The Art of Low and Slow BBQ: A Journey with Bobby and Vinnie

When it comes to barbecue, there's no one-size-fits-all approach. Different styles, techniques, and ingredients can result in vastly different outcomes. However, when it comes to low and slow BBQ, the key is control over temperature. In this article, we'll delve into the world of low and slow BBQ with Bobby Flay and Vinnie Esposito, two men who have perfected the art of cooking delicious ribs.

Vinnie's Secret to Tender Ribs

Vinnie, one of the co-hosts of the popular BBQ show, shares his secret to tender ribs. "Wrap ribs in foil you grill them first," he explains. "Wrap them in foil with some water, apple juice, and steam. That's what gets it real nice and moist." Vinnie emphasizes the importance of not wanting the ribs to fall apart like a big goopy ball. Instead, he prefers a little bit of toothsome texture. To achieve this, Vinnie uses a combination of wet corn, wet cabbage, and even smoked wet smoke to add moisture to his ribs.

A Perfect Combination: Miso Kombucha Barbecue Sauce

Bobby Flay is known for his creative BBQ sauces, and today he's taking us on a journey with his signature miso kombucha barbecue sauce. "We're gonna coat one side of the ribs," Bobby explains. "It's like painting, putting a lot of layers on them. The smoke and bake will caramelize the sugars in there, creating a nice lacquering shellac crust." Bobby emphasizes the importance of patience when cooking with low and slow BBQ. He'll be turning the ribs every 15 minutes for about an hour, until they're perfectly cooked.

The Science Behind Smoke Rings

When it comes to smoke rings, Bobby is particularly enthusiastic. "What's a real smoke ring?" he asks, eyes widening in excitement. "No saltpeter and no additives – that's what makes it real." He points out the beautiful high ridges on the ribs, which are actually where the meat is located. The low ridges, on the other hand, are more prone to drying out.

The Power of Control

Bobby explains that when cooking with low and slow BBQ, control over temperature is key. "I wouldn't be able to guess there's kombucha or half a cup of miso in this," he says, taking a bite of his perfectly cooked ribs. The combination of the sauce and the low heat has resulted in tender, juicy meat that simply falls off the bone.

Experimenting with New Ingredients

Vinnie takes over the conversation, pointing out the difference between two different types of chipotle peppers. "This one's got a nice color," he says, holding up a can of chipotle peppers. "But then I opened up a new can – look at the color difference." The group erupts in laughter as Vinnie acknowledges that consistency is key when it comes to BBQ.

The Importance of Knives

As Bobby pulls out a sleek, sharp knife, the conversation turns to his favorite cooking tool. "This is Lampson Jansen," he explains. "It's a multi-purpose knife that's like a Swiss Army knife." The group oohs and ahhs as Bobby demonstrates its versatility.

A Conversation with Rick

Just then, Rick comes in with some St. Louis-style pork ribs, perfectly cooked to a tender and juicy texture. "These are doers," he says proudly, holding up the rack of meat. Vinnie and Bobby take turns admiring the beautiful smoke ring on the ribs, which is a testament to their low and slow cooking technique.

As we come to the end of our journey with Bobby and Vinnie, it's clear that the art of low and slow BBQ requires patience, control over temperature, and a willingness to experiment. Whether you're a seasoned pitmaster or just starting out, these two men will inspire you to try new ingredients and techniques. And remember, as Bobby would say, "Don't be afraid to try something new – it's all about the journey."

