Great video… you can most definitely get a smoke ring cooking directly if the protein goes on straight out the fridge, it’s a little more challenging because the pit temp is higher but the fact there is not smoke will not affect the smoke ring. What I do is start with fewer coals for the first hour then add enough to cook at target temp of 275-300. Look fantastic!
Direct heat is the way they always cooked them in Detroit when I was growing up. They were cooked in a 55 gallon drum split and made into a grill, nobody had a store bought grill. There wasn't much to choose from on the market back in the day.
Very nice! I run my WSM direct ~90% of the time, often without any wood. And hanging from a Hunsaker ring (pit barrel style) really enables large quantity of meat fat smoking. Event next month, 10 tri tips and 30-40 sausages feeding ~70 people from a single 22.5" WSM cook.
Looking good. You have inspired me to do some direct heat ribs this morning on the weber summit kamado. Hopefully they come out looking as good as yours!
Nice ribs! I too prefer direct heat ribs but my family...they like smoked, fall off the farking bone with sweeeeet sauce. Good call out to Chud's. Gonna have to try out that mop sauce- thanks for the video.
Color looking really good on them ribbys! I'm hoping to fabricate a knockoff Chudbox at some point in 2023 and your videos are inspiring me to hustle up and get it done. I'd love to hear your thoughts on fire management on the Chudbox!
Love everything Chud's BBQ does. Looks like you can easily fit 3 full racks of St. Louis ribs on there. I plan on getting the latest model of the Mini-Chud Box.
18 inches from the coals. Just personal preference on the placement. I can also fit four racks north/south versus three east/west when cooking for a crowd
I'm glad it's a channel now a days for direct cookers. Because all you get is the boring smoker crews, over cooking meat claiming " Look it's fall of the bone" 😂😂😂! Good job with your channel. I'm enjoying your content
Chuds is the King. Good shout out by the way. I kinda figured you followed his method. I did as well and I prefer ribs this way now. Nice Chud pit as well. Great video.
Great video and a method of cooking g ribs that I’m dying to try. Is it possible to do direct hot and fast cooking on a kettle grill (as the coals tend to be much closer to the meat)?
Love it. I am going to try this method on my drum as I’m also a fan of the direct heat flavor and agree it’s the best! Do u happen to know the distance on the chud box from the meat/grate to the coals?
@@swinebovinebarbecue great to know. While I’m jealous of yours, I don’t have a chud box so I’ll try to go 17 inch clearance or more on some of my other cookers or the drum. U can’t beat direct heat flavor. I do all my spatchcock chickens direct too and there is no going back!
I have a Mill Scale Yakitori. I’m still getting comfortable with it as cooking without a lid is a bit foreign to me. It’s a lot of fun though and I’m working to get better at it
I just made these. Probably too much charcoal in my green egg so burned a little but the burnt bits are awesome. Mop is delicious. Nice vid and fantastic ribs
Hey there Swine & Bovine Barbecue, SUBSCRIBED and LIKED. Looking forward to exploring your channel content. Yeah, love the direct heat method you are demonstrating. Also the tangy mop sauce. Wow, $2000 for a Chud Box! Mabey someday.....buuuuut, I do have a Weber performer. Just got a 9" expander ring and also an additional 5" expander ring (from a rotisserie kit) that should give me a workable distance from coals to grill grate. Would you please comment on the distance from the coals to the cook grate on your Chud Box? That would be a great starting reference for DIY'rs fabing up an affordable backyard DIY direct heat cook box. Thank you if you do, brother. rocket
In shopping for a new cooker, as my old electric smoker died, you and BR pretty much convinced me to go with a direct heat cooker. Can't wait to get my cooker and get ribs, pork steaks, chicken, pork roasts, brisket, and possibly a small hog on my pit. April can't get here soon enough.
@@swinebovinebarbecue - My cooker (Dumpster) arrived a couple of months early. First cook was spare ribs on Saturday, then threw wings on the cooker for Sunday's Lion's game. Threw a small kiln dried white oak split on the coal bed about every 40 minutes during the 3-hour 300F cook. Easily the best ribs I ever made. Direct heat for the win...
I have a weber 22 kettle. You mentioned needing an extender for that? Why? Can I still do direct without this? Usually I smoke my ribs in my pit barrel cooker. Would love to try this if weber would work. thanks
You need a good distance above the ribs and fully lit coals for direct heat cooking. That way the meat can be directly above the coals for long periods of time without getting scorched
@@ToddParker I think you're better off going with the Pit Barrel. I'm not sure of an extender that would work with a kettle. I know kamado-style grills have them.
