Sorry about the roofing noise. I tried to edit around it as much as possible. Thanks for watching, guys. What should I should experiment with next? Products used/mentioned in my videos (*affiliate links may apply): ✅✅ "Flame Thrower" -amzn.to/2nB8pNj ✅✅ Lonestar Grillz- lonestargrillz.com ✅✅ Tiger sauce- amzn.to/2EDk9HA ✅✅ GQue "The Rub"- gquebbq.com/product/gque-bbq-rub/ ✅✅ Tim Bucks BBQ sauce www.tim-bucks.com/ ✅✅ Rib Candy amzn.to/3gTXOql
Please do more on the Weber Summit bro! How about a brisket on the Summit! Or: Pork Belly in anything Beef ribs Whole hog with TRoy on the wood smoker Beef Tenderloin
1:22 is the BEST part of this video! Seriously, this video was fantastic! All of the ribs looked incredible brother! I'm using a lot of exclamation points here... Loved this man!
Hey Justin. I did notice that mustard to hold rub also makes ribs darker as opposed to ribs with just rub. An experiment done by Meathead shows the more wet the rib, the more smoke it absorbs and the darker the bark becomes.
You are amazing Justin! Your editing and story telling is off the charts! Informative and entertaining--- I like how you applied the invisible rub haha! Nice to see you pitting the rub to work - Thats interesting concept about the smoker seasoning it. Congrats on the best ribs ever!!
Another excellent video Justin. I truly love your editing style brother!! Gotta give props to Jason and his The Rub, that stuff is awesome!!! Nice seeing you using Tim Buck's and Rib Candy also!!! Man, I gotta get me one of those 24 inch LSG's someday!!! Maybe I'll just show up and start cooking on it while you are sleeping, so when you wake up it'll be smellin' good in your backyard? Pulled pork omelet sounds pretty tasty, right? LOL
Brother you are welcome to come over and use that pit anytime. I'd let you take it home with you for a few months if you could fit it in the back seat of the truck. Thanks for the sauce and rib candy. Both of those came from you.
Got a 24" LonestarGrillz Verical with 1/2" fire box and gas log lighter. Getting rid of it because my wife wants something she can use. Getting her a Rec Tec Bull. Gonna miss my 1000lb + stick burner. BTW. I think I am subscribed to your channel. You have an easy listening voice and do good videos.
LOL...Dude I love your channel. So glad that I found you. That last bit with your wife and you smirking because you beat the other guys ribs made me blow my coffee out my nose. Great comparison cook!
Keep doing this Justin. I think it's awesome that you "mythbusting" some old "This is the way it SHOULD be" things within the BBQ world. To really test and compare different ways is the only way to know. And your sense of humor is spot on!
Ribs and smoker looked awesome. It's a cool topic for discussion b/c when I cook ribs, I take the trimmings and smoke them uncovered with no rub, just for snacks, and they taste pretty darn good.
Justin you probably get tired of hearing how awesome your videos are but here it comes again, love the music and thanks for turning it off when you’re speaking!
Just to clarify..the favorites were The Rub cooked backyard style... or The Rub cooked competition style? (I'm confused easily and often). Thanks for the video!
Mine was comp style. Her's was backyard style. Both with the rub. It's not you. I didn't land the plane as clearly as I could have on this video. Got tired and distracted when she said the thign about james. lol
Truly put a lot of work and great details in both cooking and storytelling!!!!! So much production awesomeness! So many establishing shots and perfect cuts sync to the music. Epic opening scene, invisible rub lol and glitch transmission. Kudos on all the text you added and glitch transmissions. How you find time to film and cook at the same time is Amazing!!! All the best to you.
Another great video I would like to see membrane on vs off Always used to remove the membrane until recently. Definitely prefer keeping membrane on-tasty snappiness when bite through the crispy smoked membrane
Great seeing you back at it Justin. It's good watching you give the LSG offset some love too! Your video production is awesome as always... and the ribs had me drooling... Well done.
I would probably use salt-and-pepper at a minimum but you can do that at the table. They were better than I thought they'd be... but the salt and pepper mix was great. I would definitely do that again.
As always, great video. I'm liking the lone star more and more. Here's a tip I'd like to suggest that I use when smoking Salmon. Place a generous amount of cracked peppercorns into a container and cover with very hot water. Set it aside and soak while getting things ready. use plenty of water. When it becomes time to start seasoning, sprinkle the pepper onto the ribs ( or whatever meat you are using pepper on) .But wait, don't throw that water out. Instead sprinkle that water on also. That water will be infused with a truly wonderful pepper flavor. Give it a try and add a new trick to your cooking experience. Last thing, holding out you're empty hand containing the " no seasoning " was so excellent, Sir, you always find a way to make me laugh. Thank you so very much. 🤣
Good vid Justin. Now I'm hankering for some BBQ ribs but since I'm buried with over 4 feet of snow, I'll have to wait until I dig myself out. Cheers and thanks for sharing.
Justin is that weed torch more effective than a chimney or just more fun? Or both? I've been thinking about picking one up but I've never used one so I have no idea if it's as efficient as my chimney. Great video!