"WEBVTTKind: captionsLanguage: enthere's a family oh Christ babish hey guys today I'm it's alive I'm here with Bing Jeep guys hey guys saying it's live I got old binging with babish here and Kay batty and uh are we going today baby I think we're gonna make some barbecue sauce oh you betcha we're gonna do a riff on like the classic barbecue sauce instead of using water we're gonna do kombucha there's my kombucha that I make you know add a little juice to it a little extra flavor and I also want to use I've been doing a lot of miso making I think the episodes gonna come out one day but I don't know Benny you tell me Benny like err like two years so yeah I got some more of miso gone but I have stuff that's already made some nice red miso it's about two years old you're years old and a half oh it's a project but boy it pays off it's older than your son one of them yeah and we're gonna add a half a cup of that it keeps you think there's this whole body there's a mommy kind of wow this sounds really exciting a little violent I'm ready to do it oh it's not violent all right wait um evany ready to rock and roll Souls you need really is a good blender all right and if you have a bad blender you can use that too but uh we're gonna use this here Vitamix you know you got to be careful whenever you're making anything in a in a blender you know before you go dumping your things in and you go plugging it in make sure it's off I seen someone all right and she was like I'm just gonna plug it in and it was on the turbo was on these Vitamix us have that like turbo she's dressing suck it in boom man like first-degree burns on her face Oh oh yeah she but I believe the Vitamix has some built-in safety features to make sure that that doesn't happen I don't think so oh never mind let's get started let's do it let's go through the ingredients all right so tell me what's that book baby I don't have a bad recipe I don't have a single I'm written anything with my hands in like 13 years 3000 kids II think all right so I got my book I'm always preaching put your name in it you know yeah when you're cooking you start riffing and experimenting you create a masterpiece and you don't remember I like blackout I don't remember how I did it so I need six bins yeah six ends we only got one so no that's vinegar how about this I'll shout some out some some measurements and you can help me dump them right in this here blender Suns put your work literally perfect this hands being all idle you know they say about that no way all hands when you do it your hands I know hands idle hands I know hands lead to like you'd be bad oh Jesus barbecue sauce all right I'm gonna read off some measurements before we go let's go get the UH let's go get the wild card somebody follow me maybe just take a walk let's do it oh yeah Molly we got a lot of people look at this a mess all right all right you get so always refrigerate your paper towels okay you gotta keep it cold this is some miso that I mean soybean half story you have mung mung bean yeah yeah guys in private stock here some fatty boots boots oh my god I'm eating it Thormann exact here's a vessel all right like all these low carts well because it's not the traditional angry I thought it might've been him I get culinary whoo Oh Brad where's the miso episode I don't know it's really good all right so we're gonna need a half a cup of this yeah all right all right next two and a half cups of baby blues it was you got an opener here oh oh yeah I love what you do yeah that's covered baby blue cheese carbonated I got the babby boots right here so honor Kobe goes falling in there that little floater that's fine too this is a there's a little nugget there you go atta boy put that in your cookbook ah babby boots wait those yep how long Vinny the floater Oh another floater I'm sorry when that is the little every bottle will have one good commute and that is a the making of a new slogan you could feed this and make a whole new computer system well you go there and we're moving so this can turn into that this is a baby and that's you know midlife 30s that's a horrifying thing to look at yeah but it's good stuff symbiotic symbiotic community of bacteria news never mind it's beautiful so that's we're gonna drop that right in there all right we need to pull day in Bluebell oh yeah one roll pepper try to get a little bit of sauce in there too ooh big boys Oh should we make it spicy or should we train it's cooking that's awesome they're okay there's certain things you want some around we like sugar and salt stuff like that too much but like you know you want up the heat you add a second one maybe not so spicy cut it in half and you know we've had some experiences with spicy oh and I'm something happen I like hiccups all right so just showman such a showman I shudder to think of what's gonna come tomorrow those dark days next one hold on to Chile and we'll let it sit in the beach and just hydrate a little bit so it gets a little pliable a little soft no it'll blend just a lot easier cooking in a hole you're gonna make a freakin best out of my skin I'm gonna be real pissed daddy what's the lotion on the skin what does this whenever it's told oh yeah a barbecue and a sound salon yeah humans you freak i vinegar I like to use you can use apple cider vinegar or white distilled we're gonna use white to sell all-natural Heinz baby next two tablespoons salt good old Ben Jacobsen kosher salt oh this is Ben Jacobs yeah buddy boy two spoons and I saw always sorry yeah two