Smoked St. Louis Style Ribs on a Green Mountain Grill Davy Crockett

[@nclauser42]

This was super helpful! Thank you for the video. From one Hoosier to another!

[@TravelswithDelaney]

Thank you so much

[@stevemiller7215]

Oh yes, I want some ribs right now. Beautiful smoke ring. Love it.

[@TravelswithDelaney]

I had a really nice smoke ring on these ribs. I think that fruitwood blend pellet may have had something to do with it

[@b111372]

ALDI IS the place to shop...

[@TravelswithDelaney]

We do almost all of our grocery shopping at Aldi....we love it!

[@slpn9t]

I always end up watching your vids on lunchbreak! Wrong time to watch!!

[@TravelswithDelaney]

Sorry about that! LOL

[@treasurehuntfoodies]

Looks delicious, we usually get baby backs , but thinking we will try the St. Louis ribs! Thanks for the tip!! Stay warm you guys!!

[@TravelswithDelaney]

I was always doing the baby backs as well but found these to be a bit more meaty.

[@Stoutluvr]

I ordered that smoker last weekend. Can’t wait to try it out. Thanks.

[@TravelswithDelaney]

+Dennis Denison I’ve had mine almost a year now and still love it!

[@glennbartlett4139]

Never to cold or snowy to grill out. I’ve made stakes on the grill in a snow storm before. Love all of your videos Pat. Hope to see you on the road soon.

[@TravelswithDelaney]

Thank you Glenn! People are always amazed that we grill all year long too. No snow is getting in the way of firing up the grill! LOL

[@deputydog56]

Looks delicious! Ive been wanting a wood pellet grille, which seems perfecr for smoking.

[@TravelswithDelaney]

I absolutely love the GMG Davy Crockett. It is so easy to use and it has done a great job for us. I wasn't sure about the wood pellet smokers but now I am sold.

[@mtrasmus1]

Never knew aldis had ribs. Looks great!

[@TravelswithDelaney]

Yes...we have been very impressed with all of the meat we buy at Aldi

[@philramsey8588]

They do have a front shelf that you can get for this smoker as an option

[@TravelswithDelaney]

Thank you for letting me know that....I will have to look into that.

[@azclaimjumper]

Will you include the added inducement of providing smoked ribs for those of us who travel across the entire U.S. to join you in Oregon?

[@TravelswithDelaney]

If I had room to the haul the smoker this summer, I would! Unfortunately we will need to bring the generator for our boon docking and just won't have room to bring the smoker with us. I honestly wish I could though

[@azclaimjumper]

@@TravelswithDelaney Having space for an alternate power source is a definite priority.

[@TravelswithDelaney]

I totally agree!!

[@lizchilders4154]

I tasted those all the way from Texas! Yum!

[@TravelswithDelaney]

And that Buckee's Rib Rub from Texas did a great job!

[@lizchilders4154]

Travels with Delaney, I am planning on bringing you more of that Rub at uCamp. Our daughter lives maybe 15 miles from a Buccees. Looks like you used the whole jar. Any other requests from Texas?

[@CR10.07]

You make it look like easy smeasy! I was wondering what you all do in the snow?

[@TravelswithDelaney]

Actually that new smoker gets all the credit! LOL

[@daviddeane7437]

should of let the stand for 1 hr in the foil before you unwrapped them would have ben much more tender

[@albertoparra8209]

Looks great ... yum ... yum 😋

[@TravelswithDelaney]

We will have to get together sometime and I will cook dinner for you guys. I'd say I would bring it to NuCamp but I don't think I could get enough on it for everyone! LOL

[@albertoparra8209]

Sounds like a plan Patrick .... we will looks forward to that! Yum!

[@RVingwiththeMoracas]

I love to cook (really eat) BBQ nice job.

[@TravelswithDelaney]

I am not sure which I enjoy more....the cooking or the eating! LOL

[@BillByrd74]

Have you ever tried 3 2 1 method?

