I’ve been wrapping for years. Watched your video and gave it a shot on my XL BGE. Didn’t peek and didn’t spritz. Checked at 5 1/2 hours and pulled at 6 hours. Absolute personal best. You sold me.
I love it! My mouth is watering just thinking about those ribs out of your BGE. Thanks for giving this technique a try and thanks even more for sharing!
Love the low temp control BUT... I like to WRAP my ribs only to accelerate part of the cooking process... By NOT wrapping, you were depending upon the COOK itself to tenderize, which can only happen with MORE time... Your SIX hour ribs (tenderness off the bone, color, etc.) are my 4 HOUR ribs, with wrapping... Good vid.
You're totally correct. Wrapping them decreases the cooking time. If you haven't tried cooking them for 6 hours without wrapping, you might give it a try sometime when you have a couple extra hours. Honestly, both methods are great, but there are differences. I love them both! I'd like to know what you think. Thanks for watching!
I have always wanted a pellet cooker. Last Thanksgiving Lowe's had a big sale on the Pit Boss pellet grills. I bought the model 1150 V3. They had $500 off the price with FREE assembly and FREE delivery. It even has WIFI so you can track the temp of the food and meat probes. What I like about the model 1150 is you can remove the burn box from the bottom to clean it out without removing the grates and the heat deflector. I have cooked ribs, shot gun shells, chicken and pork butt. Watching lots of You Tube videos really help me in the prep and cooking time.
@@TonyToneBBQ I found a 20lb bag of Pit Boss brand mesquite and oak pellets at one of the local Wal Marts for $6.50 a bag. Compare it to one of Texas's largest grocery stores, HEB Grocery they had the same bags for over $21.00 a bag. I stopped by one of our local Academy Sports stores and picked up two Oklahoma Joe's Pellet Buckets to store them in. Here in Houston our humidity is so high the pellets can swell up and mess up your auger in your pellet cooker.
Love that you tell people that the perfect way to cook is all about what you like 100% wisdom right there. Love the videos mate, glad to see you back at it ❤
Tony you're the man. Love your videos. I learned so much from your fire management vid. Also loved when you f'ed up and only made spicy ribs and forgot your daughter was home. Super relatable.
LOL! My wife and I were laughing so hard when we went back and looked at the video. She said I had to leave that in and I totally agreed. I have a bad habit of making everything too spicy so most of the time I just leave the spicy ingredients on the side. Thank you so much for your feedback! I appreciate you!
You're the best man! I love that you say "it's whatever you like!" You're so right. Too many people out there want to point the finger at someone sating they're doing things wrong. Love your videos man.
His best comment was "The perfect rib is however you like it". Words of incredible wisdom, in the end if you like a certain sauce, no sauce, different rubs, whatever, make them the way that YOU prefer them. That is perfection.
You're welcome! I've received some really good feedback from this video on ways that I can make my next videos even better. I appreciate your comment and thanks for watching!
Okay , I started out with a pessimistic attitude . I mean at best the best ribs are relative to who's eating . But when you said basically that , well that's when I subscribed . I personally use foil and don't open until 3 hrs . Then open apply more rub and leave open . At 2 hrs left more rub , at 1 hr bbq sauce raise temp to get it caramelized . Bones are falling out . That's the way we like it . I really enjoyed your video . Keep 'em coming .
Young man! You sure know how to get people's salivary glands working. I've already had dinner and it's after 10:00 PM. I could hurt myself with your rib display. My vote goes to the five hour with the six hour breathing down it's back. I've smoked many ribs on my off-set smoker and have had great success. I can't say I've ever had really bad barbecue, just some better than others. You seem to have pretty well mastered it. I've made BBQ for a firehouse full of hungry firemen but usually had to prepare it the previous day at home before my shift the next morning do to the possibility of having to respond to calls. Never had one complaint.
I like Ur style... no pressure and let each individual come up with their take on ribs.. for me I'm a switch hitter depending on th smoaker and style of rib I'm cooking it's different.. wrapped, unwrapped, foil boat, and again th different smoakers I use have different cooking characteristics.. thanks for this layed back no pressure no nonsense video peace.
I really love the attention to detail and notes amd commentary throughout. I definitely needed some comparisons for my BBQ journey. Saved it and will watch again.
Hello, I have that same grill, and I noticed you took the cage out that comes with grill, If you use the cage a10x12 disposable aluminum pan fits perfectly on top, actually the pan slips inside the cage so its super secure when adding water. IT adds moisture to the cook and keeps the temps even. ... try it
Great instructional video and,unlike some cook videos that incorporate way too much talking about nonsense,yours is professional and straight to the point. You answered all of my questions. Best of all you you emphasize that this is a personal choice for each cook and that it all boils down to what tastes good. You should have your own cooking show. Thanks for sharing your knowledge.
Another great video Toney I learn from you every time I watch. I need to be eating them ribs. Here I go again to try to copy cat you lessons. Thanks again.
This is a great experiment. My Dad was meticulous, he always did 6 hour smokes he'd start at 6am, smoke till noon and then let them rest for an hour in a covered roasting pan.
Firebox was my favorite part as well. Like Tony said we have to get out there and get comfortable with it. But my firebox was my main concern. I got it now thank you brother.
Excellent question because too smoke much will cause many people to dislike smoked food. Just a light favoring is all you really need 🤷After the initial smoking wood burns out…. just continue the cook but no more smoking wood is needed…
I like your smoker. Just looked it up on Home Depot app, still $549. I have been using a Weber but it’s time to move up to get more experience in smoking. You made me hungry and those ribs looked terrific!
Awesome! Thank you! I've had my Grand Champ XD for over 2 years now and it's great! I've even cooked whole pigs in it. If you're going to buy one, please consider using the link in my video. Helps me out with a little affiliate commission. Thanks for watching and I appreciate your comment!
Tony,THE MAN, Tone, I thoroughly loved this video. Great comparison between 4,5, and 6 hour spare ribs. I typically cook baby back ribs because that's what the wife likes the most, 2-1/2 hrs of smoking, then about 1-1/2 hrs wrapped in foil. I do not have a firebox on my cooker so I smoke indirectly in cooking chamber. I typically have to run it at 275 -300degrees to get clean smoke so I am definitely cooking hotter than most people are. I use cherry wood, which is very easy to get in my area. They are never dry. They come out nice and juicy and a nice clean bite off the bone without the meat falling off. My wife likes them falling off the bone but I have convinced her that a clean bite off the bone without the meat coming off in one big piece is definitely a much better way to go. I love your new setup in your new home. Looks fantastic! Keep up the great work. Looking forward to all the next videos you put out. You definitely have the best videos for the average backdoor cooker, not someone cooking on a big scale or in a top five barbecue joint in the country that is what I really like about your videos. Happy Independence Day to you and your family. Take care. See you in the next video.
Man! Your description of your ribs is making to super hunger right now! Especially since I have 3 slabs of Baby Backs in the fridge waiting for me to fire up the smoker right now! I like your method. 275 to 300 is a great temp for cooking them this way. I know you get a really nice almost crispy surface on those ribs and nice and tender inside. Your feedback really means a lot to me. Thank you! I appreciate you and Happy Independence Day to you too!
@@TonyToneBBQ and also Tony, I forgot to mention throughout the cook after they've been on for about an hour and a half. I butter the top of them two to three times before they're done before I wrap them. That helps to soften that strip of loin on the very top of it without it drying out because it gets Hit hard with heat on the very top
@@safeandeffectivelol I like my ribs to have some bite. Don't really care for mushy ribs. I smoke at 250, wrap at around 300, then finish with the vents wide open.
