Spatchtacular video. Looked good. I like to put cold butter rubbed between the skin and the meat -- helps it separate and crisp up a bit more and run my temp hire when its spatchcocked but BBQ / Smoking is as much as an art as it is a science. Ribs next?
Our guests said it was the best they've ever had in their life. What a compliment. Butter between the skin is a great idea. Prob helps more than oil. I will add it to the list of future ideas. Yes ribs this Friday. But not from the animal(s) you might think!🤔😎stay tuned friend
@@lifeOfBarneyMusic Not familiar with his techniques. I always do a 3-2-1 technique for ribs. 3 hours direct smoke. 2 hours wrapped in foil. 1 hour higher direct heat (you can mop them at this point). Best of luck. Looking forward to the video
I know what I’ll be attempting this weekend!!! Looks tremendous!
"Best chicken I've ever had" - You
Spatchtacular video. Looked good. I like to put cold butter rubbed between the skin and the meat -- helps it separate and crisp up a bit more and run my temp hire when its spatchcocked but BBQ / Smoking is as much as an art as it is a science. Ribs next?
Our guests said it was the best they've ever had in their life. What a compliment.
Butter between the skin is a great idea. Prob helps more than oil. I will add it to the list of future ideas.
Yes ribs this Friday. But not from the animal(s) you might think!🤔😎stay tuned friend
@@lifeOfBarneyMusic I hope its human ribs
@@marcinpulcer3276 lololol
@@marcinpulcer3276 actually NEXT week is actually proper baby back ribs. I am going to try a T-ROY cooks recipe (different sauces though)
@@lifeOfBarneyMusic Not familiar with his techniques. I always do a 3-2-1 technique for ribs. 3 hours direct smoke. 2 hours wrapped in foil. 1 hour higher direct heat (you can mop them at this point). Best of luck. Looking forward to the video