Good Eats S2E13P2: Pork Fiction

[mmr11027]

Check out the caption at 8:15. I don't get it. How would scrap munching pigs contribute to the beauty of Paris by acting as garbage men? They would poop the volume they eat. So instead of being covered in garbage, Paris would be covered in an equal amount of pig poop. How is that an improvement? If one can shovel poop, it would be just as easy to shovel garbage and haul it out of town.

[mrjamesgrimes]

I made ribs just as he instructs and they were easily the finest tasting ribs I've ever eaten, better than any restaurants I've ever had. Why is everything i making following his instruction always the best thing ive ever tasted? Is Alton Brown the only person who knows how to cook??

[cure4baddeeds]

lol the recipe said 2 tbls spoons honey he put 1 tbls

[BlackWolfessUSCM]

I love Dry rub bbq... but I was raised to do sauce based ribs. The Sauce Is Boss.

[f1471in3r]

@BlackWolfessUSCM I like to do both...I grew up a sauce man too, but if you want to take it over the top, do BOTH!! BTW I used the recipie Mr Brown mentioned earlier for a rub, DO IT!!! OH MAN, slow on the grill, everybody on the block came over to see "what ya grillin?"....:)

[BlackWolfessUSCM]

@f1471in3r I get that all the time. I fire up the grill and half the neighborhood shows up xD

[f1471in3r]

@BlackWolfessUSCM Then you gott'a be doin' something right....;)

[megahappysushi]

dangit i wanted to see him eat the ribs

[SimuLord]

A long time ago my then-girlfriend and I used to make these pretty regularly. Had a few recipe tweaks (including one with canned pineapple juice---canned because fresh turns meat to mush) that were incredible. When we broke up, she took the recipe book with her, and I've never quite replicated those old ribs. Damn her.

[QueenBoadicea]

I am sooooo hungry for ribs right now. Mmmmm, pork...

[logiclovr]

lol AB is so funny! I was concerned when he pulled that electrical cord out from under the cabinet... "you may want to look away." *BZZZZT!!!* XD What was that anyway the garbage disposal or the dishwasher or what?

[thelegendarymotts]

it....it...........it was a prop? haha

[TheConsciousGamer1]

Alton Brown is the man!

[KPMindfreak]

Agreed i may be 11 but i love his shows he is the best

[MsMolly111]

@KPMindfreak same

[TheARDENWOOD]

@KPMindfreak Nothing wrong with that. I was 11 when I started watching Food Network. I'm 26 now lol. Alton hasn't always been with the network, but he certainly made it more appealing to our ADD generation. Hes def my favorite TV cook, so fun to watch. A lot of FN has gotten a bit ridiculous though....everything is Challenge this Challenge that. Its like Fox but with Food. They used to have a lot of Asian and Italian cooks back in the day.

[RainOnTheWindow]

I love how polite everyone is in the comment section of these videos! Almost every other video on youtube has someone being a jerk.

Thanks for being good people.

[notreallydaedalus]

@RainOnTheWindow Good Eats brings Good People ;)

[fullclip16117]

@RainOnTheWindow FUCK YOUUUUUUUUUU!!!!!!!.........LO­L, I'M ONLY KIDDING, but yeah, you're right. By the way, in case anyone is wondering whether or not this works, I followed this AB recipe exactly and it came out fantastic. BEWARE THE BROILER, when I did it, it only broiled for MAYBE a minute before it was done.

[utubef4n4tic]

its better if you remove the membrane on he underside let the rub go into the meat.

tip to remove the membrane: use a fork's handle to slide into the membrane to get it loose, then use a paper towel or towel to get a grip and pull off the membrane.

it taste way better without the membrane

[xamironhorse]

I tried this and I feel it was a bit salty. Also did about 3 hrs in the oven. Could have used a little more. The liquid and sour part was fine to me. All and all a good base, once you try it you can tweak it to your liking.

[notreallydaedalus]

@xamironhorse That's what I was thinking too... haven't tried it but the last time I made ribs, I used the oven then grill and total cooking time was a bit longer and I managed to get 'em "falling off the bone!"

[1MtnBoy]

I DO love this style of Braising though........very moist & tender ! and I adore the foil pouch too.

I would just sub out the wine & vinegar for some apple juice & water and a dash of worschester sauce instead, they came out much better tasting, not too sweet at all. I think the salt & brown sugar ratio is perfect, I would not change that at all.

[Furrama]

The rub is awesome.

The glaze... not so much. I've tried this one 3 times now, with beef, lamb, and pork, (for fun). Just find a good loose sauce at the store or make something else. His glaze was nasty.

[Jsuarez6]

"Why garlic?"

"Garlic don't need no reason!"

I am going to use that line.

