Ok, just made this…pretty much copied your process. I did inject, but not exactly same ingredients. Hands down the Best ribs i’ve ever made!! Thanks for a great vid to follow!!
Just made this recipe without the injection. I've been trying new rib recipes for the last couple years and that all ended today! By far the most delicious recipe I've ever made. I did one rack with Mike's hot honey and traeger sweet and spicy barbecue sauce. Wow!!! You have yo try that!! Came back to subscribe and to tell you thanks. This is definitely far better than the 321 rib way if cooking. Awesome recipe!
Thanks for the share. If you ever want more of a smoke ring, suggest smoking at 180 for the first hour. That slows the cook down enough to really build that ring on a pellet grill if desired.
I tried this cook on 4 racks of baby back ribs without injecting 😊. I used cherry pellets, a rib rack and spritzed with Dr Pepper. Sauced with Sweet Baby Rays sweet honey. Absolutely the best ribs I have ever cooked! Smoking at 180 I had never tried but will do ribs this way from now on, thanks for the video and tips!
I cook ribs so often i dont even bother removing the membrane anymore. I score it with a knife like a crosshatch just to rub some seasoning into it, but there really isn't much meat on the underside of a rib anyways, so you dont even notice it when you are eating. Maybe if i was trying to impress someone I would take the time to remove the membrane, but at my house, we leave it on and dont even notice it.
I like your Texas connection. Props on using mesquite without complaining about it having flavor, but I'm not convinced on injection. I'm craving ribs and hope to do some this coming weekend.
For me, the only step I'd add is a few minutes on a flame (grill or BBQ) to carmelize the sauce and give it some bark. That's my preference. I've done ribs this way (less the injection, that's new to me) and everybody loves them.
Over the holidays did low and slow pork spare ribs unwrapped. At the end pour salt lick regular bbq sauce on foil, place ribs meat sided down on foil, wrap, and let rest for a couple hours. Salt lick contains no tomato products but use whatever is your favorite sauce. OH MAN those ribs were good. I bet your ribs here taste as good as they look too.
They turned out great! I don't mind fall off the bone ribs, but I do mind ribs where I have to gnaw them off the bone. Eating ribs shouldn't be difficult!
I'm currently looking at a smoker that doesnt have a top rack and just a grill. Can i do the same methods on this? Also, when you wrap them in foil and put it back into the smoker (and later when you paint them), is your smoker turned off at this point?
What are the black gloves that you guys use what are they called where can I get them I think I want to start using those but I don't know where to get them
What is your recommended time to cook if you can't get St Louis style ribs? The ribs we mainly get in Australia don't have as much meat and tend to dry out if you use the 3-2-1 or 3-1-1 method.
Where about in Aus are you?? I'm in Central Queensland and we can get riblets from Drakes, I moved to them over the St Louis style due to how much more meat is on them. Also I wrap mine in Alfoil and a towel then into a esky bag for 45-60 min. Makes them come out so you can pull the bone clean out if you want
The ribs look good. How I do Ribs is wire rack and put kosher salt on overnight. Next I do a light spray of warm water. Then I put put in black pepper and Lawry's seasoned salt and inject bacon grease. Next I let rest 45min to 2 hours. Then preheat whatever smoker or grill I am using to 225 degrees. If it is a pellet grill the I make sure it is on smoke mode. If on a kettle or kamado I put in Mesquite and Apple chunks. Next I cook till they bend but do not pull apart without wrapping. I then put on a custom sauce I make with honey, jack daniel's, onion, garlic, and cayenne pepper and ketchup. Then enjoy.
Excellent video and can’t wait to try this method! Quick technical question for you though, what kind of camera and microphone setup do you use for these videos? The audio is so clean and I love the crispness of the video. Keep up the great work!
I used to use binders when I first started, mainly cause everyone was doing it, but I noticed, it affected my bark when it came to brisket when slicing it. Tried it without a binder and the rub, binds just as good.
I want to try this, but I have the pitboss onyx lexington edition which was slightly less than that smoker and it doesn't seem to let you use the p settings on medium or high heat. It only works on low, like 180ish which is weird. Documentation book was poop on finding answers.
The injection ups the juiciness and flavor inside the ribs, most competition pit masters will do this to give the judges a “wow” bite. That being said, the step is optional and you will still get great ribs if you skipped injecting. 🍻
Great looking ribs. I normally do the 3,2,1 fall off the bone but you method looks better. Your video mentioned the method in the comments, but I didn't see it. I'll try to do the video again and get it written down.
