“Hmm, man there’s nothing wrong with that” might be the best Southern compliment ever 😂😂😂😂

I heard him say mmm i know its good

now thats smoking turkey legs

Very nice video! Do you use mustard to help the rub stick?

Ok so I took my 3.6 lbs of ribs . Garlic powder .. onion powder along with a quarter of onion..japanese BBQ sauce I had found at Walmart 😂garlic n herb seasoning and 2/3 cup of lemon Did the same tech. Knee . Que.. as you did. Except. I took them out at 50 minutes .[. just to be random time ]. Threw dem n dare awvon bout 420° foe 20 minutes with my sauce on It they kicked ass .. as before when I would try and boil for some reason idk. Hey would be tough and a real bummer to eat. Very bland and yea Soni stopped boiling them .. I tried this and idk. Wth made them better than before but yea. They were killer

I plan to try in pressure cooker then go to grill

Great way to remove flavor.

Boil my ribs then soak them in pineapple juice in fridge overnight season them and throw them on the grill!

I have the smaller napoleon rogue 425 with 3 burners. I only used the one on the side and had great resoults. The only questions i have is that the wood chips i used burned realy fast in 30-40 mins. Is that normal?

I’m gonna try this out this weekend. Thanks.

My father did this when we had big family gatherings it helped speed up the cooking process, he all so did this with chicken too.😊

All of the BBQ snobs need to slow their roll some. Nothing wrong with cooking ribs in this way. You don't have to have a smoker to like ribs or cook them. I have used this technique dozens of times. I leave mine in half slabs and after boiling, I put them on the grill without sauce first. I also use Wrights liquid smoke in the boil. If it tastes good then keep doing your thing. No one needs approval.

Why did you take the top vent off when you could just rotate it? Also why remove the grates due to worry over rust and leave the equally stainless Steel accessory rack in?

Add some wood chunk or chips to your fire should help I'm getting ready to boil mine and rest overnight pressed for time I'll let u know ř

I always boil my ribs they get tender and are infused with the flavour

I use a boiler pan so the rack doesn’t have to be cut. (I used to cut them into 1/3’s) less work, more traditional look. 275 degrees which simmers, not vigorous boiling. When the meat pulls back off the bones about 1/2 inch turn off and let sit in the oven overnight.

your bacon sucks

I bought one just a little over a year already went out when I opened it up. It only reads -58°. I would’ve hoped it last longer than a year. Mines the javelin pro duo.

No bad, boiling then grilling saves 3 hours, and guarantees soft pork...... dripping ...

I believe he did not trim the fat cap. Is that necessary or not?

Great idea!

That looks good. I am going to try it. I am always worried about just grilling because I am afraid that they will not be cooked all the way. I wonder if I can do this but only cut the rack in half instead of all the individual ribs?

Can you just leave the smoker box lid off?

This is the only way I cook mines....

Can this be done overnight in a crockpot on warm ? & how do I store it for any length of time ?

Awesome!

I thank you, John for that I do.The keyword is hurry.I do need to make some ribs in a hurry to.Night and following your recipe, I think I can do it.I appreciate your time.I loved the way you seasoned the boiled water.I think that will make a big difference in the taste of the rib

What was the temperature difference between the grill gauge and your ambient probe?

Honest question from an amateur here. Pork safe temperature is 145 degrees F. Why did you go up to 200?

Tried it and loved it. I normally grill ribs maybe once a year. I give them two weeks ago and followed this recipe to a tee. My wife came home from the grocery store today with baby back ribs. That's the first time she's ever done that. So we're going to follow this recipe again. Thank you

Great video, and we'll explained I just ordered mine in the 🇬🇧

THE best Mac and cheese. We double the recipe and take it to church when we have fellowship meals and that bad boy doesn’t last.

Such a pro tip to vacuum seal them- thank you I’m so excited to make them!

No you're not crazy at all my mom had a seafood and steak restaurant and one of the secrets I learned that from the chef when we will do Sunday dinners was how he got his ribs so tender he was seasoned them then put them back in a bag (vacuum pack bag) and boil them prior to grilling them and they were always fall off the bone tender.

You make me hungry

Did you strain it to remove the tomato seeds?

Nice video! Wanted to comment for algorithm 😅

The paper towel trick was just what I needed to know. I struggled putting the petals back together. I needed four hands to make it work. Thanks again John!

wouldn't 6 hours on the grill burn a lot of propane ??? propane aint cheap

Shabadda rolls 😂👍🏿❤

Best video I've seen on the 1050. Only thing is @12:40 you're talking the unit up as it's literally pissing out smoke out of the top of the charcoal reservoir - That's not suppose to leak!

🤩🍕🤗

So glad that they improved this basket, I love mines. This one looks like a nightmare to keep clean

Great job Sir! Thank you.

This is how my mom made ribs when I was growing up,and it's how I made them for my kids,and how I continue to make them.😊

THAT IS ONE NICE LOOKING BRISKET

We tried factor meals. They look and taste Nothing like this picture. Give me a breaketh!

Exciting! Thank you for your energy

Amazing video! Thanks for putting this together. With the Fireboard or the Spark, do either have a speaker built in to let me know when my protein has reached a certain temperature?

Just grilled a duck with this sauce and it was phenomenal. Saving this sauce recipe and gonna be using it on a lot of stuff this summer!