Get your Texas Rib Grind here. chickenfriedbbq.com Get 10% off with VG10 coupon code. Chicken Fried BBQ is not an affiliate of mine... but he was nice enough to give me a discount code to share with my viewers Please support this small business owner.
Howdy Johnny….great cook! I prefer a dry rib myself and with good clean smoke am finding more and more that coarse ground kosher salt & pepper has a really great flavor profile on not only beef but also pork. You nailed the cook…great job!
Johnny, As always enjoyed your video. The hat gave away the winner (only kidding). To be truthful I never seen a rib I did not like. I could have helped you mow both of those two racks down. Keep up the great work!
Bravo Johnny. Bravo great content. Much better than that other knuckle head smoke ribs or something like that. Might one find the Texas rib grind spice at HEB?
It is not in HEB. Some Ace Hardware stores have it. In my description below you will find a link and a discount code. This is a rub that I enjoy I don’t get anything out of it, I asked the producer if I can have a discount code and they were nice enough to give me one.
Johnny, those ribs look damn good! I notice that you always seem to be up around 275ish on your cooks, and this one you were close to 300. Whenever I do ribs I tend to try to stay between 225 and 250., but man yours finish up looking just as good, with that perfect bite. I tend to play around with the damper a lot to keep it down under 250. I typically use the blue kingsford briquettes. Am I being too vigilant? Should I just be letting my weber do its thing, and only worry if it gets up over 300?
Hey Thomas. I think the Weber runs best between 260 and 290. I also like getting done sooner. That is why I run in that range. I don’t think there is a right or wrong, do what makes you have fun with the cook!
@@Viewtoagrill thanks man! I'm definitely going to up my temps a bit and see how it goes. Like I said, I'm constantly playing with the damper, so maybe running up at those temps will be a bit more stable. Thanks a lot!
Great video Johnny. I'm a big fan of only doing dry rub on pork ribs. I believe it's a better way of showing respect to the wonderful pork flavor ribs can give you when done correctly. As far as the different rubs? It's kind of like Almond Joy and mounds bars. Sometimes you feel like a nut, sometimes you don't. 😁 it's good to switch it up every now and then. At home for family and friends sometimes I'll just use a little Cajun seasonings, any brand will do, just to give folks something different. Anyway I liked how you did this on two kettles at one time. Well done. FYI, did you figure out why the one shot up in temperature? Good example of going with the flow of the cooker. Folks need to learn that skill. Let the cooker tell you what it wants to do, within reason of course, and adjust to it. Sir, have a great day. 🌞🍻👍🔥
@@Viewtoagrill say, thanks for the reply. Interesting. I have never had that happen to me but you know the old saying "never say never". Do something enough times and eventually crazy things happen. Have a great day 🌤 😀.
Get your Texas Rib Grind here. chickenfriedbbq.com
Get 10% off with VG10 coupon code.
Chicken Fried BBQ is not an affiliate of mine... but he was nice enough to give me a discount code to share with my viewers Please support this small business owner.
Not hungry till I watch this channel. Thanks Johnny!
Hello Niagra! I only serve up yummy stuff!
The temp on one kettle shoots up and you are not fazed. Pro move there Johnny! Nice rib cook, both rubs looked excellent.
Hey Brian. You gotta role with the punches.
I'm learning a lot from your channel. Those ribs look delicious!
Thanks Jaian. Let me know if you need anything specific.
I have not tried the KC butt rub but I have tried CFB Rib grind. I love the pepper finish of Rib Grind. Great comparison Johnny !
The butt spice is good. Needs heat though. Take care Kent.
Love it Johnny great cook and procedure
Thanks!
Both looked great hard to go wrong with probably cooked ribs.
Hey Rusty! I see you are up early. I put a brisket on at 6 this morning myself! Thanks for watching bro!
Howdy Johnny….great cook! I prefer a dry rib myself and with good clean smoke am finding more and more that coarse ground kosher salt & pepper has a really great flavor profile on not only beef but also pork. You nailed the cook…great job!
Hello KD. It is amazing how that simple seasoning of salt and pepper can develope so much flavor.
Nice comparison Johnny! And a great excuse to make some more ribs!!!😁😋🍻
I can’t get enough of them!
