@1spoon1fork Yes you can. You have to put all the briquettes and hickory wood on 1 side, put a pan of water on the other side of the charcoal grate. Put the cooking grate in and place the ribs on the cooking grate above the water pan opposite the charcoal side. This is called offset cooking or smoking.
1. Apply the rub, wrap in saran wrap, put in fridge over night for the most flavor. 2. Use electric smoker such as Electric Smokehouse at Lowe's or any of the Cookshack type smokers with digital thermostat. 3. Set at 218-220 for 6 hours and it's a done deal. You can ignore them for 6 hours and return to perfect ribs. For BBQ sauce folks, slap on some sauce at the 5 hour mark. You can pull the bone out sometimes they are so tender.
@kostritsyn111 the best ribs are done with a smoker, but ribs can be done in the oven. check out the foodwishes channel on youtube, the guy that runs it is named chef john and he makes a good looking rack of ribs out of the oven.
This gave me an idea to add a step in my rib cooking process. I usually use the 3-2-1 method in my smoker, but I think I am going to try and smoke for 3 hours and foil and sauce on the grill like you did.
Very nice. I don't make so many ribs in my little smoker. I've tried a few ways to make ribs that turned out pretty good. Can't beat baby back ribs! Hope you'll take a look. Thanks for a great video!
Awesome vid!! Hate it when you watch a vid of delicious food being made and wait in anticipation to see the inside of the food only to be left disappointed. Cut into those tasty looking ribs and take a bite...
Thanks for posting this video!.. Followed your instructions and knocked it right out of the park. Wife can't belive I made them. Got to love the internet.
true great cooking but if i my make a small unworthy suggestion, soak em in brime a good 24 hours then rinse . When a animal dies it dehydrates,Salt water hydrates the meat, Makes it softer. So I hydrates with salt and Apple juice the night before.
Salt carries a electric charge so meat reabsorbs water and juice along with the water.
@dragondeathlord cant say that an animal dosent dehydrate when it dies but the way that pigs are processed makes it seem like thats not verry possible. shocked then stuck they die so quick! hard to think they loose anything that quick it happens in seconds! pigs are processed with minimal stress b,c stress is know to make the meat worse. its hard to think in those few seconds they loose much if anything.
@bobwatters Blood it loses Blood and plasma and about 15% of fluid. And it hung to cool or ripen a couple of days. It dries. Ever have tough piece pork that cooked to fast or slow? Briming Try it you see what I mean!
@dragondeathlord all animals get stuned then bleed before being processed. Beef, pork, chicken, there all processed in very simular yet diffrent ways. if loosing blood made the meat worse they wouldnt do it.
@bobwatters some are stunned, some are shot, some get the old blunt force treatment... It depends on the shop doing the work... They always drain blood, it spoils before meat does... Chicken and Pork are shipped after draining for a couple of hours but a good side of beef cures for up to 3 weeks depending on the environment...
@koncreteliquids I have no idea what processing plants you have been to. Pigs and chickens are always shocked and bovines are always hit with a captive bolt gun. They are all then stuck in the jugular These animals bleed to death they dont bleed anymore once their heart has stopped. Beef is hung for 3 days not weeks and that is to let the enzymes start to decompose the meat making it more tender. not to drain the blood. pigs and chickens never hang to age they are processed immediately
@phantomct2007 Truly great ribs should not fall of the bone. That is a backyard BBQ mistake. The meat should still be on the bone when you bite into it. Tender but chewy.
@spudsky100 there is no law, no right or wrong way to cook ribs, However fall off the bone texture is way better than biting the meat off the bone and chewing it for hours. I've tried both and fall of the bone is better.
that's how i do it too, but when I wrap them I use a vinegar, juice, seasoning mixture, always different sometimes with beer or wine or whatever i have
OMG!!!!! I wish I watched this earlier today. I didn't think it would take as long as that but I have book marked this vid so the next time I pick up pork ribs, this will be my go to vid. LOVE IT!!!
@BBQTalk Gee, I was expecting you would cut a piece of it to show the results of the cooking inside the ribs! I am curious, now I'll have to try for myself! :)
Hello sir, and thanks for a very nice video.. I do have a question though.. First of all, I don't know what kind of BBQ grill you have, but I have a gass grill with five burners. My question is, do you go indirect heat right away in your first step in the video? Because if I would do what you do and cook them at 250 for three hrs, they will burn. So indirect all the way? Thanks for taking your time to reply to me. Regards from a BBQ'er from Norway:)
Good vid! Hope I can controll my temp for all that time. I have only a charcoal grill with a smoker box to use so got to keep and eye on temp for 5 hours seems impossible
Getting bbq advice from a Canadian is like asking for hockey tips from a Texan! Take your time and search out true sources of reference. Texas, K.C. or Memphis will do.
