there is not WRONG way to make ribs if the end result is tasty ribs... everyone has a style... thats the beauty of it... trial and error and find your own personal lane
Yeah ribs handle higher heat pretty well as long as you avoid a lot of sugar in the rub. I run mine about 275 to about 170 internal, wrap and back down the heat to around 250 to around 200 internal. 3 hours max
If your ribs are falling off the bone they are overcooked. I've changed over to a no wrap method myself and like it much better than letting the ribs steam away wrapped in foil.
Two hour ribs take your membrane off how do you seasoning put your oven at 2:50 bake bake for 1 1/2 hours and aluminum foil train off oil open up cook for another half an hour with barbecue sauce on top done
I cook mine in the oven at 350degre for about 1.5 hours I aluminum foil my pan put a cup of water under the foil ribs bone side up put my seasoning on at an hour and a half turn over put on BBQ sauce broil for about 15 minutes to carmalize the BBQ sauce and fall off the bone tender
Cook two hours, wrap in brown sugar butter and honey!! Let cook for another hour. Then take the ribs out of the wrap and let it rest in bbq sauce and the brown sugar, butter and honey drippings for other 45-60 minutes. your welcome
Man those are some nice looking ribs. The raw appearance is so much different than what we have in CT. Ours are a light pink yours are dark red like beef almost. Crazy
For those asking.. it's usually bone-down on first lay down. The bone gets direct heat thus heating the bone and cooking the meat from the inside out. After it's wrapped in foil it's pretty harmless to do skin down. Kinda depends if you want a good seer or 100% Tinder throughout
You don't need to clean the damn meat. Where do yall get this crazy new idea that meat needs to be washed? Lmao. Just throw it in the dishwasher with some tide. Jesus 🤣😭
I made this just the way you did over the weekend!! Thanks! It put the family and friends in a food coma during the Chiefs and Bengal game..! It was on point!!
I don't like my ribs falling off the bone I like for them to have a little fight left I like them to come off the bone easily but not falling off. If u ever cook in a barbecue contest falling off the bone is a fail 🤷
I’ve found smoking for two hours(i’m on a trager) so around 160-180 unwrapped, and then bbq sauce and brown surgar wrapped and meat side down for two hours at 275 is the perfect sweet point
Facts. Finally someone who realizes ribs shouldn't fall off the bone. I do 275 for 90 minutes wrap in foil with butter, brown sugar, honey and more rub then 90 more minutes. Should temp between 195-203. Probe tender any higher they are overcooked hence fall off the bone lol
@tinosimpson7198 dry aged is self-explanatory, and beef Jerky is dehydrated. It's not overcooked. Dry aged has nothing to do with cooking. "The dry aging process slowly evaporates the moisture in the beef, drawing it out as well as redistributing it. It also causes the natural enzymes to break down in the beef. Both of these processes are how the flavor and tenderness are achieved, which are staples of dry-aged meat."
@@UnchartedFoodietoo high that's why they are fall off the bone. Any competition cook will tell you fall off the bone ribs are overcooked. Try 275 for 90 mins then wrap in foil same way and 275 for 90 minutes again. They should temp between 195-203 anything higher they are overcooked.
Adding a "binder" to your ribs just adds another barrier the seasoning has to get through. The ribs are moist enough, just rub them down with your seasoning of choice, wrap them in plastic wrap and toss them in the fridge overnight (or at least 5-6hrs) then take 'em out, let thrm come up to room temp (reduces stall time) and cook some great ribs. 😊
@@anthonybair4331 Doesn't negate my point that people are too obsessed with "binders" when the majority of the time it's really not needed. I've rubbed down plenty whether wrapping and refrigerating or going straight on. It just comes down to the moisture content of the meat. It's usually fine and binders just add another layer of barrier the rub has to penetrate.
@@MtnBadgerbinders contribute to the bark color and help the seasoning stay on when flipping and handling the brisket. It’s not for flavor. Hence the word “binder.”
