Okay I subscribed. I'm in the early stages of learning how to smoke and I have been in the oilfields of Texas where I started and ended in north Dakota after ten years. I lived in San Angelo TX when I was 30 in 2013 and ended in Williston North Dakota. I want to create a pork rib that expresses my journey across America in one rib. You totally get it and understand. Amazing job on this video.
I usually remove the membrane, but TBH it doesn't really matter. I prep my ribs by sprinkling w/baking soda, rinse after 15-20 min, then season. Tender & delicious every time. 💯
If you look at the video again he cooked them for 5 1/2 hours. 4 hours later is when he made the sauce. Then wrapped them for the oven not in the smoker. Definitely trying this!
Always remove the membrane when smoking small batches. The same people that smoke hundreds of ribs a day, membrane on will remove the membrane for competition or their own consumption. It’s simply a matter of time when it comes to restaurants.
Appreciate the video on ribs waiting for my camp ship would win Pro to be delivered. When it comes to the membrane those barbecue joints that do hundred a day are not going to peel the membrane that's why they score it. For us backyard cooks you definitely want to remove the membrane, no one likes eating it in with it gone you allow rub flavor and smoke to penetrate better without the membrane. It only takes a few seconds to remove it. Nothing I hate more than biting into some ribs and finding that flap of membrane playing hide and seek with my lips! We currently have a big Green egg had it for many years, but dad passed away and he had just bought a new Trager grill it was my first experience with pellet grills when I saw the camp ship would win Pro come out with the smoke box I thought that's for me, got the sidekick with the seer box also. Thanks for the video! 😉
As a former Traeger+ user, I must say that switching to Asmoke has been a game-changer for me. The precise temperature control that Asmoke offers is simply unparalleled. The dual sensors and new PID algorithm make it so easy to maintain the perfect cooking temperature. Additionally, being able to remotely adjust temperature and monitor food temperature has been super convenient. The wood pellets also offer a unique, authentic smoky flavor, that takes my smoked ribs to the next level. Plus, the battery-powered design allows me to take it anywhere. From backyard BBQs to camping trips, Asmoke has truly transformed my grilling experience. #Asmoke.
As a former Traeger+ user, I have to say that my switch to Asmoke has been a game changer. The control and precision I get with Asmoke is second to none. The dual sensors and the new PID algorithm ensure that my temperature control is always within 5°F, making it so much easier to cook my smoked ribs to perfection. The added flavor from the different wood pellets, like hickory and applewood, really takes my food to the next level. The convenience of the Asmoke's portability and battery life is another major plus, it's perfect for my family's weekend outings. I love that I can monitor the temperature and adjust it remotely via the app, it makes grilling so much more relaxed and enjoyable. #Asmoke.
Can totally eat them right off the grill! However, I do think a rest in the oven or a warmer helps them break down even further and creates an even more tender rib!
I've been a Traeger+ user for years, and I've recently switched to Asmoke. I have to say, the difference is massive. The precise temperature control of Asmoke has been a game-changer for me. With Traeger, I often had to adjust the temperature manually, while Asmoke's digital controller and FlameTech patent do it all for me. The convenience is unmatched, and I can't forget to mention the unique smoky flavor that Asmoke imparts to my smoked ribs. Asmoke's use of wood pellets as fuel, and the variety of flavors available, has truly elevated my grilling game. The ease of use, coupled with the efficient cooking and easier cleaning, has made Asmoke my preferred choice. I'm now looking forward to exploring more recipes and sharing my grilling adventures with the Asmoke community. #Asmoke
Just switched from a Qstove to the Asmoke Essential and I'm loving the difference. The temperature control with the dual sensors and new PID algorithm is a game-changer, it maintains the temperature within 5°F and ensures my smoked ribs are cooked to perfection. The flavor from the wood pellets is incredible, I love experimenting with the different types. And the convenience of the Asmoke Essential is unparalleled, it's lightweight and portable, making it perfect for backyard BBQs and camping trips. What's more, it's battery-powered, so I can grill anywhere without worrying about a power source. The Asmoke app is also a great feature, allowing me to monitor the temperature from afar and even share my recipes. Overall, the Asmoke Essential has truly revolutionized my grilling experience! #Asmoke
