Get all my butcher paper from Amazon, the ones in the dispenser box with a cutting strip are the fastest, pull & tear/cut. Wrap. I like paper better than foil as foil steams the meat a bit and doesn’t allow further smoking, but by the time you wrap you should have achieved max smoke penetration
Wrapped at 2 hours 15 minutes, nice color and some pullback from the bone. Pulled at 4 hours, back on SB. Made a apple cider based glaze. (cider, cider vinegar, apple jelly, Carolina-based mustard sauce) yum. The ribs were a little more chewy than I like. Temp was 250 during cooking. Flavor was great though. Will have to start earlier next time and perhaps double wrap to attempt to get more tenderness. I guess I’m a spare rib guy.
Looks great, curious. Does all the xtra sugar take away the natural smoke and rub or would you say in your household likes SWEEEET? Taste being subjective, I see ppl hitting the ribs hard with sugar. How sweet do they taste?
Yes it does depend on what you want. The sugar does not take smoke away. I like a mix of sweet and not sweet. The sugar can make them pretty sweet. Especially when you add sauce. It has sugar too. What I will do a lot of times is just mix salt pepper and garlic powder as my rub. Then if I want it to be sweet I add brown sugar too the sauce.
looks good! subscribed because your the only one making vids with the silverbac, almost ready to pull the trigger on one. keep up the videos and good food coming!
Thanks for subscribing Dennis! The reason I started the channel is lack of Silverbac action and I wanted more info in the videos, like where people get their food and how much it cost. The silver back is one of the best quality pellet smokers I have ever touched. Keep an eye out for videos because I have tons of ideas for the Silverback.
TheHollarBBQ I like where your going with your channel, I'll be waiting, and you inspired me to finally try the butcher's paper. An in depth review of the grilla grills silverbac after you did a few cooks would be awesome! thanks!
Good job. I’ve never seen the Weber Smoking rub. I have tried almost all the so called best rubs out there, but I’m still to find anything I like better than the Weber Original rub. All I add to the original, is smoked paprika and basically do the same cook you did for great ribs every time.
What I am doing now is just using salt, pepper, garlic powder and onion powder and maybe some paprika for a little color. Comes out great. Thanks for watching.
I'm enjoying your videos! Sometimes, I have trouble following your grill temp changes (ribs) associated with the times. Thanks for putting these on, you've got me interested in the Grilla! Watching from Japan!
ya but it allows the moisture to escape from the meat which then tenderizes it. Mad BBQ Scientist just put a video regarding wrapping ribs in butcher paper. It's the way to go.
I use the mustard on my butts too. You don't have to worry too much with the amount. Especially with fattier pieces like st louis style ribs and spares. I sure didn't taste it either.
I noticed that you are using Pacific Pellets opposed to the BBQ Delight pellets that Grilla pushes. Any particular reason why? I don't have a Silverbac yet, I was looking to purchase one. I"m assuming you recommend?
Chris I started using Pacific Pellets because they are made here in Oregon and I can get them for 9.99 for 20 lbs. They are pretty good, put out good smoke. Right now I am using cooking pellets perfect mix from Amazon. They are also good and have no filler wood like oak or alder. Check out my brisket video I show them in it. I might try BBQ delight next so I can compare. And yes sir I highly recommend The silverbac.
Yeah, I don't live in Oregon and I can see that I can get them off Amazon, but at the same price as BBQ Delight. I'm going to be using this more for grilling than smoking. I've seen all your videos and you are showing the versatility of it, but will it be good for chicken and burgers?
+Chris L chicken comes out great, especially if you use on the bone chicken. I did chicken breast last night and they came out good, took about 30 min. Burgers come out great too but you don't get the grill marks. They do sell the grill grates that supposedly work for that. I did not buy those because I have my Weber for quick grilling needs. A whole chicken takes about an hour and half to cook and it will be one of the best chickens you ever had.
well you're selling me on this! I enjoy smoking food as well, but typically don't have the time which is why I was looking around for video's on quick items and there aren't very many....you should do one! Where are you getting the recipes from?
I have tons of ideas for Video that will have quick recipes and longer cooks. Most of my recipe are things I picked up along the years. Im originally from Mississippi and have some old family cook books also.
Hey thanks alot. This is one of my original videos. I have gotten a little better with my recording. Please check out some of my newer videos. Thanks for watching.
Sweet Baby Ray's is the most nasty BBQ sauce on the planet. Look at the ingredients! Majority of that crap is high fructose syrup. Never skimp on BBQ sauce. Get some good sauce from a BBQ store or even your most favorite local BBQ joint sell their sauce.
Get all my butcher paper from Amazon, the ones in the dispenser box with a cutting strip are the fastest, pull & tear/cut. Wrap. I like paper better than foil as foil steams the meat a bit and doesn’t allow further smoking, but by the time you wrap you should have achieved max smoke penetration
I agree.
Can’t go wrong with sweet baby Ray’s. I use it a lot. I add some honey and maple syrup to it just make a nice bbq glaze.
I’m finally trying this today with butcher paper! Excited about it.
Nice, tell me how it comes out.
Wrapped at 2 hours 15 minutes, nice color and some pullback from the bone. Pulled at 4 hours, back on SB. Made a apple cider based glaze. (cider, cider vinegar, apple jelly, Carolina-based mustard sauce) yum. The ribs were a little more chewy than I like. Temp was 250 during cooking. Flavor was great though. Will have to start earlier next time and perhaps double wrap to attempt to get more tenderness. I guess I’m a spare rib guy.
