I’ve seen this test done SO MANY times, I thought what could possibly be different? Well…let me say this…. I really enjoyed the presentation, especially the humble and honest commentary all the way through the end. For many of us amateur, back-yard pit “masters”, we also face the challenge of family and friends with specific or preferred tastes in BBQ, especially ribs. It’s not uncommon for me to buy a 3-packs of ribs and make one “naked” and the other two “foil wrapped” for those who prefer “fall of the bone”. I suppose with another 3-pack at the next gathering, I might tackle/juggle all three methods, simultaneously. As a new subscriber, I’m happy to have found your channel. Well done, sir!!
Great video Neil and Amy and the Taste tester. Good recipes you shared with us and showing the differences between the wrappings and the unwrapped was helpful. They are all good in their own way allowing for personal preference. Thanks for sharing with us and keep up the fun around there. Fred.
Agree. My wife is also the same. I started cooking unwrapped at 275 start to finish recently on my LSG and she is changing her mind. Can't beat that extra bark and smokey depth keeping them unwrapped.
Man those ribs looked fantastic all three of them. Just so happens I bought a slab of St Louis Ribs yesterday and probably going to cook them next weekend. Thanks for all the tips I can hardly wait now.
My first attempt at ribs were using the 3-2-1 method. After years of trying other methods I still prefer it because I love fall off the bone as well as the bark .
Great cook and fair comparison in my opinion. Tell your father that he has a new job... commenting on your cooks. He's great. I prefer the naked method, but my wife (the real boss) likes fall-off-the-bone... So, guess what? Butcher paper wrap for me. LOL Thanks to all three of you for this comparison video. Good Stuff.
Hey Neal. I have to agree with you. I’ve tried all three methods and I to prefer unwrapped at 225. The bark, taste and texture are superior to the wrapped versions. 👍🏻
I always do my ribs the 3-2-1 way. Smoke for 3 hrs cover with foil for 2 hrs then on high for 1hr. Apple juice sprayed on every half hour. Apple juice in with it wrapped too.bbq sauce last hr
Interested when people say always....is that because you have tried all the others and this is the only way from now one regardless....or kinda a comfort thing..it works, its good and confident in the results...honestly just asking
@@PelletsandPits I have tried many other ways and this seems to come out the best. Plus Family and Friends love it this way. I changed it up a couple times, and the results were them always saying “what did you do different? why did you change how u make them?” And when I make them 3-2-1 all they say is how good they are. lol Thanks for all You and the Wife do to bring us these Great Videos!! Love both of your channels!
Never again will I wrap in aluminum, but to wrap or not to wrap, that is the preference. I like the ribs both ways, but I do agree, the butcher paper wrapped ribs' bark is just a little too delicate for me. Nice comparison video!
Great looking ribs! I prefer no wrap and the pull you get from that method but I foil in a crunch if need them to finish sooner like your foil wrap did. But I haven't tried a mop sauce I will next time I do ribs. Thanks really enjoyed the video!
I like the no wrap ones the best because I like a little bit more pull on my ribs. No I have done the tin foil wrap multiple times I just find it to be way to tender and like you said it loses that bark. I have never used butcher paper but I think I might venture into that next because I like the idea behind it still giving the meat the ability to breath some and keep moisture.
Nice cook! Each of those methods will make good ribs. We do one seasoned unwrapped for me and one very light seasoned wrapped in foil for my wife…..because she really enjoys ribs that way.
Padawan apprentice,young jedi lol,look up Alon Browns ribs and how to make bbq sauce from the ribs juices,its about 20 years old.But tinfoil wrap at beginning of cook and then draining the juices and say chipotles and peach jelly is awsome.Then ribs go naked,and the liquids go to a skillet and becomes a thick sause,glaze ribs last 30 minutes.Like having a crock pot of meat juices.
Oh yes. I've only wrapped ribs a couple of times, and they were "alright". I'm a nekkid guy through and through. Doing an 8lb pork butt tomorrow.. I will finish THAT covered and juiced. And by juiced, I mean Guiness Extra Stout. For both parties.