[niceworkmicrosoft]

@Jsuarez6 I use it for chocolate to! But I say everything is a reason for chocolate

[QueenBoadicea]

@niceworkmicrosoft I used to believe that. Then I tried chocolate beer. (shudders) AVOID IT!!! :o~~~~~ Whether you're a beer lover or a chocolate lover, these are two great tastes that do NOT taste great together.

[niceworkmicrosoft]

@QueenBoadicea Have you tried Sam Adams Chocolate Bock? PURE genius!

[1MtnBoy]

Gawd I love ya Alton and Ive loved everything of yours but this was horrid...........sorry. 8+3+1= waaay too sour and the wine-vinegar sauce put it over the top.

they were tender to be sure but too sour to enjoy. I prefer keeping it simple. I want to taste the meat not the rub ( some boast of over 29 spices, sigh) I recommend a 6 to 1 ratio of sugar & salt, maybe a 1/2 tsp of Cumin. for the braising sauce, 1 cup ea of water & apple juice, mix in a dash of soy sauce & worschester sauce...Mmmm.

[darkprose]

With eight parts sugar it was too sour??

[1MtnBoy]

@darkprose YUP. maybe 8 parts sugar but theres still 3 parts salt & 1 part sour. thats 4 vs 4 and waaaay too sour, I'm not the only one who thinks its over the top judging from all the comments on this one, LoL I prefer Alton's 6-1 ratio rub for the BBQ pork shoulder, I think that is much tastier. : D

[darkprose]

4 vs 4? It should be 8 vs 4, shouldn't it? Eight parts of sugar to the four parts non-sugar?

[darkprose]

For instance, say, if using tablespoons, you would have eight tbs of sugar, three tbs of salt, and one tbs of sour.

[1MtnBoy]

@darkprose Aaah, I stand corrected. too much Morning and not enough Coffee, please forgive me you are right. 8 x4, 4x4.......smack me with a 2x4.

point being even with all that sugah its still waaay too tart for most folks including yours-truly, I prefer his Pork-shoulder 6-to-1 rub, Yummy !

[apples6421]

I made them and it was amazing how tender they were you could pull the bone out easily and with NO meat on the bone. i didnt like the sauce tho i like a stronger flavor but to each his own

[d33ps11]

the recipe calls for 250 degrees yet it's 225 on the show...which temp did you use?

[Lisanab]

ever noticed that he chews, but never swallows @ the end of the show?

[wulord]

Yeah, I think he doesn't eat it

If you've seen the 2nd part of one of the old christmas episodes, they show the end of the previous episode, where he's about to take a bite but doesn't.

[xFireHeavenx]

Where'd the foil go? o_O

[Lisanab]

OMG you should get a job in the continuity department!!!! Good catch!! XD

[AnarchistVegas]

Alton didn't remove the silver skin on the back side of the ribs - a huge culinary no- no

[Teddywolf]

if you go to some steak house they to dont take it off. i dont mind it to much it just gets annoying

[Skrym3]

Removing the skin makes them more tender and take in the rub better especially if they're only goin in the fridge for 1 hour. For the sake of this show I'd say not removing the skin was a poor decision call. Over all AB is pro and cooks some mean food.

[Skrym3]

By skin I mean membrane btw. It's the thin "skin like" layer on the bone (back) side.

[slyguytoo]

ya i agree that was really odd, you know im huge alton lover but im not a fan of some of his methods most of all microwave

[camilleathome]

I don't mind the microwave though myself personally i would probably have used the stove instead. But this episode seems to be more about ease wich in that case microwave is.(And it doesent detract any taste from the mix either at only a minut

[darkprose]

I doubt it matters if one uses a microwave at this stage of cooking -- he just wanted to homogenize it. It does go straight into the oven for some time.

[just2w4tch]

I thought that was only for beef?

[Skrym3]

Nope, it's for pork too. I made several racks of ribs for my company and I had to remove it for each one. Doesn't take long either. Some do come with it already removed though.

[DonMarcoTV]

Wow, die "Admin Ribs" kommen ins Fernsehen...

[DatintheHat]

Mmm. They are good ribs. The cook times were alittle off though, but only a little.

[K4hl4n4mnell]

Each oven cooks differently, that's likely why.

[chukrox]

I tried this recipe yesterday and i was supprisingly dissapointed. I followed the directions and the first thing i noticed is the time that Alton said to cook them was WAY off. I put them in a 250 oven at 2pm and at 5pm they were still tough so i cranked up the temp to 275 and it took until almost 9:30 before the bones started twisting. Also the braising liquid DID NOT make a good glaze, it simply didnt taste very good, any old generic bbq sauce would be better. Sorry Alton, this one bombed.

[blix797]

My friend, I think you ought to get your oven thermometer checked. I too, tried this recipe and it came out fine and at the correct time. Older ovens do tend to have a hard time maintaining low temperatures. Of course, I can't fault you for the taste since that's subjective. (I thought the glaze was great.)

