So many so called BBQ experts making videos but when we get to hear from Tuffy you take notes. A true proven expert at what he does that is most importantly willing to teach and share. A true, real life BBQ legend!
Hey Tuffy I took this recipe to our local small BBQ cookoff. I can cook ribs at home but this was my first BBQ cook off ever. Guess who won first in Ribs?? THIS GUY!! Thanks Tuffy!!!!
I love how Tuffy uses grills that people have and can afford. Not a 10k Jambo on a trailer. Just good old fashioned Weber grills and smokers. Keep it up Tuffy!
@@TuffyStonePitmaster thanks for the ❤Tuffy. Been watching you since BBQ Pittmasters. I loved watching you battle Myron Mixon and Johnny Trigg. I always was pulling for you.
I get why you do everything you’re doing for competition, competition is a different world. It just exposes why I hate competition so much. Practically everything is the opposite of how I’d make ribs for myself. St Louis vs classic ribs. Cutting the flap vs keeping. Glazing the ribs vs sticking with dry rub. Sweet sauce. Everything about it is wrong, it’s just what the judges have decided to look for over the years. I’d never last a day in that scene, I hate everything about competition style ribs. Absolutely beautiful rack, though!
So love Tuffy and his videos! The Professor is in the house! And of the guys who were on all those competition shows, most were cocky a-holes and Tuffy was always a genuine nice guy.
I made these for the family yesterday, on my offset. Holy smokes they are the best ribs I’ve ever made. Everybody said they were the best ribs they had ever had. Thanks for posting this recipe!!!
Hello new friend, it's nice to be connected to your channel listening to your excitement cooking pork I'm sure it's very delicious. Thank you for sharing the recipe, good luck full support 👍💙❤️😍🙏🌹
As a french cook and watching a lot of bbq content on you tube, I can tell your videos are the most professional and rich in details ( but still entertaining ) that I've been able to watch on youtube. that's a blast ! Cheers Tuffy !!!
Jus saw this video , I remember watching BBQ pit masters yrs ago. At 53 yrs old now , my son gave me a tregger smoker for father's day ! I've smoked 2 pork loins so far , but caint wait to try your rib recipe !! Good to see you after all these yrs !
I made these tonight, well as best I could, they were delicious! The cayenne plays off the sweet so well. My family said they were the best I’ve done. Thanks Tuffy!
For years my rib game using my WSM has been off. After lots of videos, personal tests and a lot of unsatisfactory results, this was a game changer! I’m back in the game, gaining confidence and getting consistent results. Tuffy, can’t tell you how much I appreciate this!!! Thank you!
I watch a couple of guys, one named Malcom Reed, and the other Heath Riles, there is another guy T-Roy Cooks, and they are true competition rib specialists. And they take you step by step through the process. This gentleman Tuffy is very similar to these guys, except he goes a little deeper into the explanations. Great video!!
I’ve been cooking over charcoal for thirty years-all of it self taught. Until I could come here and see what others were up to. I’ve cooked lots of ribs and made lots of mistakes. (I do make my own rubs and my own bourbon bbq sauce, and they’re pretty good!) I watched this not because I want to compete, but because I was curious about his procedure. I’d never heard of you until today, Mr. Stone, but you are an excellent teacher. Truly. I can’t wait to try your procedure and make some people faint with delight. Thank you, sir.
Did those on a Kamado Joe on multiple occasions. On top of being an awesome cooking experience to enjoy with friends asking tons of questions during the process and a couple of beers, the meat that comes out of that process left any person I saw took a bite of it floored. They talk about it for weeks, even to their friends I barely knows. I feel like a cheat cuz I wouldn’t be there without Sensei Tuffy Stone.
Well, Tuffy as I write this my phone doesnt like me to well lol today was beautiful here in Kentucky, and I spent yesterday hand selecting some great quality ribs from the local Costco, picked up the ingredients, and followed your steps to a T and WOW!! 3 racks devoured in 30 minutes. I used a treager pellet smoker at 275 and these ribs impressed me and are by far the best I have ever cooked ! Thanks so much for sharing your knowledge with all of us !
