Baby Back Ribs Smoked On The Weber Kettle
Vložit
- čas přidán 28. 06. 2024
- The weather threw me a curveball, but I switched things up from using the offset smoker to making some rainy day ribs on the Weber Kettle. I rubbed three racks of Baby Bay Ribs with a simple brown sugar, paprika, garlic powder, salt, and pepper rub, then put them in the vertical rib rack and fired up the kettle with some hickory chunks for a smokin' dinner of porky goodness.
Subscribe To My Channel: bit.ly/CWRsubs
============
Items Used In This Video
All Items In My Amazon Store: www.amazon.com/shop/cookwithry
Weber Kettle Premium: amzn.to/2GfrBrF
Bernzomatic Torch: amzn.to/2u1yV6R
Torch Hose Kit: amzn.to/2sICafl
Briquette Baskets: amzn.to/2oZxoua
Rib Rack: amzn.to/2p0SCaW
Nitrile Gloves: amzn.to/2ssWVQy
Bamboo Cutting Board: amzn.to/2p0SfgF
============
Video Equipment I Use
Canon T7i: amzn.to/2u1cgqN
Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens: amzn.to/2s1bQMe
Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens: amzn.to/2t2lBKP
Saramonic Dual Wireless VHF Lavalier Microphone: amzn.to/2sWyeut
Shure VP83 Microphone: amzn.to/2t0ilnG
NEEWER CN-216 216PCS LED Dimmable Light: amzn.to/2tzPW51
============
You can help support Cooking With Ry through PayPal
www.paypal.me/cookwithry
Thank you so much for your support!
============
Instagram: / rynedoug
Facebook: / cookingwithryne
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
============
#grilling #cooking #ribs #bbq #barbecue #smokingribs #smokedribs - Jak na to + styl
Your face when you took the first bite was all the confirmation I needed. Got my first rib cook tomorrow. Thanks for all of your videos!
You are the ultimate BBQ book . Everytime I want a bit of inspiration, and to try a new taste, you've made a video for me.
As it gets warmer here in Alaska my husband has gotten into the BBQ mood and watching your videos. I subscribed because he said you’re “like the Bob Ross of BBQ” and that couldn’t be more true! Thank you for these videos!
I just need a fro like Bob :)
This is like BBQ ASMR with the rain and Ry's temperament.
I've been watching your videos and practicing on my new kettle. I say thank you for the great advice and lessons. My ribs yesterday were the best I ever did thanks to your help. Keep it going!!! 👍
Just a friendly reminder for the guys getting their first kettle. Watch for leakage around the lid. Bag clips or a small weight on the lid will help you manage heat better as your learning
Im getting major grandpa vibes from you. You're such an awesome and genuine soul! You've taught me many cooking techniques. Making these right now tonight.
So no one in the comments is going to acknowledge how peaceful that little music transition between 4:04 and 4:24 was??? ok.
It was truly sublime.
We are all in euphoria for ribs :))
I gave you a thumbs up like I usually always do, But there is one correction, you said and I quote “sometimes it’s nice to smoke on the Weber kettle.”
It’s always nice to smoke onto Weber kettle 😉
Loved when you flipped the Weber logo the right way around, I always do that too.
Just want to say thanks for the videos, Ryan. You've helped me kickstart my grilling technique in such a nice and easy way to follow. I appreciate your effort!
I really enjoy your videos. I smoked a brisket this weekend using your tips and it was amazing. Ribs will be next. Thanks!!!
Thank you for showing the little details of cooking ribs. I haven't tried yet, but knowing the world doesn't come to an end if I don't smoke them for ten hours, after wrapping, and using a bond? and 50 different seasonings. It's a confidence booster.
There are SO many ways to get great tasting ribs. You may even find a new one :)
Love your vids, Ry. I'm a Weber kettle guy and use your video to cook my baby backs. Keep doing your thing, man. San Jose, CA.
