Texas Rib Candy & Sand in the Water Pan | Road to Rib Town - Episode 9
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- Опубліковано 24 вер 2017
- This video is the 9th in a series of rib cooks as I try to find just the right method, sauce and rubs. This episode features Texas Pepper Jelly's Mango Habanero Rib Candy & covers the difference of sand vs water in a WSM.
Texas Pepper Jelly:
www.texaspepperjelly.com
Blues Hog:
www.blueshog.com
"Meathead - The Science of Grilling and Great Barbecue":
www.amazon.com/Meathead-Scien...
I love how honest you are in your vids!
40ozbeerbellydude - Thanks, bud! I appreciate the support!
😂 I gotta admit Raleigh that Barry White slow jam when you busted out the Rib Candy straight killed me !!! Hahaha
Haha!!
I used water and sand in my 18.5 at the beginning but when it got really seasoned I just foil bowl and bought a bbq guru system. Works awesome
I hope “The Road to Ribtown” is a very long journey! Thanks for all of the experimentation, been fun to watch. Jay
Jay Dalum - Thanks for watching and the support. Pit barrel style ribs on the WSM will be featured in episode 10. Stay tuned!!
Awesome grilling my friend and review.
Thanks, brother!
Great instruction in the video. This is the 3rd video I have seen trying sand in the water pan of the WSM. I'm gonna have to test this out myself. I like to put my ribs on the smoker straight from the fridge, seems to develop a better smoke ring, thanks for sharing.
I have to say, I was skeptical of sand in the water pan too, but I think once you get the hang of its, it's really worth it (literally) if you consider all the money you can save by using less charcoal. Thanks for watching!!
GREAT RECIPE, I WILL BE TRYING THIS
Southern Smoke Boss - Thanks! Let me know how it goes.
Another quality video cook. Glad you are trying the sand thing. I'm taking advantage of your last statement in the video. Loved when the rib candy showed up and the muzak began. Nice touch. It really does take a lot of cooks using a smoker to learn what works. I'm not a fan of using the water pan because I like the direct pit cook, but I know it helps regulate the heat. I've had some challenges getting temp to stay put. Think sometimes being impatient causes some of the problem not allowing the charcoal to settle in. Thanks for all the work you put into making a great video. Your sub numbers are eventually going to soar you keep this up
Thanks, Phil! Although, I'd love some more subscribers, it's not a big deal to me. I really enjoy learning and the satisfaction I get from the finished (edited) project, plus I'm always learning new things. That's all part of the journey to me. Thanks again for taking the time to watch and comment!!
All I can say is your videos and ribs are addictive...
Thanks!!!
Nice video 👍🏾
Thanks!!
Nice video. I use lava rocks in my water pan. Same concept adds thermal mass to the cooker to retain heat.
Tony Munns - I’ve heard of folks doing that. I assumed it was the same as sand. Good to know.
Hey Jon, glad to see a video! : ) Nice tutorial to start off with on fuel consumption, water vs sand and dry vs moist. Now the ribs, I like mustard on mine. The ribs they turned out great with good color... no smoke ring, hey it happens some time... as for the rib candy, sorry to much coin. This was great video to view from beginning to end... very well edited and produced. Thanks Buddy!
Oh and lets not forget the shout to Mr HMB... he's a great! Thanks again...
Thanks, Chris! I probably spent nearly 12 hours on that green screen effect. Editing is a pain, but hey, I'm all about a good finished product. As for the smoke ring, well, HMB called it correct. Those early high temps had my ribs powering through the point where they could have absorbed all that smoky goodness. Oh, well. I'm glad you enjoyed it!
Great video brother! That loooks the world longest tunnel and bridge combo lol.
Thanks, Rich! That's the Chesapeake Bay Bridge-Tunnel. It connects Virginia Beach to the southern tip of the Delmarva peninsula, spans 20 miles and has two tunnels. When originally opened in 1965 (as a single span), it was one of seven engineering wonders of the modern world. Its pretty cool to drive over. Thanks for watching!!
RaleighSmoke yeah I drove it bunches! It's also the longest bridge tunnel combination in the world.
BOYLOOKAHERE ......THAT WAS AN AWESOME VIDEO. I THROUGHLY ENJOYED IT.
The Meat Stall - Thanks! I appreciate the feedback!
This is good stuff...you obviously put a lot of effort in your vids
Tony Yayo - Sometimes far too much. Thanks for the support & the sub!!
Got to give this video a huge Thumbs Up!!! Great job on the cook and fabulous edit!!!! I'm still practicing with sand on the WSM myself. My wife loves the meat cooked with sand, but I'm still not sold. Time will tell....and I'm sure the wife will have a lot of input to change my mind! LOL Keep that smoke rollin' Jon!!!! Cheers brother!!!
T-ROY COOKS - Hey, Troy! I'm really glad you enjoyed it! Those sand vs water videos you did with James had me wanting to try this out for myself. Im liking the sand, but it's a weird feeling not using water. It's like breaking up with a girl, but still seeing her around and remembering all the good times you had together. Lol!
