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🤍 BBQ spare ribs recipe. My recipe for smoking spare ribs. You will rub your spare ribs, put the spares on the smoker and allow them to smoke for several hours. Then you wrap the spare ribs to get perfectly tender BBQ spare ribs. Then you apply a barbecue glaze at the end on your spare ribs and allow that to set. Once your spare ribs are done you have tender, sweet and spicy, juicy barbecue spare ribs that have been slow-smoked. For more bbq recipes and videos visiit: 🤍
Get 15% off your first order at Made In Cookware with code "MAD" at by going to 🤍 - Mad Scientist BBQ: Instagram • 🤍 Twitter • 🤍 Facebook • 🤍 WISIO • 🤍 WAGYU Beef Tallow • 🤍 PORK LARD • 🤍 (use code: 15OFFMSBBQ for 15% off!) MY FAVORITE THERMOMETER - Thermoworks affiliate links: Thermapen IR: 🤍 Thermapen Mk4: 🤍 Smoke X: 🤍 Infrared thermometer: 🤍 Find Amazon Products from this video: 🤍 WISIO: Get my personalized advice: 🤍 code HOTSHOT for 15% off through August 31, 2021 Email donielle🤍madscientistbbq.com to get info about a consultation with JeremyOrder your leather apron here: 🤍 Motion Graphics/Animation provided by Kaitlyn Kirk Design🤍 Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel. Thank you to Made In Cookware for sponsoring this video!
Award-winning Pitmaster Melissa Cookston shows you how to smoke baby back ribs on her Pit Boss Pellet Grill. In this recipe, Melissa uses her Memphis Dry Rub: 1.5 cups Turbinado Sugar 1/3 cup of Paprika 1/4 cup Chili Powder 1/3 cup Kosher Salt 1 tsp Black Pepper 1 tsp Ground Cumin 2 tsp Dry Mustard 1.5 tsp Cayenne Pepper 2 tbsp Granulated Garlic 1 tbsp Onion Powder 1. Smoke at 250°F for 2 hours. 2. Wrap in tin foil with brown sugar, Memphis Dry Rub applied front and back along with honey and apple juice. 3. Place back on the grill at 250°F for about 2 hours. 4. Ribs are ready when the meat pulls nicely from the bone. Pork Loin Back Ribs aka Baby Back Ribs are cut above the loin muscle located on the back of the pig. The ribs are shorter and more tender than their spare rib counterparts. People who prefer baby backs also like the thickness of the meat compared to spare ribs. All in all, think of baby backs as short and stocky while spare ribs are long and lean. Learn more at: 🤍 For more Bigger, Hotter, Heavier content follow us at: Instagram: 🤍 Facebook: 🤍 Twitter: 🤍
DOWNLOAD THE HEY GRILL HEY APP iOS: 🤍 ANDROID: 🤍 3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. The 3 2 1 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping with liquid for 2 hours, and saucing for the final hour. RECIPE HERE: 🤍 Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! My Sauces, Rubs and Merch: 🤍 Camp Chef: 🤍 ThermoWorks thermometers: 🤍?tw=HEYGRILLHEY Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍 DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission. Camp Chef: 🤍 ThermoWorks thermometers: 🤍?tw=HEYGRILLHEY Weber Kettle: 🤍 Weber Genesis Gas Grill: 🤍 Pit Barrel Cooker: 🤍 Smoke Tube: 🤍 Lodge Cast Iron: 🤍 Kamikoto Knives: 🤍 Dalstrong Knives: 🤍
In this video I'm going to show you how to create the perfect backyard BBQ smoked pork spare ribs! This is NOT the 3-2-1 method and I guarantee you're going to love your result! Check out our line of products at WWW.MADMOOSEBBQ.COM
Throw away that old recipe and learn to cook ribs the right way! I'll walk you through the process of cooking tender, delicious, PERFECT, ribs step-by-step. In this video i'll smoke perfect ribs on the Traeger Pro 575 pellet grill and cover: - The difference between spare ribs, baby back ribs, loin ribs, and st. louis style ribs - How to trim your ribs properly - How to rub your ribs - How to smoke, wrap and finish your ribs using TEMPERATURE instead of TIME - How to slice your ribs perfectly My BBQ Essentials Buying Guide: Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ): Meater website: 🤍 Get the MEATER on Amazon: 🤍 Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): 🤍 Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): 🤍 Tongs (click click! I like the silicon ones because they don't mess up the bark as much): 🤍 Set of Good BBQ Knives: 🤍 Bread Knife (Your workhorse for slicing brisket): 🤍 Cutting board (get a big one with juice channels, trust me): 🤍 Cotton and black nitrile gloves (use them both for heat + liquid protection): 🤍 🤍 Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): 🤍 Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): 🤍 Butcher paper (also for wrapping): 🤍 Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): 🤍 Wood chips (for electric smokers): 🤍 Pellets (for pellet grills): 🤍 Wireless Probe Thermometer: 🤍 Rub Recipe: - 1/2 cup paprika - 1/2 cup brown sugar - 2 Tbsp Kosher Salt - 2 Tbsp Garlic Powder - 2 Tbsp Onion Powder
Today I show you how to smoke spare ribs. This method works on both pork and beef ribs. Smoking spare ribs isn't difficult at all - even a beginner will be able to follow this tutorial with ease. Follow the step by step instructions and your ribs will turn out tender & juicy. Don't know how to use a smoker? Never smoked ribs before? Don't worry - This video has everything covered. Enjoy Have a video Suggestion? Post it in the Comments Section, Contact me through my Facebook page or Tweet me! Connect with me! Facebook ▶ 🤍 Twitter ▶ 🤍 Instagram ▶ 🤍 2ND Channel ▶ 🤍 TikTok ▶ 🤍 "I'm HowToBasic" shirts and Egg plushies ▶ 🤍
This week I share a very basic barbecue recipe for Texas-style spare ribs, smoked using post oak wood on the ChudPit 65 offset smoker. Central Texas BBQ uses less ingredients and focuses on simplicity and smoke. Please like and Subscribe Patreon.com/chudsbbq Insta: ChudsBBQ 🤍 ►Full list of things I use and recommend: 🤍 _ ►Thermometer 🤍?tw=4724 ►Black Pepper 🤍 ►Cimeter Knife 🤍 ►Scale 🤍 ►Sausage Stuffer 🤍 ►Hog Casings 🤍 ►Pink Salt 🤍 ►Meat Grinder 🤍 ►Sodium Citrate 🤍 ►Cheese Slicer 🤍 ►Rub Tub 🤍 ►Burger Press 🤍 ►Slicing knife 🤍 ►Boning Knife 🤍 ►Knife roll 🤍 ►Butcher paper 🤍 ►Paper stand 🤍 ►Cutting Board 🤍 ►Fire Blower 🤍 ►Blowtorch 🤍 ►Chef Knife 🤍 ►Bone Saw 🤍 ►Thermometer 🤍 ►Welder 🤍 ►Angle grinder 🤍 ►Grinder Blades 🤍 ►Chop Saw 🤍 ►Pipe Level 🤍 ►Camera 🤍 ►Lens 🤍 ►Light 🤍
