Thank you sooo much! After seeing your video a couple of weeks ago, I’ve finaly tried it today. THE best ribs I ever had, serious. Not that washed out smokey flavour, a nice grilled flavour with the softness of a low and slow rib. Amazing, thank you!
Damn. Awesome video. That's a TON of testing and work. Hats off for your effort on developing this method. I was originally looking at the Pitts and Spitts 850 Pellet Grill, and in a long research induced round about way, ended up with a TMG Pits Dumpster direct heat cooker. Once I finished the burn-off, for my first cook, I threw four racks of spare ribs on the top cooking rack - ribs seasoned with SPG. I stoked up a bed of charcoal, and periodically added a small split of kiln dried white oak (probably about one about every 30-45 minutes), and cooked the ribs around 325F (give or take 25F here and there) for about three hours. No basting/spritzing or saucing. No long term resting. I can easily say, this defied the BBQ Triangle. It was fast, easy and dare I say... the ribs were "perfect". The bark. The color. The smoke ring. The juiciness. The smokiness. The flavor. ...I was not expecting the ribs to be THIS good... in 3 hours.
Great video! I have been holding ribs 12-18 hours also and it’s amazing. I also love not stressing if they will be done in time. I wrap with smoked lard.
@@SmokeTrailsBBQMad Scientist Barbeque did it in his spare ribs video. He keeps a tub of lard and tosses a few dollops into a pan and lets it smoke with the ribs, then wraps with the lard. I just had pretty good results doing that but instead of commercial lard, I rendered down some of my trimmings from a pork butt in a little cast iron pan right there on the smoker.
@@kylenorton7029I have been doing this as well (but not holding for 18h)! Out of interest do you wrap in foil or paper? I find with foil there is a little too much fat trapped with the ribs and they seem overly silky - thinking of switching back to paper
Yep! They hold up alot better to reheating as well because they aren't overcooked. So I often do a giant batch of these and vac seal them. Then just reheat them in my sousvide for a few hours before a big event.
I have done this and it works great. A good porky flavor. However my wife didn’t care for the porky flavor. So I am going to go to 165° and do a long hold. Or I might do one rack at 145° and another at 165°. Either way you are onto something. I just have to get the time down so they are ready for dinner at 5. Thanks for the video. I forgot about this method it was awhile ago I had done them. Awesome video.
Interesting! I'll have to give this a try. I wonder if wrapping in smoked lard would be similar to ghee. I wonder if smoked ghee would also be good. Could I do the sear part on a griddle? That's all I have besides the pellet smoker.
This is Dominic from Japan. I am a Korean living in Japan and I am a big fan of your channel. Also I am a big fan of back yard barbecue. I just started youtube channel 6month ago to let Japanese know how good Texas barbecue is. I am going to smoke Wagyu Brisket this weekend and I want to use some videos from Texas pitmasters saying "Wagyu." I don't think there would be a copy right issue for using 2~3 seconds of videos from other channel. But I am asking you because I think it would be very rude if I use other guy's video which his face on it without permission. Thanks.
Definitely going to try this method. Also looking forward to your rub being easily available in Canada. I would assume there is no harm in holding them for longer say 24 hours if that fits the schedule better? Thanks for putting these great videos together and sharing!
Yep 24 hours is fine. I might drop to a 140 holding temp after 18 hours holding at 150. Just to be safe. I'm working on getting my rub up here in Canada!
Thanks for thr video! I'm going to try the long hold with a sous vide this weekend. Do you prefer a long hold with pork butt as well? Love the idea of having all the bbq ready to go the day before for a family gathering.
Did you try using ghee with sealing them in a food saver bag and using sousvide at 150F? I know you said the water thing about it but I think that was more when cooking stuff at high temps and it renders fats on the protein in the bag. I just wasnt sure
Steve, in your testing, did any of the ribs result in “fall of the bone”? I have the Vevor food warmer, and I smoked three racks. While smoking one rack got up to 167, one rack up to 160, and the third rack was at 145 (my mistake for thinking it would take longer at 200 degrees to get to 145). The racks at 167 & 160 after 18 hours in the Vevor were fall of the bone. The 145 rack had a good bite.
You need to go higher in temp to get fall off the bone. 145 will be super juicy and tender, almost like a really tender pork chop. but not fall off the bone.
