Wow that looks absolutely too yummy BB Q always favourite well described perfectly done will try soon amazing presentation 💕 have a nice day fully watched hope to see you around 👍
First time , I visit ur channel and I found it's awesome😍😍. I like ur recipes and style of cooking 👌👌👌. Great effort, amazing skills 👏👏👏. I'll try most of ur recipes. Stay blessed my new friend❤❤❤❤
Nice work brother thanks for sharing was watching the other ribs video on your channel tonight and interesting to see the changes in the process I love my GMG Ledge and been running some of your techniques I really want that trek for duck camp hahaha don’t forget to enter me in the drawing
Holy cow that was a nice shine. And that’s one awesome little smoker. I like and want and neeeeed it. I’m curious if u could do a video to show how u wrap those heat deflector plates on the GMGs with foil and talk about how often u replace the foil and how often u clean out the bottom of the GMG. Basically what YOUR care and maintenance tips r and what’s working for you.
Yeah buddy! I know they are good. I’d like to try that mustard sauce. A buddy of mine makes a killer mustard based BBQ sauce and it’s amazing. Of course he won’t tell nobody how he makes it.
Alan! What’s up brother! Thanks for watching and for the comment! That sauce is really good. It’s been available for a while but that was my first bottle. 😎
is it time for ribs again, yes it is. I have seen many folks try to pull that membrane clean off and fail in the process... we just leave it on not sure if its the right way but its what we do.
You admit they were overcooked at 200-plus degrees internal temp. If you could get a redo, at what internal temp would you take the ribs off the smoker? Would you adjust duration and cooking temp?
Before I got caught up with internal temp readings, I used to cook my ribs at 225 degrees for six hours, no wrap. Or at 250 degrees no wrap for five hours. Either way is pretty much how I roll now. Once they reach 190 degrees, I’m good.
Unbelievable cook Ric these ribs look incredibly delicious to my hungry eyes I want some immediately!!! Your Texas Beef Hawg sure did the trick and so did that mustard sauce too YUM!!!!
Those are some good looking ribs Ric! Pretty cool little grill, definitely gets the job done. That mustard sauce sounds really good, I’ll have to give it a try. Have a great weekend brother!
Hi Ric, if I can find baby backs around my home area in Washington State I might just try with the skin on. Also that would be an awesome give away at 3,000 subscribers.
Hey hey Ric! In my opinion, those ribs were absolutely perfect. As you know I never take the membrane off my ribs. Like you said "keeps the moisture in" and if the ribs overcook a bit (no such thing) the membrane holds the meat together. Awesome ribs Ric. Keep up the great work brother 👍
Wow that looks absolutely too yummy BB Q always favourite well described perfectly done will try soon amazing presentation 💕 have a nice day fully watched hope to see you around 👍
Pea-con 🤣🤣🤣 tender they are still good, looks awesome and yummy!
It’s Puh-Con 😎 Thanks for watching 🍺
First time , I visit ur channel and I found it's awesome😍😍. I like ur recipes and style of cooking 👌👌👌. Great effort, amazing skills 👏👏👏. I'll try most of ur recipes. Stay blessed my new friend❤❤❤❤
Thanks for watching and for the nice comment! 😎
So tender you could make a McRicRib sandwich 🤣👍 Thanks for your journey on your Trek
Oooooo McRib no RicRib😎 Sounds good 👊🏼
Awesome 👍😎
Thanks for the watch! 👊🏼
Hey dear.. It’s looking soo amazing and beautiful.. Everything is so perfect.. Hope u will get success..nice sharing dear..🌺🌺
Thanks for watching! 😎
Ribs looked good man. That little cooker did a fine job.
Thanks Brother! That Trek is a really kool kooker😎
They looked amazing nice video
Hello Mark! Thanks for watching and for the comment 👊🏼
That little TREK is Awesome, Those ribs look just fine if they were on my plate and I stuffed my face, nice job brother👊🏼🥃🇺🇸🍻
Thanks Brother! It is a neat little smoker😎
@@RicsBBQSpecialties yeah looks like a great little beast
Better over than under! Looks tasty, Get em!
Sir Yes Sir!!
Looks fabulous. My mouth is watering.
Thanks Jesse!!
