VORTEX RIBS | Fast, Fun, and Dangerously Good!
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- Опубликовано: 31 авг 2021
- This week Ryan kicks off another vortex cook, with all the singed arm hairs that come with it! The ribs cooked incredibly fast and the meat came right off the bone!
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Thanks for not adding annoying background 'music' that so many others do. Well, you added a few minutes here and there.
Nice stand you made for the Weber.
My guy... U are living in 3022. U have blown my mind like 4x in This vid. Thx
If you’re not getting enough heat stack the lump in your vortex above the grate line. I’m sure in that kettle collection you got there one of them has a removable center. It’s a bit of a balancing act but lump gets much hotter than briquettes.
Ribs better at 200 these look awesome btw I'm gonna make a vortex tomorrow like this great idea
Thanks man I have a vortex and my ribs are already cut so I'm gonna give it a go!
Be sure to let us know how the turn out. Burn and learn and CHEERS!
This is the perfect time for the video. Having friends over on saturday and doing the low and slow ribs. But you'll always see that i didn't make enough, this method allows me to quickly whip up another batch of ribs.
Also, Vortex + GBS system is easy refill of the vortex :)
Be sure to let us know how it goes.
CHEERS!!!
Hey man, can you do a video where you show off that cool double kettle grill table? That built in lid holder is pretty cool!
Pork ribs are safe at 145 per USDA. There other things to consider, but 190 isn’t required from a food safety standpoint.
Ribs are tough so if you like chewing eat them at 145. The high heat breaks it down.
Fat rendering takes place at higher temps. The whole purpose for me
Vortex was on clearance for $19..... Love it.
Videos like this make me miss being your neighbor. "Bacon flavored ribs"... I need that in my life.
Miss y'all too.
The door is always open.
Great Video I must try Baby back ribs ,hot and fast ,Vortex Style
Looks amazing I definitely need to try this bet would be good with beef back ribs
Very likely.
I'll try to find some at the store and give it a whirl.
We appreciate you watching and CHEERS!!!
Sub'd and liked. And the dog says, "GIMMIE SUM O DEM RIBS!!"
Love the knife being used, and jealous of all those grills behind you. Lol. Cheers
Yeah...I have a problem...
We always appreciate you Drew. Thanks for being a friend.
CHEERS!!!
Whats the problem ????
Is it the hoarding issue or the knife, cause I can fix the knife not the hoarding
🤣😂🤣😂🤣
I have a problem collecting grills. The knife is amazing.
@@WhiskyandBBQ i did see how you have kept it clean and I thank you of that. If you ever have issues with it send it to me for a tune up. I mean that.
Hi Ryan, great video.
Phoinics WUSTER or WUSTERCHER sauce,
Where has Evan been?
Busy with things.
whats with the one parts 2parts 3parts????
I'm very disappointed in you, Ryan. How could you run out of fire starters? Don't you buy them by the gross like I do?
It's been a long couple months. The box I saw in my tool cabinet was in fact empty. Problem has been fixed though.
CHEERS!!!
@@WhiskyandBBQ my dogs get super excited when I pull them down from the fridge. Then when I grab the blow torch, they go nuts until I can get them outside. Pavlovian responses are real
Too much salt will make them taste like bacon/ham.
You forgot to spritz them every half hour and then wrap them. They look dry as a fart, sorry, will never make it like that
We appreciate the feedback. They weren't dry but I understand your view point. Thanks for watching and CHEERS!!!
Dry farts? Sounds like you lead a very boring existence!
Baby backs don't wrap boiiiiii
Firechef is dumb