What an honor to hear from you @YOUDONTKNOWJAKBBQ! Thank you for taking the time to leave us a comment and we sincerely appreciate hearing from you!!!!
Some of the nicest guys you will ever meet (meat lol) I had the chance to talk to them quite a bit at a contest in Montana a few years ago. I couldn't believe how friendly and helpful they were.
@Brad Greer thank you for the comment! It was great to meet you and it's our pleasure to help out anyone in our BBQ community and beyond. Thats why we are so excited about the continuation of our TH-cam channel where we will share more tips and tricks we have learned along the way!
@Ronnie Mondragon thank you for taking the time to watch the video! They tasted delicious too! Hope you tune in to more videos and let us know what you might like to see us cook!
We leave them out as long as they aren’t getting too warm. As you probably already know, you want the meat to come up in temperature before they go on the smoker.
Your video and instructions guided us to a 1st place ribs and a GC in out first local comp ! We followed your tips closely on ribs, brisket, PP and chicken and could not have placed without your help and guidance! Thanks for teaching the comp technique to backyard cooks !
Congratulations @ Keith Carr! We are so thankful you let us know how it went! Nothing brings us greater joy then to hear news like this! So glad you found the videos helpful and from all of us at Montana Outlaw BBQ...Congratulations!!!!!
Thank you @KevinBongard for the watching the video. We are glad you enjoyed it, and we confess...these ribs were delicious on the day! Hope you tune in for more of our upcoming videos. Please let us know if there is ever anything you might like to see!
Thank you @TXTPitmaster. Always great to hear from you! We promise it will be a knockout for Thanksgiving. Make sure and let us know how you are doing out there on the comp circuit!
Man I bought some of those from my butcher. I had no idea how much difference there would be from HEB ribs that are half the price. I sure was glad I tried them. They were juicy and the meat had better flavor.
@RussellNentwich thank you for stopping by and leaving us a comment. Glad you found some love in different cuts from different suppliers. So much comes down to consistent flavor and consistent quality.
Ive watched alot of competition rib videos on youtube. This is the first video meantioning taking off that part of the rack because having it on will make the ribs curl
@RadBrad Music Artist thank you for stopping by and leaving a comment. We hope the little trick of trimming the portion of the rack to prevent curled ribs is helpful to you!
Jeff, You can trim the meat before you get to the comp. However, you don't want to season the ribs to far in advance. The season should be on the ribs for a minimum of 1 hour and no more then 2 hours.
Hi really super nice ribs... My month begans to drooling watch you cook... One thing i like to add, can you give us the rub for the rib since i live in Malta and i dont find that type of rub here..
@KarlVella thank you so much for watching! If you look in the video description you will find a direct link to the rubs we used! Here is the link just in case you missed it. Montana Outlaw Pork Rub: www.montanaoutlawbbq.com/product/pork-rub/
We do our best to wrap to color not to temperature. We are looking for the perfect mahogany color to the ribs! Thank you for stopping by @Robert Evans!
@DaddyDutchBBQ thank you for this question. We are proud to work with Compart Duroc for the highest quality in marbeling and consistency in our pork products. We don't need to inject our ribs for completion because of this. The quality meat product in combination with the rubs, butter, glaze, and sauces, all mentioned in the video, gives us what we need on the competition circuit.
Love your videos and typically I follow your recipes religiously - you guys literally saved me in shoulder. However, ever time I make these ribs they come out bland and flavorless - which makes no sense to me; the rib glaze alone should kick them into high gear, but when I pull them out of the foil, every time, it’s like it all just washed away
![[[OFFICIAL MV]] เอิ้นขวัญให้อ้าย- อ๊ะอาย สกุณาพร | ค่ายเพลงเป็นหนึ่ง](http://i.ytimg.com/vi/83x6L3X3qh0/mqdefault.jpg)
You are one bad man on the grill
Thanks Michael! We enjoy it very much.
Nice cook brother! That shine is ❤🔥❤🔥❤🔥
What an honor to hear from you @YOUDONTKNOWJAKBBQ! Thank you for taking the time to leave us a comment and we sincerely appreciate hearing from you!!!!
The best bbq instruction video I’ve ever seen. Ty
Wow, thank you! We appreciate you watching!
Some of the nicest guys you will ever meet (meat lol) I had the chance to talk to them quite a bit at a contest in Montana a few years ago. I couldn't believe how friendly and helpful they were.
@Brad Greer thank you for the comment! It was great to meet you and it's our pleasure to help out anyone in our BBQ community and beyond. Thats why we are so excited about the continuation of our TH-cam channel where we will share more tips and tricks we have learned along the way!
Do you guys mainly use the spare rib over the baby backs. Excellent video
Nice job as always guys!
Thank you @FullboreBBQ! Glad you enjoyed it!
Great job! They look delicious
@Ronnie Mondragon thank you for taking the time to watch the video! They tasted delicious too! Hope you tune in to more videos and let us know what you might like to see us cook!
