Thank you! Thank you! Thank you! My hats off to you for still putting this video up. Alot of content creators put up perfect cooks, when it is always not so. People can learn so much from seeing failed cooks. Just like we need examples of good cooks, we need to see failed ones as well. Please keep doing what you are doing!!
Thanks man! I appreciate it. Those did NOT turn out how I wanted. I think the problem was I used lump charcoal and not briquettes. It burned hotter than I wanted. It’s all good, we make mistakes and move forward. I’ll be doing another rib video soon to make up for this one.
Great video. I would have probably named it "experiment" instead of tutorial since you had elements you hadn't tried before. But I love that it shows how things don't always go your way. If anyone cares, I normally hang them, but I cut them in half so the low side doesn't get done sooner. Of course that wouldn't be competition. I also use very little wood. My challenge never seems to be getting more smoke, but getting less or 'better' smoke. Not smoky enough has never been an issue.
Great video, thank you. We all have mediocre outcomes sometimes, it's the way it goes. Your learnings are our learnings. The internet is full of perfection and it's a shame to see that's what most watchers expect now - perfection. The ribs turned out great and for most of us amateur cooks (and competition wannabes) we'd be ecstatic to achieve such a result, it's definitely not a failure. Good on you mate and thanks for taking the time to make this content.
😂😂 yeah. Wasn’t the best idea. Good thing is, I got some REALLY sharp knives now, I use them all the time. From The Cooking Guild and they are amazing. You can use the code GRILLMARK for 15% off your entire order and have a great set of knives for yourself.
That’s great advice! Doesn’t slip as much. I should’ve incorporated that into the video but again, it’s been so long since I’ve done anything competition related. Lol
Too much wood for smoking. 1 small chunk is all you need in a drum smoker. 1 hour flat on the grill or hanging. Wrap in your mixture or brown sugar, rub, honey, and blue (Parkay) butter. wrap for 40-45 minutes. Remove from wrap and glaze or sauce. Place on grill bone side down for about 10 minutes. Competition ribs in less than two hours.
It’s funny you ask. I ran some fogo lump. I think it burned too hot and I should’ve used briquettes. My wife and I were talking about that after the video because I seem to get better burn from briquettes than lump. That and I left it on about 10 mins too long.
I own a PBC NEVER use lump in the PBC it runs too hot my brother. I run LUMP in my Kamado Grill and it's perfect for that grill. The PBC naturally runs hot anyway using briquettes then it comes down a set to that 250-275 range. The lump runs around 315-400 and is hott! But although those didn't turn out right for competition I bet they was good for in home use ❤
Well, you can watch my new video on how to make them…and win! Because I’ve done that. But the steps are there in this video. The thing is, bbq doesn’t always turn out like it should. Every cook is different. And I’m not ashamed to put my wins and fails on the internet. It’s part of life. Thanks for watching!
You’re absolutely right! These didn’t come out as I expected, but the steps are there. The ribs weren’t great. It happens but it’s always good to show failures as well as successes.
Those look delicious but it sounds like it was the charcoal mixed with to much wood and to long in the foil. But i prefer backyard over competition because i want my ribs to come off the bone.
Yep not my best showing. But hey bbq is full of mistakes and in this one I made plenty. Regardless, I put it out there for everyone good and bad! Thanks for watching.
