Competition Ribs On The Ugly Drum Smoker | Ribs On UDS Smoker | Texas Style Cuisine Chef Johnny
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- เผยแพร่เมื่อ 20 พ.ย. 2024
- I figured it was time I passed on some of my competition BBQ techniques. I was very successful as a competition cook, but have never really done much here on the channel. This recipe for BBQ ribs is one of the ways I would prepare my ribs for a competition. Now I was testing some new rubs but the procedure is proven to do a good job at BBQ competitions. The other thing to look at in the video is the ugly drum smoker. If you want to get into competition cooking and are worried about the cost. Make up a couple of these ugly drum smokers and get on the BBQ competition trail. I almost always cooked my competition chicken on a UDS and my competition ribs were cooked on my Pitmaker BBQ Vault along with my brisket. But an ugly drum smoker cooks up fantastic BBQ ribs so don't worry about using that UDS for cooking competition ribs or anything else. The seasonings I used this time were excellent and award worthy. I will put a link for them below. If you want to my BBQ rub recipe is on my BBQ chicken video. I will put a link below for it also so you can get the recipe. Thanks for watching my Competition Ribs On The Ugly Drum Smoker | Ribs On UDS Smoker | Harry Soo All Purpose Rub video and please remember to share it with friends and family and share it on your social media. I need all the help I can get growing this channel. If you like smoking with a UDS then check out the FaceBook group, Ugly Drum Smokers Texas. They have some great information shared in that group.
Harry Soo's Slap Your Daddy All Purpose Rub amzn.to/2Yoqy0A
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BBQ Chicken, My BBQ Rub Recipe • How to BBQ Chicken: Te...
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Chef Johnny
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I have now used this recipe in two cook offs and they received 1st place in each of them.
:)
Surprise pop up! Never expected Cooking And Grilling With AB would make a cameo.
lol AB has been to the house a few times to visit and cook. What a great guy. I am happy for his success. Tell him you saw him on my channel and see what he says. Thanks for watching.
Those ribs look like money! Great cook, you guys pave the way for us rookie TH-camrs.. salute!👊🏿💯🙏🏿 It is crazy how the TH-cam works brings us all together Keep Smoking OG!
Thanks for watching and best wishes with your channel.
Thank you Chef Johnny for opening up your studio and classroom to me and rolling out the Red Carpet. I had an awesome time and walked away with a ton of knowledge. The only thing about these vidoes is the viewers can't taste them, lol. So let me tell everyone, we killed those Ribs. They were delicious! Thank you and I'm going to make a video soon and show what I've learned from you my friend. Thank you Chef Johnny!
AB, it was my pleasure to have you drip by. Thanks for the information and knowledge you shared. It is something we need to do again.
Great video chef Johnny. Congrats on all the competition success 👍. Really cool that you and AB were able to get together for this one too.
Thanks, Yes it was great having AB here. He was back today for a hangout. We had a nice group here all day and we had a wonderful day with everyone. Thanks for watching and the nice comment.
Chef Johnny, you sure do know how to treat a guest. What’s up AB!!! Them Ribs were text book. I thought they may have been over cooked,(which I’m good withBTW) with that pull back. Nope! Perfection
They were great I tell ya, and AB had no complaints. It was a great time visiting and eating BBQ. I took him up to the stand and fed him well then back to the house to finish the ribs and try them.
MeatHead, you've got to come and take his BBQ class. Hands down it's eye opening!
Beautiful looking rib Johnny!
That means allot coming from you James. Thanks allot
Chef Johnny. Well done! Fellow Texan here. Couple questions: 1. Regarding your competition success, was most of that success done on a UDS? 2. What type of wood chunks were you using? 3. How do you light your UDS?
Jeff I have won ribs in different pits. My big reverse flow, my Pitmaker BBQ Vaults and my UDS. I use a combination of 70% oak to 30% mesquite. I also have used cherry in the mix. I light my UDS with. Charcoal Chimney. Thanks for watching
Hey Johnny , U had me on the edge of my seat , when I saw u had the black gloves on . I knew then that this was goin to be a great cook !!!!!
lol ya you dont see that much. lol
Getting ready to try ribs on my new uds for the first time. Thanks for the great information! Love your cooks.
mike landry best of luck on the cook. Please let me know how they turn out. Thanks for watching.
That's great to see you and AB together.. The ribs looked great Chef.. Thx for sharing
We had a great time Joe. I took him and his buddy Pat to my BBQ stand and fed them a good lunch and we visited while cooking up these ribs. A great day all around.
Ribs look great. For me they are the standard by which a BBQ cook or joint is measured and your's look perfect.
Thanks Kevin that is very kind of you to say.
Chef Johnny those ribs turned out awesome ... Great color smoke ring ...the combo of rubs used with that homemade sauce ... My mouth is watering ... Great cook chef
Those are a contender at any cookoff I tell ya. Thanks for watching.
I appreciate the tips on trimming the ribs!
sure thing. glad it helped
Those look awesome ! Great color and a perfect bite!
Thanks, they turned out very good. I have pulled 2 1st place finishes with them in two cook offs. So not to shabby
Doing ribs on the PBC today. Watched this entire video and following step by step.
Josh and Babe Great, let me know how they turn out
Chef Johnny, thanks for sharing your rib techniques. Would love to see how you do competition chicken thighs too.
I will see if I can get that together
Ribs competition style with that slap your daddy rub... such a funny name... i think your homemade sauce is what makes this cook... great yummy goodness chef johnny 8)
Thanks for watching
Beautiful looking ribs thanks for sharing ideas I’m about to cook mine just like this!😋
Candelario Sanchez frat to hear. Let me know how they turn out.
