Bourbon Baby Back Ribs on the Pit Barrel

[@Huskiedrive361]

I sat here in my easy chair drooling as I watched you sample the finished ribs. I'll definitely be buying a Pit BBQ cooker to try some myself. Thank you Adam for teaching us one of the finer things in life, good eats!

[@johanneslund5885]

Really enjoy watching your videos

[@123Shel12]

Adam, I am truly amazed! At 3:55 just before you cut the ribs, you say, "Just gonna eyeball the middle there...." Then you actually cut the slab in half without measuring to the nearest 1/1000th with your handy Starrett "pork proof" digital caliper! I would bet money that if you had measured the half slabs, they would have been within a few thousands of an inch. Joking aside, I really enjoyed this video. If your ribs taste half as good as they look, you've hit a home run! Nicely done. There's an old saying that goes, "Measure with a micrometer, mark with a chalk, cut with an axe!" Best wishes and keep up the good work!

[@SmokyRibsBBQ]

Fantastic video Adam, and brother those baby backs were spot on! Glad you enjoyed the taste of the spritz on these ribs. I haven't had any complaints yet on that recipe lol! I also appreciate the shout out! The Pit Barrel Cooker does a awesome job with ribs as well as other things, but it's a rib machine for sure!

[@AbomAdventures]

Thanks Russ! The ribs are a hit with my bunch, and they’ve been requested for Easter as well. I’m looking forward to trying some other meats on the pit barrel.

[@josephwilson6651]

Abby's family are supremely fortunate to have your good self in her life. With all the love and positive benefits an association with you will garner for her.

[@AbomAdventures]

Oh yea. They are already putting in the meat requests for next Sunday.

[@ricklane9135]

looks delicious..love the sound of the wind chimes....

[@professorgreenlight1361]

Your content on Abom79 is my favorite content to watch on KZbin. It's nice that you take the time to make these videos. All of the non machinist viewers can put this info to use. I cant wait for summer time in Maine to try out some of these recipes.

[@MrGoosePit]

Those ribs looked awesome Adam. Russ Jones is by far my favorite Y.T. BBQ'er!

[@rosserpace3602]

Looks great.....love the shirt!

[@39095]

Awesome! Difficult to find the PBC JUNIOR on KZbin. Everyone has the PBC Classic. I was able to snag the Junior last year and I love it. More PBCJ content please.

[@macEboy]

Nice job Adam, my first time watching one of your cooks. Cheers

[@jeroenb14]

Hee Adam that was a good recepy ! like the taste en you video ! i enjoy it verry muts! greets from holland

[@marcovincenzetti5830]

I can taste them just watching the video. They look really good Adam.

[@strictlyquality]

Very good video and enjoyed reading all of the great comments you have received, looks like this channel is going to be a hit also. Keep up the great work and your package will be on its way in the morning, we had a ton of orders waiting on us this morning.

[@Abom79]

That's great Mike! You make some good stuff. Hope the video helps you out too! I'll be busy this weekend making more ribs for the family. They love them!

[@atbglenn]

I love your cooking videos. You say you're not a pro, but I think you're being way too modest. Keep up the great videos!

[@arminth]

So we are sharing a hobby! Came here from TOT over abom79. Admiring what you do in the shop! Great to see that at least in BBQ we have some matching skills (I might even have a bigger machinepark here :D)! Keep on with the good work! Cheers and happy Q'ing from Germany!

Damn but this made me hungry. Great video as always. Thanks for sharing.

[@woodshop7429]

Great! Thank You Adam!

[@rhorn79]

Thanks for sharing this, gave me an idea for next Sundays dinner 👍🏼👍🏼.

[@HammerPowered]

Nothing like some good bbq for sure. I'll have to give this a shot.

[@Deerwood1985]

Excellent, thank you.

[@alejandrofarfan4948]

The t-shirt says it all love it

[@nikond90ful1]

Another informative video as always.

[@barrybeggs8543]

Great video Adam...I could almost smell and taste the Ribs...Wisconsin Bear!!!!

[@joeromanak8797]

You’re a man of many talents. Your cookin comes out looking as good as your machining projects. Except I was never tempted to eat a hydraulic cylinder.

[@douglaslodge8580]

Next year when I come to Florida I'm going to hang out in your neighborhood and wait until you cook something. LOL

[@RobertKohut]

MMMM, MMMMM, Gooood!! (you know the reference) Yummy in my tummy!! Drool, drool...LOL

[@astrobytes777]

I'll be right over.....from West Texas!!!! lol!

[@robertvought7319]

The ribs Look so good 😋😋

[@paulm5302]

Great Video!!!

