Famous Dave's pork rub only , liberally . Turn and flip them every 45 minutes for 5 hours , or until them are rubbery when you pick them up in the center with tongs . If they break when you pick them up in the middle you've cooked them too long , as well as if theyare falling off of the bone. Ribs should be easily nibbled from the bone , but not falling off . Sauce heaily with Sweet Baby Ray's when they are done .
If you're ever tempted to boil, just wrap em well in foil and throw em in the oven on low (225-250) or if you have to use a pot for some reason, wrap em and steam em OUT of the water. You can use crumpled up tin foil to create a makeshift steaming rack and keep em out of the water.. Otherwise you're losing a ton of the beef flavor to the water
3-2-1 is all I ever do for ribs. 250 degrees. 3 hours with smoke unwrapped, pull and wrap for 2 hours, unwrap and sauce for 1 hour. Flawless fall of the bone ribs every time.
Thank you bro. Tired it for the first time tonight and my family loved it. My pregnant wife don’t usually like meat. Her only complaint was that it’s fatty. I’ll buy more expensive next time. Haha They were fall off the bone. I eyeballed the bbq/apple cider vinegar but they turned out great. Thank you.
@@BeatdownBBQI’ve been trying it a couple times a week since and now my family says, “it comes out too hammy on the inside” They hate me and make me sleep outside.
@@BeatdownBBQ I love it. Your ribs look amazing. I personally love seeing different methods of making ribs. When making large quantities you have to a a method that is both fast and delicious and you nailed it. I also love watching Malcom Reed how to bbq right cook. Keep up the great work brother
BBQ sauce contains acids that will etch away at the aluminum foil. I realized this after observing that every time I slow roasted meat in BBQ sauce that was wrapped in foil, the foil always developed holes. So please don’t wrap any food with tomato based sauce in foil, unless you fancy ingesting dissolved aluminum!
??? Are you talking about the flat side and shiny side, cuz there's literally no difference, one side is shiny because two sheets are pressed at the same side, so the two sides touching are not buffed to be shiny.
@@BeatdownBBQ I know its common to braise your ribs when bbq. Thats why you slather it in sauce to hide it. I just don't get why you work so hard to get that crust only braise it and make it soggy. Not saying the ribs aren't good but I don't care for this style of ''bbq''.
If you were taught that, why the hell are you watching someone else smoke ribs? Way too many Karen's on TH-cam who want everyone to know what they know. Make your own video!
No butter on this one, but you can if you want. This is how we do them when we sell 120 racks. Keep the comments coming, hopefully you can boost this video too! 😆
never take advice from someone who doesn't season the sides.
That was the best sex advice my daddy ever gave me. Don't forget to season the sides.
Never take advice from someone who puts the shiny side of foil touching the food.
Fuck both of y’all shit looked fire
@@BrewerCookerthis
@@BrewerCookerboth sides of the foil have the same effect.
Sounds good I'm trying it out now! Thank you for the video. Looks delicious.
Famous Dave's pork rub only , liberally . Turn and flip them every 45 minutes for 5 hours , or until them are rubbery when you pick them up in the center with tongs . If they break when you pick them up in the middle you've cooked them too long , as well as if theyare falling off of the bone. Ribs should be easily nibbled from the bone , but not falling off . Sauce heaily with Sweet Baby Ray's when they are done .
Looks great brother
Who tf is out here boiling ribs??
Restaurants
Boi it was smoked for 3 hrs prior chill
Somebody who doesn't appreciate real bbq
Swiss Chalet braises them. I worked there.
People with no grill skills
OMG!! Looks so delicious!!
If you're ever tempted to boil, just wrap em well in foil and throw em in the oven on low (225-250) or if you have to use a pot for some reason, wrap em and steam em OUT of the water.
You can use crumpled up tin foil to create a makeshift steaming rack and keep em out of the water..
