I NEVER get tired of seeing a rack in the finishing stages, ESPECIALLY once the BBQ sauce gets set in and basted on only to get better once it's finished 🎉
Another excellent vid! We have a sort of custom technique on the Weber. A concave metal insert, open side up, in the middle, and then coals & wood on the 2 sides. Hot (about 450) and fast ( just over an hour) and they come out amazing. The skin is bacon crispy , much of the fat has cooked out, but the meat is still pull away tender (especially when brined). Thanks for the reminder on brining!
I found you on instagram first and become a fan! Started watching your videos here on CZcams now and really like what your doing brother. This video took me back, I started smoking ribs on my Weber grill and have now expanded my bbq experience with offsets, pellet smokers, Santa Maria’s etc etc anyway just wanted to say I’m a fan and those ribs look great never thought bout a brine before, the outcome looks delicious. Keep up the content
Arnie reminds me of my tio im from SAN ANTONIO TEXAS but been living in oregon for 7 years everytime i watch your videos arnie you always remind me of home and family thank you🙏🤝
Great video. In my opinion "falling of the bone" means its overcooked. The meat should pull easy and stay together. Nicely done. Love my kettle. I cooked for a mom and pop BBQ back in the 90s for several years. Been using a kettle since the late 90s for stuff. Most of my stuff is hot and fast. Just don't overshoot the temps and it usually comes out well. Were you ever on KTMtalk back in the day?
@@ArnieTex Right on.... Still on a KTM... sort of. Gas Gas so basically a KTM! Still pop in over there every now and then. I was Weekend_warrior on that page. Will likely pick up a rack and give the a try. I usually do it a bit differently. When I wrap I don't generally sauce it up. Also, looking to pick up on of those new anniversary kettles.
Hey bro, thx for your dedication to food. Here in the PNW, I do it the same....almost. I use Alder, pear, apple or cherry wood, no gas ever. the spirit is the same, great food! Thx again and look forward to more vids. ! SALUD !
Arnie I brined some ribs this weekend hit em with a some jerk seasoning smoked them bad boys for a few hours they came out amazing and cooked quick brining them took em to a whole different level .
American Pitmaster Company bbq rubs here www.pitmaster.us/ OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish. WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
Just in my weber rib cooking adventures doing hot an fast ribs sear heavy seasoned ribs to exact color you like wrap in heavy duty aluminum not the cheap thin foil then add 1/2 can of premium beer budweiser is the best bone side down rotate for 2 hrs add bbq sauce for 12 minutes rest em 20 minutes an mow em down
I like when the bone slides out of the meat. Those looked close enough to that, but I can’t stand when I have to fight to get the meat off the bone, and that happens way too often when I get ribs somewhere.
Awesome video Arnie 💕 I am getting WOW, you need to sell a shirt with ArnieTx pitmaster on it. I’d buy it for sure. I forwarded you video to friends and family, and a lot of them were already subscribed 😀 just wanted you to know. love n hugs from Houston!!! 🥰
Question: How could the brine be salty when no salt was added to it? You show...APC, brown sugar, lemon pepper, and water. How did they get salty? Am I missing something? You rinsed because ''a little bit too salty''. Thanks.
@Junior M OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish. WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices. www.pitmaster.us/
@@ArnieTex in sorta like you, I try and make what I like and usually make my own seasonings from scratch... but, I really enjoy your videos as they are quality videos, I think it's time to move up to PBS it's time for your own shows!! You are very good at what you do!
@@ArnieTex thanks! LOVE your channel. Made your “quick ribs” on my weber kettle yesterday. A little dry in the ends because I screwed up on the temps when I got distracted by a funny squirrel chasing its tail, but delicious for sure. Have you ever tried any Japanese binchotan charcoal? AMAZINGLY HOT…and expensive. But for hibachi use, the best. KEEP UP THE DELICIOUS WORK.
