How to make BBQ Ribs on a Weber Kettle - The Wolfe Pit
Описание:
This video recipe The Wolfe Pit shows you how to trim spare ribs down to St. Louis-style cut ribs. Then how to BBQ the trimmed ribs on a Weber grill with hardwood charcoal and apple wood. The ribs are smoked to perfection and then glazed with a BBQ sauce made with Apricot preserve and sriracha sauce for a sweet heat flavor on the perfectly, tender and juicy ribs!
Weber, Weber Grill, Weber Smoker, WSM, Weber Kettle
This video recipe The Wolfe Pit shows you how to trim spare ribs down to St. Louis-style cut ribs. Then how to BBQ the trimmed ribs on a Weber grill with hardwood charcoal and apple wood. The ribs are smoked to perfection and then glazed with a BBQ sauce made with Apricot preserve and sriracha sauce for a sweet heat flavor on the perfectly, tender and juicy ribs!
Weber, Weber Grill, Weber Smoker, WSM, Weber Kettle
Комментарии:
saltyshellback пишет: YUMMMMM...Will have to try adding some jello shooters into the sauce..lol
SmeegySenior пишет: Bring the old intro music back pal
TheWolfePit пишет: Thank you Tom! Again, that exact recipe will work with any type of preserves, jams or jelly. I actually had a friend try blueberry preserves with it on chicken, he said it was good, but I'm gonna take his word on that one!! Thanks Tom
Heybooger пишет: This has become my favorite cooking channel. Almost every video is something I want to make.
TheWolfePit пишет: How did you like the potato salad? Thank you Karan
Slippery Chicken BBQ пишет: OMG that looks like a glaze I need to try. Those ribs looked incredible.
TheWolfePit пишет: lol, it's a fruit, similar somewhat to a peach! Thank you for watching!!
FitAnge S пишет: Larry you are an absolute genius! That glaze is to die for. The ribs look so tender, omg yumm!
TheWolfePit пишет: Not at all Boon. The key with this method is proper airflow so that the coals burn and DO NOT SMOLDER. That is was gives you bad flavor, 'smoldering' coals or wood. Also DO NOT EVER do this method with 'ready light' (soaked in lighter fluid) charcoal. I've done this method for many years for not only backyard cooking, but for catering and competition cooking and have not had an issue. Please let me know if you have anymore questions or concerns. Feel free to PM me as well.
TheWolfePit пишет: Ahh, the next ribs will be Glazed with Peach Jello Shooter Sriracha Glaze!!
TheFileSharersRedux пишет: Dunno what in God's name an apricot is, but RUFF RUFF RUFF! I want these NOW!
TheWolfePit пишет: I am SURE that between you and your wife that there is something absolutely delicious in your fridge!!! Thanks Dan!
TheWolfePit пишет: Thanks Joe! Actually, those were Kingsford I used! The smell of lighter fluid brings back so so many good childhood memories. I love it when I smell the neighbors light up! But I don't use it.
TangoSpiceCompany пишет: Darn nice rack there Larry and the Apricot Sriracha glaze looks super tasty.
That is one I am going to have to try out. Thanks for posting.
MrRRSP . пишет: ☆☆☆☆☆
SandyzSerious пишет: Yum.
TheWolfePit пишет: Thanks Richard!! Ya know the funny thing is, I don't like ribs! I love cooking them, but for me to eat more than two ribs is unheard of, I just can't figure it out. But I've gotta say, these were tasty! Thanks
TheWolfePit пишет: Thanks Dan! Even the bears would like these!!!
TheWolfePit пишет: Thank you Sandy!!
TheWolfePit пишет: Well noted! Glad you gave me some input! I've been waiting to see some comments either way! So far you are in the lead!! Thanks for watching!!
TheWolfePit пишет: LOL! Comment of the year!! Thank you very much Lyndsay!
TheWolfePit пишет: Aww, you're too sweet my Ange!
cchutson пишет: Nice work Larry.
Linda's Pantry пишет: He really is a Genius!
nofearfuture71 пишет: Class. Nice one buddy.
TheWolfePit пишет: Wow! I consider that an honor with all of the other Great Cooking channels on YT!! Thank you very much Booger!!
snookie65 пишет: Wolf rub....what's in it? Will you share your secret? Those ribs looked fabulous...nice smoke ring too! Yummy!
boonjackaify пишет: Do you get a bad flavor from the unlit charcoal? The beads we have in Aussieland you need to get them started first. I would love to try this but am not sure if it will be any good? Is there a difference between your fuels and ours? Please help. Thanks
Linda's Pantry пишет: How do I get Wolf rub? And they look amazing!!!!
anmoose пишет: Hey! How'd you get that fancy label for that Wolfe Rub? You must know somebody. LOL
That's a gorgeous rack! You already got me fired up over apricots, so why not extend the adventure to ribs?
TheWolfePit пишет: Thank you Snookie!!
DobermansRock пишет: Awesome pure awesome. Short, sweet to the point and I learned some new things. Wolfe You Freaking Rock man.