Otherwise you're losing a ton of the beef flavor to the water
Looks so good ❤
3-2-1 is all I ever do for ribs. 250 degrees. 3 hours with smoke unwrapped, pull and wrap for 2 hours, unwrap and sauce for 1 hour. Flawless fall of the bone ribs every time.
Try 3-1.5.5 next time. Still fall of the bone but a bit more tug and that last hour is just too much IMO. Try it
So at the 1.5 wrapping process .. Do I still keep temperature at 250 degrees?
Yup
@@larrytrujillo4109always down for a bit more tug
You're overcooking them with the 3-2-1 method.
Yall can say what you want but that rib rub is actually fire 🔥
My granddaughter’s wonderful husband soaks them in vinegar and beer uses some sauce, they are amazing, I am a very happy carnivore.
Easy and quick: smoker for 3 hours 😂😂😂😂
Some cooks take over a day so I’d say 3 hours is pretty quick
Lol taking advice from a Californian on how to make bbq is like taking reading lessons from a dyslexic person
Damn looks good
Thanks, I think Imma just do fast videos like this to help people. Most don't have time to watch long videos. What do you think?
Thank you bro. Tired it for the first time tonight and my family loved it. My pregnant wife don’t usually like meat. Her only complaint was that it’s fatty. I’ll buy more expensive next time. Haha
They were fall off the bone. I eyeballed the bbq/apple cider vinegar but they turned out great. Thank you.
Love it!
Your wife is trying to kill the kid? She needs meat.
@@BeatdownBBQI’ve been trying it a couple times a week since and now my family says, “it comes out too hammy on the inside”
They hate me and make me sleep outside.
@@PNWTonesleep in the smoker, at least it'll be warm 😅
Doesn't look like you let the internal temp get high enough to break down the collagen's
It was trust me, sold 54 racks they day. 😊
Doesn’t look like you know what you’re talking about
Sure as hell didn't 😂😂😂
@@BeatdownBBQim opening my bbq business. How do I sell my ribs for ppl profit? Thank you
I thought the same. The inside looked very questionable on the one he showed at the end
Keyboard chefs save the day once again!
I’ve cooked over 15,000 racks of ribs in the past 3 years but yeah, keyboard 😆
@@BeatdownBBQ I love it. Your ribs look amazing. I personally love seeing different methods of making ribs. When making large quantities you have to a a method that is both fast and delicious and you nailed it. I also love watching Malcom Reed how to bbq right cook. Keep up the great work brother
@@dekotaburns1776 thanks 🙏
@@BeatdownBBQ15,000 ribs..3 years.. yeah that tracks 😂
@@BeatdownBBQlmfao 96 ribs a week uh huh sureee
good man!!@
There's an easier way to get the membrane off but your cooking technique is the best
Everyone in America has their own seasoning nowadays. All you have to do is empty your seasonings in a bowl and mix! There you go. There’s the hack
And it costs about 1/3 of the price.
@@nerofl89 Seasonings are so expensive. I make my own rub sometimes and it hurts to restock what I have used lol. I am smoking ribs right now.
Fast... we have different definitions of the word. But does look good.
Yummy 😋😋😋
Yummy 😊
Looks good. What if you don’t have a smoker?
Wondering too, curious if there's any particular method for making a kettle barbecue cook similar to a smoker
Do something else
If you have a std propane grill you could make smoke packets.
@@ediet2203indirectly cook the ribs. Add smoke chips
I use a Jamaican dry rub.
Do ever do that.
That's the fastest?
I don't think I would be wrapping if I had to do 10,000 ribs.
Boiling was a thing some fools did back in the early 90's. 😂
Crock Pot. (The oval kind)
Can of crushed pineapple liquid only.
Then grill.
Lame
😂😂😂😂
Looks great but how is this a hack?
Wrong side of the foil playa 😂
Keep the membrane on for more juice your welcome
Who would guess "boiling" unless I'm wrong. I'm sure the rest of your responses will be adequate.
