Accidentally, I came across a fantastic technique to make the best ribs I've ever eaten. I live in Houston but was in Mississippi cooking Q for the family and about 3/4's through it started pouring down rain and I had to pull all the meat off and afrte some hours of constant downpour, I covered everything and put it in the fridge. Next day I restarted my fire (Hichory and Pecan) and put everything back own to finish. Cooked as usual and wrapped with foil near end and took it off as it got done. Chicken and ribs in their time frame. Best damn Bar-B-Que ever!!! Family and friends went crazy with praise of best Q they had EVER eaten. Tested the technique a few more times on my next cooks, and lo and behold, the twice cook hands down ALWAYS come out with that magnificent taste. It is time consuming and bit more work, but you know the joy and satisfaction of the end product. I am not worthy of giving you an ounce of advice about Bar-B-Que whatsoever, but one day when you got the time, I urge you to give this a try. I call it my "Twice Q'd Que". I assume the meat pores closing down on that already infused meat and reopening with another infusion must be the trick. Whatever, it has never failed me yet and every time I can allocate the time, I double cook now. Even the chicken is more scrumptious and the ribs are just to die for. Just wanted to let you in on an accident that could possibly revolutionize the game. Sorry to bug you with this epilogue, have a good day and hope by chance you find this.
Hi Kenneth, sorry that I missed your comments until now...But I wanna tell you, that's a GREAT cooking story...it's a great eye-opener and a great idea. I gotta try it out! Thanks for sharing that and for watching my videos
I love your enthusiasm and sense of humor. I'm a former bbq champion and I still enjoy cooking for my family and watching other people's methods. I'm from the SF Bay Area in California.
Hey Edward, thanks for your kind comments, advice and reminders! I'm really glad that you're watching. I'd love to hear more from you as we keep going on this outdoor cooking journey!
My son Memphis, he's 14, has taking up grilling and cooking during this covid since he can't play soccer. He's really done good grilling from watching your videos. He showed me this one last night. So we bought a electric smoker today. He's doing ribs in a cherry garlic rub with Jack Daniels wood. And we made a apple juice and sour beer spray for the wrapping. Thanks for making great easy to follow videos. He's learned a lot and showed me a lot. Thanks giving us a reason to hang out. Kernersville, NC
Hey Matt, thanks for watching and I'm delighted to learn about your son's progress! Sounds like a tasty summer, alright (Sorry for the late reply, I missed your comment,)
Watched your video re off the bone ribs. Just thinking. If all the people of the world had your personality, oh what a pleasant world this would be. Meanwhile!!!
As new user of electric smoker; I appreciate the instruction....I've over cooked Turkey as I was using my timing based on old wood burning pit..lol. electric much more efficient...enjoy your program very much....✌&❤
Thank you for your well-done presentation. Watching from Mequon, Wisconsin. I have a MasterBuilt 40" smoker and also use the 3-2-1 method for ribs. When I get to the wrapping phase, I place the ribs, bone side down, on heavy-duty foil and lay a few strips of bacon on the meat side. That seems to add a little more smoke and bacon flavor to the ribs as the bacon fat renders out. Have a great day.
Hello from the mountains of Idaho. I am 45 minutes north east of Boise. Got a foot of snow today. I recently bought an electric smoke so i can grill all year round. Watching this so i can smoke some pork ribs tomorrow in the 25 degree weather.
You're a fun cook to watch, Marc! Love your humor. I followed your instructions and made some great ribs, but I think my HIGHER ELEVATION (Colorado) paid a price. In the end, I cranked my Masterbuilt up to the max and let the sauce cake on, an extra hour. I think next time I will turn up the heat by 25 degrees to get that caked taste that I see in your video. Thanks Marc!
I'm in South Texas, San Antonio to be exact. I'm still just a beginner at smoking, been doing it a little over a year (started June 2020 when I bought a Traeger). I now have a weber kettle premium, 22.5" Weber Smokey Mountain, a 18" ceramic grill (offer up;), and finally on old 24" x 14" CharBroil gas grill I'm rebuilding so I can put a grill insert into it to repurpose it for use...who needs a Blackstone 😆👍
I am in Boyd Texas, about 25 minutes northwest of Fort Worth, Texas. I am using my Masterbuilt smoker for the third time. Thank you for the help, this is my first time doing ribs.
