Smoking Perfection: The Ultimate Guide to Home-Style Pork Ribs Using the 3 2 1 Method

Рет қаралды 252,458

6 жыл бұрын

#porkribs #masterbuilt #bbq
🔥 Get ready for a flavor explosion! Join me in this comprehensive guide as we embark on the journey of smoking pork ribs from start to finish. Master the art of creating the best smoked pork ribs at home with easy-to-follow steps and pro tips. If you're interested in the tools and equipment featured in this video, check out the Amazon links below and join in on the smoking fun. Thanks for watching, and enjoy the mouthwatering experience!
🍖 What's Covered:
Selecting the perfect pork ribs
Prepping and trimming for optimal flavor
Crafting a mouthwatering rub or marinade
Setting up your smoker for the perfect smoke
Smoking duration and temperature guidelines
Checking for doneness and finishing touches
👍 If you find this video helpful or if you're excited to try smoking pork ribs at home, give it a thumbs up, subscribe for more smoking adventures, and hit the notification bell for updates. Feel free to leave comments or questions below, and let's dive into the world of smoking perfection together! 🌶️🔥 #SmokedPorkRibs #BBQMasterclass #HomeSmoking #FlavorExplosion
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Amazon products I used during my videos:
Smoking Accessories
A-Maze-N Pellet Smoker
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Masterbuilt Cold Smoker Attachment
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Rudy’s Rub
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Rudy’s BBQ Sauce
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Meat Slicing Knife
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Butane Blow Torch
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Butane Fuel
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Pitboss Wood Pellets
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Masterbuilt Electric Smoker Cover
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Cast Iron Pan
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Wood Chips for Smoker
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Wood Chunks
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Tumble Weed Fire Starter
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Kingsford Charcoal
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Lighter Fluid
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Purple Power Degreaser
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Food Grade Spray Bottle
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Heavy Duty Aluminum Foil
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Butcher Paper
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Ice Chest
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Smokers
Masterbuilt Electric Smoker
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Masterbuilt Pellet Smoker
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Masterbuilt 30 inch Pellet Smoker
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Louisiana Grills Vertical Pellet Smoker
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Char-Broil Deluxe Black Digital Electric Smoker
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Oklahoma Joe's Longhorn Reverse Flow Smoker
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Пікірлер: 204

@bullyfoot 6 ай бұрын

1000% spot on with your "fall off the bone" perspective. If i ever hear someone say that about a rib they offered me, I automatically assume I'm basically getting ready to eat a mcrib 😂. These look great my man, keep up the good content👌🤙

@TheSmokingBeard 6 ай бұрын

LOL... McRib... Thanks... check out my other videos. Let me know what you think

@garyjordan7127 3 жыл бұрын

I just bought my 1st smoker and I was looking for some advice before I ruined some ribs. Thank you for your instruction. Wish me luck!

@TheSmokingBeard 3 жыл бұрын

Good luck... 👍

@ricklongway7185 4 жыл бұрын

Ribs turned out great. Thanks,for the tips. God bless you and yours.

@ricklongway7185 4 жыл бұрын

Arlington,TX.

@TheSmokingBeard 2 жыл бұрын

👍

@davesbackyardchickensandou3905 4 жыл бұрын

Awesome doing this this weekend.

@TheSmokingBeard 4 жыл бұрын

How did your ribs come out?

@izdziabol 4 жыл бұрын

Wow! I will do it for my own soon! You have inspired me :)

@TheSmokingBeard 2 жыл бұрын

😆 thanks

@treydrier3169 5 жыл бұрын

That is a GREAT video. Thank you so much for simplifying it and not a long drawn out video. I also appreciate comparing mustard to non-mustard ribs. The only advantage I've been told is the rub absorbs better using mustard (it won't affect the tenderness or smoking taste). Anyway, great job and very helpful to beginners like me.

@TheSmokingBeard 2 жыл бұрын

You're welcome

@drunicorn6993 4 ай бұрын

Always comes out fire love this method for ribs

@TheSmokingBeard 4 ай бұрын

Hope you enjoy

@dontcopymystyle4469 4 жыл бұрын

Bro them ribs look good all the way from Chicago! Keep doing you..💪🏾🔥

@TheSmokingBeard 2 жыл бұрын

👍

@danielvera647 3 жыл бұрын

6:54 just them words you said there made me like the video n subscribe bc not a lot of people understand!! Off the bone = Over Cooked Tender on the bone with a little tug (LITTLE) = know what your doing

@TheSmokingBeard 2 жыл бұрын

Thanks

@bflo5210 4 жыл бұрын

I like your 3-2-1 method...I'll be trying it this weekend

@TheSmokingBeard 4 жыл бұрын

How did your ribs come out?

