Old Country Pecos | Texas Style Spare Ribs

[@DoubleDEnt]

Good job. I just got the Brazos, and I'm new to the offset game.

[@bdizzle9484]

Everything looks good bruh!!!

[@JJGrillz]

@@bdizzle9484 thank you 🙏🏾

[@2005Pilot]

Paahhcahn wood as we say down in Louisiana Lol. A Peacan is what u use on long drives 🤔👍

[@JJGrillz]

@@2005Pilot 😂😂😂

[@djgene5621]

Looks great! I have a Pecos, too. If you need more airflow, get a stove pipe extension and adapter to sit in and extend your smoke stack. 😉👍

[@JJGrillz]

@@djgene5621 I love the draw the way it is now. I did look at all the mods for this smoker. I like them all, but prefer to leave mine 100% original

[@djgene5621]

@@JJGrillz me too. But there's times when I need less airflow. That's when I close the damper or the smokestack exhaust. If I find myself needing more airflow, I set the extension in for a while. The Pecos does what it'd supposed to do (brisket, pork shoulders, chickens) without any mods just fine.

[@JJGrillz]

@@djgene5621 If I’ve ever needed airflow for the Pecos, I sat my fan by the firebox until I burned clean. Sometimes I would reignite the fire if it was too dirty

[@ratherbfishin2421]

After wrapping phase put ribs back in the pit for 1\2 to 45 min to tighten them up and rebuild some of the bark looks yummy bro

[@JJGrillz]

I’m trying a new method this weekend. I’m doing one slab unwrapped the whole time, and another slab the way you said it. Thanks for watching and be sure to subscribe if you haven’t!

[@jaybud1080]

The wrap help it tender up

[@JJGrillz]

@@jaybud1080 I no longer wrap and they are tender as can be

[@flyy_boiee_yblu300]

Try cooking all the way thru unwrapped for about 5 hrs at 250-275. Then take em off at 195-200 degrees wrap them in your sauce or glaze and rest for a hour.

[@JJGrillz]

@@flyy_boiee_yblu300 I no longer wrap ribs. I don’t sauce either. I’ll make an updated video soon

[@flyy_boiee_yblu300]

And don’t get all caught up in the clean smoke bro I was shooting myself in the foot when I never got the smoke flavor on my meat and spent $40 on wood. a lil “dirty smoke” not gone hurt.

[@JJGrillz]

@@flyy_boiee_yblu300 I found out the science behind “dirty smoke”. Now my smoke is clean from the very beginning. Even making my coal bed burns clean

[@bamaboi6845]

Try not flipping your meat face down when you wrap it help you keep your bark

[@JJGrillz]

I no longer wrap my ribs. I still flip, but it is later in the cook, when the bark is already set. Be sure to subscribe if you haven’t already. I’ll probably post an updated version as I’ve learned more since posting this video

[@xdeftonesx]

Dirty smoke makes bitter BBQ