@@scotthanson7840 That still takes more than 1 1/2 hrs. I don't like my ribs mushy either. I smoke for 2 hrs then wrap for 1-2 hrs until the meat pulls back from the bone. A 30 minute smoke will barely give you any smoke flavor
You're welcome! Remember though, these were some pretty thick racks for ribs. A half pound lighter and 5 hours might be perfect. Just gotta take peek at 4 hours and then again at 5 and then decide if you wanna go longer. Thanks for watching!
@@TonyToneBBQ I gotta try this. I normally do a modified 3-2-1 method where I go by meat temp. In the smoke till 165, in the wrap until 205, in the sauce for 30 to 45 minsuntil carmelized. on average its about 2-1-1/2 - ish
I have the same smoker. I am amazed you can maintain a 6 hour cook starting with such a small coal bed and adding those small chunks. My coal bed would be dead in about an hour.
@@HansenMathyup, this is how I normally run it. I can run hotter temps too. It all boils down to using the right size splits. I typically have to add a split every 30 minutes, and I could go all day and all night like that.
Your kettle blew away? Bummer! But at least you got a new offset from that so, congratulations! Have fun with that! Don't forget to take time to get comfortable with the fire. Enjoy!
I always enjoy your videos. It has helped me to do so many smokes and come out great each time. My most favorite video you have done is the maintaining the firebox temperature. I can get my temps to maintain an averaged temp of 250 or 225 it works great. Thanks Tony.
WoW! I feel blessed. Baby back ribs where I live are $1.98 per pound and regular slabs are $1.28 per pound. For months now my 24/7 store has had up to four brands of shank portion hams for 99¢ per pound.
Good video Tony. I have found there's so many ways to cook good ribs that it really comes down to preference. I'm not picky as long as they taste good! 😊 The last ribs I cooked I smoked for 2 hours in the high 300 temps and them wrapped them for another hour... man they came out so good. A little too tender but yummy none the less
You're totally right! And it's fun to change things up. It's all goes back to having the skill to cook different ways. I like direct grilling ribs over coals for an hour, then wrapping for an hour, then unwrapping and saucing over the coals again. Thanks for watching, my friend!
T-Man love it, wow, I've learned so much from your teachings, thank you brother, my ribs, folks love em', I make sure people know, you are my mentor. 35 years trying to perfect my technique & I in two of your vids & Mad Scientist vids, I got it, thanks sir!
love the video. I 've been telling people what you just said here. I use a pellet smoker as hardwood is too expensive here and hard to find. But I'll be watching your stuff for sure, thanks again.
Tony, another really good and informative video. I've been doing ribs for a couple of years now on a 2-3 times a month. Both pork & beef. I've done no wrap, mo wrap with a mop sauce and wrapped both foil and paper. I prefer the no wrap mop sauce. My friend John likes wrapped in paper with honey maple syrup and butter. My wife never really cared for ribs. But she has been sampling mine and has really liked them. So it really is to each their own. Thanks Tony Cheers Chuck from Southwest Arizona.
I love it, Chuck! I can totally relate to your situation with your wife. My wife doesn't care much for pork, usually commenting that it's too salty and I think she's right. Especially with store bought rubs, that are mostly salt. So I've been paying close attention to her comments and she's liking my ribs more and more. That's what I really like about getting comfortable with working the fire, it allows you to focus on the food. I really appreciate your feedback and comments, Chuck! Smoke on my friend!
I always grill my baby back ribs a homemade grill my dad made over 30 years ago. One hour is about right. That's about how long it takes me. I usually take them off when the core temp is between 180,and 200 degrees. Great video and that is a nice grill 👌🏽 😋 👍🏼
Awe man, I'm jealous! I bet that grill your dad made is awesome! That's something I'd like to do someday. I appreciate your comment and thanks for watching!
I don't know how I came across this channel, but I really enjoyed how you explained everything regarding those delicious looking ribs! Subscribed and going in on some more videos. Happy 4th 😊
Thank you so much! I've been working hard on paying attention to what my viewers want to see and hear, and I'll keep working on improving my content. Your comment means a lot to me. I hope you had a great 4th!
Update: Wrapping the ribs in foil after 3 hours on the Weber is what did the trick. The ribs came out 100% better with the wrap. Total cooking time was 6 hours. Best ribs ive ever made! Also used Sweet baby Ray sauce!
I live in MN so I have different ways I like to cook ribs depending on the time of year, but one thing that winter "in the oven" ribs has taught me is that I don't need to cook them all frickin day outside either. Tender, not quite falling off the bone, and TASTY doesn't take 6 hours... I low cook with smoke for about 2 hours, then wrap in foil and crank the heat up until the internal is about 190, and then turn the smoker down and open the foil. Even starting after work we can usually be eating by 8 or 8:30 doing that. Now... if I DO have all day, I may extend the cook just for extra smoke flavor.
You're so right! It totally blew that opportunity on this video. A few other viewers have been kind enough to point that out as well. I really appreciate this kind of feedback. I'll try not to overlook details like that in my next video. Thanks for your feedback and thank for watching!
I'm sure the quality of the ribs plays a big factor, I've done both wrapped and unwrapped the wrapped can get away from you quick, if you don't want that fall off the bone texture, I prefer mine with a clean bite off the bone vs fall off personally But great video brotha! I'm thinking of doing a pernil Sunday for football maybe ask my sister to make her arroz con gandules (puerto rican dishes)
Awe man, that sounds good! What a great way to kick off the season! I appreciate your comment. You know, it's all about learning the various techniques to get that barbeque just the way you like it. Thanks for watching, my friend!
You cook to temperature not to time. Pork ribs are generally considered done when they reach an internal temperature of 190-205°F, depending on desired tenderness and flavor: 165°F: Tender, but the collagen hasn't gelatinized yet 195°F: The tight connective tissue begins to break down and gelatinize, resulting in melty, delicious ribs 198°F: Most ribs are perfectly done at this temperature, but some may need to reach 203°F
Well BigDogg, I do believe you have the scientific definition correct and typically I'd agree with you, but I've never actually used a thermometer on ribs, I've never know anyone who actually does and personally I think it's kind of weird when folks say they do, mostly because it's kind of difficult to do and it seems so unnecessary. Now I'm not saying that the way I cooked the ribs in this video is the only way way to do it, in fact I'm sure I mentioned that in the video, but what I will say is that time and temperature go hand-in-hand. Cooking at a certain chunk of meat at a certain temp, for a certain amount of time, equals a certain temp. If you've cook a lot of ribs, like I suspect you have, do you even need a thermometer to know what temp your ribs have reached after a certain amount of time? I can tell by looking at a slab of ribs how long it's going to take to get them the way I want them, and I can tell by looking at them if they're done. The one thing I really do regret in the making of this video is that I didn't use my instant read thermometer to show the difference in temp between the 4 hour, 5 hour and 6 hour ribs. I took that part for granted so next time, I'll be sure to include it. I appreciate you insight BigDogg and thank you for watching!
@@EVMANVSGAS I can appreciate your reasons for relying on a temp probe but as I responded to BigDogg, time and temperature go hand in hand. Typically I do recommend using a temp probe to know what the internal temp of the meat is but with ribs, it's just too easy to tell just by looking at them and I've never known anyone who actually needed to use a probe with ribs. I know that if I cook them at a certain temp for a certain amount of time, they're going to hit the desired temp. Having said that, I do believe I made a mistake by not showing the temperature of the 3 different times. That information would have been good to provide so I'll make sure to show that next time. I really appreciate your comment and I'll continue to work on providing better information. Thanks for watching!
your right about cooking, pleasing yourself. I am a pit master being in the business for 30 years, I have cooked spareribs, Baby back ,and St. Louis style ribs during during my lifetime of cooking. I always cooked my ribs @ 250 degs. for 3 hours, always tinder ,but not falling off the bone, myself I like to bite the meat off the bone, so that it the way I served them, I made my living this way. Happy eating !..............................just saying
Great video, man. eloquent speaking that anyone can easily understand, Friendly demeanor , never talking down to your viewers, Kudos! I only wish I lived near you so maybe you'd drop off a healthy serving as if we were pals.
