I’ve been wrapping for years. Watched your video and gave it a shot on my XL BGE. Didn’t peek and didn’t spritz. Checked at 5 1/2 hours and pulled at 6 hours. Absolute personal best. You sold me.
I love it! My mouth is watering just thinking about those ribs out of your BGE. Thanks for giving this technique a try and thanks even more for sharing!
Love that you tell people that the perfect way to cook is all about what you like 100% wisdom right there. Love the videos mate, glad to see you back at it ❤
You're the best man! I love that you say "it's whatever you like!" You're so right. Too many people out there want to point the finger at someone sating they're doing things wrong. Love your videos man.
You're welcome! I've received some really good feedback from this video on ways that I can make my next videos even better. I appreciate your comment and thanks for watching!
Hello, I have that same grill, and I noticed you took the cage out that comes with grill, If you use the cage a10x12 disposable aluminum pan fits perfectly on top, actually the pan slips inside the cage so its super secure when adding water. IT adds moisture to the cook and keeps the temps even. ... try it
I like Ur style... no pressure and let each individual come up with their take on ribs.. for me I'm a switch hitter depending on th smoaker and style of rib I'm cooking it's different.. wrapped, unwrapped, foil boat, and again th different smoakers I use have different cooking characteristics.. thanks for this layed back no pressure no nonsense video peace.
I really love the attention to detail and notes amd commentary throughout. I definitely needed some comparisons for my BBQ journey. Saved it and will watch again.
Okay , I started out with a pessimistic attitude . I mean at best the best ribs are relative to who's eating . But when you said basically that , well that's when I subscribed . I personally use foil and don't open until 3 hrs . Then open apply more rub and leave open . At 2 hrs left more rub , at 1 hr bbq sauce raise temp to get it caramelized . Bones are falling out . That's the way we like it . I really enjoyed your video . Keep 'em coming .
His best comment was "The perfect rib is however you like it". Words of incredible wisdom, in the end if you like a certain sauce, no sauce, different rubs, whatever, make them the way that YOU prefer them. That is perfection.
Great instructional video and,unlike some cook videos that incorporate way too much talking about nonsense,yours is professional and straight to the point. You answered all of my questions. Best of all you you emphasize that this is a personal choice for each cook and that it all boils down to what tastes good. You should have your own cooking show. Thanks for sharing your knowledge.
Tony you're the man. Love your videos. I learned so much from your fire management vid. Also loved when you f'ed up and only made spicy ribs and forgot your daughter was home. Super relatable.
LOL! My wife and I were laughing so hard when we went back and looked at the video. She said I had to leave that in and I totally agreed. I have a bad habit of making everything too spicy so most of the time I just leave the spicy ingredients on the side. Thank you so much for your feedback! I appreciate you!
Love the low temp control BUT... I like to WRAP my ribs only to accelerate part of the cooking process... By NOT wrapping, you were depending upon the COOK itself to tenderize, which can only happen with MORE time... Your SIX hour ribs (tenderness off the bone, color, etc.) are my 4 HOUR ribs, with wrapping... Good vid.
You're totally correct. Wrapping them decreases the cooking time. If you haven't tried cooking them for 6 hours without wrapping, you might give it a try sometime when you have a couple extra hours. Honestly, both methods are great, but there are differences. I love them both! I'd like to know what you think. Thanks for watching!
This is a great experiment. My Dad was meticulous, he always did 6 hour smokes he'd start at 6am, smoke till noon and then let them rest for an hour in a covered roasting pan.
Your kettle blew away? Bummer! But at least you got a new offset from that so, congratulations! Have fun with that! Don't forget to take time to get comfortable with the fire. Enjoy!
Thanks for this video Tony! I like your approach and since the family enjoys baby back ribs I'll give it a go with much smaller ribs. I remember trying St.Louis cut and they turned out like your 4 hour ribs.. I'd like to see how each rib cut results in what you accomplished here in 6 hours. Gonna experiment, and I also like your comment about how its not necessary to have a $5k setup, i have a Masterbuilt 800, but now really like the way you did it with this offset, thank you!
Another great video Toney I learn from you every time I watch. I need to be eating them ribs. Here I go again to try to copy cat you lessons. Thanks again.
@@safeandeffectivelol I like my ribs to have some bite. Don't really care for mushy ribs. I smoke at 250, wrap at around 300, then finish with the vents wide open.
@@scotthanson7840 That still takes more than 1 1/2 hrs. I don't like my ribs mushy either. I smoke for 2 hrs then wrap for 1-2 hrs until the meat pulls back from the bone. A 30 minute smoke will barely give you any smoke flavor
Firebox was my favorite part as well. Like Tony said we have to get out there and get comfortable with it. But my firebox was my main concern. I got it now thank you brother.
I always enjoy your videos. It has helped me to do so many smokes and come out great each time. My most favorite video you have done is the maintaining the firebox temperature. I can get my temps to maintain an averaged temp of 250 or 225 it works great. Thanks Tony.
Tony,THE MAN, Tone, I thoroughly loved this video. Great comparison between 4,5, and 6 hour spare ribs. I typically cook baby back ribs because that's what the wife likes the most, 2-1/2 hrs of smoking, then about 1-1/2 hrs wrapped in foil. I do not have a firebox on my cooker so I smoke indirectly in cooking chamber. I typically have to run it at 275 -300degrees to get clean smoke so I am definitely cooking hotter than most people are. I use cherry wood, which is very easy to get in my area. They are never dry. They come out nice and juicy and a nice clean bite off the bone without the meat falling off. My wife likes them falling off the bone but I have convinced her that a clean bite off the bone without the meat coming off in one big piece is definitely a much better way to go. I love your new setup in your new home. Looks fantastic! Keep up the great work. Looking forward to all the next videos you put out. You definitely have the best videos for the average backdoor cooker, not someone cooking on a big scale or in a top five barbecue joint in the country that is what I really like about your videos. Happy Independence Day to you and your family. Take care. See you in the next video.
Man! Your description of your ribs is making to super hunger right now! Especially since I have 3 slabs of Baby Backs in the fridge waiting for me to fire up the smoker right now! I like your method. 275 to 300 is a great temp for cooking them this way. I know you get a really nice almost crispy surface on those ribs and nice and tender inside. Your feedback really means a lot to me. Thank you! I appreciate you and Happy Independence Day to you too!
@@TonyToneBBQ and also Tony, I forgot to mention throughout the cook after they've been on for about an hour and a half. I butter the top of them two to three times before they're done before I wrap them. That helps to soften that strip of loin on the very top of it without it drying out because it gets Hit hard with heat on the very top
Awesome! Thank you very much. I really appreciate that and thanks for becoming a subscriber! I pay close attention to the comments and suggestions of my viewers and I'm constantly working on making my videos better. Any input you have is appreciated and I also welcome questions. Thank you for watching!
@@stevec9231 sounds good! Every rig is a little different and your local climate also makes a difference. You might try cooking with a water pan, and also try again without to see if it makes a difference. I'd love to hear how it goes!
I'm in San Gabriel Valley and it's HOT here like everywhere. Water pan sounds good instead of spritzing. I'll let you know next cook. I'll also have to convince my peeps about sauce on the side.😂
@@stevec9231 oh heck yeah! 90's this week in the SGV. I'm dealing with 105 today. Lucky for me I like the heat! About that sauce... these ribs are going to be so good they'll feel like sauce will ruin them! 😁
You're welcome! Remember though, these were some pretty thick racks for ribs. A half pound lighter and 5 hours might be perfect. Just gotta take peek at 4 hours and then again at 5 and then decide if you wanna go longer. Thanks for watching!
@@TonyToneBBQ I gotta try this. I normally do a modified 3-2-1 method where I go by meat temp. In the smoke till 165, in the wrap until 205, in the sauce for 30 to 45 minsuntil carmelized. on average its about 2-1-1/2 - ish
I have the same smoker. I am amazed you can maintain a 6 hour cook starting with such a small coal bed and adding those small chunks. My coal bed would be dead in about an hour.
@@HansenMathyup, this is how I normally run it. I can run hotter temps too. It all boils down to using the right size splits. I typically have to add a split every 30 minutes, and I could go all day and all night like that.
WoW! I feel blessed. Baby back ribs where I live are $1.98 per pound and regular slabs are $1.28 per pound. For months now my 24/7 store has had up to four brands of shank portion hams for 99¢ per pound.
love the video. I 've been telling people what you just said here. I use a pellet smoker as hardwood is too expensive here and hard to find. But I'll be watching your stuff for sure, thanks again.
