Charcoal Smoked Ribs 101: A Beginner's Guide To Low & Slow Charcoal Ribs on The Kettle

Charcoal smoke on a Weber Kettle was a top request from you guys! Honestly, low and slow is my favorite kind of cooking. This method takes a little practice to know when your ribs are done based on what you and your family like, but practice makes perfect and the payoff is juicy, smoky, rib-loving goodness. Brandon happens to be the master, so he shares all of his secrets to the perfect smoke over charcoal. Any beginner or seasoned pit master might learn something new.
RECIPE HERE: https://heygrillhey.com/low-and-slow-...
My Sauces, Rubs and Merch: https://heygrillhey.com/store

If you hate ribs that fall off the bone, this recipe will be your best friend. These low and slow beauties create that perfectly done bite-through rib that traditionalists and competitors love to serve and eat. These ribs are also some of the juiciest of all of my rib methods. While slicing the ribs, juice covered my knife and cutting board. I had liquid rib love running down to my wrists by the time I finished cleaning the first bone.



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LINKS TO STUFF I USE

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Camp Chef: https://click.linksynergy.com/fs-bin/...

ThermoWorks thermometers: https://www.avantlink.com/click.php?t...

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu