Fall Off the Bone Babyback Ribs? Here's how Ribs Should Be

Made in the USA products I use:
Montana Knife Company - alnk.to/cSGQMYm
Lamson BBQ tools/Knives VTG15 for %15 off- shrsl.com/3yon6
New West KnifeWorks knives - tinyurl.com/35svjwns
Hailey Home Cutting Boards - tinyurl.com/4nf4khp3
CitruSafe Grill Cleaner - amzn.to/368L4rt
Superior Fire Cups - amzn.to/3GOdMjL
Sheet Pan and Cooling rack - amzn.to/3i07wZL
Pink Butchers Paper - amzn.to/3ZaWzYN
Snake River Farms - snakeriverfarms.pxf.io/jWKrR6 Use VTG10 for 10% off site-wide
Goldens’ Cast Iron Kamado- tinyurl.com/267k2ae7
GrillGrate Grill grates - shrsl.com/4dbi3
***********************************************
ThermoWorks: tinyurl.com/2kct4pk7
My favorite weber setup:
Weber Searwood XL 600- weberinc.sjv.io/m5dYNq
Weber Searwood 600 - weberinc.sjv.io/rQdYR5
Weber Large Chimney starter - weberinc.sjv.io/doJMok
Weber Tongs/spatula - weberinc.sjv.io/DVdvVd
Weber Kettle 22 inch with table - weberinc.sjv.io/ORdMRn
Weber Kettle 22 inch Cover for table - weberinc.sjv.io/mgBy4D
Slow n Sear/Slow n Sear Kettle - amzn.to/3Uhgl4E
Slow n Sear insert - amzn.to/3xS32jy
Mann Kitchen Pepper Cannon - tinyurl.com/354p4ckv
solo stove Pi Prime essential bundle: solostove.pxf.io/zN0REG
ZGrills - www.zgrills.com/?aff=485 Use 'Johnny5' for 5% OFF
Amazon Grilling Equipment I use:
Fiesta fajita Seasoning: amzn.to/3HqTvCz
Red thermometer probe holder - amzn.to/3KHybJ8
45 degree Pliers - amzn.to/3yH3GMq
INKBIRD 5G/2.4G IBT-26S - amzn.to/43aBr7I
INKBIRD Wireless - amzn.to/3OkFvgs
Anker Power Block - amzn.to/2NkiHB8
Nitrile Gloves- amzn.to/3GmAXAp
Cotton Glove inserts - amzn.to/2Pwht6T
Burger Iron Press - amzn.to/3BYskeH
Chill Chest - amzn.to/3Wh6mvA
GrillArt Grill brush - amzn.to/3912NnE
shop towels - amzn.to/2Zi5JG0
BBQ Vortex - amzn.to/3dWUTet
*Disclosure and Attribution:
I participate in the Amazon Services LLC Associates Program, an affiliate program which allows KZbinrs to earn an extremely small commission with no extra cost to you. Using the links I provide help me reinvest in the channel to provide a better viewing experience.

[@Viewtoagrill]

3 tbls Kosher Salt 3 tbls Course Ground Pepper 1 tbls Brown Sugar 1 tsp White Sugar 1 tsp Granulated Garlic 1 tsp Granulated Onion 1 tsp Paprika If you like it sweeter add more brown sugar, but the more sugar you add the darker your ribs will get and the greater chance your ribs will burn. You will get plenty of sweetness at the end of the cook from the sauce.

[@calebross3790]

Literally the best step by step instructions. Especially the temp control part. A lot of KZbinrs don’t spend time in that area. I’m going to try ribs again this weekend.

[@Viewtoagrill]

Awesome Caleb. Thanks.

[@thorntonmellon]

Totally agree, I've watched about 15 BBQ ribs on the kettle videos and this one is by far my favorite. I'm pretty ignorant as a biginning BBQ'er so I really appreciate the details such as temperature and times during the cook. I know cook times vary but it's nice to have a idea of what I'm in for.

[@JB-555]

I love your attention to detail. Thank you Johnny!

[@Viewtoagrill]

Thanks JB.

[@ScottysBackYardBBQ]

Nice job. Very detailed

[@Viewtoagrill]

Thanks!

[@budowens6478]

Just now found you on KZbin. You do a great job explaining everything, really appreciate it. Looking forward to watching your other videos.

[@Viewtoagrill]

Thanks Bud.

[@ALaMode_Designer]

Creating a boat with the foil is a cool idea.

[@Viewtoagrill]

Thanks Margaux. I do that mainly to help keep the grill clean. Keeps the sauce in the boat and off the grill grates and the bottom of your grill.

[@johnhipwell5989]

Johnny, I love your step by step instructions. You make it look easy!!!! Thank you

[@Viewtoagrill]

You are very welcome and it is easy... you just have to do it a few times and trust in the process.

[@dgblac0]

Great video I really enjoyed watching it.

[@Viewtoagrill]

Thank you.

