I watched something before that said that the bbq pitmasters will all tell you their trade secrets but laugh at you because its still an art that they have mastered.
Made me step out of my comfort zone.As a native New Yorker I am now becoming well known by my friends as the guy that can smoke. I made these awesome ribs and if you didn't make it look so simple I probably wouldn't have tried. I look forward to more videos in the future!
Man I can't wait to try this at home! Over the summer I waited in line for over 5 hrs to try the beef ribs and they were amazing! Really like the best thing I have ever eaten in my 35 years on earth!!
Wow. I can't believe how good these beef ribs taste. I went in with some doubt with such a simple rub, but that all vanished after my first bite...simply amazing. Thanks so much for this video.
hello how do you keep the smoke "Clean"? Because I don't want to start smoking meat for the first time and then suddenly not know what to do with black nasty smoke.
Approximately, How often do you need to add wood to the fire to maintain at the desired temperature for this type of smoker? Is it the type of fire you can just leave for 5 hrs like other smokers?
I did beef ribs once this way after watching the video and they turned out awesome! I think the hardest part is just getting the butcher at the store to understand what kind of beef ribs I'm looking for, but once we got that worked out the rest was easy. Getting ready to do two slabs of four bones for tomorrow's dinner! Thank you Aaron!
MAN I can relate. I used to buy a quarter of a cow and I bought extra ribs with the purchase- TWICE. I never got these. I don't know what I got but it wasn't plate ribs!
Johnny, the 4 bone variety is actually from the short rib… still amazingly delicious. Plate ribs come as a 3 bone section… and cost significantly more. I’m in the Nashville area, and no supermarkets, nor Sam’s or Costco sell plate ribs.
I love that he’s not secretive about his method, but instead encourages you to try it by showing you and giving you loads of tips. It’s very refreshing!
Franklin's master class ads are the only ones I can bear to watch. Most of the others just come off as self-important and arrogant, but he's just got this nicely casual sort of down-to-earthness.
It would be nice if you cut into those ribs at the end to give us an idea of what the finished product looks like done. And someone tasting it is always a nice touch. Otherwise, great little video.
These look so good! Beef ribs are my favorite, even more than the pork. I've only seen the back ribs though, not the real thick kind (so far). Simple seasonings are great for them, though I can't use a lot of pepper myself. Usually it's salt and a smidge of garlic on them, or a smearing of hoisin sauce before they go under the broiler.
Hi BBQwithFranklin, I have a question. Once you wrap the meat a few hours into the cooking, would it be possible to finish off the meat in an oven ? I know purists would hate the idea of doing this but would it still be possible to get a good result ? Love the shows Thanks!
Yes, it’s entirely possible to finish wrapped bbq in the oven. At that point you are only using the heat to finish them aka make them tender, there is no additional benefit to keeping them on the grill as they are wrapped and not picking up any more flavor or smoke from the fire at that point.
I've watched several of your videos, very informative especially on the cooking temps and times. I was wondering if you occasionally use more then salt and pepper and if so what are your favorite blends.
What did you used to spray on the ribs is that just water wouldn’t hurt to use beef broth or bone stock going to try some this weekend on a pellet smoker
I’ve been told my bbq is better than the places in my home town and I’ve been studying your methods love watching your videos and attempting to make what you make love it
Go to your butcher or grocery meat dept. and ask for 1/2 a rack of beef short ribs - not cut into individual pieces. You're probably used to buying beef back ribs, which are notoriously short on meat and long on bones.
As Bill said .....too often people look for beef ribs which have almost no meat on them...you want a plate or just ask for uncut short ribs "english style" any good butcher will know what you're asking for.
Hey Backyard, Not sure if you have a Restaurant Depot near you, but the one I shop at in New Jersey has nice short ribs for around $4/lb. They come in packs of 16 ribs (4x4) and are usually around 15-20lbs a package. DELICIOUS!
I cooked 2 racks of beef ribs yesterday using your tips on my Big Green Egg. They came out great, and the only difference was that it took 3hrs and 1hr to rest (total: 4).
I’ve got a Akorn Kamado smoker and have a question about water pans? I use a 9X13 aluminum water pan under the grates to catch all the junk rather than have it drop onto the coals Is the pan too big and giving off too much steam? And the reason I ask on this video is that I’m currently smoking beef ribs as I type. I clicked on it to see what temp and how long he smokes his beef ribs.
what about a regular grill, it doesn't have the end part that u have for wood. mine has a tray that u can lower down and up. So, can u still smoke with it? like making sure your coals are even . thanks. love ur video brother.
