And my man’s cooked it to 200 degrees with nothing giving it juices till the end bruh that shit dry as hell 😂 then my man’s used oil as a binder so trusts gonna make it dry itself
If you hang smoke those racks to 200 degrees without the membrane they will fall off the hook. The collagen starts breaking down at 190, by 200 you can pull the bone out.
Ok. So I’ve made ribs for a while. Always been really good-so I’ve been told. Tried this extra tip today and I received a reaction from my wife that I never have. These were amazing.
@@drakes1515that's just an overcooked rib. Any competition rib or well known bbq spot will not make fall off the bone ribs. You can have a tender rib without it literally turning to mush. If you want something to fall off the bone do a pork shoulder and make pulled pork.
those ribs look beautiful. i love it when ribs are tender but are just one slight step above fall off the bone, they hold together long enough for me to eat em, then they fall off the bone
“You’re wasting it” wastes a lot on the cutting board. “People say you need a paper towel” you don’t need it. It just makes it easier to grip the membrane.
The best binders to use are natural fats. Duck fat in spray bottle, real butter Don’t use margarines or seed oils except maybe olive oil. Certain things give funky flavors. Mustard works well also.
I never bothered with rapping. I take them from the smoker to grill, sauce them, cook until caramelized. They always turn out amazing, and everyone loves them.
That's because they are technically over cooked when they fall off the bone I personally prefer it myself but in a competition fall off the bone is no good
I've only made them one way and when done the meat falls off the bone and hmm good. Think I like them my way because I prefer using utensils to eat them and not having so much sauce all over my beard and stache. I will try them this way because the process is so different than my normal method of cooking them.
I use a dry rub overnight in the fridge, let them rest an hour on the counter. Cover in foil cook for 3 hrs at 250 in the oven, finish them on the grill at 300 basting them with a seasoned butter baste mix, or baste with BBQ sauce. Baste and flip about every 15 minutes. After 1 hr on the grill they're ready. Be careful, ive had many racks fall apart as your trying to get them off the grill.
Usually you rest it in a cooler or wrapped in foil so it slowly come down in temp. If you cut it into it and start eating right after its cooked you will lose a lot of moisture and juices.
This is funny, no one says 'you need' a paper towel....it's true, you don't but it helps. That's not disputable. Also, we've all had that magic rack of ribs the has the membrane tear off easy (like the one in this video). In real life though, it's not always that easy.
I don’t understand hanging meat. Do you flip it from end to end? Apparently no..one end was much darker. I see people do this with a tomahawk ribeye. Seems way wrong. Plus why do you have this set up? Just curious what I’m missing.
Johnny Spankspence there are many different types of ribs. In Texas we don’t put sugar on them, same with the Memphis style ribs I used to cook, no sugar, I think the sugar is St. Louis and yankee ribs
“Rub your meat on your own time” 💀
💀
💀
💀
💀
💀
“Don’t rub your rub you’re wasting it”
99% of the rub on the board👁️👄👁️
And my man’s cooked it to 200 degrees with nothing giving it juices till the end bruh that shit dry as hell 😂 then my man’s used oil as a binder so trusts gonna make it dry itself
@@otrsbgbig facts
Yup and we are supposed to take him seriously
Exactly
Yupp!
The resting routine with butter, brown sugar and bbq sauce too my ribs to the next level
this dude is actually hilarious 😂😂😂😂 he talk like a stern dad
“Rub your meat on your own time”
*sighs*
Goes to comments
Literally me
same
Exactly what I thought and did
@@keithfelicianoe non è che
Mee😂
If you hang smoke those racks to 200 degrees without the membrane they will fall off the hook. The collagen starts breaking down at 190, by 200 you can pull the bone out.
Ok. So I’ve made ribs for a while. Always been really good-so I’ve been told. Tried this extra tip today and I received a reaction from my wife that I never have. These were amazing.
“Resting on apple wood low and slow”
Perfect ribs to me is pull the bone straight out. To each their own.
Agreed, fall off the bone is a must for me.
@@drakes1515that's just an overcooked rib. Any competition rib or well known bbq spot will not make fall off the bone ribs. You can have a tender rib without it literally turning to mush. If you want something to fall off the bone do a pork shoulder and make pulled pork.
