Words of wisdom right there, you like it the way you like it, you try different methods then stick with what works for you and cook the way you like your meat ❤
I prefer no wrap with cherry coke spriz. Think the 321 ribs are overcooked just my opinion. Like u said brother make them the way you like. I absolutely love your channel ive got the grand champ as well. Your videos have helped me so much! Thank you Tony feom a fellow smoker in Indiana
I will try the unwrapped method this week. i use yellow mustard as well, but think I will try duck fat this time. One request, since I have the exact same pit, it would be helpful if you included clips of the fire temp changing and how/when you are adding wood.
I'm planning on doing that on an upcoming brisket video. I might do two edits, one with every single detail and one focus on the main parts. Coming soon!
Took 4th in Church BBQ contest last week in pork category, down from last year when I took 2nd😪. Haven't watched this video yet but will as I plan on trying the no wrap method later this week. I've been doing the 3-2-1 method but feel like 2 hours of wrapping is too long (too much falling off the bone).
Thanks for asking! I do make my own version of Rodney Sauce, but in this case I was using something much different. Peach habanero BBQ sauce. Pretty easy to make, just put everything below into a blender. It's freaking AWESOME on ribs. Habanero BBQ Sauce 12 habaneros 1 can sliced peaches in heavy syrup 7 garlic cloves 1 cup white vinegar 1/2 cup molasses 1/2 cup yellow mustard 1/2 cup light brown sugar 2 tablespoons paprika 2 tablespoons salt 1 tablespoon black pepper 1 tablespoon cumin 1 tablespoon coriander 1/2 teaspoon ground ginger 1/2 teaspoon allspice
Yes, exactly! My firebox is only 17.5-inches long and 15-inches wide, so it's kinda small. I cut my splits down to about 6 to 7 inches, basically about the size of a beer can. Check out my channel, my video on "temp management, blue smoke vs white smoke" could be helpful. Thanks Joe!
@@TonyToneBBQ thanks for your comment, I really appreciate it, oh so do you use wood the whole cook? I thought when you wrap ur meat, you don’t need anymore wood to smoke?
@@joeharris5482 good question! You're correct, you can switch to charcoal after you wrap. In this video I wrapped one rack of ribs, but I left the other rack unwrapped, so I just kept burning wood. On ribs, I don't mind burning wood the whole time regardless since it's not that long of a cook and it's nice to be burning wood for the last hour of a 3-2-1 process anyway.
The most I've done is four racks of St Louis style, but I believe I could easily fit six laid flat on the main rack. A couple more would fit on the upper rack as well. Thanks for the question!
@@TonyToneBBQ the temperature doesn’t register for the first 3. Then I wrap and 250/300 for an hour, then sauce and open for another 30. Don’t get me wrong, I love them. But the bones pull right out. I thought about just not wrapping
@@CRASS2047 got it. As long as you like them, that's the most important. If you want the meat to stick to the bone, try this. Smoke at 225 to 250 for 4 hours straight. Don't wrap. Keep the smoke clean the whole time. Even better, do two racks and leave the second one on for 5 hours. Check the difference. Let me know how it goes!
@@realdeal4569 thank you! They were awesome! Check out the video I just posted if you get a chance. How to work the fire on an offset smoker. I do a couple slabs without wrapping them for 6 hours. Wow! Thanks again!
Correct, I don't use a water pan. It's not necessary in my climate with an offset smoker. If I'm using a pellet smoker, I would use a water pan because pellet smoker environment gets much more dry. Thanks for the question!
@@TonyToneBBQ Ok Thanks. You do good videos. There's as many ways to smoke/cook as there are back yard BBQ's. To each their own. I used to smoke when younger but then job/family didn't allow 6 hour cooks. Retired now and just got a new charcoal grill with offset box....same as yours I believe. So your fire management tips have been great. I prefer baby backs, no wrap, minimal seasoning...salt pepper garlic ....and sauce finish for me. I think some over think it. But again, each chef as they please. Happy cooking!
@@blue81blue81 Thank you! I appreciate that! I agree with you, there's so many ways but SPG is one of my favorites. I like to taste the meat and ribs can easily become to salty. Congrats on retirement and the new rig! I hope you fire it up often. Smoke on my friend!
Hey! Thanks for watching and appreciate your comment. I always take the membrane off of pork ribs. Don't have to but I prefer them removed. Thanks again!
Words of wisdom right there, you like it the way you like it, you try different methods then stick with what works for you and cook the way you like your meat ❤
That's all that matters. Thank you!
Your vlog are great theraputic seassions for me from my after work great stress reliver and we always learn something new from you
Thank you! I'm really glad you enjoy my videos. More coming soon!
Just an FYI, your videos are perfect to reference. I’ve come back to this one so many times. Thanks for your expertise!
Thank you so much!!! This is the BEST complement and I really appreciate it! New videos coming and I love to know what you think. Thanks again!
I prefer no wrap with cherry coke spriz. Think the 321 ribs are overcooked just my opinion. Like u said brother make them the way you like. I absolutely love your channel ive got the grand champ as well. Your videos have helped me so much! Thank you Tony feom a fellow smoker in Indiana
Should’ve found you years ago never to late to learn great videos.
Thank you so much!
Appreciate this video. Learn a lot on this channel
Hey! Thank you so much! I'm really glad my videos are helpful. Smoke on!
Great video....I've got ribs on right now.
