Want more recipes from our team? Go here -> thesauce.atbbq.com Facebook -> facebook.com/allthingsbbq Twitter -> twitter.com/atbbq Instagram -> instagram.com/atbbq
Used this recipe doing my first competition with a few mods on temp and wrap and came in 5th out of 30. Great recipe and flavor combos. Thanks for all your video's!!!
This is a great channel and needs more recognition. It's great to finally have some videos up with knowledgeable people teaching the correct steps!! Thank you! From one Jackson to another
This is very quickly becoming one of the better cooking channels on TH-cam. That and every time I come into atbbq the staff are knowledgeable, helpful, and give as much time as needed to help you pick out everything you will need for your cook. Great customer service and kind people. Keep up the good work guys and gals. Nothing but good things to say here.
watched a bunch of your videos over the past few days. i must say besides your instructions the thing i like most if you telling viewers about OTHER brands, and other peoples sauces and rubs. I feel like a lot of people on youtube push their own stuff but you take the effort to get other peoples stuff out there.
chef Tom. 1st of all, thank you for the awwsome videos and delicious food you put out. everything is amazing. I have a request. if you dont mind, can you make a video on competition half chicken. I compete in an IBCA sanction and the meats we turn in are brisket flat, pork spare ribs St.. Louis cut, and 2 half chickens in a tray. 9 slices of brisket and 9 ribs for turn in. thnx you for your time.
Chef Tom, I made a pork belly yesterday, following the steps in this video as closely as possible. The result was AMAZING. Your videos are excellent. Keep up the great work.
I don't do competition, but this is exactly what I do when I do backyard ribs. The only exception is that I use squeeze Parkay and brown sugar. I also sear the ribs briefly on a hot grill. I usually fix both wet and dry ribs. On the dry ones I just use more Memphis Belle rub instead of sauce at the end.
One look one bite is true guys and gals!!! Did our first BBQ comp last year 3 KCBS judges judging and it was a fine line between 1st and 2nd! We got hit for heat which I predicted, but presentation we 2 up'd'em. EVERYTHING MATTERS!!!
The largest organization in all of competition barbecue is the Kansas City Barbecue Society (KCBS). We suggest starting there. Here is a link to their judging classes page. www.kcbs.us/kcbs-classes/judge Thanks for watching!
Chef Tom , just wanted to say thank you for all the videos on here and was wanting to request something along the lines of "Texas Style" sausage links. Thank you again for the videos and instructional help. Have a great Thanksgiving
Hi Guys, Im commenting from Johannesburg South Africa and none of the brands you use are available here, We would love to see (if possible) something bbq'd using only standard herbs and spices that are universally available. Keep up the great work!
my neighbors think i am a god because of this technique. i started following this exactly, but have swerved into my own lane at this point. chef tom is a master as well a great teacher.
Excellent Video. I'm a KCBS Certified Judge and you instructions to the "cooks" was spot on. I am a backyard smoker I prefer spares over baby backs. What size (poundage) spares do you look for
+Robert Palmer Thank you. We look for spares that have a good amount of meat on top and no visible shiners. That can be hard with the three packs that are common, but these Creekstone Farms ribs come in single packs so we pick the best out of a case for competition and cook the rest for family and friends.
Tom great video. Really enjoy watching what you do and then trying it out back to see if mine turn out as well. Looks like I'll be stopping by ATTB to get some sauces to try out with my own rubs. Just love smoke'n meat.
Clean smooth video, you really improved on your old video. Your explanations were clearer, simpler, and better audio. Adding cook time and temp suggestions was important to me.
This seam nice and simple I like it .. but what if you have no Grill or place to bbq ..Can you apply this method to cooking in oven same as you did in the video to prep them for the smoker .
Great video, looks delicious. Quick question, you say the yellow mustard is just for binding the rub but is there something else you can use to give it more flavor? Why is the mustard your binding of choice?
The binder is never going to really impact the flavor, there just isn't enough of it to matter. We use mustard because it works incredibly well in this application, but you can also use oil if you'd like.
I just wanted to say I used your honey and brown sugar mix in the crutch (instead of my regular apple juice) in a BBQ competition and I won! hahaha... I used my homemade rub and sauce but I do think the "dry" crutch made a big difference... thanks!
