Rib Wrap Test | Should you wrap Ribs in Foil or Butcher Paper or Unwrapped

Rib Wrap Test | Should you wrap Ribs in Foil or Butcher Paper or Unwrapped | Smoked Baby Back Ribs

Рет қаралды 450,629

Жыл бұрын

BABY BACKS
Foil Wrapped, Butcher Paper Wrapped, Unwrapped
• 3 Racks of Baby Backs Ribs
• 3 TBSP of Yellow Mustard
• Killer Hogs AP
• 2 TBSP of Squeeze Butter
• 4 TBSP of Brown Sugar
• 2 TBSP of Rib Glaze
• Sweet Rapture BBQ Rub
• Butcher BBQ Honey Rub
We used our RT 700 for this cook, set at 275 degrees.
We prepped each rack by removing the membrane and trimming away any large fat.
Use about a tablespoon of mustard on each rack as a binder.
Coat each rack liberally with the AP and BBQ seasoning.
Add a light coat of the honey rub.
Place on the smoker for 2.5 hours or until your rub has set.
Spritz each rack about every 45 mins with apple juice.
We wrapped one rack in butcher paper and one in foil.
We used about 2 tbsp. of Brown sugar, 1 tbsp. of squeeze butter and 1 tbsp. of rib glaze in each wrap.
One rack we cooked uncovered and continued to spritz for the duration of the cook.
At about the 3.5 hour mark we unwrapped and glazed the ribs with our favorite BBQ sauce.
Once the sauce was set we removed and enjoyed.
Overall we thought each rack was exceptional. Our two favorites were the two that were wrapped and we lean more toward the foil wrapped rib!
GET YOU SOME!
🔔 Don't forget to SUBSCRIBE and ring the bell kzfaq.info...
Check us out on the Socials:
Instagram: / bigdaddysbbqpit
Facebook: / bigdaddysbbqpit
Email: harveybbqpit@gmail.com
On the Web: www.bigdaddysbbqpit.com
Gear:
• Javelin Pro Instant Read Thermometer: amzn.to/2QtJoRX
• Kitchen Bouquet Browning and Seasoning Sauce amzn.to/3d6tFXI
• Gloves: amzn.to/3m0dxXM
• Black Nitrile Gloves, Latex Free: amzn.to/3hc5CmA
• Butcher Paper amzn.to/3BmAmOt
• RecTeq RT-700 amzn.to/3ULwM7k
• Butcher BBQ Honey Rub amzn.to/3FbXZKD
• Killer Hogs AP Seasoning amzn.to/3GQUmKf
• Rylee’s Sweet Rapture Rub: www.steakprincessbbq.com
Rib Playlist: • Delicious Baby Back Ri...
#babybackribs
As an Amazon Associate I earn from qualifying purchases from the above links, at no extra charge to you!

Пікірлер: 366

@pomaikai8033 28 күн бұрын

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!

@BigDaddysBBQPit 22 күн бұрын

Sounds awesome!

@Buford_T_Justice1 19 күн бұрын

This is the kind of hard hitting scientific research I can totally get behind! Great video! Subbed

@BigDaddysBBQPit 19 күн бұрын

Thank you!!!!

@-vi2ys557 3 ай бұрын

Unwrapped is probably the best one

@sudzbuddy6 18 күн бұрын

Been Q’n and Smokin’ for 45 years I’ve never wrapped Never been convinced of a really good reason for it Great video!!!

@thelog86 13 күн бұрын

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

@ricksimpson7286 5 ай бұрын

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

@RobertPascarella-ig6tz 3 ай бұрын

The handles on the grill are legit!!!

@BigDaddysBBQPit 2 ай бұрын

They are pretty awesome!

@redveiner 10 ай бұрын

So, no matter what you do: ribs are amazing !!!!!!!!!!!!!

@michaeld2662 4 ай бұрын

Those trimmed ends make a great add to big pot of beans. Mind the bone chips though.

@t-reyh5937 28 күн бұрын

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.

@DouglasFergen-pq9ru 11 ай бұрын

I wouldn’t mind all of them!

@ACGator03 26 күн бұрын

Good video. Reminds me of when Malcolm Reed first started.

@user-ph4bc1rp7w 10 ай бұрын

OH YEAH!!! I finally found MY sweet spot for ribs that's SO much easier! But good.... GREAT taste works! Thanks! Great video!!

@BigDaddysBBQPit 9 ай бұрын

Thank you!!! We appreciate you watching!

@danielmarquez2672 11 ай бұрын

Butcher paper is my go-to. Foil always made the ribs more like an "oven-cooked" rib texture

@BigDaddysBBQPit 11 ай бұрын

I agree, we’ve been using Butcher Paper more often!

