Competition style spare ribs smoked 3 ways : wrapped vs unwrapped foil vs butcher paper best recipe?
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- Опубліковано 21 бер 2018
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Rib wrap test w/ 3 recipes for smoked competition style spare ribs. We wrap the ribs in foil, butcher paper and leave 1 St. Louis style rack unwrapped in the Yoder Wichita offset smoker. You'll never guess which one is best. I love experiments like this!
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For what it's worth, here's my theory. The naked ribs taste more smokey from spending the entire cook time bathed in smoke. They actually reached the highest temperature, more fully breaking down the connective tissue and making them more tender. Too much smoke exposure masked the rub/sauce combo applied somewhat.
The paper-wrapped ribs were less tender because they reached a lower temp due to evaporative cooling. This would happen until the paper becomes saturated with grease/moisture (as it appears to when Franklin does his beef ribs). The seasonings also are washed off and/or dissolve into the juices; then get wicked away by the paper, leading to a less flavorful rib.
The foil ribs are slightly less tender because they reached a slightly lower temp due to radiant heat reflecting off of the foil and having to heat the retained juices in the foil packet. Slowly cooking in those flavorful juices; however, helped infuse more rub flavor into the meat - kind of like a hot wet marinade (food porn?). This, combined with being isolated from the smoke for a period of time, made the flavors you can most easily control, rub and sauce, shine. This may be the best method on an offset because you control amount of smoke the meat receives and accentuate the flavor profile that you choose (with rub and sauce) while minimizing the chance of burning or drying out the meat. Have a great Easter, Justin and family.
Happy Easter man. You are a smart dude.
handcannon awesome breakdown
I think you are spot on.. wish they took a temp reading.. But it looks to me the foil method is best with a lil more cooking time than the naked. You hit the same temp on the unfoil ribs your good. Hit the temp of the parchment paper a little longer, your good.. I like the foil for a little quicker.. but hey.....
Corresponds with my thinking, too. Paper draws moisture and foil retains moisture. I would also like to see another comparison next time with naked, foil, and paper wrapped with no bark on the wood and each rack removed at the same temperature. I predict that bitterness will not be evident and that all racks removed at the same temperature (and likely different cook times) will result in more similar tenderness. Further, the naked and foil will win again for flavor over the paper wrapped rack and naked taking the grand prize.
So you're saying high temperature breaks down the connective tissue better vs. low and slow? Boy, you just busted the whole "stall" theory to bits. I'm going to start cooking my Q at 500F from now on...maybe 600F. That oughta make them tenderer and smokierer. Yeah buddy.
I love it! I'm almost 50 years old and never really grilled until a couple of months ago due to COVID-19 concerns. Historically, I have been guilty of overcooking or charring meat that nobody wanted. Since then I purchased a good offset smoker , have my big gas grill, bought heavy duty gloves, chimney, shredding claws, wireless probe and grill temp device, utensils for the job, giant bags for marinading meat and bought spices I've never heard of before now to make homemade sauces. I grill and smoke meat almost every weekend, and as a result, I have a huge family that loves coming over who keep telling me I should open a restaurant. I probably won't, but should I say, I love doing it for the sport of it... so much fun!!!! AND... it's THANKS TO WATCHING GUYS LIKE YOU WHO TEACH ME! THANK YOU!
I love when you three get together and try things like this. It reminds me of Tory, Grant & Kari on Mythbusters. I like how you go into detail about what you're doing and then give the results in the end. Great video as usual! 👍👍
Thanks Tom,I do my best to make Keep folks up to speed as best as I can. I just think that kind of thing makes the video more enjoyable to watch.
looked like a great time w great bbq!!!
It was a blast man. Looking forward to hanging out with you and Troy soon.
3 great cooks all at once! It's almost like watching BBQ Pit Masters! Love these guys videos
Another great video justin, really awesome job on the editing and shots. I love seeing this from all sides, I watched both James and troys videos too.
Thanks man. I'm glad you enjoyed that. I thought it Would be fun to see how they look from the side.
Great shots of the ribs from all angles!
Wow I wasn't expecting those results. It is always great seeing all that BBQ knowledge on one patio!
Thanks Andy. I really appreciate you watching!
The way I figure it, you get these three guys together and their "least favorite ribs" are probably still awesome. Great video, guys. I only wish I could participate in the taste testing!
Honestly, looking back that was probably the case. The third rack was totally edible it just didn't compare to the other 2.. and I would have been totally happy with the second place even though it was a little over smoked. It was the comparison with the foil that made it seem less good compared to the foiled ribs.
