Beautiful lookin ribs Tommy. I'm with you on the charred meat thing. In my opinion, if you don't like char, you don't like good meat. I've never had good luck with the country style ribs, but I'm gonna give your method a try. Great video, brother, and have a great week.
My first grill I got after moving out of my folks house was a kettle grill, then went to propane for the ease of use, and now wanting to get another kettle to add to my outdoor cooking, there is just something about the flavor profile off of them!
Those ribs look fantastic Tommy. I also enjoy using my kettle grill. I have the same memories cooking on a kettle grill when I was young. Definitely would like to try some of that rub seasoning. Have a wonderful weekend Tommy.
Definitely something about a kettle Grill Tommy! It definitely turns out some amazing food, and the char is out of this world. Looks fantastic brother have an awesome weekend 😎 Cheers 🍺
Tommy - I have been cooking with a Weber kettle for 5 decades and love it. A few years back, my buddies and I would go flyfishing for 5 days at a time, each night it was someone's turn to cook. On my night I told everyone that I am cooking a leg of lamb, 3 of them said "Yuck" so I brought some burger meat along just in case they don't like the leg of lamb. I seasoned the leg for 48 hours with a good dry rub (SPG and cumin) - I then fired up the Weber with the good ole Kingsford charcoal, next I went over to an oak tree and cut a branch off of it, I cut it into big pieces and put it on the charcoal. Set the temp to low and slow - 8 hours later I pulled the leg off of the grill. That leg of lamb was completely devoured and tasted so good - BTW, the burger meat went back into the ice chest for another night, no one wanted it after eating the lamb. My friends said they loved my leg of lamb and it was the best they ever had. They now ask that I could one on every trip that we go on. Adding that fresh oak wood to the charcoal was the best thing ever! Kettle on!
This is when we decide our friendship. Soaking the pecan shells does nothing to enhance the flavor or help them to produce thin blue smoke immediately. The shells are nonporous so they do not absorb water. When you soak them they are just getting wet on the surface, even if you put them in water for 24 hours. When you place wet shells on a hot fire all they do is emit steam until the steam evapoporates and then combustion happens giving you clean blue smoke and flavor. I know you will check this out and verify that's why you're the man!!! Love the new Griddle posts, did the Steak and eggs and napped all day 😂
I ended up with some country ribs last week because Walmart screwed up my delivery order. Threw them on the grill anyway, and the family said they enjoyed the ribs better than the chops we were supposed to have. Kettle grill for the win!
Thanks Tommy I just ordered my pecan shells. I use pecan wood in my Cooks a lot I really love the flavor, I'm anxious to try these shells. And thanks for the 10% discount. 😎🍻
The exact way I make em, but haven't tried the pecan shells yet ... I you haven't already tried 'Lillies BBQ Sauces' you need to, all flavors are bad to the bone good.
You just reminded me that I need to do some country ribs Tommy. Them looked awesome and that coffee rub sounds right up my alley too. Love me a coffee rub on beef (been using one from Pit Bos that is surprisingly good), gonna check that out. Thanks!
I love all ribs but pork ribs are my favorite. That being said I can say that country style ribs are my all time favorite to make and they're not even really ribs. I haven't done them hot and fast for quite some time but I think I will do them that way the next time I make them so thanks for the reminder. I'm just like you and I love the char as well...char is flavor! Great video Tommy as always 🙂Btw, everybody here commenting...don't forget to subscribe to Tommy's new channel License to Griddle (linked pinned above) Good stuff over there on that channel so if you like this channel you will absolutely LOVE that channel as well. Go ahead, why aren't you subscribed yet...do it 😉
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Beautiful lookin ribs Tommy. I'm with you on the charred meat thing. In my opinion, if you don't like char, you don't like good meat. I've never had good luck with the country style ribs, but I'm gonna give your method a try. Great video, brother, and have a great week.
Right on
Who doesn't love a good porkchop on a stick!!
Heck yeah...
My first grill I got after moving out of my folks house was a kettle grill, then went to propane for the ease of use, and now wanting to get another kettle to add to my outdoor cooking, there is just something about the flavor profile off of them!
I love it..
Now those are some great looking ribs. Thanks Tommy great video.
Heck yeah.
Country style ribs are so good and so versatile! Cooked over charcoal really brings back memories, Tommy!!!👍😋😋😋
Thanks Kev..
Let's Gooooooo Tommy 🔥 💪
Those ribs look fantastic Tommy. I also enjoy using my kettle grill. I have the same memories cooking on a kettle grill when I was young. Definitely would like to try some of that rub seasoning. Have a wonderful weekend Tommy.
You know it...
