Works every time with good ribs!!!! Thanks for the video.
@ericmarks6322Ай бұрын
Not much better to smoke on the weber kettle than some good pork steaks. That is a can't miss meal right there.
@talalztube3 ай бұрын
Guess it’s acts as barrier against flare ups?
@wakeuptoBlessings3 ай бұрын
Too bad you didn’t address the curing salt #1 issue. You promoted low-heat smoking but someone could get awfully sick without curing first. But the newbies won’t know that…🤦♀️
@bartonbbqsmokeworks37273 ай бұрын
Thanks for stopping by. If you followed the recipe that is posted in the decription, as mentioned in the video, you would see a per pound ratio for Prague powder or curing salt. Adding this along with letting the sausage ferment/bloom in the fridge overnight is the proper technique for slow smoking safely. Is this what you are referring to?
@csim1873 ай бұрын
What IR temp gun is that?
@Jack_of_ALL_Master_of_None4 ай бұрын
Good looking ribs
@bartonbbqsmokeworks37273 ай бұрын
Appreciate it!
@dynamicgeekstudio68644 ай бұрын
Great video!
@bartonbbqsmokeworks37273 ай бұрын
Thank you, I appreciate it!
@rbrown28955 ай бұрын
Looks great. 😎👍😎
@bartonbbqsmokeworks37273 ай бұрын
Thank you!
@cruzsanchez36477 ай бұрын
Also remember to clean your grill
@bartonbbqsmokeworks37276 ай бұрын
😂 yeah that too
@PinkertonsBBQ7 ай бұрын
Love this!!!! Looks amazing
@bartonbbqsmokeworks37277 ай бұрын
Gracias amigo!
@agarza19687 ай бұрын
Damn those look great!
@bartonbbqsmokeworks37277 ай бұрын
Thank you !
@joelow37937 ай бұрын
How much dose it cost?
@bartonbbqsmokeworks37277 ай бұрын
How much does it cost to make? Hard to say since I use all brisket trimmings left over from competitions. you could add the cost of brisket per pound plus liver, rice and veggies. Maybe $4.50 a pound.
@troytaulman94869 ай бұрын
Approximately how long and what temp did you cook the brisket trimmings?
@bartonbbqsmokeworks37279 ай бұрын
I cooked them at 275 until I liked the color. Probably 2.5-3 hours or so since they were small. Then foil them with some beef broth and make them tender.
@troytaulman94869 ай бұрын
Thank you!
@Mr_Stache9 ай бұрын
1. What was in the spray bottle for the sprits? 2. I don't have the peach stuff, can I use apple juice instead? 3. How long did you let these rest and eas was the internal temp when you pulled them? Thanks! Great video.
@bartonbbqsmokeworks37279 ай бұрын
Hello! Spritz was 50-50 water ACV. You can definitely use apple juice just be careful because it can burn with all that sugar if the liquid evaporates too much. I don’t let my ribs rest too long, maybe 15 mins. I always pull at probe tender but if I had to guess, I would say internal temp was around 208-210. Thanks for watching!
@okgriff9 ай бұрын
I’m right now doing thate😊😅
@bartonbbqsmokeworks37279 ай бұрын
Let me know how they turn out!
@BrisketMedic10 ай бұрын
Wooooo! Heck yeah JB. Nice work, great video/recipe
@bartonbbqsmokeworks37279 ай бұрын
Thanks Zach!
@okiepita50t-town2811 ай бұрын
Very good product.
@CoD_Maj3st1k Жыл бұрын
Mannn I was skeptical but I tried it last weekend. I was shocked. Very good.
@GeneralRock114 Жыл бұрын
So, what’s the best way to season the grates. Onions definitely don’t work!!!
@bartonbbqsmokeworks3727 Жыл бұрын
Hello, heat the grates up and get em screamin hot. You can utilize canola oil, grape seed oil or any high temp oil. Rub the oil on the raised ribs with a paper towel, using tongs or heat gloves. You can also use an onion in lieu of the oil! Check out the grill grate website for more info.
