Backyard BBQ Basics | Pork Spare Ribs

[@CookingWithRy]

That's what I love about ribs--there are many methods to smoke them, but the results speak loud and clear when you end up with two beautiful racks like you had there. I love the idea of doing both wet and dry to show you can get amazing flavor with either seasoning choice. Just a great video, Rus :)

[@SmokyRibsBBQ]

Ribs have always been one of my favorites too Ry! I sure appreciate you watching!

[@Nick4073]

You should have your own cooking show. Love how you explain techniques in details. Great job....great recipe!

[@harleydancer9045]

This man can do some mighty fine cooking, you name it he can cook it, wish I was his neighbor. Have bless week ✌🦋🇺🇸

[@SmokyRibsBBQ]

Thank you, I appreciate that!

[@user-cl6zq6qh5b]

snow Whitley your dog is so cute omggg

[@markbreaux8298]

Great video and information

[@edgargomez8662]

Russ I do not get tired of saying ..... how easy you make things look ... thanks for teaching us every day with your videos

[@SmokyRibsBBQ]

Your welcome and thank you, I sure appreciate the comment and you watching the video!

[@ReisFamilyWebsite]

This is a super informative video for those that are new to BBQ. Thanks!

[@SmokyRibsBBQ]

Glad it was helpful!

[@vernontyer2640]

Russ, simple and basic is always the best.

[@SmokyRibsBBQ]

I totally agree! Thanks for watching!

[@Texas2.5]

Got me all hungry again, Rus! Nice cook. And I couldn't agree more about not obsessing over smoke temps. Bounce around and relax! BBQ ought to be fun and relaxing.

[@GrillingwithGrove]

One of the best tips that helped improved my bbq is to not worry so much about the temps. Your spot on 225-275! When i stoped trying to keep it within 10 degrees of a temp and just relaxed i started pumping out good stuff. And i love my kettle and do the same things even without the slow n sear!!

[@SmokyRibsBBQ]

That's exactly right! I think everyone kinda obsesses over temps at first until they realize that as long as you stay in the zone so to speak, your gonna be good with the results.

[@kennethaustin8308]

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.

[@SmokyRibsBBQ]

Very interesting! Thanks for sharing this! Think I may do some experiments on this myself and see what results I get. You and this technique may just get featured on a future video but first I want to try it. Thank you!

[@progers5019]

I'm glad to see you still have the desire to teach more and more newbies tips and tricks of backyard grilling and smoking. Many have learned so much watching your channel, and in the past year and 8 months I've been one of them. Those were textbook Ribs as you said and the sauce looked delicious. Thanks Rus

[@SmokyRibsBBQ]

I enjoy it Phil. It's kinda how my channel started and getting back to basics on this video was a lot of fun for me, and really took me back a few years when the Weber was the only pit I used. I appreciate the comments, thank you Phil!

[@HobiesGarageBBQ]

Very cool. 321 method never worked for me either. Believe it or not I use what I call the 111 method at a little higher heat and it works great. Not too "fall apart" at all yet tender. One hour smoke, one hour wrapped and one hour unwrapped. At 275. Good video thanks.

[@charlestaylor9556]

Love my Slow n Sear!! Great video Russ. Those ribs looked fantastic!

[@MtKayak1]

Thank you . this is the most accurate video of BBQ charcoal cooking of pork. Thank you and thank you again for this video. Mike

[@SnSGrills]

Great video Rus. Those ribs looked amazing. Thanks for the shoutout brother!

[@SmokyRibsBBQ]

Thanks David, I sure appreciate it and glad you liked the video!

[@mdotschrody]

This video was perfect timing for me. I'm doing a batch of ribs for the holiday and always love seeing a great cook like you share your tips.

[@SmokyRibsBBQ]

Awesome, and thanks so much for checking the video out! I appreciate the comment, thank you!

[@TheTournyman]

Thank you for this vid , I’m a Texas BBQ guy and I appreciate what your doing even though I know what I’m doing it’s still good to see other views

[@grillmaster07]

Dang Russ that was fall off the bone good!! Great cook and video as always!! Keep them coming!

[@valcomm5]

What an absolutely awesome video. Chocked full of great information. Not only for beginners but some seasoned vets as well. Those ribs look amazing

[@SmokyRibsBBQ]

Thanks Russ, I appreciate it brother!

