Wow, great cook. You are braver than I. I don't think I would attempt that many at once. That is a lot of work for just one person to do. You did a great job of handling it by yourself.
We did 15 racks of ribs, 3 briskets, and a pork butt on the Yoder 750 gallon offset for a benefit this weekend prior to opening MuleKicker BBQ food trailer. Preppin' just that many pieces of meat took quite awhile, so I appreciate Dski's work. Smoking it low and slow took all day Friday. Makes me want one of those rotisserie pits, but I'm afraid I'd miss the real smoke you build over time with an offset!
Could you please, seriously consider, moving to Minnesota and become my neighbor and best friend! I love your videos! I have learned a bunch from you and I'm a seasoned veteran on the grill and smoker, I am really impressed with your videos, you and your wife are so cute together, please keep making more videos and keep smoking! I'm a true fan and I just subscribed to your channel, most impressed my friend!
Dan Johnson Thanks Dan! Your words are so encouraging. I need to tell you that I might visit Minnesota, but probably wont move...lol. I’m too much of a wimp when it comes to the cold. Keep grilling my friend, God bless!
😲Wow! Simply Amazing! I NEVER knew so much work went into cooking ribs! Looks Absolutely Delicious! Now this is what you call a "serious cooking grilling machine" You are a BEAST! I hv a friend who calls himself a pit master, but he has NO idea what that really means! This is Cooking & Grilling on a "whole nother" Level! Lol.. New Sub, From the city beautiful, Orlando, Fla 😎. DSki YOU Da MAN! Yes Suh!! 🔥 🔥
I think I would leave the grates out during the preheat, and load the grates with the ribs outside of the smoker and place the loaded grates into the smoker without loosing so much heat.
That is such a good idea. I never thought of it but will definitely try this next time. It should save a lot of the heat for sure. Thanks so much for your suggestion.
Wow Fantastic Using the capacity on ole Hickory. Really Impressive. Your a Man that had a plan. The power spritzer works really well when you know you know you need to close the lid. The color of the ribs right on. That was alot of work. I just did my first pork butt. You need to plan strategy and even one piece of meat from beginning to end is a long day and lot of work. Im sure you learned alot on this cook about large cook. You handled it well and product was impressive. What will your Logo look like on the Bbq wagon or Restaurant. I think hanging your Burn Shop Grate over the entry way.
John Knapp Hey John! I did learn a lot from this cook and appreciate I always appreciate your encouraging words. As for the logo; I think the burn shop grate would be a cool staple for and entrance in restaurant. Time will tell my friend. Have a good weekend.
I put The Rub (KillerHogs) on everything I smoke. The color it gives meat, especially pig, never ceases to amaze me. Have you tried their chicken lollipops recipe yet? It’s one of my favorite things to cook cuz kids love it so much
I agree Larry! Killer Hogs is an awesome rub. Malcolm Reed knows BBQ! I will look for the lollipop recipe, haven’t seen it. Thanks for checking out the video!
Old-N- Still-Runnin' I generally wrap after about 2.5 hours of smoke. I cook the ribs meat side up during this time. Once wrapped I cook them meat side down allowing the butter, sugar and spritz to pool open the back side while seeping onion the topside. Thanks for checking out the video.
Does that smoker have a water bath in it or just dry heat. I've only done 12 at a time so far. I was smoking ribs Christmas eve for a customer. They were awesome 👌
enyceofnyc Yes. I’ve tried both and they are both amazing products. I bused the Cajun on a turkey leg cook and the fajita on a skirt steak cook. you can’t go wrong with either. Thanks for checking out the video.
Found your videos recently and love them! Love your passion for bbq. Question-you use briquettes for this cook but I believe you typically use lump from jealous devil. Is there a reason you used briquettes for the ribs or do you switch back and forth between lump and briquettes normally? Thanks!
Scott Carlson I generally use lump as you alluded to but I was totally out. It actually arrived the next day from Amazon. I feel lump is far superior to briquettes but I’m not to far removed to use the traditional blue bag when needed. Hope I answered your questions.
Daniel Escobar Hey Daniel. I put all 16 slabs on two cooking sheets and foiled them in the fridge overnight. In the morning I put the oven on 150 degrees to bring them back up to temp. Thanks as always for checking out the video.
