are you Larry the cable guy? lol just kidding. good luck explaining the separation between a heat source and smoke. I smell what your cooking but some people believe myth more than truth.
@dewetha Ya gotta love Larry the cable guy! Amen on the heat source comment. Some will just never grasp the concept of how efficient this method is when it comes to getting the most use out of the wood. But thats OK. Everybody has their own way and thats cool with me. In 25+ years of smokin' on this smoker, I've never had a single person question my use of propane. In fact, If I didn't tell them, they wouldn't even know. They just want to know when they can get more of what I smoke!
Not to be a harsh critic, but its always best to use wood, not propane, and you should always remove the membrane from the bone side of the ribs before seasoning. Just ask any competitive team. I do like the smoker as much as i can like propane.
@dlbaxter22 I welcome comments but I am baffled that some just don't understand how the propane is used to get the wood smoking. I guess all the "wood" people rub 2 sticks together to start their "wood" fires and burn a cord of wood to cook a brisket. I can get as deep a flavorful smoke and fall off the bone tenderness using only a few pieces of wood. As for removing the membrane, its pointless and a waste of time as far as I'm concerned. 25+ years here, doing it the same way. I'll stick with it
@MrByaeger I like the meat to cook in its own juices and the water that collects in the pan also helps keep the meat moist. Watch part 5 of my brisket videos and the process is explained in detail.
@jimorocks Dang I get tired of explaining this. Watch part 5 of my brisket smoking series to better understand how the propane is used to get the WOOD smoking quickly and efficiently and the WOOD becomes the PRIMARY HEAT SOURCE as the WOOD turns to coals releasing high heat and maximum smoke and the propane is reduced to almost nothing. Question: Do you rub 2 sticks together to start your WOOD fire or do you use an accelerant such as fluid or paper product to start your WOOD fire? Same thing.
@BayshoreFineRider - Ok I see your point. I stand corrected. I did pork ribs tonight and they where awesome! Has it cooled down at all in Texas? I hope you get some rain soon! And I love Ron Paul! Not rick perry! I wish the best for you all in Texas, its a great state! Ron Paul 2012 :)
@cmmorty99 Thanks for the compliment! It aint fancy or purty but it produces smoked meats that will have your jaw glands tingling and salivating to the point that your brain will have a hard time convincing you to swallow or keep savoring the flavor in each bite!
This goes in my favs for sure...great system never seen that b4...Yes the wood would be extremely efficient burnt this way, mixed with the steam, wow....Gotta get me something like this
That looks delicious! I've tried a pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Hope you'll take a look. Thanks for a great video!
The first time I tried smoking ribs, I took the advice in your video. They turned out so good, and it was so easy, I don't want to cook 'em any other way right now! I might try some other methods later.
@lookin4space Good for you! So glad you found the video helpful and by all means build upon your experience with any method you feel will make your smokin' experience more enjoyable!
I've never used propane as the heat source--I just use straight wood from the fire box. How long does it take for your wood to catch flame? Is it easy to regulate the way you have it set up?
@GeddyRules2112 I don't want my wood to catch flame. I want it to smoke. The propane (on high for 1 hour) heats the wood box the wood is in which makes the wood smoke (not flame) and gets the temp up quickly. I then cut the propane down to almost nothing as the wood slowly turns to coals and becomes the primary source of heat. This is the most efficient use of wood that I have ever seen and produces the most smoke flavor. Watch my brisket videos to see more of how this works.
@gtiprod Way back in the comments I addressed this question but basically its just something I don't feel is necessary the way I smoke ribs. Since I smoke ribs (and most everything else) in a pan and the ribs constantly absorb juices and moisture, even while cooling, I feel that the membrane helps seal in the flavor. To each their own though. This way just continues to work best for me and those who can't get enough of a great rack o' ribs!
your ribs look amazing! I'm new to smoking, so i have questions. you cooked your ribs till the bone comes out, while others say the meat should stick to the bones. I know in the end taste is what matters but why one way over the other?
@amatureBBQer In my opinion, its a personal preference for the cooker. It seems like most of those who cook for competition follow some rule about the meat should stick to the bone. To me there are no rules because, as you said, its about taste but also about tenderness. Experiment and find what you like. There is no definitive one way or the other. Don't get caught up in all that. For me, this is the way I was taught decades ago and it is still as awesome now as it was then. Happy Smokin'!
Friend, I like your style, but most of us won't build our own smoker, these days people can get electric smokers to smoke meat nice and tasty. They are convenient and make great gifts especially for men, ladies make a note.
