Thumbs up numero 400! Whatchu talkin bout Willis, those beef back ribs look beautiful! You my friend are a rib cooking savage! All you need is me there to enjoy this Rib Fest with you. Great job RY!🤘
I just want to thank you for including celcius whenever you have a temperature on screen it helps a lot for us Europeans. It may seem like a small thing, but for us its very much appreciated. And your cook looks great as always!
Thanks for all the videos. I just got an Oklahoma Joe Highland and made some St Louis ribs for the 4th. They were fantastic. Couldn't have done it without all your great how to advice.
You know what these ribs need? More ribs. I think beef back ribs are underated. I know they're a lot work for little meat, but so good. Great looking meal
One thing I would like to see, is a video in your fire managment with charcoal. I have an oklahoma Joe highland and I really struggle with maintaining a temp
Rib Fest Hallelujah! I just found some beef ribs at Costco a couple weeks ago and cooked them this weekend and they were fabulous. Great cook, great video as usual.
I smoke beef short ribs until they are super tender and make pulled beef sandwiches with them. I use meat from beef back ribs in baked beans. Love the new pit.
I agree Ry, Kenneth’s rub on beef is fantastic and has a touch of sweetness that I like on some beef once in a while! I actually used it on a brisket and loved it! Hope you had a great 4th!! Ribs galore in this video!! Great job bro!
Rib fest indeed! Man those ribs look soooo good! If I was in the area, I would have stopped over, I would've found you by the smell of the meat cooking! Great job Ry, Happy 4th to you and your family!
Great video Ry! Those are killer ribs....look delicious. I learn so much on your channel as I am relatively new smoking different meats. I use the Weber Summit Charcoal grill and the Weber kettle. Your company is in for a real treat this Independence Day! God Bless you and your family.
Beauty contest or not, those beef back ribs look so good with the meat pulled back like that. When they're raw they didn't look like there was much meat on them, but once they started pulling back they looked meaty and delicious.
Just what I needed to see after doing a couple amazing (according to the wife) racks of baby backs last night on my kettle. One rack got Kosmos Dirty Bird, the other got Acme Sweet, and glazed with Get Sauced Peach after some time on pecan smoke. I'd happily trade you a few ribs, but shipping from Canada would spoil them! I can never get bored with ribs!
Damn, you must have held up a meat truck......................looks good. I am doing some pork ribs tomorrow, wish I had some beef ribs. Great video Ry, have a great 4th of July!
Sitting here at 5:30 A.M. hoping for the stall on 22# of Pork Butts, AND NOW I am hungry for ribs... What a cook Ry! You got each and every one of those to what looked like perfect. Great rib cook. Your old OK Joe's cousin said tell you Hi... He's out there running at 250 for the last nine hours.... Have a Great 4th...
I was glad you mentioned how many logs you put on the fire. I’ve been on the fence as to whether I want a stick burner or an insulated cabinet smoker. Do u find the smoke is ever overwhelming ? As compared to lump charcoal & wood chunks. Thanks for another great video RY, easy to see why Chris offered you a cooker. 👍🏼👍🏼👍🏼
First off gorgeous cook Ry, reminds me of when my RecTec BFG is full of meat smoking away - such a beautiful sight isn't it? I am a bit surprised the beef ribs got done so quickly when I do mine they usually take 7-8 hours or certainly way more time than the baby backs or st. louies I smoke. Happy Holiday my friend, stay safe!
Great cook. I'm thinking of making a stew with shortribs just so you get an intensified flavor and a sort of gravy so you can lick your fingers cause of the gravy. Along side with a fill rack of pork belly ribs with crackling on top. Do you have any ideas on how I could make this idea work?
Stew with short rib beef would be awesome. I’d just smoke the short ribs until the wrap stage and then cut them up and add them to the stew to simmer for a couple hours 😊
And I was going to do hamburgers tomorrow. After watching this now I am going to have to step it up a bunch. Hell of a spread there Ry. Happy 4th 🇺🇸🤙✌🤟🖖
I noticed that there is no temp reading when the door is closed during the cook. just over the 13 min mark on the video before wrapping of the ribs. Is this a function of video production and editing stuff or is the Lone Star Door mounted gauge broken ? I am interesting in possibly buying the 20" by 36" Lone star grill and my understanding is the gauge provided is one of good quality. I see also you use another gauge inside the grill clipped to the grate. Do you find that the door mounted gauge is unreliable or not placed in an ideal location ? I like your channel and the ribs look great ! Thanks .
