I am 2 month new to bbq-ing. I bought a pit boss and have been following you and everything I made turned out nicely. Thank you for teaching me and keep going
I've been cooking on my big green egg (which I'll always love) for the last 15 years or so and recently got a great deal on a Pit Boss 700FB (still $300 at WM at the time of this post).. I needed some pellet smoking tips, so I started searching youtube.. I've watched many, and I have to say, your vids will be my gold standard for getting something done quick and delicious. I used your technique on a rack of baby backs tonight and they were killer! Like I said I'll always love my egg, but the PB is just so dang easy. Thanks for sharing so many recipes and techniques that I know will turn out fantastic!
Awesome & super helpful video….quick question….your meat temp when checking between the bones after being wrapped was like 180 to 190 ish…is that typically when you want to move the next step? Or is it just by feel? Appreciate the help!
These look awesome! Quick question, what internal temp would you cook to to get fall off the bone tenderness? My wife prefers it and happy wife, happy life!
I just came across your video and i learn a lot. I got pork spare ribs and pork loin baby back ribs to cook on the charcoal grill. I made a dry rub, will they cook the same on the grill?
That's it!!! I'm gonna have to start screen shotting your cooks and claim them as mine because my stuff never looks that good. 😂 Don't get me wrong, mine is good, but not Ash Kickin' good. Great job man!!
Darrin, I need those intro videos man. That slow motion like on those armadillo eggs. If you have any recipes on high temp seared steaks..let us know. I enjoy your videos, quick and to the point. Wish you the best..fan from west Texas
Hey brother! Well, that was my style earlier....but I actually received quite a few complaints about those intros, lol. So hence the new style! Thanks for the kind words, and I'll add a high temp seared steak video to the list!
I noticed in a lot of your cooks you put the meat opposite the exhaust pipe. Does it get the same amount of smoke in your opinion. Thanks for your videos and time. Gabe in San Antonio
@@AshKickinBBQ glad you did. It was nice to see a jacked up set of ribs and how to trim them so it would cook evenly. The person who cut that rack was probably in a rush to get home so they could barbecue.
Prolly not going to see much more of that SmokeFire. Maybe if they ever get it right I'll promote it, but I'm not promoting a subpar product that I rarely use.
I am 2 month new to bbq-ing. I bought a pit boss and have been following you and everything I made turned out nicely. Thank you for teaching me and keep going
Great to hear!
Just subscribed and got my first pellet grill a few months ago. I’ll be making ribs tomorrow using this method. 😎
I've been cooking on my big green egg (which I'll always love) for the last 15 years or so and recently got a great deal on a Pit Boss 700FB (still $300 at WM at the time of this post).. I needed some pellet smoking tips, so I started searching youtube.. I've watched many, and I have to say, your vids will be my gold standard for getting something done quick and delicious. I used your technique on a rack of baby backs tonight and they were killer! Like I said I'll always love my egg, but the PB is just so dang easy. Thanks for sharing so many recipes and techniques that I know will turn out fantastic!
Thanks for the kind words Pete, I appreciate it!
Made em again!! Awesome!!👍😎👍
I tried these out exact to the video and they came out amazing.
Great to hear!
Awesome. Your videos are the best. I can tell you are an expert, cause experts always make it look easy and simple!
Thank you sir!
I’m gonna do this today! Since your method is quick, I don’t have to start yet this morning!
Awesome!!
Those looked phenomenal and done in 3 hrs, amazing! Definitely trying this method.
Thank you Mark! They were awesome!
Awesome & super helpful video….quick question….your meat temp when checking between the bones after being wrapped was like 180 to 190 ish…is that typically when you want to move the next step? Or is it just by feel? Appreciate the help!
Gotta go by feel
Awesome, thank you! Can’t wait to try this method.
Dude I’ve been looking forward for this video for sooooo long
Thanks brother, glad I could finally get it done. I'll prolly try to knock out a few more baby back videos this year.
