I Challenged a World Champion to a Rib Cook-Off

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[gorb]

Eddy is excellent on camera. Great voice and tempo. Also, the ribs look phenomenal.

[dteen]

Putting a glove on the seasoning bottle is life changing. Instant sub.

[frankyi]

A few years ago I made ribs for dinner and my son (maybe 5 at the time) said "Dad, you're the best chef, except for McDonalds". I feel you

[Preacherski]

Great video as always only one criticism. I was hoping you would make two identical ribs, one on each smoker to see the difference purely between the cooking method.

[hobbymaster]

Should have been a blind study so no one could sway their opinion

[cliftonhall]

When I worked at a BBQ restaurant 15 years ago we used a Fast Eddy rotisserie and his rib rub. The smokers were built 30 minutes away in Ponca City, OK. The ribs were phenomenal!

[TandemTuba]

Jeremy, the fact that after years of making barbecue, you still do the after a first bite of a good piece of meat is magical. That feeling never goes away.

[danielhoughton]

The glove wrap at 4.30. Of course! Head slap. Love it.

[JigZor]

Pellet smokers and their features/technology have come a long way in the last 5 years.

[martinflores]

Never seen a pellet smoker with a warming drawer. Very impressive

[DJ-fnjm]

Great so see Eddy on the show. We bought a Cookshack Fast Eddy for our restaurant back around 2005. Still cooking strong!

[sergiv]

I always wrap my seasonings that I plan on using in plastic wrap so I can touch the meat and spices back and forth with no issue. I sometimes will plastic wrap my patio door if I'm touching the meat constantly and walking in and out, like cooking up multiple batches of chicken wings or shrimp. You could do this with anything, fridge doors, cabinets, thermometers, oil or vinegar bottles, anything you don't want to worry about touching with raw meat hands. Then just peel it off and presto (I do just wipe everything off with a alcohol wipe briefly just in case. Takes like 5 seconds, but it's probably not even necessary).

[scironmike]

I have a Cookshack Fast Eddy FEC100. I also have a wood chunk accessory. The smoke intensity is indistinguishable from an offset smoker.

[misinformationwithrandy]

Great to see fast Eddy out there rockin' the ribs and keeping his game moving forward.

[mullinzg]

Really like the pellet experiments you’ve been doing. They are both informative and entertaining. Would love to see a LSG pellet smoker with a 50/50 blend of pellets and LSG wood chips compare to an offset.

[WiscTJK]

This might be my favorite video of yours Mr Mad Scientist! Love it with your family and Eddy!

[Jason-utiu]

I've watched 5 hours of rib, brisket, and BBQ content on youtube over the past few days. This episode on your channel was a special one. Thanks for doing this for us to watch.

[erikconchas]

Been on an offset wood smoker for a couple years because of this channel. Practicing, perfecting, feasting. I appreciate your work. Keep it up!

[MrThespian]

I don't think you "RUIN your day" it just depends on your mindset. Putting out great bbq is worth the time to me.

[ewilson]

Thanks so much, guys. I learned a lot; thought I had ribs down but there’s always more to consider. I’m a Weber Smokey Mountain guy looking to add a pellet grill, so these recent videos have been a great resource. Now I want ribs!