@@RanchKingsA lot of the connective tissue and stuff that makes this kind of meat tough renders at around 200-ish degrees. If you pulled it earlier than that, it would be like boot leather. If you pull it later than that, you get a sloppy mess where the texture suffers.
@@cmmrris1 I would think you’re correct, I do a lot of smoking every week in the summer, but I like to get an idea what others are doing, just nosy! LOL 😂 I haven’t wrapped my brain around the concept of seasoning them as heavy as everyone does on the internet, and I’m not particularly a fan of so much hot spices being added. To me it takes away from the actual taste of the meat. Just my thoughts.
@@Musclecar1972 I feel like smoking them is unique because after so many hrs of smoking them the seasoning doesn’t really stand up as much. It helps them develop the bark and the color, but its distinctive flavored is somewhat neutralized by the smoke (at least in my opinion). I don’t think it takes away from the meat. To each their own though. If you try it and don’t like it, then you should do what’s comfortable for your table brother!
@@cmmrris1 I agree, everybody’s taste is different, I have tried just about every combination under the sun, I make my own rubs now, one is savory, the other is on the sweet side. I finally got briskets under my belt, they appear easy when you watch the videos, but in my experience at least, they were not. The last 4 I did last year were actually excellent. They’re not my favorite anyway, but people do like them. I prefer a nice big eye of round, most people don’t know how to do them right, but once you learn, they’re hard to beat. They do take a little extra effort, but the end result is worth it in my opinion.
Dude ain’t kidding about Memphis BBQ! He was at Central BBQ in Memphis, and when I was in Memphis last year to see Graceland. I stopped at Central BBQ and omg everything was amazing.
I like this, especially the way he cooks without wrapping.
I didn’t know who made this rub but I finally discovered it on the store shelf after trying dozens and now see this video!
It’s soooo good!
I would eat anything this man makes🤤
He makes big poops. Would you sample?
Been using you recipes and they're always a hit!
Brother, if you keep making these videos im gonna be 500lbs!
Lmao 😭
How it is sometimes man🤷🏽♂️🤣
Lol facts 😂
Just like him
@@jaspermj.2214 messed up
This year I’m getting myself a smoker for my birthday this looks amazing and I need this in my life
Get it! You wont regret it. Especially when you have guys like this. I just got my walmart smoker 3 months ago.
Get a real one and not a pellet smoker
One of many recipes ive seen where you DONT have to wrap the ribs after par-cooking .... i like this way better 💯
Man ..how cool would it be to hang out with this guy for a day..
You'd be more full than after Thanksgiving dinner and more drunk than New Years Eye night.
lol that is my favorite rub 😂
Outstanding! Gods Blessings Malcolm
How long did you smoke them ?
Idk
Until beautiful mahogany 😂
Idk for sure, but the longer you keep them on the more tender they get. Spay some apple juice so they don't dry out 30 minutes to an hour apart
@@justinritter5877😂
Those turned out incredible! 225 truly is the perfect temp in the pit.👌
How long you cook the ribs at 225? Like 4 hrs?
Lovely!!!! How long or what internal temp should you pull them off?
204 internal
@@TwD1998joking?
@@RanchKings nope. Perfect every time
@@RanchKingsA lot of the connective tissue and stuff that makes this kind of meat tough renders at around 200-ish degrees. If you pulled it earlier than that, it would be like boot leather. If you pull it later than that, you get a sloppy mess where the texture suffers.
Good looking ribs, but how long did you cook them?
Until they get that mahogany color lol you heard him. But I would say 4-5 hrs
@@cmmrris1 I would think you’re correct, I do a lot of smoking every week in the summer, but I like to get an idea what others are doing, just nosy! LOL 😂 I haven’t wrapped my brain around the concept of seasoning them as heavy as everyone does on the internet, and I’m not particularly a fan of so much hot spices being added. To me it takes away from the actual taste of the meat. Just my thoughts.
@@Musclecar1972 I feel like smoking them is unique because after so many hrs of smoking them the seasoning doesn’t really stand up as much. It helps them develop the bark and the color, but its distinctive flavored is somewhat neutralized by the smoke (at least in my opinion). I don’t think it takes away from the meat. To each their own though. If you try it and don’t like it, then you should do what’s comfortable for your table brother!
@@Musclecar1972 I don’t really care for to much spice on my ribs either! I love his original rub. I don’t buy the hot one though.
@@cmmrris1 I agree, everybody’s taste is different, I have tried just about every combination under the sun, I make my own rubs now, one is savory, the other is on the sweet side. I finally got briskets under my belt, they appear easy when you watch the videos, but in my experience at least, they were not. The last 4 I did last year were actually excellent. They’re not my favorite anyway, but people do like them. I prefer a nice big eye of round, most people don’t know how to do them right, but once you learn, they’re hard to beat. They do take a little extra effort, but the end result is worth it in my opinion.
