First Cook on the Old Country Gravity Fed Smoker | Spare Ribs

hey guys welcome to mad scientistbarbecue I’m Jeremy Yoder and todaywe’re going to be cooking somethingdelicious we’re cooking pork spareribsbut not just any ordinary pork spareribswe are cooking nine man ranch porkspareribsthese things are top of the line highquality stuff and if I don’t screw it upthey’re gonna be amazingand I’m cooking them today and my brandnew Old Country barbecue pitsgravity-fed smoker this will be my firstcook on this pit and so I couldn’t beany more excited to see what happens nowit’s time to open these guys upget him seasoned put them on the smokerand today I’m using only salt and pepperbecause I want to see what kind offlavor this pit produces I don’t want itto be covered up by any other kind offancy rub or anything like that I wantto get the meat plus the smoke andevaluate how this flavors to me[Music][Music]let me tell you about how I’m runningthe smoker today I have it at 275 nowand what I’ve typically found is on theprototype of this thing that I had whatworked best for ribs was to cook at ahigher temperature because it wasn’t aton of airflow it can deal with moreheat and then you get better pull backon the bones and just a superior endproduct so I think we’re going to bedoing kind of a hotter and faster ribcook today I’ll probably open up thisvalve over here get it up to 300 degreesand cruise like that so I’ll check afteran hour but we’re throwing them in thereand I’m using hickory chunks today toflavor this pork okay we’re bringing youback it’s been a shade over two hoursand at this point I’m starting to thinkshould I wrap soon but we have toexamine the ribs to find out and so whatI’m looking for is color and hopefullywe’re starting to get some pull back onthe bone and we’ll just take a look atand see if anything’s burning I don’tthink so we’ve been holding rock steadyat 300 degrees I’ve checked it five orsix times and every single time 300 300300 300 it’s a beautiful thing the way Iusually cook I’m checking on that fireevery five minutes adding logs every 15minutes or so this is a welcome changeof pace so I’m excited about thatif this barbecue is great I’ll be evenmore excited so let’s check it out[Music]all right so here we see these ribsthey’re starting to get great greatcolor we see starting some pull back onthe bones and then lots of moisturebecause we’re rendering that fat reallywell okay if this is gonna taste as goodas it looks now I have extremely highhopes to me this is a beautiful lookingrack of ribs probably another hour thenwe wrap and then we taste I almostforgotnow I’m gonna starts bringing these tomake sure that they stay beautifulnothing burns in here but it doesn’tlook like anything’s burning yet we’rejust gonna spray them and keep them niceand moist and if any of you arewondering this is a 50/50 mix of applecider vinegar and water the water isbecause it helps moisture things theapple cider vinegar is because it seemsto soften up the crust a little morethan just water alone you can use justwater you can use just I to vinegar tome the 50/50 ratio gives me the bestbang for my buck and you know gettingthe effects of the vinegar withouthaving to put straight vinegar in herebut you know your mileage may vary thisis what I use it’s been a little overthree hours at this point and it’s timeto wrap these ribs up we’re trying toget a nice and tender we’ve alreadygotten Rick fat render we have into fratrender a lot of frat render brofrat is been rendered it’s been a littlebit over three hours now and so we havegreat color on the outside of these ribsand we just want to get them tender soI’m gonna wrap them in foil spray itwith a little bit of the spray that wehave and wait until they’re tender sowhen you pick them up it feels like theyjust kind of give so probably in myexperience another 60 minutes or sobecause this thing has been pegged at300 so it’s not going to take too longto get them nice and tenderlook at that oh that is beautiful theseguys are almost done already actuallynothing is burning these look greatsuper good alright let’s wrap one thingyou know on those ribs when you wrapthem you want the meat side facing downso it’s there with the liquid pools soit softens up anything that might havegotten a little crusty that way the wrapnot only tenderizes everything but alsosoftens all the kind of bits that wouldbe too hard or crunchy or chewy so youget a perfect rib at the end all rightso I just checked on these ribs it’sonly been about 45 minutes and they aredone so I’m gonna take one rack and justlet it rest the other I’m gonna take outof the foil put it back on the smokerand just glaze it with some sauce sowe’ll have one rack of ribs it’s justsalt and pepper and smoke and then we’llhave another salt pepper smoke and alittle bit of sauce that we glaze on topso I think those will be two goodcomparisons kind of baselines for whatkind of ribs you can produce in thiscooker now for the glazed ribs I justpaint on some sauce you don’t want to gotoo heavy or else it won’t glaze downand won’t get thicker but just paint ona decent amount you just want it to besuper thick and gloopy at this point wejust put the ribs back in the cooker for15 or 20 minutes just because we wantthat sauce to thicken and really set onthe ribs we don’t have to be gloopy andand all kinds of stuff on people’s facewe want just a sweet layer on theexterior hopefully with that smoke layerunderneath in the meantime we’re gonnataste tests but these ribs after theyrested for about 10 minutes let’s unwrapthese now that de rested and sliced acouple off to see what they’re like[Music]here we go let’s try this out you seebeautiful dark mahogany color on theoutside good smoke ring top and bottomon this thing and it looks nice andjuicy I can’t wait here we go man that’sgoodshe’s like perfect see look at that biteyou see the biteyeah it’s they’re perfectly tender cleanbone underneath oh these are so amazingit’s cuz we rented that fat on topalright another bite I’m going in sogood wow yeah these are good all rightI’m seriously considering using thisthing as my dedicated rib cooker when Ido events this is good stuff all rightthat outside so much great smoke flavorWowgreat stuff all right I can’t wait totry the ones with sauce those are goingto be epic doors mini hammer yes allright the glazed ribs they look prettymuch identical except a sheen has formedat the top because of the glaze and asgood as those last ones were I thinkthese might even be better let’s see ohyeahthat’s exactly I want to eat a ribwanted to be exactly like this mmm thatis ridiculous[Music]Old Country barbecue pits diamond ranchsalute this is so goodI’m eating this whole thing for sure Ipromise to give some to my neighbors butI might say that there was a horribleaccident you know a boating accident Ilost all the yeah all the ribs all rightmmm I need to know is look at that boneand see it glistening with a renderedfat that’s how juicy this whole thing isamazing dudethis is a great way to end the day mannumber two sauce on my face I’m sure manthis is good stuffI I’m gonna pound probably a whole rackby myself or if I moderate all but onebone so anyway if you guys enjoyed thisvideo subscribe to the channel hit thelike button and make sure to hit thenotification bell that way you getnotified every time we put out a new andinformative video also you can follow meon instagram at mad scientist BBQ andtwitter at the same handle see you nexttime