I'm 4 hours into the cook, Im using 100% of what you used to do this! We are having family over to celebrate me passing my journeymans exam to be an general journeyman electrician! Can't wait to celebrate and try these ribs! I'm a big fan of your videos. I've made many of your recipes!
That is so awesome, thank you for the kind comment, and more so, congratulations on passing your journeyman’s exam. I know how much work goes into that, and kudos to you! You picked a fine meal to celebrate with, please let me know how it turns out! 🔥
@@AshKickinBBQ They where awesome! Mopping with a vinegar base is going be a staple around here from now on! And Thank you so much ⚡ this pretty much made my weekend to get a reply and a congratulations for you ❤️ it was soooo much work, life is kinda sereal right now, like I have to punch myself. To know that I don't have to study or do homework ever again! I was even given an apprentice on my first day last week. Life is good brother. More time to BBQ!
You have one of the best channels for this format. The directions are clear so we can follow them as we go. You’ve included the directions on the description. Top notch! I’ve always been thrilled with the results when I follow your recipes.
I’ll never wrap again. They were the best I have ever done. Super tender but firm enough that you see the bite mark. I subbed just for this video. Great job.
all we did in the 60s and 70s 80s. 90s. was mopped all of our cooks. nice job. welcome to the mop world .. now add 1 cup of catchup to that mop sauce its amazing
I love it when people have been smoking meat for a long time and have some cool info like that. I know a guy that smokes his turkey at 180° and it's easily the best smoked turkey I've ever had - it doesn't even taste like other peoples smoked turkey AT ALL, its truly incredible what some of the older heads do to their 'que.
@@ScottysBackYardBBQ I definitely agree. Simple, traditionally smoked food executed perfectly, is as good as it gets - because it hasn't become industrialized or processed, it hasn't been muddied by generations of people who have tastebuds that are attuned to fast food restaurants or crazy barbecue competitions - its the same concept as enjoying an old fashioned stone house more than an oblong shaped, new age one - It's more natural, and as a result, more pleasant. Sorry for the long read.. lol
I’ve been smoking for many years now, I can say they are the best ribs I’ve eaten. This is the flavor I’ve been searching for in a rib. I think it’s the vinegar and citrus that work really well together which makes them great. It doesn’t matter if this is the exact recipe of Rodney Scott, it’s super good!
A good mop sauce in my opinion is the key to great ribs. They are so flavorful and keeps the moisture inside where they become lip smacking tasty. Great video.
awesome video and thanks for all the recommendations on the products you use... I have both your new rub and the tailgaters party rub and love them both
Amazing! I can't wait to try these. Thank you for a great video. While I'm not new to eating ribs I am definitely a novice at cooking them. I really enjoyed this video and learned a lot. I just cooked up some ribs a couple days ago and watching this video has taught me shown me some areas I can improve on. Thanks again.
Look forward to trying the mop sauce. I got your rub and tried it…it is fantastic, and you are right, the heat is nothing to be scared of. I like heat but my wife doesn’t, and it wasn’t bad at all for her. Great product.
i like your cooking times and temps..i am using that for a guild line for my smoker ,when they reach 199 off they come .very tender and some bite . instead of the mop i spray pure apple juice
That is indeed a nicely marbled rack of ribs from a regular market. I was expecting a thicker sauce but remembered it was a mopping sauce; not a finishing sauce. Very interesting that the sauce uses fresh lemons too. For a BBQ veteran to say how fantastic the mop sauce imparts on the ribs.........sounds like a must try!!
Will be trying this for sure! Is the mop sauce pretty hot from the cayenne plus the red pepper or does the sugar and acid mellow out the heat? Wondering if it’s too hot for my 3rd grader at home! Thanks!
Until I started watching cooking videos on the Tube, all of my ribs were no wrap, because I didn't know any better! Going to have to try the mop method. And your utensil even looks like a little mop. Ha!
Darrin, do you think by wrapping half way through the cook and pouring in a cup or so of Rodney's mop sauce instead of normal apple juice / honey / brown sugar (Memphis style) that I usually do would shorten the cook and help with the pull? Typically, when I wrap this way it only takes 3-4 hours or so for the ribs to literally fall of the bone at 250. Interested in your thoughts even though I definitely will be trying this non-wrapped method to compare.
Hey Darren - I love this method of no wrap. I tried it out this weekend but found that the vinegar sauce just didn't penetrate the final product like I was hoping even though I was mopping every 30 minutes. Any suggestions?
I did a no wrap cook past night before watching this video. I did something similar and mopped with a homemade mop sauce. The flavor was amazing but I had some crunchy parts on the ribs. I think I'll stick to wrapping. It took longer to get them tender like you mentioned.
The ribs look amazing Im sure if that mop had teeth you would be out of some ribs! haha!! Im always looking for something new and a change up from the norm. Thanks for the video!!!