Yeah, I'm going to have to do that. I'm a big fan of traditional Texas and Southern Barbeque and I love Burnt Ends, but I admit that I get a little bent by all the videos of "burnt ends" that aren't really Burnt Ends, which are just the extra toasty edge trimmed off the Point of a Beef Brisket. Don't get me wrong, what various creators cook up and call "burnt ends" from pork belly, chuck roast and even hot dogs... I'm sure it's all delicious but I'd rather just call those things something else. Smoked Pork Belly Bites or something like that... This was a long response to a pretty simple and straightforward question but hey, I like to manage expectations. LOL! Yes, adding your request to my list so please make sure you're subscribed and stay tuned. Thanks for watching!
Excellent question because too smoke much will cause many people to dislike smoked food. Just a light favoring is all you really need 🤷After the initial smoking wood burns out…. just continue the cook but no more smoking wood is needed…
I like your smoker. Just looked it up on Home Depot app, still $549. I have been using a Weber but it’s time to move up to get more experience in smoking. You made me hungry and those ribs looked terrific!
Awesome! Thank you! I've had my Grand Champ XD for over 2 years now and it's great! I've even cooked whole pigs in it. If you're going to buy one, please consider using the link in my video. Helps me out with a little affiliate commission. Thanks for watching and I appreciate your comment!
Great video Tony and great wisdom to boot. Your words about the perfect rib was spot on. I love that cutting board. Do you have a store or website with merch to purchase? I have never used my offset to smoke ribs since I have a smoker, but I would like to use your method to do some chicken like that.
Young man! You sure know how to get people's salivary glands working. I've already had dinner and it's after 10:00 PM. I could hurt myself with your rib display. My vote goes to the five hour with the six hour breathing down it's back. I've smoked many ribs on my off-set smoker and have had great success. I can't say I've ever had really bad barbecue, just some better than others. You seem to have pretty well mastered it. I've made BBQ for a firehouse full of hungry firemen but usually had to prepare it the previous day at home before my shift the next morning do to the possibility of having to respond to calls. Never had one complaint.
T-Man love it, wow, I've learned so much from your teachings, thank you brother, my ribs, folks love em', I make sure people know, you are my mentor. 35 years trying to perfect my technique & I in two of your vids & Mad Scientist vids, I got it, thanks sir!
Good video Tony. I have found there's so many ways to cook good ribs that it really comes down to preference. I'm not picky as long as they taste good! 😊 The last ribs I cooked I smoked for 2 hours in the high 300 temps and them wrapped them for another hour... man they came out so good. A little too tender but yummy none the less
You're totally right! And it's fun to change things up. It's all goes back to having the skill to cook different ways. I like direct grilling ribs over coals for an hour, then wrapping for an hour, then unwrapping and saucing over the coals again. Thanks for watching, my friend!
You're so right! It totally blew that opportunity on this video. A few other viewers have been kind enough to point that out as well. I really appreciate this kind of feedback. I'll try not to overlook details like that in my next video. Thanks for your feedback and thank for watching!
I live in MN so I have different ways I like to cook ribs depending on the time of year, but one thing that winter "in the oven" ribs has taught me is that I don't need to cook them all frickin day outside either. Tender, not quite falling off the bone, and TASTY doesn't take 6 hours... I low cook with smoke for about 2 hours, then wrap in foil and crank the heat up until the internal is about 190, and then turn the smoker down and open the foil. Even starting after work we can usually be eating by 8 or 8:30 doing that. Now... if I DO have all day, I may extend the cook just for extra smoke flavor.
I don't know how I came across this channel, but I really enjoyed how you explained everything regarding those delicious looking ribs! Subscribed and going in on some more videos. Happy 4th 😊
Thank you so much! I've been working hard on paying attention to what my viewers want to see and hear, and I'll keep working on improving my content. Your comment means a lot to me. I hope you had a great 4th!
Consistent temperatures is why I bought a ceramic Kamado style smoker. I have a Big Green Egg with a Flame Boss WiFi temperature controller/probe. I also have an ash kicker basket and clean/shake out the ash before every cook with a shop vac. Temperature never varies more than a few degrees and I can see the pit temp, meat temp and fan speed in a chart on any mobile device.
That's a great question! Yes I have, and in my opinion it's just as good at direct grilling as a Weber kettle, with the added benefit of TONS more room. Since the grate height is not adjustable, just like the Weber kettle, you have to get good at placing your coals appropriately for what you're going to cook. It's actually pretty nice because there's a lot of ways you can configure the coals to however you're going to be cooking. You can pile them up on one side and run a really high temp or you can have a thin layer going from end to end for direct heat grilling things that cook quickly like burgers and dogs. The slide out cooking grates make it possible to add more coals if necessary, but you do have to be careful about dripping from whatever you're cooking outside of the cooking chamber. I'll have to do a video on that. I rarely use it for direct grilling, since I also have a Weber kettle and a Oklahoma Joe's Judge, but it does do a heck of a job. I think it would be a solid choice. Hope that helps!
Tony, another really good and informative video. I've been doing ribs for a couple of years now on a 2-3 times a month. Both pork & beef. I've done no wrap, mo wrap with a mop sauce and wrapped both foil and paper. I prefer the no wrap mop sauce. My friend John likes wrapped in paper with honey maple syrup and butter. My wife never really cared for ribs. But she has been sampling mine and has really liked them. So it really is to each their own. Thanks Tony Cheers Chuck from Southwest Arizona.
I love it, Chuck! I can totally relate to your situation with your wife. My wife doesn't care much for pork, usually commenting that it's too salty and I think she's right. Especially with store bought rubs, that are mostly salt. So I've been paying close attention to her comments and she's liking my ribs more and more. That's what I really like about getting comfortable with working the fire, it allows you to focus on the food. I really appreciate your feedback and comments, Chuck! Smoke on my friend!
Some things I noticed. Your pit did not make any visible smoke. I could never cook under a cover because the pit would turn the ceiling black from the smoke. You did not not rate the smoke flavor. Smoke is a seasoning and needs to be applied with precision. What was the final temperature of the meat?
Thank you very much! I'm going to be posting a video on how to make the sauce, I've just got to get the video right. Here's the recipe. Thanks for watching! Pineapple BBQ Sauce Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6 people Ingredients: 1 cup ketchup 1 cup brown sugar ⅔ cup soy sauce 8oz can crushed pineapple 6 cloves garlic, finely chopped 2 Tablespoons ginger, finely chopped 2 Tablespoons rice wine vinegar 2 Tablespoons sesame oil 2 teaspoons Sriracha sauce salt to taste Red Pepper Flake (optional) Habanero Peppers, chopped (optional, to taste, be careful, Tony prefers 2) Instructions: Combine all ingredients (except Red Pepper Flake) in a medium saucepan. Bring to a boil while stirring. Reduce the heat to low, cover with a lid and simmer for 15 minutes, stirring occasionally. Blend in the pot with a hand held emulsifier or transfer to blender and blend on low speed until smooth. Return to pot. Stir in Red Pepper Flake (if desired) and simmer for another 10 minutes. Remove the sauce from the heat and allow it to cool slightly before using. Storage: Transfer any unused BBQ sauce to a lidded jar and store in the fridge for up to 2 weeks.
You cook to temperature not to time. Pork ribs are generally considered done when they reach an internal temperature of 190-205°F, depending on desired tenderness and flavor: 165°F: Tender, but the collagen hasn't gelatinized yet 195°F: The tight connective tissue begins to break down and gelatinize, resulting in melty, delicious ribs 198°F: Most ribs are perfectly done at this temperature, but some may need to reach 203°F
Well BigDogg, I do believe you have the scientific definition correct and typically I'd agree with you, but I've never actually used a thermometer on ribs, I've never know anyone who actually does and personally I think it's kind of weird when folks say they do, mostly because it's kind of difficult to do and it seems so unnecessary. Now I'm not saying that the way I cooked the ribs in this video is the only way way to do it, in fact I'm sure I mentioned that in the video, but what I will say is that time and temperature go hand-in-hand. Cooking at a certain chunk of meat at a certain temp, for a certain amount of time, equals a certain temp. If you've cook a lot of ribs, like I suspect you have, do you even need a thermometer to know what temp your ribs have reached after a certain amount of time? I can tell by looking at a slab of ribs how long it's going to take to get them the way I want them, and I can tell by looking at them if they're done. The one thing I really do regret in the making of this video is that I didn't use my instant read thermometer to show the difference in temp between the 4 hour, 5 hour and 6 hour ribs. I took that part for granted so next time, I'll be sure to include it. I appreciate you insight BigDogg and thank you for watching!