I don’t always show the temp. It gets very repetitive. And I usually use a grate level temp gauge for accuracy but also because it has a remote so I can monitor from a distance. Nothing at all wrong with the included gauge 👍
Lone Star. But they are different animals. I loved the Highland and it was a great starter offset. Perfect to learn on. But I wanted to add more capacity and features, which the Lone Star has. The old Highland is getting plenty of use at its new home with a good buddy of mine :)
Ry you're great~ Thanks for all the BBQ tips! How many hours of pecan smoke do you think is sufficient for cooking low and slow ribs with some Kingsford?
Looks great, Ry! How long does it take for the smoker temp to recover and stabilize after you open the lid to film? Do you adjust vents or anything to accomplish this?
It recovers within a few minutes, which is really nice. I only adjust the vents after first setting them if the temp spikes for some reason, such as a split of wood accelerating its burn rate unexpectedly. I usually find that once it's going at its desired temp, say 250, I have the intake vent set somewhere between 1/4 and 1/2 open :)
Thumbs up numero 400! Whatchu talkin bout Willis, those beef back ribs look beautiful! You my friend are a rib cooking savage! All you need is me there to enjoy this Rib Fest with you. Great job RY!🤘
Thanks, my friend!
You are the man! Of all the people doin' BBQ video's yours are the best. You just have that right way of tellin' what to do! Carryon my friend.
Ribs on ribs on ribs! Man that looks fantastic. Perfect video for my birthday today, now i'm going to get ribs tomorrow!!
Two words.... Beautiful Cook! Fantastic job Ry!
Thank you much, Greg :)
It's always a beautiful sight to see a Lone Star Grill full of meat! Great Job!
Boy did those look fantastic my friend.
that lonestar grill is my friggin fantasy.
I'd love one too, but where I live good hardwood for smoking/barbecue is impossible to get.
Your videos are so honest and great
I just want to thank you for including celcius whenever you have a temperature on screen it helps a lot for us Europeans. It may seem like a small thing, but for us its very much appreciated. And your cook looks great as always!
Thanks 🙏
Thanks for all the videos. I just got an Oklahoma Joe Highland and made some St Louis ribs for the 4th. They were fantastic. Couldn't have done it without all your great how to advice.
You know what these ribs need? More ribs. I think beef back ribs are underated. I know they're a lot work for little meat, but so good. Great looking meal
All those different ribs was a real challenge and you and your pit met the challenge. Great cook. You and yours have a great 4th. Stay safe.
One thing I would like to see, is a video in your fire managment with charcoal. I have an oklahoma Joe highland and I really struggle with maintaining a temp
Rib Fest Hallelujah! I just found some beef ribs at Costco a couple weeks ago and cooked them this weekend and they were fabulous. Great cook, great video as usual.
I smoke beef short ribs until they are super tender and make pulled beef sandwiches with them. I use meat from beef back ribs in baked beans. Love the new pit.
Ribfest is now one of the only holidays I shall choose to recognize as having unimpeachable legitimacy.
Heres to hoping the vegetarians don’t get mad
@@cjoe5977 Shut up
@@cjoe5977 Who cares what the Vegematics think?
Grizz Axxemann exactly
@@cjoe5977 I can raise a glass to that.
Everything looks so good, love that Lone Star smoker. I’ve never tried beef ribs before, I’m gonna have to give those chance.
just looked for a tutorial on how to remove membrane off of spare ribs and found this channel. insta subscribe, keep it up!!
Awesome! Thank you!
Great video, I could live with your "mistakes" any day. I wish mine with " no mistakes" looked that good. Keep up the good work Ry!
I agree Ry, Kenneth’s rub on beef is fantastic and has a touch of sweetness that I like on some beef once in a while! I actually used it on a brisket and loved it! Hope you had a great 4th!! Ribs galore in this video!! Great job bro!
Thanks! It's fantastic on brisket, I agree :)
My favorite thing to eat with ribs is ribs!
RibFest was awesome! Thanks Ry!
With a side of ribs :)
This looks amazing Ry thank you for sharing the video
Ry, just noticed your fridge with Guam magnets. I recently moved to Guam from New Mexico. Your recipes are my go to’s for BBQ.
A ribfest indeed Ry! It all turned out great and I for one found the back ribs to be beautiful!
They sure are tasty! Thanks :)
They all look absolutely beautiful...👍🏼
i may half to come back to california just for your cooking great job ''
Wow that was some great looking meat!
TWSP
Man that looked like a great time running that LSG Ry! You are over there killing the rib game with this one!
