Baby Back Ribs on the Over and Under Smoker

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[@GTP01SE]

Very interesting. I watched your videos when I first started smoking. I use em, adjust a bit to my liking on the next run and see how things turn out. I did go from a Smoker Joe's offset smoker to an upright Bradley electric smoker with 4 slide out grates & never looked back. The offset is now a heavy duty bbq grill. I vent the electric through a garage window, can maintain temp without babysitting it, holds a constant temp, & has timers for both the smoke & heat independently. You can also cold smoke on it & being stainless steel, simple to clean. I highly recommend it. Got some bb ribs in it right now, semi following this recipe.

[@jbjmac420]

started watching the older videos from the new ones, and wow. You can see how you progressed throughout the years...achievements unlocked level. Nice Job!

[@jerrykrobby]

Good video. To keep the brown sugar in your rub from clumping spread the measured amount of brown sugar needed out on a baking sheet and let sit at room temperature for about 4 hours to dry. This will reduce the amount of clumping you have and keep the brown sugar suspended in the the rub.

[@MadScientistBBQ]

Good idea. Mine was clumping because I mixed it together a few weeks before. Not the end of the world, but certainly not an ideal situation.

[@hectorsalcedo9246]

Mad Scientist BBQ how about a smoked pork belly video? Great videos btw keep em rollin

[@MadScientistBBQ]

Good idea. I want to do that, but just haven't tried it yet.

[@quicknicksolis]

Great video. The tip about salting separately from the rub is really good. Over salting is an easy way to ruin some bbq

[@jominator3187]

Your going to have to do a video on the differences doing bbq on this smoker vs your offset.

[@MadScientistBBQ]

Count on it!

[@tonymusolino2369]

To all those concerned with brown sugar clumping in their rubs. Simply add a couple of marshmallows to the bottle. This will help absorb any moisture, and help prevent clumping.

[@gohweq]

hi there, is this smoker rust out fast?? why over and under type of smoker considered to be a preference smoker for ribs instead of offset? can you please explain that, thank you

[@shumardi1]

I’ve never seen that pit before. That looks like a good option for charcoal. You could probably also use it as a stick burner.

[@smartbynature2506]

I really enjoyed the video. Im a new subscriber to your channel. Looking forward to watching more

[@MadScientistBBQ]

Thanks! I'll keep them coming.

[@jmtorres2490]

Why apple cider vinegar never heard of that I usually see people use apple juice can someone explain what the difference is

[@Holymoldy1234567]

I really like these Old Country BBQ Pits videos. I have a lot of experience selling their smokers, but I've only ever used the Wrangler II. Though it's the lower end of their line, it still produces amazing bbq (believe me, I've put that thing to the test countless times). Due to its smaller size, I'm assuming, the heat distribution is quite even, and it holds temp. like a champ. I've been really curious about the over under, so I found this video especially interesting. love the channel, man! Keep em coming!

[@MadScientistBBQ]

Awesome! I will be doing several more cooks on this pit and then I will do a review when I feel like I have a good handle on how it cooks.

[@jaredscott547]

No water pan? Is that because your spraying your ribs every 45 mins? Does that keep the pork moist instead of using a water pan?

[@MadScientistBBQ]

I use a water pan on long cooks like brisket but I don't mess with it for ribs because they only cook for a few hours before wrapping.

[@Sirpaul1990]

@@MadScientistBBQ why when I BBQ ribs the bone turns..which stop me from having a perfect cut

[@MadScientistBBQ]

Sirpaul1990 I think they are already in the position that makes it difficult to cut before they get cooked. It’s just the nature of the particular rack of ribs

[@jeffsamples913]

Jared Scott also the water pan is to help keep the chamber moist and help control the temps, it doesn’t really help with keeping the meat moist

[@travishoover636]

Ok first and foremost thank you for this video. I almost bought this grill/smoker but passed on it because never seen one like it before and never seen anyone use it. The idea sounds good though. ironically I have the Pecos and I love it. But to do full grill space of it i have to cheat and put big water tray to make sure I get even heat. Your ribs looked great, I did not hear what temp you cooked them at but did notice you had very little smoke coming out. You may need to close the vents a bit. If you feel like a nice change try this, use just enough charcoal to get wood going then use a stick of hickory and a stick of pin Oak or White Oak. And I would get a chimney to light and start my coals, and I use and love the tumbleweed starters. Please don't think I am criticizing just offering a different approach. Now off to see your newer video on this smoker.