@@EVMANVSGAS I can appreciate your reasons for relying on a temp probe but as I responded to BigDogg, time and temperature go hand in hand. Typically I do recommend using a temp probe to know what the internal temp of the meat is but with ribs, it's just too easy to tell just by looking at them and I've never known anyone who actually needed to use a probe with ribs. I know that if I cook them at a certain temp for a certain amount of time, they're going to hit the desired temp. Having said that, I do believe I made a mistake by not showing the temperature of the 3 different times. That information would have been good to provide so I'll make sure to show that next time. I really appreciate your comment and I'll continue to work on providing better information. Thanks for watching!
I'm a big fan of Mesquite for beef, especially ribs. Mesquite is a great fuel. I'd so go for it and also try using other woods so that you can compare.
I doubt that the smoker is "tuned". I run the heat and smoke under home made baffles that live under the grate. Spacing between the baffles is adjusted by sliding them to leave gaps where needed. Six to ten bricks under the baffles provide heat storage to smooth out the fluctuations.
Correct. It's not "tuned". It's pretty much totally stock. I find that "tuning" is unnecessary. It works excellent exactly how it is. Thanks for watching!
It depends on the type of wood you use and how much smoke flavor you want. Hickory and Mesquite have a stronger smoke. Post Oak, Pecan, and other fruitwoods have milder smoke. I use oak and pecan and do 2 1/2 hours before wrap.
Update: Wrapping the ribs in foil after 3 hours on the Weber is what did the trick. The ribs came out 100% better with the wrap. Total cooking time was 6 hours. Best ribs ive ever made! Also used Sweet baby Ray sauce!
I have always wanted a pellet cooker. Last Thanksgiving Lowe's had a big sale on the Pit Boss pellet grills. I bought the model 1150 V3. They had $500 off the price with FREE assembly and FREE delivery. It even has WIFI so you can track the temp of the food and meat probes. What I like about the model 1150 is you can remove the burn box from the bottom to clean it out without removing the grates and the heat deflector. I have cooked ribs, shot gun shells, chicken and pork butt. Watching lots of You Tube videos really help me in the prep and cooking time.
@@TonyToneBBQ I found a 20lb bag of Pit Boss brand mesquite and oak pellets at one of the local Wal Marts for $6.50 a bag. Compare it to one of Texas's largest grocery stores, HEB Grocery they had the same bags for over $21.00 a bag. I stopped by one of our local Academy Sports stores and picked up two Oklahoma Joe's Pellet Buckets to store them in. Here in Houston our humidity is so high the pellets can swell up and mess up your auger in your pellet cooker.
I always grill my baby back ribs a homemade grill my dad made over 30 years ago. One hour is about right. That's about how long it takes me. I usually take them off when the core temp is between 180,and 200 degrees. Great video and that is a nice grill 👌🏽 😋 👍🏼
Awe man, I'm jealous! I bet that grill your dad made is awesome! That's something I'd like to do someday. I appreciate your comment and thanks for watching!
your right about cooking, pleasing yourself. I am a pit master being in the business for 30 years, I have cooked spareribs, Baby back ,and St. Louis style ribs during during my lifetime of cooking. I always cooked my ribs @ 250 degs. for 3 hours, always tinder ,but not falling off the bone, myself I like to bite the meat off the bone, so that it the way I served them, I made my living this way. Happy eating !..............................just saying
Brillant video, thanks a lot. My mouth is dripping and I really want to fire up my offset smoker right away. I'd fancy a video about a comparison between foil and butcher paper as a wrap and maybe unwraped as a third option. Also, I'm interested if one can create nice smoked salt along with a rip cooking.
All looked appetite pleasing, was hoping you’d show more video of the wood burning and the smoke thickness leaving the stack and of course the intensity of the smoke profile between the 3 racks. All in all this was a good viewing.
Thank you for this feedback! I really appreciate all the great feedback I get from everyone and especially comments like this because it really helps me remember to add these details to videos. I added your comment to a notebook I keep so I'll make sure to provide detail like this in my next video. Regarding the smoke profile, really all 3 racks tasted exactly the same. Ribs really only absorb smoke flavor to a certain point and the rest of the time is just cooking and fat rendering. The only real noticeable difference between the 3 racks was in tenderness. The meat needed to be scraped off the bone of the 4 hour ribs and the meat peeled right off of the 6 hour ribs. Also, the 6 hour ribs were right in the sweet spot for juiciness. The fat was really staring to render out but it hadn't really drained out yet so the ribs were actually dripping with each bite. You can even see the 6 hour rib drip and squirt juice when I squeeze it if you look carefully. Thanks again for your feedback and I'll make sure to keep this in mind on my next video. Smoke on, my friend!
Great video, man. eloquent speaking that anyone can easily understand, Friendly demeanor , never talking down to your viewers, Kudos! I only wish I lived near you so maybe you'd drop off a healthy serving as if we were pals.
I totally would too! I love sharing food! We had a huge Independence Day party yesterday and we invited all of our surrounding neighbors. Baby Back Ribs, Tri Tip, Wings, Pulled Pork and several sides. SO MUCH FOOD! It was a blast! Thank you so much for the complement and feedback. I really appreciate it and thanks for watching!
Thanks - very interesting. Just curious, how did the readings of your probe compare with installed temp gauges? I imagine the one closest to the fire box may have read a few degrees higher than the one at the other end and the probe was maybe a good average?
The one thing I would like to see is showing the temp gage when you are cooking. You and others never show the temp gage when you are cooking. I would like to see what the temp is in the upper gage and the lower gage. When I am cooking ribs and I only have the upper gage it reads 300 to 375 and I can not control the temp. I am going to install two lower gages but would like for you to show both gages when cooking ribs. I like your videos and have learned a lot.
Thank you! I'm glad my videos have been helpful to you. I understand your point about showing all of the gauges. I always disregard the upper gauge because it's not an accurate measurement of the heat where the meat is. While the grate level gauge on the left is reading 220, the upper gauge might be reading 300. There is also a difference between the left gauge and the right gauge. This is why I use the Thermopro TP25 semi-wireless thermometer. It comes with a couple of grate clips so I can attach temp probes at grate level where ever I want, so I can see what the real temp is right where the meat is cooking. Link at the end if you want to check it out. If I had to choose between two extra thermometers on the smoker, or the Thermopro, I'd absolutely go with the Thermopro.... amzn.to/4guCMO8
@@lesterg46sawwood Here's two links for you. The first link is one of my videos where I show how the ThermoPro is set up, the second is a link to my ThermoPro store. Thanks! Video - ua-cam.com/video/ZJaFveP3Jdg/v-deo.htmlsi=dVOLsP21E8_6y00w Thermopro - buythermopro.com/?rfsn=8109585.a48143
great video showing the tenp and how to control it. Also i like how you show putting the meat in foul or paper close to the end of the cooking time. I have had trouble with the temp being to high and the meat came out to dry and taught. thanks and will be watching more of your videos
ive been researching 1/4 in steel smokers and watching videos all with smokers costing well over 2 grand , its kind of cool watching him work with one that probably cost 200$ and has poor seals along with thin metal and still get good results . although thats not a 12hr cook on a brisket
Enjoyed your video and the cook comparison. What was unclear (because you didn't appear to measure) was the internal temperature of each set of ribs. It was also interesting that you didn't wrap any of them...e.g., wrapping the 6-hr set after maybe 4hrs would then be an interesting comparison with the unwrapped 4-hr set. I would think the wrapped ribs would be juicier... Anyway, thanks for the video!
A lot of people have been asking me this lately. When I'm cooking large cuts of meat, I go by temp but with ribs, I normally go by look and feel. I've cooks so many ribs that I just know how long it's going to take, based on the weight of the slab and the temp I'm cooking at. I'm working on a project where I cook like normal and then check and show the temp at the end. I'm guessing we'll end up between 170 and 180. It'll be a fun experiment. Please make sure you're subscribed and stay tuned. Thanks for watching!
Maybe you can help me with something every time I do ribs they come out. tender and juicy on the inside but has a hard crust on the outside what am I doing wrong?
Sure! Just a few questions for you... What are you cooking them in? How long are you cooking them? What temperature? How are you measuring temperature? Do you wrap them, or cook the entire time without wrapping?
@@TonyToneBBQ I have just a cheap off set.I try to keep my temp at 225 to 250 with oak wood.I wrap after trying to smoke at different lengths of time but nothing seems to work they always turn out with a hard crust.Ive tried to cook different lengths of time wrapped.Iam about to give up.Please help if you can thanks.
