I INVENTED a NEW METHOD for smoking RIBS!
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- เผยแพร่เมื่อ 6 ก.ย. 2024
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Just wanted to say I've been watching you from the very beginning, and have watched them all -- from Malcom Reed to Harry Soo to Chef Tom to Bradley Robinson -- and you are by far my favorite TH-cam Pitmaster. Love your vids and truly respect the amount of work that goes into your content. Smoke on!
Thanks Brandt! I see you commenting on all my videos and I appreciate you as well man!
Great info! To serve at 6pm after holding for 18 hours means taking them off the smoker at midnight. This is fine for competitions but quite inconvenient for home cooks. A test of 20 hours would be extremely helpful.🙏
It would seem that using a section each rack in each wrapped batch and the same seasoning on all racks would further reduce the variables. What do you think?
I'll do a part 2 on this one with the same ribs. Yes 20 hours would be a good test
@@SmokeTrailsBBQ Also you could test with cooking brisket and ribs, throwing it in a cooler for 10 hrs overnight (which most people have), then reheating back at 150 and testing the perfect time to get it warmed up for supper later
For brisket- Your method of holding created the Most Beautiful brisket I have ever smoked. I’m sticking with my method for ribs using low heat & partly open stack damper for 1.5 hrs then cranking up to 275-300 until done
I'm curious why, if the brisket hold method helped you make the Most Beautiful brisket you've ever smoked, why would you not try a new method on your ribs?
@@zkmullins I love my ribs the way I do them now and my oven will only drop to 160 degrees F. I pulled the brisket at 190f but next time I’m going 180-185f due to this higher holds temp. I don’t think ribs being so thin would be better at that resting temp. Just MHO
Glad it works for you!
Thanks for all the great content. One thing might help those with ovens, is to do a calibration adjustment to the oven to lower it closer to 150°. A lot of ovens have this feature. Mine goes +/-35. Another tip is put the air temp probe under the meat. Most ovens fluctuate like crazy. Mine dips down to 128°, however the meat was continually above 150°. By placing probe under meat you get a more constant temp, and you won’t freak out that you are below 140°. Still even with adjustments it’s very hard to keep at 150°. I think for an oven it’s going to be always a bit higher. I average about 160° with the so called “-35°” adjustment.
great idea!
Fantastic video. I am really feeling the long rest. Works great on Brisket as you have shown in other videos & takes the stress out of trying to cook for a specific time.
Ate the ribs today… smoked for two hours then after re-wiring my old oven to inkbird controller held the ribs at 150 for 20hrs, foiled each rib with butter. Put them back on 350 grill - basted with bbq sauce and removed them after 15 mins or so. Family loved them - had bite to ribs and very tender almost fall off the bone ribs. Easy cook, definitely will do again. Thx.
Wow! Rewired to an inkbird controller? That's next level. Didn't know that was possible
Looking like OJ out here trying to fit that glove! On the point of the video pretty surprised that cooking to 145 and holding at 150 could fully cook ribs.
I was actually thinking if making a "if the glove don't fit" joke lol. Yea it fully cooks it for sure, with enough time
Great idea, I am liking the low finish long hold style of cooking. Takes the pressure off doing a meal for guests. Does anyone remember the first BBQ they did for a group? Cheers Steve.
I think it was ribs for family. I remember struggling to time everything perfectly. Now everything is done hours or days in advance and I don't stress at all.
I use a similar technique with beef ribs. 5 hours of smoke. 48 hours of sous vide. 30 minutes of smoke to set bark. Incredible. You should try it.
Sounds amazing! What sv temp?
Interesting... If you try this again, I'd think you'd want to remove some of the additional variables, and perhaps select a single rub for your two variant hold temps. But it is an interesting approach. Looking forward to a follow-up!
Great point! I'd definitely use the same cut if ribs next time
Great video! Will be trying this as well. If you you use the same cut of ribs, you’ll need to use the same seasoning across the whole testing types. This way there’s no “favorite” seasoning that would push you one way or another. Thanks again!
Would you consider making a video testing this method with other meats? For instance, brisket, beef ribs, or even pork butt?
Already done for all 3. Do you mean specifically pulling super low at 145?
@@SmokeTrailsBBQ Simplifying my dream question might help. Will the same method you used for Pork Ribs also work for Brisket; i.e. a low internal temp smoke followed by a precision temperature long cook to achieve an extremely tender finished product? My inclusion of "Beef Ribs" and Pork Butt were just other examples to consider, but wondering about Brisket using your technique was what started me down that road (it's a long and scary road). As for making it pullable, I wonder if the length of the cook for such a low temp would cause the texture would get mushy.