The last statement in this video is what Ive been sayin for years and people look at me me like im stupid.... until they taste them for themselves! Thank you so much for the vid! Picked up a thing or two ;)
Tuffy, I’ve been a fan since I saw you on BBQ pitmasters long ago you, Myron, Johnny and everyone else inspired me to get into bbq I’m proud to say I’ve perfected the Brisket!! Thank you for all you ve taught me!!!
i remember watching you on pitmasters season 1 in 2010. Got my first smoker a wsm 18.5 inch because of you and harry soo. upgraded to a 22.5 inch, got a ys 640s now. been hooked ever since. thank you.
Ditto on that also...up to the WSM 18.5 and Harry Soo along with Malcolm Reed. Tuffy was fun to watch along with the 'old' pros trying to figure him out (Trigg and Myron) usually :)
Hi Tuffy, love this video, I smoke my ribs on a 22" WSM and have learned so much from you and enjoy your teaching technique. I would love to see you and Myron back on TV again, BBQ Pitmasters was such a great series. I still watch it and learn from all of you and the awesome pitmasters on the show.
Now that was a great tutorial! I loved every single minute of it! This the only way ill be making my Ribs from now one!!! Thank you @TuffyStone for all the tips and tricks! You really are a true Legend!!! 🙏🏿👏🏿👏🏿👏🏿👏🏿👏🏿👏🏿
Thank you for sharing your process. Been watching you and the fellas cook and compete for years now. It takes a certain confidence and kindness to share your winning rib tips with the world. Pun absolutely intended. Cheers
I got my hands on your Hot BBQ Rub from Ace Hardware several weeks ago. I put a healthy layer on 20lbs of country ribs that sat over night in the fridge. I hit them again as they went on my Treager. 300degrees for 3hrs. Some of the best ribs I've ever cooked. Hot BBQ Rub is just an awesome base layer spice that gives your ribs a dark mahogany color and great flavor. Not over powering, not too hot or salty either. I served the ribs for a bunch of family members and friends and received nothing but love for how well they tasted.
Took on your guidance for my first smoked ribs and it turned out bomb, made my own BBQ sauce but mostly used every ingredient besides the dry onion bits, every one at home loved it and will be having to make more then one rack next time, I did only one in case I messed up but I underestimated my skill. I manually controlled the heat as well, use some hickory chunks.. anyhow! IT WAS BOMB!!! Thank you!
Tuffy, thanks for posting these killer videos. There is some great information on this one, too. I enjoy your restaurant when I'm in the Ashland area every now and then. Thanks for keeping VA on the BBQ map!
Great job!... It took a long time to learn it but using a Traeger grill my ribs follow a similar routine... Yes, turn over to cut from the "back" side as shown to see where to separate... Love it!...
We used to watch Pit Masters years ago. Life got busy, but it's slowing down a bit now - so we can enjoy and rediscover. Then we found your channel. You're looking good Sir! We are subscribed now. Take care Tuffy and thanks for all the knowledge!
It's always interesting when someone cooks compition bbq. Cause we can see how technical is when it comes to the meat, the rub, the sauce and most importantly how you cook it.
@@TuffyStonePitmaster master class indeed. BBQ Pittmasters got me into this back in 2013 when you were a judge. Thank you sir! Still enjoying my WSM 10 years later.
Mr Stone I made this recipe almost exactly at a bbq competition this weekend and my family said they were the best ribs we ever made. Judges didn’t think so. Turns out I really don’t care what they think. LOL I really appreciate you sharing your methods. My team and I are planning to do the poosa Q in Alabama in October this year I hope to meet you there
I'd just like to say thank you for giving us this very special recipe I smoked these and followed your instructions to the tee and they turned out beautiful I ate half a rack before I could get them in the house by far the best ribs I have ever eaten I was gonna share with my neighbor but I have reconsidered that no way thank you for taking the time for this recipe. 👍👌😋
This dude 🔥🔥🔥those the best looking ribs I seen so far on TH-cam great presentation and step by step guidance thank you and will continue to watch this channel 😎
having tasted the best brisket in the world made by you in Utah, i am longing/lusting to taste these magnificent looking ribs. what a great video! hope to see you soon.