@@MAquiNAroJA12 Um... Gee. "I had no clue." (cough, gag...) Seriously, I understand *exactly* what the word "binder" means. Don't talk to me like I'm an idiot. And I'll reiterate my statement that a great deal of the time you don't *need* a binder to make seasoning/spices stick. *I do it all the time.* As long as the meat is moist, it works just fine. Subsequently, I'll also stand by my statement that laying on a bunch of mustard, etc. can make another layer that the seasoning/spices have to work through before actually penetrating the meat. *It's science,* not just my "wild ramblings." I'm not alone in this practice and a *tremendous* number of people have always been told to "use a binder!" It's prolific on CZcams so, they never even *consider* trying to smoke something without it, even just as an experiment. (What a novel concept, eh??) It's like some law out of an ancient, sacred book. Well, it's *not* a law and, as for "bark and color," I have my BBQ come out just beautiful, fine bark, good color and nar'y a drop of mustard fell upon it. It's more the proper smoke, technique and patience than the binder that turns out a good product. Now, I'll also reiterate that there *are times* when a binder is called for! (more than just preference) Like if the meat is particularly dry, doesn't have much fat, etc. and the seasoning just really doesn't want to stick particularly well. *Never* did I say "don't use a binder, it's wrong." It also doesn't have to be mustard. Some like Sriracha, etc. The thinner and easier to penetrate into the meat, the better. Mustard just kind oflays there. *I've used binders, too!* People half-read my posts and because im some sort of "BBQ heretic," before they're even done, they start misreading my words and intentions, then *immediately* start telling me I don't know what the hell I'm doing. What I said was... "A binder is not a requirement and can even be a hinderence to the absorption of the seasoning into the meat." (Paraphrasing). And that's a perfectly valid statement. Start paying attention to others on the 'Tube, they'll say the same thing. If it's what you want to do and you're dead set against the possibility of even *trying* to smoke something without a mustard binder... Knock yourself out!! Slather away. The "BBQ police" aren't going to knock on your door, nor are they coming to mine for doing something different that flies in the face of the current tradition or the narrowed view of the blind followers of what other people say "is the only way." Sheeesh. Now, then, for your edification... I come from a looong line of butchers in my family that goes to the turn of the 20th century when my grandfather rode around in his meat wagon delivering the meats he and the family (9 kids) produced on the farm. He then opened the town butcher shop. We also own restaurants, one a BBQ in my home town that was in continuous operation from *1955 - 2015.* I've worked in other restaurants, as well and have actually learned a thing or two in the *50* or so years I've been at this meat cooking game. When I was just a kid, my mother tought me how to cook, she and her mother cooked for 14 people, 3 times a day on a working farm. My father was one of *14* kids and also from a working farm. They processed their own beef, chicken and pork, as well, in North Carolina and he's the one with the *real* "smoking magic," though it was done regularly/successfully on mom's side, too. So, you see... I'm not just blindly "speaking out of my ass." Instead of doing your damndest to tell me that I have no idea as to what I'm saying, why don't you try and take the attitude of "Hey, I wonder if there's anything to this, maybe I'll try it and see what happens..." You might actually learn something. Just remember what I said and use a good, moist piece of meat so you're not starting in the negative. And another tip, if you have the time, I sometimes will rub down my room temperature ribs or roast, etc. and wrap it in plastic wrap and put it in the fridge overnight (or 5-6 hrs, minimum if you do this), then let it sit out for a bit to come up to ambient temp., rub it down with some more fresh seasoning so as to promote bark and color and after it's been on a couple hours, start with the spraying, using apple juice (or your preferred choice) mixed with apple cider vinegar. It works wonders. Well, I think you must get the idea by now. I'm not illiterate, ignorant or just plain dumb. Nor do I think the same of you. I just think that a great many people and, perhaps yourself have been drawn like lemmings into the false premise that a binder is an immutable law of BBQ. It ain't... And your seasoning *will* stay on your meat, as long as it was moist enough to begin with and some care was used. Oh! And I meant to say that, if it's not and you want to add some moisture that will hold seasoning and promote the bark. etc., just rub in some cider vinegar, it adds to your desired effects just fine. 😀 OK, enjoy your smoking and BBQ adventures and, one day, when nobody is looking, try it my way and see how things come out. You may just be pleasantly surprised. 😉
The seasoning does not go into the meat Only the salt does. The seasoning is what hits your young first. Mustard has good flavor on its own, and it is important for the bottom, cause without a binder the seasoning kinda piles up in the middle
@@kenrivers9757 bro, u can smoke them so easy on the grill..all u do is a cold smoke on the grill with a couple of smoke tubes for 60 min. Then pop the grill on high for 10 min to get that nice look!!!
