Perfect! Now these look fantastic n thanks for the quick reply on the last video I’ll stay up to date here n keep u posted on any changes or ideas I come across!
Good Lawd those look good! Definitely trying these. Walmart has butcher paper now so I don't have to use foil. I've used your techniques several times now and they have all turned out awesome. Keep em coming!
Thank you fam!!! Here is what I used for the Sriracha sauce: Spicy BBQ Sauce 1 Cups Sriracha Sauce 1/2 Favorite BBQ Sauce 2 TBSP Honey You can also thin this sauce out with a little bit of apple cider vinegar also if it is thicker than you like.
Very good question! I used a number of different rubs. Here are some of my favorites. Killer hogs-Ribs The Usual-Chicken & Ribs. The Sweet Peeper-Chicken, Creole Seasoning-chicken and ribs. I also have a blend that I made that I used that has very little sodium for both. I’m excited for you and congrats on the new pit boss! Now it’s time to get it assembled so you can make something absolutely delicious!
Absolutely loving your content man! I've always bbq'd on an offset but your videos have sold me on buying a Lexington! I just have a quick question on what pallets do you use? Thanks 🔥
Thank you!!!! I used pit boss pellets currently with different combinations. I really like the fruit blend, hickory, pecan and apple. The lexington has been pretty cool.
Sometimes the honey and butter can mess with the bark. But its personal perference if you are not too concerned about developing a bark wrapping with butter and honey would work. Just a different approach but still good ribs!
I started these at 225 degrees for the first 3-4hrs to get some good smoke and then cranked it up to 300 for about an hour and half. Probably could have cut that hr into half the time.
I never mess with the auger cycles. When i first got the smoker I was looking into it but never figured it out so its been on the factory settings. Maybe thats something I need to revisit.
Enjoy these Spicy Ribs!
Maaaaaannnnn, I’ll never be a skinny man. You did a great job, thank your the recipe!!!
Lol you are welcome and thank you!
Perfect! Now these look fantastic n thanks for the quick reply on the last video I’ll stay up to date here n keep u posted on any changes or ideas I come across!
Thank you! Yes any suggestions, tips or ideas shoot them my way. I’m definitely open to create anything.
6:15 OMG drool city! Awesome job! I gotta get one of these... Thanks for the video, keep 'em coming!
Thank you! It’s been a fun journey and I’m loving it. Definitely more videos coming!
Good Lawd those look good! Definitely trying these. Walmart has butcher paper now so I don't have to use foil. I've used your techniques several times now and they have all turned out awesome. Keep em coming!
You are welcome!! That is where i get my butcher paper I kinda perfer it over foil to keep that bite and bark.
Damn those look amazing. I’m starving.
Thank you!!!!
Great video..how much of sriracha bbq honey do you mix? Looks delicious
Thank you fam!!! Here is what I used for the Sriracha sauce:
Spicy BBQ Sauce
1 Cups Sriracha Sauce
1/2 Favorite BBQ Sauce
2 TBSP Honey
You can also thin this sauce out with a little bit of apple cider vinegar also if it is thicker than you like.
Can’t wait to try it, thanks 🙏
Your welcome! I hope you enjoy them!!
Hi , what kind of rub / spice do you use for chicken and ribs ?
I’m new , my pit boss isn’t even put together yet.
Very good question! I used a number of different rubs. Here are some of my favorites. Killer hogs-Ribs The Usual-Chicken & Ribs. The Sweet Peeper-Chicken, Creole Seasoning-chicken and ribs. I also have a blend that I made that I used that has very little sodium for both. I’m excited for you and congrats on the new pit boss! Now it’s time to get it assembled so you can make something absolutely delicious!
Those look like some awesome tasting ribs Brother
Thank you!!!
Absolutely loving your content man! I've always bbq'd on an offset but your videos have sold me on buying a Lexington! I just have a quick question on what pallets do you use?
Thanks 🔥
Thank you!!!! I used pit boss pellets currently with different combinations. I really like the fruit blend, hickory, pecan and apple. The lexington has been pretty cool.
When your doing these smokes do you have the broiler closed or open part way going to be doing a pork shoulder tomorrow and we've been curious
I have the broiler close completely. Keeping it open even slightly would risk the open flames burning your food.
@@CookingwithManualFocus so basically when it comes to your smoked foods have the broiler closed but if your doing like burgers and such broiler open
Yes that is correct or if you want to sear something.
Why nothing on it when wrapped? Is it better not to add butter brown sugar and honey?
Sometimes the honey and butter can mess with the bark. But its personal perference if you are not too concerned about developing a bark wrapping with butter and honey would work. Just a different approach but still good ribs!
What if you don't have butcher paper? Can you use parchment paper? Aluminum foil?
Foil would be your next best option. Your ribs may cook faster since it’s a tighter seal. The butcher paper allows for them to breathe more.
I must find some of this butcher paper, where could I pick up some? Best to order online?
Walmart is where I normally get it but you could find it on Amazon also.
I wanted to ask what setting is your smoker on?
I started these at 225 degrees for the first 3-4hrs to get some good smoke and then cranked it up to 300 for about an hour and half. Probably could have cut that hr into half the time.
@@CookingwithManualFocus do you mess with the auger cycle is what I meant. I know they come at P4
I never mess with the auger cycles. When i first got the smoker I was looking into it but never figured it out so its been on the factory settings. Maybe thats something I need to revisit.