Accidentally, I came across a fantastic technique to make the best ribs I've ever eaten. I live in Houston but was in Mississippi cooking Q for the family and about 3/4's through it started pouring down rain and I had to pull all the meat off and afrte some hours of constant downpour, I covered everything and put it in the fridge. Next day I restarted my fire (Hichory and Pecan) and put everything back own to finish. Cooked as usual and wrapped with foil near end and took it off as it got done. Chicken and ribs in their time frame. Best damn Bar-B-Que ever!!! Family and friends went crazy with praise of best Q they had EVER eaten. Tested the technique a few more times on my next cooks, and lo and behold, the twice cook hands down ALWAYS come out with that magnificent taste. It is time consuming and bit more work, but you know the joy and satisfaction of the end product. I am not worthy of giving you an ounce of advice about Bar-B-Que whatsoever, but one day when you got the time, I urge you to give this a try. I call it my "Twice Q'd Que". I assume the meat pores closing down on that already infused meat and reopening with another infusion must be the trick. Whatever, it has never failed me yet and every time I can allocate the time, I double cook now. Even the chicken is more scrumptious and the ribs are just to die for. Just wanted to let you in on an accident that could possibly revolutionize the game. Sorry to bug you with this epilogue, have a good day and hope by chance you find this.

@sticky1212

4 жыл бұрын

If others try this they need to be a little careful. Bacteria is killed by a combination of temperature and time. If your first cook is insufficient to kill the bacteria, the meat becomes a breeding ground and then the second cook you need to be sure you get all the bacteria killed. Should be ok if you are cooking all the way to 190 in the end, but I don't like the idea of creating that breeding ground with the first cook. If you want to take off the first time below 165 it might be hard to achieve safely on a smoker. For example 151degF is safe if it is held for 55 minutes on a 1inch think piece of pork. But on a smoker by the time you have held that temp for an hour it will be over 165 :-). So I'd say just make sure the first cook hits 165 which is the general kill point for most of the bacteria.

I just bought the rec tec 590. Cant wait to use it!

I finally did it... Lovely, testy, Thank you so much

This video answered all my questions on 3-2-1. I’m attempting it the first time today on our recteq. Fingers crossed it lives up to my husband’s standards!!

@ShawnBauer

3 жыл бұрын

Good luck! If you do these simple steps you should get the same results. Thanks for watching!

good job...i will do it tomorrow . thank you for sharing your video

Thanks! Worked perfectly on my 700. Best ribs I've ever had.

@ShawnBauer

3 жыл бұрын

Nice!!!

I done the 3-2-1 method several times on Kamado Joe, ribs were awesome. With experimenting, I found that 1-1-1 at 260-275 degrees turned out as good or better. With this method, I don't spritz, they are always very juicy, never dry. I add apple juice to the water in drip pan. Ordered a Recteq 700 last week, looking forward to using it. Even though good lump charcoal is getting harder to find, still keeping the Kamado Joe for steaks and burgers.

Thanks for the tutorial. Looks super easy. I'll be giving this a try this weekend.

@ShawnBauer

3 жыл бұрын

Hope you enjoy

Can’t thank you enough for sharing your skills. I will definitely be trying this

@thomassullivan1207

4 жыл бұрын

There is literally no skill required for using the 3-2-1 method.

Just got my RT-700 after shopping for a pellet smoker for a year or so. Buddy bought one, I helped cook some briskets on it and I was sold. I love pork ribs and down here in Texas we cook a lot of them and yours looked great. I don't use honey but do use brown sugar. Well done!

Excellent Job - Thank You for your time

Thanks for the tips man gonna try this out

They look so good! Gotta try that!

Outstanding! I hit the "like button" on this one. I recently got the Amazen Pellet Tube Smoker at walmart along with some of their Hickory BBQ pellets and they are awesome. Now I know why you guys love these BBQ pellets. The flavor is epic and there's almost no ash left over at all to clean up. I'll be trying apple wood pellets next.