When I 'm having iced down Beer as my refreshment, I need all 5 hours to smoke them ribs . If I'm not having my Beer refreshment until after the rib cook ......I bump it up and like magic WAMO, 3 hrs and DONE !
I love watching the TV shows with rib contest and they say they don't want the meat to fall off the bone,, but that's how I like ribs is fall off the bone good
Im not sure if it really makes a difference but ever time i prepare ribs theyre more firm when i go to put them on the smoker. These ribs act as if the bones are removed.
Respectfully, there’s no wrong way if it tastes good. It’s highly recommended with ribs cook meat side up, then when wrapped put meat down, it tenderizes all the meat. The best pit masters in the US all utilize this same method. Details are everything when it comes to top shelf bbq.
I personally i think if you pick them up and they fall off the bone it's not perfect it should be very tender and still keep that shape on the bone like this🍗
If u don't want them to fall off the bone but u still want them super tender well here's the answer to that , just leave the back membrane on changes nothing just keeps it together or not it will cook the same I like the crunch of the membrane
Heres another quick way to cook ribs. Cook them in an instapot. Takes about 25 minutes. When done in the instapot transfer them to your smoker. Coat with your favorite seasoning and BBQ sauce along the way. It's a good alternative to when you want ribs and don't have a lot of time.
275 degrees, unwrapped bone side down until they crust up, then wrapped meat side down until 205degrees internal. Done takes about 3 hours.
Pit boss tip. Roll the ribs up membrane side out to stretch it and make it much easier to come loose and tear off.
there is not WRONG way to make ribs if the end result is tasty ribs... everyone has a style... thats the beauty of it... trial and error and find your own personal lane
I've done my babyback ribs 3 hour and spare ribs 5 always. Turns out great every time, 250°
Yeah ribs handle higher heat pretty well as long as you avoid a lot of sugar in the rub. I run mine about 275 to about 170 internal, wrap and back down the heat to around 250 to around 200 internal. 3 hours max
Temp is the key, thank you
What temperature are you smoking at?? What good is it your showing this video without a temperature???
He plays with a handicap. He’s from California.
275°
Just pick whatever temp you want.
Surprised you didn't mention your smoked temperature set at
700 degrees
If your ribs are falling off the bone they are overcooked. I've changed over to a no wrap method myself and like it much better than letting the ribs steam away wrapped in foil.
Same. I like to have some bite to my ribs so I just leave them unwrapped, spray every 30 minutes and glaze for the last 20.
Falling off the bone is preferred by many of us. The great part of BBQ is that everyone is not the same. Make them the way you like them.
Ah yes just as I like my brisket and pulled pork to be tough and have some bite to it. 😂
Nobody likes tuff ribs....falling off the bone is common practice @@charleseggers9829
I’ve been using basically this recipe and the ribs have become a family favorite!
225 or 250 for temp works for this everytime
Two hour ribs take your membrane off how do you seasoning put your oven at 2:50 bake bake for 1 1/2 hours and aluminum foil train off oil open up cook for another half an hour with barbecue sauce on top done
If I don't have 5-6 hours, I won't have 3 neither
then you ain’t havin no ribs!
I cook mine in the oven at 350degre for about 1.5 hours I aluminum foil my pan put a cup of water under the foil ribs bone side up put my seasoning on at an hour and a half turn over put on BBQ sauce broil for about 15 minutes to carmalize the BBQ sauce and fall off the bone tender
@cuecadelacut bummer dude- sounds like you need to get off CZcams and save some time
Grill uncovered for 30 minutes at 325-350, flip cook again for 30, then wrap in foil for another30-45 as nd you are done
@@douglaswindsor120sounds disgusting 😂
Cook two hours, wrap in brown sugar butter and honey!! Let cook for another hour. Then take the ribs out of the wrap and let it rest in bbq sauce and the brown sugar, butter and honey drippings for other 45-60 minutes. your welcome
You forgot the 15min on the smoker with your favorite BBQ GLAZE / SAUCE on after the bath!!! JEEZ...
