Great video, and I completely agree on the dry Memphis rub approach. I have done something similar on my BGE and use the spray bottle technique with equal amounts of apple cider vinegar and apple juice. Works great.
Oh man that's a hard one because the last thing you want to have happen is end up with not enough rub. I do think if you halved it you could get away seasoning just one rack. And if it comes to it, you can always through extra in a bag and save for later.
There are (generally) two ways to BBQ ribs: St. Louis Style, which are wrapped in foil, super tender fall off the bone, sticky, fatty, and delicious. These are Memphis style ribs which are smoked unwrapped, served with a BBQ sauce on the side, or if you are like me, with more dry rub seasoning. The Memphis style eats more like a chicken wing: little more bite to it but a good crispy exterior. I love both.
Yes! So there are (primarily) two styles of ribs - Memphis Style, which are dry rubbed, smoked naked the whole time, and kinda eat like a chicken wing (which I really like). The other way is St Louis Style ribs - those are the more common ones. Wrapped in foil, sticky, and sweet. Both are great!
I love how these look! I can't wait to make some Memphis ribs!
Thanks my man! Please stop back by and let me know how they turn out!!
Great video, and I completely agree on the dry Memphis rub approach. I have done something similar on my BGE and use the spray bottle technique with equal amounts of apple cider vinegar and apple juice. Works great.
Great tip! Thanks for stopping by!
Roll the ribs together and grab the membrane and unroll it while pulling. Makes it super easy!
I have not heard of this, I will definitely give this a try!!
Doing this method as we speak
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Love it! Can’t wait for the next one!
Thank you!
What do you guys want to see next??
@@CoachSeansKitchen Boston butt?
O....M.....G, my mouth is watering. Now let’s see some poultry!
Guess what's cooking up next!!
What temp did you smoke at ?
🤤
Still drooling lol
For your seasoning mix is that just for 2 ribs? If I’m cooking one rack do I divide the recipe in half?
Oh man that's a hard one because the last thing you want to have happen is end up with not enough rub. I do think if you halved it you could get away seasoning just one rack. And if it comes to it, you can always through extra in a bag and save for later.
No foil? I’m just curious
There are (generally) two ways to BBQ ribs: St. Louis Style, which are wrapped in foil, super tender fall off the bone, sticky, fatty, and delicious. These are Memphis style ribs which are smoked unwrapped, served with a BBQ sauce on the side, or if you are like me, with more dry rub seasoning. The Memphis style eats more like a chicken wing: little more bite to it but a good crispy exterior. I love both.
What flavor pellets you used?
I believe for this recipe I used cherry pellets! They are my absolute favorite to use with pork.
So it was 225 for 90 min, then q45 baste for the next 4 hrs roughly? Do you look for a final temp goal?
I look for around 200-205. With ribs, I have not found that much deviation. Once the temperature is in that ballpark, it is normally good to go!
You didn't have to wrap it in tin foil?
Yes! So there are (primarily) two styles of ribs - Memphis Style, which are dry rubbed, smoked naked the whole time, and kinda eat like a chicken wing (which I really like). The other way is St Louis Style ribs - those are the more common ones. Wrapped in foil, sticky, and sweet. Both are great!
Smoking some ribs today I'm going to try both ways ....foil and no foil. Curious how they will be not wrapped.
Heck yeah!! That’ll be a great way to compare them. Let me know what you think about the two!