ThermoWorks Billows on a Weber Kettle 22 – Baby Back Ribs in 3 Hours
This recipe is part of a series that incorporates the ThermoWorks Billows on a Weber Kettle 22. This time we are cooking Baby Back Ribs in 3 Hours. If you would like to know more on how to install a ThermoWorks Billows on your Weber Kettle please check out this installation video – https://youtu.be/Da0gHrkINSo
Setup kettle with 2 Weber baskets full of Kingsford blue briquettes. Put one charcoal starter in each basket and then light.
Let the charcoal burn for 10 to 15 minutes and then put grill on with the pit probe attached. Plug pit probe into the Signals Thermometer and then set the Billows for 300F.
Put the cover on and make sure the vents are set at 1/4 to 1/6 open depending on your elevation.
Now time to prepare ribs. Take ribs out of the packaging and put on the preparation area. Find the dullest butter knife you can find. Now on the narrow side of the ribs take your knife and find the end of the membrane. Free the end up so you can grab it with a paper towel and then slowly pull it off.
Now put one of the rib racks into a large foil pan and then add the rub. The rub we are using is Montreal Steak Seasoning. Here is the label and as you can see you can use it on pork. Actually all it is salt, pepper, and garlic with a few extra things thrown in. It is great on ribs
Now put the rub on the ribs. Make sure you do both sides and I use about 1/2 cup of run on each rack.
Put the rib on to the SOLIGT Extra Large Stainless Steel Rib Rack that fits perfectly between the weber baskets then put lid on and let cook for 1 hour.
After 1 hour ribs should have a dark mahogany color and need to be foiled.
Take a large sheet of Heavy Duty foil and put ribs in middle and fold up around the rib. Add 1/2 of pineapple juice and then seal up the foil around the ribs.
Put foiled rib into a large foil pan and then put back on the grill. So it will fit you might have to push in the corners. Now cook for another hour.
Remove ribs from foil and lay ribs with meat side up in the bottom of the foil pan but leave foil pan on the grill. Now with a silicon brush to paint on Stubbs Heat and Sweet sauce but only do it on the top side of the ribs. Put kettle lid back on and cook for 30 more minutes.
Remove ribs from the grill and let them rest for 10 minutes. After resting slice ribs and eat.
Add 2 tablespoons of Jerk Seasoning. If you like more heat you can and up to 2 more tablespoons.
Add 4 tablespoons of Extra Virgin Olive Oil. The oil allows some of the jerk seasoning to mix for they are oil-based and not water-based.
Now wisp it all together.
Now get 8 chicken thighs with both skin and bones.
get a 1-gallon zip lock bag.
Using food preparation disposable gloves put the chicken into the zip lock bag.
Pour marinade into the zip lock bag.
Remove as much air from the bag as possible.
Now mix it all up.
Put into refrigerator for 10 to 24 hours.
Here is were the ThermoWorks Billows is positioned on the Weber Kettle.
Here is where you place the Weber Baskets. They are on both sides of the Billows.
Add even amount of briquets so each basket is full.
Add foil or drip pan.
Program ThermoWorks Signals BBQ Thermometer to 275F for pit temperature (channel 4) and 175F for meat temperature (channel 1).
Attach pit temperature probe to cooking grate as close to the food as possible.
Put 6 briquets into a starter chimney and ignite.
19 minutes later.
Put lit briquets into each Weber Basket. 3 in each.
Plug pit temperature probe into channel 4 on the Signals BBQ Thermometer.
Open lid vents to 1/4 open.
Put the lid back on the kettle grill.
In the food prep area put down paper towels for easy cleanup.
Now put frogmat or grill mat on top of paper towels.
Remove chicken from zip-lock bag and place on frogmat.
Pull skin tight and with the skin facing up.
Off to grill.
Place frogmat between the two Weber Baskets. The chicken is now set up for indirect cooking.
Insert meat thermometer probe into a larger thigh that is in the middle of the frogmat. Make sure probe is plugged into channel 1 on the Signals BBQ Thermometer.
