Smoked 20 St. Louis rib racks and 130 drumsticks on memorial wknd for 70ppl. I used apple and cherry splits. 250 degrees for 3 hrs then wrapped in BP with 1/3c rendered pork lard per rack, after an hr. I had good pull back on bone. Proceeded to dust rub, sauce and put back unwrapped in the smoker for an hr to let sauce set with residual heat! Not a fan of aluminum foil because ribs come out wet, in my opinion! Smoked drumsticks at 225 for 2 hrs then charred them on the Weber kettle. To the men and women who serve in the military, THANK YOU FOR YOUR SERVICE!
Yep. I rarely cook baby backs, but when I buy full spare ribs, I trim them into St. Louis style ribs. I just add a little salt and pepper to the trimmings and smoke them, then vacuum seal to add to a pot of beans later on. Way better than spending money on store bought smoked ham hocks.
Someone probably already posted this, but, the wrapped ribs were braised somewhat, so that's probably why they bit through more. The meat got tenderized more because the moisture was trapped. That's why Mom kept the lid on the dutch oven when making that tender pot roast Sunday dinner. To me, you have better control of your product when you wrap, no matter which type. To each his own. All your ribs turned out magnificently. None will go to waste lol
I'm not a fan of bark chewing up roof of my old mouth so I always use paper to keep foil away from meat due to a pain in the behind galvanic reaction- like putting 9 volt on your tongue. Not the prettiest but IMHO the best for Mr. God Bless and happy cooking
@whereRbearsTeeth in otherwords sir I've modified method to MY personal preferences. Competition is great and pretty but is not my cup of tea. Have A Blessed Day and I hope I've explained my reason
I like fall-off-the-bone ribs. But what I don't like is the ribs tasting like they were cooked in a pressure cooker. The answer to this is butcher paper. Juiciness doesn't come from water, it is from fats and oils. Butcher paper lets the water out while keeping everything else in. Works great for almost everything that needs wrapped.
I usually pick St Louis over baby backs. Although baby backs are meatier, I love the flavor of the St Louis fat. I've tried both foil and paper, but prefer unwrapped. Just cook a bit longer for tenderness, a bit firmer than falling off the bone. I also have a red Rec-Tec RT680 for the last 11-12 years and love it.
I prefer the no wrap because that was how I learned to do them cooking at a BBQ restaurant and you can really get the smoky flavor of the wood especially if you use apple or cherry. They seemed to all cook the same so I don't think you can go wrong with any of these options!
Taste better unwrapped, wrapping just speeds the process up, myself I'd rather have the char opposed to saving some time. If I decide to wrap I use foil
I cook my ribs around the same temp. I wrap in butcher paper and do a 50/50 pineapple/apple juice spritz every hour. However, I could almost taste yours as you were biting them. Looking good.
First time watcher, long time meat smoker. Great video, I enjoy watching the technique. Seems a lot of the comments try to critique your technique or worry about you eating foil toxins 😂. I wish all the experts would post links to their videos showing us the correct way to do it... I dont recall anyone asking. I appreciate the time and effort that went into your video. Truth being there are only so many ways to cook ribs on a smoker. Taste / flavor is a personal thing, and I'd eat those ribs. They all looked great.
No wrap is the way to go. SO much less work and I have had much better quality come out without a wrap. I use a pellet grill too so it doesn't get as much smoke. You just have to keep them moist with an apple juice spritz every 30 mins or so.
All methods look like they create tasty results. I've always done the opposite though. Wrap them raw with the sauce as tacking for the dry spices and cook for 1.5 hours or so and then finish unwrapped with periodic basting.
I’ve always noticed the placement on the grill matters a ton for me. I primarily use a XL Big Green Egg and produce better bark on the ribs near the back of the grill. Obviously due to temperature fluctuations, but crazy how a minor detail can influence the cook so much!
Good video. My personal favorite method is butcher paper wrapped. Having said that, if I came to your house I’d Mack down any one of these & be bummed if you ran out. Thank you for your comment about not liking them to be “fall off the bone tender” that’s just over cooked in my opinion.