Hi. Just wanted to say thank you for your kettle videos. I grew up in a propane gas grill house and never really delved into charcoal, but after watching your videos I got the Weber kettle and did my first rack of ribs yesterday with charcoal and applewood. They were fantastic! I tried to emulate your techniques and I wasn't perfect, but I was only off about an hour. Again, I love your videos and hope you keep sharing your experience.
That is awesome! And you'll develop your own technique and become comfortable with it :)
Those look fantastic. Thanks for posting.
Just started smoking ribs on the Weber Master Touch. Great advice for doing ribs. Thank you very much.
I'm doing ribs tomorrow on the Weber for the first time. Do you have any tips and how did you set up your vents.
great tip on shaking the ash to keep the air flowing
Just stated my first ever smoking. Starting with rack of ribs. Started at 8.45am.
I hope they're done by now
@@ilikeathf 🤣 🤣 🤣
How'd they turn out? Ribs can be finicky at times.
Those look amazing. Can’t wait for the weather to clear up so I can try this.
Why does the weather need to clear up?
@@jhitt79 good point. I am going to try it now
You have a fan in Ottawa, Canada 🇨🇦 Great videos Sir👍🏻
Ry you are the master of temperature management on the Weber Ketle. Beautiful 👌🏻 🔥 Greetings from Netherlands 🇳🇱
Wow, thank you!
As always, I enjoyed your video Ry. I definitely feel your pain with having to make adjustments due to the weather. The ribs came out really good.
They were tasty for sure :)
Loved this video.
Great content, thank you! Keep it up Ry. It is almost meditative to watch haha.
I did 3 on my weber 22" yesterday. But I wrapped the last 2hours out of about 5.5 hours total. I think I'll try the unwrapped. Looks like you get a nicer crispness and just as fall off the bone as wrapping.
Man, I love Hickory too!
Hi Ry, I want to thank you for all of the wonderful videos. I bought my dad a Weber kettle master touch for Father’s Day and got him plenty of accessories to go with it (I used your videos to help me decide which grill to get him). He had a gas grill but really missed charcoal flavor. Then I started watching your videos to learn how to smoke ribs and the principles behind it. I watched videos from a couple of other people as well to learn as much as I could. I also noticed some differences and took some things from other places. I smoked 2 full racks yesterday for my first time and invited a bunch of people over for a barbecue. Used the 3-2-1 method. (Apple wood chunks with sprinkles of pecan chips here and there rekindle the flame and maybe contribute some complex smoke flavor.)They came out absolutely perfect. I even bought the thermoworks tp08 based on your videos. It worked pretty well but the transmitter started to not pick up any temp from the barbecue probe here and there. You’ve been my number one resource to learn all things barbecue and I just wanted you to know that you’re awesome and keep up the amazing work. Id love to send you a 30 second video of the rib tasting!
Thanks for the kind words! You can always message pics/videos on my Facebook page: facebook.com/cookingwithryne
Cooking With Ry yes! I actually got a hold of your Instagram and you responded to me there. Brisket will be next!!
Very well narrated and edited video. Nice job on the food!!!
Thank you for watching and I appreciate the kind words :)
That looks good.
Ry, you've made me very popular with the smoked chuck roast i did on my Weber. I will be trying my hand at ribs this week. You are awesome brother!
Oh I love those Chuck Roasts 👍
Just starting my ribs... 3:30pm will be lunch time!! thanks!
Nice job on the ribs RY they looked delicious. I've been using my Weber Kettle to smoke here all winter long since my OK Joe is in the shed until after the snow melts. It takes about 6 1/2 to 8 hours here to smoke pork ribs due to the cold weather and I'm over 2000 feet above sea level. Cheers to you and congrats on the 1.3K subs.
Thanks! Yeah, I don't have to fight much cold here :)
Just a few of my favorite You Tube BBQ Guys!!!
What a pretty scene to smoke to
Your the king!
OH WOW !!!
