Best damn channel for the new backyard barbecue enthusiast. I love how detailed everything is. It’s a recipe for success! thank you brother. Keep it coming.
I e been into this addiction for just over a year now. Bought a set and forget pellet smoker and have just found your channel. I do agree I’m more concerned about the thermo pen and the internal temp and heat temp. But maybe it’s time to trust the feel and you just showed us how to gauge this. New sub and follower. Thanks for sharing your talent
I'm content creator from Poland and I just made my own offset smoker and I try to learn as much as possible. Your channel is packed with knownlage thats amazing! Keep doing this, It's awesome!
Your channel is officially my favorite barbecue channel on UA-cam! No annoying sponsors (I wouldn't hold it against you but this is nice), no endless pushing of the same merch so many channels do over and over, invaluable knowledge that has been of tremendous help to me in order to step up my barbecue game with my very first offset smoker and, first and foremost, your contagious and genuine enthusiasm for the art! Bravo, Sir! Warm regards from Switzerland! Salute 🫡
Brother thank you, truly!! Comments like this make it fun and very worth while making these videos. Video sponsored by the love of the art and my pocketbook 😂. Cheers bro 🙏
Bro!!! I have been cooking ribs for years and one thing I know is that you cannot stop learning and you have taught me something today! Thanks bro. I did subscribe and share btw!!!! Keep up the good work!
Love your videos. Thanks for the great and detailed how to on these ribs. They look fantastic and I’ll be giving this rub and slurry a try. That color was incredible I’d like to replicate for presentation sake alone!
Another great and very informative video. I need to try that Slurry Sauce. I’m a fan of Killer Hogs and have his rub. Also have Blues Hog in the refrigerator. The color of the ribs was awesome! I bet they tasted even better. Cheers to another successful cook and video!
Thanks for the comment and support as always fam. The slurry is a must try, and it sounds like you have almost all of the ingredients to pull it off. Let me know if you end up giving it a go. Cheers brother!
Wuddup!!! Bro I’ve been mulling over helpful/fresh video ideas and want to make sure I don’t post just for the sake of posting you know. But if the streets are asking I might have to load one up and fire away 🚀
Tried this recipe yesterday. Everything to the T! With the exception of half stack open. RAN A CLEAN FIRE all the way through. Still a very good recipe. Thanks for sharing 👍 ✌🏽🍖
My goodness that slurr sauce is amazing I just whipped it up with the raspberry chipotle blues hog and a little habanero mango barbecue sauce. Did it the exact same way you did yours I’m on hour three of my ribs right now. Can’t wait till they’re done.
Man thank your for the comment and the encouragement!!! More content on the way brother, trying to keep it fresh and helpful (and semi consistent haha). Let me know how you like the ribs if you ever spin around to trying them.
You cant beat a big pit rig where you can keep temp regulated 50 degrees here or there at a constant. Temperature reg is the the number 1 key to cooking good BBQ. Numero ono
Thanks for the comment and support brother. Just having fun talking about bbq while convincing my wife that the best use of her time on a Sunday is standing there listening to me talk while rolling a camera haha 😂
Amazing color on the ribs. One tip. Don't forget to hit the ribs underneath with your slurry. It will make the color more uniform and the meat more flavorful on the underside
I've been smoking ribs for nearly 15 years and I can say it makes absolutely no sense to NOT take off the membrane regardless of where it's cooking, if you pull them at the right temperature they will hold together even without the membrane and being able to apply seasoning directly to the meat on the membrane side is paramount and makes all of the difference on the finished product but like this guy said...do what you want but I can tell you all day long without even blinking or hesitating to pull off the pork membrane after having it both ways but there will probably be some weirdos that like that odd papery crunch on the under side.