@ElectricSmokers I have a friend (here in Texas) who decided to purchase and expensive electric smoker. He wanted a "set it and forget" type set up. Essentially, it's just an outdoor oven. Anyway, he's used it thus (pork butt, brisket, and ribs) and each time the meat has been incredibly dry. It's essentially dehydrating the meat.
absolutely fantastic, so brilliant in its simplicity and promising the taste that can't be beaten ... i can't write anymore cos i'm salivating on the keyboard. Cheers mate
What an awesome pit!!! You should build them and sell 'em !!! It looks better and more solidly built than any pit I've seen sold in stores...even the real expensive ones...
Question...do you use anything other than water in your pan?? I've used fruit juices (apple, orange etc), wine and even Shiner Bock as my liquid for doing pork roasts, ribs and poultry. Imparts a real good flavor, especially when I mix herbs and spices in the liquid.
I'm interested in getting into smoking foods and I was just curious, what is the purpose of the water pan? Is it used to keep the meat inside moist during the cooking process? I've heard of people brining their meat prior to smoking (They would brine a shoulder, for example, for 8-12 hours prior to putting the rub on and continuing as you do in this video). Aside from obviously adding salt to the meat, would brining basically do the same thing as a water pan then?
@reallyocean The water pan adds moisture which in turn is absorbed by the meat making it moist and tender. Brining works for larger pieces of lean meat and poultry and brined meats usually cook faster and it can add a salty taste to the meat. The water pan takes all the prep and work out of smoking. Just fill the water pan, apply the rub and maintain the temp. It doesn't get any easier than that and the results are amazing. Of course if you dont use a water pan, brining is an alternative.
@reallyocean Brining any meat changes the protein structure allowing it to ultimately hold more liquid and thus staying more juicy and suculent. Brines can be very useful on very lean cuts (but not limited to lean meat) because they tend to dry out due to of lack of fat marbeling. Brines can also include herbs and spices which can add flavor. A water pan does add moisture to the cooking environment but it also acts as a heat sink and will make it easier to maintain a steady cooking temp.
I'm mexican, so this way to cook is practically unknown for me. But I'm really interested on it since I ate a brisket sandwich on my last visit to El Paso.
Started to watch the videos here till I found yours...
Now I'm gonna make my own smoker and follow your recipes. Hope I can do it right!!
I work in a high end restaurant up in Quebec City, Canada, and I see a lot of incredible gourmet food everyday - but none of it makes my mouth water like the sight of those ribs and the thought of how they must taste and smell.
Yeah boy! You know those ribs were good. When the bone pulls away like that, so good. I'm gonna try mine in a foil pan like that next time. Haven't tried that yet
@doccrown Thanks for the comment. Smoked pork ribs are awesome when done right. I just smoked 3 racks of ribs along with two 14 pound briskets, several pounds of sausage and a few whole chickens on Friday and today on Monday (labor Day 2010) I'm down to 1 chicken. With any luck, I'll be havin' smoked chicken for lunch tomorrow!
Good Video, you are the man, no frills or long stories you just do the smoken-thing, passionate like all of us! I salute you, nice smoker and interesting method!
@JDHogWild Thank you for the comment! You are right! It is a passion and while certainly not the only way to cook ribs it is definately one of the best methods that I have found.
@charliemurphyslaw Start out with the propane cranked all the way up. Closing the vents at the start gets the the heat up fast and gets the wood to smoking. After 1 hour I cut the propane down to almost nothing and open the vents so the air will keep the wood smoking. If the wood flares up I just close the vents which cuts off the air supply and kills the flame. After the first hour the wood coals become the primary heat source. This method allows you to get the most smoke and use less wood.
Take that rib piece you cut off and throw it in a pot of beans after you cut it up! Do you leave the membrane on to hold the juices in? THANKS FOR THE TIPS. This BUDS for you!
That is the coolest smoker I've seen and it's built like a tank. I recently built a drum smoker and am looking for interesting ideas for additional builds. Thanks for sharing your vids!
Give it a try and see how it works out for you. Personally I would let the meat cook for a while before I added the sauce so the smoke could penetrate the meat more. Smoking is different than grilling. If you put the sauce on too soon you may end up burning the sauce and under cooking the meat. On the rare occassion that I add sauce, I do so after the ribs are cooked. I prefer the smokey taste over the sauce.
@BayshoreFineRider thanks, yeah i usually ad sauce the last hour or so in thin layers so it doesnt end up too saucy, just a lil sticky. the mop im using is apple cider vinegar and olive oil im spraying on with a squirt bottle. hope it works. btw that is a bad ass smoker! i made mine out of an old dryer and it is working great. im going to look for something like what you got for my next project. well done man
If you can pull the rib out it's OVER COOKED! As you bite into a rib you should leave teeth marks...not have the meat fall off the rib. I do like your smoker.