As a previous Traeger+ user, I recently made the switch to Asmoke and I couldn't be happier with my decision. The first thing that blew me away was the size and weight of the Asmoke Essential - it's smaller, lighter, and perfect for outings. The wood pellet feature offers a distinct smoky flavor to the food which was a pleasant surprise. The major game-changer for me was the temperature control with their FlameTech patent, dual sensors, and PID algorithm. It's so precise and makes cooking a breeze. Not to mention, it's battery-powered, portable, and perfect for tailgating, camping, and road trips. I can even monitor the temperature and food remotely via the app. Switching to Asmoke has definitely changed the way I do outings. #Asmoke
I've been a dedicated Traeger+ user for a while, but recently made the switch to Asmoke and I couldn't be happier. The consistent temperature control and versatility of cooking options with Asmoke have completely elevated my grilling game. My smoked ribs have never tasted better - the wood pellets give them a distinct, lip-smacking smoky flavor. It's also a bonus that Asmoke grills are environmentally friendly. I highly recommend Asmoke for anyone who enjoys grilling and wants a top-notch, reliable grill. The convenience and control it offers have definitely changed the way I grill. #Asmoke
As a former Traeger+ user, I've found my switch to Asmoke to be a significant upgrade. The precise temperature control that Asmoke offers, thanks to the dual sensors and PID algorithm, has given me a new level of confidence when smoking ribs. I've noticed a vast improvement in consistency and taste of my smoked ribs. The portability and battery life of Asmoke have also opened up new possibilities for me. I've been enjoying smoked ribs at tailgates and picnics, something I couldn't do with my Traeger+. Plus, the range of flavors available with the wood pellets has taken my ribs to a whole new level. I love that it's environmentally friendly too. Switching to Asmoke has definitely changed my grilling game for the better. #Asmoke
I've been a Traeger+ user for years but recently made the switch to Asmoke, and I'm absolutely thrilled with my decision. The temperature control on the Asmoke pellet grill is so much more precise, allowing me to smoke ribs to perfection each time. I love the flexibility of being able to use it in so many different settings, whether I'm in my backyard or out camping. It's also a lot lighter and more portable than my old Traeger, making it perfect for outings. The fact that it's battery-powered and can run for up to 10 hours is a game-changer! I've found that the wood pellets from Asmoke also impart a richer, more flavorful smoke to the meat. Overall, Asmoke has completely upgraded my grilling experience and I wouldn't dream of going back. #Asmoke
Is there any point in wrapping them if you are going to eat them right away? You claimed this was a simple video but you added this foil wrap thing why?
There must be an Asmoke representative commenting. Hum, so with prep, cooling, cutting 7+ hours to serve a simple rack of St. Lewis Ribs? Not a criticism of your method, but way too much time.
Okay I subscribed. I'm in the early stages of learning how to smoke and I have been in the oilfields of Texas where I started and ended in north Dakota after ten years. I lived in San Angelo TX when I was 30 in 2013 and ended in Williston North Dakota. I want to create a pork rib that expresses my journey across America in one rib. You totally get it and understand. Amazing job on this video.
Making this Labor Day thanks !
First video came up. Only video I needed to answer the few questions I have. Also validated the directions with proper pictures. Thank you.
This is exactly what I was looking for. I hate fall off the bone ribs because the meat is mushy.
Finally a clear and simple recipe to make very well and it thank you🔥🔥
I usually remove the membrane, but TBH it doesn't really matter. I prep my ribs by sprinkling w/baking soda, rinse after 15-20 min, then season. Tender & delicious every time. 💯
Trying labor day thanks
U said simplicity we not wrapping it .. 4 hrs later we making sauce n wrapping them 😂lmao
Hahaha that's what I said but i think he meant wrapping it in the smoker
I think he meant for the first 5-6 hours although he only went 4 lol
If you look at the video again he cooked them for
5 1/2 hours.
4 hours later is when he made the sauce. Then wrapped them for the oven not in the smoker.
Definitely trying this!
Excellent tutorial for ribs!
Beginners REMOVE THE MEMBRANE!!!!!!!✌🏼🇺🇸
Always remove the membrane when smoking small batches. The same people that smoke hundreds of ribs a day, membrane on will remove the membrane for competition or their own consumption. It’s simply a matter of time when it comes to restaurants.
I followed this and my ribs came out outstanding.
Appreciate the video on ribs waiting for my camp ship would win Pro to be delivered. When it comes to the membrane those barbecue joints that do hundred a day are not going to peel the membrane that's why they score it.