[@GadjetGriller]

Nice video! nicer new Pit! The ribs came out wonderful! I especially like the little passing the time montage at the end!! Keep em coming!! :)

[@MadScientistBBQ]

Haha thanks. I like to throw in some funny stuff at the end. I think the pit is an interesting design. More cooks to come!

[@PastorBenMeyer]

Do you still have the over/under? I’d love an update on it if you do. I know it’s not your main cooker by a long shot if you do have it, but there’s not a lot of information available about it.

[@TheSpeedracer555]

I glad you cooked with this unit. I was curious about buying one! Thanks !

[@MadScientistBBQ]

Happy to do it!

[@dadssmokehouse]

I see by the music that you were already thinking of Kentucky when you made the video. Lol

[@4seasonsbbq]

Loved your video and also subscribed, those ribs looked so good I think I could actually start to taste them. Havin a little fun at the end was entertaining. Keep up the great vids.

[@BarlowBBQ]

Diggin the new pit! Those looked like some wonderful ribs - you know the saying, "if they don't crack, put 'em back" (lol I just made that up)! Cheers!

[@MadScientistBBQ]

Haha I like that phrase. I like the new pit too. It will take a little adjusting, but I hope to get a good sense of how it cooks and then I am gonna post a review.

[@BarlowBBQ]

Looking forward to that review!

[@jeffsamples913]

I’m actually thinking about getting one would you still recommend this grill

[@DonkeyKongBMAC]

Why do you use foil w baby back ribs and not butcher paper like w the beef short ribs ? Thanks 👍

[@trevalisjean-batiste1359]

Do you spread your coals out evenly in the fire box or do you pile them up in the middle when smoking?

[@acrocketsfan]

Glad you are back! Ribs look awesome!

[@MadScientistBBQ]

Thanks! I was pleased with how they came out for a first cook.

[@jonbuettner270]

I always wondered, where do you buy wood? Can you buy just pecan wood in bulk?

[@Mr.Eric314]

hi, 2 questions for you, 1st is how do you keep the baffle open, 2nd how do you start your fire on the over and under, my chimney starter doesn't fit in the firebox to dump the lit coals, i just got my over and under today and getting ready to season it

[@MadScientistBBQ]

I leave the baffle in the "closed" position during the cook. I only hold it open right when I am getting the fire lit and I want as much airflow as possible. I have been using tumbleweed fire starters to get my coals lit in the Over and Under. It seems to work pretty well, but they don't light as fast as with a chimney.

[@chrisc9802]

I certainly hope they gave you that Pit... you deserve it! thank you for teaching us Newbies!!!

[@Mr.Eric314]

so, even in closed position, the smoke still enters the food chamber?

[@Vitug23]

Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?

[@JM-fc9gm]

Honestly, ditch the smoke tube. It’s unnecessary since you need blue smoke which a pellet grill should provide out of the box.

[@CosmicStargoat]

You would have been a great Pro Wrestler...back in the day. That accent, and I lived in Memphis for over 50 years. Enjoy your videos.

[@MadScientistBBQ]

Haha I never would have thought that I could have had a career as a wrestler! I live in Los Angeles now, but I grew up in KY. I basically just imitate the guys with whom I grew up.

[@mikelong9638]

Another great video Jeremy.

[@FGUK1973]

I took 4 bottles with to Australia for the Australia Day BBQ. I managed to get it for £1 ($1.30) per bottle as it was on special in December 2019. I actually bought 6 bottles as it was so cheap!!

[@Taylor-dl2kr]

I use tumbleweed fire starters all the time. Lol right on brother

[@MadScientistBBQ]

Taylor R 👍🏻

[@Ryanmonts]

Ok spritzing does nothing unless you use a sugar base spritz and want it to glaze. Otherwise you are just slowing your cook down every time you open the lid. You are way better off just using a water pan in there to bring humidity up.

[@crazyjd64]

love the new smoker! ribs look great as well!

[@MadScientistBBQ]

👍Thanks!

