The Beginners Guide to Making the Perfect Smoked Ribs
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- Опубликовано: 15 окт 2024
- 🔥 Master the art of smoking ribs with this easy-to-follow beginner's guide! 🔥 In this video, @UnchartedFoodie shows you how to make the perfect smoked ribs using the Woodwind Pro smoker. Don't miss out on the juiciest, most tender ribs you've ever tasted!
#campchef #ribs #smoker
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Finally a clear and simple recipe to make very well and it thank you🔥🔥
I followed your advice and my ribs were awesome! I'm new at this and the many layered instructions from other channels was overwhelming. I didn't do any wrapping or any saucing or any spray with vinegar. I just followed your instructions and smoked them with hickory wood and left them be. Thank you for keeping it simple so I could figure it out for my first time. Honestly, they were fricking delicious 🙂
First video came up. Only video I needed to answer the few questions I have. Also validated the directions with proper pictures. Thank you.
Excellent tutorial for ribs!
Making this Labor Day thanks !
How often did you put in wood chunks?
Do I have to put them in the oven or can we just eat them right off the smoker?
Let them rest a good 10-15 after pulling them off the smoker. U can longer. But we're generally hungry haha
So want to try out a woodwind pro to see how much difference from my pellet grills to the woodwind pro.
This is exactly what I was looking for. I hate fall off the bone ribs because the meat is mushy.
Looks yummy.. would have liked to hear the temps
He said 4-5 hrs at 225. Then finish in oven in sauce and foil at 170
I followed this and my ribs came out outstanding.
Okay I subscribed. I'm in the early stages of learning how to smoke and I have been in the oilfields of Texas where I started and ended in north Dakota after ten years. I lived in San Angelo TX when I was 30 in 2013 and ended in Williston North Dakota. I want to create a pork rib that expresses my journey across America in one rib. You totally get it and understand. Amazing job on this video.
Do you have to put them in the over for 2 hours or can you eat right from the grill??
Can totally eat them right off the grill! However, I do think a rest in the oven or a warmer helps them break down even further and creates an even more tender rib!
Appreciate the video on ribs waiting for my camp ship would win Pro to be delivered. When it comes to the membrane those barbecue joints that do hundred a day are not going to peel the membrane that's why they score it.
For us backyard cooks you definitely want to remove the membrane, no one likes eating it in with it gone you allow rub flavor and smoke to penetrate better without the membrane. It only takes a few seconds to remove it.
Nothing I hate more than biting into some ribs and finding that flap of membrane playing hide and seek with my lips! We currently have a big Green egg had it for many years, but dad passed away and he had just bought a new Trager grill it was my first experience with pellet grills when I saw the camp ship would win Pro come out with the smoke box I thought that's for me, got the sidekick with the seer box also. Thanks for the video! 😉
Nice recipe but I like the knife better, where can I get one of those?
Great! Love it! Awesome
Thank You!
when will the woodwind pro be released in the uk?
new to the smoker game, what temp do you set it at for the 4 hours?
He said 225F. Mine runs a bit unevenly so I am setting it at 250
Smoking my first rack of ribs today. Definitely going to do this
My question for you sir is what temp did you smoke them at?
He said 225
@@pmaint1 missed that part
Always remove the membrane when smoking small batches. The same people that smoke hundreds of ribs a day, membrane on will remove the membrane for competition or their own consumption. It’s simply a matter of time when it comes to restaurants.
Is there any point in wrapping them if you are going to eat them right away? You claimed this was a simple video but you added this foil wrap thing why?
Beginners REMOVE THE MEMBRANE!!!!!!!✌🏼🇺🇸
Do we have to wrap them
U said simplicity we not wrapping it .. 4 hrs later we making sauce n wrapping them 😂lmao
Hahaha that's what I said but i think he meant wrapping it in the smoker
I think he meant for the first 5-6 hours although he only went 4 lol
If you look at the video again he cooked them for
5 1/2 hours.
4 hours later is when he made the sauce. Then wrapped them for the oven not in the smoker.
Definitely trying this!
I did this today and 225 for 4 hours did not cut it ngl my internal temp was only 135 had to go to 300 for another 2 hours
He said 5-6 hours. 4 hours is when he made the BBQ sauce.
