Thank you for all of your post about removing membranes from middle, alot easier than from the end like normally everybody else does. Alot of times you don't need a paper towel for extra grip if your patient enough to work your finger slowly under till it's all the way across and through membrane, the just slowly work your way to each side. Perfect!
Tommy, really just love your channel man!! Every time I want to cook something on the grill, your channel had it covered!! Wanted to do 5 hour no wrap ribs today, and boom!! You got my back! Thank you for everything you do man, abso-bloody-lutely fantastic!! 🎉
Man oh Man;! I keep coming back to this video! For a reference, making sure I’m doing it right ! My rub, is like Louisiana hot sauce! A little s, p ,g . A little Creole , Cajun seasoning, a little Cayenne pepper!!! 🥵 I can’t wait to Eat!!!
Looks super delicious Tommy! Reminds me of the no wrap rack you made like a year ago minus the home made rub. This truly falls right into my wheel house when it comes to "keep it simple stupid" lol!!
So I cooked these today exactly as you instructed. They turned out perfect. This is a great learning video. The trick to remove the silver skin by starting in the middle works like a charm. Unbelievably simple. Thanks Tommy.
Will be going 4 racks tomorrow this way. I don’t want to mess around with wrapping when I am cooking for 25 people. Looks great and KISS is the way to go
If I do 5 hours.....I want a nice smoke ring! Otherwise I have to say everything was perfect and my mouth was watering when you held that rib up to the camera! Great cook my friend!
Hey Tommy, I think that is the best way to cook ribs five hours-ish no rap. Last Sunday I did a test with a couple of my friends cook 2 baby back slabs five hours no wrap one slab with salt pepper garlic the other with my homemade rub tried 2 new sauces each slab sauced with 1/2 one sauce and the other half with the other sauce my rub one hands down and the sauce that I liked the best but my other friends like the other sauce when they tasted them by themselves but on the ribs the sauce I liked they thought was the best as well on the ribs. Up until this I had more or less convince myself that salt pepper garlic was the way to go but now I think my rub with this raspberry chipotle sauce is a killer combination
@@adamellistutorials here’s a link to Tommy’s video where the ingredients to my rub are in the notes of the video. ruclips.net/video/a8jtitQ2qyg/видео.html
321 221 123 cha cha cha😂🤣 The golden rule in BBQ. Cook to temp not to time. You’re right Tommy except for the cartwheels. Got to do the cartwheels man. 😎
Hey Tommy, Nicely done on the 1050! I’ll look forward to trying this out on my next cook. My baby backs have been inconsistent and I like the no wrap approach. I’d like to try some St. Louis spares too if you have them in your repertoire!
Have not had ribs in I think a year maybe 2. Damn time to order some unless I see some in the store. They are awesome. Stay safe & take care of you all. Thanks for sharing eh :))
I've tried most of the methods of cooking ribs, I come back to the KISS way as my favorite, after all, you want to taste the pork. Good to just do a cook, without all the drama huh! Tommy.
Wow;! I think 🤔 I am going to Sam’s Club, get a three pack of baby back ribs. And do a cook test! Put one in the pit boss, one in the master built , and one in the smoky mountain Weber! Invite the grandkids for a taste test! Thanks!
Cheers and thanks for your service. I was reached out by a Chief Master Sergeant of the USAF and sent a hat. Probably one of the collest emails ive ever got:)...
@@thegalleryBBQ I just retired from the Coast Guard. My first unit was Station Manasquan Inlet in Pt. Pleasant Beach! Cheers back atcha...cooking your ribs right now.
Hey Tommy, I borrowed a friends pellet smoker to do some baby backs. Never used a pellet smoker before this (only a stick burner). Cooked them at 250 but the bottoms came out a little singed. Is that why you cook on the top rack I’m guessing? I guess the bottom rack on these things is right over the heat source.
Oooh man! Those are some really meaty ribs! Keep it simple stupid. Great step by step tutorial Tommy! I’m really diggin “ the shack.” Nice cook brother!
Tommy this is the way I'm going to do it on Sunday. But I'm go to put KC BBQ Sauce on it. A lot of sauce. My wife and I like like that. What do you think.
been using this method since you turned me on to it, Tommy, and it makes PHENOMENAL ribs. Did 3 racks of BBRs no-wrap on Friday and we were happy campers.