Amazing video! Tried it, came out perfect. Follow the instructions to the letter people its worth it! Low temp is the key, i got bored the first time and and turned up the grill so the meat wasnt very tender. the second time I listened to what the man said and now I am a BBQ god to my friends... :)And yes ITS DONE WHEN ITS DONE!
@BBQTalk ...Ok, Im a little confused as to how long you said it took you to cook these...in the end you said
"5 1/2hrs later"....I was with you up to the first 3hrs then you took them off and wrapped them and cooked for another 90mins = 4 1/2hrs and then unwrapped them and applied the sauce for another 15 mins?.. thats only 4hrs and 45mins... did I miss understand you somewhere cause I cant see the total 5 1/2hrs... Im a "newbie" at ribs and Im just trying to get it right so I dont over cook
@LIVINGINKY 3/2/1 method is 3 hours open, 2 hours foiled (you don't need juice in there, as the fat renders to water), and 1 hour un-foiled, basted with sauce if you want. I just had ribs for breakfast.
Great video is your smoker a vertical smoker or horizontal one? I actually use a horizontal one and use the same technique as you I don't necessarily go by time just by color and firmness but usually tends to be 2-3 hrs then wrap in foil (I mist mine with a spray bottle with apple juice) for around 2 hrs more then finish uncovered for an hour or so. Most call this the 3-2-1 style but it varies as you said "it's done when it's done".
Nice job. I have been trying alot of different woods lately. I like Pecan alot for the long smoke and after they have been unwrapped I throw on a sweeter wood like apple or plum. It seems to give a nice finish! Thanks!
just don't want to use aluminum against meat, because it does change flavor unfavorably...although some may not detect it, because of the spice or sauce, it's still not all that well health-wise.
@ bbq talk hey is me againg have you ever try putting your ribs into a big boiling pan for like half houer and then putting them into the bbq for like an houer or so is the same result for lest time thats how i do mines
I have done all this things but in an open brick grill and used my own spices.I turned out delicious, but it was extra ready in 3 hours. what is temperature that u used? 250 celcius? what is the recepy that u used for seasoning?
Sorry...hit sub too soon. First off, I have a smoker of my own. I am in no way, shape, or form the expert here, but I was taught by a man who owned his own bbq shack for over 20 years, and he agrees with me.
NICE!! thats just how i smoke my ribs, except i call my the 3-2-1 method. i smoke them for 3 hrs then wrap them also with apple juice for 2hrs then 1 final hr on the smoker..
Great review! Thanks so much! Just bought the 22.5" weber smoker and I'm having such a good time cooking in the snow on saturdays! my next cook will be your ribs!
This comment has received too many negative votesshow
They look good...but FIVE AND A HALF HOURS?!?
Please tell me they usutally don't take that long. Please tell me that you don't usually open your smoke chamber once an hour unless you're mopping. Please tell me you didn't pour a bunch of apple juice on there and put it into foil.
You're supposed to be SMOKING the ribs, not BOILING them in foil.
You consider a drizzle of juice the same as boiling?. You may want to spend less time reading about ribs and more time cooking them. As for opening the chamber hourly, this cooker has a 3 minute recovery time. If I was using a stick burner, you may be correct. Again, more cooktime less booktime. And yes, 4-6 hours for spares is typical. Please remember one thing about GREAT bbq, "its done when its done". Thanks for watching!
@alexhortdog95 Remember alex these are St Louis cut not baby backs. They take longer. Pork gets tender when you have a low consistent temp and the meat temp gets to between 180-190 deg F. After he has cooked them for 3 hours at 250F some of the natural water in the rib is gone. Adding about 2 tbsp of apple juice in the package will keep the meat temp from rising too high. This also ensures that the meat closer to the edges isnt over done. Just chill dude its gonna be ok, lol.
@alexhortdog95 Your buddy owned his own rib shack but agrees with you on how to cook them ? ...yet he taught you ? Which is it scooter...you taught him or he taught you ? BTW, the part where he wraps them in foil with a splash of apple juice is called a "Texas Crutch" and is used by all the best Barbecue pit masters during competitions....and St. Louis cut are a type of cut from a Spare rib, which take about 5 to 6 hours to cook when you cook them "low and slow" at 225 to 250 degrees.
Very nicely done video. Really liked the explanation for removing the membrane. I've asked many so-called rib chefs about this and have gotten remarks from "What membrane" to "It keeps the moisture in". Only ways is to remove it. Again I really enjoyed this one. You DO IT RIGHT!