Used your 3-2-1 method and my ribs turned out perfect, my wife was extremely pleased with them. I’ll be following you for all my smoking adventures. You’re awesome.
Watching here in Northern Minnesota. I’m just getting into smokin’. I was doing it with the grill and now the wife got me an electric Masterbuilt. I really like it. Makes it super simple.
Hawaii here. Always use the 3-2-1 for ribs, but in foil go bone up with apple cider vinegar and Apple juice. Propane and up the temp for that portion while wrapped. Not for competition, but I find that works for what I want to see. Thanks Mark for the video.
Hello Tyler and Logan, Shirelle from Baltimore, question: why did he line his grill (grease plan) with aluminum foil....I have the master built and some reviews said NOT to used foil on the bottom of a smoker because it blocks the circulation... what is your experience...I am using mines for the first time today
@@shirellediana It's not on the instructions, but if you change it each time, then you won't have such a mess to clean Thanks for watching and sorry it took me so long to answer (I didn't see your question, before.)
I’m in Houston, TX. Usually cook briskets, ribs, sausage, and chicken on an offset smoker or Weber charcoal grill. Wife recently bought the smaller MB 24inch propane smoker and I am impressed with the performance.
Hello there. One of your videos was recommended because I've been doing searches on smoker videos. Will be getting a Masterbuilt propane smoker here in a couple weeks. Loved your intro and attitude. Less than 1 min into the vid and I'm a new subscriber. Thanks man!
Thanks for watching! Sorry for the late reply :-D You can buy my cookbook with the recipe from my webpage www.marcsonthegrill.com Just see the "Shop Now" tab
Dude, I'm a born-and-bred FL Swampbilly livin' in Idaho (!?!), so I grew up on all kinds of smoked Foods like alligator, softshell turtle and various types of fish. The last smoker I had, I built when I got out of the Air Force back in 1988. I made it out of an old freezer I found on the side of the road. I would use a base of oak in the bottom, and soak hickory nuts in a bucket I kept by the smoker. I'd shake them off and toss them in on the bed of oak coals for that amazin' oak/hickory flavor I grew up with. I also experimented with using grape vines. I would frequently smoke mullet (a type of fish) that I cast netted from the Indian River. That smoked mullet paired with some cheese grits, scrambled eggs an fried tomatoes made a mighty fine breakfast! After a hiatus of some 30 plus years, I'm getting back into the game. I've purchased a lightly used 30" Masterbuilt electric smoker very much like yours (identical in fact I believe, except mine has an internal temperature probe, and I didn't hear you mention having one in yours). I'm new to this device and looking forward to using it. In particular I'm a huge (no pun intended) fan of smoked chicken. If you have, or could produce a video on smoking whole chickens in your Masterbuilt I would be grateful... 😁
Thanks for watching, Olin! Well, I've done smoked chicken and even have a recipe and video...it's pretty much the same way, whether it's MasterBuild, Traeger, Rec-Tec or the others. You know it's all about the temperature. By the way, did you see my videos about the digital meat thermometers? Really helps get perfect results! Anyway, I love smoked fish and around the Tampa/St. Pete area, you know the smoked mullet is great! I'm really glad that you share your story with me. Looking forward to hearing from you! See you outback!
I am in Chicago and my kids bought me a smoker for my birthday. thanks for the great information as I learn how to use my smoker. I am trying this today! They look delicious!!
From deep east texas. Thanks for the motivation and tips on cooking ribs ..... inspired me to stop on.the way home pick a rack up and use my master built electric smoker today 💯💯
Just bought my first smoker. Masterbuilt electric. Seasoning it as I type this. Thanks for sharing your videos. They will come in very handy. Also I love the way you enjoy what you’re doing. Thanks again from Montana.
I'm making 4 racks of ribs, 1 spare ribs and 3 baby backs in my masterbuilt, for Easter. I can't wait to try this method out. I love your enthusiasm and humor - I'm definitely subscribing. Thank you
Hey there, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it and hope all your recipes come out great! :-D
Palm Bay Florida 5th generation!! Smoking ribs this Sunday on my Masterbuilt, as well as smoking a pork butt Sunday on my Big Green Egg!! Very excited.
Hey there, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you like what we do! I gotta do some more BGE videos!
