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You don’t NEED to take the membrane off, and you don’t NEED to wrap them. What are your thoughts?
Goldees here in DFW is ranked #1 in Texas and they cook there's in a similar method. They even use sauce in the rest
Do you still do the bbq business from home?
Dude, no one wants to take BBQ advise from a clown with a British accent.
Awesome, love it!
We've got a farm foods just opened up the road from me , haven't been in yet but I definitely will now I know they should sell ribs . Anything else of interest BBQ wise they stock ?
Hello from San Antonio Tx, great content as always. Amazing looking ribs. I cook mine the exact same way and they sell amazingly during my pop ups. The only difference I flip mine over for about an hour to 1.5 hours during the cook so the membrane is extra toasty. Keep up the great work, be well.
I have already made the sauce now this weekend I will be smoking some ribs, awesome sauce can’t wait to try it on these ribs
I leave the membrane on and I’m Team “No Wrap” too. I do spritz with 50/50 apple juice and ACV, then once cooked I brush with Sweet Baby Rays thinned with ACV so it’s not gloopy, but a nice sweet and acidic glaze.
Great video mate-loved the timeline really useful and a great guide. Thank you.
Never tried this way before, but the results speak for themselves definitely doing this next time
Looks amazing
Try this in the wrap: brown sugar, tabs of butter, and try me tiger sauce. Google the tiger sauce. Form texas
Hey mate, enjoying the vids, thanks, im just getting into BBQ'ing and got myself a smoker, can you recommend anywhere to buy the Texan style rubs and sauces?, there's so much online, looks a bit of a mine field
Great stuff brotha!!!!
British Texas BBQ??
Looks pretty good 👍🏻
Great video
Too much talk. Just give out your recipe that’s it
East Texas here and spot on to how we do them here at our casa!!! Well done! Love your content!
I'm not a native Texan but have converted since moving here and love SPG, no wrap ribs. The problem is my friends want the fall of the bone. So I always end up making 2 or 3 racks. But screw them…I'm the cook!
will make for superbowl Sunday for a customer
I see heavy gloopy sauce and I think…rookie. Hasn't learned how to let the meat shine through. Almost uncultured. Lol.
My lord those look good.
These look great! Thanks for sharing!
I score the membrane as the baffle plate in my OK Joe makes short work of them and I enjoy the texture when cooked! Been following the Chud method of 2hrs, flip for 2hrs, flip again and spritz with maple/ACV for about an hour then wrapped with L&L Mustard BBQ for 30mins until ten-dah. Use a mix of Oak and Cherry for colour and flavour. If I am feeling indulgent take a leaf out of Mad Scientist’s book and brush on a little smoked pork lard before the wrap 👀
I made the bar a bbq sauce last week and am currently cooking a rack like this on my MB gravity and will finish the same way. Would u approach the temps or method any different on your MB? Mine always come out good unwrapped but sometimes the exterior is a little tough and jerky like. Hoping wrapping in the sauce helps offset that! Cheers!
cool video! do you spritz during those 6 hrs?