Aloha bbqtalk. Did you see my smoker? I have a huge one and I really want to learn and impress my family and friends. I stayed within the 200 to 250 degrees F with no water pan underneath it (should I have one?). Should I go lower than two hundred degrees? Another thing, I use a spray bottle to keep it moist as much as I can, one thing is that I use apple juice and apple cider. I think the apple cider killed it. Could you show me some of your tricks of the trade? Much Mahalos from Hawaii.
Aloha bbqtalk. My name is Tyrone from Hawaii and I have a huge smoker (double barrel) and my ribs came out dry. Every half hour or so I spray my ribs with apple juice and apple cider to keep my ribs moist. When I was finished, it came out dry. Could you pleae help me. Much Mahalos
@Hawa11anreef Tyrone, you sure your not from Detroit? LOL you cooked them to hot. Low and slow. Low temperature and slow down, dont rush them and don't use direct flame. Cheers
I am a competition cook in the KCBS league. My team name is High Noon BBQ. Those ribs look good but, are they for a large event? I too use a traeger 075. Love it! I did have an issue with it not imparting the "stick burner" flavor. please give this a try... The traeger has A "hot spot" that surrounds the edge of the cooking grate. Get your favorite hardwood, be it hickory, mesquite, apple.(I use MULBERRY its available here in kansas) and surround the edges of your pit. Th
Good video. I've done ribs this way before and it works really good. I pull my ribs and place em back in the foil to rest in a storing box I made out of hardwood lumber till they're served if I'm catering.
@pigsaresmart That's because you're probably a liberal democrat queer. You do realize that if you wandered into a Bear habitate, they would kill and eat you, right? Lions, tigers, wild dogs, alligator....all would kill and eat you. Wake up.
@pigsaresmart hey i was driving to work today and see our food crapin on your food think about that the next time you wanna big ol glass of grass and grains lol
I do not own a "smoker". Will this work in a regular old Weber grill? Or is there something different about a "smoker"?
1spoon1fork 4 days ago
@1spoon1fork Yes you can. You have to put all the briquettes and hickory wood on 1 side, put a pan of water on the other side of the charcoal grate. Put the cooking grate in and place the ribs on the cooking grate above the water pan opposite the charcoal side. This is called offset cooking or smoking.
barfyspitz 3 days ago
@1spoon1fork If you have a weber charcoal grill you can still "smoke" in it.Google it.If it's a gas grill go buy a charbroil water bullet smoker.
xxkasperxx 2 days ago
what a journey!
whatsinmadrid 1 week ago
1. Apply the rub, wrap in saran wrap, put in fridge over night for the most flavor. 2. Use electric smoker such as Electric Smokehouse at Lowe's or any of the Cookshack type smokers with digital thermostat. 3. Set at 218-220 for 6 hours and it's a done deal. You can ignore them for 6 hours and return to perfect ribs. For BBQ sauce folks, slap on some sauce at the 5 hour mark. You can pull the bone out sometimes they are so tender.
lingbopper88 1 week ago
What kind of wood do you use? I prefer pecan, then apple. Tried apricot last week, very aromatic. I still favor pecan over all of the others.
Gallagherfreak100 1 week ago
No words can tell you!! Thank you for all your tips, My Ribs came out beautiful... They were always so bland, no more wasting good ribs:)
sandymerica 1 week ago
Your voice reminds me of Ron Swanson. ;-)
luzhang1204 2 weeks ago
Comment removed
luzhang1204 2 weeks ago
Looks excellent and probably tastes even better. Congrats.
MrRossi18020 2 weeks ago
I Need A BBQ Grail Just Like That One Lol. .
OldRottenMilk 2 weeks ago
didn't realize you could stack them like that after you wrapped them in foil. ribs look awesome!! =-)
blakemoody3 2 weeks ago
Oh yeah! The Q-Man
nthorntree 2 weeks ago
Those ribs look perfect at the end.
ShredstickMayhem 2 weeks ago
He Got Racks on Racks on Racks..
DPrydeMixtape 3 weeks ago
Thank you great video!! have you tried using beer to keep them moist??
shagzone 3 weeks ago
I'm going to kill you!!!! .. ( and then eat all your food :D ) Great video man, keep cooking. - BBQ Walker :D
BorislavTsvetkov 4 weeks ago
Great video. I'm more of a fast cooker. (hi heat less cook time) But - this video has changed my thinking!
tsaw1583 1 month ago
They look tasty!!! Going to make them today
1221gmart 1 month ago
Thanks for putting this video on. I will try it this way. Nicely done.
uobobdun 1 month ago
when we cook it for 3 full hours, Its on how much degrees?
dmt88 1 month ago
Because you watched a tv show judge that says ribs shouldn't fall off the bone doesn't they all have too! I like ribs that are in between
MrPoonasty 1 month ago
Where did you get the racks?
lackey71901 1 month ago
Why apple juice?
rsx123 1 month ago
Mmm boy! Got a hankerin' for these. Gonna cook them up tonight like this and pile my plate.