[@fromsteph2you478]

Good video. Nice coloring on the ribs and cooker looks unique. You gotta try some Dino ribs, Costco business center sells them about half of everyone else, 3.59 a pound. Love to see how you do those.

[@MadScientistBBQ]

Man, I have been looking for some beef ribs. I will have to ask the butchers at costco!

[@jr1001jr]

🤣😂🤣 @ the ending of the video [with the broom] 🤣😂🤣

[@Mr.Eric314]

one other question, does your baffle lock in the open position or just stay closed when u let go of baffle handle?

[@MadScientistBBQ]

I think your comment was labeled as spam. Just seeing this now. Mine does not stay in the open position. If left alone it just falls down to the closed position.

[@progers5019]

Hey Jeremy, I wondered what happened to you. I looked at this smoker at Academy. A very interesting concept. I'm looking forward to more cooks on it. You can put a big-o log in that firebox. Those were pretty ribs. Your video asked if we know what you do in your spare time. I just knew you were gone show video of pumping iron. You are getting pumped up. Just think, I use to look like that. For real. But something happened on the way to retirement. Life happened. lol Enjoyed it buddy. send some subbers my way on the East Coast.

[@MadScientistBBQ]

Haha I have been lifting again. Im gonna see how much muscle I can put on for about a month or two. After that I want to trim down and get lean. My wife told me the other day that I'm not as in shape as I was in college, so I will try to remedy that before it's too late.

[@progers5019]

Mad Scientist BBQ the only thing is that pumping iron and having muscle tone is like having a nice dark sun tan. when summer is over and you stop laying out, the tan gradually goes away. You're looking great though. lol

[@95fallon]

hi, have you noticed the back of the smoker to be hotter since the fire box sits below it? I'm trying to decide between the over and under or their vertical smoker. thanks

[@MadScientistBBQ]

95fallon I haven't noticed that as an issue. I've used the temp probes to check out how even everything's is. The temp probes read no more than a 10 degree difference anywhere on the great. This is a great smoker that's fairly easy to use. I don't have any experience with the vertical smoker you mentioned.

[@95fallon]

Mad Scientist BBQ that's good to hear and thanks for replying.

[@randymcminn83]

Good Video, I've bought my over and under around 6 months ago.Love it! Did you cook the entire cook with both damper wide open? I usually do as well. Helps produce clean smoke throughout cooking chamber. Keep the over and under video's coming, Thanks

[@MadScientistBBQ]

I like it too. I didn't know what to expect. It's a unique design for sure. As for the fire, I kept everything wide open. Its my natural tendency to keep everything as open as possible for clean smoke (as you said) and also for maximum airflow. Any tips you have for me while using the Over and Under?

[@randymcminn83]

I use a water pan, seems to helps retain moisture in all meats that I have cooked from pulled pork, pulled beef, beef/pork ribs and brisket

[@richterknives]

I came very close to buying the same pit and in the end chose the Brazos. This video makes me wanna go get the over/under too....lol

[@MadScientistBBQ]

Haha It has some cool features. After I do some more cooks, I will be posting a review of the new pit.

[@frankclark1663]

Another great video. Can't wait for the next!

[@dadssmokehouse]

Layers of flavor Randy! 😆

[@Mr.Eric314]

ok, i thought it needed to be open to smoke in, i propped it open with a piece of wood for my first cook, and thanks for responding

[@4seasonsbbq]

I love Sweet Baby Rays, I've tried a lot of bbq sauce and in my opinion it's the best. And it's killed all the homemade sauces I've tried, everyone that thinks they can make sauce, they can't. Sweet Baby Rays for me.

[@philsusie7198]

You mentioned that you thought that there was more of a smokey flavor with the Brazos vs the Over Under. What do you think is the reason for this.

[@MadScientistBBQ]

Phil Susie I'm not 100% sure. It could be that there is more airflow in the offset, but that is just a guess.

[@richardofsylmar]

You never took a bite, wanted to see that bike park. Enjoyed your video thank you

[@larjack296]

Where did u get that green baster mop at I got one as a gift a long time ago but can't find it anywhere and like how it spread's my sauce

[@MadScientistBBQ]

I was actually at a friend's house and just used his. I don't know where he got it.