Thank you for showing beginner's how the bend should actually look like, I don't like the 3-2-1 method or wrapping at all because fall of the bone in my opinion reduces the tastes quality (I personally think that's overcooked) I prefer a the clean bone bite pull off bone texture versus fall off bone, and love my bark so I never wrap ribs
K. I. S. S keep it simple stupid. Or the more politically correct way. Keep it stupid simple. Lol. Those are some amazing Ribs. I like the unwrapped method. I'm not a big fan of wrapping with sugar and honey etc. Great tips. I like the 15 minutes or so for setting the sauce. The BBQ shack is looking good. ( sorry I missed the official name.) Great video. Nicely Done. Thanks for sharing. 😎.
Because you used the temp that your control panel was reading. So when it said 250f, it may have been 200f or 215f. SERIOUSLY. These control panels are always off. If you don't have an external temp gauge lmk gallerybbq@gmail.com Ill show you what i use.
Thank you for all of your post about removing membranes from middle, alot easier than from the end like normally everybody else does. Alot of times you don't need a paper towel for extra grip if your patient enough to work your finger slowly under till it's all the way across and through membrane, the just slowly work your way to each side. Perfect!
Thanks buddy. Your posts are very thoughtful.
Tommy, really just love your channel man!! Every time I want to cook something on the grill, your channel had it covered!! Wanted to do 5 hour no wrap ribs today, and boom!! You got my back!
Thank you for everything you do man, abso-bloody-lutely fantastic!! 🎉
You can also email me gallerybbq@gmail.com
Not in a comp. For me and my family, FALL OFF THE BONE! Love how you don't miss a step. Great job
Thanks bud. Enjoy!
Man oh Man;! I keep coming back to this video! For a reference, making sure I’m doing it right ! My rub, is like Louisiana hot sauce! A little s, p ,g . A little Creole , Cajun seasoning, a little Cayenne pepper!!! 🥵 I can’t wait to Eat!!!
Rock on my man. I love doing ribs like this. Thanks for supporting. Cheers.
12:03 throw 'em in the air, do kart wheels 🤣 Tommy's the man!
Haha. Thanks bud.
Another successful cook Tommy. Ribs look awesome
Cheers brother.
Looks super delicious Tommy! Reminds me of the no wrap rack you made like a year ago minus the home made rub. This truly falls right into my wheel house when it comes to "keep it simple stupid" lol!!
Yes sir. Wanted to break this down step by step. Cheers db.
So I cooked these today exactly as you instructed. They turned out perfect. This is a great learning video. The trick to remove the silver skin by starting in the middle works like a charm. Unbelievably simple. Thanks Tommy.
Wonderful! Middle is key! Cheers and hope to see you again!
Will be going 4 racks tomorrow this way. I don’t want to mess around with wrapping when I am cooking for 25 people. Looks great and KISS is the way to go
John just remember to make sure your grill IS 250f... Use an independent temp gauge;)... Send me some pis-
Will do. Yea my z runs about 250 with my inkbird on my 225 setting. I’ll send pics
The ribs look great. I will be smoking a couple of racks of baby backs for Thanksgiving. Haven't tried no wrap, but will try then. Keep smoking!
No wrap is killer!!
These ribs look so good, now I have to make some! Delicious!
Cheers brother.
Great talking with you today. Awesome ribs, oh and that Ham will be shipped tomorrow. Can’t wait to see what you do with it. 🍻
Mike. You reach out anytime. Im looking forward toi it.
If I do 5 hours.....I want a nice smoke ring! Otherwise I have to say everything was perfect and my mouth was watering when you held that rib up to the camera! Great cook my friend!
Cheers Chris but don't get to hung up on the smoke ring!! Cheers.
You made perfect ribs. The KISS (keep it simple stupid) method worked out very well. Cheers, Tommy! ✌️
Dwayne. Awesome buddy. Easily my favorite way to do ribs.
Tommy that looks perfect for a Sunday cook. Thanks!
KISS - that was a kick ass band from the 70's
Haha. Thanks brother. Enjoy!
Timely video... I’m about to throw a rack on in an hour or so. Great looking ribs, as always.
Jeremy. Enjoy!
Keep it Simple Studmuffin ! Lol ! Great job Tommy ! Excellent tutorial for baby backs !
Thanks Kent!
The KISS method worked perfectly😊👍
Bobbi. Thanks for watching.