Why the apple cider vinegar?
BBQ sauce contains acids that will etch away at the aluminum foil. I realized this after observing that every time I slow roasted meat in BBQ sauce that was wrapped in foil, the foil always developed holes. So please don’t wrap any food with tomato based sauce in foil, unless you fancy ingesting dissolved aluminum!
Aluminum is toxic and dissolves in bbq sauce acid. How no one seems to understand this is mind boggling
What is fast about this?
Fast & easy way 4 hours?
Never smoked meats before?
"Fast and easy way"....literally the same exact way as everyone on youtube. lmao
AND LET IT REST FOR TWO HOURS
Fast? 4 hours?
😳 no BBQ on sides? ah hell nah
Stop the mustard binder
Chefcuso
Those ribs looked lovely but they were overcooked
I could not even see the rib bones on the side..could have stayed way longer
why use the smoker after wrapping when there will be zero smoke contact? An Oven would be a better choice for the second part of cooking.
No, it wouldnt. You clearly dont smoke meat.
You can, but if you got the fire going already you might as well keep it in the smoker
It'd fine cabron
Does anyone else taste the aluminum when you use acidic things like ACV??
Take the foil off before you eat them next time, short-bus.
STOP THE MUSTARD BINDER
It looks dry
Still not tender enough.
I can't trust anybody that don't know how to use the aluminum foil correctly
??? Are you talking about the flat side and shiny side, cuz there's literally no difference, one side is shiny because two sheets are pressed at the same side, so the two sides touching are not buffed to be shiny.
Always remove and no boil…😅
Hack? That is a common method.
Anything is a hack if you don’t know it. Lots of videos of people boiling ribs.
What no sugar in the wrap
There's sugar in the barbeque sauce that they put in the wrap.
NEWSFLASH: 4 or more hrs isn't fast.
I hate mustard
AFO
Boiling ribs fmshoild he against the law.
braising, Its almost like boiling but with less steps.
This is totally different, it’s done after the smoke flavor has set in and wrapped saw Air tight. Very common barbecue process
@@BeatdownBBQ I know its common to braise your ribs when bbq. Thats why you slather it in sauce to hide it. I just don't get why you work so hard to get that crust only braise it and make it soggy. Not saying the ribs aren't good but I don't care for this style of ''bbq''.
@@jtoker9758 mine don’t come out soggy.
@@BeatdownBBQ Thats good. You ever try it without wrapping? Or with just butcher paper?
@@jtoker9758 yes, we do dry ribs all the time. I sell BBQ, so I go based off what sells the most. And the foil wrapped ones are very popular.
PЯӨMӨƧM
The best rub is fresh grind salt and pepper and a quality garlic powder. And to kick it up sear on charcoal or wood grill.
The best rub is the one you enjoy :)
Yeah for steak... This isn't steak...
4 hrs ain’t fast and easy bruh.
Why no air though? I was taught that when using a crutch, to leave plenty of room for steam to circulate, otherwise they're basically boiling.
If you were taught that, why the hell are you watching someone else smoke ribs? Way too many Karen's on TH-cam who want everyone to know what they know. Make your own video!
You were taught 100% wrong.
Dude needs some real lessons in bbq....
Do a video and let's compare
Fast and easy??? 3 hours is not fast lol
Way to much rub
Mustard = #1 sign of a hack
Lol what do you wise one
Look dry
Just a bad shortcut of 321 smoked ribs
Its easy yes, however 4hrs is by NO means fast. Show the audience how to get it done in 30minutes.
Trash
You can have all the flavor in the world, but if the meat doesn't fall off the bones, it's not done right.
Nonsense, they are way better with a little texture left over.
Forgot the butter to finish with that sauce besides that I think you stole my recipe 🤣🤣
No butter on this one, but you can if you want. This is how we do them when we sell 120 racks. Keep the comments coming, hopefully you can boost this video too! 😆