Thank you so much for checking out the video, John! Yes, to this day Sriracha is my favorite Pork Shoulder binder and one of my go-to binders for ribs. I have started incorporating it into some of my wraps as well with honey. Cheers to you and happy smoking out there my man! 🔥
I think sriracha is def my fav rib binder. I did a mustard verses sriracha a while back. Never thought about using oil tho. I mix mustard and Worcestershire sauce for brisket binder on comps.
Awesome! I will be trying that mustard/worcestershire combo on a brisket soon. I have fallen in love with that avacado oil on briskets of late but will change it up for sure. Thank you for the idea! 👍
Thank you so much, Tom. Yeah, I am a fan of ole Dyna and Ribs are my favorite thing on that cooker. Some of the best I've made are from the Dyna-Glo. Cheers! 👍
Another great video I've tried mustard works well but I will try Siracha on one rack and Worcestershire sauce the other the other my wife is very spice sensitive.
I have been since on a Avocado Oil kick but still haven't done a pork butt that's been anything else besides Sriracha in months. Big fan of the Sriracha! 🔥 Cheers, JSR! 👊
Right! I ended up bringing a large pan over to my brothers house that night, then my neighbor stopped by the next day. Ribs Part II reheated on the Kettle wasn't too shabby at all. 😉
@@EverettBBQ i dig your channel and your cooks. I dont have a smoker yet, but watchin your cooks and Mr. Homeowner is making me want to get sooner, rather than later. Thanks
It was great meeting you, Joe. I can't wait to learn some of your secrets. Funny that I brought up ribs and we're looking at them right now. Dude, they look mouth watering.
They All look pretty damn good. I never use a binder, but I will try the Sriacha one of these days. I use a very light shake of 50/50 table salt and white sugar. Sprinkle it on both sides, put the ribs back in the fridge for 30 minutes, and let the meat build a pellicle. Pull em out and then apply rub. I just don't like the added flavor of common binders....looks like you did a great job brother👍🏼🇺🇸🐷
That's awesome TPC! Will have to try that out, that's why I hit the control rack (no binder) last with the rub so that it could sweat out a little more than the others. Cheers bro! 😎
@@EverettBBQ yeah bro, it's what we did in the restaurants, people always say you can't taste mustard, I must have a much more sensitive palate, because the bitterness of mustard always sticks out to me. Like I said, I like the idea of the sweet heat of the Sriacha. That seems like it would compliment the pork. I just blended up a new rub with apple in it, going to try that soon. You did a great job on this vid
Gotta tell ya You're almost the ONLY outlet I have for my bbq education No smoke up your ass I wish u put out more more often Love your stuff man Can't wait to FINALLY get my dyna Prolly gonna have to go to Amazon and drop the extra hondo No one else got em Smoke on bruh✊
Zooo My Goodness! I am so grateful! 🙌 I can say you won't regret the Dyna-Glo investment. It has already paid for itself IMO with the quality smoked food. Thank you so much for the kind words, bro. 👊
I'm 58 I have been grilling and smoking and cooking BBQ for 40 years I've had many smokers and this one is the best easy to clean and no flare ups you won't be disappointed and Joe is a good teacher he knows what he's doing.
I love your channel. I have a question, I'm new to smoking, got this same smoker as a gift. So please forgive me if I am asking a dumb question: what's that stuff you're spraying the meat down with?
I usually spritz during a rib smoke to help keep the moisture in the meat. It's a combination of water and apple cider vinegar, likely 2/3 ACV and 1/3 H2O. Not completely necessary but I like it for ribs, brisket and pork butt. Cheers and happy smoking to you! 🔥
None as of yet. I have a new temp gage but outside of that, I'm still running original assembly. Try to find somebody to weld me a new firebox grate though. That thing is pushing he envelope. 😉
Honey Mustard on Sweet Style ribs is my go to binder. I use good quality olive oil on S&P ribs. Started using Sriracha for my wife's ribs after seeing you use it. All 3 come out great!
Thanks Ben, I have to admit that no binder was a strong contender in this contest, especially for appearance. The control rack did well. Cheers, brother! 😉
Great experiment right there. That many racks of ribs would cost a small fortune up here. Not a fan of pork ribs myself. Too much work for so little return when it comes to how much meat is really there. I may only cook 2 racks a year. Now if somebody else is making them, I am in like a dirty shirt. Wooooooooooo!!!!!!!! RTFO!!! GB🤘
Sriracha WHAAAAAAT!!!!!! Loved this video, Everett BBQ!!!!!!! We’re drooling!!! 🔥🔥🔥🔥🔥🔥
Thanks M & K! Team Sriracha! 👊
Great video Mr Tux - All the ribs looked great.