[@backwoodscountryboy1600]

Really good back to the basics video, people ask me all the time why did I spend the money on a slow N'Sear XL for my 26 inch Weber. My answer is always simple. I don't have enough room for another cooker and when I want to go camping it's easy to just throw my Weber in the back back of the truck and go I don't have to Lug around a heavy stick burner. when they taste my food after grilling I've never gotten any complaints ever

[@SmokyRibsBBQ]

Thanks, glad you enjoyed it! Yes, the portability of a Weber is huge and not to mention the versatility of the different things and ways you can cook on it. Thanks for checking the video out, I appreciate it!

[@brenthildenbrand7556]

Rus I enjoy your videos and like your demeanor. You should contact some people at the Food Network and Cooling Chanel and pitch a show. Your videos are better than a lot of their programming. Really. Keep up the good work.

[@mattnisbett9322]

Great video! I also use a weber grill and would love to see more videos with it. And maybe a video like this for a brisket. Keep up the good work!

[@SmokyRibsBBQ]

Thanks, I'm actually using the Weber on my next video, and even after that, I always make my way back around to it. Brisket is a great idea! I think that is the one thing, I have never done on a Weber Kettle.

[@mikeoreilly4020]

Yet another great video Russ. You're a super communicator.

[@steven2212]

Fantastic tutorial. I cheat and use a Weber electric, set at 225 and cook for 4 hours dry rub. Turn out perfect every time.

[@davidb9547]

Looks good. Waiting to find out about the spray.

[@SmokyRibsBBQ]

Thanks, I appreciate you watching!

[@aaronlunzmann6534]

Always seem to go back to my kettle. Blows my mind how well it holds temp.

[@SmokyRibsBBQ]

I pretty much started this channel with a Weber, and I still use it all the time. Maybe not in videos, but it gets fired up at least twice a week. My wife uses it a lot as well.

[@jenniferwhitewolf3784]

Thanks so much for the ‘basics’ with the Weber. Aside from the extra cost Slow and Sear water divider, indeed many of us have a Weber. I was recently given one as a cast-off by a neighbor. I was thinking about trying a divider made by small bricks with a gap lined with heavy foil to make the water well. This video inspires me to fire it up and try it with ribs... except I have chunk mesquite charcoal.

[@SmokyRibsBBQ]

Your welcome and thank you so much for watching! Fire that thing up and get your ribs on :)

[@zooguy52]

great video...thanks!...and thank you using the Weber Kettle!!....frankly...it is frustrating for an old retired griller like me to watch videos using expensive grills that I simply can not afford....and I bet I am not the only one....

[@TROYCOOKS]

Great topic and a great video Rus!!! The ribs looked mighty fine brother and I'm sure they tasted just as great!! I love me some ribs cooked using the Kettle and SnS!!! Cheers to ya brother!!! Hope to see you soon!

[@SmokyRibsBBQ]

Hey Troy, thanks brother and thanks for checking out the video! Cheers 🍻

[@andrewholdaway5336]

Dam smoky, showing what the boss can do. Looks so good. Cool vid bringing it back to basics

[@SmokyRibsBBQ]

Thanks Andrew, I appreciate you watching the video!

[@waynewelshans1249]

Looking good. i started watching JB about 5 years ago, shortly after started watching you and T.Roy . now i'm watching a lot of channels (to many to list). started on the 22.5 and moved up to the WSM which does everything i need. Like you i found the 3-2-1 to much. I do mine like you (but i do wrap every time) and they turn out great every time. Great info for the beginner.

[@SmokyRibsBBQ]

Thanks for the awesome comment! I sure appreciate you watching my videos, and you really can’t ever go wrong by wrapping.

[@Kimmie0323]

Thank you Rus! You’re the best!!!

[@SmokyRibsBBQ]

Your welcome Kim and thank you so much! You have been supporting my channel for a long time and I truly appreciate you!

[@philipsmith6424]

Every Thursday night my 12 year old son and I would go to Sunny’s BBQ. I would get the all you can eat dry ribs and I think the price was about $ 7.99 ? What I liked about Sunny’s was that I could apply the sauce on the ribs at the table . I would mix a couple of the sauces to get the sauce that was right for me . I prefer a more vinegar base with a little heat . It’s said that most have closed their doors !

[@tyrelllovitt4234]

I Love Your Videos, And The Way You Fix Your Food

[@bill19731000]

You are right about the 321 thing. They get over cooked. And I think I need a slow and sear.