He’s a subversive vegan who exploits true - to- design carnivores for profit. Vegans are abberrations or for want of a better term a “ rotten limb” on the tree of human life.
@@6977warrior1 no Wayne is correct. Franklin is part of the secret vegan plot to complete Thanos's vision by teaming up with George Soros, the gays, and lizard people to secretly destroy all conservatives and turn the frogs gay. Source: Alex Jones's drug addled mind
growing up as a kid in SoCal the only beef ribs i knew were cheap back ribs that were tough and barely had any meat on em. It was life changing when I tried some proper smoked plate ribs.
Chase Palmer On his video about short ribs he explains that you should remove the membrane, but they don't at his restaurant because they do too many at a time and it would just add too much time to be worth it.
I picked up some beef ribs at the butcher today. Going to put them on the Weber kettle (snake style) tomorrow. I'm shooting for dinner at half time during the Packer/Seahawk game. Go Pack Go. Thanks Aaron.
Hello franklin some people use a small film of plain mustard have u ever used spicy mustard... I just curious bcuz I only use kosher salt and fresh ground black pepper and may be once in a while a little olive oil
what kind of wood do you smoke with. do you have to use a wood smoker grill or can you use a gas grill with smoke packets? If you can use smoke packets how many per hour would you have to use to infuse the ribs with wood smoke flavor?
A question: There seem to be a number of different cuts of ribs on a steer, some going by different names depending on where you buy them. Back, plate, chuck, short-ribs (and maybe more) if I'm not mistaken. Which cut are these? I grabbed double pack (two 4-bone slabs) of what they called Angus Chuck Rib R/W at my local Restaurant Depot. I'm guessing these are the same cut as featured in the video? Are those the same as what are called short ribs?
Maybe, although these ribs are simply called "short ribs" wherever I see them. I also get them from the restaurant depot for like 4.20$ per pound for like a 12 pound slab. Theyre advertised as short rib there too.
Damn!!! I read somewhere you had to remove the fat cap. So I did. I also wrapped it around 160 internal temp. Really wish I saw this before 7am today 7/4/2020
I usually give them 3 to 3 and a half hours of smoke then wrap them in foil and oven them for 2 to 2and a half hours then rest them for half an hour. Cooking them is time consuming but they taste great and you never need sauce.
I live in dallas texas and its really hard to find full rack or even half a rack in most stores . I usually always get the same responce . Someone came and bought it all out most of the time its a bbq business owner lol
I used to have a cheap version of your smoker. I had a hard time keeping my temps right and had to baby sit it adding wood, altering vents etc. How often are you adding wood for a 5 hour smoke?.....Thx Aaron
Cheap smokers have thin walls that don’t retain any heat and thus there are often wild temperature fluctuations. The more you open the door, add wood and stoke the embers the worse it varies. Unfortunately it’s the thermal properties of your grill itself that’s the problem - altering the heat source won’t change that. Cheap offsets cost more in the long run
@@drdrew3 I have tried a few, had bad luck with a Traeger with ribs...(Prime rib, pork butts, chicken thighs came out great), then I bought a Pit Barrel Smoker years ago and I love it....inexpensive, set it and forget it...My go to rib smoker, even whole turkeys. Dont have to keep adding wood etc. Not great for a really long smoke like 12 hours but 4 or 5 easily. I have yet to master a brisket
Picked up some beef ribs for tomorrow! Can't wait to start cooking! Went crazy when I saw you in the movie Chef. Definitely had to educate some people around me about what you're all about! Cheers from Oregon
Aaron Dr. Hey I'm in Oregon as well. I'm a transplant that just moved here from Austin. My neighbors are going crazy smelling the goodness from my smoker every weekend. Some of them are even asking me to show them how to BBQ
Those ribs look fantastic..I love barbeque but do not have anything like this in my country..imagine travelling all the way to america just for food like this..I hope its worth it!!!
Since here in Calif, we don't get those huge ribs to bbq I picked up some Center Cut Back Ribs, would you also smoke those for the same time frame 6-8 hrs? Thanks in advance. Learning a lot from your book after seeing you on Kimmel last week. BTW, I have had the pleasure of eating at your place twice when living in Austin. Really glad I did too!
Carlos Gregory If you watched his videos on spare ribs, brisket, turkey, and pork butt you would see he uses a spritzer and water pan in each one. I didn't see a water pan in this video so I was simply curious, that's all.
