And my man’s cooked it to 200 degrees with nothing giving it juices till the end bruh that shit dry as hell 😂 then my man’s used oil as a binder so trusts gonna make it dry itself
Ok. So I’ve made ribs for a while. Always been really good-so I’ve been told. Tried this extra tip today and I received a reaction from my wife that I never have. These were amazing.
@@drakes1515that's just an overcooked rib. Any competition rib or well known bbq spot will not make fall off the bone ribs. You can have a tender rib without it literally turning to mush. If you want something to fall off the bone do a pork shoulder and make pulled pork.
“You’re wasting it” wastes a lot on the cutting board. “People say you need a paper towel” you don’t need it. It just makes it easier to grip the membrane.
those ribs look beautiful. i love it when ribs are tender but are just one slight step above fall off the bone, they hold together long enough for me to eat em, then they fall off the bone
If you hang smoke those racks to 200 degrees without the membrane they will fall off the hook. The collagen starts breaking down at 190, by 200 you can pull the bone out.
I never bothered with rapping. I take them from the smoker to grill, sauce them, cook until caramelized. They always turn out amazing, and everyone loves them.
That's because they are technically over cooked when they fall off the bone I personally prefer it myself but in a competition fall off the bone is no good
I've only made them one way and when done the meat falls off the bone and hmm good. Think I like them my way because I prefer using utensils to eat them and not having so much sauce all over my beard and stache. I will try them this way because the process is so different than my normal method of cooking them.
I use a dry rub overnight in the fridge, let them rest an hour on the counter. Cover in foil cook for 3 hrs at 250 in the oven, finish them on the grill at 300 basting them with a seasoned butter baste mix, or baste with BBQ sauce. Baste and flip about every 15 minutes. After 1 hr on the grill they're ready. Be careful, ive had many racks fall apart as your trying to get them off the grill.
The best binders to use are natural fats. Duck fat in spray bottle, real butter Don’t use margarines or seed oils except maybe olive oil. Certain things give funky flavors. Mustard works well also.
Looks great, but I quit using seed oils with all of my food. Use either avocado or olive oil. I understand these are ribs, which aren’t the best for you, but better choices all the way around will help. Looks great!
Some say you need to remove the membrane. Some say you just need to score up a bunch. Some say leave jt. Some say use mustard as a binder. Some say oil. Some say nothing at all, just let the meat sweat with the rub for a while. Some say wrap in foil. Some say butcher paper. Some say no wrap at all. Some say finish the last 50% in the oven since it’s wasting wood. Some say wet. Some say dry. Everyone has different views how to take care of their meat.
Usually you rest it in a cooler or wrapped in foil so it slowly come down in temp. If you cut it into it and start eating right after its cooked you will lose a lot of moisture and juices.
“Rub your meat on your own time” 💀
💀
💀
💀
💀
💀
“Don’t rub your rub you’re wasting it”
99% of the rub on the board👁️👄👁️
And my man’s cooked it to 200 degrees with nothing giving it juices till the end bruh that shit dry as hell 😂 then my man’s used oil as a binder so trusts gonna make it dry itself
@@otrsbgbig facts
Yup and we are supposed to take him seriously
Exactly
Yupp!
“Rub your meat on your own time”
*sighs*
Goes to comments
Literally me
same
Exactly what I thought and did
@@keithfelicianoe non è che
Mee😂
The resting routine with butter, brown sugar and bbq sauce too my ribs to the next level
this dude is actually hilarious 😂😂😂😂 he talk like a stern dad
“Resting on apple wood low and slow”
Ok. So I’ve made ribs for a while. Always been really good-so I’ve been told. Tried this extra tip today and I received a reaction from my wife that I never have. These were amazing.
Gotta avoid the seed oils tho 🫡
amen brother
Yup, very inflammatory
I don't eat or drink anything without seed oils, red 40, and yellow 5.
@fitzy28101 I felt that fam, it sucks but it's true
Seed oils are fine
Perfect ribs to me is pull the bone straight out. To each their own.
Agreed, fall off the bone is a must for me.
@@drakes1515that's just an overcooked rib. Any competition rib or well known bbq spot will not make fall off the bone ribs. You can have a tender rib without it literally turning to mush. If you want something to fall off the bone do a pork shoulder and make pulled pork.
