RIB WRAP TEST! Ribs Competition - Should You Wrap Ribs? Not Wrap? Wrap Ribs in Foil? Paper?
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- Опубликовано: 3 окт 2024
- Should you wrap ribs? Not wrap ribs? Wrap ribs in foil? Wrap ribs in butcher paper? PLEASE WATCH THIS ENTIRE VIDEO OR YOU MAY MISS SOMETHING IMPORTANT! The PURPOSE of this video is to SET A BASELINE FOR COOKING TECHNIQUES! You can use my results to adjust and cook to your preference. Thanks for watching! Here's some more info on this video, important links and channel information:
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Great comparison video Mike! I totally agree with everything you said about the final results. I quit wrapping with foil quite sometime back after ending up with mushy ribs with no bite or texture, almost as if they were cooked in a crockpot. I've been doing unwrapped from start to finish for quite sometime now, and to me, it gives the best results for the way I like them with that bit of crisp on the exterior but still being tender and juicy on the inside. I've never used butcher paper on pork ribs and doubt I ever would. If it ain't broke, don't fix it, is what I always say. Once again, great video brother!
Smoky Ribs BBQ & Southern Cuisine Thanks, Rus! I sincerely appreciate your input brother! I hope people can use this as a baseline to adjust to their own preference. Been wanting to do this for a while. So far it’s getting mostly good feedback. Thanks for watching and commenting, Rus! Cheers 🍻 brother!
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Rus!! I've been going against my gut for awhile so I'm so glad you said this. I want that intense bark, and I always worried wrapping will get in the way of all that beautiful smoke that I don't get to enjoy all the time. Might go the no wrap from now on!
James Greim throw howtobbqright and allthingsbbq in there and ill be flying out!
ok so if unwrapped only whats the cooking time you give it since you aren't wrapping them and what temp please and thank you
I CAME HERE BECAUSE I DONT HAVE TIN FOIL AND IM TRYNA MAKE RIBS
Vanixly YT lmao facts
Sameee
Vanixly YT same!!! Lmao
Same 😂
Bruhhh me too
Great video Mike. Dig the "Finger Snap Transition"! I rarely wrap ribs now. I like the texture and flavor better cooking ribs in the buff. That being said, I stopped the 3-2-1 technique a long time ago. I think it's around simply because it's easy to explain exact times to someone that has never cooked ribs before, or struggles with ribs. If I wrap, I'll go 3 hours, wrap until I achieve the tenderness I'm looking for. This rarely takes three hours. Then I will finish unwrapped. This way you won't end up with mushy ribs. Once again, great video!
Thanks for watching, brother! I agree with everything you said. I think my main goal here was to provide a baseline with a standard method. Now hopefully folks can use this to adjust from to fit their desired results. This went almost exactly the way I expected it to and I was happy for that lol. Cheers 🍻 brother! Thanks for everything!
I like my ribs “pull off the bone,” not “fall of the bone” tender. A little chew. I want a good bark also. I always smoke ribs nekkid.
What temp do you cook your ribs?
Wow, what an upgrade to the last one. Great job bud, thanks for letting me know!
You have to adjust your cook times for this experiment to work. Obviously the slab wrapped with foil wouldn't have to cook as long as the others. If you don't like your foil wrapped ribs falling apart Don't cook them as long. Each technique has its own time frame.
That would defeat the whole purpose of this experiment
@@EverydayBBQ Okay i guess. Doesn't really make sense to me what your trying to prove then. It's like saying we're going to simmer a roast for an hour and pressure cook another roast for the same amount of time and then complaining about the one you pressure cooked being soup?? I dunno. I love to cook BBQ but this made no sense to me.
@@1973jamie1 ok. Have a nice thanksgiving, Jamie.
The 3-2-1 method is for spares, the baby backs method is 2-2-1. I prefer no wrap myself, but I have to wrap for the wife. Great video man!
Thanks, Dave! I hope this helps people out and establishes a good baseline for adjustments to their preference. Thanks for watching and commenting!
true... true
I agree ... I do 2.5-2-1 for my baby backs. I have never seen ribs fall apart like that.
Great job, straight forward and very clear.