Great video… you can most definitely get a smoke ring cooking directly if the protein goes on straight out the fridge, it’s a little more challenging because the pit temp is higher but the fact there is not smoke will not affect the smoke ring. What I do is start with fewer coals for the first hour then add enough to cook at target temp of 275-300.
Look fantastic!
Direct Heat saves so much time and the flavor is to die for. 💯
Agreed!
Direct heat is the way they always cooked them in Detroit when I was growing up. They were cooked in a 55 gallon drum split and made into a grill, nobody had a store bought grill. There wasn't much to choose from on the market back in the day.
Sometimes the more homemade the grill the better the food!
Very nice! I run my WSM direct ~90% of the time, often without any wood. And hanging from a Hunsaker ring (pit barrel style) really enables large quantity of meat fat smoking. Event next month, 10 tri tips and 30-40 sausages feeding ~70 people from a single 22.5" WSM cook.
That’s pretty amazing that it can cook that much meat at once!
That looks like a great mop sauce! I’m gonna give it a try on my next rib cook.
The color looked awesome! I could smell it through my phone lol.
Looking good. You have inspired me to do some direct heat ribs this morning on the weber summit kamado. Hopefully they come out looking as good as yours!
Great video and like a true professional, give credit where credit is due. New subscriber!
This is how i do all my queing , and prefered.😊😊
I'm a big fan of @chudsbbq. love to see you cooking on the chudpits.. keep the vids coming. great job
That rack of ribs looks perfect!!!
Nice ribs! I too prefer direct heat ribs but my family...they like smoked, fall off the farking bone with sweeeeet sauce. Good call out to Chud's. Gonna have to try out that mop sauce- thanks for the video.
I did this on a Kmart grill I bought for 35$ on Facebook. The adjustable charcoal grate and top rack makes it a bbq machine
What! You use the rib tips for sausage? Wtf. You're grinding some of the best BBQ. Rub tips are my favorite.
100% going to be doing this on my WSM , loved the colour of the ribs even before you started mopping them . Bet chicken tastes great using this method
Color looking really good on them ribbys! I'm hoping to fabricate a knockoff Chudbox at some point in 2023 and your videos are inspiring me to hustle up and get it done.
I'd love to hear your thoughts on fire management on the Chudbox!
i'm building one right now
New subscriber here. Ribs look awesome. Just bought a direct heat cooker like a Chud Box so looking forward to more videos like this.
Doing this on my WSM this weekend now lol. Those looked great
I forgot to ask how far is your cooking grate from the coals to keep from burning thanks for sharing your experience
Thanks for watching! The grate is 18 inches from the coals
Love everything Chud's BBQ does. Looks like you can easily fit 3 full racks of St. Louis ribs on there. I plan on getting the latest model of the Mini-Chud Box.
Nice! I’ve had four racks of St Louis ribs on it before. Cooked fantastic
Great video, thank you! Nice shout-out to Chuds, too.
Direct heat- open pit, trumps all 👌👍💯🔥
Very nice video. I love those Chudboxes!
how far from coals are ribs? .....why do you place ribs north/south and not east/west?
18 inches from the coals. Just personal preference on the placement. I can also fit four racks north/south versus three east/west when cooking for a crowd
Great video. I never thought about using my WSM as a direct heat cooker. Now I have to try it out, thanks for the great idea!!
Works like gang busters
I'm glad it's a channel now a days for direct cookers. Because all you get is the boring smoker crews, over cooking meat claiming " Look it's fall of the bone" 😂😂😂! Good job with your channel. I'm enjoying your content
At what temp were you running your grill. They came out awesome.
Thanks! I always cook direct heat ribs at 300 degrees
Chuds is the King. Good shout out by the way. I kinda figured you followed his method. I did as well and I prefer ribs this way now. Nice Chud pit as well. Great video.
Great video and a method of cooking g ribs that I’m dying to try. Is it possible to do direct hot and fast cooking on a kettle grill (as the coals tend to be much closer to the meat)?
It would be tough to do on a kettle due to the reason you mentioned. I’d recommend going indirect to start and then finishing them over the coals
Love it. I am going to try this method on my drum as I’m also a fan of the direct heat flavor and agree it’s the best! Do u happen to know the distance on the chud box from the meat/grate to the coals?
