PERFECTLY COOKED PORK RIBS - HOW TO

pandamadness1 Says:

Apr 17, 2012 - You could bake or boil them first for about 30 or 40minutes and then BBQ on grill. This is a faster step until you master this BBQ style seen in the video. Just a suggestion.

XtremeInkz Says:

Apr 18, 2012 - Need to know why when you go to slice the ribs that they don't stay firm? The meat just fall's off the bone. Sounds good but i think it would look better if i could figure out why the meat fall off the bone. I have the same problem on Briskets when i go to do a slice bbq it falls apart and some call this roast cooking. Am i cooking to long?

badbadboy68 Says:

Apr 18, 2012 - I have a 22" Weber Kettle Grill that I use charcoal with....I put about a chimney worth of charcoal in...marinate my BB Backs or St Louis Ribs for 2-3-4 hrs....put them off heat over a pan of water/juice....baste every 30 min....and in 1.5-2 hrs....I have great ribs...I don't want it to fall off the bone or take 5hrs to get ribs.., but they are tender damn fine...SpareRibs can be a little tougher...

BBQTalk Says:

Apr 18, 2012 - The meat falls off the bone because the ribs are overcooked. Same thing with brisket. On another note, I know a lot of people that like "fall off the bone" ribs...

XtremeInkz Says:

Apr 18, 2012 - Tell me how to cook the ribs so i can cute them without falling a part. Great tasteing ribs but just to roast like if you know what i mean.

mp0u812 Says:

Apr 22, 2012 - Fantastic rib recipe, taste great. Thanks for the video tips

temudjin1155 Says:

Apr 24, 2012 - Will it do with cider instead of apple juice ?

4x12 Says:

Apr 28, 2012 - One word..... Heaven!!

IchbinAmerikaner Says:

Apr 28, 2012 - Its part of the never ending search for perfection, Dude!

wcarper1 Says:

May 1, 2012 - Wow, those look amazing! Great video.

KORzzhang Says:

May 5, 2012 - Thank you so much.

RIPSNZ Says:

May 5, 2012 - Just want to let you know I cooked ribs on a kettle bbq for the first time and followed your video exactly and it was PEFRECT!!! Thanks alot, they were the best ribs I've ever had and my guests were blown away........AAAA+++++ to BBQTalk.ca

012knucklez Says:

May 6, 2012 - Great , only I sure would like a list of rub @sauce ingredents,also leave on screen long enough to copy. Thanks.

ross939 Says:

May 6, 2012 -  For all you Kamado cooking enthusiasts, I hope you can check out this new forum at kamadoguru(dot)com, a site dedicated to kamado cooking. Check it out. Thanks!

ji8uot7gg Says:

May 12, 2012 - does he sound a little like ron swanson to anyone else??

gtiprod Says:

May 12, 2012 - What is the purpose of wrapping the Ribs in foil ? Is it necessary ?Thank you.

fuckvegan Says:

May 12, 2012 - Perfect color...not burnt on the edges..good job

wirikuta14 Says:

May 19, 2012 - that is just f great, but man! you should have cut those ribs and show us that meat.... I´m drooling anyway..

kalimmortal Says:

May 19, 2012 - those look delicious...

gritz123456788 Says:

May 21, 2012 - it cooks it without adding color to the ribs. without foil it burns

madthrasher86 Says:

May 22, 2012 - i have a boner

mrsnanaamy Says:

May 25, 2012 - Do you live by the ocean? Sometimes in the background it sounds like ocean waves crashing. Makes me like your video even more!!

cookedfood2 Says:

May 26, 2012 - You know what you're doing! Excellent tips! Will try this tomorrow for Memorial Day 2012!!!

wifey231 Says:

May 28, 2012 - I wanted to see him bite into the ribs to get an idea of the texture/tenderness.

ardgnue Says:

May 28, 2012 - cut into them damn ribs!