Baby Back Ribs my Way - Weber Kettle

[yankee2bbq]

Hello kids!
Here is the way I smoke baby back ribs. Pretty simple. No pulling off the membrane. Miracle Whip as a binder. I used a pork rub I got from JLinza (SMF Christmas exchange…and I still have stuff from him I haven’t used yet) Let the ribs sit out on the counter while I set up the Weber Kettle with the SNS Slow n Sear. I used plum wood and hickory chunks for some smoke. Placed the ribs on the kettle at 10:30 am. Bottom vents barely open. Lid vent half way open. I put a temperature gauge in the top vent. To monitor temperature. The kettle temperature fluctuated from 250-275. ( I think this was inaccurate due to how long these ribs took to cook) Took a peak after 3 hours….internal temperature was at 150. . The internal temperature I was shooting for was 195. At around the 5th hour the internal temperature was 175, and this is when I decided to glaze them with a locally made bbq sauce. I opened the bottom vent to half way and the lid vent all the way open. At the 6th hour mark the IT hit 197-199. Over shot my mark. These ribs where starting to fall off the bone! I let them sit on the counter for a half hour before cutting. These ribs will be for my lunches next week. Here are some pictures:

 

[Colin1230]

Good morning. Nice ribs there.

 

[SmokinEdge]

Darn good looking ribs. I bet they are delicious.

 

[SmokingUPnorth]

Man they look good nice work. How do you like the thermometer through the lid? Have you ever compared it to one on the grate? I would love to not have to use one inside the grill and just put one through the vent like you did.

 

[desertdenizen]

Hello kids!
Here is the way I smoke baby back ribs. Pretty simple. No pulling off the membrane. Miracle Whip as a binder. I used a pork rub I got from JLinza (SMF Christmas exchange…and I still have stuff from him I haven’t used yet) Let the ribs sit out on the counter while I set up the Weber Kettle with the SNS Slow n Sear. I used plum wood and hickory chunks for some smoke. Placed the ribs on the kettle at 10:30 am. Bottom vents barely open. Lid vent half way open. I put a temperature gauge in the top vent. To monitor temperature. The kettle temperature fluctuated from 250-275. ( I think this was inaccurate due to how long these ribs took to cook) Took a peak after 3 hours….internal temperature was at 150. . The internal temperature I was shooting for was 195. At around the 5th hour the internal temperature was 175, and this is when I decided to glaze them with a locally made bbq sauce. I opened the bottom vent to half way and the lid vent all the way open. At the 6th hour mark the IT hit 197-199. Over shot my mark. These ribs where starting to fall off the bone! I let them sit on the counter for a half hour before cutting. These ribs will be for my lunches next week. Here are some pictures:
View attachment 722475View attachment 722476View attachment 722477View attachment 722478View attachment 722479View attachment 722480

Great work! They look delicious!

 

[sawhorseray]

SOME FINE WORK THERE, GOTTA LOVE THE KETTLE, HATE FOTB!

 

[JLinza]

Looks great man, that RSB sauce you sent me is pretty darn good too.

 

[yankee2bbq]

Thanks guys!

Man they look good nice work. How do you like the thermometer through the lid? Have you ever compared it to one on the grate? I would love to not have to use one inside the grill and just put one through the vent like you did.

I didn’t have a thermometer on the grate. I think putting the thermometer in the lid vent gives a higher temperature reading.

 

[thirdeye]

Great ribs. A few years ago I bought a SNS kettle, with the slow-n-sear basket and really like it. Another feature I like is that SNS mounts the thermometer below the vent.

 

[Gonna Smoke]

You done those ribs justice, Justin!!

 

[yankee2bbq]

You done those ribs justice, Justin!!

Thank you!

 

[Colin1230]

You need one of these, Justin.

 

[yankee2bbq]

You need one of these, Justin.

View attachment 722533

Tell me more about this….

 

[Colin1230]

Tell me more about this….

The Tip Top Temp has been around for a long, long time. I just bought it on Amazon for $42. I had a chance to check it out the other day so I loaded a half basket of unlit coals in the Slow n Sear and lit about six briquettes. With both top and bottom vents wide open I let the temp come up to about 200. Then closed the bottom vent to the 'smoke' position and set the T3 over the top vent. As the spring warmed up I would adjust the louver to about half closed. When the grill got to 250* I set it to just cracked open and didn't touch it again until it ran out of fuel. I swear, it stayed between 250 and 260* for four hours. The instructions are simple, as is this gadget, but the damn thing works. I'll be doing a meatloaf later this week and want to see how it does at 350*.