You are right. True sign of perfect ribs is when they fall off the meat when you give a little tug at at. many people debate whether to have or not have the membrane but like you said, most important thing is does it come out good. If it does, stay with the method you use
I have another question whenever I do ribs I always get that leftover bit of fat right underneath the top layer of meat on the ribs, if you know what I mean. I tried everything to get rid of it, high and quick cooking, low and slow cooking, I even tried puttin it in the oven after smoking for one hour at 450 degrees.
You shouldn't get rid of it. It's necessary and aids in the slow smoking process to keep the pork spare ribs moist and tender and tasty. The longer ribs will contain more of this fat. Thats why low & slow is the way to go. After smoking, I let my ribs rest & cool and then I wrap them in saran wrap and put them in the refrigerator overnight and slice and microwave later. There will still be some fat on the longer rib bones but that fat and the bones are what the dogs are waitin' on!
Not as long as you keep the door closed and the vents adjusted to keep oxygen at the proper level. Fire is a gas, wood and charcoal are solids. They all require oxygen to produce heat. Control the oxygen for each and you control temperature and smoke. Thats why I have a vent on the bottom for the burner and a vent on the side for the wood box. Open the main door during smoking and it will flame up. Close it, and the vents, the flame dies quickly and you get maximum smoke and flavor.
I just answered that question below. I have done it both ways and it honestly does not make a difference in taste or tenderness for this method of smoking so why bother. Feel free to remove it if you want.
Basically for the same reason I don't remove the casings from sausages or boudain before cooking. My experience is that membranes and casings serve a similar purpose in most situations. Keeping them on or removing them is a preparer's choice which should be melded by the method of cooking, along with the ingredients used, to provide the end user with an incredible taste sensation.
Variety is the spice of life! One way is not the only way!
I use different variations of chili powder based rubs and add more dry ingredients to suit my taste. Depends on what I'm cooking.
Chili powder is basically crushed chillies (red pepper, cayenne pepper, chipotle pepper,etc) combined with other crushed, granulated or powdered ingredients such as salt, black pepper, onion, garlic, paprika, turmeric, corn starch, celery seed, cumin, oregano, parsley, coriander, etc.
You can buy it off the shelf, make it yourself or a combination of both.
Not for this method of smokin' ribs but I appreciate your comment. There are methods where removing the membrane would be recommended, but not in this case. To each their own.
Love your video's. Have a couple of questions for you though. 1. - I just got a new smoker yesterday and was wondering if you had any tips on how to season it. 2 - Did you turn those ribs at all while cooking them? Thanks.
Do a dry run (no meat) for about 8-12 hours. Start with high heat for about an hour or two and then bring the heat down and concentrate on getting the most smoke you can out of the wood. Remember, burning wood produces more heat than smoke. See if you can maintain 212-225 degrees with a steady smoke for 4-6 hours. Now do it again with meat this time!
I only turn any meat one time. Ribs about an hour before done and brisket about two hours before done. Whole chickens I don't turn at all.
Yes. I use pork spare ribs. You can also do baby backs and beef ribs. Same method but cooking times may very. It also doesn't hurt to add a cup of water in the pan with the ribs before placing on the pit.
wow i love the way you built that smoker, those ribs look just great i plan to smoke 1 or 2 slabs of spare ribs and baby back ribs for my dad for fathers day. this will be my 2nd try for smokiing ribs, my 1st try with sapre ribs came out pretty damn good and i plan to keep on smokin meats yearly around,,thanx for the how to's......
I use different types. You can get a simple bulk brisket rub or seasoning salt made by BADIA at your local grocery store which can be used on anything. Some of my favorites on smaller pieces of meat like chicken are Dan and Bucks dry rubs (different flavors) and Bad Byrons Butt Rub is excellent for seasoning bacon and other pork meats. I try to stay away from rubs with MSG and too much sugar.
try adding cherry, apple, and hickory wood. the hickory i use for my basic wood to smoke and then just add a mixture of cherry and apple to it during the process! those 3 blend so well together! also i dont like to be able to pull the bone out, i know some people like ribs to fall off of the bone but that is a lil "over cooked" if you will. the meat should slide back on the bone for sure!
I'm going to cook ribs for the first time today before the Super Bowl. This video is some good information. By the way, I wish this guy was my neighbor ! I bet he has the whole neighborhood smellin' good !
Watched all your smoking videos. Really great stuff, and I love your smoker.
BeastofChicken 1 week ago
Everythings bigger in Texas, even the smokers
thecanadianvandal 1 week ago
Youre awesome! Those bones slide out of the bone! WTF!??! I hope to achieve ribs like that one day.
