Weber Kettle | St Louis Ribs

hello youtube and welcome to joe's barbecue house my name is joe sanfortello and i'm here today to do smoked st louis cut ribs on the weber kettle [Music] let's go ahead and start by getting this silver skin off also known as the membrane i use a butter knife simple butter knife paper towel and i just kind of get up inside here if i can sometimes these things could be a pain in the butt and sometimes they're okay but we'll try to get up in here kind of like on a weird angle here guys so bear with me please let me slip these around some people use a spoon some people use whatever they got so let's just go ahead and try to get this started just kind of run across the bottom here i'll try to get this peeled up there you go once you get it started normally it's pretty simple from there well these are going to be the ones to be the pain in the butt so let's just go ahead and get this going should i probably grab the spoon but some most of the time they come off a lot easier than what you're seeing here so just bear with me guys get this cleaned up here yeah these are being a big pain in the butt these have to be the worst that i have ever done and i normally get my ribs from costco's they come in a three pack believe the name on the package is swift and uh but these are definitely not wanting to work with me today so this doesn't show you guys that sometimes this isn't easy let me get some of it there some of this off if any can you get me a paper plate please put this extra skin on all right this should be good for now some people like i said before they don't pull this off i like to do it myself okay as you can see this slab has already been done right here thank you sir all right that is a little bit left there but that's fine let's move on to these let's see if we can make this one a little bit easier see how i got right up under there just kind of lift it up once you get it started i'm on a weird angle here guys so please bear with me see once you get it picked up and you just kind of give it a good pull and that one come off pretty nice probably some left down there a little too much there okay let's go ahead that one looks good to me let's get the other one and let's try getting over on this angle here so maybe you guys can see let's get under there just get it lifted up should have got a little bit more of that under there but there we go see how that slips right under the skin there you go now this one should be a little bit easier let's see look at that perfect just like that not all of them are going to come off as nice as this but like i said i haven't i got these ribs from a friend of mine let's get a little bit of fat off there i got these uh ribs off a friend of mine and they look pretty good i'm gonna go ahead and now i'll show you how i like to grill okay here we have a weber kettle that's a 22 inch kettle pretty much the way you buy them is how they're going to come you get we're here you can lift these up so you can add your coals inside there and i like to use these here which is a basket for the actual um the briquettes or lump coal whatever you decided to use they're actually brand new in the box i'm not going to use these today because i have a set of used ones that i've had for probably i want to say five to six years now i've had these every bit of five to six years as you can see they're you know they're kind of beat up but you know what they still do the job and i just bought a new set in case i ever needed them for maybe even another grill so and of course if you're cooking on a wood deck or anything that you think could catch fire these mats are i think they're only ten dollars they might be in 1999 but i believe i only paid 9.99 per mat maybe if i get a chance i could throw the link in the description i believe i got them at my local home depot but yeah as you can see right here this is the mat right here with the grille is on it protects your wood it will not burn and let's go to the next and of course kingsford charcoal this is the way to go right here when you're grilling they have the competition style i like too for cats and all that but i get these on sale i stock up and i get a bunch of them for uh i think they're like 998 uh for two bags two of them big bags of charcoal so then how i like them charcoal is with these uh charcoal lighter cubes here these things are wonderful and i'll demonstrate this here soon we'll get up a close-up and we'll go ahead and get this thing rolling okay so before we get started i forgot to mention uh i like to use hickory wood chunks and i can't remember where i got these um not too sure but anyway these are the i like to use hickory uh apple or even uh cherry when i smoke ribs but here you can see you know they're just they're chunks they're not chips so let's go ahead and uh get the charcoal inside the grill what i like to do is place these trays one on each side of the grill this would be your indirect area and this whole grill is going to be indirect and recently i was taught the guy named harry soo he says the best way to put these wood chunks in is at the bottom of the coals supposedly that's supposed to smolder the wood chunks and give you a really nice smoke flavor versus having them on the top now i've always in my weber uh