A lot of you seem to ask for time and temps. He mentions it several times during the vid and sums up the cook at end around 17 min. 3 hours@225 1.25 hours@270 wrapped 45 min unwrapped with a few minutes drying them out and the balance letting the sauce tack up.
I see it all the time as well. Folks in to big of a hurry or doing to many things, at once, to fucking pay attention to the video that they’re watching. I mean, what gives, dude??? Honestly, I’ve lost all hope in humanity and somehow I’m pretty sure you have, as well!?!?!? Peace, love and happiness be with you, mi amigo!!! ✌🏻✌🏻✌🏻🫶🏻🫶🏻🫶🏻🙂🙂🙂
I've commented before but I just saw this video again and I forgot how helpful it was. You are a fantastic communicator. So helpful. Would love to buy you a beer if you lived in chicago. Can't wait to make these again soon
You say a little bit further than you want..... I say that was perfectly cooked.... Your ribs looked absolutely outstanding and I bet they tasted even better.... I'm not a traeger guy at all because I like to do my ribs and meat on my oversized Weber grill....(I guess I'm just old school)
THE SAUCE IS THE BOSS… AND it’s probably an old ancient Chinese secret. Of which, he will likely never divulge the recipe for!!! Good luck and nice try!!! I was hopeful to get my hands on the recipe, as well!!! 😂😂😂
WATCH THE VIDEO!!! Believe it, or not, but ALL of that information, AND MORE, is all available within the video… that same video that you supposedly just watched!!! 😂😂😂
5:50 - talking about using different “BINDERS” to adhere your dry rub to your meat… Can you, or have you ever, used HONEY as a binder??? I have used the ones that everybody uses such as, but most certainly not limited to, mustard, mayo, bacon fat, olive oil and whatever else, but I REALLY want to try using honey!!! I think it may add a bit of sweetness to the overall flavor that you just might not get by using honey with the brown sugar and butter prior to wrapping the ribs in foil for the last part of the cook. But there’s just one small issue… and that is, I just don’t know at what temperature, or even if, the honey will start to smoke and/or burn. AND, just as we ALL know, absolutely nobody wants a burnt taste on their freshly smoked ribs!!! Smoke flavor, which I love, is one thing, BUT the taste of something that is just outright BURNT, well that’s a whole other topic for discussion, in and of itself!!! However, now that I think about it… if I am running my rig and smoking my ribs well below 300° for the entirety of the smoke, burning the honey, when using it as a binder, really shouldn’t be an issue, correct!?!?!? Any tips, advice and/or objections on the use of honey as a binder??? Thanks in advance and I absolutely LOVE your videos!!!
OH MY GOD!!! ARE YOU FREAKING SERIOUS??? YOU CANNOT BE SERIOUS… RIGHT!?!?!? PLEASE, PLEASE, PLEASE, tell me that you’re only JOKING about having to watch the entire 20 minute video to get the “time and temperature” information on cooking these ribs!!! I am patiently waiting for you to say, “JUST JOKING”!!! Ok then, I can now see that you’re absolutely being 100% SERIOUS!?!?!? WOW, is all I can say… Anyways… here we are. Now, please allow me to just make sure that I got this all right. Just because I really do NOT like, nor do I practice, jumping to conclusions without all, or at the very least, most all of the facts… However, on the surface, this is what I’ve gathered so far… and PLEASE, feel absolutely FREE to correct me, “IF” I am, indeed, wrong!!! And that’s a very BIG “IF” by the way. Now… you’re honestly telling me that you are… 1.) Spending$10 - $20, minimum, on a rack of ribs… 2.) Spending about an hour trimming, prepping and preparing, said ribs, for a 3-4 hour cook… 3.) Watching videos on TH-cam on “how to smoke ribs”, simply because you haven’t the slightest bit of a clue as to what to do and/or how to go about getting it done”… 4.) You’re watching these videos because you want the ribs to come out as, close to, perfect as you can get them, so that your friends and family, or whoever may be eating them, will be impressed and think that you’re the “Ultimate Pit Master” when it comes to BBQ’ing meats!!! Even though you CLEARLY have no idea on what you’re doing!!! But don’t worry, man… we have ALL been there before!!! Maybe just without all of the idiotic questions!!! 5.) AND LAST, BUT MOST CERTAINLY NOT THE LEAST… BUT quite possibly the MOST IMPORTANT of ALL the things I have noted… You uber BUSY lifestyle, that you live, will NOT allow you to spend a whole entire 20, yes I said TWENTY… I know it sounds like FOREVER to me too, minutes to watch a relatively “SHORT”, but very INFORMATIVE video, in its entirety, to actually LEARN how to cook ribs THE RIGHT FREAKING WAY!!! So, in closing… YES, you absolutely have to watch the entire video to get all of the cooking time and temperatures that you will need to abide by, in order to get results that are anywhere remotely close to what you see in the video!!! Furthermore, that is just 1 marketing strategy to get people to watch the WHOLE video instead of just skimming through the description to get time and temps. Lastly, this dude is straightforward and