Definitely something about a kettle Grill Tommy! It definitely turns out some amazing food, and the char is out of this world. Looks fantastic brother have an awesome weekend 😎 Cheers 🍺
I love it...
Beautiful Tommy!! Love the kettle and the pecan hulls looks like they definitely do the job. 👊🏼🍻
Thanks brother
Tommy - I have been cooking with a Weber kettle for 5 decades and love it.
A few years back, my buddies and I would go flyfishing for 5 days at a time, each night it was someone's turn to cook.
On my night I told everyone that I am cooking a leg of lamb, 3 of them said "Yuck" so I brought some burger meat along just in case they don't like the leg of lamb.
I seasoned the leg for 48 hours with a good dry rub (SPG and cumin) - I then fired up the Weber with the good ole Kingsford charcoal, next I went over to an oak tree and cut a branch off of it, I cut it into big pieces and put it on the charcoal. Set the temp to low and slow - 8 hours later I pulled the leg off of the grill.
That leg of lamb was completely devoured and tasted so good - BTW, the burger meat went back into the ice chest for another night, no one wanted it after eating the lamb.
My friends said they loved my leg of lamb and it was the best they ever had. They now ask that I could one on every trip that we go on.
Adding that fresh oak wood to the charcoal was the best thing ever!
Kettle on!
Sounds amazing... Try this pecans. I think you'll love them.,
This is when we decide our friendship. Soaking the pecan shells does nothing to enhance the flavor or help them to produce thin blue smoke immediately. The shells are nonporous so they do not absorb water. When you soak them they are just getting wet on the surface, even if you put them in water for 24 hours. When you place wet shells on a hot fire all they do is emit steam until the steam evapoporates and then combustion happens giving you clean blue smoke and flavor. I know you will check this out and verify that's why you're the man!!! Love the new Griddle posts, did the Steak and eggs and napped all day 😂
My heads still spinning from reading your post. I just wanna cook😂😂😂😂😂😂
Thanks kenny!
I love Country Ribs. Great video Tommy😎👍
This was fun.
Good video Tommy ! Its only 8: 25 AM. and you made me HURNGY for ribs ! See now you did it . THANK YOU FRANK FROM MONTANA.....
Frank. Thanks for stopping in....
Looks awesome, and I love the use of the Smokin Pecan for that extra punch of flavor👍😊
Thank you 😋
Well done.
All the best.
JT
Thanks bud.
Great cook bro! Deliciousness!
Thanks my man..
Looks really good. Cheers, Tommy! 👍🏻👍🏻✌️
Thanks 👍
I LOVE THOSE COUNTRY STYLE RIBS I COOK THEM ALL THE TIME
Heck yeah
What a great video as always. Cheers!!!
Thank you! Cheers!
I ended up with some country ribs last week because Walmart screwed up my delivery order. Threw them on the grill anyway, and the family said they enjoyed the ribs better than the chops we were supposed to have.
Kettle grill for the win!
Agreed,. Awesome flavor with both white and dark meat.
Thanks Tommy I just ordered my pecan shells. I use pecan wood in my Cooks a lot I really love the flavor, I'm anxious to try these shells. And thanks for the 10% discount. 😎🍻
AWESOME. Dave, your gonna love them
The exact way I make em, but haven't tried the pecan shells yet ... I you haven't already tried 'Lillies BBQ Sauces' you need to, all flavors are bad to the bone good.
Those shells are amazing.
Great cook, Tommy
Thanks
You just reminded me that I need to do some country ribs Tommy. Them looked awesome and that coffee rub sounds right up my alley too. Love me a coffee rub on beef (been using one from Pit Bos that is surprisingly good), gonna check that out. Thanks!
heck yeah...
Tommy’s the Randy Macho Man Savage of grillin. OH YEA!
Wait Scotty did these….😂😮😊
lol
I love all ribs but pork ribs are my favorite. That being said I can say that country style ribs are my all time favorite to make and they're not even really ribs. I haven't done them hot and fast for quite some time but I think I will do them that way the next time I make them so thanks for the reminder. I'm just like you and I love the char as well...char is flavor! Great video Tommy as always 🙂Btw, everybody here commenting...don't forget to subscribe to Tommy's new channel License to Griddle (linked pinned above) Good stuff over there on that channel so if you like this channel you will absolutely LOVE that channel as well. Go ahead, why aren't you subscribed yet...do it 😉
MY MAN... Thanks brother. These ribs are so under-rated and always forgotten. Cheers
Made it through about 2:30 when the forced enthusiasm grated on my nerves. Might want to work on your annoying camera presence.
Nothing wrong with being excited about what your doing.
Kev.. Some people are just destined to be miserable! Cheers brother.