So in with the vertical smoker there really isn't much fire management to be done. I use a charcoal basket and once I get the charcoal lit it's just a matter of making sure thee intake isn't open too much. I do have a video talking more about fire management but that was more for one of my wood burning smokers. ruclips.net/video/yUGznyE7D_Q/видео.html
Hey man, good videos as always. Your the only other person I have seen wash your meat before preparing it. I always have but I see everyone else just pat it dry.
mighty fine looking ribs dash! i need a chopped down version of vicky.i cooked my 50#s of pork but for graduation .only lost some arm hair and a little beard.lol.only bad thing with uds is flare ups when open lid for more than a minute
@@SDSBBQs yep,not an issue with 2 big pcs of meat but 3 just takes me that much longer to have open.i did 2 back to back cook for shoulders,put 20lb bg of charcoal in,250 deg for 18 hrs.still have about 2lbs charcoal left.have 35-40 cooks on uds.use off set 1 time this summer just because i felt bad
Ribs looked good! I have been wanting to do some for myself, but the weekends have been pretty full. Our channel is releasing ribs on the Weber Kettle this week. I had to laugh when you said about being tired after CJ’s Hot Seat! That’s why I signed off around 10 when you were on. I did want to watch more, but I knew I would suffer if I watched more! I am getting old! LOL
@@chisholmranch1 Man if I could do this YT thing and ride around meeting you guys and cooking with you guys that would be awesome. But not yet... hopefully I'll be able to do more traveling soon.
@@SDSBBQs by the way Dash changing the subject you remember how we was talkin about the water pan for the Yeager. My friend had it made at a localwelding shop he gave them the dimensions he wanted! I was thinking since you have some wwlding skill you can make one yourself; that just a Idea
Hey Dash when you smoke ribs the day before what temp do you put them in the oven for and how long to bring them up to temp? Do you notice any difference in texture or tenderness when you do this verses cooking the same day
I usually warm them up at 300... and the only difference for same day reheating vs next day (or later) reheating is how long it takes them to get warm.
@@SDSBBQs Thanks I usually run myself crazy doing ribs the day of the event because i was always scared of precooking then warming. My thinking was because there is not a lot of meat on ribs they may dry out in the process
Did you just cook ribs in 3 hours?! I'm jealous! I was doing half rack orders. I cut that out after a month. I always ended up with a half rack leftover. Had to discount to sell or end up giving them to random people to try my food.
Thanks for mentioning the live stream was the night before, you did seem to be in a bit of a fog. Although considering how the show went,you were doing much better than I would have been able to. Oh, to be 20 years younger. Anyway, I kinda went to dry rubs vs sauces a few years back. I really like the flavor and texture but mostly like the fact it doesn't mess up the beard or shirt as much. I need to do some sauce next time just to stay in practice. Do any of your customers request dry ribs instead of sauce because of the mess factor. I would believe it would be great for weddings, office party's, etc. But like you mentioned you do a lot of brisket. Just wondering. Great show,latter.
I've only ever been asked to not sauce ribs on 2 occasions. One friend who's wife dosen't do sauce and another friend who can't do the sugar in the sauce
@@SDSBBQs thanks for answering. Hadn't thought about the sugar thing both you and I are diabetic. By the way a really easy and different rub is just using some Cajun seasoning. It's great and changes things up. And everyone I have made it for were pleasantly surprised. Anyway, good episode, but I need to get to work.
@@SDSBBQs I believe that you will enjoy them. It's not something that you will want to do every time but makes for a nice change up. I suggest if you're doing some ribs for the family do half with the Cajun and the other half with a different rub or sauce. If you ever get out here for salmon fishing ( I apologize, don't mean to be pushing the fishing thing ) I have a Cajun seasoning vegetable dish I've been working on for about 25 years that goes really well with just about everything. Salmon, ribs, you name it. Cajun seasoning is so versatile.