@@rickkeifer3472 well please don't give up on cooking with an offset smoker, but the problem might be the smoker you have. It sounds like the temp might be higher than you think, and/or the meat is too close to the fire. I suggest you try and run a lower temperature. Use smaller splits of wood and shoot for 200. Another thing to try is using a different thermometer to monitor temperature at the grate level. What kind of thermometer are you using? How do you know you're keeping temp between 225 and 250?
I have a Char Griller like yours but mine don't have the large two front Gages lie yours.I use about the same size wood but still it's hard to keep the temp stable.It very s on me from 200 to 300.I cook for 2 hrs and wrap for 2 hrs.I use a oven temp gage at grill level there is about 20 to 25 deg.difference between it and the built in gage.Thanks for the help.I will take all the help I can get.
I landed on 4.5 hrs @ 225F for baby backs and 5-5.5 hrs @ 235F for spare ribs. Now if you want something fast, different, and magnificent then try country style ribs (yeah not actually ribs) for 1.5 hrs @ 250F in the smoke then transfer to a foil sealed pan with 50% pineapple juice and 50% BBQ sauce for 1.5 hrs, then remove and glaze with BBQ sauce for 15-30 mins @ 300F if you want to.
My biggest challenge with 5-6 hours unwrapped is the bark on the outside gets tough and forms a bit of a jerky like texture. Have u had that issue at all or have any suggestions how to address it? Cheers!
Someone else mentioned having a similar problem. I also had the same problem with an offset smoker that I had that was really low budget and it leaked a lot of smoke from between the lid and the cooking chamber. This caused a major disruption of airflow and made it difficult to maintain temperature. To compensate, I was building hotter fires. I believe what was happening was the air was too hot and moving too quickly over the surface of the meat. Once I finally figured out that I needed to eliminate the leakage problem, and then fixed it by applying smoker gasket, I was able to maintain a much more steady temperature with a much smaller amount of burning fuel. Another thing of great importance is measuring the ambient temperature of your cooking chamber at grate level, near where your food is cooking. Gauges that are installed in the lid of the smoker will often have a different temperature from where the meat is actually cooking. Also, don't fully trust whatever temperature gauge you are using until you've compared it with one or two others. It could be giving you a bad reading. Lastly, if you are using a pellet smoker, adding a water pan into the cooking chamber seems to make a very positive difference. In my experience, pellets produce a dryer atmosphere. I believe this is because the small handful of pellets have to burn at a much higher temperature to produce the cooking temperature desired. An offset smoker burns a much larger pile of fuel, but at a lower temperature and I've never needed to use a water pan, or even spritz, to maintain moisture in whenever I'm cooking. Hope all this makes sense. Please let me know if you have any other questions. Thanks!
@@TonyToneBBQthanks for the thorough and thoughtful reply. I have several cookers except an offset! I use a gravity fed the most and have a water pan in it but still run into this issue. I think it’s also worse perhaps if I only use a salt and pepper based seasoning and don’t coat the ribs liberally with a rub. I’ll keep tinkering. Great video! I like the longer time for all the fat to render and for the collagen to convert to gelatin. That’s where the magic happens!
@@ryanbramich6951 you're welcome! You might try going lighter on the salt. A lot of pre-made stuff is mostly salt, so I usually make my own rubs. Might also try keeping a slightly lower temp. Keep me posted!
I'm sure the quality of the ribs plays a big factor, I've done both wrapped and unwrapped the wrapped can get away from you quick, if you don't want that fall off the bone texture, I prefer mine with a clean bite off the bone vs fall off personally But great video brotha! I'm thinking of doing a pernil Sunday for football maybe ask my sister to make her arroz con gandules (puerto rican dishes)
Awe man, that sounds good! What a great way to kick off the season! I appreciate your comment. You know, it's all about learning the various techniques to get that barbeque just the way you like it. Thanks for watching, my friend!
I love it! It's such a nice feeling, just being able to relax with the fire and not stress out fighting it the whole time. I'm really glad you made the fire your friend. Thank you!
You know, I appreciate this comment very much. I never actually check the temp of ribs, I just go strictly by appearance, but temp is some really useful that would have been good for you to be able to see. I'll make a note to make sure and add this info next time. Thank you so much for this feedback!
I was surprised that the 4 hour rib had good bite through, but it appeared to be really good. The 6 hour had the best rendered fat and didn't look over cooked at all. I was amazed that it had a perfect bite through. Really great test. I like that smoker too!
Thank you! Yeah, at an average 225 degrees, 4 hours is about the minimum or the meat won't be well done enough. It was good, but I like it with more fat rendered out and easier to get a clean bone. Thanks for the feedback!
I’ve been wrapping for years. Watched your video and gave it a shot on my XL BGE. Didn’t peek and didn’t spritz. Checked at 5 1/2 hours and pulled at 6 hours. Absolute personal best. You sold me.
I love it! My mouth is watering just thinking about those ribs out of your BGE. Thanks for giving this technique a try and thanks even more for sharing!
What temp on your Egg?
Love that you tell people that the perfect way to cook is all about what you like 100% wisdom right there.
Love the videos mate, glad to see you back at it ❤
Thank you, my friend! I appreciate that!
You're the best man! I love that you say "it's whatever you like!" You're so right. Too many people out there want to point the finger at someone sating they're doing things wrong. Love your videos man.
Thank you so much and I'm really glad you can appreciate that. Thanks for watching!
I learned more right here on this video than all the other videos together. Thanks.
The fire box was most interesting.
You're welcome! I've received some really good feedback from this video on ways that I can make my next videos even better. I appreciate your comment and thanks for watching!
Hello, I have that same grill, and I noticed you took the cage out that comes with grill, If you use the cage a10x12 disposable aluminum pan fits perfectly on top, actually the pan slips inside the cage so its super secure when adding water. IT adds moisture to the cook and keeps the temps even. ... try it
Nice! Thanks for the tip!
I like Ur style... no pressure and let each individual come up with their take on ribs.. for me I'm a switch hitter depending on th smoaker and style of rib I'm cooking it's different.. wrapped, unwrapped, foil boat, and again th different smoakers I use have different cooking characteristics.. thanks for this layed back no pressure no nonsense video peace.
Thank you very much and thanks for watching!
This is the first time I've come across your show and I'm really happy I did. Thanks for that great comparison. Now you've made me hungry!!!
I really love the attention to detail and notes amd commentary throughout.
I definitely needed some comparisons for my BBQ journey. Saved it and will watch again.
Thank you very much! I'm really glad you liked my video. Thanks for watching!
Okay , I started out with a pessimistic attitude . I mean at best the best ribs are relative to who's eating . But when you said basically that , well that's when I subscribed . I personally use foil and don't open until 3 hrs . Then open apply more rub and leave open . At 2 hrs left more rub , at 1 hr bbq sauce raise temp to get it caramelized . Bones are falling out . That's the way we like it . I really enjoyed your video . Keep 'em coming .
yea, sauce on the side, i agree. i started cooking it in. I prefer it on the side after a good smoke. You have taught me a lot.
I'm really glad to hear that! Thank you!
His best comment was "The perfect rib is however you like it". Words of incredible wisdom, in the end if you like a certain sauce, no sauce, different rubs, whatever, make them the way that YOU prefer them. That is perfection.
Thank you very much! I really appreciate your comment and your support. Thanks for watching!
Great instructional video and,unlike some cook videos that incorporate way too much talking about nonsense,yours is professional and straight to the point. You answered all of my questions. Best of all you you emphasize that this is a personal choice for each cook and that it all boils down to what tastes good. You should have your own cooking show. Thanks for sharing your knowledge.
Tony you're the man. Love your videos. I learned so much from your fire management vid. Also loved when you f'ed up and only made spicy ribs and forgot your daughter was home. Super relatable.
LOL! My wife and I were laughing so hard when we went back and looked at the video. She said I had to leave that in and I totally agreed. I have a bad habit of making everything too spicy so most of the time I just leave the spicy ingredients on the side. Thank you so much for your feedback! I appreciate you!
Love the low temp control BUT... I like to WRAP my ribs only to accelerate part of the cooking process... By NOT wrapping, you were depending upon the COOK itself to tenderize, which can only happen with MORE time... Your SIX hour ribs (tenderness off the bone, color, etc.) are my 4 HOUR ribs, with wrapping... Good vid.