Did my first ever smoke in the Weber kettle . Rubbed the baby back ribs with Rib Rub and some brown sugar . Have a very similar set up with the side basket and burned chunks of hickory alongside the briquettes. Things seemed to be going well . Thought the temp was holding around 250-260 according to the gauge on top . Color looked great . Did the bend test 4 hours in and they still seemed tight . Went 5 1/2 with one rack and 7 with another and it was not tender like yours . They never seemed to get tender. Wondering where I went wrong Ry!
One thing to consider is that the lid thermometer is wildly off compared to the grate level temp. If you have a remote probe for the ambient grill temp, I'd use that. With a lid temp showing 250 it's possible your grate level temp was below 200 :)
I’m wondering if he used competition grade meat too🤔. That makes a huge difference.
@@t3fLoN77 This was just plain store bought. Nothing special :)
@Ry I just ordered a thermometer for the ambient temp . Thanks Ry
I love BBQ'ing out in the elements. It's like camping without leaving home. 😉 I got a chuckle out of you using a meat cleaver to cut your ribs! 🤣🤣 The color on those ribs looked awesome! Tasty and tender, I'm sure. A lot of times I like my ribs "naked" like that with just the dry rub, no sauce. That way you really taste the meat's full flavor. Just did them for the Fourth of July the same way. Nice cook, Ry. TFS.
Great channel. Learned a ton from you
Thanks so much :)
Hey Ry. Assuming that you’ve done plenty of racks since this one where you’ve wrapped the ribs before finishing them off, do you or did you notice a difference in tenderness between wrapped and unwrapped? These turned out killer, by the way👌🏽
I do notice more tenderness when wrapped :)
Top video, you deserve a million subs
trying some spare ribs on the kettle right now , with hickory apel juice and brown sugar
Sounds good to me :)
One way to cheat is to use the vertical rack for the first 3 hrs of smoking, then wrap in foil, meat side down in the blue margarine and brown sugar. Since the ribs won’t take any more smoke after 3 hrs , just lay the wrapped ribs flat, meat side down in a 225 degree oven for 2 hrs to finish cooking in that brown sugar and margarine and get super tender.
I love your videos! I’m learning so much so thank you.im trying this tomorrow. All the way north in Edmonton Alberta Canada 🇨🇦
Greg Of the north I’m way north of you yet and still just smoking away
great video, love the way you explain things. I was wondering how you manage not to overshoot your target temp after initially lighting the charcoal. I find that often I get to the target temp and then it just keeps rising way above what I want to get it to.
Also, when you add unlit coals on top of the lit ones, do you wait until the "white smoke" burns off before putting the lid back on? I find that the white smoke seems to impart a bad kind of smoke flavor to the meat.
It just takes practice. You'll get a feel for it. And as for adding coals, I've never had any issue with that. If you think about it, in any long cooking process, such as using the snake method or a Slow n Sear, unlit charcoal is constantly being ignited. If you want to avoid any of that white smoke you can add coals that are pre-lit.
I can't even lie. For haha the video I kept thinking "what kind of Kettle is that? Looks like my Weber, but it said Jaqam!?!". Hahahaha
What?
You had the top vent upside down half the video. I kept trying to figure out the maker. Then you flipped it over and I read Weber.
@@Paul1280 LOL. I've never even thought of that :)
Holypork, I just smoked a rack of spare last Sunday, only did one because of space, did no think to set them straight up like thatx next time I'll smoke 2 rack.
Love your content! Thoughts on soaking wood chips/chunks before use? Don't recall where I heard that tip...
I only do that if the smoker, usually electric, calls for it.
Looks amazing. I'm new to your channel but loving your videos, thanks for sharing. If you were to add sauce to the ribs, how far into the cook would you do this?