has very little, if any, useless content in his videos!!! So, rest assured that, “IF” he included it in his video then it is absolutely imperative that you watch it. If he thought you need to know something then he included it in the video!!! If you really want to become better at BBQ’ing, eventually even a great BBQ’er, also known as a “PIT MASTER”… then you definitely need to watch ALL of this dudes videos!!! BELIEVE ME… YOU WILL ONLY BE BETTER FOR IT!!! He is ultra knowledgeable and shares most all of his tips and tricks through his videos!!! We can ALL learn new stuff everyday… and if you’re NOT… then clearly you ain’t doing it right!!! Good luck learning and I’m sorry that I was so hard on you up above. It really just grinds my gears when I see people trying to “shortcut” something that can NOT be shortcut!!! Cooking anything “low and slow” takes time and patience!!! Clearly, SOME THINGS JUST CANNOT BE RUSH!!! And tough cuts of pork, is absolutely one of them!!! Believe me, I’ve tried… it does NOT work very well!!! Yes, you will get something that is edible, barely, but the finished product isn’t very good!!! “IF” you have time to do all of the prepping and preparing, surely you have time to watch the whole video!!! So, again… GOOD LUCK and have a great day!!! My apologies again!!! May eace, love and happiness be with you!!! ✌️🫶🙂
Great, clearly communicated tutorial. Thanks!
A lot of you seem to ask for time and temps. He mentions it several times during the vid and sums up the cook at end around 17 min.
3 hours@225
1.25 hours@270 wrapped
45 min unwrapped with a few minutes drying them out and the balance letting the sauce tack up.
I see it all the time as well. Folks in to big of a hurry or doing to many things, at once, to fucking pay attention to the video that they’re watching. I mean, what gives, dude??? Honestly, I’ve lost all hope in humanity and somehow I’m pretty sure you have, as well!?!?!? Peace, love and happiness be with you, mi amigo!!! ✌🏻✌🏻✌🏻🫶🏻🫶🏻🫶🏻🙂🙂🙂
made these today for Christmas dinner. thank you for the video.
Looks delicious! Trying this recipe today
You Sir, are a master of your craft.
Have used the 311 method for babybacks...will try also with St Louies..Thanks great video...
I'm going with this recipe on Memorial Day . Thanks for putting it together.
I've commented before but I just saw this video again and I forgot how helpful it was. You are a fantastic communicator. So helpful. Would love to buy you a beer if you lived in chicago. Can't wait to make these again soon
This was a great video. Thanks for putting it together.
Very helpful, thanks brother!
Just made them per your method. Killer!!! Thanks for all the tips.
You say a little bit further than you want..... I say that was perfectly cooked....
Your ribs looked absolutely outstanding and I bet they tasted even better....
I'm not a traeger guy at all because I like to do my ribs and meat on my oversized Weber grill....(I guess I'm just old school)
such a great video. very very helpful.
Turned out amazing! Hell ya
Great video! What is the sauce you used when you dunked them?
Those are awesome million dollars rib's
Never saw this method before.
Nice!!
Great job! Awesome video. I subbed.
really enjoyed the video....AND no music playing in the backgrouind...so annoying!!!! Thanks Kendrick!!!
do you put the ribs on "before" the traeger is to temperature?
What pellets do you use for your ribs?
Great video! What’s in the sauce?
Thank you
THE SAUCE IS THE BOSS… AND it’s probably an old ancient Chinese secret. Of which, he will likely never divulge the recipe for!!! Good luck and nice try!!! I was hopeful to get my hands on the recipe, as well!!! 😂😂😂
How long do you cook before wrapping? And then you wrap them for about 1.5 hours?
WATCH THE VIDEO!!! Believe it, or not, but ALL of that information, AND MORE, is all available within the video… that same video that you supposedly just watched!!! 😂😂😂
5:50 - talking about using different “BINDERS” to adhere your dry rub to your meat…
Can you, or have you ever, used HONEY as a binder??? I have used the ones that everybody uses such as, but most certainly not limited to, mustard, mayo, bacon fat, olive oil and whatever else, but I REALLY want to try using honey!!! I think it may add a bit of sweetness to the overall flavor that you just might not get by using honey with the brown sugar and butter prior to wrapping the ribs in foil for the last part of the cook. But there’s just one small issue… and that is, I just don’t know at what temperature, or even if, the honey will start to smoke and/or burn. AND, just as we ALL know, absolutely nobody wants a burnt taste on their freshly smoked ribs!!! Smoke flavor, which I love, is one thing, BUT the taste of something that is just outright BURNT, well that’s a whole other topic for discussion, in and of itself!!! However, now that I think about it… if I am running my rig and smoking my ribs well below 300° for the entirety of the smoke, burning the honey, when using it as a binder, really shouldn’t be an issue, correct!?!?!? Any tips, advice and/or objections on the use of honey as a binder??? Thanks in advance and I absolutely LOVE your videos!!!
