Genuinely Some Of The Best Ribs I've Ever Made

[@bbqlvr6137]

Another fantastic recipe, Dave! 👏👏👏. I agree an additional smoke source is needed in pellet grills. Lately, instead of smoke tube, I’ve been using a smoker box. Light a couple of briquettes then add some real wood chunks on top. It’s not zero maintenance but it works for me!

[@WilsonsBBQ]

That’s genius! I’ll 100% be giving that a go. Thank’s again for watching!

[@Ratae88]

Followed this yesterday with the same ribs from Farmfoods. Only difference was I did them in a Ninja Woodfire, they were amazing. Even the kids loved them! So thank you

[@philipbarker7672]

What setting do you use on your Ninja. I always set too hot.

[@Ratae88]

@@philipbarker7672 the lowest smoker setting - 120. Took 2.5 hours with an apple juice spritz every so often. They are definitely more aggressive than a proper smoker but just got to bear that in mind with cook times

[@benpittman6282]

Made these today, absolutely cracking. Great video as always Dave, thank you.

[@VicBarryBBQ]

Color at the end is amazing! Great vid mate! Love those Dexter Franklin knives! They're like samurai swords when they come out of the packaging!

[@DudesBrews]

I was literally just commenting on a facebook group about wanting to do some Carolina style ribs after trying Texas style last night! Boom here it is top work sir 🍻

[@matthewtan521]

Great content. Did you spritz at all throughout the cook?

[@jamesthomson5774]

Really craving ribs now. Great job

[@paulcsaszar5824]

They look phenomenal good job

[@ffwoozy49]

Love your content bud keep it coming!! Love that you’re posting videos more often

[@BBQOnABudget]

I’ve quit wrapping my pellet grill ribs and just added some room for the additional cook time. Gives you a chance to add some more color and smoke flavor, and never had an issue with them drying out.

[@markST24]

These ribs from Farm Foods are amazing... The best St Louis cut style racks from a store that is... The amount of meat on them and quality is really good... I keep telling people to go there for these and I also get them myself... I work at a butchers shop and can't always justify cutting a whole belly up so these are my go to ribs... Great cook btw...

[@ShawhanFarms]

Mind-blown! 🤯 These ribs were so tender and flavorful. No wrap means more time enjoying and less time worrying. Awesome recipe!

[@adrianbrewer1708]

Nice job. Can you tell us more about the pellet grill please

[@s21299f]

Looking great!

[@davidhalldurham]

Beautiful job!! Thank you!

[@WilsonsBBQ]

Thank’s for watching! I appreciate it!

[@damoose1829]

Great looking Cook Dave. I am Sure they are Delicious!!😛😛. Thank you for sharing.👍👍✌✌.

[@WilsonsBBQ]

Thanks a lot for watching! really appreciate it!

[@stevenstove6222]

Great to see these types of cuts becoming more available in the uk supermarkets

[@WilsonsBBQ]

Absolutely!

[@caseywilson812]

Dry ribs from Corkys Memphis changed my rib consuming life . Good job on this video thanks.

[@WilsonsBBQ]

I need to explore more Memphis style ribs

[@caseywilson812]

@@WilsonsBBQ rendezvous was the other one that I tried. Do some research online at how they cook theirs.

[@guilhermanacas]

They look incredible!

[@richardhurst1969]

Great looking ribs, will have to check the knives out.

[@rodolfomarquez7142]

You’re killing it 😊

[@adamcrago]

Love the traeger videos, please keep them coming. 🙏

[@ryanbramich6951]

Love this method Dave. How long did u cook top side down?

[@Paul-RSA]

Wow, definitely giving this one a go all the way from South Africa Plettenberg Bay 😊.

[@HiddenTide]

Looks quality. Going to give this a try.

[@Shawn-bb6qr]

Ribs and the glaze looked great, thanks for the video!

[@WilsonsBBQ]

Thank’s a lot for watching!

[@getduppiedrs9364]

Looks amazing! Is there any way you can do these in the oven or is there a all rounder grill that I could buy that would do this without spending £500 first time

[@EvrttGrn]

Those looked delicious.

