Guys i did this bbq ribs twice back to back,and let me tell you something,put the ribs first for 2hr at 350°(covered) and then 30 min at 400°(not covered) believe me will be super tender and crispy
I tried the 350° for 2 hrs covered and then did the 400° for 30mins uncovered. I thought it came out good. I'm going to try the original vids rec'd temp and time for my 4th attempt and see how it comes out. I guess it's preference, whether you want it to come right off the bone or not.. I prefer, so higher temp might be my regular methodology
Instead of yellow mustard I prefer to use sweet baby rays honey brown bbq sauce or any of the Carolina style sauces (vinegar based) and always pull the membrane from the back of the ribs so that the seasoning can penetrate the meat ✊🏾✌🏾
The mustard isn’t just a binder to help the seasoning stick. People use it because it has vinegar which helps tenderize the meat and break down the fat. Still though he’s right, you won’t taste it.
If it was used as a marinade then maybe just mustard does absolutely nothing except act as a binder. I've done many competitions and watch even more pitmasters. It's simply a binder. Use one rack and don't use for other and I bet they taste the same.
@@brianhallman5168all you need is moisture on the meat, that will binder the seasoning as well. I never add mustard or other stuff and my seasoning stick.
Seems like adding in some liquid smoke would give it a bit of a smokey, grilled taste. Liquid smoke isn’t an artificial flavoring. It's actually created by capturing smoke.
@brianhallman5168 dude yes they should this isn't a bbq competition. Literally the bbq pros will say the same thing at home they love fall off the bone ribs. Just not for show at a competition
@@CanikPlease please name 1 pitmaster that's won competitions that says he want his ribs to fall off the bone. I can name about 12 famous ones that don't. Fall off the rib bones are not impressive it just impresses people who know absolutely nothing about bbq. They are just overcooked
Im more of a 275 for 4 hours uncovered using liquid smoke as the binder. Get it to temp, wrap with sauce for 1 hour and then open for 30 minutes gets all the fat to render and the meat doesnt flake, it cuts like smoked competition ribs. This is definitely quicker though and requires less work
Oh brother. Not trying to hate, those ribs look delicious. But next time try putting them on a baking sheet on a sheet of foil. Season to taste, let them cook openly for 2 hours. Then pull them off use a little brown sugar, bbq sauce, qtr can of beer, little butter. Wrap up in tinfoil tightly and cook for 1 an 1/2 hours at 275. It’s a game changer for sure
After the 2 hrs.. I drained all the yucky juices and transferred them on new foil paper..then added the sauce and back in the oven uncovered for 1 hr..yummy..thx for the video
The mustard is for flavor, and let the foil out.. and wont be on the wet side.. more on the outside dark crispy bark side, but still juicy without it being almost boiled
oven ribs are nice , start them outside the foil though first to set your bark . Go heavy on the seasoning and let a bark set in , when you can rub it without smearing really , its good on there , wrap up with honey , butter or animal fat , coconut oil , whatever , some BBQ sauce , some apple juice , you choose the liquids or fats you want really , add some brown sugar if you like to this , will come out amazing and the sauce will thicken on its own in there and be nice for dipping or glazing after . take the ribs out of foil when tender , 195-205 should be fine however tender you like , then just crank up the heat , sauce up the rack out of the foil and let the heat make that sauce stick to the rack , you will be golden , 275 in oven , probably take 3-4+ hours to do all this , but , very very good ribs so feel free to do multiple racks and really enjoy
Remove the Membrane on the bottom side of the rack n any silver fish your ribs will be that much more tender. Then add 3 Tsp. of liquid smoke or enough brushed on to cover both sides, next the mustard, followed by a PORK dry rub Seasoning n finally 1/2 bottle of BEER now rap and Cook 3hours @ 275. Now pour of the grease from the melted fat n rest 10 minutes. Now add your Fav. BBQ SAUCE n place under the Broiler 10 to 12 minutes n enjoy!
Without a grill and some heavy smoke you get absolutely NO SMOKE RING WHATSOEVER… BUT, either way, I can guarantee you that they were still pretty freaking tasty!!! I mean, we are talking about meat here!!! Good job buddy!!!