Questioning your reply What about APPLYING your lower 145 degrees to preserve a better meat flavor on PORK RIBS to a briskit LIKEWISE ALSO cooked cooked at a LOWER temperature of say 145 then hold at the same 150 degrees for 20 hours...
And I remember your foolproof method mentioned
Thank you
What do you think about how good your lower temperature ribs idea would work on briskit???
I did a video on sous vide brisket where I did exactly that. It was really good but I like the bark on my briskets that I finish to a higher temp
Ohhhhh but hey you cannot get bark with sous vide, how would you like it on your offset or reverse flow, remember you might put bark on afterward by putting meat over a flame for short period. This would actually keep meat same quality mostly same temperature because you would flame it shortly just to crisp-bark outer layer. Thoughts?
sous vide at 160 F for 12-18 hours. ice bath and cool off. Can freeze for later smoking or smoke from frig within 2 days. smoke for 45 minutes un-sauced then 45 minutes sauced. Always amazing and WAY easy
I might try that!
Racks 2 and 3 are definitely baby back ribs.
The way you can tell if they are baby back vs spares is fairly straight forward if they are not labeled.
Spare Ribs are always flatter and have more flappy meat on the rib ends that come from the belly of the animal.
Baby Backs have the distinctive arch and are smaller than their spare counterparts.
Since Spares/St.Louis cut ribs are cut from mostly the belly meat so they tend to be fattier and are more "BBQy" than baby backs.
Baby backs on the other hand are often literally just the ribs from pork chops that end up being boneless loin roast. Because they are cut from the lion section of the animal they tend to be leaner and more steak like.
I would say the difference between the two would definitely skew your results enough to invalidate the results from 2 and 3.
I'll do a part 2 on this one with the same ribs
I was just about to post this. Glad he replied.
How about sous vide holding?
Yep you could smoke and Sous Vide them. I did a video on it a while back: th-cam.com/video/Tyfxd5rltYk/w-d-xo.html
Dude the more videos you make the better you get, I was proper laughing during this video. I am going to be a Pork Ribs comparison video soon and i am going to try this long hold method . It will also be gaming changing if your feeding a lot of people if you can cook everything the previous day & then just hold it. Cheers Al
Do y'all prefer baby back or st Louis? Personally I like the st Louis better.
Yea I like spares if they are nice and thick
@@SmokeTrailsBBQ Fully agree. At times, St Louis ribs barely have any meat on the surface, most of the meat comes from between the bones.
Meaty Spare ribs or St Louis are my preference.
Spare ribs bigger and more meat.
St. Louis all the way. Spare ribs taste better
St. Louis for sure.
Steve, Please show us your holding cabinet set-up.
Yeah I want to see his holding cabinet set up also.
I second that. I would love to have this option instead of tying up the oven for a day....especially when the oven is constantly turning on and off trying to maintain temp.
I asked this on the last video and never got a reply. Usually he is good at replying.
@@igotJesus88 Found the video where he describes a lot of these options. th-cam.com/video/-6ocRbEU7io/w-d-xo.html
@@benjaminl3084 Thank you for sharing that! I thought he might have shown it, but I couldn't find the video.
Why didn’t you use the same type of ribs for each hold? I think that would be a better comparison. I guess you’ll have to do a few more videos on this!!
I messed that up. I'm confident the meat was similar enough that the test was good but I'll do a part 2
@@SmokeTrailsBBQ I love your content and can’t wait to see it!
Baby backs and spare Ribs are very very different cuts. baby backs come off the loin, spare ribs come off the belly. Very different fat content.
Your low temp 145 degree limit on ribs 2 hours then 18 hour 150 degree hold...with an eye toward keeping that natural flavor of brisket just like rib idea; what low temp cook, long hold foolproof method for brisket would work regardless details like thickness, weight, etc. My 1st rev flo brisket and pork butt on lo rack guessing cooked over 6 hours starting 120 deg around 4 hours raised cooking chamber till internal reached 198 deg. Foiled in pan 1.5c Ezra Brooks bourbon and cup of water 4 more hours keeping internal meat temp about 200 deg. Best I ever cooked and was also a cheap packer briskit. Also been coating all meats with fine ground Serrano pepper with salt all smeared all over meats.
