The rib machine goes to work again. I am so pleased w my Hunsaker. I'd love to see you give a 2 hour approach a shot. Salt/pep/garlic, No wood, no vortex plate, 300f, mop sauce after 1hr, every 15-20min until 195 and tender. Insane flavor from the drippings
Another great cook and video, keep ‘em coming Ry! I’ve found it’s just not really necessary to remove the membrane from pork ribs and I like the extra security when doing full racks on the PBC. First I’ve heard of the Hunsaker Vortex. I must investigate!
I really enjoy watching your cooks. I just received my first Hunsaker and already love it. I have some baby backs ready to go on today or tomorrow (weather depending). What is your preference for coal? Do you change coal types (lump vs briquettes) based on the cooker you're using or flavor that you're chasing? Thanks!
Great cook Ry! Hickory Smoke on Ribs are my Favorite also. I am looking to get a Stainless Steel Rib Rack that will hold 4-5 Racks Horizontally to Fit my Weber 22.5” Kettle. Any Suggestions would be Greatly Appreciated. Thanks! Love the channel.
In long cooks, such as when using the snake method or the Slow n Sear, unlit charcoal is constantly being lit by burning charcoal. I've never had any issue adding small amounts of fuel to already lit charcoal.
Want more rib videos? Here you go: ua-cam.com/play/PLu6Ht1WkrJHw__trrBqVRaNAZVI5uVW42.html
Killer! I just ordered a Hunsacker 55 and I'm looking forward to trying this.
congratulations for the video, RY, greetings directly from Brazil, from an apprentice who will spread the UDS culture around here
These are so rich in color. It's perfect.
The rib machine goes to work again. I am so pleased w my Hunsaker. I'd love to see you give a 2 hour approach a shot. Salt/pep/garlic, No wood, no vortex plate, 300f, mop sauce after 1hr, every 15-20min until 195 and tender. Insane flavor from the drippings
Those dry ribs themselves looked so good even before the glaze. I need to get a barrel.
Ribs have crazy good color Ry
Thank you 😊
Looks amazing, I just recently got my Hunsaker drum and I absolutely love it. Going to being smoking six pork shoulder on it this Friday 🫰
Some mighty fine looking babyback ribs 😋
Ohhhhh they Look so good! And Ry, you are one of the most pleasant pittmasters! It is so relaxing to See your videos! Greetings from Austria, Bernd 👍
Thank you very much!
They look amazing Doug!
Did this yesterday on my hunsaker came out awesome
Thank you for all the good advise on smoking you are in my top 3 of my go to list when I’m smoking!!
I really don't think you can use a better base than SBR!!Good store sauce! Love this cook Ry!
Looks so darn good, great work Ry!
I saw the triangle not being used when u first hung the ribs. I had a little hmmmm? moment. Ribs looked good Ry.
Highly recommend you're channel Ry 😍😍👍👍master chef best and great taste... delicious😋😀 cooking with Ry happy tummy 😀favorite hikory sauce BBQ
Another great cook and video, keep ‘em coming Ry! I’ve found it’s just not really necessary to remove the membrane from pork ribs and I like the extra security when doing full racks on the PBC. First I’ve heard of the Hunsaker Vortex. I must investigate!
Top notch Ry, would expect anything different. lol
Looking Good Ry
I really enjoy watching your cooks. I just received my first Hunsaker and already love it. I have some baby backs ready to go on today or tomorrow (weather depending). What is your preference for coal? Do you change coal types (lump vs briquettes) based on the cooker you're using or flavor that you're chasing? Thanks!
Generally I use briquettes but nothing wrong with lump in the Hunsaker 👍
Can’t believe I’m first; love your videos, Ry!
Great cook Ry! Hickory Smoke on Ribs are my Favorite also. I am looking to get a Stainless Steel Rib Rack that will hold 4-5 Racks Horizontally to Fit my Weber 22.5” Kettle. Any Suggestions would be Greatly Appreciated. Thanks!
Love the channel.
Thanks! There are several of the vertical rib racks on Amazon. They are what I’ve used 😊
Yeah I have a hard time keeping my wsm under 275 with the hunsaker basket. It really wants to go!
I could almost taste them through the screen.
Is there a target temperature, or do you judge totally by how tender they are with a poke of the probe?
I just go by tenderness.
If you add five or six chunks of briquettes charcoal to a fire, does the smoke of them lighting up affect flavor of meat
In long cooks, such as when using the snake method or the Slow n Sear, unlit charcoal is constantly being lit by burning charcoal. I've never had any issue adding small amounts of fuel to already lit charcoal.
@@CookingWithRy thank you 😊
Hey Ry where did you buy your smoker? I'd like to buy myself one like that.
I listed it in the video description. Hunsaker Smokers :)
Any difference you noticed with bigger water pan?
No. Seemed about the same.
I really wished I had a friend like you that loves to bbq. That be great. Can I be your friend Ry? Please!!! I'll bring you beer 🍺 lol
Have you ever used chicken broth in place of the water before?
Haven’t really seen the need to. This is just to add moisture to the cook chamber.
Great looking racks, Ry!