Video summary
The video documents a camping trip where the host prepares to smoke ribs using a charcoal grill despite some initial mishaps with the fuel bag. Although the weather was initially perfect for a planned boat cruise, the sudden arrival of thunder forced them to stay and cook instead. The host begins by adding charcoal and wood to the smoker, noting that the pre-seasoned ribs require no additional seasoning but do need the tough membrane removed from the back. Throughout the preparation, there are minor accidents involving cuts while using a confusing knife with both straight and serrated edges, which leads to a humorous exchange about the host being on blood thinners and needing a first aid kit.
Once the grill is lit and smoking, the focus shifts to maintaining the correct low-and-slow cooking temperature around 225 degrees Fahrenheit to achieve authentic barbecue flavor rather than high-heat grilling. The host carefully manages the vents and lid to control the smoke, which is essential for infusing the meat with taste. Alongside the ribs, foil-wrapped potatoes are added to the grill; some are seasoned heavily while others remain plain or sweet, with a plan to finish them in the coals or microwave if they do not cook through by the time the ribs are ready. The host also mentions that rain eventually appears but decides to let the food continue cooking regardless of the changing weather conditions.
After several hours of smoking, the ribs and potatoes are removed from the grill and taken inside the camper for plating and tasting. The host cuts the meat in half to fit on plates and serves them alongside the cooked potatoes, including a sweet potato for a guest named Monkeyy. Despite finding an ash particle in their food, the host reassures viewers that the high heat of the smoker kills any germs, making it safe to eat. The group enjoys the tender ribs and flavorful potatoes together, with the host expressing satisfaction with the taste even though they missed out on the boat cruise due to the storm.
The video concludes with the group ready to eat their meal before the host plans to turn off the camera once finished. There is a lighthearted moment where the host jokes about bringing out a larger knife after the smaller one proved insufficient, jokingly suggesting they might have to remove a finger if necessary. The final scenes show everyone enjoying the tender meat and discussing whether they should have included corn on the cob, which was unfortunately unavailable at the location. Overall, the experience highlights the joys and minor frustrations of outdoor cooking, emphasizing that even with unexpected interruptions like rain or small injuries, the end result of delicious smoked ribs makes the effort worthwhile.
Read the full video transcript
[music]
Okay, guys. We're down here at the
smoker. I'm going put some charcoal in.
Then I'll throw a piece of wood on a
little bit later.
Here's my charcoal because the bag
ripped on monkey when she was getting it
out of the car and went everywhere. So,
she had her trash bag in there.
So she picked it up, put it in this
trash bag.
Then once this burns down, I'll throw a
stick of wood on here.
Turned out to be a nice day. Didn't rain
a drop, so we didn't get to go on our
boat cruise.
But I do hear thunder.
So we might have to put this on hold
when we could have took the boat cruise.
Okay, I'm going to let that soak in for
a minute and I'll be back with you.
Okay, guys. I'm going to light this up
now. And while this is heating up and
everything and burning down, I'll go
ahead and open the ribs up. She got the
preseasoned ones, so I won't have to do
any seasoning.
Uh, I don't know if the membranes off
the back, but I'm not going to worry
about it.
Little breezy today.
I can't get a piece of wood to burn.
Hang on a second, guys.
There we go.
All right.
Now, let's get the uh ribs opened up.
Okay.
Open these up.
Ow.
Did it again. Hang on, guys. Becoming a
theme, isn't it? That's a bad one.
All right. She's going to run up and get
the first aid kit. Okay. I had my own
personal nurse kind of help bandage me
up here.
See, this kind of confusing this knife.
It's There's a straight and a straight
and uh serrated. So, it's it's easy to
forget which side you want.
All right, we're starting to You guys
see that? Starting to get some smoke up
in here. Now, I haven't
put the lid down yet, so
um
there's that.
All right, let's try this again.
And I'm on blood thinners, guys. That's
why it's uh kind of important that I
don't do that Right, Monk?
>> Yeah.
>> All right. Now, I'm just going to leave
him right there. until I get my
temperature up. I have to change that
battery battery. I'm going have to
change that band-aid soon. Up here
is
temperature gauge.
So, you got
Come on.
What's going on?
Anyway, the blue smoke, the red's
barbecue, and
the white is like
going up to let me get my glasses.
But I want to keep it around the smoke.
So once I close that off, this will
start raising up. So,
uh, from looks like 225
to 350 is barbecue, but I want smoke.
So, we're going to smoke them low and
slow, right, mama?
>> Yeah.