@@TuffyStonePitmaster last week we submitted the ms for the cake bible revision! short reprieve now til editor's queries. sure hope ppl sign up for Utah event--it will be so fun!
Hi Tuffy. I have followed you on the bbq channels for years. I am a counselor/pastor and I believe you used to be a pastor too if I recall. This is my first time watching your youtube channel. I am eager to try this approach for ribs for my family when the weather is warmer (I'm in N.H.). I look forward to more of your channel. Blessings to you!
Tuffy, this is the single best video on ribs I've seen in the past decade. I'm a Trigg fan too. Your comment about rubs generating a ham flavor was eye-opening. St. Louis coming up for Super Bowl! Thanks.
How many times I tried the 3-2-1 method and was disappointed. OMG. Although not everything worked as described in the video and I have left out the sugar before steaming. But only because I thought that the ribs then only taste like sugar. I will change the next time. I will make my ribs just like yours in the future. Absolutely perfect. Thank you. Greetings from Germany. Btw I took some Chili powder instead of Cayenne pepper and it worked perfectly.
I get a little sad thinking I may never get to try a Johnny Trigg rib. I hope someday to try one of yours. I live is So Cal and I've had rib and BBQ I enjoyed but I don't think I've really ever had the best. I'm going to cook some in the over tomorrow and while not the same I'll try to get some inspiration from this. This spring I'll be getting a pellet smoker, so I'll be able to get a little closer then. I hope you'll do a beef rib video sometime.
You and Johnny Trigg are my BBQ idols man! I live in MA where applewood is king but I’ve been mixing a little pecan in with it for pork lately with great results. I hope to open my own place someday so I can share it with my neighbors and friends. Thank you for the video, I can’t wait to see more!
Tuffy we are only in our 3rd trying to compete in competitions. I do mine exactly like you do for the most part. But I never knew you could move the bone like that for presentation
As a previous Traeger+ user, I was initially hesitant to switch to Asmoke. However, after using Asmoke, I have to say it's a game changer. The precision temperature control is impressive, allowing me to cook my ribs just the way I like them. The portability is a big plus too, especially when I go camping or tailgating. The flavorful wood pellets available gave a distinct smoky taste to my meats, something I always struggled to achieve with Traeger. The best part though, is the convenience. The automated pellet feeding and temperature control have made grilling so much easier. My grilling experience has been elevated and I couldn't be happier with my switch to Asmoke. #Asmoke
It's obvious you are a teacher. You give great explanations. To get more YT hits, consider doing shorter snippets of videos that cover specific details like how to do long and slow on the various grills. That was just a few minutes in this video, so it would be a good short video on its own.
So many so called BBQ experts making videos but when we get to hear from Tuffy you take notes. A true proven expert at what he does that is most importantly willing to teach and share. A true, real life BBQ legend!
Indeed.
Were the ribs over direct or indirect . Did you use a plate over the coals.? Learning so glad I came across your page. Thank you
Exactly what I was thinking the whole time I was watching.
You're not the real smoky Joe 🤨
Thank you for the very nice comment!
Hey Tuffy I took this recipe to our local small BBQ cookoff. I can cook ribs at home but this was my first BBQ cook off ever. Guess who won first in Ribs?? THIS GUY!!
Thanks Tuffy!!!!
Congratulations 🎊
Congratulations brother!!
👍
Where's my portion?
I love how Tuffy uses grills that people have and can afford. Not a 10k Jambo on a trailer. Just good old fashioned Weber grills and smokers. Keep it up Tuffy!
It’s the same practices and procedures you use on a Weber kettle or a $10k jambo. Consistent temps, cook to feel and not temp.
Thank you so much!
@@TuffyStonePitmaster thanks for the ❤Tuffy. Been watching you since BBQ Pittmasters. I loved watching you battle Myron Mixon and Johnny Trigg. I always was pulling for you.