CrescentGrizzlySlash 1 month ago
Is a smoker really necessary or will an oven do just fine?
kostritsyn111 1 month ago
@kostritsyn111 the best ribs are done with a smoker, but ribs can be done in the oven. check out the foodwishes channel on youtube, the guy that runs it is named chef john and he makes a good looking rack of ribs out of the oven.
dalton9931 1 month ago
An excellent video. I appreciate you taking the time to show all of the steps.
photoman52beta 2 months ago
Please respond to the questions posed, so that the others can learn. Thanks for posting. Liked it very much and "HUNGRY" for the nice looking Ribs.
slcheena 2 months ago
Man. I wish I hadn't seen this. Now I am starving.
MrReynolds560 2 months ago
WHAT KIND OF SMOKER ARE YOU USING? IS LOOKS AND SOUNDS LIKE A TRAEGER
backwoodsctryboy 2 months ago
@backwoodsctryboy It is a Traeger Exec.
BBQTalk 2 months ago
what's with the crickets?
thetoykeet 2 months ago
Good way to kill a day.
hoytoy100 2 months ago
great video! thanks
africanhayabusa 2 months ago
Say "rib rub" over fast as you can
chuchuchuchia 2 months ago
This gave me an idea to add a step in my rib cooking process. I usually use the 3-2-1 method in my smoker, but I think I am going to try and smoke for 3 hours and foil and sauce on the grill like you did.
Thanks for sharing
Allen
bbq4smoke 3 months ago
I looked through the comments and I did not see the rub recipe.
Waterbuffalo99 3 months ago 8
@Waterbuffalo99 Sorry about that! Here is the recipe for a basic rub, you can adjust/develop from here. Thanks for watching!
Rib Rub: 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons ground cumin
BBQTalk 2 months ago 4
..well that video explains why americans are fat porks!!
piexx 3 months ago
@piexx those are american human ribs
PAMAROSHOUSE 2 months ago
you make me hungry! yummmm
wklaharn 3 months ago
Very nice. I don't make so many ribs in my little smoker. I've tried a few ways to make ribs that turned out pretty good. Can't beat baby back ribs! Hope you'll take a look. Thanks for a great video!
AnotherAmateur 3 months ago
Hey pit boss try using a catfish skinner to remove the silver skin, works great.
clovenrick 3 months ago
@clovenrick That's a great idea! Never thought of that ! Thanks!!
tazman575 3 months ago
you have beautiful hands
myprettylittlebaby 4 months ago
Ontario pork rules.
BeeRich33 4 months ago
Now that looks delish !!!
45ett 4 months ago
What was the sauce?
chukfunk 4 months ago
low and slow only way to go :)
lockerdogs 4 months ago
Awesome vid!! Hate it when you watch a vid of delicious food being made and wait in anticipation to see the inside of the food only to be left disappointed. Cut into those tasty looking ribs and take a bite...
3zib 4 months ago
Is this Canadain production?
sinfuldavy0 5 months ago
Thanks for posting this video!.. Followed your instructions and knocked it right out of the park. Wife can't belive I made them. Got to love the internet.
zmamedotcom 5 months ago
true great cooking but if i my make a small unworthy suggestion, soak em in brime a good 24 hours then rinse . When a animal dies it dehydrates,Salt water hydrates the meat, Makes it softer. So I hydrates with salt and Apple juice the night before.
Salt carries a electric charge so meat reabsorbs water and juice along with the water.
dragondeathlord 5 months ago
@dragondeathlord cant say that an animal dosent dehydrate when it dies but the way that pigs are processed makes it seem like thats not verry possible. shocked then stuck they die so quick! hard to think they loose anything that quick it happens in seconds! pigs are processed with minimal stress b,c stress is know to make the meat worse. its hard to think in those few seconds they loose much if anything.
bobwatters 5 months ago
@bobwatters Blood it loses Blood and plasma and about 15% of fluid. And it hung to cool or ripen a couple of days. It dries. Ever have tough piece pork that cooked to fast or slow? Briming Try it you see what I mean!
dragondeathlord 4 months ago
@dragondeathlord all animals get stuned then bleed before being processed. Beef, pork, chicken, there all processed in very simular yet diffrent ways. if loosing blood made the meat worse they wouldnt do it.
bobwatters 4 months ago
@bobwatters yes they would first you get sick if they did not as blood carries bacteria and second...
look you got to hang meat when you kill it pain and simple We hang meat for several reasons
1. to air dry
2. It helps the meat cure
3.It helps the enzymes that are in the meat help to tenderize it and help the flavor of the meat
4.If there is still any blood in the meat it will drain out
5.It helps on space in our coolers
Also we let meat hang a minimum of 3 days prior to cutting it up
dragondeathlord 4 months ago
@dragondeathlord Briming counters that.
