Lmao 😂 haha that’s what I was think too

Dried em out when he wrapped him wit no liquid

@@joshhawkins7706basically

My immediate thought 😭

Bro I’m weak 😂

They usually won’t unless you press between the bones .

@@danielploy9143 SHHHHH… my meat ALWAYS, and I mean ALWYAS, pulls back from the end of the bone!!! ALL meat shrinks when it cooks and in doing so it is natural for the meat to reveal some of the bone end. I think that maybe he didn’t cook them long enough and he did it that way just for the purpose of shooting this video. I can just about guarantee you he put them bad boys back on the heat for another hour or more!!! What do y’all think??? Furthermore, what are you even talking about when you said, “they usually don’t unless you press between the bones”??? Like, with all due respect, what does that even mean??? I know what you’re saying, but it doesn’t really make any sense. If you know what I mean??? So, with that in mind, I am just asking you to please help me, make it make sense!!! I’m rather hopeful that your reply about “pressing between the bone” was nothing more than a response that you gave after you accidentally and completely misunderstood what @Kent Gonzalez was saying about the meat pulling back and revealing the tip of the bones after the ribs are done!!! Y’all have a wonderful weekend, brothers!!!

@@DFWJon on pork ribs if you wrap before take a round object about 1/4” about the size of a pen, you press between the bones on the ( side ) this will break the membrane and cause the bones to be exposed, it’s a desirable appearance.

Looks like the tastiest shoe leather I ever saw. I prefer fall off the bone, you want at least a quarter inch pull back for that... That's the problem with ribs, I do it my way, and other people do it the wrong way.

​@@danielploy9143 not true at all I've been working in a pit for 26 years please don't spread false cooking advice

275 is my go-to temp for almost everything. Most of my pits seem to run happily at 275. Great suggestion!

I never thought of that but I saw the juices absorbed by the paper I see what u mean

I didn’t know that , I never used paper at all

If you let the ribs rest a bit before you open the paper it’s fine. If you instantly open it the. They just steam out all the moisture and your screwed.

Right! Butcher paper only for brisket

6 hours for ribs., and prep time not included.,?? fall off bone dry crap more like it.

@robertott2631 not sure you know about smoking ribs. You can cook them faster and achieve the same result at a higher temp. I wish you could taste my ribs. Nowhere near dry, the reason is once you wrap them, you braise them. Thats where you get the juicy fall off the bone.

@@Hubratt1 I know nothing about ribs must be huh., ??? It’s ok your old lady tasted my rib last week so., yo.

I usually go mine at 180 for 3 hours then crank it up to 225 for the wrap and sauce.

@@Gambuilt43 that’s good., but the time is dependent on how big it is., I like 180 until the inside temp is 128-132. Bigger pieces takes a little longer is all

Exactly i dont understand why they have to squeze their meat dry.

I hate doing it too but.. nut sure how else to prove to you its juicy on camera 😄

@@ancovisser2424not only do they squeeze it they also slap and spank it. Really makes you wonder if they have issues.

@@danielploy9143 lmao 😂 haha

Lol it didn't but ion know

They look tuff

Yeah not much bone drawback at all.

50/50

Aka overcooked

You only do that if you want overcooked fall of the bone ribs. If you like tender but with a bite, there is no bone pull

​@@threesixchrisaka, best cooked.

He didn't show it because its burnt.

​@ericdiaz500 Did you say that ribs that fall off the bone are overcooked? Or that having to pull it means they're overcooked?

Incorrect.

Keep that mustard for your dam hotdogs. Lol

Worcester sauce

Room temp butter will be the juiciest ribs you’ve ever tasted wrap it in foil put whatever Rob you want on them like my uncle had this honey jalapeño rub he’d use butter as a binder so good

More like Jeremy Choder.

Damn lmao 😂you cold but it’s true , I love to cook and always cook with love , that’s how all food comes out so delicious

100% when will people learn bbq requires feel and not time. You can follow someone's time and they can still be undercooked or overcooked.

🤣🤣🤣🤣

Yes. Like fall off bone chicken., over done and dry

I prefer them falling off the bone.

@@dylannewsome7199 so you like them overdone?.. How do you like your steak?

@@dylannewsome7199 well then you just like food over cooked is all.

@@robertott2631 bro promised juicy, what he did was fry af! Fall off the bone is not the issue here

You mean internal? He said 225 on the grill

IF you mean internal, I've never really probed ribs for internal temp, normally go by feel, They need to bend when you pick them up and just barely begin to crack at the skin (if that makes any sense)

He just told you how too

He don’t know either

You can no one knows how to cook everyone learns.

What is it ?

Weber wins competition

3 2 1 that's six hours lmao

Way to long for that thin of meat., what’s your brisket time., ?? 49 hours.,??

Apparently, you're not a Jungle "animal", because they are known to eat other "animals"🙄🤣