@aczblaze paprika is useless except for color...and if you use a pinch of cayenne and some chili powder you get that color. Not meaning to argue, just saying that from experience...
@TeddyMadison I've heard it said numerous times the water pan does nothing for humidity, that's actually a misnomer. The water pan helps regulate the temp (water boils @ 212, and therefore won't heat up past that, which helps "cool down" the rest of the ambient temp inside)...and catch drippings. Don't shoot the messenger, I]ve heard pros say that.... I find, using charcoal with wood chunks, the water pan serves as a buffer for flame-ups, keeping that direct intense heat away from the meat.
@SnavenPoo Huh? C'mon... I think it's important that rednecks go to college to learn how to make good BBQ. Absolutely important. In fact, why isn't there a BBQU ?
@vvbn7890 Click on 'Show More' above, which will drop down more info on the video. I just added a link to the free pdf download of the recipe booklet from the BBQ Secrets DVD - where Terry (along with 2 other BBQ champs/restaurateurs) shared some of their recipes, including 4 different rub/seasoning recipes. Sorry, but YT wont allow a link, here. Hope this helps.
@cookingupastory Thanks for posting the link to your recipe guide- very generous of you to offer it for free! I'm an amateur smoker and one day hope to be in a position to enter some cookoffs. There's a big one in eastern central MI where I'm from, some day I hope to be in it. I make ribs, pork & salmon that's to die for, I developed my own rubs & methods through trial & error, and look forward to some pro tips to help me make my own brand one day. Any connections to affordable big smokers?
@cookingupastory Thank you for your reply. But, I have just one last question. So, do I stack my coals to one side, and then how long would you recommend that I let them cook , three or four hours?
I'm not the bbq expert, but following the tips outlined in this video and in the DVD "BBQ Secrets: The Master Guide to Extraordinary Barbecue Cookin' we produced, I have had tremendous results on a Weber 23 inch kettle, and also on an offset cooker made by Horizon. The concept that I follow applies to both types of cookers. I start out with the meat that has rub applied to it. Early on, I cook both sides closer to the heat, after being seared, I cook by indirect heat, low and slow.
@1btuber I used these techniques for some of my first BBQ. I used a weber grill. For ribs this size I think they work great. And you can always add wood peices to your coals. My ribs turned out great. I have friends from KC and Texas. They didnt think I knew what I was doing blah blah blah. They loved the ribs I made! All on a weber.
You guys are fantastic: I have been struggling for a while up here in Canada, but what you are doing makes perfect sense to me. Thank you for sharing your championship ideas.....!!!!
The beef industry has contributed to more American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of "real food for real people" you'd better live real close to a real good hospital. ~Neal Barnard
these tips are really good, glad my dad can cook and he already taught me this, but ya people shouldn't be surprised with the brown sugar idea, it is used in quite a few different dishes.
i've never smoked ribs before, i always cooked them in the oven at 225 for about three hours and they turn out good, any tips for cooking ribs in oven opposed to smoking?
What I meant is that at your video (thnak you for the tips by the way!) the brown sugar looks already wet in the bowl, before application. Thank you again
@cookingupastory I used the brown sugar tip over the weekend and it was great! Ribs didn't even need sauce. I decided to use a spritzer bottle with half and half apple juice and cider vinegar instead of the mop, turned out great.
@tdjtx glad they turned out great - thought they would! have never used cider vinegar, think I'll try that with the apple juice, too. thanks for the tip!
@TheDrC58 it's just the moisture from the ribs. The dry rub usually contains salt, that pulls moisture to the surface. Then the brown sugar just dissolves into a syrup. Leave it out on the counter for about 30 minutes while you're setting up your grill/smoker and you will have a nice glaze.
@cookingupastory my wife and i went to memphis in may and we met terry and their pork shoulder was the best we have ever tasted to this day.!thanks terry and team!!!!!
@bigbradford69 Terry's was custom made, I believe. But here's one that looks very similar to it (I googled 'rotary smoker') and the fellow has been making bbq cookers for awhie: jrenterprises (.) com/newsmoker (.) html
Well, I know there are alot of different ways to cook ribs but I live in a small town Called Craighurst, in Ontario, and I love makin ribs but I dont have no fancy cooker like that... its an old gas grill that's been made into a ghetto charcoal one and I know how to smoke things on it too. I grill a few times a week, so my ribs can compete in competitions too but who frigin knows what I'll do with a fancy cooker like that!