@@robertproctor4265 if your cooking them at 275 yes they will. 3/2/1 is suppose to be done around 225. Ever video I see these guys saying they got a better method turn the heat up to cook them faster and that is why they are doing them wrong and over cook them. I honestly do a 3/3 method. Half the time unwrap than I do the other half wrapped in butcher paper as we don't sauce our meat. We let the meat and rub do all the flavor. Don't need injections either.
Glad you did a video on the best way to do ribs. The 321 is for people who have dentures and have to gum their food. It over cooks the meat and would never ever win a contest.
Yeah, it’s like a solution to a problem that doesn’t exist. It takes 30 seconds to use a butter knife/paper towel. It’s like buying a gadget to pick your own nose….your fingers are built for it, and it’s free.
Some people complaining about the meat cutting. If you have different thickness of meat the meat, and not just ribs, cooks differently in different spots. Imagine having one heat source and trying to cook 8 steaks that are different thickness and some have bones and some don't but trying to get them all to turn out the same. I don't wrap and I typically use an offset. The thin edges will burn. The bones deliver heat into the meat, so that little bone you leave close to edge will dry the meat out right there. How you can mitigate this is lower the temperature and extend the cook. This will give time for the temps to normalize/migrate throughout whatever you are cooking. The other option is to keep the cook temps up and trim the meat for the temps. All my trimmings go for sausages, stir fry, and other cooking . I like to take rib trimmings and small useless ribs, rib tips and braise them with shredded cabbage, shredded carrot and shredded onion and apple cider vinegar for a sweet and sour pork dish. I keep the pork bits in the freezer. I have a pellet grill also. Use good pellets like Lumberjack, Bear Mountain and I have had good luck with GMG Gold Blend. Side ribs. Seasoned salt/garlic/pepper/brown sugar on top, no brown sugar on the bottom. Run the smoker on smoke until the meat internal temps hit 120. I usually run my grill in the 180-190 region. If the meat looks dry, I spritz with water. Smoke sticks to moisture. Pellet grills produce dry smoke. I switch the temps to 240 and let it go to render the fat until internal temps hit about 170. IF I was going to wrap for whatever reason, I'm using butcher paper because tin foil steams the meat and seems to wash the smoke flavor off the bark. If I wrap I will just put margarine in there. When the ribs hit 190 internal, if they are baby backs, I would pull them pour juices into a sauce and brush them. If they are side ribs, you can run them to 200 and do the same. I use a sweet and tangy sauce. Bite through, not fall off the bone. First layer that hits the roof of your mouth is the sweet/tangy. Next layer is smoky with some carmelized brown sugar. Next layer is salt/pepper savory. Baby backs dry up easy, have crappy curved bones and less fat content. This is why I pull them sooner. 15 years on a pellet grill. Unfortunately a lot of YT videos are very bad and from people that make sugary slathered slop and pat themselves on the back. Good basic BBQ that produces awesome results is the stuff that will make you reconsider your life choices. Try to do more with less.
This really is a great video. Never found injecting to be beneficial though. Seems like the injection just gets squeezed out through the cooking process... in any type of bbq.
Nice show. How often do you come to Texas? Ribs, particularly pork ribs are not a Texas staple. Texas is all about the beef. Every barbecue restaurant you go to, does have ribs, but there are usually lower down on the menu.
@@GrillSergeant awesome!! I’m going to keep watching. I just stumbled onto your show. You do a great job. I have a feeling I could definitely get some ideas on things to do. Keep up the great work.
I dunno- injecting ribs seems way over the top. If you know how to smoke ribs, you don't have to inject to get them nice and juicy. I do the 2-2-1/2 method and works great. Really the first 2 hours is to get the smoke flavor in, the second is to make them super juicy, tender and your choice of flavor infused, and the 1/2 for the sauce if you so choose). NONE of my friends what the sauce ON the ribs. If they need to, which they rarely do, they can dip the ribs in the sauce on the side. To each their own though.
I agree. also pitboss shilling.....we get it, they send you hundreds of dollars of equipment to say their product is good. This video is how to make something simple like making ribs into a 50 step process and clean 20 different kitchen utensils afterward.
