Heyo Brother Joe!.... those are some outstanding looking St. Louis Ribs. Thanks for the tutorial on how to cook the perfect Ribs and also the comparison of injected and non-injected Ribs. Great content as always you and the family have a wonderful weekend and stay safe. Cheers!
Good looking ribs, thanks for a great comparison,. I’ve done ribs on my Vision Pro and my Yoder YS480. Thus far I stayed on the Vision. Maybe I need to go back and revisit this. Stay Safe!
Good God I wish we were neighbors, just to get some real schooling, lol. I have a Pit Boss 1100 Pro Series smoker. I've finally started to figure this thing out, lol. I watch a lot of your vids and my mouth waters every time. Then my wife gets me to make something after your vids, lol. One thing I CAN NOT master, is the dark, black crust on a brisket. I see your beef ribs are phenomenal. The meat is perfect, but more importantly, to me anyways, is mastering the dark, black bark. I wonder if maybe, I'm not putting enough rub to create that effect or something wrong with my temp setting. ??????????????????? Any tips or help, will not only be greatly appreciated but forever indebted, thank you in advance for any advice. I usually smoke 200 - 225 deg. until 165 - 170 deg before wrapping in butcher paper until internal temp is 203 - 205 deg. but the bark never gets close to as dark as yours. Burnt ends really don't count when they're brown ends, lmfao.
Nice looking ribs, Joe.. Real nice play by play. If someone can't follow this to get great ribs then I guess The McD's Mcrib sandwich is their future...
They look delicious. Cooking a pork shoulder right now and i just used a mustard binder spg and a rub called touch of cherry. Rolling smoke at 275 using hickory wood
Followin' you for a long time now. Awesome content. I've never seen anyone pull ribs out of the foil and let them dry out for 5 mins before saucing. Interested in why you do that? Is that so the surface soaks up the sauce when you put it on
Great video Joe! Those ribs look fantastic. When you are competing, do you add anything else to the foil wrap? Or, did you just stick to some water sprits in the video so that you have a better chance of tasting the difference in the injected and non injected for the experiment? Keep the videos coming. Thanks!
Hello Chase. That's exactly why I didn't add any flavor enhancers like butter, brown sugar & honey. I really wanted to taste the difference. When I've smoked true competition ribs, I'll use those other ingredients or a butter bath from Victory Lane BBQ.👍
Question for you, do I need to cut off the rib tips part if I'm selling these ribs or can I just leave them to smoke and sell them that way, what do you recommend 🤔
Joe as always a great cook. Thanks for leaving the times. I have a Yoder as well and cook at 275 on the top rack. Going to give those times a try. Oh by the way how did the rib tips come out. Did you wrap those as well or just cook them to temp.
I'm new to smoking. I have only done ribs once. The recipe called for the smoker at 275. Cook for 2 hours. Then wrap and cook for 2 hours. Check for tenderness and finish. Remove if ready. They were. But that was 4 hours. In this video yours cooked for 2 3/4 hours. Can you offer any suggestions why yours at 275 degree unwrapped/wrapped cooked almost an hour and a half faster?
Here you go. www.qcsupply.com/140113-compression-sprayer-1-1-2-liter.html?Google|Shopping|NB|All_Products|ALL|ALL|ALL|FM&gclid=EAIaIQobChMIrO3bi6zP8wIV6WxvBB2qGwUSEAQYASABEgJMcfD_BwE
Insane how it plumbed up with out squirting out. < ok wrote b4 I saw the over squirt HA! > Do you go into competitions? They both look dynamite. Stay safe & take care of you all. Thanks for sharing eh :))
Why would you say that your not worried about the sauce dripping down cause you said it will go into your drain pan. When it get onto the deflector plate it's gonna stick to it and dry up. Anyone can figure out that's what s gonna happen
Smokin' Joe's Pit BBQ Do you get a good smoky flavor at 275? I was gonna ask what temp you did these at too, so I’m glad I checked the comments first haha. Also, what pellets do you use on your Yoder?
