?

[@SchueysBBQ]

I don't mate, I have used them before but waiting on the backyard to be finished and I'll get a good sized one Dan Man 🍻

[@andrewwilliss6500]

Smmmmmut!

[@SchueysBBQ]

Thanks @andrewwilliss6500 you know it 😉

[@vgarg83]

Hey mate, are you melbourne based?

[@meza5207]

What temp

[@rogeeeferrari]

That looks like a short rack, almost 1/2 a rack unless you have little tiny pigs on your island. Didn't see any smoke either, use some hickory chips mate. most would advise not hitting 300 degrees for pork ribs, but you can't argue with success, they looked nice.

[@SchueysBBQ]

Thanks rogeeeferrari, yeah we slaughter our pigs younger and therefore a lot smaller over here. My aim for this one to have a little less smoke than I usually pump into my longer cooks. Smoking at 300f is becoming pretty common especially on the comp circuit, not that this was a comp style cook and I do not compete anymore. I do appreciate you input though mate, there's always another way to get the same result. Cheers mate 🍻

[@paulmisseg9398]

Personal preference, but I prefer when you actually name the rub ingredients as you make it. Good video tho!

[@sirsprinter]

Look In the description mate

[@SchueysBBQ]

Thanks Paul Misseghers, just changing it up a bit and trying to find the best way to get the info out there, without the videos taking 20 minutes. We'll find a happy medium mate, cheers 🍻

[@amandacombrinck4956]

Softest ribs I ever had and I’m from South Africa. You know what I mean?

[@ChefVicCuisine]

Wow! New sub here! I recently made Baby Back Ribs on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😀

[@SchueysBBQ]

Thanks Chef Vic Cuisine, I'll be sure to check out channel and the video mate 🍻

[@borealwhisperer2196]

not one smut reference... who is this imposter...and if you're going to wear a clerics garb...at least deliver the last rites.............. as always...🤪 well done

[@SchueysBBQ]

Ha ha @borealwhisperer2196

[@wangstallion]

This is the perfect cooking time. Fall off the bone tender. The 3-2-1 method is ridiculous. Way overcooked. Always my go to Schuey.

[@SchueysBBQ]

Hey @wangstallion thanks so much. Glad you loved it

[@muzaaaaak]

Mate, I asked my wife for a rub and she just left me there to sweat.

[@SchueysBBQ]

Ha Ha Cookswithfire 🍻

[@onibformi3590]

this must be all the CO doing this behavior

[@SchueysBBQ]

Thanks Onib Formi 🍻

[@chrishewitt4220]

Bubba is waiting for you - your illegality is reaching epic heights!

[@SchueysBBQ]

Thanks Chris Hewitt 🍻 😂😂😂😂

[@rossspulak3936]

Take the flap/skirt off the ribs, it’ll mess with the uniformity of the cook. Or just buy ones prepped by a good butcher. Binders also add flavour and are used by champion cooks, it’s about complexity, and you don’t need to check if the rub will fall off. You have zero smoke on those, why not just use the oven? That smoke ring is pretty funny. Don’t start to pretend you know how to smoke food when really you just know how to light a kettle and use a basic bbq.

[@justindavis8420]

Should start your own youtube channel! sounds like you know everything......

[@SchueysBBQ]

Thanks Ross Spulak, appreciate your support and so glad you liked the video 🍻