PIT BOSS SMOKED RIB TIPS DONE THE AUSTIN XL/HOW TO SMOKE BBQ RIB TIPS/CUISINART CHERRY RUM PELLETS

[Music]who impression will love me some cokezero and I’m wearing the right shirt toowhat’s up guys welcome back to anotherepisode of smoking jazz barbecue man orman so unless you guys a question whatare you doing to pass the time in yourcity in your state if you are onlockdownAlcorn see how wait crazy right mannever thought this would happen so in mycity and my signatures the great stateof Delaware we are fishing on lockdownit’s getting crazy guys the supervisorsuper corona Cobra 19 virus is affectingthe entire world causing such a pandemicin hairs that people are buying uptotally people many people why toiletpaper someone explain it to me cuz I canI don’t have the answers that’s greatthis is really crazy so guys I’m gonnatell you how I’m gonna pass my timewe’re gonna cook some beautiful rib tipsoh man in case you guys don’t know whatBrits are these are part of thebreastbone from the st. Louis cut thateverybody cuts off and throw it awaythey don’t like it for some reason Idon’t know why I can never find them inmy local grocery store but I found themin my Walmart and when I saw him I wasexcited so I had to grab and had to makesomething I’ve never made it before soguys as you are watching I am learningbut I said definitely had these beforeand my local restaurant which is anationwide chain restaurant allapplicants so if you don’t have applebees in your state or city I don’t knowwhat to tell you but that’s what I gotit from that’s why I hadn’t wrong andthey had no smoke flavor so with ourversion smoking to a barbecue versioncould inject some beautiful smokedflavor into we’re going to use prisonersherry wrong wood pellets that shouldinfuse these before work this with somebeautiful smoked flavor that cherrybrown allwait so we’re gonna do a review at theend of the video to see what the hype isall about these work pellets and we’regonna see if these ribs are gonna bejust as good as I had my deputies arenot better so we go treat these rippedis just like burning guys we’re gonnaflame up some beautiful rubs we’re gonnacook it at 250 degrees on our pit bossoffs in Excel oh yeah and then when weget to that brown mahogany color guyswe’re gonna pull them off and they weregonna wrap them and we’re gonna treatthem through some love we’re gonna addsome our cake time we’re gonna weekseason them and then we’re gonna wrapnice and tightly and put it back on asmoker and then we’re gonna let ittenderize once we finish tenderizingI’ll you wouldn’t glaze them with littlebit of barbecue sauce and I just cameway to the end of the video because Iknow it’s gonna be some beautifulbeautiful red so guys before we getstarted with this vid I want tohighlight two channels one and behindthe garage BBQ and two is grow and smokeBBQ these two brothers right here doessome phenomenal things on a pit boss soguys make sure you go check them outright now guys these are some good dudesthey know how to do some good beautifulparty so go check them out guysso y’all stay tuned I’m gonna show youhow to do these beautiful thingsalright guys so let’s talk about thatstep by step part of what we’re gonna dowith these beautiful rips oh man theseare some beautiful gorgeous lips take alook at these guys man take a look atthat Wow Oh take a look at that fat soreon that I will never cut that up youknow why because that equals flavor yessirspeak on the flavor what we’re gonnaplay with these bad boys with man my goto uh that’s right pitfall sec rebatethis is my favorite go to or for porkchops for ribs for pork tenderloinsoh man she’s good on anything definitelyget that I tried you’ll never had thatbefore so we got to have a little bit ofheat to go with these ripped so whatwe’re gonna do is guys let’s hit him upwith some quiz in our row speculateCarly this is phenomenal as well guysnow we can’t go without that three pagesso we gotta hit him up with a little bitof sweetness and none other than prisonour bherumal acid this is some goodstuff as well got so these threecombinations gonna flavor these ribs upis gonna take it to another level andwe’re gonna treat these bad boys justlike burn ants so we’re gonna cut themup into little bite-sized piece littlechunks and nugget to all man it’s gonnabe so good and then we want I treat themjust like burn and guys who come cookedmy 250 degrees can we get to that niceconsistency and then I’m gonna wrap themup with some little love and some park’in it some more seasoning and then we’regonna display some with some beautifulbarbecue sauce at the end to gettingthat nice tacky barbecue flavor yeahso today’s what flavor is gonna becherry wrong from quizzing art oh manso Jeffrey wrong flavor huh so theseshould go really well with my red touchguy so these are premium cherry woodpellets made with real rum barrels forbetter flavor oh man so we can see whatthe hype is all about with these cherrywood pellets manso guys stick around to the inner videoI’m gonna show you my little review onthese bad boys right here we’re gonnasee if they can stand up with the bigboys such as the pit balls brand theTrager brand and the Lumberjacks thoseare Norfolk’s I’m good with pellets sowe’re gonna see if these are just asgood and they go my boy guys all rightguys I’m gonna load these wood pelletsup into our hopper right here and we’regonna fire this grow up alright guys sowe got half a half of