I've got to stop watching these videos in the middle of the night.

i have a bull for a year and i luv it. Just to let you know, you dont need the water pan. Rectec doesnt recommend since the steam will mess with the temperature probe. They tell you that their pellets contains the enough amount of moisture needed. Also i spray the ribs every hour anyways. Great results. i have done this without the water pan and comes out amazing.

@ShawnBauer

4 жыл бұрын

Luis Ovalles agreed but, it does depend on the style of pellets you are using. If the pellets have a 10% or more water content you most likely don’t need a water pan. It also depends on the weather in the area as winter time air is much dryer. Smoke on!

Looks perfect

Nicely done!

Great job on the ribs.

I am actually trying your exact method as we speak, minus that particular rub and I’m using a Pit Boss. Very excited to see what the brown sugar, honey, and butter does to the taste. I forgot, I’m actually using the 2-2-1 method rather than the 3-2-1 as I’ve read that’s better for baby backs. Can’t wait for dinner.

@ShawnBauer

4 жыл бұрын

Hope you enjoy

I always just melt the butter, honey, and brown sugar, put it in a spray bottle and spray baste it in the final hour of smoking. Just cooks more even in my estimation. Good looking ribs.

Looks darn good wish I was you just for this meal anyway. LOL thx for the video and have a great day.

These ribs were the first thing I smoked on my brand new RT-700! Even got a smoke ring on my first try!

@ShawnBauer

3 жыл бұрын

Nice!! Thanks for watching!

@truthtalker7774

3 жыл бұрын

Have you done a fatty meat cook to "season" your smoker since?

@markfroman738

2 жыл бұрын

@@truthtalker7774 pork butts baby!

I like to add about a half a cup of Bon Ami to the rub. It really sharpens up the flavor.

@jackcorker132

4 жыл бұрын

Mmmmmmm,........ flavor sharpener

About to pull the trigger on this pit. Still taking a peek at the Yoder but I love the WiFi functionality. Ribs look fantastic! Great job!

@MarkyMark9mm

5 жыл бұрын

Yup, the WiFi was the final deciding factor that pushed me to purchasing the trailblazer model RT . Reviewers have complained about loss of connection, yet after 2 months of owning, and approx 10 cooks, I've had 1 disconnect only. And that was due to me walking way to far away from the grill...( Checking mail ). Generally, I can stay connected to grill when I anywhere in the house.

@peterw776

5 жыл бұрын

You will NOT be disappointed in this smoker

@JoeMomma68

5 жыл бұрын

Yoder is nice.. I went with the Bull as well.. Awesome Rig!

Just ordered the bull…. Can’t wait!

@ShawnBauer

Жыл бұрын

You will love it!

For any diabetics out there, some Splenda with just a smidge of molasses makes a very good low sugar substitute for brown sugar. You can also make a very nice no sugar barbecue sauce with splenda, and you can make it much less sweet than the ones you buy in bottles, which, to me, tastes better.

@ShawnBauer

5 жыл бұрын

Great advice. Thanks for watching

recteq baby! New sub here!

I followed your 3-2-1 method and my ribs were definitely overcooked. I also had a smaller rack of ribs and did more of a 5 hour cook and they came out much better. I saw someone recommended a 2-2-1 method for baby back ribs. I’d ditto that. Otherwise, great video.

I made my first rack of ribs on July 4th. Started out vantastic. The first 3 hrs.Then did the aluminum foil with brown sugar and butter and honey. Turned down the heat a little. Now this time I didn't turn the ribs over every half HR. Like the first 3 hrs. When I went to take the ribs out to put the sauce on. I found the ribs stuck to the foil and caramelized. I followed the video to a tee. I was able to save a lest half of the rack. I also did shrimp kabobs and Salomon. Corn wrapped in foil with salt and pepper and butter. I was a little pissed that I went almost 5 hrs then found the ribs caramelized. The ribs that were still good were AWESOME. So beware of your heat with brown sugar and butter and honey. Check the temp. Also buy foil wrap that won't stick to the food. Shiny side or full. Didn't know that they were shiney both sides. I am going to try to cook the ribs again on Tuesday to prove I can make great ribs too. Good luck! Shawn

@ShawnBauer

5 жыл бұрын

Sorry to hear you had foil issues? What brand did you use so I and anyone else doesn’t? What temp were you at as well? I leave temp the same the entire cook and never flip them every half hour as you mentioned so, the instructions were not followed to the “tee” but, I doubt this caused the issue. I’ve been doing this for years and wrapping with foil with ribs, brisket, and pork shoulders and have never had the issue you described? I’m glad you had some turn out and you enjoyed them. Don’t give up! Thanks for watching!