[@brosselot1]

When you come back next time you will have to take a tour of the mill street distillery. My son and I took at tour last Christmas. I live about 6 miles from the distillery. Great looking ribs I'm going to have try that method. Thanks for sharing.

[@robertevans6481]

And we just had the 15th annual bbq contest Hammond La...i bet you would do well. And love that shirt....need to get one. And those ribs, well no words just pick up my jaw....LOL. Have a great week

[@Abom79]

I know of Hammond because of the Swamp people show.

[@larrychamberlain2871]

Dang Adam, now I'm hungry. I've used that yellow mustard trick many times, works great even for frying fish.

[@knoest100]

jammmmmmmmiiiiiiiiieeeeeeeee very nice

[@German_MDS]

Nice ribbs Adam! I will give the recipe a try! Cheers!!

[@bradhieronimus9238]

Look awesome Adam

[@timkalal6983]

Looks good Adam

[@dansacry8737]

Really great cook where did you get the shirt

[@tonybaggett1984]

See why can’t the food network do cooking shows like this? Super simple recipe and not a bunch of ingredients. A guy calmly talking with no crazy camera angle. This was an absolute pleasure to watch. BTW the fat is getting cooked off and the mustard and spices couldn’t have a lot of fatty stuff in them. Not saying this is health food but why couldn’t you eat this in reason and lose weight?

[@AbomAdventures]

Nothing wrong with grilled meat, or BBQ. If you eat it in moderation and proper portions it's fine. Some meats will naturally have more fat content so you have to limit the intake of those. I've been slowly loosing weight this year and still enjoying bbq. No different then cooking the same meat in the oven or on the stove. The grill or pit makes it taste so much better.

[@tonybaggett1984]

Your doing a great job with the weight loss from the looks of it. I'd love to see a book written with recipes like this.

[@jamesfeisley2810]

I miss seeing your Mom. This would have been a great time. Otherwise Adam, your personality, BBQ & production skills are top drawer!

[@AbomAdventures]

Thanks. Next weekend I’m doing another low country boil for Mom and I’m sure I’ll get some video if it.

[@jerrycoleman2610]

Adam, Absolutely.!. Awesome.!.!. RIBS.!.!.!.

[@elmerolion2424]

Bad ass ribs and I love that shirt !👍🍺

[@hawkie333]

Inventor/owner of that grill was a Navy Corpsman...a coworker was in Iraq with him...;)

[@r.miller4810]

With the extra cook time on the coals, I'd cook some fruit or veggie kabobs on the Pit Barrel. Great cook, Adam! The ribs looked delicious!

[@woxnerw]

Ain't that NICE? Thanks for the BBQ Video..

[@vicpatton5286]

Hi Adam Great video: excellent explanation, enjoyable presentation! Made me very hungry:-) Delighted to see that you are enjoying the new patio space. warm regards vic

[@AbomAdventures]

Love my patio! Even nice place to sit down to read comments and chill outside.

[@blainethepilot]

Well...now a simply must get a pit barrel.

[@nashguy207]

I buy the same ribs at sams they are good. I also prefer to pull the membrane off the back. They looked delicious I will try to try that recipe a try this summer,

[@christopheryuro5840]

They look like the perfect rib to me. Enjoy life.

[@rodneycassidy6037]

Damn I'm hungry!

[@BBQPITDOG]

Love those ribs on the PBC!!! Great video brother!!

[@stevencoldiron3335]

Hey, I'll take the one on the end.....Mmmmmm good

[@gatica1978]

I can smell those rib all the way here in California.

[@citizendrake2950]

mouthwatering :D

[@classicrestoration]

Yummy, thanks! 😋 How would the the Komodo Joe do with that recipe?

[@AbomAdventures]

I’m sure it’ll do just great! The pit barrel is just hard to beat on simplicity for ribs.

[@marklindquist6905]

Man you're makin' me hungry Adam... great video man - sorry I haven't been around much - been busy busy busy. Hi to Abby - Mark

[@Abom79]

I've noticed I have not seen many comments from you lately. Good to see ya again

[@midnightimage69]

I make a Mustard,Dill pickle and caper base for mine. Your ribs look real nice.

[@steveneames9067]

Did you indicate the concentricity of the ribs in the smoker before starting?

[@SilentAgro]

Your food always looks so damn tasty!

[@ranch3727]

MORRREEE CONCRETE VIDS😂 just kidding bro (that’s how I found your other channel..which led me here) awesome vid and you earned yourself a subscriber man! Keep up the good work!

[@Abom79]

I'm done with concrete for a while, untill after I have my garage up and the old shed removed.