Great video Dash , new subscriber! One question, what kind of wood do u use for smoking meats (ribs,chicken,brisket)? And what temperature? I heard in this video 250 and others that u posted 350. Well sorry that’s 2 questions.😁
Hey Martin, thanks for watching and commenting! I primarily use oak because it's what's available and as far as temperature I usually aim for about 250-275 during the smoking portion of the cook. When I wrap I may bump up the heat to 300.
Thx sir for another nice video,I'm having a cookout this weekend and will be serving rib. I like the way you presented the ribs in the pan,I will be doing it this way as well.
@@SDSBBQsGood morning sir hi u?I'm gonna start on me an offset in about a wk or so. Do you happen to know the size of the open between the firebox and cook chamber? Is that open below the food rack?Also what is the diameter of the opening for the exhaust? Thx in advance
Great Video Dash. At what temperature do you normally wrap ribs or how do you know when to wrap the ribs. Also, I thought sauce was supposed to go on the ribs at the very end of the cook?
Thanks for watching. I usually just go by how they look after a few hours. It all depends on how you like your ribs to be sauced. It's a personal preference thing.
Hi Dash; Whoa! rib porn! love it! I wish we could get 3 pack up here, it's single or double and that's it. bigger....smaller...…. just throw them on my plate, all I had for dinner tonite was fish sticks! THANKS!
I get them from Sam's or the restaurant Depot they are a bit cheaper. But as you see I have to get 3. Are you doing spares or baby backs? Thanks again as always for watching and commenting.
@@SDSBBQs if there's no leftovers it has to be good, you should change it up and do a show on side dishes, I no the meats are the star of the show as well as you, but shock us, like you do when you get a new smoker, you can get mom, wife, aunts, cousin's to help make the side dishes, and get info about there dish, like who's idea, or were there dish came from? Who loves it the most. You get we're am comming from. I think it will be bigger then you think. That's was one thing I like about this other cook, every now and then she was there with her two boys cooking, it wasn't always about catering in business but about family. Like when you took us along when you got your new smoker you know the one I said you should give her the name Nanny Bell and you didn't, but it's all good it was worth a shot. Haha love the show, and to keep keeping it real, I see you on the cooking network channel Rachael Ray better watch out. Okay got to bro once again love the ribs.
Jerry well that sounds like a great idea... I'll see about doing some sides soon... Though I tell you honestly it's just my wife and kids near us. All my other family is not close so it most likely will just be us. It might take me a while but I will do some Mac and Cheese and some Brisket beans those are favorites in the house.
dash that brisket and beans sounds so delicious definitely have to keep an eye out on that one. And I no what you mean about family not beening around, we live in Indianapolis, wife from Chicago and am from Cleveland Ohio and there no family for hundreds of miles, so your wife can be your costar of the show good looking out. She will love it, Surprise her.
It all depends... this time I took them room temp and my co-worker warmed them up herself prior to her event. Then there are times when I will take them warm.
@@SDSBBQs well just in case send those bad boys over to Derrick of Ds Que Backyard BBQ in Columbus Ohio and I will be happy to warm them up and take care of them for you lol. Enjoyed yet another vid. Stay cool bro
I had no idea there was a world for bbq. I got my first grill 4 and a half years ago and burned my share of food . Smh. But as time went on, never knowing RUclips was overflowing with answers to my questions. I found You. I wanted to know how to start a fire without lighter fluid. The skinner you give the skinner me the answers lol. I've been rocking with you since. Thanks for sharing your info. ... If ever in Orlando Fl......
Well thanks man... I always wonder how people found my channel and why they stay. Glad to see and hear that I am being helpful and putting out content that is relevant! Hope to see you more and more in the comments!
Nicely done thanks for sharing
Thank you Sir so very much for watching and commenting!
Good vid and yes #iwatched appreciate the tips around what your experiences are with your actual paying customers.
No worries man, thanks for watching and commenting.
Real talk, that tray of cut ribs looked nice!!!!Might have to do that move next cook out.
Sounds like a plan! It's all about the presentation.
Yummers! Beautiful presentation!
Thank you!
#IWATCHED Nothing like a good rib cook bro...
Thank you Sir!