[@TravelswithDelaney]

I have seen videos on it but have never done it that way myself before.

[@royhawkins9499]

Nice job, I'm hungry. 👍

[@weatheredone9814]

YAHOO ! 😀 YUM...😀 YUM..😀 What time is dinner ? 😀😀😀😎

[@azclaimjumper]

How do you add smiles to your replies?

[@weatheredone9814]

@@azclaimjumper Hello...on my cheap smart phone, there's a black & white smiley face just to the left of the space bar, I just tap it And a whole page of these faces show up an I pick the ones I want and poof ! Wah-la , 😀 Easy Peasy. 😀🤔🙂😆😎

[@staceyforrest364]

I was at the mall yesterday and went into the Yankee Candle store and asked the clerk, "Do you have the scent called 'Patrick's Smoker'...? 😂 Safe travels and see you #ondowntheroad! ~💜

[@TravelswithDelaney]

+Stacey Forrest LMAO!!! Still the best comments ever Stacey!

[@dtesterunc]

Looks great. Cant wait for you to try brisket. Hint hint

[@TravelswithDelaney]

Brisket is actually my favorite. It takes longer to cook and is much more expensive. I will try to do a brisket sometime this spring.

[@uawsux]

If you had that in there for two hours your meat temperature has to be 165 if you wrap the ribs for all intensive purposes they're done 165 why do you put your probe back in

[@krippleinacaravanxxx707]

We have no idea what a smoker is in the UK! We are so stupid over here! We have cold bbq food and pretend we love it!

[@jamesrathke5567]

No one makes better Fish and Chips with Mushy peas that the Brits👍

[@brandons9289]

Could you fit two racks of St. Louis ribs on the Davy Crockett??

[@TravelswithDelaney]

Yes....Ihave done 2 racks....very tight fit but made it work

[@brandons9289]

@@TravelswithDelaney okay awesome thanks!!

[@Nick-sh9xv]

Are you still liking this grill? How is it holding up?

[@TravelswithDelaney]

YES!! We love it. We have owned it for over 2 years now and have had no issues with it.

[@RVHabit]

Oh boy this made me hungry. I only do St. Louis ribs. I find they have more meat and cook up really well. I try a variety of rubs but always come back to making my own and can't remember the last time I used any BBQ sauce. By the way guess what I got for Christmas? Yes, I have a Davy Crockett waiting to be fired up for the first time. I can't wait!!! Stay safe, Lou.

[@TravelswithDelaney]

I hope you love your Davy Crockett like we do! Do you remove the membrane on your ribs before you cook them or do you leave it on like I do?

[@RVHabit]

@@TravelswithDelaney I do if it's easy otherwise I just leave it. To be honest I don't find much a difference with it on or off.

[@TravelswithDelaney]

I tried to remove it before and it was hard to get off so that is one reason I just leave it on myself.

[@uawsux]

Okay I got it the finished temperature is not 165 it's 194 okie dokie okie dokie

[@chefantoniowooten6779]

Can’t trust anyone who making Ribs that doesn’t makes their own seasoning 😆

[@krippleinacaravanxxx707]

Diet! Diet! Diet! Lol!

[@TravelswithDelaney]

I know! LOL. We actually only ate 2 ribs a piece that night. We had lots left over.

[@BillByrd74]

Couldn’t hear you very well....

[@TravelswithDelaney]

Noticed that too. It's an ongoing learning process for us.

[@BillByrd74]

Was primarily when you had back turned away from camera.

[@TravelswithDelaney]

BillByrd74 That’s what I noticed in editing as well

[@BillByrd74]

Buy one of those spensive portable microphones!!!😩😩😩

[@jimsamolczyk3774]

With that much seasoning being used, i’m suprised you can even taste the meat. Suggestion, just eat the seasoning and leave the meat in the store.

[@TravelswithDelaney]

Jim Samolczyk They are called dry rubbed ribs for a reason and learned this method from an American Culinary Federation Certified Chef....I’ll let him know.