@pigsaresmart God put us here to live on the land, be it meat or veg. Read your bible and you'll see all was provided for us. Also, why do stupid peta people like you, watch a video about 100% meat and eating it? Your a fucking idiot with stupid flaws. You wanna eat dirt and flowers, go ahead, but shut the fuck up about what you think is right or wrong. The rest of us will enjoy animal faces and parts dumbass....
m new at smoking ribs,i use pork back ribs, but every time i smoke them they come out hard and chewy,i remove the membrane, marinade them over night with dry rub, and i keep the temp between 200-250 for the whole 6 hours that i smoke the ribs, can u please give me advise on what to do different.
@pyang89 You can check out their website: supersmokers [dot] com
Under Tips from the Pit there is a link for recipes, which gives a rub recipe. I don't know if they sell their rubs. They have 2 store locations in the St. Louis area - maybe give them a call.
Ribs....ahhhh I love them their so tasty, especially with seasoning and BBQ sauce. Your video is really interesting;D
by the way...
People! videos are being uploaded onto our channel as soon as! we now have our first video ;) please check it out....remember it is only our first hehe ;D if you like..SUBSCRIBE! :D <3
What is the "mop" marinade you use? Can't tell from the vid what brand, etc.... Great vid btw!! I'll pile on the brown sugar next time I smoke mine...
@bacooley1977im new at smoking ribs,i use pork back ribs, but every time i smoke them they come out hard and chewy,i remove the membrane, marinade them over night with dry rub, and i keep the temp between 200-250 for the whole 6 hours that i smoke the ribs, can u please give me advise on what to do different.
six hours is probably too long to smoke them. I find four hours to be the max time they should cook. Also you could try adding a water tray to your grill (either under the meat or in the firebox) to help add moisture.
ok i think i put too much brown surgar on mine, cause by the 4th hours the sugar was starting to burn and in some spots it burnend as hard as a rock,,, how much brown sugar do i use and how long do i let it sit and liquify before I throw them to the smoker?
I use equal parts of garlic, onion, sea salt, black pepper, and this stuff called Montreal steak seasoning which is already a mix of paprika, red pepper, sunflower oil, the montreal is a steak seasoning but its good on ribs too !!
I did this about a month ago oddly almost exactly the same. Cept i just used emeril essence for rub did 3 slabs put em in a foil tray on top each other covered with about a pound of brown sugar and foil cover. Cooked em on a charcoal grill slow and low for a few hours turning top to bottom ever 30 mins. Then stoked it up to high with some hardwood and seared for couple mins on the grill itself.
(Um, what's in the rub?) I mean, granted it's likely a secret recipe; but give us all but the secret ingredients. My rub is generally: 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne - or some variation.
@GaySingleMulatto Here's Terry Black's basic "e-z rub" recipe: 1T onion powder + 1T chili powder + 1T garlic powder + 2 1/2 T black pepper + 1 T seasoning salt. Mix thoroughly, apply to product at least 30 minutes prior to cooking.
Yes, it's a variation on yours - thanks for sharing! In the drop-down description (above; just below video) there's a link to a free 14 page BBQ recipe booklet from the BBQ Secrets DVD - which this video is an excerpt from. There are a couple more rub recipes, too.
my ribs whenever I cook them are always really tough, to the point where they're almost pulling out our teeth, do you cook em slowly or lower heat for longer?
@mikeymishka1 slow cooking is the key really and that does mean u will need to lower the heat. i used to have the same problem. a good slow cook over 4 or 5 hours will make them nice and tender.
"Animal Factory" is a good book to read if you're interested in the truth behind modern meat production. the best meat comes from happy pigs and cows who are free to roam the hillside and eat grass in the sun with their friends during the days leading up to the slaughter, instead of being cooped-up in prisons with no hope or joy whatsoever. i ate some ribs at Old Country Buffet recently and they tasted just like clay.
"I just tried this recipe this morning. It took 3 hours to smoke the bird and it really was worth the wait. I have never cooked a turkey on a BBQ before so this was a trial run before Thanksgiving arrives. I used my Weber Grill and I must say that this is the best turkey we have ever had. Thanks for sharing this recipe!! We will use it every holiday season and then some! Thanks again."