I NEVER get tired of seeing a rack in the finishing stages, ESPECIALLY once the BBQ sauce gets set in and basted on only to get better once it's finished 🎉
Another excellent vid! We have a sort of custom technique on the Weber. A concave metal insert, open side up, in the middle, and then coals & wood on the 2 sides. Hot (about 450) and fast ( just over an hour) and they come out amazing. The skin is bacon crispy , much of the fat has cooked out, but the meat is still pull away tender (especially when brined). Thanks for the reminder on brining!
Agreed! Instead of arguing with the charcoals, I adjust to the temp.
I never thought about brining my ribs. Thanks for the tip!
Thank you for the video, Tio! It's always a pleasure stopping by.
Thanks Arnie, I've been waiting for this video for a long time. Now to order more OG and WOW. .Thanks for sharing bro. Keep em coming
Thank you Tommy
Ok Bro, just ordered OG and Wow with 2 Pit Master shirts...can't wait to get em in...Keep on teaching bro!!
@@tommymejia8244 They are on the way brother, thank you
I found you on instagram first and become a fan! Started watching your videos here on CZcams now and really like what your doing brother. This video took me back, I started smoking ribs on my Weber grill and have now expanded my bbq experience with offsets, pellet smokers, Santa Maria’s etc etc anyway just wanted to say I’m a fan and those ribs look great never thought bout a brine before, the outcome looks delicious. Keep up the content
I can smell it all the way from WestTexas. Looking good.
Arnie reminds me of my tio im from SAN ANTONIO TEXAS but been living in oregon for 7 years everytime i watch your videos arnie you always remind me of home and family thank you🙏🤝
What part of Oregon Carnal? Just moved to Portland from El Paso
04:10 we call them the rib tips. A lot of times I’ll flavor my baked beans with it.
I never thought of them in baked beans. Do you still use bacon too or just the tips as a substitute?
I never thought of them in baked beans. Do you still use bacon too or just the tips as a substitute?
Best RGV content creator I follow. Excellent vid brother.
I do mine indirect on my 50 year old PK grill- I've never brined mine, but I will try your recipe, those look killer delicious!
Love watching your videos while on lunch at work eating leftovers nd thinking I'm eating what you just grilled.
Thank you so much Arnie! I made them a couple weeks ago and they were fantastic! I'm making them again tomorrow if it's not raining!
Arnie those rib look 👀 amazing 😻 great tips thanks and god bless you and your family from Pharr TX
Have an idea for a video. Could you make a video on making breakfast burrito/tacos on a disco please?
Great video. In my opinion "falling of the bone" means its overcooked. The meat should pull easy and stay together. Nicely done. Love my kettle. I cooked for a mom and pop BBQ back in the 90s for several years. Been using a kettle since the late 90s for stuff. Most of my stuff is hot and fast. Just don't overshoot the temps and it usually comes out well. Were you ever on KTMtalk back in the day?
Hi Danny and thanks for the comments, QueTex, yes
@@ArnieTex Right on.... Still on a KTM... sort of. Gas Gas so basically a KTM! Still pop in over there every now and then. I was Weekend_warrior on that page. Will likely pick up a rack and give the a try. I usually do it a bit differently. When I wrap I don't generally sauce it up. Also, looking to pick up on of those new anniversary kettles.
@@Danman1972 thanks Danny, keep riding and enjoy the bbq's
Just found your channel ArnieTex great video's, great tips on bbq ,keep em coming!
Hey bro, thx for your dedication to food. Here in the PNW, I do it the same....almost. I use Alder, pear, apple or cherry wood, no gas ever. the spirit is the same, great food! Thx again and look forward to more vids. ! SALUD !
Great video hermano. Keep up the good work. Jody from Miami sends
You are awesome, Enough said. from Alberta Canada 🇨🇦 😎
Love the videos, you are rhe only cooking show we watch anymore!
What is the spritz you use?
I know what am doing this weekend! Great video! How do I get some of that charcoal?Thanks!
Hello Miguel, these guys are the distributor for that charcoals, Thank you.
Propit
676 S. Jackson
Edinburg Tx
956-348-2012
@@ArnieTex awesome thank you sir!
who needs food network when we have you
Great looking ribs you got going on there Arnie!!! I love the outtakes!!!! Too funny brother!!! Cheers to ya!!!
