I have been watching people make these. I am sold. Going to make these the next weekend I have off. I liked that you seasoned them up first before cutting.
Did this with beef ribs last weekend. Found some at Costco that were already cut and had never seen them pecut before, so did them, and the family loved it. So i will try this method with pork ribs next
This is a great recipe for pellet grills since the smoke is not quite as intense. If you are trying this on other cookers like a WSM or BGE don't make the same mistake I did. You need BARELY any smokewood on the fire. Might even go the chips route. Its super easy to oversmoke these. Next time I'll probably use my pellet grill to do this recipe.
You are absolutely correct that smoking cut up ribs can easily be overpowered with smoke. I've got a heavy gauge steel offset smoker and a pellet smoker. On my offset I use oak and hickory chunks I've cut up from downed trees and limbs on the place. I'll keep the fire box producing "clean" smoke and then wrap or cover the meat after a couple of hours and keep the cook going, which prevents the meat from being overpowered with the smoke flavor. When I'm really lazy, I'll use my pellet Pit Boss and I can achieve the same right balance of smokiness with a lot less fuss managing the heat.
I decided to try party ribs today and came across your video, and was surprised to see a fellow Minnesotan! The ribs turned out great, was pleasantly surprised!
I have been making party ribs for years. I think its awesome you made a video about this! I almost took a bite out of my screen they looked so good. lol!!
Very good job looks good. But I get a kick out how somebody can come up with a fancy name for something there just ribs whole or pieces but very nice jib I will try 😊.
😂 yeah I would probably try it I usually do the whole rack without slicing but I kind of do like the bark in the sides so you get it over the whole rib
Can these be frozen? I'm doing 3 racks to bring to a wedding I'm going to a wedding in 2 weeks up in ny state. Should i smoke them, freeze them, then do the wrap when I thaw them?
I made some yesterday with St. Louis-style ribs - they were delicious, however, they are nowhere near as meaty as baby back ribs. Next time, I will try these with baby back ribs. I cut them apart before seasoning.
You’re better off doing it in the oven than a grill, unless you’re certain you can keep temps low and not burn them. Of course the obvious solution is to just buy a smoker 😁
Just a thought. Old school.....leave the membrane on.....I know, everybody these days says to take it off, that way the seasoning can penetrate the underside as well. ..B,S. just leave it on, you'll be glad you did.
Yeah, I cook 500 racks of ribs a year, typically always leave it on. Lol. Just doing on rack, I have no problem taking it off. Especially with babybacks.
Smoke the bbb's for a couple hrs, cut them up, let 'em cool. Oil 365°, season flour, egg wash, then season flour agin. Fry... goes pretty quick! Bon Appetite
Depends if you care about having the option to add real charcoal, wood chunks, or wood chips. If that matters, Camp Chef Woodwind Pro. If that doesn’t matter, keep an eye out for my video review of the RecTeq coming soon.
I’ve made em. They are great and quick.
These look exactly the way I want mine to look tomorrow for my party. Thanks!
Thank You for putting this video up! Have always wanted to do party ribs! I am a 1250 Recteq owner - great grills!
They look great will try this
I have been watching people make these. I am sold. Going to make these the next weekend I have off. I liked that you seasoned them up first before cutting.
Making a couple racks of these in Pequot Lakes today.
Love the Pequot Lakes area!
Did this with beef ribs last weekend. Found some at Costco that were already cut and had never seen them pecut before, so did them, and the family loved it. So i will try this method with pork ribs next
This is a great recipe for pellet grills since the smoke is not quite as intense. If you are trying this on other cookers like a WSM or BGE don't make the same mistake I did. You need BARELY any smokewood on the fire. Might even go the chips route. Its super easy to oversmoke these.
Next time I'll probably use my pellet grill to do this recipe.
You are absolutely correct that smoking cut up ribs can easily be overpowered with smoke. I've got a heavy gauge steel offset smoker and a pellet smoker. On my offset I use oak and hickory chunks I've cut up from downed trees and limbs on the place. I'll keep the fire box producing "clean" smoke and then wrap or cover the meat after a couple of hours and keep the cook going, which prevents the meat from being overpowered with the smoke flavor. When I'm really lazy, I'll use my pellet Pit Boss and I can achieve the same right balance of smokiness with a lot less fuss managing the heat.
I decided to try party ribs today and came across your video, and was surprised to see a fellow Minnesotan! The ribs turned out great, was pleasantly surprised!
Yes to spare or st louis
Just prepared a batch of these, damn they are good and easy to cook. Awesome video, thanks for sharing!!!
Definitely going to make some like you made them because they look fantastic and delicious. Wow they look good 👍🏽.
