I have to admit that my cooks have improved exponentially since i listened to you and stopped obsessing over dirty smoke and running my pit with the damper fully opened and most of the time my firebox door open too. My temps across the pit are staying way more even this way too so once again, I really appreciate your insight on this. I fell into the max airflow/dirty smoke trap and it was hindering my performance big time
That millscale is a big upgrade from the cinderblock smoker in episode 1 😂 love this style of video where you're just going off and speaking your mind while you're cooking. Very unique and appreciated in the YT bbq community 🙏
My favorite bbq video of all time. Along with being fun, it taught or reminded me of something essential: have fun, try different things, there’s no such thing as The Method for good bbq. Glad I watched this before making ribs today. I relaxed, had a beer or two, and was really happy with the results.
Love the channel brother. I'm a new subscriber and love your philosophy, if it's good it's good. Trying out new flavors opens up a lot of doors. Keep up the great work and I wish you much success.
Your killing it! Enjoying the video style. Too many people out there acting like it goes as planned every cook the fun is figuring it out along the way.
The way you present your videos makes this one of the best channels. No professionalism, no B.S. Just go with it and if you don't like it too bad LOL. Great video man loving the channel
This is an honest question cause I’m trying to learn. In your video you said the back wall is cooler than the door and you put the thicker part of the ribs in that direction. Wouldn’t you want to have the thickest part towards the door then to cook more evenly? Or is it because the bone “carries” heat and helps to cook it “from the inside”? New subscriber, loving your videos….and I will be trying this today, July 4th.
What was your process to take it up to 275? Did you open the dampener more? Or add more wood at once? I struggle to get up and maintain a new temp once I’m kinda cruisin along
Good ish again man. A little confused by the damper talk, but I’m sure it get clearer on down the road. My guess is that you’re trapping in more smoke, not necessarily “heat”. Eh, doesn’t matter. I only have 1 question tho, what’s your secret? Loved the Easter Egg sound effect from the editor. WoogyBooga, indeed!
Love ur content I have been experimenting with my 100 gallon Sonny Moberg backyard smoker, its very similar in quality to Mills Scales. You gave me some good points to consider in fire management with ur ribs. Thanks
I did a smoked meatloaf. Used coarse black pepper, and Lowry's. I can't have a ton of sodium. It was a fire rub! Doing ribs next. Best all around , store bought, rub I've found is Killer Hogs by Malcolm Reed. Followed by Eat BBQ black label.
I'm new to your channel. Loved this video. It did go against everything out there in a lot of parts but I love that you inspire people to just get creative. I might have missed it but what's your Riby BBQ Sauce. Is that a special one you make or something you buy? Thank you again
I always thought the same thing. It’s not what ingredients u cook with. Some people just have that touch that anything they cook is really good. U can follow a recipe to the dot and u are never gonna replicate it.
I do appreciate different styles. It can get boring doing the 'standard bbq rub.' I've recently done korean style bulgogi ribs, chinese char siu ribs, molasses, brown sugar and honey ribs. all were great. Mix it up!
They look good I’m just curious as to why you think if the temps the same why damper opened will cook slower than damper partially closed.Is 250* not 250* either way?
Jirby BBQ Just curious I smoke with my top damper all the way open and control temps with fuel and air from bottom,I still get great smoke flavor.In theory I would actually think it might cook quicker,isn’t that the idea behind convection cooking hot air moving around the food?Im doing some pork loins later this week I will try both ways to see if there is any and what difference might be in the finished product.All 4 of them weigh within 1 ounce of each other so weight shouldn’t be an issue.Love the fact that you cook until the fat is rendered properly and have the look and feel you want before wrapping.Idea for rub find some Black Hawaiian Sea Salt and give it a try,it’s been great on my pork so far.
Stefan Theard That was my point convection is usually faster than normal,but he was saying he thought it was slower with the damper open and the air flowing,than with it partially closed and trapping the heat in.He answered me so I made a second post you can go read it if you want.🔥👍
Is this video edited out of sequence? Shouldn't you get the fire going before you put the ribs on the grill? Also why would you use a bad smelling lighter fluid and have the ribs subjected to all that nastiness? You lost me dude.
