Відео

Long and slow cooking. Cover Garlic, onion powder, last half hour BBQ sauce.

Looks like raw

Love the video u got a new subscriber

I like to mix Italian dressing and Worcestershire and Teriyaki together. It's good as well.

The dull side of the foil is non stick.

Do people not wash their ribs anymore

Thanks

You obviously know how to smoke some great looking ribs, but I can't understand how anyone that loves good BBQ could possibly eat that Sweet Baby Ray's supermarket crap sauce!

I'm cooking ribs right now thanks for the video...

Yup House Italian!

Do u wash ur meat

Thank you im going to try this out...god bless you...Have a safe memorial day weekend everyone

What a great idea with the turkey roaster. I feel like an idiot for not thinking of this on my own. Thanks for the great video!

That thin membrane is easier to take off if you start at the smaller end first. A nice little tip I got from Jamie Oliver.

I already did that one

Better than BUYING them in the Can.....which containing a little more than 1/2 of can of WATER! maybe a 1/4 can of beans. Pay more get less!

the best

Wow!!!!! 🤩💖👍

How much smoke came through in the flavor profile? I did a box cake once in a smoker and it was nooooooot good. Was an odd flavor with the smoke.

I never heard of this before

I'm amazed!🤤

Tried this over mothers day . turned out awesome !! thanks for sharing

I cant eat pink meat of any kind. So mine would be well done.

Buddy first turned me on to using the zesty Italian 40 years ago. Told me to take some 1" thick pork chops and marinade them overnight.I was converted.

I love marinating in Zesty Italian Dressing, works well with asparagus that you throw on the barbecue too

Try robusto Italian and unsweetened orange juice. Overnight. It’s an award winner!

I don’t use no foil Wrapped trick that makes your ribs to soft . I gotta have that pull to it a little bit . Just let it sit on it flip every 1hr or so little spray . That’s it

Italian Dressing is a great marinate for pork, chicken, and beef.

Just Think about all of those Yumyum spices in Italian seasoning. Can’t go wrong 😀👍🏼😀 Also, gonna try that marinade on shark steaks grilled. Gotta be good👍🏼 NW FLa panhandle

Hope to try this next week. I will smoke the corn as you said. What are your thoughts on Haley and pound of cooked diced bacon as an add on?

Total cook time at 250 was approx 4 hours. Doubtful that was long enough to reach recommended internal temp of 205 degrees. So, is it a crime to eat/serve ribs that don’t reach recommended 205 internal temp?

Nice! So, no need to soak the beans overnight.

One of my fav rib sauces is italian dressing. I dip the pieces of meat in some or pour it over the rib. Delicious! Ive also seen it used as a baste. Im cooking up half a slab at the moment.

Question If I marinate over night, then wash off and put in sous vide, would the marinade become overpowering when I seared? Love your videos and your presentation

Thank you. Just found your site. Have you ever added a smoking stage to the corn? Liquid smoke?

Looks awesome!

I make the world's best ribs. If they're not fall off the bone their not the best ribs. My ribs fall off the bone

Can you please tell me all the ingredients and measurements please and thank you?

Great job on that and way to go with the roaster. Its the same method I follow except like you told another viewer. Pull it a little sooner before wrapping

Removing membrane… stop that ! serves no purpose other than removing the best sealer of natur as long as juices.

Wish you mentioned what type of wood you used but I would guess apple. Will try this method soon. thanks

And can it cooked in the crock pot like that way ❤❤❤❤❤❤and is it hard to put together ❤❤❤❤❤❤ 🎉🎉🎉🎉🎉🎉🎉🎉😊😊😊😊😊😊😊😊😊😊😊😊😊❤❤❤❤😂😂😂😂❤❤😂😂😂😂😂😂😂😂😂😂😂😂❤❤❤❤❤❤

Fantastic job. I prefer Stubbs BBQ sauce because it's the only one I've found that doesn't have HFCS!!

Real ribs is BEEF. Pork is Sissy Ribs.

Looks good. What wood did you use

Looks great! You pull it at 200 whether it is probe tender or not? Did you let it sit at room temperature at all or did it go right from smoker to roaster?

I've always used Italian dressing as part of my marinades! Very delicious too!

I would try that! Results look good. I'd go longer un-wrapped though.

A faster way to marinate anything is to use your vacuum sealer. Instead of 6,12, & over hours to marinate meat, the vacuum sealer draws out all air and the marinate flavor of your choice is forced into the meat. I put my marinade in for all meats in vacuum sealer. Let marinate for 1-2hrs, pop the seal, and as air rushes back in, the meat WILL be bigger from absorption. Nomatter how you're cooking your meat you will tastes the great flavor of the marinade in the meat. Especially teriyaki😋😋

Looks like brisket perfection there. I thought about getting a turkey roaster for brisket. Have you ever used an ambient temperature probe to check how the roaster does for the long rest?