Smoked Ribs on a CHEAP Grill
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- čas přidán 22. 04. 2021
- Expert Grills probably isn't the grill of your dreams, but I wondered if I could smoke some ribs. Low and Slow is notoriously difficult on grills that don't have good airflow and seals around the lid. You might remember from my expensive steak video, that I overshot the initial temperatures on the reverse sear. Did I learn my lesson and can tame this Expert Grill 17.5-inch charcoal grill?
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Excellent video.
For delicious fall of the bone ribs, I cook mine in the instant pot first and then transfer to the grill and I base them with bbq sauce while they develop a nice crust. OMG!! EPIC!🤤
thank you
This guy has got to be one of the greatest guys of all time
Nice cook! Nice vid!
Glad you enjoyed it. Thanks for watching!
Great Cook up love smoked ribs.
Sweet smokey ribs are great and there weren't any complaints. Thanks for checking it out!
Nice good stuff
This is a great video! I started smoking on a very cheap grill last year and I wish I had found this before even opening it. I would have avoided so many mistakes. Nonetheless, I have mastered my grill and now I feel I’m ready to move on to the next level with a better one.
Harry Soo won many competitions with a $300 pit while others spent many thousands. You can cook on anything once you get a little experience with it and it'll make your upgrade feel even more amazing.
I smoked a brisket on it. Yes a brisket. It was a 14 pound one. I trimmed quite a bit of fat off the point to get it to fit. Cut the flat off and smoked it separately on a small kettle. I have a pellet but it was getting borrowed at the time. I smoked them for the first 10 hours and then i put them in crock pots to finish. I started them at 5 in the afternoon took them off at 3am and out them in crocks on low. When i had family over around noon they were perfect. Nobody knew I smoked it on two separate tiny walmart grills or that i used the crocks to finish them off to save coal.
That's impressive! There isn't much height on that grill.
Well, I couldn't tell you which was best because I was not invited to the taste test...lol...but by video, I would say they both looked great and look to be delicious. One cooked slower than the other...low and slow. They both look really good and delicious! Have a great day!
I wish CZcams had taste-o-vision. The one in the Expert Grill was cooked lower than the kettle before I wrapped them in foil. At the end of the day, it's good to have ribs. Thanks for checking it out.
Best $45 square grill from lowes has the vent in the center and intake holes front and back. Seal off the front cheap vent with foil and leave the back holes open. Put grill vent parallel to wind. Use snake method for fire. Works better than my webber no joke, cuz of center top vent. I make 10 lb roast bbq pulled pork, chicken, smoked fish. Open it, spread coals, sear steak. It does it all. Easy clean, just keep fire on the grate and never over fill with charcoal. Great video.
is water necessary? what does it do can you smoke without it just to do a smoke touch up after its cooked?
LOL love the intro
Cheap Grill blues. The cheap grills is making for some fun videos to watch Ryan. Take care.
Thanks! I'm having fun with it. This one was more of a challenge than the steak.
Great video. Do you prefer to use wood chunks underneath the briquettes in your SNS method?
Awesome question. I did a video on the differences between under and over on a brisket: czcams.com/video/azMY5lQtbmY/video.html. This time, I put it under the coals in hopes it would keep it from getting too dark.
@@GrillTopExperience great logic on ribs to prevent the color getting too dark. I just watched the video link u sent. I got a kettle recently but most of my smoking experience is on kamados. One other thing I have noticed with the wood UNDER the coals is that I do see the smoke for a longer stretch of time vs on top. So that is a nice advantage. That said, I did find underneath was more subtle of a smoke flavor than on top as well. On a Kamado, I think the wood underneath may have a bigger advantage than a kettle since it’s much easier to over smoke your food with a lower airflow cooker. Thanks for the great content!
Awesome video. I’ve been practicing the method of charcoal grilling for the last year, smoking has really peaked my interest in the last few weeks. I’ve done much research and watched quite a few of your videos. This video has helped me the most with the question of, “Can I smoke something on my 17.5” Expert Grill?”. I have not yet invested in a Weber Kettle, but I plan to in the near future. I will be trying your method of the half racks this weekend on the Expert Grill with my first attempt at smoking. Would you happen to remember roughy how long the cook was? And any other tips and pointers are appreciated!
How did that turn out for you? Attempting it today on my 17.5” expert grill
Hello man I want to ask you a question about your little expert grill set up for the baby back ribs I have that same grill and I was wondering when you revise the way you arrange the Charcoal starting in front of the vent I was wondering where are you positioned your open lid vent away from the meat or over the meat I appreciate it if you let me know I am going to do some ribs this weekend
Great question. I put the vent on the side opposite the coals and the meat under the vent. That gets better airflow and convection heat. I do it the same way on a Weber kettle.
@@GrillTopExperience Thanks for the info I was assuming that’s what you did since all smoking instructions for me on these types of grills tell you to do that anyway I was just asking to make sure I duplicate what you do with your ribs when I do mine on my same little expert grill until I get a bigger grill I am thinking about getting a Weber kettle to do my smoking with Charcoal.
Dang those ribs look so good, especially the second time around. I'm terrible at cooking them...makes me wanna get a smoker
Going to try this tomorrow on this same grill, don't have any wood chips though... I'll start the snake on the vent side 3-2-1 method
That's awesome. I'd love to hear how it goes.
@@GrillTopExperience went ok, i read a blog that said 3-2-1 was too long, do 1.5-1.5-1...i ended up doing 2-1.5-1...color was ok, not as dark as i would like but i think that's cause i didn't have any wood to use, doing it over i would go 2-2-1...meat was soft but not fall off the bone, would have liked it a little more tender so another 30 minutes maybe in foil. I actually hate the expert grill charcoal, burns out too fast and with a snake i found it stopped about halfway, i had to intervene, kingsford might be better for this.
@@xxxblancoI’m new to grilling. What do the numbers mean exactly? Ik is something with the ratio
@@ulyssesmullins3181 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.
@@xxxblanco ohh lol I thought it meant something with how you assorted the charcoal for the snake method. Thanks again
I hope all is well.
Things are going well over here. I hope things are going great for you too.
So how did the cheap grill ribs turn out once you figured out how to beat do them?
They were as good as the kettle ribs. The first ones needed a bit more smoke and to cook at a higher temperature. It pays to not give up.
Do you have a Weber Smokey Mountain bullet smoker? If not, put it on your bday list, you won't be disappointed.
I don't, but I have two kettles and they've worked pretty well. A lot of people like their Smokey Mountain. I'll have to take a look.
Man that looks good. What’s the recipe if you don’t mind?
I take a standard BBQ sauce and cut it with some apple cider vinegar to make it thinner, then add some of the BBQ rub I used on the ribs. I know that isn't super helpful since it doesn't have exact amounts, but that's my process. I'll try to remember to measure it next time.
@@GrillTopExperience Thank you so much for taking the time to reply.
My neighbor Called me a “puss-ass” for cutting up my ribs 😢
The second time did you add water?