Did I hear the beginning properly? These two lads were COLLEGE roommates? What do you need for tertiary education in america? They sound dumb as dog shit and the guy doing the main talking looks like hes ripped off his tits wtf
so these are loin back, or baby back ribs. they cook a little faster than spare ribs, i think because the size of the bones. so 4 hours is about right
Did he say 4hrs? Not low and slow. I learned nothing from this. Sorry. Looked great in the end though. Nice pull but i bet they cooked longer than 4hrs at 225 deg. Maybe the smoker is pretty good.
I apologize, I shouldn't have said anything negative towards these guys. I was wrong. Their out there giving great BBQ tips and they don't deserve for me or anyone else to talk about them. I am truly sorry.
Thanks for that - these guys are serious about their bbqing and they are speaking from experience.
Words of wisdom from another bbq champ, 'leave the beer alone'...you aren't on top of your game if you are partying during a competition. He wasn't against having a good time, just save it for after you've won!
holy shiiiiiiiit i'm so hungry now!!!!!! i did those ribs all summer in my outside smoker.......i hope the winter flys by quick....summer rules...life is short...mmmmmm ribs and beer and good company of family and friends on a warm summer night.....can't wait.....
Look at the cleanliness and attention to food safety... I wish the BBQ PUNK BOYS (Aka BBQ Pit Boys) would watch these guys videos and learn a few things about how NOT to kill your guests....
SWEET:) well done guys. Really give a diffident smoke house flavor and a true Bar B que... well done sirs..
cshawn07 2 days ago
If some of the best bbq youve had came from pecan why dont you cook with it??? I'm sure you could get your hands on some???
Immaculate416 1 month ago
there is a bbqu@absolutt lol
ebonysoulsearcher32 1 month ago in playlist food
Really enjoyed watching this video, owning my own restaurant and all! Not BBQ, but Creole Cuisine! Thank
kmacadon7 2 months ago
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Insomnia rampant if you want good barbeque.
George0025 3 months ago
This didn't even have paprika in it or bbq sauce or for that fact any spices at all.
aczblaze 3 months ago
@aczblaze paprika is useless except for color...and if you use a pinch of cayenne and some chili powder you get that color. Not meaning to argue, just saying that from experience...
SnavenPoo 2 months ago
I use brown sugar but it's mixed into the rub already. I also don't mop, I have a water pan in the smoker to keep the humidity up.
TeddyMadison 3 months ago
@TeddyMadison I've heard it said numerous times the water pan does nothing for humidity, that's actually a misnomer. The water pan helps regulate the temp (water boils @ 212, and therefore won't heat up past that, which helps "cool down" the rest of the ambient temp inside)...and catch drippings. Don't shoot the messenger, I]ve heard pros say that.... I find, using charcoal with wood chunks, the water pan serves as a buffer for flame-ups, keeping that direct intense heat away from the meat.
SnavenPoo 2 months ago
Them ribs look mighty tasty!!
3zib 4 months ago
@3zib mmm…you know it!
cookingupastory 4 months ago
Your making this video stink with that obama add before it. Obama wouldn't know a job from a welfare check.
philarchuletta 4 months ago
25 people dont have ribs
hershiekopper 4 months ago
THIS is what happens when we let rednecks go to college.
absolutt 4 months ago 2
@absolutt we can't all be khaki-wearing computer techs eating salad with cranberries on it, now can we? Lol...
SnavenPoo 2 months ago
@SnavenPoo Huh? C'mon... I think it's important that rednecks go to college to learn how to make good BBQ. Absolutely important. In fact, why isn't there a BBQU ?
absolutt 2 months ago
You can tell that fat motherfucker know how to BBQ! lol
Gamebreaker08 6 months ago
ha ha, is skip the guy that melted down in man v food?
gazebbs123 6 months ago
mmm delicious! I want it in my face
Beekyskeep 6 months ago
Should I let the rub sit on the ribs for awhile and if so how long?
gunerdor 6 months ago
ewww that's fuckin sweet
instant95 7 months ago
what kinda taste does the brown sugar give it
rightguard88 7 months ago
they look good but these guys use MSG which im not that impressed with
quityojibbajabbaa 7 months ago
What about those without that smoker. Gas grill or charchoal options ? Anybody email me please or message me on u tube
Sliminator2023@yahoo.com
fbboyz 7 months ago
@fbboyz ever heard of indirect heat?
