I did a beef rib roast last Christmas and it was so easy and everybody thought it tasted outstanding. This year I'm trying a pork roast and keeping my fingers crossed that it comes out as good as the rib roast from last year.
I've been using mine for a while but I primarily use it for grilling so far. I'm going to make some ribs this 4th of July. I have a side pocket I can throw in some mesquite to smoke it. My thought was to put it on low. Add mesquite chips to the side and cover it for a while. Maybe an hour. And then the last 45 minutes turn it on high with the top open. I wanted to use the smoke feature on it and I'm wondering why everybody doesn't use the top. But I guess like you say you can cook or overcook them pretty quickly
For the norm I buy baby back ribs around 3 lbs and I have tried 3 times to get the ribs to come out the way I wanted them and I guess the 3rd time was the charm A+A+ I heated up the Big Easy and then put on my rub and put them in. I cooked them on high with lid off for 45 min and then pulled them out a put on the Sweet Baby Rays Honey BBQ sauce and cooked them for 15 min (lid off) max.I ended up with a very juicy tender pr of ribs. The temp that day was close to 70 so cooking time may very in colder weather. So for I am very happy along with my wife to how they came out A+A+A+A+Keep on cooking guys.
I’m going to try this! Just making sure…the meaty side of the rib is facing to the outside and the bone side is facing inside? Entire cook or rotate during the cook?
Do you use a thermometer to determine if your meats are done or just look at outside color. I don’t want to over cook my meats. Thanks and love the videos
Hey Greg, The safe (and recommended by FDA) way is to always use a thermometer. With that said, I do not use a thermometer for ribs, but instead go on feel. If I can insert the temp probe in the rib meat and it goes in and out easily then I know when they are done. I always use a thermometer for chicken, turkey, pork chops and usually steak.
@@diyhgg8674 I scrub the basket with a brillo pad. With that said, I'm in FL and the original basket has some rust on it. I bought an inexpensive accessory kit and use the insert when using the basket. Making Tandoori chicken in the Big Easy today. Look for the video in a few weeks.
Thanks In New Mexico I won’t have a rust issue. I am using it today for the first time and doing some ribs. I love the videos they are a big help to those of us with little or no experience
Does it make a difference which way the ribs are facing? I'm currently cooking some right now with the bones of the ribs facing the cooker and the meat facing inwards.
Gonna give your recipe a go tonight. Question about closing the lid vs. opening. You mentioned 80 degree temps on Florida and not wanting to close the lid or you'll fry the outside of the ribs. Is that regardless of outside temps (it's hovering around 60 degrees as I write this from North Carolina)? Assuming so. Looks great BTW.
I'd hold off using the lid even if 60. You can check the ribs during the cook and always add the lid later if you are not getting the color you want. Sometimes I do add the lid later in the cook if I want more color.
I have watched a few videos on how you guys cook your ribs in the Big Easy but after two cooks and diff times I have found out they a coming out to dry for my liking :( The last time I did them for 0ne hour and put on my sauce and went 15 min. Better but to dry for me. Next time I will try 45 min and then sauce for 15 or less and see how that works out?I do have dual probes I could use but even then there is only one real thick area that one could check but the rest of the rib would be very hard to get a proper reading. Trail and error I would say on getting them the way you like for sure but I will give you A+A+A+A+ on your chicken quarters and rub and will be doing them again today :)
Not using the lid. I could drop one of my probes into it this evening when I do the leg quarters but where would I get the best reading? Today we are in the low 50's and we were in the mid to high 60's when I was cooking the ribs both times.I have also made a nice shield to keep any heavy wind from screwing with it like I had when I did the Turkey and it took longer than it should until I could block the wind off. Boy what a pain that was for sure.
Well. it is not over heating for sure. I used an oven one and it was real close to 400 and hanging just above the quarters A+ Laying one of the probes on top of one of the quarters maybe worked and maybe not and the reading was like 343? Looks like I kind of under cooked the quarters and my wife and I both nuked them for 1 min more? I should have just put the lid on maybe? But next time I will do what I have done before and used my Thermo Pen and checked a few different places like normal A+A+Hey by the way I love the looks of where you do all your grilling with all the green around + it should do well as a wind blocker I would say.
Hi, great video ! with that All-InOne Charboil there is no need to wrap them into aluminum paper ? were the ribs kind'a dry ? as with other smokers there is no need to include some water ?
In this video it appears the bone side is facing outward but I think you said the bone side inward. Did I miss something? Not wanting to be a critic, just want to get it right.
Wow, 2 hour ribs. Nice color. That can be a weekday cook. Thanks Jeff
Definitely Phil.
Been doing ribs in the Big Easy and It's big brother the SRG for years! Even took 4th place in a back yard comp out of 25 teams
I did a beef rib roast last Christmas and it was so easy and everybody thought it tasted outstanding. This year I'm trying a pork roast and keeping my fingers crossed that it comes out as good as the rib roast from last year.