@bflo5210 4 жыл бұрын

@@TheSmokingBeard really really good! I added a little bit of jim beam with the apple juice and bbq mixture when I wrapped them in aluminum foil... my friend said it was literally the best ribs he ever ate😂😂😂🤘🏻🤘🏻

@cedricruffin7154 3 жыл бұрын

Looks great and delicious 🤤..

@TheSmokingBeard 2 жыл бұрын

They were

@bud1412 2 жыл бұрын

Good job will try Sunday

@TheSmokingBeard 2 жыл бұрын

Cool

@robbyfleming2915 5 жыл бұрын

Awesome bro

@TheSmokingBeard 2 жыл бұрын

👍

@staceygriffin5454 4 жыл бұрын

Thank you for making this video...your ribs look soo delicious...Now I got teeth marks on my screen...lol...very informative, because I was using the "Guess" Method

@TheSmokingBeard 2 жыл бұрын

👍😄

@VIET209 2 жыл бұрын

Your Videos are very helpful and I appreciate you for making it. So far I have smoked a brisket and some ribs both came out good, could you do a Tri-Tip video next thanks again :)

@TheSmokingBeard 2 жыл бұрын

Thanks...

@gamecop2191 3 жыл бұрын

definitely trying this next week. Just got my masterbuilt and did a pork butt. Not bad but I went in blind with pride. now im open to tips hahaha. thanks dude!

@TheSmokingBeard 3 жыл бұрын

Check you my video on how to smoke pulled pork.

@halshue5706 2 ай бұрын

Glove up, dude!

@TheSmokingBeard 2 ай бұрын

No glove, no love?

@MrTxTrapper 5 жыл бұрын

One of the best pork ribs I've ever had was using the mustard recipe, like yours. I'm sure they are good..Cheers! Tx from San Antonio, TX

@TheSmokingBeard 2 жыл бұрын

RGV

@calvinsimpson1301 5 жыл бұрын

165-180 isn't the ideal temp, you're aiming for 190-195, the collagen in the meat turns into gelatin at around 190 and gives you a clean bone when you eat the. Everything else was spot on

@jrpenick3053 4 жыл бұрын

That part! A lot of people don’t know how to achieve that “fall of the bone” . Patience is key. I smoked a rack once for 9 hours at 200

@JayGarcia303 4 жыл бұрын

Not everyone cares for a mushy fall off the bone style tho. They like a "bite" to each their own. I like a good middle ground of tenderness and yet slightly firm with a little tug of the bone.

@uppercutgrandma4425 3 жыл бұрын

@@JayGarcia303 you are correct

@TheSmokingBeard 2 жыл бұрын

Thanks

@rondent2879 Жыл бұрын

To begin with, I've never cooked pork ribs for 6 hours but I agree 195 ° even 200°done temperature .

@bgcreationz 4 жыл бұрын

Nice job

@TheSmokingBeard 2 жыл бұрын

Thanks

@CryptoTrack 4 жыл бұрын

I was the 700th person to like! Thanks for the help!

@TheSmokingBeard 4 жыл бұрын

Awesome! Thank you!

@barryreece6470 4 жыл бұрын

Great video...thanks for sharing! If you wet a paper towel and out it under your cutting board it will keep it still.

@TheSmokingBeard 3 жыл бұрын

Great tip!

@bigantho1557 Жыл бұрын

I thought you were tappin me on the shoulder when you would adjust your camera. Like, hey man check this out, you listening? Lol. Great video though. Saving this for my ribs this Sunday.

@TheSmokingBeard Жыл бұрын

😁 Happy smoking

@velly238 3 жыл бұрын

Over been making this way since I first watched you years ago lol

@TheSmokingBeard 3 жыл бұрын

If it ain't broke, don't fix it... thanks for your support. How did the last ones come out?

@morgangoodell2840 4 жыл бұрын

Yum

@TheSmokingBeard 2 жыл бұрын

Thank you

@sF-jl2jd 4 жыл бұрын

Oh great. Now I'm starving. Damn it.