ilovetiffany23 4 months ago
Whats in the rub?
vvbn7890 7 months ago
@vvbn7890 Click on 'Show More' above, which will drop down more info on the video. I just added a link to the free pdf download of the recipe booklet from the BBQ Secrets DVD - where Terry (along with 2 other BBQ champs/restaurateurs) shared some of their recipes, including 4 different rub/seasoning recipes. Sorry, but YT wont allow a link, here. Hope this helps.
cookingupastory 7 months ago
@cookingupastory Ah right on, thanks dude!
vvbn7890 7 months ago
@cookingupastory Thanks for posting the link to your recipe guide- very generous of you to offer it for free! I'm an amateur smoker and one day hope to be in a position to enter some cookoffs. There's a big one in eastern central MI where I'm from, some day I hope to be in it. I make ribs, pork & salmon that's to die for, I developed my own rubs & methods through trial & error, and look forward to some pro tips to help me make my own brand one day. Any connections to affordable big smokers?
SnavenPoo 2 months ago
Can this technique be applied to a regular charcoal grill? I do not own a rotissery grill.
1btuber 7 months ago
@1btuber Yes, definitely! I've followed this for our charcoal grill and they've turned out great.
cookingupastory 7 months ago
@cookingupastory Thank you for your reply. But, I have just one last question. So, do I stack my coals to one side, and then how long would you recommend that I let them cook , three or four hours?
1btuber 7 months ago
@cookingupastory using brown sugar, after the ribs are cooked, does the ribs taste sweet or very sweet?
1btuber 7 months ago
@1btuber
I'm not the bbq expert, but following the tips outlined in this video and in the DVD "BBQ Secrets: The Master Guide to Extraordinary Barbecue Cookin' we produced, I have had tremendous results on a Weber 23 inch kettle, and also on an offset cooker made by Horizon. The concept that I follow applies to both types of cookers. I start out with the meat that has rub applied to it. Early on, I cook both sides closer to the heat, after being seared, I cook by indirect heat, low and slow.
cookingupastory 7 months ago
@1btuber I used these techniques for some of my first BBQ. I used a weber grill. For ribs this size I think they work great. And you can always add wood peices to your coals. My ribs turned out great. I have friends from KC and Texas. They didnt think I knew what I was doing blah blah blah. They loved the ribs I made! All on a weber.
ENMENDURANKI 7 months ago
@1btuber And dont have coals underneath the ribs. Have the coals off to the side to keep a low temp
ENMENDURANKI 7 months ago
nice!!
joebearsbbq 8 months ago
I've made ribs the same way for years and they are exactly the way I like them but I'm gonna have to try this!! Great job guys!!!
2VetsBBQ 8 months ago
What spices can you take to make the perfect flavour?
/random swedish guy
Flixynrone 8 months ago
I like the BBQ pit boys way better.... Sorry
tod3k 8 months ago
Awesome video. I'm smoking ribs tomorrow. First batch came out very tasty, but quite tough. Thanks for the tips, this next shot should be a win.
enfurno 8 months ago
I leave the membrane on. It tastes great, since it's so porous and can absorb a tone of smoke and rub flavor
chefkoo 10 months ago
the guy on the couch looks really stoned...recipe and everything is serious and sounds cool
habacuk1985 10 months ago
look dumb fucks do you amerikans even realize that any kind of meats or vegetables or even pasta tastes like cardboard paste in your fucking country.
your food has no flavor.
4242REDMAN 10 months ago
@4242REDMAN go back to your piece of shit country and eat your grandmothers cunt! im sure thats got enough flavor for ya! ha
BgTiket21 10 months ago 2
@4242REDMAN fuck you ass hole
tobster69able 8 months ago
The guy on the left already has the pork nose
Glznnz9 10 months ago
BBQ ribs..
one of my faves!
HOOTECAT 10 months ago
fuck me those ribs look good, these guys should open a restaurant or something i wanna eat those ribs!!!
wildcard749 11 months ago
@wildcard749 They have a restaurant in Eureka,MO and one i think in O Fallon, Illinos
madzibaba1975 10 months ago
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@wildcard749 They have a restaurant in Eureka,MO and one i think in O Fallon, Illinois
madzibaba1975 10 months ago
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amalidankotuva 11 months ago
You guys are fantastic: I have been struggling for a while up here in Canada, but what you are doing makes perfect sense to me. Thank you for sharing your championship ideas.....!!!!
keepercoach 11 months ago
6:12 omfg
thokih1 11 months ago
u ned one more for help u :D
limunnnnnn 11 months ago
Thanks for this. I am making killer ribs now thanks mainly to this video. Best I've ever had.