DarthTrilluminati 1 month ago
are you Larry the cable guy? lol just kidding. good luck explaining the separation between a heat source and smoke. I smell what your cooking but some people believe myth more than truth.
dewetha 1 month ago
@dewetha Ya gotta love Larry the cable guy! Amen on the heat source comment. Some will just never grasp the concept of how efficient this method is when it comes to getting the most use out of the wood. But thats OK. Everybody has their own way and thats cool with me. In 25+ years of smokin' on this smoker, I've never had a single person question my use of propane. In fact, If I didn't tell them, they wouldn't even know. They just want to know when they can get more of what I smoke!
BayshoreFineRider 1 month ago
@BayshoreFineRider hey there Partner make sure to invite me over next time you make them i will eat them, all up
ATHLETICEXPRESS 1 week ago in playlist BBQ
Not to be a harsh critic, but its always best to use wood, not propane, and you should always remove the membrane from the bone side of the ribs before seasoning. Just ask any competitive team. I do like the smoker as much as i can like propane.
dlbaxter22 1 month ago
@dlbaxter22 I welcome comments but I am baffled that some just don't understand how the propane is used to get the wood smoking. I guess all the "wood" people rub 2 sticks together to start their "wood" fires and burn a cord of wood to cook a brisket. I can get as deep a flavorful smoke and fall off the bone tenderness using only a few pieces of wood. As for removing the membrane, its pointless and a waste of time as far as I'm concerned. 25+ years here, doing it the same way. I'll stick with it
BayshoreFineRider 1 month ago
just getting into smoking, why do you put the ribs in a pan instead on right on the rack? thank you
MrByaeger 1 month ago
@MrByaeger I like the meat to cook in its own juices and the water that collects in the pan also helps keep the meat moist. Watch part 5 of my brisket videos and the process is explained in detail.
BayshoreFineRider 1 month ago
@BayshoreFineRider Thanks, will do. Brisket is my next conquest !
MrByaeger 1 month ago
hank hill would be proud
evoldevildogs 2 months ago
What! propane! and you're from Texas! Brother I'm from Washington State and I would never use propane! Wood only!
jimorocks 5 months ago
@jimorocks Dang I get tired of explaining this. Watch part 5 of my brisket smoking series to better understand how the propane is used to get the WOOD smoking quickly and efficiently and the WOOD becomes the PRIMARY HEAT SOURCE as the WOOD turns to coals releasing high heat and maximum smoke and the propane is reduced to almost nothing. Question: Do you rub 2 sticks together to start your WOOD fire or do you use an accelerant such as fluid or paper product to start your WOOD fire? Same thing.
BayshoreFineRider 5 months ago
@BayshoreFineRider - Ok I see your point. I stand corrected. I did pork ribs tonight and they where awesome! Has it cooled down at all in Texas? I hope you get some rain soon! And I love Ron Paul! Not rick perry! I wish the best for you all in Texas, its a great state! Ron Paul 2012 :)
jimorocks 5 months ago
@jimorocks lol
Bizness301 4 months ago
Why is he out of Breath????
Mantronix211 5 months ago
always looking for new tiops to merge into regular practice.
You didn't remove the membrain but the rest was very interesting.
daveh013 6 months ago
Thats the coolest smoker I have ever seen.
cmmorty99 7 months ago
@cmmorty99 Thanks for the compliment! It aint fancy or purty but it produces smoked meats that will have your jaw glands tingling and salivating to the point that your brain will have a hard time convincing you to swallow or keep savoring the flavor in each bite!
BayshoreFineRider 7 months ago
This goes in my favs for sure...great system never seen that b4...Yes the wood would be extremely efficient burnt this way, mixed with the steam, wow....Gotta get me something like this
jwr223 7 months ago
This has been flagged as spam show
That looks delicious! I've tried a pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Hope you'll take a look. Thanks for a great video!
AnotherAmateur 7 months ago
The first time I tried smoking ribs, I took the advice in your video. They turned out so good, and it was so easy, I don't want to cook 'em any other way right now! I might try some other methods later.
lookin4space 8 months ago
@lookin4space Good for you! So glad you found the video helpful and by all means build upon your experience with any method you feel will make your smokin' experience more enjoyable!
BayshoreFineRider 8 months ago
what a rotten thing to do to us, not very nice to show the finished product with out sharing
sewallm60 8 months ago
Nice rig (building one is the way to go!).
I've never used propane as the heat source--I just use straight wood from the fire box. How long does it take for your wood to catch flame? Is it easy to regulate the way you have it set up?
GeddyRules2112 8 months ago
@GeddyRules2112 I don't want my wood to catch flame. I want it to smoke. The propane (on high for 1 hour) heats the wood box the wood is in which makes the wood smoke (not flame) and gets the temp up quickly. I then cut the propane down to almost nothing as the wood slowly turns to coals and becomes the primary source of heat. This is the most efficient use of wood that I have ever seen and produces the most smoke flavor. Watch my brisket videos to see more of how this works.
