How to fall off the bone ribs Videos

+Cam Hensley I love the brown sugar on them, when you rapthem in the foil is when they will get really tender, When you check them ifthey are not falling off the bone then you can leave them on a little longer,lately I have been maintaining a heat of 250 and they are done in less than 5hours. I typically have trouble just turning them over on the grill becausethey are so tender. Let me know how they turn out.

+CCeazer Thanks, I have done a few briskets but not too many. I will say the finished temperature on a brisket is key. Also once the brisket gets the color you like, I put my in a foil pan and wrap the pan. This way the brisket is sitting in its own juice the whole time. I do this with my pork but also. My brother and I did two briskets on different grills at the same time. When we took them off my brisket was only 10 degrees higher than his, but his was more tender. Brisket is more difficult to get right than other pork.

+G.P. Lebedynski I have researched this. The companies that make the foil say that it doesn't matter. The roller that presses the foil is smooth and makes one side of the foil smoother than the other, but they both reflect the same amount of heat.

they seemed to come out good, should I just cover and bake with the sauce on?

Ya, boiling them strips them of all the flavor. I used to do that too. No need. 

I'm from Texas and the only wood I ever cook with is hickory! I own 3 smokers, an outdoor gormet, a Oklahoma Joe offset smoker, and I have a smoker set up on a motorcycle trailer that I pull behind my pickup truck. You put together a pretty nice video you seemed to just about cover everything. Oh and by the way did you come in my backyard a steal my chimney starter? Looks just like mine! LOL! Take Care!

Thanks for the instructional video! I have an offset smoker that I've had sitting in the garage for a year now. I'm ready to attach it to my grill. This is the best video I have found and I've been searching for an hour on your tube. Thanks again!

extremely helpful! making ribs right now in an offset smoker i just got. Using hickory I soaked overnight and my home-made BBQ sauce. (it's a dry rub in the beginning, then the last hour I'm gonna start with the bbq sauce)

Ben, I am having a bbq next Saturday, and I am going to be smoking pork ribs. I keep hearing to add the grate over the fire in the smoke box and put a pan of water inside the firebox. are there pros and cons to this?

smoked some ribs today for the first time on my Char-Griller Outlaw Smoker. Best smoked ribs I ever made! I used your method from this video. Thanks! Got a video of my own coming soon of the first smoke!

awesome! I randomly searched google for beef spare ribs and found a recipe from a Masterchef contestant! Hopefully Food tv or cooking channel will pick you up!

ill bet you 100$ you cant tell the difference between charcoal that was lit with lighter fluid vs newspaper.... I cant stand it when people say that....

@JustSomeGuy342 Otherwise, an offset smoker will open up new worlds to you for an investment around $300 (as opposed to a G for the Big Green Egg.)

Man, that's what I call a rust bucket. How could someone put meat on a rusty grill like that? Good you made the decision to buy yourself a BGE!

Really enjoyed watch you on Masterchef, Ben. You seem like a great person and a phenomenal cook. A true culinary artist! All the best.

@benthegrate That's my thoughts. The offest is a step up from my brinkmann, which I really got not knowing how much I would use it.

Good job of explaining everything. Nice vid. We have cooking wood suppliers in Denver that sell green wood especially for this.

same kind of rub i use but i put corriander oregano and ground dry mustard. and i dont use a liquid rub component either

Nice vid man! Good info. I've got a vertical water smoker and I'm fighting the urge to go to an offset smoker.

Nice vid, get a Traeger or other type pellet smoker. You will LOVE it. I like mine more than my car.... :)

You're the best Ben! You're mighty sweet and amazing! We all LOVE you to bits! :) (Blows you a kiss)

This is literrly the most useless video ive ever watched... You NEVER use green wood!

GOOD JOB ON THE RIBS YOUR VIDEO IS VARY INFORMING.KEEP UP THE GOOD WORK.

Where have I seen this guy from? Why does his face look familiar?

For smoking meats, not for picking your one tooth with.

does a messy backyard affect the flavors of the meat?

Ding! Thought he was from Lost or something.

He was in Master chef season 2.

5 hours? remind me to buy beer.

aww, oliver's so cute.

Nice