Thank you and thanks for watching! How'd those ribs turn out?
Lovve your videos learned alot!!
Awesome! I'm glad to hear that. Thank you!
Great videos my fellow Californian bbq is life brother
Thank you my friend! BBQ is life 😎👍
I will try the unwrapped method this week. i use yellow mustard as well, but think I will try duck fat this time. One request, since I have the exact same pit, it would be helpful if you included clips of the fire temp changing and how/when you are adding wood.
I'm planning on doing that on an upcoming brisket video. I might do two edits, one with every single detail and one focus on the main parts. Coming soon!
Took 4th in Church BBQ contest last week in pork category, down from last year when I took 2nd😪. Haven't watched this video yet but will as I plan on trying the no wrap method later this week. I've been doing the 3-2-1 method but feel like 2 hours of wrapping is too long (too much falling off the bone).
There are good days in barbeque and there are great days, sounds like you had a pretty good day!
What's your mop recipe? I've found a few different versions of Rodney Scott's mop sauce, but yours looks interesting.
Thanks for asking! I do make my own version of Rodney Sauce, but in this case I was using something much different.
Peach habanero BBQ sauce.
Pretty easy to make, just put everything below into a blender.
It's freaking AWESOME on ribs.
Habanero BBQ Sauce
12 habaneros
1 can sliced peaches in heavy syrup
7 garlic cloves
1 cup white vinegar
1/2 cup molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon coriander
1/2 teaspoon ground ginger
1/2 teaspoon allspice
@TonyToneBBQ wow that's awesome looking. Thank you for sharing!!!
@@Zokfend you're welcome!!!
So if my firebox is smaller, obviously I would need smaller cuts of wood right?
Yes, exactly! My firebox is only 17.5-inches long and 15-inches wide, so it's kinda small. I cut my splits down to about 6 to 7 inches, basically about the size of a beer can. Check out my channel, my video on "temp management, blue smoke vs white smoke" could be helpful. Thanks Joe!
@@TonyToneBBQ thanks for your comment, I really appreciate it, oh so do you use wood the whole cook? I thought when you wrap ur meat, you don’t need anymore wood to smoke?
@@joeharris5482 good question! You're correct, you can switch to charcoal after you wrap. In this video I wrapped one rack of ribs, but I left the other rack unwrapped, so I just kept burning wood. On ribs, I don't mind burning wood the whole time regardless since it's not that long of a cook and it's nice to be burning wood for the last hour of a 3-2-1 process anyway.
For real boiled ribs, if they taste good no judgement 🎉
How many ribs have you cooked at one time on the XD?
The most I've done is four racks of St Louis style, but I believe I could easily fit six laid flat on the main rack. A couple more would fit on the upper rack as well. Thanks for the question!
Making me hungry bro
Thanks Jeff!!! Go win that Jiu-Jitsu tournament and then let's celebrate with some barbeque!
I do 3-1-30 and they’re still too soft. I basically cold smoke for 3 hours, wrap for an hour,at 300 then apply and crisp up the sauce for around 30.
Interesting. So are you happy with the results? Sounds like you're looking for a more firm product. What temp are you running for the first 3?
@@TonyToneBBQ the temperature doesn’t register for the first 3. Then I wrap and 250/300 for an hour, then sauce and open for another 30. Don’t get me wrong, I love them. But the bones pull right out. I thought about just not wrapping
@@CRASS2047 got it. As long as you like them, that's the most important. If you want the meat to stick to the bone, try this. Smoke at 225 to 250 for 4 hours straight. Don't wrap. Keep the smoke clean the whole time. Even better, do two racks and leave the second one on for 5 hours. Check the difference. Let me know how it goes!
Do you ever flip the one that isn't wrapped?
Nope. I just let it go. Thanks for the question!
Those ribs looked amazing !!!
@@realdeal4569 thank you! They were awesome! Check out the video I just posted if you get a chance. How to work the fire on an offset smoker. I do a couple slabs without wrapping them for 6 hours. Wow! Thanks again!
You choose not to use water pan ?
Correct, I don't use a water pan. It's not necessary in my climate with an offset smoker. If I'm using a pellet smoker, I would use a water pan because pellet smoker environment gets much more dry. Thanks for the question!
@@TonyToneBBQ Ok Thanks. You do good videos. There's as many ways to smoke/cook as there are back yard BBQ's. To each their own. I used to smoke when younger but then job/family didn't allow 6 hour cooks. Retired now and just got a new charcoal grill with offset box....same as yours I believe. So your fire management tips have been great. I prefer baby backs, no wrap, minimal seasoning...salt pepper garlic ....and sauce finish for me. I think some over think it. But again, each chef as they please. Happy cooking!
@@blue81blue81 Thank you! I appreciate that! I agree with you, there's so many ways but SPG is one of my favorites. I like to taste the meat and ribs can easily become to salty. Congrats on retirement and the new rig! I hope you fire it up often. Smoke on my friend!
looks like you left silver skin on?
Hey! Thanks for watching and appreciate your comment. I always take the membrane off of pork ribs. Don't have to but I prefer them removed. Thanks again!
Personally. I like em fall off. Not really interested a chew.
I don’t want😊 a bite. Just not tough and chewy.
@@willhoward9865 I like it!
Meticulous.
JT
When she overcooked up yoga cooked up, there is no going back in all day. Big no nothing but Rocky to get a foil. It’s way over shot.
Cool! Thanks for watching!