How to smoke beef and pork ribs on offset smoker

what’s up guys this your boy at TNTbarbecue and today I am using my trustynew grill guys okay I called this onehardly at all cuz there’s a holidayvisit soonHarley Davidson symbol on it and andit’s a hog of a smokerso we’ll do a later video of the smokera run-through of it but right now I’mgonna bring in and show you what ourfirst Cook’s gonna be I know I asked acouple questions people say ribs I wasable to get rid of so that’s what we’redoing today we’re gonna do two differentcareers will do beef back ribs cuz I hadthem in my D fries I’m gonna do somebaby backs I had them in my refrigeratorso we’re gonna cook with the meat thatwe have right now okay so I’m gonnabring in why we seasoned artists meet upalright so on these beef back ribs I’mjust gonna keep it pretty simple okay soreally what we’re using for the UH thebeef ribs we’re going to use something’spretty simple will use this killer haulsright here okay a Pierrot so we’re gonnajust use this right here and we’re justgonna go on pretty liberal with you knowbinderthat’s what we use in we were just gonnalet that do it whatever but it does windup beef ribs okay artists in themembrane we remove the membraneI call it skinning the ribs by move forthe muder membrane so that’s what wedoing we’re just gonna with AP rub byMichael Reed we gonna sit there let uswet okay move that out the way now I’mgoing to get these meaty pork baby backribs seasoned okay and this one I’musing something like I call my AP justsalt pepper and season it’s not okaythat’s all I’m using to season these ofthese thick I call them big baby backsokayand you notice I’m seeming seasoning nottoo little but liberal enough please alittle thicker than what I’m normallyused to cooking and I’m just going hereto make sure that all this goodness getin here okayand you can see you miss though so yepso that’s what I’m going on with thatthe black pepper coarse ground blackpepper see this salt everything of thatnature so I’m just Pat noseythat don’t come up the temperature okayso we’re done so bring in while we getthis start this stuff started up okayall right so we’re starting this I startmy fight I do it with the charcoal so Ihave my heat raw hot rod right here Iput my hot rod up[Music]that just gently stung up my heart walkover a charcoal charcoal so it’s beenabout five minutes guys and as you cansee it’s smoking already so I’m gonnaremove the fire stick from the hotcharcoal and that’s how I’m doing I’m aso would okay so while I adding isprobably about three splitsI like to do a teepee style when I addmy splits so I want to get maximumairflow right now and I want to leavethe door open till it comes up thetemperature so guys as you can see cleanburning this paint birds so clean guys Igot a roaring fire in the back and lookI cleaned this burning with a threesplit serve log on this smoker manthat’s amazingso I think I’m going with the UH meatI’m gonna put the pork ribs something -going with the pork ribs right now andthese are some thick pork ribs then upat the beef ribsalright guys so as you noticed I got thebeef ribs closer to the fire bucks I hadthe pork ribs over here and as you cansee I got back four plates in betweenthe baffle tuning place in between thefirebox in the smoking chamber so it’llclose harder to hold down and then we’llhardly the whole guys so we go try torun the smoker and we’re gonna keep thissmoker running at 250 degrees so that’swhat we’re running at guys and I can saythe smoke is burning real clear as youcan see so that tells me that we’redoing what we’re supposed to do clearsmoke good smoke we will get the samesmoke flavor all right guys so we’regonna let this go for approximatelythree hours before we do anything withit we’re just gonna let this thing rockand roll all right we’ll bring you backwhen we’re done so I’m running 250degrees and it’s been about an hour and30 or 40 minutes no I take it back aboutan hour and 25 minutes so I want to goand I think I’m gonna start spritzingand as you can see I’m just running someI’m just running what I’m running out ofhere vinegar and water I’m just gonnakeep the meat a little more moisturethan normalI’m trying to build my bar smoker backdown to camp the lead I’m smoking downagain running 250 degrees another two orthree hours I think no – and hours Ithink this thing will be ready to eitherslice alright guys so it’s been give ortake about three hours I think I’m goingin for a wrap I got a nice color on theribs right downthat’s nut bark for me so I’m going inand I’ll put some spray on them but Iwant to make sure how I love moisturenot too much you want to make sureI think I’ll be putting these b-sidedown and I’m just going to show you howwrap my be free of ceiling