If you did Rev Flo smoker briskit ( trying to simplify ) a slow rise looking for 145 degrees internal after 6 hours 145 DEGREES LIMIT...NOT 200 DEGREES BUT FOILED for a long 20 hour hold at 150 deg in an electric Dutch oven or similar how would this really low temperature smoke n hold work. In beginning I didn't know the big temp difference top rack to bottom and simply relied on mounted tru-tell gauge.
Now thinking it could get over cooked holding at 150 degrees guess I could start checking after 12 hours every few hours
What are your thoughts?
I smoke brisket to 190 then hold at 150 for 18-20 hours. Thats pretty much a no fail method.
At 150 it's unlikely to get overcooked but yes, I do start checking after the 15 hour mark of holding. If I can't afford to screw up and need it to turn out perfect.
Saint Louis for sure, I would say that this was not a far comparison seeing that you used a different rub for each rib and you used a mixture of spareribs and baby back ribs, the spareribs already have more fat and flavor whereas the baby back ribs have more of a bland pork loin flavor which is where it comes from
While i would normally agree, all these ribs were pretty similar in terms of fattyness and interconnective tissue. I think the result would be the same if they were all spares or all baby backs. That being said, sounds like I gotta do a part 2 on this one!
Love your different experiments! A lot of your findings make sense and in my mind have made my bbq better. And since I dont have a food warmer or anything special but i do have a sous vide and like to use it for different hybrid smoke/sous vide cooks your channel rocks.
THANKS....yesterday I smoke some baby back ribs in my Camp Chef pellet grill at 225 deg to temp of 150 deg...put into my oven that I calibrated to 150 deg
and held for 12 hrs. I added a twist to the formula and glazed them with sauce, and put under the broiler for 6-7 minutes. The meat was pinkish, something
my wife doesn't care for, but when she took her first bite...her eyes rolled back into the back of her head...she went ga-ga over them. They had the perfect
bite feel and were tender as your eye. I called them the perfect pork loin roast on a stick. Thanks for all your work on this project ( both parts 1 & 2) I produced
the best ribs I have ever made (I've done dozens of cooks)
its hard to know for sure, but i wanna say the 1st one you seasoned is a baby back, then you got 2 sets of spares and then i think the last one is also a baby back since it came out of the same package as the 1st one. if thats true, you may just like baby backs more than spares, cause you liked the 145F and short hold over the high temp shorter hold then liked the 165F longer hold over the 145F longer hold. worth trying again and i like the idea, cause i definitely have some hit or miss ribs
I'll do a part 2
@@SmokeTrailsBBQ OHHHHHH YEAHHHHHHHHHHHH!!!!!!!!
13:17 "Are these baby backs or spares?"
Definitely baby backs given how much they arch. Spare ribs are much flatter, and I prefer them for their extra fat content.
My pellet smoker rib method:
-Smoke meat side up at 225F for 4 hours (upper rack, hickory pellets)
-Wrap meat side down in butcher paper with smoked lard poured into the wrap
-Smoke for an additional 1-1.5 hours until probe tender
-Rest for at least half an hour
Ohhhhh but hey you cannot get bark with sous vide, how would you like it on your offset or reverse flow, remember you might put bark on afterward by putting meat over a flame for short period. This would actually keep meat same quality mostly same temperature because you would flame it shortly just to crisp-bark outer layer. Thoughts about comparison of flavor 145 degree cook VS 190 degree cook 20 hours hold your last answer you said would be foolproof?
It may be this is how my 1st rev flo brisket smoke went accidentally I didn't know my smoker might have cooked brisket at 140 degrees and it didn't have bark either.
Great idea, will have to try this out! What about for pulled pork, maybe a future trial holding pork butt a different hold times and cook to temp?
I tried it a while back but some side by side comparisons would be good
So, why not put them back on the smoker anyway to set the bark? Or atleast make it less wet because of the steam inside the foil?
Hi. If it were me i would pick a saint Louis and spare rib 8 out of ten times so i couldn't draw a conclusion other than the 18 hour hold from 145 is better. I've had wonderful baby backs, but the majority of my best ribs were spares followed by Saint Louis.
I'll do a part 2 on this one with the same ribs
You ever do sous vide ribs from start to finish? It takes a helluva long time but the texture is on-point. My question about THIS process: did the ribs retain their smoky flavor???