Love it! I believe it’s 17 inches above the coals
@@swinebovinebarbecue great to know. While I’m jealous of yours, I don’t have a chud box so I’ll try to go 17 inch clearance or more on some of my other cookers or the drum. U can’t beat direct heat flavor. I do all my spatchcock chickens direct too and there is no going back!
I made direct heat ribs for the first time on the 4th of July. Best ribs I’ve ever made. Appreciate it.
I want to try direct heat method, but the rub I made has quite a bit of brown sugar in it. Afraid it will scorch and become bitter. Any thoughts?
Love to hear it!
The mop sauce is the only thing with brown sugar. I’ve never had an issue with it burning or becoming bitter
@@r.j.wheels6755 I've never had a problem with it.
Any insight on cooking over fire?
I have a Mill Scale Yakitori. I’m still getting comfortable with it as cooking without a lid is a bit foreign to me. It’s a lot of fun though and I’m working to get better at it
Still in Dallas?
What if you have a Char-Griller Charcoal Grill?
You need a decent distance from the charcoal to the cooking grate. Can make some really good grilled ribs on it though
Great job looks amazing going to have to try this
Thumbs up the video fellas this is high quality content right here
Do you think this cooking method would work on a 26 inch Weber grill? Wondering if the fire would be to close to the grates.
It’s tough to do on a kettle due to the reason you stated. They’d be grilled versus direct heat bbq. Grilled ribs are still great though
How do you use rib tip meat in sausage? Seems like seperating the meat from the cartlage would be difficult.
I cut around the cartridge. Full spares have a decent amount of meat without cartilage
I just made these. Probably too much charcoal in my green egg so burned a little but the burnt bits are awesome. Mop is delicious. Nice vid and fantastic ribs
Big fan of some burnt bits myself. Appreciate you watching!
Nice video. What was temp at cooking grate? I built a direct heat cooker years ago and should probably get back to it!
Thanks! I aim for 300 degrees at the grate.
Hey there Swine & Bovine Barbecue, SUBSCRIBED and LIKED. Looking forward to exploring your channel content. Yeah, love the direct heat method you are demonstrating. Also the tangy mop sauce.
Wow, $2000 for a Chud Box! Mabey someday.....buuuuut, I do have a Weber performer. Just got a 9" expander ring and also an additional 5" expander ring (from a rotisserie kit) that should give me a workable distance from coals to grill grate.
Would you please comment on the distance from the coals to the cook grate on your Chud Box? That would be a great starting reference for DIY'rs fabing up an affordable backyard DIY direct heat cook box. Thank you if you do, brother.
rocket
I believe the distance from the grate to the coals is 18 inches
@@swinebovinebarbecue Thanks, man!
Huge fan of direct heat. Thanks.
140 and no steam on opening
In shopping for a new cooker, as my old electric smoker died, you and BR pretty much convinced me to go with a direct heat cooker. Can't wait to get my cooker and get ribs, pork steaks, chicken, pork roasts, brisket, and possibly a small hog on my pit. April can't get here soon enough.
Love it! Direct heat bbq is incredible
@@swinebovinebarbecue - My cooker (Dumpster) arrived a couple of months early. First cook was spare ribs on Saturday, then threw wings on the cooker for Sunday's Lion's game. Threw a small kiln dried white oak split on the coal bed about every 40 minutes during the 3-hour 300F cook. Easily the best ribs I ever made. Direct heat for the win...
Would love a chud box but can't afford it. Good video thanks
Try out a Weber Smokey Mountain or a drum smoker. Those are more affordable
Awesome video!
Those look perfect.
I have a weber 22 kettle. You mentioned needing an extender for that? Why? Can I still do direct without this? Usually I smoke my ribs in my pit barrel cooker. Would love to try this if weber would work. thanks
You need a good distance above the ribs and fully lit coals for direct heat cooking. That way the meat can be directly above the coals for long periods of time without getting scorched
@@swinebovinebarbecue makes sense, thanks. Is there an extender you would recommend or correct me if I am wrong; pit barrel cooker already does this?
@@ToddParker yep, a pit barrel would do much better than the Weber
@@ToddParker I think you're better off going with the Pit Barrel. I'm not sure of an extender that would work with a kettle. I know kamado-style grills have them.
Interesting stuff here. If using a 22” WSM would you use the lower or upper grate?
Picture perfect!
Nice!