We've done a standing rib roast video also. Turned out awesome.
Your smile when you bit into that bone at the end said a lot more than anything else. Great work.
Thank you Richard. I was really pleased how these ribs turned out.
I love your commentary.
Thanks George. We never know if we're jabbering too much or not.
I'm impressed.
I am a Camp Chef Affiliate, but I love Charbroil products. Especially the big easy. It’s so diverse. I just wish it was bigger.
Amen to that! Make that thing about 50% bigger and it would be perfect.
Yea, to your poingt, I purchased the extra racks, so I can add more to it - especially when making wings.
My son loves Dr Pepper and your ribs looks so good. I need to get some of that sauce
That's awesome, I think I wanna try a Dr Pepper vs traditional ribs video!! Thank you!!! Great stuff brother!
I'll be looking out for your vid. Thanks for watching Red.
Thanks for this!!!
Thanks for watching our video!
Dr Pepper + Stubbs = Heaven!!
Thanks fo much Amanda. Really appreciate your feedback!
I'm from Waco, hometown of Dr Pepper, so your Dr P recipe caught my attention.
However, I used your Turkey recipe in BigEasy this week & it was great!
@@baylorgal96 Really glad the recipe worked out for you Amanda. Hope you had a great Thanksgiving holiday!
How are you finding Stubb's products out in FL, but I can't find em in 4 groceries here in Central Tx!?
@@baylorgal96 We sell Stubb's in our online store, ArmadilloPepper.com.
I've been using mine for a while but I primarily use it for grilling so far. I'm going to make some ribs this 4th of July.
I have a side pocket I can throw in some mesquite to smoke it. My thought was to put it on low. Add mesquite chips to the side and cover it for a while. Maybe an hour.
And then the last 45 minutes turn it on high with the top open.
I wanted to use the smoke feature on it and I'm wondering why everybody doesn't use the top. But I guess like you say you can cook or overcook them pretty quickly
Mine doesn't have those features, so it cooks around 300ish. Also, I'm in Florida whwee it's hot so that lid can overcook.
have never cooked ribs in my big easy, those ribs look awesome
Give it a try sometime, maybe when you don't have time to do the full smoke.
For the norm I buy baby back ribs around 3 lbs and I have tried 3 times to get the ribs to come out the way I wanted them and I guess the 3rd time was the charm A+A+ I heated up the Big Easy and then put on my rub and put them in. I cooked them on high with lid off for 45 min and then pulled them out a put on the Sweet Baby Rays Honey BBQ sauce and cooked them for 15 min (lid off) max.I ended up with a very juicy tender pr of ribs. The temp that day was close to 70 so cooking time may very in colder weather. So for I am very happy along with my wife to how they came out A+A+A+A+Keep on cooking guys.
Sounds good
I want ribs and I want them fast... nice cook Jeff. Ribs turned out great! Thanks : )
Wow, that's a fast rib cook. Looked like a good flavor but not quite as moist as low-n-slow. Fried ribs. Now ya got me to thinking... Thanks Jeff.
I'm working on a deep fried breaded recipe 😀
I’m going to try this! Just making sure…the meaty side of the rib is facing to the outside and the bone side is facing inside? Entire cook or rotate during the cook?
Yup, bone side near the wall for the entire cook.
Nope ,bone out
This will be the next dish I do with my Big Easy!
I've done ribs in this cooker be a few times and always enjoy them.
OK Jeff......3 bites on camera...they must be delicious!!!! Those ribs looked awesome....even before the sauce was applied!!! Great cook!!
Yea, that was a little bit rude of me.
Not rude at all Jef!!! Just great ribs!!!
Those ribs look killer. Nice color and I bet the flavor was off the chain.
Do you use a thermometer to determine if your meats are done or just look at outside color. I don’t want to over cook my meats.
Thanks and love the videos
Hey Greg, The safe (and recommended by FDA) way is to always use a thermometer. With that said, I do not use a thermometer for ribs, but instead go on feel. If I can insert the temp probe in the rib meat and it goes in and out easily then I know when they are done. I always use a thermometer for chicken, turkey, pork chops and usually steak.
Thanks a lot
How do you do your clean up. Since the actual pan is seasoned I assume you do minimal scrubbing of it correct?
@@diyhgg8674 I scrub the basket with a brillo pad. With that said, I'm in FL and the original basket has some rust on it. I bought an inexpensive accessory kit and use the insert when using the basket. Making Tandoori chicken in the Big Easy today. Look for the video in a few weeks.
Thanks
In New Mexico I won’t have a rust issue. I am using it today for the first time and doing some ribs. I love the videos they are a big help to those of us with little or no experience
@@diyhgg8674 It's a great cooker. I think you are going to enjoy it. I've probably had mine for 8 to 10 years.
