GET THE RECIPE: kosmosq.com/blogs/recipes/cherry-bomb-ribs-on-the-pellet-cooker JOIN OUR EXCLUSIVE COMMUNITY: kosmosq.com/pages/test-kitchen-early-bird
Buddy i have learned so much from you. Got a little cheap pellet smoker and our friends can't believe how stuff turns out.. thank you very much for your video's.. keep it up.. Your rubs and souces are out of this world..
Hitting my Ace for some new sauces. It was great to meet you in person yesterday in O-Town! Thank you again for helping me up my Q game. Keep On, Keeping On!
So Kosmo the $64,000 question is when will this rub make it into full production and be available to everyone? Thanks. Love your rubs, sauces, wing dusts. You have made many folks out here better bbq cooks,
I think you did a couple things that a lot of people don’t know you did three pieces of foil, the two shiny side facing each other, and then the smaller piece of foil, shiny side down. You created almost a tent at first with the foil, and then rolled it, clamped one side And then left the other in open to add your water sometimes apple juice. Last thing was bone side down brother !!! I can’t wait until I can afford your entire lineup of sauces, spices and marinades. Not that you’re overpriced I just want the entire lineup at the same time all the time!
I always use the heavy duty foil and use the regular foil for a 2nd layer because I'm cheap. I also put the bone side down . I like pulling mine when them around 195 and putting a glaze on them and put back on the smoker for about 30 minutes for the glaze to set up.
If… only if….. i was a millionaire.. I would hire you to cook every week! damn good! Also, I am a big fan of your SPG rub and Honey sweet rub. Since a while the availibility of your products in The Netherlands are much improved. Thanks! Greetings from a fan overseas!
GET THE RECIPE: kosmosq.com/blogs/recipes/cherry-bomb-ribs-on-the-pellet-cooker
JOIN OUR EXCLUSIVE COMMUNITY: kosmosq.com/pages/test-kitchen-early-bird
Buddy i have learned so much from you. Got a little cheap pellet smoker and our friends can't believe how stuff turns out.. thank you very much for your video's.. keep it up..
Your rubs and souces are out of this world..
Appreciate you!!
Hitting my Ace for some new sauces. It was great to meet you in person yesterday in O-Town! Thank you again for helping me up my Q game. Keep On, Keeping On!
Appreciate you, brother 👊💥
Nice!
Yeah I saw the double layer foil also in the beginning. But seasoning the bottom with the glaze that might be it
Let’s go Kosmo!
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Love your videos and recipes ❤keep them coming
Appreciate you 👊🏼💥
Doubled up on the first foil pull! And when is that cherry chipotle rub coming out? Love what you do Kosmo, keep it up Brother! Cheers 🥂
Sounds like you need to join The Kosmos Q Lab - kosmosq.com/pages/test-kitchen-early-bird
So Kosmo the $64,000 question is when will this rub make it into full production and be available to everyone? Thanks. Love your rubs, sauces, wing dusts. You have made many folks out here better bbq cooks,
Appreciate you! Can't make any promises, but who knows, this rub just might make a comeback 👊💥
Great video Q !!! Never disapoint !!
Appreciate you!
Well done!!! Keep rocking!!
Appreciate you!
Sure have missed these videos Kosmo!! But i gotta say, the contrast on this vid is dang high 😂
We've been putting out new stuff for over a year 👊🏼💥
Double layer of foil. Then an additional piece of foil. Nice!
Boom 👊🏼💥
Like the secret. Double layer the first layer. It’s what I do
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Keep the glaze inside the circle of butter to keep it from running
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No binder on this one?
Double foil, plus a single layer. Also, looks like you dropped some LBs! Looking good brother!
How do you recommend cleaning/disinfecting wood cutting board?
Do it quickly after you're done with it and don't let it soak. Then, make sure its completely dried before storing it 👊🏼💥
@@KosmosQ Love your channel
What about cherry apricot season or rub?
Sounds like you need to join The Kosmos Q Lab - kosmosq.com/pages/test-kitchen-early-bird
Danng editing team doing you like that, making your head bigger and buddy smaller 😂 😆
Nah just a side effect of working out 😂
Cherry wood smoked (chiptole) chipotle spelled wrong on the bag
forgot the cherry habanero BBQ sauce on the top at the wrap
I'm a q lab member, still trying to find the Cherry rub. . .
We are sold out at the moment.
What happened to the bowl of cherries?
I ate them lol
Steam from the water
Why hot and fast rather than low and slow ?
It was a matter of time for this one, but either way will create delicious results 👊💥
Doubled the foil
Yep!
@300° i guess you're not worried about smoke flavor , just cherry .
Matter of personal preference
Tasty.
You know it 👊🏼💥
1 rack wouldn't be enough around here.
I think you did a couple things that a lot of people don’t know you did three pieces of foil, the two shiny side facing each other, and then the smaller piece of foil, shiny side down. You created almost a tent at first with the foil, and then rolled it, clamped one side And then left the other in open to add your water sometimes apple juice. Last thing was bone side down brother !!! I can’t wait until I can afford your entire lineup of sauces, spices and marinades. Not that you’re overpriced I just want the entire lineup at the same time all the time!
Appreciate you 👊🏼💥
Meat side up. Won’t wash the rub off as bad.
You do you 👊🏼💥
Forgot the question mark, was asking if that was the hidden trick lol.
To rich,nobody can eat a whole rack of competition ribs without getting sick,this is not the bbq I grew up on.
Well, you do you 👊🏼💥
Who the hell eats a entire rack of ribs.... 😂
@@deez3913 UA-cam bbq
Candy red
You know it 👊🏼💥
202F to 204F really makes a difference?? Learn something new everyday! 3 layer foil for the trophy Bud!
Well, you double folded with the reflective side together. Does that keep it from reflecting heat await from the meat?
itjustwins!!!
I always use the heavy duty foil and use the regular foil for a 2nd layer because I'm cheap. I also put the bone side down . I like pulling mine when them around 195 and putting a glaze on them and put back on the smoker for about 30 minutes for the glaze to set up.
KOSMO'S RIBS LOOK DELICIOUS😋THANK YOU FOR YOUR KNOWLEDGE OF BBQ.
Double wrapped the first layer, and then a third layer under that before wrapping.
Question. Are you considering making a butter bath like what heath Riley’s has? I like the butter bath idea
Never say never 👊🏼💥
If… only if….. i was a millionaire.. I would hire you to cook every week! damn good! Also, I am a big fan of your SPG rub and Honey sweet rub. Since a while the availibility of your products in The Netherlands are much improved. Thanks! Greetings from a fan overseas!
Appreciate you!
Definitely always learning, love to layer the flavors so you taste the glaze on the bottom and sauce on top.
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I do the same with the foil wrap 🫡
Might have to change supper up tonight as I'm gonna be craving ribs all day now 😊
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You didn't use both of glaze.
Thought that too.
Add a small amount of water to the wrap?
You could, especially if you feel like they're cooking faster and might dry out 👊🏼💥
Is that secret wrapping them bones up and using regular foil?Also gonna try this recipe this weekend! 🙏🔥🤘
Heavy duty foil works best 👊🏼💥