I NEVER get tired of seeing a rack in the finishing stages, ESPECIALLY once the BBQ sauce gets set in and basted on only to get better once it's finished 🎉
Another excellent vid! We have a sort of custom technique on the Weber. A concave metal insert, open side up, in the middle, and then coals & wood on the 2 sides. Hot (about 450) and fast ( just over an hour) and they come out amazing. The skin is bacon crispy , much of the fat has cooked out, but the meat is still pull away tender (especially when brined). Thanks for the reminder on brining!
I found you on instagram first and become a fan! Started watching your videos here on RU-vid now and really like what your doing brother. This video took me back, I started smoking ribs on my Weber grill and have now expanded my bbq experience with offsets, pellet smokers, Santa Maria’s etc etc anyway just wanted to say I’m a fan and those ribs look great never thought bout a brine before, the outcome looks delicious. Keep up the content
Arnie reminds me of my tio im from SAN ANTONIO TEXAS but been living in oregon for 7 years everytime i watch your videos arnie you always remind me of home and family thank you🙏🤝
Great video. In my opinion "falling of the bone" means its overcooked. The meat should pull easy and stay together. Nicely done. Love my kettle. I cooked for a mom and pop BBQ back in the 90s for several years. Been using a kettle since the late 90s for stuff. Most of my stuff is hot and fast. Just don't overshoot the temps and it usually comes out well. Were you ever on KTMtalk back in the day?
@@ArnieTex Right on.... Still on a KTM... sort of. Gas Gas so basically a KTM! Still pop in over there every now and then. I was Weekend_warrior on that page. Will likely pick up a rack and give the a try. I usually do it a bit differently. When I wrap I don't generally sauce it up. Also, looking to pick up on of those new anniversary kettles.
Hey bro, thx for your dedication to food. Here in the PNW, I do it the same....almost. I use Alder, pear, apple or cherry wood, no gas ever. the spirit is the same, great food! Thx again and look forward to more vids. ! SALUD !
Arnie I brined some ribs this weekend hit em with a some jerk seasoning smoked them bad boys for a few hours they came out amazing and cooked quick brining them took em to a whole different level .
Just in my weber rib cooking adventures doing hot an fast ribs sear heavy seasoned ribs to exact color you like wrap in heavy duty aluminum not the cheap thin foil then add 1/2 can of premium beer budweiser is the best bone side down rotate for 2 hrs add bbq sauce for 12 minutes rest em 20 minutes an mow em down
I like when the bone slides out of the meat. Those looked close enough to that, but I can’t stand when I have to fight to get the meat off the bone, and that happens way too often when I get ribs somewhere.
American Pitmaster Company bbq rubs here www.pitmaster.us/ OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish. WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
Awesome video Arnie 💕 I am getting WOW, you need to sell a shirt with ArnieTx pitmaster on it. I’d buy it for sure. I forwarded you video to friends and family, and a lot of them were already subscribed 😀 just wanted you to know. love n hugs from Houston!!! 🥰
Question: How could the brine be salty when no salt was added to it? You show...APC, brown sugar, lemon pepper, and water. How did they get salty? Am I missing something? You rinsed because ''a little bit too salty''. Thanks.
@Junior M OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish. WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices. www.pitmaster.us/