Put the lid back on the kettle grill.
Here is the complete cooking chart from start to finish.
Here shows the pit temperature at 275F and that during this part of the cook the pit alternated between 275F and 290F.
Meat probe was set for 175F when the thighs would be finished.
We put the meat on about 15 minutes after lighting the Weber Baskets.
At 50 minutes the pit temperature was turned up to 375F so we could render the skin.
At 70 minutes we had to add briquets to both of the Weber Baskets.
At 90 minutes when the meat temperature reached 175F we pulled the chicken.
Here are the results. The chicken was cooked all the way through and the skin was rendered so it was easy to cut and eat. It also had enough heat from the jerk seasoning and also a nice smoky taste you can only get on a charcoal grill.
We are going to cover both installation and also a full product review of the ThermoWorks Billows BBQ Temperature Control Fan. The Billows is an add-on product for the Signals BBQ thermometer. Here are all the things you will need to compete the installation.
The installation part is going to be installing the billows onto a weber kettle premium 22 as you can see above a hole has to be drilled but before you panic, it’s a lot easier than you think.
The first thing we need to do is find out where we need to drill the hole. Start by getting behind the grill so the front is facing away from you.
From this view point you will be making the hole on the right side of the grill now there are a few steps we need to do so we can make sure the hole is in the correct place.
Also you’re going to need a few tools and some materials. First material is masking tape.
Don’t use the blue or green tape for it is not strong enough. Also, get the wide version. Now you need to start taping approximately where the hole should be put down long strips of tape and move the ash vents around so you can get underneath them.
Now rotate the ash vent fully clockwise until they stop. Now trace around the vent using a dark pen or pencil make sure the lines are very visible on the tape.
Now rotate the ash vent counterclockwise until it stops now trace around the new vent over the tape.
Now go get the charcoal grate and put it in place then trace where the tape is.
Now remove the grate draw a parallel line about a half-inch below your traced line.
To find the spot to drill you need to find these three points. Look at these three points and then find the middle of the triangle the spot that you have found is clear of the ash vents and also the charcoal grate.
Now drill a pilot hole the porcelain enamel on the bowl is really hard to drill so use a new bit and take your time.
The Drill Bit below is a pretty mean-looking bit but it also gets the job done.
When using this bit you will fill that it pops as it makes the hole larger. In my case when I felt seven pops I knew I was done. Oh I forgot to tell you it makes a sound similar to fingernails on a chalkboard except it’s about ten times louder. Besides the noise, it does make a perfect hole for when it cuts it also deburrs the metal. Also it is quite a workout for after a while the drill motor feels like it weighs about 50 pounds. Then you are done and the hole is exactly one inch wide and perfectly round.
Next you peel off the tape and knock up all the metal debris the tape should come off real easy but again take your time for a lot of the metal fragments will stick to the tape and not you. Knock off any metal fragments and I recommend you vacuum out the bottom of the bowl now put the charcoal grate back in and rotate the ash vents all the way to the left and then to the right just to make sure everything is clear.
Just one more thing to do to finish this modification and that is the paint the inside of the hole. I did do one final pass with a hole bit just to make sure all the metal birds were gone so I went from the outside in. Wipe the area clean and then put a piece of masking tape over the hole from the outside. Now using a high temperature paint like Rust-oleum will protect the metal from rusting.
Let the paint completely dry this usually takes at least a few hours peel off the tape and the modification is now complete this is how it looks to the outside.
Looks pretty good to me now we can add the billows to the grill there are two springs you need to insert. It is best to secure one in the hole and then follow up by inserting the second spring in the hole. The billows will be held in place by the springs and a soft air silk gasket will keep the grill air tight.
Now we need to add the other parts. Here is the Signals BBQ thermometer. This is the controller for the bellows fan.
Next we need the splitter cable. This supplies power to the signals unit and also controls the Billows fan
Now plug in the power line that plugs into an AC power outlet.
Now plug in the billows control cord.