In today's video, I am smoking up ribs, 321 style. I often see others suggesting the 321 method for smoking ribs for beginners, but I have never tried it myself. Well, that all changed with this video, because I did 321 on my Z Grills Pellet Grill! Now, ribs on your pellet grill or pellet smoker couldn't be easier, but then you throw this 321 method for ribs into mix, and it certainly is a good starting point if your a beginner to smoking ribs! I will admit the color, and flavor was spot on, but I think they were too tender for me (is that even a thing?) but that being said, a lot of people LOVE fall off the bones, and if you're one of those people, this video is for you! Smoking ribs for beginners doesn't have to be daunting, or hard. If you follow this 321 method for smoked ribs, I can ensure that folks will be loving them! Cooking ribs is a great starting point if you're new to the pellet grill or pellet smoker world, or even you you're a beginner smoking ribs in general Be sure to leave me a comment if you've cook this 321 method before, or if you give it a try! I always like to hear feedback! If you enjoyed this video, be sure to LIKE, SUBSCRIBE, and RING THAT BELL!! As always, I truly thank you all for your support!! Don't Forget To Follow Me On Social Media -Instagram: 🤍 -Facebook: 🤍 The stuff I use: -Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): 🤍 -SuckleBusters Rubs and Sauces (use code: ASHKICKIN and save 10%): 🤍 -Fat Separator: 🤍 -Knives: 🤍 -A-MAZE-N Smoke Tube: 🤍 -Thermoworks Smoke: 🤍 -Thermoworks Thermapen MK4: 🤍 -Cutting Boards (use code ASHKICKIN20 for 20% off): 🤍 -Cookin' Pellets: 🤍 -The Smoke Tube: 🤍 -Cooking Racks: 🤍 *Some of these links may be affiliate links, these just help support my channel at no extra cost to you* * I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites* #321ribs #smokedribs #zgrill #zgrills #sucklebusters #bbq #bbqribs #smokedribsforbeginners
I'll show you how I SMOKE PORK RIBS step by step! Don't want to miss our next video? Then subscribe to our channel, turn that bell notification on and we'll notify you when our next video has been released! Ditch the 3-2-1 method and follow the method shown in the video. The 3-2-1 method will work sometimes, but not every time, if you have thin ribs, you'll probably over cook them using the 3-2-1, if you have super meaty ribs, it might not be long enough. So smoke to colour, wrap until they are tender then glaze at the end. I'll show you more in depth in the video. We'll cover off the BBQ set up, cooking temperatures and the whole process from start to finish. Enjoy. #kosmosq #howtosmokeribs #lownslowbasics
Use code CHUDSBBQ16 for up to 16 FREE MEALS + 3 Surprise Gifts across 7 HelloFresh boxes plus free shipping at 🤍 Please LIKE and SUBSCRIBE Patreon.com/chudsbbq Chudsbbq.com Insta: chudsbbq ►Full list of things I use and recommend: 🤍 _ ►Chud Rub and 16 Mesh Black Pepper 🤍 ►Fogo Charcoal 🤍 ►Weber Kettle 🤍 ►Meat Grinder 🤍 ►Sausage Stuffer 🤍 ►Meat Mixer 🤍 ►Chamber Vacuum Sealer 🤍 ►Pepper Cannon 🤍 ►Sous Vide 🤍 ►Toaster Oven 🤍 🤍 ►Thermometer 🤍?tw=4724 ►Flame Thrower 🤍 ►Fire Blower 🤍 ►Cold Smoker 🤍 ►Injector 🤍 ►Vegi Grill Pan 🤍 ►Meat Slicer 🤍 ►Fryer 🤍 ►Vitamix Blender 🤍 ►Kitchenaid Mixer 🤍 ►Food Processor 🤍 ►Beef Tallow 🤍 ►Wagyu Tallow 🤍 ►High Temp Cheese 🤍 ►Pink Salt 🤍 ►Sodium Citrate 🤍 ►Hog Casings 🤍 ►Sheep casings 🤍 ►Chef Knife 🤍 ►Boning Knife 🤍 ►7" Chef's Knife 🤍 ►8" Chef Knife 🤍 ►9" Cimeter Knife 🤍 ►Bone Saw 🤍 ►Scale 🤍 ►Rub Tub 🤍 ►Burger Press 🤍 ►Butcher paper 🤍 ►Paper stand 🤍 ►Cutting Board 🤍 ►Blowtorch 🤍 ►Welder 🤍 ►Angle grinder 🤍 ►Grinder Blades 🤍 ►Chop Saw 🤍 ►Pipe Level 🤍 ►Camera 🤍 ►Camera Lens 🤍 ►Drone 🤍 00:00 Intro 00:23 Tip 1: Choose a good rib 02:53 Tip 2: Keep it simple with rubs 05:46 Tip 3: Cooking Times 06:44 Tip 4: Spritz your ribs 08:04 Tip 5: Wrap your ribs
Smoked BBQ Ribs using Kingsford Wood Pellets Smoked BBQ Ribs Ingredients: Ribs BBQ Sauce ( choose your favorite) Rub (choose your favorite) Brown Sugar Butter Kingsford Pellets ( Hickory, Oak and Cherry) Smokin' and Grillin' with AB Signature Damascus Steel Knives - Set of 3 - 🤍 Smokin' and Grillin' with AB Signature Damascus Steel Chef Knife - 🤍 Smokin' and Grillin' with AB Signature Damascus Steel 10" Meat Slicing Knife - 🤍 Smokin' and Grillin' with AB Signature Damascus Steel Petty Utility Knife - 🤍 Subscribe to my channel and press the bell button to get notifications every time I post a new recipes Online YouTube Store - 🤍 SUBSCRIBE FOR MORE ►► Click this link to become a member of Smokin and Grillin wit AB 🤍 PERKS for YOUTUBE MEMBERS 💲5 Gets you Bi-Weekly written recipes, Access to private live streams, Access to the Exclusive Smokin and Grillin wit AB (TBD), Your name at the end of the video (credits). Become a YouTube member and Thank you in advance! If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video. My Amazon Store 🤍 Video Gear and Links My Gear Camera 1: Panasonic GH5 - 🤍 Camera 2: Nikon D7000 - 🤍 Camera 3: Samsung Note 10 - 🤍 Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM - 🤍 Favorite Zoom Lens: Favorite Cell Mic: 🤍 Production Tech Desk Mic: 🤍 Wireless Rode Mic: Lighting Kit: 🤍 Neewer 4x 160 LED Lighting Kit: 🤍 Manfroto Mini Tripod w/universal Cell mount: 🤍 Echo Dot (2nd Generation): Black - 🤍 Social Media Twitter: 🤍 Instagram: 🤍 Google+: 🤍 Facebook: 🤍 Pintrest: 🤍 Snapchat: For business inquiries: Smokin' and Grillin' with AB 5198 Arlington Ave Box 363 Riverside, CA 92504-2603 Websites 🤍SmokinandGrillinwitAB.com Email: SmokinandGrillinwitAB🤍gmail.com #SmokinandGrillinwitAB #CookinwitAB #SmokinGrillinFam DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