Thank you!
I love CSR's they're the freaking bomb. And I totally agree about beef short ribs. They're are so good.
Absolutely love LOVE!!!! short ribs
👍🏻👍🏻
Great cook, Ry! I am waiting arrival of my LSG 20x30 offset, so I am super stoked when I see cooks using this smoker.
Ooooh! You're going to love it :)
Rib fest indeed! Man those ribs look soooo good! If I was in the area, I would have stopped over, I would've found you by the smell of the meat cooking! Great job Ry, Happy 4th to you and your family!
Nice job I have never made beef back ribs I will have to make them the ones you made look great. Tanks again for doing these videos
Glad you like them!
Great video Ry! Those are killer ribs....look delicious. I learn so much on your channel as I am relatively new smoking different meats. I use the Weber Summit Charcoal grill and the Weber kettle. Your company is in for a real treat this Independence Day! God Bless you and your family.
I’m not sure how I missed this video, but I am waiting on a workhorse pits 1969, which has a cooking chamber 19x41. 1 inch less than yours.
Beauty contest or not, those beef back ribs look so good with the meat pulled back like that. When they're raw they didn't look like there was much meat on them, but once they started pulling back they looked meaty and delicious.
Hey Ry now that is a meal guaranteed to get you the meat sweats!! Enjoy & be safe!
i too like sauce in everything! thank you
Bring on the Rib Fest! Awesome smoke Ry! You always make me hungry! LOL!
Just what I needed to see after doing a couple amazing (according to the wife) racks of baby backs last night on my kettle. One rack got Kosmos Dirty Bird, the other got Acme Sweet, and glazed with Get Sauced Peach after some time on pecan smoke. I'd happily trade you a few ribs, but shipping from Canada would spoil them! I can never get bored with ribs!
Damn, you must have held up a meat truck......................looks good. I am doing some pork ribs tomorrow, wish I had some beef ribs. Great video Ry, have a great 4th of July!
Now that is a feast I could get down with for sure sir! 👍🏻
Very nice even more motivated for tomorrow
Yummy! I love brisket-sticks! Beef ribs looked fantastic B-)
Sitting here at 5:30 A.M. hoping for the stall on 22# of Pork Butts, AND NOW I am hungry for ribs... What a cook Ry! You got each and every one of those to what looked like perfect. Great rib cook. Your old OK Joe's cousin said tell you Hi... He's out there running at 250 for the last nine hours.... Have a Great 4th...
Happy 4th!
oh man those look great Ry!
Just put on a rack if pork ribs. Doing the 3-2-1 method. In an hour I'll put on the beef ribs. Your channel made me my family's rib master.
Awesome! That sounds like a feast :)
I was glad you mentioned how many logs you put on the fire. I’ve been on the fence as to whether I want a stick burner or an insulated cabinet smoker. Do u find the smoke is ever overwhelming ? As compared to lump charcoal & wood chunks. Thanks for another great video RY, easy to see why Chris offered you a cooker. 👍🏼👍🏼👍🏼
Hi! I really find the smoke on this to be so nice and clean. Never overwhelming :)
So relaxing
First off gorgeous cook Ry, reminds me of when my RecTec BFG is full of meat smoking away - such a beautiful sight isn't it? I am a bit surprised the beef ribs got done so quickly when I do mine they usually take 7-8 hours or certainly way more time than the baby backs or st. louies I smoke. Happy Holiday my friend, stay safe!
I think that top rack really helps with the slightly higher heat :)
Great video. But have not seen any video of you grilling on the Master Touch
ua-cam.com/video/jkkPQthntwI/v-deo.html There'll be more :)
Top notch Ry, Happy 4th of July!
Man That's Awesome 👊🏼👍🏼
Happy birthday America! Ribs & Merica. Don’t get any better than that.
I put some water in the bottom. meats stay nice and moist, no need to wrap
Can you do a detailed video review of the smoker please, specs, features, your personal user experience, pros, cons, etc,etc
I did an initial review in this video: ua-cam.com/video/1tRCTN5D-SI/v-deo.html I'll probably do a follow up down the road a bit :)
I just needed to click on that thumbnail 🤩👏👍 Those ribs looks so delicious 🤤
Thank you :)
@@CookingWithRy you're very welcome :)
Everyone else: I think I'll cook some pork ribs...
Ry: I am gonna cook 4 different racks and they are all going to be amazing!
Please tell me you had people over for diner ;) looks amazing, again!
