That noise would drive u up the wall great job looking fab
@timlynch6271 Жыл бұрын
This guy should have more subscribers
@DskiGrillz Жыл бұрын
Thank you!
@darrylbrooks93402 жыл бұрын
I am so jealous every man needs a grill like that in their life.
@anico21 Жыл бұрын
love your videos!! keep em coming
@bimp336194 жыл бұрын
Hey Dski, that's a great looking bunch of ribs! I know whoever eats those are going to be really happy! 👍🏿
@redstone51494 жыл бұрын
Awesome video Dski! You got all the grilling toys and know how to use them👍
@Mr2004MCSS4 жыл бұрын
Wow, great cook. You are braver than I. I don't think I would attempt that many at once. That is a lot of work for just one person to do. You did a great job of handling it by yourself.
@DskiGrillz4 жыл бұрын
Wayne Dimirsky Thanks Wayne!
@benpierce2202 Жыл бұрын
We did 15 racks of ribs, 3 briskets, and a pork butt on the Yoder 750 gallon offset for a benefit this weekend prior to opening MuleKicker BBQ food trailer. Preppin' just that many pieces of meat took quite awhile, so I appreciate Dski's work. Smoking it low and slow took all day Friday. Makes me want one of those rotisserie pits, but I'm afraid I'd miss the real smoke you build over time with an offset!
@beasthunt3 жыл бұрын
I need one of these, bud. Other than that jacket, this is great stuff. Good luck to you!
@whattheforkpitmasterbbq15154 жыл бұрын
Great job!! Congrats on the catering job!
@WhatWeDoChannel4 жыл бұрын
What an astonishing cook! Klaus
@jeffthedudelebowski46153 жыл бұрын
best bbq channel
@DskiGrillz3 жыл бұрын
Thank you!
@Calicaveman3 жыл бұрын
Outstanding cook very sufficient 👍🏾🙏🏾
@amosmccleese33744 жыл бұрын
WOW.... Great cook man. Those ribs look incredible!!!!!
@DskiGrillz4 жыл бұрын
Thanks
@therider69264 жыл бұрын
That’s a huge cook. They look delicious
@annettehudson929 Жыл бұрын
Nice👍
@kevz2474 Жыл бұрын
The hardest working griller in town...geebus
@stacypressley48114 жыл бұрын
Wow, awesome cook!!!
@diannacannon78274 жыл бұрын
Beautiful
@genecoppedge59723 жыл бұрын
I think I would leave the grates out during the preheat, and load the grates with the ribs outside of the smoker and place the loaded grates into the smoker without loosing so much heat.
@DskiGrillz3 жыл бұрын
That is such a good idea. I never thought of it but will definitely try this next time. It should save a lot of the heat for sure. Thanks so much for your suggestion.
@bellstacey770sb4 жыл бұрын
Hey Dski. I used your spray on my ribs Memorial Day and it gave the ribs a beautiful mahogany color.
@DskiGrillz4 жыл бұрын
Stacey Bell I bet they were yummy!! Thanks for sharing!
@Bamakettles4 жыл бұрын
Epic cook!
@DskiGrillz4 жыл бұрын
Bamakettles Thanks!
@keithsage15933 жыл бұрын
Your neighbors must love you.
@wellbbq4 жыл бұрын
D-Ski grill PIMPIN' I SEE YA MANE!!!
@DskiGrillz4 жыл бұрын
Mark Henderson Thanks dude!
@Mr.Burton174 жыл бұрын
I swear for any cook my fav part is when that RUB hit the ribs.
@user-xh5pi2nf9q3 жыл бұрын
Lol, I have a hard time fitting more than 4 racks in my Big Green Egg. Looks like a great cook!
@rrocha1981rr4 жыл бұрын
Man O Man awesome video
@danjohnson59594 жыл бұрын
Could you please, seriously consider, moving to Minnesota and become my neighbor and best friend! I love your videos! I have learned a bunch from you and I'm a seasoned veteran on the grill and smoker, I am really impressed with your videos, you and your wife are so cute together, please keep making more videos and keep smoking! I'm a true fan and I just subscribed to your channel, most impressed my friend!
@DskiGrillz4 жыл бұрын
Dan Johnson Thanks Dan! Your words are so encouraging. I need to tell you that I might visit Minnesota, but probably wont move...lol. I’m too much of a wimp when it comes to the cold. Keep grilling my friend, God bless!