@fmadden71 2 ай бұрын

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.

@kman2220 26 күн бұрын

Makes perfect sense to me!

@ptech88 4 ай бұрын

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.

@floridagator1765 Жыл бұрын

I will try tomorrow. Looks good. Thanks

@BigDaddysBBQPit Жыл бұрын

Nice! Let me know which you like best!

@MetalDetectingwithRandy1 11 ай бұрын

Thanks for sharing. I am going to try the wrapped paper, Take Care

@BigDaddysBBQPit 11 ай бұрын

Thanks for watching, let us know what you think!

@kenbrown4248 28 күн бұрын

Whenever you see a guy that large you know he knows how to cook.

@libsrcrazy9634 10 ай бұрын

Love that SLAYER sweatshirt!!

@lithod02 10 ай бұрын

Where did you get it?

@kimkennedy2041 Ай бұрын

Hot Topic

@jjpop24 4 ай бұрын

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!

@josephsmith961 3 ай бұрын

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.

@SafeEffective-ls2pl 2 ай бұрын

Depends on how much smoke flavor you want. I smoke 2 hrs then wrap 2 hrs. Post oak and pecan

@jonathanjonesii1897 Ай бұрын

Im literally doing this now😂@@josephsmith961

@daviddonahue2615 Ай бұрын

I have yet to cook baby back ribs the same way but all were awesome

@deandamon9778 9 ай бұрын

righteous.

@jongoin4404 23 күн бұрын

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!!! 😂😂😂

@josevela7868 4 күн бұрын

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🤟🔥🤟🔥

@damon123jones 4 ай бұрын

the music is great

@Majorme2 Ай бұрын

I like the blues..too

@BigDaddysBBQPit Ай бұрын

Awesome!

@michaeldrakulich8359 21 күн бұрын

Whatever floats your boat, enjoy the moment, will be alright!

@82wethepeople 2 ай бұрын

SLAYER! oh you know

@jimmyf4603 11 ай бұрын

SLAYER!

@Griddlin_Dixie 5 ай бұрын

GREAT VIDEO!!❤

@BigDaddysBBQPit 5 ай бұрын

Thank you so much!

@johnvrabec9747 3 ай бұрын

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

@brianmiller1098 2 ай бұрын

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 2 ай бұрын

@@brianmiller1098huh??

@brianmiller1098 2 ай бұрын

@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

@richardtrammell7521 Ай бұрын

Thanks for the info brother.From the Ozark Mountains 😊

@BigDaddysBBQPit Ай бұрын

You bet!

@wrencher79 10 ай бұрын

I love that Bill is wearing a Slayer hoodie! Great video. Will be trying it soon.

@bradleystuart8608 Жыл бұрын

Great job! Love my RT 700 and think I’ll go no wrap today

@BigDaddysBBQPit Жыл бұрын

Thanks for watching! I like no wrap once an a while! Love my Rec Teq too!

@KennethNoisewater1 Жыл бұрын

I've been wanting to try this to see if there's a noticeable difference like brisket. Great job, great results

@BigDaddysBBQPit Жыл бұрын

Thank you so much for watching!!!

@mrblonde71384 Жыл бұрын

I love those B&B pellets ❤

@fatcobra54 17 күн бұрын

Me too they run really well in my older pitt boss and great flavor.

@paulritter8894 8 ай бұрын

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.

@elbob17 Жыл бұрын

Malcom put out a new video recently using butcher paper so I gave it a go for the first time today. Now I'm here watching this.

@BigDaddysBBQPit Жыл бұрын

I haven’t watched it, I’m sure it is good!

@keithbishop3550 9 ай бұрын

I've done the no wrap before on ribs. Never paper, though. Have thought about it. As high as aluminum foil is, reckon I'll try paper next time. Wife and I pulled some leftover ribs out of the freezer yesterday. They were cooked about 3 wks ago. My goodness they were still delicious and moist. Malcolm sure has helped my game. Especially the butter trick at wrapping time.

@Rebel-Rouser 5 ай бұрын

Same here.

@qmac10 Ай бұрын

@@keithbishop3550 What is the butter trick? Thanks

@eshepley 3 ай бұрын

I like dry ribs. About 4 hours on my smoker and I’m good to go.

@james.hodges 19 күн бұрын

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.

@jongoin4404 23 күн бұрын

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!!!

@BigDaddysBBQPit 22 күн бұрын

It’s a Rec Tec, thanks for watching!

@samt4489 5 ай бұрын

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.

@BigDaddysBBQPit 5 ай бұрын

Thank you for watching!!!

