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►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nikiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone
34 Comments
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So the fast cook didn’t effect the tenderness at all? I was under the impression that fast cooks case the muscle to tighten and not be as tender
Easily the best BBQ channel on YT
I have a weber master and I keep the membra on. I've tried both ways and didn't really see a difference.
Also, I LOVE salt and pepper ribs. I'm a sauceless guy so S&P is just the perfect mix. Sometimes I had a little garlic power and/or cayenne.
How about large flat water trays on the baffle?
Take off edge of the radient heat plus adding moisture?
Buy YouTube premium and still have to watch mattress ads..
Do you think it cooking so fast may have cut down on the smoke flavor though? Like you may have to keep a smaller fire and keep the temps lower to stretch the cook longer? May have to do a simple salt a pepper brisket and see how it turns out compared to your trusty steed in the back yard.
Was hoping to hear something about any flavor difference you notice between this and your traditional offset.
Why is there no smoke ring?
No serpents in your footwear? Nice recipe. I'll have to give it a try.
Some recipes i recommend are Buffo ribs or Chorizo sausage. Great vids Chud
I removed the membrane for decades because the 'pros' said to. Later I learned the membrane is pure collagen that is one of the best things you can consume for skin and join support.
When I built my reverse flow I made the baffle plate hold water so it doesn't radiate and cook from the bottom
The outer crust looks like such a satisfying chew.
I feel like I've seen the scans, witnessed the birth and am now seeing the growth.
Brad, I have the same issue with my Su-V-Gun as you did in this video. Even with fresh tanks it behaves that way. Was yours just out of fuel or do you have that issue no matter what? Trying to determine if mine is a dud.
BRAD – I have had a reverse flow for a while and It always seems to overcook the bottom of whatever it is that I am smoking. I just thought of using an insulated plate as the baffle to keep the radiant heat down – you can try it way easier than I can.
Exact same thing happened to me first time I cooked ribs on my reverser flow. The baffels really do radiate some under heat….then the smoke just rolls over the top.
Do you have one of those Infrared temperature sensor 'guns'? I'm curious what temp the surface of the top of the firebox is up to (where you heated up your glaze). Bet that LeRoy & Lewis mustard sauce would be good on those ribs as a glaze…
Would be interested to see English mustard instead of American. Maybe keep more of the kick?
love it going to do some soon as well .
You should have made the baffle plate into 3 removable pieces. So you can clean the bottom of the pit. And you can use 1 or 2 plates depending on what's cooking.
Great video! Did you ever put in a small plate to stop the fat from going into fire box?
Looks Delish.
I'll take that reverse flow pit and do more BETA TESTING for ya. !!!!!!!!!!!!!!!!!!
Awesome
The ribs looked a little dry? The fat render go ok?
that was a nice looking rack….
Nice work!! With it cooking quicker, did you notice less smoke on the meat?
2 questions for you. 1 – how did you train your dog to do the taste test so well? B. How long was the foil rest? Great video!
To add to your helix sleep topper and Texas heat pitch we just got a bed fan from bfan and it is great!
You sound like a USED CAR SALESMAN pitching your used cars. Maybe just be yourself & use your own voice…
I'd be curious to know if there is a difference in cook time from the top rack to the bottom rack since there is the radiant here closer on the bottom
Awesome build and workmanship
I've been missing there is a snake in my boot! Love your videos keep them coming!
An alligator. And yeah have been there with a bad smelling rack of "fresh?" ribs.