Thanks for taking the time to watch and comment! Keep up the great work. I really enjoy your channel.
Cheers back at you, brother!!
I totally understand what you're saying and that's a great way of explaining it.
I love your videos, Troy. I just started using a ceramic pizza stone and have great success as a heat shield and heat retention. I just wrap the pizza stone in foil and let the ribs drip onto it. Cant wait to try Texas Rib Candy!
Haha! The music 😂
Hey Brother! This is exactly the kind of Vid I truly enjoy! A Vid where those who are paying attention can actually learn something. The graphics showing the WSM with water and sand was a perfect explanation of how they work and differ with fuel consumption. I was hoping that after all the steps You took with this cook You would be happy with the end product. But, I see that You were a little disappointed with the lack of a smoke ring. The only thing I can say is…….the temps were too high when you put the ribs on. Even though you had them in the freezer, they probably powered through the point of taking on smoke. Also would rethink the overnight dry brine step. Just use a rub with no or low salt. Later in the cook the temps finally dropped but was probably too late at that point. I think if you could have had those lower temps at the beginning of the cook...the results may have been much different. The ribs looked great and I'm sure had excellent flavor.
Keep up the awesome work on that journey to Rib Town!
HMB is a Dumb Ass…….I wouldn't listen to anything he says! \m/ \m/
Heavy Metal Bar-B-Que - You, sir are right on the money regarding powering through the point where smoke could really be absorbed. I knew right away I was doomed when I left for the boardwalk, but hey, you've got to keep your wife happy. I'm sure Mrs HMB would agree.
Ribs look delish
cooking with webby - Thanks, Broseff!
If you are in the triangle, try Grillbillies. You won’t have to pay shipping for Rib Candy.
Oh, wow! I didn’t know they carried it. Good to know!
Hey Brother! I had to watch this Vid again…..It was that good! Just wanted to say that JB @ Louisiana Cajun Recipes says to use sand or ceramic briquettes instead of water.
And if he says it….for me that's Gospel Truth! He Knows!!! \m/ \m/
Heavy Metal Bar-B-Que - lol! Thanks, man! It took hours to do all the editing, so I'm glad someone enjoyed it enough to watch twice. I hope to have something else out this week. Smoke on, brother!! \m/
I really like finding rubs with little or no salt. I like to use my own salt. The problem is trying fond a good source for salt free rubs
Hey! Europe here... Lol this is great I mean Americans do have a cuisine and its called burgers, chips, and bbq in like millions of ways :D This isnt a bad this its just a thing its awesome. hehe continue thumbs up
edit: atm I live in Swiss and in an apartment ... so I can only watch and drool coze about 1000000000 million laws/issues not letting me do this :(
New sub. How did the other rack taste with the sauce and glaze? I was thinking about trying that with Kosmo's rib glaze and a good sauce cut with Malcom Reed's vinegar sauce.
Scott Lee - I honestly can’t remember. That sounds like a killer combo. Let me know how it is.
Tip on the Rib Candy. I buy wood for smoking from Fruitawood. Just add the Rib candy to your order, they sell it, and it ships for free.
Nice! I might have to try that! I haven’t used the Rib Candy in a while, but would like to again.
Nice instructional part re the wsm. Thank you. O only have a mini wsm (diy rebuild of a smokey joe) and water dies not work in it so i use sand all the time!
Liked the mini shoutout to hmb :)
Ribs looked great!
I need to order some rib candy:)
HMB is my boy! Glad you enjoyed it!
Hmmm, interesting feedback on the rib candy sauce. Was gonna get some but not for $21+ now. Stick with water in the WSM and don't feel like ya gotta redesign everything 😄
W Stewart - Everything is worth trying. Honesty, I’m kind of liking the sand. I’ve been cooking with it ever since this video.
Sand actually less of a heat mass than water. It aborbs less but enough to balance the temp spikes in the wsm.
k9m42 - that’s correct.
At the end it looked like you were going through the Chesapeake bay bridge.
Bridge and tunnel, yes indeed.
Mr. R. Smoke, is that the 18 or 22 WSM?
18
Great video. I would love to meet up with you and talk Q. You could give me pointers on how to edit videos.
Smokes A Rollin - There’s a big learning curve, but over time it gets easier. I use iMovie. It’s not the best, but does a decent job - when it wants to work. 🙄
Where are you located?????
Get Your Grill On - Raleigh, NC. This particular video though was filmed in Delaware.
11 dallors? Seems to much..
Wow. $17 to ship a $12 bottle of Rib Candy. I'm like you - meh.
W Stewart - Everything is worth trying once. If I can find it somewhere without shipping I’d certainly buy it again. Blues Hog is just as good, if not better, if you want some added sheen on your finished product. Thanks for watching!
RaleighSmoke know of an equivalent product where they don't bleed you for shipping?
I’ve found blues hog at specialty bbq stores and seasonally at World Market. If you use either in conjunction with a bbq sauce or just when you wrap (if you wrap), you can get several cooks out of it. I’ve done 4 or 5 racks and still have more than half of a bottle left of the Rib Candy.