@shawnbeck2303

5 жыл бұрын

@@ShawnBauer I cooked ribs for 2 hrs. Spraying them with a mixture Apple cider vinegar, Apple juice and pine Apple juice. Every 15 minutes for the first 2 hrs at 235 constant temperature. Smoking with Apple wood and hickory. Then followed with brown sugar and butter and and a little honey. Foil wrapped twice. Still the same temperature for a 1 HR. Leaving the ribs sit. When I took it off to cook more after the foil. It was a mess. Reynolds wrap. Next time I didn't put any brown sugar or butter or honey. With non stick foil. So make sure to tell all that if you use brown sugar sugar and butter and honey. To turn it down. I have done this twice and the ribs were great. Thanks for your advice. Shawn

@treyward4480

4 жыл бұрын

Shawn Beck I add apple or pineapple juice when I wrap. It keeps everything moist and enough moisture to keep the sugars from caramelizing and sticking. Hope that might help.

Enjoyed your video. I’m looking to replace my offset smoker with a pellet smoker so I don’t need to babysit the fire box for 5 or 10 hours. Do you still use your stick burner and if so what is the advantage of a stick burner to a pellet smoker. Thanks.

@ShawnBauer

4 жыл бұрын

wayne moran I don’t own a stick burner. If you really want a set and forget it smoker, a pellet grill with a good PID controller is the way to go. There are many options in this market. I’m 100% satisfied with my Rec Tec 700 for over 2 years now. You can get great results with a stick burner... maybe even better in some opinion circles but, I’m all about start the grill, throw on the meat and go to bed or take the kids out. The pellet hopper is huge and will last longer than any cook I’ll ever need. And, it just looks great! Smoke on my friend!

I just bought the 700 with the comp base just because its cool looking. It gets delivered tomorrow.

@ShawnBauer

4 жыл бұрын

LazerModels - Wood Model Kits you will love it!

@truthtalker7774

3 жыл бұрын

How has it been doing for you? Can't miss with mine! Less than 6 months owning mine.....the bull is awesome!

Awesome!!

@ShawnBauer

4 жыл бұрын

SARWAT AHMED thanks for watching!

I appreciate you

Thanks

Being from Texas, we don't do that sauce stuff ;-) I like your technique though. I am going to try this with the exception of the sauce (of course ) :-)

@a1orski

5 жыл бұрын

They do the "Texas Cheat" in Texas? Wow.LOL

@judsonkr

4 жыл бұрын

If you have to put sauce on it you might as well feed it to the dogs.

@dFreemZ

3 жыл бұрын

@@judsonkr lol!

the part you peeled off is my favorite

@ShawnBauer

Жыл бұрын

Enjoy

Doing this right now! Wish me luck !! Great video

@shawnbeck2303

5 жыл бұрын

Watch the brown sugar and butter and honey! Keep am eye on the temp. Turn the heat down or the contents will carmelize in the foil. It happen to me on my first try. I was able to save half a rack. Make sure you turn the foil over every half HR and turn your heat down a little. I am trying again tomorrow to get this Wright. Good luck!! Shawn

@marquesn77

5 жыл бұрын

Shawn Beck thanks!! We have a pellet smoker, set it to 250 F and it’s low enough that they never burn - but thanks for the tip, I actually leave the butter out maybe that’s why they haven’t burned ☺️

Nice job on the ribs Shaun. I'm still wanting a 700. I need to sell the stick burner first. Not too many people in SC know what a stick burner is. Serious, until 3 yrs ago I didn't either. lol

@ShawnBauer

4 жыл бұрын

Thanks for watching! If and when you pick up a 700, you won’t regret it! Smoke on

@timcapell

3 жыл бұрын

@@ShawnBauer compared to a stick burner does it get the same smoke penetration and bark build up. I’m about to pull the trigger and buy the 700 as well. Just these die hard stick burner people always claim they get better bark etc not sure if that’s true. I only ever owned a WSM and its good and all but i hate rotating racks to get things in an out pain in the ass. Anyway, love the video!