Great video, thanks! In a competition setting, would you recommend starting them 5 hours prior to turn in to make sure you can cook to meat, not clock? If so, what is the best way to store them when done? Also, at what point do you sauce? Just before turn in or once done?
Thanks for the great video - well done, clear and concise. Love to see a whole pork loin (boneless) - not really the whole thing, but a nice size roast. Should you inject, to add flavor since this is rather bland meat? Etc.
Thank you... whole pork loin is on our list of videos to do in the fall. With a loin I would either inject or marinade with Smoke on Wheels Pork Injection and Marinade. Great flavor, and a great way to add a little extra moisture. Also, I would smoke at a hotter temp like 275º since it is a lean cut. Hope that helps, and we'll cover that and more once we kick a video out. Thanks for watching!
Chef, Sometimes, when I take that membrane layer off, it almost looks like there is another layer of it. Am I mistaken? Thanks for the help! Great channel!
I asked you what temperature should be keeping for ribs .and how long before foil and in foil what temperature should be keeping ! And brisket as well tell me what temperature and how many hours before foil and after foil how much temperature .please let me know
I appreciate your techniques a lot! However I'm curious why you go with store bought rubs/sauces.... have you ever made your own? Seems like as a chef you would find what you like about combining some of these and make it yourself and enhance it? Just curious really... great videos!
+Aaron McCraig Thanks! Yes, we will absolutely do some meatloaf, but just so you know we do have couple recipes up already. These are not your classic meatloaf, but instead "BBQ Brian" Misko's Cranked up Meatloaf from his cookbook "Grilling with House of Q" and then Chef Tom did a classic Bacon Explosion. th-cam.com/video/vIIi4Ibt_0M/w-d-xo.html th-cam.com/video/8akYdyuPzVU/w-d-xo.html
Often times, I will use squeeze butter on the tops of the ribs after an hour or so...just to baste them. Do you find basting, in any interval, before wrapping, to be unnecessary?
We don't baste because we want to form a nice bark before wrapping, but a lot of great pitmasters do it. We always suggest trying both ways to see which end product you like best. Thanks!
great video..... would you guys mind if I compile your bbq videos and play them inside my small bbq place here in the Philippines? these would be perfect to educate my customers more about real American style barbecue....
+Marc H If you want to cook them competition style you will follow these same exact steps, but your cooking time will change due to the makeup of baby backs. Extend the cooking time a bit, but follow the same steps for wrapping and how the ribs should feel when finished.
Do you have any recommendations for cooking non competition style ribs? Excuse my ignorance, it's my first time owning a smoker and I'm getting a YS640 on Friday. I tend to prefer dry ribs, and add sauce after I plate them. Thanks!
We will be doing a video recipe for dry ribs in the future, but for now here is a recipe we have on our blog. Thanks! thesauce.atbbq.com/recipe-sweet-spicy-dry-ribs/
The first knife is a Victorinox 6" Boning Knife: www.atbbq.com/victorinox-6-inch-semi-stiff-curved-boning-knife.html The slicing knife is a Victorinox 12" Granton Edge Slicer: www.atbbq.com/victorinox-12-inch-granton-edge-slicing-knife-fibrox-handle.html Thank you for watching!
What would be the best way to use this recipe in an oven (*gasp* I know but I'm currently without a grill and want to use this recipe but I'm afraid I'll over cook the meat)
+Gabriel Herrera We will be shooting a competition brisket recipe in the next couple weeks along with pork so we have the four basic KCBS styles covered. I'm not sure if the brisket for IBCA is much different, but hopefully what we produce will be helpful for you!
We would not recommend it contains too many sugars that will just burn. If you don't want to use mustard (you cannot taste it in the end product at all) you can use any cooking oil. Thanks for watching!
I've sub' and watched many of your vids and see that you use yoder pellet grills. That said I never see any smoke when you you open the grill! Is 275 too high a temp to get smoke ?
When smoking you really don't want to see dark smoke. The smoke runs clean and can be hard to see but its there! When I first started smoking meats I thought the idea was to see huge plumes of smoke but it isn't. Unless you are running big big smokers then yeah you will see smoke inevitably.
