And my man’s cooked it to 200 degrees with nothing giving it juices till the end bruh that shit dry as hell 😂 then my man’s used oil as a binder so trusts gonna make it dry itself
Ok. So I’ve made ribs for a while. Always been really good-so I’ve been told. Tried this extra tip today and I received a reaction from my wife that I never have. These were amazing.
@@drakes1515that's just an overcooked rib. Any competition rib or well known bbq spot will not make fall off the bone ribs. You can have a tender rib without it literally turning to mush. If you want something to fall off the bone do a pork shoulder and make pulled pork.
“You’re wasting it” wastes a lot on the cutting board. “People say you need a paper towel” you don’t need it. It just makes it easier to grip the membrane.
I never bothered with rapping. I take them from the smoker to grill, sauce them, cook until caramelized. They always turn out amazing, and everyone loves them.
those ribs look beautiful. i love it when ribs are tender but are just one slight step above fall off the bone, they hold together long enough for me to eat em, then they fall off the bone
That's because they are technically over cooked when they fall off the bone I personally prefer it myself but in a competition fall off the bone is no good
I've only made them one way and when done the meat falls off the bone and hmm good. Think I like them my way because I prefer using utensils to eat them and not having so much sauce all over my beard and stache. I will try them this way because the process is so different than my normal method of cooking them.
If you hang smoke those racks to 200 degrees without the membrane they will fall off the hook. The collagen starts breaking down at 190, by 200 you can pull the bone out.
I use a dry rub overnight in the fridge, let them rest an hour on the counter. Cover in foil cook for 3 hrs at 250 in the oven, finish them on the grill at 300 basting them with a seasoned butter baste mix, or baste with BBQ sauce. Baste and flip about every 15 minutes. After 1 hr on the grill they're ready. Be careful, ive had many racks fall apart as your trying to get them off the grill.
The best binders to use are natural fats. Duck fat in spray bottle, real butter Don’t use margarines or seed oils except maybe olive oil. Certain things give funky flavors. Mustard works well also.
Johnny Spankspence there are many different types of ribs. In Texas we don’t put sugar on them, same with the Memphis style ribs I used to cook, no sugar, I think the sugar is St. Louis and yankee ribs
Looks great, but I quit using seed oils with all of my food. Use either avocado or olive oil. I understand these are ribs, which aren’t the best for you, but better choices all the way around will help. Looks great!
Usually you rest it in a cooler or wrapped in foil so it slowly come down in temp. If you cut it into it and start eating right after its cooked you will lose a lot of moisture and juices.