@jeffreyyoung7024 жыл бұрын
Dski, Wow! You went "beast mode" on us. Great cook. I could of inhaled quite a few of those bones. Really enjoy your videos.
@DskiGrillz4 жыл бұрын
jeffrey young Thanks Jeffery!
@ladyvirtue6503 жыл бұрын
😲Wow! Simply Amazing! I NEVER knew so much work went into cooking ribs! Looks Absolutely Delicious! Now this is what you call a "serious cooking grilling machine" You are a BEAST! I hv a friend who calls himself a pit master, but he has NO idea what that really means! This is Cooking & Grilling on a "whole nother" Level! Lol.. New Sub, From the city beautiful, Orlando, Fla 😎. DSki YOU Da MAN! Yes Suh!! 🔥 🔥
@jeffshannon54104 жыл бұрын
Wow!!
@mysteriousmike2264 жыл бұрын
Is it OK to put the charcoal in unlit while the ribs are on the grill...🤔
@661godislove74 жыл бұрын
Pro status
@wonderfuldad354 жыл бұрын
Why would you flavor the backside of the ribs when wrapping? Put that love on the front!!!
@DskiGrillz4 жыл бұрын
John C I agree. Thanks for sharing your thoughts!
@sirthames3 жыл бұрын
@@DskiGrillz like you i watch Malcolm as well. And he stresses hitting the whole rib to include the bones as well. Season on sir.
@sarrel484 жыл бұрын
Man I wish I was invited to that event to eat
@larrymansfield93933 жыл бұрын
I put The Rub (KillerHogs) on everything I smoke. The color it gives meat, especially pig, never ceases to amaze me. Have you tried their chicken lollipops recipe yet? It’s one of my favorite things to cook cuz kids love it so much
@DskiGrillz3 жыл бұрын
I agree Larry! Killer Hogs is an awesome rub. Malcolm Reed knows BBQ! I will look for the lollipop recipe, haven’t seen it. Thanks for checking out the video!
@scottcarlson65004 жыл бұрын
Found your videos recently and love them! Love your passion for bbq. Question-you use briquettes for this cook but I believe you typically use lump from jealous devil. Is there a reason you used briquettes for the ribs or do you switch back and forth between lump and briquettes normally? Thanks!
@DskiGrillz4 жыл бұрын
Scott Carlson I generally use lump as you alluded to but I was totally out. It actually arrived the next day from Amazon. I feel lump is far superior to briquettes but I’m not to far removed to use the traditional blue bag when needed. Hope I answered your questions.
@nkyryry3 жыл бұрын
An hour and a half to go from 160 to 200?? This is a pretty sweet pit. But I’m not starting over the “coming up to temp” process every single time I open the door. That’s gonna make a 5 hour rib cook take 8 hours lol
@DskiGrillz3 жыл бұрын
You definitely have to be intentional when opening and closing the Ole Hickory. I’ve got it down pretty good now so the recovery time is minimal. Handling that many slabs of ribs was a killer! Thanks for checking out the video.
@mikecampbell7752 Жыл бұрын
I found your videos while looking into the Ole Hickory pits. Have you been able to improve the come to temp times? Can the fan be turned off in the cook chamber to help?
@wayneromanowicz85254 жыл бұрын
That's alot of work, you need an assistant...call me anytime when your ready to pull the meats out. lol Like the Hickory, the capacity and the ability to hold temp but, the noise of that circulator is a little annoying. Anyhow, fantastic job, keep the vids coming, your a machine
@DskiGrillz4 жыл бұрын
wayne romanowicz Thanks Wayne!
@johnknapp63284 жыл бұрын
Wow Fantastic Using the capacity on ole Hickory. Really Impressive. Your a Man that had a plan. The power spritzer works really well when you know you know you need to close the lid. The color of the ribs right on. That was alot of work. I just did my first pork butt. You need to plan strategy and even one piece of meat from beginning to end is a long day and lot of work. Im sure you learned alot on this cook about large cook. You handled it well and product was impressive. What will your Logo look like on the Bbq wagon or Restaurant. I think hanging your Burn Shop Grate over the entry way.
@DskiGrillz4 жыл бұрын
John Knapp Hey John! I did learn a lot from this cook and appreciate I always appreciate your encouraging words. As for the logo; I think the burn shop grate would be a cool staple for and entrance in restaurant. Time will tell my friend. Have a good weekend.
