Every time I need to make ribs I come back to this video. They come out absolutely perfect, hasn't failed yet! They just had competition rib weekend down here and dare I say they're nearly as good at home.
Just made my first 3 racks of baby-back ribs on my Masterbuilt GS last night and they were better than any restaurant ribs I've ever eaten. Oak and pecan mix with the charcoal.
@@danielmason1562 I don't go by time, really. For baby backs I'd say average is 4hrs or so. I smoke them for a couple hours at 250° and then I'll wrap them with honey and butter and a little more rub. I usually turn it up to 275° then I'll check them in another couple hours and I just go by how far the meat has shrunk up the bone. Then I'll sauce them and put them back on for a few minutes for the sauce to solidify. I like a saucey rib instead of barky. If you like barky just do 250° unwrapped and brush them with sauce a few times. Wait until the bones are exposed 1/2"-5/8" and they pass the bend test. St Louis ribs are another story. I cook those slower and they usually take 5-6hrs.
Honestly that’s an even better reason to trim the ribs. Some (I’d say about half) of the meat he removed is just going to burn regardless because of how uneven it is compared to the rest of the slab. You’re much better off trimming them and then cooking that meat separately. That way you can eat everything and avoid sacrificing a chunk to the fire gods.
I love Ribs, however my bodies digestive system has a difficult time with most pork. That said, if you have the same issue and want the best pork flavor ever, do all he has done here with Heritage Brookshire pork. Amazing.
It looks good, but I tend to be a SPG kinda guy. I want my candy sweet, not my Q. Many times the sweet ones are designed to WOW! a judge with a first bite but aren't what you'd want to sit down to a plate of. Anyway, glad you're happy - the big test is are YOU happy with your cook!
I have an insane smoked beans recipe that's a go to. My wife does a great hash brown casserole.We usually keep it pretty simple, those and maybe some chips. I love Mac and cheese but haven't started learning it yet but I'm definitely going to.
Hey brother Merry Christmas! Do you know where I can get that middle rack besides Amazon? They’re still out of stock (temporary they say) Ready to do some baby backs!!
Thanks for watching! I guess just check out the measurements and read through some of the other similar racks. I found that one by measuring and searching. The same rack is probably out there under another brand or another vendor or something. If you're just doing one or two racks the provided skinny rack will get you by until it's back in stock. Merry Christmas to you too!
Hey brother what kind of smoke wood did you use? Did you just use wood or charcoal with wood? Those looked incredible btw. Just got my Masterbuilt 800 and ready to initiate it. Thanks for the video man!
I used charcoal with hickory chunks but oak is good too. I'm not sure about the rack, maybe look for another one with those dimensions. It'll probably come back in stock eventually.
That's actually a great question. Anytime I was using it as a smoker, I'd use the middle rack, this allows me to get the food away from the heat source and also lets me use a drip pan(even though I didn't use one in this video).
Just one question why do people wrap ribs now I am 72 years old and when my father was grilling ribs they never wrapped them what so difference now because I don't wrap minds and they turn out good
Me too. This competition style isn't my favorite but I learned a lot, especially the cooking process. My ribs have been way better ever since we made this video.
Sure. Competition bbq really is an art form. Awesome production quality btw. I think your channel is going to go viral. All the best lad@@grubbyssmokeshack
Because it's really not that important but I used Kingsford briquettes and hickory chunks. The only mod I did was the full size rack on the middle shelf. Link in the description.
@@grubbyssmokeshack again....why doesnt it matter if the WHOLE POINT IS TO SMOKE IT??? M8. Your heart health is going downhill here. You better try to block me...even though Ill just use another handle.
That's apparently what competition style is all about! I've been doing some Texas style ones lately that I prefer. Much simpler seasoning, but I learned a lot about how to cook ribs by doing this.
@@grubbyssmokeshack why arnt you building bark???? Thats the whole point me son. If your not building bark, then just throw them in the oven on a pan....no need to waste trees on something so boring.
I use a 1050 for competition. Don't slice and dice your ribs before the cook. Just take the membrane off and clean up the meat. Cutting off the ends to make it look pretty is cutting off insulation. You save the ends for other competitors to try or you just enjoy them yourself.