Very nice
Does it make a difference which way the ribs are facing? I'm currently cooking some right now with the bones of the ribs facing the cooker and the meat facing inwards.
I like to have the bone nearest the basket and cooker wall.
@@Armadillopepper thank you for the reply, I believe that's how I had them. They came out better than I've ever had.
Nice color at 4:56
Thanks Lyle. I was really pleased with the color.
Of course she came back. Must have smelled great :)
Dr Pepper sauce is nice :) Best thing is inam the only one here who likes it - more for me ;)
She came back to eat more of my plants!
Hi I love all your videos , one question .....: I think the flame of my char-broil is weak , I tried to fry a chicken and take very long time
How long did it take? It will take longer than me if you are in a cold environment.
Those ribs looked awesome Jeff. I need to do some more on my Big Easy.
Stubb's got it going on! Nice color on them! \m/
I've got to stop watching your videos for a couple of weeks.
We have to catch up on trying your recipes, heh heh.
Keep em coming at us in 3D.
Thanks Terry. Hopefully you'll find something you like!
@@Armadillopepper Prime rib, volcano potato & Dr Pepper ribs all sound and look great.
I gotta buy that sauce. I love using Dr Pepper
Where did you get the rib hooks?
Is that cutting board available?
Would you recommend boiling first and then putting them in the big easy?
No need.
Jeff the directions under the video says wrap in foil after applying bbq sauce? In the fryer?
Gonna give your recipe a go tonight. Question about closing the lid vs. opening. You mentioned 80 degree temps on Florida and not wanting to close the lid or you'll fry the outside of the ribs. Is that regardless of outside temps (it's hovering around 60 degrees as I write this from North Carolina)? Assuming so. Looks great BTW.
I'd hold off using the lid even if 60. You can check the ribs during the cook and always add the lid later if you are not getting the color you want. Sometimes I do add the lid later in the cook if I want more color.
@@Armadillopepper Perfect - thanks for the quick reply! Cheers from NC
@@mfuchs Stay safe Bro!
I just bought this cooker and mine has the collapsible basket,where can I get a set of those meathooks that you use?
Amazon has a set for the Big Easy with rib hooks
@@tpm1868 Thank you so much!
I have watched a few videos on how you guys cook your ribs in the Big Easy but after two cooks and diff times I have found out they a coming out to dry for my liking :( The last time I did them for 0ne hour and put on my sauce and went 15 min. Better but to dry for me. Next time I will try 45 min and then sauce for 15 or less and see how that works out?I do have dual probes I could use but even then there is only one real thick area that one could check but the rest of the rib would be very hard to get a proper reading. Trail and error I would say on getting them the way you like for sure but I will give you A+A+A+A+ on your chicken quarters and rub and will be doing them again today :)
Glad you liked the chicken quarters. Just curious, do you know what the temp is inside your Big Easy? Also, you are not using the lid, correct?
Not using the lid. I could drop one of my probes into it this evening when I do the leg quarters but where would I get the best reading? Today we are in the low 50's and we were in the mid to high 60's when I was cooking the ribs both times.I have also made a nice shield to keep any heavy wind from screwing with it like I had when I did the Turkey and it took longer than it should until I could block the wind off. Boy what a pain that was for sure.
@@TheDuke1946 Maybe resting on top of one of the quarters. Shouldn't touch the sides.
Well. it is not over heating for sure. I used an oven one and it was real close to 400 and hanging just above the quarters A+ Laying one of the probes on top of one of the quarters maybe worked and maybe not and the reading was like 343? Looks like I kind of under cooked the quarters and my wife and I both nuked them for 1 min more? I should have just put the lid on maybe? But next time I will do what I have done before and used my Thermo Pen and checked a few different places like normal A+A+Hey by the way I love the looks of where you do all your grilling with all the green around + it should do well as a wind blocker I would say.
Those ribs look DELICIOUS!!
Thanks Cheryl. These didn't last long.
Hi, great video ! with that All-InOne Charboil there is no need to wrap them into aluminum paper ? were the ribs kind'a dry ? as with other smokers there is no need to include some water ?
Where did you get your meat hooks?
I bought an accessories kit that I included the hooks on Amazon. Racks, hooks, skewers and more for less than $20
Thats easy, question is can you make a Diablo Sammich?
Can't stand sloppy Joes
How much do you pay for your propane? It’s $2.90 a gallon here in Alaska!
It's about $18 to $20 for a 20 pound tank. Is that 4 gallons?
Don’t we all wish propane was $2.90 these days…lol
Turn it up
In this video it appears the bone side is facing outward but I think you said the bone side inward. Did I miss something? Not wanting to be a critic, just want to get it right.
Man, I want a Dr. Pepper now but my sugar is all out of whack. :(
I definitley feel for those of you who have to manage the sugar intake.
Add volume, hard to hear
Ok. Thanks for the feedback.