I don't ice bath them. With all the moisture from the wrap and evaporative cooling etc they don't get too high in temp with the searing and setting step.
For me they tend to stall around 145 and then lose alot of moisture before they climb again. So I pull them at 145 before they start losing a ton of moisture.
@@SmokeTrailsBBQ Thanks - I guess since 145 is past the "safe" temp for consuming pork, there isn't any risk in consuming and not going up to the 190+ degrees. I usually foil wrap at after about 4 hours and the steam softens/moistens them up, but I'm going to give your method a try next time. Thanks again for all the testing you do! Oh, BTW, I'm really liking your brisket rub - I've used both on brisket and beef ribs - good stuff. May need to offer in a larger size! :)
Why did you mirror your off-side camera shot? Watching your apron strap flop from side to side and the text on the BBQ sign in the background flip flop over and over was very distracting 😂
regarding simple searing ideas, would it be ok to put it in the oven on broil to get the rib tops sizzling and fat rendering? just being lazy on restarting the grill for this last step
I fixed it thanks. 200 for 2-3 hours. I'll do 250 if I'm in a hurry, just sacrificing smoke flavor. 180 if I'm not in a hurry and want to get more smoke flavor.
I don’t doubt the ribs are perfect, but for an average ribs day cookout or home meal i feel the process is impractical. It takes too much time. Also, would there be a concern for potential bacteria growth due to such long hold and lower temperatures without sodium nitrate cure #1?
I agree it's easy to do. I use my oven with a modified setting then a pit probe to dial in the temp. Works well and I can track it to make sure it stays at a food safe temp.
@ShadowRidgeArt so here is the real magic of this technique. It actually takes much LESS time than the traditional method. I smoke my ribs for 2 hours on Friday or Saturday night. Then I hold them until an hour before dinner the next day. Searing and setting the sauce takes another hour just before dinner. So in total it takes 3 hours of active cooking to get perfect results. Much shorter than the traditional method of 3 to 4 hours smoking, 1-2 hrs wrapped, 1 hour setting sauce, which is 5 to 7 hours of active cooking plus you need the experience to get perfect tenderness. The ribs could be under, over or perfectly cooked depending on skill level.
I mean, part of the fun of smoking my own meats is when the guests say “this is better than 90% of restaurants - you should sell this!” I’m not looking to go into business and enjoy blessing other folks events by providing tasty meats for their special occasions. Often times my wedding gift to friends/family is catering the event.
*I’m new to your channel buddy, I’ve been checking it out the last few days (subscribed). I just wanted you to know that your doing a kick 🍑 job !!!! I’m learning all kinds of amazing 💩 !!! Keep up the amazing videos you do my friend & Thank you SO MUCH for your service while in Afghanistan. I look forward to more awesome videos !!!!* 🫡👍🏻
Thank you sooo much! After seeing your video a couple of weeks ago, I’ve finaly tried it today. THE best ribs I ever had, serious. Not that washed out smokey flavour, a nice grilled flavour with the softness of a low and slow rib. Amazing, thank you!
Awesome!
Damn. Awesome video. That's a TON of testing and work. Hats off for your effort on developing this method. I was originally looking at the Pitts and Spitts 850 Pellet Grill, and in a long research induced round about way, ended up with a TMG Pits Dumpster direct heat cooker. Once I finished the burn-off, for my first cook, I threw four racks of spare ribs on the top cooking rack - ribs seasoned with SPG. I stoked up a bed of charcoal, and periodically added a small split of kiln dried white oak (probably about one about every 30-45 minutes), and cooked the ribs around 325F (give or take 25F here and there) for about three hours. No basting/spritzing or saucing. No long term resting. I can easily say, this defied the BBQ Triangle. It was fast, easy and dare I say... the ribs were "perfect". The bark. The color. The smoke ring. The juiciness. The smokiness. The flavor. ...I was not expecting the ribs to be THIS good... in 3 hours.
Great video! I have been holding ribs 12-18 hours also and it’s amazing. I also love not stressing if they will be done in time. I wrap with smoked lard.
Love it! Smoked lard!
