Thanks for your great content. I have found that using the double hook method for ribs works very well. I hook two bones down, then add another hook four bones down. The second hook hooks into the first, so no way for them to fall into the fire. Hope this helps, and happy 4th!
I'm on cook 3 with my hunsaker vortex and so far..... impressed and pleased. The efficiency and overall flavor has switched me from the low and slow camp on ribs to hanging fast and hot
Rib Tetris. You got a top score with those ribs. They look so good! Hope you have a Happy 4th of July long weekend. It was Canada Day yesterday, on July 1. Cheers, Ry! 👍👍✌️
Your Enginerd is showing! Brilliant 1/2 rib stress reduction with membrane tie. Up forces > down = perfect pullback and it's time to eat. Happy upcoming 4th of Jul Ry. =)
I love your videos! I have a few fancy smokers but you have taught me to fall in love with my Weber kettle all over again. Thanks for sharing all of your techniques, tips and recipes! Happy 4th to you and your family!
I'm going to pull a retired offset smoker out of the weeds and bring some life into it again and see if I can get that offset smoke flavor without using the firebox because it's burned out. I fixed some ribs for an accountant friend of mine that works in one of those tall buildings in Dallas Texas and he took them to work one day and heated them up in the microwave and it was kind of comical to watch he was saying , as he was sitting there eating his ribs minding his own business but other people were trying to find out where that smell was coming from so when they zeroed in on my friend eating those ribs they said they couldn't believe ribs could smell that good so I might have done something right but he's wanting more ribs for his birthday so I'll whip him up a couple racks of ribs and that'll give him enough to bring back to the break room at work and drive everybody crazy.. I've never had anybody eat my ribs other than my friend but that was quite a compliment seeing everybody running around trying to find out where that smell was coming from...if I had a little wagon full of ribs that probably could have sold them all right there.. I'm going to try smoking those ribs by slicing them up and trying to get bark on all four sides and see how those go down.
Hey Ry, I recently smoked a meaty rack of baby backs on my Weber Kettle using the snake method. It held at a steady 250 for the entire cook. 2 hours approx until 160 internal temp then wrapped, 2 hours wrapped until 201 internal. Glazed then 15 mines unwrapped. 30 mins resting wrapped in a teatowel. I spritzed with water after hour 1 and 2. They were good, but not as moist as I'd hoped. Any tips you can give based off that info please?
@@CookingWithRy Even though PBC say to set the bottom opening according to altitude, I don’t see why we couldn’t make small adjustments to it to get different desired temperatures. I’ve actually been having issues keeping my PBC hot enough and the customer service there told me to try opening it s but more than suggested in their manual.
Love my Hunsaker. Nice idea to put the grate down low just in case. I just had a cover made for mine, turned out nice. Check out my channel if you are curious, I did a video on the cover. I actually was turned on to the Hunsaker after seeing your walk through video.
I think those ribs could have gone a little longer on the smoker. Pull back really isn’t a good indicator that they are done, it just means the meat will be juicer. I would have wrapped them up and left them on there a couple more hours.
They were perfect for me. And pullback is a great indicator along with probing. Even 30 more minutes and these would have been falling off the bone which I don’t really care for. Every time you cook it can be different.
@@CookingWithRy yeah I mean whatever floats your boat, I like tenderness, and according to competition rules (and just known rules of smoking ribs) they should almost fall off the bone but have a slight pull to them. I too leave the membrane on them but I pull off the hangers and lay them flat after about three hours (depending on pullback and color). I almost completely moved to smoking in or on a pit barrel. But what do I know, I’m just a Texas boy 😬. Oh and also I’m smoking a pork butt right now as I speak.
![ILLSLICK - THE KING'S LANDING [Freestyle]](http://i.ytimg.com/vi/feIJJnNkTfk/mqdefault.jpg)
Thanks for your great content. I have found that using the double hook method for ribs works very well. I hook two bones down, then add another hook four bones down. The second hook hooks into the first, so no way for them to fall into the fire. Hope this helps, and happy 4th!
I'm on cook 3 with my hunsaker vortex and so far..... impressed and pleased. The efficiency and overall flavor has switched me from the low and slow camp on ribs to hanging fast and hot
Love the Hunsaker vortex drum got me one also.
Another fantastic video/ and cook Ry!! I can always count on getting hungry after watching ur videos!
Always relaxing watching your videos, and I learn something along the way.
Rib Tetris. You got a top score with those ribs. They look so good! Hope you have a Happy 4th of July long weekend. It was Canada Day yesterday, on July 1. Cheers, Ry! 👍👍✌️
Have a great 4th. Amazed the ribs were done that quickly.
Happy Fourth! I was surprised, too :)
Great looking rib Ry! Drum smokers are so versatile and great cookers. Have a wonderful 4th of July! Cheers!