Lol true for this video,but he has a sick double jambo trailer model that I'm sure cost well over 10k
You said a mouthful
Thank you Tuffy! Brushing the ribs an hour in with melted butter made them look better than anything my Weber has seen! You are very generous!
Hope you enjoy
I get why you do everything you’re doing for competition, competition is a different world. It just exposes why I hate competition so much. Practically everything is the opposite of how I’d make ribs for myself. St Louis vs classic ribs. Cutting the flap vs keeping. Glazing the ribs vs sticking with dry rub. Sweet sauce. Everything about it is wrong, it’s just what the judges have decided to look for over the years. I’d never last a day in that scene, I hate everything about competition style ribs. Absolutely beautiful rack, though!
So love Tuffy and his videos! The Professor is in the house! And of the guys who were on all those competition shows, most were cocky a-holes and Tuffy was always a genuine nice guy.
I made these for the family yesterday, on my offset. Holy smokes they are the best ribs I’ve ever made. Everybody said they were the best ribs they had ever had. Thanks for posting this recipe!!!
Thanks for sharing!!
I must've been living under a rock. I cannot believe Im just now discovering this golden channel... Subscribed 👍🏼
Hello new friend, it's nice to be connected to your channel listening to your excitement cooking pork I'm sure it's very delicious. Thank you for sharing the recipe, good luck full support 👍💙❤️😍🙏🌹
Thank you so much for watching and taking the time to comment!
As a french cook and watching a lot of bbq content on you tube, I can tell your videos are the most professional and rich in details ( but still entertaining ) that I've been able to watch on youtube. that's a blast ! Cheers Tuffy !!!
Wow, thank you!
Jus saw this video , I remember watching BBQ pit masters yrs ago. At 53 yrs old now , my son gave me a tregger smoker for father's day ! I've smoked 2 pork loins so far , but caint wait to try your rib recipe !! Good to see you after all these yrs !
I made these tonight, well as best I could, they were delicious! The cayenne plays off the sweet so well. My family said they were the best I’ve done. Thanks Tuffy!
That is awesome ! Thanks for sharing.
Good video with a wealth of knowledge for both competition and backyard cooking. Thank you for sharing.
Thanks for your comment. I am glad that you liked the video. More to come.
For years my rib game using my WSM has been off. After lots of videos, personal tests and a lot of unsatisfactory results, this was a game changer! I’m back in the game, gaining confidence and getting consistent results. Tuffy, can’t tell you how much I appreciate this!!! Thank you!
I watch a couple of guys, one named Malcom Reed, and the other Heath Riles, there is another guy T-Roy Cooks, and they are true competition rib specialists. And they take you step by step through the process. This gentleman Tuffy is very similar to these guys, except he goes a little deeper into the explanations. Great video!!
I’ve been cooking over charcoal for thirty years-all of it self taught. Until I could come here and see what others were up to. I’ve cooked lots of ribs and made lots of mistakes. (I do make my own rubs and my own bourbon bbq sauce, and they’re pretty good!) I watched this not because I want to compete, but because I was curious about his procedure. I’d never heard of you until today, Mr. Stone, but you are an excellent teacher. Truly. I can’t wait to try your procedure and make some people faint with delight. Thank you, sir.
Did those on a Kamado Joe on multiple occasions. On top of being an awesome cooking experience to enjoy with friends asking tons of questions during the process and a couple of beers, the meat that comes out of that process left any person I saw took a bite of it floored. They talk about it for weeks, even to their friends I barely knows. I feel like a cheat cuz I wouldn’t be there without Sensei Tuffy Stone.
Never thought about pressing on the meat like that before wrap to break away from the bone for presentation, that’s huge! Thank you
Works great. I am glad that you picked up something to try.
Well, Tuffy as I write this my phone doesnt like me to well lol today was beautiful here in Kentucky, and I spent yesterday hand selecting some great quality ribs from the local Costco, picked up the ingredients, and followed your steps to a T and WOW!! 3 racks devoured in 30 minutes. I used a treager pellet smoker at 275 and these ribs impressed me and are by far the best I have ever cooked ! Thanks so much for sharing your knowledge with all of us !