@@brianhallman5168cap
Fall off the bone for 600, Alex. Only competition is with the last slab I cooked
@@brianhallman5168 we all know food competitions suck and most of the people like fall off bone ribs much more :)
He said U don't need a paper towel while using gloves, what a genius
The statement about the paper towels was in reference to being able to grip the membrane while removing it
@@jameslewis6368no shit sherlock. He used gloves instead.
@@jameslewis6368he's using gloves to grip
@@sauce773 not really. He ripped it from the middle and pulled up. Most people peel end to end
@@dzl6848 gloves helped with the grip
Why I hear "were smoking apple wood row and slow" damn bruh 🤣
max goated
Excellent tutorial
“You’re wasting it” wastes a lot on the cutting board. “People say you need a paper towel” you don’t need it. It just makes it easier to grip the membrane.
Yeah he's just an opinionated asshole
Those look dang good!
ribs that do not tell you to kill yourself, i like these ribs.
those ribs look beautiful. i love it when ribs are tender but are just one slight step above fall off the bone, they hold together long enough for me to eat em, then they fall off the bone
Yupp… I’m sure everyone had a bell ring when he said that PART. 😂
Great tutorial!! I learned more in your 8-10 minutes than I have in hours of watching other great cooks. I’ll let you know how much sunk in.
Thanks so much!
If you hang smoke those racks to 200 degrees without the membrane they will fall off the hook. The collagen starts breaking down at 190, by 200 you can pull the bone out.
Agree, this is not a good method
I never bothered with rapping. I take them from the smoker to grill, sauce them, cook until caramelized. They always turn out amazing, and everyone loves them.
Try wrapping them next time trust me try it one time you may never go back they come out so juicy and fall off the bone
@@TGSoup I wrap briskets and roasts, but the ribs I don't bother with rapping.
Wrapping or Rapping 🤔
I don’t know why people don’t like fall off the bone ribs. Those are the best.
Personal preference. I like a tender but not fall off the bone rib only cuz I like gnawing the bone lol
That's because they are technically over cooked when they fall off the bone I personally prefer it myself but in a competition fall off the bone is no good
@@truthhurts95 Overcooked = inedible, so that's factually wrong.
I've only made them one way and when done the meat falls off the bone and hmm good. Think I like them my way because I prefer using utensils to eat them and not having so much sauce all over my beard and stache. I will try them this way because the process is so different than my normal method of cooking them.
Hell Yeah they are.
“Pat the rub down don’t rub it”
Bro those ribs look like the best ribs I have seen on the internet so far. good Job 👏 😀 👌
Cap
Are those the only ribs you've seen other than anorexia?
If that's the case... you REALLY need to watch more videos...
Tripping
Yes watch mroe vids and eat somewhere that serves real good ones. they look dry as hell on the inside .
Oh damn just ripped that membrane off
Interesting since oil is hydrophobic creating a barrier between the mean and seasoning.
Relax
@@joshtruman377 or else what?
Someone needs to jump this geek 😂
What? No. Oil sticks to the meat and seasoning use that attach to the meat.
Thank you for the butter and sugar tip, i prepared this and everyone love it 🎉
I use a dry rub overnight in the fridge, let them rest an hour on the counter. Cover in foil cook for 3 hrs at 250 in the oven, finish them on the grill at 300 basting them with a seasoned butter baste mix, or baste with BBQ sauce. Baste and flip about every 15 minutes. After 1 hr on the grill they're ready. Be careful, ive had many racks fall apart as your trying to get them off the grill.
“The rack hangs.” 😩
Underrated comment
Fantastic video, thanks man!
Those look amazing
Miam miam miam délicieux repas 😊😅
Shi homie was saying had me weak 🤣 aside from that those look 🔥
ribs are by far the most fun and easiest thing to find out how to bbq with
Thanks for that membrane tip!
Thanks for explaining🌹
My dude unsheathed that like he was about to slay a Rathalos or something
Stop it , you're killin' me.
