#campchef #ribs #smoker
For more recipes and our products —
Camp Chef products on sale —
Check out more recipes here —
source
Lamb forequarter chops are a favourite to throw on a BBQ. These chops are staple at most Australian BBQ’s during the summer months, the smell of grilled lamb fills the neighbourhood air around dinner time, when it is a warm evening and people are outside cooking. As with all my recipes I run through the…
These ain’t your average oven ribs—this is how I get that slow-cooked, fall-off-the-bone flavor *without* touching the grill. Using my Memphis Bussin BBQ Rub, a splash of apple cider vinegar, and a low-and-slow bake, these ribs come out tender with a caramelized finish that hits every time. If you’ve been skipping ribs because you don’t…
Wij maakten een heerlijk recept voor zoete honing spareribs, ook bekend als costillas de cerdo a la miel. Deze spareribs zijn perfect als tapas gerecht voor je volgende barbecuefeestje. Het zijn malse varkensribbetjes die we eerst roken en daarna stoven in een heerlijke tomaten-honing saus. Ingrediënten * Spareribs * 50 gram roomboter * Verse koriander…
This is the 2nd part of my BBQ Platter Series where I show you how to make everything on the thumbnail for this video. In this video I show you how to make the most incredible pulled pork and without breaking the bank as I take this everyday gammon joint and turn it into something…
BBQ Chutney #shorts#shortvideo#ytshorts #trending #bakraeid2023 #shortsviral source
RECIPE HERE: HONEY BBQ SAUCE: My Sauces, Rubs and Merch: Whether you’re making these for a party or simply looking for a tasty weeknight dinner, Honey BBQ Wings are always a major crowd-pleaser. They’re sweet and tangy and great for any occasion. Please like, comment and subscribe! Hit the notification bell so you know when…
You must be logged in to post a comment.
This guy drives a Honda Fit.
Didn't say anything about how to set up the charcoal in the grill. Some of us don't know what ibdirect heat looks like. Or how often to add more charcoal.
Can't wait to smoke my ribs!
You didn’t say anything about when to spritz
That's a really long time to cook. I cook mine at 250, for 2.5 hours. Spritz every half hour. Really good bark. Take them off and double wrap. I usually put down some Parkay butter and pour some of the spritz I used and wrap em. After an hour, I use my Thermapen to check for temp. Today, the smaller slab was done, and 20 to 30 minutes later the bigger one was. One of the keys is even temperature. Cooks better. I usually firm them up on the grill, and crisp the bbq sauce then.
2:50
step 1 prep your pan with an layer of inducing cancer
step 2 dont clean that shit
I cook them in the microwave oven or a pressure cooker for an hour and leave them on the stove/ in the microwave, I can store them that way in room temperature for days as long as I recook them no more than every 24 hours for an hour, no longer or else the flavor changes, recook after you take meat out, I've proven this after months of testing.
The Pot provides, believe in The Pot and you shall never know need.
Wrong always remove the room membrane because it makes it so much more tender, the bones won’t come out unless you remove it
Ribs is 1 of my no! No! Cook
I'm a 321 guy, but this looks good
I was all right with this video until he started giving instructions on how to make the sauce. There are too many good sauces out there for sale.
can i use coconut charcoal? we dont have that type of wood you have
Looks good 👍
Where did you get that knife?
4:02 IM GONE and WILL NOT use your method. Wrapping foil WHAT😂 man that sauce DISRESPECT is on a whole new level here. Look at the foil to sauce ratio you have. How MUCH SHIT do you waste? You don’t waste SAUCE! 5,173 👎🏻’s…
Evening the odds people. 😅
I make the best ribs you ever had secret recipe
Damn. That's a lot of cooking time.
What a great video. Looks like it's not that complicated after all.
What's a good process for reheating? I'm not interested in putting plastic in hot water…. aluminum wrapped, back in the oven for a while?
Yummy bbq and offset smoker anything goes
Nice
DO NOT DO THIS with a vertical pellet. I tried it today and they dried out and the outside layer became like leather. I also way over seasoned and it tastes so bad. It was my first rib failure. Yuck! They looked great but they were disgusting.
You are very fast interested I want to learn more thank you
Good straight forward video. Will help many get started then can change based on needs. I personally love to add a little honey towards end of smoke
So we don’t wash/rinse meat anymore. Food hygiene at zero😮
Just to be sure, we are talking about degrees Fahrenheit, not Celsius right?
Membrane is free collagen. Not to mention delicious.
LOL you sad NO wrapping
what do i set the smoker for?
Yes definitely remove the membrane!
lol
What about ppl that doesnt have ovens??? I though this only had the need for a smoker. You figured out how make the simplistic literally impossible for many…
Don't score always remove the membrane and let the seasoning sit on the ribs ways longer than 10-15 minutes.
You want it to penetrate under the top layer of meat. I've done up to 24 hours before
Omg you using the OVEN??? COME ON MAN!!! CHEATING….
Thought we wasn't wrapping em 😮
It was a cig
Great stuff.
You never said at what temp for 4hrs
My ribs have been cooking at 225 in a new Traeger for over 8 hours and they are still at 175. Meater is estimating another 4 hours until they are at 195. Why on Earth would these take twice as long as the recipe calls for??
as much as i love my woodwind pro im not a fan of the amount of smoke u get from it in comparison to my oklahoma joes smoker. and yes i drop plenty of wood chunks into the smoke box throughout the cook. otherwise good cook