Very nice! The ribs looked absolutely delicious! I like your approach to prepping & cooking them, very direct and to the point. I don't ever take the membrane off either. When I cook ribs for people, some ask me to leave it on. I think it's like a good hotdog or sausage casing. When you bite it, you get that nice little snap. Great video, my friend 👍
I don’t agree with the way you started your fire or the way you cut them meat side up but I gotta tell you bro, those were the best looking ribs I’ve seen on TH-cam period! Everything you did in between was perfect! KEEP SMOKING!!!
Im a little confused. The hottest part is the underside, thats why a lot of people will cook certain cuts of meat fat side down to protect it *Heat rises up from the bottom). You started with the membrane side down and meat side up and then flipped meat side down and membrane side up right? Which side got more hours touching the grill grate is what I really want to know?
Good question. The membrane got more time facing down on the grates. The flip was a little trick to speed up the momentum that the temp rises on the meat side towards the end of the cook. Helps with color and tenderness I was looking for.
Well, Tri-Tip is better hot and fast. I cook to my preference which is rare/mid rare. Hard to get a smoke ring with less than an hour in the pit. Great smoke flavor too!
Man, those are some good looking ribs! Awesome pit too 🔥
hell yeah those looked perfect. Impressive knife work at the end too!
Great ribs and a great video Bud!
Looks yummy wow
Very nice! The ribs looked absolutely delicious! I like your approach to prepping & cooking them, very direct and to the point. I don't ever take the membrane off either. When I cook ribs for people, some ask me to leave it on. I think it's like a good hotdog or sausage casing. When you bite it, you get that nice little snap. Great video, my friend 👍
Exactly
I like the way you play that banjo!! Lol
Looks good man nice mahogany color love that pit waiting on mine. 👍
Love your style Bruh. New Sub here. And I need to add DAMBIT, those looked good.
NICE!!!
Amazing trimming skills. That knife is sharp wow
Do you remember how long you cooked it wrapped?
How long did you cook wrapped
👏🏽
I don’t agree with the way you started your fire or the way you cut them meat side up but I gotta tell you bro, those were the best looking ribs I’ve seen on TH-cam period! Everything you did in between was perfect! KEEP SMOKING!!!
Thank you man. Much appreciated. Yeah the fire thing was a one time deal.
Im a little confused. The hottest part is the underside, thats why a lot of people will cook certain cuts of meat fat side down to protect it *Heat rises up from the bottom). You started with the membrane side down and meat side up and then flipped meat side down and membrane side up right? Which side got more hours touching the grill grate is what I really want to know?
Good question. The membrane got more time facing down on the grates. The flip was a little trick to speed up the momentum that the temp rises on the meat side towards the end of the cook. Helps with color and tenderness I was looking for.
@@blambshow Thanks!
Outstanding my man! What’s your rub recipe?
Salt, pepper, granulated garlic, and (starts with an L, ends with y's). Try some paprika too if you're mixing up your own.
I remember you from LA BBQ man! It's been a minute since I've seen you.
That’s where it all started! Have you been back?
@@blambshow I do the rounds. It certainly dropped to hit or miss after 2021 or so. I went a few months back and it was good
@@blambshow It is hit and miss.
Like the color on them ribs 👍.
Bit too over cooked/fall off the bone* for my preference though.
I was thinking same thing based of the cut over cooked. But a very well done cook. No disrespect towards video or the cook
Sorry.. to hot, to fast, too pink... And no that's not the smoke ring
Telling this to one of the best cooks in Austin, TX. I just wish I knew where your line started for BBQ, i'd be there tomorrow.
Well, Tri-Tip is better hot and fast. I cook to my preference which is rare/mid rare. Hard to get a smoke ring with less than an hour in the pit. Great smoke flavor too!
they look good, would it kill you to take a bite on camera