I totally would too! I love sharing food! We had a huge Independence Day party yesterday and we invited all of our surrounding neighbors. Baby Back Ribs, Tri Tip, Wings, Pulled Pork and several sides. SO MUCH FOOD! It was a blast! Thank you so much for the complement and feedback. I really appreciate it and thanks for watching!
Great video Tony and great wisdom to boot. Your words about the perfect rib was spot on. I love that cutting board. Do you have a store or website with merch to purchase? I have never used my offset to smoke ribs since I have a smoker, but I would like to use your method to do some chicken like that.
Consistent temperatures is why I bought a ceramic Kamado style smoker. I have a Big Green Egg with a Flame Boss WiFi temperature controller/probe. I also have an ash kicker basket and clean/shake out the ash before every cook with a shop vac. Temperature never varies more than a few degrees and I can see the pit temp, meat temp and fan speed in a chart on any mobile device.
I love it! It's such a nice feeling, just being able to relax with the fire and not stress out fighting it the whole time. I'm really glad you made the fire your friend. Thank you!
Yeah, I'm going to have to do that. I'm a big fan of traditional Texas and Southern Barbeque and I love Burnt Ends, but I admit that I get a little bent by all the videos of "burnt ends" that aren't really Burnt Ends, which are just the extra toasty edge trimmed off the Point of a Beef Brisket. Don't get me wrong, what various creators cook up and call "burnt ends" from pork belly, chuck roast and even hot dogs... I'm sure it's all delicious but I'd rather just call those things something else. Smoked Pork Belly Bites or something like that... This was a long response to a pretty simple and straightforward question but hey, I like to manage expectations. LOL! Yes, adding your request to my list so please make sure you're subscribed and stay tuned. Thanks for watching!
Awesome! Thank you very much. I really appreciate that and thanks for becoming a subscriber! I pay close attention to the comments and suggestions of my viewers and I'm constantly working on making my videos better. Any input you have is appreciated and I also welcome questions. Thank you for watching!
@@stevec9231 sounds good! Every rig is a little different and your local climate also makes a difference. You might try cooking with a water pan, and also try again without to see if it makes a difference. I'd love to hear how it goes!
I'm in San Gabriel Valley and it's HOT here like everywhere. Water pan sounds good instead of spritzing. I'll let you know next cook. I'll also have to convince my peeps about sauce on the side.😂
@@stevec9231 oh heck yeah! 90's this week in the SGV. I'm dealing with 105 today. Lucky for me I like the heat! About that sauce... these ribs are going to be so good they'll feel like sauce will ruin them! 😁
It depends on the type of wood you use and how much smoke flavor you want. Hickory and Mesquite have a stronger smoke. Post Oak, Pecan, and other fruitwoods have milder smoke. I use oak and pecan and do 2 1/2 hours before wrap.
T you are BAD ASSSSSSS, I wish I had a neighbor like u, we could cook up a fricken feast. Anyways I did my first cook off Sunday, it was two proteins ribs and Tri tip, it was all donated to the homeless, which we gave out to them thus morning, I did the Louisiana ribs, and ofcourse Tri tip. I thought my ribs and Tri tip wasn't my best cuz I was nervous, I didn't place and for Tri tip I didn't follow the rules, lol. I used my red wine vinegar, and it was a dry rib, any ways it tried, I learned alot and alot of the other bbq fellows weren't to friendly. So my first cook off wasn't to good, but it won't stop me!
Awe man, I'm so bummed to hear that the other BBQ folks weren't friendly. It would be so fun if everyone was just cool with each other but I know, you get a bunch of yo-yos with big egos trying to protect their secrets. It takes a lot of guts to put yourself in that position so you might think your first cook off didn't go well but actually, I'm sure you learned so much that your next cook off is awesome! I'm sure your neighbors love you! Keep on smokin my friend!
All looked appetite pleasing, was hoping you’d show more video of the wood burning and the smoke thickness leaving the stack and of course the intensity of the smoke profile between the 3 racks. All in all this was a good viewing.
Thank you for this feedback! I really appreciate all the great feedback I get from everyone and especially comments like this because it really helps me remember to add these details to videos. I added your comment to a notebook I keep so I'll make sure to provide detail like this in my next video. Regarding the smoke profile, really all 3 racks tasted exactly the same. Ribs really only absorb smoke flavor to a certain point and the rest of the time is just cooking and fat rendering. The only real noticeable difference between the 3 racks was in tenderness. The meat needed to be scraped off the bone of the 4 hour ribs and the meat peeled right off of the 6 hour ribs. Also, the 6 hour ribs were right in the sweet spot for juiciness. The fat was really staring to render out but it hadn't really drained out yet so the ribs were actually dripping with each bite. You can even see the 6 hour rib drip and squirt juice when I squeeze it if you look carefully. Thanks again for your feedback and I'll make sure to keep this in mind on my next video. Smoke on, my friend!
I was surprised that the 4 hour rib had good bite through, but it appeared to be really good. The 6 hour had the best rendered fat and didn't look over cooked at all. I was amazed that it had a perfect bite through. Really great test. I like that smoker too!
Thank you! Yeah, at an average 225 degrees, 4 hours is about the minimum or the meat won't be well done enough. It was good, but I like it with more fat rendered out and easier to get a clean bone. Thanks for the feedback!
Thank you very much! I'm going to be posting a video on how to make the sauce, I've just got to get the video right. Here's the recipe. Thanks for watching! Pineapple BBQ Sauce Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6 people Ingredients: 1 cup ketchup 1 cup brown sugar ⅔ cup soy sauce 8oz can crushed pineapple 6 cloves garlic, finely chopped 2 Tablespoons ginger, finely chopped 2 Tablespoons rice wine vinegar 2 Tablespoons sesame oil 2 teaspoons Sriracha sauce salt to taste Red Pepper Flake (optional) Habanero Peppers, chopped (optional, to taste, be careful, Tony prefers 2) Instructions: Combine all ingredients (except Red Pepper Flake) in a medium saucepan. Bring to a boil while stirring. Reduce the heat to low, cover with a lid and simmer for 15 minutes, stirring occasionally. Blend in the pot with a hand held emulsifier or transfer to blender and blend on low speed until smooth. Return to pot. Stir in Red Pepper Flake (if desired) and simmer for another 10 minutes. Remove the sauce from the heat and allow it to cool slightly before using. Storage: Transfer any unused BBQ sauce to a lidded jar and store in the fridge for up to 2 weeks.
Enjoyed your video and the cook comparison. What was unclear (because you didn't appear to measure) was the internal temperature of each set of ribs. It was also interesting that you didn't wrap any of them...e.g., wrapping the 6-hr set after maybe 4hrs would then be an interesting comparison with the unwrapped 4-hr set. I would think the wrapped ribs would be juicier... Anyway, thanks for the video!
I landed on 4.5 hrs @ 225F for baby backs and 5-5.5 hrs @ 235F for spare ribs. Now if you want something fast, different, and magnificent then try country style ribs (yeah not actually ribs) for 1.5 hrs @ 250F in the smoke then transfer to a foil sealed pan with 50% pineapple juice and 50% BBQ sauce for 1.5 hrs, then remove and glaze with BBQ sauce for 15-30 mins @ 300F if you want to.