TheRowdyStyle 11 months ago
Love the ole school webber behind Terry during the video!
paramedicagain 1 year ago
Why do people cover the ribs in a coating of something like mustard before the rub and why don't you guys do anything like that?
ronaldford1975 1 year ago
fap fap fap fap fap fap fap fap fap fap fap fap fap fap fap fap
cnnsky 1 year ago
The beef industry has contributed to more American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of "real food for real people" you'd better live real close to a real good hospital. ~Neal Barnard
CPFAnimals 1 year ago
@CPFAnimals well good thing those are pork ribs then huh?
TooSaucedToPork 1 year ago
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well good thing those are pork ribs then huh?
TooSaucedToPork 1 year ago
can I come over and eat?
david10291029 1 year ago
as the meat and juices heat up, the two marry...lol
xthx24 1 year ago
the two marry..lol
xthx24 1 year ago
Great easy never thought of tips that make a peice of meat into a master peice.
jimmye6669 1 year ago
these tips are really good, glad my dad can cook and he already taught me this, but ya people shouldn't be surprised with the brown sugar idea, it is used in quite a few different dishes.
ghp200 1 year ago
i've never smoked ribs before, i always cooked them in the oven at 225 for about three hours and they turn out good, any tips for cooking ribs in oven opposed to smoking?
daaaveed 1 year ago
WTF SUGAR ON RIBS WHAT !??!!?!!?!
vikramrulesrox 1 year ago
umm yuck
whyrate 1 year ago
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urmilakalane 1 year ago
try turbinado sugar!!!!
DawgYankee 1 year ago
i like to use turbinado sugar...it has a great taste
DawgYankee 1 year ago
What I meant is that at your video (thnak you for the tips by the way!) the brown sugar looks already wet in the bowl, before application. Thank you again
TheDrC58 1 year ago
love it, been using brown sugar for years, looked good.
danielobrien8 1 year ago
Great tips! I really like the brown sugar topping idea, I will try that next time I smoke ribs.
tdjtx 1 year ago 10
@tdjtx I learned a lot from these guys too. Adding the brown sugar really makes a difference. =)
cookingupastory 1 year ago
@cookingupastory I used the brown sugar tip over the weekend and it was great! Ribs didn't even need sauce. I decided to use a spritzer bottle with half and half apple juice and cider vinegar instead of the mop, turned out great.
tdjtx 1 year ago
@tdjtx glad they turned out great - thought they would! have never used cider vinegar, think I'll try that with the apple juice, too. thanks for the tip!
cookingupastory 1 year ago
@tdjtx The brown sugar looks "wet". So the question is wet with what?
Thank you
TheDrC58 1 year ago
@TheDrC58 it's just the moisture from the ribs. The dry rub usually contains salt, that pulls moisture to the surface. Then the brown sugar just dissolves into a syrup. Leave it out on the counter for about 30 minutes while you're setting up your grill/smoker and you will have a nice glaze.
tdjtx 1 year ago
What is the wetting agent for the brown sugar?
TheDrC58 1 year ago
@cookingupastory applewood is really better than hickory?? im a novice but i always thought hickory gives the best taste
IBOUGHTYAMOM 9 months ago
@cookingupastory my wife and i went to memphis in may and we met terry and their pork shoulder was the best we have ever tasted to this day.!thanks terry and team!!!!!
johnf9549 9 months ago
@tdjtx What is the "wetting" agent for the brown sugar?
TheDrC58 1 year ago
Great video! Thank you so much for sharing your tips with us, I can't wait to try them out!
lovelydia84 1 year ago
omg pork is amazing!
SuperMegaFart 1 year ago
What cut of ribs did he say this is?