>> There's just there. You can kind of see
it there. Too much of a glare, but
anyway, that's what I'm doing. So,
now I'm going to close
I'm going to close this down.
Then when I start to smoke it, I'll
close that top up there.
Bug on my camera. I'll close that top
off
like that. And that'll keep the smoke
in. Right now, I'm just going to bring
up the temperature a little bit. Okay,
let's go ahead.
Look at that. Put this up in here. Our
meat.
Now, that's not going to sizzle because
again, we're just smoking these. We're
not barbecuing them.
And now,
well, let's go ahead and close our vent
at the top.
Just like that.
And as you can see, maybe the smoke
coming coming up out of here. Our
temperatures went up to
uh
150. So, I'm going to try to keep it
around that range.
Starts going up too high, I'll open that
up and then open this up if if I have
to. So, I think what I'm going to do is
I'm going to go ahead and throw this log
on here.
And then that'll sit and smolder
and that's where we'll get our smoke
mainly our flavor. Almost forgot. I got
to put the potatoes in. We got two
regular potatoes.
One's bigger than the other, one's mine,
one's her her mom's, and then she's she
got a sweet potato for herself. So, I
did was wrapped them up in foil with
some butter. Theirs are plain, which is
butter. I put some seasoning on mine.
So,
and if those don't don't get done by the
time the ribs are done, then I'll just
throw them in the coals and let them
finish up in there.
We're up around
We're up into the barbecue zone. So, I'm
just going to close this cap off a
little bit more and just let it cook.
So, if it does step up in right in
there, that's fine. And the rain showed
up,
I'm going going to keep let let that
cook.
I got a big hole in the bottom here for
a clean out, but there's no cover, so
it's as low as I can get it.
But it it'll be fine. Check this out,
guys.
What is that thing?
weird. Let's get these ribs off of here.
Been a couple hours. I did get it to
stay down in the smoke area.
There's one.
Whoa.
Now, let's get the other one out.
Nice.
Now, we're going to take the potatoes
off.
I don't know why I set this over there.
I'm going to be using it over here.
All right, let's go over here.
I ended up putting the potatoes in here.
I I don't know if they're done. If not,
we can finish them up in the microwave
in the camper.
[music] And they'll still have
they'll still have the uh smoke flavor.
All right. Now,
we're going to be heading up to this wa
camper. I'm going to cut them up
and uh we'll try them out. Let's go
ahead and
cut this one in half.
Oh, that's good. That is really good.
I'm going cut this one in half
so they can fit on these plates.
Monkeyy's going to eat out here with me
and then she's going to go home and feed
her mom.
I think [snorts] Monk's just smiling,
shaking her head.
>> Yeah.
I figured that this little knife wasn't
enough. I brought out the big guns.
Might as well take off a digit, right?
What's that? Look. Monkeyy's giving me
the look.
No, we don't want to take off digits.
>> Unless I wanted to
start doing that, then we really got to
go.
>> This is your mom. Yeah, these are done.
>> Yeah.
>> Don't worry about these ashes, guys.
They're not going to hurt you. Some
people Oh, no. There's an ash in my
food. It's fine. Deal with it, right?
>> Yeah. Just camping.
There's germs on it. No, there ain't.
Nothing can live in that kind of
temperature, right?
>> Yep.
>> And I think this is yours, isn't it?
Sweet potato.
>> No.
>> Or is it this one?
>> It's that one.
>> This one. Okay. Yeah, these are done.
All right, guys. Let me get Well, we'll
get her dished out and we'll get her to
try the ribs. Potato's just a potato,
right?
>> Yeah. I don't know which one of these
were mine. I think mine mine was the
bigger one. I seasoned the hell out of
it.
>> All right, guys. Hang on a second. We'll
get her plated up, guys. There's
monkeys.
>> Yep.
>> I said, "We should have had corn on the
cob." And she goes, "They had it." I
looked at it and then went on.
[laughter]
Whatever that means.
>> Yeah. It went on my head and didn't come
back.
So, there we go. All right, we're going
to try
are really cooking.
Just kind of heating it up on the
barbecue.
>> Right.
>> Watch the bones in there.
>> Yeah, there is bones in there. Just pick
it up and eat it like you normally do
when the camera's not on.
>> Right.
>> They're ribs.
>> That looks good.
>> See how tender they are?
>> Very good.
>> They tender.
>> Mhm.
>> How's the flavor?
>> Very nice.
>> All right, guys. So, we're going to eat
and then I'll kick you back on when
we're done.
[music]
>> [music]