Thanks for the comparison. I made some wrapped ribs yesterday and always questioned wasting pellets during the wrapped staged. Why not throw them in the oven at that point. The next few cooks will be unwrapped at 275
Do what you want, but there is no need to trim anything from baby backs - you watch too much tv - trim for looks only - nothings gonna burn up, it's the best tasting part and you're wasting meat
10:30 - You said, “I’m not a big thick sauce guy”… well sir, you’re wrong in saying that because you’re just like me… a big, thick, guy but just not a thick sauce guy!!! 😂😂😂
Agreed. The entire comparison won't ever really be fair due to that. That being said, I never wrap em and let em be a savory bomb. Sweet ribs don't get my blood flowing. So at this point, this video is entertainment
Hey, great video. I think you did a nice job on the video and all the cooking. Keep it up. You know what they say!” You looking you ain’t cooking “ CMON
So which one is best? The point of comparing all three is to make a determination on which method yields the best results. Thanks for the video though.
Oven cooked and foil wrapped in a cookie sheet are fine, just judge the size of your ribs... 3-4 hours at 225 is what I do. All that steam with the rub (hey, what's this guy's secret rub?) Is what gets the flavors deep! Unfold one end and drain all that juice off and save it for the best rice with veggies ever! I switch them to a low broil (300) with them open if needed to maybe dry them a bit if the juices were heavy... You can see from this vid how much racks vary... Then the glaze... crank broiler up to about 375... And I go crazy with the glaze for flavors... Asian spices on top of a sweet BBQ sauce mixed with my homemade hot sauce... Broil until you see it bubbling each side... Enjoy! I like to think I'm making Spicy Candy that happens to be baby back ribs... ☮️&❤️4ALL!!! 😋
I've never bothered to wrap ribs until I finished them in the oven once when it started raining. Added a few Tbs white wine and butter in the foil wrap, then used the drippings to make a BBQ sauce. Holy shit that was good.... Haven't done that since 'cause it just seemed like cheating.
It's funny because I was watching this video and was catching your accent heavy. So I went to your channel and lone and behold, you're from the Pittsburgh area, as am I😂
When I use to have a smoker I never wrapped my meat. Slow cooked smoke meat shouldn’t need it cause you cook at a lower temp. However I will say if the heat goes up wrapping gives it extra protection from char and that’s about it.
I do not like foil in contact with anything that has acid in it, especially tomato or vinegar. I always have a protective layer of parchment paper between foil and meat with anything acid sauces on it. When I did catering, I'd put foil on top of lasagnas until one time I pulled the foil back and noticed foil remaining behind on the tomato sauce, so since noticing that, always protection of parchment paper between acid food and aluminum foil.
On a pellet grill the answer is different than on a offset. On a pellet grill, the colder it is outside, the more smoke flavor you get. On a pellet grill in the cold, using fruitwood, you get more stoking because of the less dense fruitwood and get more smoke. On baby back ribs, which I don't prefer, the meat is drier and needs a different cooking time. I have programs on my pellet grill and the one for back ribs isn't the same as side ribs. I rarely wrap on a pellet grill. I start off on smoke and gradually increase the temp a few times. On an offset, you may wrap to limit the smoke because the rib has all you need. I don't put anything in the butcher paper because steaming the rib in whatever liquid/sugar you put in there seems to wash away the smoke on the bark. Foil is for the casserole in the oven unless you are protecting a corner or bottom of meat. Steaming the meat off the bones and steaming the smoke flavor out of the meat, undoes all that I did.
Unwrap it the way to go, all natural. You can be stranded and not have to look for anything because you have to wrap, all wrapping does is steam them and I want to Smoke them
Damn, they all look good to me. My mouth was watering by the time you got to the the last rack. The unwrapped "had more bite." Do you mean the spiciness of the sauce?
I wrap mine in foil but recently have been burning the bark. After wrapping with mustard, honey, and brown sugar they go back on the smoker at 270 degrees for 35 minutes. In the last couple of smokes the bark is stuck and burnt, any suggestions? I know I could turn down the heat but not sure this is the only issue. Thank you
I’ve only ever had one time when I have burnt the bark on ribs.The only time it happened I used unfiltered raw honey, it was all I could find, so I used it. That was the only thing I had changed. What type of honey have you used?
