Textbook technique

Binder is completely unnecessary...rub sticks on its own just fine. Never understood this... especially when they say you can't taste the mustard..why bother then?

I find that using some sort of a binder works better, doesn’t have to be mustard

I never thought about using mustard as a binding agent... and now I know

I use olive oil as a binder, have my own proprietary rub, baste it with a brown sugar, butter, pineapple juice reduction, and do a whole 6 hours at 225. I'll take the Pepsi challenge.

Way too many seasonings they’re supposed to be pork ribs not pastry

Always mustard as a primer I had a weird conversion with a person who said never use mustard 🤨

Confirmed. This is the way...

Textbook?!? they didn’t teach me anything like this is school. America would be better if they did

No mustard. Good ribs don't need it. 🔥

Same process but with hotdogs. Coincidentally, the next video after this.

Nah, gotta cook them at lower temps. 230 degrees for 2 hours, 2 hours in foil, and the final hour out of the foil

I want to buy my first smoker. What should I buy. I’ve got $1000 bucks.

Wrap = crutch IMHO.

275°? I start them at 180° for the first two hours and then crank it to 250°. I’ll try this next time though. Those look great.

How did they afford to get Matthew McConaughey to do their narration?

Yeah he didn’t miss a single step - that’s a competition-level outcome right there

Listen, pal, you that much sugar on my ribs and I might as well have a NY Cheesecake instead or shoot you straight in the face. Now GFY somewhere else with your dessert JFC, a textbook abomination of food it is🤦‍♂️🤦‍♂️🤦‍♂️Yeah, I know tastes differ🤷🤷🤷

I never use a Texas crutch when I cook my ribs!! Put the god damn foil away.

This is exactly how I do mine, but I add a Dr. Pepper injection and make my own rub.

Extra hour is unnecessary. Smoke on pellet grill 2 hours at 200-225 wrap put in oven on 300 for hour. Sauce and grill at 250 for 10-15 mins.

Got that recipe from Meat Church and it is bangin!!!

@aaronris11

You can use olive oil as a binder too…. But I don’t see a problem with yellow mustard.

@LeNegrowFarmer

I took my like back after he started with mustard. 😆

Only thing I don’t like cooking food in that aluminum foil, try parchment and no plastic cutting boards

Is there a preference between Baby back vs st louis style?

3-2-1 method, no binder, no wrap. Spray w apple juice/cider vinegar every hr. Baste bbq (or dont, taste depending) every 20 minutes the end for 3x. Enjoy

My ocd was kicking in on that mustard spread

How did the Webber turn into a pellet cooker ? They needed more color before that wrap by the way/ looked pale

Trash, ribs take 2 hours

Poison it with sugar????

When you shake a rack of ribs like that, it should fall off the bone in your hands. Needs at least double the smoking time. I like the recipe tho

Then after all that, you ruin it with that shit sauce at the end. What's the point of putting over a lb of seasoning on the ribs of you are just going to drown it on the end? I'm sure they're fuckin good tho.. without the sauce

You lost me at mustard 🤮