It's easier to places "spot light" stuff with the torch. So I typically use it with my stick burner and my kamados. chimney is definitely faster for lighting charcoal in bulk. I hope that makes sense
I like ribs. I like rib videos. I like Justin’s run videos. Therefore, I’m drooling and hungry at 10pm wishing I lived in a warmer climate so that I can make my own rib videos this time of year. Great work man!
Nice job Justin! Hookup some beef plates ribs on the lone star along with Picanha (sirloin cap) that's finished off by searing on the fire box grill grate.
I've kind of been wondering if people are overdoing it in comp style with layers and layers of rubs. I've been practicing for an upcoming comp and now you have me second guessing everything! Awesome video as usual....your video is nearly impossible to get distracted from and the 15 minutes just zooms by.
Thanks man. I work really hard to keep the videos moving along. I cut a LOT of stuff out. It hurts sometimes but it keeps the story from dragging along...
Hey Justin this video was awesome bud. Even besides the fact that those ribs looked awesome, as good as your filming and editing always was you can really see that you’re still learning new techniques and using them really well. Just awesome 👍
Thanks Steve, Yeah, I was telling someone yesterday one of the things I love about this is the learning curve never stops. Everything else I've ever done I got bored with it in a few years once I felt like I mastered it. I don't think that will ever happen. I may get bored but I'll never masters. None of us will
You better be on the panel of judges. Or enter the contest. You make some nice ribs. James though...up against a man that has many awards for winning, and placing.
It is on my list! ps almost a year ago I sent you a message on Twitter and said I want to start making videos. You basically told me get on it bro. Plus you liked the name of my channel. Well nothing like a little procrastination but finally did it. Haha Thanks for the inspiration Justin and I really enjoy your videos. Gives me a goal to hopefully someday match!
So, I have Tiger Sauce in the fridge and have never once thought to use it with brown sugar and butter on my ribs. Thanks so much for the inspiration! I know what i am doing this weekend!
great video as usual!!, and glad you did the experiment with no rub!! I was thinking on doing a brisket with no rubs.....just to see the flavor profile of the beef by itself! ......glad you beat James, although I'm sure his rib game has improved since you've last tasted!!......oh and fyi....never heard the roofers!!!
Justin, I've been just using the pit to flavor, with out any rub. Actually I'm liking the flavor much better now. Great video of the cook. Thanks for sharing.
Yeah that worked out great. I'm glad I was given that tip. I got it from so many people that I couldn't remember any of the names. While I was editing this, my wife heard it and said "Even I suggested that!" LOL
Hey Justin, love your vids man. I see you also have the Weber rib hanger for the WSM. Have you compared how that performs against the pit barrel cooker which also hangs the ribs over the fire? I’m curious if I can get the same result from the WSM using a hang method or if I need to buy a pit barrel cooker. I’ve heard from many people that the pit barrel makes better ribs than a WSM and laying the ribs down on a standard grate.
If you hang the ribs directly over the fire in the Weber Smoky Mountain the results are almost identical to the PBC. The main difference is the WSM is more versatile (or the PBC is easier depending on how you want to phrase it.) Both are great cookers.
Sorry I didn’t do a better job of explaining that. To simplify, my wife’s favorite were the unwrapped with the rub and mine was the wrapped with the rub. And now that I think about it that makes sense. She prefers salty foods and I prefer sweet.
@@BabyBackManiac ah makes sense, Figured the backyard ones were the ones you wrapped since you mentioned they were hard to cut since they were so soft but just wasn't sure. Great work!
Would like to know how you run your firebox. I noticed you did not have a large fire. I always fill my fire basket full and cut back on the air. Is it better with a smaller fire and more air. Love your videos keep up the great work. Thank you
I usually build a small fire with plenty of air in a stick burner. Pretty much the opposite of how I build a charcoal fire. It’s a tip I got from Myron Mixon of all people. (I took his barbecue class.) It keeps the wood from smoldering. If you aren’t having any issues, no reason to change what you’re doing.
Baby Back Maniac Only issue I have is I feel like I’m burning a lot of wood. I’m only getting about four hours of Cook time on one full basket. 8x12x12 @250*
Offset smokers are not very efficient...that's actually helpful is some ways but fuel economy isn't one of them...particularly with the horizontal offsets. The vertical smokers (I'm told) do better because hot air wants to travel upward.
Great video as usual! Really enjoy your experiments. Isn’t the rib candy a bit hot/spicy, or do they have different kinds of it? Is it mainly for looks?
It's got a great flavor out of the bottle (with a kick) but you can't really taste it on the ribs. It is for looks mostly. I used the mango habanero. I don't think I'd buy it unless you just want to have that extra sheen to the outside. not because it's not good but just because you can't really taste it.
Justin, just like when I go eat my 86 yr old m-inlaw's cookin, I tell her Barbara...you still got it. Brother, you still got it. Great test, great video production, and great looking just as good as James's ribs. lol You doin good when you get that from the judge. Enjoyed.