[@smokinjoe3117]

Great video Russ, those ribs look amazing. All the fancy cookers and smokers are nice to have but from time to time you got to go back to the basics.

[@SmokyRibsBBQ]

Thank you, and I totally agree!

[@nathan0717]

Love how you explain everything for people to understand i.e. what exactly a dry rib is vs a wet rub. Shows that you care as much for your new viewers as your more “seasoned” (pun definitely intended) viewers.....that pun tickled my ribs (need I say pun intended again -_- lol) but seriously “grate” video.....I know fellow KZbin commenters I’m corny but don’t grill me in the comment section.....k I’m done!

[@SmokyRibsBBQ]

LOL 😂Grate comment 🤣

[@ricdwe]

Please do a video on your method for preparing, seanoning, and how to bar-b-que a brisket.

[@kevinbaird1820]

Russ you do an awesome job from A-Z, have used some of your pointers, thanks for sharing.

[@SmokyRibsBBQ]

Your welcome and thank you for watching! I appreciate it!

[@lx2nv]

Another great video! Can't wait to hear about the spritz, I love the bourbon and apple juice combo!

[@TosTinManEasyCooking]

Good video Rus! I always enjoy the Weber Kettle one's since that's what I have. It's always interesting to see how someone else does it!

[@SmokyRibsBBQ]

Thanks Jim! I appreciate it!

[@lenardstephen]

Yo u already know RUS u the man. Much love from Philly!

[@CoastalBoySailingAdventures]

Looks like I missed out on some mighty fine ribs over the weekend. They look good, but knowing your cooking strategy to BBQ I know they tasted good. Great video!

[@SmokyRibsBBQ]

Thanks Derek and yes you missed out on some fine ribs, and I was missing my camera man lol! I can't tell you how many times, I forgot to turn the audio off in between clips lol!

[@coniff3]

Love it, just what I wanted to see. Thanks for the vid, keep em coming!

[@SmokyRibsBBQ]

Thanks, I appreciate that and thanks so much for watching!

[@7g6f5e4d3c2b1a]

*Russ NEVER FAILS! Every video is informative, mouth watering, stick to your ribs, good old fashioned down home cooking* 🇺🇸🍻

[@SmokyRibsBBQ]

Thanks, I appreciate that!

[@ChristysCookingLifestyle]

I love your channel so much. Back to the basics, that’s awesome. I’m loving all the channels that don’t create drama, I know I won’t get any from you. Those looked so delicious. Thanks for sharing😃

[@SmokyRibsBBQ]

Thanks so much Christy, I appreciate your comment and no Ma’am, you will never see drama in my videos. Comments maybe, lol, but not from me 😉

[@skwerlee]

Great how-to video Rus!

[@SmokyRibsBBQ]

Thanks, I appreciate you watching it!

[@Jelliott424]

The Slow an Sear is one of the most underated BBQ accessories even I love it especially 2.0 version

[@CookingWithCJ]

Great info Russ. Lots of good tips for noobies like me! Cheers brother!

[@SmokyRibsBBQ]

Thanks CJ! I appreciate you stopping by and watching!

[@ryanz76]

Nice job Rus... back to the basics is a nice way to change it up... I break out the old plain salt and pepper when I want to get back to how my dad taught me. :)

[@SmokyRibsBBQ]

Thanks, I appreciate you checking it out. I sometimes use only salt and pepper as well, but usually on beef. You can't go wrong on anything with just that as the seasoning.

[@casinodude777]

Sir you do amazing BBQ! I have gotten great tips from your excellent videos! THANK YOU!

[@SmokyRibsBBQ]

Your welcome and thank you!

[@jimbettridge3123]

Thanks for the tutorial Rus, great video!

[@tm71100]

As always , Deep South knowledge. Awesome video.

[@ChuckRiley]

Thanks Russ. Great cook.

[@wisconsinlife3971]

Awesome video!

[@ghostrider729]

Informative!!! I've got a kamado but I love watching BBQ techniques from other pit masters .ribs looked GOOD

[@jprangenberg]

I learned a lot tonight Russ, thanks a bunch buddy

[@CindysHomeKitchen]

Delicious Pork Spare Ribs, definitely getting a like from me. Love ribs and anything made on the BBQ, well done.