[@deserthillbilly64]

I like that you take such good care of your grills lol

[@progers5019]

Nice rib cook Jeremy. Like that O&U

[@915Mang]

With the Smoker being new, did you Cure it? Im new to Smoking, thanks.

[@MadScientistBBQ]

I did. I basically sprayed everything down with cooking oil. Then I ran a fire for several hours at about 250. It wouldn't hurt to repeat the process, but I was anxious to use it for a cook!

[@TheNfields260]

do the racks slide in and out? Nice video

[@RaymondRios]

Those their rib look good boy. Can ya explain why you switch up your smoker.... Thank you kindly mad scientist...

[@MadScientistBBQ]

I just wanted to try out a new pit. There are already a million videos using a Kamado Joe, or a Weber Smokey Mountain, so I wanted to check out something that doesn't have a ton of information about it out there on youtube. I still have the Brazos, but will be doing some cooks and a review on the Over and Under.

[@kevin86674]

I would like to know which smoker you like the best? The over and under or the reverse flow?

[@kevin86674]

Ok you answered my question. Thanks and keep on smoking.

[@tecate0067]

I want to buy a smoker and looking at the old country brand but im debating on the offset or over and under ??? Are they built with the same thickness did you have to modify like you did the Brazos? To keep losing heat ? But great video man

[@MadScientistBBQ]

Hey I just filmed a review of this pit. It should be up in a few days. It is not as thick as the Brazos, but has other benefits.

[@tecate0067]

Thanks man i appreciate the reply i had to pits on mind the Pecos and over and under just wondering if their all same thickness since their the same brand great videos thou i really enjoy the knowledge

[@MadScientistBBQ]

I think that the Pecos and Over/Under are the same thickness. You can cook more food on the over and under though.

[@markass211]

Good looking baby backs Sir! I'd be interested in a more in depth review of that over under you got there. I've been eyeballing that model.

[@MadScientistBBQ]

Thanks! I'll be doing several more cooks on it before I do a review. I will be doing a review that is a similar style to the review I did on the Brazos. Look for it in a few weeks!

[@joeseibert3969]

I've heard of MeatHead Memphis rub. What is the process and the rub recipe?

[@great207]

amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe

[@roccausmarshall318]

I have to use a lot of charcoal to keep my temperature up to 270° what I'm doing wrong, I have the over ad under

[@FriasTX]

Roccaus Marshall thin metal? Does it leak smoke outside anything but the stack?

[@benjismith593]

Roccaus Marshall Not enough for intake. Open the door.

[@iakazul]

That Old Country over/under sure is pretty lol

[@mkwaku]

awesome video and tips. thanks for sharing

[@MadScientistBBQ]

👍

[@thatcraftylefty]

What's the name of that rub you use and what web site can I purchase it from?

[@MadScientistBBQ]

Its called Meathead's memphis dust. I don't know if you can buy it but the recipe is at amazingribs.com

[@thatcraftylefty]

Thanks!!!

[@dennarddancer1960]

Are those pork ribs or beef?

[@Gquebbqco]

Great looking Ribbage Jeremy!

[@MadScientistBBQ]

Thanks man! I am glad with how they turned out for the first cook on a new smoker.

[@Gquebbqco]

Awesome!

[@timmiller6874]

chemical filled brickets?

[@josephlugo8338]

Great video man! Those ribs looked like competition style! What is the name of that rub u use? I like the color and the low sodium in it cause like u i like to control the salt on the ribs to be able to apply lots of rub! Thanks for the video!

[@MadScientistBBQ]

Thanks! I should have put a link in the description. Amazingribs.com is an absolute goldmine for BBQ information. I would also highly recommend Meathead's BBQ cookbook. I did a video that focused on the rub here: kzbin.info/www/bejne/kIWumGyVnL6moLc

[@MadScientistBBQ]

Thanks for posting this.

[@matthewweitz1949]

Great video

[@cynthiabutler268]

can't wait to see more. have a great summer

[@MadScientistBBQ]

Thanks!

[@courtneychambers8051]

where can I get the saltless rub you used

[@MadScientistBBQ]

I mix it together myself. If you check out the brisket rub recipe I do, you can see how I make it. I use a slightly different recipe, but it is basically it.

[@jofieh.5302]

Nice ribs....Man that leaf was buggin the crap outta me.

