JP Licious Ribs in the Lone Star Grillz IVS

[@sactwnrob]

J.P. My name is Robert I born in Texas raised in California. But because of you I bought a IVS smoker .because of you and when they ask how did I hear about them I said J.P. BBQ. I must say out of the people on here with IVS smoke you give the details videos on the IVS smoker thank you very much Rob.

[@jimelmore9728]

JP Licious is my favorite rub. It got me my first bbq trophy..

[@JPBBQ]

right on

[@scottpayne753]

Jp, Merry Christmas and a Happy New year to you and your Family!!

[@JPBBQ]

Happy holidays! Scott

[@alzawalich9829]

Merry Christmas to you and your family

[@JPBBQ]

Thank you Al, Happy Holidays as well.

[@TomHorsmanAmateurBBQ]

Lookin awesome JP!

[@JPBBQ]

Thanks Tom, appreciate the compliment.

[@corylee2261]

Another good video my friend im still messing with wood and coal combinations to get a clean flavor...happy holidays

[@JPBBQ]

Thanks Cory, appreciate the compliment. Same here, I may add more wood on my next cook to see if I get a more defined smoke ring. Happy Holiday my friend.

[@khristopherbourque7345]

Do you prefer the IVS over the vertical off set?

[@JPBBQ]

It depends what I’m cooking. Both are amazing Smokers. Thanks for watching and commenting.

[@VLC1959]

Did you do this cook with water in the pan?

[@donhgr]

I don’t like my ribs sauced but those looked awesome

[@BSBBQ]

JP, killin it as usual. I might have to get my hands on some of your rubs and try em on a video or two.

[@JPBBQ]

Thanks Bro, appreciate that,

[@samarripa101]

Love the Videos JP! What Apron is that? Really Need to get me one..

[@JPBBQ]

Appreciate you commenting and watching Freddie. That is one of my favorite aprons unfortunately when I looked it up on amazon it say currently unavailable. I will post the links to the ones I use. thanks again. amzn.to/3rpwxkP amzn.to/2Kze050 amzn.to/38yYluq

[@benh580]

Looking good bro

[@JPBBQ]

Appreciate it Ben. Thanks for watching.

[@Chris-wp3ew]

JP... I understand shutting that ball valve down. What do you do with the upper stack cover position?

[@JPBBQ]

Appreciate the comment Chris and thanks for watching. As far as the top vent, I may close it down some if the temp is rising too fast. But normally I leave wide open. Thanks again.

[@Chris-wp3ew]

@@JPBBQ I'll need to try that. For my LSG "Peewee" IVS, I've been closing down the stack to control temps in addition to the ball valve

[@fagundes1212]

Agreed as I lost "all heat" when I closed the top exhaust vent (as the instructions state to do). Been running at 250/275 all morning with it wide open and it's 35° where I'm at. No water.

[@alzawalich9829]

What a marvelous cook. Do you hear voices calling you around your LSG offset saying use me LOL

[@JPBBQ]

hahaha, I do actually.

[@rustylamb3421]

I don't always use a binder but when I do it's worcestershire sauce! Got to try water in that smoker sometime. I almost always use water. If you do 2 tips don't try to smoke over 225 and don't wrap.

[@JPBBQ]

Thanks Rusty, appreciate the tip and thanks for watching. Most definitely need to try some water in the smoker to see how the temps react. Thanks again

[@BrooksGoneWild]

I am looking at one of these smokers to do a wide variety of smoking. I enjoy making salami, meat sticks, bologna, sausages as well as ribs and brisket. When smoking salami, I like to be in the 140-185 degree range, will this smoker hold that low of a temperature?

[@ebrown126]

Hey JP, can you tell a difference in flavor between LSG IVS and the LSG vertical stick burner?

[@JPBBQ]

Very little, I would have to do a side by side comparison just to be sure. The LSG offset would probably give you a more smokey flavor where in the IVS you can control how much wood flavor you put due to the mixture of charcoal and wood. And thats the thing about the offset, you want to make sure you have good seasoned wood because if its too green you'll get a lot of bad smoke and will ruin the cook. Appreciate the question and thanks for watching.

[@ebrown126]

@@JPBBQ I had a cabinet style, Backwoods Chubby, that did the job well. Always watched channels that said sick burners are SO different in flavor since it’s wood sugars burning instead of charcoal. Gotta say all I’m seeing is time managing a fire. Can’t tell a real difference myself. I burn clean smoke, nice charcoal bed, white oak and sometimes cherry. Really can’t believe wait to see your comparison video. Starting to think the offset flavor is all hype.

[@sammypsycho8273]

Damn, Jp. I need me some ribs now

[@JPBBQ]

Come get you some little bro. Miss you guys.

[@tpcdelisle]

Hey JP. Love the videos. I’m saving up for a Lone Star IVS. My question is, when you open the IVS, how much heat are you losing and how long does it take to get back to temp? I know because of filming you leave it open longer, but under normal cooks, how long and does it affect your cook much. Thanks again for all of your teaching.

[@JPBBQ]

Great question, once the smoker is up to temp it does not take long to come back up to temp. It could be also that the thermostat is on the door and tends to get a lot more cool air. But once you close it back up, I wanna say about 5 minutes. You wanna be careful leaving it open to long cause the coals will get a burst of oxygen and you may over shoot your temp. Thanks again for watching and commenting.

[@jeffreygwinn5081]

JP, curious how cold it was? It looks like tank top weather to me...lol

[@JPBBQ]

Hey there Jeffrey, it was about 42 degrees. Good weather but a little bit to cold for what I'm used to. Thanks again for watching and appreciate the comment.

[@krzysztofgrad910]

😳

[@corinth2941]

I love when you walk away jp right after you taste it. Its exactly what I do 😆

[@JPBBQ]

Thanks Buddy, appreciate the compliment. I just cant help myself and get so emotional over the taste of the meat. Thanks again

[@scottpayne753]

Good video, But still waiting for you to use the water pan. I wanted to tell you your sexy chicken seasoning is awesome!!!

[@JPBBQ]

Thanks Scott, very much appreciated. I have it planned for first of the year. And appreciate the compliment on the sexy chicken seasoning.

[@kbr6783]

Dude, You have a hat on. You talk about how cold it is. I don’t see cold from your breathe.

[@JPBBQ]

I guess I’m just too acclimated to the south. It was cold though. Appreciate you watching and commenting.