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@alimograbi689: #فأنت الذي وضعت حبه بقلبي#منشن_للي_تحبه #اجمل_عبارة_راح_ثبتها📌 #متابعه_اكسبلور_اذا_عجبك_الفيديو #دعمكم_لايك_ومتابعه_واكسبلور_حته_استمر

𓄂𖡄𝆍⃝ا 𝐀𝐁𝐔_𝐆𝐎𝐔𝐑𝐈
𓄂𖡄𝆍⃝ا 𝐀𝐁𝐔_𝐆𝐎𝐔𝐑𝐈
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Wednesday 05 August 2026 21:31:21 GMT
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Today we’re smoking st louis ribs. I usually smoke ribs at 225 for 5-6 hours, but I don’t have that much time today, so I’m going to bump the temp to 325 to get them done in 3 hours. Let’s start by removing them from the bag, rinsing, patting down, removing the membrane, and cutting them in half so they fit on my 18” Smokey Mountain. We’ll then rub on some of my Backyahd Wicked Good rub, a little Buffalo Cajun for some spice, and some Sweet Preacher for some sweetness. We’ll light a whole chimney of charcoal, add it to another chimney of unlit charcoal, and add some hickory wood chunks. We’ll put 3 halves on the bottom rack, and 3 more on the top rack. We’ll flip them over after about 45 minutes. After another 45 minutes we’ll sauce em, wrap em, and put em back on the smoker, meat side down, until they are probe tender, right around 200 degrees. We then unwrap, flip them over, and foil boat them for another 10 minutes to get them tacky. We’ll then pull them from the smoker and let them rest for a few minutes before slicing in. The ribs turned out wicked good. 325 for 3 hours works if you are time crunched, but I prefer lower temps to get a more smokey flavor, so I’ll go back to 225 when I have time and 325 when I don’t Thanks to @Heritage Steel for sponsoring this video and sending over the Damascus Hammer Stahl chef knife. 67-layer AUS10 steel forged in Japan with a rosewood handle. It cuts through everything like butter. Thanks Heritage Steel! See my gear page for more info on it. Please like and follow if you like my content as that will help my channel grow and I’ll be able to bring even more of it to you faster. #bbq #ribs #smokedmeat #grilling #outdoorcooking #howto #cooking
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