Agreed on both counts. I like to score the membrane, I think it has a good mouth feel when eating the ribs. And I don’t think ribs need a wrap either. Always come out great without. Love your content.
Absolutely agree you don’t need to. But ribs in my experience tends to have the most subjective opinion on the person eating. It’s personal preference, with many shades of grey with regards to tenderness levels. These look wonderful in anyone’s eyes ❤
Really good looking ribs! I don't mind leaving the membrane on either. As for wrapping. If I do, it's for no more than 45-60 minutes. Then they go back in the smoke unwrapped for another hour to bark back up and tack the light coating of sauce. Don't care for the mushy ribs from the "3-2-1 method". Good to see that idea is pretty much out of favor these days. All it does is turn ribs into mush!
Great video, I love your style of presentation. The Bar A sauce is amazing! This is how i do mine with the exception of the simple syrup, definitely going to give that a try!
I score the membrane as the baffle plate in my OK Joe makes short work of them and I enjoy the texture when cooked! Been following the Chud method of 2hrs, flip for 2hrs, flip again and spritz with maple/ACV for about an hour then wrapped with L&L Mustard BBQ for 30mins until ten-dah. Use a mix of Oak and Cherry for colour and flavour. If I am feeling indulgent take a leaf out of Mad Scientist’s book and brush on a little smoked pork lard before the wrap 👀
Great vid David. Loving the channel. Going to try this and your pork belly on my modified Oklahoma Joe offset. Can’t wait to try that sauce! Cheers from Sussex!
I like the way you cooked those ribs. I go through phases where I really like a certain recipe, and then, I try something different. For my last few rib cooks, I have been smoking them with oak for about 3 hours at 225, and then I throw them on my gas grill for a few minutes on each side for a little bit of char flavor, and then I cut them up and put them in a crock pot with a little bit of Texas sauce for a couple of hours until they are the tenderness I am looking for. They turn out really great. I made the sauce you demonstrated in your last video, it is a solid Texas style sauce. Thanks for passing it on to us.
Another fantastic video Dave! Those ribs look beautiful. I’ll confess, ribs (of any kind) tend to be my nemesis. I love eating them but can’t seem to get them right consistently. My favourite to cook are Iberico baby backs. The Wagyu of pork, they’re just incredible. The tenderness thing with ribs is subjective I find. As I said, I’ve screwed them up on more than one occasion by ‘over cooking’ to a bbq geek’s standard. But my guests have been blown away by the fall off the bone tenderness. I personally prefer a rib with slightly more tenderness. *Just* that side of softer than you’ve cooked here. I tend to get that tiny bit more by removing the membrane. But as you’ve said here it doesn’t make a massive difference; just a slightly more tender bite through. Can’t wait to try direct style ribs on my smoker grill on the way. 🔥
I can definitely appreciate a more tender rib too. An extra 30 minutes on these wrapped in foil on the pit would have probably got them to where you like them. And I enjoy those JUST as much. You’ll love the direct heat pit. I can’t stop cooking on mine!
Hello from San Antonio Tx, great content as always. Amazing looking ribs. I cook mine the exact same way and they sell amazingly during my pop ups. The only difference I flip mine over for about an hour to 1.5 hours during the cook so the membrane is extra toasty. Keep up the great work, be well.
Hey mate, enjoying the vids, thanks, im just getting into BBQ'ing and got myself a smoker, can you recommend anywhere to buy the Texan style rubs and sauces?, there's so much online, looks a bit of a mine field
I made the bar a bbq sauce last week and am currently cooking a rack like this on my MB gravity and will finish the same way. Would u approach the temps or method any different on your MB? Mine always come out good unwrapped but sometimes the exterior is a little tough and jerky like. Hoping wrapping in the sauce helps offset that! Cheers!
Another simple and straightforward video!! Ribs look epic!! If i was to make these the day before, would it be worth hot holding them overnight or reheating the next day?
Great video! Simple syrup is where it is at. A lot of time a glaze overpowers the ribs and you can't taste the rub. Simple syrup adds the sweetness but still lets the pork shine through and taste the rub.
Thanks for the video Dave you're the man!! When you sauced and then wrapped the ribs did you put them in a warmer or just in foil laid out on the counter to rest?
For the video, they just rested on the counter as I was ready to eat them as soon as. However, if I were serving these, or needed them for a later time - they’d definitely go into the warmer to hang out.
I'm not a native Texan but have converted since moving here and love SPG, no wrap ribs. The problem is my friends want the fall of the bone. So I always end up making 2 or 3 racks. But screw them...I'm the cook!
