Pork Ribs - Char-Griller Smokin Champ Offset smoker
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- Опубліковано 26 чер 2019
- How to smoke ribs on an offset smoker.
Pork Ribs - Today we are going to smoke up some St. Louis style pork ribs on the Char-griller smokin' champ charcoal smoker. This offset does really good and cooks up some good food. The ribs I did not wrap, I wanted to see how these ribs came out unwrapped. Honestly I prefer unwrapping. They were done in 5 hours at temps from 230 - 250.
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Usually it’s hard for me to watch videos like this bc I get annoyed so easily listening to people talk, but this was actually pretty pleasant to watch. He got right to the point without fooling around and he did a good job. The ribs look good
Thats an honor to hear thank you. I hope my techniques make it easier for you. Thank you!
So glad I found your channel! I just got my first offset smoker and have learned alot watching your videos, thank you!
Thank you Brandon, I appreciate it and its an honor. What kind of offset do you have? This is my 2nd offset, I learned how to use one a long time ago. That's where I learned how to do BBQ. A lot of trial and error, and many UA-cam videos along with old school food network shows. I've been using the minion method lately, its allowed me to get a consistent 3 hours of cook time before refueling. I've been using an offset since 2007, if you have any questions let me know.
I watched this video while I was on my way to purchase the fire box for the char griller bbq I’ve had for years. So thankful I watched your video brotha, game changer, super easy to follow. I’d never smoked anything a day in my life. I followed your instructions to the tee and the ribs came out amazing. Wrapped one rack and left the other unwrapped, both came out great. Hit that follow button immediately. Thanks again.
Glad to hear Jo, I love ribs on an offset, it makes some good eats. Thank you brotha, I hope your having a wonderful weekend.
Beautiful looking ribs Kirby! Nothing wrong with just simple no spice no sauce ribs.......let the smoke n pork flavor shine! Thanks for sharing
Thank you Papa Joe, I'll definitely be playing around with ribs on that smoker. Next ones I'll be making a lip smackin bbq sauce.
Got my mouth watering Holmes, just subbed. Wifey’s bout to pick me up that grill today.
Just got my Smokin' Champ a few days ago. Can't wait to season it and get going with some ribs. :) Thank you. Wonderful video!
Its an awesome smoker Winston. I love cooking ribs on it. I hope enjoy it as much as I do. Thank you brotha.
Wow, I just stumbled on to your videos this morning, so glad I did. I had my mind set on the masterbuilt 560 but didn't want to part with $500 right now. I think I have found my new favorite now. Thank you for posting, you do an awesome job on your videos and smoking. I read a comment on here saying some videos people do on here are hard to watch and I must agree lol, but yours are not, thanks again, happy smoking!
Its all experience Brian, this is my 2nd smoker. And trust me I learned BBQ on that first one. Now that I have a UA-cam channel it just comes into place. Its honestly a really simple process brotha, mostly all about temp and feel. But practice is honestly the best experience. Touch and feel is always key. I am glad to share my experiences, that is all it much is my brotha. Thank you!
Great video looks delicious
good video. no fluff, or annoying music. you're presentation is smooth and straightforward. keep it going!
I agree. .. music gets on my nerves when I am trying to watch a video
Awesome job Kirby!! Those ribs look 🔥🔥🔥
Thank you Chris, I will be doing ribs on it again, this time ill be putting some sweet BBQ sauce on there again. I might wrap but ill see when the next cook comes along. Have a great rest of your week brotha!
You're so good with cooking, Texas decided to name a city after you. Kirby, Texas.
Thats awesome, thank you Sgt. Hollow Point.
Hey Kirby those are nice looking ribs and man what a deal on that offset! Glad you got to go fishing and camping. Have a great week/weekend brother!
Ya the vacation was definitely much needed brotha. We had a lot of fun, I got a nice tan (Burnt lol). Thanks Pickles, You have a great week aswell.
I just got my offset smoker, exact same one as this. Just watching this video already gave me so much advice on how to get started learning to smoke.
Hows it goin Ronnie, this one is my 2nd offset. They are easy to use once you get the flow of things. A multi probe thermometer really helps out knowing what your food temps and cooker temps are. I would suggest picking one up. It is really straight forward, add fuel every now and then to get a steady cook. Just get some practice in, it is easy to get familiar how it works.
Cooking with Kirby I’ll definitely be picking up a thermometer probe system! I like the extent of how you explain things in your videos, unlike others on UA-cam. I’ll be using your videos and advice to learn how to use this smoker to it’s full potential. Just grilled on it last night for the first time, and it was phenomenal!