Anyway, here's a link to check out.

TipTopTemp | Charcoal Grill Temperature Controller

TipTopTemp™ is perfect for regulating the temperature of your charcoal grill. Simply place the device on the vent of the grill and adjust the settings.

tiptoptemp.com

 

[Ishi]

After seeing this I see pork ribs in my near future! Probably Labor day weekend

 

[civilsmoker]

Those ribs are just fine! Mighty fine indeed!!! Very nice Q!

 

[yankee2bbq]

The Tip Top Temp has been around for a long, long time. I just bought it on Amazon for $42. I had a chance to check it out the other day so I loaded a half basket of unlit coals in the Slow n Sear and lit about six briquettes. With both top and bottom vents wide open I let the temp come up to about 200. Then closed the bottom vent to the 'smoke' position and set the T3 over the top vent. As the spring warmed up I would adjust the louver to about half closed. When the grill got to 250* I set it to just cracked open and didn't touch it again until it ran out of fuel. I swear, it stayed between 250 and 260* for four hours. The instructions are simple, as is this gadget, but the damn thing works. I'll be doing a meatloaf later this week and want to see how it does at 350*.

Anyway, here's a link to check out.

TipTopTemp | Charcoal Grill Temperature Controller

TipTopTemp™ is perfect for regulating the temperature of your charcoal grill. Simply place the device on the vent of the grill and adjust the settings.

tiptoptemp.com

Thanks for the information. I might have to buy one!

Those ribs are just fine! Mighty fine indeed!!! Very nice Q!

Thanks bud!

 

[yankee2bbq]

After seeing this I see pork ribs in my near future! Probably Labor day weekend

Cool! Have fun!

 

[TimboBBQ!]

Hello kids!
Here is the way I smoke baby back ribs. Pretty simple. No pulling off the membrane. Miracle Whip as a binder. I used a pork rub I got from JLinza (SMF Christmas exchange…and I still have stuff from him I haven’t used yet) Let the ribs sit out on the counter while I set up the Weber Kettle with the SNS Slow n Sear. I used plum wood and hickory chunks for some smoke. Placed the ribs on the kettle at 10:30 am. Bottom vents barely open. Lid vent half way open. I put a temperature gauge in the top vent. To monitor temperature. The kettle temperature fluctuated from 250-275. ( I think this was inaccurate due to how long these ribs took to cook) Took a peak after 3 hours….internal temperature was at 150. . The internal temperature I was shooting for was 195. At around the 5th hour the internal temperature was 175, and this is when I decided to glaze them with a locally made bbq sauce. I opened the bottom vent to half way and the lid vent all the way open. At the 6th hour mark the IT hit 197-199. Over shot my mark. These ribs where starting to fall off the bone! I let them sit on the counter for a half hour before cutting. These ribs will be for my lunches next week. Here are some pictures:
View attachment 722475View attachment 722476View attachment 722477View attachment 722478View attachment 722479View attachment 722480

They look amazing! Making me hungry at 6am in the morning brother!

 

[cptnding]

The Tip Top Temp has been around for a long, long time. I just bought it on Amazon for $42. I had a chance to check it out the other day so I loaded a half basket of unlit coals in the Slow n Sear and lit about six briquettes. With both top and bottom vents wide open I let the temp come up to about 200. Then closed the bottom vent to the 'smoke' position and set the T3 over the top vent. As the spring warmed up I would adjust the louver to about half closed. When the grill got to 250* I set it to just cracked open and didn't touch it again until it ran out of fuel. I swear, it stayed between 250 and 260* for four hours. The instructions are simple, as is this gadget, but the damn thing works. I'll be doing a meatloaf later this week and want to see how it does at 350*.

Anyway, here's a link to check out.

TipTopTemp | Charcoal Grill Temperature Controller

TipTopTemp™ is perfect for regulating the temperature of your charcoal grill. Simply place the device on the vent of the grill and adjust the settings.

tiptoptemp.com

Well I have been enabled lol. Ordered that gizmo and a set of kettle retaining clips for $43 delivered. I have no issues controlling temps with the SNS and a BBQ guru fan set up but that thing looks fascinating. The approach of controlling temps with a mechanical old school coil thermostat is pretty cool. Keeping the gunk cleaned out of may be an issue but I'm looking forward to seeing what it can do!