Well done! I got tired of the 3-2-1 method and started making dry rub ribs (and wings. My kids make me do wings almost every weekend). I read about injecting ribs but never tried it. That will be my next cook. Oh, and I loved the music while you were painting the ribs. Reminded me of Red Dead Redemption 2
looks like i’m 2 months late to this party but i’m smoking some spare ribs right now and planning on brushing my sugar rub at the end after i’ve melted the run to glaze the meat
Thank you! I thought i Was crazy when i told my friends i like my ribs to have some bite and not them just be the equivalent of meat flavored gelatine. But guess what, its my birthday, my grill, my ribs, my money and my beverages, so i cant wait to heat up the grill.
A butter knife between the bone and membrane, use a paper towel to grab the membrane it comes right off, super easy. Certainly don't need a special tool to make ribs.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Ok, just made this…pretty much copied your process. I did inject, but not exactly same ingredients. Hands down the Best ribs i’ve ever made!! Thanks for a great vid to follow!!
Awesome to hear! 🍻
Just made this recipe without the injection. I've been trying new rib recipes for the last couple years and that all ended today! By far the most delicious recipe I've ever made. I did one rack with Mike's hot honey and traeger sweet and spicy barbecue sauce. Wow!!! You have yo try that!! Came back to subscribe and to tell you thanks. This is definitely far better than the 321 rib way if cooking. Awesome recipe!
Thanks for the share. If you ever want more of a smoke ring, suggest smoking at 180 for the first hour. That slows the cook down enough to really build that ring on a pellet grill if desired.
Great tip!
I tried this cook on 4 racks of baby back ribs without injecting 😊. I used cherry pellets, a rib rack and spritzed with Dr Pepper. Sauced with Sweet Baby Rays sweet honey. Absolutely the best ribs I have ever cooked! Smoking at 180 I had never tried but will do ribs this way from now on, thanks for the video and tips!
I cook ribs so often i dont even bother removing the membrane anymore. I score it with a knife like a crosshatch just to rub some seasoning into it, but there really isn't much meat on the underside of a rib anyways, so you dont even notice it when you are eating. Maybe if i was trying to impress someone I would take the time to remove the membrane, but at my house, we leave it on and dont even notice it.
I am the same way. Was just trying out the tool that was sent to me. Worked really well and faster than scoring 😂
Congrats dude. Never watched your videos before but subscribed
Thank you Ashley!
I want to thank pit boss for holding a good temp….. this grill was running good today, and the pit boss crew was on point.
🥇
I like your Texas connection. Props on using mesquite without complaining about it having flavor, but I'm not convinced on injection. I'm craving ribs and hope to do some this coming weekend.
Just tried this and they were AMAZING!! THANKS!!!!
For me, the only step I'd add is a few minutes on a flame (grill or BBQ) to carmelize the sauce and give it some bark.
That's my preference. I've done ribs this way (less the injection, that's new to me) and everybody loves them.
Over the holidays did low and slow pork spare ribs unwrapped. At the end pour salt lick regular bbq sauce on foil, place ribs meat sided down on foil, wrap, and let rest for a couple hours. Salt lick contains no tomato products but use whatever is your favorite sauce. OH MAN those ribs were good. I bet your ribs here taste as good as they look too.
Can you please give the temps? When you start wrapping and such ?
Usually around 160-170 I'd wrap it, on these I usually go by time rather than temp.
I do 4 smoke225 apple juce every 30 to 45 foil with the bbq sauce for an hour and unfoil brush bbq and let cook till sauce is good
GREAT JOB!!!!!! I gotta try that when it gets warmer...
Thanks for the video bro, this is the only way I do my ribs now, simple and yummy
Afterwards, you can use the Pit Boss toilet paper lol
They turned out great! I don't mind fall off the bone ribs, but I do mind ribs where I have to gnaw them off the bone. Eating ribs shouldn't be difficult!
Same here. I know it's not competition style, but man I do love a fall of the bone rib!
Pretty look’n bones right there Sarge! Good stuff brother!
Thanks! Looking forward to seeing you in Houston!
I'm currently looking at a smoker that doesnt have a top rack and just a grill. Can i do the same methods on this? Also, when you wrap them in foil and put it back into the smoker (and later when you paint them), is your smoker turned off at this point?
What temp did you pull them out at the end?
What temp do u pull the ribs at, to wrap them?
You are fortunate to have good weather , up here in Calgary it's -31 Celsius that's -27 F ribs will have to wait a few days
What are the black gloves that you guys use what are they called where can I get them I think I want to start using those but I don't know where to get them
Temp wise does it matter when your wrapping or when your finally pulling them to rest?
