From Novice to Pitmaster: Mastering Rib Cooking on A New Smoker
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- Опубликовано: 6 сен 2024
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Thank you all so much for watching this video! Even though this isn't exactly a step by step rib tutorial, I hope you were able to learn something new. Put down below what else you would like to see next!
Idk if you like meatloaf but it may be cool seeing your take on a smoked meatloaf
Pork Butt. Pork belly burnt ends
How about your BBQ sauce recipe, bro? Thanks 🙏
Brunswick stew!
Bro I really think you should do a Chicago style rib tip boat on top of a pile of fries swimming in mild sauce. Tbh I don’t think that dish gets the respect it deserves on a national level
The best part of this video. Was when you mentioned where you went wrong. Everyone else in you tube is always perfect seasoning. Perfect tenderness. Blah blah. The honesty is what everyone learns from. Keep real. Be safe and happy 4th.
No one is perfect. And even though the stuff that I might try out comes out great for the most part, I feel like I will forever be chasing something better. So all I can offer you guys in my honest opinions. Haha. Glad you enjoy it! 😁👍
@@knoxavebbq thanks again for the content you do. Good luck in your new chapter and looking forward to awesome food when you get the new pit dialed in.
Texas Ribs = Simple Seasoning SPG - Offset Smoker Using Post Oak or Mesquite - Lite Glaze👍
I’m excited about you having a new cooker, and all the new content you’ll make with it.
me too! it's great. thanks for stopping in!
Like you mentioned we can all be our own toughest critic. I have done several cooks on my 500 Primitive Pit but I’m still working on getting my ribs where I want them. I always look forward to your videos and can’t wait to see what you do with that 250.
Damn. Looks like I gotta get my hands on some of that super fine newspaper if I want my ribs lookin' right 🤔
Basically. If you don’t it just won’t be great
@@knoxavebbq 😂
Been learning how to use an off set for about a year now and it felt like I was beating a dead horse. (getting no where !!!) Wanted to say thanks to you I can cook finally !!!! Thanks again !!
Awesome. Glad I can help.
Dude! They are looking supreme! I am newer to off set smoking and learned so much, so thank you very much!
Awesome. I’m glad I can help.
@knoxavebbq I recently subscribed to Chuds and Mad Scientist, between you all, I'm in good hands. I wish you all the best in growing your new channel, I will certainly help spread the word.
@@madeinthefireministries9718 thank you. it goes a long way.
Mighty Joe, I met you at a Leroy & Lewis New School BBQ-U last year. For the benefit of backyard and pop up pit masters, it is exciting to see you cooking on a smaller offset than a 1000 gallon. The smaller the offset, the more usable cooking area you lose to the hot spot. I believe your delving into cooking on smaller offsets will encourage you to help develop new technologies and techniques to reduce the size of the hot spot and create more usable cooking space. Jirby is working on this, and it's time for Mighty Joe to enter the ring!
Ribs looked good, and that Primitive Pit is beautiful!
Yea it’s a great pit!
Awesome video, I've had a 250-gallon offset since February 2022, been struggling with the fire, glad you made this video gives me another direction on starting and maintain the coal bed, definitely going to try soon. and pray my ribs come out as good as yours!!
nice! i would just say, dont try to make it do anything it doesnt want to. build a fire, see how your smoker responds to it, and learn to adapt to what it likes
@@knoxavebbqdo you have the recipe video for your sauce or is it a secret sauce sorry if that’s a dumb question thought maybe I missed the video in searching
@@jimshackelfordWv asked the same question 🤣
Great video and thanks for making it. I also need to test a new pit and never thought about not rotating them and just let them finish when they finish. Keep up the great work and be safe.
Appreciate you watching!
Beautiful pit man. I have several pits and now I want a PP 250. Love that it’s on a cart.
Yup. I love the cart
Those ribs look amazing Joe . The pit looks awesome and I’m sure you will make good use of it !
definitely. thanks for watching!
You're the common man's pitmaster. I like how you're not afraid to smoke at elevated temps and say that you are.
Haha. Thanks. I have no reason to lie to you guys.
Great video, and so impressive how you are able to hold consistent heat, especially with the size logs you are using.
Thanks so much for watching! I’ve been doing this for a really long time, which means I’ve always messed up A LOT! Haha. Just gotta get the reps in.
Great first cook Joe. I've had mine for about 6mo now and I am still learning how to work the fire to keep better temps. This is my first real offset though so my first real fire management.
Awesome. It’s an exciting and also challenging stage of the learning process! Hope my videos help speed up the process!
@@knoxavebbq yeah for sure. Keep up the content. Love it.
Pushing that smoke color to the max before wrapping is an extremely valuable pointer!
Yup. It’s important
Thank you enjoyed watching
Appreciate you watching! Hope it helps you in your next cook.