Here you go Kay. Order Your LC BBQ Rubs and Injections Here - ENTER SJ10 AT CHECKOUT store14215090.ecwid.com/?fbclid=IwAR37K7N8szo5iQRS6P0TVZ2q2oTKJEsE3ysU_BkkOw_GVmzgZTeNeFp1-gg
Hey Joe - You know I’m a fan... I hope some constructive criticism is okay. The music loop in the background adds nothing to the quality of your presentation. It distracts me from what you’re presenting.
Just saw this in my recommendations not disappointed
Thank you so much for watching.🤘
I love the way squeeze bottle approach to sauce. It leaves such a perfect appearance on the ribs. Those ribs looked amazing!
Thank you bro! Lots of the sauce comes off but the flavor stays behind. Thanks for watching.🤘
Saucing the cutting board, another great tip. Thanks Joe
Thanks Brian!🤘
I’m at work starving. Both ribs looked great. That injection, I’m going to have to give it a try. Keep it up Joe, great job.
Great trimming and prep video. The finished ribs look really great.
Love your videos.
Wow, do those ribs ever look amazing. Cheers, Joe! ✌️
I think I drooled on my keyboard. Those look really good.
Looks great. Wrong thing to watch at 4:00AM, now I'm looking in the freezer for left over spares I've smoked.
Heath Riles got everybody bunching they’re ribs🤣 great video
Never heard of him. Thanks for watching.👍😁
@@SmokinJoesPitBBQ 🤣
Great cook Joe!! keep 'em comin' bro!! I'm off for back surgery and UA-cam is gonna keep me goin!!
Oh man, hope all is well buddy. 👍
I'm being doing your recipes with ribs my wife and daughter's love it thanks Joe I'm in las tierras Eastside area
Hello Samuel! Good to a see some local El Pasoans watching my channel. Thank you!👍
Joe. Awesome show buddy. Personly I love making ribs. Thanks brother!
Thanks brother Tommy! Me too. 😁🤘
Ribs sound amazing right about now! Great work, Joe.
Thank your bro!🤘
Heyo Brother Joe!.... those are some outstanding looking St. Louis Ribs. Thanks for the tutorial on how to cook the perfect Ribs and also the comparison of injected and non-injected Ribs. Great content as always you and the family have a wonderful weekend and stay safe. Cheers!
Great video! I'll be doing ribs this weekend. I've never injected them but I will try it.
You'll love it.👍🏼
Good looking ribs, thanks for a great comparison,. I’ve done ribs on my Vision Pro and my Yoder YS480. Thus far I stayed on the Vision. Maybe I need to go back and revisit this. Stay Safe!
Hello Hank! I've seen the vision grills but never smoked on them. The 640 & 480 is super easy to smoke some rubs on as you know. Thanks for watching.👍
Great video!
Thank you!👍
I love bbq ribs
Wow Joe those ribs looked fantastic. Then again I've never seen you put out any bad ones either. Have a great weekend brother
Looks just like candy. Great looking ribs. Thanks for sharing!
Thanks Mark!👍
Awesome vid Joe 👊🏼 i’ve injected brisket and pork butts, but never ribs. Going to have to give that a shot, solid comparison! 🔥
Hey Ryan, definitely worth injecting. Thanks for watching.🤘
Fumígeno Jose! Man those ribs looked ON POINT!
You hit another one out of the park Joe!
Thank you Buddy!🤘
The bite on both those ribs were perfect - I hate not being able to taste them with you haha
Good God I wish we were neighbors, just to get some real schooling, lol. I have a Pit Boss 1100 Pro Series smoker. I've finally started to figure this thing out, lol. I watch a lot of your vids and my mouth waters every time. Then my wife gets me to make something after your vids, lol.
One thing I CAN NOT master, is the dark, black crust on a brisket. I see your beef ribs are phenomenal. The meat is perfect, but more importantly, to me anyways, is mastering the dark, black bark.