Love the video first timer with a smoker that I've always wanted and finally got for myself, its electric and I'm trying not to stress too much and have fun with it. Love the humor and the advise! Also being from Texas not too many ppl here like to share advise but like to criticize, so thx
Love your personality and all your tips and tricks! Smoking a tri tip tomorrow and baby backs on Saturday!! I have a propane masterbuilt and just cleaned it out and can’t wait to fire it up again. Watching you from Orange County, California!!!
Mississauga Ontario, just a little west of Toronto.looks great, I just bought my Masterbuilt a week ago and had some kick ass chicken a few days ago and all the guys in the office were drooling.... but ribs are the reason I got this thing. Can't wait to try this recipe !
Great video. I also use the 3-2-1 method for my ribs on my Masterbuilt Pro charcoal and propane dual fuel smoker, here in NE Indiana. They always turn out great. The only difference is I have to watch my smokers temperature, I can't just set it and forget it.
Hey your video was pretty awesome. Relly appreciate your sence of humor lol lol. Loved that trailer offset smoker. That tells me your a pro.....those things need lots of prep time. Thank you for the video.
@@marcsonthegrill2227 great video. Have you tried it uncovered at 265°F for 1.5 hours then cover and do for about another 2 hours. Just tried that the other day too and it was great!!
It's Father's day, I'm off work, woot woot, and seasoning my masterbuilt in Conroe Texas as I watch this. Looks good. I usually use a wood smoker and use a brown sugar honey rub. Got to try the mustard technique. Mustard is great on fried Red Fish.
You’re absolutely one of the happiest people I’ve ever seen. This made my day 😘
I watch this every time it’s time to go Ribbing in my Masterbuilt!!!! Love It!!!
Accidentally, I came across a fantastic technique to make the best ribs I've ever eaten. I live in Houston but was in Mississippi cooking Q for the family and about 3/4's through it started pouring down rain and I had to pull all the meat off and afrte some hours of constant downpour, I covered everything and put it in the fridge. Next day I restarted my fire (Hichory and Pecan) and put everything back own to finish. Cooked as usual and wrapped with foil near end and took it off as it got done. Chicken and ribs in their time frame. Best damn Bar-B-Que ever!!! Family and friends went crazy with praise of best Q they had EVER eaten. Tested the technique a few more times on my next cooks, and lo and behold, the twice cook hands down ALWAYS come out with that magnificent taste. It is time consuming and bit more work, but you know the joy and satisfaction of the end product. I am not worthy of giving you an ounce of advice about Bar-B-Que whatsoever, but one day when you got the time, I urge you to give this a try. I call it my "Twice Q'd Que". I assume the meat pores closing down on that already infused meat and reopening with another infusion must be the trick. Whatever, it has never failed me yet and every time I can allocate the time, I double cook now. Even the chicken is more scrumptious and the ribs are just to die for. Just wanted to let you in on an accident that could possibly revolutionize the game. Sorry to bug you with this epilogue, have a good day and hope by chance you find this.
Hi Kenneth, sorry that I missed your comments until now...But I wanna tell you, that's a GREAT cooking story...it's a great eye-opener and a great idea. I gotta try it out! Thanks for sharing that and for watching my videos
We're from Michigan watching your video now.
I love your enthusiasm and sense of humor. I'm a former bbq champion and I still enjoy cooking for my family and watching other people's methods. I'm from the SF Bay Area in California.
Hey Edward, thanks for your kind comments, advice and reminders! I'm really glad that you're watching. I'd love to hear more from you as we keep going on this outdoor cooking journey!
72 years old and I got my first smoker. I'm going to fallow your lead. Thanks! Rob from Magalia California. (North of Sacramento)
It's so much fun that you just started smoking ;-)
Send me some of your creations on FB
Thanks for watching, Robin
Trying this 3-2-1- today for the family! Great video Marc. Love the energy and laughter. Keep doing what you're doing! Live life! Enjoy your family!
Hey Andrew, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it!
My son Memphis, he's 14, has taking up grilling and cooking during this covid since he can't play soccer. He's really done good grilling from watching your videos. He showed me this one last night. So we bought a electric smoker today. He's doing ribs in a cherry garlic rub with Jack Daniels wood. And we made a apple juice and sour beer spray for the wrapping. Thanks for making great easy to follow videos. He's learned a lot and showed me a lot. Thanks giving us a reason to hang out. Kernersville, NC
Hey Matt, thanks for watching and I'm delighted to learn about your son's progress!
