Weber Smokey Mountain vs Pit Barrel Cooker | Which has better flavor when hanging ribs?

hey everybody welcome to two more cooks I appreciate you joining folks one of my fans out there thank you very much I can't remember who you were but left me a comment on one my recent videos telling me that there's this company out there that makes the hanging racks for your weber smokey mountain both sizes I've got 22 and a half inch so I got the size outfit that I think the website is where is it barbecue smoker mods calm or something like that I'll put the link down below I'll just hit show more to get to the description it'll be in there but I got one I read the comment and immediately went and bought one I think it's like 50 bucks and it comes with a 10 or 12 hooks something like that but I got some I got two racks of Saint Louis ribs both racks are right at three and a half pounds so they're pretty even I'm going to fire up the weber smokey mountain using the minion method without the water pan and putting the hanging rack in there I'll show you that here in a second and I'm firing up the pit bow cooker just a normal way we're gonna hang a rack in there we're gonna see what the differences are in the flavor should make for a good show I hope y'all stick around let's get those ribs prepped [Music] bother you [Music] do you run Jill in the backyard really showing you that you do get [Music] Oh's with the beer whiskey but he cooks responsibly all right so here's my st. Louis ribs I didn't trim them or anything this is just how that came from the store I left the membrane on the back cuz I don't mind the membrane myself plus I'll take your holes a little bit of moisture in there I'm going with my usual Worcestershire sauce y'all know I learned my Worcestershire but use all other mustard or whatever you want man put you some water on there okay saucier ribs do them the way you want up it's all good it's all good you drove down like that now I got a rub that I have not used in quite some time you know I like to support my local Texas businesses folks got me some Texas barbecue rub calm Texas vbq rub calm this is the Grand Champion with rub they really make some excellent rubs I think the the wild is my favorite but all of them are really really good there's a brand new bag I had to restock for summer y'all and you put this in them does it block tight bag whenever you uh you're done with it keep it fresh and these rubs are always bagged fresh folks they're really really good just gonna coat it on there pretty pretty good there we go bust up some of them bigger pieces in there just like that folks oh hey yeah baby this is gonna be good and looking forward to it I hadn't had this rib in a while and I liked it yeah the grand champions are really really nice rep for uh for all kind of good stuff man chicken pork beef whatever you put it on it's good just like that all right I'm gonna let this set up for about five minutes on this side we're gonna flip it over throw some Worcestershire on the other side put some more just rub on the other side won't bring our rap back and I got my coals getting heated up so we'll catch y'all back shortly all right my charcoal for both cookers is ready and I am using the harbor fabricating firing and the minions starter there hang in let me get some wood chips actually wood chunks got a couple going in here just toss them in and I'll put a couple in here one right in the middle one on the side here and there's a big chunks I think this that's probably all little needles I throw one more in there what the heck there you go I like to put the wood chunks next to the bench they got a vent here I got a minute there and I got a bit there keep that going put the lid on that baby sue then get too crazy to the fire like that let me go get the contraption for the hanging thing be right back alright and this is what we've got and you get hooks with this thing as well look here there fits like a glove man fits fits just right though the lead on this thing all right hop in wide open bottom Vince start down about halfway until we get up to temp we will adjust there we go all right let's get those ribs hi hey guys real quick want to show you the hooks this is for the pit barrel cooker and this is the one that's from the the new one I got all right I will say this is a lot thinner one from pitbull cookers a lot heftier plus if you look at the the ring that yet that you actually hang up here it's bigger on the pit barrel cooker then on the the new one I got but yeah you can see how the difference in the thickness is on these things Plus this one has a lot more of a hook on it see I mean this this one's kind of short anyhow Facebook those ribs and get them home alright my weber smokey mountain almost up to 225 show this to you real quick alright let's go on with this record right here you know hung it right behind look behind the second bone down here hang it over Wow third of the way out like that