Got the 700 the other day. Going to try this today, I’ll be sure to let you know how it turns out 🤙🏼

@ShawnBauer

3 жыл бұрын

Hope you like it!

@Paradiddal

3 жыл бұрын

@@ShawnBauer Turned out perfect

I just bought a pitboss pellet cooker. It has a knob that says smoke. Did you use your smoke setting? Or by using the water that’s smoking

@ShawnBauer

5 жыл бұрын

The lower the temp the more smoke I get. On the Rec Tec the low setting (180) is the extreme smoke setting. The water pan is just there to maintain some humidity in the chamber and help keep the meat from drying out. It’s not required. Thanks for watching!

May I ask, why the water pan in the smoker, what does that do for you?

@ShawnBauer

4 жыл бұрын

maalekar not required. I do it to keep some extra moisture in the grill and help keep the ribs from drying out. They should still turn out great without it. Personal preference.

Shawn, I think someone else pointed this out but your bull Horns are backwards. I doubled check mine & it’s a easy fix. Move the left one to the right & vice versa... btw, Thnx for the rib technique, KILLER!!!!!

@ShawnBauer

4 жыл бұрын

Dale Mihocko thanks for your reply but, this is the way I want them. Smoke on!

@coltpython4295

4 жыл бұрын

Shawn Bauer Gotcha!!! Smoke On!!! Thanx for your insight & examples

How come you don’t use a probe to track the temperature? On that note, what is the recommended temperature?

@ShawnBauer

4 жыл бұрын

Using this method you should never have cook to temp. Any temp after 145F is safe to eat but, they won't be tender. You need to get over 165F for the The collagen and fat to render out. If you insist on cooking to temp, 190F-195F is an area to shoot for. Remember their will be carry over when you take them off to rest for 15-30m. Smoke on!

Great Video. Do you bring your ribs overnight before cooking. I normally bring with a 50-50 water-apple juice mix for 24-48 hours. What else do you do with them prior to smoking. Thanks very much. A new fan....

@ShawnBauer

4 жыл бұрын

I bring them to room temp before cooking but don’t marinate or anything beforehand (aside from the prep and seasoning I go over). Not that isn’t a good idea. Worth a try. Thanks for watching and smoke on!

I just got my Rec Tec this week. What is the purpose of the water inside the smoker? Is it to help retain moisture in the ribs? Watched this at 1.5 speed so I may have missed your explanation.

@ShawnBauer

5 жыл бұрын

Chris C it’s not required but yes, helps retain moisture in the dome. I don’t use this on all cooks but, ribs it does help. Spritz them often after 1 hour also. Enjoy the grill, you won’t be disappointed! Thanks for watching! circle back and let me know how they turned out!

@jackiewatsonfitness3695

3 жыл бұрын

I was wondering the same thing! LOL

When you said that you were going to put on Brown Sugar I immediately thought The Rolling Stones were going to start playing.

@ShawnBauer

3 жыл бұрын

Lol

Rec Tec is a nice grill if you can put up with the noise a pellet smokers makes. If you really want to have a nice smoking grill then buy a Primo ceramic grill. I had a Rec Tec and I sent it back because I also have a Primo and there was no comparison in which smoker was best. Yes a Primo is a lump charcoal grill but if you ever owned one and learn how to use it you would love it. Plus it doesn't require electricity and it's quiet. Nice video, this method works great on any smoker with maintained temps.

@ShawnBauer

5 жыл бұрын

Darrin Stryker agreed. Depends on the preference of the cook I guess. I’m a set it and forget it type guy. The very little noise doesn’t bother me and I’m never really near the grill once things are going. Thanks for watching

@stevenporter7969

Жыл бұрын

Darrin Stryker you can hear chickens over the grill in the video. I have the Recteq 1250 and the sound is minimal in my opinion.

