Easy Beef And Pork Ribs Smoked On The Hunsaker Vortex Drum Smoker
ฝัง
- เผยแพร่เมื่อ 28 พ.ค. 2021
- Beef and Pork Ribs can be friends. They can be GREAT friends. So much so that they can share the same rub and hang out on the smoker without too much fuss being made.
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Hunsaker Smokers: www.hunsakersmokers.com/
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#cooking #grilling #ribs - แนวปฏิบัติและการใช้ชีวิต
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Never let yourself get pigeon holed on what rub goes where. If it taste good use it!!!! Great Vid!
After trying many kinds of rubs I've fallen back on just spg.
I don't think I've ever seen you make ribs that didn't turn out awesome. You have the magic touch.
TWSP 😂
Doesn't get any better than this. Simple but delicious! Beef & pork for a true BBQ experience. I usually get a sampler plate when I go into a BBQ joint because it's so hard to decide sometimes. Just give it all to me!
I’m the same. I’ll take it all 😊
Nice to see that you are encouraging friendships Ry. Warms my heart.
Picture perfect. Lightly slick your cutting board with sauce before the ribs go down and the bark won't stick after you slice them.
I like the simple approach... nice to know you can get these kind of results without wrapping, etc.👍
Ry, your bbq knowledge is unmatched!!
Lots of happy people at my bbq's due to your input......many thanks!!
That’s very kind of you to say 😊
That rub really gave a great textured appearance. Beautiful!
Ry today that I am washing your video cooking ribs Pork & Beef (Saturday 5/29/21) well you are amazing cooking I decided to cook ribs in my pellet grill thanks for this video because I didn’t know what to use for rob and glaze them, like always God bless you and your family
Those ribs looked amazing Ry. I just pulled the trigger on a Stainless 55 Gallon Hunsaker partly because of your videos. Look forward to making food that looks like that. Quality and editing on your video are top-notch as always.
What's your take 3 years later on the Hunsaker Barrell smoker. I'm thinking of buying one
@@stevene2812 loved it when I had it. I had to sell it to go overseas but now that I’m back I wished I had another one. Unfortunately like everything, the price has gone up significantly due to the cost of materials so I just use a few kettles now.
English cut beef ribs looked amazing.
Fantastic looking ribs RY! That Texas Rib Grind is really tasty! Good job buddy!👍
It’s really good!
Ry, I must say thank you for your inspiration and instructions.
Ry, that Color is money, you are the reason I decided to purchase thes drum smoker.
I think I'm going to do 2 racks of pork ribs and wrap one and not the other just to see. I live in Florida and still use a water tray with humidity and all. That cook looks awesome, thanks for sharing!
Nice looking ribs! I haven't done a no wrap cook in a while, might do one now, thanks!
Ry that looks so good with pork and beef together, it's the best of both worlds. I never take the membrane off beef ribs either. Great job as usual Ry.
Great for the weekend. Looks gooood, as always Ry. Thank you.
You nailed this cook bro!! Per usual lol cheers
Thanks!
Beef shorties are my favorite. Can't do SPG Everytime, I think fun is trying new different rubs, etc. I'll even mop beef ribs from time to time for different profiles, great cook, cheers
Thanks 😊
Amazing as always
love your videos, thank you.
Great looking ribs! That looks like a fun cooker.
Beef and pork,don't get no better than that,beef ribs are hard to get in my area.
I like how you’re always switching pits. Looks good as always man 👏🍻
Thank you 😊
These ribs look soooo delicious Ry!!!! We’d love to take a bite of all of them!!!!!! Fabulous job as usual!!🔥🔥🔥👏👏👏
Thanks 🙏
Love your videos Ry!
So when you can't decide, Do both and then choose which to eat first, Sounds like an awesome plan good job Ry thanks! 👍😎 I just received some Texas Rib Grind nice and peppery I'm going to like it.
Great video Ry
I see some great looking ribs there. Cheers, Ry!
I have to try scoring the membrane. If I’m smoking a lot of ribs, there’s always one that fights me.
Really nice cook Ry! Short ribs looked delicious! The ribs with that Bone Sucking sauce came out perfect. I’ve been using that Bone Sucking Sauce for many years now. It’s also great as a marinade. Nicely done!
Thanks!
Hi good morning. How's it going? Hope all is well. How's the family? Hi to them. Love your videos. Great job. 👍👍🥇
Living in california Ry, as you know, it can be a pain in the ass to find a plate of short ribs......but the head butcher at Vons will get you one, untrimmed for half the price than buying them online......yah those are Caveman Ribs....lol
Awesome video ry
"Brisket on a Stick" love it! Lol So, do you prefer wrap or no wrap?
Generally I prefer to wrap 😊
@@CookingWithRy wow, fast response, thanks so much! 😁
Sometimes less is more... :-)
Beautiful ribs RY! That Texas Rib Grind is very tasty. Nice job!🤘
So relaxing, is that your favorite pit?
I have many favorites 😊
@@CookingWithRy my favorite brisket video of all is your coffee rub brisket on the kettle
Good morning yummy
Love the Hunsaker drum. Have you tried hanging the ribs in the drum yet?
I have. I actually like to hang half racks and half chickens. There will be a video on that coming up 😊
Hello Ry. With this cooker can you do two slabs on each level of the racks?
Yes. I’ve done that.
@@CookingWithRy
I ordered one today. Thank you
Just in time, Ry. I was about to write you to ask if you still like your Hunsaker. Thanks.
Absolutely :)
@@CookingWithRy I ordered one over the weekend, also flat black. Had an informative talk with Mark Hunsaker. What a nice guy. Should be receiving it in about 5 weeks. He really enjoys your videos.
@@mikeoreilly4020 Fantastic! Yes, I had some great conversations with him :)
Mmmmmmm tasty
Ry is that a 55 or 85 on the drum
That's a 55 :)
Where was the plane water?
Grounded for maintenance 😊
Ry it seems like the Hunsacker holds temps really well for you. Is that usually the case for you? I saw a review on Amazing Ribs and it was said he was chasing temps a lot. I like the Hunsacker but that review bothers me and I was hoping to hear from other users before I pull the trigger.
I haven’t had that issue. The only time it really spikes for me is when opening the lid for filming. One of the perils of the job. But it settles back quickly with an adjustment. When not filming, once it’s dialed in, I find it will hold really well. It especially likes that 275-300 range in my experience.
@@CookingWithRy thanks for the reply!
You lost me on the sauce. I think it is my least favorite I’ve ever had. However, I know you did your usual great job.