tablespoons whoa things are happening yeah that kombucha is hitting well it's got the salt going on it kind of pissed it off probably sick but that's okay now you just put a raw egg in it and you have to drink that wakeup juice nice coffee we're gonna do two teaspoons of that I like that it gives it a little subtle kind of what's going on get the coffee you know I like the chocolate I like a little bit like you know when a steak is like coffee rub then that's too much but if there's a little red coffee I think yeah then we're gonna go the road here this isn't in the book but you know maybe it should if it works out I might add look it's not in the book yeah I got some chocolate yes do it what do we got let's do it ah what do you think 1/2 teaspoon 1/2 teaspoon yeah oh good hey forget the chocolate look at that little guy back there Jimmy okay cutting this is the stuff yeah nice cocoa rooms beautiful okay next tomato paste we're gonna do 1/4 cup I'm so slippery from all the Lubriderm Blanton branded lotion Johnson & Johnson a family to me good with human all right what you want to teach me okay I got a half teaspoon there one two that smells nice mmm that's gonna give it that like Cuban flavor okay next onion powder onion powder this is gonna be great yeah I think it's gonna be mighty tasty four cloves of garlic nabi but let's crush him let's get that old Allison going yes big big boy oh yeah big boy big boy oh yeah big boy big boy so we're letting this sit so the Allison comes out like a two-part epoxy it's kind of like a two-part epoxy you know it's like a two-part glue or epoxy we're all garlic I love it so much it's medicine now I have a whole theory about vampires and garlic we'll say that from Claire what we're doing no you can't sneak in like that so what's next after at the girl we got peppers oh yeah half of a teaspoon of the Aleppo yeah I'm gonna do Wow all right next molasses that's our sweetener you know your spice we got acid in here you barbecue sauces oh it's pretty sweet and you know it's got that sticky you want to get it nice and caramelized it's all about balance full circle hope anyway don't make me nervous yeah you see the newsstand sisters hey we're just gonna all right okay yes straight Aleppo I love my you know it's so good you know I could just drink this as well hmm I mean yet today that's how I can get my calories all right that's one way to do it all right now we can add the garlic what's that the clock all right drop it in sweep all right to the blender here you do it in case it blows up now good all right make sense start slow so yeah you turn on yeah yeah so we'll work it up whoo now what we gonna let that go for we're gonna go for a while so it starts to heat up and should go to high right now yeah blast turbo yeah put your hand on this Bobby lady over here at this point I'm gonna add a little bit of olive oil okay and what I like to get that real nice and blended almost start to get a little bit of warm heat you know and then I want to pour in a little olive oil and emulsify that in there that'll lighten up the color a little you're doing great that'll lighten up the color a little and add a little fat to the party always need a little fat in for it all right Bobby I like to make tequila yeah let's let it go another minute I can see the little bubbles emulsify there we go see the color change into that that wasn't it right up let's give it a taste don't look at that huh now this is one that I made ooh that tastes good though this is one that I made without babish and I didn't do the cocoa powder because we just thought of that you know real we ripped away there that looks like KC masterpiece let's try it out hmm that's really good it looks like KC masterpiece but does not taste like KC mess but it does have that like nostalgic kind of familiar barbecue AJ let's try our new Frankenstein is there it's got a nice sticks to it nice it's warmer I'm getting the Aleppo more or something warmer the mung bean the last time I definitely I just use so he read me so that I know and I actually liked it a little bit better but stuff takes two years and I don't have any more so but the story mom it's pretty it's a pretty potent yeah so it came through a little bit more in this one gets richer and the steaks a little brighter right if that's funny because this one has more vinegar yeah it is it's usually pretty red I mean the peppers themselves are red yeah but I don't know Darden here we go with sting with a cut off his new album take it away all right so we packaged everything up here we'll pop these ones in the fridge well throw the label on both I got some tea all right all right that one right BB BB q all right do that right BB q and then right 6/5 that's the date on this one just right BB q chocolate you have to write and then I'm all right on this one choc f1 so we'll put that over in fermentation station we put these two in the fridge let's go well you know let's figure out somebody want a barbecue I'll head over maybe your house maybe my house we'll cook it up you'll just have to wait and see next week or actually right now cuz you're probably just gonna cut to it all right so we'll see you in a week and then a week later we can go oh all right Bobby thanks joining we're back here in my garden of eden' absolutely beautiful thing about a backyard oh yeah lovely New Jersey we brought our barbecue sauce with us that we for them you know we made back at the old Test Kitchen and it's looking real nice this is the one that