2024JayZ 1 year ago
is that a custom barbecue (smoker) or something anyone can order?
bigbradford69 1 year ago
@bigbradford69 Terry's was custom made, I believe. But here's one that looks very similar to it (I googled 'rotary smoker') and the fellow has been making bbq cookers for awhie: jrenterprises (.) com/newsmoker (.) html
cookingupastory 1 year ago
you guys are legends
begs100 1 year ago
Please visit youcookworld (dot) (com) and upload all your cooking videos. Cash prizes available for best cooking videos.
eagorn 1 year ago
i want to taste that.
Lo0pZor 1 year ago
Well, I know there are alot of different ways to cook ribs but I live in a small town Called Craighurst, in Ontario, and I love makin ribs but I dont have no fancy cooker like that... its an old gas grill that's been made into a ghetto charcoal one and I know how to smoke things on it too. I grill a few times a week, so my ribs can compete in competitions too but who frigin knows what I'll do with a fancy cooker like that!
schnel127 1 year ago
Geat Video! Do you guys wrap your ribs in foil at any point during the smoking process? Thanks.
Shawn McDougal
msmcdougal 1 year ago
Interesting putting brown sugar ontop of the ribs, I will have to try that idea.
kidistight 1 year ago
there ribs look good, i like my ribs tender but with a little snap back....
shanhawkins2003 1 year ago
there ribs look good, i like my ribs tender but with a little snap back....
shanhawkins2003 1 year ago
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How sad that a life was killed for this. I'd rather stick to my plant based diet and eat lots of energizing vitamines than charcoaled carcasses.
pigsaresmart 1 year ago
@pigsaresmart
Hey goober, you don't win friends with salad.
makinbiscuits 1 year ago
@pigsaresmart God put us here to live on the land, be it meat or veg. Read your bible and you'll see all was provided for us. Also, why do stupid peta people like you, watch a video about 100% meat and eating it? Your a fucking idiot with stupid flaws. You wanna eat dirt and flowers, go ahead, but shut the fuck up about what you think is right or wrong. The rest of us will enjoy animal faces and parts dumbass....
buminbeer2 1 year ago
NEW VIDEOS: Check out our newly posted videos covering delicious summery recipes and barbeques hosted by Valentine Warner.
marketkitchendiaries 1 year ago
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m new at smoking ribs,i use pork back ribs, but every time i smoke them they come out hard and chewy,i remove the membrane, marinade them over night with dry rub, and i keep the temp between 200-250 for the whole 6 hours that i smoke the ribs, can u please give me advise on what to do different.
TwatHammer131 1 year ago
was that beef or pork?
kapkoba 1 year ago
@kapkoba they were BBQing pork ribs!
cookingupastory 1 year ago
@kapkoba
Pork
birdhunter67 1 year ago
@kapkoba ...dude im english, but who bbqs beef ribs??? come on...
beccullity 1 year ago
@beccullity Texans
kapkoba 1 year ago
Do you guys sell your rubs?
pyang89 1 year ago
@pyang89 You can check out their website: supersmokers [dot] com
Under Tips from the Pit there is a link for recipes, which gives a rub recipe. I don't know if they sell their rubs. They have 2 store locations in the St. Louis area - maybe give them a call.
cookingupastory 1 year ago
Ribs....ahhhh I love them their so tasty, especially with seasoning and BBQ sauce. Your video is really interesting;D
by the way...
People! videos are being uploaded onto our channel as soon as! we now have our first video ;) please check it out....remember it is only our first hehe ;D if you like..SUBSCRIBE! :D <3
RodrigoTianas 1 year ago
Super smokers ? do you smoke weed and then bbq some meat ? the guy in the interview seems way too chilled out.....
masalika 1 year ago 32
@masalika Smoke a joint then tell me if ribs sound good or not lol.
ind20000 7 months ago
What is the "mop" marinade you use? Can't tell from the vid what brand, etc.... Great vid btw!! I'll pile on the brown sugar next time I smoke mine...
bacooley1977 1 year ago
@bacooley1977im new at smoking ribs,i use pork back ribs, but every time i smoke them they come out hard and chewy,i remove the membrane, marinade them over night with dry rub, and i keep the temp between 200-250 for the whole 6 hours that i smoke the ribs, can u please give me advise on what to do different.