Geese, I kept the drain closed. Awesome video once again!
I wouldn’t definitely leave it open. Haha
Already like this guy. He get the details of the grill.
Appreciate it! Are you new to the channel?
Primative pit, ribs, and Korean newspaper = how I spent my lunch break today. Thanks for the vid Knox Ave BBQ
Lol. Nice
Great helpful video. The drip check is def a good indicator, which we use at my buddy's bbq joint.
Appreciate it! Thanks for watching
Where's the Chud Chimney? Is Chudley slacking on the product? Haha, excellent test run Joe, love your videos.
I’m a little low on funds after buying this smoker. So can’t afford one and I don’t expect him to just give me one. That’s not how friends support each other.
Nice pit! I'm waiting on my 1975 wagon. 3 more months to go.
It’ll be worth it
Im so jealous of that new pit! Gorgeous and it cooks like a dream! I think the fact that a Texas spare means a full spare is an essential part of a Texas spare rib
This is my new favorite channel on RUclips! Keep the bad ass videos coming man!!
Aye! Appreciate that. Please share this channel with your friends!
Great looking ribs! Looking forward to more cooks on Heisenberg 2.0
Thanks boss!
Those look fantastic! North Texas, here, and i prefer just salt and pepper to begin with, smoke 'em about 3 hours, wrap for 1 hour, then get the fire a little hot at the end, bring forward the coals, and glaze 'em with sweet baby ray's thinned with apple cider vinegar for 10 minutes.
I don't have a traditional offset pit, though. Just a big ass hole i dug in the ground, covered the back 2/3 with wire, then dirt, so that there's a chamber for coals/ fire. The front 1/3 is open, has cinder blocks around it and a grate on the blocks. For lower temps/smoking, i have the fire in the back, meat on the grate suspended over the cinder blocks, and a cardboard box over all that. For higher temps, i scrape the coals towards the front/cook directly over them. It's a bit ghetto/redneck, but I've produced some tasty stuff with it. And entirely free, cause I'm poor lol.
Texas ribs are really about making the best with what you have, if you ask me.
I love everything about this comment
A nice cook. I think the ribs look great. Cheers, Joe! 👍🏻👍🏻✌️
They were close to being 💯
I love your different tips on where you are at in the cook. I have been watching you with Brad and Leroy and also Jeremy, so I know you know what you are doing. Thank you for showing us novices the tricks of the trade that you know. Keep them coming.
Appreciate it. Just trying to show ppl I didn’t just randomly show up to the bbq party. I’ve been doing this since I was 13.
Glad to see the new pit is treating you well so far! The ribs looked fantastic. I really liked the tip about watching the grease drain as a clue for when meats are approaching doneness. Thanks!
Don’t tell anyone…. It’s a secret
I feel like cooking it Texas style is all about the final flavor and appearance which is constructed by utilizing the seasoning, styles and techniques made famous in the central Texas area. So, yes I believe s&p, offset style smoker (Franklin style smoker) or open pit styles like Smitty’s in Lockhart), no sauce to very light sauce (sometimes just a mop just before the end). Each region is not just about a specific season or style, but everything all combined that is popular or done in that region.
The ribs came out fantastic. That new smoker is doing a hell of a job.
Thanks! Yea it’s great
Awesome. Can you guess how many thousands of racks of ribs you have cooked? I love your input. You are truly a master. Keep up the great work.
Lol. I just did a very very rough estimation. If I would say 9-10 thousand during my time at Terry blacks and truth. After that maybe an addition 2-3 thousand.
Holy smokes. I am playing around with a pellet grill and turning out imo pretty decent food most of the time. The quality of meat counts!! But just acquired a 36" wide (not diameter) reverse flow for free I am getting ready to fire up. It will be fun trying to figure out how to make it work with live fire. Your and your friends videos give so much information if you know how to apply it and I am stoked to learn all I can. Thanks again.
@@keithtrosen7954 that's what we're here for!
Watched your chopped episode last night. Good stuff man. Was hype to see you on there and was pulling for you!
Haha. Thanks. I had a few ppl tell me they saw it as well. Wish I could’ve brought home the W
@@knoxavebbq all good man, you did amazing.
This video is perfectly timed as I was struggling with ribs on my new smoker. Thanks for the timely reminder of what I need to do to help my product be better and better every cook!
Gotta get the reps in
Them Ribs look awesome Joe!!. Great job for a first cook on the new pit!! Thanks for sharing your Maiden Cook!!!!😛😛👍👍
Appreciate you watching
Thank you for taking the time and trouble of making and posting these videos, I always learn something. The flavor and texture of everything I bbq has improved A LOT!
Aye! Awesome. Glad to hear
Nice-looking pit great-looking rib and love the Buc-ee's hat!
