Jeff, I have been watching you for years. I started out with the dome smoker and you showed how to smoke a turkey on one. Over the years I have grown to the pellet smoker, about 7 yrs ago, and love it. I have used your rub and BBQ sauce and love it. This is a great video, I usually cook my ribs the 3-2-1 method and wanted to know what to do without wrapping. This showed me just what to do. Thanks. Keep smoking!
Was given your book as a gift. It’s my bible. Subscribed for your emails and rely on them a lot and I’ve been using your rubs for a few years. All good stuff. Really appreciate your information.
Very nicely done Jeff! I bought your rub and sauce recipe quite a few years ago and have been enjoying both ever since! When I built my first reverse flow smoker, it was your forum that helped me a great deal with the measurements and design. Nice to see you doing some fine BBQ!
I've been using your recipes for a few years now and have never been disappointed. I save all of your emails and have your book. It's nice to have a face to go with the name.
I purchased your recipes a few years ago and have enjoyed them very much. I have printed the recipes from your newsletters and made a book with my favorites. Glad to see you on video in action. I sell various brands of smokers at my local ACE hardware and always give my customers your website address. Thanks for everything.
Thanks Jeff, your email is the only one I look forward to each Thursday. Bought the receipt for rub and the recent "kit" sauce and rubs. I've been doing the 3-2-1 - next time I'll give this simpler method a try. Also find interesting how much rub you apply and no sauce. BTW - bacon wrapped meatloaf is the best. Thx - continued success.
Mark, I think you'll like them and it's definitely easier sometimes just to let ribs cook and do their thang! We like "naked" ribs around here as well as sticky ones so I just mix it up based on how I'm feeling. My original rub has plenty of brown sugar that melts and mixes with the meat juices and that sort of forms it's own glazed crust toward the end.
You make it look easy, Jeff! I just did up a batch of your coffee-brined baby back ribs for the Superbowl. Used the 2-2-1 method. They're simply the best ribs I've ever eaten!
Thank you! For those interested in the coffee ribs recipe, it's located on the website at www.smoking-meat.com/october-10-2013-coffee-brined-smoked-baby-back-ribs
I love the addition of videos to your web site. Its always hard when making your first videos. One thing to remember is lighting, lighting and lighting. And when you think you have enough lighting add some lighting. Well done. Keep them coming.
Jeff, I'v been getting your email for years and made plenty of your smoking recipes, glad to see you take the next step. Looking forward to more videos.
Great video Jeff! I look forward to more. Your approach is nothing fancy or polished, but you feel like your buddy next door is just helping you out with some great smokin' tips! Keep those great emails coming too! Just curious, if I wanted fall-off-the-bone ribs would I lower the temperature and cook longer, or just cover with foil for a little while?
Larry, For "fall off the bone" ribs, they will need to spend some time wrapped in foil. Many people, including myself, use a method in which you smoke them for 2-3 hours directly on the grate then wrap them in foil for a couple of hours finishing them for an additional hour unwrapped to firm up the bark on the outside. All of this at around 225°F smoker temperature. I have a great recipe for super tender, fall off the bone pork ribs at www.smoking-meat.com/may-4-2017-smoked-spare-ribs-that-literally-fall-apart
Nice video. For future videos, please consider the placement of the CC (closed captioning) text when shooting the video. In this video, the meat was frequently covered by the text. Thanks!
Great video! For some reason, ribs always intimidate me...maybe its because people always talk about the 3-2-1 method and that seems like a lot to remember for me. Your method here looks like my speed! Throw them on, leave them and let the smoker do its magic! Love the videos...hope you keep them coming...as a beginner smoker they are invaluable to me!
I just cooked two set of ribs. One covered and one not. I liked the not covered better. I did cook to 210 temp, I think I over cooked. I saw a bunch recipes say 205-210. I’ll try 195 next time. Thanks for the video.
Sam, I've had a lot of people ask me about the "Thin Blue" name and if it has anything to do with law enforcement. My legal business name does not refer to law enforcement but rather refers to the perfect color of smoke when it's coming out of the smoker. Many call it "thin blue" when it's perfectly hazy and almost invisible. This is where the name originates.