Very nice and informative video Neal!! I also never understood why certain people squeeze the meat to let all the juices escape. I'm thinking to myself, why would I want to do that? Lol
@@PelletsandPits I'm thinking that's why a good rest so that the juices reconstitute back into the meat and make the bite more juicy instead of losing all that goodness. Lol yeah you're right, probably the views. Too funny!
I season let sit uncovered in fridge overnight smoke at 250 for 3 hrs then I add sweeteners and a cup or so of juice double foil wrap and cook another 3 hrs I don't care how they look I'm not selling them I'm eating them and I like them fall off the bone tender
OOOOPS,ALTON BROWN,start ribs in tinfoil with jams and chipotles,watch his videos from way back lol,makes killer bbq sauce and after you drain the juices you got naked ribs and takes less time,smoke only penetrates meat for 3-4 hours .
I can see where the naked flavor would be far superior but not being a big pork fan I like mine tender. In fact I will only cook back ribs /baby backs/ what ever you call them because of the tenderness. I think I may try a naked back rib and see how that turns out. Did ;you do one, I watch them all but I cannot remember every show from every channel I watch, I am old you know.
If you like em like that....one thing I did not do...you could cook naked the whole time and once done wrap in foil...and hold in oven for about an our or 2...at 160 ish...it will steam and help become more tender...kinda best of both worlds
![เปิดใจ “ต้นหอม ศกุนตลา” หลังโดนพาดพิงธุรกิจที่เคยทำ และผลกระทบทำถูกปลดฟ้าผ่า! | แฉ 24 ต.ค.67 [2/3]](http://i.ytimg.com/vi/vCi5OIqlxaE/mqdefault.jpg)
Your Dad is brilliant, you two should cook together more on your channel!
Definitely!!
I’ve seen this test done SO MANY times, I thought what could possibly be different?
Well…let me say this….
I really enjoyed the presentation, especially the humble and honest commentary all the way through the end.
For many of us amateur, back-yard pit “masters”, we also face the challenge of family and friends with specific or preferred tastes in BBQ, especially ribs.
It’s not uncommon for me to buy a 3-packs of ribs and make one “naked” and the other two “foil wrapped” for those who prefer “fall of the bone”.
I suppose with another 3-pack at the next gathering, I might tackle/juggle all three methods, simultaneously.
As a new subscriber, I’m happy to have found your channel. Well done, sir!!
I really appreciate that and honestly agree....its more of personal preference...and everyone has one...family and friends included
I’ve always been a no wrap fan. I don’t care if they’re coming off gas, pellet or Kamado. Keep up the good work!
I like the unwrap ,tender with a bite , good vid .thanks for sharing.
Great video Neil and Amy and the Taste tester. Good recipes you shared with us and showing the differences between the wrappings and the unwrapped was helpful. They are all good in their own way allowing for personal preference. Thanks for sharing with us and keep up the fun around there. Fred.
Awesome job Neal! I like the unwrapped,though all 3 were bangers! Awesome comparisons, cheers brother 🍻
Glad you enjoyed
Great comparison👍 I'm a fan of the char and texture of the no wrap😊
Same here! Thanks Bobbi...
I’m team whatever ribs you are making for me. Great to know the difference between the three methods.
hahahh absolutely....like a beer....which one do you like....the one closest to me
This was great! Everyone should cherish their dad, they all taught us something! ❤ I prefer naked ribs as well.
Really appreciate that...
Tremendous comparative cook, Neal! Just awesome. Thanks for sharing.
Glad you enjoyed it!
Agree. My wife is also the same. I started cooking unwrapped at 275 start to finish recently on my LSG and she is changing her mind. Can't beat that extra bark and smokey depth keeping them unwrapped.
