No video :(

How Long Ribs Should Be Smoked | Here's the Truth!

Подписаться 23 тыс.

Просмотров 117 тыс.

50% 1

There's SO MUCH NOISE about how long to cook ribs and what method to use.
This is a simple video that shows the difference that time makes when smoking ribs without wrapping. That's it. Right to the point.
Please visit my Amazon shop for my favorite tools and supplies: www.amazon.com...

Опубликовано:

5 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 410

@Hjfvvdst 2 месяца назад

I learned more right here on this video than all the other videos together. Thanks. The fire box was most interesting.

@TonyToneBBQ 2 месяца назад

You're welcome! I've received some really good feedback from this video on ways that I can make my next videos even better. I appreciate your comment and thanks for watching!

@outlaw5065 2 месяца назад

Love that you tell people that the perfect way to cook is all about what you like 100% wisdom right there. Love the videos mate, glad to see you back at it ❤

@TonyToneBBQ 2 месяца назад

Thank you, my friend! I appreciate that!

@BigDogg3711 24 дня назад

You cook to temperature not to time. Pork ribs are generally considered done when they reach an internal temperature of 190-205°F, depending on desired tenderness and flavor: 165°F: Tender, but the collagen hasn't gelatinized yet 195°F: The tight connective tissue begins to break down and gelatinize, resulting in melty, delicious ribs 198°F: Most ribs are perfectly done at this temperature, but some may need to reach 203°F

@EVMANVSGAS 21 день назад

Yeah this was bullshit anecdotal cooking. The temp probe is a better way.

@TonyToneBBQ 21 день назад

Well BigDogg, I do believe you have the scientific definition correct and typically I'd agree with you, but I've never actually used a thermometer on ribs, I've never know anyone who actually does and personally I think it's kind of weird when folks say they do, mostly because it's kind of difficult to do and it seems so unnecessary. Now I'm not saying that the way I cooked the ribs in this video is the only way way to do it, in fact I'm sure I mentioned that in the video, but what I will say is that time and temperature go hand-in-hand. Cooking at a certain chunk of meat at a certain temp, for a certain amount of time, equals a certain temp. If you've cook a lot of ribs, like I suspect you have, do you even need a thermometer to know what temp your ribs have reached after a certain amount of time? I can tell by looking at a slab of ribs how long it's going to take to get them the way I want them, and I can tell by looking at them if they're done. The one thing I really do regret in the making of this video is that I didn't use my instant read thermometer to show the difference in temp between the 4 hour, 5 hour and 6 hour ribs. I took that part for granted so next time, I'll be sure to include it. I appreciate you insight BigDogg and thank you for watching!

@TonyToneBBQ 21 день назад

@@EVMANVSGAS I can appreciate your reasons for relying on a temp probe but as I responded to BigDogg, time and temperature go hand in hand. Typically I do recommend using a temp probe to know what the internal temp of the meat is but with ribs, it's just too easy to tell just by looking at them and I've never known anyone who actually needed to use a probe with ribs. I know that if I cook them at a certain temp for a certain amount of time, they're going to hit the desired temp. Having said that, I do believe I made a mistake by not showing the temperature of the 3 different times. That information would have been good to provide so I'll make sure to show that next time. I really appreciate your comment and I'll continue to work on providing better information. Thanks for watching!

@JohnKing-yr7xn 12 дней назад

I really love the attention to detail and notes amd commentary throughout. I definitely needed some comparisons for my BBQ journey. Saved it and will watch again.

@TonyToneBBQ 10 дней назад

Thank you very much! I'm really glad you liked my video. Thanks for watching!

@bobbyplatt7654 Месяц назад

The perfect ribs are on my front porch every sunday evening. Awesome job and great info Tony thanks..

@TonyToneBBQ Месяц назад

I love it! Thank you so much and thanks for watching!

@edholmes6997 Месяц назад

Thank you Tony for keeping it simple. I am going to try that lump coal.

@TonyToneBBQ Месяц назад

You're welcome! Good luck!

@johnpenner2632 Месяц назад

His best comment was "The perfect rib is however you like it". Words of incredible wisdom, in the end if you like a certain sauce, no sauce, different rubs, whatever, make them the way that YOU prefer them. That is perfection.

@TonyToneBBQ 10 дней назад

Thank you very much! I really appreciate your comment and your support. Thanks for watching!

@lloydwoodson4038 Месяц назад

Probably by far the best rib cooking video I've come across!!

@TonyToneBBQ Месяц назад

Thank you so much! I really appreciate that and thanks for watching!

@superdeleon 2 месяца назад

You're the best man! I love that you say "it's whatever you like!" You're so right. Too many people out there want to point the finger at someone sating they're doing things wrong. Love your videos man.

@TonyToneBBQ 2 месяца назад

Thank you so much and I'm really glad you can appreciate that. Thanks for watching!

@galandonato6731 2 месяца назад

Tony you're the man. Love your videos. I learned so much from your fire management vid. Also loved when you f'ed up and only made spicy ribs and forgot your daughter was home. Super relatable.

@TonyToneBBQ 2 месяца назад

LOL! My wife and I were laughing so hard when we went back and looked at the video. She said I had to leave that in and I totally agreed. I have a bad habit of making everything too spicy so most of the time I just leave the spicy ingredients on the side. Thank you so much for your feedback! I appreciate you!

@1257wizard Месяц назад

Hello, I have that same grill, and I noticed you took the cage out that comes with grill, If you use the cage a10x12 disposable aluminum pan fits perfectly on top, actually the pan slips inside the cage so its super secure when adding water. IT adds moisture to the cook and keeps the temps even. ... try it

@TonyToneBBQ Месяц назад

Nice! Thanks for the tip!

@leahlockettharris4579 Месяц назад

This is a great experiment. My Dad was meticulous, he always did 6 hour smokes he'd start at 6am, smoke till noon and then let them rest for an hour in a covered roasting pan.

@TonyToneBBQ Месяц назад

Thank you very much!

@frankydog7656 2 месяца назад

I just got a cheap offset smoker, but didn't know about the wood. I was just thinking charcoal. So when the 4th came, since I didn't have wood yet, I just used my Weber kettle with charcoal and indirect heat with a water pan under the ribs. I covered them in olive oil, and then covered with a rub. Every 2 hours, I spritzed them with apple juice and turned them over. I cooked those things for 10 hours, low and slow. An hour before pulling them off, covered them in bbq sauce. They were absolutely amazing. I did the same thing last year. My friends love them. This video was informative and will help when I do get some wood.

