How to Smoke Ribs on the Weber Kettle | Easy BBQ Tips | Barlow BBQ

[Music]hey it’s real good to see you todaywelcome to barlow barbecue if you’rejust getting into backyard barbecuemaybe you just picked up a brand newweber kettle grilland you’re wondering how to do ribsyou’ve never done them before or maybeyou have done them a few times and itjust hasn’t come out the way that youexpectedwell this video is just for you i’mgoing to show you step by step how imake awesome ribs on my weber kettlegrilland be sure to stay until the end of thevideo so you can see a great trick thatyou can usethat’ll guarantee you’ll get perfectlytender ribsevery time alright so without anyfurther adolet’s get started on these ribs alrightso hereis the rack of ribs that we’re gonna usetoday and thisis actually a rack of spare ribs butyou can use baby back ribs and followalong with this video and it’ll all justbe the same soapnow the first thing we need to do isflip this over and remove the membranethat’s on the underside of these ribsnow the easiest way to do this is to tryto find a boneon the wider edge here on the wider sidehereand there’s one right there and you’rejust gonnaget your knife underneath that membraneand just kind ofpop it up just like that see thatlifts right up now grab your papertowels and you’re just gonna this justgives you a better grip on the membraneand you’re just gonna pull pull awaynow of course since i’m shooting a videoit doesn’t workquite as smoothly as it normally doesbut it does come right off[Music]all right i got the membrane completelyremoved and now the next step that wewant to dois add our rub i put together a nicebarbecue rub it’s a homemade recipe i’llhave it right down below in thedescription box for youif you want to check it out otherwisefeel free to use whatever kind of rubberseasoning is your favorite there’s noright or wrongand since we already have this flippedover we’re just going to put a littlelight coating of rub on the bottom here[Music]now on this side we can put a little bitmore rub on therebecause this is the side that’s going toget all that good bark[Music]and there you go folks this rack of ribsis ready to goi’m going to go ahead and put this inthe fridge until it’s time to cookso let’s go ahead and get our charcoalstartedall right so i’ve got my chimney starterfilled just a little bit with somecharcoal let me show youyou can see down there i’d maybe have 2025 charcoal briquettes in thereit’s not a lot now to light this chimneystarter a lot of people like to usepaper but i prefer to use these weberlighter cubes now since there’s verylittle charcoal in here it’s not goingto take long at all for it to get litand be ready to go so i’m thinking thisshould be ready in about 10 minutesin the meantime let me take you over tothe kettle grill and i’ll talk to you alittle bit about what i’ve got set upover thereso here you go this is how i’ve got mygrill set up i’ve gotmy charcoal baskets here on either sidebecause we’re going to cookindirect okay so in the middle i’ve gotsome tin foil down on the bottomand i’m going to have the grill grateover top here and we’re going to put theribsright in the middle here over that tinfoil and that’s it that’s my grill setup it’s super simpleso tell you what i’ll see in just amoment when this charcoal is ready toput on the grill[Music]all right my timer for 10 minutes justwent off and this charcoalis looking perfect i think it’s ready toput on the grilli’m going to try to spread this charcoalout evenly between these two basketsand let me just take a moment to arrangethe charcoal i’m going to bang them alltogether here in the corners of thebasketsand that should do it there now i’mgoing to fill up these baskets the restof the way with someunlit charcoal and that should be enoughto last a few hours but if i need more ican always add some later oni’m using a few chunks of hickory woodfor the ribs hickory is a real nice mildsmoke flavor that goes great with porknow it’s time to get the grill grate onand here’s a probe for a grillthermometer that i’m going to use todayso i can monitormy grill tempsall right so we got this closed up and iwant to give this a little bit of timeto let our grill temps come upi’m looking for about 275 to 300 degreesto cook todayand if you notice all this thick whitesmoke that’s coming out the top that maylook cool but i tell you what it doesnot taste good it’s not going to makeyour ribs taste good at allso you also need to give some time tolet this smoke clear upyou want like a very thin almosttransparentkind of a blue smoke coming out of thetop and i’ll show you what thatlooks like uh when we’re ready to putthe ribs onall right jill i think it’s time to getthese ribs on we’ve got a grill temp of297 degrees nowi don’t think there’s anything wrongwith barbecuing athigher temperatures it just means thatthings won’t take as longso and if you notice too that smoke hasreally cleared upquite a bit alright so this is lookingpretty goodlet’s go ahead and get