Yes I've done start to finish just to test it out. They come out really good like you said. Yes, the ribs had alot of smokey flavor. It's not like sv where they are swimming in their own liquid and it dilutes the smoke
I have heard others stating the same, but they use liquid smoke. Do you add any smoke flavor?
Can we get a video about your modified freezer sous vide holding chest? I feel like I need that in my life.
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
I am smoking baby 13 slabs of baby backs for 30 people tomorrow. If I finished my ribs at 145 instead of 165 wrap them until the temperature reaches 205 F. should they be juicy and have a better texture.
That's the traditional way of doing it. Should be fine.
@@SmokeTrailsBBQ
Thank you. I smoked baby back ribs last week and followed your video, my son who is a Chef and his wife both loved them. They got a little bit of a kick from the sprinkled peppers with the sweetness of brown sugar, honey, butter and jalapeño apple syrup and apple juice
with my choice rub. How should I keep my baby back ribs warm and moist as I prepare tomorrow to smoke 13 slabs. I can only put five slabs on my grades one at the top and four on the bottom. I have a XL Silverton Traeger timing is everything. My church love my pork ribs I only do baby backs now that I learned your technique on how to check for doneness I will do the bend test, some ribs are thicker than others they may take more time to cook. I have 7 thermometers probes. Thanks again my friend I look forward to my next challenge of wage brisket.
I have heard stories about offsets struggling in cold weather. I live in Alaska, so temps can get chilly. How do your offsets perform in colder weather?
Fine, it just takes alot more fuel. It's also alot dryer out so water pan + spritzing
My biggest issue has been a reasonable method to hold at 150. My oven limit is 170, which has worked great for brisket. It's definitely been tempting to find a used tabletop alto-shaam cheap, if I ever manage to.
Can you adjust the temp down? Check your manual.
Maybe a dehydrator
The membrane is also in fact edible.. try cooking higher heat or direct heat and you’ll see
There is a charcoal made from coconut shell that is extruded and is extremely hard and a little hard to light she will glow nice and hot for you
Are you spritzing the Ribs at any point when smoking
As a 73 year old meat smoker that grew up in a Fort Worth Texas family restaurant that smoked brisket and ribs on a brick offset smoker, I find your posts informative and entertaining. But what is a sous vide heating chest? I’ve searched online and I don’t find anything that resembles yours. Did you make it yourself? Regardless of whether it was a purchased, or you made it can you share some details?
Cheers!
Every time I think this channel can't get better, it does. :) I have learned a lot here - thank you! Side question: I've never been in a competition - do the rules allow for the long holds you are experimenting with?
Technically under the spirit of kcbs rules as long as the heat is from wood and not electricity it should be OK. There is a chance they could categorize this as "sous vide" and outlaw it, but it's not sous vide. It's not in a bag, submerged in water, heated with electricity etc. Its just cooking low and slow on a pellet grill. So my interpretation of the rules is that it's OK.
It would be within the rules. I would love to do a long hold like this with brisket, but I can never make it to a contest early enough to give myself the time that I would need, and still get any sleep.
Hey mate, any chance you could do a walk through of your holding chest? I know you’ve done a quick run over of the idea. An in depth video would be awesome. 🇦🇺
I'm getting alot of requests for it so I may do a video soon expanding on it a bit more.
Could you explain your sous vide method in a little more detail.
Do you have a video about that holding chest how it works and how it was built I’m interested but i don’t see anything on your channel about it.
It's in my texas brisket secret revealed video
Do you add the sauce and set it after the 18 hours or can you put the sauce on and set it and then put it in the holder for 18 hours. I love your channel I have been watching it for a while. You are so good I think I'm going to be a Patron very soon like today.
You can do it either way, obviously setting it before holding would be more convenient but the sauce does get a bit washed out and loses its tackyness during the hold
I tried your method on brisket and everyone liked it. I am now very interested to try this method on ribs. To be truthful, is it a new method? Probably not so much, I saw a video last week on how Salt Lick in Texas cooks their brisket and ribs, and this smoke then hold method sounds very similar to how BBQ restaurants cook and hold their products for serving to the masses. I do very much appreciate you explaining how to do it at home though.
That's great! Yea it's a riff on existing methods for sure. Just not very popular among backyard cooks
I'm wondering if 145 F with an 18-hour hold would work well for other cuts of pork, beef, and poultry.
Do you have a video or link to your sous vide holding chamber?
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Great vid thanks ! what temp did you smoke the ribs at please ?
I forgot! Watch the vid!
do you have a video on how you maid your warmer?