[@Timotheusism]

Hey there my brother this is Tim Williams. Good to see you on KZbin and you give good step by step instructions on grilling baby back ribs. May God bless you.

[@Viewtoagrill]

Hello Tim. May God bless you as well.

[@tmo7734]

Thanks Johnny. I always enjoy your videos. Keep up the good work. Have a pleasant holiday season. -Tim

[@Viewtoagrill]

Thanks TO.

[@Viewtoagrill]

Tim!

[@cartermorey8647]

very precise. lots of good information. thank you!

[@Viewtoagrill]

Hello Carter. Thanks!

[@hawkeyeted]

With respect to larger lump pieces - I put them in the bottom of the SnS and fill in with the smaller stuff around them. The larger chunks help with stabilizing the temp and lengthening burn time.

[@Viewtoagrill]

Hey Theodore. I'll do the same thing. For filming purposes it is difficult to put all the things you can do in one video and have the video short enough for folks to watch. Generally I will put one optionin just to stay out of the rabbit hole of possiblities. Take care!

[@Mkundera]

This is an excellent video. Loved the step-by-step approach including the time. Great job!

[@Viewtoagrill]

Thank you very much... let me know how your ribs turn out.

[@garthnearly8428]

Love your attention to detail and the approach to a repeatable process. Love it! Great cooking and tips also 👌

[@Viewtoagrill]

Hello Garth. Thanks!

[@contidozack]

I really like how you put the time info in the video. Learned a lot from you!

[@Viewtoagrill]

Thanks for watching.

[@zilvinasbaublys4590]

Awesome! Very good educational video. Thanks.

[@Viewtoagrill]

Thanks!

[@frederickja]

Yep. It works EXACTLY as you say it does. They came out perfect. I've tinkered with probably a dozen different baby back methods, this one is right up there. Well done.

[@Viewtoagrill]

I’m glad they came out perfect for you!

[@kpogson]

Well done Johnny, I never fail to get good takeaways from your videos. Your attention to detail is much appreciated 👊

[@Viewtoagrill]

Hello Ken. thanks, I hope it wasn't toooo boring. Take care!

[@kpogson]

@@Viewtoagrill Not at all. I’m a low key guy myself that’s a transplanted Houstonian living in AZ with a full arsenal of Weber’s and a Klose Cooker. I get lots of great ideas from your video posts and I really like the details that you put into those videos. 👍 As long as I keep bringing good food ideas inside from the backyard my wife let’s me keep all of my grills 😉🙈

[@bobbicatton]

Excellent step by step instructions, with amazing results👍😊

[@Viewtoagrill]

Hello Bobbi! Thanks!

[@konacowboy]

I have never cooked ribs like this, will need to give it a try! Looks awesome!

[@Viewtoagrill]

Hello KC. I am sure you can do this with no problem.

[@SaltPepperFire]

Excellent detail and instruction Johnny. Also, the baby backs look superb. Nice work man.

[@Viewtoagrill]

Thanks John.

[@homegrowntomatoes1]

Good instructional, Johnny! Happy Independence Day! -Kenn

[@Viewtoagrill]

Hello, I appreciate that. Your Channel Name reminds me... my tomatoes did not do well this year at all... very disappointing. I guess better luck next year! Take care.

[@kbauer1b]

This was so informative and useful. I am blown away by your instructional style. Liked, Subscribed and Favorited!! Thank you so much. 🥰

[@Viewtoagrill]

Thank you so much. I hope it helps.

[@JohnDoe-qf1ur]

you deserve more subs man. love all of your videos!

[@Viewtoagrill]

Hello John. I agree! LOL. Thanks for watching, and thanks for the nice comment!

[@surfingonmars8979]

Love the slow and sear with the water accessory. LOVE the tip about the fire starter on a piece of wood to avoid wind. Totally agree with you about the smaller lump charcoal. Great tips. Also, great tips about the vents. Never seen it explained like this. THANKS. Stubbs is a great sauce! GREAT VIDEO!

[@Viewtoagrill]

Thanks! The Slow n Sear is my favorite Weber Kettle accessory.

[@user-qh8fs7lw4g]

I appreciate you sir! Best ribs I have ever made. Thank you for the clear instructions.

[@Viewtoagrill]

Glad to hear that Jim.

[@mikekaderabek4481]

Awsome content sir! I finally got myself a weber kettle and am learning a lot of great ways of cooking on it from you! Keep up the fabulous in depth videos!

[@Viewtoagrill]

Hello Mike. Thanks for watching.

[@shaunbourne9107]

Nice cook, had my mouth watering.

[@Viewtoagrill]

Thanks Shaun.

[@GrumpyGriller]

Awesome, Johnny! Watching this made me crave some ribs! Also good instructions

[@Viewtoagrill]

Hey GG! I am sure you can whip some up in no time! Take care.

[@GrumpyGriller]

@@Viewtoagrill thank you, Sir. Will do! 👍

[@OutandaboutoutdoorswithRon]

Wow that is a process for those ribs and man they look delicious 😋 great job Johnny👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

[@Viewtoagrill]

Hello Ron. Thanks buddy!

