How to smoke Texas Style Spare Ribs | Simple and Delicious

[@snakehandlerbbq]

So nice to see you back too smoking. This is what I watch American Smoke for.

[@TheAmericanSmoke]

Thanks for all the support! I hope this spring is packed with smoking videos. Thanks for watching and Smoke on!!!

[@GrillSergeant]

As a Texan, you sure did make some beautiful ribs. Now get going, ya hear! 🤠

[@TheAmericanSmoke]

Ye dogie!

[@jortiz6509]

Simple & straight forward method & they look tasty & tender. Can’t say I’ve ever cooked ribs this way. Gonna try it real soon. 👍🏻

[@TheAmericanSmoke]

Do it! These were honestly some of my favorite ribs I’ve ever had. Thanks for watching and Smoke on!!!

[@leighhill9185]

Great looking ribs! Awesome to see the Pit Boss still kicking (and smoking) in the background! :)

[@TheAmericanSmoke]

Oh yeah! Pit Boss is still alive and kicking. I’ve got another rib video coming out soon from the PB. Thanks for watching! Smoke on!!!

[@Blip2316]

Excellent video. I'm gonna try this on my next days off

[@TheAmericanSmoke]

Do it! And let me know if you enjoy them like I enjoyed these. Thanks for watching! Smoke on!!!

[@kevinwill8542]

look great

[@TheAmericanSmoke]

Thank you and thanks for watching! Smoke on!!!

[@edwardlangdon9256]

Thanks brother for your site. Recently purchased a smoker, have had some great meals with it so far. After looking at dozens of sites to get me started, yours clearly is a cut above the rest, no pun intended.

[@TheAmericanSmoke]

You didn’t “Butcher” that at all. 😂 thanks for watching and for the support. Are you in my Facebook group? American Smoke Carnivores

[@dansams1902]

Hi Zach. I have two racks ready to go for Sunday. Would like to try this on my PB vertical but at 250 may experience has been that I will likely get no smoke flavor. My inclination is to start at 200 or 225 for the first 2-3 hours to get the extra smoke then bump it up to 250. Or could the extra cook time dry it out too much early on? I would spritz but the PB fan really moves the air through quickly. Incidentally I will be using Bear Mountain Hickory pellets. I have a smoke tube but have never noticed a difference with it in previous cooks so I wasn't planning to use it. Thanks!

[@TheAmericanSmoke]

That method should help with smoke flavor. Definitely spritz. The moist surface helps smoke adhere to the surface. Creating a better bark with more smoke flavor. Check this video out. kzbin.info/www/bejne/bXyzm6N8iLljidEsi=EHovRR86GiazJqgK

[@dansams1902]

@@TheAmericanSmoke Thanks Zach. I had already watched that video enough times that I could probably create a PowerPoint presentation for you to take on a road show! 😂

[@TheAmericanSmoke]

@dansams1902 word!

[@J_Tay]

Excellent cook … Smoke on!

[@TheAmericanSmoke]

Thank you! Thanks for watching and smoke on!!!

[@michaelmangano6196]

Man they look fantastic! Thanks as always for an awesome video and teaching us!

[@TheAmericanSmoke]

You bet! Thank you for watching and for leaving a comment!

[@michaelmangano6196]

@@TheAmericanSmoke just one more question. What did you spritz it with and how often? Thanks

[@TheAmericanSmoke]

@michaelmangano6196 50/50 water and apple cider vinegar . Twice. Once at about 2.5 hrs and again at around 3.5 hrs.

[@matthirdes2370]

Looks amazing!

[@TheAmericanSmoke]

Thank you! I appreciate you watching. Are you in my Facebook group? American Smoke Carnivores. Stop by sometime. I’m in there daily. Smoke on!!!

[@TheHobbyNerd]

Looking good man! Nice Work. Do you have a link to that cutting board you always use to prep? I could not find it in your amazon shop.

[@TheAmericanSmoke]

I really appreciate you asking about a link. But, I’m not an affiliate with them and they don’t sell on Amazon. There are a lot of knock offs that I can’t tell you the quality of but these guys are the original. Here is a link to their site. bbqdripez.com/collections/prep-tub?gad_source=1&gclid=CjwKCAiA_OetBhAtEiwAPTeQZ7wMfN1_IG2ZqxRSmY4TpqjXltbJ-GMMYGzpub7zjShovptHH1e-JxoCOpoQAvD_BwE

[@markhemond3818]

Those look great! I guess I gotta break away from my usual sweet rubs and give this a try. I also think once my Charbroil gas grill has lived its useful life I my consider that Campchef

[@TheAmericanSmoke]

You will not regret making these. So good! The Camp Chef is a solid solid choice.