Both impart excellent smoke flavor with the difference being the exceptional temp control from the ole hickory. It is truly a set it and and forget smoker as long as you keep it loaded with fuel. If yo do that you will have awesome results every time.
@@PapasPoolsideBBQ It has already paid for itself for me. I did one wedding and a few weekend catering events and now the ole hickory is all profit. The upfront cost is definitely substantial but if you are truly buying it for catering and larger ok events, you will be so happy with the quality and sear efficiency due to the size/capacity of the ole hickory. I made 7 Turkeys for thanks giving at one time and the hardest part was prepping the meat, the cook was effortless. Hope this helps.
Dski, me again. I did yet another one of your recipes. This is the first time I really did the low and slow ribs but done in my Weber Kettle. The ribs came out good but I don’t think I’m in love with that extreme smoke flavor. Maybe I used too much wood or maybe the wrong flavor. I used pecan chips for this cook.
Hi, Not sure how many wood ships you used but that was probably the issue. You could also try fruit wood for your ribs like apple or cherry. The are milder in smoke flavor and go very well with ribs. Thanks as always for checking out the video. Let me know how your next rib cook comes out!
I don’t have an Academy Sports close by but I will try to get this rub and try it soon. My closest sporting goods store is Dicks. Not sure if they carry it though. Thanks for checking out the video.
@@DskiGrillz you can also get his rubs on his website. Thanks for answering my post. By the way, I just ordered some of that John Henry’s Pecan Rub you said that you liked in one of your previous videos.
I do this technique on my ribs with Irish butter & brown sugar only three pats per slab. It just falls off the bone. I spritz more frequently during with a stream it allows me to do it quicker. Those ribs look excellent. St. Louis cut just has the right amount of meat. 💯👍
An hour and a half to go from 160 to 200?? This is a pretty sweet pit. But I’m not starting over the “coming up to temp” process every single time I open the door. That’s gonna make a 5 hour rib cook take 8 hours lol
You definitely have to be intentional when opening and closing the Ole Hickory. I’ve got it down pretty good now so the recovery time is minimal. Handling that many slabs of ribs was a killer! Thanks for checking out the video.
I found your videos while looking into the Ole Hickory pits. Have you been able to improve the come to temp times? Can the fan be turned off in the cook chamber to help?
That's alot of work, you need an assistant...call me anytime when your ready to pull the meats out. lol Like the Hickory, the capacity and the ability to hold temp but, the noise of that circulator is a little annoying. Anyhow, fantastic job, keep the vids coming, your a machine
Love it! My only regret is not getting the version with the gas assist. It would have saved me a lot of time during long cooks for catering jobs. Can’t go wrong with ole hickory smokers. Thanks for checking out the video.
LAW_LIFE I ran out and was able to use my ole faithful, The AP rub. This was my 1st all purpose rub that is still on point. Thanks for checking out the video.
So whats your honest opinion, Old hickory cooked ribs or the gateway drum ribs? the ones you cooked in your gateway sure looked awesome.. I have to admit tho, the old hickory's are a smoking machine...
Troy Wells Ole Hickory hands down when capacity is what you are going for. Large crowds. As for better flavor, the Gateway makes the best ribs I’ve ever had. There is something about that barrel that does magic on ribs!!
@@kingsofsmokebbq1780 Great purchase! The Ace MM is as close to set it and forget it as you can get on a smoker. Feeding the fire is the only true task roughly every two to three hours. The only other tip would be rotating the meat from the back to the front depending on how much you load on the smoker. I found that it cooks a little hotter towards the front of the smoker but not where I would be concerned. The ACE MM cooks everything good. You can’t go wrong because you have the ability to set your temp and walk away! Hope this helps.
Derrick Laflore Yeah Derrick, It will hold a lot of meat up to 8 briskets, 16 slabs of ribs, or 10-12 pork butts, this thing make large crowd cooking a snap!
That is some nasty, dirty, white smoke! If you are going to put a big Hickory log like that on, you need to make sure it catches fire with plenty of air flow before you choke it off. White smoke is not your friend, a clear almost blue smoke is what you should endeavor to achieve.
That noise would drive u up the wall great job looking fab
Wow, great cook. You are braver than I. I don't think I would attempt that many at once. That is a lot of work for just one person to do. You did a great job of handling it by yourself.