smokey mountain i've always put the wood chunks on top uh when i would [Applause] on top of the coast so let's go ahead and add a couple more chips over here sorry guys this is my like first real youtube video and i just hope everything's going good so thumbs up if you like it if you're learning anything please subscribe so we're gonna go ahead and throw some charcoal in here both sides [Applause] then what i like to do is just take one lighter cube just drop it right down in the center of each one then we'll grab the lighter and light these cubes up [Applause] just a little torch thing here and we'll let that go until it uh we get some uh white ash on the coals and we'll go from there we'll see here in a little bit okay so i forgot to turn my audio on for this clip but as you can see my bottom vents are wide open and once the lighter cubes burn out you see your ash you know your coals are ashen the way you see them just go ahead and put your grate on those openings are to shake the baskets and to add new more coals uh here we're going to put the lid on and we want to maintain we're going to get the temperatures around 250 and then we're going to go ahead and put the ribs on and go from there and just be careful not to touch the hot grates okay here's where we're going to start the rub here i got some brown sugar got some kosher salt here and some coarse black ground pepper and what we're going to do this is also a half cup measuring cup there let me get this brown sugar bag open and what i usually do because i'm cooking four slabs of ribs today i'm only doing one on the weber kettle and maybe i'll do another vid on the weber summit charcoal grilling station so let's take this half cup and one cup of brown sugar we're gonna do a half a cup of kosher salt and equal parts look at here i'm already making a mess i'm going to open this up and we're going to do half coarse ground black pepper okay now let's mix it up it's pretty simple right not too much there just give it a nice mix i guess you can use gloves if you like i do have nitro gloves which i'll explain later all right now while our grill is coming up the temp there should look a little something like that okay here's the gloves that i use here i got these on amazon as well i bought 500 of these that should last me quite some time and let's go ahead and get these rubs padded down now what i do i know a lot of people they'll put mustard on there they'll i should have probably trimmed these off a little better but these aren't competitions these are just backyard style ribs this here is just a bottle with water in it it's a spritzer i use this as a binder it's not really a binder just kind of moistens them up and i just spray them down a little bit oops i should probably use this hand here but this is all clean so here's my one glove to handle the meat my other hand to handle everything else so just give it a light spritz on all the sides i might end up trimming some of that fat off i don't like it when it's too thick and maybe we'll put this beast on the kettle these other four will go on my weber summit so while your grill is coming up the tent which it won't take long takes about maybe 10 minutes to get it up and then things all right [Applause] so now what we're going to do is start seasoning them and don't worry about making a mess guys just get your hands dirty get in here and spread it down there okay you have to be shy with it just pat it down in there it over the other side usually i'll put this in a shaker which i don't have available at the present moment of course this is also i'm very new to doing youtube vids and as you can see this is only my second one and so i'll get the hang of it guys i promise i promise you that showing you how i do my st louis style ribs hopefully you guys can see that okay pretty sure you guys can see this okay let's go ahead and put some more rub on here let's get this all nice as even as possible get it all padded in well my cameraman mr vinnie over there just told me that my camera is overheating i see the flash temp so hopefully we can get this in and i'll have to take the camera in and let it cool down let's go ahead and get this rub on here first i guess i'm not going to trim that fat i'm sure we'll be fine like i said these are backyard style ribs these are not competition whatsoever so we should be fine a lot of people cut all that stuff off in competitions and things like that so here let's go ahead and now once we're done rubbing this we're going to go ahead and pop these bad boys back in the refrigerator and we will see you when our grill comes to temp okay now you'll see that the temperature is a little bit higher than my target temp which is 250 which is fine because your meat just came out of the refrigerator so it's going to be cold which is going to cool the inside of your grill and as you can see when it got up to the temperatures that i wanted it to i had opened the vent up to about eighth way jimmy just barely cracked open you could pop the lid and see that i'm not using a drip tray because i'm only doing one slab of ribs now if i was doing three slabs of ribs of course the coals would be lined up a little bit different but anyway you can also see that my vent is just barely cracked open so let's go ahead and get