I saw how to make party ribs a few years ago. It is now my goto to take to a football game party! Easy, quick, and smokey to do on any smoker. I even did them in the oven on a cold winter day. You can't go wrong!
Ribs turned out great. It's definitely the best ribs I have made so far. Just a few minor things I want to change with my recipe. I have been struggling with making ribs, and this did the trick. It's definitely my go-to now. Thanks again.
@@877-MASH-NOW awesome! Glad to hear they turned out for you. Tweaking the recipe is one of my favorite parts of each different cook. I love the continual development.
David, gonna try this out for sure. Our football season in Canada is well underway so I'm making these soon. My go to sides are bbq baked beans and jalepeno shotgun shells.
I have 5 smoked queso recipes on our website and a video where we did a taste test of the 5 types. Here’s some inspiration from many moons ago: ruclips.net/video/wkClri4O4hI/видео.htmlsi=lW5QTbhtcJHWvJZl
Twice-smoked nachos, a method I picked up from Sam The Cooking Guy. So good, especially with large Frito scoops as the chip base. Tortilla chips don't pick up a lot of smoke and seem to come out stale tasting. Fritos scoops are the way to go!
Those ribs look great and easy to be cooked. I like cutting the ribs as it allows the rub and other goodies get all over the meat. My only problem is my city has made it illegal to operate my Green Egg until maybe the first snow later this year.
Pickle Pasta is something I always have make Ingredients 1 (2lbs) lb medium dry shell pasta 1½ (3cup) cup diced pickles 6 (¾cup) tablespoons finely diced white onion 4 (½cup) tablespoons fresh dill (optional) DRESSING 1⅓ (2⅔cup) cup mayonnaise 2/3 (1⅓cup) cup sour cream ½ (1tsp) tsp cayenne pepper ½ (1cup) cup pickle juice salt 1tsp (2tsp) & pepper to taste Instructions 1 . Boil pasta al dente according to package directions. Run under cold water to stop cooking. 2. Combine all dressing ingredients in a medium bowl and mix well. 3. Toss all ingredients in a large bowl. 4. Refrigerate at least 1 hour before serving (I do overnight)
I saw how to make party ribs a few years ago. It is now my goto to take to a football game party! Easy, quick, and smokey to do on any smoker. I even did them in the oven on a cold winter day. You can't go wrong!
Look outstanding! Going to try this on Labor Day Weekend for the Michigan Opener!
Can’t wait to try this recipe brotha! Love it!
Great timing. I am making 2 racks of ribs tomorrow. I am definitely doing this method. Thank you
Have fun!
Ribs turned out great. It's definitely the best ribs I have made so far. Just a few minor things I want to change with my recipe. I have been struggling with making ribs, and this did the trick. It's definitely my go-to now. Thanks again.
@@877-MASH-NOW awesome! Glad to hear they turned out for you. Tweaking the recipe is one of my favorite parts of each different cook. I love the continual development.
Very nice. I am going to have to give you a recipe a try.
David, gonna try this out for sure. Our football season in Canada is well underway so I'm making these soon. My go to sides are bbq baked beans and jalepeno shotgun shells.
Jalapeno Shotgun Shells? What day is the game again? Sounds delicious!
@@TheBarbecueLab Grey Cup is Nov 17, come on over.
@thebarbecuelab I loved this video David and Melissa. I liked how in the end you featured your wife melissa! Great team work.
Love it!! I like to make smoked queso and either pulled pork sliders or Philly cheesesteak sliders.
It’s about smoked queso season… I need to break out a new recipe here soon.
Beautiful looking ribs guys
Thanks so much!
These look amazing, thanks for sharing!
I’d love to see your favorite queso recipe! That’s our favorite appetizer for game day here in KY!
I have 5 smoked queso recipes on our website and a video where we did a taste test of the 5 types. Here’s some inspiration from many moons ago: ruclips.net/video/wkClri4O4hI/видео.htmlsi=lW5QTbhtcJHWvJZl
Smoked queso works great for me for the big games.
Definitely need to try this on my channel. Cheers!!!
Give it a go! We prefer these to full slabs. If I’m doing 15 slabs… maybe not every time. That’s a lot of turning.
Twice-smoked nachos, a method I picked up from Sam The Cooking Guy. So good, especially with large Frito scoops as the chip base. Tortilla chips don't pick up a lot of smoke and seem to come out stale tasting. Fritos scoops are the way to go!
Sounds like it’s time to do a STCG search for this. Love that dude.
@@TheBarbecueLab ruclips.net/video/V8PI0YvQYyI/видео.html "The Best Nachos I've Ever Made" is the title
Those ribs look great and easy to be cooked. I like cutting the ribs as it allows the rub and other goodies get all over the meat. My only problem is my city has made it illegal to operate my Green Egg until maybe the first snow later this year.
Woof. Thats rough on the burn ban. Here’s to cooler temps so you can get the grill going again soon.
Pickle Pasta is something I always have make
Ingredients
1 (2lbs) lb medium dry shell pasta
1½ (3cup) cup diced pickles
6 (¾cup) tablespoons finely diced white onion
4 (½cup) tablespoons fresh dill (optional)
DRESSING
1⅓ (2⅔cup) cup mayonnaise
2/3 (1⅓cup) cup sour cream
½ (1tsp) tsp cayenne pepper
½ (1cup) cup pickle juice
salt 1tsp (2tsp) & pepper to taste
Instructions
1 . Boil pasta al dente according to package directions. Run under cold water to stop cooking.
2. Combine all dressing ingredients in a medium bowl and mix well.
3. Toss all ingredients in a large bowl.
4. Refrigerate at least 1 hour before serving (I do overnight)
What temp was the smoker before you put the ribs in the pan to steam?
We ran 275-300 since that’s where the Outlaw really likes to run. You can run this recipe at 225 if you want. It’ll just take longer for each cycle.
When’s the outlaw review coming…?
Not gonna lie to you, my mouth is watering more for the trailer than the ribs. Lol. Ribs look good though.
Joel's Outlaw trailer is the envy of anyone who's seen it for sure. That thing is a beast!
Tri tip