@@BigDaddysBBQPit unfiltered raw honey. Would 270 degrees cause this as well? I am going to drop to 230 and see if this helps, I bought the honey from a local keeper and it tastes so good.
@@mikemcallister3698 I would try lowering the temp as you suggested. I would also try to check them a little more often to see how they look. If it starts to burn you can always pull them off.
@@mikemcallister3698 I think lowering temp could help as Mike suggested, but I tend to finish at higher temps and don't burn the bark. The difference is my glaze/sauce has a lot more moisture. Honey + Brown sugar is a lot of sugar without a lot of water content, that's very little water to evaporate. Can you save some drippings from the foil and baste with it every 15 minutes, or mix the drippings with a little more brown sugar? That's what I do and my in-laws requested my ribs for Christmas so I must be doing something right.
@@AndrewThoesen I think I am having controller issues. I check three different temp probes this morning and they all were within 2 degrees of each other at 212 degrees. I set my smoker yesterday at 240 and the probes read 290-295. Calling Pitboss to see what they recommend. Setting at 260 for ribs ran over 310.
New here. So at what point in the process are these ribs cooked to safe temps of 145? Before wrapping up? And am I right in guessing your not looking for a certain ending temperature before your ribs are ready to eat but more for a texture?
I stopped using foil directly on food without wrapping them in parchment first. Read too many negative articles about foil leaching into the food item being used! Parchment helps to prevent the leaching!
Smoked 20 St. Louis rib racks and 130 drumsticks on memorial wknd for 70ppl. I used apple and cherry splits. 250 degrees for 3 hrs then wrapped in BP with 1/3c rendered pork lard per rack, after an hr. I had good pull back on bone. Proceeded to dust rub, sauce and put back unwrapped in the smoker for an hr to let sauce set with residual heat!
Not a fan of aluminum foil because ribs come out wet, in my opinion!
Smoked drumsticks at 225 for 2 hrs then charred them on the Weber kettle.
To the men and women who serve in the military, THANK YOU FOR YOUR SERVICE!
Sounds awesome!
The handles on the grill are legit!!!
They are pretty awesome!
Foil is steaming them… I like no wrap but have eaten good ribs all 3 ways… I like more bark which why no wrap is my favorite
Those trimmed ends make a great add to big pot of beans. Mind the bone chips though.
Yep. I rarely cook baby backs, but when I buy full spare ribs, I trim them into St. Louis style ribs. I just add a little salt and pepper to the trimmings and smoke them, then vacuum seal to add to a pot of beans later on. Way better than spending money on store bought smoked ham hocks.
This is the kind of hard hitting scientific research I can totally get behind!
Great video!
Subbed
Thank you!!!!
Excellent test Sir, I was reluctant to use aluminum foil and you have convinced me that unwrapped is just fine. Thank you for making this video.
So, no matter what you do: ribs are amazing !!!!!!!!!!!!!
Someone probably already posted this, but, the wrapped ribs were braised somewhat, so that's probably why they bit through more. The meat got tenderized more because the moisture was trapped. That's why Mom kept the lid on the dutch oven when making that tender pot roast Sunday dinner. To me, you have better control of your product when you wrap, no matter which type. To each his own. All your ribs turned out magnificently. None will go to waste lol
I'm not a fan of bark chewing up roof of my old mouth so I always use paper to keep foil away from meat due to a pain in the behind galvanic reaction- like putting 9 volt on your tongue. Not the prettiest but IMHO the best for Mr. God Bless and happy cooking
@@brianmiller1098huh??
@whereRbearsTeeth in otherwords sir I've modified method to MY personal preferences. Competition is great and pretty but is not my cup of tea. Have A Blessed Day and I hope I've explained my reason
@brianmiller1098
Wth are you yapping about?
I like fall-off-the-bone ribs. But what I don't like is the ribs tasting like they were cooked in a pressure cooker. The answer to this is butcher paper. Juiciness doesn't come from water, it is from fats and oils. Butcher paper lets the water out while keeping everything else in. Works great for almost everything that needs wrapped.
