This guy is the truth. I met him at the World Series of BBQ in Kansas City. I had the pleasure to tasted his brisket, Pulled pork, Ribs and all of it was the Jam. Wish I had some now. Keep it up sir, see you again.

I enjoyed the learning tips that makes your grilling a cut above the rest. Thanks Ben enjoyed the video.

Straight to the point👍. Always learn something new, thanks!

Great video Ben! Grilla Grills are definitely a rib machine!

Uncle Ben too live 🔥 💪🏿

Enjoyed the video, Ben.

I’d like to see a brisket cook on this Grilla OG because it doesn’t exist.

Nice video Mr. Ben! Welcome to the Grilla Family!!! I’m looking forward your to future videos!!! I love Memphis style! I pretty much do the same recipe once in a while. I change up and do Cadillac style where you cut every other bone out and have a nice wide chunk of rib meat on each bone. Then you get the seasoning all the way around the rib, which makes it really nice eating rib you just don’t get the presentation of having a full rack but the presentation of a Cadillac Rib is pretty awesome too! There’s a little bit of waste when you do Cadillac ribs but if you cut every other bone out, there’s a little bit of meat on them I throw those on for pitmaster privilege since they get done sooner than the actual Cadillac style gives you something to nibble on during the cook. I purchased a good spritzing bottle from how to BBQ right (Malcolm Reid)

Great information cuz!!

Great video cousin!

Show us the love❤

So how long did you cook them at 275ºF?

At 5:27 in the video, you are basting the ribs with something for about 2 seconds. What did you use?

@tgflack

Жыл бұрын

I was also wondering about that.

@GrillaGrills

Жыл бұрын

@@tgflack The baste is a mixture of apple cider vinegar cut with a little water and honey!

Nice video dad

What are %’s on the initial Salt, Pepper, Garlic rub? Thanks and welcome

@jolkraeremeark6949

Жыл бұрын

Same question, is it all 1 to 1 to 1? Is it garlic powder or the chunkier stuff? Is the salt kosher? Thanks for your time!

@GrillaGrills

Жыл бұрын

@@jolkraeremeark6949 Ratio is 1:1:1 with Kosher Salt, black pepper, and granulated garlic!

@GrillaGrills

Жыл бұрын

Ratio is 1:1:1 with Kosher Salt, black pepper, and granulated garlic!

@tuckerdog991

Жыл бұрын

@@GrillaGrills Thanks for the information 👍

I've missed your KZread video's, what happened to Chef Drew?

@Karrott9

Жыл бұрын

New owners probably fired everyone.

@Telman43

Жыл бұрын

@@Karrott9 Thank you, I had no idea the company was sold.

@MikeHoncho884

Жыл бұрын

I’m not saying this is the definite reason, but it probably has something to do with it. Looking in from the outside . His drinking probably got in the way of his job. I saw him at a couple events, sloppy drunk. He didn’t have much control. That’s just observation I had or impression.

Love to see the techniques, however, the video left out the timing of the cook? (Other than to spritz after an hour). How long was the overall cook please? I get it was unwrapped at 275. Thanks!

@MikeHoncho884

Жыл бұрын

When you’re cooking barbecue, it’s to doneness not timing. When cooking ribs, this way you can con in less than four hours for the proper doneness. Meaning probe tenderness in between the ribs. A probe or toothpick should go in and out between the bones. The same consistency is a brand new jar of peanut butter. Probe a brand new jar of peanut butter to get the feel of what the probe is supposed to feel like. There’s also the bending method. If you can pick up the rack by scooping up the rack with a pair of tongs about a third of the way down and watch for the meat to kind of crack and pull apart a little bit that’s the consistency you want that’s where you’ll get the nice bike that he was talking about in the video. Never cook barbecue to an exact time always cooked a doneness… you’re also not really using a probe to go by temperature you can get a general idea of what temperature do you remove your ribs from the smoker. It’s not even temperature when you’re removing the ribs from the smoker. It’s doneness.

@RickJacksonG8R

Жыл бұрын

@@MikeHoncho884 Thank you Steven ... I'm a rookie smoker and I completely understand the need to go by doneness and not be married to a stopwatch ... when not wrapping, I just want an idea of when to really start looking for the "peanut butter resistance" you speak of. Many thanks for your reply.

@MikeHoncho884

Жыл бұрын

@@RickJacksonG8R when doing no wrap ribs I’ve always finish them in less than four hours. So I start checking doneness after 3 1/2 hours. Each hour I spritz they always turned out wonderful. I use the no wrap ribs video on Grilla’s KZread page. It’s pretty much the same recipe as this one except for Shane was running at 265° on the other video. 275° it’s just going to finish a little quicker.

𝚙𝚛𝚘𝚖𝚘𝚜𝚖

Not even using Grilla Grills rubs lolol. This company is going downhill fast.

@crstsn2

Жыл бұрын

Go to beginning of video. Definitely used Grilla rub!

@MikeHoncho884

Жыл бұрын

Why would you even say that?? I would say they’re on to bigger and better things . And by the way, he is using all purpose Rob, just like he said in the video.

@crstsn2

Жыл бұрын

Steven this guy Karrott top doesn’t have a clue!

@mikesr3011

Жыл бұрын

Clean out your ears buddy and watch the video again, there will be a test at the end.,

@kidtezzo5619

Жыл бұрын

It’s always a hater 🤡