[@Dj-zz]

Just came across your channel/video. I’ve watched many a BBQ Rib video. I must say I found yours very educational. I like the detail of how too. Thanks.

[@Viewtoagrill]

Hello Dj. Thanks for watching. I appreciate that a lot.

[@jragsman6051]

Good stuff bro! Made my mouth water

[@Viewtoagrill]

Thanks!

[@redveiner]

I did this cook for the 4th family get together (2023). I may have over cooked 1/2 the ribs: 2 racks out of 4. Turns out I had 2 different racks: baby backs and spareribs. The bb were smaller and were somewhat over done, but still fine eating. Near the end of the cook, lifting them from the foil to cut them up, they almost folded in on themselves. Cutting up all the racks was not easy as the bones were just about all coming loose and falling out. The acid test was the crowd's reaction to my ribs. There was only one rib left out of 4 racks of ribs. Tons of compliments, too. My boy, who usually says my ribs were just OK, said they were awesome !! "Mikey hates everything.", type kid. So, I think I may fine tune the cook times going forward. The 3 layers of sauce is a game changer ! My hat is off to John's ribs.

[@Viewtoagrill]

Yep, if they almost folded on themselves then they were over done. The texture tends to get soft. Sounds like an over all success though. You had the right crowd for heavily sauced ribs for sure. Now… whenever folks come over, they are going to expect YOU to smoke the ribs!

[@j_murr]

These look amazing! I just bought a grill and been watching many videos on ribs and yours has been the most thorough one yet! I look forward to my first ribs!

[@Viewtoagrill]

Hey Juan. Thanks for watching. Let me know how you do!

[@mattwojciechowski5146]

😮 I'm going to have to try this cuz I never done ribs with so much sauce. Looks fun and delicious.

[@Viewtoagrill]

Lots of good comments and success stories for this video.

[@dawnslipper]

Thanks for not babbling. Just the fax, Jack! Great instructional video.

[@Viewtoagrill]

Thank you for the great compliment!

[@brianveestrom6784]

Just finished following your rib guide, they were delicious. 3-1-sauce, sauce, sauce, done. Great rub and vid Johnny! Thanks for sharing!

[@Viewtoagrill]

Heck yeah!

[@redveiner]

Hey Johnny, I've made this cook 3 times now and nothing but rave compliments. Thanks so much ! I've been doing Q for 30 + years and this is the best rib recipe so far !! I have a written a Cliff Note version of your vid on my word processor and if you want I can post it on your site (comments). Anyway, you are the master of ribs !!! Thanks again for making me a hero cook!! God Bless !!!!

[@Viewtoagrill]

Incredible! Do you use my rub recipe or did you get your favorite over the counter rub. For folks that enjoy sticky tender ribs this really is a great method. Some say it take too long. I think posting that cliff not version would be a great addition to the comment section. Take care Red.

[@smoking_bears_]

Killer walk thru n cook. Ribs looks awesome 🤘

[@Viewtoagrill]

Hello Lee. Thanks!

[@antoniobaskerville6823]

Great Video!

[@Viewtoagrill]

Thanks Antonio.

[@philwingfield6245]

Your videos have done a ton to show me how to manage temp in a kettle goal. Thanks for showing what you do and explaining your thought process behind it. Never smoked meat before moving to Texas, but now I'm hooked! I feel like I can dial my weber into a 20° range whenever I want now 😉

[@Viewtoagrill]

Hello Phil. Glad to help!

[@1025088]

I always go with the 3 2 1 method when it comes to ribs but I'll be trying this next time I make ribs. Great looking ribs sir!🤘🏼

[@Viewtoagrill]

Erik... 3, 2, 1 are for folks trying it for the first time. I am sure you can do this cook.... it is a little more complicated and that is why I showed all those visual queues in the video and the timing... I know you can do this, and you won't be disappointed.

[@ronandloisgraham6763]

Excellent video. Those ribs looked absolutely delicious. Will be doing this method next time I do ribs. Thanks for sharing this with us. Ron

[@Viewtoagrill]

Hello Ron and Lois. Thank you for watching my channel. I hope the results you get are as good as mine because if they are you will love them!

[@terryzenger1012]

Followed your directions, using Sweet Baby Ray's. The best baby back ribs I have ever had. Thanks!!!

[@Viewtoagrill]

Hey Terry. That is great to hear! Take care!

[@jeffreyyoung702]

Johnny, - Great cook and I would put a "hurtin" on those ribs. - Your IT training and podium time makes your channel my favorite channel on youtube. - During the lighting (2:12) of your fire starters it looked like you set them on a ribeye. Unique trivet/piece of wood you have there. - Keep up the great work. - Be safe and have a great weekend.

[@Viewtoagrill]

Hello Jeff. My channel is your favorite 🤩 wow! Thanks, I’m trying to make great informative videos so I appreciate that! I am going to look at that again I did not see a ribeye in that piece of wood.