I leave the membrane on and I’m Team “No Wrap” too. I do spritz with 50/50 apple juice and ACV, then once cooked I brush with Sweet Baby Rays thinned with ACV so it’s not gloopy, but a nice sweet and acidic glaze.
Yeah I find when I do just salt and pepper (and not a huge amount of pepper) everything where the salt was just turn’s mahogany rather than a darker colour. I like the look.
Yeah, central texas bbq isn't cooked sauced up, however, they usually have their own house made sauces that they make and allow the customer to sauce as they please.
Maybe not traditionally. But you’ll be hard pressed to find a joint these days that isn’t an historic place like kreuz, smittys, city market, or coopers (who dip their ribs in sauce before service) etc that run no sauce or at least a mop on their ribs.
Those look great. I just score the membrane and have really seen no big difference between that or removing them. I also wrap later at the end. I offer sauce as an option and place it in similarly.
I really appreciate meat/product recommendations for those of us in the uk. Even if I just by thee ribs a couple of times, I’ll then have a benchmark for comparison with my local butchers.
You can buy them from most farmfoods and most online bbq specialist butchers. Like Tom Hixson or village butchers. They’re often called USDA St Louis ribs.
I didn’t in during this cook, because I was cooking one rack on a pretty big smoker - so there wasn’t any areas that looked like they were cooking too fast, or getting a bit too dark. However I definitely spritz when needed - on smaller cookers or if the pits full. Just to help bring the surface temp down a little and stop edges getting a little too crispy. These cooked nice and evenly though, this time!
We've got a farm foods just opened up the road from me , haven't been in yet but I definitely will now I know they should sell ribs . Anything else of interest BBQ wise they stock ?
I always pull the membrane off -season then I cook my ribs to about to the stall temp then wrap in cherry wood butchers paper until about 195 then unwrap glaze with my sauce Until 200 then rest 😋
It’s definitely not necessary. If you’re wrapping early in the cook, then it might be worth doing. But these, and most ribs can take an unwrapped cooked. In which case, you don’t need to remove.
Hi there, you said that you do BBQ classes? Where would one find more information on this? I only recently learnt about your channel and I'm from Buckinghamshire so not too far away either. Hope to hear from you soon. 🙂
But where's a pic of the cross section? I like cooking ribs like this, they have good flavour, a good balance between bite and tenderness, but I find they aren't as moist as I would like, and these didn't look moist (but I don't debate that they are good!!).
You don’t NEED to take the membrane off, and you don’t NEED to wrap them. What are your thoughts?
Agreed on both counts. I like to score the membrane, I think it has a good mouth feel when eating the ribs. And I don’t think ribs need a wrap either. Always come out great without. Love your content.
Agreed! Thank’s a lot for watching!
Absolutely agree you don’t need to. But ribs in my experience tends to have the most subjective opinion on the person eating. It’s personal preference, with many shades of grey with regards to tenderness levels. These look wonderful in anyone’s eyes ❤
❤
Really good looking ribs! I don't mind leaving the membrane on either. As for wrapping. If I do, it's for no more than 45-60 minutes. Then they go back in the smoke unwrapped for another hour to bark back up and tack the light coating of sauce. Don't care for the mushy ribs from the "3-2-1 method". Good to see that idea is pretty much out of favor these days. All it does is turn ribs into mush!
That's exactly how I smoke my ribs. Everyone who eats them say they're the best they've ever eaten. Full stamp of approval from this Texan.
Appreciate you watching! These ribs always hit just right for me.
These look great! Thanks for sharing!
Great video, I love your style of presentation. The Bar A sauce is amazing! This is how i do mine with the exception of the simple syrup, definitely going to give that a try!
Those look fantastic! I watched the sauce video last week and was thinking it would be great on some ribs. I want to try this method.
It works real well! Thank’s for watching! Let me know how you get on with this method
I started making them exactly like this with the sauce from your earlier video and they are the new family favorites. Thanks for the vid!
East Texas here and spot on to how we do them here at our casa!!! Well done! Love your content!
Appreciate it!! Thank’s for watching!
Great video mate-loved the timeline really useful and a great guide. Thank you.
Thank’s a lot! Thank you for watching!
I score the membrane as the baffle plate in my OK Joe makes short work of them and I enjoy the texture when cooked! Been following the Chud method of 2hrs, flip for 2hrs, flip again and spritz with maple/ACV for about an hour then wrapped with L&L Mustard BBQ for 30mins until ten-dah. Use a mix of Oak and Cherry for colour and flavour. If I am feeling indulgent take a leaf out of Mad Scientist’s book and brush on a little smoked pork lard before the wrap 👀
Fantastic content as usual. Thought it was just me using the St. Louis ribs from Farmfoods.