No need to argue look it up meat if hung up plain and simple.
And it dries out a bit.
dragondeathlord 4 months ago
@bobwatters some are stunned, some are shot, some get the old blunt force treatment... It depends on the shop doing the work... They always drain blood, it spoils before meat does... Chicken and Pork are shipped after draining for a couple of hours but a good side of beef cures for up to 3 weeks depending on the environment...
koncreteliquids 3 months ago
@koncreteliquids I have no idea what processing plants you have been to. Pigs and chickens are always shocked and bovines are always hit with a captive bolt gun. They are all then stuck in the jugular These animals bleed to death they dont bleed anymore once their heart has stopped. Beef is hung for 3 days not weeks and that is to let the enzymes start to decompose the meat making it more tender. not to drain the blood. pigs and chickens never hang to age they are processed immediately
bobwatters 3 months ago
This has been flagged as spam show
@bobwatters I got a rib removed and still cant suck my own cock...so close man... I could almost taste it...an inch short :( FUCK SHIT BITCH FUCK
I go in next week for the second rib removal :)
They wont let me take anymore out after that.... they say I could subject myself to frequent lung punctures :(
I measured it right out though... this time...Im golden
It will be amazing....I cant wait...best head ever...I know just how I like it ;
RandomSpewer 3 months ago
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm me hungry
rap1800 5 months ago
i want to do this but its already 4 30 an it would take until 10 o'clock to finish these. Darn
thefoxrider911 5 months ago
The last step can be done in the over on a low heat if need be
baffinjigger 5 months ago
If I could just take them out of my monitor! Man I'm hungry!
1decagon 5 months ago
like dis vedo bt it takes fuckin too long time.....
prakash1989ful 5 months ago
like tis vido bt it takes fucking too long time....
prakash1989ful 5 months ago
Temperature charcoal grill
thebringathecuba 5 months ago
you call that perfect??its burned
The68Fox 5 months ago
@The68Fox haha u r true mate even it takes fuckin too long time..
prakash1989ful 5 months ago
11 PETA members dislike this video.
Jophie12 5 months ago
where can I get this dry rub that you talked about on the video
athomas0512 5 months ago
Are these ribs smoked or grilled? Thx
guyfromostrava 5 months ago
I kinda agree, they should of showed us the final product by tearing apart the rips to see if it had that fall off the bone texture.
phantomct2007 5 months ago
@phantomct2007 Truly great ribs should not fall of the bone. That is a backyard BBQ mistake. The meat should still be on the bone when you bite into it. Tender but chewy.
spudsky100 1 month ago
@spudsky100 there is no law, no right or wrong way to cook ribs, However fall off the bone texture is way better than biting the meat off the bone and chewing it for hours. I've tried both and fall of the bone is better.
phantomct2007 1 month ago 3
kick ass rib video! where did you get the rib racks?
pumpwrench 5 months ago
Well explained. I'm doing to tomorrow. What is your rule of thumb on how many racks to make in relation to number of people.
kdtarvin 5 months ago
that's how i do it too, but when I wrap them I use a vinegar, juice, seasoning mixture, always different sometimes with beer or wine or whatever i have
TheHaelix 5 months ago
Am suing him for making me so hungry
tiedupsmurf 5 months ago
im sorry but where can i find the Rub recipe for this? Thanks! the ribs looks great!
daynolism 5 months ago
Where is the rub recipe?
hofnerman1 5 months ago
OMG!!!!! I wish I watched this earlier today. I didn't think it would take as long as that but I have book marked this vid so the next time I pick up pork ribs, this will be my go to vid. LOVE IT!!!
hofnerman1 5 months ago
@BBQTalk Gee, I was expecting you would cut a piece of it to show the results of the cooking inside the ribs! I am curious, now I'll have to try for myself! :)
guarita 6 months ago
i wanna go to THIS party!
abtr 6 months ago
so did you smoke them or just used charcoal? or combo of both?