You're welcome! I'm with you on that. The 6 hour ribs were perfect in this case. These were some pretty thick racks of ribs and if they were a half pound lighter, the 5 hour ribs might have been the best. Just gotta keep that in mind. I usually take a peek at 4 hours, then again at 5 hours and decides if it's time to pull based on how they look. Thanks for watching! I welcome suggestions and questions too so please let me know if you have any. Thanks again!
ive been researching 1/4 in steel smokers and watching videos all with smokers costing well over 2 grand , its kind of cool watching him work with one that probably cost 200$ and has poor seals along with thin metal and still get good results . although thats not a 12hr cook on a brisket
As long as the average temp isn't too high. My target is 225 and it bounces between 205 and 255. Also, these were pretty thick racks or ribs. If they were a half pound lighter, 5 hours might be the best so I'd have a look at them at 5 and then decide if I want to go longer. Thanks for watching!
I doubt that the smoker is "tuned". I run the heat and smoke under home made baffles that live under the grate. Spacing between the baffles is adjusted by sliding them to leave gaps where needed. Six to ten bricks under the baffles provide heat storage to smooth out the fluctuations.
Correct. It's not "tuned". It's pretty much totally stock. I find that "tuning" is unnecessary. It works excellent exactly how it is. Thanks for watching!
Brillant video, thanks a lot. My mouth is dripping and I really want to fire up my offset smoker right away. I'd fancy a video about a comparison between foil and butcher paper as a wrap and maybe unwraped as a third option. Also, I'm interested if one can create nice smoked salt along with a rip cooking.
That's a great question! Yes I have, and in my opinion it's just as good at direct grilling as a Weber kettle, with the added benefit of TONS more room. Since the grate height is not adjustable, just like the Weber kettle, you have to get good at placing your coals appropriately for what you're going to cook. It's actually pretty nice because there's a lot of ways you can configure the coals to however you're going to be cooking. You can pile them up on one side and run a really high temp or you can have a thin layer going from end to end for direct heat grilling things that cook quickly like burgers and dogs. The slide out cooking grates make it possible to add more coals if necessary, but you do have to be careful about dripping from whatever you're cooking outside of the cooking chamber. I'll have to do a video on that. I rarely use it for direct grilling, since I also have a Weber kettle and a Oklahoma Joe's Judge, but it does do a heck of a job. I think it would be a solid choice. Hope that helps!
Agreed! I'm known to make some amazing rib sandwiches with 3-2-1 ribs with tomato, sliced raw jalapeno and homemade Caesar Dressing with a little extra anchovy on Ciabatta. Damn it! Now I'm hungry. LOL!
Time and temperature go hand in hand. In general, the longer you cook, the higher the temperature goes. Most cuts of meats I do cook by temperature but I never have with ribs because I can tell when they've hit the mark by how long I cooked and what they look like. I do regret not showing the temperature in this video though. I think that would have been good information to show. Next time for sure. Thanks for watching!
Just did a rack of ribs today. 5 hours in first 3 hours on smoke 2 hours wrapped. Temp was 197 which equals done. Temperature set at 230 on the copperhead
Hi Tony, great video as always! Is that BBQ sauce homemade? If so, could you do a video with that recipe or let us know what the recipe is? I would love to try it. Thanks for the great content, how you present yourself and your content won me over a while back. Cheers.
Thank you so much for your kind words! Yes, that's my homemade Hawaiian BBQ sauce that goes with just about anything. I hosted a huge neighborhood feast a few days ago and t quarts of this sauce got wiped out! I'm definitely going to make a video on this. Thanks for the request!
I'm a big fan of Mesquite for beef, especially ribs. Mesquite is a great fuel. I'd so go for it and also try using other woods so that you can compare.
![Lethal Company Music Video 🎵 "Follow The Orders" [VERSION A]](http://i.ytimg.com/vi/QeooZB4Z7RA/mqdefault.jpg)
I’ve been wrapping for years. Watched your video and gave it a shot on my XL BGE. Didn’t peek and didn’t spritz. Checked at 5 1/2 hours and pulled at 6 hours. Absolute personal best. You sold me.
I love it! My mouth is watering just thinking about those ribs out of your BGE. Thanks for giving this technique a try and thanks even more for sharing!
Love the low temp control BUT... I like to WRAP my ribs only to accelerate part of the cooking process... By NOT wrapping, you were depending upon the COOK itself to tenderize, which can only happen with MORE time... Your SIX hour ribs (tenderness off the bone, color, etc.) are my 4 HOUR ribs, with wrapping... Good vid.
You're totally correct. Wrapping them decreases the cooking time. If you haven't tried cooking them for 6 hours without wrapping, you might give it a try sometime when you have a couple extra hours. Honestly, both methods are great, but there are differences. I love them both! I'd like to know what you think. Thanks for watching!
I have always wanted a pellet cooker. Last Thanksgiving Lowe's had a big sale on the Pit Boss pellet grills. I bought the model 1150 V3.
They had $500 off the price with FREE assembly and FREE delivery. It even has WIFI so you can track the temp of the food and meat probes.
What I like about the model 1150 is you can remove the burn box from the bottom to clean it out without removing the grates and the heat deflector. I have cooked ribs, shot gun shells, chicken and pork butt. Watching lots of You Tube videos really help me in the prep and cooking time.
Sounds like you scored one heck of a deal. Well done! Can't beat Pellets for convenience. I'll have to check out the 1150 V3. Thanks for the comment!
@@TonyToneBBQ I found a 20lb bag of Pit Boss brand mesquite and oak pellets at one of the local Wal Marts for $6.50 a bag. Compare it to one of Texas's largest grocery stores, HEB Grocery they had the same bags for over $21.00 a bag. I stopped by one of our local Academy Sports stores and picked up two Oklahoma Joe's Pellet Buckets to store them in.
Here in Houston our humidity is so high the pellets can swell up and mess up your auger in your pellet cooker.
@@dhansel4835 yeah, I've seen a lot of pellets ruined by the humidity. Can't just leave unused pellets in the hopper. Good job storing them safely!
Love that you tell people that the perfect way to cook is all about what you like 100% wisdom right there.
Love the videos mate, glad to see you back at it ❤
Thank you, my friend! I appreciate that!
Tony you're the man. Love your videos. I learned so much from your fire management vid. Also loved when you f'ed up and only made spicy ribs and forgot your daughter was home. Super relatable.
LOL! My wife and I were laughing so hard when we went back and looked at the video. She said I had to leave that in and I totally agreed. I have a bad habit of making everything too spicy so most of the time I just leave the spicy ingredients on the side. Thank you so much for your feedback! I appreciate you!
You're the best man! I love that you say "it's whatever you like!" You're so right. Too many people out there want to point the finger at someone sating they're doing things wrong. Love your videos man.
Thank you so much and I'm really glad you can appreciate that. Thanks for watching!
His best comment was "The perfect rib is however you like it". Words of incredible wisdom, in the end if you like a certain sauce, no sauce, different rubs, whatever, make them the way that YOU prefer them. That is perfection.
Thank you very much! I really appreciate your comment and your support. Thanks for watching!
I learned more right here on this video than all the other videos together. Thanks.
The fire box was most interesting.
You're welcome! I've received some really good feedback from this video on ways that I can make my next videos even better. I appreciate your comment and thanks for watching!
