Cutting Ribs Before Smoking -- Does It Work?

Подписаться 233 тыс.

Просмотров 77 тыс.

50% 1

Can you smoke ribs after cutting a rack into individual pieces? How do they turn out? Are they tender? What are the advantages and disadvantages? In this video, I'm testing this method of preparing ribs to answer those questions.
Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here: bit.ly/2DSuMYP
Subscribe To My Channel: bit.ly/CWRsubs
============
Items Used In This Video
All Items In My Amazon Store: www.amazon.com...
Weber Kettle Premium: amzn.to/2GfrBrF
Charcoal Briquette Holders: amzn.to/2zrF0Zh
ThermoPro Wireless Thermometer: amzn.to/2HICvFP
Bamboo Cutting Board: amzn.to/2qthBna
Instant Read Thermometer: amzn.to/2quT94P
Famous Dave's Rib Rub: amzn.to/2QcEp6K
============
Video Equipment I Use
Canon T7i: amzn.to/2u1cgqN
Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens: amzn.to/2s1bQMe
Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens: amzn.to/2t2lBKP
Saramonic Dual Wireless VHF Lavalier Microphone: amzn.to/2sWyeut
Shure VP83 Microphone: amzn.to/2t0ilnG
NEEWER CN-216 216PCS LED Dimmable Light: amzn.to/2tzPW51
============
You can help support Cooking With Ry through PayPal
www.paypal.me/...
Thank you so much for your support!
============
Instagram: / rynedoug
Facebook: / cookingwithryne
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
============
#grilling #cooking #ribs #bbq #barbecue

Опубликовано:

30 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 240

@EverydayBBQ 6 лет назад

Great video, Ry. I like this method a lot. Perfect way to smother them with flavor and get that perfect bite with every single rib.

@CookingWithRy 6 лет назад

It certainly had that flavor all around :)

@michaelgabdlfo6321 5 лет назад

You know what I like about you you always respond to messages these are the kind of RU-vid that get my respect

@CookingWithRy 5 лет назад

Thanks so much :)

@WeekendWarriorBBQ 6 лет назад

Ry, I'm really glad you made this video. I've often wondered how they would cook pre-cut. Great job Ry!

@CookingWithRy 6 лет назад

Thanks! I thought the experiment went well :)

@neilreid9005 4 месяца назад

This looks like an excellent recipe! Thank you-- I'd like to try this. Never had good luck with ribs before but maybe this is an approach that will work for me.

@brucerogers3253 2 года назад

I have had plenty of blue smoke floating around my pellet smoker but no Smoky flavor on my ribs. I thought if I cut the ribs individually maybe there would be a chance for smoke to settle on four different sides instead of two. We'll just have to wait and see..

@valeriocarniello6291 4 года назад

Your videos are so incredibly interesting and relaxing at the same time! Thanks for all your tips and letting me bring a touch of USA to Italy! 🇮🇹🇺🇸

@ChrisMcDowellDIY 3 года назад

I had just asked myself this question a couple days ago if ribs could be cut apart before cooking and your video pops up today. Spooky. But hey you answered my question. Good cook!

@rcb77721 5 месяцев назад

The only way I cook ribs now. Only con is the Webber holds only one rack.

@TosTinManEasyCooking 6 лет назад

Those looked awesome! I've done it that way but I think I used spare ribs. I need to try it with baby backs one of these days!

@ignoranceisnotatrend4669 6 месяцев назад

Ry, have you ever stacked ribs on top of each other giving you more surface to cook with and when the ribs on top develop the bark you want, you switch them out so that the bottom ribs go on top to now develop a bark ? Let me know your opinion on this matter, thanks.

@CookingWithRy 6 месяцев назад

Haven’t ever tried that. I’ve used vertical rib racks which I like.

@KingsGambit1111 2 года назад

That’s awesome

@mistergrendel32 6 лет назад

Holy crap! Four hours for baby back ribs? Mine smoke in about 1 1/2 hours. I’m surprised such a small amount of charcoal.

@CookingWithRy 6 лет назад

Mine usually take about five at 225-250 as whole slabs :)

@chargriller6547 6 лет назад

Love this cook/video RY. This will definitely be the technique I use on my next rib cook. I just recently found your channel and it has quickly become a favorite. Thanks for all the good videos. Keep doin what you do.👍

@marciaprobst5745 6 лет назад

I think doing this might help with portions when cooking ribs for one. I feel both greedy and wasteful everytime I make ribs cause I make a rack and end up freezing a bunch of leftovers. I could just single them out and do a few at a time.