@TheSmokingBeard 4 жыл бұрын

😆

@charliekeller4972 5 жыл бұрын

I know this is an older video don't know if you can still read the comments but that looks delicious

@TheSmokingBeard 5 жыл бұрын

Thanks

@ubetchabuddy 4 жыл бұрын

Excellent step by step video. Nice finish to those ribs. You show how it's in the preparation.

@TheSmokingBeard 2 жыл бұрын

👍

@keepingitreal7135 5 жыл бұрын

Just bought my first smoker, trying your recipe, looks good. I’ll post after they are done

@TheSmokingBeard 2 жыл бұрын

Thanks

@gieselman 5 жыл бұрын

Fantastic demo. To the point w/ mustard experiment. Thank u.

@TheSmokingBeard 2 жыл бұрын

Thanks

@paulgrimm6850 2 жыл бұрын

Thanks

@TheSmokingBeard 2 жыл бұрын

You're welcome

@indylive4926 5 жыл бұрын

have not heard of mustard helping achieve a smoke ring. it does allow the rub to adhere and work into the meat

@nkyryry 3 жыл бұрын

Complete bullshit.

@TheSmokingBeard 2 жыл бұрын

Yep

@demetriagreen03 4 жыл бұрын

I want ribs now😥❣️

@TheSmokingBeard 2 жыл бұрын

Me too

@bongmea03 4 ай бұрын

❤❤❤

@TheSmokingBeard 4 ай бұрын

👍

@23695angel 2 жыл бұрын

Thanks for your video, I'll be cooking BBQ ribs in my new electric smoker for new year's eve 2022, my question for you is how long do I have to cook beef ribs? Some ppl said to use apple cider vinegar, but I saw your mix apple juice with bbq sauce. Any comments? 😊 thanks again for your video. Happy new year 2022 you got a new subscriber.

@TheSmokingBeard 2 жыл бұрын

Use the 3-2-1 method... here is a beef ribs video I made kzfaq.info/get/bejne/qMyljK18nK64nWw.html

@fastaslightfiber2534 4 жыл бұрын

Is that a foot pedal controlled mixing bowl under the counter ? Cause that's next level right there. Also I've been to plenty of restaurants that leave the membrane on. Drives me crazy!

@TheSmokingBeard 2 жыл бұрын

Yep

@larryroberts8607 2 жыл бұрын

Thanks for the video! A damp paper towel under the cutting board would stop it from sliding .

@itsbeerme487 5 жыл бұрын

Looks good

@TheSmokingBeard 2 жыл бұрын

Thanks

@fernandocabanillas8133 5 жыл бұрын

Hey brother I just bought the same smoker that you have I’ve never smoked before I’d like to try doing a brisket any experience or tips?

@TheSmokingBeard 5 жыл бұрын

Low and Slow. Keep the smoker temp between 220 and 250. My briskets take 12 hour or longer at that temp. If your brisket hits internal temp of 195 too fast, you will have a tough brisket. Season the brisket the night before. Place it fat side down with the thickest part nearest your heating element and add apple cider vinegar to your water pan. Make sure to pull in out when it hit 190 - 195 and wrap it with foil. Let it rest in a cooler for 2 hours before cutting. As always, cut against the grain. Check out my other videos. It explains all this in detail. My brisket video has over 100K views. That one literally takes you step by step in my method. Enjoy your new smoker and let me know how it turns out.

@douglasgrant8315 2 жыл бұрын

Hi Beard Now that you used both electric and propane vertical smokers which do you prefer over the other?

@TheSmokingBeard 2 жыл бұрын

Electric hands down. It keeps a consistent temp and can be left smoking over night while I sleep.

@knightshift8714 5 жыл бұрын

Shouldn't really care for smoke ring nor fall off the bone action if it ain't no competition/back yard BBQ, all you should care about in a electric smoker is making smoking easy and most of all turning out some good grub... Remember low and slow is the way to go on a electric smoker imo, hope this helps Happy smoking folks!