[@jemselectrical9239]

Looking trim man

[@StreuB1]

Great minds think alike. I am heading to Sams and Costco shortly and one of the items I am grabbing at Sams is ribs for SUnday dinner. On my PBJ, of course. :-)

[@AbomAdventures]

Sounds great Brian! Happy bbqing today!

[@kenzpenz]

Hey that's supposed to be a taste test... ;-) ....FEDEX a few this way....OMG that looks so good.....Ken Marina CA

[@rustyshakelford4232]

That shirt though!

[@Nevercouldfigureitout]

Man that looks awesome!!! You inspired me to get a pbj and so far I’ve only gotten about 3 cooks on it but I love it. Where did you get that pan you always put your bbq in? I’ve done a pork roast, ribs and whole chicken and hope to do some wings and a ham this week.

[@AbomAdventures]

You can buy those from any kitchen supply. We have a place in town called KESCO. They have anything you could need or want. They mostly service commercial restaurants but are open to the public.

[@darronjknight]

Not using your 12 inch starett calipers to find the length to cut them too! 😉

[@combatmedic1980]

Adam, do the ribs taste of the mustard? I HATE the taste of mustard. If they do, is there another binder you can use for the seasoning to stick?

[@AbomAdventures]

If you put it on thick you can get a hint of the mustard taste which I think is good. If you don;t like mustard then maybe this isnt the one for you. I would suggest a light coast of vegetable or olive oil to help hold the seasoning.

[@rhorn79]

I've used butter in the past to help hold the seasoning, seems to help.

[@Titus-as-the-Roman]

There's been some comments on where bourbon can be made and still be called Bourbon, here's what I know about it. In 1964 the U.S. Congress declared Bourbon as America's Native Spirit, and in order to be called Bourbon it had to be made in the United States. Bourbon can be distilled anywhere within the U.S. borders retaining the name Bourbon if produced in the correct manner, but 90% of the world's best Bourbon produced is located in the State of Kentucky due way back when KY. was just a territory and Whiskey makers set up shop to avoid high taxes and called it Bourbon due to the way it was aged which was different than all other whiskeys, and to further confound the tax collectors being they had no regulations written up for the product Bourbon which could be proven to be different than the then current whiskeys produced. There's more barrels of Bourbon aging in Kentucky than there is people. * some claim that due to the high calcium content in our soils due to it's particular Karst Limestone bedrock it gives the corn grown a profound flavor which comes out in the Mash, which isn't proven scientifically but Moon Shiners swear by it.

[@Titus-as-the-Roman]

P.S.- Not that I would know anything about Moon Shiners, or Moon Shine, or how you make it, or if there is actually stuff called Moon Shine ;-)

[@Abom79]

I asked Brian Block to send me a bottle of some true Kentucky Bourbon. He sells his corn to a few of the distilleries there.

[@70ss8]

Hello Adam, Looks delicious!! I'm starving now. LOL. Never owned or used a smoker. What do you use for fuel? Thanks. -Frank N.Y.

[@AbomAdventures]

I’ve been using regular Kingsford charcoal but any will work. Some people are using real hard wood charcoal too.

[@SuperZylar]

Hey Adam, where did you get that shirt? Would love to buy one!

[@AbomAdventures]

I found it online one day, but can;t remember the name of the t-shirt company.

[@SuperZylar]

found them on teespring, campaign was to end soon, but i think its restarted every day.

[@Gwlyddyn]

How do you maintain the temperature on that smoker? I couldn't see any vents on it.

[@AbomAdventures]

There's one vent at the bottom you adjust and leave set. The holes for the hanging bars are the top vents. They are designed to be used with the rebar in them.

[@steveskouson9620]

Adam, (GREAT looking batch of ribs) You should look into making a UDS. (Ugly Drum Smoker.) They are made (by you) out of a 55 gallon drum, and they have PERFECT air control. I can "turn off" a charcoal fire, in about 20 minutes. They also have air control, to fine tune the heat. A winter a few years ago, we were able to "cold smoke" some bacon, and some cheese. (Here in the Phoenix area, we can't cold smoke ANYTHING in the summer. Here is what I found, just Google-ing Ugly Drum Smoker. howtobbqright.com/udssmoker.html I use a Weber kettle lid, and it fits just fine. Don't drill 4 holes for the cooking grates, drill only 3. We use a Harbor Fright step drill, to drill the holes for the lower vents. Check the fitting for that nipple, and when it is close, we just screw the nipple into the drum, with a pair of water pump pliers. My brother and I have made a few dozen, for friends and family. steve

[@CharlieTx]

Get you a catfish skinning pilers from academy or any fishing store. Works like a dream on peeling the rib skin off.