Karan Odom пишет: I did make the potato salad, so thanks. It was like my soul was hungry for it. Getting a pressure cooker tomorrow so will be playing with ribs. Thanks
TheWolfePit пишет: Thank you Cliff!!
SmokeyGoodness пишет: And I'm headed to the fridge right now! Don't have any leftover ribs, but I'll make do with something I guess!
Richard Blaine пишет: The color of those is great Larry. Between the ribs and the glaze I can't decide which is the real star of this meal but it looks delish!
TheWolfePit пишет: Wolfe Rub Original - is a sweet rub with cinnamon tones and a little heat. Great on all pork, ribs, chops, pulled pork, chicken, sweet potatoes, side dishes, etc.
Wolfe Rub Bold - is a robust coarse rub, with pieces of garlic, onion and peppers. Fantasitic on all beef, brisket, steak, chuck roast and burgers. Also great on pork and chicken.
Wolfe Rub Citrus - is a fantastic savory citrus blend rub, that is phenominal on seafood of all kinds. Exceptionally good on pork and poultry as well.
TheWolfePit пишет: Okay Linda and Angie, your flattery is making me blush!!
TheWolfePit пишет: Those were my old commercial branding labels when I sold Wolfe Rub's through retail stores. Life brought that adventure to a hault and that is now why I sell just the recipes..... ;-(
John, I'm hooked on the apricots. I always loved them as a kid and they kind of got swept under the rug (in my head) and I simply forgot about them. I absolutely LOVE dried apricots too! Thanks for watching!
Lyndsay Wells пишет: Your channel should come with a warning "Approach with Caution - You will leave here with an unstoppable compulsion to raid the fridge." Brilliant!
Linda's Pantry пишет: He really is a Genius!
FitAnge S пишет: Sure is, I'm watching your video now Linda ! Your my inspirational genius :) xox
TheWolfePit пишет: Thank you very much!!
FitAnge S пишет: Watching yours now Hun. Sounds amazing!
joed596 пишет: Wow, that looked really, really GREAT, Wolfe! \r
\r
Thanks for another great upload! I'm going to have to try lighting my charcoals the way you do. I use the fluid on Kingsford coals ("NOW will you try the Kingsford, Harry?") \r
\r
Old habits die hard, I guess *lol* \r
\r
Anyway, your meal came out superbly! Nice presentation at the end, too :-)\r
\r
All best and thumbs up, Jersey Joe :-)
TheWolfePit пишет: Yes, the wood was perfect. Perfect sized pieces!! I know where to get more when I need it!! Thank you!!!
saltyshellback пишет: YUMMMMM...Will have to try adding some jello shooters into the sauce..lol
SmeegySenior пишет: Bring the old intro music back pal
TheWolfePit пишет: Thank you Tom! Again, that exact recipe will work with any type of preserves, jams or jelly. I actually had a friend try blueberry preserves with it on chicken, he said it was good, but I'm gonna take his word on that one!! Thanks Tom
Heybooger пишет: This has become my favorite cooking channel. Almost every video is something I want to make.
TheWolfePit пишет: How did you like the potato salad? Thank you Karan
Slippery Chicken BBQ пишет: OMG that looks like a glaze I need to try. Those ribs looked incredible.
TheWolfePit пишет: lol, it's a fruit, similar somewhat to a peach! Thank you for watching!!
FitAnge S пишет: Larry you are an absolute genius! That glaze is to die for. The ribs look so tender, omg yumm!
TheWolfePit пишет: Not at all Boon. The key with this method is proper airflow so that the coals burn and DO NOT SMOLDER. That is was gives you bad flavor, 'smoldering' coals or wood. Also DO NOT EVER do this method with 'ready light' (soaked in lighter fluid) charcoal. I've done this method for many years for not only backyard cooking, but for catering and competition cooking and have not had an issue. Please let me know if you have anymore questions or concerns. Feel free to PM me as well.
TheWolfePit пишет: Ahh, the next ribs will be Glazed with Peach Jello Shooter Sriracha Glaze!!
TheFileSharersRedux пишет: Dunno what in God's name an apricot is, but RUFF RUFF RUFF! I want these NOW!
TheWolfePit пишет: I am SURE that between you and your wife that there is something absolutely delicious in your fridge!!! Thanks Dan!
TheWolfePit пишет: Thanks Joe! Actually, those were Kingsford I used! The smell of lighter fluid brings back so so many good childhood memories. I love it when I smell the neighbors light up! But I don't use it.
TangoSpiceCompany пишет: Darn nice rack there Larry and the Apricot Sriracha glaze looks super tasty.
That is one I am going to have to try out. Thanks for posting.
MrRRSP . пишет: ☆☆☆☆☆
SandyzSerious пишет: Yum.
TheWolfePit пишет: Thanks Richard!! Ya know the funny thing is, I don't like ribs! I love cooking them, but for me to eat more than two ribs is unheard of, I just can't figure it out. But I've gotta say, these were tasty! Thanks
TheWolfePit пишет: Thanks Dan! Even the bears would like these!!!