@WingoTribe704 4 жыл бұрын

Not with chicken

@TheSmokingBeard 2 жыл бұрын

👍

@cookingwithwebby 6 жыл бұрын

Nice looking rib

@philipkopiec7243 5 жыл бұрын

cooking with webby I have same smoker not sure how often to add smoke chips. Just once or twice or every hour? Thanks

@TheSmokingBeard 2 жыл бұрын

Thanks

@Sociallyakwo 2 жыл бұрын

How many times are you adding chips?? just twice? I just got mine but feel like I'm adding too much smoke

@TheSmokingBeard 2 жыл бұрын

It depends on the temp you are smoking at. Higher temps means chips burn off faster. I check mine every 30 minutes to see if I need to add more. I like mine with alot of smoke flavor so for me the more smoke the better, but that's personal preference. During the time you have them wrapped in foil, there is no need to add chips.

@alatony7672 4 жыл бұрын

how much chips do you put inside the separate slow smoker?

@TheSmokingBeard 4 жыл бұрын

If you're taking about the cold smoker attachment l, I fill up the hopper all the way to the top. I have videos on just the cold smoker attachment tips.

@TheLilgerm 4 жыл бұрын

Awesome job man. I liked the marinade you did when wrapping! You look like the shoe bomber with beard lol

@TheSmokingBeard 2 жыл бұрын

🤔😀🤣👍

@AMNBvideos 4 жыл бұрын

Can you help me? I just got a Masterbuilt smoker and the wood chips keep burning within 20 minutes and creating thick yellow smoke, I have the bottom Burner set to 225 idk what I am doing wrong?

@TheSmokingBeard 4 жыл бұрын

Electric or propane?

@AMNBvideos 4 жыл бұрын

The Smoking Beard electric, it’s the 130 edition where you put the chips on the bottom then turn them clockwise to drop into pan

@TheSmokingBeard 4 жыл бұрын

Yellow smoke? Never heard of that. Maybe you have bad wood chips. Have you seasoned it yet? Meaning ran it by itself so it can burn off all the impurities? Also, the chips will run out on you ever 20 to 30 minutes. That's just the way these smokers go. It might even stop smoking after a while. That is why I recommend getting a cold smoker attachment or an A-Maze-N pellet smoker attachment. Check out the links I have on my description if interested.

@electricsmokers4u271 3 жыл бұрын

Do you want the classic smoky flavor and tension-free cooking? Char Broil’s deluxe model is one of the best electric smokers for you. You can carry this smoker from one place to another quite easily as it’s lightweight and portable. If you want to buy contact us.

@TheSmokingBeard 2 жыл бұрын

I'm always looking to partner up with companies to showcase their products in my videos.

@DanBarnett0727 3 жыл бұрын

I would go with the mustard first then the rub.

@TheSmokingBeard 3 жыл бұрын

Yes. Just changing up a little to see if it would make any difference.

@arman6872 4 жыл бұрын

The smoking beard: how much brown sugar did you mix with the rub TIA

@TheSmokingBeard 4 жыл бұрын

About 1/2 cup

@carmenpeters728 5 жыл бұрын

What was the temp of the smoker?

@TheSmokingBeard 5 жыл бұрын

225

@dwaynenelson4624 3 жыл бұрын

Can you do theses steps in any smoker

@TheSmokingBeard 3 жыл бұрын

Yes. The process is the same. The only difference would be how often the other smoker would need smoke chips.

@anthonykenyon1417 4 жыл бұрын

How much apple juice and how much bbq did you use?

@TheSmokingBeard 4 жыл бұрын

Start with 2 ounces BBQ and 6 ounces apple juice. Make more as needed.

@bvp510 5 жыл бұрын

How often are you guying adding wood chips with the Masterbuilt Electric Smoker for ribs?

@TheSmokingBeard 5 жыл бұрын

I usually add them the first 3 hours of the 3-2-1 method.

@bvp510 5 жыл бұрын

@@TheSmokingBeard Thanks! Last question: how much moisture/liquid added to the internal pan in the smoker?

@TheSmokingBeard 5 жыл бұрын

Just dont let it dry out. Keeping water or apple cider vinegar in the water pan will keep moister in the air.

@FlushtheSystem 3 жыл бұрын

Sorry dumb question. Are these baby back ribs? Great Video will try this weekend for first time.

@TheSmokingBeard 3 жыл бұрын

I honestly don't remember...

@timferrari6442 3 жыл бұрын

Looks like a Doom style ribs!!!

@TheSmokingBeard 2 жыл бұрын

✔

@alexalvarez7884 5 жыл бұрын

What kind of knife is that?

@TheSmokingBeard 5 жыл бұрын

A 10 inch Meat Slicer Knife.