About an hour before they were done 😊
Hello Ry very good video your Rib's looked Great i must try your Rib's well done Tom UK
Thanks! They tasted fantastic :)
Thanks for your videos. I appreciate them greatly. I am going to try doing some ribs on my Weber. I have a 26" Weber. Should I use both baskets, or do you think one is fine? Thanks
I would say 2 but keep an eye on the temp and adjust the vents in case the temp spikes a bit 😊
And people swear the slow and sear its the greatest accessory ever...
@@eastsidebadger8416 EXACTLY!
It's not a bad purchase when you find a used one for €30 :)
Thank you for flipping the Weber logo right side up. 😂
Tomorrow morning will be my first attempt at doing baby back ribs on the Weber master touch! I hope it goes well!
Same here brother, good luck!
I just started mine... wish me luck! Hope yours went well!
I just started today :)
How did it go?
How'd it go brother!?! I'm thinking of doing the same on my new master touch sometime next week.
Hey Ry. Big fan here! Question. After your open the lid to add more briquets and/or hickory I noticed that you leave your grill vents wide open to bring the temp back up to the desired temp. Once the grill has reached that temp ~230ish, do you then close the vent back up to maintain it? Thanks!
Yes, I'll adjust the vents as necessary to stay in the temp range I'm shooting for. It usually takes 5-10 minutes to dial it back in :)
Nearly always a rainy day here lol
Ry, I really enjoy your videos. And this one embarrassed me. I have one of those racks and I've always struggled with it, then I watched your video and realized I've been lining it up the wrong way so that the end of the ribs hang over the coals. I started laughing at myself when I saw your set up. But I smoked 4 racks this weekend and they came out great. Keep up the good work.
I've made some pretty funny mistakes...but on video :)
I just did a rack of Baby Backs on my kettle. I usually do spares. Mine turned out a bit dry. I cooked em @ 275 for 2:30 and then foil wrapped for a little over an hour @ around 350. I took them off when they were probe tender bout 203. Rested in a cooler for 30 minutes. I then put them over hot coal s for a few minutes and cut them up. The flavor was great, it somewhat dry. I was very surprised. Next time I think I’ll doing them slower and longer. Probably just rushed them.
Baby Backs, in my experience, are the most finicky. They can go from moist to dry very quickly. I've started really watching them and trusting the flex test and meat pullback rather than straight time :)
I cook mine the same way, except I don't raise the temp at all. My cook is at 275 for the entire time. I also place a splash of apple juice in the foil when wrapping them up. And I do not put them back on heat after removing them. Try it that way!
Hi Ry! Question about your port for your thermometer leads: Did you drill a small hole just big enough for the probe? Or did you drill a large hole (1" or so) for one of those rubber gromets???? Thank you!
I cut a small slot in the lip of the base to accommodate a couple probe wires.
Great ribs you just give me an idea for this weekend thank
Hey Ry, are you cooking low and slow with the bottom vents all closed or was I just seeing things? Just curious how you manage to control the heat so well with the top vents fully open. Thanks for great vids.
I usually adjust mostly the bottom vents, often taking them down to 1/3 open when going for those low temps :)
Really like your videos, been watching for about 8 mos. I stated about a year ago w/a pellet grill and now just bought a 26 Weber. Going to try some ribs. Question: Did you only put hickory on twice during the cook or did you just not say every time. In the video it shows you only put wood on at the beginning and at the 1 hr mark? thanks.
For this length of cook usually 2 good size chunks are good for me, but you can certainly add more beyond what I did for more smoke flavor :)
I really enjoy your videos Ry. I was thinking that it seems like a while since I have seen you using the Vortex. Have you replaced with something better?
No, just giving other things a use :)
My only setup the last few years is the Oklahoma Joe's Highland. I've been tired of paying more to smoke ribs then the ribs cost. You've convinced me to get a Weber Master Touch. Only problem is, I can't use it til Christmas.
Just keep telling yourself it's only 3 weeks, it's only 3 weeks... :)
I know. Next time you do a brisket on the Oklahoma Joe's, I'd be interested in the total price it cost to smoke it. I think that would be something other people would like to know as well.
What temperature were they done?