Remind me/us again Jeff, what is the 3-2-1, 4-1-1 strategies? Love your posts, tips, etc., subscriber for several years. We like the big "C" box stores BB ribs - meaty, skinned, vacuumed sealed, case price discounted. Larry Bouy
Larry, I also like the Big C box stores and get a lot of the meat that I cook from them! I mention them often enough.. they should at least give me a free annual membership😀 Baby Back Ribs use the 2-2-1 method: -2 hours sitting directly on the grate at 225°F -2 hours wrapped in foil at 225°F -1 hour unwrapped again sitting directly on the grate at 225°F Spare Ribs and St Louis Style Ribs use the 3-2-1 method: -3 hours sitting directly on the grate at 225°F -2 hours wrapped in foil at 225°F -1 hour unwrapped again sitting directly on the grate at 225°F Some people feel that the 2-2-1 and the 3-2-1 gets them just a tad too tender so they use 3-1-1 for baby backs and 4-1-1 for spare ribs and St Louis style ribs. Some people like to add things to the foil just before wrapping them up, here's some options: -About ¼ cup of apple or other fruit juice. -On the bottom of the foil place ½ stick of butter cut into 4-6 pads and a bed of ½ to 3/4 cup brown sugar then lay the ribs bone side down right on top and wrap them up.
hi jeff, old subscriber, I found with BB ribs after removing membrane I slit in between bones, helps smoke penetrate, due to thicker meat. use nitrile gloves..lol
Thanks for the tip..I'll have to try the slit trick on ribs. Regarding gloves, I know everyone wears them these days but I'm sort of old school where you need full dexterity and tactile feel for proper cooking. I prefer to keep my hands clean with soap and hot water;-)
Jerre, Great question! I like sticky ribs sometimes but I prefer to serve them naked most of the time and serve warm sauce on the side for anyone who wants to dip. If you prefer them sauced, you can definitely do that during the last 30-60 minutes of the cook time.
The downside to everyone knowing what I look like is I can't be as incognito around town now.. seems like everywhere I go lately, someone is yelling at me and asking me if I'm that "smoking meat guy". I guess I have to try to be good now in public😎
I don't remember if I spritzed at all.. it's been a while. I'm not a big spritzer most of the time. Maybe I should be but I get busy and the next thing you know, it's been an hour or two. When you cook without wrapping, the ribs will look dry at first but then once they start getting up around 165+ the fat will start melting and the next thing you know, that whole top side of the ribs will be shiny and wet with melted pork fat. It's a beautiful thing😉
I prefer the tactile feel when I am cooking and gloves just don't give me the same touch. Also, I think there can be a false sense of "my hands are clean" when some people wear gloves. To me it's worth the time to cook with naked hands and just keep them immaculately clean during the process. Just my own opinion for what it's worth;-)
@@tulsajeff didn't think they would not be just most people and myself use them but besides I still love your stuff and what you do been using your advice for years have your book thanks
Myron Mixon says that mustard goes on a hot dog. Having said that... use what ever works for you. I grieve for the death of the stick smoker. Lately everyone wants to be a 'pellet head'.
Keith, I use every type and style of smoker including stick burners, propane, charcoal, pellet, etc and I do have my favorites but I try to appeal to what my readers are using.. there are definitely a LOT of pellet smokers out there right now. I do agree that it's hard to beat the flavor of the old stick burner but unfortunately there are those among us who are so busy with life that they would not have time to enjoy making smoked food at home if it required more than minimal effort. I appreciate the comment!
Jeff, I have been watching you for years. I started out with the dome smoker and you showed how to smoke a turkey on one. Over the years I have grown to the pellet smoker, about 7 yrs ago, and love it. I have used your rub and BBQ sauce and love it. This is a great video, I usually cook my ribs the 3-2-1 method and wanted to know what to do without wrapping. This showed me just what to do. Thanks. Keep smoking!
Was given your book as a gift. It’s my bible. Subscribed for your emails and rely on them a lot and I’ve been using your rubs for a few years. All good stuff. Really appreciate your information.
Heh. Been a subscriber for years. Was nice to finally see you to put a face/voice behind the newsletters. Appreciate your sharing all your recipes.
I make your rub as my normal go-to. Highly recommend and one of my best purchases in smoking .
Very nicely done Jeff! I bought your rub and sauce recipe quite a few years ago and have been enjoying both ever since! When I built my first reverse flow smoker, it was your forum that helped me a great deal with the measurements and design. Nice to see you doing some fine BBQ!
I've been using your recipes for a few years now and have never been disappointed. I save all of your emails and have your book. It's nice to have a face to go with the name.
Am waiting for your rub kit tom arrive, can't wait.