[chukrox]

Ok, i tried this recipe a second time and i figured out the timing problem. The first batch of ribs that i used were labeled "extra meaty" and were easily twice as thick as the second batch. The second batch was standard restaurant quality and MUCH thinner. I used a secondary oven thermometer (my ovens thermometer was correct) and kept the temp at 250 and they were done in about 3 hours. I used AB's brasing liquid but i used my own glaze and they turned out great.

[jrocjams]

again you fucked up!just go to mcdonalds and eat a bigmac stay out of the kitchen!!you coulda cooked a 12 pound turkey in the time u took for the first one

[rayandkerri]

Would it be possible to use apple juice and apple cider vinegar instead of white wine? I was just wondering...

[melchior00625]

It should work fine, but compare (by taste) the balance of the juice/cider vinegar mix with AB's braising liquid. You'll probably need to reduce the amount of honey, because the juice has a lot of sugar in it.

If you're thinking of a straight replacement, try hard (fermented) cider instead of apple juice to bring the sugar and alcohol content a bit closer.

[K4hl4n4mnell]

The apple cider vinegar yes, the plain apple juice no, because the juice isn't acidic enough, but, if you add some lemon juice or more apple cider vinegar to the juice, that will work, otherwise your sauce will be out of balance and overly sweet.

[jrocjams]

thats because you messed em up dummy!!!buy a new oven or shut the fuck up!!hahaha

[chukrox]

I tried this last

[Beatlemaniac42]

We're fixing this right now.  Man, the kitchen smells good!

[wareagle1020]

I find that it is not necessary to remove the membrane from baby back ribs since they are so tender, but I have made it habit to do so. It is, however, a good idea to remove it on spare ribs because it does help with the tenderness. I do agree with removing the membrane to help the rub penetrate the meat. I don't think that it dries them out unless you over cook the ribs. Cook your ribs low and slow, and you should have no problem with them drying out.

[dontforgetpiersquare]

I am cooking ribs as we type

[dontforgetpiersquare]

good eats rules

[RLomoterenge]

He says "a tablespoon of honey" and in the bottom left it reads "2 Tbsp honey".

[GreenManalichi]

Just a small tip about the underside. There is a membrane which can be pulled off availing the actual meat. Start to pry it off using a spoon, than just rip it right off. Its a trick that alot of contestants use to get the full flavor of the rub on both sides of the ribs.

[tigereye1964]

Some say doing that dries out the meat.

[GreenManalichi]

I will actually have to try it and let you know...I'm not a contestant by far, but I do like to grill a rack every now and than at home :)

[mdhofstee]

On spare ribs, I tend to do a diamond cut on them and then rub that. I learned that from a BBQ joint. Its also a good way to see if the ribs are done since the cuts will pull apart to about 1/2 inch or more.

[jje78]

Card carrying bone-chewers may want to briefly "broil" the concave side too. -not "boil"

[LadyAkitsu]

XDDD Alton is friggin' Crazy, but we love 'im anyway. Silly boy went and pulled out all those wires just for the sake of education. Wasn't that thoughtful?

[hinder1312]

i want ribs noe

[deathfire234]

DANG THOSE ARE GOOD!

[samuribear]

RIIIIIIIIIIIIIB FEEEEEEEESSST (aka barbian feast)

[norbert58]

Thanks Alton, I know now that I can eat some good ribs during our cold canadien winter when the BBQ is buried under three feet of snow.

[MahBoi3579]

You heard the man "wash those porky hands" lol

[Shin2114]

But Alton, if you sacrifice yourself for science then who will we watch?

[jumpsteady567]

why garlic? hey garlic dont need no reason

[Sepheriam]

Amen.

[DarkSoldier712]

Nope, it doesn't. Garlic is its own reason.

[cjl889]

At 3:26 he says one Tablespoon of Honey but the graphic says 2 Tbls honey.

[pnoygt]

ha! he forgot to wash hands before touching the fridge.

[heyerstandards]

"For you devout pitmen out there, note that never in this program did we refer to this as 'barbeque.' because they're not. Barbeque requires smoke."

I've made this recipe. It's a bit salty, but yummy.

Ribs. I had ribs for lunch; that's why I'm doing this.

[AshleyTatton]

Ah yes, Anchorman quotes. Love it.

[heyerstandards]

My wife and I can't have ribs (or anything else that sticks to your teeth) without saying it. Remember, play with your food! :-)

[LeonWolf]

Smokers best yes but for us with out one take the good eats we can get.

[JamesIsStainless]

BBQ is the only way to make ribs. No oven and no grill just a smoker. love the show anyways

[tigereye1964]

Normally I would agree but for rainy days this is a good alternative.

[mkrause3]

alton is such a dork, who wears gloves when eating hahaha

[elbethere]

no need to mock him

[DinoMartini]

In the oven..booo.

BBQ FTW..

I love good eats anyway.