Love the videos and the tips. I've got a back yard pit over in the UK, love the texas style stuff but always looking for new tips like the fat run off one in this video.
Great stuff, looking forward to seeing more👍
Awesome! Thanks for watching
Joe sportin' the Buccee's hat. Love it.
I’m ready to watch you grown on this pit! One day I’ll have a nice offset pit. Recently, in my area there was a rib cook off… what a huge let down. The ones I tried were slathered in barbecue sauce. And then many of them tasted like a stinky campfire. 😬😬 hard to beat your own sometimes.
Yeaaa…. That’s why I generally avoid rib fests. Haha. Thanks so much for watching.
Can not wait to try out that Korean newspaper !!!!!
It’ll change your life.
I'm liking that smoker, clean smoke, great cook, great voice for tutorials
Thanks so much!
Love the Buc’ees hat and The Smoker😁👍👍. Kool info on temps vs pits! Thanks Joe
Thanks for watching
Found ya while doing BBQ research. dig the videos and channel. New subscriber! We share the same feelings about Franklins BBQ. Not hating on it. It really opened a lot of doors and helped push people to stay into the hobby, changed a lot of business models as well. Much respect but defintely soooo many other places!!
Most definitely. I’ll be honest, I probably wouldn’t be doing what I’m doing now if that place didn’t exist.
Last pork ribs I smoked were like this instead of 3,2,1 method, came out fantastic
Nothing wrong with that!
Salt+ black and white + pepper + pecan/mesquite/oak wood + Texas crutch = Perfect Texas Sparerib
holy shit! that's a beast of an offset. this is the first I've seen on your channel. instant sub!
Haha. Thanks. I just got a recently.
Legendary ribbers.
Thanks man. Let me know when you wanna cook here.
That grease drip tech was dope asf. Preciate you
I only give out the best info. 🤷♂️
OK...now that I finished it (instead of just commenting on your hat LOL), I'd say those look beautiful. I like that level of doneness (for myself) just based on the look of your bites, but I love that you said "I'm tougher on myself since it's my cook". I swear, I always find something "wrong" with every cook...while friends & fam all LOVE it and say it's perfect...I don't think I'll ever be fully 100% happy with a cook; just have to keep chasing & improving (although I know it's generally better than the last one, it's never as good as I plan for the next one).
Liking the new pit...keep killin' it! 😎🔥
I think of a Texas spare rib as being salt and pepper, and maybe garlic, with a specific wrapping method. Same for all Texas bbq. I’m in Alabama and I preach the word of Texas bbq. In my opinion, it’s the best in the country, by a long shot.
Agreed
Nice cook!! My wife can definitely tell when I wrap and when I don't. I've even tried to trick her before. She also likes them fall off the bone. They're a little more tedious to get them that tender unwrapped. Ive added a baffle about 6" from the the throat in the cook chamber. This seems to help as far as far as having more service area to use. I haven't used my top grate with this as of yet.
Nice. Sounds good
saving this for when I move out of this apartment and have my own smoker
Do it!
Great video on the new 250
Thanks!
@@knoxavebbq Your welcome, thanks for sharing
That’s a really nice pit! The ribs also looked amazing! Great informative video for new and old pit owners.
Appreciate it
If you cook with a real wood ,, you are my hero
👍
I have a primitive 250 and it seems to cook hotter than the tell true. What the bottom door farthest from the firebox read when you cook. I’ve tested the thermometers and they are accurate.
Every smoker cookers differently. I personally like the fact it seems to cook hotter. Less wood usage, but it’s also depended on how much draw your pit has. If it you think it’s cooking way too hot then you need to cook wirh less wood or find a way to slow down the draw
@@knoxavebbq yea I know I just see everybody cooking based on the thermometers and they all are reading 250 and was wondering why mine cooks at 200.Thanks Ben enjoying your your channel. I just got my 250 about six months ago and it been through about 10 cooks up to that point of been on smaller rigs so definitely a learning curve but enjoying the process. I think if I cooked on it with somebody who had used one of them more frequently, I could flatten the learning curve significantly thanks again.
Beautiful ribs joe! When I think of Texas style pork rib I think of the full Spare and not trimmed down to the St. Louis cut.
Congratulations on the sweet joe sized pit! Things clean good sir!
Awesome video. I still need to cheat by turning over a rack bone side up to slice.
I hit a few bones. I’m rusty. Haha
Super cool pit and very informative video for pushing ribs to their limit.
9 racks. My kind of chef! Nice video. Subscribed
if i'm gonna fire it up, might as well!
Texas spare rib: Meat. Season. Smoke. Sauce on the side.
👍
I have a 250 gallon and I find it works best 300+ it holds it well at that temp
They’re a great smoker
I rotate my ribs religiously. And as I do, I baste or glaze. I made peach/jalapeno/bourbon and a passionfruit/jalapeno/bourbon glazes last weekend. I personally hate the apple cider vinegar people use. Not a fan of any kind of vinegar.