[@johnmanthey2683]

Thank you on the SP blend 2:1. I made my own SPC and went 1:1:1. What did you spritz with? I did find B&B post oak pellets on Amazon. Great cook. Just the way I like. KISS.

[@TheAmericanSmoke]

My sprits is 50/50 water and apple cider vinegar

[@johnmanthey2683]

@@TheAmericanSmoke That's my usual as well. Just wondered if you did something different.

[@thegregharris51]

The savings of that 3 minute trim are an extra rack when there are no sales 🤣

[@TheAmericanSmoke]

Especially with this rack. There was an exceptional amount of trim meat. I was happy to smoke it separately and eat as a snacky snack! Thanks for watching! Smoke on!!!

[@ryanbramich6951]

Subscribed! I plan to try this again. I love the flavor and color but have found the bark gets a little tough and jerky like going that long without wrapping. Maybe I am trimming too much fat off the exterior that it needs to stay moist? Did u have this issue at all and did u spritz? Cheers!

[@TheAmericanSmoke]

I spritzed two times. The 30 minute rest in foil softens the outer surface a little. You’re probably not over trimming. The spritz will help with that a little as well. Just make sure not to pull them too early. Welcome to the channel! Come over to my Facebook group sometime. American Smoke Carnivores. Im in there daily. Smoke on!!!

[@ryanbramich6951]

@@TheAmericanSmoke will check it out cheers!

[@mattalheim1961]

Did you upgrade your camera? Looks awesome!

[@TheAmericanSmoke]

I can’t tell you how much I appreciate that feedback. I been wondering if anyone was noticing. I upgraded my camera by upgrading my phone. Thanks again! Smoke on!!!

[@mattalheim1961]

@@TheAmericanSmoke I work in the media business so I appreciate more than most watching content creators like yourself improve the overall production quality and composition of their videos as they progress. You are stepping up your efforts to match your growth and I look forward to watching you continue to hone your skills and creativity with each new video.

[@ryanbramich6951]

Do u know the pepper to salt ratio on lanes SPG? Looks great

[@TheAmericanSmoke]

I don’t. The ratios are all that separates these different spice companies. Everyone has a SPG and they are all a little different. It would probably be very difficult to get any of them to give up their secret ratios. A close guess of mine would be S-P-G = 1-2-.5.

[@user-xp2pv9ob6o]

At what point during the smoke and how often during do you spritz?

[@TheAmericanSmoke]

First spritz usually happens around the 2-3 hr mark. The. Maybe twice more every 45 min or so. That’s with a no wrap cook

[@RanaChefInternational_786]

Uou you looking beautiful i love Ribs great recipe fantastic video thanks for sharing my dear friend ❤️

[@donjuan2158]

I can't access the facebook group anymore. Anyone else having that issue? Also, these ribs looked great! Can't wait to try this method.

[@TheAmericanSmoke]

🤔 what’s the name on your Facebook account?

[@donjuan2158]

ok if I email that to you?

[@TheAmericanSmoke]

Sure. [e-mail]

[@danielploy9143]

Well done, no kid food flavors needed on pork ribs.

[@TheAmericanSmoke]

Thanks for watching! Smoke on!!!

[@planetfabulous5833]

He's yummy - I'm subscribing

[@TheAmericanSmoke]

I’ll take it! 😂 thanks for watching and for the sub! Smoke on!!!

[@Pje3ski]

I haven’t been able to tell a difference in the flavor using different types of pellets.

[@TheAmericanSmoke]

Smoke flavor is going to be light and difficult to detect with the use of heavy rubs. Go lighter in your rubs and the smoke will be more detectable

[@johnmanthey2683]

I lied. I did not find "Post Oak" pellets. I found oak pellets and blends of red and white oak, and 100% oak but, they didn't say what kind of oak. I do have a bag of post oak chunks I can use those in the charcoal grill.

[@TheAmericanSmoke]

I’m sure the flavor will be very close. Smoke on!!!