Chef Kirby! Those are looking GOOD! 😎 God Blessed you with some great talent!
Thanks brotha!
Thanks for the video. I just got my 1st offset smoker like this, I've had pellet smokers, propane smokers and electric. People have told me the taste is much better with real charcoal/wood, but to be honest im a little nervous with controlling temps over long cooks. Enjoyed the video sir...gonna give it a shot.
Nice! It looks perfect.
Man that looked amazing. putting your method to the test tomorrow
Mouth watering! 🤤
Absolutely love the color of those ribs. You did really good. I love to smoke ribs. So I’m always trying new ideas with pork ribs.
Hey Kirby those ribs look fantastic for first try on your offset smoker excellent bark and really moist looks like you're ready for some COMPS. Great job.
These came out pretty good Stephan. Next time I'll put the sauce on them.
Just bought mine I love it still learning how to use it
I smoke all the time with mine. Tips: take out the main grills charcoal tray. Take the two grill plates out of the fire box and wrap them in aluminum foil...shiny side outward. Take one of the grills and place inside the main grill in an angle covering the hole to the fire box. Place the second next to it laying flat. This blocks the heat from shooting out of the fire box and burning everything on that side of the grill. The heat is redirected down and along the bottom creating and damn near even temp from one side to another. Now you can use the entire grill instead of just the far side. ENJOY!!!!
Also take the fire box wire charcoal wire grill and flip it upside down. This raises it higher allowing better airflow otherwise it sits so low on the tray that the ash can snuff the fire and make it hard to get the right temp.
Great lookin ribs brother! I know you’re diggin that new offset. Cheers
Thanks brotha, I've been having fun with it.
You got a new sub today brother. Showing you love all the way from Texas!
Thanks brotha
Looks good!
I just finished 5 hour smoke following your video and OMg 😱 meat fell off the bone , I was able to shake the meat off , all the seasoning taste no sauce , only difference was the amount of charcoal and wood I used which shows how much sealing the grill will benefit. I used mustard and all purpose Weber seasoning with mesquite seasoning, cane out bomb, best I ever cooked, just awesome 👏 thank you Kirby and keep the videos coming and kind is blown away still on the smoke flavor 😂 yeeuh
Hey Wiley, ribs come out great on this smoker. That is what I use it for most of the time. Glad you got it down brotha, your gonna be whipping up some good eats. Thank you.
Wow 😮 I’m impressed looks killer! I’m a huge fan of no wrap!
Thank you Trippingonfaith, I am a fan of it also. On my offset I love to not wrap if i don't have to.
Bro! Them ribs came out perfect 👍
We have the grill but not the smoker! Love the ribs!! It was great seeing you and your wife!
I'm so glad to have met you all Audrey. I'll be making a trip that way in the future. I'll chat with Tom to make it happen.
Great video
Bought the same one very happy with it still learning how to use it
I smoke all the time with mine. Tips: take out the main grills charcoal tray. Take the two grill plates out of the fire box and wrap them in aluminum foil...shiny side outward. Take one of the grills and place inside the main grill in an angle covering the hole to the fire box. Place the second next to it laying flat. This blocks the heat from shooting out of the fire box and burning everything on that side of the grill. The heat is redirected down and along the bottom creating and damn near even temp from one side to another. Now you can use the entire grill instead of just the far side. Also take the fire box charcoal wire grill and flip it upside down. This raises it higher allowing better airflow otherwise it sits so low on the tray that the ash can snuff the fire and make it hard to get the right temp. ENJOY!!!!
Way to keep it real and not to technical definitely going to be my go to channel for smoking tips now
Thank you Steven, I hope they help. Just a bunch of time on the grill. The more you use it, the more you get familiar with it. Practice is key.
NICE JOB KIRBY!! Those looked really good! ;)
Thank you Terri, just havin some fun with my new toy.
Good video that bark looks delicious lol
Hi Kirby, those ribs look fabulous! OMG.. drool
Thank you Angie!
What a awesome cutting board.
Thank you Daniel
I have the exact same grill but been a little hesitant to smoke anything on it after watching your vid I’m definitely gonna smoke some ribs this weekend excellent job with the preparation of the grill thanks 😊
How is it going King? Ribs come out awesome in this smoker. In my baby back rib video, I showed how to do a chain method in the smoke box. It gave me 3 solid hours of cook time. That method I really liked and will be doing that way from now on. This is my 2nd offset smoker, so I had some experience starting with it. But it is a really easy and good smoker to use. Plus it was really inexpensive. So a couple of modifications, you can tune this smoker into a nice BBQer. Let me know how it goes. Thanks brotha!
