Detailed Guide On How To Slow Cook Ribs On A Weber Grill 2023

How To Slow Cook Ribs On A Weber Grill

Are you a meat lover like me and wondering the best way on how to slow cook ribs on a weber grill? Then this article have all your answers!!

This is a step-by-step article on how to make slow-smoked ribs. I have never attempted preparing oven-baked ribs or tried slow cooking ribs in Texas since it sounds so ridiculous. It’s simple to smoke ribs on a charcoal barbecue, and the results are delicious.

A comprehensive list of everything you’ll need to smoke ribs, as well as step-by-step directions, can be found under. I may also recommend some side dishes to go with your ribs. Slow smoked ribs are a staple for almost everyone, and they’re actually rather simple to prepare if you know how. I’m going to take you through directions that will teach you how to slow cook ribs on a Weber grill barbecue.

In Texas, smoked ribs are a comfort food, and my family has been grilling for decades using indirect fire to roast low and slow. Use smoked BBQ chicken instead of ribs if you want something a bit faster.

All You Really need Know to Smoke Ribs on A Weber Grill

Here’s a list of everything you’ll need to cook ribs on a weber barbecue. If you own a barbecue, you most likely already have the following items:


A 22″ Weber Kettle charcoal grill is unbeatable.

Here and here are professional evaluations of charcoal barbecues. When shopping for a barbecue, seek for one with a built-in lid thermometer, because grilling and smoking are mostly about control of temperature. I prefer the Weber Performer Premium, which features a charcoal storage container and a countertop work station.

Briquettes (or briquets) of charcoal

Organic block hardwood charcoal is wonderful for grilling, but its efficiency varies too much over extended cooking times, so keep to longer-burning wood chips for smoking. Enough briquettes will be required to fill a big chimney starter. And, sure, charcoal briquettes may be reused.

Chimney starter

A chimney starter is the simplest and most convenient way to fire your charcoal (no lighter fluid needed). Look for a big smokestack that can accommodate 6-7 quarts of briquettes, which will be required for low and slow indirect grilling. A Weber chimney is our preferred starter.

Material and matches inflammable

Charcoal can be lighted with newspapers, flames, or highly flammable tiles

Heavy-duty glove

Your goal is to shield yourself from the burning coals with at least one large glove.  Go for elbow-long thick suede gloves made for heavy grilling. 

Also Read : How To Clean BBQ Grill Grates With Vinegar


Prepare the ribs

Put the ribs on a sheet pan and pull the membrane off the underneath of the ribs by inserting a kitchen knife in between bone and the membrane, gradually separating the membrane with your fingers, then pulling it away from the ribs with a paper towel. Both of the sides of the ribs should be seasoned with the rub. If you’re making this early in the day, seal the sheet pan in plastic wrap and place it in the refrigerator.

Get the grill ready

Eliminate any debris from the grill, completely open the above and below air vents, take out the grilling rack, and position the two charcoal bins on different sides of the coal grate. Load your chimney starter with charcoal and place it in the center of the grate. Prepare your lighting supplies, including matches, a drip pan, and a glove. Before usage, immerse the wood chips for at least one hour.

Make sure the fire is ready

5 hours (Baby Back) or 7 hours (St. Louis-Style) when you’re about to dine, ignite the fire chimney. Once you’ve smoked ribs a few times, you’ll have a better idea of how long they should take; we suggest keeping track of how long your smoker and kind of ribs take.

Take the ribs out of the refrigerator to marinate when you’re ready to ignite the fire. Ignite the coals and let them burn for at least 20 minutes in the chimney. When the coals present at the top have a little of white ash on them, they’re ready to pour into the baskets. Place the coals in the two containers (or mound them to one side or opposite sides). Install the chimney in a secure position to allow it to come to room temperature.

Load the drip pan partly with water and place it in between two coal carriers – if you do have an electric tea kettle, you may warm the water before in order to make pouring easier.

Remove the firewood from the bag and lay them on top of the coals. Place the grill’s cooking grate on it. Wipe any dirt off the grilling surface with your grill scraper once the grate has heated up a little. Place the rib rack on the grating rack so that the ribs are evenly spaced between the two hot baskets. In a rack, place the ribs.

The ribs should be smoked. Shut the grill cover. Place the cover so that the top vent is directly over the meat. Allow 3-4 hours for the ribs to smoke – no peeping! Adjust the airflow via the grill vents to maintain a consistent temperature of around 225°F. When do you know they’re prepared?

Again, each grill and rack will roast separately, so start by keeping an eye on the time and how well you kept the temperature consistent. Smoked Baby Back Ribs will take 3-5 hours to cook, while Smoked St Louis-Style Ribs will take 5-7 hours. Whenever a toothpick glides easily into the meat with little effort, it’s time to remove it from the grill.

The ribs are ready to be served.

Put the racks to a skillet and wrap in foil when the ribs are done.   At this stage, you may either flavor the ribs or serve the sauce with it. Allow ribs to cooldown for a 20-minute before you start slicing.


Ribs undoubtedly are immediately after on the list of items most of the grillers aspire to perfect, after burgers, brats, steaks and chicken. But who can judge them? Who really can blame them? Ribs are great, and since I was a young child, I’ve liked them. I would just have answered ribs without question if you questioned me what my favorite food was at 10 years old. For my final supper, they’re that I would select. I mean, I like the ribs very much and throughout the years I have done quite a lot of barbecues, but that hasn’t always been the case. If only I could go back through time and say 5 things that I should remember to grill more successfully, that’s what I would say.

Wait until the last minute to add the BBQ sauce

Adding BBQ sauce on the ribs before cooking them looks like a nice idea. Is not really the flavor of the BBQ sauce going to permeate the meat and improve its flavor? No, not at all. What will most probably occur is that the BBQ sauce will burn and leave a coating of black char on the surface of your ribs.

To prevent this, apply the BBQ sauce right towards the conclusion of the grilling process. It generally takes another 10 to 30 minutes upon brushing the sauce onto the ribs, depending on the temperature you’re cooking at. You may alternatively wait until the ribs have been removed from the grill before applying the sauce.

A small amount of flavor makes a big difference

For quite some time, I believed that in order to provide my ribs a nice taste, I ought to use a lot of spice, but it’s really a much good suggestion to use a little less seasoning in order to avoid overpowering the flavor of the meat directly.

You always can add more seasoning, if necessary, but you won’t be able to remove it if you’ve used too much. The same can be true about adding woods to give the ribs a smoky taste. If you use too much smoke, the ribs may become harsh.

It’s a no-no to boil your ribs before cooking them:

Many grillers simmer their ribs prior grilling them, which isn’t uncommon.  It’s a way that can help you save time by making your ribs tender, but if you’re going to be using your stovetop for the most of the cooking and then completing them on the grill, you might as well prepare them in the oven or broiler. If you boil them, the ribs lose a lot of flavors.

Strip away the membrane:

The membrane or silver-skin is a delicate connective tissue found on the underside of most ribs. It’s a great thing to remove the membrane from the rib before grilling since this can become stiff and leathery.

The name of the game is low and slow:

Almost every rib recipe asks for indirect grilling at a low and moderate temperature. Cooking them over direct, high temperature is a certain way to overcook them and make them harsh. Indirect, low heat will aid in the creation of delicate meat that readily tears away from the bone. It’s tempting to attempt to cook them faster over direct, high heat, but going low and slow will allow us to make ribs that will wow your visitors and satisfy your sense of taste.

Also Read : Best Gas Cooktop With Griddle


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