[@NOTANOTHERCOOKINGSHOW]

I loved this, great idea for a video!

[@SmokyRibsBBQ]

Thanks Steve, I appreciate you checking it out 👍

[@fevenjackson3964]

You amazing number 1cooker i learn alot from you thanks always

[@SmokyRibsBBQ]

Thank you so much

[@mr.mudcatslim3420]

Your a good dude for putting it out like this. I enjoyed the lessons. Even I might make pretty good ribs after I apply them.

[@SmokyRibsBBQ]

Thanks, glad the video inspires you to get some ribs on the smoker 👍

[@mikerouswell5685]

How about smoking summer sausage. Thank you. Great shows.

[@bbqsmokernc7252]

Cool video. Thanks man.

[@EverydayBBQ]

Great video, Rus! I really love the SnS. Those ribs looked fantastic! Cheers to you, brother! 🍻

[@SmokyRibsBBQ]

Thanks Mike, I sure appreciate it brother! Cheers!

[@smoking_bears_]

Great cook. Great how to, full of good info

[@SmokyRibsBBQ]

Thanks I appreciate it 👍

[@wippdriver1]

Good Job Russ!

[@RayMacksKitchenandGrill]

Russ your ribs looks A-1 delicious.

[@SmokyRibsBBQ]

Thanks Ray, I appreciate you checking it out!

[@edcrouse9453]

Russ Thank you!! great tips.. I have not had very good luck with ribs.. this told the story.. Thanks again!! Walter Crouse..

[@SmokyRibsBBQ]

Your welcome and glad the video helped you out Walter!

[@gabrielgonzalez7239]

I had made some ribs the other day!! I need to try wrapping them in some foil. Some people look at me weird in Az since I put mustard on my ribs since its a Texas thing.

[@SmokyRibsBBQ]

Mustard is a great binder, and I normally do use it on pork, but these were fantastic use using the meats natural juices as the binder. Thanks for checking it out, I appreciate it Gabriel!

[@AdamS-nv5oo]

I have had a few smokers, like new toys, but I'll always have Weber in my aresenal. So versatile. While I appreciate the honesty, your SnS looks well used, so easy to believe.

[@SmokyRibsBBQ]

I've never been without a Weber since I had my first one. I own two 22.5" Kettles and one 18" kettle that I usually use when going out on a outing or camping trip. Yes, the SnS gets used a lot! I actually just got the newer 2.0 version in today. I like the idea that you can remove the water trough when using it to sear with. Time to break it in now

[@crewmax4240]

Very nice! After years of removing the membrane, I started leaving it on. The meat does not fall off the bone during the 3-2-1 method. Also, try basting them with your sauce and then foil. Be care not to get any on your forehead ‘cause your tongue’llll beat your brains out trying to get to it! Oh, the membrane crisps up and tastes great.

[@wheat2714]

Hey Russ Can't tell you enough how much this helps a beginner like me , I been watching you for about 2 years now I click my notify bell so I don't miss anything your teaching .. your a great cook/teacher. I decided to drive into outdoor cooking /smoking. .my budget including accessories was $560 .. my choice was a weber kettle 26 with slow n sear and will be delivered friday along with the maverick XR50 I already have a bottle of three little pigs competition sauce I like sweet rubs but will try a little heat Any suggestions on rubs for a first timer?? thanks wheat

[@SmokyRibsBBQ]

Thanks, and your very welcome! Thank you for the great comments, and you did good deciding on the Weber, SNS and XR50. You are going to enjoy a lot of memorable days cooking on the setup and put out some fantastic Q! There are so many rubs that I personally like. I would just start picking up some as you go until you fine one that you really like. There is a abundance of great rubs out there. All the ones I have used on my videos met or exceeded my expectations and they are all good in their respectful right. Weber even makes some great rubs that you can get from your local grocery stores.

[@RaspberryRockOffGridCabin]

Always love the ribs. I've only had my Weber about a month, but I love the thing. So versatile. Ribs looked great, Russ!

[@SmokyRibsBBQ]

Ribs is one of my favorites too! Thanks for watching, I appreciate it

[@MyMother80]

Can you show a pic of the seasoning

[@ManningBuildings]

Looking good!