Wow, That is awesome to hear. So glad that they turned out and thanks for sharing!
I just saw this video and I'm excited to give it a try the Tuffy way.
Looks awesome my friend, can’t wait to try it.
Hope you enjoy!
Thank you ....wishing you the very best!
Another incredible video!
So glad to hear! More are coming! Thank you!
The last statement in this video is what Ive been sayin for years and people look at me me like im stupid.... until they taste them for themselves! Thank you so much for the vid! Picked up a thing or two ;)
Thanks for the note and watching!
Tuffy, I’ve been a fan since I saw you on BBQ pitmasters long ago you, Myron, Johnny and everyone else inspired me to get into bbq I’m proud to say I’ve perfected the Brisket!! Thank you for all you ve taught me!!!
i remember watching you on pitmasters season 1 in 2010. Got my first smoker a wsm 18.5 inch because of you and harry soo. upgraded to a 22.5 inch, got a ys 640s now. been hooked ever since. thank you.
Thank you for sharing! Keep on smoking!
Ditto on that also...up to the WSM 18.5 and Harry Soo along with Malcolm Reed. Tuffy was fun to watch along with the 'old' pros trying to figure him out (Trigg and Myron) usually :)
Hi Tuffy, love this video, I smoke my ribs on a 22" WSM and have learned so much from you and enjoy your teaching technique. I would love to see you and Myron back on TV again, BBQ Pitmasters was such a great series. I still watch it and learn from all of you and the awesome pitmasters on the show.
Yup. That was a good show. 👍
Sir you’re a great teacher, well done!! And thank you!!
Now that was a great tutorial! I loved every single minute of it! This the only way ill be making my Ribs from now one!!! Thank you @TuffyStone for all the tips and tricks! You really are a true Legend!!! 🙏🏿👏🏿👏🏿👏🏿👏🏿👏🏿👏🏿
Thank you for sharing your process. Been watching you and the fellas cook and compete for years now. It takes a certain confidence and kindness to share your winning rib tips with the world. Pun absolutely intended. Cheers
I got my hands on your Hot BBQ Rub from Ace Hardware several weeks ago. I put a healthy layer on 20lbs of country ribs that sat over night in the fridge. I hit them again as they went on my Treager. 300degrees for 3hrs. Some of the best ribs I've ever cooked. Hot BBQ Rub is just an awesome base layer spice that gives your ribs a dark mahogany color and great flavor. Not over powering, not too hot or salty either.
I served the ribs for a bunch of family members and friends and received nothing but love for how well they tasted.
Thanks for the feedback, glad they went so well!
Great teaching process and excellent explanation. Thanks!
I am so glad that you enjoyed it!
Still cooking ribs this way and always come back to make sure I’m doing it right! I save time and they’re just as good 👍
Took on your guidance for my first smoked ribs and it turned out bomb, made my own BBQ sauce but mostly used every ingredient besides the dry onion bits, every one at home loved it and will be having to make more then one rack next time, I did only one in case I messed up but I underestimated my skill.
I manually controlled the heat as well, use some hickory chunks.. anyhow! IT WAS BOMB!!!
Thank you!
Wish I could post a picture of my results in comments! 🤪
I am so happy that you liked them!
That, sir, was excellent. What a birthday party. Thank you for sharing what you know. I’m most grateful.
At first I wasn't sure about this guy. But , after seeing his Camo smock , I knew
he was legit !! Thanks Tuffy.
I will remember to wear!
Tuffy, thanks for posting these killer videos. There is some great information on this one, too. I enjoy your restaurant when I'm in the Ashland area every now and then. Thanks for keeping VA on the BBQ map!
Thank you so much. I am glad you are enjoying them. More to come. I sold Q about 4 years ago.
I still order from his former restaurants
@@tucksmith8300 Do they still sell his sauces and rubs?
I got lucky today at the market. Straight bones, fresh pack . Iv made many racks but my wife said these were her favorite. Freshness is king .
Great stuff here. Thank you
So awesome to have found your channel. Looking forward to following your content. You are always fun to watch.
