These look amazing and I like that they’re done in just a few hours. With a toddler at home I don’t have time to cook all day so these are right up my alley. Thank you for another awesome video. I look forward to many more.
Man, made this bbq sauce just now and its freaking bomb! First time making BBQ sauce and I'm way more excited than I should be haha Thanks for the recipe and great videos!
Thank you for trusting me with that bbq sauce, Dustin! I make a batch of this sauce a couple times a year. It will keep for months in the refrigerator. We put it on everything... it is especially good on burgers.
I was born in Kansas City, I am smoking ribs on this Independence day, and you nailed it!! Just past the wrap, pool is open come by, in Grandview now 4 miles south. Follow your nose 👃or ask...
@@WeekendWarriorBBQ I planned on doing ribs or wings on my Memphis Pro but the weather today is just to brutal! A foot of snow with 40-50 mph winds...love your videos!
Hi 👋 just came to check in and I was so floored for you to see how many subs you have now !! So cool and you so deserve it and more. As always these look absolutely incredible! Cooking outside in this weather! I always heard you can't taste the mustard when it is used as the binder but I have never tried it. Hope all is well! Incredible video :)
Mel! Thank you very much for checking in. I hope you are doing great. I have been blessed with the greatest fans on RU-vid and now the pressure is on... I can’t let them down 😁!
Thank you, Doug! When its cold and snowy outside, it is very peaceful... most of the neighborhood is inside. Its my favorite time of the year to fire up the pit :)
🍸Kansas City BBQ Rub:🍴 3 Tablespoons Dark Brown Sugar 3 Tablespoons Paprika 1 Tablespoon Salt 1 Tablespoon Black Pepper 1 Tablespoon Garlic Powder 1 Tablespoon Onion Powder 1 Tablespoon Chili Powder 1 Teaspoon Cayenne Pepper Worcestershire Sauce for liquid binder Beef Rib types: Beef Back Ribs Beef Short Ribs 😇🍴 KC Masterpiece BBQ sauce Cook 1 Tbsp oil, 1/4 cup onions till translucent and add 1 Tbsp minced garlic. Add 1 cup ketchup, 1/2 cup mustard, 1 Tbsp apple vinegar, 1 Tbsp Worcestershire sauce, 1/3 cup Molasses, 3/4 cup brown sugar, 1 tsp paprika, 1/2 tsp cayenne pepper 1 teaspoon black pepper, 1 teaspoon salt Pork Rib types: Standing rib roast (prime rib- Baby back ribs and Loin meat) Baby back ribs St. Louis ribs Rib Tips Spare Ribs (St. Louis ribs and Rib tips) Country Ribs (Boston Shoulder
great vids, but I always see just one main dish being cooked. Down SW La. we gather by the dozen, if not more. How about some pointers on cooking different meats (Tier cooking) at one time, to have variety to seat and eat while watching a sport event. which type of meat goes or works better at what height of rack, temp, etc. enjoy watching and learning keep up the great vids
I really liked the video. I have a question I noticed you now have the sportsman pellet smoker and you had a series 3. Which do you like better? Thanks and keep doing your quality informative videos
Right on! My neck of the woods! Ill try your sauce and rub and see how it is tomorrow when i make ribs. Gates bbq and bbq sauce seems to be the #1 here followed by Joes bbq, formally Oklahoma Joes. If you never had Gates id send you a bottle to try if you let me know how🤙. Nice looking cook also
Thank you. I have used my every winter for the last three years without issue. My advice is to let it preheat for about an hour in the real cold months
One more question Mike besides which smoker you like. I heard pellet smokers are not as good as charcoal giving smoke flavored. Is that true. Do these pit boss smokers give good smoke flavor? Thank you.
Dewwwwd! Once again amazing and those ribs look so tender before you even dress them all up. The ribs I buy at Kroger or the Wiggle Pig seem to be tough. I mean tough as nails. Any secret on how to pick out a good rack of ribs?
Thank you, Scott! My advice on finding good ribs is to make friends with a local butcher shop. The local grocery stores can be difficult because they are receiving those slabs frozen and by the box. Every so often I smoke a rack of ribs and take them into my butcher shop and let them sample them. When it is a really good rack I let them know how much I liked that supplier. When it’s not so good I remind them of the supplier I liked 😁