Hey Mike, nice comparison. I didn't grow up eating smoked meat, so I don't care for a lot of it. Personally, I like butcher paper. It just comes down to personal taste like you said. I found that 2 hours wrapped (esp in foil) is too long and leads to fall off the bone. I like a 2-1-1. Great video brother.
Thanks, Phil! Yea I personally like no wrap all the way. If done right, it’s my favorite!
Totally agree. Unwrapped is the way to go Mike!!
BBQ and Bottles thanks for watching and commenting! This was fun to do and I hope it proves useful. Cheers 🍻
Thanks for the comparison!!!
I just got a roll of butcher paper and am looking forward to trying it out!
For me, I just don't want that much exposure to aluminum. It's just not good for you. So I hope the butcher paper is good.
There is no wrong way to smoke ribs as long as they turn out good. But 321 is more of a ratio than actual cooking time in my book. I'm experimenting with the 3 phases. - smoke, cook to tenderness and then final seasoning/glazing.
Thanks again!
Thank you very much for watching and commenting, Jamie.
The times on each would be a bit different. It's hard to cook 3 ways at the same time
Yes and this should provide a good baseline or platform for people to adjust to their preference I’m hoping.
Another great video Mike....I have cooked many racks of ribs & have found the 3-2-1 method works best for spareribs & St. Louis cut ribs. When I cook baby backs I go 3-1-1 & have never had a problem with them being too tender. But like you said "to each his own". Keep up the good work brother. I look forward to your videos......
Thanks, Joe! When I did my first video on this, I went 4-1-1 and the ribs were nowhere near tender enough. This time, I wanted to make sure the results would provide clarity. I think it worked out well. In all honesty? I’ll probably never wrap another slab of ribs after this experiment. Thanks for watching and commenting as always, my friend!
you can use any of these methods as long as you temp or bend test your meat in the smoke phase temp is the key
Thanks very much for watching and commenting 🙏
Nice job on this comparison, I appreciate your attention to detail. Well done.
Thanks, Steve! I think this was a much better representation of what I was trying to do with the first video. Thanks for watching and commenting!
Great freaking video! I seriously LOVE this type of video and yes, this is exactly the results I expected to get to...but didn't. lol. I guess I'll have to try again someday but hey I'm always up for experimenting for the sake of #science. Tasty, tasty, rib science.
Thanks for the shout out, brother! Always good talking to you!
I was seriously VERY nervous about this video bro. Wanted it to live up to expectations. I’m glad it was decent at least. I actually was happy with my results and I really have it my best. There are things I could have done or said better but hindsight is always 20/20. Thanks for the encouragement brother!
I agree I don’t car for real mushy ribs either. I like the no wrap method. However, I’ve been wrapping them a lot lately because I serve them to my family and I paid for my daughter’s braces 😬!
Lol 😂 well I totally understand that! Cheers 🍻 #BigLewBBQ
Going with a 321 method with a lower temp (180 degrees) for the first 3 hours and then up to 225 or so for the wrap and sauce stages. First time making rubs and just want a fool proof process and go from there my next outing at ribs.
I agree! No foil or the new fad butcher paper crap that some one decided was a good idea! Great video! I do mine 275-300 for 3 hours now and they are perfect, not fall of the bone mush!
Thanks for watching and commenting!
I do the same! I used to strictly do 3-2-1 with wraps and all that but one time I was working on someone else's grill and couldn't control the heat so well. I opted to go the 3 hours at higher heat and I shocked even myself. Finally the ribs I was trying to achieve and it was by accident lol. 6 hours is getting into diminished returns territory. It's not worth cooking twice as long for a smoke ring (that only BBQ geeks care about) at the risk of the having fall apart ribs.
Great job on this comparison, you nailed it! I found that wrapping in foil (& B.Paper to a lesser extent) is more 2, 1, 1...3-2-1 seems to always end up in rib mush! Love your videos...Keep up the great work!
Thanks so much! I sincerely appreciate the encouragement!
Was grilling ribs yesterday. Did 2 version, wrapped with tin foil and unwrapped. Grilled for 2hours only, wrapped was more tender than unwrapped and not mushy. Tin foil is great for those who wanna grill on short amount of time
Well done and explained. Indeed, unwrapped is the way to go. If anything, a VERY light spritz of liquid once an hour gives enough moisture without compromising bark development and thinning of the rub. (Apple juice with a few drops of soy sauce & vinegar is what I use: combo of sweet-savory-tangy). Too tender ribs are ok.... if you like the texture of Gerber baby food.
