"BBQ isn't really that intimidating." Bless you, Anderson. Great words, great advice.

@AndersonsSmokeShow

3 жыл бұрын

Thanks 🙏🏻

Great job... I like how you explain things

I got 2nd place at a rib cookoff by following this procedure, Thanks for the help!!

Great video! Thanks!

Great looking ribs, thanks for the tips

Good looking ribs Andrew. You always do a great job of breaking down and explaining your cooks. Keep the videos coming.

@AndersonsSmokeShow

3 жыл бұрын

Thanks Doug! I appreciate the kind words!

Brother! Those look great! Fall off the bone is my choice of rib. The heat element you added with “Meat Church Seasoning” brings it home. Good job!

The best part about cooking ribs is simple. It doesn't matter what method or order you use. As long as they're seasoned, and spend the correct amount of time at temp. You will get decent results. I personally use a cook method that is the polar opposite of this. I go brine, braise, smoke, glaze. I also make my own rub from seedling to shake it on.

I do enjoy your videos. Very good style, no BS. Good Job.

@AndersonsSmokeShow

2 жыл бұрын

Thanks for watching Steve!

Heck ya Drew those were some killer ribs for sure!! That peach sauce sounds interesting!!

@AndersonsSmokeShow

3 жыл бұрын

The peach along with the spicy from the meat church made these sooooooooooo dang good!

I will try this recipe as soon as possible. Greetings from Italy!

@AndersonsSmokeShow

3 жыл бұрын

Hope you enjoy!

Great video bud. Keep up the good work.

@AndersonsSmokeShow

3 жыл бұрын

Thanks Bigg Jim!

I tried it today. Great ribs.

I love fall off the bone ribs, tender stuff.

@AndersonsSmokeShow

3 жыл бұрын

Me too 💪🏻💪🏻

this is my first time making ribs and im following your temps and time, (seasonings are different but everyone has their own tastes!) Great looking ribs and thank you for making the video concise and to the point without all the extra nonsense!

@AndersonsSmokeShow

2 жыл бұрын

Thanks for watching! Hope you enjoy!

@rustyd5070

2 жыл бұрын

I agree. No fluff.

Looks amazing brother

@AndersonsSmokeShow

2 жыл бұрын

Thanks for watching!

Good video I will try it. I put a horseradish mustard as a binder it gives an extra layer of flavour. Just a suggestion when putting on your rub do bone side first then you don’t lay your meat side down and take the rub off. Also with the membrane I depends on my laziness I score it instead of peeling it and I personally can’t tell the difference. Good video I enjoyed it.

Exactly! If there was only one way to cook, these cooking vids would not exist. I hardly ever follow a recipe, sometimes it's a miss but mostly it's a hit. Nice vid.

@AndersonsSmokeShow

3 жыл бұрын

People get way too opinionated sometimes when it comes to how food is cooked. My motto is cook it how you like it and forget what other think

@danswanson3448

3 жыл бұрын

@@AndersonsSmokeShow Yep, I have had a ton of fun cooking at get together over the years. People always ask, "what's your secret?" Every time I tell them. No clue, it different everytime. Its whatever I'm feeling at the time. I just started to video my concoctions. If you have the time check them out and you will see what I mean. Sorry for the pour quality vid, still learning. Enjoy your day! Swaggy

@AndersonsSmokeShow

3 жыл бұрын

Will do 👍🏻

The rub/sauce combo definitely sounds money

@AndersonsSmokeShow

3 жыл бұрын

The sweet and heat along with the fruity peach were terrific together! Thanks for watching!

Those ribs look super tender👍

@AndersonsSmokeShow

3 жыл бұрын

Thanks Bobbi!

Trying this as we speak. First time making ribs, and first time cooking on my DLX24. Looking forward to eating these.

@AndersonsSmokeShow

3 жыл бұрын

Be sure to let me know how they turn out

@tdevil2112

3 жыл бұрын

@@AndersonsSmokeShow they were perfectly delicious 🤤

@AndersonsSmokeShow

3 жыл бұрын

Glad to hear!

Watched your video ribs turned out great thanks

@AndersonsSmokeShow

3 жыл бұрын

Glad you enjoyed them Greg!

I smoked then right now 6/5/2021 it is 4:10pm and I am 3.5 hrs in and man to they look bomb thanks for the tip can’t wait till there done.

@AndersonsSmokeShow

3 жыл бұрын

How did they turn out Mike?

Good looking baby backs ! Look very tender ! Just the way my family likes them !