I'm 4 hours into the cook, Im using 100% of what you used to do this! We are having family over to celebrate me passing my journeymans exam to be an general journeyman electrician! Can't wait to celebrate and try these ribs! I'm a big fan of your videos. I've made many of your recipes!
That is so awesome, thank you for the kind comment, and more so, congratulations on passing your journeyman’s exam. I know how much work goes into that, and kudos to you! You picked a fine meal to celebrate with, please let me know how it turns out! 🔥
@@AshKickinBBQ They where awesome! Mopping with a vinegar base is going be a staple around here from now on! And Thank you so much ⚡ this pretty much made my weekend to get a reply and a congratulations for you ❤️ it was soooo much work, life is kinda sereal right now, like I have to punch myself. To know that I don't have to study or do homework ever again! I was even given an apprentice on my first day last week. Life is good brother. More time to BBQ!
You have one of the best channels for this format. The directions are clear so we can follow them as we go. You’ve included the directions on the description. Top notch! I’ve always been thrilled with the results when I follow your recipes.
Thanks so much for the kind words brother, I really appreciate it!
Thanks!
Thank you so much!
I’ll never wrap again. They were the best I have ever done. Super tender but firm enough that you see the bite mark. I subbed just for this video. Great job.
all we did in the 60s and 70s 80s. 90s. was mopped all of our cooks. nice job. welcome to the mop world .. now add 1 cup of catchup to that mop sauce its amazing
I love it when people have been smoking meat for a long time and have some cool info like that. I know a guy that smokes his turkey at 180° and it's easily the best smoked turkey I've ever had - it doesn't even taste like other peoples smoked turkey AT ALL, its truly incredible what some of the older heads do to their 'que.
@@Smokin_Snowman sad the old ways fading out. i try keep it old school. lol
@@ScottysBackYardBBQ I definitely agree. Simple, traditionally smoked food executed perfectly, is as good as it gets - because it hasn't become industrialized or processed, it hasn't been muddied by generations of people who have tastebuds that are attuned to fast food restaurants or crazy barbecue competitions - its the same concept as enjoying an old fashioned stone house more than an oblong shaped, new age one - It's more natural, and as a result, more pleasant. Sorry for the long read.. lol
@@Smokin_Snowman well said
@@ScottysBackYardBBQ thank you, by the way, I'm following your BBQ sauce recipe right now. Lol
I’ve been smoking for many years now, I can say they are the best ribs I’ve eaten. This is the flavor I’ve been searching for in a rib. I think it’s the vinegar and citrus that work really well together which makes them great. It doesn’t matter if this is the exact recipe of Rodney Scott, it’s super good!
I couldn't agree more man, they are so so damn tasty
A good mop sauce in my opinion is the key to great ribs. They are so flavorful and keeps the moisture inside where they become lip smacking tasty. Great video.
I totally agree!
I make a similar mop sauce but use apple cider vinegar and brown sugar instead of white and also add a bit of honey. Goes great on a whole split hog-
Sounds amazing!
I made these again over the weekend and they’re my favorite ribs I’ve smoked to date.
awesome video and thanks for all the recommendations on the products you use... I have both your new rub and the tailgaters party rub and love them both
Thank you so much for the support brother, I really appreciate it!
Just made these last night, you were not joking! These ARE the best ribs i've ever had! Thanks for all your videos, your the best!!
Thank you brother, they are so so tasty!
Thanks for sharing the mop recipe, I cannot wait to try this. I wanna try it with pulled pork too.
As do I, Gene!
Amazing! I can't wait to try these. Thank you for a great video. While I'm not new to eating ribs I am definitely a novice at cooking them. I really enjoyed this video and learned a lot. I just cooked up some ribs a couple days ago and watching this video has taught me shown me some areas I can improve on. Thanks again.
You're so welcome, thank you for the kind words!
Look forward to trying the mop sauce. I got your rub and tried it…it is fantastic, and you are right, the heat is nothing to be scared of. I like heat but my wife doesn’t, and it wasn’t bad at all for her. Great product.
Thank you so much for the kind words and support. It really means a lot!
Definitely going to try this. Thank u so much for the video. Keep up the good work!!
Thanks for watching!
Awesome cook man!! Those ribs look amazing!! I gotta try these, you haven't steered me wrong yet. Lol. I appreciate your videos brother!!!
Thanks for the kind words Mark, and I agree! This is a MUST make!
i like your cooking times and temps..i am using that for a guild line for my smoker ,when they reach 199 off they come .very tender and some bite . instead of the mop i spray pure apple juice
You should try adding a 1/4 cup of peach crown royal whisky to that mop sauce... heavenly my friend
Will have to try this 😊
So good!
Rodney Scott is the king of pork.
Agreed!
Thank you for what you do, your simple brisket recipe has changed my cooking life. My lips are watering can't wait to try this tomorrow
Hey buddy, have you done poor man’s burnt ends?
