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Me and my dad do this cause our dog broke our screen doors metal and many flies came in our houre so we cut up a rubber band in the middle btw we live in the Philippines

You are 1000% correct. It’s so damn easy to make… just time consuming. Just a word of advise… you have WAY to much fat on your slices. I’ve been making bomb ass jerky for a long time and have given it out to a lot of friends and family. People don’t like the fatty pieces when it’s dehydrated. Besides the fact that is my bigger concern that it will make it go rancid quick

Store bought jerky is crap here too! Would like to see you do one for biltong.

Love the review and recipe, keep it up!! From Australia.

thanks for the great info.

What wood for the smoke?

Tried it. Loved it. If I want fall off the bone type meat I’ll cook a shoulder roast and do pulled pork.

Looks fire 🔥

Looks dry AF

Damn that looks delicious 🤤

I just mixed mayo, ketchup, and relish. Tasted pretty much the same

I would think brown sugar would really help more so than liquor

Looks really freaking good man.

After watching many vids, this looks great. I'm using an inexpensive Chargriller Pro Deluxe ($179) and Flame Boss 500 ($400) for precise temp control usually within 1-2 degrees. I will be winging this method for a party of 6 tomorrow with 3 racks, aieeeeee!

First time cooking ribs today and followed your instructions! It turned out delicious! Thank you so very much. Looking forward to watching more of your videos.

Smoking is great and all but not everyone has a smoker. Everyone has an oven. My gas oven's lowest setting is 200. You don't want to dehydrate at 200. Too hot, but you do want to make sure the meat reaches 165 for safety. So here's what I do. Line the bottom of the oven with foil to catch dripping marinade. Hang beef directly on over racks. Turn oven on to 200 and wait 15 minutes. This lets the oven "preheat" to 200 and the meat hit that mark of 165. Open oven door slightly and cook for an additional 3:45 to 4:30 hours depending on elevation et al. I put a meat thermometer on the bottom rack and it showed 150 the whole time with the door cracked open which is perfect for making beef jerky. Store in a airtight container, ziplock, Tupperware or glass bowl with right fitting lid. Must be airtight (see Pro Tip). Consider swapping the terriaki sauce for more soy sauce and honey which is basically all terriaki sauce is. Honey has a natural antibiotic quality to it and store bought terriaki sauce is full of artificial ingredients. Pro Tip: Do NOT eat any for 12 hours. In the airtight container the jerky will "cure" thus allowing it to become uniformly chewy (versus crunchy and overdry at the very edges) as well as allowing the flavors to mature. Trust me. Right out of the oven, the stuff is really good but the next day it's amazing.

Legendary

Looks so damn good 😅

I tried making this with 1.5 cups of mayonnaise and it does NOT taste like an in n out sauce. He also used way less mayo than 1.5 cups in the video. I highly suspect he meant 0.5 cups of mayonnaise EDIT: Just tried making it with 0.5 cups of mayo, definitely tastes right

You are underrated

The classic lil kiss to ensure quality 😼👍

Quick question. After I wrap them in foil do I place them back on grill meat side up or down? Thank you!

WOW im doing my first soon this gave me some hope.. goood job

The way you just dumped the wings on to the grill, marinade and all… ☠️

First ingredient is soybean oil which is really awful for you. It also has corn syrup 🌽. It’s better to make it yourself without the seed oils

More great info in this video than in most 30min ones, thank you David

Malinda’s is delicious! He’s crazy 😂

Awesome video, Love watching you do your thing

Everyone likes a pork butt to be as soft as possible. So why is it a fault to cook rib meat the same way? I don't use all that butter. Competition ribs are too rich and soaked in butter. Not an everyday eating rib for me.

Wow. Congrats!

Water as a binder weenie guy 😅

When you return the wrapped ribs to the grill, do you place them meat side up or down?

Nice looking TriTip Bro!

bro this dude literally just talked about ribs and did not give any firm directions

Congrats!!!!

There are as many methods of rib smoking as there are backyard chefs. To each his own. It's your backyard. But I feel there are some nonegoiables. First too many over think this process. It's just ribs. 2) The membrane MUST come off. It blocks season penetration and contributes nothing. It does not cook or render, and is a tough material that gets in the way when eating. 3) Hey wrap if it makes you happy, but it's totally needless step and added work. 3) Offset box is best smoke set up. Not that you can't make it work in a kettle or charcoal grill just a lot more work. Happy cooking!!!

Well done, I heard about this incident years ago, researching elevator accidents

Walker William Hall Angela Thomas Lisa

When the listed ingredients are Salt and Sugar, you don't want that. Make your own rubs. You can get ideas from the labels, but leave out the salt and the sugar. You can thank me later.

My regular Weber grill has heat spots also.

I got some teeth yanked out today and it’s been ages since I’ve had in and out. I travel for work a lot being an ironworker and I’ll be on a soft food regiment for awhile gonna whip this up tonight!

I'm about 1.5hrs into the cook.. I'm going TO THE TEE on this gent's process.. I will update ...

Blackstone grills should be classified as a scam for what they cost and lack in performance. Very cheap cast iron coated Chinese metal that rusts terribly the first time used.. You could spend a lot on cleaning / seasoning products and wear yourself out trying to keep it seasoned/ oiled, rust free.. you'll cook on it for an hour but maintaining it takes hours... And I'm not going to oil this thing a few times a week forever. you don't get any flavor off of these to benefit.. I think for what you get, they're one of the bigger wastes of money when it comes to outdoor grilling...

Thank you for this! ❤

Now you got me wanting to compete, just got a brand new Pit boss!

This is a 5 min multi product ad.

This recipe is amazing, thank you! (I just did it with Masterbuilt Gravity 560)

Forget lambos and Rolexes. Grilling TWO tomahawks is the real flex.

A new video?! Shut the front door!

A successful bbq compt in this country requires way more beer and whiskey.