Thanks for watching and commenting! I sincerely appreciate it!
Great informative video Mike. Great job!
Thanks, Sandy! I sincerely appreciate you watching and commenting! Hope all is well with you and yours!
AWESOME experiment, Mike. I’m glad the no wrap ribs won out for ya, though I admit I’m a bit biased lol. One point if I may, I think the 3 2 1 method can be misleading when it comes to wrapping. In other words, the foil wrapped rack could probably come just as good as the others just doesn’t need as much time. The lesson there would be to check tenderness while wrapped so you can pull em before they go too far. But anyways, I’m off the rails, thank you for taking the time to do this test and sharing it with all of us. Great job! ✌️
Matt, I chose to keep cool times identical for each to eliminate variables. This way, folks can use this data as a baseline and adjust from there. I went with 3-2-1 cause it’s the most popular and well known. Wanted to keep it easy for my audience to follow along with and observe differences. There are a million and one ways to make ribs, this is just a standard reference so to speak. Yes, I could have unwrapped the foil ribs earlier like I mentioned in the video, but if I change cook times for one slab, I’ve defeated the entire purpose of the video lol. Again, the goal here wasn’t to make three perfect slabs of ribs, it was to show the results of three three methods. The fact that you observed the idea of unwrapping the foil ribs sooner makes me feel like this was a total success. Cheers and blessings brother.
Everyday BBQ yeah I thought your experiment was great, and I totally get all your reasoning - I was just thinking out loud, cuz your experiment got the ol’ gears a turning lol. 🤔😅
Great video. I prefer no wrap also. I spritz with apple flavored whiskey. Comes out amazing!
Never liked the 321 method, ribs always came out mushy and the pork flavor gets "steamed" or "washed" out from the ribs like boiling it. I remember watching shows on southern barbecue and I never seen the pitmasters wrap the ribs.
Mike, great video brother ! You’ve gave me a little something to think about ! I might have to make a small adjustment on my comp cooks. Your daughter does great impersonations ! That was hilarious!
Thanks for the support, Kent! I appreciate it very much man.
Great Video! I love comparison videos and I am doing some on my channel with sous vide que vs traditional BBQ..
Thanks again for watching and commenting!
Nice experiment & video, Mike. Like others said, the 3-2-1 are for spares. 2-2-1 is for baby backs. Like Phil said, 2 hours is a bit too long in foil and I have to agree. Lately I’ve been doing my baby backs in a 3-45-30. It’s taken time to figure out what works for me. I learn every time I cook as I’m sure you are too. Keep up the good work! - Jon
RaleighSmoke Thanks for watching man! I know it’s not perfect but it’s better than my last attempt lol.
RaleighSmoke Thanks for watching man! I know it’s not perfect but it’s better than my last attempt lol.
Well, if it goes as viral as the other one, you’ll be at 10k in no time. 😉
I’m hoping so. I’m doing this for my kids future. They deserve everything I can provide.
when u cook it on the foil paper u leave it for 3 hours then u take it out u put the bbq sause then u cook it for 10 min then it gets hard and sticky
Fishing Is life it’s not called the 3-2-10 minute method. I did this video for a very specific reason. Thank you for watching.
Good job Mike.
I always forget to wrap so...
Really well put together video, and well explained.
Thanks for taking the time to do this
Thanks, Lars! I give it a B- but still think it went well. Cheers 🍻 and blessings to you and yours!
Man I love it! I have had ribs from foil (a non 3-2-1 method) and didn't like them, It destroys your bark. For me I have been cooking unwrapped all my life. I recently got some butcher paper and going to try some of that as well. I mainly got it for brisket but going to be trying it with ribs as well. Great video brother.
Thanks so much man! I sincerely appreciate it! Thanks for watching and commenting!
Simply superb...
Great video, I've never tried butcher paper. I think I will give it a try. I personally like to smoke for an hour, then wrap till the meat starts pulling back. Unwrap and sauce for 30 mins. I do it this way because I hate spritzing. I have bad luck with spray bottles.