Aaron is great in front of the camera. He acts like he really wants you to learn, not like so many with their secret rubs and sauces.
I watched something before that said that the bbq pitmasters will all tell you their trade secrets but laugh at you because its still an art that they have mastered.
The only Skinny cook that I'll trust
Harry soo. Check his vids out
He’s not that skinny tho
@@austinp0rk46 I agree, he's got a bit of a ponch, and a couple moobs.
@@dabearcub Upvoted for fat fuck and BBQ noob.
@@rschaffer86 You’re a true gentleman.
Made me step out of my comfort zone.As a native New Yorker I am now becoming well known by my friends as the guy that can smoke. I made these awesome ribs and if you didn't make it look so simple I probably wouldn't have tried. I look forward to more videos in the future!
Man I can't wait to try this at home! Over the summer I waited in line for over 5 hrs to try the beef ribs and they were amazing! Really like the best thing I have ever eaten in my 35 years on earth!!
We hope the experience was worth the wait - TeamBBQwF
If you want to add another bucket list place. Hutchins BBQ in McKinney Texas is ridiculous as well.
@@myrealname2022 also red lobster In Visalia ca
I thought his beef ribs were better than his brisket, and that's saying something! Kudos Aaron!!
I've done this recipe several times, always a huge success! Thank you.
The man is running one of the best BBQ places ever in a BBQ-crazy nation, and is making millions while at it. Salute to you sir!
In BBQ Camera mount, loving it!
Wow. I can't believe how good these beef ribs taste. I went in with some doubt with such a simple rub, but that all vanished after my first bite...simply amazing. Thanks so much for this video.
Happy we could help Richard - TeamBBQwF
hello how do you keep the smoke "Clean"? Because I don't want to start smoking meat for the first time and then suddenly not know what to do with black nasty smoke.
Why would you doubt a simple rub when you are listening to the man who has the title of making the best BBQ in the US.
Salt and pepper is the true Texas beef rub. It is all you need. The bark tastes great, it doesn't need chili powder on it.
Approximately, How often do you need to add wood to the fire to maintain at the desired temperature for this type of smoker? Is it the type of fire you can just leave for 5 hrs like other smokers?
He's hilarious in every video. I wonder how many takes he does of each segment? Seems like a good dude to sit around, have some beers and bbq with
Just tried Beef Ribs for the first time, following this video the whole way. Turned out perfectly! Thank you Aaron!
I did beef ribs once this way after watching the video and they turned out awesome! I think the hardest part is just getting the butcher at the store to understand what kind of beef ribs I'm looking for, but once we got that worked out the rest was easy. Getting ready to do two slabs of four bones for tomorrow's dinner! Thank you Aaron!
MAN I can relate. I used to buy a quarter of a cow and I bought extra ribs with the purchase- TWICE. I never got these. I don't know what I got but it wasn't plate ribs!
Johnny, the 4 bone variety is actually from the short rib… still amazingly delicious. Plate ribs come as a 3 bone section… and cost significantly more. I’m in the Nashville area, and no supermarkets, nor Sam’s or Costco sell plate ribs.
Well I bought my cow alive and did the killing and butchering and now I have my beef ribs the way I want it and don’t rely on someone else.
I love that he’s not secretive about his method, but instead encourages you to try it by showing you and giving you loads of tips. It’s very refreshing!
Texas bar b q isn't really all that hard but it sure takes alot of time, dedication and some passion for good bbq
@Big Daddy Rikka thats nonsense. Repetition is art.
This is the easiest recipe I have followed and it was simply spectacular. These are amazing.
I did these this weekend and wow seriously one of my favorites now.
I've seen this one about 50 times and i love it!!
Greetings from Mexico!
Franklin's master class ads are the only ones I can bear to watch. Most of the others just come off as self-important and arrogant, but he's just got this nicely casual sort of down-to-earthness.
really happy to see a new update from you, been bulking on my own pulled pork for 2 years now because of you ;)
#BBQbulk - TeamBBQwF
BBQwithFranklin no more vids I suppose, this saddens me.
I'm from the Philippines and just by watching your BBQ makes my jaw drop❤️🇵🇭
It would be nice if you cut into those ribs at the end to give us an idea of what the finished product looks like done. And someone tasting it is always a nice touch. Otherwise, great little video.