Okay , I started out with a pessimistic attitude . I mean at best the best ribs are relative to who's eating . But when you said basically that , well that's when I subscribed . I personally use foil and don't open until 3 hrs . Then open apply more rub and leave open . At 2 hrs left more rub , at 1 hr bbq sauce raise temp to get it caramelized . Bones are falling out . That's the way we like it . I really enjoyed your video . Keep 'em coming .
yea, sauce on the side, i agree. i started cooking it in. I prefer it on the side after a good smoke. You have taught me a lot.
I'm really glad to hear that! Thank you!
Young man! You sure know how to get people's salivary glands working. I've already had dinner and it's after 10:00 PM. I could hurt myself with your rib display. My vote goes to the five hour with the six hour breathing down it's back. I've smoked many ribs on my off-set smoker and have had great success. I can't say I've ever had really bad barbecue, just some better than others. You seem to have pretty well mastered it. I've made BBQ for a firehouse full of hungry firemen but usually had to prepare it the previous day at home before my shift the next morning do to the possibility of having to respond to calls. Never had one complaint.
I like Ur style... no pressure and let each individual come up with their take on ribs.. for me I'm a switch hitter depending on th smoaker and style of rib I'm cooking it's different.. wrapped, unwrapped, foil boat, and again th different smoakers I use have different cooking characteristics.. thanks for this layed back no pressure no nonsense video peace.
Thank you very much and thanks for watching!
I really love the attention to detail and notes amd commentary throughout.
I definitely needed some comparisons for my BBQ journey. Saved it and will watch again.
Thank you very much! I'm really glad you liked my video. Thanks for watching!
Hello, I have that same grill, and I noticed you took the cage out that comes with grill, If you use the cage a10x12 disposable aluminum pan fits perfectly on top, actually the pan slips inside the cage so its super secure when adding water. IT adds moisture to the cook and keeps the temps even. ... try it
Nice! Thanks for the tip!
Great instructional video and,unlike some cook videos that incorporate way too much talking about nonsense,yours is professional and straight to the point. You answered all of my questions. Best of all you you emphasize that this is a personal choice for each cook and that it all boils down to what tastes good. You should have your own cooking show. Thanks for sharing your knowledge.
Another great video Toney I learn from you every time I watch. I need to be eating them ribs. Here I go again to try to copy cat you lessons. Thanks again.
This is a great experiment. My Dad was meticulous, he always did 6 hour smokes he'd start at 6am, smoke till noon and then let them rest for an hour in a covered roasting pan.
Thank you very much!
Firebox was my favorite part as well. Like Tony said we have to get out there and get comfortable with it. But my firebox was my main concern. I got it now thank you brother.
Right on, my friend!
I would love to see a six hour smoked rack versus a six hour smoked then one hour wrapped in foil. Love the content!
I'll make a note of that. Thank you!
Excellent question because too smoke much will cause many people to dislike smoked food. Just a light favoring is all you really need 🤷After the initial smoking wood burns out…. just continue the cook but no more smoking wood is needed…
It's great to be able to create the flavor you want, whether it be for yourself or for those you're feeding. I love this! Keep on smoking my friend!
I like your smoker. Just looked it up on Home Depot app, still $549. I have been using a Weber but it’s time to move up to get more experience in smoking. You made me hungry and those ribs looked terrific!
Awesome! Thank you! I've had my Grand Champ XD for over 2 years now and it's great! I've even cooked whole pigs in it. If you're going to buy one, please consider using the link in my video. Helps me out with a little affiliate commission. Thanks for watching and I appreciate your comment!
Tony,THE MAN, Tone, I thoroughly loved this video. Great comparison between 4,5, and 6 hour spare ribs. I typically cook baby back ribs because that's what the wife likes the most, 2-1/2 hrs of smoking, then about 1-1/2 hrs wrapped in foil. I do not have a firebox on my cooker so I smoke indirectly in cooking chamber. I typically have to run it at 275 -300degrees to get clean smoke so I am definitely cooking hotter than most people are. I use cherry wood, which is very easy to get in my area. They are never dry. They come out nice and juicy and a nice clean bite off the bone without the meat falling off. My wife likes them falling off the bone but I have convinced her that a clean bite off the bone without the meat coming off in one big piece is definitely a much better way to go. I love your new setup in your new home. Looks fantastic! Keep up the great work. Looking forward to all the next videos you put out. You definitely have the best videos for the average backdoor cooker, not someone cooking on a big scale or in a top five barbecue joint in the country that is what I really like about your videos. Happy Independence Day to you and your family. Take care. See you in the next video.
Man! Your description of your ribs is making to super hunger right now! Especially since I have 3 slabs of Baby Backs in the fridge waiting for me to fire up the smoker right now! I like your method. 275 to 300 is a great temp for cooking them this way. I know you get a really nice almost crispy surface on those ribs and nice and tender inside. Your feedback really means a lot to me. Thank you! I appreciate you and Happy Independence Day to you too!
@@TonyToneBBQ and also Tony, I forgot to mention throughout the cook after they've been on for about an hour and a half. I butter the top of them two to three times before they're done before I wrap them. That helps to soften that strip of loin on the very top of it without it drying out because it gets Hit hard with heat on the very top
@@brianforaker1160 great info! Thanks for sharing Brian!
Thank you Tony for keeping it simple. I am going to try that lump coal.
You're welcome! Good luck!
Probably by far the best rib cooking video I've come across!!
Thank you so much! I really appreciate that and thanks for watching!
This is the first time I've come across your show and I'm really happy I did. Thanks for that great comparison. Now you've made me hungry!!!
3 hours is good 2 hours un wrapped 1 hour wrapped been doing it that way for over 30 years and my ribs come out perfect
I am 30 minute smoke, 30 minute wrap and 20-30 minute finish and call it good.
@@scotthanson7840 How do you get it tender in 1 1/2 hrs? Is it a higher heat when wrapped?
@@safeandeffectivelol I like my ribs to have some bite. Don't really care for mushy ribs. I smoke at 250, wrap at around 300, then finish with the vents wide open.
@@scotthanson7840 That still takes more than 1 1/2 hrs. I don't like my ribs mushy either. I smoke for 2 hrs then wrap for 1-2 hrs until the meat pulls back from the bone. A 30 minute smoke will barely give you any smoke flavor
@@scotthanson7840if you like bite, skip the wrap.
OH WOW!! 6 hours in the smoke. Thanks for the video !!! awesome !!
You're welcome! Remember though, these were some pretty thick racks for ribs. A half pound lighter and 5 hours might be perfect. Just gotta take peek at 4 hours and then again at 5 and then decide if you wanna go longer. Thanks for watching!
@@TonyToneBBQ I gotta try this. I normally do a modified 3-2-1 method where I go by meat temp. In the smoke till 165, in the wrap until 205, in the sauce for 30 to 45 minsuntil carmelized. on average its about 2-1-1/2 - ish
@@hoverpilder1905 go for it! If you get a chance, let me know how it goes. Thanks!
I have the same smoker. I am amazed you can maintain a 6 hour cook starting with such a small coal bed and adding those small chunks. My coal bed would be dead in about an hour.
@@HansenMathyup, this is how I normally run it. I can run hotter temps too. It all boils down to using the right size splits. I typically have to add a split every 30 minutes, and I could go all day and all night like that.
Tony thanks! I just got my first offset, as my kettle blew away, and my others are dead! Great tips!
Your kettle blew away? Bummer! But at least you got a new offset from that so, congratulations!
Have fun with that! Don't forget to take time to get comfortable with the fire. Enjoy!
I always enjoy your videos. It has helped me to do so many smokes and come out great each time. My most favorite video you have done is the maintaining the firebox temperature. I can get my temps to maintain an averaged temp of 250 or 225 it works great. Thanks Tony.
Thank you! I love hearing this!
