Remembering Ribs on the Weber SearWood XL!!

[@mehbroncos]

Great job on the Ribs. I like your videos. It's like grilling/smoking/cooking with a buddy of mine.

[@sambosplace]

@mehbroncos, thanks for the kind words and for checking in!

[@JasonWasher-qt8dp]

As always, another quality vid, Sam! Always enjoy your "lessons for the kids" as I put some of that knowledge into my own toolbox with my own.

[@sambosplace]

Jason…. Thanks for the supportive words. I truly try. Some days I have better results than others! Cheers.

[@larryvarnum823]

Love this Sambo! I have had my Weber Searwood 600 for a few weeks and am making 5 racks of baby backs on Saturday! I did a 12 lb pork butt last week that came out fabulous! Really been enjoying your videos - especially the tips about accessories from Harbor Freight! I set mine up the same way. Bless you!

[@sambosplace]

Larry, I’m humbled to hear. Thank you for the kind supportive words. Appreciate you! Glad to hear your Weber is serving well. 🤞 we have pits that last us. Cheers!

[@txfieros]

Nice cook. Agreed. Muscle memory. For a long time I didn’t do much steak cooking or high heat grilling. I was really rusty when cooking up a few things. Lately, I’ve been doing high heat grilling a lot more and different techniques emerge and remain in my memory bank forever since I’ve had so many reps. Ideally, I’d keep notes, but that doesn’t happen very often so repetition is key.

[@sambosplace]

Tx, unfortunately, as I get older I find myself in many situations similar to what you just outlined. Reps are key! Thanks again.

[@arlumlightfinger]

OK. I had to save this video to my favorites. I didn't see any reason for the up front disclaimer. I live in St. Louis and grew up with these ribs. Yours looked fantastic. I had to save this because of your recipes for the rub and sauce. I'm usually too lazy and go for rubs and sauces already mixed and ready to go. Both of yours just sounded and looked so good I want to recreate them in the same way. Thank you for this video. I can't imagine what the Rib Pros are doing you were concerned about being compared to. I'll be proud to serve these ribs to my wife.

[@sambosplace]

Arlum, I’m humbled. Truly. Appreciate you. My wife has Celiacs disease (gluten allergy/intolerance) so I have to buy all my spices from bulk foods and make my own. However, I will note that Fire & Smoke society makes gluten free rubs that are the jam! Again, thanks for the kind words. You’ll love the sauce. Sweet, sticky and tangy! Thanks for checking in!

[@markknister6272]

Can’t do it if you don’t try! Good words. Nice cook.

[@sambosplace]

Mark, in this world of immediate, phone app gratification where one attempt is considered sufficient, it blows my mind how many kids are willing to just give up. Thanks for checking in!

[@davidbentley3863]

That’s right Sambo don’t over think it. Looks good,can’t wait to try that BBQ sauce.

[@sambosplace]

Thanks David. Have fun with it!

[@maille5243]

Ribs looked good...my teacher would always say.."Practice makes it ALMOST PERFECT..😊

[@sambosplace]

Michael, thank you. My wife is sending me out for more tomorrow! Almost perfect. Yup. Always room for improvements. 😉

[@robertwoods4457]

I popped my stitches when you said love island and that hawk tau or however you spell it

[@sambosplace]

LOL!!! Gotta stay in the moment…. Right? Cheers!

[@robertwoods4457]

@@sambosplace heck yeah. Lol

[@Arathain]

Sounds like a round 2 is in the works in the very near future going from your reactions to it!

[@sambosplace]

@Arathain, I’m actually headed to the store soon. The ribs are still on sale. 😉

[@WeberEnthusiast]

Nice job 👌👌👌

[@sambosplace]

Thank you! Cheers!

[@jasonanderson2822]

Don’t see any mistakes here. Ribs look awesome

[@sambosplace]

Thanks Jason. Let’s get together soon!

[@kmjones001]

Great video, what was that pellet mix you used?

