BarbecueWeb.com There are a million ways to do barbecue -but this “standing” baby back BBQ ribs recipe is a must do. See our ribmaster barbecue two racks of moist and tender ribs and BBQ roasted potatoes at the same time on a Weber grill.
@rocknrollhoocheecoo
I usually go about 4 hours, and you need to keep the temp at about 215-225 right on the grill surface, get you a thermometer that sits right on the grill. You let it get too hot, and you will burn the sugar in the rub….not good! Careful! Cook them too cool, and they will never get tender….again, not good. Just takes practice. But I can say I have made them following this recipe, using their rub, and these turn out really, really nice.
I hear 2 & three hours maybe more? #1 I never see him add lit charcoal from the chimney,and at what point and how many pots will it take? for a 3 4 hour burn?? I wish theyed post a video on how to maintain the coal/ tempature a video just for that no meat involved!
Cranked up the BBQ after snow storm, when digging out garage also dug-out a bag of charcole from inside with a few pieces of hickory.. Seen the butcher, Did these ribs to beat the wintertime BBQ blues, and yes when bbq-ing the neighbors actually climb the fence, I just tell them to open the gate, Thanks…
Totally!…I put my pan of Beans under my ribs to catch all that. you have to precook dry beans first though,.Grab a 1lb bag of Pintos from the grocery and just thow anything in there with them and holy crap they’re boomastic. yummm
You sound like the Whataburger guy.
Clear your throat man!
@klumband He reminds me of the narrator form original Dukes of Hazzard
hahaha barbequed potatas..White power lol
hahaha barbequed potatas..White power lol
KLASS!!!
BEAUTIFUL
EXCELLENT
@rocknrollhoocheecoo
I usually go about 4 hours, and you need to keep the temp at about 215-225 right on the grill surface, get you a thermometer that sits right on the grill. You let it get too hot, and you will burn the sugar in the rub….not good! Careful! Cook them too cool, and they will never get tender….again, not good. Just takes practice. But I can say I have made them following this recipe, using their rub, and these turn out really, really nice.
I hear 2 & three hours maybe more? #1 I never see him add lit charcoal from the chimney,and at what point and how many pots will it take? for a 3 4 hour burn?? I wish theyed post a video on how to maintain the coal/ tempature a video just for that no meat involved!
I’m a pro now because I have pulled off a few of these video rib and chicken formulas. Um-um toss me a foamer! Thank You mustache dude!
@rocknrollhoocheecoo me too!!!! nothin’ like it…..
I always use a few fatty sprigs of cannibis sativa when smoking ribs…mmmmm that’s goood! Ah hehehe
I always use a few sprigs of cannibis sativa with my hickory, mannnn that’s gooood! hehehehe
Looks great did you and the dog have a softball game lol
Cranked up the BBQ after snow storm, when digging out garage also dug-out a bag of charcole from inside with a few pieces of hickory.. Seen the butcher, Did these ribs to beat the wintertime BBQ blues, and yes when bbq-ing the neighbors actually climb the fence, I just tell them to open the gate, Thanks…
i have never heared of basting with vinegar
mmmmm i love vinegar…….@_@ NOT
apple juice & some weshsire sause, garlic powder. baste with that and it is very good too if ya don’t like vinigar
I use the minion method and get along pretty well unless it is really cold outside.
ribs look dry in the end.
I love the flies landing on rthe ribs….yummy
Some amateur chefs like Gordon Ramsey should look and learn from BBQ Pit Boyz.
Bob really can cook
Totally!…I put my pan of Beans under my ribs to catch all that. you have to precook dry beans first though,.Grab a 1lb bag of Pintos from the grocery and just thow anything in there with them and holy crap they’re boomastic. yummm
yummmmmy !!!!!!!!!!!!!