Tasty!

Yum!

Those ribs look amazing!!! Great job😆👍🏻

@MrFlavorsmith

3 ай бұрын

Thank you 😋

Those look great! I love direct heat ribs! That was a fantastic story about your dad. You gotta complete that trailer!

@MrFlavorsmith

3 ай бұрын

Thank you so much! I think we might repurpose the BBQ trailer into a Club House for our two young boys and put the HUGE American Barbecue System “Judge” Rotisserie Wood Smoker on a smaller more manageable trailer. We built that trailer for my dad to do BIG events and unfortunately it’s does not work for my situation but he would be happy to know it will all still be used and he will always be a part of it all.

@tdtommy196

3 ай бұрын

@@MrFlavorsmith you need to do a video on it when it's all done. Everyone will want to see it. Your dad will be happy looking down on your 2 boys enjoying it.

@MrFlavorsmith

3 ай бұрын

Oh for sure, many videos will come from that great BBQ project. I will add some photos of how it looks now in my “Community” section on here later today, so be sure to look tonight to see it. 😎👍

@MrFlavorsmith

3 ай бұрын

I just added some photos of the 26 Foot BBQ Trailer to a Post in our "Community" section on here, check it out when you get a minute.

@tdtommy196

3 ай бұрын

@@MrFlavorsmith wow that is massive!

I can't figure out why you refrigerated them. Makes no sense. You should have simple started glazing them on the grill after smoking them. That is why I love my pellet smoker... I can smoke then cook without the hassle. I imagine your ribs being very dry and overcooked. I guess you like the 'leftovers' taste, but not most of us.

@MrFlavorsmith

3 ай бұрын

So happy you asked this question. Last time I did this same cook and I did just that…glazed half of the ribs right then and the other half I refrigerated right away as I was taking them to family out of town a day later to reheat and glaze there. The fresh ones were great yeah but I discovered the ones that I refrigerated, reheated in oven with the fresh glaze applied had a totally better and stronger smokey flavor to it. I had been noticing recently that my smoked burgers, smoked chicken, tri tips ….. actually everything had stronger smoke flavors after being refrigerated and eaten cold. Then I thought maybe it is similar to how pastas and stews are often better flavor when left over. So I did some research into this and it turns out that the Flavors Change on molecular level when chilled. I posted this to a post I did a few weeks ago on other platforms and just now posted it in our Community area on here so go check it out. The reason I showed this in this video is because I wanted to show that you can do all the hard, long cooking one day and then glaze/Reheat in an oven the other day. This is perfect for being able to serve Hot Tasty Ribs at a Party or just to time out perfect for your family. Now I would do this with all smoked meats or dry rub ribs even but with ribs that you plan to apply a glaze to …. It’s perfect and in-fact enhances the flavors in my personal opinion. Give it a try… it’s super convenient and you will be surprised. Note: On Re-Heating meats....Never do it in a microwave, it changes the flavors most of the time in a bad way. It is best to reheat Low and Slow in a skillet or oven I have found. Stews and Soups that have Proteins in them also are OK tasting in microwave....maybe it's because they are covered in liquids and it protects the flavor molecules? Starches like Pastas or Potatoes are OK in Microwave. I prefer if I am going to eat Left-Over proteins for them to be cold personally.