For us backyard cooks you definitely want to remove the membrane, no one likes eating it in with it gone you allow rub flavor and smoke to penetrate better without the membrane. It only takes a few seconds to remove it.
Nothing I hate more than biting into some ribs and finding that flap of membrane playing hide and seek with my lips! We currently have a big Green egg had it for many years, but dad passed away and he had just bought a new Trager grill it was my first experience with pellet grills when I saw the camp ship would win Pro come out with the smoke box I thought that's for me, got the sidekick with the seer box also. Thanks for the video! 😉
Do I have to put them in the oven or can we just eat them right off the smoker?
"were not wrapping it" proceeds to wrap it
Looks yummy.. would have liked to hear the temps
Smoking my first rack of ribs today. Definitely going to do this
As a former Traeger+ user, I must say that switching to Asmoke has been a game-changer for me. The precise temperature control that Asmoke offers is simply unparalleled. The dual sensors and new PID algorithm make it so easy to maintain the perfect cooking temperature. Additionally, being able to remotely adjust temperature and monitor food temperature has been super convenient. The wood pellets also offer a unique, authentic smoky flavor, that takes my smoked ribs to the next level. Plus, the battery-powered design allows me to take it anywhere. From backyard BBQs to camping trips, Asmoke has truly transformed my grilling experience. #Asmoke.
Delicious ❤
As a former Traeger+ user, I have to say that my switch to Asmoke has been a game changer. The control and precision I get with Asmoke is second to none. The dual sensors and the new PID algorithm ensure that my temperature control is always within 5°F, making it so much easier to cook my smoked ribs to perfection. The added flavor from the different wood pellets, like hickory and applewood, really takes my food to the next level. The convenience of the Asmoke's portability and battery life is another major plus, it's perfect for my family's weekend outings. I love that I can monitor the temperature and adjust it remotely via the app, it makes grilling so much more relaxed and enjoyable. #Asmoke.
My favorite 😍
How often did you put in wood chunks?
Do you have to put them in the over for 2 hours or can you eat right from the grill??
Can totally eat them right off the grill! However, I do think a rest in the oven or a warmer helps them break down even further and creates an even more tender rib!
Temp 225 and man we're Thay good
Gotta get me a chef knife like that
So want to try out a woodwind pro to see how much difference from my pellet grills to the woodwind pro.
Put yellow mustard on before your rub
I don’t know how he missed that, I personally use mayonnaise though!
Nice recipe but I like the knife better, where can I get one of those?
when will the woodwind pro be released in the uk?
Do we have to wrap them
I've been a Traeger+ user for years, and I've recently switched to Asmoke. I have to say, the difference is massive. The precise temperature control of Asmoke has been a game-changer for me. With Traeger, I often had to adjust the temperature manually, while Asmoke's digital controller and FlameTech patent do it all for me. The convenience is unmatched, and I can't forget to mention the unique smoky flavor that Asmoke imparts to my smoked ribs. Asmoke's use of wood pellets as fuel, and the variety of flavors available, has truly elevated my grilling game. The ease of use, coupled with the efficient cooking and easier cleaning, has made Asmoke my preferred choice. I'm now looking forward to exploring more recipes and sharing my grilling adventures with the Asmoke community. #Asmoke
Just switched from a Qstove to the Asmoke Essential and I'm loving the difference. The temperature control with the dual sensors and new PID algorithm is a game-changer, it maintains the temperature within 5°F and ensures my smoked ribs are cooked to perfection. The flavor from the wood pellets is incredible, I love experimenting with the different types. And the convenience of the Asmoke Essential is unparalleled, it's lightweight and portable, making it perfect for backyard BBQs and camping trips. What's more, it's battery-powered, so I can grill anywhere without worrying about a power source. The Asmoke app is also a great feature, allowing me to monitor the temperature from afar and even share my recipes. Overall, the Asmoke Essential has truly revolutionized my grilling experience! #Asmoke
new to the smoker game, what temp do you set it at for the 4 hours?
He said 225F. Mine runs a bit unevenly so I am setting it at 250
I did this today and 225 for 4 hours did not cut it ngl my internal temp was only 135 had to go to 300 for another 2 hours
He said 5-6 hours. 4 hours is when he made the BBQ sauce.