“Don’t rub it”
*Flips it over and rubs it*
Very informative and entertaining video, I’ve got to try this method sometime. 👍
Bro I gotta start comin to ur house man that stuff looking goooooood
You don’t have a southern accent. You can’t claim this title 😂 🤠
Thank you I’m trying this today
Beautiful bro looks amazing💯
Love that knife. I use mine a lot
What knife is that?
Just made this for my family rn, they loved it! Thxx for the tutorial
That looks sooooooo gooooood
When you said “applewood” I was expecting you to say “low and slow”
Rub your MEAT on your own time🤦🏽♀️☝🏽😩😫🤣😂😂😂😂😂
You sound exactly like (cooking with jack)😭🤣
The KNIFE 🤣
This guy got jokes
“Some say you need a paper towel, nah you don’t”
My brother in Christ you’re wearing gloves.
First time I've ever seen the membrane removed that way. Fucking brilliant!!
Beastmode grillin'! 💪🏽💪🏽💪🏽
I ❤️ it
Fuck, saw this and immediately placed a grocery order
Looks Guuuud
bro those look sooooooooo good
Butter on ribs. LOL
Wasting it as the board is covered in it...LOL
I always laugh at "fall off the bone".
I make em the same as yours
Mustard!!!
The best binders to use are natural fats. Duck fat in spray bottle, real butter
Don’t use margarines or seed oils except maybe olive oil. Certain things give funky flavors. Mustard works well also.
Finally someone who knows Not falling of the Bone😜 just keep them moist and over cook them and you can suckem up with a straw ! 😂✌️
I prefer mustard as a binder delicious -
Nice knife!!!
ITS STILL FUCKING RAW oh hell bloody hell 🤣😂
Butter, brown sugar and honey and wrap at 165. Mop with warmed bbq once they hit 203 and wrap back up and rest for 30 min.
Looks great, but I quit using seed oils with all of my food. Use either avocado or olive oil. I understand these are ribs, which aren’t the best for you, but better choices all the way around will help. Looks great!
If you don't have gloves? You will need a paper towel.
now all i need is a pit barrel smoker in my apartment and i’m ready
Gave a like because you actually mentioned the degrees
I've done some research and this is NOT infact the only rib tutorial, there are multiple
Best way of removing the membrane. Got it right on the first try
Ok I will 😂😂😂
Bro why does his table look like a minecraft crafting table💀💀💀
Looks delicious. I think it would be even better if you use a compound butter.
Now I’m hungry 😩
Key takeaway from the short “rub your meat on your own time”
That is raw
Bold of you to assume I have gloves at the house
Good Lordy I ugly got real hungry 🤤
“The rack hangs“ (. Y .)
Me : 👁👅👁
You forgot to show us the bite other than that looks pretty dang good!!
"Rub your meat on your own time" 😂😂
Hardest rib meat IV ever seen 🤢
Today is new years with my cousin from Mexico and I am going to eat ribs and grapes and corn yumm 😋😋😋
I think you know what I'm laughing at
“Coming over apple wood low and slow”…..wait wrong channel lol
I have the pit barrel cooker and ribs r allright
But the chicken halves are
BUSSIN💥💥💥💯
Whats bussin mean ?
Some say you need to remove the membrane. Some say you just need to score up a bunch. Some say leave jt. Some say use mustard as a binder. Some say oil. Some say nothing at all, just let the meat sweat with the rub for a while. Some say wrap in foil. Some say butcher paper. Some say no wrap at all. Some say finish the last 50% in the oven since it’s wasting wood. Some say wet. Some say dry. Everyone has different views how to take care of their meat.
What BBQ sauce do you use?
Kraft
Rest for an hour cold ribs anyone
Exactly my thoughts... how do they stay warm?
Usually you rest it in a cooler or wrapped in foil so it slowly come down in temp. If you cut it into it and start eating right after its cooked you will lose a lot of moisture and juices.
There are also many other reasons to rest. But the primary one is to relax the meat and retain the juices.
Reupload
Also yeah you wouldn't need a paper towel if you're wearing gloves
Hos logo is literally in the vid
@@Enclavesown3414 I didn't say it wasn't his video, I said it was a reupload
“Rub your meat on your own time” 😆😂😅🤣
That is the Jersey way of making ribs
I use honey as a binder
Where did you purchase the machete ?
I love using honey as the binder
Ts look good ngl
I'm heading to the store