Brother, first off thank you for supporting the channel. Second, it’s just bbq bro nobody is right or wrong here it’s a matter of pure preference. If you’ve smoke 20-30 slabs of ribs in a single day like I have, I promise you won’t be pulling membranes off 😂. Third, 15 years of bbq means nothing on the internet (in all due respect). I know plenty of folks who have been bbq’ing for 30 years and still to this day, their bbq is no bueno. 15, 30, shoot 100 years it’s all relative here on the internet. Lastly, (takes deep breath haha 😮💨) I’ll tell you what I tell the rest of the “I’ve been doing this for 20 years, therefore I’m right” guys… don’t argue with me, just argue with all of the TX Top 50 restaurants. Almost none of them remove the membrane. It takes one prideful human being to say they know better than the #1 BBQ restaurant in all of American, but I know that’s not you 😉 Cheers brother, hope to see you around 🍻
@@MeatNGreetBBQ No one is right or wrong to put salt on your steak or no salt on your steak but we both know sure as hell as to what tastes better. It's obvious there will be differing opinions, my point being is that MOST will enjoy pork ribs better with the membrane off....it doesn't take a rocket scientist to know if it's on or not and the crunchy papery feel it has is not pleasant to most...it's why you will hardly EVER see it on in upper end BBQ joints. Stating my opinion just like you stated yours which is what the comment section is for isn't it brother? Regardless keep smoking and doing your thing, BB! is a wonderful hobby, I know I enjoy it quite a bit as I do cooking overall, it's my therapy when I'm not working.
@@MeatNGreetBBQI don't feel like it is necessary to remove it in my workhorse pits 1975 offset smoker because of the convection but I will remove it when I use my other non offset smokers
I watch a lot of barbecue videos and I am obsessed with Texas barbecue but this video here just jumped to my number 1 favorite rib video...very detailed and informative. Can't wait to try that rib glaze and i really think without even trying it this will basically be my go to way to smoke ribs...do you like any of the other fiesta brand seasoning besides the pepper?
I will be making ribs this week. I don't have all the ingredients for your slurry, and I eat Carnivore (so no simple syrup for me,) but I will try a reasonable facsimile. Otherwise, I will be following your method as best as I can. Wish me luck! And as always...thank you.
Appreciate the support bro!! Haha that’s a good video idea, would have to put some real thought behind that one. Bc frankly when cutting weight I tend to cook bbq for others and not really myself. Although if you removed all the sugary sauces and rubs BBQ would be a pretty solid meal prep option 🤔
YESS!! Make sure you really dial in the sauce. If you like a sweeter rib lay in that simple syrup. Blah around with the ratios until you love the flavor. Once they’re done there’s no going back haha. Let me know how they turn out!
@MeatNGreetBBQ everyone enjoyed the ribs. My BBQ shop didn't have meat mitch in stocks, so I used a Carolina mop sauce and everything else you used for your Missouri Slurri. Thanks for the great videos...
Im trying this. Thanks for the video, note you said "very simple" sauce recipe, then whipped out measuring containers and 15 ingredients and with some having to be cooked on a stove lol!!!!
Give it a go boss! Appreciate the support. lol keep in mind simple syrup & butter can be bought from the store. Apple cider vinegar should be a mainstay in any backyard bbqers cabinets haha. Let me know what you think 👍🍻
One of the best ribs ive ever had was Lawry's seasoning salt, kosher salt and black pepper. And wrapped with some pork lard drizzled on that i had in the smoker .
Hey brother, not sure I totally understand the question but I’d say nothing is different. Do it exactly the same as you saw here (maybe pull the membrane if your smoker doesn’t have great convection). Other than that it’s all transferable regardless of smoking apparatus. 👍
It’s the next video in the docket, excited to film it. Taking my time because I think it’ll be the most important video I do of the year and want to make sure I do it right ya know. Thanks for the support brother means a lot!
Honestly never tried it brother but I say let it rip and let me know. Texture is the main goal if you can match that then flavor profile is what you’re tweaking.
Great question! Pork ribs are a much thinner cut of meat compared to meats like briskets. I prefer to sprits once my bark is set to add topical moisture. Just helps keep the ribs from getting too dry and potentially splitting or cracking.
Great video but for saying put away the thermometer. Use your thermometer then see what it feels like. Get use to what it feels like, then you can transition away from your thermomenter. When you feel you are ready, test for doness with your hand then verify with your thermomentor. Now your ready to just use your hand. Until then; your thermomenter will right "if it's a good one" 99% of time.
Sweetheart that aluminum is bad for your health. I suggest using a stainless steel or, better, glass pan, stainless steel could use the restaurant style cover, or foil on the top would be much less exposure. Thanks for the tips!
