I usually just set it up for 6 hours and pull it. That gets them super tender and not quite fall off the bone which is what I prefer most of the time. If you want to get them to fall off the bone you can do the 3-2-1 method or just leave them on for another hour.
I’ve spritzed every hour and I’ve let it ride the whole cook without opening the door and I’ve had good results each time. It’s a personal preference on what to spritz with and how often.
The sauced ribs are more of a variation of 3-2-1 style ribs without the “2” so more of a 5-1 style ribs. Carolina style ribs are basted or “mopped” more throughout the cook with a vinegar based sauce
@@LiftoffBBQ Nice! I want to cook 16 ribs for my friends and investigating all the methods to get most delicious ribs without UNwrapping. Or to make it without foil. Tomorrow I gonna test Memphis style, Carolina style, your method (I saw the Pitmaster's X new video with very similar to yours) and basic 3-2-1 without unwrapping.
SIX HOURS? Seriously? Set your smoker to 250, wrap the ribs in foil with some sauce on them, cook for 2 hours, unwrap and cook for 45 minutes for smoke flavor and- EAT! Good Lord, six hours for a piece of meat that's not 2 inches thick?
@@wayne1601 It's all a matter of preference. Some people want to support the U.S. whenever possible...some want to support China...and some just don't care. Take your pick...
Awesome, kid approved as well! Training him up early. Good job!
i Love Baby Back Ribs 😍🥰😍🥰😍🥰😍🥰😍🥰😍🥰😍
🔥🔥🔥🔥
V tempting n well smoking work 2 a supper results I'm pleased and happy watching ur post from Tanga Tanzania Wow.
Try spritzing with apple juice/coca-cola mix. So good!!
I’ll try that in the next video!
What rub did you use? Also what sauce did you use?
Used a brand called chupacabra for the rub and some sweet baby ray’s sweet and spicy sauce. Fool proof ribs every time!
What temp do you take them off or just 6hrs?
I usually just set it up for 6 hours and pull it. That gets them super tender and not quite fall off the bone which is what I prefer most of the time. If you want to get them to fall off the bone you can do the 3-2-1 method or just leave them on for another hour.
What temp did you set your smoker at?
225 for 6 hours
How often did you spritz?
I’ve spritzed every hour and I’ve let it ride the whole cook without opening the door and I’ve had good results each time. It’s a personal preference on what to spritz with and how often.
Is it variation of Caroline ribs?
The sauced ribs are more of a variation of 3-2-1 style ribs without the “2” so more of a 5-1 style ribs. Carolina style ribs are basted or “mopped” more throughout the cook with a vinegar based sauce
@@LiftoffBBQ Nice! I want to cook 16 ribs for my friends and investigating all the methods to get most delicious ribs without UNwrapping. Or to make it without foil. Tomorrow I gonna test Memphis style, Carolina style, your method (I saw the Pitmaster's X new video with very similar to yours) and basic 3-2-1 without unwrapping.
I approve of everything except the hat
What temp are you cooking at?
Cooked these at 225 for the whole cook!
brand called chupacabra ++ 1. Good rub to try by 3 gringos.......
Their stuff is so good! And I can find it locally instead of having to order it online.
I never wrap my ribs
How many time in 7 minutes can you say: "Go-Ahead-And"
A lot
SIX HOURS? Seriously? Set your smoker to 250, wrap the ribs in foil with some sauce on them, cook for 2 hours, unwrap and cook for 45 minutes for smoke flavor and- EAT! Good Lord, six hours for a piece of meat that's not 2 inches thick?
Foil ruins the bark
I just wish you wouldn't use Smithfield meat. Owned by the Chinese government.
Good to know! Didn’t have a great selection at my local grocery store when I went. Do you have any recommendations?
@@LiftoffBBQ I use Prairie Fresh. Great meat and you can get it a Walmart. At least you can in the south central US
@@wayne1601 It's all a matter of preference. Some people want to support the U.S. whenever possible...some want to support China...and some just don't care. Take your pick...
I prefer to eat them, unborn.