The Trifecta! Jason, Bob and Travis! Fantastic video guys! I would absolutely love to be able to hang out with the three of you one of these days. Bucket List stuff! Great experiment! Cheers
I'm sure I can speak for Bob or Travis when I say we would would love to cook with you sometime. Hopefully we can work that out. Thanks for watching, "Craig."
please make that happen. you 4 are my heroes
You ever trying Spritz with Beer ?
🗣Dream team of cooks. Let’s do BBQ Chicken and Red Beans 🍚 and cornbread next
You guys are awesome!!! I truly enjoyed the camaraderie between you over something we all have in common, eating. Love the comparison as it was a great teaching moment as well as the cooking tips. Thanks guys.
Thanks, we have a great time when we get together. I appreciate you watching.
Newbie here ( uh oh! ) I feel you created the largest variable of them all by pulling all three off at the same time rather than at the same internal end temp. Thanks for your awesome content Justin.
Really nice comparison Justin.
As always very nice seeing you three hang out. You always have a laugh and just enjoy eachothers company. Its what its all about.
Great video as always too.
At the end of the day, that is what it's all about right?
Thanks for watching, buddy. Have a great weekend.
Baby Back Maniac yes Sir. It is :) Likewise!
I have been smoking bbq pretty seriously for about 7-8 years.... One thing I can say, with absolute certainty is... bbq is NEVER the same twice... EVER
Eric Fogg RT
Totally agree, Eric!
That's because nonpiece of wood is the same. No piece of meat is the same.
Yeah for real
I am slowly... slowly ...coming to that same conclusion. Which really adds to the challenge !!! Haha
I think that it's really nice that all you guys share this stuff! You help a lot of other folks that just want to make good bbq in a non-compete environment. You make a lot of dudes, backyard neighborhood heroes. It's not about the money for most of us!!! Thanks, guys!
Thanks Patrick. That's really nice of you to say. I try to help
Nicely done! Looks great Justin!
Cheers Tom. Have a great weekend
Lots of work and time involved in this production. I appreciate the effort. Thanks.
Thanks, Captain. It is a lot a work but I enjoy it. Thanks for noticing and saying something.
Great video Jason! I find the more I cook, the more I find the easiest way is usually the best way. The simpler you keep ribs the better they turn out in my experience.
Remember to hold your pinky out during the rib toast!
Yes I definitely need to practice my "rib toast." Those guys have a lot more practice than me. lol
I agree with you about the simplest being the best most of the time. For along time I never did anything to my ribs but rub and sauce. They were aways great.
Thanks guys! I don't usually wrap my ribs but have started using butcher paper for briskets. I never use wood with bark and it must be really aged or dry wood. Thanks again guys! Very interesting! I don't do competition BBQ but have done comp ribeyes with my best finish being 2nd at Tx Reds. Thanks again.
Hey buddy!!! Always good to see a bunch of my favorite youtubers all in one video!!
Thank you my friend. It's always a good time hanging out Troy and James. Got anything cooking this weekend?
Thanks for doing this vid. I’m sticking w. my foil method.
Yeah me too. I'll probably still play around with foil but I haven't experienced anything to convince me to switch with ribs at least.
T-Roy I love the 5 sec rule lol.
OMG I can’t believe you responded back. Thanks soooo much. Love your channel and you are so the reason I’m getting at big joe III next year when I come back from my 365 day deployment. “No flippy fippy”
Hells yeah, it was all good, he blew it off......
Loved the S.R.V. style of twang in the background! Ahh man! 🤠 great vid gentlemen. Cheers!🍻
I thank you guys so much for making these videos. I learned a hell of a lot about brisket and ribs cooked in different ways. Thanx so much Love you brothers.
Happy to help, Edward. Thanks for the kind words.
appreciate this greatly, I think, and I could be wrong, but I would maybe do the foil wrap and leave it in longer, or add another hour before I wrap it with foil, but other than that, I haven't ever wrapped yet, but will try it too. thank you for this video and the products you shared as well. thank you again!
My pleasure. Yeah you could definitely change more variables and get different results
I wrap mine in foil from the the get go.very tight. Cook at 250 for 2 hours seasoned to taste. Once you smell the seasoning it's ready to unwrap. Cool to room temp. About 30 minutes. Make grill start smoking again. Sauce them up and put on grill for char and sauce like crazy or whatever you want. About 10 minutes per side. In winer time do first 2 hrs in the oven. I promise you'll think it's summer 🤔
Derron Davis how long does the rib takes in all of that process
@@karonjohnson8372 for me it's nothing less than 4 to 5 hours. 10 hours the most
Great video and experiment !!!