No need for all the trimming if it's not competition. Super smoke 🤔. Didn't see any smoke
Looks more like a rectangle than squared
i hate tou
Not sure how I feel about the situation ??
Did you get that pellet smoker for Mother’s Day? 🤦🏻♂️
What is that spray bottle called ?
SOLO sprayer. Amazon.
Wow it is a insane fly ? Ring 😂😂😂😂😂😂😂
Is there a written description for the time and temp? Or do we listen to an entire 20 minute video trying to catch the directions?
I was looking for this also. That would definitely be a big help.
OH MY GOD!!! ARE YOU FREAKING SERIOUS??? YOU CANNOT BE SERIOUS… RIGHT!?!?!?
PLEASE, PLEASE, PLEASE, tell me that you’re only JOKING about having to watch the entire 20 minute video to get the “time and temperature” information on cooking these ribs!!!
I am patiently waiting for you to say, “JUST JOKING”!!!
Ok then, I can now see that you’re absolutely being 100% SERIOUS!?!?!? WOW, is all I can say…
Anyways… here we are.
Now, please allow me to just make sure that I got this all right. Just because I really do NOT like, nor do I practice, jumping to conclusions without all, or at the very least, most all of the facts…
However, on the surface, this is what I’ve gathered so far… and PLEASE, feel absolutely FREE to correct me, “IF” I am, indeed, wrong!!!
And that’s a very BIG “IF” by the way.
Now… you’re honestly telling me that you are…
1.) Spending$10 - $20, minimum, on a rack of ribs…
2.) Spending about an hour trimming, prepping and preparing, said ribs, for a 3-4 hour cook…
3.) Watching videos on TH-cam on “how to smoke ribs”, simply because you haven’t the slightest bit of a clue as to what to do and/or how to go about getting it done”…
4.) You’re watching these videos because you want the ribs to come out as, close to, perfect as you can get them, so that your friends and family, or whoever may be eating them, will be impressed and think that you’re the “Ultimate Pit Master” when it comes to BBQ’ing meats!!! Even though you CLEARLY have no idea on what you’re doing!!! But don’t worry, man… we have ALL been there before!!! Maybe just without all of the idiotic questions!!!
5.) AND LAST, BUT MOST CERTAINLY NOT THE LEAST… BUT quite possibly the MOST IMPORTANT of ALL the things I have noted… You uber BUSY lifestyle, that you live, will NOT allow you to spend a whole entire 20, yes I said TWENTY… I know it sounds like FOREVER to me too, minutes to watch a relatively “SHORT”, but very INFORMATIVE video, in its entirety, to actually LEARN how to cook ribs THE RIGHT FREAKING WAY!!!
So, in closing… YES, you absolutely have to watch the entire video to get all of the cooking time and temperatures that you will need to abide by, in order to get results that are anywhere remotely close to what you see in the video!!!
Furthermore, that is just 1 marketing strategy to get people to watch the WHOLE video instead of just skimming through the description to get time and temps.
Lastly, this dude is straightforward and has very little, if any, useless content in his videos!!! So, rest assured that, “IF” he included it in his video then it is absolutely imperative that you watch it. If he thought you need to know something then he included it in the video!!!
If you really want to become better at BBQ’ing, eventually even a great BBQ’er, also known as a “PIT MASTER”… then you definitely need to watch ALL of this dudes videos!!!
BELIEVE ME… YOU WILL ONLY BE BETTER FOR IT!!! He is ultra knowledgeable and shares most all of his tips and tricks through his videos!!!
We can ALL learn new stuff everyday… and if you’re NOT… then clearly you ain’t doing it right!!!
Good luck learning and I’m sorry that I was so hard on you up above.
It really just grinds my gears when I see people trying to “shortcut” something that can NOT be shortcut!!! Cooking anything “low and slow” takes time and patience!!! Clearly, SOME THINGS JUST CANNOT BE RUSH!!! And tough cuts of pork, is absolutely one of them!!! Believe me, I’ve tried… it does NOT work very well!!! Yes, you will get something that is edible, barely, but the finished product isn’t very good!!!
“IF” you have time to do all of the prepping and preparing, surely you have time to watch the whole video!!!
So, again… GOOD LUCK and have a great day!!!
My apologies again!!!
May eace, love and happiness be with you!!!
✌️🫶🙂
@@jongoin4404So. How long? 😂
You are cutting away meat that should have been left . I have cut meat for years mostly pork but they look though