@CookingWithRy 6 лет назад

That's a really good point!

@stillaliveandwell5291 5 лет назад

or invite me over with world's best coleslaw and no leftovers guaranteed.

@CookingWithCJ 6 лет назад

I have yet to try ribs this way, but I really want to now. Looks like it adds tons more flavor. Great job Ry!

@CookingWithRy 6 лет назад

Thanks!

@HerbRasta 3 года назад

Thanks man I need to do 3 racks this weekend with a small grill. Now I can!

@juantrejo7686 2 года назад

Bigger than the Bowls I use.. 🤣

@splitnock 5 дней назад

how would you go about storing leftovers/or making in advance? vacuum seal? reheat in water bath?

@DerickZ28 5 лет назад

Did they already have the knuckle removed? You cut those super easy!

@CookingWithRy 5 лет назад

Yes it was already trimmed up :)

@kingrook8039 5 лет назад

Great video Ry. You dont see many people doing ribs like that. I do my ribs in a similiar way. And it mainly is to save time. Not for me mind you. Because i can hang out in my yard all day if i could. But it so i dont get the constent "dad is it ready"?. "Dad we're starving", " Honey, kids wanna eat hurry up". Lmao....i feed alot of people.

@CookingWithRy 5 лет назад

Yeah the big families want to eat NOW, not when it's ready :)

@richprice482 4 года назад

Been using your suggested method a number of times. It’s way better than a rack for me and my family. We prefer having all that coating around each rib. I also find I get consistent results with your method. Thanks from a UK Weber griller!

@Salvatore-1980 6 лет назад

Another great one Ry...I love when you experiment so I don't have to. Love the detailed videos. Malcom reed and you helped me tremendously step up my bbq game. Let me wipe the bbq sauce off my beard and hands and say THANK YOU SIR...

@CookingWithRy 6 лет назад

I really appreciate the kind words :)

@mooseman3136 6 лет назад

There's another way to cut them for more meat and less bones. You cut so that you have meat on each side of the bone and cut every other bone out. Each rib you have double the meat but fewer number bones overall. Also makes the cooking process easier by having less pieces to deal with. Saw this on another video on competition BBQ for cutting after the cook but it would work well here. I just started smoking and have been watching a lot of videos. Just discovered your channel and I absolutely love your videos. Great for the everyday guy smoking for pleasure. Keep it up and don't change anything.

@CookingWithRy 6 лет назад

Thanks for the kind words!

@CookingwithStephennJacklyn 6 лет назад

Hi Ry those ribs look absolutely delicious definitely will be asking my dad to do some ribs soon he loves to cook and try new things he's the guy in the background of my profile and again those ribs look wonderful i really enjoy you videos from Trinidad

@CookingWithRy 6 лет назад

I'm so glad you enjoy them! It's very cool to have someone watching from Trinidad :)

@SatoshiHODL 4 года назад

Love your vids and your curiousity on this, but I probably will never pre-cut a rack prior to smoking them.

@THEREALSHOWBBQ 6 лет назад

Awesome idea bro. Getting that great bark all the way around has got to give them full flavor. Very nice color on those as well.

@CookingWithRy 6 лет назад

Thanks! I was really happy with that beautiful bark :)

@rockinjames1 4 года назад

Best added moisture is beer🤟

@howardgreenfield804 2 месяца назад

I’m planning to try this recipe, but I want to smoke them the night before and do the foil part the next day in the oven. Any suggestions or thoughts?

@jamesmaguire3973 11 месяцев назад

225 Fahrenheit in a Pyrex baking dish with a glass lid and a 3/8 deep vinegar of your choice after the rub . 90 minutes . Spread out and grill / Broil . How ever long you prefer. Coat in your BBQ sauce . O this is for individual ribs not a wrack . No work at all 😀

@ronmaganis5608 2 месяца назад

The original part ribs recipe. Cooking ribs this way is only becoming popular now..

@rocket4602 3 года назад

Thanks Ry! I'm thinking a chicken drumstick holder? Saw one in the HEB bbq isle. (HEB is a Texas based mega grocery store y'all) Get'n one.

@peteprizzi8508 2 года назад

Gotta tell ya i made these yesterday + soooo good! 7-28-22 Wondered about the amount of brn sugar but it was perfect.They tasted so good with just rub, didn't sauce all of the ribs.There's something to be said for cooking them individually. I've done "Dino" beef ribs separately + i like the bark on all sides.Thanku for doin video + sharin' the rub recipe.