I actually don’t even think spritzing is necessary anymore. I learned a lot more than I already knew from making this video. The simplicity wins. The simpler the better.
Really awesome video ! It is funny that you said it is not like you were doing competition ribs because this seems so helpful to understand what method makes the best rib for competition :) I have never even smoked any ribs but this was so interesting and will be helpful when I do someday !
Thanks, Mel! That’s all I wanted was for it to be helpful.
Damn Mike! 8am and I’m craving ribs....guess a bowl of Cheerios will have to do for now....
Lol yea that’ll be a hard sell to your appetite lol. Thanks for watching!
You throw a side of eggs and you COULD have these for breakfast! And it would be GREAT eating! (I was thinking the same thing when I watched this but, it's closer to lunch time for me)
superb video! you answered a fundamental question many of us ask. thanks a million.
Thanks very much! I sincerely appreciate you watching and commenting! 🙏
Great experiment Mike. I like a little tooth to my ribs too, no mushy... lol Cheers my friend
Thanks, CJ! I really appreciate it brother!
I bought a MAK pellet grill. Temps hold tight. I gave up wrapping ribs. I do them 5 hours at 235 with Apple pellets. They turn out fantastic every time. I will also add if you like SPOG, Naturiffic SPOG is great. A little spice company in California. I also use Little Louies SPOG from Big Poppa Smokers.
MAK is a high end cooker. I’m all in on the no wrap technique. They’re just so much better that way. Easier too.
Low an slow no wrap charcoal an wood mix on weber 3 slabs to perfection over ah dozen times 225 - 250 temperature makes perfect ribs much rotate ribs
Thanks for that. That was a lot of work. I also appreciate the comments; I tried wrapping once on some baby backs, 3-2-1. Next time I'll try the 2-1-1. This place is turning into BBQ-U. 8-), The live stream was excellent as well!
Thanks, Mike! The purpose of this whole thing was to provide a baseline for folks to use as reference. I may not have done a clear enough job explaining that in the video but as you can see I’ve had several people telling me how to make ribs lol. Thank you for your support and encouragement! I sincerely appreciate it!
Thanks for sending me to this vid, Mike! Great experiment! I didn't think of it till this vid, but like Smokin' Dave said, 3-2-1 for spares. But what a great vid and very VERY informative! Thank you for showing us what you did! You have a great channel and a great following! You inspired me to try BB's again, just always been a spares guy. Stay warm up there! God Bless!
Thanks, Big Al! Cheers 🍻
Justin from Baby back maniac is the man!! He’s hilarious, interesting, knows what he’s doing, a great cook...and has a collection of cookers that I could only dream of having! Lol
I’m really enjoying tour videos as well! Just started watching and am now subscribed. Thanks for the info!!
Thank you very much for the kind words and support, David!
This guy is a pitmaster excellent video 👍
Thank you very much, Edward!
Hallo, Great Video my Favorit is with the foil. Your a Great pitmaster👍
Thanks for watching and commenting!
Great video,I'm like you when it comes to ribs & I'm definitely done with foil...think I'm gonna stick with the "no wrap" method. Thanks for the awesome info & keep up the good work !
Thanks, Charles! I doubt I’ll ever wrap again after this. Doing them all side by side with all the consistency really leaves no doubt for me. It was worth the time and money even for my own sake lol 😂. Thanks for watching!
Hey Mike, just watched this video again, popped up on my recommended list. I usually wrap, but not for the 2 hours, I like the flavor I can add to it. I saw one guy put jam in his wrap and thought he was nuts, but then started thinking, he might be on to something? I have some baby back ribs in my freezer and might have to take a few out and experiment. Maybe cut them in half and do some half racks and put some different jams and stuff, see if I come up with a different flavor profile me and my friends like. Thanks again for the video! Stay safe buddy!
