Yeah I have found also that salt and pepper are the best route. I do a heavy pepper on my ribs and my family loves them. It has a nice almost spicy bite. Kind of like peppered jerky. It has that kick on it but on ribs instead.

@@Nicks-BBQ I'll be trying this.

Try voo do rub by church

Please try famos Dave's if you haven't it's amazing.. also good on burgers 5:12

That's sweet!

That's a good idea! I'll keep that in mind if I make some spicy ribs.

Hope it's killer!

That's awesome km glad to hear that!

Thanks!

No problem! Hope it turns out great for you guys. Nothing beats good BBQ!

Not 100 percent. If you use a coffee rub or a brown sugar costing it'll take on the color blackish or brownish color.

Never heard of knotty wood. Do you like them? I just recently got. Recteq. Super awesome product. As for the membrane I notice it a bit more tough on the under bite when I don't remove it.

I actually prefer to eat the membrane! I like the way it get crunchy / chewy! I think it’s delicious and I like to peel it off the bone with my teeth

Main reason to remove membrane is so juices can penetrate and fats metabolize better

Thanks! Love me some ribs forsure

That's a good idea. I'll try it sometime thanks for the advice and compliment!

Hey thanks I appreciate it!

It doesn't bother me. As long as I can help people make great food I'm happy 😊

Thanks so much for the compliment!

Lol indeed!! I don't have a dog though

No problem. I had fun making the video and eating them afterwards lol!

No problem hope it helps!

Nothing like smoked ribs forsure! Hope it goes great! If you ever have any questions I respond pretty quickly most times. Feel free to ask!

@@Nicks-BBQ hii do you leave the hatch open or close if open how open? whenever you put the ribs on

@@cutiepiexoxo3794 by the hatch do you mean the part where the smoke comes out? If I'm doing ribs at 250 degrees I usually have it open about 10 percent

@@Nicks-BBQ the flame boiler part where the pellets catch fire

@@cutiepiexoxo3794 have that completely closed.

Hahahah you are very observant. It broke off and took a while to order the replacement. I have a new one now though lol.

Lmao

Sweet! Hope it turns out great. Which grill did you get?

Got the camp chef smokepro dlx it’s my first pellet grill can’t wait to do some amazing cooking

@@brianhagan5212 that's awesome bro. Pellet grills are amazing. It's perfect for long cooks that you don't have time to sit by a fire all night and day. I love making briskets and pork butts in them. Obviously off sets are going to have a better smoke flavor because you are using real wood vs processed pellets. But the ease and convenience kind of out weighs the cons in some ways. Especially for me having a ln 11 month old lol. Set and forget. Hope you love it bro

@@Nicks-BBQ yeah I’ve been using a Weber kettle forever so this is going to be so much more convenient and congratulations soon you’ll have someone to enjoy all that great cooking

Thanks I appreciate it!

Those sound like really good combos. I'll have to try that!

Awesome sweet! Feel free to ask any questions if ya have any I'll be by my phone most the night!

Thanks! I'm glad to know if you invaded earth and came to my town I might be allowed to live.

@@Nicks-BBQ Humans think all aliens are mean for some reason. We are freindly!

HAHAHA I guess that is the stereotype. My apologies!

Yeah I seem to have forgotten that lol. They were good

Yeah heat protector on

I don't see why you couldn't. Let me know how it goes!

Thanks bro! I love some good ribs forsure!

Hahaha thanks glad you like it! Get ya some food now.

Thank you!

Thanks. If I forgot to mention that I'm sorry

HAHA yes I have had that happen to me. People don't understand when you are smoking food that it is an art and can't be rushed. I used to tell people a time when dinner should be done but I've been BBQing long enough now to know not to do that. I tell them the food will be done when the food will be done lol!

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I don't stick to any one method when I smoke ribs. Although I have tried them and they do work. I do the ribs in 3 phases. First phase is getting smoke and color on the ribs. I smoke them laying on the rack until the ribs start to turn a dark reddish color. When you can rub your finger across the ribs and the rub doesn't come off and it feels a little drier than wet. Once you've done this you've built a good bark and sucked in enough smoke. This will take anywhere from 1.5-3 hours depending on the size of the ribs and the temp you use. Next is wrapping. Wrap with your favorite mixture combo you find. I use a little bit of butter brown sugar and some kind of bbq sauce. Wrap until it gets to be around 200 degrees. Take out of the foil and set back on smoker and lightly glaze the ribs with a sauce and continue cooking like 15ish mins so the glaze can caramelize onto the ribs. Then you can enjoy! Hope this helped

I have never tried that. There's a big difference between comp bbq and backyard bbq. Most people would say these ribs are extra for backyard bbq. Comp bbq is meant to get as much flavor as possible into just 1 bite but not necessarily good for eating half a rack during a game or something. I'll have to check that out though and see if that makes them better. Thanks for the tip!

@@Nicks-BBQ Well thank you far all the great tips you gave me. I ran out and got all sorts of goodies and a couple of slabs...gonna implement all I learned from you later this week

@@stevejoyce3151 this awesome sounds yummy. Let me know how it goes!