Nice. Thanks for sharing. The Ribs look awesome
Thanks for watching and commenting!
Nicely done my friend...
Thanks!
Baby backs looked spot on and great as always #IWatched
Thank you Sir!
Those look delicious Mr..
Thanks man!
Ribs lookin gorgeous Dash!
Well thank you!
Can you show more of the fire management please...great channel by the way.#watched watching
So in with the vertical smoker there really isn't much fire management to be done. I use a charcoal basket and once I get the charcoal lit it's just a matter of making sure thee intake isn't open too much. I do have a video talking more about fire management but that was more for one of my wood burning smokers. ruclips.net/video/yUGznyE7D_Q/видео.html
Heck yes I watched. Learning bro learning
Well glad to hear that I have been helpful. Thanks for watching and commenting!
Hey man, good videos as always. Your the only other person I have seen wash your meat before preparing it. I always have but I see everyone else just pat it dry.
Yeah man, I always rinse off EVERYTHING before I cook! Thank you for watching and commenting 😉
@@SDSBBQs yes sir, I have enjoyed watching your videos. Cute girl BTW, nice to see her involved. I have a son that's 8 and he enjoys it also.
Get you some cotton cloves to wear under the latex. Game changer! #iwatched
I have them and use them... was just too lazy or wanted to film and didn't put them on. Thanks for watching and commenting!
Oh ya #IWATCHED
Thanks!
Lol chill bill ring tone i feel ya
Yeah Buddy... been my ringtone for years.
mighty fine looking ribs dash! i need a chopped down version of vicky.i cooked my 50#s of pork but for graduation .only lost some arm hair and a little beard.lol.only bad thing with uds is flare ups when open lid for more than a minute
Yeah man... I remember those days... do you have a diverter plate or water pan inside of your UDS?
@@SDSBBQs yep,not an issue with 2 big pcs of meat but 3 just takes me that much longer to have open.i did 2 back to back cook for shoulders,put 20lb bg of charcoal in,250 deg for 18 hrs.still have about 2lbs charcoal left.have 35-40 cooks on uds.use off set 1 time this summer just because i felt bad
You guys are making me want to use my UDSs again, LOL. I know what you mean as far as neglecting them.
Ribs looked good! I have been wanting to do some for myself, but the weekends have been pretty full. Our channel is releasing ribs on the Weber Kettle this week. I had to laugh when you said about being tired after CJ’s Hot Seat! That’s why I signed off around 10 when you were on. I did want to watch more, but I knew I would suffer if I watched more! I am getting old! LOL
I too am getting old... that next day was indeed a struggle.
#iwatched Great job as always Dash!
Well thanks for watching and commenting as always!
#IWATCHED. They looked good enough to eat.
Well I sure hope so! Thanks for watching and commenting.
@@SDSBBQsHahaha Love you brother. wish you would come here to Sierra Blanca Texas and visit me.
@@chisholmranch1 Man if I could do this YT thing and ride around meeting you guys and cooking with you guys that would be awesome. But not yet... hopefully I'll be able to do more traveling soon.
Fash the Ribs look real good!
Thank you Sir!
@@SDSBBQsYou Welcome Dash im not that crazy about Baby Back Ribs but I would go to town on them
LOL... #ChallengeAccepted
@@SDSBBQs by the way Dash changing the subject you remember how we was talkin about the water pan for the Yeager. My friend had it made at a localwelding shop he gave them the dimensions he wanted! I was thinking since you have some wwlding skill you can make one yourself; that just a Idea
Hmm... Now that sounds like a great idea. Thank you SIR!
# I watched nice looking product going to the customer 🇨🇦🥓🍻
Thanks again!
How often do you clean your smoker?
Usually before and after each cook I'll get any big loose debris out and usually deep clean it in the spring early summer.
Good lookin baby backs 👍 If someone ordered 33 racks of ribs, I don’t know what the hell I’d do 😂😂
You'd ask what time they needed to be delivered! Lmao
Nice
Thanks!
Awesome looking good
Thanks man!
Sensei I want to be a ribmasters like you
Nah... man I'm no rib master. If they look good then they should taste good.