Appreciate the support but this is prob not the channel for you boss. You’ll never see me deliver mediocre-bulleted points for the sake of keeping a video short or sweet… trust it would be easier to do it that way. But I choose to do it this way in an effort to give as much info as I can to the folks who want/need it. But again, appreciate the support and feedback. Cheers 🍻
Bro I just bought a Thermapen One 😂 nah I never temp my Spare ribs. After that botched brisket I made I made ribs and they came out legit because the fire wasn’t as hot. I posted the pic on my twitter…same twitter name as my UA-cam channel/username.
lol thermometers def have their rightful place inside bbq essentials… but I think they enable us at times. When I first started BBQing I didn’t have a tmro gauge on my smoker OR an instant read… had to rely 100% of look & feel 😫😭. I’m def better off bc of that though, so I urge everyone to going through s season of just look and feel. Shoot it to my IG I don’t have X. bigfrizz99
Honestly one of the best rib cooks I've seen! Very valid point about overdoing it with the sugar, sauce, butter etc - I've steered away from this recently too towards a more 'simple' rib and the results are hands down better.
Thanks for the comment and support brother. I agree, I feel like there’s a time and a place for it. But the candy ribs of old are starting to fall into the background to a far more edible rib like this one. Again, thank you for the support!
Nice video. How about cooking with no wrap until the rest? And yes, keep it simple, salt, pepper, and your favorite rub if you'd like. Cook until done, then add your sauce or, as you say, slurry in your foil. Let rest for at least an hour or so. Thanks for the video.
I think it's obvious. He had all those ingredients, balanced them out but held back the amounts compared to hand fulls of brown sugar, swimming in butter, and gobs of honey. He's respecting the meat while still adding respectable flavor. Anyone can add to or reserve here. Such critics
This is the second of your videos i’ve watched in as many weeks. Breaking the cycle of too much butter, brown sugar and honey in the foil is a paradigm shift for me, but based on your cook it looks like a game-changer. Thanks for the detailed narrative along the way!
I had to go through the same mental shift too bro. I’m not saying never do it, but you’ll come to love a simpler approach I’m certain here and there. Enjoy boss 🍻
Can you list the sauces and estimate on measurements? I think I’ve had enough of the cavity store sauces. Looking to make something at home.awesome video. Just subscribed, liked and commented.
Dude stoked to hear you have a new beast in the fam, I love me a solid 150 gallon smoker. Enjoy the fruits of your labor bro and thanks for the support 🙏
Grest video. Novice griller. Did spareribs on a weber kettle 1st time kinda screwed it up probably 6 outta 10. Learned alot from your video. Greetings from Chicago. I liked and subscribed and hope to learn more. Thank you 😊 God bless
This has to be the best ribs video I have seen in a very long time! Thank you sir!! Gotta try that slurry asap!! Much love and respect!! Gained a follower from Houston Texas!
How have I gone this long without finding this guys videos??? As in depth as anyone and I haven’t seen anyone as passionate about the craft as him
ITS MY FUALT! Haha I should have found you sooner somehow 😅. It here we are- thanks for your support brother.
This channel honestly deserves to be a lot bigger. I predict by this time next year, it will have at least 100K, maybe even 200K
Really like how instructive you are on each step
Thank you, trying to break it down as best I can haha
@MeatNGreetBBQ my wife says quit looking at videos your food is fantastic .but thanks guys
Best damn channel for the new backyard barbecue enthusiast. I love how detailed everything is. It’s a recipe for success! thank you brother. Keep it coming.
These are the best BBQ videos available, keep it up my dude! Representing MO well!!
MO STAND UP!! Thanks a million bro appreciate the comment and support 🙏
just made your Slurry and holy cow I can't wait!!!
Great video with awesome grilling tips! I like how thoroughly u explain and teach. I can almost taste the ribs thru the channel.
Found your channel watching the Fire Management video. Love your content. Keep it coming!
Stoked you found the channel bro, thanks for your support.
I e been into this addiction for just over a year now. Bought a set and forget pellet smoker and have just found your channel. I do agree I’m more concerned about the thermo pen and the internal temp and heat temp. But maybe it’s time to trust the feel and you just showed us how to gauge this.
New sub and follower. Thanks for sharing your talent
I usually don't comment on videos but you should know you have made a difference in my bbq cooks ..thanks and keep the videos coming.cant wait.
Man this means everything. Thank you bro for commenting!
I'm content creator from Poland and I just made my own offset smoker and I try to learn as much as possible. Your channel is packed with knownlage thats amazing! Keep doing this, It's awesome!