@AndersonsSmokeShow

3 жыл бұрын

Thanks Kent! They were super tender... and the rub and sauce combo were MONEY! Thanks for watching!

I'm trying this as well right now. Just got them on my Camp Chef Woodwind 24. I'm going to wrap mine in butcher paper instead of foil.

@AndersonsSmokeShow

2 жыл бұрын

Heck yeah! Hope they turned out great!

The ribs looked great. Could you please do a video where you smoke up some rib tips? The tips are one of my favorite parts of a rack.

@AndersonsSmokeShow

3 жыл бұрын

Yeah I can work in a rib tip video!

@GasHauler127

3 жыл бұрын

@@AndersonsSmokeShow Thank you very much.

So many KZread videos say "There's no wrong way." I've discovered several wrong ways. BUT...live and learn.

@AndersonsSmokeShow

2 жыл бұрын

I know what you mean. What I meant was don’t let someone tell you that your preference is wrong

doing this right now. just wrapped in foil and put back in. thanks for a great channel. learning so much from you. you have a great style that isn’t boring or overly talkative with random subjects. question, does the same method apply for beef AND pork ribs? i’m using smithfield pork ribs i found on sale in case this doesn’t come out well(i’m sure it will) and i won’t be out too much money.

@AndersonsSmokeShow

3 жыл бұрын

Beef ribs usually take longer and depending on the thickness they are sometimes treated more like brisket.

@firstnamelastname2014

3 жыл бұрын

the ribs came out “fall off the bone” excellent! thanks again for great content!

@AndersonsSmokeShow

3 жыл бұрын

Glad they turned out! Thanks for the feedback

Loving the channel bro. Any chance you can drop a link for that pump spritz bottle?

@AndersonsSmokeShow

3 жыл бұрын

Thanks man! Yes of course: amzn.to/3s5JUqz

On the 2-2-1 what internal temperature you think we’re looking at to get that fall off the bone about 195?

I don’t have a 235 degree setting what would you change at 250 degree

do you change the temp for the last hour?

I've always done the 3-2-1 method. My wife likes them real soft, but this method should do better, so they aren't so tender. Thanks! Keep smoking

@AndersonsSmokeShow

Жыл бұрын

Yeah 3-2-1 is typically associated with spare ribs which traditionally take longer to cook. 2-2-1 is mostly associated with baby back

Two questions if I may. Did the temperature stay the same throughout the three phases and with regards to the pellets, do the various companies list the ingredients in the filler that keeps the pellets together? I'm new to your channel and haven't looked around much to see what content you have up, but if you give recipes and detailed reviews on both homemade as well as store bought rubs and sauces - I'd be highly interested. I really like and appreciate how clearly and concisely you lay out the information. I'm sure it's a lot of work, or your mind is just naturally very organised. In either case, thanks for both the information and inspiration.

@AndersonsSmokeShow

3 жыл бұрын

Yes the temperature was set the same way the entire cook. Many of the pellet manufacturers are claiming 100% hardwood with no fillers... as there was a company that got in trouble a few years back along the lines of fillers, so most are using 100% hardwood blends. I have been experimenting with some homemade runs and sauces, but I haven’t revealed any of those recipes on the channel yet as we are still testing them. I have a pretty good rub, as well as 3 sauces in the works right now. So if you haven’t heard it in one of my videos yet, I’m and electrical engineer... so some of my technical and “procedural” way of thinking rubs off on these videos! Thanks for watching!

Will this method also work for the Masterbuilt Digital charcoal smoker you previously reviewed?

@AndersonsSmokeShow

Жыл бұрын

Yeah that’ll work on there too

I always taste test my rubs too, been jacked 1 time by salt also.. DO WHAT U LIKE,!!! HOW I MAKE MY MARINADES!!! YUMMY IF I LIKE IT ITS GOOD!!!💥

@AndersonsSmokeShow

3 жыл бұрын

Heck yeah!

They just delivered my Camp Chef wifi 24. What flavor pellets would you recommend for ribs, chicken or beef?

@AndersonsSmokeShow

3 жыл бұрын

For ribs I typically use a fruit wood (cherry is my favorite). Chicken I’ll go with hickory or a fruit wood. Beef I go with hickory most of the time

@SHOCKSTRUT

3 жыл бұрын

Thanks Boss!

When you wrapped and put back on the grill did you put the meat side down or up?