Sounds like a tasty summer, alright
(Sorry for the late reply, I missed your comment,)
Watched your video re off the bone ribs. Just thinking. If all the people of the world had your personality, oh what a pleasant world this would be. Meanwhile!!!
Thanks for watching, Kenneth
Y'know I'm all about making great food at home and having fun with family and friends...and that's a great part of life
Marc's on the Grill . Tried it your way now all my friends want me to be their personal chef. bah humbug...
As new user of electric smoker; I appreciate the instruction....I've over cooked Turkey as I was using my timing based on old wood burning pit..lol. electric much more efficient...enjoy your program very much....✌&❤
@@catfrazier6980 Sorry for getting back to you so late. Thanks for watching! See you outback today! :-D
The world would be worse off than it is. Stop putting people on a pedestal.
this is my go-to video for smokin' ribs. Marc's the best.
Thanks for watching, Ray! I'm so glad you liked it :-D
Another St Louis guy lookin for 3-2-1 methods and Ribs recipes. I'm doing a 5 hr brine right now and then doing what you did here. Great Video
Hey there, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it!
Thank you for your well-done presentation. Watching from Mequon, Wisconsin. I have a MasterBuilt 40" smoker and also use the 3-2-1 method for ribs. When I get to the wrapping phase, I place the ribs, bone side down, on heavy-duty foil and lay a few strips of bacon on the meat side. That seems to add a little more smoke and bacon flavor to the ribs as the bacon fat renders out. Have a great day.
That's a GREAT idea! Thanks for sharing that. You know, I just love bacon :-D
Cooked bacon or raw?
@@riley8849 Raw, of course.
Hello from the mountains of Idaho. I am 45 minutes north east of Boise. Got a foot of snow today. I recently bought an electric smoke so i can grill all year round. Watching this so i can smoke some pork ribs tomorrow in the 25 degree weather.
I'm sure you're gonna love it! Thanks for watching! :-D
You're a fun cook to watch, Marc! Love your humor. I followed your instructions and made some great ribs, but I think my HIGHER ELEVATION (Colorado) paid a price. In the end, I cranked my Masterbuilt up to the max and let the sauce cake on, an extra hour. I think next time I will turn up the heat by 25 degrees to get that caked taste that I see in your video. Thanks Marc!
Thanks for watching, Chris! Yeah, altitude recipes are important See you outback!
:-D
I'm in South Texas, San Antonio to be exact. I'm still just a beginner at smoking, been doing it a little over a year (started June 2020 when I bought a Traeger). I now have a weber kettle premium, 22.5" Weber Smokey Mountain, a 18" ceramic grill (offer up;), and finally on old 24" x 14" CharBroil gas grill I'm rebuilding so I can put a grill insert into it to repurpose it for use...who needs a Blackstone 😆👍
Setting here I Ohio with my new master built smoker
I loved this video! I’m going to smoke ribs for the first time ever this weekend in my electric smoker. Will follow this method!!
I am in N Ga. probably doing these this afternoon on my Masterbuilt 40
Thanks for watching Bill. Have you seen the Memphis Ribs video from a couple of weeks ago?
I am in Boyd Texas, about 25 minutes northwest of Fort Worth, Texas. I am using my Masterbuilt smoker for the third time. Thank you for the help, this is my first time doing ribs.
Watching from Missouri but learned to love sweet southern Arkansas ribs
Love from Arkansas! 💕 We're here in Fayetteville, Hog Country gonna wake up early tomorrow and make this recipe on my 40 inch Masterbuilt 😁
Thanks for watching, I'll try to get some recipes for those and see what I can do! :-D
@@LOLZHAHANOTFUNNY Thanks for watching, and that sounds like it was a good time smokin
St. Louis has some mighty fine BBQ! Pappys and Bogarts!!!
@Phyllis Sterlingooijbngfdxzz Thanks for watching!
Used your 3-2-1 method and my ribs turned out perfect, my wife was extremely pleased with them.
I’ll be following you for all my smoking adventures. You’re awesome.
Great video! I’m guessing you get invited to a lot of “potlucks”! 😂😂
Pretty much! Thanks for watching! Sorry for the late reply :-D
Watching here in Northern Minnesota. I’m just getting into smokin’. I was doing it with the grill and now the wife got me an electric Masterbuilt. I really like it. Makes it super simple.