@TonyToneBBQ 2 месяца назад

That sounds so good! I love my Weber Kettle and It's awesome how easy it is to run long cooks on those things with charcoal, especially if you have the slow and sear and grate with flip-up sides. Thanks for sharing!

@bgiovannic Месяц назад

I’m not impressed based on many years of experience. Most especially if you cooked ribs at 10 hours

@dingo5208 Месяц назад

10 hours seems awfully long, I have cooked ribs on many different types of smokers including the weber and 4-6 is more realistic.

@dingo5208 Месяц назад

@@frankydog7656 me too after 5 hours.

@GalagaKing2 Месяц назад

If in the oven two and a half hours. On Weber with charcoal four hours. Also contrary to popular beliefs, "falling off the bone" has cooked too long or someone boiled the crap out of them before cooking

@bartboop Месяц назад

Tony thanks! I just got my first offset, as my kettle blew away, and my others are dead! Great tips!

@TonyToneBBQ Месяц назад

Your kettle blew away? Bummer! But at least you got a new offset from that so, congratulations! Have fun with that! Don't forget to take time to get comfortable with the fire. Enjoy!

@kevz2474 2 месяца назад

yea, sauce on the side, i agree. i started cooking it in. I prefer it on the side after a good smoke. You have taught me a lot.

@TonyToneBBQ 2 месяца назад

I'm really glad to hear that! Thank you!

@jerrypredmore8793 Месяц назад

Another great video Toney I learn from you every time I watch. I need to be eating them ribs. Here I go again to try to copy cat you lessons. Thanks again.

@mhammer5 17 дней назад

WoW! I feel blessed. Baby back ribs where I live are $1.98 per pound and regular slabs are $1.28 per pound. For months now my 24/7 store has had up to four brands of shank portion hams for 99¢ per pound.

@TonyToneBBQ 15 дней назад

Nice! Those are some great prices!

@reggienarito3265 2 месяца назад

Amen brother, good barbecue is what YOU like...not what other people say!

@TonyToneBBQ 2 месяца назад

Yes, Sir! Thanks for watching, my friend!

@guythurmond2837 Месяц назад

Okay , I started out with a pessimistic attitude . I mean at best the best ribs are relative to who's eating . But when you said basically that , well that's when I subscribed . I personally use foil and don't open until 3 hrs . Then open apply more rub and leave open . At 2 hrs left more rub , at 1 hr bbq sauce raise temp to get it caramelized . Bones are falling out . That's the way we like it . I really enjoyed your video . Keep 'em coming .

@edholmes6997 Месяц назад

Firebox was my favorite part as well. Like Tony said we have to get out there and get comfortable with it. But my firebox was my main concern. I got it now thank you brother.

@TonyToneBBQ Месяц назад

Right on, my friend!

@jerrypredmore8793 2 месяца назад

I always enjoy your videos. It has helped me to do so many smokes and come out great each time. My most favorite video you have done is the maintaining the firebox temperature. I can get my temps to maintain an averaged temp of 250 or 225 it works great. Thanks Tony.

@TonyToneBBQ 2 месяца назад

Thank you! I love hearing this!

@dwyanejetersr6470 2 месяца назад

T-Man love it, wow, I've learned so much from your teachings, thank you brother, my ribs, folks love em', I make sure people know, you are my mentor. 35 years trying to perfect my technique & I in two of your vids & Mad Scientist vids, I got it, thanks sir!

@TonyToneBBQ 2 месяца назад

Thank you so much! Mad Scientist is one of my favorite channels. He does great stuff! I appreciate you my friend!

@michaeld.krochter5623 Месяц назад

love the video. I 've been telling people what you just said here. I use a pellet smoker as hardwood is too expensive here and hard to find. But I'll be watching your stuff for sure, thanks again.

@Musicianized 2 месяца назад

Good video Tony. I have found there's so many ways to cook good ribs that it really comes down to preference. I'm not picky as long as they taste good! 😊 The last ribs I cooked I smoked for 2 hours in the high 300 temps and them wrapped them for another hour... man they came out so good. A little too tender but yummy none the less

@TonyToneBBQ 2 месяца назад

You're totally right! And it's fun to change things up. It's all goes back to having the skill to cook different ways. I like direct grilling ribs over coals for an hour, then wrapping for an hour, then unwrapping and saucing over the coals again. Thanks for watching, my friend!

@brianforaker1160 2 месяца назад

Tony,THE MAN, Tone, I thoroughly loved this video. Great comparison between 4,5, and 6 hour spare ribs. I typically cook baby back ribs because that's what the wife likes the most, 2-1/2 hrs of smoking, then about 1-1/2 hrs wrapped in foil. I do not have a firebox on my cooker so I smoke indirectly in cooking chamber. I typically have to run it at 275 -300degrees to get clean smoke so I am definitely cooking hotter than most people are. I use cherry wood, which is very easy to get in my area. They are never dry. They come out nice and juicy and a nice clean bite off the bone without the meat falling off. My wife likes them falling off the bone but I have convinced her that a clean bite off the bone without the meat coming off in one big piece is definitely a much better way to go. I love your new setup in your new home. Looks fantastic! Keep up the great work. Looking forward to all the next videos you put out. You definitely have the best videos for the average backdoor cooker, not someone cooking on a big scale or in a top five barbecue joint in the country that is what I really like about your videos. Happy Independence Day to you and your family. Take care. See you in the next video.

@TonyToneBBQ 2 месяца назад

Man! Your description of your ribs is making to super hunger right now! Especially since I have 3 slabs of Baby Backs in the fridge waiting for me to fire up the smoker right now! I like your method. 275 to 300 is a great temp for cooking them this way. I know you get a really nice almost crispy surface on those ribs and nice and tender inside. Your feedback really means a lot to me. Thank you! I appreciate you and Happy Independence Day to you too!