Nice looking rack of Baby Backs. Tommy. Great walk-thru step by step on how to smoke ribs.
Thanks for the tips Tommy! Looks like dinner for tomorrow!
Reggie. Cheers!
Hey Tommy, I think that is the best way to cook ribs five hours-ish no rap. Last Sunday I did a test with a couple of my friends cook 2 baby back slabs five hours no wrap one slab with salt pepper garlic the other with my homemade rub tried 2 new sauces each slab sauced with 1/2 one sauce and the other half with the other sauce my rub one hands down and the sauce that I liked the best but my other friends like the other sauce when they tasted them by themselves but on the ribs the sauce I liked they thought was the best as well on the ribs. Up until this I had more or less convince myself that salt pepper garlic was the way to go but now I think my rub with this raspberry chipotle sauce is a killer combination
That sounds killer and something I may have to try!
Need more rub info:)..
@@thegalleryBBQ I’ll email you the recipe for the rub simple but good
What rub was it?
@@adamellistutorials here’s a link to Tommy’s video where the ingredients to my rub are in the notes of the video. ruclips.net/video/a8jtitQ2qyg/видео.html
321 221 123 cha cha cha😂🤣 The golden rule in BBQ. Cook to temp not to time. You’re right Tommy except for the cartwheels. Got to do the cartwheels man. 😎
Haha. Thanks Char.
That’s my favorite procedure. Just like you said, KISS.
Thanks John.
I like the KISS concept. Trying this today. Great video!
Have fun Gary and always remember to K.I.S.S!
Love this simple rib cook!
Mike. Thanks brother.
Tommy my brother those are some fine looking BabyBacks 👌. Thanks for the step by step tutorial. Have a great weekend brother. Cheers!
Cheers brother!
Good looking ribs Tommy I just took two racks out of the freezer I will be making them tomorrow!!!
My man. Cheers brother!
Really easy to do. I ll try it -bought weber cattle few daws ago, need to test it ))
That'll work!
Hey Tommy, Nicely done on the 1050! I’ll look forward to trying this out on my next cook. My baby backs have been inconsistent and I like the no wrap approach. I’d like to try some St. Louis spares too if you have them in your repertoire!
Enjoy man and LMK when you try.
Have not had ribs in I think a year maybe 2. Damn time to order some unless I see some in the store. They are awesome. Stay safe & take care of you all. Thanks for sharing eh :))
Laura. And go no-wrap for an easy cook.
Sounds gr8t Tommy thanks eh@@thegalleryBBQ
Great breakdown, thanks for the video man!
Glad it was helpful! Cheers brother. Enjoy!
I've tried most of the methods of cooking ribs, I come back to the KISS way as my favorite, after all, you want to taste the pork. Good to just do a cook, without all the drama huh! Tommy.
Will. Cheers brother!
Nicely done Tommy. I've learned there is no "right" way to cook ribs, but there is definitely a wrong way
John. Good point and 3-2-1 maybe the worlds best known wrong way! Cheers
Nicely done Tommy. Great color and that is one meaty rib. Keep it simple stupid is the way to go. Thanks for the informative video.
Cheers Doug!
Wow;! I think 🤔 I am going to Sam’s Club, get a three pack of baby back ribs. And do a cook test! Put one in the pit boss, one in the master built , and one in the smoky mountain Weber! Invite the grandkids for a taste test! Thanks!
Enjoy it brother.
Awesome looking ribs Tommy, Now I'm confused on what to cook, Thanks a lot. 🤔😕😖
Haha. Cook it all!!!
Love baby backs. Great looking cook
mellw. Thanks buddy!
Coastie here...love the hat! Semper Paratus!
Cheers and thanks for your service. I was reached out by a Chief Master Sergeant of the USAF and sent a hat. Probably one of the collest emails ive ever got:)...
@@thegalleryBBQ I just retired from the Coast Guard. My first unit was Station Manasquan Inlet in Pt. Pleasant Beach! Cheers back atcha...cooking your ribs right now.
I like it Tommy,keep it simple
There ya go.
Hey Tommy, I borrowed a friends pellet smoker to do some baby backs. Never used a pellet smoker before this (only a stick burner). Cooked them at 250 but the bottoms came out a little singed. Is that why you cook on the top rack I’m guessing? I guess the bottom rack on these things is right over the heat source.