It's been a few days since I first saw this video and I just had to go back and watch it again today. Yeah, it was THAT good Justin!!! Loved this video brother!!!!
Looks like you and James need a throw down video on some ribs, lol. I think that would be awesome, A back yard rib throw down. Also always, thanks for the awesome videos.
I have another thing for you to try. Called The Grandma trick. Soak your ribs in buttermilk after u trim overnight. I usually add a little Tabasco sauce in my milk when soaking. Ur preference. Then season how u normally do. And cook how u normally cook. Enjoy. I do this with steak too. Works amazing.
Okay brother. Just a couple comments. I've watched thousands of RU-vid videos on BBQ. You sir by far have some of the best editing skills and camera quality. Super super enjoyable to watch. Just your mannerisms and your voice and the look on your face tells us all how much you love to do this. And that's what we all crave also! You are super creative. Super talented. And I can't even fathom how long it takes you to edit videos. So thank you for your time for all of us. I would absolutely love to purchase the rub. Shipping seems a little expensive. But that's fine. Are there any coupon codes that you are aware of? Super excited to try it. And share it with my friends and family and all of my BBQ Buddies. Cheers to you! Brian from Spokane Washington
Killer video as always and the editing is on point. Awesome comparison on the Ribs and the invisible bottle shake was awesome. Keep it ...... PS now you made me more hungry
Just discovered your channel. I'm learning alot. Question.. I soak my ribs in a brine over night... you think that is bad idea? I also coat my ribs with mustard before rub and I dont see you do that..maybe the mustard is overkill
Thanks for another great video I have watched many of them. This is a little off topic but do you have any experience with the Caliber Pro Kamado? I am in the market for a kamado style cooker and after I watched a few of your videos regarding Weber Summit charcoal I liked the idea of a nonceramic cooker for all of the reasons you have described. On a side note I saw today that Kalamazoo is introducing their first kamado style grill this summer. Most probably out of my budget but it sounds like a beast. It is made out of 304 stainless with 2 inch walls able to reach 1200 degrees but be cool to the touch. It weighs 200 pounds. So any advice about the Caliber pro kamado would be appreciated. Thanks
It's really good. It's also one of those rubs that tastes WAY better on the meat than if you just try it out of the bottle. I know that's a Weird thing to say but sometimes I will taste a rub straight and decide I don't like it and not mess with it.
Baby Back Maniac The rub is a winner 👍 honestly the sauce wasn’t my favorite as together it's quite savory for my taste and I enjoy sweet sauce. I'll come up with a different combination to use these separately. Part of the fun in BBQ right 😎
I didn’t think to specifically compare the smoke profile flavor in isolation, but I will say the non-seasoned were the first ones we tasted each round and they were good enough that they could’ve stood on their own had we not been comparing them side-by-side with seasoned Ribs. Had we added a little salt at the table, it would’ve been fantastic.
hey Justin have you done a review of that lone star pit? Wondering if you like it? it's one of the pit builders im looking at. also thanks for your great videos they are helpful, educational and well done.....
I love it. I've been hesitant to do a straight review of it just because they are my sponsor and I can already hear the trolls saying "Well of course you like it!" But yeah, I love it. I've had 4 offsets (one was a Jambo backyard) and nothing I've had has come close to the build quality of this one. It's great.
I haven't tried to max it out, but one time I was using Kingsford and the charcoal firebox thing they sent me and I looked up and the cooker was pushing towards 500 on the door thermometer. That was without the deflector and with the charcoal firebox thing (which I think helps channel the heat straight up and helped). I didn't need it that hotSo if close down the vents but now I wish I would'veLet it go just to have an answer for you. LOL
2 1/2 years back I asked you about the 26 webber kettle well Santa Claus brought me one 2 yrs ago. I talked to T-Roy about a Yoder 4 years ago Santa gave me one lol. But now I'm sold on the Lone Star you n T-Roy use. QUESTION does it rust any. How you keep it looking so clean. What size is your (LOL) smoker
Justin , any chance on doing a vid on which side dishes go great with brisket , ribs etc? As an aussie I'd love to see your take on this. Maybe your personal faves from your own recipes , family recipes that kind of thing. Cheers mate.
It's on my list. The problem with stuff like this is it's not the most highly requested video and if YT notices people aren't clicking on it, they suppress the video even more. Some of my best videos are the ones nobody really watched because youtube didn't broadcast it. So the bitter irony is you could actually request that video from me and never see it because youtube didn't suggest it back to you. crazy, huh? It really bums me out and boxes me in. I like the suggestion though and I appreciate it.
Love you Justin. Another amazing video. I don't cook ribs nearly enough, so this has got me wanting. I think you went a bit heavy with the no-rub though! LOL
Great video Justin, my wife would like the unseasoned ribs because she doesn't like a lot of salt. Me, I love Jason's "The Rub", it's one of the best. That Lone Star Grill is amazing! I really want one of those Catskill cutting boards, is it on your Amazon store?
No. They don't sell the one I have anymore unfortunately. I bought it on a whim but it ended up being one of my most used cutting boards. Hope you're doing well, Tom.