Forgot to wash and pat Dry 👍🏾
Definitely bloody😂
Facts 😂😂
Who washes their ribs? Yall are so damn scared of everything. Yall be throwing your meat in the dishwasher 🤣😭
@joshhawkins7706 not blood at all.
Wash the meat to many people been handling it nasty when out we can't control it but home not.ihardly.ever eat out no.hate that what.i.do.do you😂😂
Man those are some nice looking ribs. The raw appearance is so much different than what we have in CT. Ours are a light pink yours are dark red like beef almost. Crazy
Gees you missed a lot of info. Whats your grill temp? Whats your finished internal temp? What temp did you decide to wrap at?
This video is more of a “look what I did” rather than something that is meant to show others how to make ribs.
Exactly. He never provided the cooking temperature.
And he did good.
Amazing video, but how come you didn’t rinse them off?
Rinse for what. Heat will handle the bacteria
Just put them in foil in the oven at 500degrees F and will be fine in much less time.
Or
If you don’t have 5 or 6 hours, have Mac n cheese instead.
Put them on for 1.5 hours at what temperature? You failed to mention or I just didn't hear it? 🤔
I was just going to comment that same thing lol
Says 300 on the video description
What temp did you cook them at? That might be important.
For those asking.. it's usually bone-down on first lay down. The bone gets direct heat thus heating the bone and cooking the meat from the inside out. After it's wrapped in foil it's pretty harmless to do skin down. Kinda depends if you want a good seer or 100% Tinder throughout
Bone down for sure.
@@kevinjames9724bone down on first cook. Bone up when wrapped in foil
I just tried this on my pellet grill and WOW! This was just to easy, Falling off the bone goodness. This is a must try.
What temp you set your grill on?
Wait...so you don't wash your ribs after removing the membrane?😝😝
Why would he?
I missed the temperature setting on the pellet grill???
No you did not. I was looking for it also. I am guessing 350, but I could be wrong.
He put 300° in the description 👍
@@tysonm-5009 That sounds too low?
@@ELEVOPR you’re not wrong, but then again I guess it depends on how thick your back ribs are, anywhere from 300-350 would probably do it good
I did mine on 425 for 2 hours and 190 4 a hour.
FIRST: did we clean that meat?!?!
You don't need to clean the damn meat. Where do yall get this crazy new idea that meat needs to be washed? Lmao. Just throw it in the dishwasher with some tide. Jesus 🤣😭
What do you think the point of cooking is?
I hope you rinse those first 😂
I've seen others do 3 hour ribs, and they usually grill them at 300 degrees.
300 on the grill cover thermostat? or attach a sensor/probe and 300 on the meat level grill?
@hoverpilder1905 in the video I watch they used the grill cover thermometer.
@ormcqu yeah I think I'm going to try using temperature proble at meat level. 300 degress
300 is the perfect temp in my opinion, just have to keep feeding the fire and have a few beers for hydration also know the distance from the fire 😋👍
Waaay too hot, but do what you like...😂
Technically properly cooked ribs, meat don't fall off the bone. There is that distinctive bite.
I made this just the way you did over the weekend!! Thanks! It put the family and friends in a food coma during the Chiefs and Bengal game..! It was on point!!
I don't like my ribs falling off the bone I like for them to have a little fight left I like them to come off the bone easily but not falling off. If u ever cook in a barbecue contest falling off the bone is a fail 🤷
I’ve found smoking for two hours(i’m on a trager) so around 160-180 unwrapped, and then bbq sauce and brown surgar wrapped and meat side down for two hours at 275 is the perfect sweet point
I make mine like that every time and come out so tender!
You don't wash them first?
2 observations: 1. No mention of cook temp and 2. Fall off the bone ribs = over cooked ribs!!!
Facts. Finally someone who realizes ribs shouldn't fall off the bone. I do 275 for 90 minutes wrap in foil with butter, brown sugar, honey and more rub then 90 more minutes. Should temp between 195-203. Probe tender any higher they are overcooked hence fall off the bone lol
It’s called personal preference. just don’t undercook or burn your ribs and I’ll be more than happy to eat any kind of ribs
@@tinosimpson7198 so under cooking and burning isn't okay. But overcooked is?
@@brianhallman5168 what’s beef jerky? Or dry aged meats?
