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Could you block it with a piece of wood to keep the even cook close to it?

I did 16 mesh pepper first with honey hog and it knocked my socks off hot.

You and jirby are meant for each other lol you guys both talk the same lol like the only two people I’ve ever heard that sound like yall are you guys lol

Do you still season this way or have you switched to the Goldees rub?

Dude! where tf are you at? it’s been a whole year

baby backs all day!

How long did you smoke it at 250? you didnt say.

Put chicken or anything you cook hot and fast in the hot spot and STFU.

I learned something and maybe you can try it but from a youtube video the guy made his out bbq sauce/mop. He did his favorite bbq sauce, low sodium beef broth and a vinegar forward hot sauce. I'm not a fan of spicy so i used my favorite bbq sauce , beef broth and killer hogs vinegar sauce. It's great! I literally I used it as a binder, used it for my pulled pork sandwiches and chop beef sandwiches. I want to mop it in my ribs, so my question to you is how often can I mop my ribs?

I made my own SPG 2-1-1 Instead of regular salt i used beer salt for a citrusy taste. came out really good

How long did it take for you to receive your smoker from MM? I know they quote 16-24 weeks. Just wanna gauge the time. Ordered mine end of October.

Thanks for the info!

If you do ribs at Goldees, then why do the pictures I see online of the beef ribs at Goldees look so much worse than the ones in the two youtube videos I've seen of you making them?

jirb, did you forget your youtube password?? lol whens the next upload bro?

How often would you say you take any ash out of the firebox on long cooks, any at all or just continue to knock them down and spread them out?

Beautiful work. Thank you for sharing your skills.

Your honesty shines through. Thank you.

I watch your videos all the time now. I know you like to experiment, so I would like to see you experiment with a company called Penzeys spices. They have a store in Dallas well worth the visit. I

Wow ! That was a thoughtful tutorial video on Smoking Beef Ribs .

Big Jirb what’s the secret

Hey Jirby, Any recommendations for a starting backyard bbq business? Located in south FL and not too many great places however, I want to make sure I’m not losing any money selling only ribs and a simple side like greens & Mac n cheese. My question to you is how would you go about starting while keeping cost relatively low? And how would you store/keep ribs warm daily (until selling out). Thank you for any tips

I agree..the " dirty smoke" ridiculousness is out of control. I cater weekly and atleast 2 hours of smoke is " dirty." People LOVE IT.

I take my Maldon's Sea Salt and grind that down in a 3" compact herb grinder. Way better than Morton's but you have to grind it down!

Did the meat go on before the fire was started? I haven’t seen that before but will try it if that’s the case (just don’t want to waste meat if not). 😅

How can I get one of those hats bro ??🔥🔥🔥

So I should remove my wood rack in the firebox then?

Thank you for an excellent fire management video!

Thank you for making your videos. You have helped elevate my cooking to a whole new level. I know it may sound cheesy, but seriously, thank you for taking your time to do this. Your awesome man 🤙

you aren't stupid bro you're smart. Thanks for the video!

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Nah.. I got shit to do today. Get the lighter fluid 🤣🤣🤣

That is not too much mayonnaise. Check out the meat church turkey breast video using mayo. He coated both sides with a lot of mayo.

Thinking about doing Beef Ribs for Christmas Dinner... Thanks for the instruction and inspiration!

All this time and Pokémon? C'mon bro

I just see the money going out of the door with the rub. Just throwing it on and letting it go everywhere. Have to get me a co tainer so i can keep it in and take what is in the pan to get thw side of the brisket. Just waste..otherwise good on ya man

The door is scary.... Sissy. 😂

Audio begins at 7:30 The Q & A starts @ 17:30

My man…hope all is well. ❤

Yoyo where you been? Thanks for posting new vid!

Johnny I have the perfect abandoned Sonic location for you off Stacy Road in McKinney/Allen- I got the rent info if you are trying to expand Ribbies. Hope you are well.

Banana pudding

Hey Chuck would you do a Prime Rib

I was fine pulling my breast off @168

That section at the six minute mark where you’re at the dry erase board that needs to go. If you’re going to discuss pros and cons, you normally discuss all the pros in one go and I want the cons in one go you don’t hop around from one to the other to the other. Perhaps worst of all it was a bit incoherent. Not trying to be mean when I say it, but if I’m judging based on how it was presented, it could’ve been done better.

Very dope I do things a tad bit differently but I think I will give this a shot

Hey brother, I really like using your rub my local Walmart doesn’t carry it anymore. Do you know why and where can I buy some?

I would like to see you cook on a Weber Kettle and Big Joe Komato

So you don't rest those at all?

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