Wrap at around 165, pull at between 200-205
What is your recommended time to cook if you can't get St Louis style ribs? The ribs we mainly get in Australia don't have as much meat and tend to dry out if you use the 3-2-1 or 3-1-1 method.
Where about in Aus are you??
I'm in Central Queensland and we can get riblets from Drakes, I moved to them over the St Louis style due to how much more meat is on them.
Also I wrap mine in Alfoil and a towel then into a esky bag for 45-60 min.
Makes them come out so you can pull the bone clean out if you want
I just bought a Pit Boss, but the temp settings are either 250 or 300 and it doesn’t have a 275. Which temp do you suggest I use?
300
@@GrillSergeant thank you!!
Where did u get that cutting board with drip and cover?
Was looking for the link to the cutting board with underneath tray
pitbossgrills.77jaha.net/5g00g1
@@GrillSergeant thank you for the prompt reply and of course your informative videos. Just ordered that tray I can’t wait to get it
Made these today with the same rub and injection. Everyone loved them!!
The ribs look good. How I do Ribs is wire rack and put kosher salt on overnight. Next I do a light spray of warm water. Then I put put in black pepper and Lawry's seasoned salt and inject bacon grease. Next I let rest 45min to 2 hours. Then preheat whatever smoker or grill I am using to 225 degrees. If it is a pellet grill the I make sure it is on smoke mode. If on a kettle or kamado I put in Mesquite and Apple chunks. Next I cook till they bend but do not pull apart without wrapping. I then put on a custom sauce I make with honey, jack daniel's, onion, garlic, and cayenne pepper and ketchup. Then enjoy.
Love your channel name!!! Great video, keep em coming!
Thanks!
Excellent video and can’t wait to try this method! Quick technical question for you though, what kind of camera and microphone setup do you use for these videos? The audio is so clean and I love the crispness of the video. Keep up the great work!
These look perfect! Great cook! See you soon in Houston.
Can’t wait! 🍻
Nice videos, enjoy them very much. I have been cooking my ribs basically the same way for a few years now. I found the 3 2 1 method was not as good.
Fantastic job Andrew! Those ribs look fantastic 🫡🤤. Cheers brother 🍻
No binder for seasoning?
I used to use binders when I first started, mainly cause everyone was doing it, but I noticed, it affected my bark when it came to brisket when slicing it. Tried it without a binder and the rub, binds just as good.
I want to try this, but I have the pitboss onyx lexington edition which was slightly less than that smoker and it doesn't seem to let you use the p settings on medium or high heat. It only works on low, like 180ish which is weird. Documentation book was poop on finding answers.
Yea I have no p settings so I go with lower temp 225 or if I go higher I use a smoke tube
How many pounds of pellet did it took to finish? Also how does the flavors compare to a WSM? Thanks.
Beautifully done👍😊
What kind of knife did you use?
It was the ones from Pit Boss. I linked them in this video description
What meat injector do you use!? I hate the one I own 😆
amzn.to/3VevW7f
Thank you sir!
@@pennywiseguy182 No problem! Having a good injector is a game changer!
So how many hours total to cook these?
3 hours, 15 mins total time on the smoker.
Juicy! Rootboy Approved! 🍺🍺🍺🍺🍺
Great looking ribs man.. quick and simply. Not bad for around 3 1/2 hours 👍
You don't use binders?
Ribs looked great. I love the membrane remover. I always thought someone should invent something to make removal easier.
Looks like a gimmick to me... just use a paper towel to grip the membrane and it comes off slick as shit.
@@heathjeppson5669 💯
@@heathjeppson5669I agree with you.
Was hoping to see the difference between the injected ones and the normal ones… which were better?
The injection ups the juiciness and flavor inside the ribs, most competition pit masters will do this to give the judges a “wow” bite. That being said, the step is optional and you will still get great ribs if you skipped injecting. 🍻
Great looking ribs. I normally do the 3,2,1 fall off the bone but you method looks better. Your video mentioned the method in the comments, but I didn't see it. I'll try to do the video again and get it written down.
Do you have any stick burner rib videos? (real mans bbq)
How long did you smoke the ribs at 275 for??
3 hrs 15 mins
I want to try the injection method. Maybe get two ribs and inject one and not the other. Do a taste test. Great video. Thank you.