[@BabyBackManiac]

Great video, Rus. My dad has been suggesting I do a video like this for months. I’ll just pass this on to him. ;-)

[@SmokyRibsBBQ]

Thanks Justin, I appreciate you checking it out brother! Yeah, tell your dad to check this out ;)

[@MOJOsKrazyKitchen]

Damn those ribs look freaking awesome. Never disappointed

[@SmokyRibsBBQ]

Thanks, I sure appreciate you checking it out!

[@MOJOsKrazyKitchen]

MO here , we love checking out your cooks!! PEACE!

[@jonhackner1528]

Great information rus and and awesome video

[@SmokyRibsBBQ]

Thank you I appreciate it!

[@ericgtz66]

Good video! Actually just did ribs on my Weber!!!

[@SmokyRibsBBQ]

Thanks, I appreciate it and enjoy those ribs Eric!

[@LassesFoodAndBarbecue]

Great tutorial Rus - thanks for keeping me company at work for a bit :)

[@SmokyRibsBBQ]

Thanks Lasse and your welcome 👍

[@rueridge7597]

Yumm yumm. What is name of smoked sausage you use. Think it comes from back east. I went back and watched some of the videos but I couldn't remember which one it was.

[@SmokyRibsBBQ]

You must be talking about Conecuh sausage. It comes from Conecuh county Alabama. One of my all time favorite sausages.

[@rueridge7597]

Smoky Ribs BBQ & Southern Cuisine That's it. I was it Brookshire Brothers here in Aledo west of Fort Worth and saw it and thought that might be it. Going to get some and try it tomorrow. Friend of mine is getting remarried asked me to cook a few brisket and sausage for his wedding.

[@wfp537]

Great video thanks for sharing.

[@SmokyRibsBBQ]

Thanks, I appreciate you watching 👍

[@masterGAWK9]

Great cook, I've watched many of your videos and have learned much and I have a question about adding meat to the grill before all charcoal is ashed over. Does it matter?

[@SmokyRibsBBQ]

No, it doesn't matter. As you seen, I only had a small portion lit, and then poured unlit into the Slow N Sear so the charcoal would start at one end, and eventually make it's way across providing longer cooking time, and also it allows you to control the heat better if only a portion of the charcoal is lit at one time. It's similar to the snake method or minion method, but once you fill it up with cold charcoal, you do need to let your pit come up to your desired temperature which will warm all the charcoal and stop it from producing a lot of unwanted smoke from the charcoal it's self. Smoke from the wood chunks is what your after.

[@masterGAWK9]

@@SmokyRibsBBQ got it thanks

[@flamepeace]

best video ! thanks

[@bavariasuhl]

i tried the 3/2/1 method and agree, you end up with mush. I will try this 2.5/1/.5 - sounds about right. Russ - when do you wrap in foil - i get the 2.5 hrs but you have a temp target? Tried wrapping in paper?

[@SmokyRibsBBQ]

I go long enough to get the color I'm looking for regardless if it's ribs, pork butt, brisket, etc. but it usually falls in the neighborhood of 160°F give or take a few degrees. On ribs they will have enough smoke in that amount of time, plus they will get a bit more when they return unwrapped at the end. I actual considered using pink butcher paper on this cook, but I knew I was going to add more spritz and needed it contained in the foil, and was trying to keep this as basic as I could for beginners.

[@5munday]

Do you always keep the vent above the meat ? Thanks in advance for you help. Great video.

[@5munday]

Did you say apple juice and bourbon?

[@SmokyRibsBBQ]

Yes, always opposite from the fire. Thanks I appreciate you watching 👍

[@SmokyRibsBBQ]

Yes, 50/50 mix

[@1mmotown]

Great video! How was that sauce? I heard about that sauce... Uncle Foxx's

[@SmokyRibsBBQ]

Thanks, and the sauce was fantastic! It's not even called a "bbq sauce", it's called a meat sauce and would be great on a lot of things. Very good flavor!