@@SmokeTrailsBBQMad Scientist Barbeque did it in his spare ribs video. He keeps a tub of lard and tosses a few dollops into a pan and lets it smoke with the ribs, then wraps with the lard. I just had pretty good results doing that but instead of commercial lard, I rendered down some of my trimmings from a pork butt in a little cast iron pan right there on the smoker.
@@kylenorton7029 Nice! sounds like a great way to get some extra smoke flavor!
@@kylenorton7029I have been doing this as well (but not holding for 18h)! Out of interest do you wrap in foil or paper? I find with foil there is a little too much fat trapped with the ribs and they seem overly silky - thinking of switching back to paper
@@cmnewcombe so far I've just tried it with butcher paper. I'm actually pretty new to this.
This long hold thing seems like a game changer - but searing the ribs after smoking could be even more. Thanks for the tips Steve!
Thanks Al!
I made my holding oven for a total of 10$. A used toaster oven (internal parts) + a cooler.
That's what I love to hear!
@arturos.3973 can you share a little more details, this sounds like a better option than my oven
I use a bradley 4 shelf smokers. i pick them up on market place very cheap great way to hold all my meat..
Nice! I used to use my masterbuilt electric smoker as a holding oven
I tried your technique last weekend. The ribs turned out great!
holding oven, fancy panse !
Got it used!
@@SmokeTrailsBBQ what was the name of the holding oven company?
@@genstonewall I'm using a winston cvap. Love it!
That Blues Hog BBQ sauce is money, I have never been a big sauce fan, but love theirs 😊
It's good. A tad sweet but I cut it with a bit of vinegar and don't go super heavy with it
Steve! Really appreciate the science and art behind your reasonings. Love it!!!
I appreciate that!
I bought one of those cheap holding ovens on Amazon and you have to watch the temperature as it's way off.
I like everything about this method. I will give it a try.
Nice! Let me know how it goes!
This would be a great way to prepare for a large family dinner or a party. This would be perfect for Canada-day
Yep! They hold up alot better to reheating as well because they aren't overcooked. So I often do a giant batch of these and vac seal them. Then just reheat them in my sousvide for a few hours before a big event.
Nice! Definitely going to try this method. Question - why not start with St Louis? Seems like you trimmed to that configuration.
Thats just how they come. I Comp trim them
Just bought your brisket rub, can't wait to finally try it out!!!!!
Nice! Thank you!
Excellent sir. Love your research and dedication to your craft. And, your bbq rub is hands down my favorite.
Thank you!
How do you do your 18 hour hold during competitions, which I thought were time limited?
There's usually more than enough time
I have done this and it works great. A good porky flavor. However my wife didn’t care for the porky flavor. So I am going to go to 165° and do a long hold. Or I might do one rack at 145° and another at 165°. Either way you are onto something. I just have to get the time down so they are ready for dinner at 5. Thanks for the video. I forgot about this method it was awhile ago I had done them. Awesome video.
Nice! Yea going to 165 first will give you a more traditional texture
Interesting! I'll have to give this a try. I wonder if wrapping in smoked lard would be similar to ghee. I wonder if smoked ghee would also be good. Could I do the sear part on a griddle? That's all I have besides the pellet smoker.
Yep you can sear it on a griddle!
Interesting. Probably worth a try at some point, maybe when it isn't so cold out.
Yea it's a nightmare out there
Left or right Twix? 🤔
This is Dominic from Japan.
I am a Korean living in Japan and I am a big fan of your channel.
Also I am a big fan of back yard barbecue.
I just started youtube channel 6month ago to let Japanese know how good Texas barbecue is.
I am going to smoke Wagyu Brisket this weekend and I want to use some videos from Texas pitmasters saying "Wagyu."
I don't think there would be a copy right issue for using 2~3 seconds of videos from other channel.
But I am asking you because I think it would be very rude if I use other guy's video which his face on it without permission.
Thanks.
Go for it bud! But I'm not a Texas pitmaster. I'm a backyard bbqer from Canada 🇨🇦
@@SmokeTrailsBBQ OMG! How could I didnot notice that! Thanks anyway! I am learning a lot from your video!
Braising in fat instead of a water based liquid makes sense. I'll try this next time, appreciate all your knowledge.
Cheers! 🍻
Definitely going to try this method. Also looking forward to your rub being easily available in Canada. I would assume there is no harm in holding them for longer say 24 hours if that fits the schedule better? Thanks for putting these great videos together and sharing!