@brianforaker1160 2 месяца назад

@@TonyToneBBQ and also Tony, I forgot to mention throughout the cook after they've been on for about an hour and a half. I butter the top of them two to three times before they're done before I wrap them. That helps to soften that strip of loin on the very top of it without it drying out because it gets Hit hard with heat on the very top

@TonyToneBBQ 2 месяца назад

@@brianforaker1160 great info! Thanks for sharing Brian!

@cclaysongs2371 Месяц назад

Thanks Tony Tone. Pretty good test/comparison. Would have been interesting to have seen the temps on each rack. Keep up the good work.

@TonyToneBBQ Месяц назад

You're so right! It totally blew that opportunity on this video. A few other viewers have been kind enough to point that out as well. I really appreciate this kind of feedback. I'll try not to overlook details like that in my next video. Thanks for your feedback and thank for watching!

@captainnibby Месяц назад

I live in MN so I have different ways I like to cook ribs depending on the time of year, but one thing that winter "in the oven" ribs has taught me is that I don't need to cook them all frickin day outside either. Tender, not quite falling off the bone, and TASTY doesn't take 6 hours... I low cook with smoke for about 2 hours, then wrap in foil and crank the heat up until the internal is about 190, and then turn the smoker down and open the foil. Even starting after work we can usually be eating by 8 or 8:30 doing that. Now... if I DO have all day, I may extend the cook just for extra smoke flavor.

@kevinbowler9642 Месяц назад

3 hours is good 2 hours un wrapped 1 hour wrapped been doing it that way for over 30 years and my ribs come out perfect

@scotthanson7840 Месяц назад

I am 30 minute smoke, 30 minute wrap and 20-30 minute finish and call it good.

@safeandeffectivelol Месяц назад

@@scotthanson7840 How do you get it tender in 1 1/2 hrs? Is it a higher heat when wrapped?

@scotthanson7840 23 дня назад

@@safeandeffectivelol I like my ribs to have some bite. Don't really care for mushy ribs. I smoke at 250, wrap at around 300, then finish with the vents wide open.

@safeandeffectivelol 22 дня назад

@@scotthanson7840 That still takes more than 1 1/2 hrs. I don't like my ribs mushy either. I smoke for 2 hrs then wrap for 1-2 hrs until the meat pulls back from the bone. A 30 minute smoke will barely give you any smoke flavor

@Jaba207 20 дней назад

The clock is a guide. The meat thermometer is boss.

@TonyToneBBQ 20 дней назад

Time and temperature go hand in hand. In general, the longer you cook, the higher the temperature goes. Most cuts of meats I do cook by temperature but I never have with ribs because I can tell when they've hit the mark by how long I cooked and what they look like. I do regret not showing the temperature in this video though. I think that would have been good information to show. Next time for sure. Thanks for watching!

@hoverpilder1905 2 месяца назад

OH WOW!! 6 hours in the smoke. Thanks for the video !!! awesome !!

@TonyToneBBQ 2 месяца назад

You're welcome! Remember though, these were some pretty thick racks for ribs. A half pound lighter and 5 hours might be perfect. Just gotta take peek at 4 hours and then again at 5 and then decide if you wanna go longer. Thanks for watching!

@hoverpilder1905 2 месяца назад

@@TonyToneBBQ I gotta try this. I normally do a modified 3-2-1 method where I go by meat temp. In the smoke till 165, in the wrap until 205, in the sauce for 30 to 45 minsuntil carmelized. on average its about 2-1-1/2 - ish

@TonyToneBBQ 2 месяца назад

@@hoverpilder1905 go for it! If you get a chance, let me know how it goes. Thanks!

@HansenMath Месяц назад

I have the same smoker. I am amazed you can maintain a 6 hour cook starting with such a small coal bed and adding those small chunks. My coal bed would be dead in about an hour.

@TonyToneBBQ Месяц назад

@@HansenMathyup, this is how I normally run it. I can run hotter temps too. It all boils down to using the right size splits. I typically have to add a split every 30 minutes, and I could go all day and all night like that.

@garettfaulkenbery6660 Месяц назад

I would love to see a six hour smoked rack versus a six hour smoked then one hour wrapped in foil. Love the content!

@TonyToneBBQ Месяц назад

I'll make a note of that. Thank you!

@brucerogers3253 Месяц назад

You are the only one I've ever seen on RU-vid That has preheated the wood Before adding it to his coal bed

@MountainGirlwIPA 16 дней назад

Definitely do a live event with you cooking ribs!

@TonyToneBBQ 15 дней назад

Thanks! I might just do that. Thanks for watching!

@melvinartis1918 Месяц назад

I always grill my baby back ribs a homemade grill my dad made over 30 years ago. One hour is about right. That's about how long it takes me. I usually take them off when the core temp is between 180,and 200 degrees. Great video and that is a nice grill 👌🏽 😋 👍🏼

@TonyToneBBQ Месяц назад

Awe man, I'm jealous! I bet that grill your dad made is awesome! That's something I'd like to do someday. I appreciate your comment and thanks for watching!

@melvinartis1918 Месяц назад

@@TonyToneBBQ ❤️

@SOLDTONORM 15 дней назад

I doubt that the smoker is "tuned". I run the heat and smoke under home made baffles that live under the grate. Spacing between the baffles is adjusted by sliding them to leave gaps where needed. Six to ten bricks under the baffles provide heat storage to smooth out the fluctuations.

@TonyToneBBQ 15 дней назад

Correct. It's not "tuned". It's pretty much totally stock. I find that "tuning" is unnecessary. It works excellent exactly how it is. Thanks for watching!

@user1233002 2 месяца назад

Tony, another really good and informative video. I've been doing ribs for a couple of years now on a 2-3 times a month. Both pork & beef. I've done no wrap, mo wrap with a mop sauce and wrapped both foil and paper. I prefer the no wrap mop sauce. My friend John likes wrapped in paper with honey maple syrup and butter. My wife never really cared for ribs. But she has been sampling mine and has really liked them. So it really is to each their own. Thanks Tony Cheers Chuck from Southwest Arizona.

@TonyToneBBQ 2 месяца назад

I love it, Chuck! I can totally relate to your situation with your wife. My wife doesn't care much for pork, usually commenting that it's too salty and I think she's right. Especially with store bought rubs, that are mostly salt. So I've been paying close attention to her comments and she's liking my ribs more and more. That's what I really like about getting comfortable with working the fire, it allows you to focus on the food. I really appreciate your feedback and comments, Chuck! Smoke on my friend!