One thing I will try....cook fully and wrap in foil to rest....some say that hour helps....dont know till we try....cheers
Man those ribs looked fantastic all three of them. Just so happens I bought a slab of St Louis Ribs yesterday and probably going to cook them next weekend. Thanks for all the tips I can hardly wait now.
Hope you enjoy
Good video guys , I love doing ribs and pigs SOON ,, can't wait for the warm weather .. THANK YOU FRANK FROM MONTANA.....
Hope you enjoy bud
My first attempt at ribs were using the 3-2-1 method. After years of trying other methods I still prefer it because I love fall off the bone as well as the bark .
Great cook and fair comparison in my opinion. Tell your father that he has a new job... commenting on your cooks. He's great.
I prefer the naked method, but my wife (the real boss) likes fall-off-the-bone... So, guess what? Butcher paper wrap for me. LOL
Thanks to all three of you for this comparison video. Good Stuff.
hahaha.Aint that the truth....what I like and what the wife likes...guess I like what she likes..
Hey Neal. I have to agree with you. I’ve tried all three methods and I to prefer unwrapped at 225. The bark, taste and texture are superior to the wrapped versions. 👍🏻
Interesting...just to clarify...you do 225 the whole way...
I always do my ribs the 3-2-1 way. Smoke for 3 hrs cover with foil for 2 hrs then on high for 1hr. Apple juice sprayed on every half hour. Apple juice in with it wrapped too.bbq sauce last hr
Interested when people say always....is that because you have tried all the others and this is the only way from now one regardless....or kinda a comfort thing..it works, its good and confident in the results...honestly just asking
@@PelletsandPits I have tried many other ways and this seems to come out the best. Plus Family and Friends love it this way. I changed it up a couple times, and the results were them always saying “what did you do different? why did you change how u make them?” And when I make them 3-2-1 all they say is how good they are. lol Thanks for all You and the Wife do to bring us these Great Videos!! Love both of your channels!
Never again will I wrap in aluminum, but to wrap or not to wrap, that is the preference. I like the ribs both ways, but I do agree, the butcher paper wrapped ribs' bark is just a little too delicate for me. Nice comparison video!
Thanks bud
Great looking ribs! I prefer no wrap and the pull you get from that method but I foil in a crunch if need them to finish sooner like your foil wrap did. But I haven't tried a mop sauce I will next time I do ribs. Thanks really enjoyed the video!
I would take anyone of the 3, they look so good. But, I agree, I like my ribs naked as well. Thank you for doing this side by side cook.
Absolutely
I might be a bit biased but I’m loving your taste tester
Love Love Love ribs! My Dad's favorite was always baby back so that's what I grew up eating!
I got a double header today! Great side by side comparo, I've usually done a loose foil tent, but I definitely need to try your boat method!
Right on! Its the best of both worlds...
I like Nakid on the Weber myself. Great cook Neal. 🫕
Honestly same here....charcoal all the way
I like the no wrap ones the best because I like a little bit more pull on my ribs. No I have done the tin foil wrap multiple times I just find it to be way to tender and like you said it loses that bark. I have never used butcher paper but I think I might venture into that next because I like the idea behind it still giving the meat the ability to breath some and keep moisture.
The rub combo makes for some good looking color/bark
Yes...thanks bud
i do all 3, depending on my mood LOL enjoy all ..
hahaha cheers
I prefer the Goldee's method, where you cook nekkied then wrap in foil for 1 hour to rest before slicing.
Nice cook! Each of those methods will make good ribs. We do one seasoned unwrapped for me and one very light seasoned wrapped in foil for my wife…..because she really enjoys ribs that way.
Absolutely...and honestly thats what its about...
I like mine naked because of the bark. Wrapping sometimes makes them fall off the bone and I like the pull. 👍🏻
Absolutely
Nice work! I usually foil wrap. To your point the unwrapped ribs looked really beautiful, but I like the idiot proof method of the foil wrap though.
I've got ribs on the Traeger now. I used Shake That for the base and Que That over top. Will see how it goes! Thanks for the comparison.
Sounds great! Let us know...