Haha the way you manage your fire is like completely opposite from what everyone has been teaching out the recent years, and i like it. Whats the flavour profile compared to a really clean burning fire? Im guessing its more comparable with cooking on a WSM or something like that than a standard clean burning offset?
Can you clarify why you put the thicker side towards the cooler wall? Wouldn’t the thinner side be better towards the cooler wall? Still fckin wit Jirby!
“The secret is… I’m just a really good cook!” BIG JIRB ENERGY!!!! TALK THAT TALK KING!!!!!
This man is proving that everything we’ve learned about “proper bbq” is basically a guide at the most and to make bbq in your way!
Lol
"There is no secret, I'm just a really good cook!" LOL love it
I have to admit that my cooks have improved exponentially since i listened to you and stopped obsessing over dirty smoke and running my pit with the damper fully opened and most of the time my firebox door open too. My temps across the pit are staying way more even this way too so once again, I really appreciate your insight on this. I fell into the max airflow/dirty smoke trap and it was hindering my performance big time
When I started to bbq I was the same way. Now I just go with it. Adjust to what I think is gonna give me a better result.
That millscale is a big upgrade from the cinderblock smoker in episode 1 😂 love this style of video where you're just going off and speaking your mind while you're cooking. Very unique and appreciated in the YT bbq community 🙏
Smoker type or brand makes no difference. It’s all about who’s using it.
"I don't give a shit." Words to live by. It is truly amazing what one can accomplish when they stop giving a shit. Nice work!!
“I don’t give a shit. I’m the one eating it. Why y’all mad?” Ughhhhh you’re such a chill guy. Can’t wait to make it to Goldee’s!
Hahahaha yes!! Can’t wait to have you there!
I absolutely love how you turn conventional BBQ wisdom on its end and do you’re own thing and kick ass doing so!
Appreciate the series, love the insights. My man 🤜🤛
The nervous Beavis and Butt-head chuckle 😂
My favorite bbq video of all time. Along with being fun, it taught or reminded me of something essential: have fun, try different things, there’s no such thing as The Method for good bbq. Glad I watched this before making ribs today. I relaxed, had a beer or two, and was really happy with the results.
You inspire me to be practical and creative. I appreciate your approach and commentaries
I love how you keep things simple and the whole "do you "attitude. Not complicated attitude.
Just had goldees for the first time today. Best bbq I’ve ever had ! You’re the man Jirby ! Thank you for all that you do !
Glad I stumbled upon this channel. Teaching be creative over all the other channels just trying to recreate the guy that says do it this way
My new favorite BBQ channel. I love the no BS! Keep it up man!
This channel is going to blow up. I'm glad I'm around for the early stages. This is top notch stuff. Shutout from Michigan!
Think so? Probably. But I think he’s annoying as f.
@@1500vmaxer Then you a fake one not a real one
@@sodatheairsoftmarine1182 I'm a fake what? I find His personality is annoying, simple as that. How does that make me a fake whatever?
@@1500vmaxer meanie
@Billy Boy id guess he probably doesn’t give a shit
I love your down to earth conversation!
Love the channel brother. I'm a new subscriber and love your philosophy, if it's good it's good. Trying out new flavors opens up a lot of doors. Keep up the great work and I wish you much success.
Thank you for this! I'm definitely going to try this method!
Got that #1 hitter from Texas monthly! Nice going man! That's really cool...
Nice, I’ve been learning a lot from your videos man hope to see you post more often 🤘🏼🤟🏼🖖🏼✌🏼
This is greatness!! Thanks for saying what I've been thinking about BBQ for years
It's a real flex when someone can just say "use whatever you want"
Great video! That MillScale is a dream pit! I'll keep going on my Old Country BBQ until I can get one delivered to Pa. :-)
You get a well earned sub. I’m a long time bbq nut that is still learning a lot so thank you for your down to earth videos.
Jirby just straight up killing the game. Thanks for the great content. - OliviasBBQ
Your killing it! Enjoying the video style. Too many people out there acting like it goes as planned every cook the fun is figuring it out along the way.
