Smoked Spare Ribs on the Old Country Brazos

I spent the day smoking St. Louis spare ribs on my Old Country Brazos. I used a mix of oak and cherry wood for smoking. Rubbed with a store bought rub and sauced with my own BBQ sauce.
I hope you enjoy my first video.
Thanks for watching

[@alandaigle2081]

Good job bro. I have a brazos and I will say the stack extension is amazing. 18 inches is what I cut mine down to and it makes it almost impossible to burn a dirty fire. At any rate, Cheers!

[@Knowconceptjiujitsu]

Great job!

[@2005Pilot]

Looked Perfectly Done!!!

[@colliningalls3558]

Great video! Really enjoyed watching this

[@thesaturdaysmoker8223]

Collin Ingalls Thanks Collin! Hope you guys are all doing awesome.

[@colliningalls3558]

@@thesaturdaysmoker8223 we're all doing well, I hope your family is too :)

[@michaelrader2599]

Looks great!

[@chadgroenhout5486]

Thanks! I hope you enjoyed it.

[@RaleighSmoke]

Looked great!

[@mrln04]

Never thought to angle the grate; i'll give it a try. Always find something new to try watching these videos

[@thesaturdaysmoker8223]

It’s been working for me. Good luck!

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[@ezraforrest6936]

@Jaiden Trey Instablaster ;)

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[@Roll99Tide]

Do you flip them?

[@jackofallj1433]

May be a silly question but what do you clean your sprayer with? Water, soapy water, white vinegar + water, etc ?

[@thesaturdaysmoker8223]

Not silly. Thanks for the questions. Just hot soapy water. Spray it out a few times and allow to dry before you store it away.

[@thomashood3748]

I thought the same question!!

[@jeremysnowden7653]

Looking to get one of these before the end of the year, I like that tip with the grate in the firebox. Nice idea.

[@timbunt8092]

Those look great. What part of the country are you in. I am curious as to how that Brazos holds the temps in a midwest winter.

[@chadgroenhout5486]

I’m in west Michigan... I purchased the Brazos last Spring, so I still need to do a winter cook. Brrrrrrrrrr

[@timbunt8092]

Post a vid on how it goes! I'm central Illinois so you get more snow but we both suffer from the same temperatures. My wife's family is from Bay City/Lansing/Grand Rapids. We love your state. Usually end up in the UP or around Mackinaw for vacation every other year or so.

[@thomashood3748]

I like that sprayer! What brand? Where bought?

[@thesaturdaysmoker8223]

Might not be the same extract one, but this one is very similar… www.menards.com/main/outdoors/gardening/lawn-plant-care/garden-sprayers/chapin-reg-2-liter-tank-sprayer/10031/p-1841405562339051.htm

[@hogtherapybbq2513]

Dig the brazos. Good lookin ribs

[@thesaturdaysmoker8223]

Thanks! They sure tasted good.

[@sonnysalazar3210]

What was the total cook time.

[@chadgroenhout5486]

Between 4 and 5 hours.

[@dougpoynter8891]

How long would you let them rest before cutting?...they look amazing!!

[@thesaturdaysmoker8223]

Ribs should rest about ten minutes. Thanks!

[@tinstaaflh3042]

You need to eat on camera and lose the BURP thing. Overall they look great but would like to see the bite and taste

[@chuckhansen5325]

No need to what you call burp the smoker and if you would have turned them ribs 90° you wouldn't have had to move them cause the temp would have been really close to the same on both racks of ribs. If you would have had more racks in there I can understand that

[@vic82973]

-no temp check 👎 -didnt take a bite so we can see tenderness 👎 -no fire maintenance visual 👎

[@thesaturdaysmoker8223]

I’ll try better next time. As far as temperature checks, I have never taken temp checks while cooking ribs. For me, ribs is all visual and flexibility.