@AndersonsSmokeShow

2 жыл бұрын

Meat side down

How would you compare the level of smoke flavor you get between the camp chef and the masterbuilt charcoal smokers that you have? I have a camp chef and am disappointed by the lack of smoke flavor in my food. I much prefer smoking with my weber kettle. I'm considering one of the masterbuilt charcoal smokers to get the flavor of charcoal with the convenience of pellets.

@AndersonsSmokeShow

3 жыл бұрын

The masterbuilt definitely has a more bold smoke flavor coming from the charcoal. I have been happy with the smoke with my Camp Chef grills, but i can see where it’s not enough for some.

@denrayr

3 жыл бұрын

@@AndersonsSmokeShow does your camp chef have the new wifi controller? I've read that it does a better job than the original controller like I have. I've considered upgrading the controller, but I'm worried that I'd be wasting money.

@AndersonsSmokeShow

3 жыл бұрын

Unfortunately I don’t really have an answer for that because I’ve only ever had the Gen 2 controllers. These do allow the user to adjust the smoke settings which I would assume give you more, but I’d be guessing on thats.

@firstnamelastname2014

3 жыл бұрын

look into different types of pellets! i seen comparisons that show certain brands and flavors are stronger than others. there’s even charcoal flavored pellets! i have a camp chef gen 2 non wifi controller and the smoke is perfect for my cooks so far

why not use the temp probe on the grill?

Good luck on Wednesday.

@AndersonsSmokeShow

3 жыл бұрын

Thanks! I’ve got a hot and fast baby back ribs video for the competition

after the comp's over,why not try boneless country style ribs on the CC,curious to see how you do them

@AndersonsSmokeShow

3 жыл бұрын

I’ll still be doing videos besides those for the competition, so maybe I’ll try those soon!

Big fan of the 3-2-1/2-2-1 method, but I've had some people tell me to just run them unwrapped for 5 hours. Have you done that and what's your experience with it?

@phishtrader7744

3 жыл бұрын

Works for spare ribs because they're fattier, but tends to result in dried out baby back ribs as they're leaner.

@bruceharlick3322

3 жыл бұрын

I've been running baby backs at 225 for about 5 hours and they've been coming out great.

@AndersonsSmokeShow

3 жыл бұрын

I have done no wrap ribs but it’s always been spare ribs if I recall correctly

Hi guys. I am new to smoking, I have a Broil King Baron Pallet grill. Maybe somebody can give me right advise. like to smoke lamb shoulders and usually they reaches 170 in about 6 hours and then I wrap it in foil and cook till it reaches 203 F. However last 2 times, it takes more than 10 hours for it to reach 170F even though the smoker it self is maintaining the right smoking temperature. What am I doing wrong?

@firstnamelastname2014

3 жыл бұрын

checks for smoke leaks around the lid. i added an insulation strip around the perimeter of the lid and it greatly increased heat retention and getting up to temp speed

Did you turn the smoke level down when you wrapped?

@AndersonsSmokeShow

3 жыл бұрын

Nah, I never touched the grill once it was going. Definitely could’ve though...

@davidwitkiewicz5388

3 жыл бұрын

@@AndersonsSmokeShow I do. Maybe save on pellets?

@firstnamelastname2014

3 жыл бұрын

@@davidwitkiewicz5388 excellent idea! why smoke when it’s wasted on foil. idk if it saves on pellets tho.

@johnbarcza5945

Жыл бұрын

I smoke at 200-220 for about 3 hrs and then wrap. Once my ribs are wrapped, I always finish in the oven at 320 for about an hour, to conserve wood. Plus temperature regulation cant be beat. Not to mention, no more smoke flavor will be achieved once wrapped. But I usually don’t do sauce, just rub. So I skip the last step. I suppose the glaze could absorb more smoke flavor, but it also masks the flavor of your rub and smoke. Sometimes my wife wants sauce. So after unwrapping I will sauce some up for her and throw just hers back in oven, on broil 500 for 5-7 min. But one word of CAUTION…when in the oven, make sure they are up on a wire rack in the pan and not touching it.

I'm new to the whole smoking thing. Why would you pat the ribs with dry rub instead of rubbing the dry rub?

@AndersonsSmokeShow

2 жыл бұрын

I have better luck with the rub sticking by covering vs rubbing

Any temps?

@AndersonsSmokeShow

3 жыл бұрын

I didn’t monitor the temps on these ribs. Grabbing them with tongs was enough for me to know they were done.

so you do 235 for the whole cook?

@AndersonsSmokeShow

3 жыл бұрын

Yessir!

Ever try 3-1-1?

@AndersonsSmokeShow

3 жыл бұрын

Actually no, but that’s something id look to try this summer.