I will for sure I’ve watched a lot of vids on how to smoke and your are the best you show from preparation to final product thanks bro
Ok I made my ribs yesterday and followed your directions to a T and they came out pretty darn good for my first time smoking the only thing is I used almost three bags of mesquite and hickory just to keep it up to temp and smoked them for almost six hours is that normal ?
Hey Brother Kirby, you did three things exactly like I do. I use W sauce on my ribs too “Mustard” is for hot dogs😎 I also season and straight to the smoker and also prefer a dry rib👍🏼👍🏼 you got the hang of that offset quick Bro, Keep the videos coming👋🏼
Thanks brotha Ric, I'll be definitely be working on some more que videos. I love that new barrel you made bro. I need one like that in my life.
Good looking ribs Kirby!
Thank you Alton, it was some good ribs. I hope you have a blessed rest of your week brotha.
New subscriber to your channel. Thank you for the video content! That’s is a nice beginner smoker like the Oklahoma Joe’s Hondo smoker! Great looking ribs...keep it coming man!
Liked your video... giving this method a shot as I send this message.... may wrap though
Looks bomb! Just got my new offset smoker just like yours can't wait to try it 🙌 subscribed 💯
Same. I just got one as a gift. Lol. I.e. i do all the grilling in my house. Ive been watching videos but its becoming like homework. Haha
Its a great offset for the price. I learned how to use one similar to this. I use it often for ribs, its my favorite thing to cook ribs on.
That's an awesome rack of Cali ribs on that new smoker Chef!! No wrap or sauce needed!! Excellent cook bud!!
Thanks brotha Rob, I'll be making some lip smackin ribs next time.
Just subbed , man dem ribs looked amazing . Cheers
Thank you Mike!
Loved the video, the food looked great. How do I light charcoal in the little silver cup?
Good video, I need to try the apple juice spray trick. Two easy things you might to which I think will improve your outcome is to first of all use real lump charcoal instead of briquettes - that will greatly improve your final flavor (IMO) - the second thing is to try adding water to both drip pans. You might get a little bit more steam to keep the meat moist. 10/10 upload, thanks man!
I do that, I just never cook ribs the same. Just depends on everything I am working with. Most of the time I don't use water. Thank you man, I hope all is well and be safe.
Awesome video looking good
Thanks brotha!
“Worcestershire sauce.. I actually said that right!” - no you didn’t 😂
Lmaooo thought I was the only one that noticed
Yes he didn’t!
Here from Troy's channel. I've always wrapped. I need to learn to not, because I cook for clients. Wrapping 10 racks gets expensive, bit some want them to straight fall off. My neighbor got a smoker like yours. Here in Kansas we fight wind, and it gets cold in the Winter. So it can be a challenge on those. That top thermometer is actually reading correctly . It's just way up at the top. Heat rises so it's going to read higher.
You are correct on the positioning of the thermometer. I actually installed on the left end towards the grates. Oh man wind and cold, those are some challenges. Not wrapping was actually pretty good, it took a bit longer. But was worth the try. Next time I'll be adding some sauce and try to get a nice glaze on them. Thank you Benji, I learned some Texas tips from Troy.
Good video man..Right to the point!
Thank you Marvin, the only way I make my videos.
Subscribed! I am new to smoking and I was debating on getting a big green egg or something more affordable and this video helped me make my decision. Thanks
I like using my offset, this one is my 2nd one. It does go through some charcoal, so keep that in mind. I have a weber kettle that is pretty efficient on charcoal. But there is nothing better than an offset cook. I have some mods for this smoker coming soon. But Honestly spend the little extra money and get the Char-griller Competition pro edition, that one will allow longer cooks then 6-7 hours like mine. The reason is the smoke box design, it basically a tub and mine wont let you scoop out the ash. The competition one will allow you to scoop out the ash and still cook.
Cooking with Kirby how do you keep the temp 250-275?
Looked amazing Kirby!
Watch those open toe shoes when dropping in charcoal! lol
Ya I know, when im in the backyard I am in chill mode. I have had embers burn the toes before lol. Thanks Mario!
Great job pit master, the 18 thumbs down don't know smoking! Keep up the great work!