I have been making party ribs for years. I think its awesome you made a video about this! I almost took a bite out of my screen they looked so good. lol!!
Getting better and better all the time
Looks great! I’m starting the grill right now!
Trying this out today on my RT700. Happy Labor Day
I will definitely do those! Thanks for the video!
Looks fantastic! Those flavors sound delicious👍😊
Great video and I love the final color!
Yummy! I never thought to cook them individually
Back in the day's, that's how I did them on the Weber... Those look real Tasty!
Those look amazing! Going to try them for Memorial Day!
Family prefers fall of the bone...how would you do that with this method...more time in the smoke, or more time in the foil?
@@private7384 keep them wrapped longer.
@@AshKickinBBQ thank you
Great way to do ribs made them tonight very easy 3 hr
Very good job looks good. But I get a kick out how somebody can come up with a fancy name for something there just ribs whole or pieces but very nice jib I will try 😊.
Yes, try this with spare ribs also!
😂 yeah I would probably try it I usually do the whole rack without slicing but I kind of do like the bark in the sides so you get it over the whole rib
Absolutely love my backyard beast.. how did you like it?
Solid cooker for sure
I’m giving it a shot for sure
Can these be frozen? I'm doing 3 racks to bring to a wedding I'm going to a wedding in 2 weeks up in ny state. Should i smoke them, freeze them, then do the wrap when I thaw them?
@@fuscorayj wouldn’t recommend it
I gotta do these this weekend. Bonus is baby backs are on sale this week at our local grocery store.
Unbelievable Work
My put boss has 250 and 300 which one would you do?
@@christopherpayne7650 300°
🤘🏻😎🤘🏻
Awesome stuff, dude
Looks delicious
very cool! I'm glad I stumbled across this :-D
Ribs looked mighty fine! I've gotta give this method for ribs a try. Having the bark on all sides sounds like the way to go!!!! Cheers brother!
Yessss! This is Nice!
I made some yesterday with St. Louis-style ribs - they were delicious, however, they are nowhere near as meaty as baby back ribs. Next time, I will try these with baby back ribs. I cut them apart before seasoning.
So, will this work pretty much the same on a grill? Don't have a smoker.
You’re better off doing it in the oven than a grill, unless you’re certain you can keep temps low and not burn them. Of course the obvious solution is to just buy a smoker 😁
@@AshKickinBBQ the grill cooks very even, and can keep any temp I want, as long as I watch it at first. It's a Weber.
@@Johnny1eye give it a shot then 👍🏼
Austin, Minnesota here...nice sweat hoodie!
What type wood were you smoking with?
I use different blends. Usually Pecan and Cherry
I’d love to see the difference with St. Louis style ribs
Just a thought. Old school.....leave the membrane on.....I know, everybody these days says to take it off, that way the seasoning can penetrate the underside as well. ..B,S. just leave it on, you'll be glad you did.
Yeah, I cook 500 racks of ribs a year, typically always leave it on. Lol. Just doing on rack, I have no problem taking it off. Especially with babybacks.
I’m trying them this weekend for family out of town. Using my Glenbone Rub and Sauce on three racks of babies. Can’t wait.
delightful
I made these last night and I will tell you they were the best ribs I've ever made. Thanks for the video.
“Drink a beer and be quiet” lol. Make this a shirt.
Remarkable
What happened to your LSG?
Nothing, still in the garage. Mixing things up and trying out some new pits.
Is it terrible that I thought you were Canadian? Lol
Love your channel bro! Keep it up!
Trying these for father's day! Bought both rubs this week
Haha, I'm Minnesotan, close enough!
Yeah 🤘
Wicket looking ribs my man.
That's some fine looking ribs!
This is Dynamite
Smoke the bbb's for a couple hrs, cut them up, let 'em cool.
Oil 365°, season flour, egg wash, then season flour agin. Fry... goes pretty quick!
Bon Appetite
Almost like rib “burnt ends”
I wish you told us the temp they were at 10:25 when you were checking for tenderness.
You don’t cook ribs to temp, you cook to tenderness. Temp is irrelevant with ribs.
Backyard beast or the camp chef?
Depends if you care about having the option to add real charcoal, wood chunks, or wood chips. If that matters, Camp Chef Woodwind Pro. If that doesn’t matter, keep an eye out for my video review of the RecTeq coming soon.
Do St Louis Ribs👍
👍👍😋🍺
Made me laugh...
Don't let anyone tell you how to cook your food!
195 degrees, no wrap, they are done when they are done!
@@smokinjoe4709 terrible advice.
@@AshKickinBBQ you might just be surprised...
not blood its myoglobin
@@DonaldStacey-un9gu nope, that would be blood in the veins, not the same thing.