Dude that’s awesome welcome to the channel thanks for the support! Give me a shout if you need anything on your journey with the new smoker.
Great job using this video this weekend
Bruh caught himself quick when he saw that middle finger😂 great video. Using coarse ground pepper was a game changer for me. Great bark every time now
Lmao!!! My wife knew better for leaving this in the edit huh? 😂😂
Your channel is officially my favorite barbecue channel on UA-cam! No annoying sponsors (I wouldn't hold it against you but this is nice), no endless pushing of the same merch so many channels do over and over, invaluable knowledge that has been of tremendous help to me in order to step up my barbecue game with my very first offset smoker and, first and foremost, your contagious and genuine enthusiasm for the art! Bravo, Sir! Warm regards from Switzerland! Salute 🫡
Brother thank you, truly!! Comments like this make it fun and very worth while making these videos. Video sponsored by the love of the art and my pocketbook 😂.
Cheers bro 🙏
@@MeatNGreetBBQ You're the real MVP 😂 Cheers and thanks again, Brother!
Bro!!! I have been cooking ribs for years and one thing I know is that you cannot stop learning and you have taught me something today! Thanks bro. I did subscribe and share btw!!!! Keep up the good work!
I made 5 racks of ribs exactly like this today for the family and they were the best ribs I’ve ever made!! Everybody loved them! This recipe is 🔥
Love to hear it bro! Let me know how the comp goes 🙏
the slurry! ....subscribed, thank you!
Love your videos. Thanks for the great and detailed how to on these ribs. They look fantastic and I’ll be giving this rub and slurry a try. That color was incredible I’d like to replicate for presentation sake alone!
Thanks big dog appreciate your support as always!
Sometimes simple is better Well done
Amen to that brother!
Presentation is everything and you do a great job. The recipe is great too. Thanks for this.
Thank you so much!
Very well done video… I’m really digging your content 🙏 Thanks
I love bbq its an all year treat in michigan US
Hey thanks for the support it means a lot!
Amen amen!!
Another great and very informative video. I need to try that Slurry Sauce. I’m a fan of Killer Hogs and have his rub. Also have Blues Hog in the refrigerator. The color of the ribs was awesome! I bet they tasted even better. Cheers to another successful cook and video!
Thanks for the comment and support as always fam. The slurry is a must try, and it sounds like you have almost all of the ingredients to pull it off. Let me know if you end up giving it a go. Cheers brother!
Great specific presentation. Can’t wait to apply to my cooking. 😊
Thank you for the support 🙏
Gonna Try this today thank you so much
Hope you enjoyed!! Def a good way to throw down some ribs
Great Work Brother!
Appreciate it bro!
I will be doing this asap!
Good info! Great presentation! Thankyou
Thank you my brother!
Ribs look delicious can’t wait to try them on my smoker your way will let you know how they turn out.
Where have you been brother? We need some new content in these BBQ streets 👀
Wuddup!!! Bro I’ve been mulling over helpful/fresh video ideas and want to make sure I don’t post just for the sake of posting you know. But if the streets are asking I might have to load one up and fire away 🚀
Tried this recipe yesterday. Everything to the T! With the exception of half stack open. RAN A CLEAN FIRE all the way through. Still a very good recipe. Thanks for sharing 👍 ✌🏽🍖
BOOM! That’s what I’m talking about! Thanks for the support 🍻
Bro Im with you when you said we have to put away the meat thermometer. My dad never used one and to this day I have never used one.
My goodness that slurr sauce is amazing I just whipped it up with the raspberry chipotle blues hog and a little habanero mango barbecue sauce. Did it the exact same way you did yours I’m on hour three of my ribs right now. Can’t wait till they’re done.
Stumbled on you channell today watched a few videos great content, and passion for bbq
Man thanks a ton for this comment. Your support really means a lot, cheers brother!
Really liked your grille 😅
Crystal clear presentation, can’t wait to try the slurry sauce myself, another great video 💪💪
As always brother your support is greatly appreciated- and you know there’s more to come 🚀
Thank you I so learned a lot from watching this I appreciate you big time
Like those ribs, your video is on point. Keep that content coming brother. I am definitely going to try your technique.
Man thank your for the comment and the encouragement!!! More content on the way brother, trying to keep it fresh and helpful (and semi consistent haha). Let me know how you like the ribs if you ever spin around to trying them.