WoW! I feel blessed. Baby back ribs where I live are $1.98 per pound and regular slabs are $1.28 per pound. For months now my 24/7 store has had up to four brands of shank portion hams for 99¢ per pound.
Nice! Those are some great prices!
Im paying 3.99 lb under this faile Biden regime.
Good video Tony. I have found there's so many ways to cook good ribs that it really comes down to preference. I'm not picky as long as they taste good! 😊 The last ribs I cooked I smoked for 2 hours in the high 300 temps and them wrapped them for another hour... man they came out so good. A little too tender but yummy none the less
You're totally right! And it's fun to change things up. It's all goes back to having the skill to cook different ways. I like direct grilling ribs over coals for an hour, then wrapping for an hour, then unwrapping and saucing over the coals again. Thanks for watching, my friend!
The perfect ribs are on my front porch every sunday evening. Awesome job and great info Tony thanks..
I love it! Thank you so much and thanks for watching!
T-Man love it, wow, I've learned so much from your teachings, thank you brother, my ribs, folks love em', I make sure people know, you are my mentor. 35 years trying to perfect my technique & I in two of your vids & Mad Scientist vids, I got it, thanks sir!
Thank you so much! Mad Scientist is one of my favorite channels. He does great stuff! I appreciate you my friend!
Amen brother, good barbecue is what YOU like...not what other people say!
Yes, Sir! Thanks for watching, my friend!
love the video. I 've been telling people what you just said here. I use a pellet smoker as hardwood is too expensive here and hard to find. But I'll be watching your stuff for sure, thanks again.
Really enjoyed this video. It answered a lot of questions. You earned a new subscriber!
Tony, another really good and informative video. I've been doing ribs for a couple of years now on a 2-3 times a month. Both pork & beef. I've done no wrap, mo wrap with a mop sauce and wrapped both foil and paper. I prefer the no wrap mop sauce. My friend John likes wrapped in paper with honey maple syrup and butter. My wife never really cared for ribs. But she has been sampling mine and has really liked them.
So it really is to each their own.
Thanks Tony Cheers Chuck from Southwest Arizona.
I love it, Chuck! I can totally relate to your situation with your wife. My wife doesn't care much for pork, usually commenting that it's too salty and I think she's right. Especially with store bought rubs, that are mostly salt. So I've been paying close attention to her comments and she's liking my ribs more and more. That's what I really like about getting comfortable with working the fire, it allows you to focus on the food. I really appreciate your feedback and comments, Chuck! Smoke on my friend!
I always grill my baby back ribs a homemade grill my dad made over 30 years ago. One hour is about right. That's about how long it takes me. I usually take them off when the core temp is between 180,and 200 degrees. Great video and that is a nice grill 👌🏽 😋 👍🏼
Awe man, I'm jealous! I bet that grill your dad made is awesome! That's something I'd like to do someday. I appreciate your comment and thanks for watching!
@@TonyToneBBQ ❤️
I don't know how I came across this channel, but I really enjoyed how you explained everything regarding those delicious looking ribs! Subscribed and going in on some more videos. Happy 4th 😊
Thank you so much! I've been working hard on paying attention to what my viewers want to see and hear, and I'll keep working on improving my content. Your comment means a lot to me. I hope you had a great 4th!
Update: Wrapping the ribs in foil after 3 hours on the Weber is what did the trick. The ribs came out 100% better with the wrap. Total cooking time was 6 hours. Best ribs ive ever made! Also used Sweet baby Ray sauce!
Awesome! That sounds great! I'm glad you've got a technique down that you like. Thanks for sharing!
Chargriller Grand Champ💪 I love this smoker. Ive cooked hundreds of ribs on that thing. They come out perfect. Cheers🍻
Yes! The Grand Champ has been a great rig. Thanks for your comment! Cheers!
I live in MN so I have different ways I like to cook ribs depending on the time of year, but one thing that winter "in the oven" ribs has taught me is that I don't need to cook them all frickin day outside either. Tender, not quite falling off the bone, and TASTY doesn't take 6 hours... I low cook with smoke for about 2 hours, then wrap in foil and crank the heat up until the internal is about 190, and then turn the smoker down and open the foil. Even starting after work we can usually be eating by 8 or 8:30 doing that. Now... if I DO have all day, I may extend the cook just for extra smoke flavor.
Great video brother. I noticed your style is close to mine. I'm going to subscribe. Keep up the good work.
Thanks Tony Tone. Pretty good test/comparison. Would have been interesting to have seen the temps on each rack. Keep up the good work.
You're so right! It totally blew that opportunity on this video. A few other viewers have been kind enough to point that out as well. I really appreciate this kind of feedback. I'll try not to overlook details like that in my next video. Thanks for your feedback and thank for watching!
I'm sure the quality of the ribs plays a big factor, I've done both wrapped and unwrapped the wrapped can get away from you quick, if you don't want that fall off the bone texture, I prefer mine with a clean bite off the bone vs fall off personally
But great video brotha!
I'm thinking of doing a pernil Sunday for football maybe ask my sister to make her arroz con gandules (puerto rican dishes)
Awe man, that sounds good! What a great way to kick off the season! I appreciate your comment. You know, it's all about learning the various techniques to get that barbeque just the way you like it. Thanks for watching, my friend!
You cook to temperature not to time.
Pork ribs are generally considered done when they reach an internal temperature of 190-205°F, depending on desired tenderness and flavor:
165°F: Tender, but the collagen hasn't gelatinized yet
195°F: The tight connective tissue begins to break down and gelatinize, resulting in melty, delicious ribs
198°F: Most ribs are perfectly done at this temperature, but some may need to reach 203°F
Yeah this was bullshit anecdotal cooking. The temp probe is a better way.
Well BigDogg, I do believe you have the scientific definition correct and typically I'd agree with you, but I've never actually used a thermometer on ribs, I've never know anyone who actually does and personally I think it's kind of weird when folks say they do, mostly because it's kind of difficult to do and it seems so unnecessary. Now I'm not saying that the way I cooked the ribs in this video is the only way way to do it, in fact I'm sure I mentioned that in the video, but what I will say is that time and temperature go hand-in-hand. Cooking at a certain chunk of meat at a certain temp, for a certain amount of time, equals a certain temp. If you've cook a lot of ribs, like I suspect you have, do you even need a thermometer to know what temp your ribs have reached after a certain amount of time? I can tell by looking at a slab of ribs how long it's going to take to get them the way I want them, and I can tell by looking at them if they're done. The one thing I really do regret in the making of this video is that I didn't use my instant read thermometer to show the difference in temp between the 4 hour, 5 hour and 6 hour ribs. I took that part for granted so next time, I'll be sure to include it. I appreciate you insight BigDogg and thank you for watching!
@@EVMANVSGAS I can appreciate your reasons for relying on a temp probe but as I responded to BigDogg, time and temperature go hand in hand. Typically I do recommend using a temp probe to know what the internal temp of the meat is but with ribs, it's just too easy to tell just by looking at them and I've never known anyone who actually needed to use a probe with ribs. I know that if I cook them at a certain temp for a certain amount of time, they're going to hit the desired temp. Having said that, I do believe I made a mistake by not showing the temperature of the 3 different times. That information would have been good to provide so I'll make sure to show that next time. I really appreciate your comment and I'll continue to work on providing better information. Thanks for watching!
your right about cooking, pleasing yourself. I am a pit master being in the business for 30 years, I have cooked spareribs, Baby back ,and St. Louis style ribs during during my lifetime of cooking. I always cooked my ribs @ 250 degs. for 3 hours, always tinder ,but not falling off the bone, myself I like to bite the meat off the bone, so that it the way I served them, I made my living this way. Happy eating !..............................just saying
New subscriber here.This is just a great video all around and you're very well spoken. Nice job man!
