Did you trim the ribs yourself? If so, did you remove any bones from the rack? Rib tips are my personal favorite. Great job on the ribs and the video. It was very helpful to see how many racks you could lay flat in the chamber. I plan on getting the 560 or the 800.
ButchrOfBaghdad I did not rotate during the first 3 hours. However I did place the ones that were on the bottom on the top for the last hour. The gravity 560 cooks pretty even. I have found during different cooks that The right side, closest to the fire box is hotter than the rest of the chamber. If doing brisket I recommend the flat being on the left
Did you keep it at 275 for the 2 hours wrapped? Keep at 275 for the last hour? Last hour was it wrapped or unwrapped?Did those have a clean chew or were they tough at all? Thanks for the videos!
Hey I just got the masterbuilt 1050. I noticed that there is tinfoil on your heating manifold. Is that too keep it clean or does that serve another purpose? Thanks for the video
RodStiffinton just to keep it clean. With the brown sugars in my dryrub, it’s easier then pulling out a hammer! Lol. Enjoy the 1050, and keep the smoke rollin.
Great video thanks! One question though - you had 18 racks to do but only fit four on at a time. How long did it take you in total or how did you manage to do more at once? I’m asking as I’m likely going to have to cook quite a few in one go for a party in the coming months and I’m already trying to figure out how I’m going to do them all at once haha! Thanks in advance
That’s a good question. It depends on the amount of time for the cook. If it’s a quick cook, and want to add some smoke to what you are grilling, then the ash bucket is ok. Your longer cooks I would place the wood in both. It also depends how much smoke you are trying to achieve. For this smoke. I did both. Thank you for the comment, keep that smoke rollin
I have done probably 20 cooks on my 560. I put wood chunks in both and mix it with the charcoal. If the wood chunks are small enough you can even go straight wood if you use the charcoal to get it started. I like oak personally.
Left the apple juice in my grocery cart so I had to substitute with Pineapple juice. Fantastic Mop Sauce and an excellent video. Keep it up.
Nice ! Great recipe too.
It’s just too hard not to watch a rib video very good congrats
Great video! Ribs look great. I may have to try that 321. I usually do 2 and 2.
I'll take 2. great video!
thunderbird233 thank you!
Awesome video really helped!!!
NICE! 😋
Great video.
Thanks man. Next video will be up in 2 weeks. Brisket
Did you trim the ribs yourself? If so, did you remove any bones from the rack? Rib tips are my personal favorite.
Great job on the ribs and the video. It was very helpful to see how many racks you could lay flat in the chamber. I plan on getting the 560 or the 800.
Did you have to rotate the ribs? Specifically the ribs on the bottom rack? Did those get done faster on the bottom rack?
ButchrOfBaghdad I did not rotate during the first 3 hours. However I did place the ones that were on the bottom on the top for the last hour. The gravity 560 cooks pretty even. I have found during different cooks that The right side, closest to the fire box is hotter than the rest of the chamber. If doing brisket I recommend the flat being on the left
Did you keep it at 275 for the 2 hours wrapped? Keep at 275 for the last hour? Last hour was it wrapped or unwrapped?Did those have a clean chew or were they tough at all? Thanks for the videos!
RodStiffinton, the 2 hours wrapped was at 225. The last hour after the mop was unwrapped at 225. Clean bite, clean bone. Not tough at all
Awesome thanks
Hey I just got the masterbuilt 1050. I noticed that there is tinfoil on your heating manifold. Is that too keep it clean or does that serve another purpose? Thanks for the video
RodStiffinton just to keep it clean. With the brown sugars in my dryrub, it’s easier then pulling out a hammer! Lol. Enjoy the 1050, and keep the smoke rollin.
Thanks for the reply... just subscribed to ya. Be safe
Great video thanks!
One question though - you had 18 racks to do but only fit four on at a time. How long did it take you in total or how did you manage to do more at once? I’m asking as I’m likely going to have to cook quite a few in one go for a party in the coming months and I’m already trying to figure out how I’m going to do them all at once haha!
Thanks in advance
You can find rib smoking racks that work great on Amazon. I have one that holds 7 at a time
that is because he is bull shit
Is it better smoke to put the smoke wood in the ash basket or in the hopper
That’s a good question. It depends on the amount of time for the cook. If it’s a quick cook, and want to add some smoke to what you are grilling, then the ash bucket is ok. Your longer cooks I would place the wood in both. It also depends how much smoke you are trying to achieve. For this smoke. I did both. Thank you for the comment, keep that smoke rollin
I have done probably 20 cooks on my 560. I put wood chunks in both and mix it with the charcoal. If the wood chunks are small enough you can even go straight wood if you use the charcoal to get it started. I like oak personally.