Makes perfect sense to me!
Just made ribs tonight crispy them up on the flat top, then wrapped them in banana leaves and finished them on the grill. Came out fantastic.
Butcher paper is my go-to. Foil always made the ribs more like an "oven-cooked" rib texture
I agree, we’ve been using Butcher Paper more often!
I usually pick St Louis over baby backs. Although baby backs are meatier, I love the flavor of the St Louis fat. I've tried both foil and paper, but prefer unwrapped. Just cook a bit longer for tenderness, a bit firmer than falling off the bone. I also have a red Rec-Tec RT680 for the last 11-12 years and love it.
Unwrapped is probably the best one
I prefer the no wrap because that was how I learned to do them cooking at a BBQ restaurant and you can really get the smoky flavor of the wood especially if you use apple or cherry. They seemed to all cook the same so I don't think you can go wrong with any of these options!
I don't wrap either. I smoke them for 3.5 to 4 hours just under 300F in a Weber 22" kettle grill. They come out perfect every time.
Depends on how much smoke flavor you want. I smoke 2 hrs then wrap 2 hrs. Post oak and pecan
Im literally doing this now😂@@josephsmith961
@@SafeEffective-ls2plhow many chunks of wood? I used 2 chunks of cherry. 1 in the kamado and one in the ash draw and was good for me
You still get the smokey taste wrapped in BP, it allows the smoke in.
Man, this man is a professional! Great work!
OH YEAH!!! I finally found MY sweet spot for ribs that's SO much easier! But good.... GREAT taste works! Thanks! Great video!!
Thank you!!! We appreciate you watching!
Been Q’n and Smokin’ for 45 years
I’ve never wrapped
Never been convinced of a really good reason for it
Great video!!!
Taste better unwrapped, wrapping just speeds the process up, myself I'd rather have the char opposed to saving some time. If I decide to wrap I use foil
Good video. Reminds me of when Malcolm Reed first started.
I cook my ribs around the same temp. I wrap in butcher paper and do a 50/50 pineapple/apple juice spritz every hour. However, I could almost taste yours as you were biting them. Looking good.
Thank you!
First time watcher, long time meat smoker. Great video, I enjoy watching the technique. Seems a lot of the comments try to critique your technique or worry about you eating foil toxins 😂. I wish all the experts would post links to their videos showing us the correct way to do it... I dont recall anyone asking. I appreciate the time and effort that went into your video. Truth being there are only so many ways to cook ribs on a smoker. Taste / flavor is a personal thing, and I'd eat those ribs. They all looked great.
As long as you're happy with the results, there is no wrong way to do it.
Great response
No wrong way to smoke another mans meat😂😂
No wrap is the way to go. SO much less work and I have had much better quality come out without a wrap. I use a pellet grill too so it doesn't get as much smoke. You just have to keep them moist with an apple juice spritz every 30 mins or so.
Thank you for watching!!!
An apple juice spritz is a good idea!
All methods look like they create tasty results. I've always done the opposite though. Wrap them raw with the sauce as tacking for the dry spices and cook for 1.5 hours or so and then finish unwrapped with periodic basting.
Great tip!
Great video . i always go no wrap and always dry rub no sauce . ive had wrapped in foil and butcher paper . And i prefer no wrap at all
I only wrap if I need to hurry. It just helps push through the stall to me.
Whenever you see a guy that large you know he knows how to cook.
or hits all the buffets
Not always most eat through a window and are too lazy to cook
I’ve always noticed the placement on the grill matters a ton for me. I primarily use a XL Big Green Egg and produce better bark on the ribs near the back of the grill. Obviously due to temperature fluctuations, but crazy how a minor detail can influence the cook so much!
I like BP the best. Foil tends to steam them. I add more rub before wrapping, and brush sauce on them.
Good video.
My personal favorite method is butcher paper wrapped. Having said that, if I came to your house I’d Mack down any one of these & be bummed if you ran out.
Thank you for your comment about not liking them to be “fall off the bone tender” that’s just over cooked in my opinion.
Love that SLAYER sweatshirt!!
Where did you get it?