The results surprised me too , but you never know till you try it !!!
Keep up the great work!
GOD Bless
🇺🇸🇺🇸🇺🇸
Yup. I even tried it again in the same thing happened at my house. Kind of shocked me
great video Justin. It looks like you fellas had a great time! I really enjoy your editing style
Yeah man. We had a blast. Thank you for watching
Great job you guys, can’t think of a better way to spend a day with some friends. I would definitely consider myself a novice, and the funny thing is no matter how good a cook turns out, always do it different every time I’m constantly tweaking and trying different things, thanks for making this video to show us the different results, of different techniques🤠🤜🏽🍺
Great test!! Thanks for doing this but I wish you guys had taken a temp reading. My conclusion is that if you cooked the foil ribs to the same temp of the naked ribs or the paper, results would be different. Still proves that unwrapped gets there faster but foil may take a few longer but faster than parchment.
3:42 ** The infamous finger snap to get your dog to "go on and git". Great looking ribs btw
lol
Terrific video...loved the genuine camaraderie and sensational looking ribs! Shout out to Jason and Bob.
Awesome video guys!!! This looked like a damn good time. Keep the videos coming!
Will do. I've got a fun one coming out this weekend.
Does anyone else click the like button before you watch Justin's video because you know it is gonna be awesome?
Thanks buddy. I miss your uploads.
Baby Back Maniac Thanks brother, I got some stuff in the works, should be out soon.
Looking forward to it!
I just got into cooking a while back and just subcribed to him today nd have already watched half his videos lmao i feel like im ready to go to a cook off right now! Lol
I clicked it as I watch just because I liked what was going on.
Great video Justin. You 3 guys put on a great video. That was an interesting test and results. However, it is still a personal preference e.g. I don't like a lot of smoke, so #1 is out for me. Like someone else said, if you leave in foil too long (like some do butts) they can get like mush. I just did some in butcher paper a few weeks back and they were great. All the others I've done were in foil and were great. So, the key to great ribs is don't do side by side, and they will always be great. (That was a joke) I loved it, and as always fun was involved.
Tell Troy I would have used the 5 sec rule too.
Yeah I don't think the Takeaway is "don't use butcher paper" We did a similar cook with brisket and decided that the butcher paper was Best. Could've been the bigger thicker meat... or the longer cook...For the different cooker. Who knows? I just like doing the experiments and eating them afterwards. LOL
Baby Back Maniac
LOL 👍👍
Thanks for doing this guys, love all of your videos
I appreciate that. Thanks for watching
Had to come back to rewatch again...awesome!!! Great info, as usual 👍 Love all three of your channels.
Great comparison. I have never used butchers paper on ribs but after this i probably won't.haha.. Great cook and fun to watch.
LOL. Yeah, I'm still going to pay around with it. I feel like we did something wrong.
I think you should try it again just to confirm your findings... I mean I know it isn't about the feasting at the end or anything (in fact I'm not even sure you really like ribs), but all to help out society and sacrificing yourself for the greater good right.?
Yeah...sure...it's "for society and the greater good." I feel like such a great person now. I'm on it. lol
Not sure of paper. Maybe it acts like a filter and absorbs all the flavors and moisture inside.
Try not spritzing the ribs when using paper.
Great video, had fun hanging out with you guys and hope to do it again soon!
Glad you could make it, Dave. Wish you could have stayed longer.
Next time we'll have to plan for that. By plan I mean come up with an argument that will convince the better half she needs to handle the kids all by herself for multiple days while "I galavant across the globe having fun" which is loosely translated from a recent conversation. lol
Lol. New strategy. Begin negotiations with Grandmom and try to cut the legs out from under the "watch the kids" argument. (*see also "Remember how often I used to travel before this?" argument.)
Thanks for this! Just discovered your channel, saved me from doing the research myself. I’ll still experiment but this is a great thing to know
The guys were so happy to do the taste test they had a little bromance moment .
Looks like the Dallas Cowboy's offensive line! Great video. I've been wanting to try the butcher paper, but not now.
LOL. Those guys are scrawny. Thanks for watching.