doesn't have the ancient peppers in it no so we got our good peppers in there we're all set to go hey get in here oh boy that's some nice some st. Louis and I got a baby baby back rib rack in there and I also got this little concoction here I made this little brilliant you know herb from the guard dog tag I learned a little from that out of Harry Lange heard that guy cooks a mean steak I'd do a little mop so every now and then he's been off for a few hours this is nothing but smoke and just a little olive oil and its basic season so I flipped them a couple times hell is this thing it's like a little barbecue rare oh so you know I baste this a little bit just to keep it wet but the bones that has a membrane on that yeah okay it's kind of keeping its kind of keeping moisture in if you flip them all the fat all the moisture she's gonna drip off so I like to keep the meat up for now so we'll let that go for about another hour like that we'll come back with the barbecue sauce shellac that baby up get those layers going Oh baby you brought that you bought some paintbrushes right for that check this out and we're gonna go down to your family owned hardware store support local small business when he said I saw the words fly out of his mouth can you do that in post please thank you please so you know there's a lot of recipes you wrap ribs in foil you grill them first wrap them in foil with some water some apple juice and they steam and that's what gets it real nice and and moist and break apart like those like I don't want them to fall yeah I don't like a big goopy ball you know you want a little bit of a little bit to toothsome so guys Vinnie I got the the wet corn in here I got the wet cabbage that got the same treatment oh that's adding moisture as I like to call and maybe someone already does but a little bit of wet smoked wet smoke all right that's trademark pending nice Bowl do it any time you want to call yours whatever you want all right Vinnie that's that I'm gonna drink my beer do this oh mama for you Maddie oh mama now we got our miso kombucha barbecue sauce right there baby still we're gonna do where CELAC we're gonna do a lot of coach we're gonna you know bait we're gonna coat one side it's like painting you putting a lot of layers on they're gonna bake on it's gonna caramelize your sugars in there spices it's all gonna make this nice lacquering shellac crust on it yeah let me get under there don't be making a mess on my new Dragon yes we just want to go that are nice let's make it me happy all right that's it where's you know like that kind of smoke and bake on there you know every 15 minutes we're gonna turn them I'll do the bottom 15 minutes turn it do the top again how many times we'll do that for like an hour till we're happy and don't do it anymore hey Vinnie wrong pork we're in studio number two many over here of it we're at a total cook time of about seven hours oh yeah even you push it you can just see the fat coming up bigger Bob are there Bob you want to grab the sheet Rick one - so these doers st. Louis there's one in the back is baby back Oh beautiful all right daddy throw me a rack there you go bratty it's all about here they can follow them that those high ridges are the meat in the low ridges of the boat hmm oh my gosh only that smoke ring what's a real smoke ring no saltpeter and Notables that's beautiful thing look I want you to notice this all right 225 bass look at that juices coming out all that fat not not dry at all I want something face please don't anything so it's a sort of a live sauce that's made of live things for sure I'm blown away by how juicy it says um you know I have to come very accustomed to wrapping you have to wrap them in foil but the low and slow it's all about the control of temperature I wouldn't be able to guess that there's kombucha or a half a cup of miso in this but man I'm glad there is I see why you didn't want to sauce these because I'm getting the taste of the sauce and the rib this shellac is than that yeah now the sauce yeah look I probably wanted better ribs I've ever had it's top three for sure I look at that juice any nice smoke ring oh mama that's really good hmm no one's talking I guess the food's good this one's for you all right that's uh kombucha miso barbecue sauce make it at home have fun experiment let me know in the comments anything else you might barbecue it or you'd want to see me and Bobby or myself cook with I know you know have some fun Bon Appetit whatever - all right baby we made a second batch because we have the color resolve this is the can that we used of the the chipotle in adobo all right but then I opened up a new can I mean look at the color difference that's what brought us to Browntown Wow we hear it it's live grab would like to apologize for this inconsistency it will not happen again oh it's probably well tires probably well hey that's cooking folks yeah this Oh a little finesse my man like this I don't they're not familiar with there I'm not familiar with your hoes protocol here we go Oh all right here you take over I'm all wet now I never been prouder of my life thanks dad wow I love this knife oh it's the best it's like a multi-purpose I found it look it was all chipped up so I sharpened it real nice and it just holds a wicked edge this is Lampson Jansen sharp and that's just like a it's a US company nailed it with this one discontinued model vintage where'd you find this thing I I found it in uh it was like you know bucket over I just found it don't ask too