@@grubbyssmokeshack I think the reason with using them using squeeze butter is due to the potential burning point of the butter. Usually that's at 350F or so for butter. Grates can hit that fairly easily even when the internal air temp is cooler than that. Clarified butter gets up to 450F before burning. Squeeze margarine being hydrogenated vegetable oil has a higher burning point.
Every time I need to make ribs I come back to this video. They come out absolutely perfect, hasn't failed yet! They just had competition rib weekend down here and dare I say they're nearly as good at home.
Whoohoo! That's what I want to hear! I'm glad you're enjoying the ribs.
Had such a great time on this collaboration! Let’s do it again soon!!!
Thanks again for doing it! I had a great time and I'll be able to reference back on this video for years.
Just made my first 3 racks of baby-back ribs on my Masterbuilt GS last night and they were better than any restaurant ribs I've ever eaten. Oak and pecan mix with the charcoal.
Isn't it such a great feeling?!
Wow. Nice, can you tell me the time and temp please.
@@danielmason1562 I don't go by time, really. For baby backs I'd say average is 4hrs or so. I smoke them for a couple hours at 250° and then I'll wrap them with honey and butter and a little more rub. I usually turn it up to 275° then I'll check them in another couple hours and I just go by how far the meat has shrunk up the bone. Then I'll sauce them and put them back on for a few minutes for the sauce to solidify. I like a saucey rib instead of barky. If you like barky just do 250° unwrapped and brush them with sauce a few times. Wait until the bones are exposed 1/2"-5/8" and they pass the bend test. St Louis ribs are another story. I cook those slower and they usually take 5-6hrs.
Just did your recipe with 2 baby back rib stacks on my 560. Yum! Everyone loved them! Thank you.
Ayyyy! I'm glad it worked out! Thanks for watching!
I should not have watched this on an empty stomach!! I'm drooling all over the place here!!!
Hopefully we inspired you to fire it up and give it a go yourself. Thanks for watching!
This guy is a fantastic teacher
I learned so much from him. I season differently but cook them the same way and my ribs have been great every since his lesson.
Thank you!!!! I’m actually a teacher by trade so this may help some.
Best ribs ever. Especially using the glaze as a dipping sauce
YES! It is the way!
Yeah, these were fantastic! Thanks for watching, I'm a small channel so it really means a lot to me.
Thanks so much. I’m buying some Wishing Well rub and sauce now!
Come back here and let me know what you think!
Looks great!!
Thank you!
With the prices of food these days especially meat , presentation is last on my list, yield is what’s important here.
Totally agree. Presentation is nothing, flavor is everything 👍
Honestly that’s an even better reason to trim the ribs.
Some (I’d say about half) of the meat he removed is just going to burn regardless because of how uneven it is compared to the rest of the slab.
You’re much better off trimming them and then cooking that meat separately. That way you can eat everything and avoid sacrificing a chunk to the fire gods.
Doing these today, can’t wait
Sweet! Post em on Instagram and tag me!
Killing it, like always, Dustin!
Thanks for watching!
New subscriber here. Great video, really enjoyed it. You can tell Dustin is a pro just by the beard.
Thanks for watching! I shaved mine off recently, if I had known we were going to make this video I would have kept it longer.
Of course!!!! 😆
Those looks killer 🔥😋
They were! Thanks for watching!
Thanks, David! You’re the best!
Great info thanks
Thanks for watching!
We dont wanna take it to were the ribs fall apart *ribs fall apart*. Perfect!
This is why you shouldn't cook baby backs and spares at the same time. The baby backs got a little over done.
I love Ribs, however my bodies digestive system has a difficult time with most pork. That said, if you have the same issue and want the best pork flavor ever, do all he has done here with Heritage Brookshire pork. Amazing.
Is that available online, do they ship?
It looks good, but I tend to be a SPG kinda guy. I want my candy sweet, not my Q. Many times the sweet ones are designed to WOW! a judge with a first bite but aren't what you'd want to sit down to a plate of. Anyway, glad you're happy - the big test is are YOU happy with your cook!
I totally agree, comp style isn't my favorite either but I learned a lot about cooking ribs so it was worth it!
