What to do if you have a Late Start on Smoking your Ribs | 3.5 hr Cook

[@TheAmericanSmoke]

Thank you REAL BIG from me and my family for checking out this content. We would appreciate it if you could hit that LIKE button and Subscribe to the channel. Make sure to his the bell. Thanks for watching. Smoke on!!!

[@MrNoLen5]

15:27 is it from the old Frosty the Snowman? I think the magic guy trying to get his hat back says it. Lol that movie made me cry as a kid, "Happy Birthday!" Lol

[@TheAmericanSmoke]

Wow! Nicely done. I owe you a quarter. 😂 thanks for watching. Smoke on!!!

[@robertjason6885]

Amen. I’m a dry rub guy, but the wife likes them saucy. Haven’t tried Blues Hog. Will do.

[@TheAmericanSmoke]

It’s a very good sauce

[@robertjason6885]

@@TheAmericanSmokeUnfortunately for us, the wife has issues with high fructose corn syrup. I do make my own sauce for that reason. Haven’t checked out other sauces lately. I do like some of Harry Soo’s rubs. I also make my own Texas rub.. with a touch of Lowry’s. Great tip from you regarding going light on the rub during the low temp smoke phase.

[@Dennisbackyardbbq]

Awesome video. I’ve started experimenting with quicker cooks as well.

[@TheAmericanSmoke]

It’s handy to have a good technique when you’re behind on time. Happens to me more than I care to admit. Thanks for watching! Smoke on!!!

[@marco785]

Man you turned me on to that smoke tube from the day I got my pellet. I haven’t had a complaint about the smoke flavor really ever. I don’t think I’ve smoked anything but potatoes without the tube. It’s been over a year now. I’m all for the vertical cooks on here. Keep it up.

[@TheAmericanSmoke]

Sounds like you’ve got the hang of things! Thanks for watching. Smoke on!!!

[@howdydoody9217]

Great video. Thank you for the inspiration and good advice. Smoke on!

[@TheAmericanSmoke]

You’re welcome! Thanks for watching and for leaving the feedback. Smoke on!!!

[@CURTIS-W5CER]

Hey Carnivore. Those ribs looked great!! I could just almost smell them over here in San Antonio.

[@TheAmericanSmoke]

Man, these really were good! I was extra pleased with the flavor and texture. Thanks for watching and for leaving a comment. Smoke on!!!

[@albertohing3200]

Wow awesome ribs good job man

[@TheAmericanSmoke]

Thank you!

[@michaelmurray5578]

Excellent video! Are you going clamming during the college football playoffs? I understand that the Tide will be out!

[@TheAmericanSmoke]

We tied the all time record for most wins in a coaches first season at a major institution. I can be satisfied with that. Thanks for watching! Smoke on!!!

[@virginiacamper]

Right out of the middle…the Chef’s Cut. 😎👍

[@TheAmericanSmoke]

I prefer this rib and strangely the end rib with the extra bark. Thanks for watching! Smoke on!!!

[@rickmooreEz-2chew-BBQ]

Amen...

[@TheAmericanSmoke]

That’s right! Thanks for watching. Smoke on!!!

[@kristophergarcia1460]

Amen

[@TheAmericanSmoke]

Amen!!! Thanks for watching! Smoke on!!!

[@josecedres8117]

AMEN !!!

[@TheAmericanSmoke]

Amen! Sometimes saucy is just what the doctor ordered! Thanks for watching. Smoke on!!!

[@elkhornpetersen1894]

Nice job, so what was your ribs internal temp?

[@TheAmericanSmoke]

Across the rack they were between 195 and 200

[@81carters]

Man that is a meaty rib! Smoke on!

[@TheAmericanSmoke]

Yeah! These were Prairie Fresh ribs. They are usually better quality, in my experience. Thanks for watching. Smoke on!!!

[@robertwoods4457]

Gotta admit that sauce is good. Taste like kosmos raspberry chipotle sauce.

[@TheAmericanSmoke]

I’ve not had the kosmos. I’ll have to pick some up. Thanks for watching! Smoke on!!!

[@robertjason6885]

Not fair… wood chips. I run low on my Silverbac. 2 hours. 225. Then 275 till done

[@TheAmericanSmoke]

Sounds like a solid method! Thanks for watching. Smoke on!!!

[@cemysh33]

As someone who is around comp bbq a lot, I can say none of the comp guys are going to cook at home like they do at the comps.

[@TheAmericanSmoke]

That makes a lot of sense. I’ve learned, that for the most part, Good bbq is pretty simple.

[@rubenquintero1301]

How can I get my ribs to look white on the inside after I smoked them and steamed in foil the come out redish I'm using an offset I know they are cooked all the way but I want them to look white instead of looking like they are not cooked 🤔

[@TheAmericanSmoke]

Are you trolling me? 🤨😅🤣

[@rubenquintero1301]

@TheAmericanSmoke no bro i just wanted to know what I'm doing wrong how my ribs don't come out white on the inside mine look red is it from the smoke they are not raw they are fully cooked just wondering but great video

[@TheAmericanSmoke]

@rubenquintero1301 more than likely, what you’re seeing is Smoke penetration. With you using an offset smoker, you’re going to have more of that then with a pellet smoker. It’s a good thing, in the eyes of most people. If you wanted to reduce it, you could wrap your ribs a little earlier. I hope this helps.

[@rubenquintero1301]

@TheAmericanSmoke thank you sir I will try that on the next run 👍

[@TheAmericanSmoke]

@rubenquintero1301 you should come share your cooks with me over in my Facebook group

[@robertjason6885]

Better BBQ ribs starts.. as you did… with a better quality protein.

[@TheAmericanSmoke]

I completely agree, quality ribs make a big difference!

[@paflyer1370]

Who likes easy? 🙋

[@TheAmericanSmoke]

🙋🏼