St Louis Ribs on the Hunsaker with Killer Hogs The BBQ Rub
by Brahmin-barron
22 Comments
maybeinoregon
Omg fantastic. Mmmmmmm candy…
apex_super_predator
Nice job. But no oil or a binder on them first?
Bigbuckmud
What was the sauce you hit it with?
clark_peters
Killer hogs is a great rub !!
Connect-Naomi
Just beautiful 😍
Long-Definition-8152
This just reminds me of that idiot that was on here the other day that couldn’t understand why people pay so much for a platter of BBQ, it’s not like ordering an omelet from the diner. This is a process
Mr_Barkers
Great job! Watching this makes me look forward to the snow melting in my Canadian backyard so I can finally reach my grills lol.
Thkturret1
They look delicious
triphawk07
Great job on the ribs. What’s the smoker that you are using?
kyeblue
looks really yummy, when did you pull and wrap, and what was the sauce you added when wrap? my ribs usually get a bit on the dry side.
dirtyrounder
Oh hell yes!
TheySayImZack
I’ve been discouraged with my bbq skills so I haven’t touched my smoker in a few years. You inspired me to get back in. I need to order killer hogs for sure but that’s a cool looking smoker and be able to hang ribs like that. Anyway thanks for the video and good looking ribs.
Slytherinpapi
Sensational.
Brahmin-barron
Heres the recipe!
2 racks St louis cut ribs Season with Killer Hogs The BBQ Rub
Marinate only 15-45 min! This part is important so you don’t get ham tasting ribs!
Get the pit running around 250-275
Get the ribs hung.
Check the ribs around 1.5 to 2 hours
When the the color is set, wrap them in blues hog tennesee red BBQ sauce, and a little more bbq rub.
Put them back on the pit. Check them in 20-30 min for the bend test.
Unwrap and boat the ribs in the foil. Throw them back on the pit for 5-10 min until the sauce tacks up and the look good
I pulled these at 195-200 degrees, but the bend test is the most important indicator of whether or not they are done
Let rest 15 mins and enjoy!
StretchLimo66
Awwwe man I want ribs now
Tyler_C69
I think i drooled a little bit watching this 🤣🤣
blacksolocup
Fantastic color.
ArmondH89
Love me some Killer Hogs! Shout out to Malcolm Reed.
CaptainD162
What smoker/cooker was he using
Electronic_Night_873
That looks like glass ! Jesus Christ
Public_Enemy_No2
Worthy of entry in most competitions around here. Well done.
I used to love my UDS. DIY and used til “wheels came off”. Using my offset now, but definitely planning to build another UDS.
22 Comments
Omg fantastic. Mmmmmmm candy…
Nice job. But no oil or a binder on them first?
What was the sauce you hit it with?
Killer hogs is a great rub !!
Just beautiful 😍
This just reminds me of that idiot that was on here the other day that couldn’t understand why people pay so much for a platter of BBQ, it’s not like ordering an omelet from the diner. This is a process
Great job! Watching this makes me look forward to the snow melting in my Canadian backyard so I can finally reach my grills lol.
They look delicious
Great job on the ribs. What’s the smoker that you are using?
looks really yummy, when did you pull and wrap, and what was the sauce you added when wrap? my ribs usually get a bit on the dry side.
Oh hell yes!
I’ve been discouraged with my bbq skills so I haven’t touched my smoker in a few years. You inspired me to get back in. I need to order killer hogs for sure but that’s a cool looking smoker and be able to hang ribs like that. Anyway thanks for the video and good looking ribs.
Sensational.
Heres the recipe!
2 racks St louis cut ribs
Season with Killer Hogs The BBQ Rub
Marinate only 15-45 min! This part is important so you don’t get ham tasting ribs!
Get the pit running around 250-275
Get the ribs hung.
Check the ribs around 1.5 to 2 hours
When the the color is set, wrap them in blues hog tennesee red BBQ sauce, and a little more bbq rub.
Put them back on the pit. Check them in 20-30 min for the bend test.
Unwrap and boat the ribs in the foil. Throw them back on the pit for 5-10 min until the sauce tacks up and the look good
I pulled these at 195-200 degrees, but the bend test is the most important indicator of whether or not they are done
Let rest 15 mins and enjoy!
Awwwe man I want ribs now
I think i drooled a little bit watching this 🤣🤣
Fantastic color.
Love me some Killer Hogs! Shout out to Malcolm Reed.
What smoker/cooker was he using
That looks like glass ! Jesus Christ
Worthy of entry in most competitions around here. Well done.
I used to love my UDS. DIY and used til “wheels came off”. Using my offset now, but definitely planning to build another UDS.
I’ll be right over. Awesome job.