BayshoreFineRider 8 months ago
You didn't take off the membrane. Why ?
gtiprod 9 months ago
@gtiprod Way back in the comments I addressed this question but basically its just something I don't feel is necessary the way I smoke ribs. Since I smoke ribs (and most everything else) in a pan and the ribs constantly absorb juices and moisture, even while cooling, I feel that the membrane helps seal in the flavor. To each their own though. This way just continues to work best for me and those who can't get enough of a great rack o' ribs!
BayshoreFineRider 9 months ago
your ribs look amazing! I'm new to smoking, so i have questions. you cooked your ribs till the bone comes out, while others say the meat should stick to the bones. I know in the end taste is what matters but why one way over the other?
amatureBBQer 9 months ago
@amatureBBQer In my opinion, its a personal preference for the cooker. It seems like most of those who cook for competition follow some rule about the meat should stick to the bone. To me there are no rules because, as you said, its about taste but also about tenderness. Experiment and find what you like. There is no definitive one way or the other. Don't get caught up in all that. For me, this is the way I was taught decades ago and it is still as awesome now as it was then. Happy Smokin'!
BayshoreFineRider 9 months ago
only texans can cook a good slab of meat properly
Hasbo88 9 months ago
@Hasbo88 ....tell that to some of my buds here in Oklahoma with cabinets full of awards for their BBQ.
HEXENMOON 8 months ago
nice smoker
deathbone77 9 months ago
Friend, I like your style, but most of us won't build our own smoker, these days people can get electric smokers to smoke meat nice and tasty. They are convenient and make great gifts especially for men, ladies make a note.
ElectricSmokers 9 months ago
@ElectricSmokers I have a friend (here in Texas) who decided to purchase and expensive electric smoker. He wanted a "set it and forget" type set up. Essentially, it's just an outdoor oven. Anyway, he's used it thus (pork butt, brisket, and ribs) and each time the meat has been incredibly dry. It's essentially dehydrating the meat.
GeddyRules2112 8 months ago
absolutely fantastic, so brilliant in its simplicity and promising the taste that can't be beaten ... i can't write anymore cos i'm salivating on the keyboard. Cheers mate
kangurski 10 months ago
dude, when you pulled that bone out I about sprouted.
FREDdotKILL 10 months ago
your talking do not wash meat metal from the saw blade can be in meat i all ways mash my meat
craovac 11 months ago
haha dutch oven...like it:D greets from holland, keep on smokin like we love to do to;)
dockwerker 1 year ago
What an awesome pit!!! You should build them and sell 'em !!! It looks better and more solidly built than any pit I've seen sold in stores...even the real expensive ones...
Question...do you use anything other than water in your pan?? I've used fruit juices (apple, orange etc), wine and even Shiner Bock as my liquid for doing pork roasts, ribs and poultry. Imparts a real good flavor, especially when I mix herbs and spices in the liquid.
Great job and thanks for sharing.
DawgYankee 1 year ago
Top video.
Thats answered my questions about the positioning of the gas burner for my build.
BUSTERDOG2000 1 year ago
I'm interested in getting into smoking foods and I was just curious, what is the purpose of the water pan? Is it used to keep the meat inside moist during the cooking process? I've heard of people brining their meat prior to smoking (They would brine a shoulder, for example, for 8-12 hours prior to putting the rub on and continuing as you do in this video). Aside from obviously adding salt to the meat, would brining basically do the same thing as a water pan then?
reallyocean 1 year ago
@reallyocean The water pan adds moisture which in turn is absorbed by the meat making it moist and tender. Brining works for larger pieces of lean meat and poultry and brined meats usually cook faster and it can add a salty taste to the meat. The water pan takes all the prep and work out of smoking. Just fill the water pan, apply the rub and maintain the temp. It doesn't get any easier than that and the results are amazing. Of course if you dont use a water pan, brining is an alternative.
BayshoreFineRider 1 year ago
@reallyocean Brining any meat changes the protein structure allowing it to ultimately hold more liquid and thus staying more juicy and suculent. Brines can be very useful on very lean cuts (but not limited to lean meat) because they tend to dry out due to of lack of fat marbeling. Brines can also include herbs and spices which can add flavor. A water pan does add moisture to the cooking environment but it also acts as a heat sink and will make it easier to maintain a steady cooking temp.
mrloudogggy 1 year ago
love that smoker!!!
74riverat 1 year ago
Comment removed
Pitmasterdave 1 year ago
I'm mexican, so this way to cook is practically unknown for me. But I'm really interested on it since I ate a brisket sandwich on my last visit to El Paso.
Started to watch the videos here till I found yours...
Now I'm gonna make my own smoker and follow your recipes. Hope I can do it right!!
Thank you so much for share your great passion!!
Greetings from Chihuahua, México.