Good straight up video no bs. I have the Char-Griller Wrangler which is a little smaller than yours and I just added a smoke box to it last night for today’s rib smoke so I’m excited to smoke ribs for the first time. But now you got me second guessing the thermometer on my grill I might have to drop some money on one.
Question though, can you use that same thermometer to check temps of meat?
Nice Kenny. Ya you can, head down to Walmart, Lowes or Home Depot and pick up a thermometer with multiple probes. At least 2, that way you can monitor the grill temp and food. It's such a huge convenience. Have fun cookin brotha, I love using an offset.
Excellent video bro thanks
Thank you Sir, I love this thing for ribs. They come out great.
Cooking with Kirby swear to god just left Home Depot and got one because of your video!!! Yo I’ll do my ribs like you did .. Saturday
Haha right on brotha, enjoy it the new toy. If you have Instagram, tag me on your cook @cookinwithkirby
Cooking with Kirby I’ll have my daughter do it she has Instagram
That char looking good af
Thank you Travis, the ribs came out great. I hope you have a great rest of your week.
Not the same one still learning how to use it love it
They are pretty easy to use Mike. I would invest in a small multi probe thermometer so you can monitor the temperature of the cooking area. That will allow you to see how much charcoal or wood to put in there as you need to refill. I usually add about a half of chimney of charcoal about every hour or so as it needs it.
Nice channel homie. Much props
Thank you Ramos BBQ
Good work brother!
Thank you Alejandro, ribs come out great on that offset.
@@CookingwithKirby I have not tried that yet. All I have is a Weber 22 in Grill and smoked the ribs that way using indirect heat and worked just fine. I'm assuming with an offset I won't have to work as hard.
Nice ribs man!! That smoker did a job
Thanks brotha, have a great week. Good cook on those tri tips man.
I have the same smoker. What have you cooked on yours so far and will you be doing any more vids with this smoker. Btw watching this video helped me make some good spare ribs on mine.
Hows it going Pound4pound? So far I have done a couple racks of ribs, beef ribs, a pork butt and a couple whole chickens. Ya I'll be doing more videos on it. It's been pretty busy with work. My next video on it is a pork butt. I am glad the video helped. Thank you
I want to see what mods you did to this smoker. I have one and did a few mods to mines
Showin some love from San Diego brotha! Looking to get into grilling man aside from this smoker what else should I be looking to buy?
How are you Benny? Actually I just recently bought an Oklahoma Joe Highland offset. It is an upgrade to this one I had. It does have thicker metal and holds Temps really good. it's a little more than this one. $299 price tag on the highland, I was originally looking at the longhorn. Reason I went with the highland, 80% of the time I am only cooking one protein. So the less cooking space wasn't a deal breaker.
Props bro. 🔥🔥🔥💥
Thanks brotha, ill be doing more cooks on this smoker. Its been a while since I had an offset, I sure did miss it.
@@CookingwithKirby keep it up g
Was up g. He'll yea that smoker is fire
Very nice video sir!! Think I might buy that smoker. Where did you buy that rack of ribs? Thank you.
Its a really good stick burner, its mainly my rib cooker. If your looking to cook more then 6 hours, I would consider another model. The smoke box is not designed to cook longer than 6 hours. Honestly it was a disappointment, but I mainly bought it for ribs. The ribs I bought from Walmart, it is the Smithfield brand.
Great video brotha im in the market for an offset,i wanna take my bbq to another level I've never truly smoked ,ive tried with just my regular grill,off setting my charcoal and wood to the side but i really wanna get my hands on an offset your ribs looked amazing btw
Ruben my honest opinion, I love cooking low n slow on an offset more then anything. My weber is for hot n fast. Pellet grill is for convenience, since you dont have to manage fire. I live where its really hot during the summer. Oct to June is my grilling seasons. So I use it alot during that time.
@@CookingwithKirby i hear ya brotha! I was just talking to my boy about the pellet grills cuz he jus got one,lol he says i hate on em cuz i like to try and control the heat n smoke ol skoo on an offset,i just say the pellet grills are koo if you're having party and dont wanna worry about the fire and be able to just host
Ya bro, dont get me wrong I love an offset. Managing fire is a cool process, to finally finish up a good meal. I just dont have the time like I used to. Its more for convenience really, I can do other things while im waiting for the food to cook.
@@CookingwithKirby 💯
Did you add the thermal seal to the base of the grill to keep the heat and smoke more consistent?