St Louis Cut Pork Ribs Recipe: 🤍 Meat Church BBQ Supplies: 🤍meatchurch.com Butcher Block - Rosewood Block: 🤍rosewoodblock.com Mill Scale 94 Gallon Offset Smoker- 🤍 Thermapen IR thermometer: 🤍 Subscribe: 🤍 | Website: 🤍 Watch the newest videos: 🤍 Follow Meat Church BBQ Instagram: 🤍 Facebook: 🤍 Twitter: 🤍 Cutting Board: 🤍rosewoodblock.com Watch more videos! Shop Playlist: 🤍 Recipes: 🤍 Beef Recipes: 🤍 Most Popular: 🤍 About Meat Church BBQ: Welcome to the official Meat Church BBQ YouTube channel! On this channel you will find a variety of content like barbecue, grilling, recipes and more! Make sure to subscribe and enable ALL notifications! #MeatChurchBBQ #MeatChurch #Recipe #PorkRibs
Today I cook up two different styles, Memphis style and Texas style, of some delicious baby back ribs on my offset smoker. Let me know which one you'd eat! Please LIKE and SUBSCRIBE Patreon.com/chudsbbq Insta: ChudsBBQ 🤍 ►Full list of things I use and recommend: 🤍 _ ►Thermometer 🤍?tw=4724 ►Fire Blower 🤍 ►Slicing knife 🤍 ►Boning Knife 🤍 ►Thermometer 🤍 ►Sodium Citrate 🤍 ►Sheep casings 🤍 ►Beef Tallow 🤍 ►Black Pepper 🤍 ►Cimeter Knife 🤍 ►Scale 🤍 ►Sausage Stuffer 🤍 ►Hog Casings 🤍 ►Pink Salt 🤍 ►Meat Grinder 🤍 ►Food Processor 🤍 ►Rub Tub 🤍 ►Burger Press 🤍 ►Knife roll 🤍 ►Butcher paper 🤍 ►Paper stand 🤍 ►Cutting Board 🤍 ►Blowtorch 🤍 ►Chef Knife 🤍 ►Bone Saw 🤍 ►Welder 🤍 ►Angle grinder 🤍 ►Grinder Blades 🤍 ►Chop Saw 🤍 ►Pipe Level 🤍 ►Camera 🤍 ►Lens 🤍 ►Light 🤍
The best recipe for smoking tender, delicious Spare Ribs. These Malcom Style Ribs are my favorite way to cook ribs! #malcomstyleribs #bbqribs #howtobbqright For Malcom's BBQ Supplies visit - 🤍 I’ve done a lot of great Rib recipes, but this one here is my all time favorite. I start with Spare Ribs and remove the membrane. First they get a dose of savoriness - my Killer Hogs AP Seasoning 🤍 with a medium coat - and then I let that sit on the meat for 15-30 minutes. At this point I fire up my Drum Smoker; for me you can’t beat a slab of ribs cooked on a drum - it just reminds me of true pit bbq. I run Royal Oak Charcoal Lump in the drum. Fill the fire basket 3/4 way full and I also place a piece of aluminum foil over 1 side of the top of the basket to creates an indirect side. Before the ribs go on the pit, I throw on a chunk of Hickory and Cherry smokerwood.com along with half a small onion. Once the ribs begin to sweat, season each slab with Killer Hogs The BBQ Rub 🤍 - my O.G. seasoning. When the coals are ready on the drum, adjust the vents so it runs as 275. You can cook this recipe on any pit just keep the temperature at 275 the entire cook. Place the ribs on the cooking grate. One slabs goes directly over the hot coals and one goes over the area with aluminum foil over the basket. The ribs smoke for 2 hours and I spin the rack every 30 minutes. I also hit each slab with a spritz of water at each rotation with my BOS Sprayer bit.ly/BOSsprayer . This keeps adds moisture to the top of the ribs preventing it form drying out. Once the ribs reach a mahogany color and the rub has set, take them off the pit and wrap in aluminum foil. In the foil I add 1/4 cup of Killer Hogs Vinegar Sauce 🤍 and lay the ribs meat side down. The foil is brought up and around the ribs and the ends folded up. Place the ribs back on the pit stacked on top of each other over the aluminum foil side of the fire. The ribs need about an hour to get tender. After 30 minutes rotate them so each one spends time on the bottom. Check them at the hour wrap mark for doneness - you should see draw back on the bones, the larger bones should be exposed, and the internal temperature should be around 202 degrees. Remove the ribs from the pit and let them vent for 10-15 minutes. To finish these Malcom Style Ribs I do them “muddy”. I use a combination of 50/50 The BBQ Sauce 🤍 and Vinegar Sauce 🤍 dusted with a little The BBQ Rub 🤍 . Combine the two sauces and lightly brush it on the top of the ribs. Then sprinkle just a touch of The BBQ Rub 🤍 over the top. The ribs go back on the pit for 10-15 minutes to set the sauce and then you’re ready to cut them up and enjoy. Malcom Style Rib Ingredients: - 2 slabs St Louis Cut Spare Ribs - Killer Hogs AP Seasoning - Killer Hogs The BBQ Rub - 1 cup Killer Hogs Vinegar Sauce (reserve 1/2 cup for glaze) - 1/2 cup Killer Hogs The BBQ Sauce Directions: 1. Remove silver skin and excess fat from each slab of ribs 2. Season each slab with AP Seasoning and rest for 15 minutes 3. Prepare Drum smoker for indirect smoking at 275 degrees. Cover 1/2 of fire basket with aluminum foil. Add 1 chunk each of Hickory and Cherry wood and 1/2 small onion to hot coals before placing ribs on smoker. 4. Season the ribs with The BBQ Rub on all sides and rest for 15 minutes. 5. Place the ribs on the cooking grate and cook for 2 hours. Rotate the cooking rack every 1/2 hour so each slab has equal time over the hot coals. Also spritz each slab with water every rotation for moisture. 6. After 2 hours when the ribs have a dark, mahogany color; remove them from the smoker. 7. Lay our a piece of aluminum foil on the counter, pour 1/4 cup Vinegar Sauce across the foil and place 1 slab of ribs meat side down on the sauce. Wrap the foil around the slab and fold the ends so you can easily get back into the wrap. Repeat this step for the other slab as well. 8. Stack the ribs back on the pit on the opposite side of the fire. After 30 minutes swap the ribs around. 9. After 1 hour of cooking in the wrap carefully open the ribs and check for doneness. Internal temperature should be around 202 degrees and you should see the bones starting to expose. At this point remove the ribs from the smoker and rest for 10-15 minutes. 10. Combine 1/2 cup The BBQ Sauce and 1/2 cup Vinegar Sauce in a small bowl. Carefully place each slab or ribs on a “foil boat” and brush with the sauce mixture. Season the top of each rack with additional The BBQ Rub and return to the pit to glaze for 15 minutes. 11. Cut the ribs into individual bones and serve. Connect With Malcom Reed: FB - 🤍 IG - 🤍 Malcom's Podcast - 🤍