I purchased your recipes a few years ago and have enjoyed them very much. I have printed the recipes from your newsletters and made a book with my favorites. Glad to see you on video in action. I sell various brands of smokers at my local ACE hardware and always give my customers your website address. Thanks for everything.
I watch lots of youtube videos... This is the first request I've seen from your newsletter. Good Summary.
Another job well done. Easy to watch and understand.
Thanks Jeff, your email is the only one I look forward to each Thursday. Bought the receipt for rub and the recent "kit" sauce and rubs. I've been doing the 3-2-1 - next time I'll give this simpler method a try. Also find interesting how much rub you apply and no sauce. BTW - bacon wrapped meatloaf is the best.
Thx - continued success.
Mark, I think you'll like them and it's definitely easier sometimes just to let ribs cook and do their thang! We like "naked" ribs around here as well as sticky ones so I just mix it up based on how I'm feeling. My original rub has plenty of brown sugar that melts and mixes with the meat juices and that sort of forms it's own glazed crust toward the end.
You make it look easy, Jeff! I just did up a batch of your coffee-brined baby back ribs for the Superbowl. Used the 2-2-1 method. They're simply the best ribs I've ever eaten!
Thank you!
For those interested in the coffee ribs recipe, it's located on the website at www.smoking-meat.com/october-10-2013-coffee-brined-smoked-baby-back-ribs
Perfect. Nice and simple recipe. Will be trying this one. 🇨🇦👍🏼
Thanks for sharing with us, been using your rubs and recipes for a bunch of years, EXCELLENT deal you have on them !👍👍
great video once again. Makes me crave ribs, I think I'm going to do a few racks this weekend now... Thanks Jeff!!!
Had ribs & pulled pork for Super Bowl LIV using your rub. Love it😎👍
Nice video, thanks! It's still cold where I live but after watching your video and end results, I GOTTA HAVE SOME. As soon as possible I'm smoking!
I love the addition of videos to your web site. Its always hard when making your first videos. One thing to remember is lighting, lighting and lighting. And when you think you have enough lighting add some lighting. Well done. Keep them coming.
Jeff, I'v been getting your email for years and made plenty of your smoking recipes, glad to see you take the next step. Looking forward to more videos.
Going to snow tomorrow so I will wait one more day and try this out. Thanks Jeff
...nice to see ya Jeff...got the original recipes years ago....good stuff......good luck Jeff...........ww...
Good video, hope to see more. I use a lot of your recipes
How often do you spritz and what do you use for your sprit?
Great video Jeff! I look forward to more. Your approach is nothing fancy or polished, but you feel like your buddy next door is just helping you out with some great smokin' tips! Keep those great emails coming too! Just curious, if I wanted fall-off-the-bone ribs would I lower the temperature and cook longer, or just cover with foil for a little while?
Larry,
For "fall off the bone" ribs, they will need to spend some time wrapped in foil. Many people, including myself, use a method in which you smoke them for 2-3 hours directly on the grate then wrap them in foil for a couple of hours finishing them for an additional hour unwrapped to firm up the bark on the outside. All of this at around 225°F smoker temperature.
I have a great recipe for super tender, fall off the bone pork ribs at www.smoking-meat.com/may-4-2017-smoked-spare-ribs-that-literally-fall-apart
Nice video. For future videos, please consider the placement of the CC (closed captioning) text when shooting the video. In this video, the meat was frequently covered by the text. Thanks!
What type of pellets did you use to smoke the ribs?
Good job Jeff, glad u are putting out some great video's, wayne the ala white sauce guy..................
Wayne.. great to hear from you, man. Your white sauce recipe/method is the bomb!
Great video! For some reason, ribs always intimidate me...maybe its because people always talk about the 3-2-1 method and that seems like a lot to remember for me. Your method here looks like my speed! Throw them on, leave them and let the smoker do its magic! Love the videos...hope you keep them coming...as a beginner smoker they are invaluable to me!
Brett, give it a shot and let me know how they turn out ;-)
I just cooked two set of ribs. One covered and one not. I liked the not covered better. I did cook to 210 temp, I think I over cooked. I saw a bunch recipes say 205-210. I’ll try 195 next time. Thanks for the video.
Great video. Love the way those ribs look. Enjoy your videos. Keep smoking!
Nicely done.
And that was my second choice...thanks Jeff!
Those ribs look great! I did 200 honey barbecue wings for my Super Bowl XIV party yesterday. Amazing wing recipe.
Thank you, John!