[@2ujp1]

Look's good and makes you hungry. Bravo from France. 😋

[@Viewtoagrill]

Thank you!

[@MrSumerset953]

Great Rib Cook

[@Viewtoagrill]

Thanks Carlton!

[@jon316love9]

Oh my gosh. Where have you been bro!? I’ve been all over you tube watching zillions of different pit masters and techniques. I’ve been cooking on pellet grill for about a year now. My wife and I love it At the same time we both realized also that we miss the taste of charcoal bbq. So I will be purchasing a Weber kettle and will begin to learn to cook with a kettle and can’t wait! I love things when they are simple and not complicated. Your method of explaining and getting the lesson through was on point for my learning curve. You have some great content and I’m looking forward to learning quite a bit from you. Thanks and you have a new subscriber whose eager to learn ! Keep up the good work!!

[@Viewtoagrill]

Thanks. I appreciate that. Be sure to watch this video: Which Weber Kettle is Right for You? kzbin.info/www/bejne/pZapeImfn9uCmM0 Just so you get a good idea as to which one you would want to get. I would suggest the one with the table.

[@mg8718]

They look really good. Stubbs is very good sauce.

[@Viewtoagrill]

Stubbs is my wife’s favorite.

[@mg8718]

Jack Daniels sauce is also good for a change of pace. @@Viewtoagrill

[@chaddesmarais710]

Just subscribed. Great video.

[@Viewtoagrill]

Hello Chad. Thanks for subscribing.

[@Mankitchenrecipes]

Great looking ribs Johnny! I'll have to try the 3 sauce layer method because the end result on those ribs looked amazing!😋👍🍻

[@Viewtoagrill]

Hello Kevin. 3 layers is the minimum!

[@kevinwetmore2952]

Awesome job! The ribs at the end of your cook looked great! -Kevin :)

[@Viewtoagrill]

Hello Kevin. Thanks!

[@Sekaniy]

Great video. I've learned the time element is fundamental. Put them on early! Cause nothing worse than rushing and everyone's hungry.

[@Viewtoagrill]

Hello Sekaniy, Indeed... Give yourself plenty of time.

[@rocket4602]

Thanks for the ingredients and especially the ingredient ratios. So much cheaper than expensive pre-made rubs at the local "Big Squash Super Market'! Thumbs up, brother.

[@Viewtoagrill]

No problem! If you want a little heat throw some cayenne or ancho powder in it!

[@RobFishbein-ju2yk]

Nice techniques. Good work. Great job. Ya looked a tad nervous. It’s OK to crack a smile once in a while. Cheers

[@Viewtoagrill]

Hello Rob. Thanks, I am trying to smile a bit more... very difficult to fake though. LOL. Take care.

[@RamonOutdoors]

These look delicious, great video Johnny! Gonna give that rub a try!

[@Viewtoagrill]

Hello Ramon. The rub is delicious and a lot cheaper than purchasing. Take care.

[@mg8718]

Lets do the chiken thigh quarters next. We run the grill wide open for about a 20 minute cook. We will use Mcormich garlic and hers (a heavy dose) then finish them up with your Stubbs sauce. Go for about 160-170deg finished. Juices will be pouring out!

[@Viewtoagrill]

Love doing quarters. I think I have an older video doing those.

[@mg8718]

Try the Mcormick Garlic and Herb. Trust me!@@Viewtoagrill

[@RichardHillRWS]

I followed your process yesterday and they turned out amazing!

[@Viewtoagrill]

Hello Richard. I am so glad this worked out for you!

[@clarencejackson8757]

Going to 1st cook off this video is what I needed!

[@Viewtoagrill]

Let me know how it goes.

[@dwaynewladyka577]

Fantastic looking ribs! Cheers, Johnny! 👍👍✌️

[@Viewtoagrill]

Hey Dwayne. Thanks! Cheers!

[@arcooke]

Looks great. I think I will go with your technique this time around. I watched the video a 2nd time and took notes about cooking times and general process. * 270-290 degree target temp * initial cook, 2 hours * check crust, spritz, then 1 additional hour (3h total) * check and bend test, spritz, then another hour (4h total) * prepare foil and glaze, wrap ribs * cook wrapped for 1 hour, test for pullback (5h total) * boat, sprinkle on more brown sugar, cook additional 30m (5.5h total) * sauce and cook for 15m (5.75h total) * sauce and cook for 15m (6h total) * sauce and cook for 30m (6.5h total) * rest 30m+, foil tent (7h total) * eat My modifications based on my BBQ style: I like to spritz my meat more often to keep it extra moist (every 20-30 minutes after bark starts forming), and I use pure apple juice on pork for sweetness. My wood choice for pork is a mix of apple, cherry for sweetness, and a tiny bit of pecan or hickory.

