I'm all over this. I have 9 racks of baby backs in the freezer. Again I'll say, the video production on this channel is on par with the cooking! Keep it up guys!
Idk why this video was recommended. I almost broke my screen tryna grab a piece lol! Im going to do this...but im going to have to use a coal grill. You have a new subscriber
Just picked up a GMG Danny Boone and I think these will be the inaugural cook for it. Love all your content and down to earth persona. Keep the content coming, happy grilling and much love from Ottawa, Canada 🍻🇨🇦
Hi, guys. Great vid. Can't wait to try. :) Can you tell me what smoke settings you used at both the 180 and 225 temps? I know the Camp Chef allows you to dial in how much smoke you want...and was curious if you've experimented...and what you've settled on. Thanks. :)
One of the things I don't particularly like about putting liquid in a smoking recipe is that it tends to make the food kinda mushy. Any thoughts or advice on that?
Love your channel and recipes. My ribs always fall off the bone and even thought they taste great the are messy and difficult to eat. Any recommendations on how to avoid this problems. Yours looked juicy and tender with great desperation but were still firm on the bone.
Cut back on the cooking time. If the meat comes off the bone cleanly with almost no effort, the ribs are overdone. This will also happen if you braise and use too high of acidic liquid. The acid breaks down the collagen too far.
I have to try these and will order your sauce but being new to smoking for 180 degrees are you on high smoke setting if not what smoke setting do I use on my cc ww 24...
Either temperature will work! I wrote this recipe a long time ago and now prefer my ribs a little less fall off the bone, so I cook at 180 for the first 3 instead of 225.
Going to try this recipe out this weekend. Pedantic critique: the membrane is personal choice. I’ve never removed it and it has never affected the cook or texture. Furthermore saying it can limit the amount of smoke that gets to the meat is just hilariously false. Finally, nothing should be smoked at 180 degrees. That’s just delaying the process and absolutely pointless. 225-250 is usually the money spot. Alright, nitpicky purist gripe over lol
You Are Terrible....Every time you bbq something Fab U Lus (Ribs) I tell my wife I have to go to Home Depot, Lowes, Rocklers, or Woodcraft. I Start my Hungry Plan the night before eat lite dinner, 2 egg breakfast. Then call Johnny's and tell John I saw that UTube Channel (You) I WANT TO EAT & Have That Chilled Mug for My Beer. LOL LOL LOL
That apple jalapeno sauce is the stuff of legend. We love it!
I'm so glad you like it!
I'm all over this. I have 9 racks of baby backs in the freezer. Again I'll say, the video production on this channel is on par with the cooking! Keep it up guys!
Thank you so much David!! I appreciate it!
Idk why this video was recommended. I almost broke my screen tryna grab a piece lol! Im going to do this...but im going to have to use a coal grill. You have a new subscriber
Stumbled upon one of your videos on Facebook years ago and have been following ever since. Love all your recipes. Keep up the tasty work!
Thanks so much 😊
Suzy, these are absolutely amazing. Sweet, tangy, juicy, absolutely delicious!
Hello from Canada. Made your 3-2-1 Ribs and WOW, the best ribs we have ever had!! Thanks!!
I will try this recipe, if you start at the small end of the rib it makes it easier to remove the membrane. Thank you for your videos!!!
I'm making Hey Grill Hey 3-2-1 ribs today, but no jalapenos. Oh well, that just gives me an "excuse" to make ribs again. Thanks Susie! And Crew!
Just picked up a GMG Danny Boone and I think these will be the inaugural cook for it. Love all your content and down to earth persona. Keep the content coming, happy grilling and much love from Ottawa, Canada 🍻🇨🇦
Wow a must try for sure. Love the concept. Jalapenos on ribs have got to be over the top.
Wow! Just made jalapeno poppers on my Traeger yesterday. I gotta have more Jalapenos!
Loooove the addition of the Jalapeno rings!! Spicy and succulent, looks fantastic as usual!!! :)
Awesome flavor profile! Cheers friend 🔥🔥🔥😍😍
Wow ang sarap naman
Just recently found this channel and I have so many recipes to try now on my smoker lol
I'm happy to have you here!!
As others I stumbled across your channel as a recommendation and now I will become a subscriber. Great job!👍🏻
wow!, these look amazing, def going to try to make them this weekend!! love your content by the way!! 🤘
Cooking these today. Thanks for always providing great videos👍💯
I love jalepenos but have never tried this recipe...will be doing that tomorrow. Great job
This looks like a must try! Thanks!!!