Smoked Brisket Made Easy for Beginners: 🤍 Today I am showing How To Cook Ribs on a Pellet Smoker. This is a super simple cook that shows a method of cooking pork ribs that can be done on any style cooker. Subscribe for more information on all things associated with BBQ: 🤍 #TheDawgfathasBBQ Share this video with a friend: 🤍 See the LonestarGrillz 60x30 Santa Maria Grill here: 🤍 How to Smoke Central Texas Style Brisket on a Yoder YS640 Pellet Grill: 🤍 Recommended Playlist – 🤍 Let’s connect: Instagram – TheDawgfathasBBQ Twitter – 🤍TheDawgfathasBBQ Facebook - The Dawgfatha's BBQ Email: TheDawgfathasBBQ🤍gmail.com The cutting boards I use: 🤍 Visit my Amazon store to purchase all the items I use in my videos, or scroll below for individual links to products: 🤍 The cutting boards I use: 🤍 DISCLAIMER: This video description contains some affiliate links, which means that if you click on one of the product links and buy, I will receive a small commission. This helps support The Dawgfatha's BBQ, which will allow me to continue to make videos like this. About The Dawgfatha: I am Alton, aka The Dawgfatha. This is my YouTube channel and I thank you for taking the time to stop by for a visit. If you are looking for a fun place to learn and share a few things about BBQ, grilling or even in the kitchen cooking then this is the channel you should subscribe to. My videos will always be made with the intent of making super simple recipes that can be consistent and bold in flavors. My end game is to get my viewers involved in this wonderful world of BBQ and cooking while adhering to the most important principle of all; HAVING FUN along the way. Feel free to send your questions and or suggestions to me at The DawgfathasBBQ🤍gmail.com... And please remember to SUBSCRIBE and turn on the notifications to see my new videos as they go live on the channel… Cheers!!! Score your own TheDawgfatha's BBQ swag right here: 🤍
RECIPES here 🤍 2nd Channel - ROEL - 🤍 VIDEO SPONSORS ▶️KAMADOJOE 🤍 ▶️MEATER Thermometer🤍 😀 JOIN the PIT MASTER COMMUNITY 🤍 🔥🔥🔥 😀 MERCH 🤍 🔥🔥🔥 Do you like our new kitchen? Check out the website and configure your own 🤍n/en/home.html PERKS for PATREONS 💲5 Name in the video & Acces to Pit Master Exclusive discord club 💲30 T-shirt after 3 month's pledge and the above Support us and become a patreon! - 🤍 (Patreon takes 5% of the pledges) PERKS for YOUTUBE MEMBERS 💲5 Name in the video & Acces to Pit Master Exclusive discord club Become a YouTube member 🤍 (YouTube takes %30 of the membership) OUR MUSIC Use this music for your videos - 🤍 BBQ GEAR THAT I USE 👍Chef's knife - 🤍 (Germany) / 🤍 (USA) 👍Cutting Board - 🤍 (Germany) / 🤍 (USA) 👍Barbecue tong - 🤍 (German) / 🤍 (USA) 👍Kitchen Torch - 🤍 (Germany) / 🤍 (USA) 👍Thermometer - 🤍 (Germany) / 🤍 (USA) Check out our team Cinematographer - Morrison Hulshof 🤍 Video editor - Jim van Raan 🤍 RANDOM 😋 (words that help you find this video) #KEEPONGRILLING Everything i can tell you about JUICY and TENDER BBQ Ribs pitmaster x bbq cooking ribs tender and juicy kamado joe classic big joe big block charcoal outdoor cooking pork ribs babyback ribs 0:00 Introductie 0:43 Choice of ribs 3:07 Favorite option 1: Simple Salt & Pepper 6:06 Selecting the charcoal 6:57 Selecting firestarters 7:53 Selecting Smokewood 10:07 Creating the right BBQ setup 11:07 Look for the Mahogany brown colour 11:20 Adding extra flavour, or keep it natural 12:31 Wrap your meat with Aluminum or Butchers Paper 14:15 Check for results
Subscribe: 🤍 Visit our pellet grill recipes here: 🤍 Learn more about our pro member Matt Pittman: 🤍 When it comes to the perfect rack of ribs, it’s all about the prep and the seasoning. Traeger Pitmaster Matt Pittman shows you how to make it easy and cook perfect pork ribs on the Traeger every single time. 0:18 Removing membrane 1:04 How to Trim Ribs 2:22 How to Season Ribs 3:22 Step 1 Grill Time & Duration 4:13 How to Wrap Ribs 6:06 Step 2 Grill Time & Duration 6:39 How to Tell When Ribs are Done 7:16 How to Slice Ribs Follow us on social: Instagram: 🤍 Facebook: 🤍 Pinterest: 🤍 Twitter: 🤍 Shop Now: 🤍 Find a Dealer: 🤍
The Best No Wrap Smoked Ribs These Are Amazing and they are the ribs what we like to call "eating ribs"! The Z Grills did a fantastic job on these St Louis cut ribs and like always they only took around 4 hours to do! Bill's Texas Rib Grind is dang good and I suggest you contact him and give it a try for yourself! Thanks for watching Nation!! 🤍chickenfriedbbq.com follow him on InstaGram 🤍 0:00 - How to Prep No Wrap Ribs 1:22 - Start Up A Z Grills Pellet Grill 2:42 - How to Put Ribs In A Small Pellet Grill 4:13 - How to Rotate Ribs In A Pellet Grill 4:45 - Simple BBQ Spritz Recipe 6:40 - How to Check When Ribs Are Done 7:25 - What No Wrap Ribs Look and Taste Like #bbq #deadbrokebbqnation #ribs = You Want Dead Broke BBQ Merch head to 🤍deadbrokebbq.com If you would like to help support the channel and join "The Nation" Join this channel to get access to perks: 🤍 I have a Patreon Dead Broke BBQ page just click the link. 🤍 You can also click on the JOIN button on the channel and be a part of a growing community! Or you can send a tip to 🤍 If you enjoy cooking here is our Dead Broke BBQ Nation Facebook group 🤍 Follow me on Instagram 🤍 Some of the products I use in my videos can be found below and if they are on this page I support them! ThermoWorks Thermapen MK4 and Signals: 🤍 If you are interested in that awesome blade I use to slice up these bones head over to 🤍 and use my promo code DEADBROKEBBQ and save yourself %10 on your very own!! Hammer Stahl 14-Inch Carving Knife-Perfect for slicing brisket! 