Direct heat seems to be really catching on thanks to Bradley Robinson. I’ve been seeing a lot of videos featuring the Chud Box and El Patron. I am glad to see you doing it with the affordable WSM.
Yeah, thinking direct heat is the way to go for ribs now! Used to smoke ribs on the Weber kettle and throw them over the fire right before I pulled them off. I loved the grilled flavor it gave them especially when you hit it with a little sauce. Just did a few racks on my 22 WSM the other day direct heat style and it achieves a simpler and even better tasting result! Cheers!
Nice cook brother! I've hung them over direct heat in my WSM but haven't done it on the racks yet. Ribs and chicken over direct heat has a totally different flavor than indirect...they're different, but I love 'em both!
dumb question. Did you play with the vents at all or were they fully open? You see you put the meat on when the temp read around 350F, but it looks liked the cook happens at a bit of a lower temperature. I was curious if you had to play with the temp of the cooker at all.
How long did you grill and smoke 💨 your ribs in total??? I like this method the best it gives you the smoke flavor but you can feed your family and kids in under 6 hours lol also can I do this on a bigger grill ?? I have the char royale just put charcoal all over the bottom of the grill and put some in the smoker box and when the coals are lit we’ll close all the vents???
I only remove the water pan for pork ribs and half chickens. But I don't use the grates. I use a meat hanger. This is no lie, you can fit as much as 25 pork ribs from a hanger. And they come out wonderfully. I only do dry rub, no sauce. I have converted my friends, family and customers to dry rub and they have truly loved them that way. Have a great day 🌤 😀.
never had a pellet smoker thinking about going vertical so I can run low heat to rest it at 1:30° Live in Washington State had offset got rid of them I'm on the fence which way should I go
Direct heat is the way, stopped using the water pan a while ago. Good looking ribs!
Direct heat seems to be really catching on thanks to Bradley Robinson. I’ve been seeing a lot of videos featuring the Chud Box and El Patron. I am glad to see you doing it with the affordable WSM.
Attaway. Direct heat, no wood chunks, mop, and victory. I've finally become a convert to this approach, and it has upped my game big time.
BBQ southern style is the best channel
Dude is a lil weird 😂
Those turned out great ✌🏾
Yeah, thinking direct heat is the way to go for ribs now! Used to smoke ribs on the Weber kettle and throw them over the fire right before I pulled them off. I loved the grilled flavor it gave them especially when you hit it with a little sauce. Just did a few racks on my 22 WSM the other day direct heat style and it achieves a simpler and even better tasting result! Cheers!
Nice cook brother! I've hung them over direct heat in my WSM but haven't done it on the racks yet. Ribs and chicken over direct heat has a totally different flavor than indirect...they're different, but I love 'em both!
I much prefer to hang they def cook faster and the obvious capacity gain is nice.
Gonna do some tomorrow! Great job!
Those look great
Great vedio clip bro ...
Nice work ...😋
I made these after I've seen Chuds video. Excellent recipe!
Can’t wait to try this
Thank you for the help. I got 2 packs of ribs but only have a little gas grill. I hope mine come out as nice as yours
Total cook time was about 3 hours right?
That sizzle was silly sick sir.
dumb question. Did you play with the vents at all or were they fully open? You see you put the meat on when the temp read around 350F, but it looks liked the cook happens at a bit of a lower temperature. I was curious if you had to play with the temp of the cooker at all.
Sold, got to try this!
That is the 18 inch WSM?
How long did you grill and smoke 💨 your ribs in total??? I like this method the best it gives you the smoke flavor but you can feed your family and kids in under 6 hours lol also can I do this on a bigger grill ?? I have the char royale just put charcoal all over the bottom of the grill and put some in the smoker box and when the coals are lit we’ll close all the vents???
So time and temp? 350 for threes with occasional mopping?
Looks delicious. We are trying this method. I did have a question though. Can you make the mop sauce without the beer?
I only remove the water pan for pork ribs and half chickens. But I don't use the grates. I use a meat hanger. This is no lie, you can fit as much as 25 pork ribs from a hanger. And they come out wonderfully. I only do dry rub, no sauce. I have converted my friends, family and customers to dry rub and they have truly loved them that way. Have a great day 🌤 😀.
Yea the sauce seems to remind me of kids food with all that sweetness.
How much does UA-cam pay like did you ever make money on that offset plate rib awesome video just wondering if it pays off
Great lookin ribs 👏🔥
never had a pellet smoker thinking about going vertical so I can run low heat to rest it at 1:30°
Live in Washington State had offset got rid of them I'm on the fence which way should I go
Do this method with the vents closed ??? And use a whole chimney of charcoal?
Have you ever ised the method without flipping them?
Can you cook a pork butt without the water pan. Ribs look great
I did a pork butt this past weekend with the fire dial which splits the difference. It turned out great. My next pork butt will be just direct heat.
Nothing new. This is how bbq was invented cooking over a hole in the ground. All about the process. I love grilled ribs and chicken!
Also I hate fall off the bone ribs I like mines with chew
You left the membrane on should have scorned the ribs
That’s not mopping that wiping
How do you do a tutorial on how to use a WSM and not say how you adjust the vents? Really? I think you drank too much beer.
I saw Coors Light but no beer.