Smoked Pork Ribs in ONLY Three Hours? (Hot and Fast Recipe w/ Brine)

W3Schools


πŸ– 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!

American Pitmaster rubs here https://www.pitmaster.us/

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.

source
W3Schools For professional & delicious BBQ results everytime, try 2 Gringos Chupacabra's Texas Style Rubs & Seasonings!

36 replies
  1. Brad Campbell
    Brad Campbell says:

    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!

    Reply
  2. Michael V
    Michael V says:

    Arnie reminds me of my tio im from SAN ANTONIO TEXAS but been living in oregon for 7 years everytime i watch your videos arnie you always remind me of home and family thank youπŸ™πŸ€

    Reply
  3. Sam Martinez
    Sam Martinez says:

    Great show and nice looking yummy πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ€ πŸ€ πŸ€ πŸ‘πŸ‘πŸ’―πŸ’―πŸŒΆοΈπŸŒΆοΈ

    Reply
  4. Danny Compton
    Danny Compton says:

    Great video. In my opinion "falling of the bone" means its overcooked. The meat should pull easy and stay together. Nicely done. Love my kettle. I cooked for a mom and pop BBQ back in the 90s for several years. Been using a kettle since the late 90s for stuff. Most of my stuff is hot and fast. Just don't overshoot the temps and it usually comes out well. Were you ever on KTMtalk back in the day?

    Reply
  5. Sarah In My Blessed Kitchen
    Sarah In My Blessed Kitchen says:

    Awesome video Arnie πŸ’• I am getting WOW, you need to sell a shirt with ArnieTx pitmaster on it. I’d buy it for sure. I forwarded you video to friends and family, and a lot of them were already subscribed πŸ˜€ just wanted you to know. love n hugs from Houston!!! πŸ₯°

    Reply

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