@tinosimpson7198 dry aged is self-explanatory, and beef Jerky is dehydrated. It's not overcooked. Dry aged has nothing to do with cooking. "The dry aging process slowly evaporates the moisture in the beef, drawing it out as well as redistributing it. It also causes the natural enzymes to break down in the beef. Both of these processes are how the flavor and tenderness are achieved, which are staples of dry-aged meat."
What temp?
300! The whole time!
@@UnchartedFoodietoo high that's why they are fall off the bone. Any competition cook will tell you fall off the bone ribs are overcooked. Try 275 for 90 mins then wrap in foil same way and 275 for 90 minutes again. They should temp between 195-203 anything higher they are overcooked.
Adding a "binder" to your ribs just adds another barrier the seasoning has to get through. The ribs are moist enough, just rub them down with your seasoning of choice, wrap them in plastic wrap and toss them in the fridge overnight (or at least 5-6hrs) then take 'em out, let thrm come up to room temp (reduces stall time) and cook some great ribs. 😊
If theyre cooking ribs in 3 hrs, theyre probly short on time to let them sit for 5 to 6 hours breh
@@anthonybair4331 Doesn't negate my point that people are too obsessed with "binders" when the majority of the time it's really not needed. I've rubbed down plenty whether wrapping and refrigerating or going straight on. It just comes down to the moisture content of the meat. It's usually fine and binders just add another layer of barrier the rub has to penetrate.
@@MtnBadgerbinders contribute to the bark color and help the seasoning stay on when flipping and handling the brisket. It’s not for flavor. Hence the word “binder.”
@@MAquiNAroJA12
Um... Gee. "I had no clue."
(cough, gag...)
Seriously, I understand *exactly* what the word "binder" means. Don't talk to me like I'm an idiot. And I'll reiterate my statement that a great deal of the time you don't *need* a binder to make seasoning/spices stick. *I do it all the time.*
As long as the meat is moist, it works just fine. Subsequently, I'll also stand by my statement that laying on a bunch of mustard, etc. can make another layer that the seasoning/spices have to work through before actually penetrating the meat. *It's science,* not just my "wild ramblings."
I'm not alone in this practice and a *tremendous* number of people have always been told to "use a binder!" It's prolific on CZcams so, they never even *consider* trying to smoke something without it, even just as an experiment. (What a novel concept, eh??) It's like some law out of an ancient, sacred book.
Well, it's *not* a law and, as for "bark and color," I have my BBQ come out just beautiful, fine bark, good color and nar'y a drop of mustard fell upon it. It's more the proper smoke, technique and patience than the binder that turns out a good product.
Now, I'll also reiterate that there *are times* when a binder is called for! (more than just preference) Like if the meat is particularly dry, doesn't have much fat, etc. and the seasoning just really doesn't want to stick particularly well. *Never* did I say "don't use a binder, it's wrong."
It also doesn't have to be mustard. Some like Sriracha, etc. The thinner and easier to penetrate into the meat, the better. Mustard just kind oflays there.
*I've used binders, too!*
People half-read my posts and because im some sort of "BBQ heretic," before they're even done, they start misreading my words and intentions, then *immediately* start telling me I don't know what the hell I'm doing.
What I said was... "A binder is not a requirement and can even be a hinderence to the absorption of the seasoning into the meat." (Paraphrasing). And that's a perfectly valid statement.
Start paying attention to others on the 'Tube, they'll say the same thing.
If it's what you want to do and you're dead set against the possibility of even *trying* to smoke something without a mustard binder... Knock yourself out!! Slather away. The "BBQ police" aren't going to knock on your door, nor are they coming to mine for doing something different that flies in the face of the current tradition or the narrowed view of the blind followers of what other people say "is the only way." Sheeesh.
Now, then, for your edification...
I come from a looong line of butchers in my family that goes to the turn of the 20th century when my grandfather rode around in his meat wagon delivering the meats he and the family (9 kids) produced on the farm. He then opened the town butcher shop.
We also own restaurants, one a BBQ in my home town that was in continuous operation from *1955 - 2015.* I've worked in other restaurants, as well and have actually learned a thing or two in the *50* or so years I've been at this meat cooking game. When I was just a kid, my mother tought me how to cook, she and her mother cooked for 14 people, 3 times a day on a working farm. My father was one of *14* kids and also from a working farm. They processed their own beef, chicken and pork, as well, in North Carolina and he's the one with the *real* "smoking magic," though it was done regularly/successfully on mom's side, too. So, you see... I'm not just blindly "speaking out of my ass."