QLEY76 1 year ago
Great video. Real men build their smokers. Cheers!!!!
maribelytony 1 year ago
I work in a high end restaurant up in Quebec City, Canada, and I see a lot of incredible gourmet food everyday - but none of it makes my mouth water like the sight of those ribs and the thought of how they must taste and smell.
Aargh28 1 year ago
Yeah boy! You know those ribs were good. When the bone pulls away like that, so good. I'm gonna try mine in a foil pan like that next time. Haven't tried that yet
mrpicky510 1 year ago
Geterrrrrrrrrrr donnnnnnnnnne!!!!!!!!!!!!!!
seaniboy77 1 year ago
Thanks for the response! Please checkout my video on youtube Denny Donoho Gifts Are Made For Giving! Hope you enjoy it!
doccrown 1 year ago
Hey Partner, thanks for one great lesson! Very helpful and instructive. Really enjoyed it1
doccrown 1 year ago
@doccrown Thanks for the comment. Smoked pork ribs are awesome when done right. I just smoked 3 racks of ribs along with two 14 pound briskets, several pounds of sausage and a few whole chickens on Friday and today on Monday (labor Day 2010) I'm down to 1 chicken. With any luck, I'll be havin' smoked chicken for lunch tomorrow!
BayshoreFineRider 1 year ago
Good Video, you are the man, no frills or long stories you just do the smoken-thing, passionate like all of us! I salute you, nice smoker and interesting method!
JDHogWild 1 year ago 2
@JDHogWild Thank you for the comment! You are right! It is a passion and while certainly not the only way to cook ribs it is definately one of the best methods that I have found.
BayshoreFineRider 1 year ago
So closing the vents makes it hotter?
charliemurphyslaw 1 year ago
@charliemurphyslaw Start out with the propane cranked all the way up. Closing the vents at the start gets the the heat up fast and gets the wood to smoking. After 1 hour I cut the propane down to almost nothing and open the vents so the air will keep the wood smoking. If the wood flares up I just close the vents which cuts off the air supply and kills the flame. After the first hour the wood coals become the primary heat source. This method allows you to get the most smoke and use less wood.
BayshoreFineRider 1 year ago
you sound like larry the cable guy lol
arniebarb123 1 year ago
@arniebarb123 Git 'er done!
BayshoreFineRider 1 year ago
@BayshoreFineRider haha
arniebarb123 1 year ago
Take that rib piece you cut off and throw it in a pot of beans after you cut it up! Do you leave the membrane on to hold the juices in? THANKS FOR THE TIPS. This BUDS for you!
rubal626 1 year ago
Thats so great! Keep on do that dude!
TheHunter222 1 year ago
You, sir, are a Texas hero. I literally teared up when you pulled on that bone at the very end.
mattonomics 1 year ago 14
@mattonomics - Me too. Any man that didn't get a little choked up and homesick when they watched this video can't be trusted in my book.
Realman333007 1 year ago
@Realman333007 Thanks for the comment!
BayshoreFineRider 1 year ago
beautiful smoker
homertalk 1 year ago
That is the coolest smoker I've seen and it's built like a tank. I recently built a drum smoker and am looking for interesting ideas for additional builds. Thanks for sharing your vids!
Mytacoma 1 year ago
WHAT!!! You leave the membrane on??
billycanuk 1 year ago
@billycanuk YES!!!
BayshoreFineRider 1 year ago
I have never used a mop when i make ribs but i was thinkin about mopping mine today, how do you feel about this subject?
keyster76 1 year ago
@keyster76
Give it a try and see how it works out for you. Personally I would let the meat cook for a while before I added the sauce so the smoke could penetrate the meat more. Smoking is different than grilling. If you put the sauce on too soon you may end up burning the sauce and under cooking the meat. On the rare occassion that I add sauce, I do so after the ribs are cooked. I prefer the smokey taste over the sauce.
BayshoreFineRider 1 year ago
@BayshoreFineRider thanks, yeah i usually ad sauce the last hour or so in thin layers so it doesnt end up too saucy, just a lil sticky. the mop im using is apple cider vinegar and olive oil im spraying on with a squirt bottle. hope it works. btw that is a bad ass smoker! i made mine out of an old dryer and it is working great. im going to look for something like what you got for my next project. well done man
keyster76 1 year ago
great smoker you made there
gardini100 1 year ago
that is a cool meat smoker you made. mjhaman you are wrong. the meat falling off the bone is just right
DJKJSeph 1 year ago
That's Makin Me Hungry! You Just Might Be The Next Alton Brown!
DennisBillington 1 year ago
If you can pull the rib out it's OVER COOKED! As you bite into a rib you should leave teeth marks...not have the meat fall off the rib. I do like your smoker.
mjhaman 1 year ago
Thanks for the lesson!