Great looking ribs, Ric👍
Bobbi! 👋🏼 Thanks for watching 🍺
Nice work brother thanks for sharing was watching the other ribs video on your channel tonight and interesting to see the changes in the process I love my GMG Ledge and been running some of your techniques I really want that trek for duck camp hahaha don’t forget to enter me in the drawing
You got it Brother
Rocking lil rack Ric! That mini GMG knocked it out👌 thanks for sharing brother, have yourself a great one, you all stay safe!👍🍻👊🍺
😳🔎🕵️♂️👀🤣🤣🍻👍
Thanks Brother! One of these days I’ll be able to produce and edit videos like you and Stephen 😎
@@RicsBBQSpecialties 😆👍
@@CookingwithStephennJacklyn 👀👀👀👍🍻👊
Holy cow that was a nice shine. And that’s one awesome little smoker. I like and want and neeeeed it. I’m curious if u could do a video to show how u wrap those heat deflector plates on the GMGs with foil and talk about how often u replace the foil and how often u clean out the bottom of the GMG. Basically what YOUR care and maintenance tips r and what’s working for you.
Hello Elliott! Thanks for watching! Thanks for the video suggestion. I like that idea and will put something together soon😎👊🏼🍺
Hey Ric! That's a neat looking little smoker.
Hey Skip! Thanks for watching Brother! 👊🏼
Dang RIC those look delicious 🤤
Thanks Kerry! Hope your doing well! 👊🏼
@@RicsBBQSpecialties things are definitely getting better I’m eating again!!! Yay!!!!! Lol but for real thanks for asking, much love hope all is well!
Yeah buddy! I know they are good. I’d like to try that mustard sauce. A buddy of mine makes a killer mustard based BBQ sauce and it’s amazing. Of course he won’t tell nobody how he makes it.
Alan! What’s up brother! Thanks for watching and for the comment! That sauce is really good. It’s been available for a while but that was my first bottle. 😎
Looks great! -S
Thank you!
Fantastic ribs my friend 🔥👍
Thanks for watching! I appreciate ya! 🍺👊🏼
is it time for ribs again, yes it is. I have seen many folks try to pull that membrane clean off and fail in the process... we just leave it on not sure if its the right way but its what we do.
Hello! Thanks for watching! I normally take the membrane off. This time I left it on and it wasn’t bad at all. 😎
Even though you thought they were over done, I bet they still tasted great. Those were some meaty ribs, looked good man. Thanks!
They were pretty good😎
Money nice pull back on the ribs I'll take them over cook any time carnal
Jorge! Hey Thanks for watching Hermano! 👊🏼
@Ric’s BBQ & Specialties you got it bro
Those ribs look good to me bro!
Thanks Brother!
Dang Ric!....those are some mighty fine looking Ribs 👌. Bet they were tasty too. Thanks for sharing my brother. Cheers!
Thank you Brother! Like Craig says,… They were Slammin!
You admit they were overcooked at 200-plus degrees internal temp. If you could get a redo, at what internal temp would you take the ribs off the smoker? Would you adjust duration and cooking temp?
Depends, sometimes I crave a tender overcooked fall off the bone rib, sometimes bite through. Sometimes sauce sometimes no sauce. Thanks for watching!
Before I got caught up with internal temp readings, I used to cook my ribs at 225 degrees for six hours, no wrap. Or at 250 degrees no wrap for five hours. Either way is pretty much how I roll now. Once they reach 190 degrees, I’m good.
Unbelievable cook Ric these ribs look incredibly delicious to my hungry eyes I want some immediately!!! Your Texas Beef Hawg sure did the trick and so did that mustard sauce too YUM!!!!
Hello Patrick! Thanks for the watch! I appreciate you! 👊🏼🍺
SirRic! That's incredibly generous. Fun and money, and Ric-a-licious. Love and best to you and family.🥰👏👏
Mona! Thanks for watching as always.😎
Those are some good looking ribs Ric! Pretty cool little grill, definitely gets the job done. That mustard sauce sounds really good, I’ll have to give it a try. Have a great weekend brother!
Thanks Charlie! Hope your doing well Brother! 😎😎
Those ribs are awesome. Looks good. Cheers, Ric! ✌️
Thanks DW it was a fun cook 😎
Hi Ric, if I can find baby backs around my home area in Washington State I might just try with the skin on.
Also that would be an awesome give away at 3,000 subscribers.
Thanks for watching!
Hey hey Ric! In my opinion, those ribs were absolutely perfect. As you know I never take the membrane off my ribs. Like you said "keeps the moisture in" and if the ribs overcook a bit (no such thing) the membrane holds the meat together. Awesome ribs Ric. Keep up the great work brother 👍
Thanks for watching Buddy! Oh the ribs were really good just not photo worthy. Thus the thumbnail I picked 😎
@@RicsBBQSpecialties I'm sure
Addition to my comment. If I can find thick ones that is.
They are better