Sammo878787 6 months ago
ye ole 3-2-1 ribs... can't beat'em!!
cjeanrond 6 months ago
Hi sir, I love to try this but couldn't find the recipe. Have registered at BBQtalk.ca. Please help. Thank you.
faliming 6 months ago
Hello sir, and thanks for a very nice video.. I do have a question though.. First of all, I don't know what kind of BBQ grill you have, but I have a gass grill with five burners. My question is, do you go indirect heat right away in your first step in the video? Because if I would do what you do and cook them at 250 for three hrs, they will burn. So indirect all the way? Thanks for taking your time to reply to me. Regards from a BBQ'er from Norway:)
Norwegian737Project 6 months ago
Great video. Did you cook for 4.5 or 5.5 hours? Video shows 4.5, chef states 5.5 hours. I probably just misunderstood
abbythomas001 6 months ago
Good vid! Hope I can controll my temp for all that time. I have only a charcoal grill with a smoker box to use so got to keep and eye on temp for 5 hours seems impossible
madmex1000 6 months ago
Comment removed
ghostdancer2302 7 months ago
thumbs up if you got hungry for ribs
JiggyBeast1017 7 months ago 19
Awesome technigue! Thx for sharing.
deb0atl 7 months ago
Great
maxlangattack 7 months ago
Perfect!! You filled in a few gaps for me. I love the finish. Just in time.
mubou 7 months ago
You suck
Viciouztacticz 7 months ago
Give the guy a break, it doesn't matter where he's from. They some GUD! lookin' ribs and well presented- good on you!
pete9047 7 months ago
that looks so delicious.
lozanochris 7 months ago
I'm confused, was this cooked on a smoker or on a grill?
I wish there was some inclusion of the setup (wood selection, direct vs indirect heat, etc).....But still a great video with mouthwatering results.
cheers
huskylord123 7 months ago
@huskylord123 It was cooked on a pellet grill. I recognized the sound coming from the grill. It is unique.
Fedproman 7 months ago
Getting bbq advice from a Canadian is like asking for hockey tips from a Texan! Take your time and search out true sources of reference. Texas, K.C. or Memphis will do.
NicLes14 7 months ago
looks perfect, im gunna give this a try!
much appreciation from england
superfelix20 7 months ago
thats alot of ribs... where the hell do you get the money for all of this?
dabul3169 8 months ago
@dabul3169 He a chef lol xDD Maybe he didn't buy it, he just took it from his restaurant
AndyIsBack94 7 months ago
This has been flagged as spam show
@dabul3169 who cares, I just want an invite
amaturemusicians 7 months ago
Best food on earth!
Faygo069 8 months ago
AWESOME....YUMMMMMMM !
gblueslover2 8 months ago
i died alittle bit inside when this video started and i saw all those ribs that i couldnt have
GingerPretzel 8 months ago
Amazing video! Tried it, came out perfect. Follow the instructions to the letter people its worth it! Low temp is the key, i got bored the first time and and turned up the grill so the meat wasnt very tender. the second time I listened to what the man said and now I am a BBQ god to my friends... :)And yes ITS DONE WHEN ITS DONE!
dugi203 8 months ago 9
@dugi203 Glad you liked it, Thanks for watching!
BBQTalk 8 months ago
@BBQTalk ...Ok, Im a little confused as to how long you said it took you to cook these...in the end you said
"5 1/2hrs later"....I was with you up to the first 3hrs then you took them off and wrapped them and cooked for another 90mins = 4 1/2hrs and then unwrapped them and applied the sauce for another 15 mins?.. thats only 4hrs and 45mins... did I miss understand you somewhere cause I cant see the total 5 1/2hrs... Im a "newbie" at ribs and Im just trying to get it right so I dont over cook
LIVINGINKY 4 months ago
@LIVINGINKY 3/2/1 method is 3 hours open, 2 hours foiled (you don't need juice in there, as the fat renders to water), and 1 hour un-foiled, basted with sauce if you want. I just had ribs for breakfast.
BeeRich33 4 months ago
@dugi203 you are 100% right its all about setting the temp correctly when it comes to meat
mustaine8282 5 months ago
someone needs to make a barbecue restraunt
mapnxyaha2k10 9 months ago
Holy Fing Shit. i just had lunch but THIS IS GODLY! im gonna prepare and make some ribs tonight
FlthingDubman 9 months ago
You've got some game, my friend. I would put that in a BBQ museum.
bebsir3 9 months ago
WTF man, I wanted to see you eat it!
kdogkri1 9 months ago
Great video is your smoker a vertical smoker or horizontal one? I actually use a horizontal one and use the same technique as you I don't necessarily go by time just by color and firmness but usually tends to be 2-3 hrs then wrap in foil (I mist mine with a spray bottle with apple juice) for around 2 hrs more then finish uncovered for an hour or so. Most call this the 3-2-1 style but it varies as you said "it's done when it's done".
brgable 10 months ago
excellent..........
nesnes31 10 months ago
Nice job. I have been trying alot of different woods lately. I like Pecan alot for the long smoke and after they have been unwrapped I throw on a sweeter wood like apple or plum. It seems to give a nice finish! Thanks!
evenpell1 10 months ago
O.o wow I thought you were at a grocery store in the beginning, but that is a lot of meat :D
atlastpeace 10 months ago
@atlastpeace me 2
htowngurl17 10 months ago
those ribs look amazing, i love ribs but can never get them right, thanks for this vid!!!
slnk311 10 months ago
Nice video I will be giving this a try. They turned out perfect and I cant wait to see how the ones I make taste.
