Thanks for posting the fast technique on the Green Egg. Usually it takes us 5 plus hours with traditional methods. I always longed for a faster technique. We will give it try.
Tried this and it turned out GREAT! I think I actually prefer this method to 3-2-1. The inside is tender, but the outside still has some texture. Thanks!
You and me both! I typically go low and slow too. I like these little challenges though as experiments. I was surprised they came out that good at high temps.
Great follow-up and I just canceled my Amazon order for the SmokeFire. I’m confident Weber will get it right so I will wait. My 2009 Traeger Texas Elite can still get the job done and over the years I’ve done a lot of mods and spent too much $$$.
Het Keegan great looking ribs nice and dark and all that juice running out as you bite into them. I cant wait to buy my grill and start grilling/smoking with you ribs recipes and trying all your recipes thank for your searand smoked site I am a fan
i'll leave it on for hotter cooks and even low and slow and it works fine. my theory is it locks in moisture better for the high heat cooks. I know this is a contested subject... buy you should try it sometime just as an experiement
Janis Paulin That was a funny time for poor booker. He had a hot spot by his ear he kept ripping open, so that blow up pillow was better than the head cone alternative. He’s all good now
Exactly what I was looking for. Thanks!
Thanks for posting the fast technique on the Green Egg. Usually it takes us 5 plus hours with traditional methods. I always longed for a faster technique. We will give it try.
right on.... let me know how they turn out if you give them a shot
Just wanted to share that I’ve made these a couple of times & they come out really great! Thank you for the nice explanation & awesome video! 🤗
awesome man.... thanks for sharing. glad they worked out well for you!
Tried this and it turned out GREAT! I think I actually prefer this method to 3-2-1. The inside is tender, but the outside still has some texture. Thanks!
Thanks Omar! I remember these being pretty tasty... I will have to try them again this summer.
nice... Low and slow is key for me though. I like it when meat falls off the bone just by picking it up.
You and me both! I typically go low and slow too. I like these little challenges though as experiments. I was surprised they came out that good at high temps.
Great follow-up and I just canceled my Amazon order for the SmokeFire. I’m confident Weber will get it right so I will wait. My 2009 Traeger Texas Elite can still get the job done and over the years I’ve done a lot of mods and spent too much $$$.
If I’m not cooking ribs for competition I don’t trim good meat off my ribs but to each his own. Trying this cook version today.
got to make those ribs look good for the camera and releasing them to the judgmental world of youtube!
Het Keegan great looking ribs nice and dark and all that juice running out as you bite into them. I cant wait to buy my grill and start grilling/smoking with you ribs recipes and trying all your recipes thank for your searand smoked site I am a fan
thanks for checking it out... go out and get that grill!
Who doesn’t like this video. Great job sir!
Thanks... glad you liked it!
Doggo knows when to show up for taste test
booker is smart... when it comes to food
It looks like you forgot to pull the membrane off of the back of the ribs?
i'll leave it on for hotter cooks and even low and slow and it works fine. my theory is it locks in moisture better for the high heat cooks. I know this is a contested subject... buy you should try it sometime just as an experiement
Look good. What temp were you cooking at?
This one was pretty hot... it says somewhere in the video, but I think this was 325 or so.
Did you notice he threw some good meat away🤔
Melissa Griggs yes😧
I saw that and thought, "That man obviously doesn't have a dog." And then later saw that he does. Oh, the tragedy.
Someone likes Penzey's Spices. lol.
Too expensive for my bbq rubs. I would go through it too fast.
i probably drop $100 in there twice a year or so to stock up the spice drawer.... easy place to drop some cash
What type of lump charcoal do you use?
I usually use Fogo Premium, but have recently used Kamado Joe Big Block. Both of those are nice big chunks, which are best.
@@Searedandsmoked I use the kamado big block as well. I'd like to try the fogo one day. 50 bucks for a 35 pound bag is pretty pricey.
Why does your dog have a traveler's pillow around its head?
Janis Paulin That was a funny time for poor booker. He had a hot spot by his ear he kept ripping open, so that blow up pillow was better than the head cone alternative. He’s all good now
Have you thought of a fast forward on your camera? About 15 min too long.
Amen!
Over cooked