Hot Topic
Thanks for the comparison. I made some wrapped ribs yesterday and always questioned wasting pellets during the wrapped staged. Why not throw them in the oven at that point. The next few cooks will be unwrapped at 275
You certainly can!
Do what you want, but there is no need to trim anything from baby backs - you watch too much tv - trim for looks only - nothings gonna burn up, it's the best tasting part and you're wasting meat
Thanks have a great day!
I agree, cost too much to waste.
As long as they don't go to waste what does it matter, great for soup.
Yup, he cut the end off of those ribs and then I knew I was done watching this video.
Yes there is. Don't be a fool.
I always cut the ends off. Most people do. I bet your wife tells you you have the best ribs.
I love that Bill is wearing a Slayer hoodie! Great video. Will be trying it soon.
10:30 - You said, “I’m not a big thick sauce guy”… well sir, you’re wrong in saying that because you’re just like me… a big, thick, guy but just not a thick sauce guy!!! 😂😂😂
I never knew thinning was a thing I always been taught to smother them 🤔 but honestly I love the thinning out can't wait to try it out🤟🔥🤟🔥
I followed this and wow. I’m now an award winning husband..a God in my house.lol. Thanks for the video.
You two could eat three racks. Wow. I can barely eat 4. Lol mouth is watering just listening to youy umm umm umm. 😂
Great job! Love my RT 700 and think I’ll go no wrap today
Thanks for watching! I like no wrap once an a while! Love my Rec Teq too!
I don’t know what brand of grill you got but those bull horns and nose ring is AWESOME!!! Ribs looked pretty good as well!!!
It’s a Rec Tec, thanks for watching!
I like dry ribs. About 4 hours on my smoker and I’m good to go.
I wouldn’t mind all of them!
Whatever floats your boat, enjoy the moment, will be alright!
Not sure how it’s a head to head comparison if you added ingredients when you wrapped.
Agreed. The entire comparison won't ever really be fair due to that.
That being said, I never wrap em and let em be a savory bomb. Sweet ribs don't get my blood flowing. So at this point, this video is entertainment
Nice job, my vote is for the no wrap ribs. The last thing I want is paper or aluminum touching my meat. Choice is a wonderful thing.
Hey, great video. I think you did a nice job on the video and all the cooking. Keep it up.
You know what they say!” You looking you ain’t cooking “
CMON
Thank you!
I've been wanting to try this to see if there's a noticeable difference like brisket. Great job, great results
Thank you so much for watching!!!
So which one is best? The point of comparing all three is to make a determination on which method yields the best results.
Thanks for the video though.
Both
Wow those no wrap ribs look really good!
Thanks for sharing. I am going to try the wrapped paper, Take Care
Thanks for watching, let us know what you think!
With such a heavy application of flavors, is it possible at all to taste the pork?
Yes it is, one of our favorite ways to eat ribs is just plan salt and pepper though!
I like the blues..too
Awesome!
I like how Monopoly guy enjoy this experiments! 😂😂😂😂
Might I ask where u got that huge cutting board, nothing on Amazon compares size wise unless it’s an oversight??
That board I believe we got at a Restaurant Depot!
@@BigDaddysBBQPit Thanks!
I have yet to cook baby back ribs the same way but all were awesome
Oven cooked and foil wrapped in a cookie sheet are fine, just judge the size of your ribs... 3-4 hours at 225 is what I do. All that steam with the rub (hey, what's this guy's secret rub?) Is what gets the flavors deep! Unfold one end and drain all that juice off and save it for the best rice with veggies ever! I switch them to a low broil (300) with them open if needed to maybe dry them a bit if the juices were heavy... You can see from this vid how much racks vary... Then the glaze... crank broiler up to about 375... And I go crazy with the glaze for flavors... Asian spices on top of a sweet BBQ sauce mixed with my homemade hot sauce... Broil until you see it bubbling each side... Enjoy! I like to think I'm making Spicy Candy that happens to be baby back ribs... ☮️&❤️4ALL!!! 😋
So my question is which one did you like the most
I liked all three, but foil is still my favorite.
