A special thanks to my brother Shawn for photographing the cooking process in this video. These will be used in an upcoming article in Nashville Voyager magazine. Stay Tuned! You can check out his Instagram here! He does amazing work! instagram.com/smphotos6/ Here is the link to the rib experiment I did previously where we test the various smoking methods you can use: ua-cam.com/video/sf2wC1iMvQ0/v-deo.html Here are the links to Patriot Pits website and Instagram. If you reach out with questions or to order a smoker, be sure to use the code "Fattys" to receive a handmade charcoal chimney AND a firebox tool! Website: patriotpits.com/ Instagram: instagram.com/patriot.pits/
Awesome experiment! I do my ribs similarly to your method except run 275 whole time cause I like a little char flavor. Recently experimenting with different sauces. Really like the glazed look 😂. I have never sauced during wrap so Thanks for saving me the money 😉. Thanks for the video!
The ribs look delicious. Great tests. It seems like some of the smoke on the ribs with the unsauced ribs got diluted in the pool of liquids in the foil. However Stubb's does contain smoke flavoring. I myself like to smoke dry rub ribs naked, which helps with the smokey flavor. If you want to wrap, I suggest run a tad bit of dirty smoke in order to add extra smoke flavor.
Glad you enjoyed it! I would agree, as the two salt and pepper racks were very close. I kept it somewhat dirty in the beginning, but maybe I'll add a little more next time!
Glad you enjoyed it! Now that I've done a few cooks on it, I can say I absolutely love it. I was actually thinking the other day that I'm going to be very depressed when I have to give it back! The hot spot is easily controlled with the stack damper. I've found that if I put it about half way, it moves it more towards the firebox and I really don't need to pay attention to it. Also, once you have a fire going, it's near impossible to get the fire to go out or start smoldering. That insulated firebox works wonders!
Awesome experiment! I do my ribs similarly to your method except run 275 whole time cause I like a little char flavor. Recently experimenting with different sauces. Really like the glazed look 😂. I have never sauced during wrap so Thanks for saving me the money 😉. Thanks for the video!
A special thanks to my brother Shawn for photographing the cooking process in this video. These will be used in an upcoming article in Nashville Voyager magazine. Stay Tuned!
You can check out his Instagram here! He does amazing work!
instagram.com/smphotos6/
Here is the link to the rib experiment I did previously where we test the various smoking methods you can use:
ua-cam.com/video/sf2wC1iMvQ0/v-deo.html
Here are the links to Patriot Pits website and Instagram. If you reach out with questions or to order a smoker, be sure to use the code "Fattys" to receive a handmade charcoal chimney AND a firebox tool!
Website: patriotpits.com/
Instagram: instagram.com/patriot.pits/
I first tried dry rub ribs 20 years ago in Memphis and they have been my favorite ever since.
I'm looking forward to having me some TN dry rubs soon!
Great video I've gained allot of ideas I use butter for most of my cooks keep up the great video nice smoker
Glad you enjoyed it! Yeah, the smoker is a total beast!!
I’ve always put my sauce in the wrap it’s delicious
Awesome experiment! I do my ribs similarly to your method except run 275 whole time cause I like a little char flavor. Recently experimenting with different sauces. Really like the glazed look 😂. I have never sauced during wrap so Thanks for saving me the money 😉. Thanks for the video!
The ribs look delicious. Great tests. It seems like some of the smoke on the ribs with the unsauced ribs got diluted in the pool of liquids in the foil. However Stubb's does contain smoke flavoring. I myself like to smoke dry rub ribs naked, which helps with the smokey flavor. If you want to wrap, I suggest run a tad bit of dirty smoke in order to add extra smoke flavor.
Glad you enjoyed it! I would agree, as the two salt and pepper racks were very close. I kept it somewhat dirty in the beginning, but maybe I'll add a little more next time!
Great video. What’s your honest opinion of the smoker? Any concerns with hot spot in middle?
Glad you enjoyed it! Now that I've done a few cooks on it, I can say I absolutely love it. I was actually thinking the other day that I'm going to be very depressed when I have to give it back! The hot spot is easily controlled with the stack damper. I've found that if I put it about half way, it moves it more towards the firebox and I really don't need to pay attention to it. Also, once you have a fire going, it's near impossible to get the fire to go out or start smoldering. That insulated firebox works wonders!
😮holy mother of butter batman!
Nothing wrong with butter!
How's about trying lobster tails on the smoker.?
Ok I'm liking the blooper reel.
Won't be in every video but I liked the effect lol. I could try tails. Never thought of that one!
Did he seriously use a whole stick of butter on each rack of ribs?
No need to talk in the 3rd person. Yes I did. Is there an issue with that?
The ribs look chewy.
They were far from chewy 😂😂
Heh, too many variables apparently.
What do you mean?
God this is terrible. You’re supposed to sauce them BEFORE you take them out of the package! Amateur
Actually you're just supposed to smoke the sauce and throw the ribs in the trash.
Awesome experiment! I do my ribs similarly to your method except run 275 whole time cause I like a little char flavor. Recently experimenting with different sauces. Really like the glazed look 😂. I have never sauced during wrap so Thanks for saving me the money 😉. Thanks for the video!
Glad you enjoyed it! I was always curious so I definitely wanted to give it a try. I may try to bump up the temps to 275 for the duration next time.