🤍 Shun boning knife: 🤍 Easy Function Wood Grill Grate Scraper: 🤍 Butcher Paper Roll - Long 24 Inch x 175 Feet: 🤍 South Chicago Packing Wagyu Beef Tallow: 🤍 TexMar FOD link: 🤍 Black Nitrile Gloves 🤍 Maldon Sea Salt - Flaky Pyramid-Shaped Crystals: 🤍 Some of the items I used in this video are linked below. If the link goes to Amazon and you purchase the item, I receive a small affiliate commission that costs you nothing extra, and it is greatly appreciated. Thank you!! Inkbird Waterproof Bluetooth Meat Thermometer: 🤍 Weber Kettle Premium Grill: 🤍 How to make the greatest Pizza on Earth Paperback book or Kindle: 🤍 Weber 7429 Rapid Fire Chimney Starter: 🤍 BBQ Dragon Grill Table Fits 22" Weber Grills: 🤍 Weber Hinged Charcoal Cooking Grate: 🤍 Meat Injector Marinade Gun BBQ Injector Grill Smoker Meat Injectors: 🤍 Orange Spritzer: 🤍 Stainless Steel Prep Table 48” x 24”: 🤍 If you are looking at joining the fly zapping league or FZL here is where you can get your very own racket to start practicing your skillz!!!! ha ha 🤍 Camera Live Stream Equipment I Use If the link goes to Amazon and you purchase the item, I receive a small affiliate commission that costs you nothing extra, and is greatly appreciated. Thank you! My 2 main cameras Sony Alpha a6600 Mirrorless Camera: 🤍 My 3 B-Roll cameras Sony Alpha a6400 Mirrorless Camera: 🤍 Sony SEL1670Z Vario-Tessar T E 16-70mm F4 ZA OSS: 🤍 Sony SELP18105G E PZ 18-105mm F4 G OSS: 🤍 Rode NT1KIT Cardioid Condenser Microphone Package: 🤍 Rode Wireless Go: 🤍 Rode Lavalier Go Professional Wearable Microphone for Wireless GO: 🤍 Aputure LS 60D Aputure Light Storm 60D 60W Daylight Focusing LED Video Light: 🤍 DJI RS 2 Combo - 3-Axis Gimbal Stabilizer for DSLR and Mirrorless Cameras: 🤍
The first 1000 people who click the link will get 2 free months of Skillshare Premium: 🤍 More Mad Scientist BBQ: Instagram: 🤍 Twitter: 🤍 Thermoworks: Thermapen: 🤍 Infrared thermometer: 🤍 Order your leather apron here: 🤍 Newest aprons are not yet on the websiteplease email jeremy🤍madscientistbbq.com if you would like to order one. Some of my BBQ Essentials: FABRIC GLOVE LINERS: 🤍 Butcher Paper Cutter: 🤍 Black Gloves: 🤍 Glove Liner: 🤍 Boning Knife: 🤍 Shun Boning Knife: 🤍 Head Lamp: 🤍 Slicing Knife: 🤍 Spray Bottle: 🤍 Aluminum Foil: 🤍 Motion Graphics/Animation provided by Kaitlyn Kirk Design 🤍 This video was sponsored by Skillshare
Baby Back Ribs Meat Church BBQ Supplies: 🤍meatchurch.com Butcher Block - Rosewood Block: 🤍rosewoodblock.com Thermapen IR thermometer: 🤍 Subscribe: 🤍 | Website: 🤍 Watch the newest videos: 🤍 Follow Meat Church BBQ Instagram: 🤍 Facebook: 🤍 Twitter: 🤍 Watch more videos! Shop Playlist: 🤍 Recipes: 🤍 Beef Recipes: 🤍 Most Popular: 🤍 About Meat Church BBQ: Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications! #MeatChurchBBQ #BabyBackRibs #PorkRibs
This episode is sponsored by 🤍NatGeo's Barkskins. Watch the premiere on May 25. See the trailer here: 🤍 This week on Basics, I'm showing you how you can smoke ribs on a gas grill. Recipe: 🤍 Music by Chillhop: 🤍 Blue Wednesday - Sweet Berry Wine Blue Wednesday feat. Shopan - Murmuration 🤍 Listen on Spotify: 🤍
Texas Style Spare Ribs As a BBQ man I personally enjoy traditional Texas style spare ribs. A sharp contrast to sweet, St. Louis style ribs that are so common in the competition BBQ world. If you have ever been to a Texas BBQ joint then you have probably had a really long pork rib that has not been trimmed down to a St. Louis cut rib. Recipe: 🤍 Meat Church BBQ Supplies: 🤍meatchurch.com Butcher Block - Rosewood Block: 🤍rosewoodblock.com Thermapen IR thermometer: 🤍 Mill Scale Offset Pit: 🤍 Goldee’s Barbecue: 🤍 Subscribe: 🤍 | Website: 🤍 Watch the newest videos: 🤍 Follow Meat Church BBQ Instagram: 🤍 Facebook: 🤍 Twitter: 🤍 Watch more videos! Shop Playlist: 🤍 Recipes: 🤍 Beef Recipes: 🤍 Most Popular: 🤍 About Meat Church BBQ: Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications! #MeatChurchBBQ #SpareRibs #PorkRibs
For more barbecue and grilling recipes visit: 🤍 #HowToBBQRight #CompetitionRibs #BBQrecipes Pit Master Heath Riles stopped by for this video to show me his secrets to winning rib competitions. Heath has won the Rib Team of the year in the Memphis BBQ Network for the past 4 years; (He’s well on his way to locking up a fifth title) so he knows a little something about cooking ribs. I’m thankful he’s willing to share his technique with us. Heath cooks Heritage Farms Cheshire Pork in bbq competitions. This meat is known for its’ superior marbling and flavor. The ribs are given a quick trim to remove and excess fat or sinew and he pulls the membrane off the back. For KCBS contest Heath cooks 4-6 slabs of St. Louis cut ribs and for MBN contests he cooks 12 slabs of the loin back ribs which are a Memphis staple. The ribs get a light coat of yellow mustard; then a generous layer of his Jalapeño Garlic seasoning; followed by medium layers of his signature Pecan and Honey Rubs. The same process is repeated on both sides, and he seasons the ribs about 20 minutes prior to going on the pit. For this cook Heath used my Trager grill running at 275⁰ with a mixture of Hickory and Cherry pellets for smoke flavor. The ribs go on the grill for about 2- 2 ½ hours or until the rub adheres to the meat and then they’re wrapped. In the wrap apply a light layer of Honey rub and lay the slab meat side down. Add a touch more Honey rub to the back side and ¾ cup of Heath’s Butter Bath mixture (it’s a powdered form of Brown Sugar, Butter, Honey, and other spices mixed with apple juice). Be sure to double wrap the ribs so the bones don’t poke through the foil. The ribs go back on the pit for an hour to tenderize and Heath pulls them off the pit when the internal temperature reaches 204 - 208⁰. He carefully takes the each slab out of the foil wrap and dust the back side with his Sweet Rub and light glaze (1 cup Sweet BBQ Sauce & ½ cup Tangy Vinegar). Then repeats the same process on the meat side. The ribs go back on the pit for 15-20 minutes to set the glaze and then it’s time to serve them to the judges. These ribs had a beautiful appearance and perfect texture, but the best part was the flavor. The rub combination and tangy sweet glaze brought out the richness in the Cheshire Pork. I see why Heath is a rib champion! For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: 🤍