TWC.... that's 100% why. That burn pot sits right dead center. Even though there's a deflector plate it'll still heat up.
Great looking ribs Tommy, as usual! KISS ( keep it simple stupid) method is always one of the best ways to cook!
Terry. Thanks and cheers to you. Thanks for stopping by and supporting me.
Oooh man! Those are some really meaty ribs! Keep it simple stupid. Great step by step tutorial Tommy! I’m really diggin “ the shack.” Nice cook brother!
My man,. Cheers.
Tommy this is the way I'm going to do it on Sunday. But I'm go to put KC BBQ Sauce on it. A lot of sauce. My wife and I like like that. What do you think.
I love KC and have used it offen!
Good looking ribs Tommy. What did you have to set the MB at to maintain 250 on the middle rack?
Mine pretty tuned in at 250f.... Thanks Dave
been using this method since you turned me on to it, Tommy, and it makes PHENOMENAL ribs. Did 3 racks of BBRs no-wrap on Friday and we were happy campers.
Bruce. Thanks brother. By far my fav method also;)... Cheers,
Perfect looking ribs... I'm not a fan of wrapping either.. much better unwrapped! Nice cook
Zack. Thanks-
Great video! Would this method work for beef ribs and St Louis style ribs also?
St Louie maybe not sure about beef. That said. Its an awesome recipe
pe.
Works great for beef to, it's called Texas style ribs.
Nice video... Almost 100% Texas style.
Thanks! 👍
Tommy,I've learned water is good as anything to spritz
Agreed.
Good looking ribs, how do you compare to your hot n fast ribs you did a while back?
TwoifferentThis is classic, H&F is off the wall cooking. That said. I love H&F;) but prefer low and slow;)..
I usually hang my ribs either in my WSM 17” or my PitBoss Copperhead series 3.
Thats a win win for sure-
Awesome lookin bones Tommy!
Thanks 👍Tom.
This Is How I Do Em Too Tommy
The best IMHO....
Tommy, where did you get that Samurai blade?
Dalstrong. Email me for a link if interested gallerybbq@gmail.com
Nothing worse than unwrapping ribs and making a giant mess of your food and cooker. Great video
You got that right!
I agree the wrap is a pain!! No More wrap!! When I see a video using any 321,231 ETC I keep getting up!!
Yepper. No-Wrap for the win.
That's some fine looking eats there
You got that right.
Thank you for showing beginner's how the bend should actually look like, I don't like the 3-2-1 method or wrapping at all because fall of the bone in my opinion reduces the tastes quality (I personally think that's overcooked) I prefer a the clean bone bite pull off bone texture versus fall off bone, and love my bark so I never wrap ribs
Daniel. Thanks buddy and I 1000% agree. Cheers.
lacking smoke ring tommy. over all not bad. great step by step
Scotty you know that smoke-ring is the gimmick. lol
@@thegalleryBBQ people love smoke rings lol did you see my deep smoke ring on my baby backs lol
K. I. S. S keep it simple stupid. Or the more politically correct way. Keep it stupid simple. Lol. Those are some amazing Ribs. I like the unwrapped method. I'm not a big fan of wrapping with sugar and honey etc. Great tips. I like the 15 minutes or so for setting the sauce. The BBQ shack is looking good. ( sorry I missed the official name.) Great video. Nicely Done. Thanks for sharing. 😎.
Right on TGOGS.... It's seems to have settled on just being called"the shack". lol Thanksa for stopping by. Cheers.
Great tutorial...awesome rack!
I so appreciate that hat you sent me.. Cheers and thanks for your service!!
Keep It Simple Slick
That'll work!
Leave mollie's alone dude!! They look like Pitt Boss privelidge!!!👍
My man. Cheers brother.
“Keep it stupid simple”
You know it!!
Took me over 9 hours for 4 of them @250° in my vertical, why why lol? Ended up at 300° last few hours.
Because you used the temp that your control panel was reading. So when it said 250f, it may have been 200f or 215f. SERIOUSLY. These control panels are always off. If you don't have an external temp gauge lmk gallerybbq@gmail.com Ill show you what i use.
Honey for the money!
You know it.
💖👼🏻🌺
Lisa. Cheers;)...
The ribs are on indirect heat aren't they???
yes
👍👍👍
My man. Thanks brother!
K.I.S.S.
Keep it simple-stupid!
DIRT FT
Do it right the first time!