@TheSanchezroo1978 3 дня назад

I'm sure the quality of the ribs plays a big factor, I've done both wrapped and unwrapped the wrapped can get away from you quick, if you don't want that fall off the bone texture, I prefer mine with a clean bite off the bone vs fall off personally But great video brotha! I'm thinking of doing a pernil Sunday for football maybe ask my sister to make her arroz con gandules (puerto rican dishes)

@TonyToneBBQ 4 часа назад

Awe man, that sounds good! What a great way to kick off the season! I appreciate your comment. You know, it's all about learning the various techniques to get that barbeque just the way you like it. Thanks for watching, my friend!

@TexasEngineer Месяц назад

Some things I noticed. Your pit did not make any visible smoke. I could never cook under a cover because the pit would turn the ceiling black from the smoke. You did not not rate the smoke flavor. Smoke is a seasoning and needs to be applied with precision. What was the final temperature of the meat?

@ourlifeinwyoming4654 2 месяца назад

Concur on the fire. I was frustrated until I found your channel. I was definitely overthinking it.

@TonyToneBBQ 2 месяца назад

I love it! It's such a nice feeling, just being able to relax with the fire and not stress out fighting it the whole time. I'm really glad you made the fire your friend. Thank you!

@DrunkenChefBbq Месяц назад

Chargriller Grand Champ💪 I love this smoker. Ive cooked hundreds of ribs on that thing. They come out perfect. Cheers🍻

@TonyToneBBQ Месяц назад

Yes! The Grand Champ has been a great rig. Thanks for your comment! Cheers!

@2JollyRogers1 Месяц назад

Consistent temperatures is why I bought a ceramic Kamado style smoker. I have a Big Green Egg with a Flame Boss WiFi temperature controller/probe. I also have an ash kicker basket and clean/shake out the ash before every cook with a shop vac. Temperature never varies more than a few degrees and I can see the pit temp, meat temp and fan speed in a chart on any mobile device.

@stevec9231 Месяц назад

1st time viewing your channel. VERY impressed with your presentation and comparison of the 3 racks. I'm now a subscriber.

@TonyToneBBQ Месяц назад

Awesome! Thank you very much. I really appreciate that and thanks for becoming a subscriber! I pay close attention to the comments and suggestions of my viewers and I'm constantly working on making my videos better. Any input you have is appreciated and I also welcome questions. Thank you for watching!

@stevec9231 Месяц назад

I do have a pellet grill (9 yrs) and supplement with a smoke tube. I'm definitely going to try the 5-6 hr.unwrapped.

@TonyToneBBQ Месяц назад

@@stevec9231 sounds good! Every rig is a little different and your local climate also makes a difference. You might try cooking with a water pan, and also try again without to see if it makes a difference. I'd love to hear how it goes!

@stevec9231 Месяц назад

I'm in San Gabriel Valley and it's HOT here like everywhere. Water pan sounds good instead of spritzing. I'll let you know next cook. I'll also have to convince my peeps about sauce on the side.😂

@TonyToneBBQ Месяц назад

@@stevec9231 oh heck yeah! 90's this week in the SGV. I'm dealing with 105 today. Lucky for me I like the heat! About that sauce... these ribs are going to be so good they'll feel like sauce will ruin them! 😁

@safeandeffectivelol Месяц назад

It depends on the type of wood you use and how much smoke flavor you want. Hickory and Mesquite have a stronger smoke. Post Oak, Pecan, and other fruitwoods have milder smoke. I use oak and pecan and do 2 1/2 hours before wrap.

@charliestovall9953 Месяц назад

your right about cooking, pleasing yourself. I am a pit master being in the business for 30 years, I have cooked spareribs, Baby back ,and St. Louis style ribs during during my lifetime of cooking. I always cooked my ribs @ 250 degs. for 3 hours, always tinder ,but not falling off the bone, myself I like to bite the meat off the bone, so that it the way I served them, I made my living this way. Happy eating !..............................just saying

@kurttrzeciak8326 Месяц назад

Really enjoyed this video. It answered a lot of questions. You earned a new subscriber!

@bsp1r1t 8 дней назад

Can you make a video on burnt tips, if you haven'talready?

@TonyToneBBQ 8 дней назад

Yeah, I'm going to have to do that. I'm a big fan of traditional Texas and Southern Barbeque and I love Burnt Ends, but I admit that I get a little bent by all the videos of "burnt ends" that aren't really Burnt Ends, which are just the extra toasty edge trimmed off the Point of a Beef Brisket. Don't get me wrong, what various creators cook up and call "burnt ends" from pork belly, chuck roast and even hot dogs... I'm sure it's all delicious but I'd rather just call those things something else. Smoked Pork Belly Bites or something like that... This was a long response to a pretty simple and straightforward question but hey, I like to manage expectations. LOL! Yes, adding your request to my list so please make sure you're subscribed and stay tuned. Thanks for watching!

@kifropu Месяц назад

Awesome stuff boss! You should try making lamb ribs, and pork belly too

@TonyToneBBQ Месяц назад

Thank you! I've made Lamb Shank recently and it was incredible! Never tried Lamb ribs. I'll have to give that a go. Thanks!

@keithwest6859 Месяц назад

Great teaching video! Thanks!

@TonyToneBBQ Месяц назад

You're so welcome! Thank you for watching!

@danielploy9143 2 месяца назад

All looked appetite pleasing, was hoping you’d show more video of the wood burning and the smoke thickness leaving the stack and of course the intensity of the smoke profile between the 3 racks. All in all this was a good viewing.

@TonyToneBBQ 2 месяца назад

Thank you for this feedback! I really appreciate all the great feedback I get from everyone and especially comments like this because it really helps me remember to add these details to videos. I added your comment to a notebook I keep so I'll make sure to provide detail like this in my next video. Regarding the smoke profile, really all 3 racks tasted exactly the same. Ribs really only absorb smoke flavor to a certain point and the rest of the time is just cooking and fat rendering. The only real noticeable difference between the 3 racks was in tenderness. The meat needed to be scraped off the bone of the 4 hour ribs and the meat peeled right off of the 6 hour ribs. Also, the 6 hour ribs were right in the sweet spot for juiciness. The fat was really staring to render out but it hadn't really drained out yet so the ribs were actually dripping with each bite. You can even see the 6 hour rib drip and squirt juice when I squeeze it if you look carefully. Thanks again for your feedback and I'll make sure to keep this in mind on my next video. Smoke on, my friend!