TwatHammer131 1 year ago
@TwatHammer131
six hours is probably too long to smoke them. I find four hours to be the max time they should cook. Also you could try adding a water tray to your grill (either under the meat or in the firebox) to help add moisture.
makinbiscuits 1 year ago
ok i think i put too much brown surgar on mine, cause by the 4th hours the sugar was starting to burn and in some spots it burnend as hard as a rock,,, how much brown sugar do i use and how long do i let it sit and liquify before I throw them to the smoker?
docvader76513 1 year ago
Do you have to do anything to the brown sugar for it to liquify, or does it do it by itself?
Ablative17 1 year ago
@Ablative17 It does it by itself - let them sit for a bit, and you'll see it liquify like melted butter.
cookingupastory 1 year ago
these guys can hang around in the back yard at my house anytime.
mauimom67 1 year ago
I use equal parts of garlic, onion, sea salt, black pepper, and this stuff called Montreal steak seasoning which is already a mix of paprika, red pepper, sunflower oil, the montreal is a steak seasoning but its good on ribs too !!
Anthonyr301 1 year ago
I noticed the Weber in the back yard!! Love em! Best charcoal grill ever!
DTraneNC 1 year ago
damn that looks so good
Templarofsteel18 1 year ago
loooks great
pusher1012000 1 year ago
I did this about a month ago oddly almost exactly the same. Cept i just used emeril essence for rub did 3 slabs put em in a foil tray on top each other covered with about a pound of brown sugar and foil cover. Cooked em on a charcoal grill slow and low for a few hours turning top to bottom ever 30 mins. Then stoked it up to high with some hardwood and seared for couple mins on the grill itself.
overclockedamd123 1 year ago
very great tips, very smart guys. thanks for sharing!
ajw159 1 year ago
(Um, what's in the rub?) I mean, granted it's likely a secret recipe; but give us all but the secret ingredients. My rub is generally: 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne - or some variation.
GaySingleMulatto 1 year ago
@GaySingleMulatto Here's Terry Black's basic "e-z rub" recipe: 1T onion powder + 1T chili powder + 1T garlic powder + 2 1/2 T black pepper + 1 T seasoning salt. Mix thoroughly, apply to product at least 30 minutes prior to cooking.
Yes, it's a variation on yours - thanks for sharing! In the drop-down description (above; just below video) there's a link to a free 14 page BBQ recipe booklet from the BBQ Secrets DVD - which this video is an excerpt from. There are a couple more rub recipes, too.
cookingupastory 1 year ago
@cookingupastory Thanky Pumpkin!
GaySingleMulatto 1 year ago
Really went done and the care in the rub and brown sugar is outstanding.
skerryred 1 year ago
my ribs whenever I cook them are always really tough, to the point where they're almost pulling out our teeth, do you cook em slowly or lower heat for longer?
mikeymishka1 1 year ago
@mikeymishka1 slow cooking is the key really and that does mean u will need to lower the heat. i used to have the same problem. a good slow cook over 4 or 5 hours will make them nice and tender.
miamiroc 1 year ago
"Animal Factory" is a good book to read if you're interested in the truth behind modern meat production. the best meat comes from happy pigs and cows who are free to roam the hillside and eat grass in the sun with their friends during the days leading up to the slaughter, instead of being cooped-up in prisons with no hope or joy whatsoever. i ate some ribs at Old Country Buffet recently and they tasted just like clay.
DEMONIPARADISO 1 year ago
I like the yellow tree behind the guys
coporofrito 1 year ago
These guys are good at what they do but the big guy seems a little, you know, derrr.
xbratter 1 year ago
yehaw why the heck am i watching a rib video!
5445squishey 1 year ago
Thanks guys... now i´m hungry again...
Lets make some bbq rips ;)
noname18111991 1 year ago
great vid mmmm it looks great
cslr11 1 year ago
Excellent video! Expert advice! You should upload your video to Ewisdomtv
susanbunch1980 1 year ago
Does anyone know what kind of smoker they are using?
beobe13 1 year ago
they look exhausted
madzikud02 1 year ago
How long does it take for the brown sugar to "liquify" onto the ribs?
obiwin 1 year ago
I use Apple wood and i agree with you it's a great wood for smoking
orbpupil 1 year ago
Me hungry. Me buy ribs and try this one for sure.
BBQLadyRibsandChick 1 year ago
Thanks for the tips!
TheVittleVlog 1 year ago
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Nice video. I love bbq's. Nothing nicer than a juicy steak. Also, I found some great recipes at ht tp : / / snipurl . com / udvyv
gj925801 1 year ago
yakkity yak listen to me yakkk yakk
pipemaster40 1 year ago
these guys are brimming with energy....
