These videos really help those that haven't smoked very much. You can substitute your preference of ingredients. These videos show technique in how to smoke. Things like when to spritz, when to wrap, when to flip. When to add more ingredients. You can choose your own ingredients, like using mayonnaise as a binder, butter, olive oil. your choice.
I watched a lot of bbq videos and almost all the time they show how easy it is to remove the silver skin. My experience was exacttly like yours, nothing ever came off in one pull. Thanks for the reality check. Keep up the good work
PS did you place the ribs on the middle back for any specific reason? After you wrapped them could you have finished them off in the oven? Does putting them in the smoker wrapped add any additional smoke flavor?
No reason for the specific placement on the smoker. Yes you can finish them off in the oven once wrapped because it will not add any additional smoke flavor especially wrapped in foil.
Another commercial for some company's rub. Why not make your own rubs that aren't full of extra salt and miscellaneous anti-caking additives including sawdust.
3 years later and this video is always my go to for a refresher.
Glad it helps!
I have found to remove the membrane start in the middle and work toward the ends.usually comes off in two pieces.very good video
These videos really help those that haven't smoked very much. You can substitute your preference of ingredients. These videos show technique in how to smoke. Things like when to spritz, when to wrap, when to flip. When to add more ingredients. You can choose your own ingredients, like using mayonnaise as a binder, butter, olive oil. your choice.
I watched a lot of bbq videos and almost all the time they show how easy it is to remove the silver skin. My experience was exacttly like yours, nothing ever came off in one pull. Thanks for the reality check. Keep up the good work
Great video. New to smoking meats and this one popped up on my feed. Can’t wait to try this method. Thanks.
At the two hour mark you poked the ribs and decided to take them off and wrap them. What were you looking for when you poked them?
I was just feeling how tender the meat was.
Man that’s a lot of time for one rack of ribs.Not to mention all those pellets
St. Louis style pork ribs in the oven
Is there a reason smoke stack wasn't put on the smoker
That Pit Boss doesn’t have a smoke stack. It has several port holes on the top of the backside where the smoke exits.
PS did you place the ribs on the middle back for any specific reason? After you wrapped them could you have finished them off in the oven? Does putting them in the smoker wrapped add any additional smoke flavor?
No reason for the specific placement on the smoker. Yes you can finish them off in the oven once wrapped because it will not add any additional smoke flavor especially wrapped in foil.
❤❤❤ good,🇰🇭🙏🤝
Who is "we" you keep saying. Looks like your by yourself....
Common practice when making an instructional video. You don't need to troll him for no reason. He's just out here trying to help people
Another commercial for some company's rub. Why not make your own rubs that aren't full of extra salt and miscellaneous anti-caking additives including sawdust.
I didn’t want to make my own rub. Thanks for the input though! 👍🏻