What an honor to hear from you @YOUDONTKNOWJAKBBQ! Thank you for taking the time to leave us a comment and we sincerely appreciate hearing from you!!!!
We leave them out as long as they aren’t getting too warm. As you probably already know, you want the meat to come up in temperature before they go on the smoker.
Some of the nicest guys you will ever meet (meat lol) I had the chance to talk to them quite a bit at a contest in Montana a few years ago. I couldn't believe how friendly and helpful they were.
@Brad Greer thank you for the comment! It was great to meet you and it's our pleasure to help out anyone in our BBQ community and beyond. Thats why we are so excited about the continuation of our RU-vid channel where we will share more tips and tricks we have learned along the way!
@Ronnie Mondragon thank you for taking the time to watch the video! They tasted delicious too! Hope you tune in to more videos and let us know what you might like to see us cook!
Thank you @KevinBongard for the watching the video. We are glad you enjoyed it, and we confess...these ribs were delicious on the day! Hope you tune in for more of our upcoming videos. Please let us know if there is ever anything you might like to see!
Jeff, You can trim the meat before you get to the comp. However, you don't want to season the ribs to far in advance. The season should be on the ribs for a minimum of 1 hour and no more then 2 hours.
Thank you @TXTPitmaster. Always great to hear from you! We promise it will be a knockout for Thanksgiving. Make sure and let us know how you are doing out there on the comp circuit!
Ive watched alot of competition rib videos on youtube. This is the first video meantioning taking off that part of the rack because having it on will make the ribs curl
@RadBrad Music Artist thank you for stopping by and leaving a comment. We hope the little trick of trimming the portion of the rack to prevent curled ribs is helpful to you!
Man I bought some of those from my butcher. I had no idea how much difference there would be from HEB ribs that are half the price. I sure was glad I tried them. They were juicy and the meat had better flavor.
@RussellNentwich thank you for stopping by and leaving us a comment. Glad you found some love in different cuts from different suppliers. So much comes down to consistent flavor and consistent quality.
Hi really super nice ribs... My month begans to drooling watch you cook... One thing i like to add, can you give us the rub for the rib since i live in Malta and i dont find that type of rub here..
@KarlVella thank you so much for watching! If you look in the video description you will find a direct link to the rubs we used! Here is the link just in case you missed it. Montana Outlaw Pork Rub: www.montanaoutlawbbq.com/product/pork-rub/
We do our best to wrap to color not to temperature. We are looking for the perfect mahogany color to the ribs! Thank you for stopping by @Robert Evans!
Your video and instructions guided us to a 1st place ribs and a GC in out first local comp ! We followed your tips closely on ribs, brisket, PP and chicken and could not have placed without your help and guidance! Thanks for teaching the comp technique to backyard cooks !
Congratulations @ Keith Carr! We are so thankful you let us know how it went! Nothing brings us greater joy then to hear news like this! So glad you found the videos helpful and from all of us at Montana Outlaw BBQ...Congratulations!!!!!
@DaddyDutchBBQ thank you for this question. We are proud to work with Compart Duroc for the highest quality in marbeling and consistency in our pork products. We don't need to inject our ribs for completion because of this. The quality meat product in combination with the rubs, butter, glaze, and sauces, all mentioned in the video, gives us what we need on the competition circuit.
Love your videos and typically I follow your recipes religiously - you guys literally saved me in shoulder. However, ever time I make these ribs they come out bland and flavorless - which makes no sense to me; the rib glaze alone should kick them into high gear, but when I pull them out of the foil, every time, it’s like it all just washed away
