The trick to the membrane removal is to start in the middle and get all the way a cross the rib then put your finger underneath the entire width and pull it straight up and it comes off tearing both ways at once. Comes off in one piece every time and you don't need a paper towel to try and hold one end.
Im a new subscriber! Love ur vids!! I love cooking, grilling, and smoking meats!!! I totally understand playing outside in the cold!! I live in Minnesota!!
Just to clarify, hour and a half spritz every 30 minutes, wrap for 1 hour, baste with sauce and cook for 15 minutes, and 300 degrees all the way thru. Correct?
I’m usually a 50/50 with leave the membrane on vs take it off. It depends on my mood and what smoker I’m going to use. Great job on the ribs looked really good.
This was one of my first cooks so they were already pretty clean haha but I clean them after each cook while the smoker is still a little warm just to prevent any major build up on the racks.
i used bruinswick smoker for fist for fathers day, pork ribs at 275 degree , 3 slabs. started at 0930 till 2pm and they were barley a 145 degrees, took for ever, what you think i should cooked them at?
great job on the ribs! looks great. really like the brunswick havent seen that model from pit boss used yet! just subscribed look forward to more cooks!
been waitin on a cook! just got my rec Tec in today and it got totally mangled in shipping from UPS😑 They are sending a new one but it kind of sucks bc my sons birthday is on Thursday and was planning on a nice cookout
2nd question: a 98# hopper makes me suspicious that it runs through pellets very fast. Dou have an estimate about pellet consumption in the 225*-250* range? Thanks
I have the Pitboss Brunswick also and every time my meat stalls at around 150. So a smoke that should take 3 hours is taking me double. Is there something I might be doing wrong? I’m pretty new to smoking. Also is it hotter on top rack or bottom rack ?
It has done just fine in the cold weather. The only thing I've noticed is it does take a longer time to heat up so just plan ahead for that! I haven't noticed temp issues, maybe by a few degrees but nothing crazy.
I am kinda pulled between the PRO Series 4 and the Brunswick. Read a lot of really nasty reviews on the Brunswick ranging from total junk to shipping damage, lots of issues from shipping damage. Would you go with the PRO series or wait for the Brunswick to appear in stock then wait forever on shipment and risk the issues.
That's tough since I haven't been able to use the Pro Series. I have seen them in Lowe's and they seem to be extremely similar to the Brunswick, maybe just a few slight differences. But I personally have loved the Brunswick, I use it a ton.
I think the electronics on the top make sense. With all the controller problems with the lower electronics I think is because of the heat. Hard to make a decision, lots of choices and price points !
Nice job on the ribs, they look yummy. Question for you. Like yourself I live in a cooler climate also, I use the convention pit boss pro 1100, I experience major heat loss in colder weather(the blanket isnt what its cracked up to be). Does the brunswick have any major flaws with heat loss?
Any membrane removal that gets all the membrane, is a 'perfect pull'. Who cares if it took more than one pull? Finally, someone who uses real butter instead of the liquid Parkay crap. How did that stuff ever become the default? Great vid!
Do you really get a good smoke flavor from The pit boss Brunswick I am contemplating on purchasing one was just curious on the flavor that comes off there please let me know I really enjoy your videos from one barbecue girl to the other keep up the good work.
Yes I do! I tend to use competition blend pellets which provide a more mild smoke flavor, you could use a stronger flavor pellet or add a smoke tube to your cooks! Thanks for checking out the video!
I like to spritz when the meat begins to look dry. At the higher temp that ended up being about every 30 minutes. The great thing about cooking food is there’s many different ways to do it.
The trick to the membrane removal is to start in the middle and get all the way a cross the rib then put your finger underneath the entire width and pull it straight up and it comes off tearing both ways at once. Comes off in one piece every time and you don't need a paper towel to try and hold one end.
The new Pitboss rib tool is awesome! I got mine at Lowe’s! It holds the slimy slippery membrane, makes cake work of it
Thanks for the info on the smoker, I just bought one from Walmart. They finally came back in stock today
Oh that's great to hear! They've been hard to get!
Nice looking ribs. Love the smoker. Just got the put boss Lockhart yesterday.
I like that technique easy and fast.
Way to go Maizie , im gonna give it a go , ty ...
Im a new subscriber! Love ur vids!! I love cooking, grilling, and smoking meats!!! I totally understand playing outside in the cold!! I live in Minnesota!!
Oh you've got it worse than I do haha!
Great video. The ribs look delicious. Keep smoking!
Keep the great vids coming!
Will do! Thanks for watching!
Just to clarify, hour and a half spritz every 30 minutes, wrap for 1 hour, baste with sauce and cook for 15 minutes, and 300 degrees all the way thru. Correct?
Awesome rib cook ma'am. Great video.
Thanks for checking it out my friend!
I’m usually a 50/50 with leave the membrane on vs take it off. It depends on my mood and what smoker I’m going to use. Great job on the ribs looked really good.
Thanks for checking it out!
I always wonder about the hot and fast method. Nice video!
Thanks for watching!
Ribs look great. Loved the personality before spritzing 😎
Thanks Zach!
I love Hot and Fast. Nice job. Those ribs looked, killer. Next time pull that membrane from the middle above a bone, not the end;).... Works well.
Great tip for everyone that wants to pull the membrane off Tommy
@@paulsq_ Hello Paul. I hope your doing well.
I do them at 375 on my Weber pellet and flip every 15 min. No wrap and no sauce. Really good for only cooking for an hour.
Usually I don't wrap either. I'll have try bumping the temp up some more. Thanks for checking it out!
How do you keep your interior and grates so clean!