+FERN213 This is what I would say without knowing the specifics of the cook. We wrap our brisket here and we are fond of foil. We have done it all and it renders the most beefy brisket, which is what we are all looking for. I cook until the bark is fully set and the fat has started to break through the top of the brisket and creates little "honey pots" on top of the meat. Once those have dotted around and the bark is the color you want, wrap it in foil tightly. Put it back on the pit until it is probe tender. Don't check for temp, check for tenderness. I have had brisket break at 215º internal temp, so what you are looking for is a brisket that feels like butter that has sat on the counter overnight when probed with a thermometer. If you go by tenderness, you will always have a great product. Once the meat is probe tender, pull it and let the steam out of the foil for about 15 minutes and then wrap it back up tight and wrap it in a towel and set it in a cooler for a couple hours. This is an important step, so don't rush it.
If you sauce as the ribs come right off the pit, you won't need to put them back on the heat to get the sauce to tack up... especially if the sauce it warm or hot. You may need to apply some heat if the sauce is cold however. Thanks for watching!
Want more recipes from our team? Go here -> thesauce.atbbq.com
Facebook -> facebook.com/allthingsbbq
Twitter -> twitter.com/atbbq
Instagram -> instagram.com/atbbq
I followed your recipe and I did this ribs last weekend they were great!!
Chef Tom has came a long way!
Man your videos are spot on, as a comp cook I appreciate your work!
I believe chef Tom is the best on TH-cam I’ve seen thanks for the videos
Used this recipe doing my first competition with a few mods on temp and wrap and came in 5th out of 30. Great recipe and flavor combos. Thanks for all your video's!!!
I used the techniques just at home with my electric smoker. They were THE BEST ribs my wife and I have ever had!
Just made these today on my Yoder... holy cow, they came out perfect! Thank you so much for the great tutorial.
Love to hear it! Thanks for watching!
I really like his simple, direct approach to the videos.
This is a great channel and needs more recognition. It's great to finally have some videos up with knowledgeable people teaching the correct steps!! Thank you! From one Jackson to another
Love these videos Chef Tom! I just need to put the info into practice!
My go to videos, so many tips an techniques, I try to apply one every time I can !
Your passion an teamwork shows ,.
LOVE this TH-cam channel! Every video I learn somthing new!
This is very quickly becoming one of the better cooking channels on TH-cam. That and every time I come into atbbq the staff are knowledgeable, helpful, and give as much time as needed to help you pick out everything you will need for your cook. Great customer service and kind people. Keep up the good work guys and gals. Nothing but good things to say here.
+A.W. W. Thanks a bunch, we appreciate it!
I made these Saturday. HUGE HIT!! Best ribs I've ever had.
Awesome, glad to hear they went over well... thanks for watching!
watched a bunch of your videos over the past few days. i must say besides your instructions the thing i like most if you telling viewers about OTHER brands, and other peoples sauces and rubs. I feel like a lot of people on youtube push their own stuff but you take the effort to get other peoples stuff out there.
I am from germany and i love your Channel. Its so bad that we dont have so much different sauces as you have there. Greetings from Germany
Thank you for watching, and no matter what ingredients you can get, I hope our recipes give you some inspiration!
chef Tom. 1st of all, thank you for the awwsome videos and delicious food you put out. everything is amazing. I have a request. if you dont mind, can you make a video on competition half chicken. I compete in an IBCA sanction and the meats we turn in are brisket flat, pork spare ribs St.. Louis cut, and 2 half chickens in a tray. 9 slices of brisket and 9 ribs for turn in. thnx you for your time.
These are some great tips...I love it.
Chef Tom, I made a pork belly yesterday, following the steps in this video as closely as possible. The result was AMAZING. Your videos are excellent. Keep up the great work.
I like this guy. He is very specific on what to do.👍👍
Love to see your take on a whole spatchcocked competition chicken, thanks!
That was the most awesome how to video I've seen yet!
I don't do competition, but this is exactly what I do when I do backyard ribs. The only exception is that I use squeeze Parkay and brown sugar. I also sear the ribs briefly on a hot grill. I usually fix both wet and dry ribs. On the dry ones I just use more Memphis Belle rub instead of sauce at the end.
Do you all have a video of how to get started in competitions? New to the channel and love the information. Thanks
One look one bite is true guys and gals!!! Did our first BBQ comp last year 3 KCBS judges judging and it was a fine line between 1st and 2nd! We got hit for heat which I predicted, but presentation we 2 up'd'em. EVERYTHING MATTERS!!!
I am interested in how to become one of these "Competitive Rib eating Judges"?