these bad dogs on okay we're going to go with this slab right here and what we're going to do is just lay it right in the center and you kind of want to shape your ribs how you like them or keep them straight as possible because if you have them like this that's how they're going to cook of course we don't want that let's keep them on there nice and straight and be careful not to burn yourself guys ladies and gentlemen because it will hurt okay there we go i'm going to take my gloves off here and we're going to let these sit we're going to let them go it's 225 for approximately two hours maybe we'll go three we'll see this is not a three two one two two one however you wanna do it with the methods because there are different methods you can use uh but i always go by looks and i do what they call a bend test we'll i'll show you that later in the video and i'm not sure if i'm gonna wrap these or just do a full smoke on them let them ride all the way through until they're finished uh we'll get back to that later and uh but right now as you can see let me put the camera down so you can see from lifting the lid up attempts to drop just a hair but leave your vents alone and just trust the system on how fire management which we'll get into in other videos just just trust the system just keep it closed i know i had some oxygen for it to heat up but or keep them slightly cracked both bottom and top vents uh it's pretty windy out here i'm hoping you guys can hear the audio fine so it's gonna heat up this grill is new so it hasn't really been seasoned yet and what i mean by that is after you cook on it for so long it builds a coating around everything and they seal better so you might have to open your vents quarter way to get these temps you just got to keep an eye on your temp gauge so let's go ahead and end this part and i'll see you back in a few hours okay we're 10 minutes in and here i'd like to show you that my vent at the bottom is still eighth way or yeah it's eighth open at the bottom so a throttle at the bottom vent and up at top i went ahead and set it to halfway and it was down to about 225 uh when when i went ahead and opened this so i have every faith that this here setting right here will stay at 250 for pretty much the remainder depending on the wind and this and that sometimes you do have to make adjustments it's just the nature of having the wind you know and the way your grill is facing and it's all kinds of different things here involved but you'll get used to if you're new if you're new at this uh just monitor it at all times i've been using these weber kettles for years and you just kind of got to get the feel for them like i said this one's brand new so it leaks a little bit around the rim and as you see i don't know if you can see this but you can see that faint see that faint smoke coming out of the vent it's like a real thin like blue smoke that's kind of like what you want to see right there you don't want it barreling out okay and the wind's blowing so it might have made it a little bit difficult for you guys to see that but anyway uh we'll check back in about the 45 minute mark and what we're going to do is take that spray bottle that we use to moisten the ribs before we put the rub on it we're going to use that same bottle and we're going to spritz this with water yes water you can use apple juice apple cider juice apple cider you can use apple cider vinegar with apple juice 50 50 whatever you want i find it best just to use water it's simple and it makes for an easy cleanup and in my opinion uh we'll get a really nice smoke ring out of this so we'll be back okay we're about 45 minutes in 50 minutes in and let's take a look at these let's see how they're doing well they are dry in some spots but we're just going to take our water and we're just going to just moisten them up a little bit pretty simple and we'll put the grate back on or the lid back on and we'll see you in another hour okay we're two hours in and this thing's been steady at 250 degrees uh vents haven't moved them and which is surprisingly for a new uh kettle like this uh considering that it's not completely sealed so let's go ahead and okay guys well right here is where the other three slabs of ribs went and as you can see they're right there now i went ahead i'm going to go ahead and show you how i wrap these it's been a couple hours and this is the time at this temperatures where if you're going to do any kind of method uh this would be like the two two one or two one one however you want to do it i like i said i always go by uh feel and and eyeball it so let's get this started okay let's go ahead and get these wrapped up first thing you're going to want to do is get some heavy duty aluminum foil it's very important when you're wrapping pretty much any kind of meat i get this kirkland brand it's a signature series i get it at costco's and it is some really good stuff so let's go ahead and get a sheet out here and we'll get this started let me move this stuff out the way and we will get us a sheet out big enough for this to work and get this out the way all right i'll do that hey guys when you're wrapping your let me keep the shiny side up put your meat on the shiny side let me go ahead and lift this lid off and let's go ahead and get this