Thanks again.
fifesphoto 10 months ago
the yellow chopping board is for poultry
JesseGarryYoung 10 months ago
just don't want to use aluminum against meat, because it does change flavor unfavorably...although some may not detect it, because of the spice or sauce, it's still not all that well health-wise.
porcke75 11 months ago
yup, now im hungry.
sliknutzzzz 11 months ago
@ bbq talk hey is me againg have you ever try putting your ribs into a big boiling pan for like half houer and then putting them into the bbq for like an houer or so is the same result for lest time thats how i do mines
elmontro161 11 months ago
I have done all this things but in an open brick grill and used my own spices.I turned out delicious, but it was extra ready in 3 hours. what is temperature that u used? 250 celcius? what is the recepy that u used for seasoning?
(sorry for the bad english, im from brazil)
Vitor485 11 months ago
Sorry...hit sub too soon. First off, I have a smoker of my own. I am in no way, shape, or form the expert here, but I was taught by a man who owned his own bbq shack for over 20 years, and he agrees with me.
alexhortdog95 11 months ago
@BBQTalk:
alexhortdog95 11 months ago
NICE!! thats just how i smoke my ribs, except i call my the 3-2-1 method. i smoke them for 3 hrs then wrap them also with apple juice for 2hrs then 1 final hr on the smoker..
elrey281 1 year ago
Great review! Thanks so much! Just bought the 22.5" weber smoker and I'm having such a good time cooking in the snow on saturdays! my next cook will be your ribs!
bjorker40 1 year ago
why don't you cut it open at the end
MsBlacklabel1 1 year ago
@bbqtalk what if you pour some souer juice like orange or lemon juice
elmontro161 1 year ago
@elmontro161 Orange juice is fine, I wouldnt add a sour juice like lemon to my ribs.
BBQTalk 1 year ago
@BBQTalk oh ok thanks is that here in dominican republic we like eating pork meat with some souer stuff you guys in america prefore sweet
elmontro161 1 year ago
they look great, very nice color. what is your wood of choice if i may ask?
FinsJJ 1 year ago
@FinsJJ I use a combination of cherry and hickory. Thanks for watching!
BBQTalk 1 year ago
@BBQTalk What do you mean by wood? Sorry I'm a bbq noob!
TheImpromptuChef 8 months ago
This comment has received too many negative votes show
They look good...but FIVE AND A HALF HOURS?!?
Please tell me they usutally don't take that long. Please tell me that you don't usually open your smoke chamber once an hour unless you're mopping. Please tell me you didn't pour a bunch of apple juice on there and put it into foil.
You're supposed to be SMOKING the ribs, not BOILING them in foil.
I guess. To each his own.
alexhortdog95 1 year ago
@alexhortdog95 Thanks for commenting!
You consider a drizzle of juice the same as boiling?. You may want to spend less time reading about ribs and more time cooking them. As for opening the chamber hourly, this cooker has a 3 minute recovery time. If I was using a stick burner, you may be correct. Again, more cooktime less booktime. And yes, 4-6 hours for spares is typical. Please remember one thing about GREAT bbq, "its done when its done". Thanks for watching!
BBQTalk 1 year ago 19
@alexhortdog95 Remember alex these are St Louis cut not baby backs. They take longer. Pork gets tender when you have a low consistent temp and the meat temp gets to between 180-190 deg F. After he has cooked them for 3 hours at 250F some of the natural water in the rib is gone. Adding about 2 tbsp of apple juice in the package will keep the meat temp from rising too high. This also ensures that the meat closer to the edges isnt over done. Just chill dude its gonna be ok, lol.
timmyd61109 9 months ago
@alexhortdog95 Your buddy owned his own rib shack but agrees with you on how to cook them ? ...yet he taught you ? Which is it scooter...you taught him or he taught you ? BTW, the part where he wraps them in foil with a splash of apple juice is called a "Texas Crutch" and is used by all the best Barbecue pit masters during competitions....and St. Louis cut are a type of cut from a Spare rib, which take about 5 to 6 hours to cook when you cook them "low and slow" at 225 to 250 degrees.
