Thanks for watching. Please subscribe. Like Jalapeño? Voodoo rub is a must have. Definitely has some heat. Ribs came out excellent Pitmastermikew@gmail.com
Thanks for sharing. A little long for spare ribs but meat church has some excellent rubs my favorite are Holy Cow, holy Gospel, and Holy vodoo. The gospel and Holy Cow are excellent on brisket. I’m subscribed I like viewing other people’s perspectives on BBQ. Thanks again
Thank you Jimmy! Yrs this was a long cook for ribs. Meat church is one of my favorite brands. All of them are good. Love the gospel rubs the best. Cheers!
If you are going to smoke on the Kettle more often invest in the TipTop Temp. The $40 investment is worth it. Once you dial in your temp it will hold it all day long. Also get a grill where the ends flip up easier to add more wood or coals. Nice job.
Thanks Jeff. I appreciate the tips. I have heard of the tip top temp and might have to get it. I now have a weber 26 and use them both quite a bit. Thanks for the support!
The water troth serves two purposes. It adds moisture during the cook which helps keep the meat moist and aids in the smoke adhering and penetrating the meat. It also helps create a thermal barrier between the meat and the heat. That will keep the side closest to the coals from cooking too fast or burning. Rotating the meat 180 degrees will also help. If you're doing something like chicken where you want a higher heat, you don't need to use water, but some people do. I've found that using water in the slow n sear while cooking chicken causes the skin to keep from getting a good crisp to it.
@@GobbaGooBBQ I gree 100% with nate . it's so much 2 type in. 😀 but he's correct. I would say never rush bbq. Never trust the temperature on these grills . for chicken no water open all vents sear the chicken first for a couple of minutes then move it to the other zone place a chunks of wood and smoke until done. Also I never put cold chicken on the grill room temperature. Ribs yes you will get a better smoke and smoke ring. Plus when placing ribs be sure to straighten them and push them in some how placed them that's how they cook .. Cheers 🍺🍺🍺🍺🍺
Thanks for the tips 2steps.. Much appreciated. I’ll try your chicken tips. I’ve learned a lot about the sns since that video thankfully..Thanks for watching!
Try rubbing the ribs down with mustard b4 you put on the rub it helps keep the rub on. Then spray on with apple vinigar that helps with keeping the color and moisture in the rub. Loved the video tho
Thanks for the tips 420. I’ve never done the mustard binder trick but will finally give it a shot and include the apple vinegar spray. Now I’m curious of the results. I appreciate you watching & providing tips. 👍🏻
@@GobbaGooBBQ I just want to try that Voodoo rub, I hear it's tasty and has a lil kick in it. I'm doing 4 racks of ribs on New year's day. Just would love to fine that rub b4 then
@@hungry4205 Voodoo rub is awesome. Smells strongly of jalapeño in the container but surprisingly not much after cooking. Great rub though. I got mine directly off meat church web site. Or try amazon with fast shipping. Good luck. www.meatchurch.com/products/holy-voodoo-seasoning
@@GobbaGooBBQ Thanks will do fosho. Plz do a video of rubbing it down with mustard and the apple vinigar spray. I'll definitely be a viewer of that video
Good video, but 8 plus hrs does seem like too long. They did come out nice though, so kudos to ya. I would try using apple juice to spritz just to help with flavor, and maybe try it in the pan as well. Otherwise, thanks for the demo. Its always good to explore different smoking techniques.