Hey! Thanks a bunch! I really appreciate that. Thanks for subscribing!
Great video, man. eloquent speaking that anyone can easily understand, Friendly demeanor , never talking down to your viewers, Kudos! I only wish I lived near you so maybe you'd drop off a healthy serving as if we were pals.
I totally would too! I love sharing food! We had a huge Independence Day party yesterday and we invited all of our surrounding neighbors. Baby Back Ribs, Tri Tip, Wings, Pulled Pork and several sides. SO MUCH FOOD! It was a blast! Thank you so much for the complement and feedback. I really appreciate it and thanks for watching!
Great information. Well done sir
Thank you very much!
Definitely do a live event with you cooking ribs!
Thanks! I might just do that. Thanks for watching!
Great video Tony and great wisdom to boot. Your words about the perfect rib was spot on. I love that cutting board. Do you have a store or website with merch to purchase? I have never used my offset to smoke ribs since I have a smoker, but I would like to use your method to do some chicken like that.
Thank you very much Tony. I'm a new subscriber to your channel. I just found your channel on RUclips
Consistent temperatures is why I bought a ceramic Kamado style smoker. I have a Big Green Egg with a Flame Boss WiFi temperature controller/probe. I also have an ash kicker basket and clean/shake out the ash before every cook with a shop vac. Temperature never varies more than a few degrees and I can see the pit temp, meat temp and fan speed in a chart on any mobile device.
Concur on the fire. I was frustrated until I found your channel. I was definitely overthinking it.
I love it! It's such a nice feeling, just being able to relax with the fire and not stress out fighting it the whole time. I'm really glad you made the fire your friend. Thank you!
Can you make a video on burnt tips, if you haven'talready?
Yeah, I'm going to have to do that. I'm a big fan of traditional Texas and Southern Barbeque and I love Burnt Ends, but I admit that I get a little bent by all the videos of "burnt ends" that aren't really Burnt Ends, which are just the extra toasty edge trimmed off the Point of a Beef Brisket. Don't get me wrong, what various creators cook up and call "burnt ends" from pork belly, chuck roast and even hot dogs... I'm sure it's all delicious but I'd rather just call those things something else. Smoked Pork Belly Bites or something like that... This was a long response to a pretty simple and straightforward question but hey, I like to manage expectations. LOL! Yes, adding your request to my list so please make sure you're subscribed and stay tuned. Thanks for watching!
I was always wondering. And you finish my thoughts with your test🎉
This was great 👍🏼 lots of detail in the information given
Thank you! I appreciate the feedback. Thanks for watching!
1st time viewing your channel. VERY impressed with your presentation and comparison of the 3 racks. I'm now a subscriber.
Awesome! Thank you very much. I really appreciate that and thanks for becoming a subscriber! I pay close attention to the comments and suggestions of my viewers and I'm constantly working on making my videos better. Any input you have is appreciated and I also welcome questions. Thank you for watching!
I do have a pellet grill (9 yrs) and supplement with a smoke tube. I'm definitely going to try the 5-6 hr.unwrapped.
@@stevec9231 sounds good! Every rig is a little different and your local climate also makes a difference. You might try cooking with a water pan, and also try again without to see if it makes a difference. I'd love to hear how it goes!
I'm in San Gabriel Valley and it's HOT here like everywhere. Water pan sounds good instead of spritzing. I'll let you know next cook. I'll also have to convince my peeps about sauce on the side.😂
@@stevec9231 oh heck yeah! 90's this week in the SGV. I'm dealing with 105 today. Lucky for me I like the heat! About that sauce... these ribs are going to be so good they'll feel like sauce will ruin them! 😁
It depends on the type of wood you use and how much smoke flavor you want. Hickory and Mesquite have a stronger smoke. Post Oak, Pecan, and other fruitwoods have milder smoke. I use oak and pecan and do 2 1/2 hours before wrap.
Smoke 3 wrap 1 1/2 has always worked for me
I love your video thanks a lot for sharing. I learned a lot today..
Awesome stuff boss! You should try making lamb ribs, and pork belly too
Thank you! I've made Lamb Shank recently and it was incredible! Never tried Lamb ribs. I'll have to give that a go. Thanks!
I feel real Comfortable With your Tips 😀😀
T you are BAD ASSSSSSS, I wish I had a neighbor like u, we could cook up a fricken feast. Anyways I did my first cook off Sunday, it was two proteins ribs and Tri tip, it was all donated to the homeless, which we gave out to them thus morning, I did the Louisiana ribs, and ofcourse Tri tip. I thought my ribs and Tri tip wasn't my best cuz I was nervous, I didn't place and for Tri tip I didn't follow the rules, lol. I used my red wine vinegar, and it was a dry rib, any ways it tried, I learned alot and alot of the other bbq fellows weren't to friendly. So my first cook off wasn't to good, but it won't stop me!
Awe man, I'm so bummed to hear that the other BBQ folks weren't friendly. It would be so fun if everyone was just cool with each other but I know, you get a bunch of yo-yos with big egos trying to protect their secrets. It takes a lot of guts to put yourself in that position so you might think your first cook off didn't go well but actually, I'm sure you learned so much that your next cook off is awesome! I'm sure your neighbors love you! Keep on smokin my friend!
All looked appetite pleasing, was hoping you’d show more video of the wood burning and the smoke thickness leaving the stack and of course the intensity of the smoke profile between the 3 racks. All in all this was a good viewing.
Thank you for this feedback! I really appreciate all the great feedback I get from everyone and especially comments like this because it really helps me remember to add these details to videos. I added your comment to a notebook I keep so I'll make sure to provide detail like this in my next video. Regarding the smoke profile, really all 3 racks tasted exactly the same. Ribs really only absorb smoke flavor to a certain point and the rest of the time is just cooking and fat rendering. The only real noticeable difference between the 3 racks was in tenderness. The meat needed to be scraped off the bone of the 4 hour ribs and the meat peeled right off of the 6 hour ribs. Also, the 6 hour ribs were right in the sweet spot for juiciness. The fat was really staring to render out but it hadn't really drained out yet so the ribs were actually dripping with each bite. You can even see the 6 hour rib drip and squirt juice when I squeeze it if you look carefully. Thanks again for your feedback and I'll make sure to keep this in mind on my next video. Smoke on, my friend!
Good one! Thanks. I learned a lot
I'm glad to hear that! Thank you for watching!
I found this useful and helpful! Suggestion: do the same with baby backs.
I love you T-dawg. You are the best man. I love my dried out 6+ hour ribs, not a fan of juicy ribs, like ya say, it's how ever you prefer.
Exactly, my friend! Thank you so much!
I was surprised that the 4 hour rib had good bite through, but it appeared to be really good. The 6 hour had the best rendered fat and didn't look over cooked at all. I was amazed that it had a perfect bite through. Really great test. I like that smoker too!
Thank you! Yeah, at an average 225 degrees, 4 hours is about the minimum or the meat won't be well done enough. It was good, but I like it with more fat rendered out and easier to get a clean bone. Thanks for the feedback!
Tony my man Love it!!! -Ramon
Great teaching video! Thanks!
You're so welcome! Thank you for watching!
You are the only one I've ever seen on RUclips That has preheated the wood Before adding it to his coal bed
Alot do it most leave it on top of the firebox but this is better
I love your videos. How do you make your BBQ sauce. I gotta try it😊
Thank you very much! I'm going to be posting a video on how to make the sauce, I've just got to get the video right. Here's the recipe. Thanks for watching!