Wayne Dimirsky Thanks Wayne!
We did 15 racks of ribs, 3 briskets, and a pork butt on the Yoder 750 gallon offset for a benefit this weekend prior to opening MuleKicker BBQ food trailer. Preppin' just that many pieces of meat took quite awhile, so I appreciate Dski's work. Smoking it low and slow took all day Friday. Makes me want one of those rotisserie pits, but I'm afraid I'd miss the real smoke you build over time with an offset!
I am so jealous every man needs a grill like that in their life.
This guy should have more subscribers
Thank you!
Hey Dski, that's a great looking bunch of ribs! I know whoever eats those are going to be really happy! 👍🏿
I need one of these, bud. Other than that jacket, this is great stuff. Good luck to you!
Awesome video Dski! You got all the grilling toys and know how to use them👍
Great job!! Congrats on the catering job!
WOW.... Great cook man. Those ribs look incredible!!!!!
Thanks
love your videos!! keep em coming
What an astonishing cook!
Klaus
D-Ski grill PIMPIN' I SEE YA MANE!!!
Mark Henderson Thanks dude!
best bbq channel
Thank you!
Outstanding cook very sufficient 👍🏾🙏🏾
That’s a huge cook. They look delicious
Wow, awesome cook!!!
Lol, I have a hard time fitting more than 4 racks in my Big Green Egg. Looks like a great cook!
Could you please, seriously consider, moving to Minnesota and become my neighbor and best friend! I love your videos! I have learned a bunch from you and I'm a seasoned veteran on the grill and smoker, I am really impressed with your videos, you and your wife are so cute together, please keep making more videos and keep smoking! I'm a true fan and I just subscribed to your channel, most impressed my friend!
Dan Johnson Thanks Dan! Your words are so encouraging. I need to tell you that I might visit Minnesota, but probably wont move...lol. I’m too much of a wimp when it comes to the cold. Keep grilling my friend, God bless!
Hey Dski. I used your spray on my ribs Memorial Day and it gave the ribs a beautiful mahogany color.
Stacey Bell I bet they were yummy!! Thanks for sharing!
Your neighbors must love you.
Dski,
Wow! You went "beast mode" on us. Great cook. I could of inhaled quite a few of those bones. Really enjoy your videos.
jeffrey young Thanks Jeffery!
Is it OK to put the charcoal in unlit while the ribs are on the grill...🤔
Epic cook!
Bamakettles Thanks!
Can you please share where you got that sprayer??
@@NickFury716 MyLifeUNIT Hand Pressure Sprayer, Spray Bottle with Adjustable Pressure Nozzle for Plants, 35 OZ
Beautiful
what's the name of the sprayer ???
Nice👍
😲Wow! Simply Amazing! I NEVER knew so much work went into cooking ribs! Looks Absolutely Delicious! Now this is what you call a "serious cooking grilling machine" You are a BEAST! I hv a friend who calls himself a pit master, but he has NO idea what that really means! This is Cooking & Grilling on a "whole nother" Level! Lol.. New Sub, From the city beautiful, Orlando, Fla 😎. DSki YOU Da MAN! Yes Suh!! 🔥 🔥
I think I would leave the grates out during the preheat, and load the grates with the ribs outside of the smoker and place the loaded grates into the smoker without loosing so much heat.
That is such a good idea. I never thought of it but will definitely try this next time. It should save a lot of the heat for sure. Thanks so much for your suggestion.
I swear for any cook my fav part is when that RUB hit the ribs.
Man O Man awesome video
Wow Fantastic Using the capacity on ole Hickory. Really Impressive. Your a Man that had a plan. The power spritzer works really well when you know you know you need to close the lid. The color of the ribs right on. That was alot of work. I just did my first pork butt. You need to plan strategy and even one piece of meat from beginning to end is a long day and lot of work. Im sure you learned alot on this cook about large cook. You handled it well and product was impressive. What will your Logo look like on the Bbq wagon or Restaurant. I think hanging your Burn Shop Grate over the entry way.
John Knapp Hey John! I did learn a lot from this cook and appreciate I always appreciate your encouraging words. As for the logo; I think the burn shop grate would be a cool staple for and entrance in restaurant. Time will tell my friend. Have a good weekend.
