@@CookingWithRy I always watch your videos with two others that I learned a lot about smoking, and grilling. Thank you so much for all the helpful tips and advices.
Beautiful ribs Ry! I'm not sure the whiskey would have made it into my marinade though... Might have ended up in a glass with some ice first... LOL Good stuff brother!
Definitely nice pull back on those ribs. Great flavors went into the marinade so I know the taste was great. I lost one rack once and I have since use what I call the daisy chain method. I just use to hooks linked. Since then no more lost ribs. :)
These came out excellent. The other day i bought the first S:T louis cut, thick ribs ever here. Finally one meat producer has started cutting them. Unfortunately the price is in line with ribeye, but I got a 7LBS rack anyway - i just had to :) Will not experiemtn too much with them, most likely use the kettle, but it will not be until this afternoon. When i have tried them out a few times i will try this recipe :)
Perfect timing Ry! Heading to Costco for ribs now to replicate this for Mother's Day tomorrow! Awesome! By the way is that a cutting boarding the background with your logo? That is nice whatever it is.
@@CookingWithRy Oh man the Drunken Ribs turned out AMAZING!!! Had 8 family members over for Mother's Day 3 racks cut into 6 half racks. Pit Barrel cooker. They all said the best ever. Most did not touch the sauce either. WOW! Thanks!!
Wow! I've got to try this... But I was also wondering, Are those grapes growing behind you when you were outside? I cook with the juice I get from the grapes I grow on several of my recipes.
PBC roulette. I would hate to have a rack drop into the charcoals, but it may be delicious! if it happens let us all know how it tastes Ry. Random Caveman PBC ribs. =) I had to add an edit: those ribs with rub looked smoky beautiful. 13/10
I want a pbc so bad is it worth it? especially since I never owned a smoker before I want to do ribs,chicken, pork butt, and brisket. It seems so versatile
It's really about choice. I can do anything on my Kettle, or my offset, or my PBC, etc... The one thing I REALLY like about the PBC is the set it and forget it design. Start the fire, set the vent for your altitude, hangs the ribs/chicken/whatever, or use the rack, and it just runs at 275-300 for hours and hours. It is also very portable. I added a drum roller kit to mine, but even without that it's pretty easy to lift up and move wherever. And it is true what people say--the thing is a rib machine :)
Its definitely worth it! The food that it produces is superb and unique in taste unlike any other cooker out there! When your food is cooking the fats and juices drip over the hot coals producing a juice fog that adds a flavor to your food that other cookers cant do!
I've never found that to be an issue. The bottom side of the rib rack is mostly exposed bone when the membrane is removed with just a sliver of meat. I'm sure it has some influence, but I've never been able to notice it :)
Toe Job One of the great things about the PBC is that the 3-2-1 is absolutely unnecessary. In about 3.5 hrs they’ll turn out moist , tender and with a great smoke ring. They key is to be sure that the vent on the bottom isn’t opened too far.
I got lazy and got a Camp Chef pellet grill. I started with a barrel smoker with charcoal and wood chunks, then moved on to an offset with just wood, then on to this. I know it’s lazy but with all the crap I have to do it’s like an easy bake oven.