Temp 225 and man we're Thay good
Trying labor day thanks
What sucks is you don't give any temps, how am I support to know the temperature to hold the smoker at?
He literally says 225
2:19
My favorite 😍
"were not wrapping it" proceeds to wrap it
“All about simplicity!” Proceeds to make bbq sauce from scratch
The wrap they're referring to is during the cook. They've wrapped it in this video after it's done, just for holding, because they aren't eating them right away, but you could. Wrapping during cooking speeds up the cook.
Delicious ❤
As a former Traeger+ user, I must say that switching to Asmoke has been a game-changer for me. The precise temperature control that Asmoke offers is simply unparalleled. The dual sensors and new PID algorithm make it so easy to maintain the perfect cooking temperature. Additionally, being able to remotely adjust temperature and monitor food temperature has been super convenient. The wood pellets also offer a unique, authentic smoky flavor, that takes my smoked ribs to the next level. Plus, the battery-powered design allows me to take it anywhere. From backyard BBQs to camping trips, Asmoke has truly transformed my grilling experience. #Asmoke.
At what temp for four hours?
225
I wanna know at what point did he switch the ribs and slide the ribs over to the right started on left of grill
Put yellow mustard on before your rub
I don’t know how he missed that, I personally use mayonnaise though!
Gotta get me a chef knife like that
As a former Traeger+ user, I have to say that my switch to Asmoke has been a game changer. The control and precision I get with Asmoke is second to none. The dual sensors and the new PID algorithm ensure that my temperature control is always within 5°F, making it so much easier to cook my smoked ribs to perfection. The added flavor from the different wood pellets, like hickory and applewood, really takes my food to the next level. The convenience of the Asmoke's portability and battery life is another major plus, it's perfect for my family's weekend outings. I love that I can monitor the temperature and adjust it remotely via the app, it makes grilling so much more relaxed and enjoyable. #Asmoke.
Heckyeah that and bananas❤
Dammit....seeing those Ribs at the end made me Hangry!
Mmmmmmmmm ribs.
Remove the membrane!!!!!!! That’s a must!
Just switched from a Qstove to the Asmoke Essential and I'm loving the difference. The temperature control with the dual sensors and new PID algorithm is a game-changer, it maintains the temperature within 5°F and ensures my smoked ribs are cooked to perfection. The flavor from the wood pellets is incredible, I love experimenting with the different types. And the convenience of the Asmoke Essential is unparalleled, it's lightweight and portable, making it perfect for backyard BBQs and camping trips. What's more, it's battery-powered, so I can grill anywhere without worrying about a power source. The Asmoke app is also a great feature, allowing me to monitor the temperature from afar and even share my recipes. Overall, the Asmoke Essential has truly revolutionized my grilling experience! #Asmoke
I've been a Traeger+ user for years, and I've recently switched to Asmoke. I have to say, the difference is massive. The precise temperature control of Asmoke has been a game-changer for me. With Traeger, I often had to adjust the temperature manually, while Asmoke's digital controller and FlameTech patent do it all for me. The convenience is unmatched, and I can't forget to mention the unique smoky flavor that Asmoke imparts to my smoked ribs. Asmoke's use of wood pellets as fuel, and the variety of flavors available, has truly elevated my grilling game. The ease of use, coupled with the efficient cooking and easier cleaning, has made Asmoke my preferred choice. I'm now looking forward to exploring more recipes and sharing my grilling adventures with the Asmoke community. #Asmoke
I've been a Traeger+ user for years but recently made the switch to Asmoke, and I'm absolutely thrilled with my decision. The temperature control on the Asmoke pellet grill is so much more precise, allowing me to smoke ribs to perfection each time. I love the flexibility of being able to use it in so many different settings, whether I'm in my backyard or out camping. It's also a lot lighter and more portable than my old Traeger, making it perfect for outings. The fact that it's battery-powered and can run for up to 10 hours is a game-changer! I've found that the wood pellets from Asmoke also impart a richer, more flavorful smoke to the meat. Overall, Asmoke has completely upgraded my grilling experience and I wouldn't dream of going back. #Asmoke
