Nice😊😊

All smoking is slow

Crackling is a tiny bit over, but I'm sure its good.

Congrats dude!

You did a short video on whole tips in aluminum foil……that’s the video I would like to see sir.

W CHEF!!!!!!

Mix pecan shell pellets and post oak wood chips in tubes

Can't you put a rotisserie on that grill? I think you would really enjoy it,

Nice job 👍🏽

When the nutritionist tells you you can only eat one burger a week.

Ok

I bet the meat 🥓 will fall off the bone 😲😩☺️😁

That probably tastes good

Have you tried the Pellet Tube to add more smoke. My pellet grill would smoke when it added pellets and they would catch burn clean until repeating the process. This evened the smoke out and definitely added flavor. But only the quality of your pellet. It’s great because the grill can have hickory and the tube can have pecan or whatever. I’ve upgraded to a stick burner and never going back. If you want to get serious about bbq you have to upgrade. I like a pellet grill for ribs anything with more meat an offset smoker 💨 but I won’t turn it down it looks delicious but the tubes are a great way to add more check them out.

Now that looks good

Mustard and a pellet grill boooo

If you had a smell of that pepper seasoning your nose is gonna not work after that💀 i will try dr pepper pulled pork it sounds good i think it will be like fish with lemon

Looks raw and not good

Wow that was perfect 😎

Good for him ! Such a wholesome moment!

Hairy pulled pork 😢

Any guesses on the brand of grill??

It ain’t pulled yet!

The hairy sweaty shoulder put me in a non hungry mood,thanks😅

Yes please

Give me a piece

if it falls off the bone its over cooked and has no discernable texture like the ribs that have a tad more pull on them.

Great info 👍🏽

Awesome video dad 😎

Watched on my TV. Should have pushed and held the feed button on the start up Would have filled the auger tube faster.

Can’t wait for the review 😎 smoke on dad

Nice. How much are they?

Great video, Bo! I love your attitude.

100

Look at beautiful BBQ candy 😎

Looks good brother.

Brother you gotta invite over sometime cause DAMN that looks good 😂

Have to show the cross section. Need to know what the inside looks like.

Love the hand gestures when talking. Do you normally just put the rub on one side? Happy birthday Jim.

Too soft dude

So, I'm a member of my local Odd Fellows lodge that BBQs baby back pork ribs for fundraiser cookouts, and we have a large two-axle trailer smoker with wire trays on a chain drive system. The primary heat is propane, with a large smoke chamber where we put whole mesquite pieces. For our process, we wash our racks, then pat them to remove unwanted moisture and lay them out on a long strip of foil to simplify cleanup. Then we season them with coarse salt, coarse-grind black pepper, cinnamon, and demerara/golden sugar (like Sugar In The Raw) on both sides of the rack, but we DO rub them to ensure good adhesion of the seasonings. Those go into the smoker at 250deg for about 4 hours, getting a refresher dusting of sugar & cinnamon every hour or so, until they're nice and floppy like yours demonstrated. Then we pull them, wrap them in thick food service foil, and set them in the giant white Igloo ice chests to let them rest in their heat & juices until it's time to serve or hand them over to folks taking them home. We never sauce our ribs directly, instead choosing to always make our own sauce from scratch and cup it for those who want sauce. Our sauce tends to be thinner than most commercial stuff, too, even though I prefer it thicker and less runny. Obviously, it's a large-scale process, but I've successfully made nearly identical ribs at home in my conventional oven, using liquid mesquite smoke flavoring in a small stainless bowl on a baby cookie sheet inside the oven alongside the rack.

Good lord, that's juicy!

Damn that looks good

Been a long time young man. I remember when you got your first Nexgril cabinet. A lot of water under the dam since then. As far as your ribs, I'm glad they turned out the way you like them. Me I'm 81 and lazier than a cut dog. I don't use a binder, I don't remove the membrane I score it. The only thing I use is SPG. I do spritz with apple cider/vinegar every half hour or longer. I don't wrap or sauce. I over cooked mine yesterday as when I cut them the meat pulled off the bone. I don't buy Pit Boss pellets. I use Lumber Jack or Bear Mountain. They burn better and cleaner less ash. Pit Boss pellets too dirty, dust and "fines". I always had to screen them t get the crap out. My choices #1 pecan, #2 hickory #3 mesquite. After those would be apple an cherry. I never use a blend, aka Competion blend, Fruitwood blend ect. Me I'm 81 and simple minded so I believe in KISS. You ribs looked great and am sure they tasted great as well.

How!!?!?!?!?

What a beauty 🔥🔥🔥

I purchased my first new nexgrill oakford smoker how do I burn and season it before I can really use it

bro forgot to turn the grill on

Those are not done😂

I’m literally salivating