Direct heat ribs for the win. That was my first cook on the TMG Pits Dumpster. You can obviously do the same thing on the P&S flat top charcoal grill (so close to buying the P&S)... Instead of the snake method, I cooked my ribs directly over a big bid of coals with a small kiln dried oak split thrown in every now and then. Gotta have that fat drip directly into the fire and get that good "fat burning smokey flavor" - that's the big perk and point of difference of direct heat ribs, chicken and pork steaks. I did mine at 300F for 3 hours (flipped the ribs after 90 minutes on bone side, then flipped again after 1 hour on the top side), until the spares had a good flop without breaking when picked up. So simple. So fast. So delicious. ...you have to give direct heat Pork Steaks a whirl. Might make you forget about ribs... :)
I choose the snake to have good control over my heat, and since the snake is below the ribs I still got plenty of fat dripping onto the charcoal that added that special grilled flavor along with a kissed by smoke flavor from the wood. Pretty similar to ribs cooked on a drum smoker that I've done so many times. I'm no stranger to pork steaks. I've done them various ways on my channel. Thanks for watching
Great video, buddy. That turned out awesome. That pits and spitz grill is a tank. i’m totally like you. I love being able to play around with the fire and try new things and control the uncontrollable. There’s probably a pyromaniac in every barbecue guy. Lol thanks for the shout out!
Thanks Justin, your video definitely inspired me to try this on the Pitts & Spitts because of the distance I have when I let the fire grate to its lowest setting and I couldn't have been happier with the results. Yeah us BBQ guys love to play with fire lol! Cheers!
4:47 was the money shot, brother! I love doing ribs on the Santa Maria, that smoky grilled flavor is out of this world! I really enjoy seeing you put that pit to the test. Great video!
Yeah, I’m not a fan of the falling off the bone either, great video! I really like how you trimmed them up after the cook and how you left the skin on the bones. It kinda creates a seal to keep the good juices in. Gonna have to try that as well.
Thanks for mythbusting the charcoal bad taste myth Rus! I'm compiling a simple "Master Recipe" of BBQ and smoker do's and don'ts from all you guys, and I updated it again tonight while watching this awesome vid. - Thanks! - Cheers! Perhaps I'll post it when I'm done. - lol I'm more of a fall-off-the-bone BBQ saucy guy, but that's just me (for now). Haha!
Yeah I've had a few people try to call me out on that but it simply isn't true if you are patient enough to wait for the charcoal to settle in and do it's thing.
Man, Uncle Larry’s for the win! That rub had the right amount of sugar and heat! They weren’t over sweet or to hot! I took the left overs to work and had people drooling! I love ribs and it had been a while!
This is a good video Rus , I watched baby back myself last week . Your grass is already green that's good mine is still as brown as could be.. THANK YOU FRANK FROM MONTANA.....
Gary if you own a pit with enough clearance you can do this easily. It's a bit different flavor profile than indirect smoking, but so good from all the fat dripping into the hot charcoal and infusing flavor back into the ribs.
Thanks Bat, I appreciate you watching! Yeah, I love this pit because it's so versatile and allows different styles of cooking place it has a good size cooking grate. Cheers
Delicious looking full rack right there Rus! I think I have to try this now with a new Uncle Steve's rub I got. Thanks for the inspiration Bud! Have a great weekend!
Watch me without ads on your TV! Amazon Fire TV Link - bit.ly/Delish_FireTV
LG Store TV Link - bit.ly/Delish_LG
Direct heat ribs for the win. That was my first cook on the TMG Pits Dumpster. You can obviously do the same thing on the P&S flat top charcoal grill (so close to buying the P&S)...
Instead of the snake method, I cooked my ribs directly over a big bid of coals with a small kiln dried oak split thrown in every now and then. Gotta have that fat drip directly into the fire and get that good "fat burning smokey flavor" - that's the big perk and point of difference of direct heat ribs, chicken and pork steaks. I did mine at 300F for 3 hours (flipped the ribs after 90 minutes on bone side, then flipped again after 1 hour on the top side), until the spares had a good flop without breaking when picked up. So simple. So fast. So delicious.