[@aaronclarke8260]

Thanks for the video! How much fuel did you end up using?

[@MadScientistBBQ]

I don't remember for sure, but I think I used something like 5 or 6 pieces of wood along with the charcoal I added at the start.

[@aaronclarke8260]

Thanks! I've been considering this smoker but heard it's fuel hog.

[@rogertwitty8221]

another good vid.....im a 3 2 1 man my self but yes sir that looked great

[@BbqspitrotisseriesAu]

Good Video!

[@eyeeye00]

You can't beat Meathead's advice. Thank's.--(Kosher Salt)!

[@BBQPitmaster626]

are you going to do a product review for this smoker?

[@MadScientistBBQ]

For sure.

[@feuresti2481]

How many hours did u leave them smoking for

[@MadScientistBBQ]

I think it was about 3 hours before wrapping.

[@dkm016]

I like the 3-2-1 style... Works perfectly and easy to remember. 3 hours, meat up, 2 hours wrapped, meat down, and 1 hour unwrapped, meat up. Pretty much works every time.

[@philsusie7198]

Good looking Ribs. I"m wondering what are the dimensions of the cook chamber. It's hard to figure out on the Academy site. Also do you know what the thickness of the metal. It seems like the door is heavy when you lift it.

[@MadScientistBBQ]

I will try to figure that out and include it my smoker review. I will say that the door isn't heavy though. The brazos door is probably 5 times heavier.

[@electra1315]

What is that other piece of meat? Is that a squirrel?

[@GrillingwithGrove]

should through on your experimentation hat with that Memphis dust and add some heat to that sucker. Also I would like to see a scientific video on cooking a "Beer Can Chicken" --- it would be interesting to see a beer can chicken cooked with a strait up room temperature beer vs a beer that has been pre-heated vs a cold beer. Measuring the liquid in the can before and after the cook.

[@MadScientistBBQ]

I will look into it.

[@GrillingwithGrove]

Mad Scientist BBQ awesome thanks man!

[@ampstaples7133]

Great job ribs looked good

[@MadScientistBBQ]

Thanks!

[@sfmgolf]

Jeremy did you get rid of your off set? What's up?

[@MadScientistBBQ]

Not a chance. I love my Brazos! I am just trying out some new pits.

[@123valve]

What is the difference between a over and under smoker and a off set

[@MadScientistBBQ]

The offset has the firebox on one end whereas the over and under has the firebox running along the length of the cook chamber.

[@jackevans5737]

what happened to your Brazos smoker?

[@MadScientistBBQ]

I will never get rid of that smoker. I am just trying out a few different pits. I will be doing reviews after I do some cooks.

[@BenJehovah6969]

How much does Academy or Old Country pay you to promote these smokers? You're not being honest about them. I looked at those smokers and the craftmanship is shoddy at best. You cant get the racks in and out because they're not properly measured or fitted, and the welds have so many holes it looks like they hired a high school vocational class to do the work. I understand they arent the best quality to begin with, but you dont mention anything about their problems either.

[@aaronlunzmann6534]

Damn right SBR!

[@MadScientistBBQ]

I have yet to find someone who doesn't like it...

[@Particledropp]

Please get a sock for your mic to stop the wind noise! Otherwise great job on this vid!

[@smartbynature2506]

LOL whatever..

[@3404gsharp]

Those looked pretty burnt on the bottom. Not sure I like this grill concepts

[@stevemacculloch2793]

I just, just finished watching a video where you stated that you just loved using wood fire and here you are again using charcoal

[@ro866432]

go with hardwood oak never will be disappointed

[@MadScientistBBQ]

I do like oak, but I don't think it provides the same sweetness as pecan. I like oak for brisket though.

[@Mr.Eric314]

oh, and i subbed

[@ro866432]

too much rub and you wont get that pork flavor

[@Philipp1974]

i want ribs! NOW!!! :-D

[@Mr.Eric314]

so, even in closed position, the smoke still enters the food chamber?

[@Mr.Eric314]

ok, i thought it needed to be open to smoke in, i propped it open with a piece of wood for my first cook, and thanks for responding

[@Mr.Eric314]

so, even in closed position, the smoke still enters the food chamber?

[@MadScientistBBQ]

Eric Smith Yes it does.