Awesome video chef, lots of fantastic advice. Great looking ribs
Thanks buddy, nice of you to stop by
Great bite!!! Those would place great, maybe even win number one.
Good ones I tell ya. Thanks for watching
great vid chef, almost bbq season in Cleveland ohio, perfect timing to get us going..thank you..
About time for winter to be gone and spring show up. Of course down here winter is not of a problem. I know y'all are ready to get outside and going.
Thanks Chef, that looks amazing. And thanks for the step by step process!
You got it Chris. Thanks for watching
Great lookin rack of ribs! Great job
Thanks Mark, glad ya liked the video. Give this recipe a try. You wont we disappointed
Man those ribs looked great!
Thanks Scott, those were very good ribs
Hey Johnny, you got that old UDS back to cookin up some nice lookin ribs. Thanks for the trim tips. I think AB was being modest in front of your camera. I know what went down after it was turned off. lol Nice video
I tell ya Phil we had a great visit. While the ribs were cooking I took him to out BBQ stand and he ate great up there. Then we came back to the house to finish off these ribs. It was a great time with some great Q. Thanks for watching.
@@TexasStyleCuisine
WOW, you showed him some Texas Hospitality, and fixed him up real good.
Oh ya we did him up good. Now in a few weeks he is coming back and we are going to have a few more Texas TH-camrs here to hang out with him.
@@TexasStyleCuisine
Super. Wish I was in Texas. lol I know it will be a fun occasion. I'll be watching for it.
Great recipe and presentation John,good to see you had the sound right on this one,you’re honest critic Rick from Australia.(I’ve also subscribed)look forward to more videos.
Thanks for stopping by Rick. Thanks for keeping me on my toes. Take care.
Great looking BBQ, brother!
Thanks I do appreciate it
Omg those ribs look do darn good...my mouth was watering Lol!!
Thanks for watching Leatha, they were very good.
I believe War Pig BBQ is just a couple of miles from my house. Great cook! I love the UDS videos. It was great seeing AB. It would have been better if he had on an Astros cap. :)
I did not know they were from Houston. I heed them to sponsor the channel with some of their rubs.
We need to make one Suburban BBQ.
@@SmokinandGrillinwithAB Let's do it!
@@TexasStyleCuisine I think Lydia met the guy or one of the guys from War Pig. Let me see what I can do about connecting you guys.
Suburban BBQ sounds great
Great looking ribs, Chef!
Thanks Kory, appreciate it
Hi Chef Johnny great looking competition ribs thanks for sharing. By the way there's a rumor going about, that there are some TH-camrs roaming Texas getting lost and ending up by you first it was Smokin Joe's Pit Bbq now Smokin and Grillin wit AB I wonder who's next LOL 😳😁 nice seeing AB on your channel my friend. Have a great week.
Great to have yall stop by. Ya there are a few roaming around. In a few weeks we are having a little get together with a few channels
What wood smoke you use? Great vid
I use oak with a little mesquite. Usually about a 70/30 mix. Thanks for watching.
Seems like this is the common way to do comp ribs, if everyone is doing it, how do you differentiate yourself. Is it the rub/sauce combination? I have done this style a few times, and they are amazing, although my favorite is the hung rib in the barrel house, cook to color then wrap and glaze to finish. It kind of goes against push the bones together style, but I love them. I may have to do a comparison, lay some flat in one cooker and hang a rack in bhc and do a blind test. Personally, I think the grate is to low in the BHC to lay them flat, have you tried that?
Scott You are correct. The basic style is similar. The seasonings is what is different. Texture is huge. So are they to tough or to tender. I have cooked ribs in the BHC but have not hung them. I now have the extension that makes it 5” taller. I have friends that have been having great success hanging ribs.
@@TexasStyleCuisine I cannot believe you have not hung them yet, they are so good. I want the extension as well, but still, out of stock. I want to hang a brisket, and I would like the ribs a little higher off the flame, but that said, I have not had a bad experience yet. Honestly, I have not cooked ribs lying flat since I got my bhc, you have to give it a try and see if you notice a difference.
Hi Johnny.. your talking my language. Yummmmmm 👌🏻🤤😋 Very nice honey. Very nice!!!!! Thx you. 💗
Thanks Rexy. so glad you enjoyed it. Those were very good ribs
Thanks chef
Sure thing Simon
Great Video Chef, good looking Bones 🦴
Thanks ric
LOVE AB!
A great guy. Thanks for watching.
Congrats on 22,000 subscribers! Great video topic, very interesting to alot of us who are thinking about competing. Smoke on 👉💨
Thanks for watching I am glad it helped. I entered a little cookoff last week and the took first place.
@@TexasStyleCuisine Congrats! I'd love to dabble this summer. We'll see.
Texas 2.5 BBQ I say do it
Awesome Video Sir👍👍👍 You smoking any meats or grilling on Easter Sunday?
We are cooking for Easter Gilbert. cooking some brisket and ham for the family and a few briskets for customers.
Who are the 3 morons that gave this a thumbs down? Looks like some fine eating 👌
I am with you on this one. No idea who would not like this.
Where can I get your BBQ sauce.
Well , from me. We only sell it on our BBQ trailer. Thanks for watching.
OMG YUM :")
Thanks Angie
Good rub should be to ribs what fine perfume is to your woman. You enjoy it when it’s subtle. Too much of a good thing isn’t necessarily good.
Yep, should not be like a French whore. lol
Gross
Not a rib eater?
And what is gross?