[@Viewtoagrill]

Oh wow! Awesome. Remember those times can vary based on how big or small your rack of ribs are.... smaller rack will cook faster... larger rack ... longer. There have already been a few comments of other folks trying to do this with great success, good luck and let me know how they come out!

[@arcooke]

​@@Viewtoagrill Yep.. I just write all of that down so I have a rough timeline to work with and the general process outlined. I always start my cooks a little early, and if they finish early, I just let them rest longer :) Wrapped in foil and towels and placed in a cooler (microwave - as a container - works surprisingly well too), they will stay piping hot for hours. Will let you know how they turn out. Have a safe and happy 4th!

[@arcooke]

​@@Viewtoagrill I cooked them yesterday, they came out amazing. Easily some of the best ribs I've had, and everyone else agreed. They came out super tender. I used my own rub and sauce mix, but otherwise but followed your technique to a T and will be doing that from now on. My family thanks you for the meat coma! You should try my sauce sometime, I use a 3:1 ratio of Head Country and Sweet Baby Ray's with a pinch of freshly ground black pepper .. makes for a perfectly balanced BBQ sauce. Bold, rich and savory.. not too sweet, not too vinegary.

[@P8intballEvans]

That's why I just use one weber basket 1/2 a weber chimney starter fully lit and then add charcoal at the 2 hr mark ... trying to use the minion method the fire gets out of control when you sprits or check for tenderness. By the time you get the grill up to temp and get the meat on the temps are perfect.

[@Viewtoagrill]

Hello. I think that once you figure out a way that works for you then go with it. There are so many ways to arrive at a great end product.

[@priayief]

Loved to watch this and of course I would like to taste your ribs. But I don't know if I'd take the time to do all that stuff. Well done.

[@Viewtoagrill]

Hello Captain Ron. It does take a lot of time for sure. They generally taste better when someone else does all the work.

[@mickey533]

Bravo Maestro!

[@Viewtoagrill]

Thanks Mickey!

[@Greg-wz6fp]

Nice man …gonna give these a try this week..I tried the 321 or whatever ya call it the other day …Twas a disaster but gotta keep trying thx for the content

[@Viewtoagrill]

Hello Greg. Let me know how it comes out.

[@Greg-wz6fp]

So my wife got the wrong ribs at the store she got spare ribs but I took a lot of what I learned from this video and ur other videos and man it turned out really awesome..only thing I had was too much heat I think I need to cut the fuel in half cuz mine kept getting too hot kept having to go out and take fuel out or spray it down

[@Viewtoagrill]

@@Greg-wz6fp hey Greg. I’m glad you had good results. Have you watched my two videos on how to reach target temperature and how to maintain target temperature I think if you watch those two videos that will help you control the temperature and the Weber kettle.

[@Denali_Rebel]

I just got a smoker and am truly fascinated by how many different ways people cook ribs. There are even different metrics for how ribs are supposed to look when they’re done

[@Viewtoagrill]

Hello Ian. Isn’t amazing! I’m hoping I made it simple and you at least picked up a few things from me take care Ian.

[@Denali_Rebel]

@@Viewtoagrill absolutely. I use a pellet smoker but it worked really well. I did bone side down after wrapping and they turned out pretty nicely.

[@Jordonn67]

Think I've watched this one 4 times over the course of the summer. You'd think I'd remember every step by now.

[@Viewtoagrill]

You can only be sure if you watch it 4 more times. Take care Jordon! Have you made it yet?

[@Jordonn67]

@@Viewtoagrill Oh yeah, 4 times lmao.

[@stevee7774]

I’ve used apple cider vinegar/water spritz on ribs many times but I’m definitely gonna steal that dill pickle juice spritz idea!

[@Viewtoagrill]

I think you will like it. This might be weird but… it actually smells good when it steams up off the coals🤣😂. Take care Steve.

[@Xpyburnt_ndz]

Those are SMASHIN GOOD Johnny!!!

[@Viewtoagrill]

Thanks Chris.

[@kennygwalker]

I will be smoking some ribs today because of this epic video. Thanks Johnny

[@Viewtoagrill]

Hey Kenny let me know how they come out.

[@kennygwalker]

@@Viewtoagrill hopefully you'll get back to me before I get to the wrap part of the cook. But can you specify if you put it back in the kettle meat side down as well?

[@Viewtoagrill]

@@kennygwalker meat side down Kenny.

[@kennygwalker]

@@Viewtoagrill I must say, best rack I ever smoked. Thank you for the great recipe

[@Viewtoagrill]

@@kennygwalker that is great to hear Kenny!

[@nelsoncontreras2615]

You did a fantastic job explaining how to cook baby back ribs. The only thing is you need to cook 2 ribs one for you and the other for your family. I would eat the hold ribs myself. great job.

[@Viewtoagrill]

Hello Nelson. LOL. Thanks for watching.

[@nelsoncontreras2615]

@@Viewtoagrill Hello I would like to use your seasoning your said 3 parts of salt but what measurements do you use when you put it in the jar.