Dang. They all look delicious. Hold the sauce on mine...the wrapping would have to have some effect on the time needed on the smoker. Interesting on the flavor with the foil ribs, it must kinda steam the ribs. Paper soaked up the juices. Think i will try naked until the last 30 minutes then wrap in foil. Were they pulled off smoker at same time?
Yes. Thanks for asking
Thanks for the great comparison!
You are welcome. Thanks for watching!
Good stuff! Thanks. I learned a lot here.
I always cook my ribs in foil. Dry rub, wet rub, then double wrapped in thick foil. Cooked at 350 for half an hour and then 275 for 4 hours. Let cool slightly and then finish in the oven or on the grill with some sauce. They turn out perfect every time! ;oP
Sounds very good!
Hard pass
Are you cooking meat side down or up? Thx!
We KNOW that this is being videod at T-Roy's home with all those wind chimes going off! Nice beard T-Roy!
LOL. For real!
I love when you guys get together and do these comparison videos... get info for us! Thanks Justin!
Thank you onion. I really appreciate you watching. I hope you have a great weekend.
Great video....I picked up some helpful tips for my next smoke.
Happy to help! Thanks for watching
Thats a nice experiment. I'm a little surprised by the results. I'm late to the butcher paper bandwagon. I have it, just haven't used it
Yeah, I haven't used mine either. I bought the 18 inch version and Troy has the 24 so we keep using his.
It's all I use for brisket, never have tried it with ribs, but sounds like it doesn't work as well for some reason.
Let's not forget...Rapping ribs is to speed up cook time...I never wrap...After getting the color I want...I stop adding wood and only use lump or charcoal for heat...I find 250 from start to finish works best...Ribs will be ready when they are Ready...Always very close to 5 hour cook...Remember what Wood you use...Burns at a different rate temp...!!!
Thanks for the tips, Orlando. Appreciate you watching!
i find the wrap makes the ribs too slimy, im with you, im going to start cooking lower and longer... thanks for the heads up...
Great video. I'm just starting to do ribs and learning a lot from you.
That's what I like to hear, thanks!
Great video “Jason”, a lot of interesting info.
Thanks Victor. Appreciate you watching!
For a second there, I thought that was a Super Bowl Ring.
Lol
What is that ring tho
Looks like a great time y'all had Justin, and really enjoyed the comparison. I also think that little variables can give you a whole different outcome. I personally have grown very fond of naked ribs all the way. It is puzzling however about the foil wrapped not being as tender as the naked. Normally if your not careful, foiled ribs will turn to mush. Interesting stuff!
I wonder that too. My only theory is in this case, maybe the foil acted like a radiant barrier when it was over the hot side of the offset. That's all I can come up with.
Smoky Ribs BBQ & Southern Cuisine I thought the same. I figured the foil ones would be too tender but that the paper wrapped would be the happy middle. Surprised at their results.
Smoky Ribs BBQ & Southern Cuisine I normally wrap the foil tight and seal the ribs completely and like you said, mush. Maybe folding the foil around the ribs made a difference.
Foil has a two purpose sides. Shiny side and dull side. If you want to retain heat, put shiny side on the inside. If you want to keep cool, shiny side out to reflect heat. That is why I think you didn't get the foil wrapped result you expected. You put shiny side out which reflected the heat.
@@BabyBackManiac about to watch now, but any chance the foil ones went "over" temp top quick or anything?
This video is definitely a Godsend. I did some St Louis style ribs in foil paper and I didn't really like how much the meat shrunk from the bone. I'm barbecuing right now and when it's time to wrap them I'm going to stick to foil paper for 2 slabs and naked for the other two slabs. This is definitely a good informative video
Cooked up some ribs yesterday and just found your video when going over the results. Although I didn't start out with this intent, I ended up running them with the same times and temps as you which makes your video really useful. I wrapped mine in foil but I added a splash of cider into the ribs, put two racks into each wrap, and put them back in meat side down. I used a Green Egg with some Apple wood chunks added to the lump. Flavor was very good and the meat was still juicy but the meat actually fell off the bone too easily. First time I ever ran into that. It never ceases to amaze me how a simple thing like barbequing with simple steps can turn out so differently with the minor variations.
Hey ..... the “internal temp” is the only way to make sure that your playing on a level playing field ... let the differences in wrapping go any time and make your temperature the control in he experiment .... paper may come to life for more time and naked may need less heat but longer or the exact opposite.... please change your constant to temp / and do this again ...
Everything was on a level playing field except the variable we were testing.
The temp thing would be an interesting video but it doesn't level the playing field as much as you'd think. Every pig is different and the thermodynamics are different when you wrap vs unwrap.