Here’s channel 4 on the Signals unit without the billows plugged in.
Here is what channel 4 looks like when the billows is plugged in.
Notice there’s now a fan icon and the default temperature is 225 degrees Fahrenheit.
Here are the performance tests that we’ll be running.
The testbed will be a weber kettle 22-inch setup for indirect cooking. The test is to see how quickly the billows can reach temperature and then maintain temperature. The temperatures that we are going to achieve are 225 degrees Fahrenheit 250 degrees Fahrenheit 300 degrees Fahrenheit and then 350 degrees Fahrenheit, Here’s the grill being set up for test first the air probe is attached to the charcoal grate in the middle of the grill.
A Weber charcoal basket is put on one side.
And another Weber basket is put on the other side.
A full chimney of Kingsford original charcoal briquettes that had now burned for 15 minutes. The briquettes are then evenly distributed between the two charcoal baskets. Just the last look to make sure the baskets have equal amounts of coals.
Now put on the cover. The plan is the cover stays on for the whole test unless there’s an issue. Here is the complete temperature chart for our tests.
On this first test of 225 degrees the grill overshot and did not stabilize till it hit 247 degrees.
I believe the overshoot was caused by me for not letting the grill stabilize for 10 to 15 minutes before turning on the bellows. I then turned up the Signals thermometer to 250 degrees Fahrenheit. Within eight minutes the billows have brought the grill temperature up to 250 degrees Fahrenheit and there was no overshoot.
After thirty minutes I then set the signals to 300 degrees within 15 minutes billows had brought the grill temperature up to 300 degrees and there was no overshoot. It also had less than 2 degrees fluctuation. We then had another operator error and that we burned up all our charcoal. I then added a handful of briquettes to each basket and the grill fully recovered to 300 degrees within 10 minutes.
In the final 30 minutes of testing we cranked the signals up to 350 degrees and it took 15 minutes to reach temperature never overshot and at that point never less than three degrees fluctuation.
ThermoWorks is not the first to market with a temperature control fan but they are definitely the best in market with one based on the superior Signals BBQ thermometer. We give this product a top five star rating and have now added it to our own outdoor kitchen as a product we will use on all future reviews.
ThermoWorks Billows on a Weber Kettle 22 – Installation and Review Video
We are doing Paella on the Bullseye grill.
Traditional Paella is cooked outdoors over wood-burning pits and they use a very special paella pan.
The pan I got is the Valenciano paella pan that is 16.5 inches in diameter, and that is not counting the handles.
As you can see this pan is the perfect size for the Bullseye.
For more information on this pan check out the Cooking Tools section above.
With pan in place preheat the BBQ to 500F.
First coat bottom of the pan with olive oil.
Now add the chicken.
You are going to cook each ingredient separately but use the same pan.
This allows all the different flavors to come together with the olive oil.
Then that flavor mixed with the saffron gives Paella that very unique taste.
The chicken will take the longest to cook and because this is a very hot pan keep turning the chicken so it will not burn.
Chicken should be done in 20 minutes.
Now remove chicken from pan and start cooking the prawns
The prawns only take a few minutes and when they turn bright red they are done.
When cooking the prawns make sure each one makes full contact with the bottom of the pan.
Time to remove prawns and start cooking the chorizo sausage.
The sausage is actually already cooked but you want the sausage to sweat and coat the pan with flavor.
Spanish chorizo is milder than the Mexican version.
For that reason, there is no worry about it being too spicy.
With the sausage is done remove the sausage and then cook the onion, garlic and green beans or peas all together.
This will only a take a few minutes.
Remove the vegetables and then pour 4 cups of chicken broth into the pan.
Now pour in 2 cups of yellow or saffron rice.
With the spatula even the rice out so that it covers the bottom of the pan.
With the broth close to boiling put the cooked meat back into the pan and evenly distribute.
Then add the cooked onion, garlic, and green beans/peas.
Now cover and wait about 10 minutes.
When the rice has absorbed almost all of the liquid the Paella is done.