I wonder if maybe, I'm not putting enough rub to create that effect or something wrong with my temp setting. ???????????????????
Any tips or help, will not only be greatly appreciated but forever indebted, thank you in advance for any advice. I usually smoke 200 - 225 deg. until 165 - 170 deg before wrapping in butcher paper until internal temp is 203 - 205 deg. but the bark never gets close to as dark as yours. Burnt ends really don't count when they're brown ends, lmfao.
Awesome looking ribs bro. I haven't tried injecting my ribs before. Going to give it a try. Great job!
Thank you Scott. Really savory flavor. 👍
Awesome!!
Joe another great job,wish I was there
Thank you so much for watching.🤘
St. Louis is my fave! Much more fat to render. Thanks for this one Joe!
Yeah buddy! Thanks Marty. 👍
Your videos are great. Keep up the great work.
Nice looking ribs, Joe.. Real nice play by play. If someone can't follow this to get great ribs then I guess The McD's Mcrib sandwich is their future...
Good looking and fun rib cook bro! I haven't tried the LC brand yet. hmmmm...
Hey Brother Alton! Thanks for watching bro. The rubs are really good. The owner wins lots of comps using these rubs and injections.🤘
They look delicious. Cooking a pork shoulder right now and i just used a mustard binder spg and a rub called touch of cherry. Rolling smoke at 275 using hickory wood
Oh man I bet that's gonna be good! Thanks for watching.👍
@@SmokinJoesPitBBQ it was delicious. The bark was perfect.
Followin' you for a long time now. Awesome content. I've never seen anyone pull ribs out of the foil and let them dry out for 5 mins before saucing. Interested in why you do that? Is that so the surface soaks up the sauce when you put it on
The surface is usually really wet sonI give it a few minutes to dry up a bit the sauce sticks better of you do that 👍
Hi there, new subscriber here. Great video and I will definitely try injecting it next time. 👍
Looking good.
Thank you!🤘
Good looking ribs! You should do a video cooking the spare ribs whole. I just ordered some oakridge bbq injection hopefully it’s good
Hey Miguel! Great idea buddy. Thanks for watching.🤘
Oh yeah these look great! Yum!
Thanks brother!🤘
@@SmokinJoesPitBBQ I tried out LC “Angry Bull" injection last weekend for the first time. I was not disappointed. Highly recommend.
@@nativemeatsbbq4546 that's the real deal brisket injection.👍
Looks amazing
Thanks Paul!🤘
welp, this video forced me to go to HEB and buy 2 racks of St. Louis ribs to smoke.
Great video Joe! Those ribs look fantastic. When you are competing, do you add anything else to the foil wrap? Or, did you just stick to some water sprits in the video so that you have a better chance of tasting the difference in the injected and non injected for the experiment? Keep the videos coming. Thanks!
Hello Chase. That's exactly why I didn't add any flavor enhancers like butter, brown sugar & honey. I really wanted to taste the difference. When I've smoked true competition ribs, I'll use those other ingredients or a butter bath from Victory Lane BBQ.👍
I think preference differs. I can sit and eat brisket all day long and after the 3rd or 4th rib, I'm done with ribs. Great video though!
Bro, I love me some brisket too. Thanks for watching.🤘
nice ribs joe! now i gots to make some!
LC is on my shopping list lol
Hey Tom!🤘 Good stuff buddy!👍
Have you tried lard injection in ribs like tallow injection into brisket?
Question for you, do I need to cut off the rib tips part if I'm selling these ribs or can I just leave them to smoke and sell them that way, what do you recommend 🤔
👍👍
Thanks Louis!
Alll the ads lately. I understand why there are more ads now, but man they cut to the ads right at the good parts lol
Was there a reason you did the spray with just water new to smoking so I’m trying to learn
Joe as always a great cook. Thanks for leaving the times. I have a Yoder as well and cook at 275 on the top rack. Going to give those times a try. Oh by the way how did the rib tips come out. Did you wrap those as well or just cook them to temp.