I've been a dedicated Traeger+ user for a while, but recently made the switch to Asmoke and I couldn't be happier. The consistent temperature control and versatility of cooking options with Asmoke have completely elevated my grilling game. My smoked ribs have never tasted better - the wood pellets give them a distinct, lip-smacking smoky flavor. It's also a bonus that Asmoke grills are environmentally friendly. I highly recommend Asmoke for anyone who enjoys grilling and wants a top-notch, reliable grill. The convenience and control it offers have definitely changed the way I grill. #Asmoke
Those are some nice ribs
As a former Traeger+ user, I've found my switch to Asmoke to be a significant upgrade. The precise temperature control that Asmoke offers, thanks to the dual sensors and PID algorithm, has given me a new level of confidence when smoking ribs. I've noticed a vast improvement in consistency and taste of my smoked ribs. The portability and battery life of Asmoke have also opened up new possibilities for me. I've been enjoying smoked ribs at tailgates and picnics, something I couldn't do with my Traeger+. Plus, the range of flavors available with the wood pellets has taken my ribs to a whole new level. I love that it's environmentally friendly too. Switching to Asmoke has definitely changed my grilling game for the better. #Asmoke
As a previous Traeger+ user, I recently made the switch to Asmoke and I couldn't be happier with my decision. The first thing that blew me away was the size and weight of the Asmoke Essential - it's smaller, lighter, and perfect for outings. The wood pellet feature offers a distinct smoky flavor to the food which was a pleasant surprise. The major game-changer for me was the temperature control with their FlameTech patent, dual sensors, and PID algorithm. It's so precise and makes cooking a breeze. Not to mention, it's battery-powered, portable, and perfect for tailgating, camping, and road trips. I can even monitor the temperature and food remotely via the app. Switching to Asmoke has definitely changed the way I do outings. #Asmoke
Bro you have wrote the same comment like 20 times !! We get it move on
Nice job!
I usually remove the membrane, but TBH it doesn't really matter. I prep my ribs by sprinkling w/baking soda, rinse after 15-20 min, then season. Tender & delicious every time. 💯
That's gross. In all my years of smoking food I've never heard or seen anyone do that.
@@coderexe30 Which part is gross? The baking soda tenderizes the meat & is rinsed off before seasoning. Try to be less judgemental - it gets in the way of learning.
@@michelebradley7813 Putting baking soda on meat is gross. If you cook it properly and you won't need to do anything like that
I’m pretty sure Chinese restaurants do that to all their meat to tenderize it! Good idea
❤❤❤
Why not take the silver skin! Takes a minute! More flavor!
Many years I took the membrane off. I personally have found it actually helps the ribs how their shape and somehow makes a better more tender cook.
I never take it off on my ribs.
He never mentioned the temperature 🤦♂️
You half to remove the MeMBrane
You should throw that sauce pan away my dude. looks like 50% of the teflon is highly compromised
Foil is now considered toxic
If you want dry as hell ribs, follow this time period. Bring them 195 to 200 degrees in the smoker? Are you Fing kidding me?
Not my first time
He said 225 for four hours people. I know y’all are hungry but listen.
ya, except he said 5-6 hours.
I think you need a bigger knife !
Literally the forst person EVER I've seen wjp did not remove the membrane. I'm sure it's just fine, just sayin.
There must be an Asmoke representative commenting.
Hum, so with prep, cooling, cutting 7+ hours to serve a simple rack of St. Lewis Ribs? Not a criticism of your method, but way too much time.
Probably not the best beginners guide, need meat temps.
When smoking 6 hours temps are really irrelevant. That said, he said 195-200 and temped his ribs at 198.
Why put into a kitchen oven?? Just put back on the Woodwind! That is what I’m going to do.
Just to achieve the exact same result yet save pellets.
😂😂😂😂😅😅😅😅
Basically gave no info..
How not to cook ribs
Exactly what was wrong with the way he cooked them?🤔
Im gay
Disgusting and abnormal.. not funny
Yes you are
If you want dry as hell ribs, follow this time period. Bring them 195 to 200 degrees in the smoker? Are you Fing kidding me?