Great video, your sauces, and seasonings are great too.
Thank you so much! Are you using my newest products?
Great job!... It took a long time to learn it but using a Traeger grill my ribs follow a similar routine... Yes, turn over to cut from the "back" side as shown to see where to separate... Love it!...
We used to watch Pit Masters years ago. Life got busy, but it's slowing down a bit now - so we can enjoy and rediscover. Then we found your channel. You're looking good Sir! We are subscribed now. Take care Tuffy and thanks for all the knowledge!
It's always interesting when someone cooks compition bbq. Cause we can see how technical is when it comes to the meat, the rub, the sauce and most importantly how you cook it.
My lord this is a Master class, thank you Tuffy for this 🔥 for us not able to take your classes this is gold
Thank you for the nice comment!
@@TuffyStonePitmaster master class indeed. BBQ Pittmasters got me into this back in 2013 when you were a judge. Thank you sir! Still enjoying my WSM 10 years later.
@@culperjr.122 Same here
Thanks Tuffy, first vid I’ve ever seen of yours and already learned some new stuff
So glad that you like it. More videos are coming!
Mr Stone I made this recipe almost exactly at a bbq competition this weekend and my family said they were the best ribs we ever made. Judges didn’t think so. Turns out I really don’t care what they think. LOL
I really appreciate you sharing your methods. My team and I are planning to do the poosa Q in Alabama in October this year I hope to meet you there
Hi Tuffy...Made ribs with recipe the other day and they were FANTASTIC! My go to from now on! Thank you!
Subbed and liked. Great information and commentary
Loved this video! For sure going to incorporate your technique. Love how you explain things. Simple but with reasoning
Absolutely legend I’ve been cooking ribs for over 30 years and I still have so much to learn. Thanks for this video.
Wouaw excellent ❤
Thank you for sharing such a detailed explanation. I don't know you, but you come off like a humble considerate human being!!! God Bless!
Love your teachings! Thank you, for taking time to share your experience and thoughts.
You are so welcome!
Good looking rib Tuff! Thanks for sharing!
Thank you for watching!
Thank you so much Mr Stone the information was extremely helpful, I did take Notes! Keep it coming. Please and thank you!!
New to smokers. Thanks for the in depth explanation. Really helpful.
I have a WSM too. Can’t wait to try this recipe.
Great job and kudos to your video production team!!!
Thank you so much!
Great video! Ribs looked delicious!
I'd just like to say thank you for giving us this very special recipe I smoked these and followed your instructions to the tee and they turned out beautiful I ate half a rack before I could get them in the house by far the best ribs I have ever eaten I was gonna share with my neighbor but I have reconsidered that no way thank you for taking the time for this recipe. 👍👌😋
This is awesome! Thank you.
Tuffy Stone - Love to see you do a video on how Trigg does his ribs!
Outstanding
This dude 🔥🔥🔥those the best looking ribs I seen so far on TH-cam great presentation and step by step guidance thank you and will continue to watch this channel 😎
Thanks for watching
Oh my! Ribs are my favorite meat in the whole wide world. Yours look absolutely delicious. ❤❤
Best rib video on youtube, hands down. Thanks for this
You are very kind! Thank you!
Excellent video. Thanks for the video.
Awesome information and easy to follow instructions. Thank you!
Let me know if you cook and how they turn out.
having tasted the best brisket in the world made by you in Utah, i am longing/lusting to taste these magnificent looking ribs. what a great video! hope to see you soon.
You are so kind! Your newest cookbook looks delicious! Look forward to seeing you, soon!
@@TuffyStonePitmaster last week we submitted the ms for the cake bible revision! short reprieve now til editor's queries. sure hope ppl sign up for Utah event--it will be so fun!
Great video. Nothing but useful information.
Tuffy, this is the first video of yours that I've seen. You _so_ rock, man. I've subscribed. Your commentary is A number one. Hooah!
gret video thanks for sharing
Awesome! Ill be doing this soon!