[@Viewtoagrill]

@@nelsoncontreras2615 when you use ‘parts’ as long as you use the same volume. For example you can use a teaspoon for each part, so that would be 3 teaspoons, if you wanted to make a lot, use cups, so each part would be a cup… 3 parts, 3 cups.

[@nelsoncontreras2615]

@@Viewtoagrill Thank you. and have a great father's day.

[@jaberoujourney]

Good looking ribs Johnny 🤤 I did St Louis ribs yesterday on the weber that came out 😋

[@Viewtoagrill]

Awesome!

[@davidrussell631]

Thank God that it doesn’t have to take nearly that long to make loin back ribs “how they should be” but those were awfully thick, and slow cooks is what you get with the Slow n Sear in a kettle with good lid fit, especially with the water trough. Call it truth in advertising lol because when you block so much heat it’s obviously less efficient in cooking since heat rises. I used to have a SNS, and like my buddy, got rid of it because the water trough wasn’t removable like with the newer ones. I might eventually get one of the new ones because they’re fantastic for searing but what I’d love to see is a head to head challenge between SNS ribs and 2 zone kettle ribs smoked like folks have basically been doing for decades, ie how Gary Wiviott taught in his book “Low and Slow”. The SNS absolutely makes for steadier what I call “water smoker low n slow temp” in a kettle but if you’re ok cooking at say 275-300 it’s really not needed, whether you just bank the charcoal, use baskets, or corral the charcoal with a split, firebricks, or the two straight sides removed from a pair of charcoal baskets. I used to think you had to wrap if cooking over 275 but all that’s needed is to avoid sugar and strive for evenness of cooking. I cook several racks at a time in my offset but rotate as needed and foil boat at some point to protect the edges, waiting then to season with the rub for more flavor. All I use at first is kosher salt which is quite close to Memphis style. Anyhow, great saucing technique and beautiful ribs!

[@Viewtoagrill]

Hello David. I love the comment. I always enjoy reading about what is basically the love of BBQ. Take care.

[@TheRydog61]

Good one Johnny

[@Viewtoagrill]

Thanks Rydog!

[@daveg.4862]

You are the new Bob Ross of BBQ! thank you for sharing details, ..... and its all Details Johnny also mad editing skills

[@Viewtoagrill]

Hey Dave. Thanks! You are the second person to say I was Rob Ross.. the other made a similar comment like this one on my Let's Make Grilling Burgers Easy video! Too funny. Take care.

[@vriosm]

Excellent video. Explains very well step by step. I can't find the recipe to make the rub anywhere in the description, Could you please share it?

[@Viewtoagrill]

3 tbls Kosher Salt 3 tbls Course Ground Pepper 1 tbls Brown Sugar 1 tsp White Sugar 1 tsp Granulated Garlic 1 tsp Granulated Onion 1 tsp Paprika If you like it sweeter add more brown sugar, but the more sugar you add the darker your ribs will get and the greater chance your ribs will burn. You will get plenty of sweetness at the end of the cook from the sauce.

[@vriosm]

@@Viewtoagrill Thank you!!!

[@victorbenner539]

Great video Johnny. What I especially like about babybacks are they are so forgiving. If someone is just starting down the bbq path or first time doing rids, go with babybacks. Low and slow, hot and fast. Pellet grill,Kamado, kettle, webber smoky mountain offset. Heck I've even taught some folks how to do babybacks on propane grills because that's all they had. Nowadays I prefer using my WSM with a meat hanger and hang the ribs directly over the coals with the pan removed. Cook at about 250°f, no need to be precise and they will be done in about 1.5 hours. Just dry rub. And no sauce. I never do less then three racks at a time because I buy in the three packs and it's just as easy doing 3 as one. My customers love them. Fyi, with that setup can do 25 racks at one time. But again, babybacks are very forgiving. Before I go what did you and the boys think about Maverick? Sir, have a great day. 😁👍🔥🍻

[@Viewtoagrill]

We loved Maverick! Great show!

[@wasntme3651]

I’ve been in the mode of trying to make the awesome ribs every Sunday now for a couple months. This is by far the best breakdown I’ve seen yet. Thanks

[@Viewtoagrill]

You need to do this soon!

[@wasntme3651]

@@Viewtoagrill I’m doing them right now. I have the foil with the butter and brown sugar and honey all ready. I’m just waiting for the time to be right to wrap them up. I used the Rib Rack for my rub.

[@Viewtoagrill]

Awesome! Send me a picture and I will post it on my KZbin community board.

[@wasntme3651]

@@Viewtoagrill Where do I send a pic to? Do you have email info?

[@Viewtoagrill]

@@wasntme3651 [e-mail]

[@Ledders_19]

i tried this a couple days ago. however in the UK we don't seem to get much meat on our ribs. I bought baby back and the only meat present was between the bones. there was no tenderloin meat on top of the bone whatsoever. so even by using your method they were dry and overcooked. flavour was amazing but they were rigid and dry.