Beautiful color. They look amazing
Thank you @Moore Smoke. They tasted amazing too! Thanks for tuning and let us know what other videos you would like to see.
With warm weather ahead & competition do you rest ribs in cooler or leave them out before you put on smoker?
We leave them out as long as they aren’t getting too warm. As you probably already know, you want the meat to come up in temperature before they go on the smoker.
Your video and instructions guided us to a 1st place ribs and a GC in out first local comp ! We followed your tips closely on ribs, brisket, PP and chicken and could not have placed without your help and guidance!
Thanks for teaching the comp technique to backyard cooks !
Congratulations @ Keith Carr! We are so thankful you let us know how it went! Nothing brings us greater joy then to hear news like this! So glad you found the videos helpful and from all of us at Montana Outlaw BBQ...Congratulations!!!!!
Outstanding looking rib
Great mahogany color
Thank you @KevinBongard for the watching the video. We are glad you enjoyed it, and we confess...these ribs were delicious on the day! Hope you tune in for more of our upcoming videos. Please let us know if there is ever anything you might like to see!
Great video
Thank you for the kind feedback!
What an awesome video series.
Thanks @TimM! We look forward to brining you more great videos. And if you have a video you would like to see, please let us know!
Excellent video! I'm doing that rib tower at Thanksgiving. Keep up the good work Ty!
Thank you @TXTPitmaster. Always great to hear from you! We promise it will be a knockout for Thanksgiving. Make sure and let us know how you are doing out there on the comp circuit!
Are you going to write a book or an ebook? I would definitely buy it! Let me know please!
We have actually considered it! If you'd like to join our email list, we'd announce it there if it comes to fruition. rebrand.ly/MOBsubscribe
Man I bought some of those from my butcher. I had no idea how much difference there would be from HEB ribs that are half the price. I sure was glad I tried them. They were juicy and the meat had better flavor.
@RussellNentwich thank you for stopping by and leaving us a comment. Glad you found some love in different cuts from different suppliers. So much comes down to consistent flavor and consistent quality.
Ive watched alot of competition rib videos on youtube. This is the first video meantioning taking off that part of the rack because having it on will make the ribs curl
@RadBrad Music Artist thank you for stopping by and leaving a comment. We hope the little trick of trimming the portion of the rack to prevent curled ribs is helpful to you!
Nice
KCBS MCBJ
Wow! Thank you - that means a lot coming from a MCBJ :)
Im wondering do you like your ribs rest after your done smoking them and for how long thank you in advance
Glad you liked it! Let us know how it works for you.
TY I it ok to prep ribs the day before a comp?? or day of
Thanks
Jeff, You can trim the meat before you get to the comp. However, you don't want to season the ribs to far in advance. The season should be on the ribs for a minimum of 1 hour and no more then 2 hours.
Hi really super nice ribs... My month begans to drooling watch you cook... One thing i like to add, can you give us the rub for the rib since i live in Malta and i dont find that type of rub here..
@KarlVella thank you so much for watching! If you look in the video description you will find a direct link to the rubs we used! Here is the link just in case you missed it.
Montana Outlaw Pork Rub: www.montanaoutlawbbq.com/product/pork-rub/
good👫
Thanks for watching!
What should the internal temp be before wrapping? Those look delicious 😋
We do our best to wrap to color not to temperature. We are looking for the perfect mahogany color to the ribs! Thank you for stopping by @Robert Evans!
@@MontanaOutlawBBQ I typically go by when the rub doesn't stick to my finger, then I wrap.
Will this recipe work on my Green Mountain Smoker
It will. We have a lot of folks that use this method on pellet grills!
Hall Joseph Thomas Brian Taylor Barbara
God dam that looks good
They are tasty! Let us know if you try them
Comp ribs……no injection or anything else?
@DaddyDutchBBQ thank you for this question. We are proud to work with Compart Duroc for the highest quality in marbeling and consistency in our pork products. We don't need to inject our ribs for completion because of this. The quality meat product in combination with the rubs, butter, glaze, and sauces, all mentioned in the video, gives us what we need on the competition circuit.
LLooks amazing but I reckon our guys in NZ present better ribs.....Just saying lol
Thanks for watching! We would love to fly over and cook there sometime!
Love your videos and typically I follow your recipes religiously - you guys literally saved me in shoulder. However, ever time I make these ribs they come out bland and flavorless - which makes no sense to me; the rib glaze alone should kick them into high gear, but when I pull them out of the foil, every time, it’s like it all just washed away
That's interesting. I know it is a small detail but what brand of pork are you using?
@@MontanaOutlawBBQ I suck. Facts: no idea. Whatever they have at restaurant depot. Poor people problems :(
There’s no way you can taste the actual pork with all that shit you put on the rib.
The competition ribs are all about add layers of flavor for the one-bite the judge takes. Our at-home ribs are more simple.