Interestingly, I found you because I just recently purchased a Blackstone griddle. Love your videos! I do my ribs just like you do. However, I've never "spritzed". I may start basting, using your "make do" method. FYI, I'm in Michigan and my uncle from Texas said that he needs to come up and taste some of my "cooks." From a Texan, I take that as a compliment! Low and slow for ribs and pork shoulders on the Weber kettle. Try a smoked baked beans dish on the Weber kettle with a beef roast over the beans. The drippings add sooo much flavor to the beans!
Hi, there are always different ways to do your baby back ribs and I like the way you do them. We do them a little differently, actually a lot different. We prepare them the same as you, pull the membrane off the back. Then we put them in one of our big kettles on the stove and cover them completely with water. We boil or simmer them for about an hour and a half and depending on how many slabs we are cooking we may go as long as two hours. We then pull them out of the water and dry them off and cool them for a while. Then we use Sweet Baby Rays barbeque sauce coating them completely, however you like them. We then cover them and put them in the refrigerator until ready to put on the grill. We can use the gas grill, the charcoal grill, or the pellet grill/smoker. We grill them until we get the crust we desire and take them off the grill and put them on a platter. By the time we are ready to eat they usually have set for ten to fifteen minutes. What we like about the boiling method is first it gets rid of a lot of the excess fat making them a little more healthy and second they are fall off the bone ribs. They are delicious! Just our way of getting Baby Back Ribs on our table. Thanks, J.R.
Doing this tomorrow Is January 1st, I am thinking jalapeno jelly sauce, What do you think? I want to stay away from some of the sweetness of barbecue sauce, If I do barbecue sauce I like your idea Apple cider vinegar mix
Don't wrap the meat! wooooooooooooooooooooo! It's an age-old conundrum. Sometimes you gotta manipulate the meat with a wrap and you can still come back and put her on fire and salvage a little texture while gaining that tenderness. YOU know what I'm talkin' bout! I'm certainly not a crock pot rib kinda guy; I don't like my ribs to taste like soup, but I think sometimes a short wrap can be beneficial. To wrap or not to wrap...that is the question.
100 agreed. I just got into peach paper and I am sold on peach paper. I just smoked a brisket till 190 and only wrapped till 205 to get that extra bark. Have you tried the peach paper. I can tell you this. I am not a fan of aluminum foil.
Interestingly, I found you because I just recently purchased a Blackstone griddle. Love your videos! I do my ribs just like you do. However, I've never "spritzed". I may start basting, using your "make do" method. FYI, I'm in Michigan and my uncle from Texas said that he needs to come up and taste some of my "cooks." From a Texan, I take that as a compliment! Low and slow for ribs and pork shoulders on the Weber kettle. Try a smoked baked beans dish on the Weber kettle with a beef roast over the beans. The drippings add sooo much flavor to the beans!
I've got baby beef ribs, today I will try to cook them on the plancha.
Thank you for the video!
Sounds great!
Hi, there are always different ways to do your baby back ribs and I like the way you do them. We do them a little differently, actually a lot different. We prepare them the same as you, pull the membrane off the back. Then we put them in one of our big kettles on the stove and cover them completely with water. We boil or simmer them for about an hour and a half and depending on how many slabs we are cooking we may go as long as two hours. We then pull them out of the water and dry them off and cool them for a while. Then we use Sweet Baby Rays barbeque sauce coating them completely, however you like them. We then cover them and put them in the refrigerator until ready to put on the grill. We can use the gas grill, the charcoal grill, or the pellet grill/smoker. We grill them until we get the crust we desire and take them off the grill and put them on a platter. By the time we are ready to eat they usually have set for ten to fifteen minutes. What we like about the boiling method is first it gets rid of a lot of the excess fat making them a little more healthy and second they are fall off the bone ribs. They are delicious! Just our way of getting Baby Back Ribs on our table. Thanks, J.R.
thanks bud for that information...
I have the same grill. It does a great job. Doing St. Louis ribs today.
Heck yeah....good luck Happy Memorial Day
Looks like a Samual Adams summer ale....my choice of adult beverage when smoking or grilling. I have the same grill....it’s great! Good looking ribs.
Yeah I keep something like that in the fridge all the time haha but mostly for cooking. I use those for my Beer Battered Fish.
Jenesaisquoi means a quality that cannot be described.
I like to put ribs in apple juice in the fridge over night, pour it off and season them, never spirits. The stay nice and moist.
Hey thats an awesome idea. I will try that TY
Doing this tomorrow Is January 1st, I am thinking jalapeno jelly sauce, What do you think? I want to stay away from some of the sweetness of barbecue sauce, If I do barbecue sauce I like your idea Apple cider vinegar mix
Absolutely...use a rib rub for common flavor...then hit it with the Jalapeño Jelly...
it's been 2 years and there still is no instructional video on how to wrap ones meat 😆
Check out my smoked pork rib queso tacos...still one of my favorites and it gets no views
@@TheFlatTopKing already did 😀
@@beefvalve 😂😂😂😂😂. I guess it’s time to do again
Don't wrap the meat! wooooooooooooooooooooo! It's an age-old conundrum. Sometimes you gotta manipulate the meat with a wrap and you can still come back and put her on fire and salvage a little texture while gaining that tenderness. YOU know what I'm talkin' bout! I'm certainly not a crock pot rib kinda guy; I don't like my ribs to taste like soup, but I think sometimes a short wrap can be beneficial. To wrap or not to wrap...that is the question.
100 agreed. I just got into peach paper and I am sold on peach paper. I just smoked a brisket till 190 and only wrapped till 205 to get that extra bark. Have you tried the peach paper. I can tell you this. I am not a fan of aluminum foil.