HOW TO MAKE PERFECT BBQ BABY BACK RIBS on the Weber Kettle Grill Using the Weber Charcoal Baskets

hey welcome to the backwoods gourmet today I'm gonna show you how to cook low and slow on the weber kettle grill using the weber charcoal baskets y'all stay tuned alright so let's go ahead and open this box up I ordered these in off of Amazon if you guys haven't had the opportunity yet go down the link below see a link there to our Amazon store I'm gonna have these up there for you so in a recently reviewed products I've never tried these before my son did have a set of them several years ago now and they seem to work very well so we're gonna give them a try structions are really not even necessary we're gonna put them in the bottom of the grill like that okay let's take a quick look at the initial quality I know this is the same metal that they use for all their like high heat products they don't completely close up in the back that's probably undesigned I'm not sure I'm sure that's to let you know air in to let the air flow around your charcoal and I've had really good luck with every weber product I've bought so far [Music] okay so if you're new to the Weber Chettle tail grill and you just got your first one you trying to learn how to use it this lever here does more than clean your grill out that controls your damper so that you can control your heat and the girl and I made a few marks I've had this one for over five years I've made a few marks on mine by open it a quarter half three quarters and fully open so I wanted to show you really how you know it cleans your grill yeah unless the ashes fall down but more importantly it opens these air holes okay and obviously little s they're open the slower your fires not burned so we want ours right now just cracked I'm gonna bring this guy up to 250 nice and slow okay I got some charcoal going over here and he probably see that's just floating around I use some of the bag to get it gone now it's two two ways you can use this you can concentrate your coals right in the center of your grill just like that if you want to sear some steak or something like that you want really hot and fast works great for that too because it keeps all your coals right mounted here you don't have to put so many coals in the grill to get that sear zone so that would be the first way to operate it and but the way we're gonna operate a day we're going to push these to the sides okay both sides and now we're gonna put some unlit charcoal in them we got some Kingsford all-natural this was on sale recently I don't know if any of y'all got in on that deal - 18 pound bags for 888 at Walmart I got all they had so let's go ahead and get some charcoal and get it started each side okay these are completely unlit spread them out we get a nice even burn all right and over here in the chimney Weber the Weber charcoal chimney I got some lit ones another but it doesn't maybe a few more than that but let's go ahead and put what we got in here about 10 or 12 first side there I'm gonna line my vent on my lid right straight in line with the handles and I'm gonna open open it about 3/4 of the way and we'll keep an eye on our heat we have to we're gonna adjust the fire using that control rod down at the bottom okay well that's coming up the heat I'm on go ahead and take I got a little and throw away aluminum pan but I went ahead and line mine with aluminum foil so I can use them multiple times and make it easier to clean it up without throwing a pan away every time not they're expensive but I like to use it multiple times if possible so we're gonna put that down the middle reason we're gonna do that that's going to catch any drips from what we're cooking today what was what should we what do you think we should cook on it today leave me a comment right down in the box below and uh let us know what you'd like to see us do low and slow with the Weber Kettle let's go ahead and get that fire choked off and get to hot that's gonna be the key keep that lid on as much as you can so ever a little bit of background noise where we had turned a fan on keep smoke out from here to 75 s what we're shooting for were at 271 I'm gonna show you what we did have to do though since we got the grill there with the flaps right over top of those charcoal baskets I back some of those kingsford out of there okay put them over here all sportsmen grill we're gonna use that to roast up some Aztec corn I want to show you that also this kinks were really lit fast and got hot fast my first time using their new product this is the new Royal Oak and this is a reason that brought me to it was it's a hundred percent all natural hardwood okay our favorite brand is Stubbs cuz it burns so consistently and it burns so long getting hard to find alright so I heard a bunch of you guys say baby back ribs years ago the beautiful half slab I had those uh going in some texas-style barbecue cuisine grub and some Texas grub rub for about 30 minutes in the refrigerator must come up a little bit me eat here while the grills finishing up and then we'll throw these babies on the Weber alright she's sitting perfect 275 I do have my maverick