The hardest working griller in town...geebus
I put The Rub (KillerHogs) on everything I smoke. The color it gives meat, especially pig, never ceases to amaze me. Have you tried their chicken lollipops recipe yet? It’s one of my favorite things to cook cuz kids love it so much
I agree Larry! Killer Hogs is an awesome rub. Malcolm Reed knows BBQ! I will look for the lollipop recipe, haven’t seen it. Thanks for checking out the video!
Where can i get that spritzer?
heritageq.com/
@@DskiGrillz thank you sir
@@sirthames you’re welcome
@@DskiGrillz checking out your channel. Good work bro. I ordered the spritzer.
@@sirthames Cool.. Enjoy! It’s a great mister. Have a great holiday!
Now that is some ribs. When you wrap do you cook meat side up or meat side down?
Old-N- Still-Runnin' I generally wrap after about 2.5 hours of smoke. I cook the ribs meat side up during this time. Once wrapped I cook them meat side down allowing the butter, sugar and spritz to pool open the back side while seeping onion the topside. Thanks for checking out the video.
Does that smoker have a water bath in it or just dry heat. I've only done 12 at a time so far. I was smoking ribs Christmas eve for a customer. They were awesome 👌
Just dry heat. I bet the ribs were awesome! Happy holidays.
Amazing! Have you tried the (Heavenmade) Cajun or Fajita rubs? What did you think?
enyceofnyc Yes. I’ve tried both and they are both amazing products. I bused the Cajun on a turkey leg cook and the fajita on a skirt steak cook. you can’t go wrong with either. Thanks for checking out the video.
Found your videos recently and love them! Love your passion for bbq. Question-you use briquettes for this cook but I believe you typically use lump from jealous devil. Is there a reason you used briquettes for the ribs or do you switch back and forth between lump and briquettes normally? Thanks!
Scott Carlson I generally use lump as you alluded to but I was totally out. It actually arrived the next day from Amazon. I feel lump is far superior to briquettes but I’m not to far removed to use the traditional blue bag when needed. Hope I answered your questions.
Wow!!
Wow amazing Chef... how did you store them for the next day? And what was the process to reheating? 👍🏽👍🏽👍🏽
Daniel Escobar Hey Daniel. I put all 16 slabs on two cooking sheets and foiled them in the fridge overnight. In the morning I put the oven on 150 degrees to bring them back up to temp. Thanks as always for checking out the video.
@@DskiGrillz Awesome Job!
How does the Old Hickory compare to a stick burner for smoke flavor?
Both impart excellent smoke flavor with the difference being the exceptional temp control from the ole hickory. It is truly a set it and and forget smoker as long as you keep it loaded with fuel. If yo do that you will have awesome results every time.
@@DskiGrillz I am trying to decide if it's worth the money for my catering business. I love the set it and forget it feature.
@@PapasPoolsideBBQ It has already paid for itself for me. I did one wedding and a few weekend catering events and now the ole hickory is all profit. The upfront cost is definitely substantial but if you are truly buying it for catering and larger ok events, you will be so happy with the quality and sear efficiency due to the size/capacity of the ole hickory. I made 7 Turkeys for thanks giving at one time and the hardest part was prepping the meat, the cook was effortless. Hope this helps.
@@DskiGrillz yes it did and thank you very much.
Awesome cook D!! What was the final cook time? 6 hours? Love the moisture! They look very tender too. Nobody is doing it like you! Great video!!!
James Pitts Hi James. It did take roughly 6 hours to complete the cook. Thanks for the kind words Sir. Have a good weekend.
Dski, me again. I did yet another one of your recipes. This is the first time I really did the low and slow ribs but done in my Weber Kettle. The ribs came out good but I don’t think I’m in love with that extreme smoke flavor. Maybe I used too much wood or maybe the wrong flavor. I used pecan chips for this cook.
Hi, Not sure how many wood ships you used but that was probably the issue. You could also try fruit wood for your ribs like apple or cherry. The are milder in smoke flavor and go very well with ribs. Thanks as always for checking out the video. Let me know how your next rib cook comes out!
Man I wish I was invited to that event to eat
Could you do a video trying some Big Moe Cason’s Rib Rub and tell us how you like it? You can get it at Academy Sports.