Very nice comparison video, for me it's what I may want on any given day, I like to switch up rubs to keep people guessing 👍🏾👍🏾
Indeed! Try something different.
Great video! I tried and undercooked ribs but now I know why. Cant trust that Weber temperature! Cheers!
You can trust WJ whet thermometer if you cook it with the setup I use in my pork rib video ‘ The Setup Weber Intended’.
Hell give me both!! lol they both look outstanding!
Heck yeah!
Johnny,
As always enjoyed your video. The hat gave away the winner (only kidding).
To be truthful I never seen a rib I did not like. I could have helped you mow both of those two racks down.
Keep up the great work!
Thanks Jeffrey! Take care.
Bravo Johnny. Bravo great content. Much better than that other knuckle head smoke ribs or something like that. Might one find the Texas rib grind spice at HEB?
It is not in HEB. Some Ace Hardware stores have it. In my description below you will find a link and a discount code. This is a rub that I enjoy I don’t get anything out of it, I asked the producer if I can have a discount code and they were nice enough to give me one.
Daniel... sorry I thought I had it there... I just pinned a comment with the link and a 10% discount code
Johnny, those ribs look damn good! I notice that you always seem to be up around 275ish on your cooks, and this one you were close to 300. Whenever I do ribs I tend to try to stay between 225 and 250., but man yours finish up looking just as good, with that perfect bite. I tend to play around with the damper a lot to keep it down under 250. I typically use the blue kingsford briquettes. Am I being too vigilant? Should I just be letting my weber do its thing, and only worry if it gets up over 300?
Hey Thomas. I think the Weber runs best between 260 and 290. I also like getting done sooner. That is why I run in that range. I don’t think there is a right or wrong, do what makes you have fun with the cook!
@@Viewtoagrill thanks man! I'm definitely going to up my temps a bit and see how it goes. Like I said, I'm constantly playing with the damper, so maybe running up at those temps will be a bit more stable. Thanks a lot!
Hey, kind of off topic here, but any tips for smoking a whole turkey on the weber? I always end up with rubbery skin.
Hey Thomas. I do have a smoked turkey video I put out last Thanksgiving. Give that video a look.
I'd definitely choose the Texas style rub. The pepper flakes in it look really good to me. Nice ribs. Cheers, Johnny! 👍👍✌️
Hey Dwayne. Easy choice!
Nice!
Hello Mickey. Thanks!
hello, my friend great video. I see you cooked two Rack of Ribs one for you and the other for your family. have a wonderful day.
lol 😂 you noticed!
great looking ribs bro! fantastic video!
Thank you! I hear you are in Joe's contest. Good luck, can't wait to see what y'all do!
@@Viewtoagrill thanks!
When is the first video being released?
@@Viewtoagrill July 7. I’m filming mine today👍
Dam Good looking Ribs Johnny! 👍🏼👍🏼
Thanks Ric.
Great video Johnny. I'm a big fan of only doing dry rub on pork ribs. I believe it's a better way of showing respect to the wonderful pork flavor ribs can give you when done correctly. As far as the different rubs? It's kind of like Almond Joy and mounds bars. Sometimes you feel like a nut, sometimes you don't. 😁 it's good to switch it up every now and then. At home for family and friends sometimes I'll just use a little Cajun seasonings, any brand will do, just to give folks something different. Anyway I liked how you did this on two kettles at one time. Well done. FYI, did you figure out why the one shot up in temperature? Good example of going with the flow of the cooker. Folks need to learn that skill. Let the cooker tell you what it wants to do, within reason of course, and adjust to it. Sir, have a great day. 🌞🍻👍🔥
Hello Victor. I like switching it up as well. The temperature shot up because one of the bottom vent blades was bent upwards.
@@Viewtoagrill say, thanks for the reply. Interesting. I have never had that happen to me but you know the old saying "never say never". Do something enough times and eventually crazy things happen. Have a great day 🌤 😀.
Those are some tasty looking ribs my friend
Thanks Phil!
Wasn't KC and the Butt Spice Band a disco group from the 70s? 😜
😂 if it wasn’t it should have been!
❤❤❤
🤘🏽
Thanks for your videos everything looks great 👍 👌 😊
Hey Ronald! Thanks!