Pineapple BBQ Sauce
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
Servings: 6 people
Ingredients:
1 cup ketchup
1 cup brown sugar
⅔ cup soy sauce
8oz can crushed pineapple
6 cloves garlic, finely chopped
2 Tablespoons ginger, finely chopped
2 Tablespoons rice wine vinegar
2 Tablespoons sesame oil
2 teaspoons Sriracha sauce
salt to taste
Red Pepper Flake (optional)
Habanero Peppers, chopped (optional, to taste, be careful, Tony prefers 2)
Instructions:
Combine all ingredients (except Red Pepper Flake) in a medium saucepan. Bring to a boil while stirring. Reduce the heat to low, cover with a lid and simmer for 15 minutes, stirring occasionally.
Blend in the pot with a hand held emulsifier or transfer to blender and blend on low speed until smooth.
Return to pot. Stir in Red Pepper Flake (if desired) and simmer for another 10 minutes.
Remove the sauce from the heat and allow it to cool slightly before using.
Storage: Transfer any unused BBQ sauce to a lidded jar and store in the fridge for up to 2 weeks.
Enjoyed your video and the cook comparison. What was unclear (because you didn't appear to measure) was the internal temperature of each set of ribs. It was also interesting that you didn't wrap any of them...e.g., wrapping the 6-hr set after maybe 4hrs would then be an interesting comparison with the unwrapped 4-hr set. I would think the wrapped ribs would be juicier... Anyway, thanks for the video!
I landed on 4.5 hrs @ 225F for baby backs and 5-5.5 hrs @ 235F for spare ribs. Now if you want something fast, different, and magnificent then try country style ribs (yeah not actually ribs) for 1.5 hrs @ 250F in the smoke then transfer to a foil sealed pan with 50% pineapple juice and 50% BBQ sauce for 1.5 hrs, then remove and glaze with BBQ sauce for 15-30 mins @ 300F if you want to.
Thanks for the video! I like the 6 hour ribs
You're welcome! I'm with you on that. The 6 hour ribs were perfect in this case. These were some pretty thick racks of ribs and if they were a half pound lighter, the 5 hour ribs might have been the best. Just gotta keep that in mind. I usually take a peek at 4 hours, then again at 5 hours and decides if it's time to pull based on how they look. Thanks for watching! I welcome suggestions and questions too so please let me know if you have any. Thanks again!
Thank you for all the great advice. Another great video for me to standby. 😊
You're very welcome and thanks for watching!
ive been researching 1/4 in steel smokers and watching videos all with smokers costing well over 2 grand , its kind of cool watching him work with one that probably cost 200$ and has poor seals along with thin metal and still get good results . although thats not a 12hr cook on a brisket
Thanks for the video. Good to know.
You're welcome! Thanks for watching!
A friend of mine whose mom ran a bbq business where he cooked told me the key to good bbq was time.
Excellent idea ! I thought for sure 6 hours with no wrap would dry them out too much …. Obviously not !
As long as the average temp isn't too high. My target is 225 and it bounces between 205 and 255. Also, these were pretty thick racks or ribs. If they were a half pound lighter, 5 hours might be the best so I'd have a look at them at 5 and then decide if I want to go longer. Thanks for watching!
I doubt that the smoker is "tuned". I run the heat and smoke under home made baffles that live under the grate. Spacing between the baffles is adjusted by sliding them to leave gaps where needed. Six to ten bricks under the baffles provide heat storage to smooth out the fluctuations.
Correct. It's not "tuned". It's pretty much totally stock. I find that "tuning" is unnecessary. It works excellent exactly how it is. Thanks for watching!
Brillant video, thanks a lot. My mouth is dripping and I really want to fire up my offset smoker right away.
I'd fancy a video about a comparison between foil and butcher paper as a wrap and maybe unwraped as a third option.
Also, I'm interested if one can create nice smoked salt along with a rip cooking.
I like that idea! I've made a note for future projects. I appreciate your comment and thanks for watching!
Great video Tony, nice grill setup! You can grill or smoke in the rain now!
Yes! I can't wait for the rainy season now! I love smoking when it's cold and raining. Thank you! I appreciate your comment!
Finally, someone who gets it
Have you tried direct grilling on that smoker? I'm on the fence to get one, but no one has shown what it's like to direct grill on it.
That's a great question! Yes I have, and in my opinion it's just as good at direct grilling as a Weber kettle, with the added benefit of TONS more room. Since the grate height is not adjustable, just like the Weber kettle, you have to get good at placing your coals appropriately for what you're going to cook. It's actually pretty nice because there's a lot of ways you can configure the coals to however you're going to be cooking. You can pile them up on one side and run a really high temp or you can have a thin layer going from end to end for direct heat grilling things that cook quickly like burgers and dogs. The slide out cooking grates make it possible to add more coals if necessary, but you do have to be careful about dripping from whatever you're cooking outside of the cooking chamber. I'll have to do a video on that. I rarely use it for direct grilling, since I also have a Weber kettle and a Oklahoma Joe's Judge, but it does do a heck of a job. I think it would be a solid choice. Hope that helps!
Awesome... just Awesome explaining!
Thank you very much! I'm glad you think so.
That was great! Taking notes. :)
Thank you! I'm glad you think so. Thanks for watching!
nice video. pepper medly is the best. like you said cook your way. i'll choose 321. prefer my bbq to not require teeth to eat. thanks.
Agreed! I'm known to make some amazing rib sandwiches with 3-2-1 ribs with tomato, sliced raw jalapeno and homemade Caesar Dressing with a little extra anchovy on Ciabatta. Damn it! Now I'm hungry. LOL!
The clock is a guide. The meat thermometer is boss.
Time and temperature go hand in hand. In general, the longer you cook, the higher the temperature goes. Most cuts of meats I do cook by temperature but I never have with ribs because I can tell when they've hit the mark by how long I cooked and what they look like. I do regret not showing the temperature in this video though. I think that would have been good information to show. Next time for sure. Thanks for watching!
Just did a rack of ribs today. 5 hours in first 3 hours on smoke 2 hours wrapped. Temp was 197 which equals done.
Temperature set at 230 on the copperhead
Sounds good!
U won my subscription brother thank new to the smoke game appreciate the info and teaching
That's awesome! Thank you for subscribing! I'm really glad you like my stuff. Smoke on my friend!
Hi Tony, great video as always! Is that BBQ sauce homemade? If so, could you do a video with that recipe or let us know what the recipe is? I would love to try it. Thanks for the great content, how you present yourself and your content won me over a while back. Cheers.
Thank you so much for your kind words! Yes, that's my homemade Hawaiian BBQ sauce that goes with just about anything. I hosted a huge neighborhood feast a few days ago and t quarts of this sauce got wiped out! I'm definitely going to make a video on this. Thanks for the request!
Great video keep this content coming. 🔥🤟🏿🔥
Thank you! I appreciate that! I got a plan for some pulled pork coming soon. Thanks for watching!
Great smoke! Agree there longer smoke would be better results, imho. Do you make your own sauce?
Try duck fat as a binder for ribs and chicken. It's what I use. I think you might like what it adds to your bbq.
I'm open to that! Thanks for the tip!
Tony, what do you think about mesquite for fuel? I'm here in the Southwest of Arizona where its abundant. That's all we ever use.
I'm a big fan of Mesquite for beef, especially ribs. Mesquite is a great fuel. I'd so go for it and also try using other woods so that you can compare.
Mark, I am so happy and thankful that our Farher GOD made you cancer free 👍🙏🙏
I assume smoke penetrates for 60-90 minutes max. I wrap and finish in my oven overnight, while I sleep, for 8 hrs. @200F.