[@beechermeats9797]

For the algorithms bay bay!!!

[@WilsonsBBQ]

Appreciate it!!

[@slideoff1]

Looks real tasty, Dave!

[@jamesgalbraith5011]

We need to get Ollie Giles to send you the Masterbuilt XT. Would be great to see you do a mini-series using it, like Brad did the Weber series. I love my MB800 and with a large oak split in the hopper surrounded with lumpwood, I get loads of smoke flavour.

[@Baron-Ortega]

Smashing video mate, that's an interesting method with the sauce in the wrap right at the end. I've got some Blues Hog champions blend that would work just nice with that. I've owned my Campchef 36 since march and I absolutely love it. The convenience is brilliant. Just started using a smoke tube too. Game changer.

[@WilsonsBBQ]

That blues hog would be perfect! The tennessee red would be great, too. Can't beat the convenience of the pellet grill.

[@sporadicamnesic]

Wish my local chippy would do their rubs like this instead of the tough as boot leather-barely any meat ones they do! Would also love to see some more vids with the mini Weber as i could do with some ideas for my one ;)

[@MrReman2u]

That looked soooo good! Makes me want to go fire up the grill! 🤤

[@WilsonsBBQ]

Yes! Do it! Thank’s a lot for watching!

[@jondilly1974]

Wondering if a nice little dusting of rub after the slice would be a nice touch? I always like the idea of a dusted rub and the thin sauce here would help it stick.

[@igotJesus88]

Good video! Give me a Weber kettle any day over a pellet oven.

[@TheSteelPhantom]

Fantastic looking ribs! I much prefer pellet or offset ribs vs. the kettle. Kettle gets them *too dark*, I think. I want that gorgeous deep red you got.

[@chaiveyreid]

Great video!! Would you recommend for a beginner using pellets to purchase a Treager?

[@WilsonsBBQ]

I’d love to be able to recommend a pellet grill, but I really haven’t used many other brands for any useful period of time to be able to compare. This traeger has been fine for me, but I know people have had their problems with them. I’m sure they’re both better and worse options out there.

[@ambbrano3049]

If you can stump up the cost and want the best pellet grill on the market that has nothing but praise by pit masters with decades of offset use,there is only one. That is the LSG Pellet grill, I’ve never used a smoke tube and it’s that close you wouldn’t want to bet your house on the difference between an offset. Before the haters can ridicule my view, I have 5 USA offsets I’ve used as a comparison.

[@ambbrano3049]

Great that you are using the pellet grill which is just another bow in anyones arsenal, I for one don’t need to be tied to an offset if I’m busy.The Franklin knives are great to,I’ve lost count how many time I’ve used mine and stays lovely and sharp.

[@chaiveyreid]

@@ambbrano3049 thanks for the advice

[@onecallclose]

Im gonna duplicate that sauce….Ive never done a thin sauce like that, i like the shorter vids like this, straight forward and to the point🙌

[@CasksnQue]

That’s a good lookin’ rack of spares!

[@chrisnorton2401]

The colour looks great. Smoked some Swift ribs a couple of weeks ago on my ProQ stacker and they didn't look like this! What pellets were you using? Johndavidson is stocking swift ribs now too.

[@WilsonsBBQ]

These were bear mountain pellets. The colour was mostly from the long cooler smoke at the beginning- but also that glaze had a nice reddish hue to it!

[@Pjp43]

Just been to farm foods! Guess what I’m doing tomorrow 😂😂

[@gesexteriorcleaning6916]

Do you ever spritz the ribs ?

[@WilsonsBBQ]

Only ever if they’re getting too dark, burnt or crispy. Otherwise - I don’t.

[@michaelduncan2759]

They look awesome Dave. Is Gloop up a technical term?😂

[@WilsonsBBQ]

Technically - yes.

[@kdranchaz3240]

Good looking ribs! Solid job and I prefer to not wrap either…just let them roll!

[@AirRonGrif]

Do you know the weight of the ribs? Trying to figure out the price difference between tom hixson and farmfoods

[@WilsonsBBQ]

These were around 1.2kg I think. Tom Hixson will almost definitely be more expensive to the general public.