these what peláezcherry brown wood pellets from prisonare as you can see right there and we’regonna turn the power on this bad boy andwe’re gonna take it to the schoolsettingand we already got the little big eyesand I’m gonna use this little wire rackto put my rib tips along to cook themnice and gently oh yeah alright ladiesand gentleman super super nice goingsmooth all right now just want to pullthe lid up the target temperature forpocket 15 minutes alright guys so wewill run about 255 for about 30 minutesat this point so let’s take a look atour beautiful red tips oh yeahhome look at that sweat guys man thatgrew up is definite signing rightthrough guys man let’s pick these badboys right here and place it here cuzthey are ready manthese are gorgeous guys so we just wantto dump these in here just like so nofancy way to doorI read actually look at about 261 Arthuryour display and almost 300 or noso as the could look it up beautifulribs oh good thing look at girlsI’ve been an hour baby so we’re gonnalet this go for about but another halfan hour or maybe possibly another hourbut I think we’re almost there guysall right vintage M has been about 45minutes and we’re running at 255 on adigital display and kind of almost at275 on out though so let’s take a lookat our critters oh my goodnessthere’s nothing else needs to be saidguys take a look at that Brown mahoganycolor rib tips me I got something takethese babies off and I’m a wrap for mybouquet showing some lovely little bitof parquet and be seasonal of the endthat we can throw right back right hereon top of the hip bones also in Exceland ever gonna tenderize me well thereit is guys who all we did was took themoff the grill and place them right herein this aluminum pan and what we’regonna do now is free season with alittle bit of Hickory bacon not too muchbecause they already nice and seasoned[Music]and then the sweet bourbon molasses forthat sweet agent that we’re looking forat this point you can add some bronzerbut if you like some honey or agave oranything you like it that nature but I’mjust gonna keep it nice and simple andthe only liquids that we’re going to addis just some good old bark aokay so back on the girl they go sowe’re gonna let them turn the rise forabout good half an hour to an hour we’regonna check out my every half an hourjust to make sure they are nice androped under all right let’s general asyou can see we’re running about 250 onthe dome and about 250 the same when Idigital display so let’s take a look atour beautiful take this law of just becareful because there’s 16 as you cansee come now oh yeahso I’m the program let’s see where weare as far as semanas goes yeah alrightguys so it’s time to take these babyzombies on earth hit them with somebarbecue sauce and have them packed inthat’s true and we’re gonna give them anice place and it’s gonna be up somebeautiful eating afterwards whoo yeah Ican’t wait guys so we got the barbecuesauce right and these beautiful rib testand got a nice coating of it so what wegonna do let it glaze and let attack upfor about good 15 minutes or so how manyis that gonna be so good alright guys sowe’re looking at about 275 on endowmentto success the own article to displayand take a lookand our beautiful red test would bebarbecue sauce glazeoh man that kind of sauce I got to pullthis on let it rest for about 5-10minutes and we’re gonna do the best partof the entire video that’s the tastetestall right now it’s time for the bestpart of the entire burger which is whatthe taste testing oh man I’ve beenwaiting all day for these beauties righthere to get done and they’re finallydone by the 10 minutes will rest incomments that long to come off theentire work just get to eat bad boys ohman that we’re done by quiz and I sharea room with pellets aw man so we’regonna talk about a little bit about thatbut in the meantime let’s get the heatyeah take a look at that oh this is lookit just falls right offWow I don’t know if you can see thatguys but take a look at that that’s nicea little smoke ring all around itWow take a bite mmm moist tender Wowfat for flavor that pitfalls take whatbegging always shines through I’ve gotnice little heat from that roastedChipotle garlic from prison art and thatsweet Asian that we talked about thatbourbon molasses oh man I take anotherbite take a look at that guy’sWow a little smoked way some good goodrip that’s all we out Oh guys let’s do aquick review about these four pups Ithink they got a nice shot would you geta little more ahead of Chevy flavornothing a little problem it’s prettygood I would definitely go get it’s alittle more expensive than the pit-bossbrand in my opinion however it doesproducer makes cherry smoke Ted you candefinitely smell it just a slight timbrethat nothing overpowering as I statedbeforethis is not the stick burning it’s not alog it’s not a chunk so it’s not gonnagive you that big combustion of smokeflavor that everybody’s looking for butit got a nice little smooth mouth end ofit so definitely I recommend this brandcheck it out guys what you saw see ifyou like it but and I means I’m gonnadevour this and don’t forget guys checkout these uh my other two buddies that’sgot those channels behind the garagebarbecue and grow and smoke barb coulddefinitely check them boys out becausethey definitely do some major wonderfulthings with a pit ball so until nextweek guys this is smoke in jazz BBQ Isalute you and peace