Thank you so much and I'm really glad you can appreciate that. Thanks for watching!

Thank you, my friend! I appreciate that!

You're welcome! I've received some really good feedback from this video on ways that I can make my next videos even better. I appreciate your comment and thanks for watching!

That sounds so good! I love my Weber Kettle and It's awesome how easy it is to run long cooks on those things with charcoal, especially if you have the slow and sear and grate with flip-up sides. Thanks for sharing!

I’m not impressed based on many years of experience. Most especially if you cooked ribs at 10 hours

10 hours seems awfully long, I have cooked ribs on many different types of smokers including the weber and 4-6 is more realistic.

@@frankydog7656 me too after 5 hours.

If in the oven two and a half hours. On Weber with charcoal four hours. Also contrary to popular beliefs, "falling off the bone" has cooked too long or someone boiled the crap out of them before cooking

You're welcome! Good luck!

Thank you! I love hearing this!

LOL! My wife and I were laughing so hard when we went back and looked at the video. She said I had to leave that in and I totally agreed. I have a bad habit of making everything too spicy so most of the time I just leave the spicy ingredients on the side. Thank you so much for your feedback! I appreciate you!

I'm really glad to hear that! Thank you!

Thank you so much! Mad Scientist is one of my favorite channels. He does great stuff! I appreciate you my friend!

I love it! Thank you so much and thanks for watching!

Your kettle blew away? Bummer! But at least you got a new offset from that so, congratulations! Have fun with that! Don't forget to take time to get comfortable with the fire. Enjoy!

Hey! Thanks a bunch! I really appreciate that. Thanks for subscribing!

Right on, my friend!

Thank you! I appreciate that! I got a plan for some pulled pork coming soon. Thanks for watching!

Thank you so much! I really appreciate that and thanks for watching!

You're very welcome and thanks for watching!

I love it, Chuck! I can totally relate to your situation with your wife. My wife doesn't care much for pork, usually commenting that it's too salty and I think she's right. Especially with store bought rubs, that are mostly salt. So I've been paying close attention to her comments and she's liking my ribs more and more. That's what I really like about getting comfortable with working the fire, it allows you to focus on the food. I really appreciate your feedback and comments, Chuck! Smoke on my friend!

Nice! Thanks for the tip!

You're so welcome! Thank you for watching!

Thank you so much! I've been working hard on paying attention to what my viewers want to see and hear, and I'll keep working on improving my content. Your comment means a lot to me. I hope you had a great 4th!

Thank you! I appreciate the feedback. Thanks for watching!

You're totally right! And it's fun to change things up. It's all goes back to having the skill to cook different ways. I like direct grilling ribs over coals for an hour, then wrapping for an hour, then unwrapping and saucing over the coals again. Thanks for watching, my friend!

Awesome! Thank you very much. I really appreciate that and thanks for becoming a subscriber! I pay close attention to the comments and suggestions of my viewers and I'm constantly working on making my videos better. Any input you have is appreciated and I also welcome questions. Thank you for watching!

I do have a pellet grill (9 yrs) and supplement with a smoke tube. I'm definitely going to try the 5-6 hr.unwrapped.

@@stevec9231 sounds good! Every rig is a little different and your local climate also makes a difference. You might try cooking with a water pan, and also try again without to see if it makes a difference. I'd love to hear how it goes!

I'm in San Gabriel Valley and it's HOT here like everywhere. Water pan sounds good instead of spritzing. I'll let you know next cook. I'll also have to convince my peeps about sauce on the side.😂

@@stevec9231 oh heck yeah! 90's this week in the SGV. I'm dealing with 105 today. Lucky for me I like the heat! About that sauce... these ribs are going to be so good they'll feel like sauce will ruin them! 😁

Thank you very much! I'm glad you think so.

That's awesome! Thank you for subscribing! I'm really glad you like my stuff. Smoke on my friend!

I'm glad to hear that! Thank you for watching!

Yes! I can't wait for the rainy season now! I love smoking when it's cold and raining. Thank you! I appreciate your comment!

Man! Your description of your ribs is making to super hunger right now! Especially since I have 3 slabs of Baby Backs in the fridge waiting for me to fire up the smoker right now! I like your method. 275 to 300 is a great temp for cooking them this way. I know you get a really nice almost crispy surface on those ribs and nice and tender inside. Your feedback really means a lot to me. Thank you! I appreciate you and Happy Independence Day to you too!

@@TonyToneBBQ and also Tony, I forgot to mention throughout the cook after they've been on for about an hour and a half. I butter the top of them two to three times before they're done before I wrap them. That helps to soften that strip of loin on the very top of it without it drying out because it gets Hit hard with heat on the very top

@@brianforaker1160 great info! Thanks for sharing Brian!

