BBQ Ribs on a Charcoal Grill 

You know something is good when you immediatly smile and start laughing. lol

*TonyTone BBQ* Bravo well done, thank-you both for taking the time to bring us along. GOD Bless.

Scharolet did such a great job!

peach habanero sounds delicious on some ribs.

The dog approves lmao

Charlotte is rapidly becoming a pitmaster. Great video on direct.

Charlotte did a good job. Loved the hot and fast ribs on the Judge!

great video! thank you for making it.

Great job! Great video and I love the family dynamic! Congrats on your first cook Charlotte, way to go😊

Great stuff yall

Can't wait to try the sauce! Those ribs looked amazing! Feel free to try this sauce. It's finishing glaze for smoked ribs - and should work for the style you used here. 2 cups dark brown sugar 1 cup dark Karo syrup 3/4 cup ketchup 3/4 cup + 2 tablespoons cider vinegar 2 tablespoons tomato paste 1 teaspoon black pepper 1 tablespoon + 1 teaspoon Worcestershire sauce 3/4 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon chili powder 6 teaspoons of sweet and smokey rub 1/2 + 1/8 teaspoon powdered ginger 1/2 teaspoon cumin 1/2 teaspoon mustard powder 1/8 teaspoon ground allspice For heat - optional: hot sauce to taste or cayenne pepper, start low with 1/4 teaspoon. Mix, heat slowly. Heat on lowest setting, stirring constantly to evaporate some of the liquid and get all the sugar melted. Do not boil! Don’t “cook” this sauce; just get it all melted together and allow some of the liquid present in the vinegar and ketchup cook off a bit so it’s not too runny. Store in refrigerator.

So comparing 1-hr direct heat over charcoal ribs versus 5 to 6 hour offset smoker wood barbecuing ribs, . . . your preference? (and you can't say "yes", lol).

What is the name and where can I get that tool u use to remove the grates and by the way great videos.

Hello Tony. First, thank you so much for your videos as I have learned so much. I’ve narrowed my search for a charcoal grill down to the judge and wondering if you could tell me whether or not you ordered it directly from the manufacturer? I noticed in your unboxing, an assembly video that your box was in really good shape, but I am somewhat concerned about the shipping and I’ll beat up. It will get since it’s so heavy. Any info you could provide would be helpful. Thanks much and have a great day.

Great stuff Good lord ive been smoking now for about 2 months. Ive started out with chicken wings,then smoked a Boston butt. Ive got the Boston butts down packed. I tryed ribs,2 racks of extra meaty babyback ribs. Let me tell yall i fault with the temperature for 5-6 hours trying to keep it at 275. 😅😅 man it was tuff. So i seeled my smoker up with smoker seal but still have some heat escaping for back and side. Im going to try the fire brick in fire box to see if that will help. Im haveing a hard time with fire. Burned oak the whole time. Of course i started out with lump charcoal then added small pieces of oak. I can keep it burning but its eather to hot to where i have to prop the fire door open or the the drops. I would love to be able to walk away from it now and then but im haveing to stand at it. 6 hours 😮😢 killing me. Im not going to give up till i can seal it up completely or as much as possible then i might able to control the temp. I can see why people get these 1000 pellet smokers now,i think. It would be nice to set it and 4get it..Any advice from anyone would be nice. Love your channel, oh i am smokeing with your same off set smoker Tony

Great Cook, what was the temperature you cook at?

🔥🔥🔥🔥🔥

How much would you open bottom vent