Love the dry rub rub if I want some sauce I will add it myself
Yep sauce not needed.
Exactly
No wrap still spritz?
I've learned so much from this brother when it came to BBQ
Rub em & run em. My favorite way to go
Dude ain’t kidding about Memphis BBQ! He was at Central BBQ in Memphis, and when I was in Memphis last year to see Graceland. I stopped at Central BBQ and omg everything was amazing.
He has some of the best bbq videos.
dang those looking great
Dude, your the rib KING on UA-cam.
How long you cook them for ?
He explained it clearly how too tell and he also showed how you check 😂
He cooked them too long
Those look great I’m gonna show my dad to cook
You can do it
No wrapping ? How many hours ?
I've never pulled the silver skin. is it that much of a game changer?
YES
This reminds me of the movie Austin Powers where one of the characters is singing about how he wants his chilli baby back ribs
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I want my baby back baby back baby back
@@Jose_Martinez11 ribs, chilliiiiii baby back ribs
I love this guy he is the TRUTH
This guy is so underrated
Very!
Overweighted
Underrated??? 😂
He's the go-to guy on UA-cam😄
Gonna try these tonight
Will this work on St Louis style? I assume it would.
Yessir baby back is just more lean but its basically same
I use just salt and pepper brother, I’m debating to soak it in pickle juice overnight before I do smoke it.
I don't eat pork but looks like a masterpiece 😮.
Love the seaoning good for burgers to
Love your Hot Rub! I put it on anything and everything pork.
As we speak I'm using the mustard binder with your signature rub. Thinking about using a wet sauce on half
How many hours?
Respect big man well done sir.
Breakfast, lunch and dinner... Perfect 😄
About how long they take at 225 til they are done? And do you spritz them at all
🔥
Love the vids! Keep em coming plz and thx !!
I’m so glad I subscribed you rock bro
I haven't found a rub better than just plain salt and pepper.
Any idea how much time it will roughly take?
Tender but not fall off the bone is the best😮💨
Ohh by the way I had been wanting your seasonings for a while and my wife got them for Christmas I love them
Can you ship some to me? 😅 They look amazing!
about how long did it take? just trying to gauge so im not expecting 5 hours and they take 9. lol
🤩
Looks super delicious ❤
How long do you normally smoke it for?
Damn brotha! Those look amazin!
God that is perfection
What flavor pellet?
Yum my favorite
How long does it take to cook em
Sounds almost too good to be true being that easy. Just 225 till it's done 😎
Looks delicious 😋
How long you cooking them?? At least give a time
How long to cook them for?
How long do you leave them in? Lol
Most likely about 5 to 6 hour's usually does it 👍
Looks yummy. Keep it up
I highly recommend lamb ribs please do one if you can!
I do lamb breast all the time on low 250* covered and they're as tender as they can come.
250ﾟ for 3 hours right
Yes sir
Yumyumyum
My favorite brother, Memphis way is best!! Just can’t be beat for that smoky flavor and seasoning
What you know about that Memphis style?
Go to Memphis in May you’ll find out
@@Brewsky38 I'm from Memphis....Memphis in May doesn't know anything about Memphis style!
Anyway I like the dry rub and hickory smoke
Yummy 😋
225.....how long do you cook for or what temp do you pull ''em at?
My guess would be 6 hour or so. The 3-2-1 method at 225 cooks for 6 hours.
the ribs look better than my wife..
¯\_(ツ)_/¯
Yum!
Did you rotate?
Yea I’d I do that with my pellet grill the out side skin gets super hard I don’t get it
Beautiful,
Butter boy!!
Nice 👍🏼 👊🏻
Beautiful
You got me hungry while eating super…
How long do they cook at 225°
I’d budget at least 5 hours
Until about 200 degrees internal meat with a thermo pen and probing in between the bones with no resistance
Damn good job on them bones 👍🏿👍🏿👍🏿
no spritz no wrap? I like that
What pit do you use…
Yes sirrrrr
Yum
The BOSS of BBQ 🔥🇺🇸👍❤️
This is my dude👍🏽
Oh yeahh
Only rub i use man always a hit
😋😋😋😋😋😋😋😋😋😋😋
Instead of mustard try using beaten egg whites for the binder with a bit of cream
Is this how they do it in England? Sounds weird af
I love your Barbecue rub
Kansas City have best bbq
I'd eat that whole tray dang
Dangit now I want ribs 😂😂😂
You should use spicy mustard like siracha mustard
00:22 NOW I'M HUNGRY, FOSOME BBQ'D PORK RIBS DANGIT
Dannnngggggg!!!!😳😳😳
Sir, I do know the drill.
Best way to cook them right here. Get rid of the foil.
I wish I was your neighbor and friend 🤙🏽