Lawrys seasoning salt I’ve taken that out of my arsenal, but I’m glad to see you make good use of it.
Appreciate these vids🎉
git whatever you gotta git and start a fire. best bbq advice i've heard so far
The realist man of bar b q. Love it keep up the good work
Haha thank you!!
Love it!
The way you present your videos makes this one of the best channels. No professionalism, no B.S. Just go with it and if you don't like it too bad LOL. Great video man loving the channel
They look amazing bread bin!!
Yes!!! New content!! Thank you good sir
pepper first helped alot , making the bark no one ever talks about that
You are not just a cook! You are a MASTER CHEF! PEACE!
I made ribs with pepper first with the Honey Hog this weekend. that riby sauce SLAPS bro
Getting serious Nick Diaz vibes from the commentary haha
Great videos brother. Learning lots.
Store bought pepper, love it.
The secret is I'm just a better cook than you haha, Love it!!
By far my favorite channel on all of TH-cam!
Thank you appreciate that!!
This video definitely help me with my ribs thanks Jirby.
I use that W sauce on my burger Patties and they be so juicy bro. Good idea for ribs 💪🏾
Best tip ever. Do it your way and figger it out. The basics principles here then make it your own
New sub, loving the channel, way to take it back Old School TH-cam ..........
Enjoy your channel, do you notice any difference with the Worcester/ mustard binder?
The cake shot at 4 hours in 🤤🤤🤤🤤
I love that smoker. Seriously thinking about selling mine for one.
It’s so nice. I love it!
This is an honest question cause I’m trying to learn. In your video you said the back wall is cooler than the door and you put the thicker part of the ribs in that direction. Wouldn’t you want to have the thickest part towards the door then to cook more evenly? Or is it because the bone “carries” heat and helps to cook it “from the inside”? New subscriber, loving your videos….and I will be trying this today, July 4th.
Shout Out @Jirby #Awesome Cook :) coming at you from South Texas #Come on :)
"There's no wrong way to start a fire" *Uses fluid* Except for that one. That's the wrong one.
What was your process to take it up to 275? Did you open the dampener more? Or add more wood at once? I struggle to get up and maintain a new temp once I’m kinda cruisin along
Gonna have to give this a go
cant wait to taste the product at Goldees one day!
Can’t wait to have you!
Good ish again man. A little confused by the damper talk, but I’m sure it get clearer on down the road. My guess is that you’re trapping in more smoke, not necessarily “heat”. Eh, doesn’t matter. I only have 1 question tho, what’s your secret?
Loved the Easter Egg sound effect from the editor. WoogyBooga, indeed!
Would totally love a damper comparison video
Love ur content I have been experimenting with my 100 gallon Sonny Moberg backyard smoker, its very similar in quality to Mills Scales. You gave me some good points to consider in fire management with ur ribs. Thanks
Your channel is about to blow up. Jes sayin. In a good way
I did a smoked meatloaf. Used coarse black pepper, and Lowry's. I can't have a ton of sodium. It was a fire rub! Doing ribs next. Best all around , store bought, rub I've found is Killer Hogs by Malcolm Reed. Followed by Eat BBQ black label.
What's your thoughts on leaving/removing the silver skin on the bottom side of ribs?
What happened to the super juicy wal mart ribs video?
did you say what kind of wood?..luv your videos
hey thats cool, i like that stuff :D
I love the BBQ anarchy energy! Great vid!
My boy nappin on some ribs 😳
I'm new to your channel. Loved this video. It did go against everything out there in a lot of parts but I love that you inspire people to just get creative. I might have missed it but what's your Riby BBQ Sauce. Is that a special one you make or something you buy? Thank you again
th-cam.com/video/4EJSB1fUiTM/w-d-xo.html
@@HolmesFans2 thank you so much.
Bro said the rib is super juicy but squeezed the life out of it 😂
Solid AF
You don't mention removing the membrane. Do you always keep it on?
I replace the Lawry's with ancho pepper powder. Speaking of, now I'm going to need to make a birria brisket.
I've been smokin ribs longer than you've been alive young man and those are the sexiest ribs I've ever seen , the color is AMAZING
Ahhh thank you so much!! Appreciate that!