[@Viewtoagrill]

Hey Tom. I think another person from the UK, commented on another video of the lack of meat on UK ribs. The butchers there must go all the way to the bone on the top of the ribs... or at least that is what I have pictured in my mind. The next time you get some ribs would you please send me a picture of them? I would like to see them.

[@Ledders_19]

@@Viewtoagrill Hi Jonny! I actually documented the cook so have plenty of photos. ill have a look next time I'm with my phone and send them over. I think I could probably ask my butcher to leave the tenderloin meat on there if I called in advance. I think if I had that meat present then your method would have worked out fine. One thing I haven't used yet is my smoke ring and diffuser plate. I could get 3 maybe 4 racks on if I used this for low and slow. I have the master touch premium with the hinged lid and this comes with the smoke ring and diffuser plate. Do you have any experience with this set up? I suppose it is meant to act like a poor mans kamado? I know you like to cook with the tools most people already have with a standard weber set up i.e. baskets or slow n sear. or even the snake method. Interested to know your thoughts

[@vacation13]

cooking ribs today. Will certainly try your fall of the bone ribs. I don't have an internal grill thermo insta read. Should I use the lid temp on my weber around 350 - 400?

[@Viewtoagrill]

Use this setup... shows you how you can use the lid temp kzbin.info/www/bejne/aXS2gGmrd7Cqodk Then you can use the steps in this video.

[@surfingonmars8979]

PERFECT description and instruction! THANKS! JUST following your adjustments as we hit target temps! DANG no dill pickle juice. How about Mountain Dew, instead!? Just kidding! This is great. Using the same Weber, the same temp gauge, the same water slow and sear container, following your instructions and everything is 110% on target! Next update in one hour:

[@Viewtoagrill]

You are welcome!

[@thecrepesoul]

I haven't eaten pork since 1993 and it typically makes me nauseous when I smell it. This looked really good and made my mouth water, maybe because I haven't eaten all day. 🤷🏿‍♂️ I watched because I'm gonna start cooking more of a variety for my guests this year and they all love ribs, so I have to learn. Thanks for another great tutorial and damn good looking cook!!

[@Viewtoagrill]

No pork since 1993? Wow, that has been a while. Is it raw pork that makes you nauseous or cooked pork?

[@thecrepesoul]

@@Viewtoagrill 1993 for pork and 1996 since I ate beef. It feels like forever ago. Whenever I smell it cooking it gets me; I literally have to leave the area. It's funny because I grew up eating all meats and pork is the only one that has this effect on me.

[@JustCookingwiththeGuys]

Man those ribs! I bet they were delicious. Great video Johnny

[@Viewtoagrill]

Hey Phil! Thank. you!

[@chris2pher44]

Thanks for video, I thought my Weber grill was just for steaks, burgers, and hotdogs lol. Gonna try and do this with my Weber then maybe I can give away my smoker.

[@Viewtoagrill]

Hey Chris! The Weber is versatile!

[@Niagra2011]

A rack of ribs is like a potato chip. I cannot have just one. 😎 I have to cook two so the Family gets to have some too. One rack would have never made it back in the house looking like yours Johnny! Hope you had a spare rack hidden off camera. Lol Amazing cook Sir!

[@Viewtoagrill]

Hey Niagra. I hear you! This rack was for two people. Thanks for watching.

[@jr6345]

Great video, I hopped on the 321 bandwagon once, and so happy I found this video. Skipping the braising liquid is key. I've been looking for a specific video, and this is it. I love my weber kettle. Question, I don't have a SnS for my Weber. Would using two charcoal baskets, with partial lit charcoals, similar to sns, be better than the snake method?

[@Viewtoagrill]

Check out my “ the set up Weber intended” video or look at my ‘ three smoking configurations’ video

[@jr6345]

@@Viewtoagrill Great video! Thank you!!

[@dannolfo7394]

Used your step by step instructions and ribs turned out perfect. One question what does the pickle juice do when your cooking?

[@Viewtoagrill]

Hello Dan. I am happy that the ribs turned out great for you. The pickle juice… pickles and onions are usually served with BBQ. I think using the pickle juice is a great way to repurpose the juice… vinegar is an acid so you could argue that it helps tenderize the ribs. Take care.

[@dannolfo7394]

Hey Johnny do you have any discounts available? I would like to purchase a slow n sear deluxe for my 22” weber grill Thanks Dan

[@Viewtoagrill]

@@dannolfo7394 I do not have any discounts. The prices is the same on amazon as it is on the SnS website. I think you are better off using Amazon because if you need to return it for any reason .... the return policy for amazon is easier in my opinion.

[@dannolfo7394]

@@Viewtoagrill thanks for getting back to me

[@therookiefisherman5234]

Great videos, I just ordered that same kettle but I do have a question how do you end up with all that unburdened charcoal?

[@Viewtoagrill]

By the end of this cook I was almost out of charcoal. Take a closer look at the end and you can almost see the bottom of the slow n sear. If you try this let me know the results!

