Smoked beef ribs and chicken

what is up everybody here for anothervideowelcome back glad to have you I hopeeverybody’s having a great day my day’sgoing well couldn’t be betterI had a nice day at work not too bad alittle work out there and popped into mymind you know yesterday’s video waspretty nice I like that that steak wassomething but today on the other handlike I said today on the other handwe’re gonna finish up the leftover ofthat chicken so we only made four piecesyesterday and today we have ourselves anice rack of beef rib Angus beef rib youknow I don’t like when they trim it likethat but you know better than nothingother than that I go to the butchers butI was just there at the store so I waslike huh why notit wasn’t too bad it was only $13 forthis small little rack that’s pipe fewpounds and then some chicken that wasleft over from history that I didn’tfinished cooking because I didn’t wantto waste any food so alright ladies andgentlemen we are back we’re getting forthe neighborhe’s over there cutting his grass rightnow things you got to do around thehouse right so we put two pieces of woodin there a little piece of musket alittle piece of hickory let’s get thisrecord rib on here[Music]Swire here nicely sealed up alright seeyou in a bit alright welcome backcame in for there’s a quick peek Ibelieve we’re almost done this wreckerit’s the lovely what are you guysthinking I’m grabbing it from here inthe center because if I grab it fromthis more towards the center and theother end cuz if I grab it more towardsjust one side it’ll most likely rip inhalf and I want to do that Renault thenall the juices are come up so I’m gonnalet this fat render down a little bitmore and let that smoke penetrated alittle bit longer I did put a couplemore pieces of wood on there somecandolyn that were soaking in water lookat that smooth chickenI haven’t movies these are not burn lookat thatmore towards the center here where youthinking is more hot look at that lovelylovely just like those so let those badboys soak up that smoke going off thatvent there and then let that kindlingcatch so right now when I choke it outall that small just gonna penetrate I’meat right now so I see you what howthose check that closer up let’s goahead and seal this up here just likethatonce it does see this is how I check mytemperature just by putting on my handon it right now I’m probably runningabout go to 10 yep right here rightthrough the gaps here my next my littleavocado tree growing there mmm she’schoked outnow go ahead and open this here up oneturn just like that maybe close it up alittle bit more that’s a great littlegap right there just let that smoke seepout keep most of it inside right thereshe shut right there she’s open so justlet that kindlings burn down a littlebit slowly won’t catch fire in thereit’s actually making a lot of smoke inthere so stay tuned welcome backeverybody with this miracle of time yesso yes everything is done sorry Icouldn’t show you the the little clip ofme taking it out or nothing we wererunning a little bit errands at the sametime and we were in a rush so but we dogot the plate ready does look fabulouslet’s check it out look at that plateladies and gentlemen uh-huhlook at that smoke ring can you see thatthat’s really penetrated in theretotally tender Soph me to look at it’sjust peeling off look at thattotally peeling off succulent moist thechicken ladies and gentlemen the chickenfrom this top ended it was starting tolook like it was burning but it actuallywasn’tI didn’t even flip the chickens did notflip the chickens once I just left themlike this top side up running about 2:15no higher than 2:15 I was runningactually because be forever even runninga little even at 225 or 230 they theyautomatically just become really toughto eat not fall apart just like thislook at that look at that ladies andgentlemen Wowthat’s some beef rip right there we didhave a little bit of the mashed potatoesleft over from the previous video whichwas yesterday so I’m not gonna let thatgo to waste no siree I want to get intothis chicken pull the skin offthat’s that skin right there’s allflavor that’s all smoke right therelet’s get a look at that look at thatthat’s just fall apart the juice is justrunning out of my fingers look at thatyou can see that can you guys see thatright there the juices are just comingout of that chicken WowI just want to go in for a bite let’stry this out it’s just super super moistsuper fall apart Wow you guys gotta hitthe like and subscribe button for thisone this is not no play around platemm-hmm a little bit I’ll seat that rightthere on the side oh man look at thatjust fall apartmmm just go back to that rib mm-hmm lookat thatlook at that oh wow it’s just simplybutter in your mouth you just like youdon’t even have to chew it you don’teven have to chew it at all all yougotta do this is I like this part of itis called like bark but you don’t evenhave to chew it just like you push itwith your tongue hey just falls apartmm-hmm yes this is messy food andsometimes you got to eat with your handsI in a little proper person so that’swhy they invented napkins mmmdon’t knock potatoes a wall hmm cuzthey’re a little bit saucy tough withthese mashed potatoes huh mmm withoutthe Greens so I did put a little sidesalad just basics i salad with a littlebit Thousand Island dressing on itperfect mmm that is a lovely plate in itdon’t forget to Like and subscribe watchout for future videos hit thatnotification bell and tell next timeladies and gentlemen pays