I always encourage experimenting 👍🏼. It’s a great way to learn and discover. Thank you very much for watching, Darin 🙏
these are great comparison videos.one fine tuning that i think is relevant is that knowing that foil will create more of a heat concentration from the heat reflecting back into the meat and thus creating steam amongst other things would warrant wrapping them for a little less time if you want them all done together,or in backyard cooking pulling them off earlier.Basically to assure they will be more or less the same temp and especially final texure as the other two.Then the innate differences will be left rather than the foil wrapped ones being all but assured of being overcooked.Hope it makes sense,i thoroughly enjoyed the two videos.Maybe one day a third on these,or another wrap vs unwrapped but with another cut of meat would be great!i spoke to you on the PBC owners FB page if i recall,my name is Jason,and i got the sense there as well that you are an affable and cool guy.Plus i love how your family involves themselves,after all most of us are cooking for them.Enjoy your Sunday and Happy Memorial Day!
Thanks very much for watching, commenting and providing feedback! 🙏🙏
@@EverydayBBQ no problem!
Great job Mike. Really enjoy your videos. Making ribs right now. I totally agree with this video. Been there done that. Keep up the great work!
Thanks so much, Bill! I sincerely appreciate it!
Always wrap and use protection!
Yes Sir! Nice job with trying to keep everything equal with your comparison. Wrapping was started to speed up the cooking process by steaming the meat.
If someone wraps, they need to cut down the cook time.....or cut down the cook temp. Your comparison proves that. Wish you had talked more about the butcher paper rib...
it looked like it had the most resistance with the bite. Did you think that.....or did it have the same bite texture as the unwrapped?
My preference is unwrapped. After this Vid......what is yours? \m/
Butcher paper was right in the middle. Unwrapped is by far my winner just like I said in the video it gives the good bite and tenderness without losing smokiness. Thanks for watching!
Heck yeah man way to go. Great video. Very informative. I’ve always wanted to try the paper and the no wrap. Kinda scared to but after watching your video. Try is a must. Made me hungry. Lol. Btw. Still waiting on the porchetta video on the SB. 😆
Lol I’ll eventually get to it lol. It’s hard to find time but it’s on the list. Thanks for the feedback and encouragement!
hey, really enjoyed that,, like Russ said I agree with you no rap is better ,, I convinced my neighbor to cook two ,,, one no rap and one with foil ( mom (90) can't chew very well thank you for sharing and the detail you give on ALL your cooks is great a lot of people need to learn from your great communications skills........keep up the great work SIR
Thanks for the awesome comment, Wheat! Cheers 🍻
I agree about the mushy ribs i like a little tug on my ribs but just by visuals id go with the butcher paper ribs looked like a happy medium between the other 2 methods. Side note: im in love with your grilling equipment would love to get both a blackstone and a grilla someday great video thanks for all your hard work
Thanks for watching and commenting, Chris! I appreciate having my cookers lol. There’s isn’t much I can’t do outside nowadays. Cheers 🍻.
Apparently we’re on the same page...I never understood why wrap them...steaming is gonna take the integrity out of the meat...not a fun way to eat ribs Great show 🇺🇸
Now that you've done both, do like wrapping with or without liquid, honey, or whatever?
If I’m gonna wrap, it’ll definitely be with butter, honey and brown sugar.
Yes! Looking forward to watching this one - 30 seconds in and already making me hungry!
Thanks, Gary!
Great video! I agree on the foil. I'm really interested in trying no wrap vs paper - really depends on how strong the smoke is. Thanks for putting so much time & effort into this video... really appreciate it!
My pleasure! I hope it provides clarity to people searching for answers. Cheers 🍻 bro!
Very nice comparison. I prefer just a hint of smoke and do the 2-2-1 wrapped method, I want to try the butcher paper wrap.
Thanks, Louis! I wanted to keep to a basic method as a baseline. Folks can then adjust to their preference based on that.
Nice work my man & thanks for sharing 👍
I quit using foil but I actually prefer the butcher paper verses unwrapped. I can eat them anyway I get them though😂Thanks for taking the time to do the experiment. You are the real winner here, getting to eat those delicious ribs😂Thanks for sharing😃
Agreed! And my neighbors too lol! Wasn’t gonna waste all those extras. Thanks for watching and commenting!
Bery well explained. Thanks a lot.
Thank you very much for watching and supporting the channel, Carlos 🙏
Michael you put in a lot of work into this...very much appreciated it...too mushy is not my kind of rib..but then again I have a neighbor who loves ribs but ain't got no teeth so...there's that lol...very nice Michael!