[@sambosplace]

Kevin, I mix 50/50 Royal Oak charcoal pellets and Weber Hickory. My goto blend. Great earthy smoke. 30lb bags of the Royal on Amazon. Cheers!

[@Bam-BamMoore-zz2vk]

FYI, The Weber Searwood XL 600 is currently impossible to come by now‼️

[@sambosplace]

Bam Bam, that’s interesting information. Happy Weber sakes are doing well. Let’s hope this pit stays healthy.

[@zoesinner6842]

I found it on ACE’s website

[@MrPhoenix1800]

Ribs looked good, had good pull back on the one rack, didn’t really see a lot of mistakes to me. Good to see you trying out the lower rack wonder if that heat deflector helps with the low and slow my suspicion is that it is. I also wonder how a brisket would do on the lower rack, will have a lot of cleanup but like you said you gotta crack some eggs sometimes.

[@chiggyvon]

Should be able to top rack a brisket, have seen a few videos now

[@MrPhoenix1800]

@@chiggyvon I’ve done a few of them myself, first one was over done quit a bit, second one point was almost perfect while flat was so slightly dry. I’ve really tried to do them the best I know how, I think the top rack runs hot some people are pulling theirs at 180 and it’s done I should have pulled mine at 180 ended up pulling at 190 and it was just slightly over in the flat. I have a few videos on my Searwood cooks btw

[@sambosplace]

Derek, next brisket I do is going on the lower rack.

[@sambosplace]

Chiggy, indeed it should. As I over analyze matters, my biscuit tests showed little to no difference in doneness on the top rack…. My thinking is, due to convection, the heat reaching the top rack may be a bit drier. Causing my issue.

[@MrPhoenix1800]

That’s true with the convection seemed on my second cook I made sure to spray every hour and seemed to help. I’ve also heard pellet grills are notorious for drying out meat on long cooks cause of the fan. Should be interesting to see the results on the lower rack.

[@planetfabulous5833]

Did you make some errors this time? They looked good.

[@sambosplace]

Always…. I’m never perfect.

[@zoesinner6842]

What’s the purpose of the liquid tray while smoking?

[@sambosplace]

Zoe, wood pellet roasting is very dry heat. The pan of water helps to moisten the heat during the cook. Cheers!

[@trailheadjunkie]

Try doing the 2-1-.5 method next time @ 275 degrees. 2 hours unwrapped. One hour wrapped. 30 minutes on the grill glazed with your sauce. It’s the updated method over 3-2-1

[@sambosplace]

Trailhead, does this method invite more chew? Thanks for checking in!

[@trailheadjunkie]

@@sambosplace it will be just the right amount of tenderness and bark on your ribs. Do spritz it every 30 minutes or every hour. Cook no more than 1:15 minutes during wrapped if you really want them to almost fall off the bone. Beyond that they’re going to be overcooked. 🍻 Cheers

[@sambosplace]

Hitting this approach on Sunday! Thanks!

[@trailheadjunkie]

@@sambosplace Add about 15 minutes for each step if you’re cooking baby backs ✌🏽

[@sambosplace]

Trailhead, Thanks. I did this method over the weekend, with mixed results. I found less smoke signature taste and a bit more chew off the bone, which I don’t mind. Spritzed every .5, stuck strictly to the time. I think lower and slower with this SearWood is the key. Thanks tho.

[@DeborahBarbose]

Review from Sambo’s picky eating , hates to try new things wife … These ribs and the sauce was AMAZING !!!!

[@sambosplace]

Thank you my darling wife!

[@youaintdown]

Hawk Tuah! 😅

[@sambosplace]

Something like that. 😉

[@TheRealBobBasher]

Sambo needs to stop referring to himself in the "First Person"

[@sambosplace]

RealBob, Haha! I have many names…. Most of which would lose me subs. 😉

[@TheRealBobBasher]

@@sambosplace giving you crap..

[@sambosplace]

Cheers!