Instead of doing your damndest to tell me that I have no idea as to what I'm saying, why don't you try and take the attitude of "Hey, I wonder if there's anything to this, maybe I'll try it and see what happens..." You might actually learn something. Just remember what I said and use a good, moist piece of meat so you're not starting in the negative.
And another tip, if you have the time, I sometimes will rub down my room temperature ribs or roast, etc. and wrap it in plastic wrap and put it in the fridge overnight (or 5-6 hrs, minimum if you do this), then let it sit out for a bit to come up to ambient temp., rub it down with some more fresh seasoning so as to promote bark and color and after it's been on a couple hours, start with the spraying, using apple juice (or your preferred choice) mixed with apple cider vinegar. It works wonders.
Well, I think you must get the idea by now. I'm not illiterate, ignorant or just plain dumb. Nor do I think the same of you. I just think that a great many people and, perhaps yourself have been drawn like lemmings into the false premise that a binder is an immutable law of BBQ. It ain't...
And your seasoning *will* stay on your meat, as long as it was moist enough to begin with and some care was used. Oh! And I meant to say that, if it's not and you want to add some moisture that will hold seasoning and promote the bark. etc., just rub in some cider vinegar, it adds to your desired effects just fine. 😀
OK, enjoy your smoking and BBQ adventures and, one day, when nobody is looking, try it my way and see how things come out. You may just be pleasantly surprised. 😉
The seasoning does not go into the meat
Only the salt does. The seasoning is what hits your young first. Mustard has good flavor on its own, and it is important for the bottom, cause without a binder the seasoning kinda piles up in the middle
I cook mine similar, 45mins bone side down, 10mins meat side down.. Dry rub Only! 😅
Pro tip use paper towel to grip the membrane. Makes it easier to grip
If you don’t have 5-6 hours, here’s a recipe for 4 hours and 59 minutes guys. Great content.
What was your temp and where it was sitting add 250 or 275 or 300
You said you can’t wait to share it with every one but didn’t let us know what seasoning you used
Instapot for 30 min and then 5-10 min in the broil oven. Sauce anyway u want
Most definitely you can do that, however you don't get the smoke taste
@@kenrivers9757 bro, u can smoke them so easy on the grill..all u do is a cold smoke on the grill with a couple of smoke tubes for 60 min. Then pop the grill on high for 10 min to get that nice look!!!
What Temp?
Was thinking the same thing 😂
300 he said in another comment
I did 250-260* on my Traeger the exact same way and they were perfect
275 is perfect. 90 minutes wrap in foil then 90 more minutes.
Salt has stuck to meat without mustard since the beginning of time
Not sure why you need a binder? I have never had an issue with bark and never use a binder.
Unless you were in a rib competition it should never take you five hours to cook a nice slab LOL. I've always done mine like this
When I 'm having iced down Beer as my refreshment, I need all 5 hours to smoke them ribs . If I'm not having my Beer refreshment until after the rib cook ......I bump it up and like magic WAMO, 3 hrs and DONE !
If it’s falling off the bone it’s over cooked 😂
I've never removed membrane but tik tok be making me think 😅
At least you removed the membrane!
The ribs were super wet, I can't understand why you would think they needed a "binder"
What you think of binder isn't how you perceive it , Its used as a tenderizer because of the acidity mustard has
That traegers apricot sauce is imo the best store bought bbq sauce for pork and for wings.
I use 250 to 300 temp works for me
Followed you video to the letter. Entire slab Burnt to death. Thanks a lot. Slab went in the trashcan
What temp did you use?
Clean that smoker bro
Dude literally followed the Meat Church instruction method to a T and made it sound like it was his owntechnique
Why can't an oil based paste be used instead of mustard?
Wrapping always speeds the grilling/cooking process because once it’s wrapped, the meat is being steamed inside the package
No vinegar or salt water to clean them ???
No falling off bone, it's over cooked...just tender enough where it has just a little bit of bite!!!