How much does the injecting actually help these? They look delicious and I bet tastes even better - just not sure if injecting is needed?
What was the point of setting a P setting then also setting a temp??
The P setting is adjusting how much smoke you want the smoker to produce. How much fuel it drops depends on the temp you set.
Looks delicious! Put parchment between your meet and aluminum. Dump the drippings. Why eat aluminum? Very nice video!
So 2/1/.25 vs 3/2/1 ?? Those are some perfectly done ribs Sarge! Following from New Orleans
Yes, I feel the ful 3/2/1 over cooks them
FACTS!
@@robertproctor4265 if your cooking them at 275 yes they will. 3/2/1 is suppose to be done around 225. Ever video I see these guys saying they got a better method turn the heat up to cook them faster and that is why they are doing them wrong and over cook them. I honestly do a 3/3 method. Half the time unwrap than I do the other half wrapped in butcher paper as we don't sauce our meat. We let the meat and rub do all the flavor. Don't need injections either.
Glad you did a video on the best way to do ribs. The 321 is for people who have dentures and have to gum their food. It over cooks the meat and would never ever win a contest.
Looks beautiful! Can't wait for Spring to fire up the Pit Boss and give them a try! Thanks for a little respite from the polar vortex. ❤
Thank you!!!👍
Salute! Definitely gonna try.
The membrane tool looks like it would add more time. Just grab the membrane with my hands and pull it off 10 to 15 secs.
Tool is waste, either use a paper towel or just score the membrane and leave it.
Yeah, it’s like a solution to a problem that doesn’t exist. It takes 30 seconds to use a butter knife/paper towel. It’s like buying a gadget to pick your own nose….your fingers are built for it, and it’s free.
I agree I don't worry bout that membrane
Str8 infomercial! 😂
I just have a good grip!!
Straight fax just give me a butter, knife and a paper towel. I get that thing done lickety-split
Some people complaining about the meat cutting. If you have different thickness of meat the meat, and not just ribs, cooks differently in different spots. Imagine having one heat source and trying to cook 8 steaks that are different thickness and some have bones and some don't but trying to get them all to turn out the same.
I don't wrap and I typically use an offset. The thin edges will burn. The bones deliver heat into the meat, so that little bone you leave close to edge will dry the meat out right there. How you can mitigate this is lower the temperature and extend the cook. This will give time for the temps to normalize/migrate throughout whatever you are cooking. The other option is to keep the cook temps up and trim the meat for the temps.
All my trimmings go for sausages, stir fry, and other cooking . I like to take rib trimmings and small useless ribs, rib tips and braise them with shredded cabbage, shredded carrot and shredded onion and apple cider vinegar for a sweet and sour pork dish. I keep the pork bits in the freezer.
I have a pellet grill also. Use good pellets like Lumberjack, Bear Mountain and I have had good luck with GMG Gold Blend. Side ribs. Seasoned salt/garlic/pepper/brown sugar on top, no brown sugar on the bottom. Run the smoker on smoke until the meat internal temps hit 120. I usually run my grill in the 180-190 region. If the meat looks dry, I spritz with water. Smoke sticks to moisture. Pellet grills produce dry smoke. I switch the temps to 240 and let it go to render the fat until internal temps hit about 170. IF I was going to wrap for whatever reason, I'm using butcher paper because tin foil steams the meat and seems to wash the smoke flavor off the bark. If I wrap I will just put margarine in there. When the ribs hit 190 internal, if they are baby backs, I would pull them pour juices into a sauce and brush them. If they are side ribs, you can run them to 200 and do the same. I use a sweet and tangy sauce. Bite through, not fall off the bone. First layer that hits the roof of your mouth is the sweet/tangy. Next layer is smoky with some carmelized brown sugar. Next layer is salt/pepper savory.
Baby backs dry up easy, have crappy curved bones and less fat content. This is why I pull them sooner. 15 years on a pellet grill. Unfortunately a lot of YT videos are very bad and from people that make sugary slathered slop and pat themselves on the back. Good basic BBQ that produces awesome results is the stuff that will make you reconsider your life choices. Try to do more with less.
Nice job serg. Awesome thumb!
I like how you didn’t slice your radial artery using that membrane removal tool.
This really is a great video. Never found injecting to be beneficial though. Seems like the injection just gets squeezed out through the cooking process... in any type of bbq.