Yes, Sir! Thanks for watching, my friend!

You're so right! It totally blew that opportunity on this video. A few other viewers have been kind enough to point that out as well. I really appreciate this kind of feedback. I'll try not to overlook details like that in my next video. Thanks for your feedback and thank for watching!

Yes! The Grand Champ has been a great rig. Thanks for your comment! Cheers!

Thank you! I'm glad you think so. Thanks for watching!

I totally would too! I love sharing food! We had a huge Independence Day party yesterday and we invited all of our surrounding neighbors. Baby Back Ribs, Tri Tip, Wings, Pulled Pork and several sides. SO MUCH FOOD! It was a blast! Thank you so much for the complement and feedback. I really appreciate it and thanks for watching!

Thank you! I've made Lamb Shank recently and it was incredible! Never tried Lamb ribs. I'll have to give that a go. Thanks!

Thank you and thanks for watching!

Right on, my friend! Thanks for watching! I appreciate you!

Awe man, I'm jealous! I bet that grill your dad made is awesome! That's something I'd like to do someday. I appreciate your comment and thanks for watching!

@@TonyToneBBQ ❤️

You're welcome! Remember though, these were some pretty thick racks for ribs. A half pound lighter and 5 hours might be perfect. Just gotta take peek at 4 hours and then again at 5 and then decide if you wanna go longer. Thanks for watching!

@@TonyToneBBQ I gotta try this. I normally do a modified 3-2-1 method where I go by meat temp. In the smoke till 165, in the wrap until 205, in the sauce for 30 to 45 minsuntil carmelized. on average its about 2-1-1/2 - ish

@@hoverpilder1905 go for it! If you get a chance, let me know how it goes. Thanks!

I have the same smoker. I am amazed you can maintain a 6 hour cook starting with such a small coal bed and adding those small chunks. My coal bed would be dead in about an hour.

​@@HansenMathyup, this is how I normally run it. I can run hotter temps too. It all boils down to using the right size splits. I typically have to add a split every 30 minutes, and I could go all day and all night like that.

You're welcome! Thanks for watching!

I love it! It's such a nice feeling, just being able to relax with the fire and not stress out fighting it the whole time. I'm really glad you made the fire your friend. Thank you!

Exactly, my friend! Thank you so much!

Thank you so much for your kind words! Yes, that's my homemade Hawaiian BBQ sauce that goes with just about anything. I hosted a huge neighborhood feast a few days ago and t quarts of this sauce got wiped out! I'm definitely going to make a video on this. Thanks for the request!

I like that idea! I've made a note for future projects. I appreciate your comment and thanks for watching!

You're welcome! I'm with you on that. The 6 hour ribs were perfect in this case. These were some pretty thick racks of ribs and if they were a half pound lighter, the 5 hour ribs might have been the best. Just gotta keep that in mind. I usually take a peek at 4 hours, then again at 5 hours and decides if it's time to pull based on how they look. Thanks for watching! I welcome suggestions and questions too so please let me know if you have any. Thanks again!

Thank you for this feedback! I really appreciate all the great feedback I get from everyone and especially comments like this because it really helps me remember to add these details to videos. I added your comment to a notebook I keep so I'll make sure to provide detail like this in my next video. Regarding the smoke profile, really all 3 racks tasted exactly the same. Ribs really only absorb smoke flavor to a certain point and the rest of the time is just cooking and fat rendering. The only real noticeable difference between the 3 racks was in tenderness. The meat needed to be scraped off the bone of the 4 hour ribs and the meat peeled right off of the 6 hour ribs. Also, the 6 hour ribs were right in the sweet spot for juiciness. The fat was really staring to render out but it hadn't really drained out yet so the ribs were actually dripping with each bite. You can even see the 6 hour rib drip and squirt juice when I squeeze it if you look carefully. Thanks again for your feedback and I'll make sure to keep this in mind on my next video. Smoke on, my friend!

You know, I appreciate this comment very much. I never actually check the temp of ribs, I just go strictly by appearance, but temp is some really useful that would have been good for you to be able to see. I'll make a note to make sure and add this info next time. Thank you so much for this feedback!

Awe man, I'm so bummed to hear that the other BBQ folks weren't friendly. It would be so fun if everyone was just cool with each other but I know, you get a bunch of yo-yos with big egos trying to protect their secrets. It takes a lot of guts to put yourself in that position so you might think your first cook off didn't go well but actually, I'm sure you learned so much that your next cook off is awesome! I'm sure your neighbors love you! Keep on smokin my friend!