Did you keep the temp at 225F for all 3 stages?

@ShawnBauer

2 жыл бұрын

Yes… thanks for watching

Do you find the amount of smoke you get from your Rec Tec is satisfactory? My concern with any pellet smoker is not enough smoke output.

@ShawnBauer

4 жыл бұрын

JOE D. I do Joe. Especially at lower temps. If I cook hotter (say over 300) I add an A-maze-n Smoke tube for added smoke. Thanks for watching!

Just spent 10 minute trying to take that membrane off until I realized it had already been done. That's a first.

@ShawnBauer

5 жыл бұрын

Lol... thanks for watching

@bradmesserle6269

4 жыл бұрын

LOL yea i just cooked a batch with the membrane already off :)

@dFreemZ

3 жыл бұрын

That's SO FUNNY! lol Did you take it off or someone else?

I am looking at getting the rt 590

@ShawnBauer

3 жыл бұрын

Nice! You’ll have the same results! Welcome to the recteq family. Thanks for watching

Rinse, dry then go to 2:15 in video

Tried and true. Maybe 40 mins. at the end? Too bad the wifi unit for the Rec Tec is $200.

@nathanial41

5 жыл бұрын

Even the RT 340 comes with WiFi

When you wrap place it back down meat side down that way your meat brazes in the juices. Also, try using a good margarine vs butter. Butter burns and changes the taste.

@ShawnBauer

3 жыл бұрын

One way steams and the other brazes... personal preference I guess. Never had an issue with butter burning but, noted. Thanks for watching.

really need one of these grills.

@ShawnBauer

5 жыл бұрын

J W worth every penny!

@ray0311

5 жыл бұрын

Yea I'm in the market for one hopefully end of march

Boy I wish I could reach through the screen!!

For that first 3 hrs do you open the rec tec or leave it closed for the full 3 hrs?

@ShawnBauer

4 жыл бұрын

Terry BigTee Jackson after the first 45m I open up to start spritz and then every 30m until 3 hour mark

@bigtjackson

4 жыл бұрын

@@ShawnBauer thanks just bought the rt700 and your video of the pork ribs look great...gonna try it

I'm hungry

I see the cover in the background. I heard they are a pain in the ass to put on and take off. Have you experienced that? Thanks.

@ShawnBauer

3 жыл бұрын

They are! Some have installed a zipper to help with that. Honesty, I don’t even use it anymore unless I know I won’t use it for some time. It traps in moisture and can cause more rust or mold with it on (same with any grill). But it is a nice tight slim look when it’s on.

Great video. No offence, I like old school smokers. Take care man.

@ShawnBauer

5 жыл бұрын

Understood, thanks for watching

@judsonkr

4 жыл бұрын

Your loss.

Is there a substitute for foil that will work on ribs ?

@ShawnBauer

4 жыл бұрын

You could try butchers paper (I have not tried) or not wrapping at all (which I’ve done but I preferred wrapped). Thanks for watching!

@toddhurst4360

4 жыл бұрын

Butcher paper for sure works. Also we use brown paper bags. One of our local grocery stores still has them. Used both for years.

What kind of gloves are you using?

@ShawnBauer

4 жыл бұрын

James Pittmon here is the link: Black Nitrile Gloves - Medium - Industrial, Powder-Free, USDA Accepted, FDA Compliant, Latex-Free, Puncture Resistant - 5 mil/5.5 mil. Painting, Gardening, Chemical Handling, Food Prep, Janitorial www.amazon.com/dp/B01J6N6O60/ref=cm_sw_r_cp_api_i_omleEbPV9YX82 Thanks for watching!

I like the statement you make::"""Almost falls off the bone"" so often hear::""fall off the bone:: which initiates perfectly cooked.. In my opinion almost fall off the bone is perfectly cooked, when fall off the bone I opine that it is over cooked and the meat texture lacks.. Rec Tec is not within my disposable income budget however I will try the 3-2-1 methods with good old charcoal and mesquite wood.. Adios fellow grillers/BBQers/smokers...