debacle TVpleasesame sweetthat’s nice pull back on the bones yousee the pullback color looking nicebackside looks beautiful I just roll itthat nice insulation on that and with mybeef rib I like to go throwing slidedown slow go boom side down meat side upmeat side down on pork ribs bone sidedown on be free as we wrap it okay theribs are tender I’m gonna take them outthe foil packet and we’re gonna glazethem off with some hair country okay solet’s bring this closer and they are sotenderand look at that young go here countrythis is amazing stuff not too sweet buttangy I mean it just all around a goodsauce I take it but uh and I’m doing itthis way cuz I don’t want to get allthis grease in my auto sauce inside ofmy smoker so you want to just let thesauce just drip over cover everythingbut y’all know he’s gonna be some realnice pork ribs so I think that’s enoughsauce for me just a little lace not toomuch so here’s the good thing about thissmoker I’m gonna be free like the waythe whole pinion goes in and that’sgoing to sitfor about 35 to 45 minutes all rightguys so we fit do 2 beef ribs now sowhat I want to do is I want to unwrapthem put them back on the smoker becauseI want my Bart to sitI think it’s tender I know they tenderedthe way I like them now it’s time to setthe bark okay I was rightthey are they are there they need to beunwrapped I ready to do this you seethat bad so what you could do you couldask more seasoning to it you can do thatso I believe them add like a littledusting or seasoning so let me get alittle dusting seasoning out and this ismy season I like to useokay so we’re gonna do it and we’regonna put back on the smoker to get thebarn to set I’ll leavedelicious beef ribs to you see the barkis looking nice it just needs to sitcause we’re gonna do all right guys sonext time you see us we’ll be cutting upsome redyoualright guys so we file it here so let’stalk about what we did we got some beefribs we got some pork ribs I believe I’mnot mistaken on the pork ribs we use myown ap rib that’s that seasonal withcoarse ground black pepper with a littlesprinkle of pepper Rica for color andthen on the beef wrist we use mackerelread AP rub guys it’s becoming a favorTNT approved and then we use haircountry on the pork ribs that we usebeef ribs just gonna lead them naturalso let’s break it down this is amazingok so what I’m gonna do is I’m gonnatake a couple slices for you alrightflip this over go between the bonethat’s your knife through the cuttingI hope the camera can pick it up is thecamera picking it upoh my goodness look at that smoke rainokay let’s see some juices there’s thecounter picking the juices up oh mygoodness look at juicers guys man looklike perfect smoke ring went around thewhole meat and it getting more and morebetter once the air hits it it’s justthe smoke is getting redder and redderokay guys so let’s let’s go in and I’llbring you out for a taste test withthese beef ribs okay they smell amazingI’m so excited yeah I really am becausethis is just outstanding hey hey misterI call it Harley at home you did goodmr. Harley hall so oh yeahthat’s what’s gonna do it is adifference yeah it is a difference andit’s a good difference the smoking isthe flavor oh my goodness this is a homerun guys okay we need finish thoughwe’re sort of important reels workingwith we’re gonna look a little cool downfor a little bit we’ll bring in for ataste test or the pork ribs so God likeI said we gotta get this offman I just smashed on the beat rhythm towho I thought I just smashed it dude I’mtelling you what but while we talk aboutsmashing smash that subscribe buttonsubscribe to my channel not bail andsubscribe to my channel you need tocomment thumbs up a lot of thumbs upokay so uh yeah let’s go and check outthese pork real man what could I saywhat can i brother say these pork ribslook delicious okay so I’m just gonna goahead and flip them overI hate the mess I’m gonna go ahead andstart cutting into these pork ribsbaby backs and cutting like butter manlet’s see a juicy yard oh my good lookat juicing man oh yes and I do stilllook I just come from mm-hmm yes smokering oh look at that smoke ring oh mygoodness man did some meaty meaty meatymeaty look at that man like little porkchops man come on really I know thatthey got mo mo meat the lamb chops dangitso let’s go for a taste test all rightguys so any pork ribs man they lookamazing okay so let’s go I could tellyou what I taste nothing but smoky thepork flavor comes through it’s tenderyou only have to chew itthis is amazing cook real you will behard-pressed to find a real like thatman so uh this is your boy TNT barbecueI want to say God bless you god blessamericaand please pray for the people that gotold virus Oh guys mandynamite rib hereyou