BBQ Ribs, No Wrap - Lump Coal and Hickory on Offset Smoker
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- Опубліковано 29 сер 2024
- Step-by-step basics on how to barbeque ribs (Beef Spare Ribs and St. Louis Style Pork Ribs) on a Char Griller Smokin Champ Offset Smoker using Lump Coal and Hickory wood. I walk you through the entire process, from uncovering the smoker to the very first bite. Don't forget to SUBSCRIBE and check me out on Facebook and Instagram
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I’m a new offset owner from England in awe of American BBQ, your videos are so helpful thank you
Congratulations on that new offset! I'm excited for you! There's nothing like good barbeque and the process can be a lot of fun and relaxation. Thank you for your comment and I'm really glad you're finding my videos helpful. Smoke on!
@@TonyToneBBQ thank you Tony really appreciate that 👍
Damn Man you are a season vet with BBQ, i love watching your videos while Barbecuing cos you do make it feel like iam right there with ya sipping a few brews love it
Thank you! I really appreciate that! Happy New Year my friend!
Happy New year brother keep the videos coming, I got the gar-griller smoking champ your other videos helped seal that smoker air tight save me a bucket load of coin. I'm from Australia too, here to you and your family stay safe 🍻
@@outlaw5065I'm glad to hear that! It's been a crazy start to the year. Just purchased a house and moved so I'm a bit behind on videos and responding to comments but I want to go know that I appreciate you! It's great to have a friend in Australia. Smoke on!
Hello, Tony!
I’m a new subscriber to your channel and to smoking with fire. I’ve used an electric smoker with a little success but I’m told by a neighbor that smoking with fire is a different beast altogether. I’ve stumbled across your videos and I love your simple but complete instructions and suggestions. I’m really looking forward to trying your methods and adding a few twists of my own. ie; I make a homemade barbecue sauce that uses apple preserves and cinnamon. This goes great on ribs! Keep up the good work with your videos, we’ll be watching for the next one! You and your family stay safe and stay well, my friend! 🙏🏻
Thank you Jim! I really appreciate the comment! Yes, I'm all about adding your own twists. I'm a big proponent of trying new things and seeing what works. My wife recently made a habanero peach barbecue sauce and it was crazy good on St Louis style ribs. I just moved and need to finish setting up my cooking area so I haven't done any smoking or barbecuing in a while, but should be firing it up soon. Thanks for watching and have fun!
Gotta love it when the standby wood catches fire. It's happened to me at least once every time I've used my smoker. All 3 times. LOL
Haha! It sure makes the cook a little more exciting.
With the colder months here and thought on just giving you something different, I would love to see some cold smoked cheese and possibly cold smoked salmon.. I cold smoke a variety of cheese in the winter months on my offset but not too many people do videos on it bc well... It's not meat🤣 would love to see you do a video on that as this is the video you made that made me subscribe and follow you.. awesome video bud👍
Im a New Subscriber Toney 2024!!! Just got a new oklahoma joe highland doing my first ever cook. Baby back ribs & saint Louis ribs on it!!!!
Wat brand of lump coal do u use???
Awesome! Congrats on the new Highland! That's a great rig. Let me know how it goes and thanks for subscribing!
@@JulioLucero1960 my favorite has been Jealous Devil but I've also had some great cooks with B&B that I've picked up at my local hardware store.
excellant. thank u
My pleasure and thank you for watching!
Hi, i made the ribs for my sister birthday today cause are her favourite dish , propably beginner's luck but they were amazing. Thanks to your tips, to keep a wood on the left of the fire for backup and managing the temperature from the other video. Smoke on 👍!
That's awesome Conroe! I'm glad to hear that! If you haven't yet, take notes on what you did today. I keep a barbecue diary. I write down the weight of what I cooked, how long I cooked it. What time I started, what time it was done, I write down all the steps in between. Also write down factors like what the weather was like, wind, temperature, anything else. I write down what I used in the firebox. The more notes you take the better. Makes it easier to duplicate or see reasons why maybe something turned out better or worse on another cook. I'm glad this worked out so well for you. 321 or no wrap?
@@TonyToneBBQ I've keep the ribs no wrap for 5 hours at Always 100°C then added BBQ sauce and another hour.
@@conroe81 beautiful. Sounds like you've got a great system. Excellent! Smoke on!
Love watching your videos. I've smoked some ribs and man they came out great thanks to your videos
Awesome! I'm glad to hear that. Thanks for letting me know and thanks for watching!
@@TonyToneBBQ I tagged you in the pic a few weeks ago. Thanks again 🤙
@@morenoanglers9800 oh yes! That's right! Thanks again!
