Agreed on both counts. I like to score the membrane, I think it has a good mouth feel when eating the ribs. And I don’t think ribs need a wrap either. Always come out great without. Love your content.
Absolutely agree you don’t need to. But ribs in my experience tends to have the most subjective opinion on the person eating. It’s personal preference, with many shades of grey with regards to tenderness levels. These look wonderful in anyone’s eyes ❤
Really good looking ribs! I don't mind leaving the membrane on either. As for wrapping. If I do, it's for no more than 45-60 minutes. Then they go back in the smoke unwrapped for another hour to bark back up and tack the light coating of sauce. Don't care for the mushy ribs from the "3-2-1 method". Good to see that idea is pretty much out of favor these days. All it does is turn ribs into mush!
I score the membrane as the baffle plate in my OK Joe makes short work of them and I enjoy the texture when cooked! Been following the Chud method of 2hrs, flip for 2hrs, flip again and spritz with maple/ACV for about an hour then wrapped with L&L Mustard BBQ for 30mins until ten-dah. Use a mix of Oak and Cherry for colour and flavour. If I am feeling indulgent take a leaf out of Mad Scientist’s book and brush on a little smoked pork lard before the wrap 👀
Great video, I love your style of presentation. The Bar A sauce is amazing! This is how i do mine with the exception of the simple syrup, definitely going to give that a try!
Hey mate, enjoying the vids, thanks, im just getting into BBQ'ing and got myself a smoker, can you recommend anywhere to buy the Texan style rubs and sauces?, there's so much online, looks a bit of a mine field
Great vid David. Loving the channel. Going to try this and your pork belly on my modified Oklahoma Joe offset. Can’t wait to try that sauce! Cheers from Sussex!
I made the bar a bbq sauce last week and am currently cooking a rack like this on my MB gravity and will finish the same way. Would u approach the temps or method any different on your MB? Mine always come out good unwrapped but sometimes the exterior is a little tough and jerky like. Hoping wrapping in the sauce helps offset that! Cheers!
Another fantastic video Dave! Those ribs look beautiful. I’ll confess, ribs (of any kind) tend to be my nemesis. I love eating them but can’t seem to get them right consistently. My favourite to cook are Iberico baby backs. The Wagyu of pork, they’re just incredible. The tenderness thing with ribs is subjective I find. As I said, I’ve screwed them up on more than one occasion by ‘over cooking’ to a bbq geek’s standard. But my guests have been blown away by the fall off the bone tenderness. I personally prefer a rib with slightly more tenderness. *Just* that side of softer than you’ve cooked here. I tend to get that tiny bit more by removing the membrane. But as you’ve said here it doesn’t make a massive difference; just a slightly more tender bite through. Can’t wait to try direct style ribs on my smoker grill on the way. 🔥
I can definitely appreciate a more tender rib too. An extra 30 minutes on these wrapped in foil on the pit would have probably got them to where you like them. And I enjoy those JUST as much. You’ll love the direct heat pit. I can’t stop cooking on mine!
Another simple and straightforward video!! Ribs look epic!! If i was to make these the day before, would it be worth hot holding them overnight or reheating the next day?
Thanks for the video Dave you're the man!! When you sauced and then wrapped the ribs did you put them in a warmer or just in foil laid out on the counter to rest?
For the video, they just rested on the counter as I was ready to eat them as soon as. However, if I were serving these, or needed them for a later time - they’d definitely go into the warmer to hang out.
Hello from San Antonio Tx, great content as always. Amazing looking ribs. I cook mine the exact same way and they sell amazingly during my pop ups. The only difference I flip mine over for about an hour to 1.5 hours during the cook so the membrane is extra toasty. Keep up the great work, be well.
Great video! Simple syrup is where it is at. A lot of time a glaze overpowers the ribs and you can't taste the rub. Simple syrup adds the sweetness but still lets the pork shine through and taste the rub.
I didn’t in during this cook, because I was cooking one rack on a pretty big smoker - so there wasn’t any areas that looked like they were cooking too fast, or getting a bit too dark. However I definitely spritz when needed - on smaller cookers or if the pits full. Just to help bring the surface temp down a little and stop edges getting a little too crispy. These cooked nice and evenly though, this time!
Yeah I find when I do just salt and pepper (and not a huge amount of pepper) everything where the salt was just turn’s mahogany rather than a darker colour. I like the look.
I really appreciate meat/product recommendations for those of us in the uk. Even if I just by thee ribs a couple of times, I’ll then have a benchmark for comparison with my local butchers.
You can buy them from most farmfoods and most online bbq specialist butchers. Like Tom Hixson or village butchers. They’re often called USDA St Louis ribs.
Yeah, central texas bbq isn't cooked sauced up, however, they usually have their own house made sauces that they make and allow the customer to sauce as they please.
Maybe not traditionally. But you’ll be hard pressed to find a joint these days that isn’t an historic place like kreuz, smittys, city market, or coopers (who dip their ribs in sauce before service) etc that run no sauce or at least a mop on their ribs.
I leave the membrane on and I’m Team “No Wrap” too. I do spritz with 50/50 apple juice and ACV, then once cooked I brush with Sweet Baby Rays thinned with ACV so it’s not gloopy, but a nice sweet and acidic glaze.
We've got a farm foods just opened up the road from me , haven't been in yet but I definitely will now I know they should sell ribs . Anything else of interest BBQ wise they stock ?
Those look great. I just score the membrane and have really seen no big difference between that or removing them. I also wrap later at the end. I offer sauce as an option and place it in similarly.
Hi there, you said that you do BBQ classes? Where would one find more information on this? I only recently learnt about your channel and I'm from Buckinghamshire so not too far away either. Hope to hear from you soon. 🙂
I'm not a native Texan but have converted since moving here and love SPG, no wrap ribs. The problem is my friends want the fall of the bone. So I always end up making 2 or 3 racks. But screw them...I'm the cook!
It’s definitely not necessary. If you’re wrapping early in the cook, then it might be worth doing. But these, and most ribs can take an unwrapped cooked. In which case, you don’t need to remove.