Hi Tuffy. I have followed you on the bbq channels for years. I am a counselor/pastor and I believe you used to be a pastor too if I recall. This is my first time watching your youtube channel. I am eager to try this approach for ribs for my family when the weather is warmer (I'm in N.H.). I look forward to more of your channel. Blessings to you!
Thee Einstein of bbq!
Fan since first episode bbq Pittmaster
Nice to see u again Mr stone. Hope all is well
Tuffy, this is the single best video on ribs I've seen in the past decade. I'm a Trigg fan too. Your comment about rubs generating a ham flavor was eye-opening. St. Louis coming up for Super Bowl! Thanks.
You apparently have never hear of Malcolm Reed at How to BBQ Right!
@@dandowodzenka8864 , I love Malcolm! Just watched his Spare Ribs video. Outstanding.
Thank you so much!
Wow! Thank you so so much learning so much! Great stuff. Your awesome 🤩 ❤😊
How many times I tried the 3-2-1 method and was disappointed. OMG. Although not everything worked as described in the video and I have left out the sugar before steaming. But only because I thought that the ribs then only taste like sugar. I will change the next time. I will make my ribs just like yours in the future. Absolutely perfect. Thank you. Greetings from Germany. Btw I took some Chili powder instead of Cayenne pepper and it worked perfectly.
Great news, feel free to add less, these are competition style and can be adapted to your taste.
Tuffy is truly a master!
Thank you!
Pittmasters was one of my favorite shows. Glad to find your channel. I’m the smokin grandmaster of my household. Hahaha
Thank you for watching and for the comment!
I get a little sad thinking I may never get to try a Johnny Trigg rib. I hope someday to try one of yours. I live is So Cal and I've had rib and BBQ I enjoyed but I don't think I've really ever had the best. I'm going to cook some in the over tomorrow and while not the same I'll try to get some inspiration from this. This spring I'll be getting a pellet smoker, so I'll be able to get a little closer then.
I hope you'll do a beef rib video sometime.
Love the video Tuffy. Great camerawork, too
You and Johnny Trigg are my BBQ idols man!
I live in MA where applewood is king but I’ve been mixing a little pecan in with it for pork lately with great results. I hope to open my own place someday so I can share it with my neighbors and friends.
Thank you for the video, I can’t wait to see more!
This was like watching Leonardo DaVinci paint.
Thank you Professor.
Great lighting and sound, of course I knew the content would be killer too. Love watching good content that's done well. Top notch production.
Johnny Trigg is the rib king
Gods work
Was thinking about a little sweet and heat on some reebz tomorrow and ended up here.
You da man Tuffy, thx for the tips!
One lucky pig to have its ribs turn out so beautifully
Those look Awesome !! I’ve never had good ribs especially that looked like these.
Tuffy we are only in our 3rd trying to compete in competitions. I do mine exactly like you do for the most part. But I never knew you could move the bone like that for presentation
I tried this and was amazing! No left overs and the kids ate them up.
Tip from Chef Jerry. Before adding your rub, instead of using oil in a bottle, hit is with spray oil. Much easier with no mess.
As a previous Traeger+ user, I was initially hesitant to switch to Asmoke. However, after using Asmoke, I have to say it's a game changer. The precision temperature control is impressive, allowing me to cook my ribs just the way I like them. The portability is a big plus too, especially when I go camping or tailgating. The flavorful wood pellets available gave a distinct smoky taste to my meats, something I always struggled to achieve with Traeger. The best part though, is the convenience. The automated pellet feeding and temperature control have made grilling so much easier. My grilling experience has been elevated and I couldn't be happier with my switch to Asmoke. #Asmoke
Great video and a thorough explanation on all steps. One question, do these coals last that long(3.5 hours) ?
I miss yall on BBQ pitmasters wish there was a new season
It's obvious you are a teacher. You give great explanations. To get more YT hits, consider doing shorter snippets of videos that cover specific details like how to do long and slow on the various grills. That was just a few minutes in this video, so it would be a good short video on its own.
Sehr schönes Viedeo lecker Rips Liebe Grüße aus Deutschland.
Love your videos followed for a long time … got a few Webers myself including a 22in WSM … do you use water in the water pan ? Thanks for your info!