@jamespitts71564 жыл бұрын
Awesome cook D!! What was the final cook time? 6 hours? Love the moisture! They look very tender too. Nobody is doing it like you! Great video!!!
@DskiGrillz4 жыл бұрын
James Pitts Hi James. It did take roughly 6 hours to complete the cook. Thanks for the kind words Sir. Have a good weekend.
@christopherwalker22144 жыл бұрын
I don’t eat pork, but man tham ribs make me reconsider 😩lol
@Todd.T3 жыл бұрын
I don't eat pork...I devour it, especially when it's BBQ..
@tokyobosco3 жыл бұрын
Dski, me again. I did yet another one of your recipes. This is the first time I really did the low and slow ribs but done in my Weber Kettle. The ribs came out good but I don’t think I’m in love with that extreme smoke flavor. Maybe I used too much wood or maybe the wrong flavor. I used pecan chips for this cook.
@DskiGrillz3 жыл бұрын
Hi, Not sure how many wood ships you used but that was probably the issue. You could also try fruit wood for your ribs like apple or cherry. The are milder in smoke flavor and go very well with ribs. Thanks as always for checking out the video. Let me know how your next rib cook comes out!
@donaldrobertson25484 жыл бұрын
Nice video, I appreciate the briefing of each stage. Blessings to you 🙏🏽.
@DskiGrillz4 жыл бұрын
Donald Robertson Thanks Donald. Same to you and your family.
@TheMick44494 жыл бұрын
👍👍👍👍👍
@old-n-still-runnin15974 жыл бұрын
Now that is some ribs. When you wrap do you cook meat side up or meat side down?
@DskiGrillz4 жыл бұрын
Old-N- Still-Runnin' I generally wrap after about 2.5 hours of smoke. I cook the ribs meat side up during this time. Once wrapped I cook them meat side down allowing the butter, sugar and spritz to pool open the back side while seeping onion the topside. Thanks for checking out the video.
@paulking9623 жыл бұрын
Does that smoker have a water bath in it or just dry heat. I've only done 12 at a time so far. I was smoking ribs Christmas eve for a customer. They were awesome 👌
@DskiGrillz3 жыл бұрын
Just dry heat. I bet the ribs were awesome! Happy holidays.
@danielescobar66214 жыл бұрын
Wow amazing Chef... how did you store them for the next day? And what was the process to reheating? 👍🏽👍🏽👍🏽
@DskiGrillz4 жыл бұрын
Daniel Escobar Hey Daniel. I put all 16 slabs on two cooking sheets and foiled them in the fridge overnight. In the morning I put the oven on 150 degrees to bring them back up to temp. Thanks as always for checking out the video.
@TazSJ862 жыл бұрын
@@DskiGrillz Awesome Job!
@enyceofnyc4 жыл бұрын
Amazing! Have you tried the (Heavenmade) Cajun or Fajita rubs? What did you think?
@DskiGrillz4 жыл бұрын
enyceofnyc Yes. I’ve tried both and they are both amazing products. I bused the Cajun on a turkey leg cook and the fajita on a skirt steak cook. you can’t go wrong with either. Thanks for checking out the video.
@jlaw44524 жыл бұрын
No it's incredible as the base coat?!
@DskiGrillz4 жыл бұрын
LAW_LIFE I ran out and was able to use my ole faithful, The AP rub. This was my 1st all purpose rub that is still on point. Thanks for checking out the video.
@jlaw44524 жыл бұрын
@@DskiGrillz where are you from Dski?
@DskiGrillz4 жыл бұрын
LAW_LIFE Dallas Texas
@vhf25823 жыл бұрын
Could you do a video trying some Big Moe Cason’s Rib Rub and tell us how you like it? You can get it at Academy Sports.
@DskiGrillz3 жыл бұрын
I don’t have an Academy Sports close by but I will try to get this rub and try it soon. My closest sporting goods store is Dicks. Not sure if they carry it though. Thanks for checking out the video.
@vhf25823 жыл бұрын
@@DskiGrillz you can also get his rubs on his website. Thanks for answering my post. By the way, I just ordered some of that John Henry’s Pecan Rub you said that you liked in one of your previous videos.