I can tell this is going to be an easy one... that was a baby back my man, they are way easier. Keep the good stuff coming!
I'll do a part 2 on this one with the same ribs
Appreciate your attention to detail but very few home cooks have a sous vide warming chest or an oven that can warm at 150 degrees. And maybe I’m wrong but it looked like there were 2 baby back racks and 2 St Louis racks.
Please do the same for beef ribs.
On it!
They look awesome
Thanks James!
I've done this the last couple of times & it works.
Nice! What's your method?
@@SmokeTrailsBBQ i just get the nice bark I'm looking for (usually 3 hours) then hold them at 155 until the next day.
how do I create my own su vide holding chamber? Do you have a video on that?
@smoke trails bbq
Tell more about this sous vide holding chamber or what video to find it in
General overview of how to make it: th-cam.com/video/-6ocRbEU7io/w-d-xo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
I have watched many of your brisket smokes with the long hold technique and wondered if that would work for ribs. For me, it would be a very easy way to have the ribs done at a certain time for a family gathering and not require a lot of work immediately before dinner. Please keep perfecting this method. With the 145º 15 hour hold you claimed that they had a very good pork taste compared to the 165º. You didn't mention pork taste with the 18 hour hold. Did either of the 18 hour holds have the same pork flavour as your 145º 15 hour hold?
Yes both 145 ribs had good pork flavor. The 165 ones seemed to have less regardless of hold time
Would love to see this method implemented on beef ribs.
Great suggestion!
Ok, what’s up with the butcher paper cover over your Franklin’s sign?
Please explain how your holding chest works. Can you make a video?
he has a short video on how to make the holding chest. I made one using a ice cooler, it's the perfect size to fit my brisket.
It's in my texas brisket secret revealed video
Not a chance I will cook some ribs for 18 hrs.
Very helpful. Would love to see a pork shoulder smoked with long hold method. Smoking to 200-205 works well but bark can be too dry…
I just pulled them out of the warmer and put sauce on them and fired them up and let the sauce set and they are the best ribs I've ever made I held him for 20 hours and they were so tender
Awesome! Great to hear
I held the internal temperature of the meat to 150 and not the oven itself. I hope that is correct.
@@1airborne82 that's correct.
You are onto something here. I will give it a go. What if you were to reverse the cooking cycle, such as starting in the sous vide holding chest for 18 hours at 150 °F then taking it to the smoker?
I've tried that myself, but the smoke flavor was pretty shallow, since protein stops absorbing smoke at a higher temp. You can get amazing texture with sous vide ribs though that's for sure
@@brandtmiles2373 Good point. I know of some people who start with sous vide, refrigerate it then smoke on a later day. Of course there will not be a smoke ring unless celery seeds or other agents are introduced.
I'm not a huge fan of smoking last. I don't know why. I just feel like the bark sets up better smoking first. It's something I could try though.
Surprisingly, a smoke ring will actually form if you reheat pre-cooked ribs on the smoker. The science says it shouldn't but I've observed it many times. It may depend what temp the ribs got to originally. Not quite sure.
Nice. Tbh, I haven't gotten a method for v long holds dialed in. I mainly use a cooler, so more like 4 to 6 max.
good test but you are missing the meat retraction, better color/bark, and of course you could use some butchering to square those nicely. but very good video brou.
Thanks man!
Interesting results, great experiment. Would you have been better to use the same rub on all 4 racks?
Is there a video of your Sous vide heating chest..
Cook Pork Ribs 145 Hold@150-->18H LowTemp preserves flavor N rendering collagen. Briskit is it tougher than the Pork Ribs requiring a higher Temp cook? OR cooking Briskit same 145 Hold@150-->18H LowTemp....would this have that good flavor preservation while dissolving collagen. See this is asking with an important emphasis and I know you cook and experiment SO MUCH, that your answer would be meaningful if you applied TO this question {145 Hold@150-->18H LowTemp preserves FLAVOR N rendering collagen.} ... to preserve FLAVOR, BUT, how would the briskit cook and taste? YOUR answer would be especially profound and useful. Thank You. Leonard
Ohhhhh, Hey you might want to try a special drink. Miller Highlife beer, hot pickled serrano pepper juice, kosher salt OR beer, kosher salt and pickle juice! all over ice in an insulated thermos. OR a Tequila martini adding hot pickle pepper juice from San Pedros chili pequin, the one in clear vinegar
Love the videos dude! I’m definitely gonna try this.
