Thanks for the tips and I learned something about the salt content of my rubs. It's never dawned on me about cutting back the salt on ribs. Also looks like I missed the video of the red, white, and blue wings. I'll go back and watch it.
I had just recently subscribed and then ran across this particular video of yours. Great topic and well presented...thanks! I do have to ask, where did you get your batch of spices - all the same brand and perfect size containers? I absolutely hate my spice shelf, as I have containers of all different shapes, sizes and brands. I would love to get the assortment you showed here in this video.
New to this channel and new to having a smoker. Have you don't a video on when to have the flame broiler open and when to have it closed. That is the one question I keep running into when I making things on my PitBoss Lexington
Thats a good question. I open the flame broiler for two different reasons. 1. When I want to cook over direct fire, lile you would on a grill. Typically I do this when I am reverse searing a steak - a process where you first smoke the steak low and slow, and then finish it off over the fire to get a good sear. 2. When I want short periods of high heat. Typically I do this when finishing off chicken. I'll open the flame broiler towards the end of the cook (maybe 30-45 minutes) to help crisp up the skin. I dont put it right over the fire, cause that could lead to the skin pealing back. I hope that helps. If you have more questions just ask. Thanks for watching!!!
@@1526BBQ thank you so very much!! I was getting a little frustrated when looking at recipes as no recipes told me when and if to open it! I appreciate the quick response and im on to watch more of your videos so I can better understand my smoker
I have a question my girlfriend is a diabetic and loves Ribs and other smoked meats so how or what do I use for a sweet rub that's not a sugar based rub ,,, thanks
I have A LOT of rub ideas - subscribe today!
Nice looking rub.....Are we just going to ignore the wallpaper and table cloth?
Thanks for the tips and I learned something about the salt content of my rubs. It's never dawned on me about cutting back the salt on ribs. Also looks like I missed the video of the red, white, and blue wings. I'll go back and watch it.
👍🇺🇸👍🇺🇸
Looks like a good rub. You will need to video the cook you are using it on. As always thanks for the insight
Thanks Guy!!
I had just recently subscribed and then ran across this particular video of yours. Great topic and well presented...thanks! I do have to ask, where did you get your batch of spices - all the same brand and perfect size containers? I absolutely hate my spice shelf, as I have containers of all different shapes, sizes and brands. I would love to get the assortment you showed here in this video.
Thanks Charley! I picked them up at Sams Club. Its a warehouse store like BJs.
New to this channel and new to having a smoker. Have you don't a video on when to have the flame broiler open and when to have it closed. That is the one question I keep running into when I making things on my PitBoss Lexington
Thats a good question. I open the flame broiler for two different reasons.
1. When I want to cook over direct fire, lile you would on a grill. Typically I do this when I am reverse searing a steak - a process where you first smoke the steak low and slow, and then finish it off over the fire to get a good sear.
2. When I want short periods of high heat. Typically I do this when finishing off chicken. I'll open the flame broiler towards the end of the cook (maybe 30-45 minutes) to help crisp up the skin. I dont put it right over the fire, cause that could lead to the skin pealing back.
I hope that helps. If you have more questions just ask. Thanks for watching!!!
@@1526BBQ thank you so very much!! I was getting a little frustrated when looking at recipes as no recipes told me when and if to open it! I appreciate the quick response and im on to watch more of your videos so I can better understand my smoker
Thank you Sarah!
I have a question my girlfriend is a diabetic and loves Ribs and other smoked meats so how or what do I use for a sweet rub that's not a sugar based rub ,,, thanks
No cinnamon? Great tips thanks Bro!”
Im not big on cinnamon. Thanks brother!!!