Thank you for watching my baby back ribs video. On this video, I smoked 2 racks of baby back ribs on my Yoder Frontiersman. I've smoked plenty of baby back ribs in the past but never in an offset smoker. I've smoked baby back ribs on my pellet smoker, Gateway Drum Smoker and even on my Pit Barrel cooker but never on an offset smoker. It really is hard to beat the flavor you get on an offset smoker. Thanks for watching Smokin' Joe Order the Rub and Sauce I used in this video here and get a nice discount - 🤍 Gourmet Wood Products - 🤍 Order Your Hestan Cue Induction Burner here-(enter Smokinjoe at checkout for 20% off) 🤍 Order your Yoder Smoker Here - 🤍 Order Your MEAT Sous Vide and Sausage Equipment Here- Order your MEAT processing equipment here and get a nice discount- 🤍 Order Your Dalstrong Knives Here and Save 10% - 🤍 Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount- 🤍 Grill Blazer / Grill Gun Discount - 🤍 Order Your Thermapen Thermometer Here - Thermapen Mk4 - 🤍 AMAZON LINKS Pistol Grip Injector - 🤍 16 Mesh Black Pepper Used In My SPG - 🤍 Pickling Spices - 🤍 Dukes Mayo - 🤍 Fleur De Sel (Salt)- 🤍 Cut Resistant Gloves - 🤍 Pizza Screens - 🤍 Nitrile Gloves (Black)- 🤍 RODE Mic Set Up - 🤍 Nikon D5600 Camera - 🤍 Order Your PK100 Smoker here - 🤍
We give our Kamado Joe ribs the foil boat, overnight dry brine & double indirect treatment for the ultimate Kamado Joe rib 101. These hot & fast ribs are done in 3hrs. Wether you're cooking St. Louis or Babyback ribs on the Kamado Joe, my process is the same for each so grab whichever you like best and follow along. Chapters below to help navigate 00:00 - How we discovered the best rib method 01:33 - Why you should dry brine your ribs 04:40 - Make your own Texas style dry brine rub 07:57 - Building a clean fire for perfect ribs 11:31 - Cook game plan 14:01 - Smoke hack, keep smoke rolling on a long Kamado cook 15:16 - Why the foil boat was made for Kamado's 18:06 - Rib sauce hacks 19:30 - Glazing ribs 21:40 - Results & taste test Subscribe 👉🏼 🤍 Join as a member 👉🏼 🤍 Follow me Instagram: 🤍 & Facebook: 🤍 💰💰💰💰💰DISCOUNTS 💰💰💰💰💰 These companies offer you a discount & every purchase made with these links also helps support the channel (thank-you). I personally use & love all of these products, so please support them & the SDBBQ channel by using these links & or codes together. Link & code savings applied at check-out regular priced items. 🔥 GrillGun and Su-V Gun from GrillBlazer - 🤍 💰 Use discount code “SDBBQ” to get 10% off any order site wide! 🖥 Check out my video review - 🤍 🌡MEATER wireless probes - 🤍 💰 No coupon needed! Just use this link for 10% off site-wide 🖥 Check out my video review on the MEATER lineup and which I recommend - 🤍 🧂 Pepper Cannon (8-60 mesh 10x more per grind) - 🤍 💰 Use discount code “SDBBQ10” to get 10% off any order site wide! 🖥 Check out my homemade rub recipes featuring the pepper cannon - 🤍 🔪 Dalstrong Knives & cutting boards - 🤍 💰 No coupon needed! Just use this link for 10% off site-wide 🖥 Check out my video review - 🤍 🪵 Smoke North offset smokers - 🤍 💰 No coupon needed! Just use this link for 25% off all accessories & pit upgrades! 🖥 Check out my video review 1yr after buying my Smoke North offset smoker - 🤍 🍕 La Piazza pizza ovens - 🤍 💰 Use discount code “30OFF” to get 30% off all accessories & upgrades + FREE shipping 🖥 Check out my video review of my Piccolo oven vs the DoJoe accessory - 🤍 ♨️ Kamado Joe accessories - 🤍 💰 Use discount code “SDBBQ” to get 10% off any order site wide! 🕳️ Smokeware drip pans & chimney caps - 🤍 💰 Use discount code “SDBBQ” to get 10% off any order site wide! 🖐🏿 Nitrile prep gloves - 🤍 💰 Use discount code “SDBBQ” to get 15% off any order! 🥩ChefsTemps meat probes - 🤍 (~40% less than my Thermapen) 🪨 Fogo Charcoal & BBQ accessories - 🤍 ↓↓↓↓ More Links &💰DEALS 💰 ↓↓↓↓ ► SoloStove Smokeless Fire Pit - 🤍 ► High Heat gloves - 🤍 ► Big Joe - 🤍 ► Classic Joe - 🤍 ► Joe Jr. - 🤍 ► Kettle Joe - 🤍 ► Lodge 5 Qt dutch oven - 🤍 ► Pellet Tube smoker - 🤍 ► Meat injector - 🤍 ► Wing basket - 🤍 ► Cheap but good sous vide - 🤍 ► Grill brush cleaning kit - 🤍 ► Simple Green spray - 🤍 ► Permatex gold high heat silicone (fix lose gasket) - 🤍 ► Wagyu beef tallow - 🤍 ► Diamond Crystal Kosher salt - 🤍 ► Finishing Salt - 🤍 ► Smoked Salt - 🤍 ► Truff hot sauce - 🤍 ► Everything else is on my Amazon store - 🤍 *Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel. #SMOKINGDADBBQ #Kamadojoe101 #ribs 🤍KamadoJoeGrills 🤍Dalstrong 🤍Fogocharcoal
Click here to get 15% off your first order from Porter Road! 🤍 More Mad Scientist BBQ: Instagram • 🤍 Twitter • 🤍 Facebook • 🤍 Join my Patreon community here: 🤍 WAGYU Beef Tallow • 🤍 PORK LARD • 🤍 MY FAVORITE THERMOMETER - Thermoworks affiliate links: Thermapen ONE: 🤍 Thermapen IR: 🤍 Thermapen Mk4: 🤍 Smoke X: 🤍 Infrared thermometer: 🤍 Affiliate links for my barbecue essentials: Trimming knife: 🤍 Slicing knife: 🤍 Black Nitrile Gloves: 🤍 Cotton Glove Liners: 🤍 Spray bottle: 🤍 Aluminum Foil Pan (Full Size): 🤍 Aluminum Foil Pan (Half Size): 🤍 Disposable cutting boards: 🤍 Heavy Duty Aluminum foil: 🤍 Butcher paper: 🤍 Butcher Paper Cutter: 🤍 Email moriah🤍madscientistbbq.com to get info about a consultation with Jeremy Order your leather apron here: 🤍 Motion Graphics/Animation provided by Kaitlyn Kirk Design: 🤍 Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel. This video is sponsored by Porter Road.
