Smoked St Louis Ribs On An offset Smoker (MILL SCALE 94)

Some easy backyard ribs that anyone can do! St Louis cut, super smokey and full of flavor! Enjoy

[@dozer9272]

Gangster ribs bro...can't wait for my offset to arrive. Your cooks inspire me to throw down!!!!

[@2005Pilot]

You are gonna LOVE IT!!

[@RGsFood]

Hell yea!

[@thegalleryBBQ]

Just the wakup video I needed. lol That color was killer. Awesome job!

[@RGsFood]

I appreciate you Tommy 👊

[@JoshandBabe]

The color looked amazing. That was a great cook. We just left Vegas and it was hot as sin. Cheers brother. Great video.

[@RGsFood]

Thanks man! Yea we have like two more months of hot as hell heat, but I actually like it lol

[@TheDawgfathasBBQ]

Great looking ribs brother!!!

[@RGsFood]

Thanks Alton! Hope you’re doin well bro

[@GrillSergeant]

Awesome bark and bite on those ribs. Thanks for the tips on how to cut St Louis from Spare Ribs!

[@RGsFood]

Thanks bro! I appreciate you stopping by

[@2005Pilot]

Nailed it bro!!! Love that smoker!😊👍👍

[@RGsFood]

Thanks 👊

[@jlove3270]

WoW, the first thing i noticed immediately upon watching this video is how confident you sound compared to when yiu first received your pit. So awesome to witness .. Love it.. Can’t waut till my build is ready

[@RGsFood]

Yea I’ve been getting used to it. Thanks for the comment 🤘

[@ScottysBackYardBBQ]

them ribs look great. love offset smokers

[@RGsFood]

Thanks 🤘

[@LasVegasandBeyond]

Dang, I learned how to trim Ribs!!! 👍🏽

[@4sark]

Nice Job. Good looking ribs.

[@RGsFood]

Much appreciated 👍

[@stevegutierrez63]

Love that Mill Scale! Those ribs and easy sauce looks fire! Gotta give it to you bbq in that Vegas heat! I bbq in the Coachella Valley heat also it’s brutal but worth it!

[@RGsFood]

I love the heat so it’s all good. I can’t stand cold weather lol

[@TheMichaelAcuna]

I’m from Indio, I know exactly what you mean about the heat lmao

[@SleeplessInLasVegas]

9:24 i literally drooled 🤤

[@RGsFood]

Haha thanks bro 👍

[@LasVegasandBeyond]

The Ribs, the Sauce and the B-roll - Triple Threat 👍🏽

[@RGsFood]

🤘🤘

[@BBQPITDOG]

Those ribs were beautiful Ryan even before you sauced them. Good work Bud in that 109 degree heat!

[@RGsFood]

Yea Rob it’s hot as hell out here haha

[@fuxUbrando]

I’m really stoked you’ve got only fans hitting up the comment section! 🙌 oh and the ribs look great!

[@RGsFood]

Bahah friggen spammers

[@elbob17]

I'm still doing my ribs on the Weber kettle, the old minimal approach that I ripped from one of your vids a couple years ago. My poor pellet cooker is relegated to quick burger duty. These looked killer.

[@RGsFood]

Thanks man. You got to do what you Gotta do to get it done 👌

[@tperniciaro]

🔥🔥🔥🔥🔥

[@chuckhansen5325]

Ribs came out looking great but cooking the cut offs to feed to the dogs. Hell no. That was some good meat that you can cook up and eat yourself. Especially them rib tips

[@jroodz75]

For us guys coming from a kettle or pellet cooker, how often did you have to "feed" the fire? I imagine temps swing 75 degrees or so each time you do that?

[@RGsFood]

Actually the temps go down about 15° when I open the door just for a little bit. It takes about three or four minutes to recover back to the original temperature. Usually one decent size split of wood will last about 30 minutes cooking at 250 to 275. Thanks for watching

[@glenndenbraber]

Im in vegas also. Where are you getting your wood?

[@RGsFood]

There’s a place called Allied wood and charcoal over on the far east side of town. Pretty much the only place I’ve found

[@Kevin702]

Gonna make “lil spicy” my rap name

[@RGsFood]

😂