I don’t have an Academy Sports close by but I will try to get this rub and try it soon. My closest sporting goods store is Dicks. Not sure if they carry it though. Thanks for checking out the video.
@@DskiGrillz you can also get his rubs on his website. Thanks for answering my post. By the way, I just ordered some of that John Henry’s Pecan Rub you said that you liked in one of your previous videos.
@@vhf2582 Hope you like it. I really like John Henry pecan rub.
Why would you flavor the backside of the ribs when wrapping? Put that love on the front!!!
John C I agree. Thanks for sharing your thoughts!
@@DskiGrillz like you i watch Malcolm as well. And he stresses hitting the whole rib to include the bones as well. Season on sir.
I do this technique on my ribs with Irish butter & brown sugar only three pats per slab. It just falls off the bone. I spritz more frequently during with a stream it allows me to do it quicker. Those ribs look excellent. St. Louis cut just has the right amount of meat. 💯👍
An hour and a half to go from 160 to 200?? This is a pretty sweet pit. But I’m not starting over the “coming up to temp” process every single time I open the door. That’s gonna make a 5 hour rib cook take 8 hours lol
You definitely have to be intentional when opening and closing the Ole Hickory. I’ve got it down pretty good now so the recovery time is minimal. Handling that many slabs of ribs was a killer! Thanks for checking out the video.
I found your videos while looking into the Ole Hickory pits. Have you been able to improve the come to temp times? Can the fan be turned off in the cook chamber to help?
Pro status
Nice video, I appreciate the briefing of each stage. Blessings to you 🙏🏽.
Donald Robertson Thanks Donald. Same to you and your family.
That's alot of work, you need an assistant...call me anytime when your ready to pull the meats out. lol Like the Hickory, the capacity and the ability to hold temp but, the noise of that circulator is a little annoying. Anyhow, fantastic job, keep the vids coming, your a machine
wayne romanowicz Thanks Wayne!
Are you still happy with your smoker?
Love it! My only regret is not getting the version with the gas assist. It would have saved me a lot of time during long cooks for catering jobs. Can’t go wrong with ole hickory smokers. Thanks for checking out the video.
No it's incredible as the base coat?!
LAW_LIFE I ran out and was able to use my ole faithful, The AP rub. This was my 1st all purpose rub that is still on point. Thanks for checking out the video.
@@DskiGrillz where are you from Dski?
LAW_LIFE Dallas Texas
Can u email me where u get grill from?
I mean smoker
@@tonyc.3244 www.olehickorypits.com/product/ace-mm/
Dude, can I come over and eat?
lol!!!
👍👍👍👍👍
That's a lot of ribs but GREAT JOB
So whats your honest opinion, Old hickory cooked ribs or the gateway drum ribs? the ones you cooked in your gateway sure looked awesome.. I have to admit tho, the old hickory's are a smoking machine...
Troy Wells Ole Hickory hands down when capacity is what you are going for. Large crowds. As for better flavor, the Gateway makes the best ribs I’ve ever had. There is something about that barrel that does magic on ribs!!
holy shit how many people are you feeding??
Dan - Major catering event. Those ribs went fast! Thanks for checking out the video!
@@DskiGrillz I just ordered the ace mm can you give me some pointers and pros and cons to it
@@kingsofsmokebbq1780 Great purchase! The Ace MM is as close to set it and forget it as you can get on a smoker. Feeding the fire is the only true task roughly every two to three hours. The only other tip would be rotating the meat from the back to the front depending on how much you load on the smoker. I found that it cooks a little hotter towards the front of the smoker but not where I would be concerned. The ACE MM cooks everything good. You can’t go wrong because you have the ability to set your temp and walk away! Hope this helps.
@@DskiGrillz thank you
i got to get me one of those " ASS CATCHERS"
I never knew it had racks to cook a lot of meat
Derrick Laflore Yeah Derrick, It will hold a lot of meat up to 8 briskets, 16 slabs of ribs, or 10-12 pork butts, this thing make large crowd cooking a snap!
Dude. Get you an island so you can use both hands and get those babies on.
Way to handle business.
Margarine on ribs...Sacrilege
That is some nasty, dirty, white smoke! If you are going to put a big Hickory log like that on, you need to make sure it catches fire with plenty of air flow before you choke it off. White smoke is not your friend, a clear almost blue smoke is what you should endeavor to achieve.