On that note, what temp should you cook to, pre and post wrap?
@@TheMcdred About 200, but the tooth pick test works well. Center rib, Poke and pull out slowly. If the meat lifts even slightly as you pull out tpick, needs a bit more time. Usually withing 20-45.
Awesome comparison from the Mt. Rushmore’s of BBQ . Next y’all should do a side by side on whether to spritz or not. You said “you can never spritz enough” but chef Tom (ATBBQ) and Meathead (amazingribs) say never spritz, it makes the bark soggy and slows down the cook. Let’s find out, which is it???
Great idea, Jack! Thanks for the suggestion!
I see the reasoning behind that. OTOH, I would think the spritz also helps build up the bark and smoke. Maybe do a 3-way: no spritz, can't spritz too much, stop spritzing at some appropriate point?
I love that idea. I usually spritz mine if I have something on the smoker or the spit. I feel like it cools off the surface but doesn't affect the interior so much. Plus I like the added flavor.
Jack, that may have been the problem. On my last cook, for the first time, I used butcher paper without any spritzing. Personally, I thought the cook was better than when I used foil. Either way, I liked the video ! Good stuff ! !
IMO a mixed approach is maybe best...I feel like spritzing early on would help to build up the bark a little vs. not spritzing at all, so perhaps spritz every half hour for say, the first 2 hours, then just let the smoke and heat do its thing and not spritz after that so as not to make it soggy as Meathead mentions. In any case, all three of those looked pretty great and I bet even the "worst" ones of the three were still pretty goddamn tasty. Cool experiment though, nice to see all three methods done at the same time and note the differences.
So glad you asked about the ring ! Great vid bud !
Yeah that was a genuine laugh out loud for me. LOL it was for ribs!
Thank you so much for this video. I was about to Oder some butcher paper but I figured I would do a little more research first. I’m glad I found this video of yours saved me $29 lol
You all had me until i saw the bbq sauce being slapped on. bbq sauce can be quite tasty but in my opinion you need respect the number of hours you tended to smoking the meat and eat that delicious bbq as it was intended. Put faith in your rub and your smoker.
I appreciate what you are saying and agree with you for backyard cooking, but that's not how it works in competition bbq when it's all about appearances and standing out with one bite of maximum flavor. Thanks for watching.
@Voxized Agree, small dab of bbq sauce for color and flavor. My next experiment is with sauces and glazes. I want something not over whelming in sugar or vinegar and balanced viscosity although if u get a chance to order everrette and jones bbq sauce - medium heat option. Amazing. Oakland, CA joint 40 years. Perfect viscosity. They cut ribs dry and then poor the sauce heated over the ribs. It seems to tenderize ribs even further. Its amazing.
If I ever find foil near my pit somebody's getting cussed out! Lol Absolutely no foil or wrapping of any kind. Good vid tho guys!
Great video! Thank you from Argentina.
I love educational content like this where I learn something without having to spend the time or money to figure it out myself. Reminds me of America's Test Kitchen. Thank you!
Ha ha. That's a huge influence on me. I love how you picked up on that.
Wondering if testing the the temp of each and bringing them all out at the same temp would make any deference?
Not surprised by the results i use paper alot. Paperis great for keeping your bark and color and it doesnt sweat the meat like foil does which is a cheat. After i wrap wth paper i like to run from 250 to 275 280 range paper is thicker than foil an not as heat conductive so i found for me atleast u can get great results with it.
Jermaine Lewis Great comment. Thanks for taking the time. I’ll try higher temps next time.
Thanks gents, I learned a lot! 👍🏾👍🏾👍🏾👏🏾👏🏾👏🏾😋😋😋
I am glad. Thanks for watching. I really appreciate your time.
Great video to watch, I was debating about trying paper wrap vs aluminum foil that I always do, this video help me make up my mind. Thanks so much.
I think the foil and paper wrapped just needed more cooking time than the naked ribs.
They got the same amount of time as the others.
I'm a no warp person. If it has a bitter taste it means you aren't running the smoker right.
This is a wonderful comparison video. I would love to eat all three styles of smoked spare ribs. Hats off to you for the great effort putting tis great smoking feast together. Thanks for sharing it.
My pleasure. It was fun!
Great seeing the gang back together! Another killer video as always, Justin! 👍
Thanks smoke. I appreciate you taking the time to watching hope you have a great weekend
"I'm using Tim Buck's barbecue sauce."
"How much does it cost?"