Ribs ribs ribs...I live in Maryland and believe it or not we are some grilling crowd out hear enjoy watch you both.
I am in Houston and would love to see you smoke some beef ribs!
I gotta do that again...Thanks for watching, Thomas! :-D
I love you repeat the time of baking!!! It's definitely helpful.
Hey Maria, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it!
I'm near St. Louis Missouri. I love your recipes.
Thanks Gene, sorry took so long to answer. See you outback!
Dennis in Pflugerville, TX .... Thanks
Nova Scotia Canada. Can't wait to try this on my masterbuilt smoker. Just got it today for Christmas. Cheers
Fort Worth, Texas
Hawaii here. Always use the 3-2-1 for ribs, but in foil go bone up with apple cider vinegar and Apple juice. Propane and up the temp for that portion while wrapped. Not for competition, but I find that works for what I want to see. Thanks Mark for the video.
I love how you handled the comments it’s all about the journey and enjoyment of smoking love the positive vibe bud love love love your videos!!
you should remove the skin from the bottom of each rack. It's easy.
You are absolutely right, Esteban. That's what I do now. Thanks for watching!
I'm Jeremy watching from Terrell,tx
Baltimore, Maryland, I love smoking on my electric smoker.
Baltimore also
Hello Tyler and Logan, Shirelle from Baltimore, question: why did he line his grill (grease plan) with aluminum foil....I have the master built and some reviews said NOT to used foil on the bottom of a smoker because it blocks the circulation... what is your experience...I am using mines for the first time today
@@shirellediana It's not on the instructions, but if you change it each time, then you won't have such a mess to clean
Thanks for watching and sorry it took me so long to answer (I didn't see your question, before.)
I’m in Houston, TX. Usually cook briskets, ribs, sausage, and chicken on an offset smoker or Weber charcoal grill. Wife recently bought the smaller MB 24inch propane smoker and I am impressed with the performance.
Hello there. One of your videos was recommended because I've been doing searches on smoker videos. Will be getting a Masterbuilt propane smoker here in a couple weeks. Loved your intro and attitude. Less than 1 min into the vid and I'm a new subscriber. Thanks man!
Hey thanks for watching, Johnny. I have live shows coming up on FB, too. I'm glad you're getting the Masterbuilt, it's great :-D
Had Masterbuilt electric for 7 -8 yr. Love it. Live In KS. You done great job. I have a tenderloin in smoker now. I use your recipe and a slicer.
Tulsa, OK. thanks for you showing us the Electric Smoker
Riverview, FL
We will be watching more in the future from Seneca, PA Totally loved the shirt.
Rick from NC I’m going to do some this weekend.
I just bought one, thank you for the great video! Your pups are just waiting for something to fall! Lol!
Good afternoon , I'm new to smoking. Thank you for a great video!!!!
Southern Indiana. Love my Masterbuilt smoker and 36” Blackstone Griddle.
It's just about all you need...maybe a thermometer and a fryer ;-)
Palm Coast, Florida--brisket, baby backs, master built smoker... #thebest
You know it!!! Thanks for watching, Bill! :-D
Enjoyed your presentation. Made #some notes and intend to do three racks next week for my 79th birthday essentially following the 3-2-1 method
Hey Robert, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it!
Ohio here. Love ribs, but nothing better than a good brisket.... So my vote for what to see you smoke would be brisket in the masterbuilt.
Thanks for watching! Sorry for the late reply :-D You can buy my cookbook with the recipe from my webpage www.marcsonthegrill.com Just see the "Shop Now" tab
Watching from Hartlepool, England. Can’t ever have enough ribs videos!
Thanks for watching! Sorry for the late reply :-D
Dude, I'm a born-and-bred FL Swampbilly livin' in Idaho (!?!), so I grew up on all kinds of smoked Foods like alligator, softshell turtle and various types of fish.
The last smoker I had, I built when I got out of the Air Force back in 1988. I made it out of an old freezer I found on the side of the road. I would use a base of oak in the bottom, and soak hickory nuts in a bucket I kept by the smoker. I'd shake them off and toss them in on the bed of oak coals for that amazin' oak/hickory flavor I grew up with. I also experimented with using grape vines. I would frequently smoke mullet (a type of fish) that I cast netted from the Indian River. That smoked mullet paired with some cheese grits, scrambled eggs an fried tomatoes made a mighty fine breakfast!