These look awesome! Quick question, what internal temp would you cook to to get fall off the bone tenderness? My wife prefers it and happy wife, happy life!
Probably like 210° just let them in the wrap longer really.
@@AshKickinBBQ gotcha. Thanks!
Man the color u get is amazing ribs looks great
Thanks Jeremy!
I just came across your video and i learn a lot. I got pork spare ribs and pork loin baby back ribs to cook on the charcoal grill. I made a dry rub, will they cook the same on the grill?
The cooking times may differ a bit, but it shouldn't be too bad.
That's it!!! I'm gonna have to start screen shotting your cooks and claim them as mine because my stuff never looks that good. 😂 Don't get me wrong, mine is good, but not Ash Kickin' good. Great job man!!
Hahahaha, thank you Mark!
Darrin, I need those intro videos man. That slow motion like on those armadillo eggs. If you have any recipes on high temp seared steaks..let us know. I enjoy your videos, quick and to the point. Wish you the best..fan from west Texas
Hey brother! Well, that was my style earlier....but I actually received quite a few complaints about those intros, lol. So hence the new style! Thanks for the kind words, and I'll add a high temp seared steak video to the list!
@@AshKickinBBQ we got you. Tuned into your channel because I can actually pause the video and follow your steps…others don’t.
Damb those look so goood live the vids you do on ribs
Thank you Josh!
Dude that bbq sauce really does look good I may have to get some and try
Dude, it's amazing!
Pellet grills are the best !!! set it and forget it !!!!
Hey Darren....those are some mighty fine looking Baby Back Ribs. Cheers ✌️ 🍻
Thank you! I appreciate it!
Nice looking ribs, doing some tomorrow. Thanks 🍻🍻🍻
Thank you, I hope yours turned out great!
Hahaha, you're not from the Upper Midwest are ya? Great video, I followed it to a T and they turned out great! thanks!
Haha, Minnesota
Great looking ribs there sir. 🍺
Thank you kindly!
Good looking ribs there. I've been doing your hotter cooking methods on ribs and giving good results. Thanks!
Excellent, I’m so glad to hear it! Thank you!
Some don’t like baby backs. I love them! 🔥🔥🔥
Man, I like them too, but I prefer St. Louis cut to be honest!
I found a 4 lb rack of baby backs the other day at that size I’ll take baby back all day
hmmm iv been doing the 3-2-1 method on my Traeger for the more Smokey flavor, going to have to give this method a try to see how they compare.
Man, I'm a fan of hot n fast for sure.
I noticed in a lot of your cooks you put the meat opposite the exhaust pipe. Does it get the same amount of smoke in your opinion. Thanks for your videos and time.
Gabe in San Antonio
Hey there, just a creature of habit. I don't have an issue with the smoker flavor.
Does it matter that there’s not a whole lot of marbling on the meat side?
Baby backs typically don't have a ton of marbling.
So happy they’re giving blind butchers an opportunity to chase their dreams at your local supermarket.
Hahahahaha, oh man this cracked me up! That was such a rough rack. I almost didn’t even film it.
@@AshKickinBBQ glad you did. It was nice to see a jacked up set of ribs and how to trim them so it would cook evenly. The person who cut that rack was probably in a rush to get home so they could barbecue.
@@ZiontheHutt haha, well if that was the case…I don’t blame them one bit!
Running this recipe as we speak…on a Grilla smoker.
Awesome, I'd love to cook on a Grilla someday!
@@AshKickinBBQ It’s a pretty great rig. I have the OG. THE lid opens left to right (it’s round, not square).
More smokefire videos
Prolly not going to see much more of that SmokeFire. Maybe if they ever get it right I'll promote it, but I'm not promoting a subpar product that I rarely use.
@@AshKickinBBQ I have updated my firmware to the latest release. It has been amazing since. You should give it a try
@@discusthrowerstate I will do that, thanks for letting me know!
Nice looking bones.
Thank you!
No need for spritz ! Just use a small water pan !
Absolutely not.