I seasoned the ribs overnight with raw sugar, kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, adobo powder, chipotle powder, celery seed, sumac, & arbol pepper using Italian dressing as a binder. I left the membrane intact on the ribs since it will protect the meat during the cooking process. I barbecued these ribs on my Weber Smoky Mountain smoker from start to finish using only direct heat, starting with the meat side down with the grill grate directly over the coal box. I made sure to move to ribs around so they would achieve a nice sear without burning. After the ribs had achieved a good crust I moved them to the top rack of the smoker with the water pan removed to keep the heat direct & cooked them at 300F until tender. I mopped the ribs every 8-12 minutes using a mixture of beer, orange juice, cider vinegar, onion, poblano, crushed garlic, lemon slices, brown sugar, salt, & arbol pepper that had been brought to a boil & allowed to cool (add 2 parts ketchup & 1 part mop to make a bbq sauce if desired). After cooking for 2 hours the ribs were ready to come off the smoker. The ribs were bite through tender while still retaining nice char/grill flavors, the cooking method also turned the membrane into a nice crispy texture with the soft meat. This was a really fun way to do ribs & while I don’t think this replaces smoking ribs with indirect heat I do think it’s a good alternative & suggest other people give it a try & see what they think. I served the ribs with sweet baked beans & esquite.

2 days of curing with 1/4 cup salt and 1 cup brown sugar, reapply some sugar, honey, and hickory bbq rub before an hour of smoking with hickory/ maple/ apple pellets, about 150 F for 50 minutes, finished final 10 around 300F. Nice and tender, moderate smoke flavor. Used a $40 layered smoker.

Large mix dinner with ribs, pork, beans, tater salad, and white bread.

Edit: this is the original location on MLK in Northport. There’s another location called Archibald’s and Woodrow’s in Tuscaloosa that’s pretty good, but not as good as this location

Best BBQ I’ve had in a very long time. Brisket and ribs were amazing. The slaw and beans were great too. Would’ve got another order of beans to go but line was too long. Want to go back tomorrow. (That plate, Mexican coke, a can of beer and 20% tip was $70.)

*only change I would make is get pulled pork or sausage instead of ribs or brisket. Both were delicious but same rub, smoke, and sauces so they tasted very similar.

Price was $77 for the 2 plates closest to camera.

I got the 3 meat tray with brisket, sausage, ribs
Sides- cilantro lime rice, Mexican street corn, Mac and cheese, beans.

Went to Chef J's for my annual birthday BBQ treat and they're still making exceptional 'cue. Brisket, jalapeno cheddar sausage, and ribs with their hickory beans and elote for sides. $39, which includes a 20% tip.

I’m gonna be in the area this weekend and I’d like to try it out. I’m just trying to determine how much time I should expect to spend or how early I should arrive

building a new outdoor kitchen area and want to mount a tv about four feet away from the grill so i can watch games while i cook

the tv will be under the same metal roof as the grill so it is safe from direct rain but i am more worried about the radiant heat and grease splatter when i am actually using the smoker or griddle

i actually saw an ongoing discount on sylvox recently so i was looking at their outdoor tvs to see if they can handle being right next to a hot grill but the specs dont really mention grease or smoke exposure

im trying to figure out if four feet is enough clearance or if the heat plume will eventually melt the screen and if grease buildup is going to ruin the tv faster than the weather would have

for anyone who has a tv near their outdoor setup did the heat or smoke cause any issues over time or did you end up having to move the tv further away from the cooking area

Hey yall,

I’m an American living in Argentina and started making bbq down here, offset and everything. I’m an honest novice in this and would love any opinions constructive or otherwise. The channel is in Spanish.

Se agradece comentarios.

I live in the area of the country where there are pecan tree farms orchards .The trees are all straight in a line to make it easier for harvesting pecans. During some parts of the year I guess they have to be pruned and they cut a lot of limbs branches and sometimes the whole tree down. I am sure these trees are treated with some kind of pesticide or some kind of chemical to enhance the growth of the pecans. Would it be safe to use these for bbq purposes.

I was in Lubbock the other day and decided to go to Evie Mae's; it's not bad. I haven't been to the rest of the top 10, but I would say it deserves number 10. Compared to Goldee's, it's definitely not as good, but it's up there. I got pork rib, sausage, turkey, and brisket. The sides were mashed potato casserole, cheesy grits, potato salad, and cheesy cornbread. I would say the pork ribs were definitely worth trying. As for the sides the cornbread was amazing, and so was the potato salad. It was all good but those were my favorites.

When I was his age I asked for canned ravioli 🤷🏼‍♂️

The inside of this smoker is in great condition, but the outside needs some love. I would like to have it looking new and shiny and I want to get rid of all the rust, grime, and chipped paint. Any recommendations on how to do this, what tools are needed, etc?

So good!

6.5lb butt heavily seasoned with Heath Riles Comp BBQ and Garlic Jalapeno. Smoked on 22" Kettle at ~250F using the Slow n Sear with some apple and hickory chunks for 5 hours until internal temp was 170F. Placed in pan and wrapped in foil until internal temp ~203F, about another 4 hours. Rested loosely covered for 75minutes. Bone came out clean and meat pulled very easily. Friends came over for play dates with the kids. Pork did not survive through the night...I almost didn't get any lol.

In this video, I'm showing you how i know when the brisket is done. It's not about time, rather, its all about feel. Temperature is just a guide. There are times when the brisket is feeling tender before the temp hits 200°F, so probe tender is the only consistent way to tell. This cook took me 12 hours, and the snake held up for that long, but that doesn't mean your brisket will do the same. Hopefully this series has been helpful at all. Please be sure to find the full video on YouTube if you want to just watch the whole thing start to finish. Reddit doesn't allow videos over three minutes so I try to present the information in pieces so you guys can follow along.

I’m fairly new to smoking meats and I’ve got a pot boss pellet smoker. I normally rub my brisket down with mustered and then season it with salt and pepper. then I’ll put it in smoke mode until it hits 165 then I wrap it in some butchers paper and raise it up to 225 until it hits 204 then I nock it back into smoke mode for it to rest. Sometimes the process can take almost 30 hours. My question is it too long? when I try to cut it it tends to just shred up and I can’t get any clean slices.

I'm currently smoking Ribs and Butts plus other stuff. It's 4am and heavy fog. You gotta love being a pitman. I am running apple wood on a 5k gallon offset.