Thank you! I'll leave the recipe below. There have been a lot of requests for this sauce so I'm planning on turning it into a video. Thanks for your comment! Hawaiian BBQ Sauce Sweet and tangy with a beautiful red color and tons of savory flavor. Excellent for basting on Chicken, Short Ribs and Pork. Also perfect for serving on the side. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6 people Ingredients: 1 cup ketchup 1 cup brown sugar ⅔ cup soy sauce 8oz can crushed pineapple 6 cloves garlic, finely chopped 2 Tablespoons ginger, finely chopped 2 Tablespoons rice wine vinegar 2 Tablespoons sesame oil 2 teaspoons Sriracha sauce salt to taste Red Pepper Flake (optional) Habanero Peppers, chopped (optional, recommend 2) Instructions: Combine all ingredients (except Red Pepper Flake) in a medium saucepan. Bring to a boil while stirring. Reduce the heat to low, cover with a lid and simmer for 15 minutes, stirring occasionally. Blend in the pot with a hand held emulsifier or transfer to blender and blend on low speed until smooth. Return to pot. Stir in Red Pepper Flake (if desired) and simmer for another 10 minutes. Remove the sauce from the heat and allow it to cool slightly before using. Storage: Transfer any unused BBQ sauce to a lidded jar and store in the fridge for up to 2 weeks.

Thank you! Yeah, at an average 225 degrees, 4 hours is about the minimum or the meat won't be well done enough. It was good, but I like it with more fat rendered out and easier to get a clean bone. Thanks for the feedback!

Ha! Me too. I leave nothing but clean bone. Gristle was good! Easy to chew up on all of them.

As long as the average temp isn't too high. My target is 225 and it bounces between 205 and 255. Also, these were pretty thick racks or ribs. If they were a half pound lighter, 5 hours might be the best so I'd have a look at them at 5 and then decide if I want to go longer. Thanks for watching!

Sounds good!

Yeah! You might end up with some pretty dry meat running that high of a temp for 6 hours, but 4 to 5 hours might be good, especially if you keep the temp lower. Thanks for watching!

Absolutely! I've been meaning to do a Brisket Video. I'll be working on that soon. Thank you!

Go for it! You might even reach some other users of the Canyon and get some good feedback. You nailed the issue. The half-sized cook chamber makes keeping a steady temp difficult but the truth is, 50 to 75 degree swings is not uncommon and not really a problem. The real drawback on that rig is that it's hard to keep your food away from the firebox side. Keeping the food to the left, away from the firebox, reduces the effect of the temp spikes. Sounds like you're did a great job figuring out the size of splits to use. Well done!

@@TonyToneBBQ Yeah so you definitely nailed the issues that I was facing. What I ended up doing is using two small water pans on the fireside so that they separate in the middle to let some of that heat come straight up between the pans and I have one temperature probe sitting dead center and then one towards the back closer to the vent and they usually see about a 20° difference but I focus more on the center probe. I've also noticed that adjusting the intake and exhaust vents don't really help all that much because the fire is so small it's easy to put it out unintentionally and get a lot of that dirty smoke. It is what it is though. Last thing I did on it was a roughly 2-in thick ribeye that I smoked over like 4 hours until about 140° because I was trying to get that medium temperature and then I used the propane side to sear it but it ended up being well done so next time I try it I'll pull it off at like 135. I'm considering doing some ribs for the independence Day weekend. Out of all the videos I've been watching on different techniques and everything I've come to find out that controlling your fuel on this thing is much more practical than controlling your airflow. It's definitely more involved but that's what I'm finding that you have to do. All in all I like it but in reality I only have about a quarter of the cook chamber to work with compared to what you used in this video. If I used the fireside half I would probably char my food. You can see the physical color difference on the grates. The fireside has that dull ashy look and you can see the half circle arch of where the heat pours out into the cook chamber and you definitely don't want to try to cook something right there unless you want to burn it lol

@@turbolag5107 yeah, those combos sure are an attractive idea but sometimes when you try to get something to do two jobs, it ends up doing both just kind of okay. Have you considered maybe getting dedicated smoker?

@@TonyToneBBQ right? Haha SOOOOOOO.... Did some baby back ribs. 4 hours smoked at 250 (because 225 was too cold for the bed of coals) then wrapped for 2 hours then bbq sauces for an 1 and they came out delish...... Didn't do a video because it was the first try

@@turbolag5107 making me hungry! Congrats!

Agreed! I'm known to make some amazing rib sandwiches with 3-2-1 ribs with tomato, sliced raw jalapeno and homemade Caesar Dressing with a little extra anchovy on Ciabatta. Damn it! Now I'm hungry. LOL!

