I watched this, then bought 2 racks of ribs. Total time on the grill (after slowing it down because we weren't ready yet), 3.5-4 hours, and they are AMAZING.
After years of trying to obtain the perfect smoked chicken skin, following dozens of TH-cam channels, I finally found your channel, and you are first one to be truthful about the subject, and offering real solutions. Can't wait to try the 2,2 method for ribs. Your's is the only channel I trust
I've been an avid griller for years and recently switched from Traeger+ to Asmoke. The difference has been remarkable! The temperature control on Asmoke is on another level, allowing me to achieve the exact level of smokiness I want. The versatility of the Asmoke is also a standout feature - I love that I can use it for grilling, smoking, roasting, baking, and more. It's also incredibly convenient, with its automated temperature control and pellet feeding. Not to mention, the range of wood pellet flavors available adds a whole new dimension to my grilling experience. Now, my ribs taste better than ever! I truly believe Asmoke has improved my grilling game. #Asmoke
Only my second time of smoking ribs and they were absolutely deliciously tender. I used Creole Kick for my dry rub and let it sit for around 15 minutes. Used Kinder's Peach BBQ sauce. I poured the juice into a small bowl and used it as a dip for the ribs, yummsters! Your process is so easy. Thanks for making this video and sharing your knowledge.
Another use for that glaze is in baked beans. I like to cook baked beans with what I’m smoking. Just add them for the final hour. The first time was an accident. Ribs were on the top shelf of my Camp Chef. As I was opening up the foil it ran into the beans.
This is exactly how I have been making Pork ribs for the last few years. I usually put them on the top rack with some water in a pan on the bottom. I have not tried putting the sauce on as I wrap though, just brown sugar and butter with a small amount of pineapple/apple juice, that's a new technique I will try, sounds great. I have the Campchef woodwind pro with the wood chunk box over the firebox and the wood makes a big difference in bark and taste.
Great explanation. I have yet to do my ribs the same way each time. Not satisfied with the 3-2-1 so I'm always adjusting. Haven't tried 2-2. Looking forward to it
I did a rack yesterday for the 4th. Set the pit boss to 230,used a GSP rub. First 3 hours in the smoke,2hours wrapped in foil. At the 5 hour mark the temps were at 197. Which means they are done. As I really like it simple I don’t need to set any sauce. I like them dry rubbed and they were delicious
The ribs looked amazing.I'd like to know how that Charles griller champ is doing a champion grill.Honey, shouldn't you cook on that?I'd like to see that video on ribs.Thank you
Great video. Going to try this technique in my next cook. can that blend of pellets and chips of wood be used with the camp chef pellet grill. What brand were the pellets and chips?
I have a Pit Boss smoker. I cook my ribs at 250, 2 hours unwrapped and 1 hour wrapped. Definitely due to being smaller but I always thought it was weird how people usually spend at least 5 hours cooking ribs
Fall off the bone is a preference. Nothing wrong with people liking that more. I do a hybrid between this and the 321 method because my family and guests generally want more tender ribs than this.
I love your channel and I never miss a video. But will you please take more than one bite? Seriously... Those ribs looked amazing. A few bites on video would have been warranted. BTW, a Lone Star Grill is officially a goal of mine!
If ya leave those hangers on ya got a sample like 2 3 hrs in thats how i do it n just get a "plain" sample piece/pieces wit just the seasoning a few b4 its ready 2 serve js imo thats how i do it and they just pull right off lol
I have used several of your cooking methods, most recently the hot and fast baby back ribs, and they were excellent. I will use this method on my next St Louis ribs, Thank you!
Fall-off-the-bones actually means it's over-cooked ... I have stopped wrapping few months ago. Not required with the bacon rain. The thicker, the better. St-Louis at Costco ARE NOT St-Louis. No way !!! I keep the cut fat and put it on top together with the bacon roof to participate in the bacon rain.
@@AndersonsSmokeShow Well. St-Louis are supposed to have ribs roughly the same length. Not from 1 inches all the way to five. I hit cartilages that would not render like fat during cooking each and every time. It's not fun to chew. That said, here in Canada, I presume suppliers could be different. I tried something new yesterday. Instead of having a pan full of shortening underneath. I put a pan full of apple juice. Still with with the bacon rain. Worked better than shortening actually.
@@AndersonsSmokeShowon advice of a great rib smoker, I wrap with foil and use Parkay margarine and pepper honey. The margarine doesn’t burn like butter can. My ribs come out perfect every time and everyone loves them. The pepper honey gives the ribs a unique taste and is not spicy at all.
Seems pretty simple to me…basic prep/trim, season, smoke, wrap and then eat. There are a lot of videos out there where people are making it more complex.
Exactly...cause I've grilled and smoked spareribs for years and have never burned the "excess" flaps on the back or corners...just peel the membrane on the back.....ijs
Tried St.Louis ribs one time, wife and me didn't like the cut like baby back ribs. Will never buy them again. Juts some today, so tender the bone would pull out clean.