Great vid David. Loving the channel. Going to try this and your pork belly on my modified Oklahoma Joe offset. Can’t wait to try that sauce! Cheers from Sussex!
Looks great! This is my preferred style of ribs at home. Easy to do for a crowd as well!
Your sauce vid led me to this rib vid. You got skills sir. Carry on.
I like the way you cooked those ribs. I go through phases where I really like a certain recipe, and then, I try something different. For my last few rib cooks, I have been smoking them with oak for about 3 hours at 225, and then I throw them on my gas grill for a few minutes on each side for a little bit of char flavor, and then I cut them up and put them in a crock pot with a little bit of Texas sauce for a couple of hours until they are the tenderness I am looking for. They turn out really great. I made the sauce you demonstrated in your last video, it is a solid Texas style sauce. Thanks for passing it on to us.
I have already made the sauce now this weekend I will be smoking some ribs, awesome sauce can’t wait to try it on these ribs
Awesome looking ribs Dave, you nailed it!
Another fantastic video Dave! Those ribs look beautiful. I’ll confess, ribs (of any kind) tend to be my nemesis. I love eating them but can’t seem to get them right consistently.
My favourite to cook are Iberico baby backs. The Wagyu of pork, they’re just incredible.
The tenderness thing with ribs is subjective I find. As I said, I’ve screwed them up on more than one occasion by ‘over cooking’ to a bbq geek’s standard. But my guests have been blown away by the fall off the bone tenderness. I personally prefer a rib with slightly more tenderness. *Just* that side of softer than you’ve cooked here. I tend to get that tiny bit more by removing the membrane.
But as you’ve said here it doesn’t make a massive difference; just a slightly more tender bite through.
Can’t wait to try direct style ribs on my smoker grill on the way. 🔥
I can definitely appreciate a more tender rib too. An extra 30 minutes on these wrapped in foil on the pit would have probably got them to where you like them. And I enjoy those JUST as much. You’ll love the direct heat pit. I can’t stop cooking on mine!
These look great, but I love that sliding shelf on your smoker!
Hello from San Antonio Tx, great content as always. Amazing looking ribs. I cook mine the exact same way and they sell amazingly during my pop ups. The only difference I flip mine over for about an hour to 1.5 hours during the cook so the membrane is extra toasty. Keep up the great work, be well.
really looking forward to trying your dishes. where can we place our orders?
Hey mate, enjoying the vids, thanks, im just getting into BBQ'ing and got myself a smoker, can you recommend anywhere to buy the Texan style rubs and sauces?, there's so much online, looks a bit of a mine field
I'm looking forward to smoked spider, how long does it take? Shoudl I wrap in foil?
Great stuff brotha!!!!
Cheers Blake!
Awesome, love it!
Thank’s for watching!
Look great
Central Texas here, looks good!
Looks amazing
Thank you for watching!
I’m going to try it. Thank you 👍
I made the bar a bbq sauce last week and am currently cooking a rack like this on my MB gravity and will finish the same way. Would u approach the temps or method any different on your MB? Mine always come out good unwrapped but sometimes the exterior is a little tough and jerky like. Hoping wrapping in the sauce helps offset that! Cheers!
Had your ribs a year ago at the Shack MK. They were incredible!
Awesome! Thank you! I’m pretty sure it would have been this recipe!
Love It!!
Another simple and straightforward video!! Ribs look epic!!
If i was to make these the day before, would it be worth hot holding them overnight or reheating the next day?
I reallllly gotta try make me some ribs. Only got a weber kettle, but not tried to make ribs yet!
Great video! Simple syrup is where it is at. A lot of time a glaze overpowers the ribs and you can't taste the rub. Simple syrup adds the sweetness but still lets the pork shine through and taste the rub.
In BBQ competitions, a fall off the bone rib is considered overcooked. The perfect rib bites off clean but doesn't fall off.
I live 30 minutes from Bar A bbq in Montgomery TX and this looks spot on. My favorite ribs.
Thanks for the video Dave you're the man!! When you sauced and then wrapped the ribs did you put them in a warmer or just in foil laid out on the counter to rest?
For the video, they just rested on the counter as I was ready to eat them as soon as. However, if I were serving these, or needed them for a later time - they’d definitely go into the warmer to hang out.
Looks 💣🙌🏽🤙🏾I’ll try it
Good stuff 👍🏻!
Goldees here in DFW is ranked #1 in Texas and they cook there's in a similar method. They even use sauce in the rest
I'm not a native Texan but have converted since moving here and love SPG, no wrap ribs. The problem is my friends want the fall of the bone. So I always end up making 2 or 3 racks. But screw them...I'm the cook!