@Doug6714 Год назад

Great video. I haven't done ribs that way yet. I'll be smoking some baby back ribs for Thanksgiving and will try this method. Keep smoking.

@iambiblefellowship2886 6 лет назад

Very nice looks delicious I'm going to have to try that.😋👍

@jonnyt8056 6 лет назад

We call these in the UK, BBQ Spare Ribs, usually in a sauce, dunno why...

@CookingWithRy 6 лет назад

Interesting. Hadn't heard that before :)

@jonnyt8056 6 лет назад

Cooking With Ry normally a Chinese takeaway dish but a rack of ribs is more rare than a single rib here in the UK, probably down to price differences.

@MikeHoncho884 4 года назад

have you ever tried Cadillac cutting the ribs?

@CookingWithRy 4 года назад

Yes. Works well ;)

@ghostrider729 5 лет назад

Hmm,I'm thinking bout it!! In my kamado ry things go a little faster cause of the seal. It's insulated n I find I can smoke meat with a water pan heat diffuser at about 250 degrees way faster than on a Weber,I was raised in a Weber n I know all the tricks, learning on my kamander was wow!! I did the 6 hour rib smoke.. the meat fell off the bone my Puerto Rican wife was so mad,I had to eat them all by myself , for a week!! NOW I cook by temperature only , time doesn't matter on a egg style grill. I'm rambling but I love your channel,I use a lot of your techniques on my grill!!

@koenschrooten2782 6 лет назад

what a neat idea! This way you could also make 2 or 3 different kinds of ribs with different rubs/sauces to get different tastes from one rack. Definitely trying this out soon!

@CookingWithRy 6 лет назад

It's a neat way to customize a single rack for different tastes :)

@stevenfrantz7106 6 лет назад

hi ray seen this trick // large handle fish rack put in pcs. fold lock handles ; you can flip 1 turn

@CookingWithRy 6 лет назад

That'll work!

@danstovall4424 8 месяцев назад

Made some "party ribs" somewhat similar to your method last.weekend. I had to put them in the oven as it was raining outside. I used Famous Daves rib rub and put them in the oven for 2 hours at 250. I then put them in an aluminum pan with butter and sauce covered at 350. I took the cover off after a half hour. They were well liked by everyone. I saw another video where someone basted the ribs with melted butter every.half hour. I may do that next time.

@docwho10th88 5 лет назад

This is the way we do them inTexas! When compared to regular rack ribs.....the flavor is MUCH more intense! BIGGER smoke and rub flavor!

@TonyDiSarro 2 года назад

I would have eaten them at 3 hours.. what willpower! Great job. Awesome looking ribs

@brgable 3 месяца назад

Party ribs are the way to go. Mine usually finish in about 2.5 hours though.

@mikesr3011 3 года назад

Excellent cook. I have a rack of St. Louis ribs and I think i'll try out the individual rib method. I viewed other videos where they cut the ribs a little different than you do (Hollywood/Cadillac style). I think I like your way better, no wasted meat.

@rodneyallen1419 3 года назад

Ry great vid , such a simple rub with a great taste ,thank-you oh great master of the pit 🇬🇧 .

@redhotchilipepper197 3 года назад

using this technique right now Ry just wrapped after 2 hours

@patrickdolynchuk2810 2 года назад

Hi Ry I just tried this method cooked in about 4 hours tasted great. Got rave reviews from my friends. This might be my go to method.

@ricoe5306 3 года назад

Thumbs up. Had to watch this. Was curious about the texture after four hours. Looks like a winner to me. Thanks for sharing this video.

@kellyhay79 6 лет назад

Definitely added to the repertoire.

@getter7seven 6 лет назад

Neat---always figured this could work, doubly for the likes of gigantic beef ribs if only for logistical ease of space wrangling.

@CookingWithRy 6 лет назад

I've done beef ribs like this before, but never pork. And it worked! Love it when things work out :)

@getter7seven 6 лет назад

Should work for lamb, bison, goat, etc from the look of it.

@sakelleys 2 года назад

Those look delicious guess I'm going to have to try this recipe thanks for the video

@EAprima 5 лет назад

@Cooking With Ry - Hi! My wife said that thanks to your amazing recipes, our camping "bbq" was an incredible success and incredibly delicious as she followed your recipe. We created various dishes all thanks to your videos. IT WAS SO DAMN GOOOOD!!!! Seriously, thank you so much! We are most grateful and will try another set of recipes on our next trip! Please keep well and healthy!