I watched this, then bought 2 racks of ribs. Total time on the grill (after slowing it down because we weren't ready yet), 3.5-4 hours, and they are AMAZING.
Heck yeah!
@@AndersonsSmokeShow Do you have an email address?
@@daviddixon7613 andersons.smokeshow@gmail.com
Nice vid. My heart wants to put them back, no foil…for 30 minutes to get a bit of crisp on top. YMMV
After years of trying to obtain the perfect smoked chicken skin, following dozens of TH-cam channels, I finally found your channel, and you are first one to be truthful about the subject, and offering real solutions. Can't wait to try the 2,2 method for ribs. Your's is the only channel I trust
Thanks for the kind words!
Got 2 spare rib racks and gonna try these for Sunday Easter dinner. 4 hours sounds so much better than 6.
🤣
Nice job they look great!
Thanks!
I've been an avid griller for years and recently switched from Traeger+ to Asmoke. The difference has been remarkable! The temperature control on Asmoke is on another level, allowing me to achieve the exact level of smokiness I want. The versatility of the Asmoke is also a standout feature - I love that I can use it for grilling, smoking, roasting, baking, and more. It's also incredibly convenient, with its automated temperature control and pellet feeding. Not to mention, the range of wood pellet flavors available adds a whole new dimension to my grilling experience. Now, my ribs taste better than ever! I truly believe Asmoke has improved my grilling game. #Asmoke
Mouthwatering. Love it!
Thanks for watching!
Only my second time of smoking ribs and they were absolutely deliciously tender. I used Creole Kick for my dry rub and let it sit for around 15 minutes. Used Kinder's Peach BBQ sauce. I poured the juice into a small bowl and used it as a dip for the ribs, yummsters! Your process is so easy. Thanks for making this video and sharing your knowledge.
So glad they turned out for you!
Those ribs looked amazing! I'm gonna fire up my pit today and make some ribs too.
Thanks for watching!
This makes me want to head straight to the butcher this morning. Great ribs👍😊
I would be out there right now if it wasn't pouring down rain right now.... Ohio Sucks
Another use for that glaze is in baked beans. I like to cook baked beans with what I’m smoking. Just add them for the final hour. The first time was an accident. Ribs were on the top shelf of my Camp Chef. As I was opening up the foil it ran into the beans.
That’s a great idea!
This is exactly how I have been making Pork ribs for the last few years. I usually put them on the top rack with some water in a pan on the bottom. I have not tried putting the sauce on as I wrap though, just brown sugar and butter with a small amount of pineapple/apple juice, that's a new technique I will try, sounds great. I have the Campchef woodwind pro with the wood chunk box over the firebox and the wood makes a big difference in bark and taste.
Great video as usual! Love that you don't make it overly sweet when wrapping it.
video editing is on point! the difference between an awesome chef and a cook is the care you give your food. you care! thank you!
Great explanation. I have yet to do my ribs the same way each time. Not satisfied with the 3-2-1 so I'm always adjusting. Haven't tried 2-2. Looking forward to it
I personally have been making them this way for months…. On and off camera!
Looks great! Going to try this!
Heck yeah! 💪🏻
Wonder if one could use those wood shavings mix with other Pellet smokers. Maybe with the woodwind pro for even more smoke?
Those ribs look great, going to try this 2/2 method fantastic job.
💪🏻💪🏻
I did a rack yesterday for the 4th. Set the pit boss to 230,used a GSP rub. First 3 hours in the smoke,2hours wrapped in foil. At the 5 hour mark the temps were at 197. Which means they are done. As I really like it simple I don’t need to set any sauce. I like them dry rubbed and they were delicious
Ribs never disappoint! Those look so dang good.
Love me some ribs!
They look awesome I live right by Costco in Boston hts. I also know Hank at Mr Brisket
That’s the one I shop at too
The ribs looked amazing.I'd like to know how that Charles griller champ is doing a champion grill.Honey, shouldn't you cook on that?I'd like to see that video on ribs.Thank you
Maybe one of these days I'll do a video with it again!
My chargriller XD performs superbly
Great video. Going to try this technique in my next cook. can that blend of pellets and chips of wood be used with the camp chef pellet grill. What brand were the pellets and chips?
Those are called Cooking Pellets. Those chips cannot be used in the Camp Chef. This Lone Star Grillz has a different style auger that allows it...
I have a Pit Boss smoker. I cook my ribs at 250, 2 hours unwrapped and 1 hour wrapped. Definitely due to being smaller but I always thought it was weird how people usually spend at least 5 hours cooking ribs
Fall off the bone is a preference. Nothing wrong with people liking that more. I do a hybrid between this and the 321 method because my family and guests generally want more tender ribs than this.
Direct heat cooking out of my smokeslinger, I'm down to 1.5 hour cook time, wrap in foil and hot hold for 1 hour... perfect every time
where did you buy those ribs...I live in Elyria, Ohio which is kinda near you, but ones I see aren't as meaty...thx..like the video's....