After a hiatus of some 30 plus years, I'm getting back into the game. I've purchased a lightly used 30" Masterbuilt electric smoker very much like yours (identical in fact I believe, except mine has an internal temperature probe, and I didn't hear you mention having one in yours). I'm new to this device and looking forward to using it.
In particular I'm a huge (no pun intended) fan of smoked chicken. If you have, or could produce a video on smoking whole chickens in your Masterbuilt I would be grateful... 😁
Thanks for watching, Olin! Well, I've done smoked chicken and even have a recipe and video...it's pretty much the same way, whether it's MasterBuild, Traeger, Rec-Tec or the others. You know it's all about the temperature. By the way, did you see my videos about the digital meat thermometers? Really helps get perfect results! Anyway, I love smoked fish and around the Tampa/St. Pete area, you know the smoked mullet is great! I'm really glad that you share your story with me. Looking forward to hearing from you!
See you outback!
I am in Chicago and my kids bought me a smoker for my birthday. thanks for the great information as I learn how to use my smoker. I am trying this today! They look delicious!!
I love these smokers and the food that comes out of them. Thanks for watching. Hope you like the other MotG episodes!
Love watching
Finally... A Marc that spells it correctly 😂 good video!
Love the fun personality. Makes it enjoyable to watch. Exactly what I was looking for. Easy electric smoker baby back ribs.
I'm in Sechelt ,British Columbia, Canada. "The Sunshine Coast"
Thanks for watching! :-D
Watching from Texas
Hey Stefan, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you like what we do!
From San Francisco California. Got a new smoker thanks for the tips.
Donny from Bryant Arkansas gives two 👍🏼👍🏼👍🏼up
Thanks for watching, Donny! :-D
Rob from Los Angeles, just got my first smoker! Def making ribs first! Thank you so much for the video!
Enjoyed watching from Okinawa Japan. Thanks for dropping some knowledge.
Hey Nick, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it!
From deep east texas. Thanks for the motivation and tips on cooking ribs ..... inspired me to stop on.the way home pick a rack up and use my master built electric smoker today 💯💯
Great information, thank you! Also, I LOVE fall of the bone ribs. The softer the better with the bones sliding out of the meat.
Hey Donna, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it!
Watching from Alaska. Got a new smoker, am learning. I was actually looking for smoked salmon tips, but ribs!! Oh Yeah!
I've done a few smoked salmon on the Rec-Tec, too! Thanks for watching!
I just got my husband this smoker. We love your channel.
Thanks for watching, and wishing you lots of happy smoking :-D
Just bought my first smoker. Masterbuilt electric. Seasoning it as I type this. Thanks for sharing your videos. They will come in very handy. Also I love the way you enjoy what you’re doing. Thanks again from Montana.
Ontario Canada, Good show.....Pork sausage!
Thanks for watching, Don! :-D
I was undecided about a Masterbuilt smoker but you made up my mind. I am in Savannah, Ga.
You are amazing.
Thanks for watching! So glad you like the videos! :-D
Watching from Washington DC
I'm making 4 racks of ribs, 1 spare ribs and 3 baby backs in my masterbuilt, for Easter. I can't wait to try this method out. I love your enthusiasm and humor - I'm definitely subscribing. Thank you
Hey there, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it and hope all your recipes come out great! :-D
@@marcsonthegrill2227 they did! They were a hit, thanks
Mark Men,
V from Michigan, I’m not a leave a comment type a guy but I really enjoyed ( not just) you cooking but your personality.
Thanks
Hey Vito, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it!
Columbia Missouri here! Keep the videos coming!
Thanks for watching! Every week, Brother!
Palm Bay Florida 5th generation!! Smoking ribs this Sunday on my Masterbuilt, as well as smoking a pork butt Sunday on my Big Green Egg!! Very excited.
Hey there, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you like what we do! I gotta do some more BGE videos!
Love the video first timer with a smoker that I've always wanted and finally got for myself, its electric and I'm trying not to stress too much and have fun with it. Love the humor and the advise!
