BZQUE BBQ Ribs on a Offset Smoker Part 2

What up man, dog? Hey. So talk to me, tell us what we doing today. Well, we pulled out the old stick burner. Stick burner is basically exactly what it is. We're gonna burn sticks. We're using all wood. We will use some charcoal to get the wood burning just as a primary fuel source, but after that wood is gonna be primarily what we're gonna be cooking with. Now, when you're cooking on a stick burner, some people think when you see smoke coming out of the smokestack that that's a good thing. Well, that's not. It's totally contrary to what you believe. You don't want to even be able to see smoke coming out of there. It should be blue translucent and that's called a clean smoke. When you see white cloudy smoke... Hey, wait, wait, wait, wait, wait. Let me just say this. I'm so guilty of that and I call myself a smoker and griller. I thought the more smoke it was, that's what I wanted to see, but just recently I just learned that like within the last couple of months. Yeah, yeah, yeah. That's a big like, you'll see guys from our neighborhood who cook on the big wood barrels and you'll see the average Joe come by. We call them decafs. That's the term we use in boxing for the dumb, casual ass fans. Decafs. Don't know anything about barbecuing and they see all this smoke coming out. You know, guys open up the pit, nothing but charcoal burn, smoke everywhere. What you'll get is what's called creosote in your meat and your meat will taste very like just not good. This is not a good taste. So you want to have a clean smoke. Your primary fuel source is going to be wood. You see white smoke coming out the top. It's either grease fire or your wood is not burning. It's smoldering. You don't want that kind of smoke on your meat. Hey, very well said. That's why I'm here today with DZQ. Listen, he got it. Hey, I got your swag. I'm not saying he don't have the swag because you can see, hey, he got it too, but I got my thing. Listen, he's very, very descriptive of what he talks about. You know what I mean? And hey, we go from there. Hey, listen, we're going to all go to class. I should go inside, come back out with my glasses, my notebook, you know what I mean? So I can get it. That's all right, man. I'm not as new as you think. I mean, I'm not as, I'm as new. I'm newer than you think I am. I haven't been doing this that long, but I have studied a lot. And my goal was to cook with wood primarily. I read all kinds of books and all kinds of stuff. So I'm a little bit versed on the science of fire and airflow and all that stuff. So we'll get started right now. We're going to get a chimney going with some coals in it. We'll get the weed burner, get that going and get some charcoal in here. Then I'll put some wood on. You can just see how, uh, just how that goes. It's easy. It's not that hard. Hey, for sure. We're going to have the violins going while we're talking right there. Time to put on the ribs. All right, Tim's holding. Well, don't look at that one. This one's not keeping. That one's going to be true. This is a great level. I installed this because the guy who put this on put it way up here. It just doesn't keep the right temperature. So this one's more Got that sticky icky on it. Look at it. Look at the sticky icky. Sticky icky, baby. Just trying to get a little pull back now. A little bit of pull back, but we want to keep moist so they don't dry out. Got that secret. That professional sprayer. Hey, if you can guess what's in here, I'll tell you what it is. If you, well, I mean, if you guess, I guess I really don't have to tell you. All right, we good. Nice color on these. Doing that, we're going to baste it. Some sauce. Let that cook for another maybe 20 minutes and we'll come back and wrap them. Before we wrap, we'll put a little bit more. The hottest spot, because this is where the heat leaves. So it's drawing from here and sucking the heat off of me. So over here is the hottest spot. Usually when I cook wings, I put them over here on this side, close to the smokestack, because this is where the heat is drawn from. It's always going to be hot. Boy. Talk about mahogany. That's mahogany. Nice. Oh, that's hot.