These were from Costco
Good video. How does the smoke flavor on the LSG compare to the Camp Chef Woodwind Pro? I'm debating between those two smokers. Thank you.
I’ll be doing that video here really soon! Hopefully filming it in the next couple weeks
Awesome technique! Thanks!👍👍👍
He said, “we just burped em.”
Nice method , and great presentation! - going to try this on my LSG!
Nice work
Thanks!
I did these they came out great! What cutting board do you have?
It’s the large camp chef cutting board. I think it’s something like 26in wide
What was in the SNS kettle, I saw smoke rollin out of it
Tomahawk ribeye, that video will come out soon
Competing with Camp Chef Woodwind Pro. Good idea. And Andy, why did you leave the pellet lid open when wrapping? BTW, love your videos!
does anyone wrap their meat in foil and but them back into the smoker for another 2 hours? or do they save wood and move them into the oven?
I love your channel and I never miss a video. But will you please take more than one bite? Seriously... Those ribs looked amazing. A few bites on video would have been warranted.
BTW, a Lone Star Grill is officially a goal of mine!
Hahah eating on camera is tough! I either end up with something in my face or in my teeth… or you’ll hear me eating like a grazing cow 🤣
If ya leave those hangers on ya got a sample like 2 3 hrs in thats how i do it n just get a "plain" sample piece/pieces wit just the seasoning a few b4 its ready 2 serve js imo thats how i do it and they just pull right off lol
I like getting the whole ribs and cut out the spareribs for Chinese style salt pepper ribs later and or Hawaiian style sweet sour ribs in the pot
Man you're just in time. The Weather in Missouri is warming up & I'm ready to get the Masterbuilt grill out.
Heck yeah!
I have used several of your cooking methods, most recently the hot and fast baby back ribs, and they were excellent. I will use this method on my next St Louis ribs, Thank you!
Awesome!
To me that's the best way to do them
To me, it’s the perfect balance of time/smoke/and tenderness
NYCE ... they look great, Mr. Brisket on Taylor Rd. ?
Yup!
What do you do with the extra meat you cut off?
With a true rack of spare ribs, the rib tips go to the wife.
You had me at 'there's nothing better than a good rack'!😁
I like where your mind is! 🤣
I like giving mine a butter bath in foil about the time you put yours in foil
so no binder and no spritz??
They were great exactly as presented
Never used a binder, we call it a rub blocker. Rub will stick to meat if you leave it to sweat for 45min to an hour.
When is the LSG pellet vs Woodwind Pro head to head coming?
Filming it this weekend or next… weather may force my hand on this one
@@AndersonsSmokeShow Looking forward to it 😎
You the man!
Thanks!
3 2 1 overcooks them bigtime.. I usually do about 2 1 1
Fall-off-the-bones actually means it's over-cooked ... I have stopped wrapping few months ago. Not required with the bacon rain. The thicker, the better. St-Louis at Costco ARE NOT St-Louis. No way !!! I keep the cut fat and put it on top together with the bacon roof to participate in the bacon rain.
Yeah I’m pretty sure that I said this in the video. Why would you say these aren’t St Louis cut?
@@AndersonsSmokeShow Well. St-Louis are supposed to have ribs roughly the same length. Not from 1 inches all the way to five. I hit cartilages that would not render like fat during cooking each and every time. It's not fun to chew. That said, here in Canada, I presume suppliers could be different. I tried something new yesterday. Instead of having a pan full of shortening underneath. I put a pan full of apple juice. Still with with the bacon rain. Worked better than shortening actually.
First time you used the sauce but the bottle was1/4 empty.
Aussies Love fall off the bone ribs in Australia :)
...4 hours is still too much!
WHAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAT??? NO BUTTER IN THE WRAP ?????? Lol.
Nope lol
@@AndersonsSmokeShowon advice of a great rib smoker, I wrap with foil and use Parkay margarine and pepper honey. The margarine doesn’t burn like butter can. My ribs come out perfect every time and everyone loves them. The pepper honey gives the ribs a unique taste and is not spicy at all.
So you're telling me to go out and buy a pellet grill?
I’m not sure what I’m telling you lol. But it sounds like that’s what has resonated with you
Overthinking ribs is what this should be titled
Seems pretty simple to me…basic prep/trim, season, smoke, wrap and then eat. There are a lot of videos out there where people are making it more complex.
Exactly...cause I've grilled and smoked spareribs for years and have never burned the "excess" flaps on the back or corners...just peel the membrane on the back.....ijs
Tried St.Louis ribs one time, wife and me didn't like the cut like baby back ribs. Will never buy them again. Juts some today, so tender the bone would pull out clean.
How do you say no sauce when we just watched you put sauce on it in the aluminum foil ??? Failed
I braised them in sauce. Also not a fail
That hey gril hey girl is super annoying
She is an INCREDIBLE cook!
@@AndersonsSmokeShow And super annoying!!!!!
Great video as usual! Love that you don't make it overly sweet when wrapping it.