TheVittleVlog 2 years ago
Your welcome! Enjoy!
BayshoreFineRider 2 years ago
You are right. True sign of perfect ribs is when they fall off the meat when you give a little tug at at. many people debate whether to have or not have the membrane but like you said, most important thing is does it come out good. If it does, stay with the method you use
safetysquirrel 2 years ago
my dad, loves smoking meat. you otta try his fatty. subscribe to him. he has me on drums and him smoking pork and others. (silverwolf636)
Hopi45 2 years ago
nice smoker!!! good job on the ribs to.they look like good eatin
fuckiraq12 2 years ago
Now I am craving ribs so much! They looked amazing!
derekjlight 2 years ago
This vid made my life so much easier.
Thanx bro
jbcourt31 2 years ago
I noticed the meat went in with the meaty side down. When did you flip it
Hipster2U 2 years ago
i like that homemade smoker he has
Liquidlex6 2 years ago
I love your smoker. Isn't it too close to your home, for safety. Bayshore? As in Tampa?
12quillemall5321 2 years ago
Good job on building the smoker.Good tip on the BBQ tip.I noticed you left the membrane on some say do some say don't
it's preference.Whole slab spare rib without trimming them is a good method also.Good video..
orlnz 2 years ago
Nice smoker, Ive been thinkin bout makin a propane smoker.
NCRamUSMC 2 years ago
delicious
ma356289 2 years ago
what type of wood do you use? oak or apple?
runescapeman82 2 years ago
Hickory.
BayshoreFineRider 2 years ago
was that good eatting?
runescapeman82 2 years ago
how long did you cook and at what temp?
can you explain what the water pan is for?
thanks
friar89 2 years ago
4 hours averaging 215 - 220 degrees. Water pan provides moisture to keep the meat from drying out during long smokes.
BayshoreFineRider 2 years ago
Great thank you.
I have another question whenever I do ribs I always get that leftover bit of fat right underneath the top layer of meat on the ribs, if you know what I mean. I tried everything to get rid of it, high and quick cooking, low and slow cooking, I even tried puttin it in the oven after smoking for one hour at 450 degrees.
Any ideas? Thanks
friar89 2 years ago
You shouldn't get rid of it. It's necessary and aids in the slow smoking process to keep the pork spare ribs moist and tender and tasty. The longer ribs will contain more of this fat. Thats why low & slow is the way to go. After smoking, I let my ribs rest & cool and then I wrap them in saran wrap and put them in the refrigerator overnight and slice and microwave later. There will still be some fat on the longer rib bones but that fat and the bones are what the dogs are waitin' on!
BayshoreFineRider 2 years ago
@friar89 I take most of the fat off as I feel it makes a better rib and not so greasy! Enjoy!
SmokinHotButts 1 year ago
Thank you, very informative........
Ihateneons 2 years ago
have you ever smoked a head of cattle in that smoker?
laredoan1 2 years ago
Yep. Many years ago for a friend to make barbacoa. Best tongue tacos he ever had or so he said.
BayshoreFineRider 2 years ago
DOES THE ,WOOD FLAME UP.
bbbhhgg 2 years ago
Not as long as you keep the door closed and the vents adjusted to keep oxygen at the proper level. Fire is a gas, wood and charcoal are solids. They all require oxygen to produce heat. Control the oxygen for each and you control temperature and smoke. Thats why I have a vent on the bottom for the burner and a vent on the side for the wood box. Open the main door during smoking and it will flame up. Close it, and the vents, the flame dies quickly and you get maximum smoke and flavor.
BayshoreFineRider 2 years ago
Top notch video. Thank you Sir!!!
glass007 2 years ago
Nice smoker man. I really like the time you spent getting it just how you like it. I like the way that bone slipped out at the end too.
kmpdx 2 years ago
What about the membrane? Why didn't your remove it?
ethandiaz 2 years ago
I just answered that question below. I have done it both ways and it honestly does not make a difference in taste or tenderness for this method of smoking so why bother. Feel free to remove it if you want.
BayshoreFineRider 2 years ago
Why would you NOT remove the membrane?
cfb30 2 years ago
Basically for the same reason I don't remove the casings from sausages or boudain before cooking. My experience is that membranes and casings serve a similar purpose in most situations. Keeping them on or removing them is a preparer's choice which should be melded by the method of cooking, along with the ingredients used, to provide the end user with an incredible taste sensation.
Variety is the spice of life! One way is not the only way!
Thanks for your comments.
BayshoreFineRider 2 years ago
hi there what are the ing. on your dry rub tub
27simber 2 years ago
I use different variations of chili powder based rubs and add more dry ingredients to suit my taste. Depends on what I'm cooking.