@CookingWithRy 5 лет назад

That’s so cool! Glad you enjoy the videos :)

@brucerogers3253 2 года назад

I have an set smoker that has a burnout firebox but I thought about using the cooking chamber to build my fire and put the meat away from the fire to get that indirect smoke and heat flavor hopefully. I went to a mesquite smokehouse in Texas one day to try something different so I ordered a mesquite smoked steak and that was all she wrote I was hooked on mesquite hook line and sinker. I've never had any meat over smoked I've been trying to get smoke flavor on meat since I changed over to a pellet smoker . I have a section of flexible dryer vent hose I thought about putting around the smoke stack inside the cook chamber and running it down to the great level and that might slow down the exit of the smoke but not to the point where it becomes stale and funky.. I have an accountant friend that works in one of those tall buildings in Dallas Texas and he's asking me to whip up some ribs for him for his birthday ... About lunch time you took those ribs I made himbut since then I had changed over to a pellet smoker and I'm not having much luck getting that smokey wood flavor on anything. So I'm going to pull out a broke down cheap smoker out of the weeds and try to Kindle some life back into this offset smoker again.

@chrisg2739 6 лет назад

I’m going to try this with beef plate ribs.

@CookingWithRy 6 лет назад

Good idea :)

@sheridankittle761 6 лет назад

How did you go Mongoose? I am trying the same thing tomorrow but not sure I will turn them, just lay them bone side down.

@TomHorsmanAmateurBBQ 6 лет назад

Nice! I've done this before and called it a pile of ribs indirect on the kamado. Yours look perfect!

@CookingWithRy 6 лет назад

I like that--pile of ribs!

@victorstephen250 5 лет назад

Hello there, I do the same thing but I have a small hook and hook each rib haying from the racks and boy do they come out good .and with your sause now even better. Thank you, Ry

@MAZGamingUK 4 года назад

This looks amazing. We're trying this tomorrow Ry! Will let you know how it goes. Thanks from the UK!

@gkmandymoo 6 лет назад

Awesome cook. Seriously, I was recently thinking about testing this method. Now I HAVE to. Big fan of your videos. Thank you for all the effort and hard work it takes to put out this quality of work. Keep on smoking brother...

@CookingWithRy 6 лет назад

So glad you're enjoying the videos :)

@gkmandymoo 6 лет назад

Hey Ry, I just did my test of this method. All I can say is wow! My girls love them. My friends love them. I love them. So much bark. So much Smokey glaze. For the sake of science - I’ll have to do this experiment again. Thanks again Ry.

@Jeremyb2023 2 года назад

I cut ribs the other day before cooking them in a crock pot (sorry, I don't have time or a smoker). Despite coming from a crock pot, they were amazing. I would definitely cut them before cooking next time!

@CookingWithRy 2 года назад

Nothing wrong with a crockpot. All that matters is whether you enjoyed them 👍

@bathroommm 4 года назад

Such a great video. I love your explanation, real good info for whoever and whatever level of cooking experience can learn. I love ribs but I have never cooked them good. Your video made me wanna own Weber smoker again , Thanks so much.

@michaelgabdlfo6321 5 лет назад

What you going to do is mail me some to Massachusetts yummy yummy yummy good cooking you are the best

@rubyk5115 5 лет назад

I'm so glad I found this video bc ShopRite only had precut baby back ribs so I got three packs. I have a rib recipe, and BBQ sauce and I'm using hickey chips. My question is I have a master built propane smoker. This is my first time smoking ribs. Your method for time and temp will work for me right? I have the thermopro xl masterbuilt propane smoker.

@CookingWithRy 5 лет назад

Absolutely it should work fine for you using the same temps :)

@seanhennessy1505 6 лет назад

Did something like this a few weeks ago. Supermarket only had sliced pork spare ribs, they were pretty big ones to. Finished glazed them 3 times over a hour and half, really building up flavor and bark. It was about 5 hour cook time, everyone at the BBQ loved them, saying they've never had a rib like this before. I highly recommend everyone give this a try. Nice job!

@CookingWithRy 6 лет назад

Thanks! Yeah that all over flavor is pretty darned good :)

@Doug6714 5 лет назад

Great video. I haven't seen ribs smoked that way before. Gives me something to think about on my next smoke. Keep Smoking!