@delladelaney6227 2 ай бұрын

An apple juice spritz is a good idea!

@ziggytime3667 6 ай бұрын

Good video..Killer SLAYER Hoodie!!!!

@metalnerderypodcast 6 ай бұрын

Thanks man!

@denniewhittemore5651 Жыл бұрын

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

@BigDaddysBBQPit Жыл бұрын

Thank you!

@donaldmontgomery9340 29 күн бұрын

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.

@BigDaddysBBQPit 22 күн бұрын

Thank you!

@DGCON44444444 5 ай бұрын

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

@theyankeedukeboy 3 ай бұрын

I only wrap if I need to hurry. It just helps push through the stall to me.

@chrislrocks 4 ай бұрын

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.

@MisteryMan2000 3 ай бұрын

As long as you're happy with the results, there is no wrong way to do it.

@BigSamrob504 2 ай бұрын

Great response

@Darthdoodoo Ай бұрын

No wrong way to smoke another mans meat😂😂

@patriciastordahl1220 3 ай бұрын

You two could eat three racks. Wow. I can barely eat 4. Lol mouth is watering just listening to youy umm umm umm. 😂

@jimr5703 3 ай бұрын

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.

@talmadgewilliams8831 5 ай бұрын

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.

@jamesdelong6401 3 ай бұрын

Very nice, racks

@BigDaddysBBQPit 2 ай бұрын

Yes they are!

@andyneering6848 Ай бұрын

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

@BigDaddysBBQPit Ай бұрын

Thanks have a great day!

@LLLL666 26 күн бұрын

I agree, cost too much to waste.

@XXXScorpionXXX 25 күн бұрын

As long as they don't go to waste what does it matter, great for soup.

@J_Bwn 18 күн бұрын

Yup, he cut the end off of those ribs and then I knew I was done watching this video.

@trailblaerfan Ай бұрын

Do you have a recipe for your barbecue sauce? You’re putting on at the end. Thank you.

@theworkshop5064 5 ай бұрын

I like how Monopoly guy enjoy this experiments! 😂😂😂😂

@elbob17 Жыл бұрын

My favorite part about ribs is the process.

@BigDaddysBBQPit Жыл бұрын

Mine too! Thank you for watching!

@1ftw3 4 күн бұрын

That membrane you removed is pure collagen. Definitely not trash

3 ай бұрын

I will never deviate from my knowledge again. Absolutely tough ass ribs .never again will I not go with 225 degrees. Damn

@MrMdynamike 10 ай бұрын

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.

@whereRbearsTeeth 2 ай бұрын

@brettpayne7004 Ай бұрын

Feel like when i wrap mine in foil it steams it more and i lose bark.

@mincooper 25 күн бұрын

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.

@BigDaddysBBQPit 22 күн бұрын

Great tip!

@mccluremetalworks4214 2 ай бұрын

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

@Swearengen1980 10 күн бұрын

Lower temp smoking, unwrapped. I'd rather have a little more toothiness than lose flavor from the steaming process of wrapping. I'd think you'd want as much flavor as possible, no combination of pellet smokers/pellets (regardless or price) I've seen has ever produced satisfactory smoke flavor to me.

@deist921 Ай бұрын

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

@BigDaddysBBQPit Ай бұрын

You certainly can!

@yoda3647 3 ай бұрын

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

@Jake-nh5gp 9 ай бұрын

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😂

@BigDaddysBBQPit 8 ай бұрын

That's awesome!

@duffdastuff8071 Ай бұрын

Slayer!

@glennwinters3687 20 күн бұрын

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!!! 😋

@CScott-zu5mv Ай бұрын

What brand was the spritzer?

@jareou 4 күн бұрын

I wrapped one time, but never again. Unwrapped ribs are more flavored and tender

3 ай бұрын

What is the total hrs on the grill ? Cause I like short stories.😎

@michaelrau7003 4 ай бұрын

Put a glove on your sauces and spices. Works Awesome!!!!

@BigDaddysBBQPit 4 ай бұрын

Great tip!

@davidfarina2448 Ай бұрын

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!

@piemuggs 3 ай бұрын

Neither, you should wrap them in bacon. Along with everything else in the world. I have 3 kids, I swaddled them all in bacon and they turned out great. I brined them for 9 months first.

@700Junky 10 ай бұрын

Not sure how it’s a head to head comparison if you added ingredients when you wrapped.

@crushingbelial 10 ай бұрын

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

@elizabethstump4077 9 ай бұрын

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.

@teacher913 5 ай бұрын

Acid and aluminum is a no-no for me too

@judichristopher4604 4 ай бұрын

EXACTLY!!!!