those ribs on[Music]all right we are smoking the ribs are onand i’m just gonna let those gofor maybe an hour two hours and we’llcome back and check on them and seehow they’re doing and then we also needto uh pay attention to our charcoaland make sure that we’re not going torun out of charcoal during the cook buti think we definitely have a good two tothree hours of charcoal in hereand uh so we don’t have to worry aboutanything for right nowalso i do want to let you know thatbecause this grill tempwas running close to 300 degrees i didclose down the bottom vents to aboutmaybe halfwayand i’ve got my top vents closed up aswell and those are closed up to aboutmaybequarter the way open okay so for nowwe’re good to gowe’re just gonna leave this alone andwe’ll come back here in maybe an hourtwo hoursand check on those ribs all right folkswe’ve been smoking now for a total oftwohours and the grill temp is at 288 sothat’s been holding strong this wholetimelet’s check out these ribs[Music]i tell you what these ribs are lookingmighty fine for being on the grill forjust a couple hoursnow i’ve got a meat thermometer with mei’m going to check the temperature ofthese ribsnow i for did forget to mention this atthe beginning of the video but uh igotta find a place i can go and there wegoa good meat thermometer is definitelysomething you want to have in yourbarbecuebarbecue tool kit all right so that’saround 181there let’s check the center hereoh wow okay 196 197let’s try the end here and that is alsoreading in the 190sso yeah i think these ribs are aboutdone i think i’m going to give themanotherhour and at that point i’ll show youguys my trick that i useto make sure that these ribs are goingto be perfectly tendernow the charcoal is looking really goodthat’s definitely going to last foranother hour soi don’t need to worry about adding anymore to that but whati am going to do before i close up thelid is i’m just going to rotate theseribsyeah you know why not just give themanother hour the other way maybeget some more even cooking but uh yeahthat’s it so i’m going todo that close up the lid and then i’llsee you guys in just a little bit[Music]all right i think it’s that time i thinkthese ribs are about donewe’ve just wrapped up our final hour ofthese ribs being on the grill they’vebeen smoking for a total of three hoursso now’s the time when i want to sharewith you guys the trick that i useevery time that i do ribs to make surethat they’re going to havethe perfect tenderness that i’m lookingfor and also needis a toothpick or something like thismeat thermometer right hereand this trick has become so reliablefor me and so consistent that i use itevery time i do ribsi also use it every time that i do porkbutts and i use it on on briskets aswelllet me show you how it worksribs are looking fantastic y’all andthey’re smelling so so goodso okay here’s what you need to do takeyour toothpick or the meat thermometerand all you’re going to do is juststart poking it in there and it shouldfeellike little resistance it should feelactually like kind of going into softbutterand these ribs are feeling perfecti get no resistance going in i thinkthis is going to be excellent tendernessi’ll tell you what you’ll get this afterjust a couple trieson your own once you get the hang of ityou’re never going to have bad ribsagainnow before we pull these off of here ido have one final touch that i want togive these ribs i put together ahomemade glazeand i’m just going to brush some of thatright here on these ribs now you can usea barbecue sauceanything that you prefer it’s up to youbut in case you’d like to use the glazei’ll have a recipe for it right downbelow in the description boxall right now these are good to go solet’s get these off of here we’ll getthem on a cutting boardslice them up and then do a taste test[Music][Music]so[Music]i have a feeling this is going to bepretty good yo let’s try this outmmmperfect pipe well that’s how you uhfolksthose are some dang good ribs rightthere that glaze is real goodgot a little heat from some hot sauce inthere but i got some sweet with thebrown sugarbut let me tell you about the tendernesson these ribs the tendernessis perfect comes right off the bone butstill has a nice little bite to ittell you what folks you need to try outthat toothpick test it’s gonna reallychangethe game for you it helped me out somuch before thati was making ribs that just weren’tconsistently tender but ever since istarted using that toothpick testevery time i do ribs they come out greatso i hope this video washelpful for you i hope that it wasinspiring for you to go and try someribs on your own if you haven’t triedthem yetso i’m going to wrap up the video ireally really appreciate you guyshanging out with me todayand i hope that you enjoyed the video ifyou have any questions or commentsleave a comment down below in thedescription box and be sure to follow uson instagram and facebook as well i loveyouand until next time smoke them if yougotbye bye[Music]you