1986OMFG 1 year ago
"I just tried this recipe this morning. It took 3 hours to smoke the bird and it really was worth the wait. I have never cooked a turkey on a BBQ before so this was a trial run before Thanksgiving arrives. I used my Weber Grill and I must say that this is the best turkey we have ever had. Thanks for sharing this recipe!! We will use it every holiday season and then some! Thanks again."
circlesarereal 2 years ago
Awe some!!!
chefx42 2 years ago
southern fried chicken is way nicer!!
dakaraabbccdd 2 years ago
Skip Steele. that is a pimpin name. and those ribs look amazing.
chaaoos 2 years ago
I tried this method and they turned out great! Good work.
chuckiep268 2 years ago
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Did I hear the beginning properly? These two lads were COLLEGE roommates? What do you need for tertiary education in america? They sound dumb as dog shit and the guy doing the main talking looks like hes ripped off his tits wtf
MrDeemun 2 years ago
Grow up!
3zib 2 years ago
so these are loin back, or baby back ribs. they cook a little faster than spare ribs, i think because the size of the bones. so 4 hours is about right
danlk14 2 years ago
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can we pls not talk about religion here..this is about food ok..let's respect each others preference..thank you.
blackassasin24 2 years ago 2
wow
Quinxcunz 2 years ago
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Leviticus 11
7 And the swine, though he divide the hoof, and be clovenfooted, yet he cheweth not the cud; he is unclean to you.
8 Of their flesh shall ye not eat, and their carcase shall ye not touch; they are unclean to you.
derekdb2 2 years ago
They are nut clean unless you wash them and cook them, then it's clean.
TomVu99 2 years ago
BeeRich33
1. And you be-ith moron-like. Ribs be good. Religion for dufuses.
BeeRich33 2 years ago
what are you smoking? hook us up!
onebadmoto 2 years ago
so your a vegetarian?
Guitarherofreakge3 2 years ago
and he eateh the swine, and it was delish!
cactuschris2002 2 years ago 2
Did he say 4hrs? Not low and slow. I learned nothing from this. Sorry. Looked great in the end though. Nice pull but i bet they cooked longer than 4hrs at 225 deg. Maybe the smoker is pretty good.
crou6702 2 years ago
Its a rib... how many hours do you expect it to smoke?
wbkski 2 years ago
I apologize, I shouldn't have said anything negative towards these guys. I was wrong. Their out there giving great BBQ tips and they don't deserve for me or anyone else to talk about them. I am truly sorry.
gadget956 2 years ago 9
Thanks for that - these guys are serious about their bbqing and they are speaking from experience.
Words of wisdom from another bbq champ, 'leave the beer alone'...you aren't on top of your game if you are partying during a competition. He wasn't against having a good time, just save it for after you've won!
cookingupastory 2 years ago
haha they look and act stoned for sure! but they can sure cook some ribs. great vid!
Hoytdownsouth 2 years ago
holy shiiiiiiiit i'm so hungry now!!!!!! i did those ribs all summer in my outside smoker.......i hope the winter flys by quick....summer rules...life is short...mmmmmm ribs and beer and good company of family and friends on a warm summer night.....can't wait.....
shtapipa 2 years ago
@shtapipa I totaly agree with you.
HmongScrub 2 years ago
great video
atcnick 2 years ago
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i want to get my motha fuckin dick sucked while I eat these ribs and drink dr pepper while I am in the back of a stretch limo
sweet00976 2 years ago
Look at the cleanliness and attention to food safety... I wish the BBQ PUNK BOYS (Aka BBQ Pit Boys) would watch these guys videos and learn a few things about how NOT to kill your guests....
Great Job and awesome ribs :)
TwoEyeCyclops 2 years ago
Guess you guys never seen a stoned person before...
Where are the red eyes?
lukalike2 2 years ago
eyes dont stay red the hole time your high......some people dont even get red eyes
D250Rocks 2 years ago
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gadget956 2 years ago
this guy is soooooooooooooooo stoned hahahah!!!!!!!!!!!!!!!!
uclamjc 2 years ago
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gadget956 2 years ago
that guy is so relaxing to listen to... he must love himself some reefer
bkimmins 2 years ago