Smoked Pork Ribs in ONLY Three Hours? (Hot and Fast Recipe w/ Brine)
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Published 2022-05-11
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🍖 Pork Ribs are an American favorite at home and in restaurants and today we are cooking them up on the Weber Grills Kettle.
Althought this is the most popular grill on the plant, some cooks struggle to cook great BBQ on it because the fire is so close to the meat. To fix that use the two tips demonstrated here – first, make sure you have controlled air flow and good fire control and second, use the dual zone (indirect) cooking set up.
I'll also show you how to make them show stoppingly delicious with a simple brine recipe, seasoning and sauce for a very traditional Texas style smoked pork rib. Let's fire it up!
About American Pitmaster Company Rubs:
OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices
All Comments (21)
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I NEVER get tired of seeing a rack in the finishing stages, ESPECIALLY once the BBQ sauce gets set in and basted on only to get better once it's finished 🎉
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Thank you for the video, Tio! It's always a pleasure stopping by.
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Thank you so much Arnie! I made them a couple weeks ago and they were fantastic! I'm making them again tomorrow if it's not raining!
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Best RGV content creator I follow. Excellent vid brother.
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I never thought about brining my ribs. Thanks for the tip!
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I found you on instagram first and become a fan! Started watching your videos here on YouTube now and really like what your doing brother. This video took me back, I started smoking ribs on my Weber grill and have now expanded my bbq experience with offsets, pellet smokers, Santa Maria’s etc etc anyway just wanted to say I’m a fan and those ribs look great never thought bout a brine before, the outcome looks delicious. Keep up the content
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You rock! Doing my first ribs over charcoal on a Weber. Thank you sir✌️
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Love your channel Arnie!
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Those look Delicious 😋 Arnie. Thanks for sharing.
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Another excellent vid! We have a sort of custom technique on the Weber. A concave metal insert, open side up, in the middle, and then coals & wood on the 2 sides. Hot (about 450) and fast ( just over an hour) and they come out amazing. The skin is bacon crispy , much of the fat has cooked out, but the meat is still pull away tender (especially when brined). Thanks for the reminder on brining!
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Love watching your videos while on lunch at work eating leftovers nd thinking I'm eating what you just grilled.
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Great video hermano. Keep up the good work. Jody from Miami sends
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Looks amazing!
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Love the videos, you are rhe only cooking show we watch anymore! What is the spritz you use?
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Great looking tips
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Arnie those rib look 👀 amazing 😻 great tips thanks and god bless you and your family from Pharr TX
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I can smell it all the way from WestTexas. Looking good.
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Thanks Arnie, I've been waiting for this video for a long time. Now to order more OG and WOW. .Thanks for sharing bro. Keep em coming
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I do mine indirect on my 50 year old PK grill- I've never brined mine, but I will try your recipe, those look killer delicious!
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Awesome, thanks