[@therookiefisherman5234]

You have a lot of stuff I want to try, I had to order my grill online so I won't get it until October, you see my son and I are both diabetics he is T1 and I am T2 we both have a high protein diet. I like your videos you explain very nicely and in detail I am a slow learner so your style fits me no sugar and low carbs I'm all in, however, this recipe has way too much sugar so I have to make some changes.@@Viewtoagrill

[@mikeh4613]

I came for the name of the show and stayed because you know your sh*t. Good stuff man!!!! Good advice about compressing the ribs. The pork ribs we get in australia are all shiners though.

[@Viewtoagrill]

Hello Mike! Thanks for coming by. Thanks! These were frozen when I bought them… they usually are these days. I hope you enjoy the channel!

[@daddydutchbbq]

Beautiful bones Johnny ! Great cook !

[@Viewtoagrill]

Hello Kent! Thanks. I hope your table came out well.

[@daddydutchbbq]

@@Viewtoagrill it did but I cheated a little bit. I found a work bench kit from Menards. Everything was pretty cut and it included all the screws. I lost 90% of my footage when my phone died and I couldn't power it up to retrieve anything. I'll send ya a pic of it.

[@DaVid-yp3js]

If possible install a temp gage on opposite side of your lid.

[@Viewtoagrill]

I have seen that mod before. Not sure that I would do that, I kind of like just looking on my phone for temp with an after market WiFi.

[@wasntme3651]

Here we go, week number two of making the View To A Grills method. Last week I used his method and they were the best ribs I ever made and had. The only thing was last week I made a couple mistakes at the end and didn’t get to put the last coat of bbq sauce. I could taste Everything from the honey and brown sugar during every bite. Fall off the bone and moist with that proper chew that good ribs should have IMO.

[@Viewtoagrill]

Good stuff! Thanks for sending me the picture. I put it up on the community board!

[@wasntme3651]

@@Viewtoagrill I actually made two racks two racks today, just started to boat them about ten minutes ago but the temp went down so it’s a slight set back waiting for the brown sugar to melt. I’ll email you the pics in a couple hours. I have some pics this time during different stages.

[@henrypadilla7763]

Wish I live next to you sir you are the man

[@Viewtoagrill]

😎

[@henrypadilla7763]

Johnny what your opinion on THE MEATER PROBE

[@Viewtoagrill]

@@henrypadilla7763 I don’t have a Meater but I did just receive the Meat Stick 4… I’ll use that in a video as well. It has 4 temperature sensors.

[@ChrisHansenBBQ]

Nice cook Johnny. Question I always notice a difference on the grate to built in temp. I always looked at it as the Weber thermometer is at the top and the grate is at the middle. Since heat rises is it fair to say the Weber temp is correct? I always thought it was however I recognize the height difference. I hear a lot of people saying the thermometer is wrong but I believe they just don’t get it. Depending on what I’m making I sometimes put one on at the grate. Agree with the 321. Not a fan

[@Viewtoagrill]

Hello Chris. The temp on the lid is not wrong, it is correct for where the lid thermometer is. For this cook the lid thermometer is over the fire where it is going to be the hottest. The ribs were on the indirect side where it is the coolest. So in this case you need an aftermarket thermometer to get an accurate reading for the temp where the meat is.

[@ChrisHansenBBQ]

@@Viewtoagrill thanks brother. I’ve had some debates with people over this. Lol. Depends what I’m make I will sometimes have one at the grate. Thanks for the feedback. Enjoy your day 🍺👊🏻✌🏻

[@comptonraidernation2954]

I hope u reach 1million

[@Viewtoagrill]

Me too!

[@markdavich5829]

I'm more of an intermediate weber user but I'm surprised you used lump - I'll have to revisit that and see but so far, it's been my experience that lump burns too hot and fast for long low/slow cooks though I have to admit that I haven't tried it like this yet.

[@Viewtoagrill]

Hello Mark. I have been using lump for about 2 years now almost exclusively. The only time I don't use it is when I am filming a video just show other options. I find that lump burns cleaner and longer. Also, if you control the flow of oxygen into the kettle, you will find that you can control the heat. Give it a try and let me know how you do.

[@CinemaAny]

Would you recommend making half of those ribs in the Smokey Joe 14"?

[@Viewtoagrill]

You could do this in the Smokey Joe 14 with a little extra setup. Check out this video. Tell just I sent you over to his channel. kzbin.info/www/bejne/jpTSZpd5lqeUldE

[@JJSterling88]

Great video! Unsalted butter, I assume?

[@Viewtoagrill]

Thanks Julian. Yes, unsalted.

[@recycle247]

Gotta try this method next time!! Your link for fire starters not working for me Johnny.

[@Viewtoagrill]

Hello. Let me know how it comes out. Try this link amzn.to/3xA7nD5

[@elbob17]

I'll have to see if this guy has any STL spare vids. I'm in.

[@Viewtoagrill]

I have a few.