As a previous Traeger+ user, I recently made the switch to Asmoke and I couldn't be happier with my decision. The first thing that blew me away was the size and weight of the Asmoke Essential - it's smaller, lighter, and perfect for outings. The wood pellet feature offers a distinct smoky flavor to the food which was a pleasant surprise. The major game-changer for me was the temperature control with their FlameTech patent, dual sensors, and PID algorithm. It's so precise and makes cooking a breeze. Not to mention, it's battery-powered, portable, and perfect for tailgating, camping, and road trips. I can even monitor the temperature and food remotely via the app. Switching to Asmoke has definitely changed the way I do outings. #Asmoke
Bro you have wrote the same comment like 20 times !! We get it move on
I've been a dedicated Traeger+ user for a while, but recently made the switch to Asmoke and I couldn't be happier. The consistent temperature control and versatility of cooking options with Asmoke have completely elevated my grilling game. My smoked ribs have never tasted better - the wood pellets give them a distinct, lip-smacking smoky flavor. It's also a bonus that Asmoke grills are environmentally friendly. I highly recommend Asmoke for anyone who enjoys grilling and wants a top-notch, reliable grill. The convenience and control it offers have definitely changed the way I grill. #Asmoke
As a former Traeger+ user, I've found my switch to Asmoke to be a significant upgrade. The precise temperature control that Asmoke offers, thanks to the dual sensors and PID algorithm, has given me a new level of confidence when smoking ribs. I've noticed a vast improvement in consistency and taste of my smoked ribs. The portability and battery life of Asmoke have also opened up new possibilities for me. I've been enjoying smoked ribs at tailgates and picnics, something I couldn't do with my Traeger+. Plus, the range of flavors available with the wood pellets has taken my ribs to a whole new level. I love that it's environmentally friendly too. Switching to Asmoke has definitely changed my grilling game for the better. #Asmoke
Heckyeah that and bananas❤
I've been a Traeger+ user for years but recently made the switch to Asmoke, and I'm absolutely thrilled with my decision. The temperature control on the Asmoke pellet grill is so much more precise, allowing me to smoke ribs to perfection each time. I love the flexibility of being able to use it in so many different settings, whether I'm in my backyard or out camping. It's also a lot lighter and more portable than my old Traeger, making it perfect for outings. The fact that it's battery-powered and can run for up to 10 hours is a game-changer! I've found that the wood pellets from Asmoke also impart a richer, more flavorful smoke to the meat. Overall, Asmoke has completely upgraded my grilling experience and I wouldn't dream of going back. #Asmoke
My question for you sir is what temp did you smoke them at?
He said 225
@@pmaint1 missed that part
What sucks is you don't give any temps, how am I support to know the temperature to hold the smoker at?
He literally says 225
2:19
Is there any point in wrapping them if you are going to eat them right away? You claimed this was a simple video but you added this foil wrap thing why?
At what temp for four hours?
225
Dammit....seeing those Ribs at the end made me Hangry!
Those are some nice ribs
Mmmmmmmmm ribs.
I wanna know at what point did he switch the ribs and slide the ribs over to the right started on left of grill
Why not take the silver skin! Takes a minute! More flavor!
Many years I took the membrane off. I personally have found it actually helps the ribs how their shape and somehow makes a better more tender cook.
I never take it off on my ribs.
Martinez Sarah Hernandez Jason Hall Kevin
If you want dry as hell ribs, follow this time period. Bring them 195 to 200 degrees in the smoker? Are you Fing kidding me?
You should throw that sauce pan away my dude. looks like 50% of the teflon is highly compromised
Foil is now considered toxic
❤❤❤
Not my first time
I think you need a bigger knife !
There must be an Asmoke representative commenting.
Hum, so with prep, cooling, cutting 7+ hours to serve a simple rack of St. Lewis Ribs? Not a criticism of your method, but way too much time.
He said 225 for four hours people. I know y’all are hungry but listen.
ya, except he said 5-6 hours.
Why put into a kitchen oven?? Just put back on the Woodwind! That is what I’m going to do.
Just to achieve the exact same result yet save pellets.
Probably not the best beginners guide, need meat temps.
When smoking 6 hours temps are really irrelevant. That said, he said 195-200 and temped his ribs at 198.
😂😂😂😂😅😅😅😅
How not to cook ribs
Exactly what was wrong with the way he cooked them?🤔
Im gay
Disgusting and abnormal.. not funny
Yes you are
Basically gave no info..
Nice job!
Was the meat cleaned?
If you want dry as hell ribs, follow this time period. Bring them 195 to 200 degrees in the smoker? Are you Fing kidding me?