St. Louis Style Ribs, Slow and Low Attempt on Weber Genesis II E-310

all right start out today on my weber grill I'm going to be smoking some ribs so I want to have you do that with me today show you how I'm doing it it's about 43 degrees outside right now it's going to get up to about 60 and we smoking at about 225 with the smoker box go on doing the first part of cooking so tips going to change while they're in there cooking but I'll have to just make sure i regulate the heat to make sure things stay at 225 let me show you the ribs you're going to get started now I've already got my wood chips soaking outside so there's my ribs taped in and the dry rub overnight wrapped up in plastic wrap so I'm just going to wrap in here so they can breathe and while that breathing I'm going to thaw it out and light the grill up let it start preheating after it's preheated I'll turn down turn off two of the bars leave one going so the smoker box will now let that get smoky once that starts getting smoky go to grill on there so the ribs on the grill and stops cooking them so this is where it all happens I'm getting the grill started up just open up okay my lighting burner plugs to left and lit up and do that minimum you can see it light up now if you saw that but or right one and every time it stinks cracks up perfect never a mess give that about 20 minutes come back and check it out all right 20 minutes of past I just checked the temperature it's 49 out here now so temperatures down a little bit you can see the tip is already at about 5:00 almost 550 so that's in 20 minutes and with being in the high 40s now I'm turning the left in the middle burner off I've got my smokebox a mic which fits there so I'm going to get those on and I'll show you that in one second all right I just took a minute to get my soaking wood chips into the smoker box and you can see in just about a minute or two I'll just turning off Toto's burns temperatures already dropping down open up here smoke the bathroom really good I want to leave that on high till I see some smoke and I'm going to drop this burner down to maybe a little less than halfway see if I can get that down to 25 cross with the ribs on just don't know I'm prepping my grill for some ribs I've already preheated and I'm just trying to get tent down so I dropped two of the burners off and left one on I was wondering what makes the temperature drop so quickly in this grill it was over 500 now it's already down to almost 300 after about not even 10 minutes and so took a look around back here just wanted to show the Pentagon Rick spitting gross you notice back in the back there's a big gap and I guess ACK intensional for airflow but that big gap in the back is why the temperature dropped so rapidly and he gets out fifteen minutes a pass since I put the smoke box on the acute attempts is starting to level out at around 300 so I'm going to just drop it down the things down just a little bit I want to just try and get it down to to a steady 225 to 250 before I put the ribs on there I'm going to do that about five minutes again see if it looks good to put the ribs on it's in since putting the smoker box on those are hickory chips and the smoker box oh I forgot to mention ribs or st. louis-cut a twenty minutes in with the smoker box on I could smell the smoke I cracked it a couple times and I see that the smoke is in there it's smoldering but the temp is still a little burn of 250 and I met my heat down on that bonding down to half so I'm gonna have to try and keep bringing it down some more can I get to go to 50 30 minutes since putting a smoke box on you can see what I've got Pete man - I've got it almost - just a quarter just a little over quarter in temp is just about 250 let's go grab the ribs once I open it up it's going to naturally drop a little bit anyway my temp is a little low-key perfect so let's put them on that put them over on this side do indirect Heat close this up check it in about an hour and just keep Monica nice to keep it right so it's been an hour and temperatures crept up to almost 300 on me I just lowered it down a little bit more closer to the white quarter mark I'm going to open it up brush them with some a little bit of a wet vinegar and mixture with my dry rub with some apple cider vinegar and I'll have to keep working on these and I'll bring you back probably when they're about done or or near done we'll have a look and see how long took about an hour so far this is how they look after an hour and getting right obsession so things are still cooking hasn't been a second hour yet with the ribs ribs are over an hour in and I just wanted to bring it back real quick because I put some more soaked wood chips in my smoker box and they're cooking and smoking but my template app so we have to bring it up this is going to be a long and continual process of mopping and going on some wood chips and adjusting the temp a lot of back and forth I think just the wood chips seem to be laughing about an hour I'm going to project keep on putting wood chips on here keeping it smoking instead of just smoked early on that wood smoked all the way through but I'll probably bring you back much later in this process when things are close to done and kind of let you know how it all went along ok so these have been cooking for seven hours at 225 I've just turned to heat up some because it's getting kind of late a low tonight it's going to be about 38 degrees you can see my meat thermometer here says the target is one sixtieth mmm 21:50 and 140 is where it's been around still got a blaze to go so it was more heat I'm gonna give it even a little more since it doesn't seem to be heating up much inside but I'm going to give it a little extra and try and get these finished off and bring it back when they're done let's have a quick look got a grill light here if they're looking like they're starting to be done I've been mopping them about at leat 40 minutes turned my heat up to the max and we'll see where that goes with it about 225 but it's rising and a tip on the thermometer since I just opened it up stuck my last batch of wood chips for this round in its reading 140 so I'm going to do that 30 minutes I think that's gonna take that I'll finish them off it's been about 20 minutes I turned the middle one to about halfway kind of light one all the way up so now it's really hot in there and it's about 350 and width at 195 so I stopped there and here's the finished product so hope you liked this video in this extent you did you can give this a thumbs up you can subscribe to channel tell your friends and good eat

Channel: D Grill

Views: 143,089

Keywords: St. Louis Style Ribs, St. Louis Ribs, Ribs, Weber, Weber Genesis II, Weber Genesis II E-310, Weber Genesis II E-310 Grill, Propane Gas, Propane Gas Grill, Weber Grill, Genesis II Grill, Genesis II, Cooking, Cook, Smoke, Smoke Box, Smoker, Smoked Ribs, Slow and Low, Slow and Low Ribs, 4K

Id: cLFEHJx7vxQ

Length: 9min 56sec (596 seconds)

Published: Mon Mar 13 2017