Hey Ry. Greetings from Greece. You're one of my mentors into bbqing! Is it a problem to use the snake method to keep the temperature since I don't have the slow N sear?
Not at all. Any method that gets you the temps you need is the one that works :)
Nice video in fact the few I saw I've enjoyed. I just bought a kettle. What's your charcoal of choice?
Regular old Kingsford Blue, the standard plain briquettes with no added lighter fluid :)
Nice video. Every time I cook ribs using the 3, 2, 1 method on my kettle grill or just like you did in the video.. my ribs fall off the bone. I want to be able to cut them without them falling apart. What do I need to do for the ribs to tightened up ? They are good, but I don't like it when they fall apart. Thanks
I would dial back the time. I've done 2-1-1 with Baby Backs that are nice and tender but still hold to the bone for a good bite.
May you add videos or photos of top and bottom vents
Bc I leave the top one fully open my heat goes way up to 350-400
I was having a similar issue, I had too many coals going to start. I fixed it by using a tumbleweed firestarter on one side of the coal basket and only lighting that. I managed to keep it under 260 the whole time with both vents mostly wide open. I also used a grill level thermometer. The dome thermometer was easily 50-100° higher but I just ignore it
With a kettle, I discovered that I have to open the bottom vent slightly and the top vent is open about 1/3. Many advise against closing the top vent but I haven’t had any bitter tastes on my food.
Sweet looking ribs, Ry. Why did you put the ribs together instead of spacing them out in the rack?
When they are spaced 3 ribs to 5 slots, the variance from front to back is too great, I've discovered. They tighten up and provide their own space in the three spaces together after a while.
How do you have your bottom vents through the cooking process?
It varies depending on the temps I'm shooting for. It sometimes takes numerous adjustments.
Whenever I smoke ribs I always use pecan and hickory. I tried cherry but if you overdo it with cherry, it almost has a womans perfume like aftertaste. I'm glad I saw this vid. I never knew you could throw raw coals on lit coals. I always figured that would produce a nasty aftertaste. Anyway, it's time to break out the grill in my area again, and I'll try some of your techniques.
I know many people won't put unlit coals on, but I've never had any issues with it and no complaints about the food :)
Great video! I have two questions: would using 2 charcoal baskets add any benefits? (perhaps reducing cooking time?). Second, I see mention of wrapping the ribs, yet you don't do it in this video. Is wrapping necessary? If it is, when shall I do it if I use the rib rack (and I assume you don't use the rack after wrapping)
Were you using a drip pan? I didn’t see you add anymore hickory after the 3rd hour. Did you add more? This video made me want to make some ribs 😋
Can't really recall. This was a while ago :)
I've recently found this channel and i've loved everything so far (sometimes i drool pls don't judge) but i've never understood 'the briquette'. Lump charcoal does the same, smells better and doesn't have all the chemicals. I smoked ribs because of you and all I have to say is thanks!
Briquettes don't really have chemicals in that sense unless you're talking about stuff with lighter fluid added. I've used Kingsford for 40 years and have never had a single complaint in the thousands of meals I've cooked using briquettes. I'll sometimes use lump for direct grilling, but I like briquettes for longer cooks because it has a more predictable burn rate for temp control :)
@@CookingWithRy HI! I absolutely agree they are more uniform, and when doing something like a snake they give you what you're looking for, There seems to be a chemical smell from them, and I'm sure it's safe, but why do I need the chemical when I can get a more pure form of fuel. That's just me but the important thing is thanking you for the knowledge you're providing others, It's not hard and it tastes great! Edit: did minor research after posting and kingsford apparently has coal in it? there's other stuff other than wood but it's the coal aspect that now freaks me out about it.
Looking to follow your vid with St Louis ribs next week! I have a new Weber kettle coming this weekend to replace my 10yr old one! Could you give me a rough idea on the real life grill temp compared to the thermometer on the kettle lid?! I believe from your vids the kettle thermometer is inaccurate! Does the lid show hotter or colder roughly by what variation?! Thanks for your help!!
