Fall off the bone Baby Back Ribs

[@johncrumpley8702]

Very nice video. I have an Ironwood 650 as well. I watched your video while cooking a couple of racks myself. Thanks much!!! 😀

[@wjb111]

Look Fantastic! I like the rib spatula too.

[@jonbassett8023]

Outstanding vid. I did what you did and the results were perfection!!!

[@jimsoderback5816]

Awesome video, thank you.

[@jonathanbyrd3396]

On point as always sir! 👍

[@backyardeats1777]

Thank you sir.

[@stevehorvat69]

Great video. Can you please confirm your temps for each of the 3 stages? In the beginning for your 3 hours smoke you said you use 200 but when you wrap them you said you increase the temp from 225 to 250. Therefore I’m not sure if you used 200’or 225 for the first 3 hours. Thanks.

[@joelinvirginia5198]

+1 on the Blues Hog - been using it for about 10 years, it's our favorite!

[@Jake_B682]

Amazing ribs man! Hard to beat baby back!

[@backyardeats1777]

Much appreciated!

[@Dads_cooking_journal]

Looks good! Trying ribs on the traeger right now for the first time. The recipe book said 180 degrees for 3 hrs, then 220 for 2 hrs. Not sure if it’s hot enough. I like my ribs to fall off the bones too, so I’ll follow your recipe next time! Thanks

[@jonbassett8023]

Leave it at 180 to 200 all the way thru the 3-2-1 method. 3 smoke, 2 wrapped, 1 sauced!Low & slow wins the race. They WILL fall right off...YUM!

[@Amocoru]

180 is perfect for the initial smoke. I always jack it up to 225 after that and ride it home.

[@dawnmartim8950]

I’m going to try this method tomorrow for the 4th of July, for my family! They look so yummy!

[@unclealzbbq2185]

if you have a smoker.. there are better ways

[@xiaoyiweng2909]

Great ribs! Are you going meat-side down after the wrap?

[@tlwayman]

When you first turn it on the lid should be open

[@kendee2554]

Great video! I plan on making this tomorrow I thought I would do 200° for the first three hours and then 225° for the rest. What do you think?

[@barbru3598]

Fall off the bone is easy to cook. Just over cook them: EZ-PZ

[@luigisandlaisaspalace680]

can we use charcoal/mesquite

[@UncG3]

If they are coming off the bone that easy, they are over cooked. If that is what you are into, then you do you. Properly cooked ribs should not fall off the bone. They should hold to the bone and come off clean when pulled away from the bone. That being said, I'd eat that whole rack.

[@unclealzbbq2185]

you can make fall off the bone in the oven..

[@OkiDingo]

That’s not a BBQ, lol 🤦‍♂️also when you go to the foil phase I thought you should flip them to meat side down?

[@kikijedi3569]

Never apply the mustard and rub going long ways, always follow the ribs up and down. Much nicer presentation.

[@jonbassett8023]

idiot troll. it doesn't matter douche!

[@kikijedi3569]

If the meat falls off the bone it’s over cooked my friend.

[@IndianaMallard]

Not to him, if that’s how he likes ribs let the man like em that way. Same way I love them. Thanks for sharing this video!

[@nated5166]

Most people prefer fall off the bone, I don't like bite through ribs either. This is the way to go

[@jonbassett8023]

No, it is not. Fall off the bone the BEST!

[@notsure1872]

Lmao

[@samuelwray8902]

Save the bite for the comp boss’s

[@paulmoore660]

You over cook those ribs, next time used your oven and save your pelletd

[@nated5166]

Nope, this ain't a competition style. Everyone I know that cooks ribs prefer fall off over the bite through

[@aone4902]

Yu talk too much..just cook..smh

[@rose.offcameracantseecenna4465]

Too much talk on the seasoning and what he likes to do we don’t have to see everything he’s doing and no one needs a lesson on the smoker way too long and boring.he should just show the cook is this guy a salesman for treagar or what this guy likes to hear himself talk this would not make completion ribs a little tug is good