@Kmuggle 5 лет назад

Have you pulled this off on a PBC ... and if so, how so? Inquiring minds want to know! You have a great channel!

@CookingWithRy 5 лет назад

Thanks! I haven't done this specific cut but I did do individual beef back ribs on the PBC: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Vs6pYr1nVJc.html :)

@stevenfrantz7106 6 лет назад

go to big lew bbq doing spachcok chicken on weber pizzia gril . he does in big rack

@alexiabarrera4029 3 года назад

Gordon Ramsey does this to his ribs and I was wondering how he did it. Great video!

@diminished_7th381 6 лет назад

I started doing just 2hrs naked then 2hrs wrapped then I just take them off still wrapped and let them rest. Just because I like my baby backs to fall off the bone. But not leaving them on the smoke for the last hour does take away some smoke flavour

@CookingWithRy 6 лет назад

I like a bit more bite in mine. But ribs are great in that respect--a little different preparation gets you exactly the doneness you want :)

@robmoen4609 4 года назад

This looks great! I think I'll try this on my next camping trip. Thanks Ry.

@enfekted13 Год назад

Laying down new wood on coals? You didn't get complete whit smoke? It's different on a large barrel smoker, but ? Of course I NEVER use briq only lump. Hate the chemical taste.

@CookingWithRy Год назад

I’ve never had that issue.

@foxy70 5 лет назад

I want ribs for breakfast. Great recipe. Thank you for your ideas and inspirations.

@barringtoncarlisle2056 6 лет назад

Nice looking ribs Ry. Just started a series of sous vide cooking tests on ribs. Not been cutting them into individual ribs but have been doing portions that will fit in the bag easily! Why? Well as I've said before, I don't care to stand outside in the wind, rain and cold! Answer! Do the slow cooking inside using the sous vide method along with a good dry rub for 80% of the cook then out onto the smoker for the last 20% to add some smoke and a glaze! Does it work? Well the ribs are super tender, depending how long and at what temp you sous vide them at. Do they take the smoke for that 20%? Well my friends have noticed no difference in taste to the ribs they normally get! The glaze and bark that I get for the last bit of the cook on the smoker has fooled them into believing I've stood outside all through the cook! Only real comment from them has been 'wow these are real tender' So I suppose it works but I do feel a bit of a fraud, though warm and dry!🇬🇧

@CookingWithRy 6 лет назад

If it tastes great, that's all that matters :)

@jonthornton4083 6 лет назад

Ry, you done went & did it again this willlll be my new game go to. Where you get your baby backs here in so. La. I can’t find any that meaty & pretty in my local stores.It’s easy to tell you love what you do. You do a great job, keep on cooking....

@CookingWithRy 6 лет назад

I grabbed those baby backs at our local grocery store. They usually have a pretty good selection :)

@wade6584 5 лет назад

Hey Ry, if you did these single ribs again would you make any adjustments as far as the 2-1-1 method? Thanks....

@CookingWithRy 5 лет назад

I don't think so. They turned out really good :)

@endofanera1983 6 лет назад

They sell them like that here at HEB. They cook faster than a whole slab. Sometimes I’ll throw them in a crock pot with green beans and tomatoes.

@CookingWithRy 6 лет назад

That sounds like a good way to use them :)

@randomactsofcooking 6 лет назад

I've seen this done before but never done it myself. Just might have to give this technique a try. Looked really full-o-flavor.

@CookingWithRy 6 лет назад

It was covered with flavor :)

@generaroa9877 5 лет назад

Awesome 👏 I will try your recipe today .. they look great 👍

@davidb9547 6 лет назад

Very interesting. Never even thought it could be done. Have to try that one day.👍✌👋

@connietaylor504 6 лет назад

Hey Ry, a fantastic video!! Not long ago, I wanted to smoke beef ribs and all I could find were beef ribs already cut into individual pieces so I bought them. I basically did the same thing you did but without wrapping and cooked them a little longer. Man they were some of the BEST ribs I've ever smoked...my husband raved about them for days.LOL. Will have to try this method with pork ribs...your ribs looked AWESOME and DELICIOUS. Love that bark!👍

@CookingWithRy 6 лет назад

I've done the same with beef ribs, but never with pork until this time :)

@gsmce 6 лет назад

And now I want ribs!! I don't have a kettle (yet...and yes, through Amazon through your link) so I'm going to try it on my offset. I can smoke a really good backyard brisket but have never really "figured" ribs out. I think this is what I was missing!! Thank you, Ry!!