@Troycooks, thank you sir, appreciate it, especially coming from a big cook like you, love your videos too.
Those are good lookin’ ribs there. I’ve never brined mine. May have to try that. God bless
That’s a beautiful rib, where can I get those coals from, and the rub?
Propit BBQSupplystore. Rubs pitmster.us
I like the style of this video. Substance over flash; to the point. He’s everyone’s favorite tio 😂
You rock! Doing my first ribs over charcoal on a Weber. Thank you sir✌️
Where in south Texas Brownsville or Edinburg?????
Arnie I brined some ribs this weekend hit em with a some jerk seasoning smoked them bad boys for a few hours they came out amazing and cooked quick brining them took em to a whole different level .
Temperature keeping is not hip pocket Q-ing. Don’t need a temp gauge, just eye balling the meat. Old school back woods cooking
Good video! Where did you get those logs? Do they sell them in Houston?
not in Houston yet , hopefully soon though. These guys are the owners and distributors for the brand
Propit
676 S. Jackson
Edinburg Tx
956-348-2012
Great show and nice looking yummy 😋😋😋😋😋😋🤠🤠🤠👍👍💯💯🌶️🌶️
What is that digital grill thermometer you had in the grill?
Look up Inkbird on amazon.
Gonna try following as best i can. Aquí en Arkansas no tenemos mesquite so
Those look Delicious 😋 Arnie. Thanks for sharing.
Lol I don’t trim nothing on spares it’s all good.
you remind me of this guy in a curios shop i used to buy fireworks from
Awesome, thanks
Awesome cooking bro love the videos keep up the good work🔥😋🤤💔👌
Ill need this for next week perfect 🦾🌄🙏
Balance 👍🏻👍🏻👍🏻❤️ good stuff as always
Great looking tips
What are you spraying it with I’m going to try this out tomorrow
How do you reheat ribs let’s say you want a rack for the next day
Do u wrap in Saran Wrap and foil and reheat?
if it's the next day I leave them in the foil, any longer and they get vacuum pak'd and or frozen, still good reheated slowly
@@ArnieTex thank you
What do you spray your ribs with?
Love the smoker in the background
Perfect timing gonna bbq sme ribs tonite!
Here late but better late than never... Saludos ArnieTx 🤠
Can you please tell me what is in your Spritz? Thank you.
Love your channel Arnie!
What is APC OG for brine
American Pitmaster Company bbq rubs here www.pitmaster.us/
OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
Im smoking me some ribs mañana but i dint want bbq. I want to try mango habanero flavor lets how it goes 🤞
Damn bro... That was awesome. Thank you!
What kind of charcoal were you using here?
Propit char logs. 956-348-2012
Just in my weber rib cooking adventures doing hot an fast ribs sear heavy seasoned ribs to exact color you like wrap in heavy duty aluminum not the cheap thin foil then add 1/2 can of premium beer budweiser is the best bone side down rotate for 2 hrs add bbq sauce for 12 minutes rest em 20 minutes an mow em down
Looks amazing!
Where did you get the wizard sauce? I haven't seen it since before COVID?
Contact Vince, or Jeff he's back in business and so is Jeff, they went separate ways now and both sell the sauce
@@ArnieTex that's great news, I had heard they went septate ways but that the business was in limbo.
Great session 😎👍🏻👍🏻
What’s the ideal temp at the grate before you put the ribs down? What about ideal time to wrap them? By the way love your channel
Those are some great looking ribs 👍🏼😋
What briquettes are you using?
Those are char logs, made from pure mesquite I am told, and sold here locally, they are made in Mexico.
What are you spritzing it with?
Apple cider vinegar and water. 60/40
@@ArnieTex thank you bro
Nice, I am trying to find me some of those pro pit char logs. Where can I buy some ?
Propit bbq supply store 9563482012
@@ArnieTex Thank you, Arnie ! I can’t wait to try these out !
Where is momma to slap ya with splatua....hehehe
Arney I challenge you to make a video on Spanish
Not a fan of the fall off the bone ribs
This is perfect!!
