FULL RECIPE:
-To prep, remove the membrane (if still on) and coat a baby back rack with olive oil and the rub of your choice. Don’t be shy with the salt and spice.
-Smoke (I used a @drevos_international smoker) with oak wood at 240F / 115C until the internal temp is 150F/66C. About 2 hours, but A thermometer is a must…
-Spray generously with apple cider vinegar and wrap tightly with butcher paper.
-Return to the bbq WITHOUT smoking anymore and heat until the temp is 203F/ 95C. About 2 more hours.
-You can use sauce if you’d like… but you don’t need it.
#bbq #ribs #foodscience #smokedribs
source
25 Comments
Leave a Reply
You must be logged in to post a comment.
Thanks for watching both parts. I can't "reverse link" part 1 here… but if you go back up to the video, Part 1 is the related video… and HERE is the full recipe.
FULL RECIPE:
To prep, remove the membrane (if still on) and coat a baby back rack with olive oil and the rub of your choice. Don't be shy with salt or spice.
Smoke (I used a @drevos_international smoker) with oak wood at 240F / 115C until the internal temp is 150F/66C. About 2 hours. A thermometer is a must…
Spray generously with apple cider vinegar and wrap tightly with butcher paper.
Return to the bbq WITHOUT smoking anymore and heat until the temp is 203F/ 95C. About 2 hours.
You can use sauce if you'd like… but you don't need it.
#bbq #ribs #foodscience #smokedribs
I don’t even like beef but this😫😍
You ain't want this tendernism. You ain't ready for this tendernism
The perfect rack of ribs are the ones I can eat. These look great but they aren't perfect cause I can't eat them due to them just being a recording.
I can see bone up making sense since the fat renders into the meat.
We need to talk about that smoker. Wow.
Thank you Ryan Reynolds
Outside of the cooking technique everything else is a preference. And def spray your ribs if youre smoking them for 4-6 hours
I don’t agree with every choice you made, good food doesn’t have one recipe, but i’m saving this for later as reference.
Great info. I'm not a big fan of overly cooked rib, I really don't want them fall of the bone, I like a bite clean off the bone. The best! Wrap less to achieve. The 3-2-1 method makes them really fall off the bone. 3-1-1 is better, less time wrapped.
See now This is how you research a recipe!
Quick. Do one for filing taxes before the end of the year!
I think baby back ribs too.
I’m curious on your opinion for cooking ribs but in a stove instead of wood smoking.
Hot take. Beef ribs are better
Love the ending lmao
That rib, bone up was over cooked. It should only fall off the bone when you want it not when you pick up the rib
was half expecting you to drop the bone and walk away from the table at the beginning
omg thank you for that last part ppl think you’re crazy if you don’t sauce up ribs
Trigg, you're so thorough and scientific. I really appreciate your tenacity. But nothing will convince me oak is better than cherry on ribs.
I imagine people argue about bone up vs bone down because there’s a sizeable chunk of people who think that you DON’T want a completely “fall of the bone” rib
I kinda get it since otherwise it’s a pain to eat but I love that tenderness
You look like Lindsey Lohain. Like REALLY look like her. I have there are only like 3 differences between you
The best food content creator! To the point, thorough, fun, real, and high quality. Thank you for your service 🙏
Bones up makes so much sense!
apple cider vinemeger