@@brianhallman5168cap
He said U don't need a paper towel while using gloves, what a genius
The statement about the paper towels was in reference to being able to grip the membrane while removing it
@@jameslewis6368no shit sherlock. He used gloves instead.
@@jameslewis6368he's using gloves to grip
@@sauce773 not really. He ripped it from the middle and pulled up. Most people peel end to end
@@dzl6848 gloves helped with the grip
Gotta avoid the seed oils tho 🫡
amen brother
Yup, very inflammatory
I don't eat or drink anything without seed oils, red 40, and yellow 5.
@fitzy28101 I felt that fam, it sucks but it's true
Seed oils are fine
Why I hear "were smoking apple wood row and slow" damn bruh 🤣
max goated
Excellent tutorial
Thank you for the butter and sugar tip, i prepared this and everyone love it 🎉
those ribs look beautiful. i love it when ribs are tender but are just one slight step above fall off the bone, they hold together long enough for me to eat em, then they fall off the bone
Those look dang good!
Bro those ribs look like the best ribs I have seen on the internet so far. good Job 👏 😀 👌
Cap
Are those the only ribs you've seen other than anorexia?
If that's the case... you REALLY need to watch more videos...
Tripping
Yes watch mroe vids and eat somewhere that serves real good ones. they look dry as hell on the inside .
You don’t have a southern accent. You can’t claim this title 😂 🤠
“You’re wasting it” wastes a lot on the cutting board. “People say you need a paper towel” you don’t need it. It just makes it easier to grip the membrane.
Yeah he's just an opinionated asshole
Miam miam miam délicieux repas 😊😅
The best binders to use are natural fats. Duck fat in spray bottle, real butter
Don’t use margarines or seed oils except maybe olive oil. Certain things give funky flavors. Mustard works well also.
Beastmode grillin'! 💪🏽💪🏽💪🏽
Thanks for explaining🌹
Yupp… I’m sure everyone had a bell ring when he said that PART. 😂
Fantastic video, thanks man!
I never bothered with rapping. I take them from the smoker to grill, sauce them, cook until caramelized. They always turn out amazing, and everyone loves them.
Try wrapping them next time trust me try it one time you may never go back they come out so juicy and fall off the bone
@@TGSoup I wrap briskets and roasts, but the ribs I don't bother with rapping.
I don’t know why people don’t like fall off the bone ribs. Those are the best.
Personal preference. I like a tender but not fall off the bone rib only cuz I like gnawing the bone lol
That's because they are technically over cooked when they fall off the bone I personally prefer it myself but in a competition fall off the bone is no good
@@truthhurts95 Overcooked = inedible, so that's factually wrong.
I've only made them one way and when done the meat falls off the bone and hmm good. Think I like them my way because I prefer using utensils to eat them and not having so much sauce all over my beard and stache. I will try them this way because the process is so different than my normal method of cooking them.
Hell Yeah they are.
If you don't have gloves? You will need a paper towel.
Very informative and entertaining video, I’ve got to try this method sometime. 👍
Those look amazing
Today is new years with my cousin from Mexico and I am going to eat ribs and grapes and corn yumm 😋😋😋
ribs are by far the most fun and easiest thing to find out how to bbq with
Beautiful bro looks amazing💯
Just made this for my family rn, they loved it! Thxx for the tutorial
ribs that do not tell you to kill yourself, i like these ribs.
“Pat the rub down don’t rub it”
Love that knife. I use mine a lot
What knife is that?
Rub your MEAT on your own time🤦🏽♀️☝🏽😩😫🤣😂😂😂😂😂
I use a dry rub overnight in the fridge, let them rest an hour on the counter. Cover in foil cook for 3 hrs at 250 in the oven, finish them on the grill at 300 basting them with a seasoned butter baste mix, or baste with BBQ sauce. Baste and flip about every 15 minutes. After 1 hr on the grill they're ready. Be careful, ive had many racks fall apart as your trying to get them off the grill.
My dude unsheathed that like he was about to slay a Rathalos or something
Interesting since oil is hydrophobic creating a barrier between the mean and seasoning.