You're totally correct. Wrapping them decreases the cooking time. If you haven't tried cooking them for 6 hours without wrapping, you might give it a try sometime when you have a couple extra hours. Honestly, both methods are great, but there are differences. I love them both! I'd like to know what you think. Thanks for watching!
This is a great experiment. My Dad was meticulous, he always did 6 hour smokes he'd start at 6am, smoke till noon and then let them rest for an hour in a covered roasting pan.
Thank you very much!
Tony thanks! I just got my first offset, as my kettle blew away, and my others are dead! Great tips!
Your kettle blew away? Bummer! But at least you got a new offset from that so, congratulations!
Have fun with that! Don't forget to take time to get comfortable with the fire. Enjoy!
Thanks for this video Tony! I like your approach and since the family enjoys baby back ribs I'll give it a go with much smaller ribs. I remember trying St.Louis cut and they turned out like your 4 hour ribs.. I'd like to see how each rib cut results in what you accomplished here in 6 hours. Gonna experiment, and I also like your comment about how its not necessary to have a $5k setup, i have a Masterbuilt 800, but now really like the way you did it with this offset, thank you!
Another great video Toney I learn from you every time I watch. I need to be eating them ribs. Here I go again to try to copy cat you lessons. Thanks again.
3 hours is good 2 hours un wrapped 1 hour wrapped been doing it that way for over 30 years and my ribs come out perfect
I am 30 minute smoke, 30 minute wrap and 20-30 minute finish and call it good.
@@scotthanson7840 How do you get it tender in 1 1/2 hrs? Is it a higher heat when wrapped?
@@safeandeffectivelol I like my ribs to have some bite. Don't really care for mushy ribs. I smoke at 250, wrap at around 300, then finish with the vents wide open.
@@scotthanson7840 That still takes more than 1 1/2 hrs. I don't like my ribs mushy either. I smoke for 2 hrs then wrap for 1-2 hrs until the meat pulls back from the bone. A 30 minute smoke will barely give you any smoke flavor
@@scotthanson7840if you like bite, skip the wrap.
Firebox was my favorite part as well. Like Tony said we have to get out there and get comfortable with it. But my firebox was my main concern. I got it now thank you brother.
Right on, my friend!
Probably by far the best rib cooking video I've come across!!
Thank you so much! I really appreciate that and thanks for watching!
I always enjoy your videos. It has helped me to do so many smokes and come out great each time. My most favorite video you have done is the maintaining the firebox temperature. I can get my temps to maintain an averaged temp of 250 or 225 it works great. Thanks Tony.
Thank you! I love hearing this!
Thank you Tony for keeping it simple. I am going to try that lump coal.
You're welcome! Good luck!
Tony,THE MAN, Tone, I thoroughly loved this video. Great comparison between 4,5, and 6 hour spare ribs. I typically cook baby back ribs because that's what the wife likes the most, 2-1/2 hrs of smoking, then about 1-1/2 hrs wrapped in foil. I do not have a firebox on my cooker so I smoke indirectly in cooking chamber. I typically have to run it at 275 -300degrees to get clean smoke so I am definitely cooking hotter than most people are. I use cherry wood, which is very easy to get in my area. They are never dry. They come out nice and juicy and a nice clean bite off the bone without the meat falling off. My wife likes them falling off the bone but I have convinced her that a clean bite off the bone without the meat coming off in one big piece is definitely a much better way to go. I love your new setup in your new home. Looks fantastic! Keep up the great work. Looking forward to all the next videos you put out. You definitely have the best videos for the average backdoor cooker, not someone cooking on a big scale or in a top five barbecue joint in the country that is what I really like about your videos. Happy Independence Day to you and your family. Take care. See you in the next video.
Man! Your description of your ribs is making to super hunger right now! Especially since I have 3 slabs of Baby Backs in the fridge waiting for me to fire up the smoker right now! I like your method. 275 to 300 is a great temp for cooking them this way. I know you get a really nice almost crispy surface on those ribs and nice and tender inside. Your feedback really means a lot to me. Thank you! I appreciate you and Happy Independence Day to you too!
@@TonyToneBBQ and also Tony, I forgot to mention throughout the cook after they've been on for about an hour and a half. I butter the top of them two to three times before they're done before I wrap them. That helps to soften that strip of loin on the very top of it without it drying out because it gets Hit hard with heat on the very top
@@brianforaker1160 great info! Thanks for sharing Brian!
Once I stopped wrapping ribs they became perfect for me.. No rap anymore ever.. They turn out great near 4 pound rack.. 5 hours ish and perfect..
I like it! Thanks for sharing!
I would love to see a six hour smoked rack versus a six hour smoked then one hour wrapped in foil. Love the content!
I'll make a note of that. Thank you!
Really enjoyed this video. It answered a lot of questions. You earned a new subscriber!
1st time viewing your channel. VERY impressed with your presentation and comparison of the 3 racks. I'm now a subscriber.
Awesome! Thank you very much. I really appreciate that and thanks for becoming a subscriber! I pay close attention to the comments and suggestions of my viewers and I'm constantly working on making my videos better. Any input you have is appreciated and I also welcome questions. Thank you for watching!
I do have a pellet grill (9 yrs) and supplement with a smoke tube. I'm definitely going to try the 5-6 hr.unwrapped.
@@stevec9231 sounds good! Every rig is a little different and your local climate also makes a difference. You might try cooking with a water pan, and also try again without to see if it makes a difference. I'd love to hear how it goes!
I'm in San Gabriel Valley and it's HOT here like everywhere. Water pan sounds good instead of spritzing. I'll let you know next cook. I'll also have to convince my peeps about sauce on the side.😂
@@stevec9231 oh heck yeah! 90's this week in the SGV. I'm dealing with 105 today. Lucky for me I like the heat! About that sauce... these ribs are going to be so good they'll feel like sauce will ruin them! 😁
OH WOW!! 6 hours in the smoke. Thanks for the video !!! awesome !!
You're welcome! Remember though, these were some pretty thick racks for ribs. A half pound lighter and 5 hours might be perfect. Just gotta take peek at 4 hours and then again at 5 and then decide if you wanna go longer. Thanks for watching!
@@TonyToneBBQ I gotta try this. I normally do a modified 3-2-1 method where I go by meat temp. In the smoke till 165, in the wrap until 205, in the sauce for 30 to 45 minsuntil carmelized. on average its about 2-1-1/2 - ish
@@hoverpilder1905 go for it! If you get a chance, let me know how it goes. Thanks!
I have the same smoker. I am amazed you can maintain a 6 hour cook starting with such a small coal bed and adding those small chunks. My coal bed would be dead in about an hour.
@@HansenMathyup, this is how I normally run it. I can run hotter temps too. It all boils down to using the right size splits. I typically have to add a split every 30 minutes, and I could go all day and all night like that.
WoW! I feel blessed. Baby back ribs where I live are $1.98 per pound and regular slabs are $1.28 per pound. For months now my 24/7 store has had up to four brands of shank portion hams for 99¢ per pound.
Nice! Those are some great prices!
Im paying 3.99 lb under this faile Biden regime.
love the video. I 've been telling people what you just said here. I use a pellet smoker as hardwood is too expensive here and hard to find. But I'll be watching your stuff for sure, thanks again.
Can you make a video on burnt tips, if you haven'talready?
Yeah, I'm going to have to do that. I'm a big fan of traditional Texas and Southern Barbeque and I love Burnt Ends, but I admit that I get a little bent by all the videos of "burnt ends" that aren't really Burnt Ends, which are just the extra toasty edge trimmed off the Point of a Beef Brisket. Don't get me wrong, what various creators cook up and call "burnt ends" from pork belly, chuck roast and even hot dogs... I'm sure it's all delicious but I'd rather just call those things something else. Smoked Pork Belly Bites or something like that... This was a long response to a pretty simple and straightforward question but hey, I like to manage expectations. LOL! Yes, adding your request to my list so please make sure you're subscribed and stay tuned. Thanks for watching!
Excellent question because too smoke much will cause many people to dislike smoked food. Just a light favoring is all you really need 🤷After the initial smoking wood burns out…. just continue the cook but no more smoking wood is needed…
It's great to be able to create the flavor you want, whether it be for yourself or for those you're feeding. I love this! Keep on smoking my friend!
I like your smoker. Just looked it up on Home Depot app, still $549. I have been using a Weber but it’s time to move up to get more experience in smoking. You made me hungry and those ribs looked terrific!
Awesome! Thank you! I've had my Grand Champ XD for over 2 years now and it's great! I've even cooked whole pigs in it. If you're going to buy one, please consider using the link in my video. Helps me out with a little affiliate commission. Thanks for watching and I appreciate your comment!