Hey Dash when you smoke ribs the day before what temp do you put them in the oven for and how long to bring them up to temp? Do you notice any difference in texture or tenderness when you do this verses cooking the same day
I usually warm them up at 300... and the only difference for same day reheating vs next day (or later) reheating is how long it takes them to get warm.
@@SDSBBQs Thanks I usually run myself crazy doing ribs the day of the event because i was always scared of precooking then warming. My thinking was because there is not a lot of meat on ribs they may dry out in the process
Nope... keep them covered and add a little liquid for added insurance but it's not needed.
@@SDSBBQs Thanks. will have to do a test run
Did you just cook ribs in 3 hours?! I'm jealous! I was doing half rack orders. I cut that out after a month. I always ended up with a half rack leftover. Had to discount to sell or end up giving them to random people to try my food.
Nah they took longer than three hours. I think I sold a 1/2 rack once or twice... nope not doing that again.
Vicky did ya proud!
Yes indeed... she always does.
Love ribs! TFS!
Thank you Sir for watching and commenting!
Thanks for mentioning the live stream was the night before, you did seem to be in a bit of a fog. Although considering how the show went,you were doing much better than I would have been able to. Oh, to be 20 years younger. Anyway, I kinda went to dry rubs vs sauces a few years back. I really like the flavor and texture but mostly like the fact it doesn't mess up the beard or shirt as much. I need to do some sauce next time just to stay in practice. Do any of your customers request dry ribs instead of sauce because of the mess factor. I would believe it would be great for weddings, office party's, etc. But like you mentioned you do a lot of brisket. Just wondering. Great show,latter.
I've only ever been asked to not sauce ribs on 2 occasions. One friend who's wife dosen't do sauce and another friend who can't do the sugar in the sauce
@@SDSBBQs thanks for answering. Hadn't thought about the sugar thing both you and I are diabetic. By the way a really easy and different rub is just using some Cajun seasoning. It's great and changes things up. And everyone I have made it for were pleasantly surprised. Anyway, good episode, but I need to get to work.
Thanks I'll keep Cajun ribs in mind I always have some cajun seasoning laying around.
@@SDSBBQs I believe that you will enjoy them. It's not something that you will want to do every time but makes for a nice change up. I suggest if you're doing some ribs for the family do half with the Cajun and the other half with a different rub or sauce. If you ever get out here for salmon fishing ( I apologize, don't mean to be pushing the fishing thing ) I have a Cajun seasoning vegetable dish I've been working on for about 25 years that goes really well with just about everything. Salmon, ribs, you name it. Cajun seasoning is so versatile.
I think they look awesome brother. I am ready to chow down on some now. What was the temp you held your big smoker at?
I usually shoot for a 250 degree F average
#IWATCHED Great video Dash!
Thank you Sir for watching and commenting!
What temp do u pull them off everytime I make them I think I overcook them cause they fall of the bone. I want them to stay on like those.
Play with pulling them between 195-200
Great video Dash , new subscriber! One question, what kind of wood do u use for smoking meats (ribs,chicken,brisket)? And what temperature? I heard in this video 250 and others that u posted 350. Well sorry that’s 2 questions.😁
Hey Martin, thanks for watching and commenting! I primarily use oak because it's what's available and as far as temperature I usually aim for about 250-275 during the smoking portion of the cook. When I wrap I may bump up the heat to 300.
That’s looks scrumptious I’m definitely gonna place my order late August
Let me know when you are ready! Thanks.
#I'AlwaysWatch🍻🥃
Awesome... thanks!
What type of wood did you use? It’s interesting that you didn’t wrap your ribs. I alway wrap my ribs, but I’m going to try the no wrap method.
When I pulled them off the smoker I did wrap them until they hit the doneness I wanted. Pretty sure that this was Oak as usual.
#IWATCHED
Thanks man I appreciate that!
Good lookin ribs man
Thanks man for watching!
Them ribs show look good Bro
Thank you Sir!