Relax
@@joshtruman377 or else what?
Someone needs to jump this geek 😂
What? No. Oil sticks to the meat and seasoning use that attach to the meat.
Bro I gotta start comin to ur house man that stuff looking goooooood
Oh damn just ripped that membrane off
Looks Guuuud
You sound exactly like (cooking with jack)😭🤣
I put a binder on mines but this looks good too 😋
I wouldn't ruin it with sugar personally
Thanks for that membrane tip!
Stop it , you're killin' me.
You forgot to show us the bite other than that looks pretty dang good!!
Shi homie was saying had me weak 🤣 aside from that those look 🔥
ITS STILL FUCKING RAW oh hell bloody hell 🤣😂
I ❤️ it
I prefer mustard as a binder delicious -
Did you put the brown sugar, butter, and barbque sauce on and wrap in foil and just let them sit out or did you stick them in oven or on grill?
Love the blade. Where can I find it?
Thanks for the tutorial. Where did you get that knife?
That looks sooooooo gooooood
When you said “applewood” I was expecting you to say “low and slow”
Finally someone who knows Not falling of the Bone😜 just keep them moist and over cook them and you can suckem up with a straw ! 😂✌️
Where did you purchase the machete ?
After you wrap do you throw on grill for an hour while wrapped?
First time I've ever seen the membrane removed that way. Fucking brilliant!!
“The rack hangs“ (. Y .)
Me : 👁👅👁
bro those look sooooooooo good
Is Danny McBride making BBQ tutorials now?
“Some say you need a paper towel, nah you don’t”
My brother in Christ you’re wearing gloves.
I have the pit barrel cooker and ribs r allright
But the chicken halves are
BUSSIN💥💥💥💯
Whats bussin mean ?
Gave a like because you actually mentioned the degrees
Total cooking time?
That is raw
I did this today thanks
Mustard!!!
Looks delicious!
“Don’t rub it”
*Flips it over and rubs it*
This seriously is a great tutorial though lol
I've done some research and this is NOT infact the only rib tutorial, there are multiple
Pat the rub, don't rub it. Continues to rub it.
I love using honey as the binder
Can you come over to Britian and make me some please 😁
The KNIFE 🤣
The membrane is pure collagen.. just eat it. Its so healthy for you
Rest for an hour cold ribs anyone
Exactly my thoughts... how do they stay warm?
Usually you rest it in a cooler or wrapped in foil so it slowly come down in temp. If you cut it into it and start eating right after its cooked you will lose a lot of moisture and juices.
There are also many other reasons to rest. But the primary one is to relax the meat and retain the juices.
I use honey as a binder
Looks delicious. I think it would be even better if you use a compound butter.
Ts look good ngl
I always laugh at "fall off the bone".
I make em the same as yours
Best way of removing the membrane. Got it right on the first try
This is funny, no one says 'you need' a paper towel....it's true, you don't but it helps. That's not disputable. Also, we've all had that magic rack of ribs the has the membrane tear off easy (like the one in this video). In real life though, it's not always that easy.
Bro why does his table look like a minecraft crafting table💀💀💀
Where did you get the ribs knife from
Dam them look good
Simple the best
I don’t understand hanging meat. Do you flip it from end to end? Apparently no..one end was much darker. I see people do this with a tomahawk ribeye. Seems way wrong. Plus why do you have this set up? Just curious what I’m missing.
After you wrap in foil how long do you ook and at what temp?
Nice knife!!!
What BBQ sauce do you use?
Kraft
Ok I will 😂😂😂
Fuck, saw this and immediately placed a grocery order
Man I don’t wanna eat no sugary ass ribs
@Joe dirty71 really?
@Joe dirty71 but he put a bunch of rub and sauce on it
@Joe dirty71 shit I feel dumb. I’m from Houston, is that common down south ?
@Joe dirty71 😂 ok I had looked it up and sugar is in most bbq. I have lots to learn
Johnny Spankspence there are many different types of ribs. In Texas we don’t put sugar on them, same with the Memphis style ribs I used to cook, no sugar, I think the sugar is St. Louis and yankee ribs
Wasting it as the board is covered in it...LOL