In this video I show you how I smoke my spare ribs on the Offset Smoker! They turned out juicy, tender, and super delicious! If I can do it, YOU can do it! Want to support the channel? Visit my Merch Store! 🤍 If you like the video PLEASE LIKE AND SUBSCRIBE! :) Thanks for watching! Facebook page: Cass Cooking 🤍CassCooking321 Instagram: Cass.Cooking.321 Want the rub and rib glaze I used? Link to Kosmos Q website: 🤍
Competition Rib Recipe that won Memphis In May from Jay Durbin - JAY RAN THE OUTLAW SMOKER AT 300 THE ENTIRE TIME #competitionribs #ribs #howtobbqright World Champion Competition Rib Recipe WHAT JAY USED IN THIS RECIPE: - Tennessee Mojo BBQ Rub 🤍 - Killer Hogs Hot Rub 🤍 - Bees Knees Spicy Honey 🤍 - Coleman Party Stacker Cooler 🤍 - Thumb Grinder 🤍 - Killer Hogs The BBQ Sauce 🤍 - Killer Hogs Vinegar Sauce 🤍 I’ve been begging Jay Durbin (Tennessee Mojo) for 2 years to come show me how he won the 2019 Memphis in May World Championship Rib category and he finally caved in!!! This is Jay’s winning rib technique and what made him the defending Rib Champion going into the 2021 MIM event. I turned the pit over to Jay in this video as he walks us through the whole rib process. Jay starts with fresh baby back ribs trimmed of any excess fat and chine bones removed. This process can be a little tricky, so I usually leave the saw work up to a butcher. Most butchers will gladly trim those for you just ask them to square the rack up and knock the chine bone off with a saw. We do this in contest because it shortens the length of the rib making it easier to get them into the blind box. It also cleans up the ends of the bones, so the judges don’t get bits of cartilage or bone fragment when they take a bite. The ribs are then seasoned with generous layers of Jay’s Tennessee Mojo Rub and my Killer Hogs Hot Rub and smoked with Hickory wood for a couple hours. When the color is just right, Jay wraps the ribs to get them tender. He loads that wrap up with all sorts of delicious ingredients including heaping spoons of Country Crock (Jay says if its good on crackers then it’s good on Ribs!). The ribs are placed back on the pit and cooked for another 1 1/2 hours. At this point they should be perfectly tender. Each rib is placed in a cheap cooler to hold for at least an hour before the glazing process. Just before rib judging each rack is taken out of the foil and brushed with bbq sauce. Jay’s mixture is 50/50 blend of Killer Hogs The BBQ Sauce and Killer Hogs Vinegar Sauce. He brushes a thin coat of warm sauce on both sides, places the ribs back on the pit for 10-15 minutes, and finally uses a little more rub ran through a thumb grinder to give them a pop of flavor. Each rack is sliced into 2 bone sections for the blind box and the remainder are served whole for the judges to pull apart by hand. The texture is what sold me on Jay’s ribs. The meat was perfectly cooked. Each bite was packed with moisture and the outer bark layer was delicious. You could taste the hickory smoke but it wasn’t overpowering at all. I can see why Jay has been so successful at the World Championship. His rib technique is Killer!!! Give it a try if you want to experience a World Class rib recipe - Mojo Style! Connect With Malcom Reed: 🤍 Facebook - 🤍 Twitter - 🤍 Instagram - 🤍 TikTok - 🤍 Malcom's Podcast - 🤍 For Malcom's BBQ Supplies visit - 🤍
The absolute best Smoked Ribs on my Pit Boss Austin XL. I bought a pack of spare ribs and trimmed them up to a St. Louis style rib. I seasoned these ribs with a SPG and Killer Hogs BBQ Rub. These Ribs are to die for and will impress even the most snobbiest BBQ eaters! ENJOY! MY FAVORITE PELLETS Oak Pellets: 🤍 Cherry Pellets: 🤍 Hickory Pellets: 🤍 Pecan Pellets: 🤍 MY GRILLS Pit Boss Austin XL: 🤍 Weber Kettle: 🤍 MY FAVORITE RUBS: Killer Hogs BBQ Rub: 🤍 Joe's Kansas City BBQ Rub: 🤍 MY FAVORITE SAUCES: Joe's Kansas City BBQ Sauce: 🤍 BBQ MUST HAVES Butcher Paper: 🤍 As an Amazon Associate I earn from qualifying purchases.