Chili powder is basically crushed chillies (red pepper, cayenne pepper, chipotle pepper,etc) combined with other crushed, granulated or powdered ingredients such as salt, black pepper, onion, garlic, paprika, turmeric, corn starch, celery seed, cumin, oregano, parsley, coriander, etc.
You can buy it off the shelf, make it yourself or a combination of both.
BayshoreFineRider 2 years ago
Not for this method of smokin' ribs but I appreciate your comment. There are methods where removing the membrane would be recommended, but not in this case. To each their own.
BayshoreFineRider 2 years ago
Great video! I appreciate the added info about the smoker, and why you cook ribs in a pan. Thanks! We are grillin' tommorrow!
Go5ooh 2 years ago
Love your video's. Have a couple of questions for you though. 1. - I just got a new smoker yesterday and was wondering if you had any tips on how to season it. 2 - Did you turn those ribs at all while cooking them? Thanks.
dogpumperguru 2 years ago
Do a dry run (no meat) for about 8-12 hours. Start with high heat for about an hour or two and then bring the heat down and concentrate on getting the most smoke you can out of the wood. Remember, burning wood produces more heat than smoke. See if you can maintain 212-225 degrees with a steady smoke for 4-6 hours. Now do it again with meat this time!
I only turn any meat one time. Ribs about an hour before done and brisket about two hours before done. Whole chickens I don't turn at all.
BayshoreFineRider 2 years ago
im 19 kind of a novice. but i live in seabrook texas. do you use spare ribs or what?
sbarudzija 2 years ago
Yes. I use pork spare ribs. You can also do baby backs and beef ribs. Same method but cooking times may very. It also doesn't hurt to add a cup of water in the pan with the ribs before placing on the pit.
BayshoreFineRider 2 years ago
propane is blasphemy.
AllThoseYesterdays 2 years ago
propane is a blast for me too! Thanks for the well thought out comment! Got any video's to share?
BayshoreFineRider 2 years ago
Wow, now THAT is a smoker!!!! Very nice process on video!!! Definitely inspired me to look into building my own!
kornmart 2 years ago
wow i love the way you built that smoker, those ribs look just great i plan to smoke 1 or 2 slabs of spare ribs and baby back ribs for my dad for fathers day. this will be my 2nd try for smokiing ribs, my 1st try with sapre ribs came out pretty damn good and i plan to keep on smokin meats yearly around,,thanx for the how to's......
xTAKEEx 2 years ago
you are the hardest dude ever. i wanna be just like you some day.
theartwarrior 2 years ago
what kind of dry rub do you use?
karatjeter 2 years ago
I use different types. You can get a simple bulk brisket rub or seasoning salt made by BADIA at your local grocery store which can be used on anything. Some of my favorites on smaller pieces of meat like chicken are Dan and Bucks dry rubs (different flavors) and Bad Byrons Butt Rub is excellent for seasoning bacon and other pork meats. I try to stay away from rubs with MSG and too much sugar.
BayshoreFineRider 2 years ago
Now THAT's a smoker! Next time you smoke let me know I'll be right over and help you eat, cleanup and eat....
beerbrewer737 2 years ago
Are there any homes for sale next door to you?? hahaha
Great Video!! I'm working on mastering smoked pork ribs.. I like to refer to it as "neighbor torture" when I smoke - lol
Thanks for posting your Super Smoker Skills video!!!!
frekijsimpson 2 years ago
Thanks for your comment! Smoked pork ribs are one of my favorite meals. They are so easy to prepare and smoke and the taste is incredible!
BayshoreFineRider 2 years ago
wow,,nice grill,,looking for a son..lol,,,thanks for the great video
drake1362 2 years ago
coolest smoker ever
Semicton 2 years ago
try adding cherry, apple, and hickory wood. the hickory i use for my basic wood to smoke and then just add a mixture of cherry and apple to it during the process! those 3 blend so well together! also i dont like to be able to pull the bone out, i know some people like ribs to fall off of the bone but that is a lil "over cooked" if you will. the meat should slide back on the bone for sure!
jeff4704 2 years ago
This guy kicks ass.
minarovich 2 years ago
Nice cooker!
melvinhartwinkle 3 years ago
Washing it isn't nessesary, heat kills all bacteria. Hope this helps!
melvinhartwinkle 3 years ago
Washing removes the protein solution the meat is packed in.
shazbot256 2 years ago
Good looking! I have mastered BUTTS, still working on ribs. Many folks grille for a short after......(RIBS)!
FNOZMAN 3 years ago
thankyou!
bluehorse888 3 years ago
I'm going to cook ribs for the first time today before the Super Bowl. This video is some good information. By the way, I wish this guy was my neighbor ! I bet he has the whole neighborhood smellin' good !
seahunt2001 3 years ago