I always learn something from you👍😊
I think it was awesome MJY, love the new pit, JD is the man. I want one of his 250’s.
He sure is
Pretty cool….. just watched The Mighty Joe Yim on chopped!!!
Haha. Seems like a few ppl saw that today
Thanks for all the great content.
appreciate you watching! i'll make a more detailed rib video in the future, but it's currently below 30 degrees at the moment so won't be anytime soon. lol!
TX spare rib means: Full spare (no St Louis cut), salt & pepper rub, smoked with oak, pecan or mesquite, minimal sauce, not wrapped with brown sugar or butter or honey. In other words, simple and perfect.
👍
Enjoyed watching this video. Those ribs look amazing. Keep up the nice work!
Appreciate it!
It all works out dude!! Looking killer
Yup. Turned out great. Sometimes you just gotta wing it and cook on instincts. Haha.
Wow excellent job. Looks delicious.
Appreciate you watching
New sub. Love that offset! And those ribs look amazing
Appreciate it! Hope you check out my other videos!
Good stuff man!!! Love seeing the 250 primitive in action. Picking mine up on Monday !!🔥🥃
Nice! It’s great
Amazing! Love your videos and hope we can smoke some ribs together one day!
Awesome rib cook Joe thanks for sharing.
appreciate you watching! i'm sure you put out great ribs too man.
Those looked really good. I am going to do some ribs this weekend now cause of this video lol
Haha. Great! Let me know how it goes!
@@knoxavebbq will do!. I'll be using a Weber Smokey mountain until I can get an offset but they still come out pretty good 😎
@@TheDisasterblaster WSM is one of the best rib cookers
Great video, love the grease drain tip.
Appreciate it!
Always a student to the game. Dam I wish I had space for a serious pit.
You don’t need to a pit like this to put out great bbq! Just focus on trim, seasoning, feeling for doneness, and as much fire management as you can on whatever cooker you’re using. 😁👍
I really love no-wrap ribs. The bark...the flavour...is usually awesome. I was thinking you would be testing with a temp probe...and I"m not a fan of wrapping in foil to rest (finish the cook). Yes, it produces a certain kind of rib that is more slick on the surface. I prefer the bit of dryness on the surface, when the ribs are ready to be served....maybe without that much of a resting period. Colour looked really awesome....before you did the wrap.
The cut of meat and SP+/-G. I am a TEXAN Too
Love it!! Sounds like a new adventure for you, got to keep the excitement! Great work
Appreciate it!
Enjoyed your tips.
Thanks for watching
hey Joe! To me, a 'texas spare rib" has to be a nod to the salt and pepper style of BBQ, sort of the the same way a "texas style" brisket is a simple salt and pepper treatment. But I don't think adding some nuance disqualifies it either. So, salf and pepper dry rub as at least the primary base, makes it the "texas spare rib" to me.
SP and no sauce is traditional Texas style
Can’t wait to see what’s to come. I did a cottage roll on my offset recently. I think it’s a Canadian thing not sure if you have something like that in the USA but it’s boneless pork shoulder butt that has been cured in sweetened brine. I’ve always had it boiled or in a slow cooker. First time having it smoked.
Sounds delicious!
Joe, you are an amazing BBQ master and chef. Love watching your videos and always learn from all your content! I think Texas ribs are cooked on an offset with salt and pepper. Always spare ribs too!
Awesome! Thanks for watching
Great video. I need to take my own advise and just do ribs multiple weeks in a row. Get some more reps on them.
A Texas rib to me is salt pepper no wrap no sauce.
And too true about looking for signs on your pit to look for, I'm just a beginner and If I go outside to check on them or look out the window and see dark smoke, I know I either waited too long or choked off the airflow too much and nearly killed the fire. Not enough time to do damage but a mistake worth working on improving.
Get the reps in early
I'm my opinion using salt and pepper is what makes them TX spare ribs. Just like brisket
I'll probably never cook on a monster like that, but it's nice watching your process. You've got a calm manner and I like the jazz in the background - and those ribs look amazing! Keep on cooking :)
Appreciate it! There should always be a sense of calmness to cooking even when things are going crazy. Haha
Ribs look 🔥
Great video Joe
Thanks. Appreciate you watching
Hey Joe great video! So excited to see you cook on this new pit! What we’re the final times and temps of the cook?
Time was about 4.5 to 5 hrs. Temp? Idk… around 300 the entire time. Haha.
Nice job they look great! Puts looks amazing thinking of getting one just debating if a 250 will be too much just for backyard use
It’s big for just backyard use.
Love ur honesty
👍 I have no reason to lie. Haha
They look great!!!
Thanks!
And where is the sauce recipe. That looked great!