Great video Tony and great wisdom to boot. Your words about the perfect rib was spot on. I love that cutting board. Do you have a store or website with merch to purchase? I have never used my offset to smoke ribs since I have a smoker, but I would like to use your method to do some chicken like that.
Young man! You sure know how to get people's salivary glands working. I've already had dinner and it's after 10:00 PM. I could hurt myself with your rib display. My vote goes to the five hour with the six hour breathing down it's back. I've smoked many ribs on my off-set smoker and have had great success. I can't say I've ever had really bad barbecue, just some better than others. You seem to have pretty well mastered it. I've made BBQ for a firehouse full of hungry firemen but usually had to prepare it the previous day at home before my shift the next morning do to the possibility of having to respond to calls. Never had one complaint.
Amen brother, good barbecue is what YOU like...not what other people say!
Yes, Sir! Thanks for watching, my friend!
T-Man love it, wow, I've learned so much from your teachings, thank you brother, my ribs, folks love em', I make sure people know, you are my mentor. 35 years trying to perfect my technique & I in two of your vids & Mad Scientist vids, I got it, thanks sir!
Thank you so much! Mad Scientist is one of my favorite channels. He does great stuff! I appreciate you my friend!
Good video Tony. I have found there's so many ways to cook good ribs that it really comes down to preference. I'm not picky as long as they taste good! 😊 The last ribs I cooked I smoked for 2 hours in the high 300 temps and them wrapped them for another hour... man they came out so good. A little too tender but yummy none the less
You're totally right! And it's fun to change things up. It's all goes back to having the skill to cook different ways. I like direct grilling ribs over coals for an hour, then wrapping for an hour, then unwrapping and saucing over the coals again. Thanks for watching, my friend!
Thanks Tony Tone. Pretty good test/comparison. Would have been interesting to have seen the temps on each rack. Keep up the good work.
You're so right! It totally blew that opportunity on this video. A few other viewers have been kind enough to point that out as well. I really appreciate this kind of feedback. I'll try not to overlook details like that in my next video. Thanks for your feedback and thank for watching!
I live in MN so I have different ways I like to cook ribs depending on the time of year, but one thing that winter "in the oven" ribs has taught me is that I don't need to cook them all frickin day outside either. Tender, not quite falling off the bone, and TASTY doesn't take 6 hours... I low cook with smoke for about 2 hours, then wrap in foil and crank the heat up until the internal is about 190, and then turn the smoker down and open the foil. Even starting after work we can usually be eating by 8 or 8:30 doing that. Now... if I DO have all day, I may extend the cook just for extra smoke flavor.
I don't know how I came across this channel, but I really enjoyed how you explained everything regarding those delicious looking ribs! Subscribed and going in on some more videos. Happy 4th 😊
Thank you so much! I've been working hard on paying attention to what my viewers want to see and hear, and I'll keep working on improving my content. Your comment means a lot to me. I hope you had a great 4th!
Consistent temperatures is why I bought a ceramic Kamado style smoker. I have a Big Green Egg with a Flame Boss WiFi temperature controller/probe. I also have an ash kicker basket and clean/shake out the ash before every cook with a shop vac. Temperature never varies more than a few degrees and I can see the pit temp, meat temp and fan speed in a chart on any mobile device.
Have you tried direct grilling on that smoker? I'm on the fence to get one, but no one has shown what it's like to direct grill on it.
That's a great question! Yes I have, and in my opinion it's just as good at direct grilling as a Weber kettle, with the added benefit of TONS more room. Since the grate height is not adjustable, just like the Weber kettle, you have to get good at placing your coals appropriately for what you're going to cook. It's actually pretty nice because there's a lot of ways you can configure the coals to however you're going to be cooking. You can pile them up on one side and run a really high temp or you can have a thin layer going from end to end for direct heat grilling things that cook quickly like burgers and dogs. The slide out cooking grates make it possible to add more coals if necessary, but you do have to be careful about dripping from whatever you're cooking outside of the cooking chamber. I'll have to do a video on that. I rarely use it for direct grilling, since I also have a Weber kettle and a Oklahoma Joe's Judge, but it does do a heck of a job. I think it would be a solid choice. Hope that helps!
Tony, another really good and informative video. I've been doing ribs for a couple of years now on a 2-3 times a month. Both pork & beef. I've done no wrap, mo wrap with a mop sauce and wrapped both foil and paper. I prefer the no wrap mop sauce. My friend John likes wrapped in paper with honey maple syrup and butter. My wife never really cared for ribs. But she has been sampling mine and has really liked them.
So it really is to each their own.
Thanks Tony Cheers Chuck from Southwest Arizona.
I love it, Chuck! I can totally relate to your situation with your wife. My wife doesn't care much for pork, usually commenting that it's too salty and I think she's right. Especially with store bought rubs, that are mostly salt. So I've been paying close attention to her comments and she's liking my ribs more and more. That's what I really like about getting comfortable with working the fire, it allows you to focus on the food. I really appreciate your feedback and comments, Chuck! Smoke on my friend!
Some things I noticed. Your pit did not make any visible smoke. I could never cook under a cover because the pit would turn the ceiling black from the smoke. You did not not rate the smoke flavor. Smoke is a seasoning and needs to be applied with precision. What was the final temperature of the meat?
I love your videos. How do you make your BBQ sauce. I gotta try it😊
Thank you very much! I'm going to be posting a video on how to make the sauce, I've just got to get the video right. Here's the recipe. Thanks for watching!
Pineapple BBQ Sauce
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
Servings: 6 people
Ingredients:
1 cup ketchup
1 cup brown sugar
⅔ cup soy sauce
8oz can crushed pineapple
6 cloves garlic, finely chopped
2 Tablespoons ginger, finely chopped
2 Tablespoons rice wine vinegar
2 Tablespoons sesame oil
2 teaspoons Sriracha sauce
salt to taste
Red Pepper Flake (optional)
Habanero Peppers, chopped (optional, to taste, be careful, Tony prefers 2)
Instructions:
Combine all ingredients (except Red Pepper Flake) in a medium saucepan. Bring to a boil while stirring. Reduce the heat to low, cover with a lid and simmer for 15 minutes, stirring occasionally.
Blend in the pot with a hand held emulsifier or transfer to blender and blend on low speed until smooth.
Return to pot. Stir in Red Pepper Flake (if desired) and simmer for another 10 minutes.
Remove the sauce from the heat and allow it to cool slightly before using.
Storage: Transfer any unused BBQ sauce to a lidded jar and store in the fridge for up to 2 weeks.
You cook to temperature not to time.
Pork ribs are generally considered done when they reach an internal temperature of 190-205°F, depending on desired tenderness and flavor:
165°F: Tender, but the collagen hasn't gelatinized yet
195°F: The tight connective tissue begins to break down and gelatinize, resulting in melty, delicious ribs
198°F: Most ribs are perfectly done at this temperature, but some may need to reach 203°F
Yeah this was bullshit anecdotal cooking. The temp probe is a better way.
Well BigDogg, I do believe you have the scientific definition correct and typically I'd agree with you, but I've never actually used a thermometer on ribs, I've never know anyone who actually does and personally I think it's kind of weird when folks say they do, mostly because it's kind of difficult to do and it seems so unnecessary. Now I'm not saying that the way I cooked the ribs in this video is the only way way to do it, in fact I'm sure I mentioned that in the video, but what I will say is that time and temperature go hand-in-hand. Cooking at a certain chunk of meat at a certain temp, for a certain amount of time, equals a certain temp. If you've cook a lot of ribs, like I suspect you have, do you even need a thermometer to know what temp your ribs have reached after a certain amount of time? I can tell by looking at a slab of ribs how long it's going to take to get them the way I want them, and I can tell by looking at them if they're done. The one thing I really do regret in the making of this video is that I didn't use my instant read thermometer to show the difference in temp between the 4 hour, 5 hour and 6 hour ribs. I took that part for granted so next time, I'll be sure to include it. I appreciate you insight BigDogg and thank you for watching!
@@EVMANVSGAS I can appreciate your reasons for relying on a temp probe but as I responded to BigDogg, time and temperature go hand in hand. Typically I do recommend using a temp probe to know what the internal temp of the meat is but with ribs, it's just too easy to tell just by looking at them and I've never known anyone who actually needed to use a probe with ribs. I know that if I cook them at a certain temp for a certain amount of time, they're going to hit the desired temp. Having said that, I do believe I made a mistake by not showing the temperature of the 3 different times. That information would have been good to provide so I'll make sure to show that next time. I really appreciate your comment and I'll continue to work on providing better information. Thanks for watching!