@alwarren8325 Жыл бұрын
I aint mad at em!
@asimpson9295 Жыл бұрын
Can you use these on a griddle?
@bartonbbqsmokeworks3727 Жыл бұрын
Hello, I am sure you can use them on a griddle but I am not sure if they would get hot enough to sear. You want the top of the grate rib at 550-600 degrees.
@Nclght Жыл бұрын
Looks like you have two different sets of grillgrates. You initially show the grates recommended for a Weber kettle...3 separate parts then looks line you are cooking on the set recommended for the Napoleon 22, which covers more of the grill and is in two parts. The latter is what I ordered and what I recommend for the weber. It does cover the charcoal access but easy enough to move if more charcoal is needed.
@bartonbbqsmokeworks3727 Жыл бұрын
Hello, nope I only used one set. It’s the set I ordered for a Weber 22.
@meemeeberry6864 Жыл бұрын
Smoking it
@Sola_Scriptura_1.618 Жыл бұрын
Great video! Great steaks. Appreciate the tips.
@zee9er Жыл бұрын
Mine were over 200 internal after an hour on a traeger lol
@bartonbbqsmokeworks3727 Жыл бұрын
Wow, what temp were you cooking at?
@zee9er Жыл бұрын
@@bartonbbqsmokeworks3727 310
@bartonbbqsmokeworks3727 Жыл бұрын
Hot and fast!
@zee9er Жыл бұрын
@@bartonbbqsmokeworks3727 they came out good I just had to keep an eye on the internal. I liked this way better than 321.
@QVelle430 Жыл бұрын
Awesome!
@grandblasfemo Жыл бұрын
My ribs got burned 🥺 I guess I will try less heat next time
@bartonbbqsmokeworks3727 Жыл бұрын
What kind of pit are you cooking on?
@dailthegoat799 Жыл бұрын
I think I might try this out. But completely foil it. I like a crust sometimes but I’ll be cooking it for others as well. so I’ll have to see what they want.
@bartonbbqsmokeworks3727 Жыл бұрын
If wrapping in foil make sure and start checking for tenderness after 1:15 mins and then every 15 mins after that. They can easily get overdone. My standard protocol at 300 is 2 hours smoke and 1:15 wrapped.
@doplinger1 Жыл бұрын
I just cooked a rack in 2 hours, 350 degrees on my smoker - so much better than waiting 5-6 hours! I never wrapped and they still cam out out plenty juicy, moist and tender! I was prepared to wrap or use a boat, but I was already probing over 200 degrees, so I just went with it. Just used SPG, turned out fantastic!
@bartonbbqsmokeworks3727 Жыл бұрын
Excellent!
@hongkluver58615 ай бұрын
What is SPG?
@doplinger15 ай бұрын
@@hongkluver5861- salt, pepper, garlic powder.
@MikeJ7525 күн бұрын
@@hongkluver5861salt, pepper, garlic
@avhound219 күн бұрын
@@hongkluver5861 Salt, Pepper, Garlic I believe.
@JB-eo3zc Жыл бұрын
Thinking about these for this year.
@bartonbbqsmokeworks3727 Жыл бұрын
It’s a must!
@ryanhowell4492 Жыл бұрын
Cool
@jimfarley3213 Жыл бұрын
Doing them at the higher temp don't you lose that smoke flavor?
@bartonbbqsmokeworks3727 Жыл бұрын
Hi Jim, I have not found that cooking at a higher temp you lose any smoke flavor. I cook my competition ribs at 300 and they have plenty of smoke.
@joelow3793 Жыл бұрын
Do you sell the beef sausage and dose have pork skin on it?
@bartonbbqsmokeworks3727 Жыл бұрын
Hi Joe, I don’t sell the sausage, just make it for myself and my family. The pork does not have skin on it. I use pork shoulders.
@joelow3793 Жыл бұрын
@@bartonbbqsmokeworks3727 I thought you were making beef sausage...
@bartonbbqsmokeworks3727 Жыл бұрын
The video was beef sausage. You asked about pork skin, when I use pork I use the shoulder without skin.