@louisianacajunchef2628 4 жыл бұрын

Did you use water or apple juice in your water pan ?

@TheSmokingBeard 4 жыл бұрын

As a last resort I've used Apple juice in the water pan, but I normally use a mix of apple cider vinegar and water. Just plain water also works. Just want to keep moisture in the air during the cook.

@louisianacajunchef2628 4 жыл бұрын

The Smoking Beard ok thank you

@johnfitzhugh1354 4 жыл бұрын

If you put shelf liner or a wet paper towel under your board it won't be all over the place like that.

@TheSmokingBeard 2 жыл бұрын

Great tip. Thanks

@mrcoz1764 3 жыл бұрын

Where did u get those ribs???, They look like "Sam`s Club" stuff

@TheSmokingBeard 3 жыл бұрын

Costco or Sams

@michaellarson7572 4 жыл бұрын

Poposabily the mustard does make it stick

@TheSmokingBeard 4 жыл бұрын

Yea, mustard is used as a binding agent but I read somewhere that it might help with the smoke ring. I really didn't see a difference between them, but they sure tasted really good.

@danielploy9143 3 жыл бұрын

I would do cart wheels if you could get a smoke ring on that electric smoker.

@TheSmokingBeard 3 жыл бұрын

I was able to get a smoke ring, but it takes some effort. I have a video titled hybrid method. kzfaq.info/get/bejne/hZOlqq-A2LWXgKc.html

@booboo1ed 4 жыл бұрын

How often do you add chips

@TheSmokingBeard 4 жыл бұрын

Every 30 to 45 minutes

@booboo1ed 4 жыл бұрын

The Smoking Beard thank you how about spraying

@TheSmokingBeard 4 жыл бұрын

I would wait until the 3rd hour or after you unwrap them for the final hour. Every 20-30 minutes. Depending on how stiff you want the bark.

@booboo1ed 4 жыл бұрын

Thanks one last thing do you add water or something on the tray or thats just to catch what ever falls

@TheSmokingBeard 4 жыл бұрын

Add water. It will help to not dry out your meat. Don't fill it all the way to the top. No more that 2/3rds full

@grimstars4326 4 жыл бұрын

I’m getting me a smoker.

@TheSmokingBeard 4 жыл бұрын

Check the description on the video. It has links for smokers.

@OldTimerGarden 2 жыл бұрын

If you want more smoke ring, don't cook it in foil. Put them in foil after taking them off the grill to rest.

@TheSmokingBeard 2 жыл бұрын

Thanks

@TailEndCustoms 2 жыл бұрын

Mustard doesn’t do anything but binder. Won’t help smoke ring.

@TheSmokingBeard 2 жыл бұрын

👍

@DRyan-ci5lb 5 жыл бұрын

Ok, you used mustard...that’s legit!

@TheSmokingBeard 2 жыл бұрын

👍

@mikeerickson2412 Жыл бұрын

My preference I disagree with tough Fall off the bone is the only way to go get Tough is a personal preference only

@TheSmokingBeard Жыл бұрын

👍

@jeber21 5 жыл бұрын

smoke ring on a electric is not gonna happen unless you put a piece or two of charcoal in the wood chip box. however smoke ring has nothing to do with flavor.

@TheSmokingBeard 2 жыл бұрын

Thanks

@danielwilloughby7523 2 жыл бұрын

Ok so I’ve got this exact same grill. I’ve tried this EXACT recipe 3 times and they come out tough as a piece of leather. What is the problem?? When I say the EXACT recipe I mean the EXACT recipe. I’m so over this smoker!

@TheSmokingBeard 2 жыл бұрын

Membrane Removed? *Very Important* Smoker at 225? Have you checked to make sure your smoker is reaching the temp you set it at with an external temp probe? 3 Hours Unwrapped? 2 Hours Wrapped with Marinade? 1 Hour Unwrapped (or less depending on your taste to stiffen them up a little). If you did that exactly then I'm confused. Especially if you wrapped then in foil for 2 hours. That alone will get you really soft ribs. All I can say is try different types of ribs. Sorry to hear that... hope you don't stop trying.

@TheSmokingBeard 2 жыл бұрын

If you're doing it on a grill, make sure to keep it at 225 and offset meaning your fire is off to one side and not right under your ribs.

@livetroy 2 жыл бұрын

I have done it twice in the electric smoker and they turned out amazing.