set on there i'd highly recommend using like some form of a like a ventilated insulated glove and then put these over it uh i can i can handle this so it's not a big deal it may burn you it may be a little hot for you to lift straight off the grill with just the gloves on so as a safety note now you know so i'm gonna do now is gonna take that water that we were spritzing with and we're gonna go ahead and just give it a little spray not too much just a little bit now you can add it you know spray your apple juice apple cider vinegar however you like to do it i just use water for now okay now we're going to take that rub this is the rub that we had left over from the last cut or from the when we rubbed it so let's go ahead and just sprinkle some of this on there [Applause] you can also add some butter you can add honey more brown sugar if you like but for right now i'm just going to use some of that leftover rub that we had from the start and all you want to do is from here we're going to wrap it up and we're going to put the bone side down when we get this going so let me flip these over and then we'll just wrap it up and wrap them tight and remember you're cooking bone side down to start now you're going to cook the bone side up so we're going to take them back over here [Applause] set them on the grill it's a little windy out here guys i hope that off you guys can hear me okay all right we'll set that back on there and this thing will be good to go and we will catch you later i thought i'd give you a little sneak peek of how these things are turning out these are the other three these are in my weber summit charcoal grilling station and this thing is an awesome grill i love it uh it's in smoke mode right now where all the charcoal in the woods underneath the diffuser plate so you can use this entire surface here it gets real hot around the edges here but these slabs are looking great they have great color as a matter of fact i'm going to go ahead and they look just you know getting a little dry there just get a little bit of moisture on them and these here i'm going to let cook all the way through i'm looking for a good bone pull right there where the meat pulls away from the bone and we'll let these go for i'd say about another two hours and we'll check on them and we're back what we're going to do now is we're going to take this mixture here with the sweet baby rays and this open pit i have never tried this i've been dying to try it i was at the store today because i had to pick up a few ingredients and we're going to see how this turns out uh we have about an hour left i mean i'm sorry we have about 10 minutes left to check on the ribs and see if we're going to be pulling them out the foil so let's go ahead and just get these apart opened up anyway get a second here guys and let's go ahead and do like a a 50 a 50 50 mix so we'll do about that much there but i can always save this sauce for later just a 50 50 mix of course you guys are going to use a lot less because you know if you're doing less ribs just kind of guesstimate because you can always save the sauce let's go ahead and give this a quick mix and though i do not know where i got this like ladle and brush kit at i believe my wife got it for me let's go ahead and get this mixed up and also don't store your barbecue sauce when you first buy it uh in the refrigerator when you get it you want it at room temperature sometimes i'll take and put it over the stove and i'll add i'll add stuff like butter and just a touch of worcestershire a little bit of seasoning and uh some apple jelly some grape jelly and just warm it over medium heat until it's smooth it's really really good stuff but we're going to keep it simple now you could use just open pit which is a little tangy or you can use sweet baby race which is what i always use we're going to try this that should be good we'll just let this hang out here and we'll be back okay these things have been on for an hour wrapped so what i'm going to do is take these off the grill i'm going to set them over here we're just going to give them a quick check and check for tenderness and all that okay let's take a look here let's see what we got wow look at that these babies are just about done or they're probably done so they're very very tender this is what i was talking about guys see how this is just raising up like nothing i mean they're they're fall off the bone right now so what we're gonna do is transfer these back to the grill bone side down and we're gonna throw some sauce on it and we're gonna let that sauce caramelize and we'll chuck back in about i'd say around 30 minutes or so okay so now what we're going to do is go ahead and put those ribs we have wrapped and let's put them back in here and as you can see i haven't added any coals to this cook so far and we are three hours in so what i'm going to do is just shake the basket i'm probably going to add more coals to this i may not have to i got quite a bit left over here a little bit of wood chunks so i'm just gonna say just because we're putting them on there just to stiffen them up a little bit and add some sauce let's go ahead and get these babies on all i'm going to do is just kind of roll them on in there just kind of slip them on like so okay and then we're gonna