@ryandahlberg1527

5 жыл бұрын

Forget the mesquite. Hickory all the way

@ShawnBauer

5 жыл бұрын

So true! My preference is have some bite to it and not just mush that falls off the bone!! Thanks for watching!

@judsonkr

4 жыл бұрын

ALMOST fall off the bone IS the proper doneness. You are correct.

@waymor2460

4 жыл бұрын

Ray Ramon Ramon You’re so right. “Fall off the bone” is called pulled pork.

What is in your sprayer?

@ShawnBauer

2 жыл бұрын

1 part apple juice, 1 part water

How many ribs you can get on the RT 700

@ShawnBauer

5 жыл бұрын

Mista Benton I’ve done 6 at once flat. If you get the optional upper shelf I’d say another 4 at least. If you get rib stands that hold them on there side... could be 20! It’s a big dome. I’ve had an entire pig in it! Thanks for watching

@ShawnBauer

5 жыл бұрын

@@prevost8686 I think it was right around 50lbs

Can you use butcher paper instead of foil to wrap ribs?

@ShawnBauer

4 жыл бұрын

Charles Tibbs absolutely! But, only non waxed “usually pink” kind. Thanks for watching

Those look SO good. Are those baby backs?

@ShawnBauer

4 жыл бұрын

Josh Norris yep... thanks for watching!

Good looking ribs Keep smoking!

You should have put the ribs meat side down on the foil stage to keep the liquids in.. also i would have doubled the foil so there are no punctures.

@ShawnBauer

4 жыл бұрын

Brad Messerle I use heavy duty foil and have never had any punctures but two couldn’t hurt. Not disagreeing with you, I could put meat side down but the way I folded it no juices leaked out. I also don’t want the meat sitting in liquid. Personal preference I guess. Thanks for watching and smoke on!

I did not get what brand of rub you used. It does not show clear in the video.

@ShawnBauer

3 жыл бұрын

All the info is in the video description. Thanks for watching!

nice video , doers it leave a smolke ring

@ShawnBauer

5 жыл бұрын

Absolutely!

I find the "3" in the 3-2-1 method an hour too long for baby backs ( 225°). Just a preference thing I guess.

@TheSkilledKiller

5 жыл бұрын

Mark NINEbyNINETEEN depends on many things. Works great when I make baby backs.

@pulserapid

5 жыл бұрын

Baby back ribs cook faster. They are closer to the tenderloin and higher up. Though the meat is more tender, there is also less meat, so it would cook faster.

You don’t have to touch the temperature at all? 225 the whole time??

@ShawnBauer

2 жыл бұрын

Yurp

Great Grill but no grill stays within 1 degree of set point. But the bluetooth connectivity is nice

@kdglock4491

5 жыл бұрын

False. My traeger was within 5-10. I also have this rec tec and yes it does stay within 2 degrees no matter the weather outside. It uses a way more advanced computer (pdi) then other pellet grills

@realflaman

5 жыл бұрын

@@kdglock4491 You cant change reality. Do you understand how the Augers and temperature probes work on Pellet Grills? If so, I dont have to disprove your comment, PHYSICS WILL.

@David-burrito

5 жыл бұрын

Actually, my Rec Tec will sometimes, if not often, stay on the exact set point during the entire cook. It does run hot if the sun is beating on it, and I've adjusted my auger speeds as per video on KZread. Just search Rec Tec auger speed, it's easy to find.

@realflaman

5 жыл бұрын

@@David-burrito I did exactly that. Went to Rec-Tec site and he states that Temperature will fluctuate slightly like I said NO GRILL HOLDS THE EXACT TEMP THROUGHOUT THE ENTIRE COOK, NO GRILL.

@David-burrito

5 жыл бұрын

@@realflaman, my pellet grills seem to do best when the sun goes down. During the So Cal summers, I have to prop up a piece of cardboard to shade the grill. Temps can reach 150 inside the grill, lid closed and unit off.

What's the purpose of the water tray? Thank you for sharing

@ShawnBauer

5 жыл бұрын

Angel W adds moisture to the cook so it doesn’t dry out

@angeliquekl8686

5 жыл бұрын

@@ShawnBauer ahh, genius! Ty!