LOL 😂 love you, Booger!
Appreciate the video and doin the leg work. I have a pit boss pellet grill and this will be my 2nd time grillin ribs on it. I will try the unwrapped this time. I wish the pitboss had lower incriments for its temps. I like the grill but it goes from 200 to 250 to 300 ... So I am starting out at 200 but will switch to 250. I have some brown sugar in my rub and dont want it to burn .. cuz that tends to wreck the taste. Carry on Fellow BBQ r..!! Subscribed..
Thank you very much for watching and commenting, Andrew. Welcome to the channel. Cheers 🍻
Thank you
Thank you very much for watching 🙏
totally agree on the no foil texture. i want a bite to the bone. i like your original 6 hour unwrapped ribs. thank you!!!!
My pleasure, Neal. Thanks for watching and supporting 🙏
great video bro
Great comp video! I dont wrap. The "snap" is too important in the biting process lol. Enjoyed the video even though I hate your baseball team. Peace
Lol thanks, Toph! I appreciate you checking it out!
Hola, m gusta mucho el contenido de tus videos!! Te empiezo a seguir y te doy mi apoyo!!
Gracias sinceramente por mirar y comentar!
i clicked your link that you sent me from the other video. what's funny is i added the apple cider vinegar after watching justin's video that you referenced. i'm in springfield. i coach football at shg. where are you located? high school attended? praying you're not a bears fan. lmao.
Lol yes I am a Bears fan and looking forward to this year. Grew up in the suburbs of Chicago.
Great video Mike !! Great detail and very informative.
Thanks, brother!
All the ribs looked yummy! Great comparison video, that you obviously put a lot of work into making it. So thanks for that! Where about in Illinois do you live? Looks like we’re getting some warm weather next week! ☀️👍🏼
Thanks! I’m in north central IL and I cannot wait for that weather lol 😆. Cheers 🍻.
I always cook no wrap and I use a rib rack. (It gives me more surface area to smoke) Thanks as always for the video, I hoped everyone in the family got a chance at them ribs. BTW did anyone in your family think that one of the other styles were better? I knew you would like the no wrap but, maybe someone thought the foil wrap was the best. (maybe not) Maybe you can do this for a small group and get a poll on who would like what and why? (looks like you may have to do another video on this very same subject)
This is already my 2nd lol. I don’t think it’ll ever be perfect but this one established a nice baseline for folks to adjust. In the end, it’s all preference. Thanks for watching and commenting!
Thx. This was very helpful
Never like wrapping in foil, but I haven't tried butcher paper before. I'll have to give it a try sometime.
Thanks for watching! I really appreciate it!
Nice video, they all looked pretty 😋.
I agree, Doug! They were all great and now the question is answered. It’s all preference but at least folks can use this as a baseline for adjustments. Cheers 🍻
Great job Mike based on your comparison I would say the unwrapped ones turned out better... although I'm not much of a professional I haven't done baby backs yet but based on your comparison I would agree to say that the unwrapped ones turned out better...
CHEERZ EH
Thanks, Scotty! Cheers 🍻 brother!
Everyday BBQ no problem Mike it was time well spent👍
Justin didn't come up with that test, you're going to have to call some more people lmao... great video I'm cooking ribs right now and I always look for videos I haven't seen when I cook..I saw Justin's and I found yours today good job. I use 321 for spare ribs and use no wrap for baby backs.
Thanks for watching and commenting!
Great sequel to your original video. Thanks for posting. 👍....I need to add, this is what I love about bbq. There's not one solid rule, it's about what you like. You nailed it. I personally love my ribs tender enough to easily twist the bone out but tight enough to hold together and leave a perfect bite mark. Well done Sir, thank you.
Thank you very much, Paul! Cheers 🍻
Stating the obvious, but this is hardly an apples to apples comparison since you way overcooked the ones in the foil. Whether I wrap ribs or not depends on the pit and the cook. If I was competing, though, I’d definitely wrap for a while, using my offset and wrapping in foil for three reasons: to control the bark, cook more efficiently, and add more flavor during the wrap, ala Johnny Trigg and so many more rib champs. I typically only use butcher paper with briskets. Nice production.
I always go no wrap
Excellent as always!!!!
