Very nice! The ribs looked absolutely delicious! I like your approach to prepping & cooking them, very direct and to the point. I don't ever take the membrane off either. When I cook ribs for people, some ask me to leave it on. I think it's like a good hotdog or sausage casing. When you bite it, you get that nice little snap. Great video, my friend 👍
I don’t agree with the way you started your fire or the way you cut them meat side up but I gotta tell you bro, those were the best looking ribs I’ve seen on RU-vid period! Everything you did in between was perfect! KEEP SMOKING!!!
Im a little confused. The hottest part is the underside, thats why a lot of people will cook certain cuts of meat fat side down to protect it *Heat rises up from the bottom). You started with the membrane side down and meat side up and then flipped meat side down and membrane side up right? Which side got more hours touching the grill grate is what I really want to know?
Good question. The membrane got more time facing down on the grates. The flip was a little trick to speed up the momentum that the temp rises on the meat side towards the end of the cook. Helps with color and tenderness I was looking for.
Well, Tri-Tip is better hot and fast. I cook to my preference which is rare/mid rare. Hard to get a smoke ring with less than an hour in the pit. Great smoke flavor too!