🚨ALERT🚨
Temp on Traeger is in description...He said 300° whole cook
CZcams "Shorts" don't show the description, unfortunately. 300°?
@@rsteebyes they do, top righthand corner of your screen press the 3 little dots and the description along with options should pop up
What temperature ?
Kinda left the important part out.
I love watching the TV shows with rib contest and they say they don't want the meat to fall off the bone,, but that's how I like ribs is fall off the bone good
What temp were you running the grill at?
300° it's in the video description
after you wrap in foil and back in smoker. do you place meat side up or down?
Im not sure if it really makes a difference but ever time i prepare ribs theyre more firm when i go to put them on the smoker. These ribs act as if the bones are removed.
You you say “ let’s go “ you instantly tell me your simple
The state of Texas had your back till you threw that butter and brown sugar down
So if you’re telling is ribs in three hours, why didn’t you tell us what temp you had your traeger set in???
I wish people would quite adding butter to the wrap lard is much better
I’ve always been able to cook my ribs in about three hours. I didn’t really realize that most people didn’t.
Idk how you grabbed that membrane with your fingers I always gotta use a paper towel for grip
I dont think the mustard is needed. I let mine sit in the cooler dry spiced overnight. Then r3season them before i put them on the smoker.
You say for the haters out there 😂😂😂 I love people with good sense of humor 🙏
What temp on the Traeger ??
275. 90 minutes wrap in foil with butter honey and more rub then 90 more minutes and 275. They should temp between 195-203.
Respectfully, there’s no wrong way if it tastes good.
It’s highly recommended with ribs cook meat side up, then when wrapped put meat down, it tenderizes all the meat. The best pit masters in the US all utilize this same method. Details are everything when it comes to top shelf bbq.
I would mention the temperature you cook at for people that dont know or who are learning. Just a thought.
I think you left some wax paper on the butter
Easiest meat to cook salt and pepper they taste good
You know this guy plays a bit of disc golf with that membrane comment.
Where can I find properly savory ribs that are prepared without using sugar
Those ribs look good as hell looked like you just pulled them from the cow😂😂😂😂👍🏾👍🏾👍🏾👍🏾
Try garlic salt and paprika the kind used in chedder cheese
And chayene pepper
My recipe
Unwrapped
225 2 hours
275 2.15 hours
Spray every 45 min
BBQ sauce last 30min-1 hr
I personally i think if you pick them up and they fall off the bone it's not perfect it should be very tender and still keep that shape on the bone like this🍗
Nice!
@@UnchartedFoodie just like giving my opinion on food videos
That’s your opinion, I like when it falls off too
Agreed. Too mushy when they fall off the bone and overcooked by all bbq standards
If u don't want them to fall off the bone but u still want them super tender well here's the answer to that , just leave the back membrane on changes nothing just keeps it together or not it will cook the same I like the crunch of the membrane
what temp for three hours?
Keep in mind that when you remove that silver skin you are throwing away one of the best sources of collegin which promotes smooth anti-aging skin.
Could we collect it and liquify in a blender and make a sauce with it?
Lol tell us more Brad. So we mix the silver skin with lotion and put it on our bodies?
Are they meat down once you put them back on smoker or just when wrapping then back to meat up once on smoker after being foil wrapped ?
Meat down in foil and meat down back in smoker.
If you have 3hrs you can find 2 more hrs somewhere 😂
I do the same thing, but with honey too ! Re sauce it, and smoke the sauce !
Delicious ❤
With absolutely no smoke😂😂😂
Ok so we cook them on high heat I guess!!!😂😂😂
Nice but what temp?
Heres another quick way to cook ribs. Cook them in an instapot. Takes about 25 minutes. When done in the instapot transfer them to your smoker. Coat with your favorite seasoning and BBQ sauce along the way. It's a good alternative to when you want ribs and don't have a lot of time.
What in the Martha Stewart show rib you watching. Man up
@@AmericanMuscleCarsR like I said, when you don't have a lot of time. But when I do have the time it's low and slow.
Fall off the bone is overcooked! But most people think its a good thing...
‘Let’s Go’ is meant to be at the start, of anything. Otherwise you’re telling everyone to ‘go’ after the event is finished.
what is the temperature of the smoker
Love this recipe
The unseasoned edge of ribs:
😑Am I a joke to you?🤔