Looks great, curious. Does all the xtra sugar take away the natural smoke and rub or would you say in your household likes SWEEEET? Taste being subjective, I see ppl hitting the ribs hard with sugar. How sweet do they taste?
Yes it does depend on what you want. The sugar does not take smoke away. I like a mix of sweet and not sweet. The sugar can make them pretty sweet. Especially when you add sauce. It has sugar too. What I will do a lot of times is just mix salt pepper and garlic powder as my rub. Then if I want it to be sweet I add brown sugar too the sauce.
looks good! subscribed because your the only one making vids with the silverbac, almost ready to pull the trigger on one. keep up the videos and good food coming!
Thanks for subscribing Dennis! The reason I started the channel is lack of Silverbac action and I wanted more info in the videos, like where people get their food and how much it cost. The silver back is one of the best quality pellet smokers I have ever touched. Keep an eye out for videos because I have tons of ideas for the Silverback.
TheHollarBBQ I like where your going with your channel, I'll be waiting, and you inspired me to finally try the butcher's paper. An in depth review of the grilla grills silverbac after you did a few cooks would be awesome! thanks!
Good job. I’ve never seen the Weber Smoking rub. I have tried almost all the so called best rubs out there, but I’m still to find anything I like better than the Weber Original rub. All I add to the original, is smoked paprika and basically do the same cook you did for great ribs every time.
What I am doing now is just using salt, pepper, garlic powder and onion powder and maybe some paprika for a little color. Comes out great. Thanks for watching.
thanks for the video. I recently started testing wrapping ribs in butcher paper on my Grilla.
Michael Williams no problem. They come out good wrapped. I have another video on fast ribs. They come out really good too. Thanks for stopping by.
Michael Williams no problem. They come out good wrapped. I have another video on fast ribs. They come out really good too. Thanks for stopping by.
I'm enjoying your videos! Sometimes, I have trouble following your grill temp changes (ribs) associated with the times. Thanks for putting these on, you've got me interested in the Grilla! Watching from Japan!
Nice, thanks for watching. The ribs went for 225 the whole time. If you ever have any questions about what I am doing feel free to send me a message.
The problem with butcher paper is it absorbs the margin/juices rather than braising the ribs in it like foil does.
Nice clean grill though 👍
ya but it allows the moisture to escape from the meat which then tenderizes it. Mad BBQ Scientist just put a video regarding wrapping ribs in butcher paper. It's the way to go.
Great video. Going to try this one for sure. Thanks
m robinson thanks a lot. Let me know what you think.
Thanks for the reply. I was wondering if parchment paper would work also? I may try both and see. Have a great day.
I use the mustard on my butts too. You don't have to worry too much with the amount. Especially with fattier pieces like st louis style ribs and spares. I sure didn't taste it either.
Yeah it's just glue.
I noticed that you are using Pacific Pellets opposed to the BBQ Delight pellets that Grilla pushes. Any particular reason why? I don't have a Silverbac yet, I was looking to purchase one. I"m assuming you recommend?
Chris I started using Pacific Pellets because they are made here in Oregon and I can get them for 9.99 for 20 lbs. They are pretty good, put out good smoke. Right now I am using cooking pellets perfect mix from Amazon. They are also good and have no filler wood like oak or alder. Check out my brisket video I show them in it. I might try BBQ delight next so I can compare. And yes sir I highly recommend The silverbac.
Yeah, I don't live in Oregon and I can see that I can get them off Amazon, but at the same price as BBQ Delight. I'm going to be using this more for grilling than smoking. I've seen all your videos and you are showing the versatility of it, but will it be good for chicken and burgers?
+Chris L chicken comes out great, especially if you use on the bone chicken. I did chicken breast last night and they came out good, took about 30 min. Burgers come out great too but you don't get the grill marks. They do sell the grill grates that supposedly work for that. I did not buy those because I have my Weber for quick grilling needs. A whole chicken takes about an hour and half to cook and it will be one of the best chickens you ever had.
well you're selling me on this! I enjoy smoking food as well, but typically don't have the time which is why I was looking around for video's on quick items and there aren't very many....you should do one! Where are you getting the recipes from?
I have tons of ideas for Video that will have quick recipes and longer cooks. Most of my recipe are things I picked up along the years. Im originally from Mississippi and have some old family cook books also.
Excellent video...….great looking ribs!!
Hey thanks alot. This is one of my original videos. I have gotten a little better with my recording. Please check out some of my newer videos. Thanks for watching.
I have a Pittboss vertical smoker
Im sure i can follow the same recipe
Yes ,,, No
Your video was great
rick phillips yes you can follow it. Thanks for watching.
How many slabs of ribs do you think can fit on the Silverback? Thanks
6 racks easily. Get a rib rack I don't even know how many you could fit.
Yummy ! Great video.
Alu- Man
The sound is so off.
Sweet Baby Ray's is the most nasty BBQ sauce on the planet. Look at the ingredients! Majority of that crap is high fructose syrup. Never skimp on BBQ sauce. Get some good sauce from a BBQ store or even your most favorite local BBQ joint sell their sauce.
You must be on the east coast. Nobody from Texas would put all that shit on them.
Liar
Over done. They were already over done when you unwrapped them.
Thanks for the view and the comment. Take it easy.
They don't look overdone. They still had some juice when squeezed after unwrapping, and they weren't falling apart.
Brian, you dont even know what overdone ribs are. "Fall off the bone" ribs are overdone. It does not mean they are dry.
@@SOLDOZER wrong again