Thank you and great question. I love salt. Doesn't bother me at all. So I'm probably the wrong person to ask lol. It's not going to hurt to put on a medium coat and see how that doesn't you. Or maybe taste the rub beforehand to get a feel for how salty it is.

I think you should!

It's usually anywhere from 2 to 3 and a half hours depending on how hot or how low your temp is. What you want is the robs to turn a reddish dark tone and be able to run your finger across the ribs and not rub the rub off. This typically will happen around 165 to 175 degrees internal temp. Not always but kind of a guage to follow.

That is an option. Seasoning and smoke won't go thru the membrane though and it still has a tougher bite than without it. I only score if I'm doing a bunch of ribs for a party and want to save time. If I'm doing just a couple for family and friends I take em off.

Hey Dave. Glad you like the videos! So sometimes I use kinders salt pepper and garlic rub. The ratios are proportioned in there and ill use enough to get a light coating of rub on both sides. Then with the BBQ rub I go a little heavier. If I put on my own salt pepper and garlic I'll use about 2 parts salt and 2 parts pepper 1 part or even sometimes a half part of garlic. Depends on your flavor profiles. All of this is trial and error to how you like the meat. BBQ rubs typically have salt in them so I'd you find it's too salty cut back on your salt a bit. I have no measurements for how many tablespoons of SPG I use per rack I just coat it till it looks good. I like to still be able to see meat when I'm done seasoning but have enough on there that it gets that beautiful red color when it's smoked. Go ahead and try out a rack and have fun with it and make adjustments as you go. Hope that helps and feel free to ask any questions you have whenever you have them. ✌

A rub does not soak in to the meat.

The temp will usually be around 165ish but you want to make sure that the rub is set on and that it has good color before you wrap it.

Then after they're in the foil let em go past 200. 202 204 if you still want a little chew on it like competition style. Go to like 208 210 for more tender ribs that fall of the bone

Just uploaded a new rib video a few days ago - the best ribs I've ever made! Lmk what you think.

The pullback is all natural. These ribs are the st Louis style cut out of the spare ribs. I always get good pull back from them. Baby back ribs don't pull back as much.

In this method I go more by the feel of the ribs. Once the rub is set you can rap. Usually goes to around 2 to 2.5 hours is when it's good. You want to be able to run your finger across the ribs and not pickup and rub. It'll have a good little crust forming and thstz when it's safe to wrap. That means it's taken in enough smoke and the wrap won't wash away the seasoning.

@@Nicks-BBQ thx a million. 👍🏻

I love sweet baby rays too! Such a classic sauce. good luck with your ribs!!! making me hungry lol

Glad you enjoyed the video

Once they start to turn a nice reddish color. You want to create a good bark and absorb good smoke before braising. For me depending on temp this could be anywhere from 1.5-3 hours. Once you can rub your finger across the ribs and nonrub comes off you're safe but I like my ribs to be nice and smokey so I'll let them sit a little longer. There isn't a magic number of hours to go by. Just looks.

I actually didn't have anything crazy for this cook. I just turned it on to 250.

I use butcher paper for certain things and foil for certain things. When I smoke pork ribs I use foil. The reasoning behind that is I want the ribs to sit in the melted butter and whatever liquid I put in there to help get the meat tender and soak in those flavors. If you were to use butcher paper the paper would absorb a lot of that liquid and the ribs wouldn't get as much. However, when I smoke something like a brisket I use butcher paper to wrap because I don't want the rendered fat and juices it pushes out during the cook to ruin that bark I've created on the meat. In that case I would want the butcher paper to absorb those liquids. hope that helps!

@@Nicks-BBQ Now THIS makes perfect sense! Thanks! Smoking 6 racks for the game tomorrow.

@@loboswildin sweet! Glad I was able to help. If you are using normal foil I would use two sheets to wrap your ribs in. Sometimes when you wrap it right the bones can bust through the foil and you'll have a mess. What kind of ribs are you smoking?

Thanks :D

No problem!

Usually anywhere between 2.25 hours to 3.5 hours. There's a couple indicators. When the rub is set on real nice and once it's getting a good red/dark color I wrap. The ribs will usually be around 165ish IT at that time. Then it'll be in the wrap usually for like 45 minutes to over an hour or so.

Each rack is different. Some are thicker or less weight. So better to go by those indicators than a set time every time.

I don't got by an exact temp. More of a combo of 3 things. Color needs to be darker reddish, rub needs to be stuck on the ribs, temp needs to be around 165+ish. If the ribs are 165 but the color is still light ill let it go longer till the color gets darkened a bit

I believe I smoked these at 250.

A good rule of thumb is 165 degrees. But I like to wait until it gets dark red and charred looking. That's when you built a really good crust on it and it won't get wanted off in the wrap.

@@Nicks-BBQthx. Just did this and the family loved it. Awesome recipe.