@user-hw5dg3ew4m 2 месяца назад

T you are BAD ASSSSSSS, I wish I had a neighbor like u, we could cook up a fricken feast. Anyways I did my first cook off Sunday, it was two proteins ribs and Tri tip, it was all donated to the homeless, which we gave out to them thus morning, I did the Louisiana ribs, and ofcourse Tri tip. I thought my ribs and Tri tip wasn't my best cuz I was nervous, I didn't place and for Tri tip I didn't follow the rules, lol. I used my red wine vinegar, and it was a dry rib, any ways it tried, I learned alot and alot of the other bbq fellows weren't to friendly. So my first cook off wasn't to good, but it won't stop me!

@TonyToneBBQ 2 месяца назад

Awe man, I'm so bummed to hear that the other BBQ folks weren't friendly. It would be so fun if everyone was just cool with each other but I know, you get a bunch of yo-yos with big egos trying to protect their secrets. It takes a lot of guts to put yourself in that position so you might think your first cook off didn't go well but actually, I'm sure you learned so much that your next cook off is awesome! I'm sure your neighbors love you! Keep on smokin my friend!

@leediamond4609 2 месяца назад

Great video, man. eloquent speaking that anyone can easily understand, Friendly demeanor , never talking down to your viewers, Kudos! I only wish I lived near you so maybe you'd drop off a healthy serving as if we were pals.

@TonyToneBBQ 2 месяца назад

I totally would too! I love sharing food! We had a huge Independence Day party yesterday and we invited all of our surrounding neighbors. Baby Back Ribs, Tri Tip, Wings, Pulled Pork and several sides. SO MUCH FOOD! It was a blast! Thank you so much for the complement and feedback. I really appreciate it and thanks for watching!

@johngalt97 Месяц назад

I assume smoke penetrates for 60-90 minutes max. I wrap and finish in my oven overnight, while I sleep, for 8 hrs. @200F.

@MrChrilify 2 месяца назад

Brillant video, thanks a lot. My mouth is dripping and I really want to fire up my offset smoker right away. I'd fancy a video about a comparison between foil and butcher paper as a wrap and maybe unwraped as a third option. Also, I'm interested if one can create nice smoked salt along with a rip cooking.

@TonyToneBBQ 2 месяца назад

I like that idea! I've made a note for future projects. I appreciate your comment and thanks for watching!

@nobrien1 Месяц назад

I found this useful and helpful! Suggestion: do the same with baby backs.

@shanevision 2 месяца назад

New subscriber here.This is just a great video all around and you're very well spoken. Nice job man!

@TonyToneBBQ 2 месяца назад

Hey! Thanks a bunch! I really appreciate that. Thanks for subscribing!

@glennjohnston7115 Месяц назад

Good one! Thanks. I learned a lot

@TonyToneBBQ Месяц назад

I'm glad to hear that! Thank you for watching!

@mikesmith-wk7vy Месяц назад

ive been researching 1/4 in steel smokers and watching videos all with smokers costing well over 2 grand , its kind of cool watching him work with one that probably cost 200$ and has poor seals along with thin metal and still get good results . although thats not a 12hr cook on a brisket

@STREETFIGHTER50 Месяц назад

Thanks for the video! I like the 6 hour ribs

@TonyToneBBQ Месяц назад

You're welcome! I'm with you on that. The 6 hour ribs were perfect in this case. These were some pretty thick racks of ribs and if they were a half pound lighter, the 5 hour ribs might have been the best. Just gotta keep that in mind. I usually take a peek at 4 hours, then again at 5 hours and decides if it's time to pull based on how they look. Thanks for watching! I welcome suggestions and questions too so please let me know if you have any. Thanks again!

@Donjohnson4 Месяц назад

This was great 👍🏼 lots of detail in the information given

@TonyToneBBQ Месяц назад

Thank you! I appreciate the feedback. Thanks for watching!

@georgehall2345 Месяц назад

I feel real Comfortable With your Tips 😀😀

@smokingtarheel3003 2 месяца назад

I was surprised that the 4 hour rib had good bite through, but it appeared to be really good. The 6 hour had the best rendered fat and didn't look over cooked at all. I was amazed that it had a perfect bite through. Really great test. I like that smoker too!

@TonyToneBBQ 2 месяца назад

Thank you! Yeah, at an average 225 degrees, 4 hours is about the minimum or the meat won't be well done enough. It was good, but I like it with more fat rendered out and easier to get a clean bone. Thanks for the feedback!

@James-oh1wp 2 месяца назад

Excellent idea ! I thought for sure 6 hours with no wrap would dry them out too much …. Obviously not !

@TonyToneBBQ 2 месяца назад

As long as the average temp isn't too high. My target is 225 and it bounces between 205 and 255. Also, these were pretty thick racks or ribs. If they were a half pound lighter, 5 hours might be the best so I'd have a look at them at 5 and then decide if I want to go longer. Thanks for watching!

@jaedubz5875 2 месяца назад

I don't know how I came across this channel, but I really enjoyed how you explained everything regarding those delicious looking ribs! Subscribed and going in on some more videos. Happy 4th 😊

@TonyToneBBQ 2 месяца назад

Thank you so much! I've been working hard on paying attention to what my viewers want to see and hear, and I'll keep working on improving my content. Your comment means a lot to me. I hope you had a great 4th!

@chrisvines8965 Месяц назад

Thanks for the video. Good to know.

@TonyToneBBQ Месяц назад

You're welcome! Thanks for watching!

@Chefbiggfluff Месяц назад

Great video keep this content coming. 🔥🤟🏿🔥

@TonyToneBBQ Месяц назад

Thank you! I appreciate that! I got a plan for some pulled pork coming soon. Thanks for watching!

@dark_moon8420 2 месяца назад

Thank you for all the great advice. Another great video for me to standby. 😊

@TonyToneBBQ 2 месяца назад

You're very welcome and thanks for watching!