@CookingWithRy 6 лет назад

No reason you couldn't do these on the offset :)

@RobertKohut 5 лет назад

Nice!! Yummy!! Trying it for sure... :-)

@meds714 4 года назад

Ry, any special place you'd recommend buying ribs from? In in Anaheim and usually do Staters or Albertson's but would love any recommendations since you're nearby. Love the channel!! 👌🏼

@CookingWithRy 4 года назад

I get a lot of my meat from Staters. Most of the time though I’ll get ribs in cryovac packs from Smart & Final or Costco 😊

@mdbaus 6 лет назад

I'm gonna use that same rub, on some mako shark steaks that I have cut to resemble ribs .....use the same method, except for the wrapping, thanks for the method!!

@CookingWithRy 6 лет назад

You're very welcome :)

@doccooks2807 5 лет назад

Ok so my husband and I tried this method on some St. Louis spares and OMG did we LOVE this method!!!!! The next time we make them we will send u the pics but thank u so much for this!!!!

@CookingWithRy 5 лет назад

Thant's awesome! I'd love to see the pics :)

@mayralopez2992 2 года назад

Can't wait to try this method!! Looks mouthwatering!

@markmccaleb4038 6 лет назад

Good looking ribs Ry

@CookingWithRy 6 лет назад

Thank you!

@fadugleman 6 лет назад

Much better strategy for serving for a group I think

@brianveestrom6784 6 лет назад

Mad BBQ Scientist Ry! Your natural curiosity is what makes your channel awesome. Inspiring creative cooking through the 'if you can dream it....try it ' grill ethic. Beautiful crusty ribs.

@CookingWithRy 6 лет назад

Thanks!

@ride0641 6 лет назад

Wow. Looked really good. Glad to see you do this method. I had thought of it many times, just haven't tried it. I probably wouldn't have wrapped them, but after seeing yours I'll have to change my mind. You did it right.

@CookingWithRy 6 лет назад

I think you could go without wrapping, but for this first attempt I wanted to make sure I had that time to hold some more moisture :)

@jacobbruns4579 6 лет назад

Boy, that looks like the perfect party type food. Just do up a bunch and toss them in an electric roaster to keep them warm. Served right from the roaster at the Superbowl get together

@CookingWithRy 6 лет назад

Perfect plan right there :)

@ab6617 4 года назад

You reckon I could do this but cut the slabs into 3-5 rib sections? I’ll have to adjust timing a bit and test it. Method looks really nice. Well done sir. Cut down the time and management, ease of turning, and folks get the amount of ribs they want while they’re still hot, then come back for another. I’ll test it with family so I have more time to drink..er... I mean think.

@CookingWithRy 4 года назад

Sounds like it would work 👍

@EPA3 2 года назад

Impossible

@oren5230 6 лет назад

Ya done good Ryan. Some folks may boil ribs, then sauce 'em after a char on the grill.

@CookingWithRy 6 лет назад

Yep, I've seen that done :)

@onlyychevys 6 лет назад

Will you be doing this this recipe again? I have a gas grill recipe similar to this but not even close to smoking them. You never cease to keep me interested in your recipes!

@CookingWithRy 6 лет назад

I would definitely do ribs this way again :)

@67rayfus 2 года назад

Did these today..thanks Ryguy

@Dive-Bar-Casanova 6 лет назад

I thought about doing that was worried the ribs would dry out. Thumbs up. They look great.

@CookingWithRy 6 лет назад

I was concerned about the same thing, but keeping those water pans in the cooker did help, I believe :)

@wade6584 5 лет назад

Thanks Ry, I have some on my weber right now so I appreciate you getting back....

@CookingWithRy 5 лет назад

Hope they turn out great :)

@emperorcleon2647 2 года назад

Great idea. I will try this soon...

@ronrichardsonjr.6330 6 лет назад

Never would have thought to do this out of fear of them drying out. Way to think outside the box Rye.

@CookingWithRy 6 лет назад

Yeah they were very moist. I believe the water pans in the kettle did help :)

@redveiner 6 лет назад

What I love about "Q-ing", you learn something new all the time. This old dog just learned a new trick! Thanks

@CookingWithRy 6 лет назад

So did this old dog :)

@pancakepablo 6 лет назад

Wow this is so cool! I never woulda thought that this could work! Thanks for sharing and teaching me something new! Definitely subscribing, can't wait to see what you do next!

@CookingWithRy 6 лет назад

Thanks!