Nope. No basting no spritzing no saucing, nothing.

@@TonyToneBBQ Wow! I need an offset smoker. Mine are getting too dry on the pellet grill. So what I see on yours is the natural juices migrating to the top. Amazing! Since the 6 hours weren't ruined or dry, that seems optimum. The 5 was close. You need that pull-off-the-bone situation. I finish mine in the oven wrapped in foil with some sauce to get them where they need to be. Tony, I stopped a little early because I had to leave. Did you reveal the temp probe readings? Especially on the 6-hour.

@@anetworkservice I really wish I would have shown the temps but I didn't think about it because I never check temp on ribs anymore. I'll have to do another version of this video and I'll make sure to share that info next time. I've noticed that the air inside pellets is much dryer than stick burners. Have you tried running a water pan? Offsets are my favorite though. They are worth the extra work, in my opinion.

Someone else mentioned having a similar problem. I also had the same problem with an offset smoker that I had that was really low budget and it leaked a lot of smoke from between the lid and the cooking chamber. This caused a major disruption of airflow and made it difficult to maintain temperature. To compensate, I was building hotter fires. I believe what was happening was the air was too hot and moving too quickly over the surface of the meat. Once I finally figured out that I needed to eliminate the leakage problem, and then fixed it by applying smoker gasket, I was able to maintain a much more steady temperature with a much smaller amount of burning fuel. Another thing of great importance is measuring the ambient temperature of your cooking chamber at grate level, near where your food is cooking. Gauges that are installed in the lid of the smoker will often have a different temperature from where the meat is actually cooking. Also, don't fully trust whatever temperature gauge you are using until you've compared it with one or two others. It could be giving you a bad reading. Lastly, if you are using a pellet smoker, adding a water pan into the cooking chamber seems to make a very positive difference. In my experience, pellets produce a dryer atmosphere. I believe this is because the small handful of pellets have to burn at a much higher temperature to produce the cooking temperature desired. An offset smoker burns a much larger pile of fuel, but at a lower temperature and I've never needed to use a water pan, or even spritz, to maintain moisture in whenever I'm cooking. Hope all this makes sense. Please let me know if you have any other questions. Thanks!

@@TonyToneBBQthanks for the thorough and thoughtful reply. I have several cookers except an offset! I use a gravity fed the most and have a water pan in it but still run into this issue. I think it’s also worse perhaps if I only use a salt and pepper based seasoning and don’t coat the ribs liberally with a rub. I’ll keep tinkering. Great video! I like the longer time for all the fat to render and for the collagen to convert to gelatin. That’s where the magic happens!

@@ryanbramich6951 you're welcome! You might try going lighter on the salt. A lot of pre-made stuff is mostly salt, so I usually make my own rubs. Might also try keeping a slightly lower temp. Keep me posted!

@@TonyToneBBQ thanks!

Great question! No, rarely do I ever spritz and if I do, it's strictly for flavor. I find that in an offset smoker burning splits of wood, spritzing and water pan aren't necessary. If using a pellet smoker, I'd recommend adding a water pan to the chamber. Thanks for the question!

Absolutely! What do you prefer, the regular Beef Back Ribs, or the thick and meaty Plate Short Ribs?

@@TonyToneBBQhow about both

@@nelsonerobersonjr7153 I like your style! LOL! I'm definitely adding this to my to-do list. If you have a look at my channel, one of my most recent videos was focused on what it really looks like running an offset smoker but I cooked Chuck Roast, Pork Ribs, Lamb Shank and Beef Plate Short Ribs. Everything came out so good! I'll have to put together a video that's totally focused on the Beef Ribs. Sounds fun!

Thanks for watching and thanks for the questions! Yeah, I'd be careful trying to add wood into the King Griller. You'd probably end up with a fire that just burns too hot. My splits are usually about 5 to 6 inches long and I like to have various thickness so I can choose whatever size I feel like the fire needs. For the King Griller, I'd stick with charcoal briquettes or lump charcoal. Maybe add a small, apple size, chunk of hickory or apple wood but keep it far to one side away from the meat. Here's the recipe to my Hawaiian Pineapple Ginger BBQ Sauce.... Thanks for watching! Hawaiian BBQ Sauce Sweet and tangy with a beautiful red color and tons of savory flavor. Excellent for basting on Chicken, Short Ribs and Pork. Also perfect for serving on the side. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6 people Ingredients: 1 cup ketchup 1 cup brown sugar ⅔ cup soy sauce 8oz can crushed pineapple 6 cloves garlic, finely chopped 2 Tablespoons ginger, finely chopped 2 Tablespoons rice wine vinegar 2 Tablespoons sesame oil 2 teaspoons Sriracha sauce salt to taste Red Pepper Flake (optional) 1 Habanero Pepper, finely chopped (optional) Instructions: Combine all ingredients in a medium saucepan. Bring to a boil then reduce the heat to low, cover with a lid and simmer for 25 minutes, stirring occasionally. Remove the sauce from the heat and blend with handheld emulsifier until smooth consistency or transfer to a blender and blend on a medium setting until smooth consistency. Allow sauce to cool slightly before using. Storage: Transfer any unused BBQ sauce to a lidded jar and store in the fridge for up to 2 weeks.

