Відео

You didn't season after the brine? Or was it pretty good without having to season after.?

Buy a 360.......its way better and bgger.

I've looked at the PK's for years now. The major problem? Nothing whatsoever to deal with charcoal waste/ash. Looks as though you cannot even easily shovel it out with the uneven bottom to the vessel. Weber has a built in effective system. No sale here. Sorry

Looks like the fairs. Nicely done!

❤👍👍👍

An hour? Geeze ... No thank you

It's probably not a bull. It's a cow. So it's a bad girl. Everyone wants to call their steak a bad boy. It almost definitely isn't. They probably end up as veal.

Sit and rise, sit and rise…. It’s all that I just watched.

Horrible American cooking.

Are you related to Malcom Reed. Y’all voice sound exactly alike.

I think he's doing it that way because he gets more smoke into the glass per pinch of chips. The tradeoff is ashes in your drink, but if you're careful, it should work. I'm guessing he's a bartender at Atlanta Grill Co, so he's probably tried all kinds of methods and settled on this. And why the screen on top, you ask? I'm guessing it helps diffuse the flames so you don't scorch your foghat.

I heard this is how Tony Roma's does their ribs.

This was always one of my favorite things about the renaissance festival here in Michigan. I will always get a turkey leg when I'm there. I have no clue how they are so big and why they taste so good compared to usual turkey. Typical drumsticks for easter hardly compare. I'm usually a fast eater but it still takes me nearly an hour to completely strip the turkey keg down to the bone. I also enjoy sampling the mead and wine now that I'm old enough too.

Great stuff. Thank you. Gonna try this on my 1050.

Not really good though. The simmer was low and the charing was right but you didn't bother to do it with all the ribs. I guess it's best that you tossed most of them out.

Very rare to see someone leave the lifter meat atuff attached to the rib. Nice video bro!

I used to work in a restaurant and the chef always boiled the ribs first with honey&garlic sauce, red-hot sauce, brown sugar and finished them off on the grill with whiskey BBQ sauce. 12 Years later it's still the best ribs I've had

My mama did them this way too. Ahhh memories of simpler times. Sometimes simple is sensational.

I will soak my grates in a bin of lye which cleans them like new. Soak and rinse with a bit of brushing.

Nice

how come the duck is so white 9:00

My mom makes some of the best ribs I’ve ever had, and she simmers them in liquid in the oven and then either bakes or BBQs them. They fall off the bone and taste amazing. I think the purists have never even tried this style because they’re so set in their ways. I’m super picky with my meat, too. It must be very flavourful and very tender.

Great video. Please nix the music next time. It’s distracting, annoying, and adds nothing.

I LOVE my TUMBLER knife sharpener - the commercial. And when I cooked the ribs per this recipe, my knife cut through the ribs like butter! The recipe is a definite keeper.

Very nice. I’m surprised that the coals lasted that long. Great job!

AWEWSOME

Just pick mine up at Scheels for $65. I couldn’t believe the price they only had one.

“Hmm, man there’s nothing wrong with that” might be the best Southern compliment ever 😂😂😂😂

I heard him say mmm i know its good

now thats smoking turkey legs

Very nice video! Do you use mustard to help the rub stick?

Ok so I took my 3.6 lbs of ribs . Garlic powder .. onion powder along with a quarter of onion..japanese BBQ sauce I had found at Walmart 😂garlic n herb seasoning and 2/3 cup of lemon Did the same tech. Knee . Que.. as you did. Except. I took them out at 50 minutes .[. just to be random time ]. Threw dem n dare awvon bout 420° foe 20 minutes with my sauce on It they kicked ass .. as before when I would try and boil for some reason idk. Hey would be tough and a real bummer to eat. Very bland and yea Soni stopped boiling them .. I tried this and idk. Wth made them better than before but yea. They were killer

I plan to try in pressure cooker then go to grill

Great way to remove flavor.

Boil my ribs then soak them in pineapple juice in fridge overnight season them and throw them on the grill!

I have the smaller napoleon rogue 425 with 3 burners. I only used the one on the side and had great resoults. The only questions i have is that the wood chips i used burned realy fast in 30-40 mins. Is that normal?

I’m gonna try this out this weekend. Thanks.

My father did this when we had big family gatherings it helped speed up the cooking process, he all so did this with chicken too.😊

All of the BBQ snobs need to slow their roll some. Nothing wrong with cooking ribs in this way. You don't have to have a smoker to like ribs or cook them. I have used this technique dozens of times. I leave mine in half slabs and after boiling, I put them on the grill without sauce first. I also use Wrights liquid smoke in the boil. If it tastes good then keep doing your thing. No one needs approval.

Why did you take the top vent off when you could just rotate it? Also why remove the grates due to worry over rust and leave the equally stainless Steel accessory rack in?

Add some wood chunk or chips to your fire should help I'm getting ready to boil mine and rest overnight pressed for time I'll let u know ř

I always boil my ribs they get tender and are infused with the flavour

I use a boiler pan so the rack doesn’t have to be cut. (I used to cut them into 1/3’s) less work, more traditional look. 275 degrees which simmers, not vigorous boiling. When the meat pulls back off the bones about 1/2 inch turn off and let sit in the oven overnight.

your bacon sucks

I bought one just a little over a year already went out when I opened it up. It only reads -58°. I would’ve hoped it last longer than a year. Mines the javelin pro duo.

No bad, boiling then grilling saves 3 hours, and guarantees soft pork...... dripping ...

I believe he did not trim the fat cap. Is that necessary or not?

Great idea!

That looks good. I am going to try it. I am always worried about just grilling because I am afraid that they will not be cooked all the way. I wonder if I can do this but only cut the rack in half instead of all the individual ribs?

Can you just leave the smoker box lid off?