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Thanks much! I’m glad you love your Vortex too! It’s another great accessory to have! I like it for my wings too.

@@thebatdeckgriller The Vortex is my go to for wings. They are wife approved.

@ 😂

@@dialoguewithd6682 Thanks! Those suggestions sound good! With rice too! Thanks for watching!

Thanks!

Ha! If you don’t like that version then try this one: th-cam.com/video/mqRUpUyPXpw/w-d-xo.htmlsi=AoU1NoTmBowtQuC7

Thanks for the tip!

No, I wanted to cook these the same way I BBQ them on the grill. I don’t think I could have gotten the color and texture on these ribs if I had covered them. The only thing that was different from the grill was these didn’t have the smoke flavor from the wood chunks. They came out very tender, but weren’t mushy. If you check out my ribs videos done on the grill they look very similar to these. Thanks for watching and commenting!! Hope to see more of your comments!

LOL! I feel you on that!

Thanks for the feedback!

Thank you!

Thanks man!! I appreciate it!!

You’re welcome! I hope this helps! :-)

LOL! Thanks man, I appreciate it!

Thanks for your comment! I have the full details listed in the video description.

Thank you!

That’s a great way to do it, too!

Thanks! I like your method too!

Thank you!!

Appreciate it!! Thanks!!

Thanks man!

Thanks man! Appreciate it!

That’s right!! ✊🏾

Thanks for watching and for your comment. So between the video and what’s typed in the description section it’s STILL not enough info on my process? Is there anything specifically that’s missing you need information on?

@@thebatdeckgriller My bad, I hadn't read your instructions in the description section.

Thanks Max!!

Thanks for your comment! Be it from the grill, or from the oven, I always let the food rest a bit before I cut into or eat them. With these oven ribs it was 20 minutes, as I stated in the video, where I let them rest while I took videos/pictures. I didn’t mention a wrap because I don’t wrap my ribs when I smoke them on the grill. I honestly thought I had a video of the cut, but I think because my wife and I had these for dinner after that final shot I forgot to do so. The only thing different was no smoke ring. Other than that, the ribs were well seasoned, tender and tasty. :-)

just doesn't seem long enough -were they tender and had a bite

Not long enough after 2+ hours?? If it’s ONE thing I know about ribs is how to smoke and cook ‘em. If your desired rib is falling off the bone, then no…we have different styles when it comes to how we like our ribs done. I like them tender, tasty and juicy and to not have all the meat sliding off the bone when you take a bite, or even pick them up. But thanks, though!

No I don’t like them fall off the bone. I will try my next rib cook for sure. Thank you 🙏

@@ydelle1 Cool! Thanks for watching and taking the time to comment! ✊🏾

Yes, I’ve done mustard before. I’ve done mustard, canola oil, and no binder at all. Truth be told-the seasoning will still sweat into the meat whichever way you do it.

Oh yeah, definitely. I have a whole bin of Apple, Pecan, Cherry Mesquite and Hickory wood chunks. I think it’s a nice additional layer of flavor that’s smoked into whatever I have on the grill. More than just using charcoals.

Thanks!! 😊

Thanks! No brine. For these I used some salt, pepper, garlic and then came back and hit it with some “Killer Hogs BBQ Rub”. I let the wings sit out while I fired up the grill, so the seasoning would sweat into the chicken. Then I put the chicken on, indirect heat. Towards the end I put the wings directly over the heat source. I didn’t sauce them either.

No, that bird was fine in looks AND taste. Thanks tho’!

Thanks! Any idea of what sauce you’re going to use?

I’m thinking a spicy barbecue or maybe Asian flavors like ginger/sesame/garlic. I’m not a fan of hot sauce but I love spicy food. Dry hot not wet hot if that makes sense 😂

Oh, yeah, that’s gonna be NICE!! 👍🏾👍🏾

Thank you! Appreciate it!!

Hey, thanks Paul!