Nope. No spray and no wrap.

Sure does! There really is a lot of great ways to make some great barbeque. Thanks for watching!

Absolutely! If you're running a temp between 225 and 250, they should be cooked at 4 hours and then keeping them warm at 140 until time to eat is just fine. It's always a good idea to check the internal temp of the meat though. Make sure you hit at least 145. If your grill is crowded with a lot of ribs, it might take a little longer than 4 hours so just be sure to check on that. Thanks!

Great question! What are you cooking in? Is it a Char-Griller Grand Champ like mine? Something similar? I boils down to the size of the splits of wood. The trick is to use the biggest splits you can, but not too big or the temp will go too high, and not too thin or they will burn too fast. Also, if your smoker has a lot of air leaks where smoke is escaping from under the lid instead of flowing out the exhaust stack, this also causes more wood to get used. I'm usually adding a split every 30 minutes. Since I normally get an average of 6 small splits of wood from one full split, I'm usually going through about 2 full splits of wood during a 6 hour cook. I think your question would make a great video. I'll have to work on this and get something up.

@@TonyToneBBQ Thanks for the Reply,I’ve been a Subscriber on your channel for a while your videos help me improve my grilling game..I do have a Chargriller Grand Champ XD and love it and always looking out for your Videos ,I would love to smoke a Brisket one Day but really need to work on my fire management for longer cooks…THANKS AGAIN

@@efrembrown10 you're welcome! If you haven't tried this yet, I highly recommend burning a fire for a couple of hours without cooking anything. Just sit next to your rig and watch what it does. It helps if you place a temp probe on the grate so you can see what the temp is right where your food will be sitting. Take note of the time and pay attention to how the fire burns with different pieces of wood. It's so much easier to get good at fire management when you don't have the stress of messing up dinner. What ever time you spend studying the fire, you'll get back in your fist long cook in freedom.

@@TonyToneBBQ Thanks that mean’s alot ,never thought about doing that and what would you recommend for fuel,I tried RED DEVIL wasn’t to impress

@@efrembrown10 you're welcome! My favorite lump charcoal has been Jealous Devil. The chunks have been really big but of course, the deeper you go in the bag the smaller the chunks get. B&B has been good too.

Yeah, that's difficult. I'm lucky that I live in an area with abundant wood resources. I get my wood from a local firewood distributor. They sell all kinds of different wood, mostly for burning if fireplaces for heating homes, but they keep good cuts of Oak, Apple, Cherry and Walnut to sell for cooking. The splits they sell are too big for my offset smoker so I have to cut them down but it's worth the extra work, especially since it costs much less than buying online. Thanks for watching!

I purchase mine from a local firewood distributor. I recommend looking up firewood distributors in your area and asking if they have cooking wood. A lot of good firewood distributors keeps the good stuff to sell to restaurants and backyard cooking enthusiasts, like us! Thanks for the question!

Sure! Just a few questions for you... What are you cooking them in? How long are you cooking them? What temperature? How are you measuring temperature? Do you wrap them, or cook the entire time without wrapping?

@@TonyToneBBQ I have just a cheap off set.I try to keep my temp at 225 to 250 with oak wood.I wrap after trying to smoke at different lengths of time but nothing seems to work they always turn out with a hard crust.Ive tried to cook different lengths of time wrapped.Iam about to give up.Please help if you can thanks.

@@rickkeifer3472 well please don't give up on cooking with an offset smoker, but the problem might be the smoker you have. It sounds like the temp might be higher than you think, and/or the meat is too close to the fire. I suggest you try and run a lower temperature. Use smaller splits of wood and shoot for 200. Another thing to try is using a different thermometer to monitor temperature at the grate level. What kind of thermometer are you using? How do you know you're keeping temp between 225 and 250?

@@TonyToneBBQ My smoker has a built in gage plus I use a oven gage inside at grill level.My smoker is a Char Griller.Thanks for the advice.