How is it goin In the 502, I sealed the lid and barrel with a high temp lining called lava lock. This smoker took a 15 ft roll that sells for 16 bucks at amzn.to/3c0YCX0
I got the same grill, do u have any other videos to help cooking, I'm new to the smoking world
Hi Brandon, it's a good smoker. Unfortunately I bought the smoker a little late for my grilling season. It gets hot where I live, so cameras don't stay recording. I have some coming though. I grilled yesterday now that its cooling down. I have a modification video and some cooks coming for this smoker. What cooks were you wanting to see?
Roughly how long do you leave them in the smoker?
Hi Kirby I just bought one of these a couple days ago and I have a question from your video. What are the drip and water pans sitting on? the bottom of the smoker or the smoker griller that fits inside the smoking chamber that came with the unit? Thanks
Hey Gary, its an adjustable charcoal grate, it comes with the smoker. You can use it as a grill if you want direct heat.
I smoke all the time with mine. Tips: take out the main grills charcoal tray. Take the two grill plates out of the fire box and wrap them in aluminum foil...shiny side outward. Take one of the grills and place inside the main grill in an angle covering the hole to the fire box. Place the second next to it laying flat. This blocks the heat from shooting out of the fire box and burning everything on that side of the grill. The heat is redirected down and along the bottom creating and damn near even temp from one side to another. Now you can use the entire grill instead of just the far side. Also take the fire box charcoal wire grill and flip it upside down. This raises it higher allowing better airflow otherwise it sits so low on the tray that the ash can snuff the fire and make it hard to get the right temp. ENJOY!!!!
Are they better with or without a period of wrap on them? New sub.
They are not as fall apart as compared to wrapping. I mostly used foil, I just bought some butcher paper to try out. But with foil, you will notice more fall off the bone ribs faster than not wrapping. Personal preference, just make sure the meat feels to your preference.
Hey, Kirby. Did you keep the ashpan in the main cooking chamber or take it out on this smoke?
I always leave it in, I put aluminum trays on it to catch drippings. Easy clean up.
You have the link to that thermometer.?
I recently bought the same smoker but it does a terrible job of maintaining heat. Did you mod yours to retain it?
I dont see that with it. I use it weekly, and it maintains a steady temp from 250 to 275 depending how much fuel I put in the smoker. I think just more practice is what you need with it. The only thing I have done to it was line the barrel with Lava Lock lining. Everything else is stock.
I am trying something new with it this weekend and using only wood logs for a Brisket cook. Even though I use it often, ive only used charcoal or wood lump charcoal. So this will be new for me.
Glad you got you an offset Kirby! I love my Oklahoma Joe, I think Charbroil bought them out a long time ago so the styles are somewhat similar.
Unfortunately, it’s almost necessary to run a digital thermometer. I wish they’d save their time and not even put one of those analog temp gauges on top.
Ribs looked great Kirby!
I think its the positioning of the thermometer, if it was lower and maybe to the side, it would give a different reading. I am going to install one on the left lower side so I do not have to rely on probes. Of course I will test it to make sure it is reading correctly. But I sure did miss an offset, its been about 3 years since I used one. Thanks Kevin, I hope you have a great rest of your week.
what is the temperature probe in the video the red one? thanks!
Hi Johnny, I bought this at Home Depot. It was an off brand they have. Today I use BBQ dragon's multi probe thermometer. That one holds 6 probes and is wireless. This one only had two probes, I wanna say it was like 15 or 18 bucks.
Probably a dumb question but did you soak the wood in water?
I only soak wood chips, Chunks in the offset I let them go in dry.
Kinders best out there.
Hey Bird Dog, I have tried a couple of their seasonings, and they are good.
Cooking with Kirby I only use there BBQ sauce. No better then Kinders. I just fail to tell me Texan friends it’s from California. Better to let them think it’s local.
Hey boss, what did you use to seal the smoker?
Hey Alex, the lining around the barrel is called lava lock amzn.to/2XL4yzR. I used one package to seal it, I put it on the bottom of the barrel and lid. It keeps flow of the smoke going to the smoke stack instead of leaking from the lid. Its the only thing I have done to the smoker, only other thing I am doing to it is add another thermometer towards the bottom on the lid. I dont see a need to do anything else to it. I hope it works for you as it did me. I am using it tomorrow to record a brisket.
Learn as u go g. Thats the only way
Looks awesome!
Thank you Misty!
Creased at "Worcheshersher sauce, hey i said it right!"
haha I would probably still say it wrong.