@@PelletsandPits they were great. Will try the other methods to see what we like.
I've done all 3 before but to me naked is always the best
Padawan apprentice,young jedi lol,look up Alon Browns ribs and how to make bbq sauce from the ribs juices,its about 20 years old.But tinfoil wrap at beginning of cook and then draining the juices and say chipotles and peach jelly is awsome.Then ribs go naked,and the liquids go to a skillet and becomes a thick sause,glaze ribs last 30 minutes.Like having a crock pot of meat juices.
Oh yes. I've only wrapped ribs a couple of times, and they were "alright". I'm a nekkid guy through and through. Doing an 8lb pork butt tomorrow.. I will finish THAT covered and juiced. And by juiced, I mean Guiness Extra Stout. For both parties.
Yes sir...all the way...awesome
Very nice and informative video Neal!! I also never understood why certain people squeeze the meat to let all the juices escape. I'm thinking to myself, why would I want to do that? Lol
ahahhaha if done correctly...the juice will come out with out squeezing..hahahaha I guess its for views...
@@PelletsandPits I'm thinking that's why a good rest so that the juices reconstitute back into the meat and make the bite more juicy instead of losing all that goodness. Lol yeah you're right, probably the views. Too funny!
Great side/side/side comparison and analysis. I prefer ribs naked, but my family prefers foil, because it falls off the bone.
It depends on my mood if I wrap my ribs or not, if I do wrap it’s aluminum foil, as I don’t usually have butcher paper here at home
Fair point
I season let sit uncovered in fridge overnight smoke at 250 for 3 hrs then I add sweeteners and a cup or so of juice double foil wrap and cook another 3 hrs I don't care how they look I'm not selling them I'm eating them and I like them fall off the bone tender
Awesome...yeah thats what cooking is all about...cooking what you like...cheers
OOOOPS,ALTON BROWN,start ribs in tinfoil with jams and chipotles,watch his videos from way back lol,makes killer bbq sauce and after you drain the juices you got naked ribs and takes less time,smoke only penetrates meat for 3-4 hours .
Naked all the way unless I get in a time crunch.
I can see where the naked flavor would be far superior but not being a big pork fan I like mine tender. In fact I will only cook back ribs /baby backs/ what ever you call them because of the tenderness. I think I may try a naked back rib and see how that turns out. Did ;you do one, I watch them all but I cannot remember every show from every channel I watch, I am old you know.
If you like em like that....one thing I did not do...you could cook naked the whole time and once done wrap in foil...and hold in oven for about an our or 2...at 160 ish...it will steam and help become more tender...kinda best of both worlds
I've gotten to the point where I prefer no-wrap ribs. (I use a Weber kettle).
Thats my favorite as well..charcoal the whole way...I have one and just folimed a video yesterday on it..cheers
That looks like a very Chuddy mop sauce haha! Did he sell you on a Chudbox yet?
?????? Not sure about this question...Did Chud sell me a chudbox???? MOP Sauce...im confused...
I don’t wrap at all! I’ll season let sit for as long as it takes for the smoker to come up to temperature, then I leave them alone at 200 till tender!
spot on...what temp
@@PelletsandPits I try to stay in the 190's if they don't feel tender enough I'll go higher!
@@PelletsandPits by the way your ribs looked amazing! Always enjoy your videos.
I use butcher paper and my Aunt Bunny's BBQ Sauce the last 20-25 minutes at 250
ok so that's what they mean when say they binder to the 3rd power
ahhahahhh
Naked all the way! but I'd eat all 3 without thinking about it 😂
hahahaha true..
Sailors love Nekkid
You need true wood smoke for this test!! 😜
You got that right! I know one thing....it wont be long...
Still waiting on the direct cook ribs....
I have asked...i need a different piece of cooking equipment...cant do those on pellet grills....
Gotcha. I will keep waiting. Good video on the 3 rib cook today.
I'll eat them all! But I prefer no wrap
True..ahahha thanks