@karlmcintyre2142 жыл бұрын
Excellent content. Thank you
@bartonbbqsmokeworks3727 Жыл бұрын
Thank you Karl!
@markusla11542 жыл бұрын
tolle idee, wird ausproiert😋😋
@markusla11542 жыл бұрын
wow super video, danke fürs zeigen.👍
@bartonbbqsmokeworks37272 жыл бұрын
Thank you Markus!
@roberthayes18812 жыл бұрын
What temp do set the grill at?
@bartonbbqsmokeworks37272 жыл бұрын
300
@bobiskandar69442 жыл бұрын
Awesome guide! My meat comes out dry and "seperated" Do I need to add phosmix or some kind of binder so the meat sticks better?
@bartonbbqsmokeworks37272 жыл бұрын
What ratio fat are you using?
@joshyenter29902 жыл бұрын
Man just got my grates today can't wait to fire up all kinds of beef, awesome video very helpful
@bartonbbqsmokeworks37272 жыл бұрын
Thank you!
@georgebarton67552 жыл бұрын
I like the glaze added, looks beautiful.
@budreynolds2162 жыл бұрын
What if you don't have the peach stuff?
@bartonbbqsmokeworks37272 жыл бұрын
Hey Bud, you can use any type of peach juice or nectar that you can find locally.
@BrisketMedic2 жыл бұрын
JB!!!! Good to see you brotha. Great chicken recipe
@bartonbbqsmokeworks37272 жыл бұрын
Thanks brother!
@thestarvingpigbbq96012 жыл бұрын
Well executed 🍺🍻🍺
@bartonbbqsmokeworks37272 жыл бұрын
Thanks brother!
@MrEric08222 жыл бұрын
So only the sear mark portion of the steak is making contract with the grate, preventing you from getting a crust over the entire steak. The marks are cool, but wouldn’t you prefer the entire steak getting a sear?
@bigdchi3 ай бұрын
Yes Professional steakhouses get the malliard effect or crust on entire steak. This can be done by using the flat side of the grill grates.
@johnbowman48442 жыл бұрын
Thanks for taking the time to walk through all that. They looked great!
@joshuaorange82902 жыл бұрын
They’re far too expensive for being simple extruded aluminum.
@joebacarella28292 жыл бұрын
They sure look nice and moist to me, I have a pellet smoker and I am going to 300 F, at 225 - 250 they take hours and I don`t get the great color. I don`t wrap because I don`t like ribs that the bone pulls out of, I like a little firmness, I sure am gonna try that boat method, I too prefer a little crust, thanks for helping us out.
@bartonbbqsmokeworks37272 жыл бұрын
Awesome! Let me know how they turn out.
@vabaracusrespect90892 жыл бұрын
Thank you for the information and review. I liked and subscribed, hoping for more great videos
@bartonbbqsmokeworks37272 жыл бұрын
Thank you! We are finally working on a few more.
@seasonings2taste1152 жыл бұрын
I’ve ordered my second set for my kettle. Here’s my best steak recipe I used a kamado (gets way hotter) get grates to 700. Hit with avocado oil (it has to be avocado because it has the highest smoke point) and sear 90-120 seconds. Perfect mahogany crust every time.
@bartonbbqsmokeworks37272 жыл бұрын
Nice! If you’re between 600-700 on top of the rib then I think 90 sec turns are perfect.
@MrRatFinkster2 жыл бұрын
Do you find the grill grates any better than just cooking on the normal grills over a hot bed of coals? I'm not really looking for grill marks - I just want even browning across my steaks.
@bartonbbqsmokeworks37272 жыл бұрын
I think the grates off more even cooking with the benefits of limiting flare ups but are also able to get hot enough to give your steak good color. The hatch marks are an added beauty bonus of using them. Once I sear my steaks, I place them on a resting rack with the lid on in the grill and they color nicely.
@bartonbbqsmokeworks37272 жыл бұрын
*offer
@mikesr30112 жыл бұрын
Amazing! They look so incredibly moist and done in under 4 hrs. Great job, I have see if I can duplicate what you did.