put some sauce on these remember don't put cold barbecue sauce on your ribs guys let's get it nicely coated all right sorry for getting in the way there guys so we put a light coating of sauce on there we're going to let this caramelize for a little while and meantime we're going to go to the weber summit and get those sauced up too okay now we're going to sit here and put some rub on these i'm sorry some barbecue sauce on these these are looking mighty good now keep in mind you don't have to sauce ribs if you don't want to we're getting some really nice if you can see where that bone is pulling back and also i will get a set of tongs and i will show you what i was talking about with the bend test these here might have about an hour to go but we will see here shortly just put a decent layer on there we're going to let these babies caramelize so here i'm going to take the tongs and we're just going to lift them up a little bit yeah see how they're wanting to break off there yeah and you can see here that they do get a little hot on the sides here but that's fine yeah these here are a little stiff here on this side of course on the outsides here it's going to be a lot hotter so yeah they're going to be see how they're bending but overall these are going to be some amazing ribs and already see it let me take this and flip it over get the heat more on that bone side there see some great pullback right there oh yeah all right let's get this going all right what we're going to do now is go ahead and pull these off they've been on for approximately 30 minutes i'm going to go ahead and move these onto the cutting board sorry guys getting dark out here but let me get these moved over i mean look at that bend right there that those are perfect in my eyes okay let me get in the way over here and let's go ahead and tear into these so normally what we could do is flip these over so you can see the bones you can see how they run on an angle there and maybe i get lucky here and no let's just go ahead and flip them let's go ahead and give them a quick flip and you got the back side of your bone let's here ahead and get these cut yeah these things are looking good guys see how they're coming off the bone there show you guys here real quick what we got going on [Music] all right there we go see how we can get that focus in let's see if we could uh get this focused in let's go ahead and take a little bite let's check these out wow look at that okay sorry i had some difficulties with the camera there i guess the focusing wasn't coming in but i'd like to show you what they look like very good let's go ahead and get a bite through again check this out again very nice very good see if i get a nice shot in there for you guys clean to the bone right off the bone sorry guys that i'm eating in front of you but that is a pit masters privilege okay here i'd like to show you how much of the coals that we burnt which wasn't much at all as you can see i never had to refill them and as you can see this packet basket here is about spent that's a very little coal in there over here oh i'd say we have about a time we take that out there i don't know if you can see that under that grate i got to lift this up for you guys put this aside oops sorry about that now you can see we got a little bit of wood here and quite a bit of charcoal on this side so yeah so you don't even have to add any coals and we have about four and a half hours on this thing now the bottom of these grilles you'll see that you could ash your holes down into your ash catcher so we'll do that now okay let's go ahead and what we're going to do to close this off we're going to shut the lid we're going to make sure all of our vents are 100 closed the top vent closed and the bottom vent 100 closed that will choke out the fire which will allow you to save those clothes for another burn okay now we're going to take the ones that we didn't wrap that's in the weber summit and we're going to pull these off if you look i got a big old pizza spatula and here i could take pick up two slabs at a time pretty nice huh all right go ahead and get the last one on here and we're gonna have to tear into these things look at that it looked beautiful okay let's shut this down we're going to close the vents on these two or this one here as well and let's come over here and see what we got look at this nice and they're very hot guys you got to be careful but i want to go ahead and tear into these it's getting late or it's getting dark out i should say so let's just go ahead and get a little test here how these come out okay so here we go these are unwrapped just straight on the grill let's get a little bite here see that clean to the bone so good very very hot guys we'll get another bite here look at that fall off the bone tender i mean they weren't so hot i could show you that they'll just come right off nice clean bone look at all that moisture in there alright guys this will conclude how i do ribs get your little look there hope you enjoyed please like share subscribe hit that bell notification button and you'll see upcoming videos i'll have in the future thank you you

Channel: BBQ JOE

Views: 59,983

Keywords: weberkettle, ribs, bbq

Id: KVJYW6XGM6E

Length: 37min 13sec (2233 seconds)

Published: Sat Aug 04 2018