Also being from Texas not too many ppl here like to share advise but like to criticize, so thx
South Florida's lovin ribs
Watching from Lawrenceburg, Indiana....just across state line from Cincinnati,Ohio...great show
HI Winchline from Salem WV Love ribs going to try your method in my masterbuilt smoker look great thanks
Watching from the Philippines
My wife just got me a masterbuilt electric smoker for Christmas!! Can’t wait to try out some ribs!! Some Pittsburgh Baby Back Ribs!!! Haha
How is it going with the smoker, Robert? Thanks for watching ! Sorry for the late reply :-D
I'm from Puerto Rico. Watching from Delray Beach, Florida!
My smoker comes in Thursday can't wait to try the ribs
Great video thanks i love your enthusiasm and the ribs look great have a great day be safe thanks.
Thanks very much for watching and for those kind words
Watching from Sweden, I will try this tomorrow. Thanks mate
Thanks for watching, Lars! How did it turn out for you?
@@marcsonthegrill2227 Fantastic mate. Thank you!
watford england, doing my first smoke this weekend, thanks for the tips
Love your attitude and honesty, please post more vids. Thanks, Steve
Thanks for watching, Steve! I really appreciate your comments!
More videos on the way!!!
From Makati City, Philippines. Love your video. A beginner but learning fast. Thanks.
I'm very glad that you found me! Thanks for watching! Please tell us what you like to grill
:-D
Got my masterbuilt electric smoker on the way to Hong Kong. Thanks for the help!
Hello from Santa Cruz, California! Thanks for the tips!
Hey there, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you like what we do!
Love your personality and all your tips and tricks! Smoking a tri tip tomorrow and baby backs on Saturday!! I have a propane masterbuilt and just cleaned it out and can’t wait to fire it up again. Watching you from Orange County, California!!!
I really appreciate that!!! How did all that good meat turn out for you? And thanks for watching! :-D
I love your positivity and energy made a good video and awesome ribs
Watching from Raleigh, North Carolina
Thanks for watching, Omar!
Great video. Made these today while stuck at home. Delicious. Thanks a lot!
Sorry for getting back to you so late. Joe. Thanks for watching! See you outback today! :-D
Mississauga Ontario, just a little west of Toronto.looks great, I just bought my Masterbuilt a week ago and had some kick ass chicken a few days ago and all the guys in the office were drooling.... but ribs are the reason I got this thing. Can't wait to try this recipe !
Thanks for watching, Mike! :-D
Great video. I also use the 3-2-1 method for my ribs on my Masterbuilt Pro charcoal and propane dual fuel smoker, here in NE Indiana. They always turn out great. The only difference is I have to watch my smokers temperature, I can't just set it and forget it.
Hey Thomas, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you liked it!
Hey your video was pretty awesome. Relly appreciate your sence of humor lol lol. Loved that trailer offset smoker. That tells me your a pro.....those things need lots of prep time. Thank you for the video.
Watching from South Carolina
Hey there, thanks for watching! Sorry to take so long to get back to you. I don't know how I missed it, but I'm glad you like what we do
Did your method several months ago, and the ribs were perfect.
Thank you.
Doing them again tomorrow.
I'm doing your step by step ribs right now as I'm watching they are currently in the smoker
KC Missouri! Home of best BBQ!
I appreciate that Steven! Thanks for watching! :-D
@@marcsonthegrill2227 great video. Have you tried it uncovered at 265°F for 1.5 hours then cover and do for about another 2 hours. Just tried that the other day too and it was great!!
@@xLegionGeneralx Thanks for sharing that, Steve. I'll definitely try it. Thanks for watching!
Watching from Denmark
Welcome and thanks for watching!
John from Los Angeles, USMC retired... ribs look delicious !!
First of all, thanks for your service, John. I'm delighted that you watched the video!
@@marcsonthegrill2227 Very much appreciated, looking forward to trying your method for my next batch of ribs!!
It's Father's day, I'm off work, woot woot, and seasoning my masterbuilt in Conroe Texas as I watch this. Looks good. I usually use a wood smoker and use a brown sugar honey rub. Got to try the mustard technique. Mustard is great on fried Red Fish.
This video help me a ton. Appreciate you doing this. I have a smoker but its small, but it did the job. I am from Booneville (Boonevegas) Mississippi.
Elaine in Montevallo, AL: Thanks for the lesson!!!!