I need that Intuitive sense when I’m sipping Coronas 🍻.I burn the meat 😂
I don’t ever wrap my ribs, just keep the water pan full. But like your style❤
Great video! I don’t want my ribs too sweet either.
El Arnie del 🌴956 VALLUCO saludos compadre
Do you have to brine them before smoking?
Also, besides the mesquite logs, did you add more mesquite for smoke or just that one piece?
Where do you buy that charcoal? What brand is it?
These guys are the owners and distributors for the brand , thank you
Propit
676 S. Jackson
Edinburg Tx
I like when the bone slides out of the meat. Those looked close enough to that, but I can’t stand when I have to fight to get the meat off the bone, and that happens way too often when I get ribs somewhere.
No pues Wow!🤩
Can i do this on my pellet smoker?
You know a man been cookin BBQ a long time if he doesn’t flip the ribs upside down to cut em hahah.
Where can I get the charcoal?
Propit
676 S. Jackson
Edinburg Tx
956-348-2012
What’s in the brine?
What part of Texas are you in?
I agree with you when you say ribs should have a little tug .
Hell yeah brother looks delicious lol
this will be epic!
Awesome video Arnie 💕 I am getting WOW, you need to sell a shirt with ArnieTx pitmaster on it. I’d buy it for sure. I forwarded you video to friends and family, and a lot of them were already subscribed 😀 just wanted you to know. love n hugs from Houston!!! 🥰
Thank you so much Sarah
Stoked!
What do you use in your spray bottle?
How do I order the mesquite logs?
Straight boss
Question: How could the brine be salty when no salt was added to it? You show...APC, brown sugar, lemon pepper, and water. How did they get salty? Am I missing something? You rinsed because ''a little bit too salty''. Thanks.
The salt came from OG and the lemon pepper.
I'm going to brine some today. Thank you. @@ArnieTex
What’s on the spray bottle?
What is the brine recipe?
And what is AOC OG.???
Salt, pepper and garlic
@Junior M OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
www.pitmaster.us/
Where did you have button vents at ?
Sorry I meant.🤦♂️Where did you have bottom vents at ?
@@JM-jq2sj at about a 1/4 inch opened
It only takes 2 hours at the most to bbq some ribs! Trust me!! It depends on how your fire is
Thats about the same amount of time it takes me to make ribs too. It has that good balance of tender and pull to the meat.
Why rush and risk too much flare? And it varies on pork or beef and I don't like to lose juice
I prefer low and slow. Better flavor. Mine take 6 hours
Is it possible to do this brine for 6 hours rather than 4 without having it cure the ribs?
I've brined ribs for 10 hours and they have NEVER EVER been "cured" so the answer is yes.
Thanks so much! About to try this out 😃 loving your content. Thanks for sharing your wisdom with us
Arnie,
If I could Master your touch I could get a wife 😁
What's in the spritz???
Most of the time it's apple juice
@@jeffstanhope4335 and @Junior yes mostly apple juice but today its Water and apple cider vinegar, 60/40
Ellos estan mirando muy rico alli. Gracias por el video y Dios te bendiga señor.
Wooo doggies! 🔥🔥🔥
You look like super mario bros 😂
What is that charcoal?
I really enjoy your videos, I'm watching and cooking using your directions, thanks and keep them coming
These guys are the owners and distributors for the brand , thank you
Propit
676 S. Jackson
Edinburg Tx
@@ArnieTex in sorta like you, I try and make what I like and usually make my own seasonings from scratch... but, I really enjoy your videos as they are quality videos, I think it's time to move up to PBS it's time for your own shows!! You are very good at what you do!
@@ArnieTex thanks! LOVE your channel. Made your “quick ribs” on my weber kettle yesterday. A little dry in the ends because I screwed up on the temps when I got distracted by a funny squirrel chasing its tail, but delicious for sure. Have you ever tried any Japanese binchotan charcoal? AMAZINGLY HOT…and expensive. But for hibachi use, the best. KEEP UP THE DELICIOUS WORK.
@@surfingonmars8979 i have not tried that charcoal, never seen it but have heard about it online. glad the ribs were good, Thanks