I just FINALLY got my first grill a GMG Prime JIm Bowie pellet grill. I've been watching your videos for over a year and this one I've watched 7 times while doing my first cook RIBS. Thanks Joel love this channel and community. Cheers
another vid that makes you hungry even if you just had dinner!! I love the simplicity of the cooks you guys do, it makes us all want to try it, and that my friends, is the entire point of watching. Love it!!
A bit of advice regarding the souse : add about 50 ml of well smoked whiskey (bourbon) - adds a twist on a dip side of the meal..... and as always , thanks man, for a great channel !!!
Op de een of andere manier had ik na 4u op 107C in de Flint een heel dikke bark, veel diker dan in deze video. Is ie er dan te lang of juist te kort in geweest? Dank voor de video 😀
I had a pellet grill for a couple years but got rid of it. I loved the convenience, but found the smoke flavour too mild, even at low temperatures. Been rocking the Weber kettle since then and love it.
Proper spare ribs are basically onubtainium over here in Holland. Over here all pork ribs are just called spare ribs.. yes it's wrong but that's how it is. I'm quite sure this will work fine for proper spareribs and a St Louis cut too
Those ribs look great. Pellet Grills, imho, are great for fish, chicken, turkey and (yes) frozen pizzas. Pork products can also be very good, but need extra brining/seasoning and often saucing, like these. For beef, lamb, game etc, nothing beats an offset or a Weber.
So, I don't understand that mindset. I don't watch these videos because they are the best bbq videos on UA-cam ( sorry Roel) but because they are some of the best videos regarding bbq on UA-cam. The Team makes it that way. If Roel cut Morrison and Marshall and the rest of the team out of the videos, I would unsubcribe. Just sayin'.
I just FINALLY got my first grill a GMG Prime JIm Bowie pellet grill. I've been watching your videos for over a year and this one I've watched 7 times while doing my first cook RIBS. Thanks Joel love this channel and community. Cheers
Gmg jb ftw
The best way to explain it is no words and show the bone when your done.
Love how you guys do no BS recipe. Keep up the great work.
another vid that makes you hungry even if you just had dinner!! I love the simplicity of the cooks you guys do, it makes us all want to try it, and that my friends, is the entire point of watching. Love it!!
A bit of advice regarding the souse : add about 50 ml of well smoked whiskey (bourbon) - adds a twist on a dip side of the meal..... and as always , thanks man, for a great channel !!!
“I’m not the sauce guy but I respect the sauce” - Morrison full on professor 👨🏫 mode today.
I find the easiest way to clean my pellet smoker/bbq and my Komamo Joe is with my leaf blower. One suggestion, wear goggles.
Hmmmm, if you have never tried Pecan you should give it a try. Mixed with apple is my woods of choice.
Great recipe!
I’m still hooked on your Gordon Ramsay ribs recipe.
In the states, we’d use smoked paprika powder. It’s a classic flavor for pork ribs. This made me very hungry. 🤔
Op de een of andere manier had ik na 4u op 107C in de Flint een heel dikke bark, veel diker dan in deze video. Is ie er dan te lang of juist te kort in geweest?
Dank voor de video 😀
smoke for 3 hrs straight with no cider sprays ?
I had a pellet grill for a couple years but got rid of it. I loved the convenience, but found the smoke flavour too mild, even at low temperatures. Been rocking the Weber kettle since then and love it.
I have a pellet smoker and had to make some adjustments on it to keep more smoke in for it to work.
Added two smoke tubes to the traeger and the smoke flavor is near my stick smoker. They were like $12 a pop and made such a difference.
I wonder if the flint can compete with the other smokers that cost a lot more....
Have you ever cooked on a master built gravity feed bbq
I like that rub shaker. Where can I find one
do you have a recipe for a pit master “RUB and TUG?”
Delicious! 🔥🔥
How long do you leave on after sauce?
Baby back ribs.... not spare
Proper spare ribs are basically onubtainium over here in Holland. Over here all pork ribs are just called spare ribs.. yes it's wrong but that's how it is.
I'm quite sure this will work fine for proper spareribs and a St Louis cut too
Those ribs look great. Pellet Grills, imho, are great for fish, chicken, turkey and (yes) frozen pizzas. Pork products can also be very good, but need extra brining/seasoning and often saucing, like these. For beef, lamb, game etc, nothing beats an offset or a Weber.
Tasty.
This guy looks like the old Chicago qb Jay Cutler but nerd
Not my style of rib cooking, but that sauce looked great Roel.
Tomorrows dinner
Roel your the best. I double dog dare you to make a video with only you. Guaranteed you’ll get many more subscribers.
☝️
So, I don't understand that mindset. I don't watch these videos because they are the best bbq videos on UA-cam ( sorry Roel) but because they are some of the best videos regarding bbq on UA-cam. The Team makes it that way. If Roel cut Morrison and Marshall and the rest of the team out of the videos, I would unsubcribe. Just sayin'.
can i trust a couple guys without southern US accent when it comes to bbq?
🍽🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻👍🏻💯💯💯💯💯
😋😋
Every time my dad grilled outside in NYC all the homeless people asked for food. So we don't do it anymore.
We don't want those homeless people eating for sure!