 So we need to eat some ribs. Hey guys, we are making ribs today. Alright, so I'm going to clean these ribs up a little. I usually take a spoon and I get the fat loose. I scrape it and get it loose. And then I peel it. Peel this membrane off the back. And usually if you don't get the big hurry, you can peel it all off. You can use your left or your right hand. Whichever way you want. Okay, a lot of people with their ribs, they'll trim off all this extra stuff on the end. Of course a lot of people are in competitions and stuff. I'm not. I'm just a guy cooking some ribs. Alright, we have a rib rub that we like to use. It has kosher salt, ground pepper. We use the big pepper. What do you call it, Tammy? Course ground pepper. Brown sugar, sugar, paprika, cayenne and an onion powder. So we'll put the recipe for that on here. But that's our rib rub we like to use. If y'all are wondering what the noise is, we're over here cooking more pork and cabbage. And I don't put a whole ton of this on here. Because it's a little spicy. And Tammy don't like stuff really. Yeah, I don't. Spicy, so I just make sure that I get it all covered good. Because he loves his woman at 20 years. Yesterday was our anniversary, y'all. We don't want to light her up. Alright, I got my ribs. These are baby backs. Got them all rubbed the way I like. We're going to let them warm up about to room temperature. And I'm going to get the grill started. And what the video really is about, is about the grill. I want to show you guys the grill. I've had it about a year. I really like it. It's been working great. So we'll look at that. Okay, so I'm going to open it up. I have some tongs because I can use those. I'm going to put one rack down here, two racks up there. I want to try to put one down here that's easy to get in there. So I'm going to put this smaller one down here on the bottom. Okay, I'm going to put these two bigger ones. Actually that's going to be touching the sides. So what I may do, go with the three racks. I've never done the three racks. Ah, I can get it on there. It'll be alright. Okay, so I got them in here. I'm going to get it shut. 250, which really is not going to be 250. It's going to fluctuate. But I'm setting it at 250. So the hot part down here, and then the cool part up here. There's really not much difference between where those ribs are. So that's the thing I like about this grill is at this point, I can leave it alone. All I have to do the rest of the time is check on the pellets. You know, and that'll be enough pellets. And sometimes when the pellets run through the auger, you'll start getting a hole there and you have to kind of fill it in. So I just have to check on that every few, you know, after about a couple of hours. But I don't have to do anything else. Okay, it's 4.30. I think we started about 12.30, 12.45 somewhere in there. Okay, so I'm going to swap out the ones on the bottom. They've got about an hour left to cook. About my estimation is... I'm going to swap out with... I'm going to swap them out with these. That was a bad move. Stacking that on there. I think I may leave this one up here. I'll leave it down there. It'll look good to me. Okay, it's about 6 o'clock. Our ribs have been in there right at 6 hours, I think. Let those rest a little bit. The one that we had on the bottom, you can see it's kind of burnt where that other grease was falling on it. I'm sure it'll probably be done more than the other two. All right, we've made some potato salad. Some deviled eggs with smoked paprika. I had to boil the eggs for the potato salad, so why not just devil some too? And we had barbecue beans last night, so I'm not warming those up. We're just going to have ribs, potatoes, and eggs. Yummy. We have been very happy with this smoker. It has worked really well. You don't have to mess with it. It stays pretty much on temp like it's supposed to, and this does a really good job. Hit boss, whiskey barrel smoker. Good job, Walmart. Yeah, she got it. Like I said, she got it. It was a floor display. Yeah, they had just put a sign on it, 50% off when I was walking through the Walmart, and I got it that quick. Yep, so we lucked out. But we have really liked it. It does a really good job. It doesn't get stuff too smoky, and it cooks on temp like it ought to. It's some beauty. Now what pellet flavor did you do? Isn't it the applewood that I like the best? The one that I always use is competition, because competition blend has, you know, some, it's not like the hickory flavor. I think it does have apple, and I have to go look and see what it is. So it's a blend of stuff. Is there competition blend, pit boss? Good. Competition blend. We have just enough barbecue sauce left. Chris made barbecue sauce yesterday, so he's got some of his barbecue sauce left, too. Have a good supper, y'all. All right, here's one of the ribs. He's going to light me up another one. Look how juicy those are. You see, juicy, hot ribs. Tammy's going to taste the one. If I have to. Why do I have to taste it? Why can't you taste it? Because you're a professional taster. Yes, I am. Got some pretty good taste buds. You ready? Mm-hmm. I like mine without sauce, without barbecue. I like just enough of this rib rub on there that he puts on there to not get them too spicy for me, and this is how I like my ribs. Delicious. So we need to eat some ribs. Thanks for watching Nichols Retirement Empire, and... Caller Valley Cooks. Where we cook, like Chris did. Where Chris cooks, like Chris cooked. And pit balls. I like more, I love you pit balls. If you have any questions about that smoker, go ahead and ask them on the comments, because like I said, they did not have, and to my knowledge, still do not have, at Owner's Manual, for the Whiskey Barrel Smoker. Bye. Thanks for watching.