Recently I did a video testing to see if King's Fords New Garlic Onion Paparica charcoal work. Now in that particular video we used hamburger, nothing on them. We did a fast and furious cook, we did a one hour cook and it results pretty much inconclusive. This time I want to try a longer cook. We're talking several hours cook and we use a beef ribs, we're gonna put nothing on them and then we're gonna cook them up. I'm gonna light the charcoal and we'll be right back. Our charcoal in the chimney is up to tamper, we're gonna dump it into one of our charcoal baskets but we're only gonna use one and the reason being is we don't want this to just be fast and furious. We want to keep this around 275 for our cook because we're doing it low and slow. Another thing to do is we're using this cumin chili infused from King's Fords, here's just regular old charcoal that are infused with cumin and chili. Throw these in here, give it a little extra flavor maybe. Normally I would go with aluminum pans but I don't have any, this is gonna be my grease catcher and I'm also gonna fill it full of water. Now this will help make sure that our ribs, the inside of this has just got some moisture. We're gonna put the grate over, turn the grate like this because on the other side it does have this little flippy thing, we put the lid over, let everything kind of heat up in there, then we can clean that grate. Alright, see you in a moment. For our ribs I'm not doing anything special to them at all and the reason being is I want to see if I can capture that flavor coming off of the charcoal. So I am gonna use water though over the cook to pour over here. Since I have no salt pepper any kind of sheezy shake rub, it's gonna be alright. It's not gonna really wash away anything. Now I do think it's time to put the ribs on the kettle. The heat on the kettle is at about 275 to 300 and we're gonna cook these ribs up to about 165 and at that point we're gonna take them off and wrap them. Ribs are going bone side down on this side. Alright I'm gonna check these about every half an hour so to take a look at them but we'll see you again at 165. So I just checked our ribs and they're coming in between 16170. 170 towards the front towards the heat source about 160 towards the back which is perfect. I think it's time to wrap them. Pro tip, every self a nice sharp knife. Alright so put this out like this. Cut it. Perfect. I'm gonna grab this rack of ribs. I mean you look at these sayings they're amazing. They've got excellent color. The bone is root or the meat is really starting to pull back from the bone. Let's just wrap these now. With them wrap I'm gonna put them back on to the Weber kettle and then we're gonna cook these till they come in at about 200 to 05 195 somewhere in there. We'll see you then. Right we're coming in at 203. I think it's time to remove our ribs. We're gonna let them rest. To remove our ribs let's let them rest for about 20 30 minutes and then try them out. It's been 30 minutes and I want to unwrap our ribs just to see what we're at. I haven't looked at them yet at all. But before we get to that I just want you to remember this is not about how the ribs look. It's more about is Kingsford right when they say that this adds flavor to whatever we're cooking. Now remember these ribs have absolutely nothing on them. All I did was spritz them with water. I do have to say they look amazingly good. I mean the meat is pulled back from the bone. Looks freaking awesome. One more thing though before we try this this is not the last one of these I'm gonna do. I'm gonna do one more episode where I'm gonna use just this and it's the cumin chili and they say it's great with chicken beef pork and ribs. I want to see how that one goes and I'm just gonna use that and nothing else because I've really wanted I'm a doubter so I just want to prove that this works. All right. Does tarot part pretty well? Looks good. It's got great flavor but let me be honest with you I don't get the garlic or onion or paprika out of it. We do get a little bit of a bite and we have that also with the burgers that we did. My previous episode and it does taste like they've insulted. But for the most part they just taste like normal beef ribs with nothing on them. They're still good. So you know I'm not saying it's a gimmick but I am gonna say it's a failure but we have one more video to go so stay tuned for that. All right thanks for watching everybody we'll talk to you on the next episode. Love ya. Peace. Hangalous. Thanks again guys.