@scubamage

5 жыл бұрын

@@ShawnBauer it also helps to keep temperatures low and to prevent spikes. Water boils at 212, so if your temp goes above that, the water starts to boil off. This fills your smoker with steam (also at 212 degrees). The downside is if it all boils off, your temp WILL go up, sometimes drastically. I gave up using water trays in my kettle smoker because of that. Thanks for the video BTW! I ordered my RT700 yesterday. Yours is the first video I've found that doesn't have someone wearing a RecTec shirt (kinda makes me cautious about trusting the other videos too much, you know?)

@ShawnBauer

5 жыл бұрын

Matty Sarro congrats on your new grill! You will not be disappointed!

every time I tried 3-2-1 it seems like the 2 hours wrapped is way to long. Last time I did 2 hours wrapped, when I unwrapped the ribs the rack was falling apart from being so long in the steam. I don't what I'm doing wrong.............

@ShawnBauer

4 жыл бұрын

What temp did you cook At?

@JMurphy357

4 жыл бұрын

250

@ShawnBauer

4 жыл бұрын

JMurphy357 hmm... that’s odd. Though I cook at 225 the entire time. Try that next time. I’ve never had an issue like that and it still has a bite after 6 hours. Thanks for watching btw

It's okay to keep those rec tec close to the house?

@ShawnBauer

4 жыл бұрын

Terry BigTee Jackson no issues at all

@bigtjackson

4 жыл бұрын

What's the correct way to power off my rt700...do I need to do anything other than hit the power button

How close to the Poconos are you?

@ShawnBauer

5 жыл бұрын

Dan White about an hour south

what does one of those grill run you ?

@ShawnBauer

5 жыл бұрын

Entry level Rec Tec is $600. The 700 as seen in the video was $1200 at the time of purchase.

@JimmyMakingitwork

5 жыл бұрын

I just picked up the Stampede, which is a little smaller, but still as big as any common backyard grill, $899 truck freight included. +tax

yea they cook good but they lack that great smoke flavor - you have to use smoke tubes or some type of smoking device to get smoke flavoring

@ShawnBauer

4 жыл бұрын

Denali King not true at all!! Do you own a pellet grill? This pellet grill smokes like crazy at lower temps. Did you see the smoke ring at the end? I guess if you want to double up on smoke that’s your preference but, not needed with Our tastes. I do use a smoke tube for a turkey though as we cook at over 300. I post that video in the fall. Thanks for watching and smoke on!

@denaliking6426

4 жыл бұрын

@@ShawnBauer Yes, I do and one of the best on the market and yes you do get smoke rings but its very little smoke flavor - my stick burner has the right amount of smoke flavor but the pellet grill its minor - unless you add a smoking device....

The Video: Terrific... The Recipe: Tasty... The Method: interesting... The Price of That RT-700? **Are You Out Of Your Mind** My grill produces the excact same result only I am the app that controls the temperature and I prefer it that way... Thanks for the video Great Job

@ShawnBauer

5 жыл бұрын

What grill you using Andy? The app isn't the reason it's a $1,000 grill. This is a higher end, large, precise smoker/grill. I had sticker shock at first but, now that I have it, it was worth it. Their are way more expense grills then this. I almost went with a Green Egg. Also a great grill but, that was even more. I'm very happy with my purchase and this grill should last a very long time. thanks for watching!

@ComputerGuyAndy

5 жыл бұрын

@@ShawnBauer I was ½ joking, but only half :) I grill/smoke maybe 6 times a year on and old fashioned, Webber brand kettle grill, smoking with hard work and. I'm a fisherman and there are two or three species of fish I prefer to enjoy smoked. I'd love to be able to justify the purchase, but at $1,400.00, there are ten other projects to be attended to first.. Thanks Again Shawn..

@mlothyan1

4 жыл бұрын

Andy B Nobody cares

Spare ribs normally should be 3-2-1, baby backs normally should be 2-2-1 at 225-245 degrees. MEMBRANE OFF!

Use your drippings in sauce.