I always thought the same thing. It’s not what ingredients u cook with. Some people just have that touch that anything they cook is really good. U can follow a recipe to the dot and u are never gonna replicate it.
I do appreciate different styles. It can get boring doing the 'standard bbq rub.' I've recently done korean style bulgogi ribs, chinese char siu ribs, molasses, brown sugar and honey ribs. all were great. Mix it up!
Try the Vietnamese Red Pork
HEB, grab your tumbleweeds, lightbulbs, and legos all in the same aisle
Curious if that is a Franklin's pit you are cooking on?
They look good I’m just curious as to why you think if the temps the same why damper opened will cook slower than damper partially closed.Is 250* not 250* either way?
It’s kinda hard to explain. I’ll try better in my next video! Great question tho! I’ll will talk about that for sure
Jirby BBQ Just curious I smoke with my top damper all the way open and control temps with fuel and air from bottom,I still get great smoke flavor.In theory I would actually think it might cook quicker,isn’t that the idea behind convection cooking hot air moving around the food?Im doing some pork loins later this week I will try both ways to see if there is any and what difference might be in the finished product.All 4 of them weigh within 1 ounce of each other so weight shouldn’t be an issue.Love the fact that you cook until the fat is rendered properly and have the look and feel you want before wrapping.Idea for rub find some Black Hawaiian Sea Salt and give it a try,it’s been great on my pork so far.
Stefan Theard That was my point convection is usually faster than normal,but he was saying he thought it was slower with the damper open and the air flowing,than with it partially closed and trapping the heat in.He answered me so I made a second post you can go read it if you want.🔥👍
Is this video edited out of sequence? Shouldn't you get the fire going before you put the ribs on the grill? Also why would you use a bad smelling lighter fluid and have the ribs subjected to all that nastiness? You lost me dude.
Jirby, what's the consensus on reverse flow smokers and what's your thoughts.
You're breaking the rules my guy.....and I am HERE for it!
Haha the way you manage your fire is like completely opposite from what everyone has been teaching out the recent years, and i like it. Whats the flavour profile compared to a really clean burning fire? Im guessing its more comparable with cooking on a WSM or something like that than a standard clean burning offset?
Mmm probably just alittle smokier but not overpowering. Better bark as well. Clean fires are good too I just use a different technique
@@jirbybbq I will be trying this out. Some great colored ribs going on!
@@Tough_III thank you! Let me know how it goes!!
I’ve never smoked meat before but I’m excited to start.
These videos are so much more entertaining knowing that you're a little drunk when you do the voice over.
Yoooooo lets go!!!
Soooo...ain't nobody gonna talk about how that mustard bottle moved by itself at 3:12 !?😮 😅
You are correct I create my own rubs. I’ve bought the ones from the store from bbqers and they sucked balls. 😂 👍🏽👍🏽💯👆🏽
My only thing is I’m wondering why you didn’t pull the membrane
Mad Scientist BBQ: "Is McCormick black pepper and Worcestershire sauce the secret????"
Hahaha it is
Lol when he said that Mad Scientist was first person I thought about 😂😂
could you do a video on the pork hash you mentioned in this video/
Question, is the meat already washed off or not???
Did you put the ribs on the smoker before it was up to temp? If so, did you have dirty smoke?
Tons of dirty smoke the first hour! Why they got such good color
I’ll got more into that in this series I know that’s kinda new and weird
Besides flavoring them ribs with lighter fluid smoke, decent looking ribs.
How much for just one rib?
Wow that's
Can you clarify why you put the thicker side towards the cooler wall? Wouldn’t the thinner side be better towards the cooler wall? Still fckin wit Jirby!
The wall radiates heat.
The pepper with the Honey Hog is a great idea. Trying that.
Great idea. I tried it honey hog on a pork butt and I really missed the pepper to make a beautiful bark.
Lol , they're Tumbleweeds
don't think you need lighter fluid with the tumble weeds
Love the channel and the tips can’t wait to head to our Texas office and stop by the restaurant and try it out
3:12 did that mustard bottle grow some legs? Or am I trippin 😂