Your Enginerd is showing! Brilliant 1/2 rib stress reduction with membrane tie. Up forces > down = perfect pullback and it's time to eat. Happy upcoming 4th of Jul Ry. =)
I love your videos! I have a few fancy smokers but you have taught me to fall in love with my Weber kettle all over again. Thanks for sharing all of your techniques, tips and recipes! Happy 4th to you and your family!
Happy 4th!
Always look forward to seeing your videos
Yes, last time I cut the ribs in half and hung them in the barrel, they also only took 2.5 hrs till done. Great way to do ribs
Thanks for this video. I’ll do some ribs tomorrow for the 4th. Thanks for the inspiration and keep on truckin!
Enjoy those ribs 👍
You are amazing at cooking!
Those ribs look absolutely amazing even though there was no plane water involved.
😂
Great looking ribs in a short amount of time.😋👍🏻
Hey Ry - is that a flat black drum? What do you clean the outside with?
Just got my drum and loving it. Great video!
Yes, flat black. I wipe it down with food grade mineral oil.
Pretty smart idea putting that rack at the bottom to catch any casualties.
I’ve lost a couple racks before 😊
Happy 4th of July!
Looks great.
Do you spritz the ribs at all throughout the cook, or do you just let it cook for 2 1/2 hours?
It depends on how they look. Sometimes more frequently, sometimes less.
cool videos sir
Will full uncut st Louis and baby backs fit in the vortex smoker without touching the charcoal basket?
They fit but I just like doing halves.
Ry, how does the Hunsaker compare to the gateway or WSM? I realize the WSM is a watersmoker, but concept the similar.
I don’t have any experience with the others. I just know the Hunsaker works fantastic for me.
I'm going to pull a retired offset smoker out of the weeds and bring some life into it again and see if I can get that offset smoke flavor without using the firebox because it's burned out.
I fixed some ribs for an accountant friend of mine that works in one of those tall buildings in Dallas Texas and he took them to work one day and heated them up in the microwave and it was kind of comical to watch he was saying , as he was sitting there eating his ribs minding his own business but other people were trying to find out where that smell was coming from so when they zeroed in on my friend eating those ribs they said they couldn't believe ribs could smell that good so I might have done something right but he's wanting more ribs for his birthday so I'll whip him up a couple racks of ribs and that'll give him enough to bring back to the break room at work and drive everybody crazy.. I've never had anybody eat my ribs other than my friend but that was quite a compliment seeing everybody running around trying to find out where that smell was coming from...if I had a little wagon full of ribs that probably could have sold them all right there..
I'm going to try smoking those ribs by slicing them up and trying to get bark on all four sides and see how those go down.
How about a challenge Ry? Can you do a shrimp boil in a pan on the grill?
I'm terrible at shrimp LOL :)
Hey Ry, I recently smoked a meaty rack of baby backs on my Weber Kettle using the snake method. It held at a steady 250 for the entire cook. 2 hours approx until 160 internal temp then wrapped, 2 hours wrapped until 201 internal. Glazed then 15 mines unwrapped. 30 mins resting wrapped in a teatowel. I spritzed with water after hour 1 and 2. They were good, but not as moist as I'd hoped. Any tips you can give based off that info please?
Heck yea man 🔥🔥🔥
Do you get similar results on the PBC?
Yes. The main differences between the PBC and the Hunsaker that I've found are capacity, fuel life, and adjustability in temperature.
@@CookingWithRy Even though PBC say to set the bottom opening according to altitude, I don’t see why we couldn’t make small adjustments to it to get different desired temperatures. I’ve actually been having issues keeping my PBC hot enough and the customer service there told me to try opening it s but more than suggested in their manual.
Save me a rib😂
Love my Hunsaker. Nice idea to put the grate down low just in case. I just had a cover made for mine, turned out nice. Check out my channel if you are curious, I did a video on the cover. I actually was turned on to the Hunsaker after seeing your walk through video.
I think those ribs could have gone a little longer on the smoker. Pull back really isn’t a good indicator that they are done, it just means the meat will be juicer. I would have wrapped them up and left them on there a couple more hours.
They were perfect for me. And pullback is a great indicator along with probing. Even 30 more minutes and these would have been falling off the bone which I don’t really care for. Every time you cook it can be different.
@@CookingWithRy yeah I mean whatever floats your boat, I like tenderness, and according to competition rules (and just known rules of smoking ribs) they should almost fall off the bone but have a slight pull to them. I too leave the membrane on them but I pull off the hangers and lay them flat after about three hours (depending on pullback and color).
I almost completely moved to smoking in or on a pit barrel. But what do I know, I’m just a Texas boy 😬. Oh and also I’m smoking a pork butt right now as I speak.
WOW-look
y u m y
! !
Right off the smoker and ready to eat?? No wrapping and back on the heat to get tender?? This is the first time I've seen someone skip that step.
A lot of people do no wrap ribs. This is just one way to do them.