@ShawnBauer

5 жыл бұрын

Great idea! Thanks for watching!

the horns are upside down :-(

@ShawnBauer

5 жыл бұрын

I know, I switched it during install. I liked it better this way and the lid feels more comfortable to operate in this configuration. Thanks for watching

That was until i saw you use sauce....but store bought?

Just accidentally took a bite out of my phone screen

@ShawnBauer

4 жыл бұрын

Vizo Media Group VMG lol thanks for watching!

@vizomediagroupvmg3355

4 жыл бұрын

Looking to try your method for memorial day. I don't have that amazing smoker/grill/spaceship. If I score some woodchips with just a simple gas grill could i get similar results?

@ShawnBauer

4 жыл бұрын

Vizo Media Group VMG I don’t see why not. Just try to maintain that temp the entire time.

@vizomediagroupvmg3355

4 жыл бұрын

Thanks Shawn I'm going to try it out. Thanks again for the help!

no sauce, just a good rub. And I think that it's way too much sugar for me. Just don't see how you taste the pork. LOVE THE GRILL!

@ShawnBauer

4 жыл бұрын

IAMBOBBY thanks for watching. To each their own... smoke on!

@kirkkronenberger877

4 жыл бұрын

That's what I was thinking. I think a Heath candy bar would be less sweet than those ribs. Although I wouldn't turn em down. Just too sweet for my taste

Your bull horns are on upside down..just saying.. Love my rec-tec 700 Thanks for the video..

@ShawnBauer

3 жыл бұрын

Intentionally... thanks for watching!

@truthtalker7774

3 жыл бұрын

I put my horns facing out ( like a longhorn) unfortunately my cover wouldn't fit lol

@ShawnBauer

3 жыл бұрын

@@truthtalker7774 lol… my cover fits fine but I don’t use it much anymore as it just traps moisture and does more damage. Seems that way for most outdoor cooking equipment. 🤷🏼‍♂️

Great video, your handles are upside down

@ShawnBauer

3 жыл бұрын

Yep... intentionally. Thanks for watching!

My question is are you afraid to get your hands dirty? ??

@ShawnBauer

5 жыл бұрын

Not sure what you are asking here?

@ronniehooper5618

5 жыл бұрын

@@ShawnBauer I see you with rubber glove and other hand with towel

@ShawnBauer

5 жыл бұрын

Great question Ronnie. You should (and I sometimes forget) handle raw meat with gloves on to avoid cross contamination. I Have the gloves so I use them. Not required if you remember to clean hands often and not touch other things. The towel was used to clean and dry the meat off.

@michaellowery6646

4 жыл бұрын

True answer but if you are using a towel on raw meat and then touching the towel...cross contamination. Mute point might want to wear two gloves

Uhhhhhhm, everybody's got their own thing, but the two in the 3-2-1 is meant to braise the meat. To braise there must be liquid, such as a fruit juice or whatever you want

@ShawnBauer

4 жыл бұрын

Jack Corker great comment! to each there own as you you said. In my experience the liquid/moisture from the butter/honey/rendered fat will be more than enough to braise. Want to add flavor with juice, be my guest. Spritzing during the 3 is more then enough in my opinion: When you unfoil these, you will find a lot of excess liquid internally has formed. Smoke on!

Heads up the honey you’re using isn’t pure it’s corn syrup.

My god if you use that much sugar on the meat that can not be good for you.

@ShawnBauer

2 ай бұрын

The meat doesn’t absorb all of it

You had me until you put the Baby Rays on them. I guess being from Texas even years ago still has an impact.

Great video. Please move that bottle of lighter fluid away from the grill. 99% of accixdents are preventable. Safety first..... see you next time

Shop Rite...if you know, you know.

3-2-1 method is for rookies. They'll learn.

You lost me at “Sweet Baby Ray’s”

@ShawnBauer

3 жыл бұрын

It's all I had on hand at the time. Use whatever sauce you want... same steps apply.

@jsowers21

3 жыл бұрын

@@ShawnBauer Sorry - I realized I don't have sarcasm tags. Didn't intend to offend. :) It is a great method. :)

All that effort just to ruin it with Sweet Baby Ray's...