U Da Man, Thanks Josh! 😉
Binder city oh yeeeeaaaaah, buddy! LOL looks fantastic. Cheers!
Thanks, James! It was a mess but it had to be done. U da man! 👊
I like the rando dino 🤤🤣
Thanks Jeremy, yeah it was taking those ribs so long and it was already wrapped in foil in there fridge, so figured why not throw it on in there. 😅
Lol, Dino Rib! Excellent video. That was a lot of ribs.
Thanks, Kory. It was a situation after that video.... I was about to blow up. 😆
💪
Thanks Aaron, we be practicing rib curls over here! 😆
Shoutout to that damn mustard! lololol
CJ! You already know mustard came to play! 😉
@@EverettBBQ And Dino made a quick appearance! I know u were stuffed like a tick at the end! lolol
Oh, I like your swagger.
Hahahaha. You are too kind. 😎
👍 13. Oh man. Tough one perhaps the mustard?
I have to say mustard was a strong contender and there's definitely a reason so many use it for BBQ. Thanks, Jerri-ellen. 😀
Hey man, love your videos. The commentary cracks me up. Gonna have to try the Sriracha sometime
Thank you so much for checking out the video, John! Yes, to this day Sriracha is my favorite Pork Shoulder binder and one of my go-to binders for ribs. I have started incorporating it into some of my wraps as well with honey. Cheers to you and happy smoking out there my man! 🔥
Siracha is a great flavor; but agreed, that mustard crust looked awesome
Yes, it is difficult to beat mustard at this game. Definitely a contender. Thanks so much for checking out the video.👍
Dude your videos are great.
Much appreciated for the kind words and thanks so much for watching! 🔥
Lol Im guessing Id go siracha for the kick.
Once you go Sriracha, you don't go back. 😆
I think sriracha is def my fav rib binder. I did a mustard verses sriracha a while back. Never thought about using oil tho. I mix mustard and Worcestershire sauce for brisket binder on comps.
Awesome! I will be trying that mustard/worcestershire combo on a brisket soon. I have fallen in love with that avacado oil on briskets of late but will change it up for sure. Thank you for the idea! 👍
Enjoyed this! Will try the siracha!
Thank you so much! Yes, the Sriracha is absolutely worht a shot if you haven't already. Cheers! 😉
Lol! Extremely entertaining! Love that smoker!
Thank you so much, Tom. Yeah, I am a fan of ole Dyna and Ribs are my favorite thing on that cooker. Some of the best I've made are from the Dyna-Glo. Cheers! 👍
when I sous vide Worcestershire is my goto to complement my beef... ribeye for the win
Thanks for the suggestion, PSH! Will have to give Worcestershire on Ribeye a shot. 👍
Another great video I've tried mustard works well but I will try Siracha on one rack and Worcestershire sauce the other the other my wife is very spice sensitive.
I have been since on a Avocado Oil kick but still haven't done a pork butt that's been anything else besides Sriracha in months. Big fan of the Sriracha! 🔥 Cheers, JSR! 👊
Yes, more cooks. Where your boys at??
Right! I ended up bringing a large pan over to my brothers house that night, then my neighbor stopped by the next day. Ribs Part II reheated on the Kettle wasn't too shabby at all. 😉
@@EverettBBQ i dig your channel and your cooks. I dont have a smoker yet, but watchin your cooks and Mr. Homeowner is making me want to get sooner, rather than later. Thanks
tried Honey as a binder the other day, turned out alright
Might have to give that a shot! Thanks, Doughboy! 👍
@@EverettBBQ been using sriracha because of you, like the bite, always used mustard until I seen you go that route, even exchange :)
Lol interesting! I've never used binders much
Maybe spicy brown on a corned brisket (pastrami) but I'm gonna give it a try! Thank ya buddy!
Cheers HBBBQ! I had to find out for myself, so figured why not. 😉
Great video man, amazing the smoke ring with just avocado oil, but they ALL looked good to me! Thank you for sharing your video!
Thanks a bunch, Mike! It's definitely something I wanted to put up to the test and see for myself. Appreciate you checking it out. 😎
It was great meeting you, Joe. I can't wait to learn some of your secrets. Funny that I brought up ribs and we're looking at them right now. Dude, they look mouth watering.
Much appreciated Scully! 😎
They All look pretty damn good. I never use a binder, but I will try the Sriacha one of these days. I use a very light shake of 50/50 table salt and white sugar. Sprinkle it on both sides, put the ribs back in the fridge for 30 minutes, and let the meat build a pellicle. Pull em out and then apply rub. I just don't like the added flavor of common binders....looks like you did a great job brother👍🏼🇺🇸🐷
That's awesome TPC! Will have to try that out, that's why I hit the control rack (no binder) last with the rub so that it could sweat out a little more than the others. Cheers bro! 😎
@@EverettBBQ yeah bro, it's what we did in the restaurants, people always say you can't taste mustard, I must have a much more sensitive palate, because the bitterness of mustard always sticks out to me. Like I said, I like the idea of the sweet heat of the Sriacha. That seems like it would compliment the pork. I just blended up a new rub with apple in it, going to try that soon. You did a great job on this vid
Hearing this man chew was not needed at the end rofl.
