@@danielploy9143 SHHHHH… my meat ALWAYS, and I mean ALWYAS, pulls back from the end of the bone!!! ALL meat shrinks when it cooks and in doing so it is natural for the meat to reveal some of the bone end. I think that maybe he didn’t cook them long enough and he did it that way just for the purpose of shooting this video. I can just about guarantee you he put them bad boys back on the heat for another hour or more!!! What do y’all think??? Furthermore, what are you even talking about when you said, “they usually don’t unless you press between the bones”??? Like, with all due respect, what does that even mean??? I know what you’re saying, but it doesn’t really make any sense. If you know what I mean??? So, with that in mind, I am just asking you to please help me, make it make sense!!! I’m rather hopeful that your reply about “pressing between the bone” was nothing more than a response that you gave after you accidentally and completely misunderstood what @Kent Gonzalez was saying about the meat pulling back and revealing the tip of the bones after the ribs are done!!! Y’all have a wonderful weekend, brothers!!!
@@DFWJon on pork ribs if you wrap before take a round object about 1/4” about the size of a pen, you press between the bones on the ( side ) this will break the membrane and cause the bones to be exposed, it’s a desirable appearance.
Looks like the tastiest shoe leather I ever saw. I prefer fall off the bone, you want at least a quarter inch pull back for that... That's the problem with ribs, I do it my way, and other people do it the wrong way.
Thanks for the video! May I recommend trying cranking the heat to 275 and pulling off earlier? As well and using a butter and spice mix when you wrap in aluminum foil to keep the meat moist! Love your content
I get the best results smoking at 275 for 2hr, wrap n cook for additional 2hr Pull em let rest for 30 then eat. Tbh tho ask 10 people your bound to get 10 different answers so do what put the best rib on your table for you 👌
Too much work. You can get better ribs smoking for 3 hrs at 225, wrap and cook for 2 hrs at 225, and then rest - wrapped in a towel in a cooler for 1 hr. Fall off the bone!
@robertott2631 not sure you know about smoking ribs. You can cook them faster and achieve the same result at a higher temp. I wish you could taste my ribs. Nowhere near dry, the reason is once you wrap them, you braise them. Thats where you get the juicy fall off the bone.
@@Gambuilt43 that’s good., but the time is dependent on how big it is., I like 180 until the inside temp is 128-132. Bigger pieces takes a little longer is all
If you let the ribs rest a bit before you open the paper it’s fine. If you instantly open it the. They just steam out all the moisture and your screwed.
Room temp butter will be the juiciest ribs you’ve ever tasted wrap it in foil put whatever Rob you want on them like my uncle had this honey jalapeño rub he’d use butter as a binder so good
Tied a brisket on my pellet grill with butcher paper. Paper caught fire. Salvaged some brisket, girlfriend broke a tooth on it. No more paper on a pellet grill
“Easy Bake” pellet grill is right!! My little sister used easy bake ovens when she was a kid, too. Next time step up to a legit smoking system, kamado at least; rather than either selling out and doing promos, or sucking at BBQ in the first place.
It’s the over cook beyond 321 method. Internal temp can be much more important than 4.5 hrs wet spritzing and wasted time. The Rib gods are laughing at this challenge 😮
IF you mean internal, I've never really probed ribs for internal temp, normally go by feel, They need to bend when you pick them up and just barely begin to crack at the skin (if that makes any sense)
All the people talking shit in the comments thinking "fall off the bone" is a good thing lol... There is nothing worse than ribs that fall apart when you try to pick them up, them ribs are way over done folks 👍
Way too much work. I make ribs just as good if not better in my oven. The only time you have to touch them is to take the foil off and let them cook for another 30 min, then sauce em and stick em back in for another 5-8 min. And they’re more tender than these look and juicier. And I sometimes make a sauce with the drippings. These guy seems to be copying someone else recipe seeing as it’s very similar to several tiktokers