It's pronounced Woostershire sauce but I like listening to other folks attempting to get it right
I got the same smoker, I'm finding it's a challenge to get the temp up. I'm not sure if I'm not using enough charcoal/wood. I gotta study your other vids using this smoker
Hey Brotha, how much charcoal and wood are you putting in it? I found putting a bit less than half of a chimney of charcoal and 4 chunks of wood will do the trick. I do play with the vents to slow the air flow down, preventing it from getting higher temps. This will allow me to stay about 230 - 250 ish range. If I open vents up, it can get hotter and I have seen it at 350+. Get a probe for sure, the manufacturer thermometer is not in a good spot. I always place my probes in the area where the food is.
Let me know what temp your trying to get to.
@@CookingwithKirby i was doing spare ribs. I put two extra thermometers about 2 inches from the sides just above grade level. I was trying to stay around 250. Is that good for smoking spares and baby backs?
@@pound4poundbeast 250 is perfect. I like to stay in the range of 230 to 250 for ribs. Let them go for about 4 to 5 hours. The heat is going down here in Cali, I'll be back on the grill pretty soon.
@@CookingwithKirby one last question, do you ever wrap your ribs(texas crutch)? Cant wait for the next vids. Thanks for the advice.
Ya I do, mainly in hot and fast cooks where the temp is 350 plus. You can wrap also on offsets, it will reduce cook time and add some moisture and flavor if you fill it with apple juice or whatever you put in it. If your wrapping do it after 2 hours of smoking, let it cook for 1, then after that take out and baste with bbq sauce. You shouldn't need more than a half hour to hour after that.
I smoke all the time with mine. Tips: take out the main grills charcoal tray. Take the two grill plates out of the fire box and wrap them in aluminum foil...shiny side outward. Take one of the grills and place inside the main grill in an angle covering the hole to the fire box. Place the second next to it laying flat. This blocks the heat from shooting out of the fire box and burning everything on that side of the grill. The heat is redirected down and along the bottom creating and damn near even temp from one side to another. Now you can use the entire grill instead of just the far side. Also take the fire box charcoal wire grill and flip it upside down. This raises it higher allowing better airflow otherwise it sits so low on the tray that the ash can snuff the fire and make it hard to get the right temp. ENJOY!!!!
Whats the thermometer you used to monitor the temp?
Hi Trace, it was just a cheap one I picked up from Home Depot.
Good video brother. Subscribing in 3. 2..1..
I appreciate it brotha, thank you and have a great week.
Those Ribs look real good. I'm going -try not wrapping them . Thanks
All they needed was some bbq sauce and it would have been perfect. That smoker is my rib cooker, I love that offset.
Have you done any mods with it?
I have only added "lava lock" lining the barrel of the smoker. I do have another thermometer I want to install. But other than that, I wont be doing nothing to it. Its works pretty good for me.
Looks good but too much back ground noise (don't need it). Your instructions are very good and on point.
Can you post a link for the thermostat please 🙏
I use BBQ dragons wireless Thermometer now days. amzn.to/2Xpcntl the one in this video didn't last long.
Ooooo pricy
What do you think of this one
www.amazon.com/dp/B01GE77QT0/ref=cm_sw_r_em_apa_i_vGSYEb4K33S28
That will work, I had something similar from that brand. It still works, I just don't use it anymore because the grill that its on is at my In-laws house.
Fun fact, Worcestershire sauce is from the city of Worcester, pronounced "Wuh-ster", and shire is the British word for state or region. So British people say "Wuh-ster shy-er" meaning it is from the region of Worcester.
Ya I would still say it wrong some how lol.
Upgraded sprayer🤔
Ya lol, I had to replace that other one. It didn't work at all when I needed it.
I never wrap my ribs. I get that bark, but you gotta watch so you don’t dry em out.
I thought you were making a mistake not wrapping them...they look amazing though.
$170!!!?? Here in the future 2021 I just bought one for $229 and was glad to get it that cheap!
It is called “wustersauce”
That rub really did have an awesome color to it. With that pit....You should consider adding a few splits more frequently. You want them to burn at complete combustion as fast as possible. That means plenty of air to feed the fire. If not they will smolder and produce unpleasant and unwanted bad smoke. Control your temps by the amount of wood added not your vents. Your Ribs were good......but in the future they can be Better! Just looking out for a Bro! 👍 🔥
Thanks brotha, I appreciate the tip.
Those did not look tender to me
Love it, but that's NOT how you say Worchestershire. As an American living in the UK, I've been corrected multiple times. It's pronounced Wuss-ta-sheer .
W- Sauce 😂, I quit bro.