ardoinjc 6 months ago
@crorens thanks for telling us what grill it is
raven98031 1 year ago
The Argau Camping Toasters would be a great accessory
MsToasterlady 1 year ago
Nice, I would have liked to see the inside of the rib, maybe cut or pulled apart and see how moist the inside looks and then a taste test.
dzd857 1 year ago
wow they are perfect, i bet they taste very nice
zyklon20 1 year ago
Very nicely done video. Really liked the explanation for removing the membrane. I've asked many so-called rib chefs about this and have gotten remarks from "What membrane" to "It keeps the moisture in". Only ways is to remove it. Again I really enjoyed this one. You DO IT RIGHT!
billycanuk 1 year ago
@billycanuk Thanks very much! Glad you liked it.
BBQTalk 1 year ago
very nice looking ribs!
FinsJJ 1 year ago
Aloha bbqtalk. Did you see my smoker? I have a huge one and I really want to learn and impress my family and friends. I stayed within the 200 to 250 degrees F with no water pan underneath it (should I have one?). Should I go lower than two hundred degrees? Another thing, I use a spray bottle to keep it moist as much as I can, one thing is that I use apple juice and apple cider. I think the apple cider killed it. Could you show me some of your tricks of the trade? Much Mahalos from Hawaii.
Hawa11anreef 1 year ago
Is St. Louis style ribs the same as side ribs or back ribs?
vtofu 1 year ago
st.lois style ribs = side ribs or back ribs?
vtofu 1 year ago
Aloha bbqtalk. My name is Tyrone from Hawaii and I have a huge smoker (double barrel) and my ribs came out dry. Every half hour or so I spray my ribs with apple juice and apple cider to keep my ribs moist. When I was finished, it came out dry. Could you pleae help me. Much Mahalos
Hawa11anreef 1 year ago
@Hawa11anreef Tyrone, you sure your not from Detroit? LOL you cooked them to hot. Low and slow. Low temperature and slow down, dont rush them and don't use direct flame. Cheers
canaryman69 1 year ago
looks like pappys seasoning
bradshaweric 1 year ago
Your are the man! those were some of the most delicious looking ribs I have ever laid eyes on.
NotMorning 1 year ago
I'm hungry now.
anon15689 1 year ago
Looks like it's ribs tomorrow night, THANKS!
FrontCortex 1 year ago
I wish we had ribs like this in Australia
AussieGriller 1 year ago
@AussieGriller u dont have? why? we have ribs like this in NZ
singularku 1 year ago
haha u made me go get ribs and fire up the traeger.!!
ak7wyf 1 year ago
6 HOURS WOW! ill just pay 15 bucks and go to fridays
YourWrong951 1 year ago
@YourWrong951 CUZ YOUR A RETARD
b27rampage 1 year ago
I am a competition cook in the KCBS league. My team name is High Noon BBQ. Those ribs look good but, are they for a large event? I too use a traeger 075. Love it! I did have an issue with it not imparting the "stick burner" flavor. please give this a try... The traeger has A "hot spot" that surrounds the edge of the cooking grate. Get your favorite hardwood, be it hickory, mesquite, apple.(I use MULBERRY its available here in kansas) and surround the edges of your pit. Th
jacobewheaton 1 year ago
whats in that rub?
HilariousRandomess 1 year ago
Thanks for sharing your expertise. Looking forward to trying this.
lukeaggie 1 year ago
Good video. I've done ribs this way before and it works really good. I pull my ribs and place em back in the foil to rest in a storing box I made out of hardwood lumber till they're served if I'm catering.
GL4speed 1 year ago
how do you make the rub? i didnt see it?
dabul3169 1 year ago
very nice, thanks for sharing.
Magesandrogue 1 year ago
RESPECT.
THEdaLLaPiNAtoR 1 year ago
RESPECT
THEdaLLaPiNAtoR 1 year ago
How sad that a life was killed for this. I'd rather stick to my plant based diet and eat lots of energizing vitamines than charcoaled carcasses.
pigsaresmart 1 year ago
@pigsaresmart That's because you're probably a liberal democrat queer. You do realize that if you wandered into a Bear habitate, they would kill and eat you, right? Lions, tigers, wild dogs, alligator....all would kill and eat you. Wake up.
robg8888 1 year ago
@robg8888 i guess conservative republicans only eat meat...dumbass
badaa307 1 year ago
@pigsaresmart oh boy! you dont know what you have been missing!!!!
Estebanfuturo 1 year ago
@pigsaresmart hey i was driving to work today and see our food crapin on your food think about that the next time you wanna big ol glass of grass and grains lol
MRBIGGIEMAC 10 months ago
when ur smoking the ribs do you leave the lid open or is it down?