In my experience, the lid thermometer is roughly 100 F higher than the grate temp :)
Ry is a God
Not officially :)
@@CookingWithRy i really appreciate and enjoy your videos dont ever stop
You have yourself a subscriber with plenty of questions for you. 👍🏾 great job on the ribs mate.
Thanks! Glad to have you aboard :)
Cooking With Ry hey Ry. I would love to smoke some brisket and ribs but i only have one bbq to do it on. Would you suggest i do it on the same one or individually as i know they both have different cooking times. What would you suggest?
It depends on the size of your BBQ. On my Weber Kettle I wouldn't do both at the same time. There really isn't enough real estate to create an indirect heat source and still have room for the meat. If you have a larger BBQ, it might work. People do multiple cuts on good size offset smokers all the time. But if you're limited on size, I'd split up the cooks into multiple sessions :)
Cooking With Ry thanks Ry. It's my brothers offset smoker that i will be borrowing off him. I will have to see if i can do both on there at the same time. If i did the ribs first, could i do them maybe the day before and then reheat them to have them with the brisket? Or would it lose flavour and texture? Also what sides do you guys have with your bbq? I have seen some plates with Brisket, ribs, pulled pork, some kind of spicy or smoked sausage, pinto beans etc? I am completely new to all this and want to get it as close to the real thing as possible. Thank you so much for replying and helping out. I truly appreciate it.
Ollie
You could do the ribs the day before and then to reheat them just put them in a foil pan with some sauce or a little liquid and cover it tight with foil and throw it on the smoker next to the brisket when it has an hour or so left to go. Sides are totally up to you. I like a good potato salad and some spicy beans and grilled corn. Mmmmmmm.
How do you get your coals to last so long? I did ribs today and I almost went through a whole bag in about 6 hours. My heat was pretty constant, but i kept having to add coals every 45 mins to an hour. Gonna do chuck roast tomorrow. Those sandwiches you made look delicious
Thanks! I just watch the temps and adjust the vents, and if I’m using something like the Slow N Sear that pretty much gives 6-7 hours of 250-275, or lower with adjusted vents.
How much wood do you typically go through in five hours? Looking to do this for the first time on my grill soon
On the kettle it’s just charcoal for heat and wood chunks for smoke. I’d say 4 to 5 good sized wood chunks for the whole cook.
Hey Ry, I’m new to smoking. Don’t own a smoker, just a Weber kettle. I’ve had great results on a pork butt thanks to your advice. Now, the Q: I notice you have your racks closer to the middle - I (as a newbie) would be afraid of getting too close to the heat. Has that been a problem in rib cooks for you? Haven’t tried ribs yet, but planning for future.
It does depend on how hot the fire is. I’ll try to ease them back a bit if I’m at a higher temp 😊
Excellent, wish I could gage cook times better, plus I have a regular propane bbq.
Hi Ry. I'm a big fan. Wondered if you could help. My babyback ribs always dry out and I don't know why. I use the slow n sear with waterpan filled and I spritz with apple juice every hour. Temperature usually kept around 233. They always end up tough and dry. Any advice?
A lot of possible variables. The quality of the meat. The wrap time. Accuracy of the thermometer. One thing I'd try is to definitely wrap in foil after 2 hours with a good spritz of moisture. That always helps me.
Where do you get your meat thermometers I saw you have a Amazon links to some of your products did you get the meat thermometer through Amazon also
If you go to a recent video of mine you'll find links to the ThermoWorks thermometers I use exclusively now. They are only sold through ThermoWorks and are rock solid units. Not cheap, but they are pretty much an industry standard.
Hey man I was just wondering where you normally get your wood to smoke with?(cherry, hickory etc) Any big brand stores?