@paulneale988 Месяц назад

Great video Tony and great wisdom to boot. Your words about the perfect rib was spot on. I love that cutting board. Do you have a store or website with merch to purchase? I have never used my offset to smoke ribs since I have a smoker, but I would like to use your method to do some chicken like that.

@gcampos5150 Месяц назад

Try duck fat as a binder for ribs and chicken. It's what I use. I think you might like what it adds to your bbq.

@TonyToneBBQ Месяц назад

I'm open to that! Thanks for the tip!

@donaldoldacre9101 Месяц назад

A friend of mine whose mom ran a bbq business where he cooked told me the key to good bbq was time.

@malcolmboynton7652 Месяц назад

nice video. pepper medly is the best. like you said cook your way. i'll choose 321. prefer my bbq to not require teeth to eat. thanks.

@TonyToneBBQ Месяц назад

Agreed! I'm known to make some amazing rib sandwiches with 3-2-1 ribs with tomato, sliced raw jalapeno and homemade Caesar Dressing with a little extra anchovy on Ciabatta. Damn it! Now I'm hungry. LOL!

@raymondholguin7272 11 дней назад

Tony, what do you think about mesquite for fuel? I'm here in the Southwest of Arizona where its abundant. That's all we ever use.

@TonyToneBBQ 11 дней назад

I'm a big fan of Mesquite for beef, especially ribs. Mesquite is a great fuel. I'd so go for it and also try using other woods so that you can compare.

@michaelmullins4372 2 месяца назад

Great video Tony, nice grill setup! You can grill or smoke in the rain now!

@TonyToneBBQ 2 месяца назад

Yes! I can't wait for the rainy season now! I love smoking when it's cold and raining. Thank you! I appreciate your comment!

@konoctiswigwam8130 Месяц назад

It's all relative. One guy cooks with green oak, another uses hardwood oak lump (me), another guy uses briquettes. one guy cooks at 285, another cooks at 250, and yet another cooks at 260...I use a WSM, others use an offset, and others use a pellet...and it all gets down to whatever floats your boat...😋

@TonyToneBBQ Месяц назад

Sure does! There really is a lot of great ways to make some great barbeque. Thanks for watching!

@ramonfazahnextgenfinancial Месяц назад

Tony my man Love it!!! -Ramon

@amcmoass1751 13 дней назад

I just hang my ribs in my Weber Smokey Mountain for 3.5 to 4 hours

@TonyToneBBQ 13 дней назад

Sounds good!

@marcdugas4772 Месяц назад

Finally, someone who gets it

@mrmurphy8609 2 месяца назад

Just did a rack of ribs today. 5 hours in first 3 hours on smoke 2 hours wrapped. Temp was 197 which equals done. Temperature set at 230 on the copperhead

@TonyToneBBQ 2 месяца назад

Sounds good!

@409CJ 2 месяца назад

I may have to try this out. My temp is 260 lowest - 325. I usually add a log at 275. I couldn't leave them on naked for 6 hours.🤣

@TonyToneBBQ 2 месяца назад

Yeah! You might end up with some pretty dry meat running that high of a temp for 6 hours, but 4 to 5 hours might be good, especially if you keep the temp lower. Thanks for watching!

@witewolff3576 Месяц назад

Hi Tony, great video as always! Is that BBQ sauce homemade? If so, could you do a video with that recipe or let us know what the recipe is? I would love to try it. Thanks for the great content, how you present yourself and your content won me over a while back. Cheers.

@TonyToneBBQ Месяц назад

Thank you so much for your kind words! Yes, that's my homemade Hawaiian BBQ sauce that goes with just about anything. I hosted a huge neighborhood feast a few days ago and t quarts of this sauce got wiped out! I'm definitely going to make a video on this. Thanks for the request!

@bbman4 Месяц назад

Great smoke! Agree there longer smoke would be better results, imho. Do you make your own sauce?

@LongBeachMusicVideos 27 дней назад

I love your video thanks a lot for sharing. I learned a lot today..

@Bryan-yq9pz 2 месяца назад

I love you T-dawg. You are the best man. I love my dried out 6+ hour ribs, not a fan of juicy ribs, like ya say, it's how ever you prefer.

@TonyToneBBQ 2 месяца назад

Exactly, my friend! Thank you so much!

@Scarrier-pu5lj 5 дней назад

Hey Tony, is there anyway to make medium rare brisket or medium rare beef, ribs, and be very tender

@MrGreenebeans Месяц назад

Awesome... just Awesome explaining!

@TonyToneBBQ Месяц назад

Thank you very much! I'm glad you think so.

@NuarStanger 2 месяца назад

Awesome video! My only wish would have been to see what each rack was temping at when they came off the pit.

@TonyToneBBQ 2 месяца назад

You know, I appreciate this comment very much. I never actually check the temp of ribs, I just go strictly by appearance, but temp is some really useful that would have been good for you to be able to see. I'll make a note to make sure and add this info next time. Thank you so much for this feedback!

@tdot321action4 13 дней назад

This guy is definitely voting for Harris/Walz. 😢😂 Actually an informative video.

@TonyToneBBQ 13 дней назад

Ummm... I have no idea why you would think that but okay. Thanks for watching anyways!

@raymondholguin7272 11 дней назад

TRUMP VANCE 2024🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸💪💪💪💪💯💯💯💯💯♥️

@TonyToneBBQ 11 дней назад

@@raymondholguin7272 I was buying groceries for a party a couple of weeks ago and the situation at the checkout was really weird and I didn't understand why until I was leaving the parking lot. It was for a barbeque party and my cart was overloaded, including a lot of meat. Several people were very interested in our cart and some asked if we were having huge a party. Our total came to over $600 and the cashier made a big deal about it. I was just astonished and annoyed that the bill was so high, but paid and went to work getting out of there. Thinking back to the carts of the other shoppers, most weren't even half full. This is a store known for great deals and overflowing carts. People are having a tough time paying for food. I don't like getting into politics but I will say this... Our country can't keep going in the same direction it's been going for the last 4 years.

@tdot321action4 11 дней назад

Lol just messing with you. You seemed like a liberal. Forgive me, I just finished watching Hawk Tua Harris talking and was annoyed. So anything, liberal irks me. Sorry for being immature. MAGA Trump 2024. Nice ribs deplorable! 😎

@TonyToneBBQ 10 дней назад

@@donmcbean7465 can you explain what you mean by "rogue capitalism"?