So you only cooked for 3hrs total basically??
I need to try this, currently cook for 6 hrs
Sure did Corey. 👍
I'm new to smoking. I have only done ribs once. The recipe called for the smoker at 275. Cook for 2 hours. Then wrap and cook for 2 hours. Check for tenderness and finish. Remove if ready. They were. But that was 4 hours. In this video yours cooked for 2 3/4 hours. Can you offer any suggestions why yours at 275 degree unwrapped/wrapped cooked almost an hour and a half faster?
What was the name of the bbq sauce you used
It was blues hog champion blend.
Yea # 1.....
🤘 Thanks for watching.
where did you get the spritzer bottle from?
Here you go. www.qcsupply.com/140113-compression-sprayer-1-1-2-liter.html?Google|Shopping|NB|All_Products|ALL|ALL|ALL|FM&gclid=EAIaIQobChMIrO3bi6zP8wIV6WxvBB2qGwUSEAQYASABEgJMcfD_BwE
Looks great as always! How do I get a shirt?
Hello Jake, I'm setting up a store soon. 👍
So did I miss something? You cookedat 275 for 1 1/2 hours, then 1 hour wrapped, then 10 mins with sauce, and that's it?
Seems quick?
That's it. Really simple & quick cook. Thanks for watching.👍
Insane how it plumbed up with out squirting out. < ok wrote b4 I saw the over squirt HA! > Do you go into competitions? They both look dynamite. Stay safe & take care of you all. Thanks for sharing eh :))
What brand injector is that?
Why would you say that your not worried about the sauce dripping down cause you said it will go into your drain pan. When it get onto the deflector plate it's gonna stick to it and dry up. Anyone can figure out that's what s gonna happen
Great ribs!
Thanks for watching Caleb!🤘
Nice comparison Joe. What temp were you cooking at?
Thank you! 275°.
Smokin' Joe's Pit BBQ Do you get a good smoky flavor at 275? I was gonna ask what temp you did these at too, so I’m glad I checked the comments first haha. Also, what pellets do you use on your Yoder?
I would like to try the lt ribs and injection how do you get it
Here you go Kay.
Order Your LC BBQ Rubs and Injections Here - ENTER SJ10 AT CHECKOUT store14215090.ecwid.com/?fbclid=IwAR37K7N8szo5iQRS6P0TVZ2q2oTKJEsE3ysU_BkkOw_GVmzgZTeNeFp1-gg
You make ur own sauce for this video?
No sir Jimmy but I do make my own sauce that's pretty darn savage.🤘
NOT ONE DISLIKE
There's 2 now. No worries though, a view is a view.😁🤘
@Smokin' Joe's Pit BBQ btw your food looks amazing and I’m 100 percent sure it taste amazing
I cook mine on 275 for 21/2 hours
Yup, sounds about right. 👍
Good show but to much work for me in the back yard. The rub yes injection no
Where did you purchase the ribs?
Hello Marty! Restaurant depot.🤘
Thank you!
Hey Joe - You know I’m a fan... I hope some constructive criticism is okay. The music loop in the background adds nothing to the quality of your presentation. It distracts me from what you’re presenting.
Thanks for the feedback MG. 🤘
Why don’t you wash your meat before preparing it?
Nice commercial bro.
Thanks.👍
too much bbq sauce for my taste
Lots of it gets brushed off. Thanks for watching Pedro. Stay runed for my next video. 😁🤘
Yo Joe.. I gotta unsub man. I be watching this stuff late at night and hungry. Not good for my mental, your stuff looks so delicious.
At first I was like...don't leave! 😁 Thank you very much for watching.👍
Only a Pellet grill guy would inject ribs.... lol Absolutely unnecessary.
Pellet guy? LOL Thanks for watching.....I think.
Pellet grills don’t put enough smoke on pork a beef it’s perfect for chicken
I can’t find any nice ribs to cook