[@Abom79]

Cool, never thought of that. I always remember my dad and grandad using them when cleaning fish.

[@bombardier3qtrlbpsi]

Looks Fantastic!!! Do you do take out orders and deliver?? Lol

[@marcelf21953]

Adam, can you give us the link to the t-shirt with "It's 225 degrees somewhere"

[@AbomAdventures]

I don't recall the company, I seen it on Facebook a while back and ordered one.

[@torque350hp]

Mmmmmmmmm.

[@jeffreyclark3299]

Not sure you're aware but just a town or two over from Zanesville is the town of Heath Ohio. In Heath, you will find the Air Force Primary Standards Laboratory and the home of the Air Force Metrology and Calibration Directorate. Pretty cool place but sometimes difficult to get a looksee.

[@jeffreyclark3299]

R. E. Hill I remember getting some pretty good BBQ over near Dennison University but that was years ago.

[@Audio_Simon]

If you like bbq pork try to find some Korean 'kalbi' marinade and use it on some pork ribs or shoulder.

[@dougborrett3566]

Hey Abom, Those ribs made me dribble all over my shirt, do you take phone orders and do home deliveries. Its only a 15 hour flight to Australia.

[@patrickshaw7983]

Looks great. Not a great lover of alcohol in cooking. I would have sprayed the apple juice and drank the bourbon. lol.

[@Peter_Riis_DK]

Did a good job eyeballin' the middle - I think you were off by a couple of tenths only... (LOL) ;) Btw. looked delicious - wanna try that one day. What kind of mustard - sweet , strong, spicy?

[@AbomAdventures]

I used regular everyday mustard. I'm sure any would be good. I want to try Heinz 57 too.

[@Peter_Riis_DK]

Okay, thanks Adam - but that's why I'm asking - cause I've discovered that condiments and spices that are everyday-types in one country can be quite different in the neighbouring one. And you're something like 5.000 miles away from here - and the other way around. :-)

[@mrhp434]

Whats the tolerance + - .003 ? 😄

[@Audio_Simon]

Don't wanna do that with English mustard, haha!

[@thomasgorre9285]

Wonder if swamp fire makes a rub for ribs?

[@AbomAdventures]

I’m sure it’ll rub on those ribs too

[@elcam84]

I wish our sams club carried that brand. I have yet to find anywhere here that sells ribs like that. The ones here are scrawny things that have had all the meat cut off of them. Even the meat market places don't have good ribs. Course no problem finding good briskit here but quality pork ribs are hard to find in TX.

[@JTL-DK]

Sweet or Hot mustard?

[@bcbloc02]

Too bad you didn't use a real ky bourbon but you can;t have it all. lol

[@AbomAdventures]

You should send be a bottle of your finest for my next batch

[@peternicholson233]

I thought Bourbon had to come from Kentucky. What do I know- I'm an Aussie. Love the wind chimes Adam. You've got a great verandah, or porch. Or patio, whatever it's called.

[@rhorn79]

Where did you get the tin foil container?

[@AbomAdventures]

I bought mine from KESCO. I believe it’s the Kencut 3.

[@TraditionalToolworks]

2nd time you're running some 'que over to Abbey's folks...hope you're not forgettin' about the Booths! Just sayin'...😉 Good on that 'que, any type of smoked meat beats a bowl of peas...

[@AbomAdventures]

Nah, I'll be cooking these for my family this coming weekend, plus doing a shrimp boil too.

[@TraditionalToolworks]

I'm jealous on that shrimp boil...I've seen that video of you at Rus' when you got that nice boiler...not that we can't get shrimp here, just that we pay in NorCal...in SoCal when I lived there we could get HUGE lobster prawns in the summer from the fishermen around the Santa Barbara Channel, but not NorCal...no swordfish around these parts either, all farther down south...you have better access to fish than us...touche! Good on that chillin' for ya, that's the way 'que is done...or as they say, "the 'que is done when the 'que is done...", you just can't rush it...

[@NikNak3841]

Why didn't you use the calipers to find the center of the ribs!?!! Common man! :-)

[@michealanaker5050]

Adam thank you for the tin foil cutter we gonna get to 2 Them

[@guerro327]

Nitrile gloves

[@wornoutwrench8128]

Okay, I'm done. Going to unsubscribe. I can't keep getting home from work and having youtube tell me that I have a vid waiting, only to find out that Adam is cooking again. FFS, now I'm hungry. Last time it was pulled pork This time ribs. Where the heck am I going to find ribs in my crappy little town at 3 am. Grumble, grumble, grumble. Oh well, guess it is crackers and cheese again

[@elcuhhh8761]

Thought you were trying to lose weight

[@AbomAdventures]

And I have been