Looking good Jeff
Great job !
You do make it look easier than I make it work! Thanks for your help. What's the story behind "Thin Blue"? My best...Sam
Sam,
I've had a lot of people ask me about the "Thin Blue" name and if it has anything to do with law enforcement.
My legal business name does not refer to law enforcement but rather refers to the perfect color of smoke when it's coming out of the smoker. Many call it "thin blue" when it's perfectly hazy and almost invisible.
This is where the name originates.
Remind me/us again Jeff, what is the 3-2-1, 4-1-1 strategies? Love your posts, tips, etc., subscriber for several years. We like the big "C" box stores BB ribs - meaty, skinned, vacuumed sealed, case price discounted. Larry Bouy
Larry,
I also like the Big C box stores and get a lot of the meat that I cook from them! I mention them often enough.. they should at least give me a free annual membership😀
Baby Back Ribs use the 2-2-1 method:
-2 hours sitting directly on the grate at 225°F
-2 hours wrapped in foil at 225°F
-1 hour unwrapped again sitting directly on the grate at 225°F
Spare Ribs and St Louis Style Ribs use the 3-2-1 method:
-3 hours sitting directly on the grate at 225°F
-2 hours wrapped in foil at 225°F
-1 hour unwrapped again sitting directly on the grate at 225°F
Some people feel that the 2-2-1 and the 3-2-1 gets them just a tad too tender so they use 3-1-1 for baby backs and 4-1-1 for spare ribs and St Louis style ribs.
Some people like to add things to the foil just before wrapping them up, here's some options:
-About ¼ cup of apple or other fruit juice.
-On the bottom of the foil place ½ stick of butter cut into 4-6 pads and a bed of ½ to 3/4 cup brown sugar then lay the ribs bone side down right on top and wrap them up.
hi jeff, old subscriber, I found with BB ribs after removing membrane I slit in between bones, helps smoke penetrate, due to thicker meat. use nitrile gloves..lol
Thanks for the tip..I'll have to try the slit trick on ribs. Regarding gloves, I know everyone wears them these days but I'm sort of old school where you need full dexterity and tactile feel for proper cooking. I prefer to keep my hands clean with soap and hot water;-)
Just curious, Jeff......why no bar b q sauce used ?? Great video. Keep up the good work, my friend !
Jerre,
Great question!
I like sticky ribs sometimes but I prefer to serve them naked most of the time and serve warm sauce on the side for anyone who wants to dip. If you prefer them sauced, you can definitely do that during the last 30-60 minutes of the cook time.
@@tulsajeff Okay. Thanks.
nice to see a face from the emails 👍
The downside to everyone knowing what I look like is I can't be as incognito around town now.. seems like everywhere I go lately, someone is yelling at me and asking me if I'm that "smoking meat guy". I guess I have to try to be good now in public😎
@@tulsajeff Hopefully we'll all be there and keep ya'll safe
Okay, that settles it. Baby backs this weekend.
How many times did you spritz hahaha
I don't remember if I spritzed at all.. it's been a while. I'm not a big spritzer most of the time. Maybe I should be but I get busy and the next thing you know, it's been an hour or two. When you cook without wrapping, the ribs will look dry at first but then once they start getting up around 165+ the fat will start melting and the next thing you know, that whole top side of the ribs will be shiny and wet with melted pork fat. It's a beautiful thing😉
Delish!
Can't understand why you don't use gloves to save some much washing your hands just asking love you videos
I prefer the tactile feel when I am cooking and gloves just don't give me the same touch. Also, I think there can be a false sense of "my hands are clean" when some people wear gloves. To me it's worth the time to cook with naked hands and just keep them immaculately clean during the process. Just my own opinion for what it's worth;-)
@@tulsajeff didn't think they would not be just most people and myself use them but besides I still love your stuff and what you do been using your advice for years have your book thanks
Myron Mixon says that mustard goes on a hot dog. Having said that... use what ever works for you. I grieve for the death of the stick smoker. Lately everyone wants to be a 'pellet head'.
Keith,
I use every type and style of smoker including stick burners, propane, charcoal, pellet, etc and I do have my favorites but I try to appeal to what my readers are using.. there are definitely a LOT of pellet smokers out there right now.
I do agree that it's hard to beat the flavor of the old stick burner but unfortunately there are those among us who are so busy with life that they would not have time to enjoy making smoked food at home if it required more than minimal effort.
I appreciate the comment!
easiest way ever to smoke ribs.