Nice video but the Pitt Boss stuff got a little annoying after a while. I mean you forgot to mention that you were wearing your Pitt Boss underwear.
Agreed!!! Love his content minus that, but they own him
ok looking ribs but way too many advertisements
Never pull out. Ever. But least you squeezed. 👍
Looks amazing thanks for the video
Those were some nice looking ribs. Question please did they taste like chop suey maybe a little egg roll taste?
Not really. They tasted like bbq pork ribs.
Nice show. How often do you come to Texas? Ribs, particularly pork ribs are not a Texas staple. Texas is all about the beef. Every barbecue restaurant you go to, does have ribs, but there are usually lower down on the menu.
I come to Texas a lot. In fact, I live in Texas now 😂
@@GrillSergeant awesome!! I’m going to keep watching. I just stumbled onto your show. You do a great job. I have a feeling I could definitely get some ideas on things to do. Keep up the great work.
I'll definitely need one of those membrane removal tools!
I dunno- injecting ribs seems way over the top. If you know how to smoke ribs, you don't have to inject to get them nice and juicy. I do the 2-2-1/2 method and works great. Really the first 2 hours is to get the smoke flavor in, the second is to make them super juicy, tender and your choice of flavor infused, and the 1/2 for the sauce if you so choose). NONE of my friends what the sauce ON the ribs. If they need to, which they rarely do, they can dip the ribs in the sauce on the side. To each their own though.
I agree. also pitboss shilling.....we get it, they send you hundreds of dollars of equipment to say their product is good. This video is how to make something simple like making ribs into a 50 step process and clean 20 different kitchen utensils afterward.
You had me interested until the injecting part. You don't need that in a rib.
You can skip it if you want. I was trying it out because that what the competition guys will do.
Thanks for the great video Sarge
Yoooooo! It's been forever man! Good to hear from you!
Definatly trying this
I thought p setting was only for smoke mode and as soon as you went to a temperature it went to pid
No internal temp ?
Meat side down; Out on this end ❤❤❤
Well done! I got tired of the 3-2-1 method and started making dry rub ribs (and wings. My kids make me do wings almost every weekend). I read about injecting ribs but never tried it. That will be my next cook. Oh, and I loved the music while you were painting the ribs. Reminded me of Red Dead Redemption 2
Beautiful stuff!
That membrane removal tool looks like another unrelated medical device
My first thought😂
Such a dirty.... tool. 🤣🤣🤣
Probably smells the same too.
So that was 2 hrs at 275, 1 hr wrapped and then 15-20 minutes unwrapped and saucing them? So much quicker than 3-2-1.
And the temperature is ?
Fall of bone 210
looks like i’m 2 months late to this party but i’m smoking some spare ribs right now and planning on brushing my sugar rub at the end after i’ve melted the run to glaze the meat
To recap, he cooks at 275, 2 hour unwrapped, 1hour wrapped, then unwrapped to finish?
Great job on the ribs Andrew! I didn’t quite catch cooking time from time you put them in smoker till done.
Times and recipe are in the video description, it was around 3 hrs 15 mins total cooking time
It's 8am and now I want to eat ribs
Thanks for the info 😊
Never heard of sprite and pineapple juice sounds interesting I usually just use honey apple cider vinegar and water for pork
You won me over as soon as you DID NOT use a dang binder. So that was a 2hr-1hr-15minute at 275
Correct! And yes, no binders are needed.
Thank you! I thought i Was crazy when i told my friends i like my ribs to have some bite and not them just be the equivalent of meat flavored gelatine.
But guess what, its my birthday, my grill, my ribs, my money and my beverages, so i cant wait to heat up the grill.
Why do St Louis trimed from the store ribs still have small knuckles?
So this is the 3 2 1 method just at a higher temp with quicker time
Looks Grreat!
I need to get me them Drip EZ containers
I have them in every size. I LOVE them.
The ribs look awesome. I've always used the 3-2-1 method, but I will try this recipe. Keep smoking.
Wow....wondering what the sugar / carbs count is on those babys.
A butter knife between the bone and membrane, use a paper towel to grab the membrane it comes right off, super easy. Certainly don't need a special tool to make ribs.
Well, he is taking time and money to make these videos. He does so because people like you are cheap, so he relies on sponsors.
He never said you need to use it hero.
That's why I love living in the Deep South(Ga/Fl) line. We can smoke and grill year round.
Looks great.
Thanks