@BigDaddysBBQPit so u like aluminum tasting ribs....cool
@@Doeboi131that's now how aluminum works lol
@@Doeboi131you can’t taste the aluminum?
You assume - and you are wrong. Been using aluminum as my texas Crutch for years - never had anyone say they tasted even a hint of aluminum.
Feel like when i wrap mine in foil it steams it more and i lose bark.
I've never bothered to wrap ribs until I finished them in the oven once when it started raining. Added a few Tbs white wine and butter in the foil wrap, then used the drippings to make a BBQ sauce. Holy shit that was good.... Haven't done that since 'cause it just seemed like cheating.
the music is great
It's funny because I was watching this video and was catching your accent heavy. So I went to your channel and lone and behold, you're from the Pittsburgh area, as am I😂
That's awesome!
And I agree with Andy no trimming necessary that's the meat that you snack on while you cook lol
Put them in WSM for 2.5 hrs at 225ish, wrap with foil for 2 more hrs. Lump or briquettes with 4 chunks of apple wood.
No
When I use to have a smoker I never wrapped my meat. Slow cooked smoke meat shouldn’t need it cause you cook at a lower temp. However I will say if the heat goes up wrapping gives it extra protection from char and that’s about it.
I do not like foil in contact with anything that has acid in it, especially tomato or vinegar. I always have a protective layer of parchment paper between foil and meat with anything acid sauces on it.
When I did catering, I'd put foil on top of lasagnas until one time I pulled the foil back and noticed foil remaining behind on the tomato sauce, so since noticing that, always protection of parchment paper between acid food and aluminum foil.
Acid and aluminum is a no-no for me too
EXACTLY!!!!
It’s fine your body will filter it out in low amounts. Just don’t cook with it at high temps and you’ll be fine
Man, I’m wanting to make this recipe for my wife and kids. Mind spilling what BBQ sauce you used?
I like thinner sauce also.
I believe that was just equal parts Blues Hog Original and Tennessee Red mixed.
I haven't finished the video yet, but I personally do not wrap. I do want to try the goldees method at some point. Wrap when resting only. Subbed.
Thank you!
I normally cook my ribs,225° 3-1-1,anymore than 1hr wrapped tends to overcook them,i tried the 3-2-1 method and ribs were mushy
On a pellet grill the answer is different than on a offset. On a pellet grill, the colder it is outside, the more smoke flavor you get. On a pellet grill in the cold, using fruitwood, you get more stoking because of the less dense fruitwood and get more smoke. On baby back ribs, which I don't prefer, the meat is drier and needs a different cooking time. I have programs on my pellet grill and the one for back ribs isn't the same as side ribs. I rarely wrap on a pellet grill. I start off on smoke and gradually increase the temp a few times.
On an offset, you may wrap to limit the smoke because the rib has all you need. I don't put anything in the butcher paper because steaming the rib in whatever liquid/sugar you put in there seems to wash away the smoke on the bark. Foil is for the casserole in the oven unless you are protecting a corner or bottom of meat. Steaming the meat off the bones and steaming the smoke flavor out of the meat, undoes all that I did.
Traeger.?
@@barfy4751 I have a Traeger Timberline now and used a Traeger Lil Tex for 12 years before that. They are very different to use.
To me the foil speeds up the cooking process and the butcher paper slows down the cooking process. Majority of the time I don't wrap
It does speed up the process in foil for sure!
Unpopular opinion i dont do binders because it does change the Flavor.
I just love the no wrap, the wrap just doesn't get the smoke/grill taste I like.
Right on!
I will try tomorrow. Looks good. Thanks
Nice! Let me know which you like best!
So no ‘magic’ elixir of sugar, margarine (retch) , habanero sauce for the unwrapped ribs?
Nope not at all, thanks for watching!
I will never deviate from my knowledge again. Absolutely tough ass ribs .never again will I not go with 225 degrees. Damn
Good video..Killer SLAYER Hoodie!!!!
Thanks man!
righteous.
Do you have a recipe for your barbecue sauce? You’re putting on at the end. Thank you.
