I INVENTED a NEW METHOD for smoking RIBS!
Get Sure Shot Sid’s amazing rubs today using the following links:
Get it on Amazon here: https://bit.ly/3ZiGXD0
Website: http://bit.ly/3ZeYEnc
Sure Shot Sid’s Facebook: https://bit.ly/3YXK2c4
—–SOCIAL LINKS——
SmokeTrails Facebook Group: https://www.facebook.com/groups/smoketrailsbbqnerds/
Instagram: https://www.instagram.com/smoketrailsbbq/
_______________
JOIN MY PATREON:
https://www.patreon.com/smoketrailsbbq
______________
Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF): https://grillblazer.com/?ref=STBBQ
MEATER + & MEATER block: https://www.jdoqocy.com/click-100151489-13902758
Use code “Smoke Force” for 10% off rubs, sauces and more at https://pitmasterbbqsupply.com
Dalstrong Knives:
– Valhalla Fillet (viking) Knife: https://dalstrong.com/products/copy-of-the-valhalla-series-6-5-fillet-knife?ref=Uyvk8IGreALzw
– 14″ Slicing Knife: https://dalstrong.com/products/gladiator-series-14-extra-long-slicer?ref=Uyvk8IGreALzw
BBQ Buying Guide
Oklahoma Joes Fire Basket: https://amzn.to/3wmSJz9
Cutting board (get a big one with juice channels, trust me): https://amzn.to/2JesAhj
Cotton Gloves: https://amzn.to/3YUCwyw
Black Nitrile Gloves: https://amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): https://amzn.to/3EwEe0M
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): https://amzn.to/2HMsYDe
Butcher paper (also for wrapping): https://amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): https://amzn.to/3kqz6Va
Wood chips (for electric smokers): https://amzn.to/2TBG2xL
Pellets (for pellet grills): https://amzn.to/3mAnk6i
This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.
This video was sponsored by Sure Shot Sid’s Rubs
source
Get Sure Shot Sid's amazing rubs here!: https://bit.ly/3ZiGXD0
@smoke trails bbq
Tell more about this sous vide holding chamber or what video to find it in
13:17 "Are these baby backs or spares?"
Definitely baby backs given how much they arch. Spare ribs are much flatter, and I prefer them for their extra fat content.
My pellet smoker rib method:
-Smoke meat side up at 225F for 4 hours (upper rack, hickory pellets)
-Wrap meat side down in butcher paper with smoked lard poured into the wrap
-Smoke for an additional 1-1.5 hours until probe tender
-Rest for at least half an hour
St. Lewis
Where did you get your soys vide machine?
Interesting… If you try this again, I'd think you'd want to remove some of the additional variables, and perhaps select a single rub for your two variant hold temps. But it is an interesting approach. Looking forward to a follow-up!
Hmm, sounds like I really need to try this out!
Great idea, will have to try this out! What about for pulled pork, maybe a future trial holding pork butt a different hold times and cook to temp?
I can tell this is going to be an easy one… that was a baby back my man, they are way easier. Keep the good stuff coming!
I've done this the last couple of times & it works.
Hi. If it were me i would pick a saint Louis and spare rib 8 out of ten times so i couldn't draw a conclusion other than the 18 hour hold from 145 is better. I've had wonderful baby backs, but the majority of my best ribs were spares followed by Saint Louis.
Racks 2 and 3 are definitely baby back ribs.
The way you can tell if they are baby back vs spares is fairly straight forward if they are not labeled.
Spare Ribs are always flatter and have more flappy meat on the rib ends that come from the belly of the animal.
Baby Backs have the distinctive arch and are smaller than their spare counterparts.
Since Spares/St.Louis cut ribs are cut from mostly the belly meat so they tend to be fattier and are more "BBQy" than baby backs.
Baby backs on the other hand are often literally just the ribs from pork chops that end up being boneless loin roast. Because they are cut from the lion section of the animal they tend to be leaner and more steak like.
I would say the difference between the two would definitely skew your results enough to invalidate the results from 2 and 3.
Should have used the same size ribs
I tried your method on brisket and everyone liked it. I am now very interested to try this method on ribs. To be truthful, is it a new method? Probably not so much, I saw a video last week on how Salt Lick in Texas cooks their brisket and ribs, and this smoke then hold method sounds very similar to how BBQ restaurants cook and hold their products for serving to the masses. I do very much appreciate you explaining how to do it at home though.
Just wanted to say I've been watching you from the very beginning, and have watched them all — from Malcom Reed to Harry Soo to Chef Tom to Bradley Robinson — and you are by far my favorite YouTube Pitmaster. Love your vids and truly respect the amount of work that goes into your content. Smoke on!
Love your channel man, but using different rubs and different types of ribs sort of make this experiment invalid, or at least irrelevant. Really intrigued though, but I think you need the same rub and the same type of rib next time, with the only variables being just the pull temp and the rest time. Cheers!
They look awesome
Great info! To serve at 6pm after holding for 18 hours means taking them off the smoker at midnight. This is fine for competitions but quite inconvenient for home cooks. A test of 20 hours would be extremely helpful.🙏
It would seem that using a section each rack in each wrapped batch and the same seasoning on all racks would further reduce the variables. What do you think?
Shave that hair brother, you’ll feel better
I would disagree with the membrane I just score it and nobody has ever even noticed that it's there
Interesting results, great experiment. Would you have been better to use the same rub on all 4 racks?
Fantastic video. I am really feeling the long rest. Works great on Brisket as you have shown in other videos & takes the stress out of trying to cook for a specific time.
This method isn’t new. Anova sells a device that does this. Its very similar to sou vide only using air instead of water. I sous vide large pieces of meat to cut down on smoke time needed, it’s a great way to reduce the amount of time in the smoker if you are a stick burner like myself. In general you could find a lot of sous vide and smoke recipes and translate them for this type of holding chamber.
Appreciate your attention to detail but very few home cooks have a sous vide warming chest or an oven that can warm at 150 degrees. And maybe I’m wrong but it looked like there were 2 baby back racks and 2 St Louis racks.
Rib paper isn’t disgusting, your Prime Minister is disgusting
155 degree plus 18 hour hold = PEFECT????? LOL
No patience for me. I do believe this might work modified in a pellet smoker that has a 150 low
Looking like OJ out here trying to fit that glove! On the point of the video pretty surprised that cooking to 145 and holding at 150 could fully cook ribs.
I’m still in the Jeremy Yoders S&P wrapped in smoked pork fat method.
maybe spread rub length wise still keeping them perp to you.
I have watched many of your brisket smokes with the long hold technique and wondered if that would work for ribs. For me, it would be a very easy way to have the ribs done at a certain time for a family gathering and not require a lot of work immediately before dinner. Please keep perfecting this method. With the 145º 15 hour hold you claimed that they had a very good pork taste compared to the 165º. You didn't mention pork taste with the 18 hour hold. Did either of the 18 hour holds have the same pork flavour as your 145º 15 hour hold?