"Ten bucks."
No wonder he only puts a splash in that bowl each time!
I need to move to Texas
You'd have to change your name to "I can no longer find a fire escape except for downtown where nobody lives" Griller.
It's not quite as pithy but at least the weather is a little warmer this time of year. (You'll move back this summer.) lol
I like the thought of trimming the ends of the slabs of ribs. I've never done that before but I imagine it gives it a much better presentation. Those end pieces always get over done. Now I can just cook the trimmings on their own.
Great idea, great video! thanks gentlemen!
Thanks for taking the time to watch!
Maybe next time try in a vertical smoker? I would think a vertical smoker with a large enough rack to fit all 3 slabs would allow for even cooking between all 3.
Yeah, that's true. Every cooker is different.
How smoked were you guys? 😂
If you were referring to "Medicinal herbs" not at all. If you're referring to standing next to an offset so long that My body probably has it's own smoke ring, Very much so. LOL
I Have a great weekend. thanks for watching
Thank you so much for that Perfect Video 👍 Greetings Bernd
I was just so happy to see t- roy..lol HUGE..FAN. been following him for quite sometime he's awesome!!!!!!! Great video keep em coming..💯💯💯
Yeah, that guy is the best. LOL. Thanks for your time.
But but but... Aaron Franklin said...
LOL.
Aaron franklin wraps with butcher paper because its cheaper than foil. That's the only reason.
What's not to understand. He never said butcher paper is better. It's what he uses because it's less expensive than foil and he wants to keep his operating costs down. He uses a ton of wrapping stuff per day. His ribs are good. I would use the least expensive option too.
I think Franklin only wraps brisket in paper and uses foil on ribs. Either way, he's famous for his brisket, not his ribs...
No, he uses butcher paper because it leaves a better bark, he has done comparisons
Less & less interested in finding pink butcher paper. 😀
LOL. I mean who knows? Maybe it was just today Or something about this cookware this worked out better. It still blows my mind that things turned out the way they did
I highly recommend butcher paper for brisket, haven't tried it for ribs.
Ribs wrapped in butcher paper will need more time than foil wrapped ribs. Butcher paper is porous and foil is not...
Don't worry t-roy.. were your team! WSM for life!! Looks great guys!!
Very cool test... I think I prefer foil as well... and when I do my brisket I use paper... on point y’all! Nice comparison cook!!!
Yeah that's the results that I've seen too. I'm going to keep playing with it though. You know for science. LOL
Thanks for this vid needed it bc on the fence about what's better
Hey I appreciate you boys doing this video. Good stuff.
Thank you Matthew!
Nice comparison. Good job! They all look delicious!
Now you are the fellas I should be Qing it up with.Beer and Ribs,my favorite combo.
Man, wish I would have found this video before now. I cooked spare ribs for the fourth and tried another method and while it was okay I would like to try it this way instead. Maybe next year. Thanks!
You don't have to wait another year my friend. You could cooking for dinner if You wanted. LOL
Just kidding. I'm glad the video helped.
Hi Justin; It's like the three musketeers when you guys get together.I like when you do your comparisons and honest comments. Thanks for this video
No problem, Tom. Thank you for taking the time to watch. I hope you have a great weekend.
As you said that’s why you test and try.
Great video
Exactly!
I gotta get with you guys. Man that’s amazing!!!!! I’m starving now
LOL. Then our mission is accomplished. Have a great weekend
Great test - Thanks!!!
Love the smoke ring cam lol nice job
Thanks, that Was an idea that hit me at the very last minute. I didn't know How I would end up using it but now I'm glad I did.I like seeing shots like that soYou can tell how the smoke ring turned out… Or in this case lack thereof On some of them. LOL
Depending on my mood, fall off the bone or having a slight chew is delicious 👌
This was actually a real interesting video and something I never really thought about but glad I seen it
Oh y’all are killin’ me! Killin’ me!!! Thanks so much for sharing this!! But you’re killin’ me!!
Great video brother! I did something similar a few months back but this was a WAY better experiment than mine lol. You guys always looks like you’re having fun! Wish I could hang with you dudes sometime. Blessings to all of you!
Someday that will happen. somehow. lol
I love the honest feedback. None of the fake over exaggerated reactions.
You guys are the best! I was surprised by the results too. The foil probably would've been a little more tender if it had more time in the foil or I suppose if some liquid was added. Love the fact that you three look like you've enjoyed a lot of bbq in the past, always trust the big boys when it comes to food ;-)