[@RedsBBQandPizzeria]

Wonderful Job Rus! Love the close up after the sauce! Riding on the bus this am and the woman next to me looked at me funny when I licked my phone! 😂

[@SmokyRibsBBQ]

Lol Jason, that was funny!!! Thanks I appreciate you checking it out 👍

[@garysherman8592]

dude you need to try a rub called ever glades its the bomb

[@SmokyRibsBBQ]

I have every seasoning they make and have used a few in earlier videos. Good stuff

[@MyMother80]

Gary Sherman what is ever glades

[@cmandaro]

Russ, nice to see a "back to basics" video, I enjoyed this a lot,I agree with your thoughts on the membrane, remove it and the flavor gets through, if you dont ,why bother rubbing it?also i do ribs 3 hours on smoking, then one hour in a foil pan,covered in foil,you can use sauce or rub, just like you did, 1 hour on and done, foil pan just makes it easier to serve , oh and one last thing,sometimes I cut the racks into half racks, just for easier serving,..keep on Smokin!--Charlie

[@SmokyRibsBBQ]

Thanks Charlie, I appreciate you watching and yes, variations of this basic method can produce some great results.

[@scotchgod8478]

we also use a Weber grill. it doesn't look more sophisticated than most of the supermarkt grills, but it works pretty damm well. made in Germany👍

[@SmokyRibsBBQ]

Weber really broke that mold when they developed the Kettle grill. It is a very versatile grill that can be used to cook so many things with great results. Thanks for checking the video out!

[@brentkappler8100]

Great video! Has anybody ever told you that you look and sound Bill Engval?

[@BigVicLee]

Basic 👍🏿 thanks

[@cupcakezinger717]

Thank you, Rus!!!

[@SmokyRibsBBQ]

Your welcome and thank you for watching!

[@juddy6675]

Thanks for sharing Rus, we thoroughly enjoyed the back to basics video, thanks mate :-)

[@SmokyRibsBBQ]

Your welcome and thank you!

[@SmokinJoesBBQ]

Hey, Rus those ribs looked awesome man , and they were super meaty, just the way I like them. you did a fantastic job at explaining about the slow and sere. I love to watch your videos because you give great detail on what you are doing. I also use my kettle grill a lot to, that's how I got started and believe you me those weber's cook fantastic. Keep up the great videos Rus. GOD BLESS YOU MAN.!!!!!!!!

[@SmokyRibsBBQ]

Thanks Joe! Yes, I was really happy with those spare ribs. Plenty of meat! I appreciate the comments Joe!

[@martystamplecoskie4804]

good video good tips

[@CountryMama337]

Thank you for another awesome video. Channing wanted me to watch this with him. He watched it 3 times and keeps asking me to make them. Lol

[@SmokyRibsBBQ]

Your welcome and glad you and Channing enjoyed the video. I think Channing would love some good BBQ ribs :)

[@CountryMama337]

@@SmokyRibsBBQ yes he would.

[@dwaynewladyka577]

Thanks for a very informative video. Cheers Russ!

[@SmokyRibsBBQ]

Your welcome and thank you! Cheers!

[@ricdwe]

Thanks for the grilling video. Question: what is the essential difference in 'Grilling' and to 'Bar-b-que'? I have heard the two methods are not the same. For example, a novice grills, while a professional 'bar-b-ques', using more skilled methods.

[@SmokyRibsBBQ]

Grilling is cooking over hot coals for fast cooks, such as grilling burgers and steaks. BBQ is a method of cooking low & slow on a indirect heat over time to break the meat down and adding smoke to the meat as this is happening. Pork, beef, chicken, turkey, etc. is all considered BBQ when cooked in this fashion.

[@ricdwe]

+Smoky Ribs BBQ & Southern Cuisine. Thanks for your reply. I am indeed a novice. But, I desire to learn from wonderful Cooks. I appreciate your teaching videos and tips, a source of learning ways to accomplish the best results, without wasting money and time. Looking forward to your next cooking video. HOWEVER, don't force me to contact the 'Food Police' on you, for tasting all those delectable dishes at the end of a teaching video, without sending your viewers a taste as well.... I'm just say'n. Peace my brother.

[@Dadzilla2]

Man, I love watching you cook. There are several on KZbin that I love watching and you are one of them. It's Christmas right now or close to it. Bought myself a pit barrel smoker. Not sure how soon I'm going to be able to break it in. I've got a couple of racks of ribs, a couple of chickens, an a rib roast in the freezer. I just got to decide what to smoke first. Would like to have your thoughts on this kind of a smoker? I've got my Webber like your using here, always loved it for smoking. It's great for doing a pork butt, but I decided to get something different and a little bigger.

[@SmokyRibsBBQ]

Charles Brown I love my Pit Barrel Cooker! The drum type smokers do a great job with amazing results. Just ordered a Gateway drum smoker so you will be seeing that one in action soon. Enjoy the new PBC!