Yep 24 hours is fine. I might drop to a 140 holding temp after 18 hours holding at 150. Just to be safe. I'm working on getting my rub up here in Canada!
Steve, how am I in Quebec and I can't even find your Rub on Amazon, huh?? Where's the Canuck love, Bro?
Furthermore, we use fancy French words like "confit" here at least 3 times a day, which has to be worth something! Hook a brotha up! 😛
I'm translating the label to French and working on getting it shipped up here. It's been alot harder than anticipated
@@SmokeTrailsBBQ Thanks for dealing with our Quebec language nuttyness. It's ordered! Woohoo!
Send some of your rub too Chud he’s doing a rub video.
Pretty sure I seen it sitting on his shelf already
If it's on his radar at all I'm sure he'll reach out or purchase it. If it is on his radar I would be grateful!
wheres the love for Canadian fans and the rub!
Soon! It was alot harder than I thought translating labels and shipping it up here.
Thanks for thr video! I'm going to try the long hold with a sous vide this weekend. Do you prefer a long hold with pork butt as well? Love the idea of having all the bbq ready to go the day before for a family gathering.
It's pretty good with pork butt. Not incredibly better than just the normal way. Mainly I do it just to break up the cook.
is wagyu or pork tallow not a hot trend anymore (vs ghee or butter)?
Tons of people still use it. I just like experimenting.
@@SmokeTrailsBBQ and thats what we like about SmokeTrailsBBQ!!! (the experimenting and pushing boundaries of bbq)
You have a link or a model number for the Vevor holding oven??
www.vevor.com/countertop-food-warmers-c_10614/vevor-hot-box-food-concession-warmer-19-x19-x29-5-shelves-for-pizza-pastry-p_010318069096
@@SmokeTrailsBBQ thanks
Did you try using ghee with sealing them in a food saver bag and using sousvide at 150F? I know you said the water thing about it but I think that was more when cooking stuff at high temps and it renders fats on the protein in the bag. I just wasnt sure
My family doesn't like competition texture ribs. what temp can I cook it to to get t "close to) fall off the bone after a long rest?
They like fall off the bone? Just cook it to a higher temp. Like 207, and keep checking until it's super tender
Thanks for all the great info. How would this translate for short ribs.? Also take out at 145 ( or what temp) and then 18 hr rest and then sear?
Steve, in your testing, did any of the ribs result in “fall of the bone”? I have the Vevor food warmer, and I smoked three racks. While smoking one rack got up to 167, one rack up to 160, and the third rack was at 145 (my mistake for thinking it would take longer at 200 degrees to get to 145). The racks at 167 & 160 after 18 hours in the Vevor were fall of the bone. The 145 rack had a good bite.
You need to go higher in temp to get fall off the bone. 145 will be super juicy and tender, almost like a really tender pork chop. but not fall off the bone.
18 hours
Really?
I’m Gone
Steve, we need that gravity feed review 😅
The okj one? It's in the mail
@@SmokeTrailsBBQ you're the man!
did you do an ice bath to cool down the ribs before going back on the smoker? if not, how did they not get over cooked?
I don't ice bath them. With all the moisture from the wrap and evaporative cooling etc they don't get too high in temp with the searing and setting step.
Hey Steve, so ONLY bringing them to 145 and then holding at 150 for 18 hours??? Seems strange not to bring them past 150, but I'll give it a try.
For me they tend to stall around 145 and then lose alot of moisture before they climb again. So I pull them at 145 before they start losing a ton of moisture.
@@SmokeTrailsBBQ Thanks - I guess since 145 is past the "safe" temp for consuming pork, there isn't any risk in consuming and not going up to the 190+ degrees. I usually foil wrap at after about 4 hours and the steam softens/moistens them up, but I'm going to give your method a try next time. Thanks again for all the testing you do! Oh, BTW, I'm really liking your brisket rub - I've used both on brisket and beef ribs - good stuff. May need to offer in a larger size! :)
@jcrewguy123 thanks for trying my rub! Anything past 130 degrees for at least 2 hours will be food safe.
What's the recipe for the sauce that your using on the ribs? Thanks.
I'm using blues hog original sauce.
Perfect, thanks for the quick reply.