These look so good! Beef ribs are my favorite, even more than the pork. I've only seen the back ribs though, not the real thick kind (so far). Simple seasonings are great for them, though I can't use a lot of pepper myself. Usually it's salt and a smidge of garlic on them, or a smearing of hoisin sauce before they go under the broiler.
I just tried out my new Kamado Joe. I tried 6 different experiments on the same batch. My hat off to Franklin! Your way wins. The ribs are amazing.
Hi BBQwithFranklin, I have a question. Once you wrap the meat a few hours into the cooking, would it be possible to finish off the meat in an oven ? I know purists would hate the idea of doing this but would it still be possible to get a good result ? Love the shows Thanks!
Yes, it’s entirely possible to finish wrapped bbq in the oven. At that point you are only using the heat to finish them aka make them tender, there is no additional benefit to keeping them on the grill as they are wrapped and not picking up any more flavor or smoke from the fire at that point.
@@balrog006your exactly right
I've watched several of your videos, very informative especially on the cooking temps and times. I was wondering if you occasionally use more then salt and pepper and if so what are your favorite blends.
What did you used to spray on the ribs is that just water wouldn’t hurt to use beef broth or bone stock going to try some this weekend on a pellet smoker
I’ve been told my bbq is better than the places in my home town and I’ve been studying your methods love watching your videos and attempting to make what you make love it
I love Aarons style. Facts, short and sweet.
Great Cook
I love beef ribs but it's hard to get good ribs with a lot of meat on them around here.
Guess I have to move to Texas.
Go to your butcher or grocery meat dept. and ask for 1/2 a rack of beef short ribs - not cut into individual pieces. You're probably used to buying beef back ribs, which are notoriously short on meat and long on bones.
As Bill said .....too often people look for beef ribs which have almost no meat on them...you want a plate or just ask for uncut short ribs "english style" any good butcher will know what you're asking for.
Carlos Gregory
Bill and Carlos, thanks for the guidance on how to acquire these beef ribs.
Hey Backyard,
Not sure if you have a Restaurant Depot near you, but the one I shop at in New Jersey has nice short ribs for around $4/lb. They come in packs of 16 ribs (4x4) and are usually around 15-20lbs a package. DELICIOUS!
There is but ours is B2B only and not open to the public :o(
Now I have to try this again, last time I think I cooked mine to long. excellent, thanks for doing this.
BBQ is often about trial and error. Aaron would happily admit that he wasn't born a BBQ genius. - TeamBBQwF
but our errors still taste pretty good. thanks for replying.
Gonna try my first beef ribs this weekend, following your instructions! Thank you for all your videos. I bought your book too!
how many times do you spritz it? only one time is enough? thank you for teaching us - SP/Brasil -- PS: this video still GOLD
I cooked 2 racks of beef ribs yesterday using your tips on my Big Green Egg. They came out great, and the only difference was that it took 3hrs and 1hr to rest (total: 4).
Your very inspiring my friend!! I have a question for you, do you crack your own pepper or do you get it from a spice house? Keep the videos coming!!
Nice to see you have upped your offset game.
I’ve got a Akorn Kamado smoker and have a question about water pans? I use a 9X13 aluminum water pan under the grates to catch all the junk rather than have it drop onto the coals Is the pan too big and giving off too much steam? And the reason I ask on this video is that I’m currently smoking beef ribs as I type. I clicked on it to see what temp and how long he smokes his beef ribs.
what about a regular grill, it doesn't have the end part that u have for wood. mine has a tray that u can lower down and up. So, can u still smoke with it? like making sure your coals are even . thanks. love ur video brother.
Been a fan of yours for years!!! 👍🏽 always good stuff!!
WHY DIDN'T HE EAT IT!!!!! I WANNA SEE THAT RIB TORN APART!!
I got so triggered when he just left it sit on the table and didn't eat it lmao
He’s a subversive vegan who exploits true - to- design carnivores for profit. Vegans are abberrations or for want of a better term a “ rotten limb” on the tree of human life.
Sahil- It has to rest for about 45 min to 1 hour. He'll be back to eat some.
@@6977warrior1 no Wayne is correct. Franklin is part of the secret vegan plot to complete Thanos's vision by teaming up with George Soros, the gays, and lizard people to secretly destroy all conservatives and turn the frogs gay.
Source: Alex Jones's drug addled mind
He was being merciful to us watching!
Thank you Franklin! Went there for the First time last Thursday and it was Amazing.
growing up as a kid in SoCal the only beef ribs i knew were cheap back ribs that were tough and barely had any meat on em. It was life changing when I tried some proper smoked plate ribs.