@TheSmokingBeard 2 жыл бұрын

Nice

@jennysteed5243 4 жыл бұрын

Mustard..????? I suppose I'm still very much european...lol..

@TheSmokingBeard 4 жыл бұрын

LOL! I had the same reaction too the first time I did it. You don't taste the mustard at all when it comes out. It is just so the seasoning can stick.

@jennysteed5243 4 жыл бұрын

@@TheSmokingBeard I have to try that....thank you for the tip...

@KennethLWagner-yw9ko 2 жыл бұрын

you wash and dry ribs , slather them with mustard then sprinkle away , you did thus backwards

@TheSmokingBeard 2 жыл бұрын

Anyway you slice it, they came out good

@themannmitchell Жыл бұрын

If you want fall off the bone just wait till they hit around 206

@TheSmokingBeard Жыл бұрын

Thanks

@nitrox28 4 жыл бұрын

You won't get a smoke ring with an electric smoker

@TheSmokingBeard 4 жыл бұрын

... but it's fun trying

@spencerschwartz255 10 ай бұрын

Man thats way too much mustard

@TheSmokingBeard 10 ай бұрын

To each his own

@dinkydoo69 2 жыл бұрын

You might want to cut back on the cocaian useage....lol way too fast.

@TheSmokingBeard 2 жыл бұрын

😆... one of my 1st videos where I thought the videos couldn't be longer than 10 minutes long. I sped up some of the video to try and keep it within 10 minutes.

@guido1534 3 жыл бұрын

"Don't go straight, you want to go on a diagonal" Proceeds to cut straight, "I guess I hit a bone" 🙄🙄

@TheSmokingBeard 3 жыл бұрын

Yea.. The angle was steeper than I thought. Regardless... the ribs came out pretty good. Maybe next time I will cut them bone side up so I can see them better. Thanks for watching... Happy smoking.

@ChristianDoan7935 3 жыл бұрын

mustard does look better aint gonna lie

@TheSmokingBeard 3 жыл бұрын

Yes. I know. They both tasted good in the end.

@mikeerickson2412 Жыл бұрын

I’m sorry but Masterbuilt has too many issues with their smokers way too small of a wood chip pan is just one of them

@TheSmokingBeard Жыл бұрын

👍That's why I use a cold smoker attachment.

@jerryc5466 5 жыл бұрын

Talking too fast. Slow down.

@treydrier3169 5 жыл бұрын

Use the youtube settings and slow it down to 75% if that helps.

@TheSmokingBeard 2 жыл бұрын

😆 technical issues

@nkyryry 3 жыл бұрын

Listen people... you do not need to lather your BBQ in mustard. Put the rub on the meet, and let it sweat in for 10 minutes. This bullshit about needing to coat your meat in mustard for the rub to stick is ridiculous. So gross.

@ohioguy215 2 жыл бұрын

Amen brother!

@TheSmokingBeard 2 жыл бұрын

👍

@ralphtiquia3009 6 жыл бұрын

Nah gotta be falling off man

@williamlittlemoney2045 5 жыл бұрын

Then you need to par boil before you smoke Jake ....

@bertnelly2003 4 жыл бұрын

You don't want ribs falling off. Wives tale. Check the numerous videos on competition ribs. They should NOT be falling off. I used to think the same thing .... Use the bend test - he is 100% correct.

@randyniswander9256 3 жыл бұрын

bertnelly2003 to each his own!

@TheSmokingBeard 2 жыл бұрын

@kjmdrumz3 4 жыл бұрын

Mustard does absolutely nothing. Literally nothing.

@TheSmokingBeard 3 жыл бұрын

Thanks!

@williamglover5579 3 жыл бұрын

...with the exception of acting as a binder to help the rub to stick to the meat ..

@kjmdrumz3 3 жыл бұрын

@@williamglover5579 Wrong. Rub the meat down (it’s called a “rub”, not a “sprinkle”) and let it sit in the fridge for an hour or two. No “binding agent” necessary.

@rondent2879 Жыл бұрын

Dude is an amateur.

@TheSmokingBeard Жыл бұрын

It was one of my 1st videos, and the ribs came out great. Never claimed to be a pro. My channel is dedicated to backyard BBQers not meant for competition. Does it make you feel better about yourself by putting other down? Thanks for watching. Don't forget to like and subscribe.