Like you said.very tasty and not overpowering ❤
Just ordered the apple jalapeno sauce and whiskey peach! Your food looks great!!!
Wow!! Looks fantastic
I always double layer my foil when I wrap my ribs incase of puncture, cant wait to try making these!
Outstanding! Looks great!
love ur recipes!!! i found an easier way to remove membrane. go in center and using ur finger or a butter knife, go under the membrane and pull up!
Those ribs look great! I have a stack of your recipes to try my wife is like stop.
Looks delicious!
Mustard, the choice of us Cajuns since 19 whenever!
Gonna try the mustard rub..nice 🐸
Gonna definitely try this great video
Looks great! I love jalapenos!
just subscribed not too long ago. Really enjoying your content!
I'm a new subscriber and love your videos!
So happy to have you here!
Yummy yummy yummy
Wow that looks delicious
those look amazing
Hi, guys. Great vid. Can't wait to try. :) Can you tell me what smoke settings you used at both the 180 and 225 temps? I know the Camp Chef allows you to dial in how much smoke you want...and was curious if you've experimented...and what you've settled on. Thanks. :)
One of the things I don't particularly like about putting liquid in a smoking recipe is that it tends to make the food kinda mushy. Any thoughts or advice on that?
My dream woman!!
Love your channel and recipes. My ribs always fall off the bone and even thought they taste great the are messy and difficult to eat. Any recommendations on how to avoid this problems. Yours looked juicy and tender with great desperation but were still firm on the bone.
Cut back on the cooking time. If the meat comes off the bone cleanly with almost no effort, the ribs are overdone. This will also happen if you braise and use too high of acidic liquid. The acid breaks down the collagen too far.
Excellent. How would it be with habaneros
Do I need to refrigerate the 1/2 gallon BBQ sauce jug after opened?
I have to try these and will order your sauce but being new to smoking for 180 degrees are you on high smoke setting if not what smoke setting do I use on my cc ww 24...
Yeah I use the high smoke setting!
For 180, wouldn't it be the low smoke setting? High smoke is 225
I am a little confused still in the video she said 180 for first 3 but I just printed the recipe and it says 225...
Use 225° unless you are using a camp chef smoker then you can use high smoke setting or 225°
Either temperature will work! I wrote this recipe a long time ago and now prefer my ribs a little less fall off the bone, so I cook at 180 for the first 3 instead of 225.
Newbie here. Is it apple juice or apple cider we use for this recipe?
Either will work! I usually opt for plain ol’ apple juice.
I just purchased a camp chef woodwind 24” wifi. Is it just me or is the probes that come with it accurate? Let me know. Thanks!!!
I find that they're not as accurate as a good external thermometer. Check out Thermoworks!
Is that the slow n sear kamado I see in the background. I'd love to hear your thoughts on that grill
It's a Coyote actually! It's great but we don't use it often honestly.
Delicious👍👍👍
Going to try this recipe out this weekend. Pedantic critique: the membrane is personal choice. I’ve never removed it and it has never affected the cook or texture. Furthermore saying it can limit the amount of smoke that gets to the meat is just hilariously false. Finally, nothing should be smoked at 180 degrees. That’s just delaying the process and absolutely pointless. 225-250 is usually the money spot. Alright, nitpicky purist gripe over lol
I am going to hand to try this recipe. They look amazing. Thanks for sharing
hey there, gotta try these! What smoker are you smoking them on? Thanx
It's a Camp Chef!
@@Heygrillhey great thanx 👍🏼. Love your recipes
That’s gonna happen.
Pretty and can cook she a keeper
👍
To die for RIBS 👌👍👌👍
Is it 180 degrees or 225, video says 180, directions say 225???
180 for baby backs, 225 for spares.
You look like a hotter Megan Foxx
Wooow 🤤🌶🍏👌
she forgot to let the ribs rest...rookie mistake.. but maybe she gets better
You Are Terrible....Every time you bbq something Fab U Lus (Ribs) I tell my wife I have to go to Home Depot, Lowes, Rocklers, or Woodcraft. I Start my Hungry Plan the night before eat lite dinner, 2 egg breakfast. Then call Johnny's and tell John I saw that UTube Channel (You) I WANT TO EAT & Have That Chilled Mug for My Beer. LOL LOL LOL
Why does the guy on the thumbnail look disappointed?
The girl looks like YEAA!.. anyway just for the record, they look amazing
Ur so cute
The membrane is fine don't be a pansy...
To die for RIBS...👌👍👌👍