The rack is out of stock on Amazon. Is it no longer available? Anywhere else I can get it ?
Thanks
Does that additional grate also fit on top rack with lid closed?
Nope. It's too big.
@@grubbyssmokeshack thanks for the quick reply!
Go ahead m8s
I did see how much charcoal and wood chunks you used
A full hopper got me around 12 hours, so half full is probably good enough for ribs.
What are some good side dishes that would company these ribs?
I have an insane smoked beans recipe that's a go to. My wife does a great hash brown casserole.We usually keep it pretty simple, those and maybe some chips. I love Mac and cheese but haven't started learning it yet but I'm definitely going to.
Would you happen to know which extended rack to get for the 1050 model?
Nope. I never had that one. To find this one I just took measurements and searched for a cooling rack in that size.
Hey brother Merry Christmas!
Do you know where I can get that middle rack besides Amazon? They’re still out of stock (temporary they say)
Ready to do some baby backs!!
Thanks for watching! I guess just check out the measurements and read through some of the other similar racks. I found that one by measuring and searching. The same rack is probably out there under another brand or another vendor or something. If you're just doing one or two racks the provided skinny rack will get you by until it's back in stock. Merry Christmas to you too!
2.5 hrs at 250
2 hrs wrapped at 250
15 minutes glazed
Done/sound right?
I am following now
I don't remember exact times, info is in the description though.
So question, does all 3 process the temp stay at 250 degrees?
Yep
Hey brother what kind of smoke wood did you use? Did you just use wood or charcoal with wood?
Those looked incredible btw. Just got my Masterbuilt 800 and ready to initiate it. Thanks for the video man!
I used charcoal with hickory chunks but oak is good too. I'm not sure about the rack, maybe look for another one with those dimensions. It'll probably come back in stock eventually.
@@grubbyssmokeshack ok cool thanks for getting back to me
@@jasonreitz6049 anytime! Thanks for watching!
Would like to see you do pulled pork. I’ve done it many times on the old Weber but not on the 800 yet
@@jasonreitz6049 I made a video on that, look back through my videos. It was overnight pulled pork. It came out amazing.
Maybe a rookie question, but why do you put the ribs on the rack, instead of directly on the plates below?
That's actually a great question. Anytime I was using it as a smoker, I'd use the middle rack, this allows me to get the food away from the heat source and also lets me use a drip pan(even though I didn't use one in this video).
What did you use for wood/charcoal on this cook? Thanks!
Kingsford briquettes and hickory chunks.
I mean, Im just a fat, greasy Jewish Tasman stuck in Perth. Cant get much lower than I. Give it a shot.
You really want to see ribs done correctly go watch Malcolm Reed
Agreed.
What size is that rack ?
Where do I get that middle grate?
Amazon. The link is in the description.
Sorry dude “almost breaking” nope they are breaking. Little over done for comp but great for back yard.
Yeah, we weren't doing a comp, we were in my backyard and we ate them for dinner.
@@grubbyssmokeshack oh they would have been yummy.
Yh I would say
2hrs smoke
1.5hrs wrap
15min glaze
Was smoke temperature ever mentioned..
It's been a while, I can't remember if we said it on screen. It's in the description, 250.
Just one question why do people wrap ribs now I am 72 years old and when my father was grilling ribs they never wrapped them what so difference now because I don't wrap minds and they turn out good
I'm no expert but I'd imagine it started because restaurants wrap them up to hold them.
Great video... music was so incredibly unnecessary at that volume 😂
Haha, sorry! Everyone listens on different devices so it's SO hard to figure out where to put the levels. Thanks for watching!
Ok I’m went to Amazon for the rack but which size is it? When I click the link it comes up on the smallest rack.
Measure the width of your grill. Seems like it was 24 inches but it's been a long time.
No 24 in grate available is the issue🤷
I save and vacuum seal all the cut off pieces. Once I have a few pounds I cook them in a crock pot to make sandwiches
That's a good idea.
These sound and look very tasty. Bring on 1st prize and diabetes 😂
Thanks for watching!
That membrane is all collagen. Don't throw it away. Find a way to cook and eat it. Also, get as much bone marrow out as you can.