Also, still cant get your rub in Ontario Canada!
@@Jay7878. working on it! translating labels to french. cross border issues etc. working through it all
Why did you mirror your off-side camera shot? Watching your apron strap flop from side to side and the text on the BBQ sign in the background flip flop over and over was very distracting 😂
regarding simple searing ideas, would it be ok to put it in the oven on broil to get the rib tops sizzling and fat rendering? just being lazy on restarting the grill for this last step
Yes that would work. Nothing beats a proper sear though. You want to smell the fat almost burning
@@SmokeTrailsBBQ thank you very much
my ribs didnt multiply please send help
Will you be getting the new OKJ Tahoma?
For sure. Pretty soon.
I don’t see the maverick with the option you gave
For holding? You'd need to move the probe under the deflector like any other pellet grill.
@@SmokeTrailsBBQ my bad. I do not see the pits bbq pellet grill with the wood/charcoal addon
Could you hold it in a dehydrator at 150°?
Yes. If it's foiled
My man. Thanks for the fastest reply ever. lol. I’m definitely going to try this out.
What is the best way to get a Pitts & Spitts pellet grill in Canada?
Try reaching out to them. It's always pricy shipping stuff up to Canada but they can give you a better idea of how much it would be.
If Aaron Franklin is the BBQ Jesus, the with your hair and beard you could be the Rib Rabbi.
Lol!
Production quality went up 30% 👍
Thanks! I'm trying to increase it!
How you gonna say for competitions, if you don’t get 18 hours in a competition day lol
The kcbs comps I compete in give you at least 24 hours
@@SmokeTrailsBBQ damn. I’m in Cali, we get about 4-6 hours
Smoker temp? 200 or 250? Video says 200. Recipe says 250.
I fixed it thanks. 200 for 2-3 hours. I'll do 250 if I'm in a hurry, just sacrificing smoke flavor. 180 if I'm not in a hurry and want to get more smoke flavor.
I guess I am confused, how does one manage an 18 hour rest in a cooking competition?
In a KCBS comp there's two days. So if you start cooking immediately after meat inspection on day 1 it's quite easy to fit a long hold time in.
You lost me at "held for 18 hours" this really isn't something suited for a generic home backyard cook
I disagree! Anyone can do it!
I don’t doubt the ribs are perfect, but for an average ribs day cookout or home meal i feel the process is impractical. It takes too much time. Also, would there be a concern for potential bacteria growth due to such long hold and lower temperatures without sodium nitrate cure #1?
@SmokeTrailsBBQ I like the technique.
I agree it's easy to do. I use my oven with a modified setting then a pit probe to dial in the temp. Works well and I can track it to make sure it stays at a food safe temp.
@ShadowRidgeArt so here is the real magic of this technique. It actually takes much LESS time than the traditional method. I smoke my ribs for 2 hours on Friday or Saturday night. Then I hold them until an hour before dinner the next day. Searing and setting the sauce takes another hour just before dinner. So in total it takes 3 hours of active cooking to get perfect results. Much shorter than the traditional method of 3 to 4 hours smoking, 1-2 hrs wrapped, 1 hour setting sauce, which is 5 to 7 hours of active cooking plus you need the experience to get perfect tenderness. The ribs could be under, over or perfectly cooked depending on skill level.
You take the fun out of eating ribs with all this bs.. I guess I don't need perfect ribs..just my plain old good tasting ribs minus the bs..
Hey I appreciate your opinion Dennis. Have an open mind and try it out. If you don't like it no harm no foul.
I mean, part of the fun of smoking my own meats is when the guests say “this is better than 90% of restaurants - you should sell this!” I’m not looking to go into business and enjoy blessing other folks events by providing tasty meats for their special occasions. Often times my wedding gift to friends/family is catering the event.
*I’m new to your channel buddy, I’ve been checking it out the last few days (subscribed). I just wanted you to know that your doing a kick 🍑 job !!!! I’m learning all kinds of amazing 💩 !!! Keep up the amazing videos you do my friend & Thank you SO MUCH for your service while in Afghanistan. I look forward to more awesome videos !!!!*
🫡👍🏻
Thank you man I appreciate that!
Dude crawled out of the upsidedown to smoke ribs.
Will also try try this approach while in Kelowna. DAD