Love your video's thanks
I'm glad! Thank you! I appreciate your comment!
Sorry, how many hours did you cocked the ribs ? At 120° Celsius right ? Thanks.
Hey Conroe! Thanks for the question. Meat went in at 8am and meat came off at 2pm. 6 hours total. I kept temp right around 225 degrees Fahrenheit. Thanks for watching!
do you add more seasoning at any time during the smoking process? a friend who competes they almost all do about halfway thru the process. I add more when i wrap
Great question! I'm with you on adding more when I wrap, but typically only when I'm cooking ribs. I don't add anything if I'm wrapping a brisket or Boston Butt. Besides that, I don't add any seasonings mid-cook. I usually never open the lid. Unless I really need to, like when I'm smoking something really large and I need to flip it around for even temps, I don't open that lid. Nothing wrong with adding a little extra flavor after the meat has been pulled out, or after carving it up. Thanks for asking!
Do you spritz your ribs? A chef friend of mine told me apple cider vinegar dries out the meat, he uses only water. Any thoughts?
I used to spritz ribs, but now I rarely do. If I'm going for something extra saucy/spicy/sticky, I'll whip up some concoction that I'll splat on with a mop. Besides that, spritzing didn't seem to do anything for me other than let heat out every time I opend the lid, and I hate opening the lid. Thanks for the question!
Hey brother can you make a video of how you sealed off your smoker so smoke won't escape from the front, back and sides? Great vid
Thanks for you comment! Absolutely! I need to do a little touch up on the firebox lid anyway. I'll need to order up some more smoker gasket and high-temp RTV. Soon as it comes in, I'll do a detailed video on it. Should be within the next couple of weeks, by 10/24/2021. Thanks!
Yes please I have the same smoker
@@karldillon151 hey Karl! Yes, I did make the video. Here's a link. Thanks for watching! ua-cam.com/video/Z3Mnl-HHrgs/v-deo.html
Why do you have foil in the pit? I tried it last week and there was an aroma. So this weekend, I went back without the foil
Hey Don, that's interesting. I use the foil to catch the drippings, which makes cleanup easier and faster. I never get any type of odor from the aluminum. I wonder if your product might be treated with something? Yeah, if you're getting an odd odor, I would definitely recommend you don't use it. Good call. Thanks!
do you have a video on smoking short beef ribs? Just them
I'm sure I haven't done a video on just beef ribs. I usually do beef ribs along with other meats. I'll have to work that in soon. Thanks!
When the meal pulls away from bone-are you lookin🎉for a certain length or is it a time thing
That's a good question! You'll need to gauge it based on how you like your ribs. If you want the meat to easily fall off the bone, you'll want to let them cook more time and let more bone expose. The more you want the meat to stick to the bones, the less bone you'll need to see exposed and the less time you'll need to cook. It's really something you'll need to experiment with. For me, the sweet spot is around 5 hours. I hope that helps!
i wrap, butvnot for 2 hours. Ribs fall off too easily. I'm a Neanderthal, like to bite the meat off the bone but it still being tender. I usually do 1.5 hours max. Getting great pointers from you. Thank you
I love that you understand that you can control how tender the meat gets. A lot of people struggle with that. You hit the nail right on the head. Just back off the amount of time wrapped. In fact, shortening the cooking time in general produces a less-tener product. Very well done Sir!
Oh, and I never see you use anything but rub, why don’t you use any pepper?
On pork ribs, the rubs I use normally do contain pepper, it's just part of the mix. To me, pork ribs are all about flavor and spice! There are so many different rubs out there, I have fun trying different ones. But when I'm cooking beef, it's usually just salt and pepper. Check out my video on Tri-tip and you'll see what I'm talking about. Thanks for the questions!
Please make a brisket video !
Hey Itai! Thanks for the request! Yes, I am planning for a Brisket in the near future. I'm doing a video on Pulled Pork this weekend. Thank you for watching!
@@TonyToneBBQ I absolutely love your content imma young guy and I have a of recently fell in love with making bbq I just bought the same smoker as you honestly just because you have content on it , I’ve learned a lot me lava lock sealant just got here today ! I can’t wait to start smoking !
@@ibarretero98 that's really awesome and I'm so glad to hear that! Thank you! I'll definitely get more vids up soon. Just like you, I really love barbecuing and I'm usually too busy enjoying myself I forgot to make the videos. I've got a couple to edit and upload and one more I'm shooting this weekend so more videos coming soon. Thanks again and have fun!
Is there such a thing as TOO MUCH RUB when you’re smoking ribs?
Yes! Especially if there is salt in your rub. Ribs that are too salty, not so good. But really, if you use too much rub a lot of it will just fall off anyway so it's just a waste.