I always do my ribs unwraps, sometimes I wrap them for a half hour. In my ribs are done in about 3 hours
Unwrap it the way to go, all natural. You can be stranded and not have to look for anything because you have to wrap, all wrapping does is steam them and I want to Smoke them
Can you give more info in the sauce? Looks great but description just says "favorite". Im trying to find a thinned sauce like that.
its called water, just put a little water in your favorite sauce, voila its thinned out
Put a glove on your sauces and spices. Works Awesome!!!!
Great tip!
I love those B&B pellets ❤
Me too they run really well in my older pitt boss and great flavor.
What is the total hrs on the grill ? Cause I like short stories.😎
Damn, they all look good to me. My mouth was watering by the time you got to the the last rack.
The unwrapped "had more bite." Do you mean the spiciness of the sauce?
I believe I was talking about tenderness. They weren’t “fall off the bone”. Thank you for watching!
@@BigDaddysBBQPit
Oh. They were probably lower temp than the others. Maybe closer to 202 instead of 208.
No wrap fall of the bone is where it's at. No wrap you get a nice bark with some chew and tender inside.
I wrap mine in foil but recently have been burning the bark. After wrapping with mustard, honey, and brown sugar they go back on the smoker at 270 degrees for 35 minutes. In the last couple of smokes the bark is stuck and burnt, any suggestions? I know I could turn down the heat but not sure this is the only issue. Thank you
I’ve only ever had one time when I have burnt the bark on ribs.The only time it happened I used unfiltered raw honey, it was all I could find, so I used it. That was the only thing I had changed. What type of honey have you used?
@@BigDaddysBBQPit unfiltered raw honey. Would 270 degrees cause this as well? I am going to drop to 230 and see if this helps, I bought the honey from a local keeper and it tastes so good.
@@mikemcallister3698 I would try lowering the temp as you suggested. I would also try to check them a little more often to see how they look. If it starts to burn you can always pull them off.
@@mikemcallister3698 I think lowering temp could help as Mike suggested, but I tend to finish at higher temps and don't burn the bark. The difference is my glaze/sauce has a lot more moisture. Honey + Brown sugar is a lot of sugar without a lot of water content, that's very little water to evaporate. Can you save some drippings from the foil and baste with it every 15 minutes, or mix the drippings with a little more brown sugar? That's what I do and my in-laws requested my ribs for Christmas so I must be doing something right.
@@AndrewThoesen I think I am having controller issues. I check three different temp probes this morning and they all were within 2 degrees of each other at 212 degrees. I set my smoker yesterday at 240 and the probes read 290-295. Calling Pitboss to see what they recommend. Setting at 260 for ribs ran over 310.
Thanks for the info brother.From the Ozark Mountains 😊
You bet!
Why didnt yall say which one you liked best
New here. So at what point in the process are these ribs cooked to safe temps of 145? Before wrapping up? And am I right in guessing your not looking for a certain ending temperature before your ribs are ready to eat but more for a texture?
At least 145 degrees. I wrap when I have the color I want on the ribs.
I stopped using foil directly on food without wrapping them in parchment first. Read too many negative articles about foil leaching into the food item being used! Parchment helps to prevent the leaching!
What's the Peach Mango stuff you added to the foil and butcher paper? I didn't see it on the ingredients list.
The unwrapped one seemed tough to me while he was slicing it.
Not at all, thanks for watching!
GREAT VIDEO!!❤
Thank you so much!
I need that sprayer 😊 where to find? Ty
I use foil, the peach treat is overrated. Keeping the moisture and heat in is key
Does anyone know the name brand of the bbq grill in this video? Is it for charcoal?
The smoker I’m using is a ReqTec RT 700 Pellet Grill/Smoker. It’s fuel source is wood pellets. Thank you for watching!
I prefer more fall-off-the-bone. How is that achieved....longer cooking time?
Yes, that is correct
Hey bubby how do you like your BFG
We really love it so far, never a problem, great capacity!
Very nice, racks
Yes they are!
I have best luck wrapping in foil 2 hr into the cook
SLAYER!
Why did you choose a smaller rack to leave unwrapped? It is not a good comparison. I noticed from the beginning that the one was much smaller.
Thanks for watching!
So which one was the best?