This was one of my first cooks so they were already pretty clean haha but I clean them after each cook while the smoker is still a little warm just to prevent any major build up on the racks.
i used bruinswick smoker for fist for fathers day, pork ribs at 275 degree , 3 slabs. started at 0930 till 2pm and they were barley a 145 degrees, took for ever, what you think i should cooked them at?
Nice job! Looks awesome 🤩
Thanks Brad!
some dude hit the jackpot. Steelers fan and she makes BAR-B-Q........Lucky SOB.
Hahahah I couldn't agree more, he's very lucky 😂
I agree. She is also very pretty. Likes football, cooking bbq, and pretty. What is not to like.
Well... at least you got to eat ribs on Sunday, so there’s that! Haha great video Mazie!
Hahaha thanks G!
They look great Mazie. Sorry about your Steelers though! I know why, but you might want to explain why you used the mustard before you put the rub on.
They look amazing. Can't wait to try some myself.
On your Brunswick do you have an issue with grease channel caramelizing, and stopping up.
I haven’t noticed any issues with that. I’m about to do a deep clean on it so I’ll pay attention to the grease and let you know!
Another fantastic video thank you ma’am
Thank you!
Hello friend, delicious ribs !
Thank you!
great job on the ribs! looks great. really like the brunswick havent seen that model from pit boss used yet! just subscribed look forward to more cooks!
Thanks for checking it out! Just subscribed back 🙌🏼
@@bbqbymazie you’re welcome ! And thanks I appreciate it !
So what was the total time did it take to cook them hot n fast???
been waitin on a cook! just got my rec Tec in today and it got totally mangled in shipping from UPS😑
They are sending a new one but it kind of sucks bc my sons birthday is on Thursday and was planning on a nice cookout
Oh no!!! I'm sorry!
I don’t know how to start this smoker it never heats up
2nd question: a 98# hopper makes me suspicious that it runs through pellets very fast. Dou have an estimate about pellet consumption in the 225*-250* range? Thanks
I think the space was just there so they used it. I don't know it's consumption, it's never concerned me.
I have the Pitboss Brunswick also and every time my meat stalls at around 150. So a smoke that should take 3 hours is taking me double. Is there something I might be doing wrong? I’m pretty new to smoking. Also is it hotter on top rack or bottom rack ?
I just ordered this smoker, but I do have to ask, how does this smoker hold temp in your cold weather?? And what's the Flux in temps?
It has done just fine in the cold weather. The only thing I've noticed is it does take a longer time to heat up so just plan ahead for that! I haven't noticed temp issues, maybe by a few degrees but nothing crazy.
@@bbqbymazie Thank you.
I am kinda pulled between the PRO Series 4 and the Brunswick. Read a lot of really nasty reviews on the Brunswick ranging from total junk to shipping damage, lots of issues from shipping damage. Would you go with the PRO series or wait for the Brunswick to appear in stock then wait forever on shipment and risk the issues.
That's tough since I haven't been able to use the Pro Series. I have seen them in Lowe's and they seem to be extremely similar to the Brunswick, maybe just a few slight differences. But I personally have loved the Brunswick, I use it a ton.
I think the electronics on the top make sense. With all the controller problems with the lower electronics I think is because of the heat. Hard to make a decision, lots of choices and price points !
The new Camp Chef Pro looks amazing.
You crack me up!!🌝
will the shelves hold a standard steam table pan?
cool
Nice job on the ribs, they look yummy. Question for you. Like yourself I live in a cooler climate also, I use the convention pit boss pro 1100, I experience major heat loss in colder weather(the blanket isnt what its cracked up to be). Does the brunswick have any major flaws with heat loss?
I haven't noticed any issues but of course it burns through pellets quicker in the winter.
Any membrane removal that gets all the membrane, is a 'perfect pull'. Who cares if it took more than one pull?
Finally, someone who uses real butter instead of the liquid Parkay crap. How did that stuff ever become the default?
Great vid!
You're a goofball lol, looks great good job
You should do a alligator cook
Do you really get a good smoke flavor from The pit boss Brunswick I am contemplating on purchasing one was just curious on the flavor that comes off there please let me know I really enjoy your videos from one barbecue girl to the other keep up the good work.
Yes I do! I tend to use competition blend pellets which provide a more mild smoke flavor, you could use a stronger flavor pellet or add a smoke tube to your cooks! Thanks for checking out the video!
I dont think you ate enough ribs to help the Steelers Mazie! LOL
Hahahah I couldn't have done anything to help with that disaster 😂
Go Ravens.
Booo 🤣
Go Steelers!
My reasons for subscribing. 10% BBQ information, 90% racy innuendoes.
😂😂
Not quite fast but look very good
The fat you cut off gives the ribs flavor! keep that little bit on! Also you don't need to spritz every 30 minutes
I like to spritz when the meat begins to look dry. At the higher temp that ended up being about every 30 minutes. The great thing about cooking food is there’s many different ways to do it.
Don’t take the membrane off just score it, there is literally no point unless you’re competing
I just like to cook my food the way I like it, you’re welcome to do the same!
Diet Coke??? I'm going to subscribe, BUT YOU lost some points with the diet coke!!🤣😂🤣. Next time just say Beer!!
Hahaha I'm sorry!!
300 for 2.5 hours unwrapped
While I respect your efforts, the top competition cooks all differ in several areas of smoking meat from you.
I’m not competing, just cooking food for my family.
@@bbqbymazie understood totally. It’s a good thing you’re not a competitive cook.
Spoiler....... Steelers loss
Boy did they ever 😂. What a disaster!!
Mazie, if you ever are unmarried….would you marry me?
Probably not but thanks for asking 🫡