Weber
intro
Tender, fall-off-the-bone baby back ribs slow-smoked on a classic Weber kettle grill, coated in tangy-sweet rub and caramelized BBQ glaze.
Ingredients
Steps
Prep the rib racks
Remove the thin silverskin membrane from the bone side of each 900g baby back rib rack by sliding a butter knife under the membrane edge, gripping it with a dry paper towel, and pulling it off in one smooth piece. Pat all rib surfaces completely dry with paper towels to help dry rub adhere properly.
Apply the dry rub
In a small glass bowl, mix 75g light brown sugar, 36g kosher salt, 14g smoked paprika, 9g garlic powder, 7g onion powder, 2g freshly ground black pepper, and 1g cayenne pepper until evenly combined. Sprinkle the rub over every surface of the ribs, pressing lightly to help it stick, then let ribs rest at room temperature for 30 minutes while you prepare the grill.
Set up Weber grill
Light 2.2kg of hardwood charcoal briquettes in a standard chimney starter, and let them burn for 15 minutes until coals are coated in a thin layer of gray ash. Pour lit coals onto one side of the Weber kettle’s lower charcoal grate to create a two-zone indirect heat setup, then place 3 (150g total) apple wood chunks directly on the lit coals. Attach the upper cooking grate, close the lid, and adjust top and bottom vents to hold a steady internal grill temperature of 120°C (250°F).
Smoke ribs low and slow
Place seasoned rib racks bone-side down on the unlit, indirect-heat side of the cooking grate, ensuring no part of the ribs sits directly over hot coals. Close the Weber lid, keep the top vent half open, and maintain a steady 120°C (250°F) temperature for 2 hours, adding 10-12 extra briquettes every 45 minutes if the temperature drops below 115°C (240°F). Avoid unnecessary lid lifts to retain heat and smoke.
Wrap ribs to tenderize
After 2 hours of smoking, use long metal tongs to carefully transfer ribs to large sheets of heavy-duty aluminum foil. Top each rack with 28g (2 tablespoons) of thinly sliced unsalted butter and 30ml (2 tablespoons) of apple cider vinegar, then crimp foil tightly around each rack to create a fully sealed packet. Return foil-wrapped ribs to the indirect heat side of the grill, close the lid, and cook for 45 minutes at 120°C (250°F) until a fork slides easily into the meat between bones.
Glaze and finish ribs
Carefully remove foil packets from the grill, open them slowly to avoid escaping hot steam, and brush all surfaces of the ribs with 180ml of tangy tomato-based BBQ sauce. Move ribs directly over the hot coal side of the grill, and sear for 2-3 minutes per side over medium-high direct heat until the sauce is sticky, caramelized, and marked with light char spots, taking care not to burn the sugary glaze.
Rest and serve ribs
Transfer finished ribs to a wooden cutting board, tent loosely with a small sheet of foil, and let rest for 10 minutes at room temperature to allow meat juices to redistribute. Slice between the bones into individual rib pieces, and serve with extra BBQ sauce on the side if desired.
Tips
2.Regulate your Weber kettle’s temperature by adjusting the air vents: widen vents to raise heat, partially close them to lower heat, and avoid frequent lid lifts which can drop internal temperature by 10–15°C each time.
3.Test for perfect rib doneness with a toothpick: insert it into the thickest part of the meat between two bones, and it should slide in with no resistance when ribs are fully tender.
OMG, these ribs came out perfect on my Weber Kettle! Followed the temp exactly, pulled them at 203F and they were fall-off-the-bone tender. My whole family went back for seconds at our Sunday dinner, even my picky 7 year old. Total game changer for my weekend cookouts!
Made these for our neighborhood potluck last weekend and people were begging for the recipe! Cook time was spot on, though I added a little extra brown sugar to the rub for my sweet tooth. Only thing is I struggled a little with keeping the Weber temp steady the first 30 minutes, but once I got the vents adjusted it was smooth sailing.
Wait, 3 hours 45 minutes total? I thought baby backs needed 5+ hours on the smoker? Tried this timeline yesterday and was shocked how juicy they were, no tough chewy bits at all. Did a honey garlic glaze the last 15 minutes and *chefs kiss*. My brother in law is already asking me to make these for his Fourth of July party.
First time ever smoking ribs on my new Weber and these turned out SO good! I was so nervous I’d mess them up, but the step by step instructions were super easy to follow even for a total beginner. The only note is I’d call this more medium difficulty for sure, I had to re-read the vent setup section twice haha.
Made a double batch of these for meal prep this week and they reheated beautifully! Wrapped them tight in foil in the fridge, tossed them in the oven at 325 for 15 minutes and they tasted just as good as the day I smoked them. Perfect for quick weeknight dinners when I don’t have time to fire up the grill.
Tried this recipe last night, added a little cayenne to the rub for a tiny kick and it was perfect. The ribs had that great smoke ring, bark was crispy not chewy, meat pulled clean off the bone. My wife said these are better than the ribs we get at our local BBQ joint, which is high praise!
Overall really solid recipe, I just wish it had more specific notes on how much wood to use. I added 3 chunks of hickory at the start and the smoke flavor was a little too strong for my taste, next time I’ll cut back to 1 or 2. Still juicy and tender though, just overpowered by smoke a bit.
Cooked these on my Weber out on the patio when it was 102 degrees out, was worried the hot weather would mess with the temp but it worked perfectly! Kept the bottom vents a little more closed than usual to hold 275, and the ribs were done right at the 3 hour 45 minute mark. Wild how accurate the cook time is.
Made these for my dad’s birthday dinner, he’s a total rib snob and he said they were the best he’s ever had. Used the rub recipe exactly as written, didn’t tweak a thing, and the flavor was perfectly balanced, not too salty not too sweet. Already planning to make these again for Labor Day weekend.
Tested this recipe out ahead of our first tailgate of the season, and it’s gonna be on the menu for every home game this fall! Easy to make, feeds a crowd, and everyone who tried a sample said they were incredible. Way better than the hot dogs and burgers we usually do.
Paired these ribs with a cold hazy IPA and it was the perfect weekend meal. The bark had just the right crunch, the meat was juicy, and I didn’t even need extra sauce because the rub was that flavorful. 10/10 will be a regular in my rotation.
Used apple wood for the smoke like the recipe suggested and it gave the ribs that subtle sweet, fruity smoke that doesn’t overpower the pork. My kids loved it, they ate a full half rack each which never happens. Great go-to recipe for weekend cookouts with the family.
I usually do spare ribs but decided to try baby backs with this recipe for a change. The cook time was totally accurate, no guesswork needed. I wrapped them in foil with a little butter for the last 45 minutes like I usually do and they were extra tender, would recommend that little hack.
Threw these on the Weber after work on Friday, didn’t take nearly as long as I thought it would so we were able to eat before the kids’ bedtime. Did a quick bourbon BBQ glaze at the end and it was chef’s kiss. Perfect low-fuss Friday night dinner.
I’ve tried half a dozen smoked rib recipes online and this is hands down the best one for a standard Weber kettle. No fancy equipment needed, no weird ingredients, just straight up delicious classic ribs. Already sent the link to all my BBQ group chat friends.