TheWolfePit пишет: Thank you Sandy!!
TheWolfePit пишет: Well noted! Glad you gave me some input! I've been waiting to see some comments either way! So far you are in the lead!! Thanks for watching!!
TheWolfePit пишет: LOL! Comment of the year!! Thank you very much Lyndsay!
TheWolfePit пишет: Aww, you're too sweet my Ange!
cchutson пишет: Nice work Larry.
Linda's Pantry пишет: He really is a Genius!
nofearfuture71 пишет: Class. Nice one buddy.
TheWolfePit пишет: Wow! I consider that an honor with all of the other Great Cooking channels on YT!! Thank you very much Booger!!
snookie65 пишет: Wolf rub....what's in it? Will you share your secret? Those ribs looked fabulous...nice smoke ring too! Yummy!
boonjackaify пишет: Do you get a bad flavor from the unlit charcoal? The beads we have in Aussieland you need to get them started first. I would love to try this but am not sure if it will be any good? Is there a difference between your fuels and ours? Please help. Thanks
Linda's Pantry пишет: How do I get Wolf rub? And they look amazing!!!!
anmoose пишет: Hey! How'd you get that fancy label for that Wolfe Rub? You must know somebody. LOL
That's a gorgeous rack! You already got me fired up over apricots, so why not extend the adventure to ribs?
TheWolfePit пишет: Thank you Snookie!!
DobermansRock пишет: Awesome pure awesome. Short, sweet to the point and I learned some new things. Wolfe You Freaking Rock man.
Karan Odom пишет: I did make the potato salad, so thanks. It was like my soul was hungry for it. Getting a pressure cooker tomorrow so will be playing with ribs. Thanks
TheWolfePit пишет: Thank you Cliff!!
SmokeyGoodness пишет: And I'm headed to the fridge right now! Don't have any leftover ribs, but I'll make do with something I guess!
Richard Blaine пишет: The color of those is great Larry. Between the ribs and the glaze I can't decide which is the real star of this meal but it looks delish!
TheWolfePit пишет: Wolfe Rub Original - is a sweet rub with cinnamon tones and a little heat. Great on all pork, ribs, chops, pulled pork, chicken, sweet potatoes, side dishes, etc.
Wolfe Rub Bold - is a robust coarse rub, with pieces of garlic, onion and peppers. Fantasitic on all beef, brisket, steak, chuck roast and burgers. Also great on pork and chicken.
Wolfe Rub Citrus - is a fantastic savory citrus blend rub, that is phenominal on seafood of all kinds. Exceptionally good on pork and poultry as well.
TheWolfePit пишет: Okay Linda and Angie, your flattery is making me blush!!
TheWolfePit пишет: Those were my old commercial branding labels when I sold Wolfe Rub's through retail stores. Life brought that adventure to a hault and that is now why I sell just the recipes..... ;-(
John, I'm hooked on the apricots. I always loved them as a kid and they kind of got swept under the rug (in my head) and I simply forgot about them. I absolutely LOVE dried apricots too! Thanks for watching!
Lyndsay Wells пишет: Your channel should come with a warning "Approach with Caution - You will leave here with an unstoppable compulsion to raid the fridge." Brilliant!
Linda's Pantry пишет: He really is a Genius!
FitAnge S пишет: Sure is, I'm watching your video now Linda ! Your my inspirational genius :) xox
TheWolfePit пишет: Thank you very much!!
FitAnge S пишет: Watching yours now Hun. Sounds amazing!
joed596 пишет: Wow, that looked really, really GREAT, Wolfe! \r
\r
Thanks for another great upload! I'm going to have to try lighting my charcoals the way you do. I use the fluid on Kingsford coals ("NOW will you try the Kingsford, Harry?") \r
\r
Old habits die hard, I guess *lol* \r
\r
Anyway, your meal came out superbly! Nice presentation at the end, too :-)\r
\r
All best and thumbs up, Jersey Joe :-)
TheWolfePit пишет: Yes, the wood was perfect. Perfect sized pieces!! I know where to get more when I need it!! Thank you!!!
You'll Need:
2 large strips spareribs (about 3 1/2 pounds),
with bones cracked for easy handling
2 tablespoons olive or vegetable oil
1 medium onion, grated
1 clove garlic, finely minced
1/2 cup honey
1/2 cup catsup
1/2 cup apricot liqueur
1/4 cup Worcestershire sauce
1 1/2 tablespoons soy sauce
1 1/2 teaspoons dry mustard
1 tablespoon bottled meat concentrate
1/4 teaspoon leaf oregano, crumbled
1/4 teaspoon black pepper
Salt
Procedures : Bake spareribs at 350 degrees F for 45 minutes.
Prepare sauce by combining oil, onion, garlic, honey, catsup, apricot liqueur, Worcestershire sauce, soy sauce, mustard, meat concentrate, oregano and pepper in large saucepan; stir well and simmer for 30 minutes.
Add salt, if needed. Baste spareribs with sauce and bake at 350 degrees F for 1 hour, basting several times during baking time.
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