BBQ beef riblet

rolling yep okay hosers how’s it goingtodaytoday we are gonna be doing beef ribletson a smoker hey funny hey losers okay sowe had a slight error in the filmingprocess my cameraman may or may not havebumped the button twice which removedall the information I just told youabout these rivets so real quick whatI’m gonna go ahead and run throughbefore we head out in fire to smoke herup and get everything up to temp what wedid is we went through and then putworst user sauce all over these ribs andthen we put Sonoran eat on two sets andSPT but on the other two sets and whatwe’re gonna do is just go ahead andcover them with foil and let them sitfor about 45 minutes to an hour and thatautumn juice is just gonna work in andsuck in so when we throw these suckerson the smoker all that juiciness isstill there because there there is somefat to them but it’s not as fat easy tosay like a brisket or a pulled pork or ahypothesis or at Boston but so you wantto make sure to some extra juices youcan base them if you want to wetypically don’t we just run them for acouple hours to get them up at about 185190 and they’re just oh so good so we’regonna go ahead and cover this up a boiland head out the smoker impressive okayhosers so we’re outside now where itfinally had 250 on the old smoker she’srolling you can see the smoke coming outof the top it’s a beautiful thing smellsabsolutely wonder wonderful lager welike to stagger the ribs a little bitand it’s a nice day everybody’s outtoday we’re gonna go in stagger these alittle bit on the top and middle dragoffset a little bit not so much so thedripping I mean you’re gonna getdrippings no matter where we go but youjust couldn’t oh yeah that’s gonna be anice Eddie whooas you can see hopefully okay you cansee I’m staggered they’re offset alittle bit just so the smoke kind ofgoes up and around them all and doeswhat needs to internet we’re gonna go inscoot let these suckers cook leave yourdoor closed because every time you openthat the heat runs out and you don’twant that so leave the door closed ifyou’re gonna check temp check that everytwo hours or so let them cook and havethat heat build back up and stay inthere check the fireboxkeep it going and we’ll see you hoserswhen we pull these things off the rackand are you my friends have a very wellsmoked beef Riblet bone tender juicy andjust deliciousness for all and we willsee you guys next weekso take it easy hosers[Music]