thermometer in there this particular weber kettle grill reads about 25 degrees high on its thermometer which is pretty close consider most of them are off but by more than 50 degrees I know my weber smokey mountain it reads 50 degrees low so here we go gonna put it in their bed to 35 so we're here on the weber kettle grill i gotta come in some some fresh i think this is georgia sweet corn our sweet corn season is just about over and what I did with that I brushed it with Mayo real Mayo not not the fake stuff breasted with real Mayo not the fake stuff I seasoned that with some Keywest spice company Keywest seasoning which has some granulated lime lime solids in it and I hit it with some regular hatch chili powder this is a recipe I learned a long time ago called a Aztec corn this the first time I'll be using it with the lime but it's got to work good with that lime in it so we're gonna see how that turns out we want to get that grill hot and we want to pop some of those kernels and kind of blacken it on the outside [Music] that guy's looks like that on all sides I'm gonna go ahead and just pull it off and hear this kernel snapping that's what we want I'm gonna go ahead get it in some aluminum foil put it off to the side over here wrap that up nice and tight and let it finish steaming in the back in the foil will seal it up really nice and we could take right before we're ready to serve our our ribs could throw this back up on the grill over 1m hot songs we're just about 2 or 3 minutes and that'll bring that up nice piping hot again and it's gonna be perfect you might be able to hear the rains started already our nemesis here in the summer folks spent a little over an hour and I'm just gonna go in and check on our charcoal the great thing about the system here is these baskets line up as your little flip up doors you know that you can kind of go in and check on your charcoal that side looks fine besides burnt down a bit we're just gonna go ahead and arrange some of those that are not they're not lit back onto some of those that are are I might add a couple this side so since this this side seems to be burned down quite a bit more than the other I've had a fan running over here because trying to keep it poured down rain and I had to move everything under the porch here so sometimes when that happens I have to turn a fan on get the smoke out so we added like four calls of this this side over here looks fine I just rearranged them a little got down there still at 260 where target temperature is 275 I spent two - bid 275 for most of the time over the past hour about hour and 10 minutes we need at least about another I would say another hour on that so we'll come back and check on it in a bit we've been tending the fire and a little charcoal as we go and that's what they look like after about two and a half hours so right now Thompson just slid down I'm gonna go ahead well take them off and give them a good wrap in aluminum foil [Music] color looks perfect so here what I'm gonna do is I'm just going to drizzle a little honey let's go add a little sweetness to them do that on both sides all right get some on the bone in mmm I had some good honey come on go ahead enough close this pack up first I need to go wash my hands okay what I forgot to mention the other last shot was we want few layers aluminum foil here these phones on the baby back have a big curve on them and they tend to be a little sharp and they can tend to puncture even heavy duty this is a food service aluminum foil okay it is even more heavy duties and the stuff you can buy at your regular grocery store we did two scenes and then we pulled that single on itself we want speed up pretty much a steam proof pouch so we've got that down there will loose ly seal the ends up do the same thing there two folds and then fold those folds on itself here I have some organic apple cider vinegar it's going to give a little kick to it we put all that sweet in there well it's pour in on this into the pouch here maybe two three tablespoons just give a little moisture just give a little moisture to help with the steaming process in there and that's what's going to tenderize them and make them you know we don't want to bite off the bum but we want them to be our pull off the bone what we want to be fight off the best all right let's our packs ready ready to go back on the weber kettle [Music] so you hear all the time this phrase fall-off-the-bone tender ribs okay now it's very popular for people to say but it's not very easy to eat a rib that just if you try to pick up the bone and it just falls all off in your plate then you have to eat with your fork so what's used to having ribs we could just have like pulled pork okay so I don't understand the fall-off-the-bone tender now you can get that rib tender bite off the bone okay pull clean off the bone no effort that's what we shoot for in competition barbecue is a bite off the bone tender rib that's where we're going with these baby backs now if you like I'm going to just fall off the bone and have to eat it with a fork let me know in the comments below alright well you can see that foil pack is really puffed