Thanks, Dani! I appreciate your support as always!
G,day. advice wanted if you have the time please, have never used a smoker but i have access to a run of the mill not special one, i have 4 weeks to prepare for a bunch of guys (10) im doing ribs slow n low in oven and exciting them under grill for 5 min with a nice sauce over, i am able to use 2 days to pre cook / prep etc serving on the second evening. what would you advise for a bloke that is in Rib nappies so to speak ! Results im after, like your vid # 2, the middle result. taking the membrane off helps ? to make it clear .. im ok for the ribs in the oven but want to try smoker as well. bonus is none of these blokes have really tried ribs smoked. if your to busy all good mate. catch ya. Wayno
That’s easy... peel the membrane off and season both sides. Then, place them in an oven pan and fill the pan with a small amount of water and apple juice (50/50 mix) just until the water is below the bottom of the ribs. Cover the pan in foil and place them in the oven at 240 degrees Fahrenheit for 2 hours or until tender (should be close to 2 hours). Then sauce them up and sear them off on the grill carefully so that they don’t fall apart.
@@EverydayBBQ Sweet, thanks for your reply. im going to do a cook tonight and enjoy the results. cheers.
Cheers 🍻
Great video. What's your favorite bbq sauce?
Thanks very much 🙏. If it’s store bought, usually a basic or onion Open Pit.
Lol love your intros :D Now, on to watch the rest, cheers!
I always try to break the ice with my viewers lol. I like connecting with people on a real level. Hope you enjoy the video.
Question I see people do 3-2-1 all the time but when using 3-2-1 method shouldn't the pit temp be at 225 not trying to be critical of this video cuz your doing 3 styles so u had to pick a middle ground temp but in general I see people say all different temps on 3-2-1 from 225-275 I believe the higher the temp less wrap time especially in foil to avoid the fall off the bone problem
I ran these at 225 the whole time.
@@EverydayBBQ sorry thought I heard you say 240 I skip around a lot if that's the case maybe they should change it to the 3-1-1 method cuz I'm like you Im not into the fall off the bone thing
Great video keep up the good work.
Thanks man!!
I'm from Chicago too and was wondering where you like to get your ribs. What do you look for when picking out ribs? Do you have a video on that?
Hi! First, thanks for watching and commenting!
What I can say is that I definitely can tell a difference in ribs based on where I buy them or brand name. My normal spot is my little local grocery store. They always turn out great and I honestly don’t remember the brand name.
When I get them from a larger chain like Meijer for example, they just aren’t as good. I recommended a good local butcher or experimenting with a few different sources until you find the one you like best.
Everyday BBQ thank you! I'm in the northern suburbs in lake county. Anyplace specific that you like or don't like? Costco has always been solid for large filets, but do you think their ribs are up to par or close to small local butchers? Thanks again!
We shop at a small chain called Pacemaker here in my area (Belvidere/Rockford). They’re my go to for meat unless I’m going to a butcher shop. Lake County is close to us. I go through there when I visit friends towards the city. Cheers 🍻
Great Video
Thanks, Tim!
Nice video
Wow great video
Thanks, I sincerely appreciate it!
Very nice job thanks. Yeah I have been subscribed to baby back maniac for a while now and he does have great videos and a great sense of humor too. Can I ask what kind of equipment you film with or what you edit with? I’m thinking of making a video as well. I might make a video of my 111 method.
I only say “my” because I haven’t seen anybody else demonstrate it. It’s at slightly higher temps and cuts out two hours of cook time. It’s one hour smoke, one hour wrapped and then one hour finishing. Perfect tenderness and firmness at the same time and two hours faster than the traditional method.
I would bet big money that in a blind taste test a person would not be able to tell the difference between a five hour cooking a three hour cook.
But anyway great video that looks like it took a lot of effort.
None of them are easy but they’re all fun! I encourage you to do your video. I started with an iPhone and now have a Canon 80D. I make upgrades as I go and there’s still a lot I need. I love all the different methods of cooking ribs, it’s really all personal preference. I made this with hopes of establishing a good baseline for people to work with.
Everyday BBQ Then your video did it’s job because it confirmed my suspicions too. I always felt wrapping for 2 Hours Was Way too much. So with your experiment in mind and compared to my method it looks like my preference would be either my method or the five hour on unwrapped method. What do you edit with? Thanks for the info too on technical matters.