@DskiGrillz3 жыл бұрын
@@vhf2582 Hope you like it. I really like John Henry pecan rub.
@paulking9623 жыл бұрын
Dude. Get you an island so you can use both hands and get those babies on.
@MrCgs606494 жыл бұрын
i got to get me one of those " ASS CATCHERS"
@sirthames3 жыл бұрын
Where can i get that spritzer?
@DskiGrillz3 жыл бұрын
heritageq.com/
@sirthames3 жыл бұрын
@@DskiGrillz thank you sir
@DskiGrillz3 жыл бұрын
@@sirthames you’re welcome
@sirthames3 жыл бұрын
@@DskiGrillz checking out your channel. Good work bro. I ordered the spritzer.
@DskiGrillz3 жыл бұрын
@@sirthames Cool.. Enjoy! It’s a great mister. Have a great holiday!
@jamesmoore17434 жыл бұрын
That's a lot of ribs but GREAT JOB
@brandonclark87362 жыл бұрын
Dude, can I come over and eat?
@DskiGrillz2 жыл бұрын
lol!!!
@PapasPoolsideBBQ3 жыл бұрын
How does the Old Hickory compare to a stick burner for smoke flavor?
@DskiGrillz3 жыл бұрын
Both impart excellent smoke flavor with the difference being the exceptional temp control from the ole hickory. It is truly a set it and and forget smoker as long as you keep it loaded with fuel. If yo do that you will have awesome results every time.
@PapasPoolsideBBQ3 жыл бұрын
@@DskiGrillz I am trying to decide if it's worth the money for my catering business. I love the set it and forget it feature.
@DskiGrillz3 жыл бұрын
@@PapasPoolsideBBQ It has already paid for itself for me. I did one wedding and a few weekend catering events and now the ole hickory is all profit. The upfront cost is definitely substantial but if you are truly buying it for catering and larger ok events, you will be so happy with the quality and sear efficiency due to the size/capacity of the ole hickory. I made 7 Turkeys for thanks giving at one time and the hardest part was prepping the meat, the cook was effortless. Hope this helps.
@PapasPoolsideBBQ3 жыл бұрын
@@DskiGrillz yes it did and thank you very much.
@davidbarfield34893 жыл бұрын
Are you still happy with your smoker?
@DskiGrillz3 жыл бұрын
Love it! My only regret is not getting the version with the gas assist. It would have saved me a lot of time during long cooks for catering jobs. Can’t go wrong with ole hickory smokers. Thanks for checking out the video.
Derrick Laflore Yeah Derrick, It will hold a lot of meat up to 8 briskets, 16 slabs of ribs, or 10-12 pork butts, this thing make large crowd cooking a snap!
@jeromel.danieljr49823 жыл бұрын
Margarine on ribs...Sacrilege
@troywells65264 жыл бұрын
So whats your honest opinion, Old hickory cooked ribs or the gateway drum ribs? the ones you cooked in your gateway sure looked awesome.. I have to admit tho, the old hickory's are a smoking machine...
@DskiGrillz4 жыл бұрын
Troy Wells Ole Hickory hands down when capacity is what you are going for. Large crowds. As for better flavor, the Gateway makes the best ribs I’ve ever had. There is something about that barrel that does magic on ribs!!
@49er0022 жыл бұрын
That is some nasty, dirty, white smoke! If you are going to put a big Hickory log like that on, you need to make sure it catches fire with plenty of air flow before you choke it off. White smoke is not your friend, a clear almost blue smoke is what you should endeavor to achieve.
@dneck4 жыл бұрын
holy shit how many people are you feeding??
@DskiGrillz4 жыл бұрын
Dan - Major catering event. Those ribs went fast! Thanks for checking out the video!
@kingsofsmokebbq17802 жыл бұрын
@@DskiGrillz I just ordered the ace mm can you give me some pointers and pros and cons to it
@DskiGrillz2 жыл бұрын
@@kingsofsmokebbq1780 Great purchase! The Ace MM is as close to set it and forget it as you can get on a smoker. Feeding the fire is the only true task roughly every two to three hours. The only other tip would be rotating the meat from the back to the front depending on how much you load on the smoker. I found that it cooks a little hotter towards the front of the smoker but not where I would be concerned. The ACE MM cooks everything good. You can’t go wrong because you have the ability to set your temp and walk away! Hope this helps.