...you have to give direct heat Pork Steaks a whirl. Might make you forget about ribs... :)
I choose the snake to have good control over my heat, and since the snake is below the ribs I still got plenty of fat dripping onto the charcoal that added that special grilled flavor along with a kissed by smoke flavor from the wood. Pretty similar to ribs cooked on a drum smoker that I've done so many times. I'm no stranger to pork steaks. I've done them various ways on my channel. Thanks for watching
@@SmokyRibsBBQ - oh yeah. Totally get the snake. :)
A beautiful preparation of the product..
Thank you!
Great video, buddy. That turned out awesome. That pits and spitz grill is a tank. i’m totally like you. I love being able to play around with the fire and try new things and control the uncontrollable. There’s probably a pyromaniac in every barbecue guy. Lol
thanks for the shout out!
Thanks Justin, your video definitely inspired me to try this on the Pitts & Spitts because of the distance I have when I let the fire grate to its lowest setting and I couldn't have been happier with the results. Yeah us BBQ guys love to play with fire lol! Cheers!
Hey! I resemble that remark! I do love a good fireworks show.
4:47 was the money shot, brother! I love doing ribs on the Santa Maria, that smoky grilled flavor is out of this world! I really enjoy seeing you put that pit to the test. Great video!
I agree Greg, fantastic flavor on this style of rib. Thanks, I appreciate it brother!
Those look good, love direct heat ribs!
Thanks Mario, I appreciate ya watching!
Yeah, I’m not a fan of the falling off the bone either, great video! I really like how you trimmed them up after the cook and how you left the skin on the bones. It kinda creates a seal to keep the good juices in. Gonna have to try that as well.
Thanks for mythbusting the charcoal bad taste myth Rus!
I'm compiling a simple "Master Recipe" of BBQ and smoker do's and don'ts from all you guys, and I updated it again tonight while watching this awesome vid. - Thanks! - Cheers!
Perhaps I'll post it when I'm done. - lol
I'm more of a fall-off-the-bone BBQ saucy guy, but that's just me (for now). Haha!
Yeah I've had a few people try to call me out on that but it simply isn't true if you are patient enough to wait for the charcoal to settle in and do it's thing.
How many chunks of wood do you use in your UDS for a nine hour smoke. Thanks for all the great videos👊
There’s my boy Rus out in the front yard like he used to be when I first found out about him. Great Cook brother. I enjoy your videos very much.
Yep, back to the way I started here at my house. Thanks for checking it out John, I'm glad you enjoy the videos brother!
Man, Uncle Larry’s for the win! That rub had the right amount of sugar and heat! They weren’t over sweet or to hot! I took the left overs to work and had people drooling! I love ribs and it had been a while!
Couldn't agree more! Awesome rub for ribs!
Easy and delicious. cant beat that
Exactly, thanks for checking it out JD
It looks so delicious, I love the process of how you made this dish ❤
Thanks for watching the video and commenting, very much appreciated!
This is a good video Rus , I watched baby back myself last week . Your grass is already green that's good mine is still as brown as could be.. THANK YOU FRANK FROM MONTANA.....
Thanks Frank! Yeah we cut the grass two weeks ago and already needs it again.
They looked delicious.
Thanks, I appreciate you watching!
Great video, I have never done a direct cook on ribs. I will give it a try. Thanks Rus !!
Gary if you own a pit with enough clearance you can do this easily. It's a bit different flavor profile than indirect smoking, but so good from all the fat dripping into the hot charcoal and infusing flavor back into the ribs.