It depends on a few different things. Color and temp. I don't wrap at the same times every cook. I wrap the ribs once they get a really nice red color and are temping around 165ish. I wrap them in till they get really tender which is usually around 200 degrees. Smoking ribs is more about feel and touch. I have a recipe on my channel called the 3 2 1 method you might like. You smoke the ribs in 3 different phases for set amount of times

Yes! You can smoke these at a lower temp for more smoke flavor. Totally up to you!

Lol what do you mean

I will go ahead and do that for ya lolol 😂😂

Sorry for not including more details in this video. I was still newer at making videos and didn't include a lot of detail. If you watch my more recent baby back rib video it's more detailed. I can't recall exactly what I did for these ribs but lately I've doing the same thing with my ribs. 250 degrees and at the 1.5 hour mark I spray, 2.25 hour mark I spray and usually at the 3 hour mark I spray and take off to be wrapped. Each rack of ribs is different though and the key is to know when to pull them. You're looking for the rub to be fully set onto the ribs, a good mahogany color and a little bit of pull back starting to occur. The internal temp at this point will usually be somewhere around 165 give or take some. At that point I wrap them and let them ride out until they are at 202ish and probe tender.

I would recommend watching my new rib video if you have any further questions. I did a better job explaining the process. Good luck bro!

@@Nicks-BBQ where is the new rib video ?

@@89ajcell kzfaq.info/get/bejne/d7KTo5SSpq_Ne2w.html

@@Nicks-BBQ thanks man . Currently attempting my first ribs on the xl! Using everything from the Original video

Thank you!

I usually go by looks and feel. But a safe bet is somewhere around 160-170. You want to make sure the rub is really set on the ribs and they start to get a dark ish color to them.

Ohh its 205 jeje sorry

You're welcome! The internal temperature will vary on each set of ribs. Typically once it gets to like 202 204 range it's good but you'll have to learn how to gauge when it's done by how smooth the probe goes in. If you can stick the probe in and it goes in and goes out without any resistance you know the meat is very tender. It'll take time and practice to get that skill down but the temperature that usually happens around is 200-206 range. Hope that helps!

It's definitely a lot less meat taste than if you just used salt and pepper. Still can taste the meat though. If you like more of a meat taste use less rub and maybe no glaze.

When I do ribs I usually wrap after 2.5-2.75 hours. Keep them in the wrap until they get tender which usually takes about 45 minutes or so. Let them cool for about 10 minutes then glaze them and smoke em for another 10-15 minutes.

@@Nicks-BBQ Thanks. So from start to finish should be less than 5 hours I guess. Prep time and all. I just recently got a smoker and have some ribs and brisket. I wanted to try the ribs first since they shouldn't take as long and if I make any mistakes, I didn't want to ruin an expensive brisket. Thanks and wish me luck!

You just leave your ribs under a lamp for a week or what? I Smoked these at 250 how much lower you want me to go lol.

Thanks 😎

hahah yeah that is a downfall of not using gloves.

You'll come around one day.

Thanks for taking the time to give feedback. I'll have to try that next time I make some ribs.

I use a combination of things sometimes but lately I've been using 50/50 apple cider vinegar and water for everything. Seems to be doing just fine.

@@Nicks-BBQ but don’t that taste nasty just asking

@@robertcarlos78 no not at all. Depends on what kind of flavor profile you are going for. I add in brown sugars and butter to my wrap so I have a lot of rich and sweet flavors going on so I like to balance it out with the cider vinegar and it adds a tang to the meat. Spraying the meat also helps from it drying out.

Naw your not poor bro! I trim them to look good for the videos. I know people the trim them and smoke the scrap pieces and make rib tips out of em

@@Nicks-BBQ HAHA thanks man I enjoyed your video

@@russramirez7533 thanks bro! Appreciate it

I'm not sure whether or not to say thank you or hide under a rock.

Mustard is being used as a binder. It helps the rub stick to the meat if you don't have 45 minutes to let the rub naturally stick onto the meat. The mustard is not for flavor. If mustard scares you. Use olive oil, hot sauce something of that nature.

I think this was bbqd in my backyardol

The method is pretty standard. Smoke. Braise. Glaze. Not complicated. Not making spaghetti bro 🤣

No you don't. I've worked on that lol. My early filming days have lots of mistakes

Buy me a mic then

I will stay awake at night knowing you are dissatisfied with my fake grilling.

Looks pretty real to me. 🤤

@@jzs05stanggt1 haha thanks bro 🤣

Obviously Mr. Hernandez doesn't know much, I use an UDS I made, Webber grill, traditional stick burner, custom pit I made, and the pitboss Austin XL. You just have to know how to use them, they all put out great food. You did a great job with this video and I agree Malcom Reed has great products and great videos as well . Thanks for sharing

@@aztecwarior1967 thanks! I'm looking to expand my arsenal pretty soon as well. I've used a weber grill my whole life. Just got into the pellet grill world and live how simple it is to make great bbq. I'm definitely getting a stick burner for my next purchase though.

Yo not gonna lie I don't understand lol

Yeah you do