many questionsthere's a family oh Christ babish hey guys today I'm it's alive I'm here with Bing Jeep guys hey guys saying it's live I got old binging with babish here and Kay batty and uh are we going today baby I think we're gonna make some barbecue sauce oh you betcha we're gonna do a riff on like the classic barbecue sauce instead of using water we're gonna do kombucha there's my kombucha that I make you know add a little juice to it a little extra flavor and I also want to use I've been doing a lot of miso making I think the episodes gonna come out one day but I don't know Benny you tell me Benny like err like two years so yeah I got some more of miso gone but I have stuff that's already made some nice red miso it's about two years old you're years old and a half oh it's a project but boy it pays off it's older than your son one of them yeah and we're gonna add a half a cup of that it keeps you think there's this whole body there's a mommy kind of wow this sounds really exciting a little violent I'm ready to do it oh it's not violent all right wait um evany ready to rock and roll Souls you need really is a good blender all right and if you have a bad blender you can use that too but uh we're gonna use this here Vitamix you know you got to be careful whenever you're making anything in a in a blender you know before you go dumping your things in and you go plugging it in make sure it's off I seen someone all right and she was like I'm just gonna plug it in and it was on the turbo was on these Vitamix us have that like turbo she's dressing suck it in boom man like first-degree burns on her face Oh oh yeah she but I believe the Vitamix has some built-in safety features to make sure that that doesn't happen I don't think so oh never mind let's get started let's do it let's go through the ingredients all right so tell me what's that book baby I don't have a bad recipe I don't have a single I'm written anything with my hands in like 13 years 3000 kids II think all right so I got my book I'm always preaching put your name in it you know yeah when you're cooking you start riffing and experimenting you create a masterpiece and you don't remember I like blackout I don't remember how I did it so I need six bins yeah six ends we only got one so no that's vinegar how about this I'll shout some out some some measurements and you can help me dump them right in this here blender Suns put your work literally perfect this hands being all idle you know they say about that no way all hands when you do it your hands I know hands idle hands I know hands lead to like you'd be bad oh Jesus barbecue sauce all right I'm gonna read off some measurements before we go let's go get the UH let's go get the wild card somebody follow me maybe just take a walk let's do it oh yeah Molly we got a lot of people look at this a mess all right all right you get so always refrigerate your paper towels okay you gotta keep it cold this is some miso that I mean soybean half story you have mung mung bean yeah yeah guys in private stock here some fatty boots boots oh my god I'm eating it Thormann exact here's a vessel all right like all these low carts well because it's not the traditional angry I thought it might've been him I get culinary whoo Oh Brad where's the miso episode I don't know it's really good all right so we're gonna need a half a cup of this yeah all right all right next two and a half cups of baby blues it was you got an opener here oh oh yeah I love what you do yeah that's covered baby blue cheese carbonated I got the babby boots right here so honor Kobe goes falling in there that little floater that's fine too this is a there's a little nugget there you go atta boy put that in your cookbook ah babby boots wait those yep how long Vinny the floater Oh another floater I'm sorry when that is the little every bottle will have one good commute and that is a the making of a new slogan you could feed this and make a whole new computer system well you go there and we're moving so this can turn into that this is a baby and that's you know midlife 30s that's a horrifying thing to look at yeah but it's good stuff symbiotic symbiotic community of bacteria news never mind it's beautiful so that's we're gonna drop that right in there all right we need to pull day in Bluebell oh yeah one roll pepper try to get a little bit of sauce in there too ooh big boys Oh should we make it spicy or should we train it's cooking that's awesome they're okay there's certain things you want some around we like sugar and salt stuff like that too much but like you know you want up the heat you add a second one maybe not so spicy cut it in half and you know we've had some experiences with spicy oh and I'm something happen I like hiccups all right so just showman such a showman I shudder to think of what's gonna come tomorrow those dark days next one hold on to Chile and we'll let it sit in the beach and just hydrate a little bit so it gets a little pliable a little soft no it'll blend just a lot easier cooking in a hole you're gonna make a freakin best out of my skin I'm gonna be real pissed daddy what's the lotion on the skin what does this whenever it's told oh yeah a barbecue and a sound salon yeah humans you freak i vinegar I like to use you can use apple cider vinegar or white distilled we're gonna use white to sell all-natural Heinz baby next two tablespoons salt good old Ben Jacobsen kosher salt oh this is Ben Jacobs yeah buddy boy two spoons and I saw always sorry yeah two tablespoons whoa