Let me preface this with I am not a food scientist or anything like that, but I don't experience any adverse effects from a binder. I can say that ribs are likely the most common meat I smoke on my pellet grills and I am still able to achieve a smoky flavor profile, and I still create a deep pink smoke ring. All that said, a binder is 100% optional.
Great video! I use the same process. The only exception being that I add a bit of orange juice or apple juice, depending on the flavor profile I want, and a few pats of butter when wrapping the ribs
Awesome, sounds like a great weekend to me! The cutting board is the American Flag Brisketeer End Grain from RoseWood Block. Small company out of TX, amazing products and craftsmanship. I have a topper block too from them.
Apologies, but I was on my phone and grabbed the wrong item. Mine is actually the American Flag RWB XL End Grain (slightly bigger than the Brisketeer). I updated the link below.
All good, certainly didn’t take offense and appreciate the interaction. I too really like “competition style” that tug off, actually just reshot my 275 recipe and have that new vid coming soon!!!
I don't think they actually likes it better, but advertised that way in bbq commercials. Like no one wants a steak the texture of butter, but assholes keep saying it's like butter. Just eat some tallow
Doesn’t adding a binder also block the smoke absorption?
Let me preface this with I am not a food scientist or anything like that, but I don't experience any adverse effects from a binder. I can say that ribs are likely the most common meat I smoke on my pellet grills and I am still able to achieve a smoky flavor profile, and I still create a deep pink smoke ring. All that said, a binder is 100% optional.
Great video! I use the same process. The only exception being that I add a bit of orange juice or apple juice, depending on the flavor profile I want, and a few pats of butter when wrapping the ribs
I appreciate it, and I LOVE the idea of orange juice in the wrap - can’t say I’ve tried that, but think I will.
You're killin' me. Can't wait to try this recipe. +100!
I appreciate the watch and comment!!
Great video, smoking some ribs this weekend!
I really like that American Flag cutting board. Could you share some info about it?
Awesome, sounds like a great weekend to me! The cutting board is the American Flag Brisketeer End Grain from RoseWood Block. Small company out of TX, amazing products and craftsmanship. I have a topper block too from them.
rosewoodblock.com/product/stock-american-flag-bw-xl-end-grain/
Apologies, but I was on my phone and grabbed the wrong item. Mine is actually the American Flag RWB XL End Grain (slightly bigger than the Brisketeer). I updated the link below.
what spray bottle do you use?
Thx for watching, the spray bottle is one I found on Amazon a long while back and I love it. amzn.to/3L48LGo
@@smokedq thanks! great video
i never understood why people like fall off the bone ribs, just make pulled pork for that.
Thx for watching, certainly just trying to give some options for recipes.
Ohhh I understand, you did great. I wasn’t knocking it, I just like a little tug from the bone myself.
All good, certainly didn’t take offense and appreciate the interaction. I too really like “competition style” that tug off, actually just reshot my 275 recipe and have that new vid coming soon!!!
I love "fall off the bone" ribs. I think that ribs are a different texture then pulled pork.
I don't think they actually likes it better, but advertised that way in bbq commercials. Like no one wants a steak the texture of butter, but assholes keep saying it's like butter. Just eat some tallow