To trim, or not to trim? That is the question.
Do you remove the silver skin? Do you trim any fat from the ribs prior to rubbing/cooking?
Chase Palmer On his video about short ribs he explains that you should remove the membrane, but they don't at his restaurant because they do too many at a time and it would just add too much time to be worth it.
I picked up some beef ribs at the butcher today. Going to put them on the Weber kettle (snake style) tomorrow. I'm shooting for dinner at half time during the Packer/Seahawk game. Go Pack Go. Thanks Aaron.
Hey Aaron,
How many times do you usually spritz your beef short ribs in this six and a half hours smoking session?
Once
Spritz with what? It look like water.
Hello franklin some people use a small film of plain mustard have u ever used spicy mustard... I just curious bcuz I only use kosher salt and fresh ground black pepper and may be once in a while a little olive oil
Bucket list. Get to Franklin BBQ.
I’ll be travelling from Canada in October for ACL and this will definitely be one of the main stops I make while there.
Can’t. Wait.
Yo Aaron Franklin... Northern California checking in.. Thanks for the simple to follow videos..
So do you not wrap beef ribs any time during the cooking process?
Much higher temp than our standard BBQ advice. I'll have to give this a try for sure.
what kind of wood do you smoke with. do you have to use a wood smoker grill or can you use a gas grill with smoke packets? If you can use smoke packets how many per hour would you have to use to infuse the ribs with wood smoke flavor?
Here I am at 2:30 in the morning broke and eating a Banquet Chicken Pot Pie. Least I have food that counts.
Ain't nothing wrong with banquet pot pies!
The legend of bbq history himself
Oh great! Now I want me some beef ribs. Nice cook.
Franklin looks like Johnny Knoxville and Steve-o's lovechild. . . . . . .
More like Jemaine Clement's twin brother lol
I always thought a little like Zachary Quinto from American horror story
More like Johnny Knoxville and Seth MacFarlane
this comment is literally on every video of his....
looks like the love child of moose menon
Here in Brazil we cook almost the same way...but we put the beef ribs in a aluminium foil. And se use only Salt as seasoning
A question: There seem to be a number of different cuts of ribs on a steer, some going by different names depending on where you buy them. Back, plate, chuck, short-ribs (and maybe more) if I'm not mistaken. Which cut are these? I grabbed double pack (two 4-bone slabs) of what they called Angus Chuck Rib R/W at my local Restaurant Depot. I'm guessing these are the same cut as featured in the video? Are those the same as what are called short ribs?
Maybe, although these ribs are simply called "short ribs" wherever I see them. I also get them from the restaurant depot for like 4.20$ per pound for like a 12 pound slab. Theyre advertised as short rib there too.
Can't wait to try these, my freezer is full of pork just now. Big cook coming up. Question, did you only spritz once?
Franklin, thank you for your inspiration!
Damn!!! I read somewhere you had to remove the fat cap. So I did. I also wrapped it around 160 internal temp. Really wish I saw this before 7am today 7/4/2020
Aaron, what is the make of your smoker in this video? How did you modify it for your preference?
Ask for 'Beef Short Rib'. They have lots of fat and beautiful meat. The fat renders down a lot so don't worry to much if it looks fatty.
What if I dont have a smoker but have a weber kettle? Can that be used as a smoker?
Yes indeed.
ua-cam.com/video/ZwfGFuZwgbg/v-deo.html
Beef ribs are my favorite, nice job!
I usually give them 3 to 3 and a half hours of smoke then wrap them in foil and oven them for 2 to 2and a half hours then rest them for half an hour. Cooking them is time consuming but they taste great and you never need sauce.
Thanks I look forward to seeing your award winning bbq and UA-cam channel soon then, since your full of knowledge and great smoking advice.
Hi Franklin, do you use a water tray or anything?
Would you ever consider wrapping them halfway or just leave them on for the whole cook?
Looks soooo good, Aaron. Amazing.
AWESOME! MY go to everytime!!!
I live in dallas texas and its really hard to find full rack or even half a rack in most stores . I usually always get the same responce . Someone came and bought it all out most of the time its a bbq business owner lol
Costco carries them. They are the 3 plate weighing between 6-7 lbs.