The largest organization in all of competition barbecue is the Kansas City Barbecue Society (KCBS). We suggest starting there. Here is a link to their judging classes page. www.kcbs.us/kcbs-classes/judge
Thanks for watching!
Ha!
allthingsbbq
what temp are u cooking them at?
standard is 225
Chef Tom , just wanted to say thank you for all the videos on here and was wanting to request something along the lines of "Texas Style" sausage links. Thank you again for the videos and instructional help. Have a great Thanksgiving
Once I graduate college I'm buying a yoder smoker and getting into hardcore barbecuing. All these videos are speaking to my soul and stomach.
Danny check out the Pitts and spits too
Hi Guys, Im commenting from Johannesburg South Africa and none of the brands you use are available here, We would love to see (if possible) something bbq'd using only standard herbs and spices that are universally available. Keep up the great work!
my neighbors think i am a god because of this technique. i started following this exactly, but have swerved into my own lane at this point. chef tom is a master as well a great teacher.
GREAT video!!! Really helps my ribs for sure!!!
Awesome, thanks for watching!
Excellent Video. I'm a KCBS Certified Judge and you instructions to the "cooks" was spot on.
I am a backyard smoker I prefer spares over baby backs. What size (poundage) spares do you look for
+Robert Palmer Thank you. We look for spares that have a good amount of meat on top and no visible shiners. That can be hard with the three packs that are common, but these Creekstone Farms ribs come in single packs so we pick the best out of a case for competition and cook the rest for family and friends.
Tom great video. Really enjoy watching what you do and then trying it out back to see if mine turn out as well. Looks like I'll be stopping by ATTB to get some sauces to try out with my own rubs. Just love smoke'n meat.
those ribs look great. awesome video.
Thank you very much!
Clean smooth video, you really improved on your old video.
Your explanations were clearer, simpler, and better audio.
Adding cook time and temp suggestions was important to me.
This seam nice and simple I like it .. but what if you have no Grill or place to bbq ..Can you apply this method to cooking in oven same as you did in the video to prep them for the smoker .
Great video, looks delicious. Quick question, you say the yellow mustard is just for binding the rub but is there something else you can use to give it more flavor? Why is the mustard your binding of choice?
The binder is never going to really impact the flavor, there just isn't enough of it to matter. We use mustard because it works incredibly well in this application, but you can also use oil if you'd like.
I am speechless outstanding brilliant.
I just wanted to say I used your honey and brown sugar mix in the crutch (instead of my regular apple juice) in a BBQ competition and I won! hahaha... I used my homemade rub and sauce but I do think the "dry" crutch made a big difference... thanks!
Great video and thanks for the specific step-by-step explanations.....What's the type and name brand of the knives you were using in your video?
you with and without the hat is like day and night and i cant help but laugh
Man, you really run this barbecue! Awesome job.
Another great video guys.
Thanks!
Are there any internal temp markers or queues you need to pay attention during these different stages (mahogany color, foil wrap, etc)?
Chef Tom. Can you cook the dry baby back ribs and use this bbq sauce combination????
Great video, thanks! In a competition setting, would you recommend starting them 5 hours prior to turn in to make sure you can cook to meat, not clock? If so, what is the best way to store them when done? Also, at what point do you sauce? Just before turn in or once done?
paint your cutting board with sauce prior to slicing to prevent "postage stamp" marks on your turn ins.
I will never compete but BOY is my family gonna be happy!! LOL....thanks for the great information and videos!
Let us know it goes! Thank you for watching.
I was a judge in central south Texas, back in 1995.
I was in heaven. I drank much beer.
Can you do a rib tips video please. I rely on you cause I also have Yoder YS640 pellet smoker. Thank you.
Thanks for the great video - well done, clear and concise. Love to see a whole pork loin (boneless) - not really the whole thing, but a nice size roast. Should you inject, to add flavor since this is rather bland meat? Etc.
Thank you... whole pork loin is on our list of videos to do in the fall. With a loin I would either inject or marinade with Smoke on Wheels Pork Injection and Marinade. Great flavor, and a great way to add a little extra moisture. Also, I would smoke at a hotter temp like 275º since it is a lean cut. Hope that helps, and we'll cover that and more once we kick a video out.
Thanks for watching!
Oh my. I wish I could find those kind of sauces here.
Great video !!!
Thank you!
