I watched this, then bought 2 racks of ribs. Total time on the grill (after slowing it down because we weren't ready yet), 3.5-4 hours, and they are AMAZING.

@AndersonsSmokeShow

3 ай бұрын

Heck yeah!

@daviddixon7613

Ай бұрын

@@AndersonsSmokeShow Do you have an email address?

@AndersonsSmokeShow

Ай бұрын

@@daviddixon7613 andersons.smokeshow@gmail.com

After years of trying to obtain the perfect smoked chicken skin, following dozens of KZread channels, I finally found your channel, and you are first one to be truthful about the subject, and offering real solutions. Can't wait to try the 2,2 method for ribs. Your's is the only channel I trust

@AndersonsSmokeShow

3 ай бұрын

Thanks for the kind words!

I have used several of your cooking methods, most recently the hot and fast baby back ribs, and they were excellent. I will use this method on my next St Louis ribs, Thank you!

@AndersonsSmokeShow

3 ай бұрын

Awesome!

video editing is on point! the difference between an awesome chef and a cook is the care you give your food. you care! thank you!

Mouthwatering. Love it!

@AndersonsSmokeShow

3 ай бұрын

Thanks for watching!

Nice job they look great!

@AndersonsSmokeShow

3 ай бұрын

Thanks!

Looks great! Going to try this!

@AndersonsSmokeShow

3 ай бұрын

Heck yeah! 💪🏻

Nice vid. My heart wants to put them back, no foil…for 30 minutes to get a bit of crisp on top. YMMV

I've been an avid griller for years and recently switched from Traeger+ to Asmoke. The difference has been remarkable! The temperature control on Asmoke is on another level, allowing me to achieve the exact level of smokiness I want. The versatility of the Asmoke is also a standout feature - I love that I can use it for grilling, smoking, roasting, baking, and more. It's also incredibly convenient, with its automated temperature control and pellet feeding. Not to mention, the range of wood pellet flavors available adds a whole new dimension to my grilling experience. Now, my ribs taste better than ever! I truly believe Asmoke has improved my grilling game. #Asmoke

Awesome technique! Thanks!👍👍👍

I did a rack yesterday for the 4th. Set the pit boss to 230,used a GSP rub. First 3 hours in the smoke,2hours wrapped in foil. At the 5 hour mark the temps were at 197. Which means they are done. As I really like it simple I don’t need to set any sauce. I like them dry rubbed and they were delicious

Those ribs look great, going to try this 2/2 method fantastic job.

@AndersonsSmokeShow

3 ай бұрын

💪🏻💪🏻

This makes me want to head straight to the butcher this morning. Great ribs👍😊

@AndersonsSmokeShow

3 ай бұрын

I would be out there right now if it wasn't pouring down rain right now.... Ohio Sucks

Got 2 spare rib racks and gonna try these for Sunday Easter dinner. 4 hours sounds so much better than 6.

@AndersonsSmokeShow

3 ай бұрын

🤣

Great explanation. I have yet to do my ribs the same way each time. Not satisfied with the 3-2-1 so I'm always adjusting. Haven't tried 2-2. Looking forward to it

@AndersonsSmokeShow

Ай бұрын

I personally have been making them this way for months…. On and off camera!

Ribs never disappoint! Those look so dang good.

@AndersonsSmokeShow

3 ай бұрын

Love me some ribs!

Those ribs looked amazing! I'm gonna fire up my pit today and make some ribs too.

@AndersonsSmokeShow

3 ай бұрын

Thanks for watching!

Nice work

@AndersonsSmokeShow

3 ай бұрын

Thanks!

Another use for that glaze is in baked beans. I like to cook baked beans with what I’m smoking. Just add them for the final hour. The first time was an accident. Ribs were on the top shelf of my Camp Chef. As I was opening up the foil it ran into the beans.

@AndersonsSmokeShow

3 ай бұрын

That’s a great idea!

If ya leave those hangers on ya got a sample like 2 3 hrs in thats how i do it n just get a "plain" sample piece/pieces wit just the seasoning a few b4 its ready 2 serve js imo thats how i do it and they just pull right off lol

Man you're just in time. The Weather in Missouri is warming up & I'm ready to get the Masterbuilt grill out.