things are happening yeah that kombucha is hitting well it's got the salt going on it kind of pissed it off probably sick but that's okay now you just put a raw egg in it and you have to drink that wakeup juice nice coffee we're gonna do two teaspoons of that I like that it gives it a little subtle kind of what's going on get the coffee you know I like the chocolate I like a little bit like you know when a steak is like coffee rub then that's too much but if there's a little red coffee I think yeah then we're gonna go the road here this isn't in the book but you know maybe it should if it works out I might add look it's not in the book yeah I got some chocolate yes do it what do we got let's do it ah what do you think 1/2 teaspoon 1/2 teaspoon yeah oh good hey forget the chocolate look at that little guy back there Jimmy okay cutting this is the stuff yeah nice cocoa rooms beautiful okay next tomato paste we're gonna do 1/4 cup I'm so slippery from all the Lubriderm Blanton branded lotion Johnson & Johnson a family to me good with human all right what you want to teach me okay I got a half teaspoon there one two that smells nice mmm that's gonna give it that like Cuban flavor okay next onion powder onion powder this is gonna be great yeah I think it's gonna be mighty tasty four cloves of garlic nabi but let's crush him let's get that old Allison going yes big big boy oh yeah big boy big boy oh yeah big boy big boy so we're letting this sit so the Allison comes out like a two-part epoxy it's kind of like a two-part epoxy you know it's like a two-part glue or epoxy we're all garlic I love it so much it's medicine now I have a whole theory about vampires and garlic we'll say that from Claire what we're doing no you can't sneak in like that so what's next after at the girl we got peppers oh yeah half of a teaspoon of the Aleppo yeah I'm gonna do Wow all right next molasses that's our sweetener you know your spice we got acid in here you barbecue sauces oh it's pretty sweet and you know it's got that sticky you want to get it nice and caramelized it's all about balance full circle hope anyway don't make me nervous yeah you see the newsstand sisters hey we're just gonna all right okay yes straight Aleppo I love my you know it's so good you know I could just drink this as well hmm I mean yet today that's how I can get my calories all right that's one way to do it all right now we can add the garlic what's that the clock all right drop it in sweep all right to the blender here you do it in case it blows up now good all right make sense start slow so yeah you turn on yeah yeah so we'll work it up whoo now what we gonna let that go for we're gonna go for a while so it starts to heat up and should go to high right now yeah blast turbo yeah put your hand on this Bobby lady over here at this point I'm gonna add a little bit of olive oil okay and what I like to get that real nice and blended almost start to get a little bit of warm heat you know and then I want to pour in a little olive oil and emulsify that in there that'll lighten up the color a little you're doing great that'll lighten up the color a little and add a little fat to the party always need a little fat in for it all right Bobby I like to make tequila yeah let's let it go another minute I can see the little bubbles emulsify there we go see the color change into that that wasn't it right up let's give it a taste don't look at that huh now this is one that I made ooh that tastes good though this is one that I made without babish and I didn't do the cocoa powder because we just thought of that you know real we ripped away there that looks like KC masterpiece let's try it out hmm that's really good it looks like KC masterpiece but does not taste like KC mess but it does have that like nostalgic kind of familiar barbecue AJ let's try our new Frankenstein is there it's got a nice sticks to it nice it's warmer I'm getting the Aleppo more or something warmer the mung bean the last time I definitely I just use so he read me so that I know and I actually liked it a little bit better but stuff takes two years and I don't have any more so but the story mom it's pretty it's a pretty potent yeah so it came through a little bit more in this one gets richer and the steaks a little brighter right if that's funny because this one has more vinegar yeah it is it's usually pretty red I mean the peppers themselves are red yeah but I don't know Darden here we go with sting with a cut off his new album take it away all right so we packaged everything up here we'll pop these ones in the fridge well throw the label on both I got some tea all right all right that one right BB BB q all right do that right BB q and then right 6/5 that's the date on this one just right BB q chocolate you have to write and then I'm all right on this one choc f1 so we'll put that over in fermentation station we put these two in the fridge let's go well you know let's figure out somebody want a barbecue I'll head over maybe your house maybe my house we'll cook it up you'll just have to wait and see next week or actually right now cuz you're probably just gonna cut to it all right so we'll see you in a week and then a week later we can go oh all right Bobby thanks joining we're back here in my garden of eden' absolutely beautiful thing about a backyard oh yeah lovely New Jersey we brought our barbecue sauce with us that we for them you know we made back at the old Test Kitchen and it's looking real nice this is the one that doesn't have the ancient