Subbed .. you guys rock. Love this channel
Chef, Sometimes, when I take that membrane layer off, it almost looks like there is another layer of it. Am I mistaken? Thanks for the help! Great channel!
I'm a vegan yet love seeing your videos. 😎
Incredible
great video!
Thanks for watching!
Just amazing.
Awesome, just awesome.
Thanks for watching!
The last part where you place the meat inside the foil is to make it tender? Whats the other purpose for doing it if there is any?
What can you come up with for competition fajitas?
I asked you what temperature should be keeping for ribs .and how long before foil and in foil what temperature should be keeping ! And brisket as well tell me what temperature and how many hours before foil and after foil how much temperature .please let me know
can i use this same method for loin backs
MATE...................................
Best Ever Tutorial for Comp Rib Spare Ribs.........!!!!!!!
If this doesn't Help you, you should give up BBQ :)
Thanks for watching!
do you have a video on how to make bbq sauce from scratch
When Tom says you've only got one shot to impress it always reminds me of lose yourself
Great video! Thanks!
Where can i purchase the seasonings that you use? i would like to get a sampler package of sorts with a. bit of everything. Thank you Tom
I appreciate your techniques a lot! However I'm curious why you go with store bought rubs/sauces.... have you ever made your own? Seems like as a chef you would find what you like about combining some of these and make it yourself and enhance it? Just curious really... great videos!
Hi when are you coming to Montreal? 🤙🏽😉
I think I'm going to have to make ribs Sunday now..😁
+Matt Guidroz Ribs are always a good choice for Sundays!
great tips man, can you guys do some killer meatloaf?
+Aaron McCraig Thanks! Yes, we will absolutely do some meatloaf, but just so you know we do have couple recipes up already. These are not your classic meatloaf, but instead "BBQ Brian" Misko's Cranked up Meatloaf from his cookbook "Grilling with House of Q" and then Chef Tom did a classic Bacon Explosion.
th-cam.com/video/vIIi4Ibt_0M/w-d-xo.html
th-cam.com/video/8akYdyuPzVU/w-d-xo.html
hi, do you put rub on both sides before going onto the grill?
What kind r name brand brown are u using?? Does it matter??
Often times, I will use squeeze butter on the tops of the ribs after an hour or so...just to baste them. Do you find basting, in any interval, before wrapping, to be unnecessary?
We don't baste because we want to form a nice bark before wrapping, but a lot of great pitmasters do it. We always suggest trying both ways to see which end product you like best. Thanks!
How would you use liquid smoke in the recipe if using a gas grill and my mother is allergic to wood
I want to learn the bite through technique for chicken
+Family First We have a video for that! Enjoy.
th-cam.com/video/Fi74kM76KuA/w-d-xo.html
great video.....
would you guys mind if I compile your bbq videos and play them inside my small bbq place here in the Philippines? these would be perfect to educate my customers more about real American style barbecue....
No problem, hope they enjoy them!
Amazing Bro!
Thanks!
How would you recommend preparing/cooking Baby Back ribs?
+Marc H If you want to cook them competition style you will follow these same exact steps, but your cooking time will change due to the makeup of baby backs. Extend the cooking time a bit, but follow the same steps for wrapping and how the ribs should feel when finished.
Do you have any recommendations for cooking non competition style ribs? Excuse my ignorance, it's my first time owning a smoker and I'm getting a YS640 on Friday. I tend to prefer dry ribs, and add sauce after I plate them. Thanks!
We will be doing a video recipe for dry ribs in the future, but for now here is a recipe we have on our blog. Thanks!
thesauce.atbbq.com/recipe-sweet-spicy-dry-ribs/
Could you please list all the rubs and sauces, or provide a link to the store where I can purchase.
+oh forpetessake Absolutely.
Plowboys En Fuego: www.atbbq.com/plowboys-bbq-en-fuego-bbq-sauce.html
FireBug Mild Grilling Sauce: www.atbbq.com/firebug-grilling-sauce-mild-bbq-sauce.html
Texas Pepper Jelly Apple Habanero Texas Rib Candy: www.atbbq.com/texas-pepper-jelly-apple-habanero-texas-rib-candy.html
R Butts R Smokin Ozark Heat: www.atbbq.com/r-butts-r-smokin-ozark-heat-competition-bbq-rub.html
R Butts R Smokin' Butt Kick'n Chicken BBQ Rub: www.atbbq.com/r-butts-r-smokin-butt-kickn-chicken.html
Reida Honey Farm Raw Wildflower Honey: www.atbbq.com/reida-honey-farm-raw-wildflower-honey.html
what knife are u using. looks nice.