Thx sir for another nice video,I'm having a cookout this weekend and will be serving rib. I like the way you presented the ribs in the pan,I will be doing it this way as well.
Awesome, thanks! Good luck with your cook. Thanks for watching and commenting.
#i watched ! Nice looking bones Dash !
Thank you Sir for watching and commenting!
Ok must know why the black and white before sauce
Just to throw some folks off.
Ribs looking real yummy 😁😁
Thanks!
Great Video as ever. the ribs look amazing!
Thank you!
@@SDSBBQs Always a pleasure. Gonna have to get myself some ribs to smoke this weekend now. So thanks for the inspiration.
Sounds awesome! Let me know how they turn out.
@@SDSBBQs Will try to remember. Am getting better each time. so here's hoping they will be ok
Yes indeed. Speak greatness into existence!
I’m surprised the box don’t get hot and smolder
I caught it just as the last of the moisture was evaporating.
SDSBBQ I meant your ash box. It looks like cardboard
@@smokeshackmerica2722 When I put the ash in it has been cooled and the firebox is insulated so it doesn't get very warm.
SDSBBQ 10/4 was curious
I might not always explain everything but usually I have a good reason as to why I do something.
Hate to ask whats your warm up directions
300 degrees Fahrenheit covered for 30 minutes to about an hour depending on if the food is room temperature or right out of the oven.
Shit I missed the qna 😢 sorry brother
No worries man it's all good.
That sucks was gonna ask all kinds of dumb stuff
@@kirkatkins6154 You'll have to tell him to have me back on.
#iwatched
👍🏼👍🏼👍🏼
Thank you Sir!
I see you have a lot of grills/smokers. Do you have a offset smoker?
I do own one but have never used it. I bought it as a project and lost interest in fixing it.
@@SDSBBQsGood morning sir hi u?I'm gonna start on me an offset in about a wk or so. Do you happen to know the size of the open between the firebox and cook chamber? Is that open below the food rack?Also what is the diameter of the opening for the exhaust? Thx in advance
Unfortunately I don't know those dimensions.
@@SDSBBQs ok cool thx
Great Video Dash. At what temperature do you normally wrap ribs or how do you know when to wrap the ribs. Also, I thought sauce was supposed to go on the ribs at the very end of the cook?
Thanks for watching. I usually just go by how they look after a few hours. It all depends on how you like your ribs to be sauced. It's a personal preference thing.
Did you take the ribs off and finish them wrapped in the house?
Yes.
Always watching lol
Thank you for that!
Bom dia 👋👋👋
Obrigado!
I need that delivered. Man that looks good.
Let me know when you are ready shipping is always a great idea!
Hi Dash; Whoa! rib porn! love it! I wish we could get 3 pack up here, it's single or double and that's it. bigger....smaller...…. just throw them on my plate, all I had for dinner tonite was fish sticks! THANKS!
I get them from Sam's or the restaurant Depot they are a bit cheaper. But as you see I have to get 3. Are you doing spares or baby backs? Thanks again as always for watching and commenting.
#iwatched
Thank you for watching and commenting!
Love the channel...hoping for your continued success. I have a bbq catering as well.
@@DewanFrazier Thanks I appreciate that
What's up Dash? I no you can do the meat, but what about side dishes like bake Mac and cheese, bake beans, Cole slaw, ect. Or are you juat a meat guy?
I usually focus on the protein but I do from time to time make and do sides. They usually just don't make it to these videos.
@@SDSBBQs if there's no leftovers it has to be good, you should change it up and do a show on side dishes, I no the meats are the star of the show as well as you, but shock us, like you do when you get a new smoker, you can get mom, wife, aunts, cousin's to help make the side dishes, and get info about there dish, like who's idea, or were there dish came from? Who loves it the most. You get we're am comming from. I think it will be bigger then you think. That's was one thing I like about this other cook, every now and then she was there with her two boys cooking, it wasn't always about catering in business but about family. Like when you took us along when you got your new smoker you know the one I said you should give her the name Nanny Bell and you didn't, but it's all good it was worth a shot. Haha love the show, and to keep keeping it real, I see you on the cooking network channel Rachael Ray better watch out. Okay got to bro once again love the ribs.