Man I did these yesterday and my bark was super chewy. Any thoughts? Meat was great
He makes it look so easy
Best beef rib video on youtube. Don't big deal it. Leave options open. Focused on key takeaways. Thank you. 5 star
No! You Can make Perfect Beef Ribs BBQ in just 5 minutes | Super Easy Oven Baked Ribs BBQ Recipe here ⏩⏩ ua-cam.com/video/UPrNxws29Kk/v-deo.html
@@foodlovers9604 yours was skata
how the crap are there 464 people that would downvote this piece of Heaven???
Vegans.
Do you not wrap it for the 1 hour rest?
Hay,man you are getting me to go to Texas just to eat your BBQ
texas style always amazed me , salt and pepper. NOTHING else.
I used to have a cheap version of your smoker. I had a hard time keeping my temps right and had to baby sit it adding wood, altering vents etc. How often are you adding wood for a 5 hour smoke?.....Thx Aaron
Cheap smokers have thin walls that don’t retain any heat and thus there are often wild temperature fluctuations. The more you open the door, add wood and stoke the embers the worse it varies. Unfortunately it’s the thermal properties of your grill itself that’s the problem - altering the heat source won’t change that. Cheap offsets cost more in the long run
@@drdrew3 I have tried a few, had bad luck with a Traeger with ribs...(Prime rib, pork butts, chicken thighs came out great), then I bought a Pit Barrel Smoker years ago and I love it....inexpensive, set it and forget it...My go to rib smoker, even whole turkeys. Dont have to keep adding wood etc. Not great for a really long smoke like 12 hours but 4 or 5 easily. I have yet to master a brisket
Grazie per condividere la tua tecnica!
Texas all the way Franklin!!
big beef ribs. the best bite in BBQ!
Excellent video as always Franklin. Yum
Thank you Smokes! - TeamBBQwF
Yoda of Texas BBQ yes Master
Looks great and simple. Will give this a shot this weekend
When do you start spritzing and how often?
At about 270 internal then every 45 mins...wrap with butcher paper @190 to about 200 internal...it's done.
What does Franklin spritz it with?
Apple cider / Apple juice
Picked up some beef ribs for tomorrow! Can't wait to start cooking! Went crazy when I saw you in the movie Chef. Definitely had to educate some people around me about what you're all about! Cheers from Oregon
Aaron Dr. Hey I'm in Oregon as well. I'm a transplant that just moved here from Austin. My neighbors are going crazy smelling the goodness from my smoker every weekend. Some of them are even asking me to show them how to BBQ
What did you spray it with? Just water? Should we remove the membrane?
He has mentioned in other videos that he uses an apple cider vinegar/water mix, 50:50. You can add some worcestershire too.
That looked like water
Is using a waterpan with these a bad idea?
Rep the old country hell yeah
We love cooking large racks of beef ribs here in E P TX...Nice ribs..! My Favorite..!
The firsts spritz is after 5 hrs later? And later for 1 hr ?
I used apple cider vinger mixed with apple juice for my spritz and it came out fire
Those ribs look fantastic..I love barbeque but do not have anything like this in my country..imagine travelling all the way to america just for food like this..I hope its worth it!!!
Since here in Calif, we don't get those huge ribs to bbq I picked up some Center Cut Back Ribs, would you also smoke those for the same time frame 6-8 hrs? Thanks in advance. Learning a lot from your book after seeing you on Kimmel last week. BTW, I have had the pleasure of eating at your place twice when living in Austin. Really glad I did too!
I bought already cut beef bones ( individual). Is there any special way to smoke these. Next time I will buy the beef rack. Thanks
Love these videos, by the way what kind of smoker is the small one on the beef rib video?
I don't exactly get the "always use a towel" @3:40 To preserve bark? My hands would ruin the bark? Or tongs maybe?
Good video. I didn't see a water pan though. Did you intentionally leave it out?
You don't necessarily need a water pan. It adds moisture to the air, but some people don't like that because it softens the bark a bit.
no water pan ....you're going to be spritzing it as stated in the video!
Carlos Gregory
If you watched his videos on spare ribs, brisket, turkey, and pork butt you would see he uses a spritzer and water pan in each one. I didn't see a water pan in this video so I was simply curious, that's all.
Can I follow the same steps with a gas grill at 285? Or do I need a smoker?
This dude is a cross between Jermaine from Flight of the Conchords and Andre from The League
I never thought about Jemaine before lmao perfect
Great information about beef ribs. Want to try it
Hey Aaron (Or anyone with a keen-eye!) what bbq were you using there? And thanks for the episode.
looks like an Old Country pit of some sort.. maybe a brazos