as you can see you can put probably 12 racks of ribs in there that's cool all right let's do this uh stupid bow cooker again we're gonna go probably bout third of the way out did you gonna let these babies go I know one the pit brow cooker usually takes three and a half four hours something like that and oh you know what I need to do the pit brow cooker cooks about to 75 to 85 so I need to actually raise the temp up in this whoever smoking around we're gonna cook about 275 unaware of Smokey Mountain day folks just so it'll kind of be in line with the pit barrel cookers temps okay so we'll get that done hand a little bit we'll check back on the ribs here and probably a couple two or three hours and see where they're at alright guys it's been two hours you can see we're a point 275 and 300 about 285 or so which is great still getting plenty of smoke one thing about this contraption here you don't get a handle or anything to pull this off with luckily I've got one for the pit barrel cooker check on these ribs man check that out folks I'm gonna go ahead and spritz them a little bit thank ya nice pull back you probably have another heck I don't know 30 minutes to an hour left I guess something like that still got plenty of charcoal left still got a piece of wood in there let's see what the other ones look like in the pit barrel cooker sorry I wanted to show you what I'm using for my spritz this is something new I haven't tried yet but it tastes really really good this is the heck is it a viscous artificial flavor drink ain't girl something bout jumex aqua fresca hadn't hadn't tried it before but sure does taste good and it's kind of as you can see it's kind of a deep mahogany red color not quite a great color but a really color let's see we got here so these ribs looking left [Music] here we go folks check that out alright give these a little spritz as well come on get my spritz bottle working here there we go all right I still got two chunks of wood in here bottom is directly beneath the ribs and the other one is over there so we're looking good there I will say you remember Smoky Mountain is smoking a lot more than the hip cooker is and get you up here I can see so the weber smokey mountain still smoking really good on if you can see it back here behind me see like back you out nope can't anyway you see all the smoke coming up here behind me here brow cookers not smoking that much so I'm expecting the smoke from the ribs on the weber smokey mountain to be a little more smoke flavor oh and I forgot to tell you I think I'm using hickory chunks for the wood we're gonna keep on cooking and it's sweltering hot out here right out a hundred degrees I fix it at the pool we'll catch y'all back here in a little bit [Music] [Music] [Music] all right folks three half hours in still holding to 75 to 85 somewhere in that range which is excellent for the weber smokey mountain see what we've got here oh yeah baby those are saw haha Soph I think those may be really close to being done here let's see yeah I'm gonna go and pull these off you see if when I do that how the skins breaking there you go yeah we're gonna pull these babies off check the ones on the pit barrow cooker and see what they go and you just want to see what kind of charcoal I have left till I can get you down in there like that let's see hopefully y'all see that right there got pretty good a bit left in fact I had to shut down to keep the temps the way that I wanted had to shut down one vent totally and the other two vents I think ones like a half and the other ones like a quarter and I kind of rotated them around to kind of get the even burn for the charcoal so you may have to do that with yours too but we maintained attempts man it's good times let's check out that pit by our cooker alright let's see what we got here on the pit barrel cooker probably done as well let's see give them a little bin tip if you're not sure what I'm talking about I put the tongs up under on the underside to put the tongs under the middle let's see how far bends and you can see we got some breakage right here that's what we're looking for folks so these are ready as well put these over here on the tray okay guys that's what we got these are off the weber smokey mountain and these are off the pit valve cooker I'll go ahead and switch them down a little bit and we're gonna tip them with some foil we're gonna let these babies uh just kind of chill out for about 15-20 minutes I think that the ones off the Weber Smokey Mountain a little bit darker because of the smoke the Weber Smokey Mountain in fact it's still smoking you see the smoke coming across the camera right now the pit barrel cooker stops smoking in about an hour and a half to two hour mark so I'm thinking that smoke helped darken this on the weber smokey mountain color wise the ones off the pit barrel cooker gorgeous absolutely gorgeous I love that mahogany color these should have a lot more smoke flavor but