Thanks! Let me know how it goes!
Spare ribs and baby backs are two totally separate cuts of meat, baby backs won’t hold as long, way less fat. Spare ribs are belly meat, lots of fat.
Bbq joints don’t hold ribs for a reason…. Best cooked and rested same day.
LOL 2 racks of St Louis and 2 racks of baby backs.
Lol, there will be a part 2 in the future. Still think the results will be the same though.
I see links too most of the things you use, except the suvee box? Can you tell me some info on the one you use, or some similar? Thanks and great video as usual!
Hi, what are you using to heat that freezer ?
It look as though you are comparing two different type of ribs. St Louis Style Ribs are different from Baby Backs.
Great video! Curious what the butcher paper is covering in the background?
From another video where I pretend to be crazy lol
Love your channel, love your content, but on this experiment you mixed baby backs with spare ribs. Baby backs are usually much drier than spareribs and usually have less fat and collagen to break down. So I think in order to have definitive results with this experiment you either have to do all four slabs as spare ribs or all four slabs as baby backs. I also think you should season all of them with the exact same rub so the only thing that will be different on each slab is cooking temp and holding time. Then you truly will be able to tell the difference between methods.
I'll do a part 2 for sure
This method isn’t new. Anova sells a device that does this. Its very similar to sou vide only using air instead of water. I sous vide large pieces of meat to cut down on smoke time needed, it’s a great way to reduce the amount of time in the smoker if you are a stick burner like myself. In general you could find a lot of sous vide and smoke recipes and translate them for this type of holding chamber.
do you have a link to that product?
oh the precision oven?
@@SmokeTrailsBBQ Correct, the Anova PRECISION™OVEN.
Where did you get your soys vide machine?
Anova
@Smoke Trails BBQ thanks bud. Love your videos man keep wm coming.
Last set looked super tender when you cut into them
That the babys came out on top in this expirement is a no brainer as you didnt raise the temp in the spares to fully render the tough connective tissue and collagen. They arent a fatty cut. Theyre a gelatinous cut (IF properly rendered) anyone who cooks thick spares regularly knows that you gotta get above a certain temp (at least 190) for that gooey consistency to develop. So the point of this expirement in proving anything is a bit baffling to me. You need to treat them more like brisket. Raise to 185-190. Spray with fat and or sauce. Rest at 145 to 150.
Thanks man. Have you tried sous vide spares before?
maybe spread rub length wise still keeping them perp to you.
So yeah, it's already commented they are different types of ribs. For rack 1 and 2, the St. Louis would be more porky than the baby back. The baby backs have a lot of loin meat, which is less flavorful. Baby backs are usually more tender so cooking at higher temp would definitely be more fall off the bone. 18 hour at 165 for St. Louis makes sense to me.
Hmm, sounds like I really need to try this out!
Let me know!
Where can I get a warmer to hold em at 150?
Masterbuilt electric is cheapest and easiest
Now I have to try this
The first 2 racks looked like babies . The last rack was def sparerib
This test is a bit asinine
Dude its not the 15 vs 18. Its the cut. You just pitted babies against spares
That sucks because he got two two packs. The 3rd still looked like back ribs to me, so maybe the meat packer mixed the two types in one bag by accident.
I'll do a part 2
Interesting 🧐 will have a go at your finding
Let me know how it goes!
What comp gives you that much time for ribs?
I’m still in the Jeremy Yoders S&P wrapped in smoked pork fat method.
I would disagree with the membrane I just score it and nobody has ever even noticed that it's there
love your videos, think its time for a little beard maintenance though!
I'ma gunna try that... you da man!
Let me know how it goes!
St. Louis all the way!
You definitely don't wanna tell Justin.. he will make sure it has 44 boosters and a sex change 😂
Love the Experiments!!! Keep the coming 😁👍👍. Work on chicken next please
Thank you! Will do!
No patience for me. I do believe this might work modified in a pellet smoker that has a 150 low
I did it on a pellet grill with some mods
@@SmokeTrailsBBQ You are a VERY entertaining fellow. Nice singing voice.
@@SmokeTrailsBBQ I like my WSM and Weber Spirit II, but am contemplating adding a Camp Chef Woodwind Wi-Fi… pending spousal acceptance. I’ve given up going for spousal approval years ago.🙃
Nice experiment!
13:17 we'll let that slide 😅
Lol! Mistakes were made
Very informative
Glad you think so!