St. Louis Style Ribs and Old Country Brazos Smoker Review

With a brand new smoker comes with an in-depth review. Beau provides his thoughts and all the features that he finds the most beneficial in the Old Country Brazos Smoker. On top of that, he provides his iteration of St. Louis Style Pork Ribs for a special guest that just moved into town.
Instagram: smokin_beau...

[@ryanhollman2152]

Epic video. The explinations on why you use a spray and charcoal chimney are awesome. Great smoking/ grilling how to video.

[@kevinraybennett8851]

Love the Mouse Rat shirt. And the smoker.

[@TheDrunkenBBQ]

Great video. Awesome ribs. I love the good old offset smoker, i use mine a lot for my video’s. Thanks for sharing and keep on grilling.

[@paulk782]

It jumped too hot because you put 2 big logs on. I absolutely love mine, it holds a constant temperature for a long time. Thanks for sharing

[@SmokinBeausBBQ]

Yeah. I was still learning back then. (always learning). This was probably my 3rd or 4th cook on it.

[@casey240]

bro whats up with that tactical vest vs sandals combo lmao, nice vid thou bad ass pit

[@thebeardedwolverine]

LET'S GO!!!!

[@dannyibarra3687]

Are we gonna ignore how that guy took the first bite out of those ribs? 😂😂😂 26:50

[@robertmaskey7058]

Can you talk about how you seasoned the Brazos? Did you oil the firebox? I'm getting one and I don't wanna mess it up...lol

[@SmokinBeausBBQ]

Yeah dude! So go on Amazon or go to Costco and get about 3 big double packs of PAM spray. Coat the entire inside and outside of both boxes super heavy and drippy. Light you a fire and get that cook chamber up to about 450-500 and let it cook. This will smoke and smell awful as the oil gets well past it's smoking point. As your chambers dry out, continue to coat it more and more. Especially the outside of the firebox. Once you're done, let your fire go out completely and let the smoker cool off. Scrape all coals and ashes out with a scraper and an old paint brush. Then coat the inside of the fire box super heavy with PAM. When you light your next fire, it'll polymerize and season the inside of your firebox and lid. The cook box, I only did once. And then spot season if it I need to after 6 month cleanings. The fire box, I clean and respray heavily like that after every cook and cover the smoker with a canvass cover with all the fresh oil in it.

[@warrenwilliams9256]

Hey big guy did I miss what kinda wood you use ?

[@SmokinBeausBBQ]

I use hickory.

[@warrenwilliams9256]

I use hickory and pecan

[@mts635htr]

Tell me you're a sailor without telling me you're a sailor...

[@getitdonekc3178]

SPS!!!!

[@JesusTorres-xz5jt]

Don't want to break y'all's hearts but I live near Beaumont Texas and this smoker aren't made here...the company is actually in Laredo Texas and the smokers are made in Mexico...look at the brand plate on the corners of the smokers.

[@SmokinBeausBBQ]

You're right. I learned this a while back and meant to edit it. I never got around to it. I knew the company is in Laredo, what I got mixed up about is that I ordered it through the Academy Sports and Outdoors in Beaumont. That's why it was in my head about where it came from.

[@georgevillanueva7696]

DO THEY DELIVER IN CALIFORNIA .??????

[@SmokinBeausBBQ]

Not sure to be honest with you, you'd have to check the website.

[@mikestewart527]

You gonna mess up a perfectly good slab of ribs putting some lard on it Franklin has influence on everybody And beef tallow for brisket

[@cemysh33]

Dont knock it before you try it. It makes a difference on both the brisket and ribs. Give it a shot.

[@mikestewart527]

Charcoal fluid aint gonna do no harm That barbecue grill smoker Come on now be serious