Jerry well that sounds like a great idea... I'll see about doing some sides soon... Though I tell you honestly it's just my wife and kids near us. All my other family is not close so it most likely will just be us. It might take me a while but I will do some Mac and Cheese and some Brisket beans those are favorites in the house.
dash that brisket and beans sounds so delicious definitely have to keep an eye out on that one. And I no what you mean about family not beening around, we live in Indianapolis, wife from Chicago and am from Cleveland Ohio and there no family for hundreds of miles, so your wife can be your costar of the show good looking out. She will love it, Surprise her.
Meh... she really hates it whey I drag her into videos. But the kids on the other hand they'd be game. Thanks again.
#iwatched. And commented 🤣🤣
Thanks man!
Dash question for you , do you have your permit to smoke and sell or do you just fly under the radar just a question .
flying low... I don't sell to the general public.
@@SDSBBQs that's what I'm do also .I'm am working on stepping it up .
Sounds great.
Love me some baby backs, Coscto has them with membrane already peeled.
I'd rather save the dollar or two and do it myself. LOL
Nice looking ribs Dash! I always wonder what made the meat packaging company decide to put 3 racks in a pack? Great video bro!
It must be a weight thing... they end up being between 8-11lbs per pack... Well at least that is what I tell myself.
SDSBBQ ya that makes sense.
*shrug* LOL
Hey Dash, I usually don't care for baby back ribs because there's not a lot of meat on them but these ribs look very meaty and tender! #PanOfHappiness
The ones I get almost always look just like these... Maybe I have better ribs available? Who knows. Thanks man for watching.
Wonderful looking trays. Do you keep it all hot till it gets delivered?
It all depends... this time I took them room temp and my co-worker warmed them up herself prior to her event. Then there are times when I will take them warm.
#IWATCHED Thank you for your time from Phoenix Arizona ;
Thank you for watching and commenting! Have a great day.
#IWATCHED Ribs look good! Still getting your box ready, finding stuff so when you open it your going to say "WTH?" 🤣🤣🤣
Oh boy... love it! Thanks man I appreciate your effort.
You can send an extra rack out to me if auntie doesnt show
You know what's funny I think the rack I left for the family is still in the fridge. My Aunt did in fact come and scoop up one of the racks.
@@SDSBBQs dibs!
If I warm them up I'd bet they'd eat them. Just a matter of me warming them up I bet.
@@SDSBBQs well just in case send those bad boys over to Derrick of Ds Que Backyard BBQ in Columbus Ohio and I will be happy to warm them up and take care of them for you lol. Enjoyed yet another vid. Stay cool bro
@@dsquebackyardbbq217 Ha!
#IWatched the ribs looked amazing! 🤤🤤🤤
Thank you so very much!
I bet you was tired after being on with CJ lol.. The ribs looked good to me..
I was so very tired... It wasn't funny.
Who is cj?
ruclips.net/channel/UCPnaBtjWssKYNldZyFTJSKw
I did a Q and A live on his channel a few weeks ago.
Dashtag iwatched
LOL... DashTag! Well played Sir.
#iwatched (and was licking my tv screen) lolol
LOL... #SorryNotSorry
I watched LOL
Thanks for watching and commenting!
I had no idea there was a world for bbq.
I got my first grill 4 and a half years ago and burned my share of food . Smh. But as time went on, never knowing RUclips was overflowing with answers to my questions. I found You. I wanted to know how to start a fire without lighter fluid. The skinner you give the skinner me the answers lol. I've been rocking with you since. Thanks for sharing your info. ...
If ever in Orlando Fl......
Well thanks man... I always wonder how people found my channel and why they stay. Glad to see and hear that I am being helpful and putting out content that is relevant! Hope to see you more and more in the comments!
So are u looking comp style or more fall off when cooking for a client
I do backyard BBQ so it'll fall off the bone.
#IWATCHED
Thanks Frankie! I appreciate you watching and commenting.