we'll let them rest it will give them a taste test here shortly so y'all stay tuned man alright folks again here's the ribs they've rested these are the Weber Smokey Mountain ribs these are the Pitt Bauer cooker ribs large difference in the color and I think that is attributed to the smoke from the weber smokey mountain also these ribs have a lot more pullback than the ribs on the paper our cooker so we'll see how tender they are let's just kind of cut these in the middle here I think we can go right about here there we go and one nice one there so we got go actually not a smoke ring at all I mean just really not even huh that's interesting very interesting very interesting no smoke ring just just a hint over here but not much at all all right let's uh let's do this he's over here I'm gonna eat that rib right there I see we can get some of these cut up here I can't really tell where the ribs are on this one I'm gonna flip this one over nack see the ribs alright we're gonna go here here there we go so what we've got here again very little smoke ring and I was really thinking that the Weber smoking around have a smoke ring again a little bit of smoke ring not much about the same as the word of Smokey Mountains so that part is about even let's give it a try see what the tastes like let's check out these ribs first off the ones from the weber smokey middle there you go again i'm a bark aficionado this bark looks really nice but no smoke ring at all there's both sides here's the bottom they look really nice though really nice give them a shot my spite through man I love that rub hmm that's good oh nice smoke flavor cut the Hickory coming through hmm if anything the meat maybe just a touch mushy maybe overcooked it maybe 15-20 minutes so very good very good Karen I love them all right Pippa our cooker just give it us a shot there's one side there's the other there's the back and again the front again very little smoke ring pair brow cooker is a rib cooking machine a chicken cooking machine so I'm excited to see how the difference you know the flavor was is because I think this is gonna be a winner right here hmm which way I want to go yeah let's go this way that's a perfect rib right there hmm that meets perfectly done doing a half iris folks hey that's good holy cow I think I was actually getting a little bit more smoke flavor from the Weber Smokey Mountain rib though let me give us another shot and I'm gonna slip out the membrane on the back there you go later this is amazing rib right here that one's packed with flavor folks one more time on the pit bow cooker just to verify which one I think again a perfect rib perfectly cooked very interesting this is this was a good test because even though I love ribs and chicken and stuff like that on a pit by our cooker folks I gotta be honest with you we're we're smoking Mountain those ribs the flavor of the ribs um hanging in the weber smokey mountain they're better than the pit bear our cooker that's just my two cents i don't know if it's because of more smoke I don't think it's because of more smoke I think it has to do with maybe the way the charcoal is in the bottom or something on the weber smokey mountain and you got three vents coming in to help circulate the air flow I don't know what it is all I can say is in my opinion the ribs that came off the Weber Smokey Mountain hanging them in the weapon Smoky Mountain tasted better flavor-wise tasted better then the pit valve cooker same rub only spits them once on the cooker no squish them once whenever I took them off but I got to hand it to the Weber Smokey Mountain get you one of them accessories folks 50 bucks or so you know if you got a weber smokey mountain and they make it for the 18 and 22 it's well worth it in my opinion link will be down below i bought it myself so this is not sponsored or anything I'm just letting you guys know and I appreciate I forget your name whoever told me about it that man just I've been willing to try this on a weber smokey mountain for a long time I'm glad I finally have the chance and I can bring it to you folks so I appreciate you joining if y'all like this kind of stuff now give me some thumbs up hope you share the video and when you do I give them a beer when you do please tell all your friends that T Roy cooks responsibly cheers everybody we'll see y'all next time it was a good see y'all next time folks

Channel: T-ROY COOKS

Views: 88,538

Keywords: troy cooks, t-roy cooks, wsm, pbc, weber smokey mountain, pit barrel cooker, st louis ribs, ribs, pork, bbq, barbecue, food, meat, barbeque, weber, smoking, texas, charcoal, smoked, how to make, smoker, cooking, recipe, tasty, baby back ribs, canon g30, smoked ribs, pork ribs, smokey mountain, bbq ribs, g30, rub, spare ribs, smoke, tutorial, eating, how to, recipes, dinner, outdoor, barbecue ribs, how to cook ribs, easy, youtube, how to cook

Id: 5dh3h71JSO8

Length: 20min 37sec (1237 seconds)

Published: Thu Aug 22 2019