Infin1ty: Offset smoker is best smoker.
atmosphere325: Thank you for not doing “fall off the bone” BBQ ribs. I mean, they’re tasty and all, but if I wanted them to fall off the bone, I’d braise them. I personally like my BBQ’d ribs to have a meatier bite.
gregthegregest2: Source: https://youtu.be/n5vb7O2U3Ks
Please help me out by checking out my channel and subscribing.
A few people mentioned I should start my own subreddit which will give people an easy place to find my recipe and also post photos of their creation.
https://www.reddit.com/r/FreetoCook/
Ingredients
* Pork Ribs
* 2 Tbsp Salt
* 2 Tbsp Black Pepper
* 1 Tbsp Paprika
* 1 Tbsp Garlic Powder
* 1 Tbsp Onion Powder
* 1 Tbsp Brown Sugar
* white wine vinegar
* chicken stock
Philobus: These look perfect!
CharlieBoxCutter: Cooking with charcoal is torture. You can’t leave them or their heat will drop and knowing how much to add takes experience.
Work smarter, not harder. But an electric smoker that drops pellets automatically per the temperature
rob5i: Chicken stock? Doesn’t seem like that flavor would jump right out at you.
doohicker: Dude just rips off the membrane like a beast. wtf. I can never do it that easily.
mds5118: I thought the brisket video Greg put out was on point but I smoke my ribs a bit differently:
2. By mopping it with chicken stock you rob the ribs of their ability to develop a nice bark. Bark is where the magic happens. Some people prefer a mushier rib but before you mop like the OP, I recommend you try a full unwrapped/unmopped smoke and at least see if you enjoy the bark. I ve converted many a 3-2-1 smokers to full unwrapped (Although it’s ok to have personal preference for less bark too but please try both styles of smoking first before you swear by a process).
3. Instead of mopping it with sauce smoke it unwrapped for 5-6 hours at 225 then mop it with bbq sauce and broil it in the oven for a few minutes. This gives the sauce a chance to caramelize, which you will miss out on if you apply the bbq sauce during the smoke.
Hepatusky: Greg great recipe as always!
Do you have any good recipe for burger buns? I would apreciate it.