@Tony-c3m Месяц назад

I'm a fan of the gristle. We're they tender and edible or still hard at each stage?

@TonyToneBBQ Месяц назад

Ha! Me too. I leave nothing but clean bone. Gristle was good! Easy to chew up on all of them.

@ianmiacal1 2 месяца назад

U won my subscription brother thank new to the smoke game appreciate the info and teaching

@TonyToneBBQ 2 месяца назад

That's awesome! Thank you for subscribing! I'm really glad you like my stuff. Smoke on my friend!

@scottydudley5700 Месяц назад

Thanks - very interesting. Just curious, how did the readings of your probe compare with installed temp gauges? I imagine the one closest to the fire box may have read a few degrees higher than the one at the other end and the probe was maybe a good average?

@kriskinney8373 11 дней назад

.i e video. I would line to see you do a.otver 3 rib cook...1 your way, no wrap, 2. Wrap with foil, 3. Wrap with with red butcher paper

@TonyToneBBQ 10 дней назад

Thanks for the suggestion! I'll work on this. I appreciate you!

@1yehny Месяц назад

My pellet smoker gives a better smoke ring. Mainly, I think, due to the fact I just smoke without heat for 2-3 hrs first. I then wrap in foil and cook for about 3 hrs at 250.

@paulsimmons5731 Месяц назад

I agree with you. That is really good information.

@TonyToneBBQ Месяц назад

Thank you and thanks for watching!

@rexnoel1419 Месяц назад

Mark, I am so happy and thankful that our Farher GOD made you cancer free 👍🙏🙏

@frankwillet1609 Месяц назад

Looks great, thanks! How did you make your sauce?🇬🇧

@TonyToneBBQ Месяц назад

Thank you! I'll leave the recipe below. There have been a lot of requests for this sauce so I'm planning on turning it into a video. Thanks for your comment! Hawaiian BBQ Sauce Sweet and tangy with a beautiful red color and tons of savory flavor. Excellent for basting on Chicken, Short Ribs and Pork. Also perfect for serving on the side. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6 people Ingredients: 1 cup ketchup 1 cup brown sugar ⅔ cup soy sauce 8oz can crushed pineapple 6 cloves garlic, finely chopped 2 Tablespoons ginger, finely chopped 2 Tablespoons rice wine vinegar 2 Tablespoons sesame oil 2 teaspoons Sriracha sauce salt to taste Red Pepper Flake (optional) Habanero Peppers, chopped (optional, recommend 2) Instructions: Combine all ingredients (except Red Pepper Flake) in a medium saucepan. Bring to a boil while stirring. Reduce the heat to low, cover with a lid and simmer for 15 minutes, stirring occasionally. Blend in the pot with a hand held emulsifier or transfer to blender and blend on low speed until smooth. Return to pot. Stir in Red Pepper Flake (if desired) and simmer for another 10 minutes. Remove the sauce from the heat and allow it to cool slightly before using. Storage: Transfer any unused BBQ sauce to a lidded jar and store in the fridge for up to 2 weeks.

@anetworkservice Месяц назад

Tony, I don’t recall you saying that you basted the ribs with sauce, but they sure look like you did. Did you apply a sauce?

@TonyToneBBQ Месяц назад

Nope. No basting no spritzing no saucing, nothing.

@anetworkservice Месяц назад

@@TonyToneBBQ Wow! I need an offset smoker. Mine are getting too dry on the pellet grill. So what I see on yours is the natural juices migrating to the top. Amazing! Since the 6 hours weren't ruined or dry, that seems optimum. The 5 was close. You need that pull-off-the-bone situation. I finish mine in the oven wrapped in foil with some sauce to get them where they need to be. Tony, I stopped a little early because I had to leave. Did you reveal the temp probe readings? Especially on the 6-hour.

@TonyToneBBQ Месяц назад

@@anetworkservice I really wish I would have shown the temps but I didn't think about it because I never check temp on ribs anymore. I'll have to do another version of this video and I'll make sure to share that info next time. I've noticed that the air inside pellets is much dryer than stick burners. Have you tried running a water pan? Offsets are my favorite though. They are worth the extra work, in my opinion.

@efrembrown10 2 месяца назад

Great Video , I smoked 3 slaps for the fourth and went thru a lot of wood ,what’s your secret for not using a lot of wood when smoking for 6 hours

@TonyToneBBQ 2 месяца назад

Great question! What are you cooking in? Is it a Char-Griller Grand Champ like mine? Something similar? I boils down to the size of the splits of wood. The trick is to use the biggest splits you can, but not too big or the temp will go too high, and not too thin or they will burn too fast. Also, if your smoker has a lot of air leaks where smoke is escaping from under the lid instead of flowing out the exhaust stack, this also causes more wood to get used. I'm usually adding a split every 30 minutes. Since I normally get an average of 6 small splits of wood from one full split, I'm usually going through about 2 full splits of wood during a 6 hour cook. I think your question would make a great video. I'll have to work on this and get something up.

@efrembrown10 Месяц назад

@@TonyToneBBQ Thanks for the Reply,I’ve been a Subscriber on your channel for a while your videos help me improve my grilling game..I do have a Chargriller Grand Champ XD and love it and always looking out for your Videos ,I would love to smoke a Brisket one Day but really need to work on my fire management for longer cooks…THANKS AGAIN

@TonyToneBBQ Месяц назад

@@efrembrown10 you're welcome! If you haven't tried this yet, I highly recommend burning a fire for a couple of hours without cooking anything. Just sit next to your rig and watch what it does. It helps if you place a temp probe on the grate so you can see what the temp is right where your food will be sitting. Take note of the time and pay attention to how the fire burns with different pieces of wood. It's so much easier to get good at fire management when you don't have the stress of messing up dinner. What ever time you spend studying the fire, you'll get back in your fist long cook in freedom.

@efrembrown10 Месяц назад

@@TonyToneBBQ Thanks that mean’s alot ,never thought about doing that and what would you recommend for fuel,I tried RED DEVIL wasn’t to impress

@TonyToneBBQ Месяц назад

@@efrembrown10 you're welcome! My favorite lump charcoal has been Jealous Devil. The chunks have been really big but of course, the deeper you go in the bag the smaller the chunks get. B&B has been good too.