Went overboard with the sampling... I'm getting better I promise! 😅 Thanks for checking out the video. 👍
@@EverettBBQ rofl, you're gold man. Just a personal thing. With how the ribs looked I really can't blame you. 👏👏👏
Gotta tell ya
You're almost the ONLY outlet I have for my bbq education
No smoke up your ass
I wish u put out more more often
Love your stuff man
Can't wait to FINALLY get my dyna
Prolly gonna have to go to Amazon and drop the extra hondo
No one else got em
Smoke on bruh✊
Zooo My Goodness! I am so grateful! 🙌 I can say you won't regret the Dyna-Glo investment. It has already paid for itself IMO with the quality smoked food. Thank you so much for the kind words, bro. 👊
I'm 58 I have been grilling and smoking and cooking BBQ for 40 years I've had many smokers and this one is the best easy to clean and no flare ups you won't be disappointed and Joe is a good teacher he knows what he's doing.
Mustard or W Sauce for me, cool comparison bro!
Mario! Thank you so much for checking it out. Mustard is still a baller binder fo show! 😎
Team Sriracha! Gots to admit, never did Sriracha on ribs. But I will!😀 Thanks for sharing Joe. Great job.
Thanks so much, my man. Team Sriracha all the way! 😎
Awesome vid. You have set a bench mark on choosing a binder for proteins. Loved it.
Thank you so much, E & V! Much appreciated! 🙌
I love your channel. I have a question, I'm new to smoking, got this same smoker as a gift. So please forgive me if I am asking a dumb question: what's that stuff you're spraying the meat down with?
I usually spritz during a rib smoke to help keep the moisture in the meat. It's a combination of water and apple cider vinegar, likely 2/3 ACV and 1/3 H2O. Not completely necessary but I like it for ribs, brisket and pork butt. Cheers and happy smoking to you! 🔥
@@EverettBBQ I'll try it this weekend! Thanks for taking the time to respond, looking forward to more videos.
Great video! I definitely eat the sriracha with that extra flavor. Fun chatting with you guys tonight
Thanks, Laura! Likewise, always great to find new friends out there! 😀
Ima try siracha this weekend I usually just go with Worcestershire
You won't be sorry, Kris! Thanks a ton for giving it a shot. 👍
Any mods done to the Dyna?
None as of yet. I have a new temp gage but outside of that, I'm still running original assembly. Try to find somebody to weld me a new firebox grate though. That thing is pushing he envelope. 😉
To bind or not to bind, THAT is the question. But seriously I use mustard or olive oil. I have not tried sriracha...Yet. lol
You know I belong to #SrirachaNation, Loaderman! 😅
@@EverettBBQ #SrirchaNation In Da House. I'll join!
You had me laughing in the intro. Will have to try sriracha as a binder for my ribs next time.
You won't be sorry Hilander, Sriracha was the most unique binder in this test for certain. Cheers! 😉
Honey Mustard on Sweet Style ribs is my go to binder. I use good quality olive oil on S&P ribs.
Started using Sriracha for my wife's ribs after seeing you use it. All 3 come out great!
I might have to try some Honey Mustard, now you've got me thinking for my next rib cook. Excellent idea! 😉
@@EverettBBQ Yessir, lookin forward to your thoughts on it!
I just cleaned my Dyna up, but now I have to get her smokin some ribs 😎
What up man
Brandon, thanks so much for checking it out. 👍
Nice Joe! I'm a no binder kind of guy especially for rubs with a decent amount of salt. I think the moisture from the meat itself is all you need!
Thanks Ben, I have to admit that no binder was a strong contender in this contest, especially for appearance. The control rack did well. Cheers, brother! 😉
What Temp did you run that gorgeousness at?
I kept this around 250 but there were a lot of spikes, opening and closing the door this many times. Thanks, Stew. 😀
Great experiment right there. That many racks of ribs would cost a small fortune up here. Not a fan of pork ribs myself. Too much work for so little return when it comes to how much meat is really there. I may only cook 2 racks a year. Now if somebody else is making them, I am in like a dirty shirt. Wooooooooooo!!!!!!!!
RTFO!!! GB🤘
You ever make it to the states GB, I'll throw as many racks on that smoker as you want! Cheers, to ya! 🍺
Everett, man, can I have one of those four racks???
Hahaha. Of course, you are welcome anytime. 👍