up on these guys and what we're going to do right now is we're going to go ahead and insert our thermapen right down into those ribs and we're not looking for temperature we're looking for tenderness and right now those are done and it might be even falling off the bone so we're gonna go ahead and get them off of there right now and vent them out let them cool off a minute [Music] so you see that our our charcoal baskets we're very good at containing our fire on both sides drip pan in the middle it's gonna be very easy cleanup since we put that layer of foil on top caught any drippings we had when it was before we foiled it this wasn't a lot so now let's go ahead and get those baby backs out of that boil pack alright so that was up pretty good really was and just holding that steam really good and that's why it's puffed up but right now I want it I'm not screwing with it I just want to get it open and let some of that extra heat out of there before they become completely fall-off-the-bone you see we got a little pullback there and these loin ribs did not take as much time in the fall as a like a st. Louis or a spare rib so go let it vent off there a little while and I absolutely wish you guys were here to smell that oh my god [Music] a couple of minutes today I'm not going to sauce them all I'm going to do is bring up some that honey and apple cider that's organic apple cider vinegar gonna bring the juices up that we cook them in there and that foil pack and I'm just gonna baste in them with it okay and it you know this is those ferns bones are curved you know a lot of that sauce doesn't get up on those that backside there so as they cool a little bit you see that pull back now we got at least a half inch pull back on those bones that's gonna tell us right there that's gonna be just about perfect so as it cools off a little bit just gonna keep basing it make sure it doesn't dry out and that's gonna be one awesome rack of baby backs let's go ahead and bring these two ribs all over here to the piece of cutting board face it those in the gzip their own Jesus and cool down a little bit now still hot but I can I can handle them go ahead and cut four bones cut them right down the middle that pull back it's pretty nice and you can see that those are not falling apart but they are super super tender gonna put them over on a plate okay so we're gonna go ahead and bring out our corn we had that keep them warm in the foil there it's that beautiful a stick corn recipe we did there go ahead and cut that table in half like that just put that on there then we have some beautiful black-eyed peas with the with the shells with some snaps some bacon cook with some bacon oh yeah so this is just one way you can use those Weber charcoal baskets to convert your weber kettle grill into a low and slow smoker I mean those things are absolutely beautiful astern them over here see that side and remember I didn't even please sauce on these things these are just base it in their own juice give it a try [Music] let's go ahead and give that the baby back rib a try oh my God look at that alright the you know tenderness like butter huh well what you said it don't fall off the bone we can buy it right off the bone that's what you really want let's try a little bit of that a stick horn mmm super Wow so we're going to try out the Weber charcoal baskets for your weber kettle grill to help you do a low is slow right there on that on that very very inexpensive everyday grill then try it out the biggest tip that I can give you for using the the weber kettle grill is to keep practicing using it and learning how it works how it reacts from the damper how it lock reacts from the top vent I usually always leave that top vent open to get the cleanest fire you can get learn how to use that bottom vent to control your heat and to learn how to put the right amount of charcoal in there so you can keep your temperature consistent so the other thing I hope you learned in this video is you don't need a UDS or big offset smoker or pellet grill or some of these very very expensive pieces of equipment to make great barbecue we just took $150 grill and made the most awesome baby back ribs you're ever going to have so thanks for watching it back with score me if you'd like to subscribe to our channel you can do right there for another great back with gourmet videos can be right over there and for a whole playlist to cook it on that weber kettle grill gonna be right up there we'll see y'all next time but [Music]

Channel: Backwoods Gourmet Channel

Views: 9,088

Rating: 4.8950438 out of 5

Keywords: weber bbq, weber kettle, bbq accessories, slow n sear vs weber baskets, weber kettle grill mods, weber kettle smoking, weber kettle grill accessories, weber kettle grill smoking, weber bbq ribs, weber bbq gourmet system, backwoods gourmet, backwoodsgourmet, weber charcoal grill accessories, weber charcaol basket review, weber charcoal basket unbox, weber kettle smoking setup, weber bbq accessories, backwoods gourmet channel, bbq smoking accessories, 4th of july bbq ideas

Id: 5z8U80CRgYM

Length: 21min 42sec (1302 seconds)

Published: Mon Jul 01 2019