Tony, what do you think about mesquite for fuel? I'm here in the Southwest of Arizona where its abundant. That's all we ever use.
I'm a big fan of Mesquite for beef, especially ribs. Mesquite is a great fuel. I'd so go for it and also try using other woods so that you can compare.
The perfect ribs are on my front porch every sunday evening. Awesome job and great info Tony thanks..
I love it! Thank you so much and thanks for watching!
I doubt that the smoker is "tuned". I run the heat and smoke under home made baffles that live under the grate. Spacing between the baffles is adjusted by sliding them to leave gaps where needed. Six to ten bricks under the baffles provide heat storage to smooth out the fluctuations.
Correct. It's not "tuned". It's pretty much totally stock. I find that "tuning" is unnecessary. It works excellent exactly how it is. Thanks for watching!
Great video brother. I noticed your style is close to mine. I'm going to subscribe. Keep up the good work.
New subscriber here.This is just a great video all around and you're very well spoken. Nice job man!
Hey! Thanks a bunch! I really appreciate that. Thanks for subscribing!
Thank you very much Tony. I'm a new subscriber to your channel. I just found your channel on UA-cam
It depends on the type of wood you use and how much smoke flavor you want. Hickory and Mesquite have a stronger smoke. Post Oak, Pecan, and other fruitwoods have milder smoke. I use oak and pecan and do 2 1/2 hours before wrap.
Update: Wrapping the ribs in foil after 3 hours on the Weber is what did the trick. The ribs came out 100% better with the wrap. Total cooking time was 6 hours. Best ribs ive ever made! Also used Sweet baby Ray sauce!
Awesome! That sounds great! I'm glad you've got a technique down that you like. Thanks for sharing!
I have always wanted a pellet cooker. Last Thanksgiving Lowe's had a big sale on the Pit Boss pellet grills. I bought the model 1150 V3.
They had $500 off the price with FREE assembly and FREE delivery. It even has WIFI so you can track the temp of the food and meat probes.
What I like about the model 1150 is you can remove the burn box from the bottom to clean it out without removing the grates and the heat deflector. I have cooked ribs, shot gun shells, chicken and pork butt. Watching lots of You Tube videos really help me in the prep and cooking time.
Sounds like you scored one heck of a deal. Well done! Can't beat Pellets for convenience. I'll have to check out the 1150 V3. Thanks for the comment!
@@TonyToneBBQ I found a 20lb bag of Pit Boss brand mesquite and oak pellets at one of the local Wal Marts for $6.50 a bag. Compare it to one of Texas's largest grocery stores, HEB Grocery they had the same bags for over $21.00 a bag. I stopped by one of our local Academy Sports stores and picked up two Oklahoma Joe's Pellet Buckets to store them in.
Here in Houston our humidity is so high the pellets can swell up and mess up your auger in your pellet cooker.
@@dhansel4835 yeah, I've seen a lot of pellets ruined by the humidity. Can't just leave unused pellets in the hopper. Good job storing them safely!
Chargriller Grand Champ💪 I love this smoker. Ive cooked hundreds of ribs on that thing. They come out perfect. Cheers🍻
Yes! The Grand Champ has been a great rig. Thanks for your comment! Cheers!
Great information. Well done sir
Thank you very much!
I always grill my baby back ribs a homemade grill my dad made over 30 years ago. One hour is about right. That's about how long it takes me. I usually take them off when the core temp is between 180,and 200 degrees. Great video and that is a nice grill 👌🏽 😋 👍🏼
Awe man, I'm jealous! I bet that grill your dad made is awesome! That's something I'd like to do someday. I appreciate your comment and thanks for watching!
@@TonyToneBBQ ❤️
I found this useful and helpful! Suggestion: do the same with baby backs.
I love your video thanks a lot for sharing. I learned a lot today..
This was great 👍🏼 lots of detail in the information given
Thank you! I appreciate the feedback. Thanks for watching!
your right about cooking, pleasing yourself. I am a pit master being in the business for 30 years, I have cooked spareribs, Baby back ,and St. Louis style ribs during during my lifetime of cooking. I always cooked my ribs @ 250 degs. for 3 hours, always tinder ,but not falling off the bone, myself I like to bite the meat off the bone, so that it the way I served them, I made my living this way. Happy eating !..............................just saying
Smoke 3 wrap 1 1/2 has always worked for me
I assume smoke penetrates for 60-90 minutes max. I wrap and finish in my oven overnight, while I sleep, for 8 hrs. @200F.
Great teaching video! Thanks!
You're so welcome! Thank you for watching!
Try duck fat as a binder for ribs and chicken. It's what I use. I think you might like what it adds to your bbq.
I'm open to that! Thanks for the tip!
Brillant video, thanks a lot. My mouth is dripping and I really want to fire up my offset smoker right away.
I'd fancy a video about a comparison between foil and butcher paper as a wrap and maybe unwraped as a third option.
Also, I'm interested if one can create nice smoked salt along with a rip cooking.
I like that idea! I've made a note for future projects. I appreciate your comment and thanks for watching!
All looked appetite pleasing, was hoping you’d show more video of the wood burning and the smoke thickness leaving the stack and of course the intensity of the smoke profile between the 3 racks. All in all this was a good viewing.
Thank you for this feedback! I really appreciate all the great feedback I get from everyone and especially comments like this because it really helps me remember to add these details to videos. I added your comment to a notebook I keep so I'll make sure to provide detail like this in my next video. Regarding the smoke profile, really all 3 racks tasted exactly the same. Ribs really only absorb smoke flavor to a certain point and the rest of the time is just cooking and fat rendering. The only real noticeable difference between the 3 racks was in tenderness. The meat needed to be scraped off the bone of the 4 hour ribs and the meat peeled right off of the 6 hour ribs. Also, the 6 hour ribs were right in the sweet spot for juiciness. The fat was really staring to render out but it hadn't really drained out yet so the ribs were actually dripping with each bite. You can even see the 6 hour rib drip and squirt juice when I squeeze it if you look carefully. Thanks again for your feedback and I'll make sure to keep this in mind on my next video. Smoke on, my friend!
Definitely do a live event with you cooking ribs!
Thanks! I might just do that. Thanks for watching!
Great video, man. eloquent speaking that anyone can easily understand, Friendly demeanor , never talking down to your viewers, Kudos! I only wish I lived near you so maybe you'd drop off a healthy serving as if we were pals.
I totally would too! I love sharing food! We had a huge Independence Day party yesterday and we invited all of our surrounding neighbors. Baby Back Ribs, Tri Tip, Wings, Pulled Pork and several sides. SO MUCH FOOD! It was a blast! Thank you so much for the complement and feedback. I really appreciate it and thanks for watching!
Good one! Thanks. I learned a lot
I'm glad to hear that! Thank you for watching!
Thanks - very interesting.
Just curious, how did the readings of your probe compare with installed temp gauges?
I imagine the one closest to the fire box may have read a few degrees higher than the one at the other end and the probe was maybe a good average?
Great video Tony, nice grill setup! You can grill or smoke in the rain now!
Yes! I can't wait for the rainy season now! I love smoking when it's cold and raining. Thank you! I appreciate your comment!
I'm a fan of the gristle. We're they tender and edible or still hard at each stage?
Ha! Me too. I leave nothing but clean bone. Gristle was good! Easy to chew up on all of them.
I was always wondering. And you finish my thoughts with your test🎉
The one thing I would like to see is showing the temp gage when you are cooking. You and others never show the temp gage when you are cooking. I would like to see what the temp is in the upper gage and the lower gage. When I am cooking ribs and I only have the upper gage it reads 300 to 375 and I can not control the temp. I am going to install two lower gages but would like for you to show both gages when cooking ribs. I like your videos and have learned a lot.
Thank you! I'm glad my videos have been helpful to you. I understand your point about showing all of the gauges. I always disregard the upper gauge because it's not an accurate measurement of the heat where the meat is. While the grate level gauge on the left is reading 220, the upper gauge might be reading 300. There is also a difference between the left gauge and the right gauge. This is why I use the Thermopro TP25 semi-wireless thermometer. It comes with a couple of grate clips so I can attach temp probes at grate level where ever I want, so I can see what the real temp is right where the meat is cooking. Link at the end if you want to check it out. If I had to choose between two extra thermometers on the smoker, or the Thermopro, I'd absolutely go with the Thermopro.... amzn.to/4guCMO8
@@TonyToneBBQ thanks for the information. nex time you make a video show how you set uo the thermopro probs.