@turbolag5107 2 месяца назад

So I have that Oklahoma Joe's canyon combination smoker and I got to say working with half of a cook chamber and keeping the temperature regulated is really tricky but by doing the method basically that you're doing in this video I've been able to keep the temperatures pretty consistent although they tend to spike on the high side because it's such a small chamber. I'll take the hickory logs and chop them down into little one by one or two by two in square logs and it seems to be just the right size for them to burn nicely and keep a small bed of coals going. I just don't really have the luxury of being able to walk away for a half hour lol I haven't seen a video of anybody really using one so I might take one and just kind of post it just for poo poos and haha's

@TonyToneBBQ 2 месяца назад

Go for it! You might even reach some other users of the Canyon and get some good feedback. You nailed the issue. The half-sized cook chamber makes keeping a steady temp difficult but the truth is, 50 to 75 degree swings is not uncommon and not really a problem. The real drawback on that rig is that it's hard to keep your food away from the firebox side. Keeping the food to the left, away from the firebox, reduces the effect of the temp spikes. Sounds like you're did a great job figuring out the size of splits to use. Well done!

@turbolag5107 2 месяца назад

@@TonyToneBBQ Yeah so you definitely nailed the issues that I was facing. What I ended up doing is using two small water pans on the fireside so that they separate in the middle to let some of that heat come straight up between the pans and I have one temperature probe sitting dead center and then one towards the back closer to the vent and they usually see about a 20° difference but I focus more on the center probe. I've also noticed that adjusting the intake and exhaust vents don't really help all that much because the fire is so small it's easy to put it out unintentionally and get a lot of that dirty smoke. It is what it is though. Last thing I did on it was a roughly 2-in thick ribeye that I smoked over like 4 hours until about 140° because I was trying to get that medium temperature and then I used the propane side to sear it but it ended up being well done so next time I try it I'll pull it off at like 135. I'm considering doing some ribs for the independence Day weekend. Out of all the videos I've been watching on different techniques and everything I've come to find out that controlling your fuel on this thing is much more practical than controlling your airflow. It's definitely more involved but that's what I'm finding that you have to do. All in all I like it but in reality I only have about a quarter of the cook chamber to work with compared to what you used in this video. If I used the fireside half I would probably char my food. You can see the physical color difference on the grates. The fireside has that dull ashy look and you can see the half circle arch of where the heat pours out into the cook chamber and you definitely don't want to try to cook something right there unless you want to burn it lol

@TonyToneBBQ 2 месяца назад

@@turbolag5107 yeah, those combos sure are an attractive idea but sometimes when you try to get something to do two jobs, it ends up doing both just kind of okay. Have you considered maybe getting dedicated smoker?

@turbolag5107 2 месяца назад

@@TonyToneBBQ right? Haha SOOOOOOO.... Did some baby back ribs. 4 hours smoked at 250 (because 225 was too cold for the bed of coals) then wrapped for 2 hours then bbq sauces for an 1 and they came out delish...... Didn't do a video because it was the first try

@TonyToneBBQ 2 месяца назад

@@turbolag5107 making me hungry! Congrats!

@kevz2474 2 месяца назад

i'm starting to like just letting mine cook, no wrap. 5 hours low and slow. Oak wood with bnb oak charcoals

@TonyToneBBQ 2 месяца назад

Yeah! I love em that way. Makes for a super easy and relaxing cook with some AWESOME flavor. Thanks for watching!

@nelsonerobersonjr7153 2 месяца назад

What is BNB

@kevz2474 2 месяца назад

@@nelsonerobersonjr7153 oak charcoal briquettes

@TonyToneBBQ 2 месяца назад

@@nelsonerobersonjr7153 B&B is good stuff! It's one of the products I keep in my Amazon shop. Here's a link if you want to give it a try. Thanks! www.amazon.com/shop/tonytonebbq

@BHUSA1967 29 дней назад

This could easily have been a 15 minute video.

@ryanbramich6951 Месяц назад

My biggest challenge with 5-6 hours unwrapped is the bark on the outside gets tough and forms a bit of a jerky like texture. Have u had that issue at all or have any suggestions how to address it? Cheers!

@TonyToneBBQ Месяц назад

Someone else mentioned having a similar problem. I also had the same problem with an offset smoker that I had that was really low budget and it leaked a lot of smoke from between the lid and the cooking chamber. This caused a major disruption of airflow and made it difficult to maintain temperature. To compensate, I was building hotter fires. I believe what was happening was the air was too hot and moving too quickly over the surface of the meat. Once I finally figured out that I needed to eliminate the leakage problem, and then fixed it by applying smoker gasket, I was able to maintain a much more steady temperature with a much smaller amount of burning fuel. Another thing of great importance is measuring the ambient temperature of your cooking chamber at grate level, near where your food is cooking. Gauges that are installed in the lid of the smoker will often have a different temperature from where the meat is actually cooking. Also, don't fully trust whatever temperature gauge you are using until you've compared it with one or two others. It could be giving you a bad reading. Lastly, if you are using a pellet smoker, adding a water pan into the cooking chamber seems to make a very positive difference. In my experience, pellets produce a dryer atmosphere. I believe this is because the small handful of pellets have to burn at a much higher temperature to produce the cooking temperature desired. An offset smoker burns a much larger pile of fuel, but at a lower temperature and I've never needed to use a water pan, or even spritz, to maintain moisture in whenever I'm cooking. Hope all this makes sense. Please let me know if you have any other questions. Thanks!

@ryanbramich6951 Месяц назад

@@TonyToneBBQthanks for the thorough and thoughtful reply. I have several cookers except an offset! I use a gravity fed the most and have a water pan in it but still run into this issue. I think it’s also worse perhaps if I only use a salt and pepper based seasoning and don’t coat the ribs liberally with a rub. I’ll keep tinkering. Great video! I like the longer time for all the fat to render and for the collagen to convert to gelatin. That’s where the magic happens!

@TonyToneBBQ Месяц назад

@@ryanbramich6951 you're welcome! You might try going lighter on the salt. A lot of pre-made stuff is mostly salt, so I usually make my own rubs. Might also try keeping a slightly lower temp. Keep me posted!

@ryanbramich6951 Месяц назад

@@TonyToneBBQ thanks!