peppers in it no so we got our good peppers in there we're all set to go hey get in here oh boy that's some nice some st. Louis and I got a baby baby back rib rack in there and I also got this little concoction here I made this little brilliant you know herb from the guard dog tag I learned a little from that out of Harry Lange heard that guy cooks a mean steak I'd do a little mop so every now and then he's been off for a few hours this is nothing but smoke and just a little olive oil and its basic season so I flipped them a couple times hell is this thing it's like a little barbecue rare oh so you know I baste this a little bit just to keep it wet but the bones that has a membrane on that yeah okay it's kind of keeping its kind of keeping moisture in if you flip them all the fat all the moisture she's gonna drip off so I like to keep the meat up for now so we'll let that go for about another hour like that we'll come back with the barbecue sauce shellac that baby up get those layers going Oh baby you brought that you bought some paintbrushes right for that check this out and we're gonna go down to your family owned hardware store support local small business when he said I saw the words fly out of his mouth can you do that in post please thank you please so you know there's a lot of recipes you wrap ribs in foil you grill them first wrap them in foil with some water some apple juice and they steam and that's what gets it real nice and and moist and break apart like those like I don't want them to fall yeah I don't like a big goopy ball you know you want a little bit of a little bit to toothsome so guys Vinnie I got the the wet corn in here I got the wet cabbage that got the same treatment oh that's adding moisture as I like to call and maybe someone already does but a little bit of wet smoked wet smoke all right that's trademark pending nice Bowl do it any time you want to call yours whatever you want all right Vinnie that's that I'm gonna drink my beer do this oh mama for you Maddie oh mama now we got our miso kombucha barbecue sauce right there baby still we're gonna do where CELAC we're gonna do a lot of coach we're gonna you know bait we're gonna coat one side it's like painting you putting a lot of layers on they're gonna bake on it's gonna caramelize your sugars in there spices it's all gonna make this nice lacquering shellac crust on it yeah let me get under there don't be making a mess on my new Dragon yes we just want to go that are nice let's make it me happy all right that's it where's you know like that kind of smoke and bake on there you know every 15 minutes we're gonna turn them I'll do the bottom 15 minutes turn it do the top again how many times we'll do that for like an hour till we're happy and don't do it anymore hey Vinnie wrong pork we're in studio number two many over here of it we're at a total cook time of about seven hours oh yeah even you push it you can just see the fat coming up bigger Bob are there Bob you want to grab the sheet Rick one - so these doers st. Louis there's one in the back is baby back Oh beautiful all right daddy throw me a rack there you go bratty it's all about here they can follow them that those high ridges are the meat in the low ridges of the boat hmm oh my gosh only that smoke ring what's a real smoke ring no saltpeter and Notables that's beautiful thing look I want you to notice this all right 225 bass look at that juices coming out all that fat not not dry at all I want something face please don't anything so it's a sort of a live sauce that's made of live things for sure I'm blown away by how juicy it says um you know I have to come very accustomed to wrapping you have to wrap them in foil but the low and slow it's all about the control of temperature I wouldn't be able to guess that there's kombucha or a half a cup of miso in this but man I'm glad there is I see why you didn't want to sauce these because I'm getting the taste of the sauce and the rib this shellac is than that yeah now the sauce yeah look I probably wanted better ribs I've ever had it's top three for sure I look at that juice any nice smoke ring oh mama that's really good hmm no one's talking I guess the food's good this one's for you all right that's uh kombucha miso barbecue sauce make it at home have fun experiment let me know in the comments anything else you might barbecue it or you'd want to see me and Bobby or myself cook with I know you know have some fun Bon Appetit whatever - all right baby we made a second batch because we have the color resolve this is the can that we used of the the chipotle in adobo all right but then I opened up a new can I mean look at the color difference that's what brought us to Browntown Wow we hear it it's live grab would like to apologize for this inconsistency it will not happen again oh it's probably well tires probably well hey that's cooking folks yeah this Oh a little finesse my man like this I don't they're not familiar with there I'm not familiar with your hoes protocol here we go Oh all right here you take over I'm all wet now I never been prouder of my life thanks dad wow I love this knife oh it's the best it's like a multi-purpose I found it look it was all chipped up so I sharpened it real nice and it just holds a wicked edge this is Lampson Jansen sharp and that's just like a it's a US company nailed it with this one discontinued model vintage where'd you find this thing I I found it in uh it was like you know bucket over I just found it don't ask too many questions\n"