The first knife is a Victorinox 6" Boning Knife: www.atbbq.com/victorinox-6-inch-semi-stiff-curved-boning-knife.html
The slicing knife is a Victorinox 12" Granton Edge Slicer: www.atbbq.com/victorinox-12-inch-granton-edge-slicing-knife-fibrox-handle.html
Thank you for watching!
Is there a major difference when cooking spare ribs between cooking with the breast bone still attached or removed?
Can i get these seasonings and sauces if Im from the UK?
You can order them from stores in the states I'm assuming and have them shipped. I'm also pretty sure Amazon sells these products too.
@allthingsbbq: Can you make your own rubs and sauces and share it to us? thanks!
Chef. if ypu had to choose 1 rub each for ribs, brisket and pulled pork, what would it be? i know a lot is to taste.... looking for suggestions.
Ribs: Plowboys BBQ Yardbird
Pulled Pork: R Butts R Smokin' Ozark Heat
Brisket: R Butts R Smokin' R Beef Rub
Thanks for watching!
Perfect! have you had any experience with the pit barrel cooker?
What would be the best way to use this recipe in an oven (*gasp* I know but I'm currently without a grill and want to use this recipe but I'm afraid I'll over cook the meat)
can you make a competition style brisket? Where im from its mostly IBCA, its different then kcbs style
+Gabriel Herrera We will be shooting a competition brisket recipe in the next couple weeks along with pork so we have the four basic KCBS styles covered. I'm not sure if the brisket for IBCA is much different, but hopefully what we produce will be helpful for you!
+allthingsbbq Thanks, i will be looking forward to it.
I would love to see some sort of BBQ duck, or some 24oz or more steaks, because they are harder to BBQ and smoke then most other meats
Can I use BBQ sauce instead of mustard to bind the dry rub?
We would not recommend it contains too many sugars that will just burn. If you don't want to use mustard (you cannot taste it in the end product at all) you can use any cooking oil. Thanks for watching!
Perfection
I've sub' and watched many of your vids and see that you use yoder pellet grills. That said I never see any smoke when you you open the grill! Is 275 too high a temp to get smoke ?
When smoking you really don't want to see dark smoke. The smoke runs clean and can be hard to see but its there! When I first started smoking meats I thought the idea was to see huge plumes of smoke but it isn't. Unless you are running big big smokers then yeah you will see smoke inevitably.
How do we find out about bbq schools?
You can see our upcoming classes here: classes.atbbq.com
Thanks!
Hey, I noticed you don't have a brisket video either. I'm doing a brisket for the first time tomorrow and some tips and techniques would help.
+FERN213 This is what I would say without knowing the specifics of the cook. We wrap our brisket here and we are fond of foil. We have done it all and it renders the most beefy brisket, which is what we are all looking for.
I cook until the bark is fully set and the fat has started to break through the top of the brisket and creates little "honey pots" on top of the meat. Once those have dotted around and the bark is the color you want, wrap it in foil tightly.
Put it back on the pit until it is probe tender. Don't check for temp, check for tenderness. I have had brisket break at 215º internal temp, so what you are looking for is a brisket that feels like butter that has sat on the counter overnight when probed with a thermometer. If you go by tenderness, you will always have a great product.
Once the meat is probe tender, pull it and let the steam out of the foil for about 15 minutes and then wrap it back up tight and wrap it in a towel and set it in a cooler for a couple hours. This is an important step, so don't rush it.
+allthingsbbq awesome, thanks for the tips. I'll can't wait to see a pork belly and brisket video once you get a chance to do any.
Is there any reason to not grill or smoke the ribs after foiling? I've always done it to glaze the sauce.
If you sauce as the ribs come right off the pit, you won't need to put them back on the heat to get the sauce to tack up... especially if the sauce it warm or hot. You may need to apply some heat if the sauce is cold however. Thanks for watching!
Every time I use brown sugar it causes extreme burned skin and ruin bark anything I can do?
i learned by leaving the membrane on you actually retain more moisture. But again, thats my personal opinion.
Nicholas Medovich false
what wood did you use ?
Cherry / Peacons 50/50
That is correct, Cherry/Pecan in a 50/50 mix.