I'm fortunate to have a local wood supplier: thewoodshedoc.com/
Hello Ry
I really enjoy your videos
You make it sample and so testy
Have a question please. I have a window of 3 to 4 hours from finishing the cooking process till eating. How can I keep the Ribs worm and tender for this duration ?
Is wrapping in aluminium foil then a Towel can help ?
Much appreciated your reply in advance
Keep up the good work 👍🏼👍🏼
That would keep them 'warm', but you really want to be careful about them cooling too much. If possible, wrap them as you said and then reheat when you are ready to serve them. I'm probably being 'too careful' but I am very picky about maintaining safe food temperatures :)
Cooking With Ry
Thank you so much 😊👍🏼
Everything looks great. Do you suggest a pan with water?
Depends on conditions. If it's very humid then just some spritzing can be helpful. If it's very dry, I will often use a water/drip pan :)
Yes. I live in Los Angeles. So I think I need right?
Love all your videos - have used them several times to help me bbq! Any chance you have ratios of brown sugar and the rest of the ingredients in your rub? I haven’t found a store-bought one that I like very much so I wanted to try to do a homemade one this weekend.
Thanks! I did a video recently on making several rubs: czcams.com/video/GmP3SbeXU_4/video.html
Hello Ry; Question about Ribs. Are baby backs more meatier than St.Louis Spare Ribs or about the same? Please give me your thoughts.
Also how often do you check your Ribs on the Rib Rack? Please let me know thank you and I also look forward to learn more.
I prefer St Louis cut and I'll usually check about every hour.
Does the cooking time get lowered if I’m doing just one rack?
No, it shouldn't affect time that much.
Hey Ry in your low and slow setup on the Weber, do you cover the bottom grate with foil ?
Sometimes I do to catch drippings and make cleanup easier. And sometimes I forget :)
@@CookingWithRy thanks again, sorry for dumb questions. Can't wait to get my Weber now :)
You'll love that Weber :)
I dont have the vertical rack stand. What can I use instead of this?
You can lay the racks directly on the grill and cook indirect, though you probably won't be able to fit as many :)
Hello again. I find your videos for the weber kettle the most useful of all out there.
Like we mentioned in a different video I just replaced an old Weber with the exact same as you have here, except for the color also discussed that the built-in weber thermometer in lid is often 75-100 degrees higher than actual temp at the grate.
In this video you answer somewhere that you aren’t using the particular thermometer(your own) in this video anymore.
Question time--finally:
What thermometer (brand/model if possible) do you use now? Also assume it has a probe for meat temp along with another probe for grill temp.
I use the ThermoWorks Smoke X4. It handles up to 4 probes.
@@CookingWithRy
PS, I did look at your amazon store link a few minutes ago. This 🌡 isn’t listed in your store. *hint hint*
Do you get affiliate bumps for only the items in your amazon store?
It’s listed in the video description of my latest videos in the ThermoWorks section 😊
@@CookingWithRy
Yep, there they are!
That’s what I get for reading a series in chronological order 😉
Thank you.
Do an overview of what you just did at the end of each video. Please. 😊
One thing I was wondering about: Should I not use "Matchlight" charcoal? I added it while smoking chicken and I think the fuel added to the charcoal gave my chicken a taste of fuel. I have a feeling I'm asking a rookie question, but there it is...
I would never use match light charcoal. As you suggest, it introduces chemicals when used for smoking 😊
How much of each ingredient in the rub? Great vids!
For this video I'm not sure. It was quite a while ago.
Are you soaking the hickory chunks or putting them on dry?
Dry.
I saw you had a lot of space behind rack. Would it be okay to move it back further?
Absolutely 👍
@@CookingWithRy the last time I smoked ribs, I burned them by looking at Celsius and not farenheit.
Can you get the kettle up to run around 275-300 with one charcoal basket? Thanks so much
I prefer 2 for that temp and some longer cook time.
@@CookingWithRy Why though? What would be the difference. I see Chud do 300 and says its amazing
@@Waterproof56 Everybody has different experiences when cooking. I've found that works for me most times.