@AndersonsSmokeShow

3 ай бұрын

Heck yeah!

Fall off the bone is a preference. Nothing wrong with people liking that more. I do a hybrid between this and the 321 method because my family and guests generally want more tender ribs than this.

Great video. Going to try this technique in my next cook. can that blend of pellets and chips of wood be used with the camp chef pellet grill. What brand were the pellets and chips?

@AndersonsSmokeShow

3 ай бұрын

Those are called Cooking Pellets. Those chips cannot be used in the Camp Chef. This Lone Star Grillz has a different style auger that allows it...

I love your channel and I never miss a video. But will you please take more than one bite? Seriously... Those ribs looked amazing. A few bites on video would have been warranted. BTW, a Lone Star Grill is officially a goal of mine!

@AndersonsSmokeShow

3 ай бұрын

Hahah eating on camera is tough! I either end up with something in my face or in my teeth… or you’ll hear me eating like a grazing cow 🤣

Competing with Camp Chef Woodwind Pro. Good idea. And Andy, why did you leave the pellet lid open when wrapping? BTW, love your videos!

They look awesome I live right by Costco in Boston hts. I also know Hank at Mr Brisket

@AndersonsSmokeShow

3 ай бұрын

That’s the one I shop at too

To me that's the best way to do them

@AndersonsSmokeShow

3 ай бұрын

To me, it’s the perfect balance of time/smoke/and tenderness

Good video. How does the smoke flavor on the LSG compare to the Camp Chef Woodwind Pro? I'm debating between those two smokers. Thank you.

@AndersonsSmokeShow

3 ай бұрын

I’ll be doing that video here really soon! Hopefully filming it in the next couple weeks

You had me at 'there's nothing better than a good rack'!😁

@AndersonsSmokeShow

3 ай бұрын

I like where your mind is! 🤣

You the man!

@AndersonsSmokeShow

Ай бұрын

Thanks!

What was in the SNS kettle, I saw smoke rollin out of it

@AndersonsSmokeShow

3 ай бұрын

Tomahawk ribeye, that video will come out soon

The ribs looked amazing.I'd like to know how that Charles griller champ is doing a champion grill.Honey, shouldn't you cook on that?I'd like to see that video on ribs.Thank you

@AndersonsSmokeShow

3 ай бұрын

Maybe one of these days I'll do a video with it again!

@jerrypredmore8793

3 ай бұрын

My chargriller XD performs superbly

where did you buy those ribs...I live in Elyria, Ohio which is kinda near you, but ones I see aren't as meaty...thx..like the video's....

@AndersonsSmokeShow

3 ай бұрын

These were from Costco

NYCE ... they look great, Mr. Brisket on Taylor Rd. ?

@AndersonsSmokeShow

3 ай бұрын

Yup!

When is the LSG pellet vs Woodwind Pro head to head coming?

@AndersonsSmokeShow

2 ай бұрын

Filming it this weekend or next… weather may force my hand on this one

@DodgerJoe21

2 ай бұрын

@@AndersonsSmokeShow Looking forward to it 😎

WHAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAT??? NO BUTTER IN THE WRAP ?????? Lol.

@AndersonsSmokeShow

20 күн бұрын

Nope lol

Fall-off-the-bones actually means it's over-cooked ... I have stopped wrapping few months ago. Not required with the bacon rain. The thicker, the better. St-Louis at Costco ARE NOT St-Louis. No way !!! I keep the cut fat and put it on top together with the bacon roof to participate in the bacon rain.

@AndersonsSmokeShow

2 ай бұрын

Yeah I’m pretty sure that I said this in the video. Why would you say these aren’t St Louis cut?

@Appytail

2 ай бұрын

@@AndersonsSmokeShow Well. St-Louis are supposed to have ribs roughly the same length. Not from 1 inches all the way to five. I hit cartilages that would not render like fat during cooking each and every time. It's not fun to chew. That said, here in Canada, I presume suppliers could be different. I tried something new yesterday. Instead of having a pan full of shortening underneath. I put a pan full of apple juice. Still with with the bacon rain. Worked better than shortening actually.

That hey gril hey girl is super annoying

@AndersonsSmokeShow

3 ай бұрын

She is an INCREDIBLE cook!