I edit with iMovie and just learning Final Cut Pro X.
I see you're using a grilla grill silverback what do you think about this pellet grill? and thanks for the video great job
I think it’s built well but not as good of a runner as the Camp Chef. Electronically and mechanically, the Camp Chef is better in my opinion.
@@EverydayBBQ did you buy the Camp Chef? Just curious.
I like unwrappped ribs the best. If I do wrap to speed things up or add some extra flavor I cut down the cook time. Maybe 45min to 1 hr wrapped
Yea that’s what I like about this experiment is that it allows for folks to adjust based on this as a baseline. Cheers 🍻.
Thanks for the video… My big question is if there is a taste difference with the wrap ones versus unwrapped. Sometimes it seems like I lose some of the rub flavor if I wrap them. What did you experience?
Yes, you lose Rub flavor AND smoke flavor, Erik. I never wrap anymore. Cheers 🍻
Great video. Really enjoyed watching it. How long have you had your silverbac pellet grill and would you recommend it? I have been in the market for one and have been torn between rec tec or camp chef but the one you are using looks really nice. Good job!
Thank you very much, Josh 🙏. I have the Silverbac and a Camp Chef SmokePro SG. The Silverbac is built out of heavier materials but the Camp Chef is a smoother operator from start to finish. It’s really a toss up.
@@EverydayBBQ thanks! I enjoy your videos
Awesome job..new follower!!!
Thank you very much, John!
Nice vid Thank you, Mike
Thanks, Joe! I sincerely appreciate it!
Thank you for this!
My pleasure! It was a fun video to film and I learned a lot in the process. I’m glad you found it useful. Thanks for watching and supporting 🙏
So did I miss something? Your previous video you did a honey and brown sugar baste during the wrap. Is this something you've moved away from or just for this video? Also fantastic videos, I'm working on a second batch this week using your lessons from the first video.
Yes, I stated at the beginning of this video that I wanted all the ribs to be treated the same to have better results for the experiment. I no longer wrap ribs after this video and several cooks I no longer wrap ribs after this video and dozens of cooks
@@EverydayBBQ 👍👌 thank your pitmaster! I edited my first comment because I originally didn't thank you for your videos. I did a no wrap on my first batch earlier this week. I should have watched this video before I started mine this morning. Thanks again
Sean Kremers no worries, Sean 👍🏼. My pleasure. Thank you very much for watching and supporting the channel!
Good comparison video and thank you for editing out all the stuff we really don't need to see, so that you can bring us shorter videos.
I've watched one if your other videis where you now have a Pit Barrel Cooker. One idea that I haven't seen yet(or at least not been able to find), is a comparison of ribs done when wrapped in butter, brown sugar, and honey, vs non wrapped ribs. Both using the same dry rub and pulling them when they are actually done, not going by a set time. To me, if you can't pick ribs up with a set of tongs to do a bend test without your ribs falling apart, they are over cooked. At 225°, I've never had St. Louis ribs take more than about 3.5-4 hours start to finish.
I'd be curious to see how these two ways are liked from a group of at least 3 people who don't know how to BBQ, but love to eat it. Then give an honest opinion of which of the two ribs they prefer. My Pit Barrel smoker gets here on Friday so maybe I'll have a little get together and try it.
This video is actually a remake of one I did a year ago. In that first video, I did basically what you are mentioning. I did two slabs and wrapped one with a couple odds and ends. Very similar results to this video. ruclips.net/video/qfOd_uuS60w/видео.html
my suggestion would be to cook to doneness, not time, and to eliminate the sauce to reduce the variables
What variables were there?
the cooking method [ foil, paper bare] , the rub, time vs doneness and the sauce
Ok.. so let me understand this correctly...
I have three slabs of ribs all identical in size, all seasoned with the exact same seasoning, all smoked on the same smoker at the same time and for the exact same times, all glazed with the SAME sauce, and cooked three different ways (which by the way was the EXACT point of the experiment) and you say I should eliminate variables 🤔... I simply have no comment sir.
You are aware that the entire purpose of this experiment was to determine the differences between wrapped, unwrapped and so on?