I was generous :)
Great cook. I'm thinking of making a stew with shortribs just so you get an intensified flavor and a sort of gravy so you can lick your fingers cause of the gravy. Along side with a fill rack of pork belly ribs with crackling on top.
Do you have any ideas on how I could make this idea work?
Stew with short rib beef would be awesome. I’d just smoke the short ribs until the wrap stage and then cut them up and add them to the stew to simmer for a couple hours 😊
good cook dood!!!!
And I was going to do hamburgers tomorrow. After watching this now I am going to have to step it up a bunch. Hell of a spread there Ry. Happy 4th 🇺🇸🤙✌🤟🖖
Happy 4th to you!
I noticed that there is no temp reading when the door is closed during the cook. just over the 13 min mark on the video before wrapping of the ribs. Is this a function of video production and editing stuff or is the Lone Star Door mounted gauge broken ? I am interesting in possibly buying the 20" by 36" Lone star grill and my understanding is the gauge provided is one of good quality. I see also you use another gauge inside the grill clipped to the grate. Do you find that the door mounted gauge is unreliable or not placed in an ideal location ?
I like your channel and the ribs look great !
Thanks .
I don’t always show the temp. It gets very repetitive. And I usually use a grate level temp gauge for accuracy but also because it has a remote so I can monitor from a distance. Nothing at all wrong with the included gauge 👍
@Cooking With Ry, how do you keep your grill so darn clean?
I just brush it down a bit after every cook :)
You had me at "Ribfest"!
Like to see you cook beef plate ribs
I think I've done at least one video with plate ribs. Have some more in the freezer I'll be doing soon.
Hey Ry, another great video and the meat looks Awesome!!! 👍👊 what flavor of the Adkins? Happy 4th my man!!! 🇺🇸
It's their Western Style BBQ Seasoning :)
I would love to know what you think is better the Oklahoma highlander or the long star grill
Lone Star. But they are different animals. I loved the Highland and it was a great starter offset. Perfect to learn on. But I wanted to add more capacity and features, which the Lone Star has. The old Highland is getting plenty of use at its new home with a good buddy of mine :)
The beef back ribs are my favorite, so hard to find... my preference is to make them savory over sweet, simple salt, pepper garlic...
Love the videos. I know you love rubs, and I have used a few. Ever thought of doing just 50/50 Salt & Pepper?
I've used that on occasion. Always good :)
Ribs looked great to me! what time does dinner start? 😁
That lonestar is nice...I want one now
Wow insane!!!
You didn’t mention how much water you put in the bottom of the Lone Star Grill. How much water did you put in & did you have any water left over.
It was about a gallon. Not sure exactly how much remained. I just drain out what's left with any grease that collected.
Ry you're great~
Thanks for all the BBQ tips! How many hours of pecan smoke do you think is sufficient for cooking low and slow ribs with some Kingsford?
I generally find if you get 2-3 hours of good smoke you've done good :)
Perfect... thank you
Cam you tell a difference in the end product when you add water to the smoker?
I usually notice I don't need to spritz as much so less chance of drying out :)
Wow, how come I wasn't invited to the party! hahaha Where do you get your background music from, it'd very relaxing.
I use a commercial music licensing service 😊
i own 3 lonestars....great quality
Is this supplanting the Weber Kettle as your favorite?
No. The kettle is such an easy cooker to use for smaller cooks I'll never fall out of love with that :)
Anyone catch what wood Ry used?
Did I forget to mention? I believe it was hickory, though I messed up enough I might even be wrong about that :)
Is your entire neighborhood lining up in you driveway?
What wood did you use to cook with?
I usually mention that in the video. From memory I think it was pecan.
Mnomnomnomnom that looked very tasty. I also like the porkribs with a bite, not that I have the feeling I'm only eating fat.
Pure MEAT MANIA 🤘🤘 Awesome
Looks great, Ry! How long does it take for the smoker temp to recover and stabilize after you open the lid to film? Do you adjust vents or anything to accomplish this?
It recovers within a few minutes, which is really nice. I only adjust the vents after first setting them if the temp spikes for some reason, such as a split of wood accelerating its burn rate unexpectedly. I usually find that once it's going at its desired temp, say 250, I have the intake vent set somewhere between 1/4 and 1/2 open :)
magnificent
Gotta sauce the beef ribs!!!!👍
I'm hungry now lol
🔥💛
Ribs - obviously, but that looks like a great light slaw to go with them.....
I love Adkins. Don't see it in the 20lb bag anymore.
👍🏼
Not to intrude but all that meat. A party, catering, or storage?
Family.