[@AirRonGrif]

Great, thanks for the reply

[@timothyswatzell221]

Great video as always. Going to have to try that bbq sauce recipe. Be safe and keep them coming. Can’t wait for the chicken video on the off set:)))) PLEASE OFF SET. (Can’t blame me for trying).

[@WilsonsBBQ]

Thank’s for watching! It’s got to be the weber unfortunately. The people have spoken. I suppose I could do both…

[@timothyswatzell221]

@@WilsonsBBQ see adding options for the crowd. Now you’re talking. Be safe and keep them coming. Have you done a simple hamburger one. Like the LLR or even just a ground chuck and sirloin Belen’s. Just did a pile of them and they are a hit.

[@cwestwater]

Right I'm off to Farmfoods

[@da51her]

Ditto. Had my first experience yesterday. Plenty of slabs available, £12.99 I think they were. One on the Traeger right now following this videos process. Great to finally find an easy source for decent sized ribs not at a premium. Keep up the great vids

[@mickeyprindiville3790]

Nice!

[@WilsonsBBQ]

Thank’s for watching!! Appreciate it!

[@mattstraight8179]

Gr8 cook -Str8

[@WilsonsBBQ]

Thank’s for watching!!

[@LittleBearBBQ_Food_Original]

That'd get a 9-9-9 from me at a Comp.👍

[@smokingtarheel3003]

Beautiful ribs.

[@foodonfire3662]

Was that 200F the whole way?

[@WilsonsBBQ]

Moved up to 250 about halfway through.

[@washy934]

You do have to wonder what's the point in the pellet grill, just buy an electric oven to use for bbq and stick a smoke tube in it - congratulations - you just saved £1000 and its probably far better at temp control and doesn't burn pellets.

[@therichieboy]

Those smoke tubes scare me. The combustion makes me think they'll make the meat taste like creosote. What am I not understanding?

[@WilsonsBBQ]

I get why you might think that. I think there’s a lot of unnecessary worry about dirty smoke, though. You’d need many more hours or much much dirtier smoke to really have a problem. A smoke tube filled with pellets really isn’t that much different from a couple of small wood chunks smouldering away in a low oxygen environment in a weber, pk, drum smoker etc. and possibly even less actual wood mass than you’d have in a fist sized chunk. Even with the smoke tube - meat smoked on my weber or PK with a couple of wood chunks have a way heavier smoke profile than the smoke tube.

[@therichieboy]

@@WilsonsBBQ interesting. I appreciate your thoughts. I built myself a cold smoker and have had really bad experience with pellets but cold smoking is much less forgiving if I remember correctly. I never let chunks smoulder in my Weber but I have serious airflow problems. Upgrade time I think!

[@KGFishyFingers]

Nice rib... you can get a comp rib done in 5 hours. Honestly after 4 hours they are done. The last hour or more if you choose is the rest. I've done 100s of racks. The whole low and slow for 9 days is a waste of time and wood!

[@lowdownone]

2 hours at 275, 1 more hour wrapped, 10-30mins unwrapped with glaze to tack up. Done. I really don’t understand a 6 hour rib cook

[@DimasFajar-ns4vb]

use pork as fruit or vegetables plant fertilizer dont eat it directly sir and zamzam water

[@mossy723]

Exactly

[@WilliamByrd-i3w]

So I watched this video because of the title "6 hours", My ribs never take 6 hours I have an assassin smoker and I have have been using 275 for 20years I guess. to me it's the perfect middle ground and I generally use it for everything except for Chicken at I go to 325 once I hit internal of 140 to give the skin a better bite, my ribs are perfect in my opinion, maybe I should try a little lower, it's just hard to imagine them being better

[@mikegoodwin6361]

There's absolutely no reason it should take 6 hours to cook ribs

[@Hawkeye23456]

You can microwave it if you want but there is nothing wrong with low and slow cooking for those of us that enjoy the process just as much eating the end result.

[@mikegoodwin6361]

@@Hawkeye23456 who said anything about microwaving? I get perfect ribs done in 2.5 hours on my smoker. I’m trying to eat, not sit around all day waiting for some overcooked ribs