@@lesterg46sawwood Here's two links for you. The first link is one of my videos where I show how the ThermoPro is set up, the second is a link to my ThermoPro store. Thanks! Video - ua-cam.com/video/ZJaFveP3Jdg/v-deo.htmlsi=dVOLsP21E8_6y00w Thermopro - buythermopro.com/?rfsn=8109585.a48143
@@TonyToneBBQ I
great video showing the tenp and how to control it. Also i like how you show putting the meat in foul or paper close to the end of the cooking time. I have had trouble with the temp being to high and the meat came out to dry and taught. thanks and will be watching more of your videos
I feel real Comfortable With your Tips 😀😀
Awesome stuff boss! You should try making lamb ribs, and pork belly too
Thank you! I've made Lamb Shank recently and it was incredible! Never tried Lamb ribs. I'll have to give that a go. Thanks!
ive been researching 1/4 in steel smokers and watching videos all with smokers costing well over 2 grand , its kind of cool watching him work with one that probably cost 200$ and has poor seals along with thin metal and still get good results . although thats not a 12hr cook on a brisket
Enjoyed your video and the cook comparison. What was unclear (because you didn't appear to measure) was the internal temperature of each set of ribs. It was also interesting that you didn't wrap any of them...e.g., wrapping the 6-hr set after maybe 4hrs would then be an interesting comparison with the unwrapped 4-hr set. I would think the wrapped ribs would be juicier... Anyway, thanks for the video!
At what temperature internally do you pull the ribs off the grill
A lot of people have been asking me this lately. When I'm cooking large cuts of meat, I go by temp but with ribs, I normally go by look and feel. I've cooks so many ribs that I just know how long it's going to take, based on the weight of the slab and the temp I'm cooking at. I'm working on a project where I cook like normal and then check and show the temp at the end. I'm guessing we'll end up between 170 and 180. It'll be a fun experiment. Please make sure you're subscribed and stay tuned. Thanks for watching!
Maybe you can help me with something every time I do ribs they come out. tender and juicy on the inside but has a hard crust on the outside what am I doing wrong?
Sure! Just a few questions for you...
What are you cooking them in?
How long are you cooking them?
What temperature?
How are you measuring temperature?
Do you wrap them, or cook the entire time without wrapping?
@@TonyToneBBQ I have just a cheap off set.I try to keep my temp at 225 to 250 with oak wood.I wrap after trying to smoke at different lengths of time but nothing seems to work they always turn out with a hard crust.Ive tried to cook different lengths of time wrapped.Iam about to give up.Please help if you can thanks.
@@rickkeifer3472 well please don't give up on cooking with an offset smoker, but the problem might be the smoker you have. It sounds like the temp might be higher than you think, and/or the meat is too close to the fire. I suggest you try and run a lower temperature. Use smaller splits of wood and shoot for 200. Another thing to try is using a different thermometer to monitor temperature at the grate level. What kind of thermometer are you using? How do you know you're keeping temp between 225 and 250?
@@TonyToneBBQ My smoker has a built in gage plus I use a oven gage inside at grill level.My smoker is a Char Griller.Thanks for the advice.
I have a Char Griller like yours but mine don't have the large two front Gages lie yours.I use about the same size wood but still it's hard to keep the temp stable.It very s on me from 200 to 300.I cook for 2 hrs and wrap for 2 hrs.I use a oven temp gage at grill level there is about 20 to 25 deg.difference between it and the built in gage.Thanks for the help.I will take all the help I can get.
Thank you for all the great advice. Another great video for me to standby. 😊
You're very welcome and thanks for watching!
Tony my man Love it!!! -Ramon
I landed on 4.5 hrs @ 225F for baby backs and 5-5.5 hrs @ 235F for spare ribs. Now if you want something fast, different, and magnificent then try country style ribs (yeah not actually ribs) for 1.5 hrs @ 250F in the smoke then transfer to a foil sealed pan with 50% pineapple juice and 50% BBQ sauce for 1.5 hrs, then remove and glaze with BBQ sauce for 15-30 mins @ 300F if you want to.
Hey Tony, is there anyway to make medium rare brisket or medium rare beef, ribs, and be very tender
My biggest challenge with 5-6 hours unwrapped is the bark on the outside gets tough and forms a bit of a jerky like texture. Have u had that issue at all or have any suggestions how to address it? Cheers!
Someone else mentioned having a similar problem. I also had the same problem with an offset smoker that I had that was really low budget and it leaked a lot of smoke from between the lid and the cooking chamber. This caused a major disruption of airflow and made it difficult to maintain temperature. To compensate, I was building hotter fires. I believe what was happening was the air was too hot and moving too quickly over the surface of the meat. Once I finally figured out that I needed to eliminate the leakage problem, and then fixed it by applying smoker gasket, I was able to maintain a much more steady temperature with a much smaller amount of burning fuel.
Another thing of great importance is measuring the ambient temperature of your cooking chamber at grate level, near where your food is cooking. Gauges that are installed in the lid of the smoker will often have a different temperature from where the meat is actually cooking. Also, don't fully trust whatever temperature gauge you are using until you've compared it with one or two others. It could be giving you a bad reading. Lastly, if you are using a pellet smoker, adding a water pan into the cooking chamber seems to make a very positive difference. In my experience, pellets produce a dryer atmosphere. I believe this is because the small handful of pellets have to burn at a much higher temperature to produce the cooking temperature desired. An offset smoker burns a much larger pile of fuel, but at a lower temperature and I've never needed to use a water pan, or even spritz, to maintain moisture in whenever I'm cooking. Hope all this makes sense. Please let me know if you have any other questions. Thanks!
@@TonyToneBBQthanks for the thorough and thoughtful reply. I have several cookers except an offset! I use a gravity fed the most and have a water pan in it but still run into this issue. I think it’s also worse perhaps if I only use a salt and pepper based seasoning and don’t coat the ribs liberally with a rub. I’ll keep tinkering. Great video! I like the longer time for all the fat to render and for the collagen to convert to gelatin. That’s where the magic happens!
@@ryanbramich6951 you're welcome! You might try going lighter on the salt. A lot of pre-made stuff is mostly salt, so I usually make my own rubs. Might also try keeping a slightly lower temp. Keep me posted!
@@TonyToneBBQ thanks!
I'm sure the quality of the ribs plays a big factor, I've done both wrapped and unwrapped the wrapped can get away from you quick, if you don't want that fall off the bone texture, I prefer mine with a clean bite off the bone vs fall off personally
But great video brotha!
I'm thinking of doing a pernil Sunday for football maybe ask my sister to make her arroz con gandules (puerto rican dishes)
Awe man, that sounds good! What a great way to kick off the season! I appreciate your comment. You know, it's all about learning the various techniques to get that barbeque just the way you like it. Thanks for watching, my friend!
I never remove the membrane and i cant notice any difference at all when eating them.
Have you tried removing the membrane? Either way, all that matters is that you're happy with your results 🙂
@@TonyToneBBQ For the most part i think the membrane burns up after 6 hours of cooking.
How do you get FALL OFF THE BONE ribs?
321 ribs
Concur on the fire. I was frustrated until I found your channel. I was definitely overthinking it.
I love it! It's such a nice feeling, just being able to relax with the fire and not stress out fighting it the whole time. I'm really glad you made the fire your friend. Thank you!
Try beech wood and no bark on it!
I've never tried Beech wood. It's not common in my area. I'll have to keep my eye out for it. Thanks for the tip!
Thanks for the video. Good to know.
You're welcome! Thanks for watching!
You are the only one I've ever seen on UA-cam That has preheated the wood Before adding it to his coal bed
Alot do it most leave it on top of the firebox but this is better
Awesome... just Awesome explaining!
Thank you very much! I'm glad you think so.
Awesome video! My only wish would have been to see what each rack was temping at when they came off the pit.
You know, I appreciate this comment very much. I never actually check the temp of ribs, I just go strictly by appearance, but temp is some really useful that would have been good for you to be able to see. I'll make a note to make sure and add this info next time. Thank you so much for this feedback!
How did you keep your dog from wanting to taste test ? 😊
I was surprised that the 4 hour rib had good bite through, but it appeared to be really good. The 6 hour had the best rendered fat and didn't look over cooked at all. I was amazed that it had a perfect bite through. Really great test. I like that smoker too!
Thank you! Yeah, at an average 225 degrees, 4 hours is about the minimum or the meat won't be well done enough. It was good, but I like it with more fat rendered out and easier to get a clean bone. Thanks for the feedback!