Awesome Dave, definitely going to give these a go! 🔥
Bang on Dave ❤
I leave the membrane on and I’m Team “No Wrap” too. I do spritz with 50/50 apple juice and ACV, then once cooked I brush with Sweet Baby Rays thinned with ACV so it’s not gloopy, but a nice sweet and acidic glaze.
Great video
Thank’s a lot for watching!
Looks really spot on. It’s kinda mind boggling how they were smoked maybe 6 hours plus or minus a few minutes and not overly dark in color.
Yeah I find when I do just salt and pepper (and not a huge amount of pepper) everything where the salt was just turn’s mahogany rather than a darker colour. I like the look.
@@WilsonsBBQ me also like.
Yeah, central texas bbq isn't cooked sauced up, however, they usually have their own house made sauces that they make and allow the customer to sauce as they please.
Maybe not traditionally. But you’ll be hard pressed to find a joint these days that isn’t an historic place like kreuz, smittys, city market, or coopers (who dip their ribs in sauce before service) etc that run no sauce or at least a mop on their ribs.
Nice Job! I never wrap till I take off and rest them, so much better since I started doing it that way.
Trying that today for 1st time 😊👍👍
Still on them!
Definitely gonna find out today!
Never tried this way before, but the results speak for themselves definitely doing this next time
how often do you clean your grill?
Those look great. I just score the membrane and have really seen no big difference between that or removing them. I also wrap later at the end. I offer sauce as an option and place it in similarly.
I really appreciate meat/product recommendations for those of us in the uk. Even if I just by thee ribs a couple of times, I’ll then have a benchmark for comparison with my local butchers.
You can buy them from most farmfoods and most online bbq specialist butchers. Like Tom Hixson or village butchers. They’re often called USDA St Louis ribs.
can you get agave syrup in the UK? i find it offers a nice unique subtle flavor while not being cloyingly sweet like sugar or honey.
Yeah! That is something I’ve been meaning to try. Thank’s for reminding me, I’ll pick some up!
British Texas BBQ??
Looks pretty good 👍🏻
Texas inspired bbq cooked in the U.K. I’d say!
cool video! do you spritz during those 6 hrs?
I didn’t in during this cook, because I was cooking one rack on a pretty big smoker - so there wasn’t any areas that looked like they were cooking too fast, or getting a bit too dark. However I definitely spritz when needed - on smaller cookers or if the pits full. Just to help bring the surface temp down a little and stop edges getting a little too crispy. These cooked nice and evenly though, this time!
How would these hold up to a 4-5 hour hold in a warmer like a brisket? Love the content
Very well actually. I’ve held these for 6-8 hours in the past with pretty much 0 reduction in quality.
@@WilsonsBBQthx for the quick reply, the Bar A sauce is great BTW
We've got a farm foods just opened up the road from me , haven't been in yet but I definitely will now I know they should sell ribs . Anything else of interest BBQ wise they stock ?
will make for superbowl Sunday for a customer
Would love to hear how they come out!
Beef I keep it on but just score the back but on pork I always take it off
What type of wood do you smoke with in England?
I use mostly oak.
I always pull the membrane off -season then I cook my ribs to about to the stall temp then wrap in cherry wood butchers paper until about 195 then unwrap glaze with my sauce
Until 200 then rest 😋
Random question mate - where did you get the giant foil trays you season stuff in ?
Various places. They’re called gastronorm trays/pans. You’ll find them if you Google that term
Actually the xm video looks like stainless - just wondering the size ?
@@WilsonsBBQ cheers
I was told to remove the membrane of those swift ribs as it is chewy.
It’s definitely not necessary. If you’re wrapping early in the cook, then it might be worth doing. But these, and most ribs can take an unwrapped cooked. In which case, you don’t need to remove.
Hi there, you said that you do BBQ classes? Where would one find more information on this? I only recently learnt about your channel and I'm from Buckinghamshire so not too far away either. Hope to hear from you soon. 🙂
Check out my Instagram! Or check out socal bbq schools website!
Do you still do the bbq business from home?
You lost me at leaving the membrane on.
Try this in the wrap: brown sugar, tabs of butter, and try me tiger sauce. Google the tiger sauce. Form texas
blood on the wood cutting board -1, hoodie and beany on in the house -1, didnt remove the membrane -1
Comments that help the algorithm +1
😂
I see heavy gloopy sauce and I think...rookie. Hasn't learned how to let the meat shine through. Almost uncultured. Lol.
Too much talk. Just give out your recipe that’s it
But where's a pic of the cross section? I like cooking ribs like this, they have good flavour, a good balance between bite and tenderness, but I find they aren't as moist as I would like, and these didn't look moist (but I don't debate that they are good!!).