I have an offset now and I leave the membrane on. It has enough airflow to cook it up nicely.
I prefer a simpler seasoning. I'm want to taste meat not a toffee apple.
Me too. This competition style isn't my favorite but I learned a lot, especially the cooking process. My ribs have been way better ever since we made this video.
Sure. Competition bbq really is an art form. Awesome production quality btw. I think your channel is going to go viral. All the best lad@@grubbyssmokeshack
@@mattmaloney2445 whooooaaaa thanks!
Didnt go into what kinda charcoal you used, or if you used any extra wood. Or what kinda mods you put in cause EVERYONE has mods on there gravitys
Because it's really not that important but I used Kingsford briquettes and hickory chunks. The only mod I did was the full size rack on the middle shelf. Link in the description.
If its not that important, then why did you mod it??? M8. Your not looking good here
@@TerryBollea1 I was referring to the charcoal/wood used. I recommend you use whatever you prefer.
@@grubbyssmokeshack the whole point of smoking is to get flavors you cant get with an oven. How is what flavor of smoke you use NOT THAT IMPORTANT???
@@grubbyssmokeshack again....why doesnt it matter if the WHOLE POINT IS TO SMOKE IT??? M8. Your heart health is going downhill here. You better try to block me...even though Ill just use another handle.
It great to see the technique but you've essentially turned a viable cut of meat for diabetics into an inedible peice of candy. 😂
That's apparently what competition style is all about! I've been doing some Texas style ones lately that I prefer. Much simpler seasoning, but I learned a lot about how to cook ribs by doing this.
@@grubbyssmokeshack as did I. I just need to tweak the recipe. 😁
Wish there was a way to stop the music. Excellent video otherwise.
+1. The mix was way too loud.
When editing it seems like it's down so low but everyone listens on different devices so it's tough to gauge. I'll lower it more for the next one.
I don't cook anything in foil because it leaches into your food and is cancerous. There are no videos of people bbqing ribs without using foil 😭
There's tons of no wrap rib vids out there.
Dries them, then uses a binder 🙄
Personally, I'm not a huge fan of the goo that comes in the packaging.
But how can you tell if its silverskin or just fat???!!???
Those two are not even remotely similar.
@@grubbyssmokeshack ok m8.
Can someone else with working eyes help me out here???
You lost me at "Materbuit".
Haha. I sold it and got an offset. I need to make some new vids...
@@grubbyssmokeshack why
Lets see if he thinks he can actually block ME and not just this handle.
I don't care enough to block someone. You can comment all you want.
@@grubbyssmokeshack oh m8. Your STILL marking out to me??? You really ARE a gen zer arnt you!
@@grubbyssmokeshack oh well, please continue to entertain me. Its the only thing you're a pro at.
@@grubbyssmokeshack thanks for the easy W.
@@grubbyssmokeshack Im gonna go kill myself now. Thanks for the encouragement.
Why not use butcher paper so you can preserve the bark that you spent 2.5 hours building???????????
It's not a brisket, we're not building bark on ribs. Foil holds the moisture in to soften everything up.
@@grubbyssmokeshack why arnt you building bark???? Thats the whole point me son. If your not building bark, then just throw them in the oven on a pan....no need to waste trees on something so boring.
no, just no. Quit saying competition
I use a 1050 for competition. Don't slice and dice your ribs before the cook. Just take the membrane off and clean up the meat. Cutting off the ends to make it look pretty is cutting off insulation. You save the ends for other competitors to try or you just enjoy them yourself.
Thanks for the tip!
Actual pros use squeeze butter.
I'm not a pro and value my heart health over "pro" clout.
@@grubbyssmokeshack then why did you lie in the title?? M8. This aint a good look for you.
@@grubbyssmokeshack your in the wrong business if you value your heart m8
@@grubbyssmokeshack I think the reason with using them using squeeze butter is due to the potential burning point of the butter. Usually that's at 350F or so for butter. Grates can hit that fairly easily even when the internal air temp is cooler than that. Clarified butter gets up to 450F before burning. Squeeze margarine being hydrogenated vegetable oil has a higher burning point.
@@beckmn1 ahh yeah, that makes sense.