Thanks I can make that happen@@SmokyRibsBBQ
Outstanding job Rus! Talk about eliminating time from a cook,those look amazing. Digging that pit also . Cheers brother 🍻
Thanks Bat, I appreciate you watching! Yeah, I love this pit because it's so versatile and allows different styles of cooking place it has a good size cooking grate. Cheers
Those looked really good! Ill have to try this either on my kettle or acorn grill
You will need some distance between the ribs and the fire. I had 18" from the ribs to the fire grate.
Those ribs look fantastic! That direct method sure worked great👍😊
Thank you Bobbi and thanks for stopping by and watching!
For some reason it cracks me up that you BBQ in the front yard
When your smokers live in the garage that doesn’t have a back door, it suddenly makes perfect sense doesn’t it?
@@SmokyRibsBBQ Ha Ha yeah. I bet the neighbors pester you though. Look free food.
Now I need to thaw some ribs. and break out the PBC. Thanks for another great video Russ.
Heck yeah, get those ribs going.
Now I’d almost prefer doing Ribs this way!! Just as Chicken over direct heat is always a better, end product!! Cheers Rus!!
They sure have a great flavor done this way. Thanks for watching!
Heck ya Rus, those were some fantastic looking bones! Fun when a cook goes fast and they turn out great!!!
Thanks Jeff! Yes sir, couldn't have been any easier for a great finish on the ribs
Nice looking ribs. I'll be trying this method soon.Thanks Rus!
Thanks, I appreciate it!
Great looking Ribs. Have a great day Rus.
Thanks, I appreciate it and you have a great day as well
Man Rus, I really want that pit. Ribs looked great!
It’s fun to cook on and very versatile. Thanks Troy!
that looks amazing!
Thanks Gail!
Russ you gotta bring back the old theme song, it added that Southern appeal.
I actually thought about that the other day. I just don't know if people have the patience now days to sit through a 45 second intro like they use to.
Cookin out front - flexin on the neighbors! Great lookin ribs Rus
My pits stay in the garage so I always cook out front. Thanks I appreciate ya watching
Man, they look great!
Thanks, I appreciate you watching!
Wow, might need to break out my wsm and give this a try
Good eats for sure Rusty! Thanks for watching!
Looking good as usual.. I'd bet it was alot better than that ole yard bird I had for supper!
Thanks, I appreciate it and thanks for watching!
Delicious looking full rack right there Rus! I think I have to try this now with a new Uncle Steve's rub I got. Thanks for the inspiration Bud! Have a great weekend!
Heck yeah, cook up some bones Rob! We really enjoyed the flavor of these. You have a great weekend as well Rob!
Dang Rus those Ribs looked beautiful, great color and a nice smoke ring. 👍🍻
Thanks David, I appreciate you watching!
yessir! Exactly how I like my ribs.
Thanks for watching
Lookin real nice Rus! Delicious!! 🤘🏻
Thanks 👍 I appreciate the view!
Looking good Russ, I can't wait for the weather to improve over here so I can fire my kamado up again 👍🏻
Thanks! Yeah spring is in the air here and it has me wanting to fire up the smokers and grills.
Those ribs look pretty decent. Cheers, Rus! 👍🏻👍🏻✌️
Thanks Dwayne
Hey Man let me hold that Pitts and Spitts :) Nice vid Rus TY
I don't think you can pick it up to hold it Lance, it's pretty heavy hahaha! Thanks Lance, I appreciate it!
Plain and simple for the win! The best bbq is simple! Great cook Rus! Now I’m hungry!
Absolutely Luis, thanks for watching!
Yummmm 😋😋😋😋😋
👍👍👍👍
👍
Looks delicious I love ribs !!
Thank you Sheena! Me too 😋
I just ate and now I’m hungry again. Those look like delicious
Thanks Steven, I appreciate you watching!
Yeah I'm with everyone else. Bad ass pit. Made in Houston tx like me..😂
Absolutely Randy! Thanks for checking the video out!
THATS MY KINDA RIB
Mine too, just right!
Tasty.
Very!