@lowoverhead3577 2 ай бұрын

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

@auriptide 9 ай бұрын

I just love the no wrap, the wrap just doesn't get the smoke/grill taste I like.

@BigDaddysBBQPit 8 ай бұрын

Right on!

@gavinistheawesomest 7 күн бұрын

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.

@BigDaddysBBQPit 6 күн бұрын

I believe that was just equal parts Blues Hog Original and Tennessee Red mixed.

@PoorBoy.22 4 ай бұрын

Can you give more info in the sauce? Looks great but description just says "favorite". Im trying to find a thinned sauce like that.

@longfellowdeeds4726 3 ай бұрын

its called water, just put a little water in your favorite sauce, voila its thinned out

@josevela7868 4 күн бұрын

? Can I use butter or ghee instead of Margarine 🤔

@bmcc12 Ай бұрын

With such a heavy application of flavors, is it possible at all to taste the pork?

@BigDaddysBBQPit Ай бұрын

Yes it is, one of our favorite ways to eat ribs is just plan salt and pepper though!

@Todd.T 3 ай бұрын

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.

@barfy4751 Ай бұрын

Traeger.?

@Todd.T Ай бұрын

@@barfy4751 I have a Traeger Timberline now and used a Traeger Lil Tex for 12 years before that. They are very different to use.

@zak5871 2 ай бұрын

Unpopular opinion i dont do binders because it does change the Flavor.

@swad1513 10 ай бұрын

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?

@BigDaddysBBQPit 10 ай бұрын

I believe I was talking about tenderness. They weren’t “fall off the bone”. Thank you for watching!

@swad1513 10 ай бұрын

@@BigDaddysBBQPit Oh. They were probably lower temp than the others. Maybe closer to 202 instead of 208.

@lionsdejudah 11 ай бұрын

Your side kick looks like he crawled out of the bushes off a boat…as captain “this guy”

@ringaleavo Ай бұрын

I use foil, the peach treat is overrated. Keeping the moisture and heat in is key

@obeliant5025 12 күн бұрын

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?

@BigDaddysBBQPit 6 күн бұрын

At least 145 degrees. I wrap when I have the color I want on the ribs.

@tman111195 5 ай бұрын

Might I ask where u got that huge cutting board, nothing on Amazon compares size wise unless it’s an oversight??

@BigDaddysBBQPit 5 ай бұрын

That board I believe we got at a Restaurant Depot!

@tman111195 5 ай бұрын

@@BigDaddysBBQPit Thanks!

@lioneltak Ай бұрын

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.

@BigDaddysBBQPit Ай бұрын

Both

@markhejl3104 11 ай бұрын

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

@BigDaddysBBQPit 11 ай бұрын

It does speed up the process in foil for sure!

@hogberry Ай бұрын

The foil wrapped ribs kind of reminded me of The Tingler. Wonder how many even know what that is?

@ronaldc.1155 20 күн бұрын

I now like to wrap with butcher and then foil over the butcher. Allows the butcher paper to sweat more

@hennyblancofromtheheightz6811 27 күн бұрын

I double wrap my ribs first I wrap it in parchment paper then foil

@BigDaddysBBQPit 22 күн бұрын

Great tip!

@C69FH 10 ай бұрын

Slayer!!!!!!!!!🤘😎👍

@scottjohnson9225 5 ай бұрын

I will take any please.

@davidkeller6852 Жыл бұрын

Does anyone know the name brand of the bbq grill in this video? Is it for charcoal?

@BigDaddysBBQPit Жыл бұрын

The smoker I’m using is a ReqTec RT 700 Pellet Grill/Smoker. It’s fuel source is wood pellets. Thank you for watching!

@ApacheScalper 9 ай бұрын

Tell Abe we said hi

@alexcruz6738 27 күн бұрын

The ones in foil had brown sugar added to them. So you can’t say they were all the same.

@loveistruth5713 Ай бұрын

They all look good but I like the unwrapped ones the best I like the char and I like ribs that you can Savor and chew a little bit before they slide down to gullet heaven😂😂😂

@BigDaddysBBQPit Ай бұрын

Thank you for watching!

@shanevision 11 ай бұрын

All that bbq experience and you've never cooked a rack of ribs unwrapped? Loard help us.

@alanmiller7337 6 күн бұрын

What's sauce recipe mate pls

@mikemcallister3698 Жыл бұрын

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

@BigDaddysBBQPit Жыл бұрын

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?

@mikemcallister3698 Жыл бұрын

@@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.

@BigDaddysBBQPit Жыл бұрын

@@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.

@AndrewThoesen 11 ай бұрын

@@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.

@mikemcallister3698 11 ай бұрын

@@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.