How to Smoke Ribs in an Electric Smoker (Masterbuilt Smoker Recipe) Who said it's hard to make delicious ribs in an Electric Smoker because its not. On this Episode We are going to Make the Best Electric Smoked Spare Ribs you've ever Had done right in the Masterbuilt Electric Smoker. Ingredients : 1/4 Cup Brown Sugar 1 Tbsp Black Pepper/Salt 1 Tsp Cayenne Pepper/ Chilli Powder 1 Tsp Garlic Salt/ Onion Powder 2 Tsp Brown Sugar Bourbon Binder - Carolina Reaper Sauce - Barbecue Sauce 2/3 Cup Ketchup 2/3 Cup Apple Cider Vinegar 1/4 Cup Brown Sugar 1 Tsp Garlic Salt, Cayenne Pepper, Chilli Powder, Black Pepper - | ThatSavageKid Don't forget to Subscribe, enable notifications, and give this video a thumbs up! I Would Really Appreciate it If Y'all Would SHARE my channel to your friends and family! Thanks for your support Savage Gang!!! Products I Use - *Buttery Seasoning: 🤍 Kitchen Aid: 🤍 Kitchen Scale: 🤍 NINJA Blender - 🤍 SpringForm Pan (Cheesecake Pan) - 🤍 Portable Smoker : 🤍 Garlic press : 🤍 Gear I use for Film and etc Sony A6400: 🤍 Gorilla Pod: 🤍 Portable Led light: 🤍 *DISCLAIMER: Links in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for support ThatSavageKitchen so I can continue to provide you with free content each week! * _ ✅ BUSINESS INQUIRIES: Thesavagekitchen05🤍gmail.com Follow My socials 📸 INSTAGRAM Business - 🤍Thatsavagekitchen 📸 INSTAGRAM Personal - 🤍Thatsavagekkid 🐦 TWITTER - 🤍ImThatSavageKid 🤴🏾TIKTOK - 🤍thatsavagekitchen 👾 Twitch - ThatSavageGaming 👉🏽 SECOND CHANNEL: 🤍 - that savage kitchen masterbuilt ribs smoked ribs electric smoker masterbuilt electric smoker baby back ribs that Savage Kitchen,masterbuilt electric smoker,ribs in an electric smoker,pork ribs,electric smoked ribs,smoked pork ribs,masterbuilt electric smoker baby back ribs,bbq sauce,smoked ribs,bbq pork ribs,how to make bbq sauce,baby back ribs recipe,smoked ribs recipe,electric smoker ribs,masterbuilt ribs,bbq ribs,how to smoke ribs,fall off the bone ribs,how to smoke pork ribs,smoked ribs electric smoker,how to smoke ribs in electric smoker
Don’t let their jumbo size scare you. Beef ribs are surprisingly easy to cook and come out great if you follow a few simple steps. In this recipe, you’ll learn which type of beef ribs to use, how to get an awesome bark, and how you can have juicy, tender bbq beef ribs each and every time. Find the full recipe here: 🤍 CONNECT WITH SMOKED BBQ SOURCE Web: 🤍 Instagram: 🤍 Pinterest: 🤍 Facebook: 🤍 ABOUT SMOKED BBQ SOURCE The #1 resource for anyone that wants to learn about the art and science of barbecue. Smoked BBQ Source's team of expert pitmasters share their best bbq recipes, tips, and tricks to help you become the pitmaster of your own backyard. #bbq #bbqribs #beefribs #smokedribs #shorts
Chef Tom breaks down his recipe for making baby back ribs at home for family and friends. Enjoy! ► PRINT RECIPE: 🤍 RECIPE COOKED ON: 🤍 SUBSCRIBE for NEW RECIPES every Tuesday + Friday: 🤍 WATCH OUR FAVORITES NOW! ► 🤍 * CHEF TOM’S TOP PICKS * BEST PELLET GRILL: 🤍 BEST CHARCOAL GRILL: 🤍 BEST GAS GRILL: 🤍 KITCHEN TOOLS: 🤍 GEAR: 🤍 _ * FOLLOW US * FACEBOOK: 🤍 TWITTER: 🤍atbbq INSTAGRAM: 🤍atbbq 🤍cheftomjackson
Get 30% OFF your first bag of coffee with Trade Coffee when you click here 🤍 Making great homemade bbq ribs shouldn't be limited to the smokehouse homies. While a smoker really makes for a perfect rack of ribs, we can get a product that is nearly as good in its own way using this method. And obviously, the cold smoker device IS OPTIONAL. Recipe: 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 -
Competition Rib Recipe | BBQ Competition Rib Recipe For more barbecue and grilling recipes visit: 🤍 In KCBS BBQ Competition contests we cook St. Louis cut Spare Ribs. I look for a well marbled rib with good weight - 2.75lbs and up. This size rib has plenty of meat on the bones for the judges, so they can get a good bite. My process starts with trimming the ribs. I square up each rack by removing the end bones and taking any excess meat off the rib tip area. Each slab needs to be close to the same size in order to cook at the same rate. Remove the sinew membrane from the back side the ribs and trim away any thick deposits of fat from both sides. For comp ribs I want a savory layer of seasoning with a touch of heat but you also need a sweet layer to balance it out. I use both my Killer Hogs Hot Rub and Killer Hogs The BBQ Rub. This combo is hard to beat and gives the ribs an amazing color as they cook. Layer on a very light coat of mustard on each slab and sprinkle the rubs on both sides. Let them hang out at room temp while the smoker comes up to temperature. Just about any type of pit can be used to cook competition ribs. For this cook I’m firing up my Gateway Drum with Royal Oak Lump charcoal. The target smoking temperature is 250⁰. Once the smoker stabilizes add a chunk each of Cherry and Hickory Grillewood for smoke flavor. Place the ribs on the cooking grate and make sure they’re lying straight on the rack. The way you set them in place is the shape they will cook. Smoke for 2 hours and spritz with a 50:50 mixture of apple juice and water as needed (about every 30 minutes). The ribs will start to develop a bark on the outside as the rubs caramelize and this is the point where you want to get them wrapped. Tear off a sheet of aluminum foil long enough to cover the ribs. On the foil layer a few lines of Parkay squeeze margarine, ¼ cup brown sugar, and 1 Tablespoon of honey. Place the ribs meat down in this mixture. At this point check the backside of the ribs and remove anything that could give the judges a bad taste – little bits of rendered fat or meat. Now they need a little spice and acidity in the wrap so drizzle ¼ cup of Killer Hogs The Vinegar Sauce down the middle of the slab. Close the aluminum foil around the ribs and place them back on the smoker to tenderize. It takes about 1 – 1 ½ hours in the wrap but be sure to check them after 1 hour. When you see the larger bones exposed on the back it’s a tell-tell sign that the ribs are tender. As you lift the slabs you can feel them bend in between the bones almost to the point of breaking. You have to be careful here when handling them or the slab could tear. Let the ribs hang out for 30 minutes on the counter to rest in the foil. At this point I fold another sheet of aluminum foil into a boat shape to transfer the ribs back to the smoker for a quick glaze. Carefully transfer each rack to the foil boats and brush on a light coat of glaze. The glaze is a mixture of ¾ cup Killer Hogs The BBQ Sauce mixed with ¼ cup Killer Hogs The Vinegar Sauce. Warm the sauce slightly and brush it on the meat side of the ribs. Place each rack back on the pit and set the glaze for 15 minutes. Now the ribs are ready to cut into judging portions. Place each rack meat side down on the cutting board and use a long bladed, sharp knife to precisely cut in between each bone. *a good knife is key here. Once all of the ribs are cut, apply a little glaze to the cut side of each piece and select the best bones for the turn in box. For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: 🤍 Competition Rib Recipe
BBQ Smoked 3 2 1 Ribs | Pit Boss Pellet Smoker Perhaps one if not THE most popular method to BBQ pork Ribs is the 3-2-1 Method. I go in depth on how to get some excellent, juicy and sweet results. Knowing how to BBQ ribs can be a huge savior for big events. The 3-2-1 method is an excellent way to get some amazing results! Here are the steps... Set the Pit Boss Pellet Grill to 225 Coat the ribs with Mustard Add your favorite Rib-Friendly seasoning Set the Ribs on the Smoker Let the Ribs smoke for 3 hours Slather some Mop on the ribs Let the ribs cook for 2 more hours wrapped in sauce Remove the foil, then let the Ribs smoke for 1 more hour. Expect to be BLOWN away :) #PitBossNation #PitBoss #PelletGrill #SmokedRibs #MrBigKid