Thanks for the kind words! I hope the ribs turned out great!
Great video! I love no wrap ribs!
Thank you Andy!
Looking good man! I'm gonna try that mop sauce in the future
It's so dang good!
That is indeed a nicely marbled rack of ribs from a regular market.
I was expecting a thicker sauce but remembered it was a mopping sauce; not a finishing sauce. Very interesting that the sauce uses fresh lemons too.
For a BBQ veteran to say how fantastic the mop sauce imparts on the ribs.........sounds like a must try!!
Oh man...it literally is amazing. I have been craving the sauce ever since making it. I think I'll make a batch this weekend!
Good job man. Traditional SC vinegar mop sauce. Pleasure meeting you at the Royal.
Thanks brother, it was a pleasure meeting you as well!
What temperature did you pull them
When they were tender
Outstanding! God's Blessings 🙏
What type of wood goes good with this cook? Great video
Thank you! I like cherry and pecan for pork!
This is so stinking legit….. thanks for the passing on info/technique!!
Thank you for watching!
Will be trying this for sure! Is the mop sauce pretty hot from the cayenne plus the red pepper or does the sugar and acid mellow out the heat? Wondering if it’s too hot for my 3rd grader at home! Thanks!
It's not too hot at all. I really mellows out during the smoker process. Very balanced.
Until I started watching cooking videos on the Tube, all of my ribs were no wrap, because I didn't know any better! Going to have to try the mop method. And your utensil even looks like a little mop. Ha!
@@g54b95 love that little mop! Super cheap on Amazon and comes with 3 mop heads!
Will this no-wrap mop technique work on baby back ribs?
Yes
Been using T&T's mop sauce on ribs for the last 2 times I did ribs. Will have to give Rodney a shot, sounded amazing.
Have you tried this one yet?
Those ribs look excellent! I imagine this method would also be great on some pork steaks?
That would for sure be amazing!
can I spritz this sauce as opposed to mop? does it make a difference in any way?
I’d strain it if you’re going to spritz, otherwise your sprayer is probably fixin to get clogged. I highly recommend mopping if possible.
@@AshKickinBBQ thanks for the help!
That's look perfect 👌👌😋😋
Thank you!
how long did it take you to clean the smoker afterwards?
No longer than it normally does
How much sauce did you actually use for the one rack? Could you half this recipe and have enough? Also, could you filter it and use a sprayer?
I used quite a bit, I wouldn’t half it. And a sprayer defeats the purpose of the old school mopping method.
I’m making your Beer Can chicken recipe today. But watching this video makes me want to run to the store for a rack of ribs instead 🤤
Why not both ;)
Darrin, do you think by wrapping half way through the cook and pouring in a cup or so of Rodney's mop sauce instead of normal apple juice / honey / brown sugar (Memphis style) that I usually do would shorten the cook and help with the pull? Typically, when I wrap this way it only takes 3-4 hours or so for the ribs to literally fall of the bone at 250. Interested in your thoughts even though I definitely will be trying this non-wrapped method to compare.
I would definitely trying wrapping with some mop sauce in there
Hey Darren - I love this method of no wrap. I tried it out this weekend but found that the vinegar sauce just didn't penetrate the final product like I was hoping even though I was mopping every 30 minutes. Any suggestions?
Reserve some to the side and hit them before eating.
I did a no wrap cook past night before watching this video. I did something similar and mopped with a homemade mop sauce. The flavor was amazing but I had some crunchy parts on the ribs. I think I'll stick to wrapping. It took longer to get them tender like you mentioned.
Definitely takes a bit longer for sure!
Do they sell these kind of smokers in the u.k
I'm not sure.
Killer job on the ribs bro
Thanks Justin!
How do you think these ribs would turn out if you wrapped them in that mop sauce toward the end?
They’d prolly be good, but not the same imo.
Now I’m going to have to go to the store and get some ribs to try this recipe 🤷🏻♂️
Definitely worth it!
So did you really never turn over the ribs on the grill? Just mopped every hour or so? What was the finished internal temp?
No I never flipped them. You could if you wanted to and mop the bottom, but I didn’t. I don’t know what the finish temp was, I went by feel on them.
The ribs look amazing Im sure if that mop had teeth you would be out of some ribs! haha!! Im always looking for something new and a change up from the norm. Thanks for the video!!!
Did you just use hickory here? I’m trying this
Just got my first pit boss. Trying to figure out what to do first. I think I just found it lol.
Never wrapping ribs again.
Shame on you 😡😡never and I mean never should you do a taster in front of MEEE !!🤪😜🤪😜🤪😜you just made me hungry
Haha, my apologies!!
Can you cater to my business? Where do you live.......I love you channel!
Lol, I'm in MN. thanks for the support!
@@AshKickinBBQ MN.....that's a long way from Texas! HAHAHAH!
Add oil. It’s a fat
lol no.
Never moped. Think I’ll try that and the rubs