WOW!!!! Beautiful
Well done!
Thank you 🙏
Very well done!!
Thank you bro!
You cant beat a big pit rig where you can keep temp regulated 50 degrees here or there at a constant. Temperature reg is the the number 1 key to cooking good BBQ. Numero ono
I used to use Earl Campbell seasoning to get the color and quit making it. I’m gonna try that rub to get the color.
Good job dude
Thanks brother!
Dang dude, these are some super informative vids. Thanks for posting!
Thanks for the comment and support brother. Just having fun talking about bbq while convincing my wife that the best use of her time on a Sunday is standing there listening to me talk while rolling a camera haha 😂
@@MeatNGreetBBQ She rolls the camera, you roll the smoke. Fair trade😤😂
Commenting for the algorithm but bro you need waaaaaaaay more subs.
Amazing color on the ribs. One tip. Don't forget to hit the ribs underneath with your slurry. It will make the color more uniform and the meat more flavorful on the underside
lol ok now you’re trolling 😂
I've been smoking ribs for nearly 15 years and I can say it makes absolutely no sense to NOT take off the membrane regardless of where it's cooking, if you pull them at the right temperature they will hold together even without the membrane and being able to apply seasoning directly to the meat on the membrane side is paramount and makes all of the difference on the finished product but like this guy said...do what you want but I can tell you all day long without even blinking or hesitating to pull off the pork membrane after having it both ways but there will probably be some weirdos that like that odd papery crunch on the under side.
Brother, first off thank you for supporting the channel. Second, it’s just bbq bro nobody is right or wrong here it’s a matter of pure preference. If you’ve smoke 20-30 slabs of ribs in a single day like I have, I promise you won’t be pulling membranes off 😂. Third, 15 years of bbq means nothing on the internet (in all due respect). I know plenty of folks who have been bbq’ing for 30 years and still to this day, their bbq is no bueno. 15, 30, shoot 100 years it’s all relative here on the internet.
Lastly, (takes deep breath haha 😮💨) I’ll tell you what I tell the rest of the “I’ve been doing this for 20 years, therefore I’m right” guys… don’t argue with me, just argue with all of the TX Top 50 restaurants. Almost none of them remove the membrane. It takes one prideful human being to say they know better than the #1 BBQ restaurant in all of American, but I know that’s not you 😉
Cheers brother, hope to see you around 🍻
@@MeatNGreetBBQ No one is right or wrong to put salt on your steak or no salt on your steak but we both know sure as hell as to what tastes better. It's obvious there will be differing opinions, my point being is that MOST will enjoy pork ribs better with the membrane off....it doesn't take a rocket scientist to know if it's on or not and the crunchy papery feel it has is not pleasant to most...it's why you will hardly EVER see it on in upper end BBQ joints. Stating my opinion just like you stated yours which is what the comment section is for isn't it brother? Regardless keep smoking and doing your thing, BB! is a wonderful hobby, I know I enjoy it quite a bit as I do cooking overall, it's my therapy when I'm not working.
I’m starting to think it’s the way you’re cooking your ribs bc mine don’t come out like what you’ve explained lol
@@MeatNGreetBBQI don't feel like it is necessary to remove it in my workhorse pits 1975 offset smoker because of the convection but I will remove it when I use my other non offset smokers
@@jee77osu100% agree brother. All about the convection of your unit!
Keep up the great work
I watch a lot of barbecue videos and I am obsessed with Texas barbecue but this video here just jumped to my number 1 favorite rib video...very detailed and informative. Can't wait to try that rib glaze and i really think without even trying it this will basically be my go to way to smoke ribs...do you like any of the other fiesta brand seasoning besides the pepper?
Thanks for the support!! I like tellicherry black pepper as well but a little hard to get.
I will be making ribs this week. I don't have all the ingredients for your slurry, and I eat Carnivore (so no simple syrup for me,) but I will try a reasonable facsimile. Otherwise, I will be following your method as best as I can. Wish me luck! And as always...thank you.
Love it man! Would love a brisket cook. Also congrats on the weight loss would love an eating/cooking bbq while dieting video if ever possible haha.
Appreciate the support bro!! Haha that’s a good video idea, would have to put some real thought behind that one. Bc frankly when cutting weight I tend to cook bbq for others and not really myself. Although if you removed all the sugary sauces and rubs BBQ would be a pretty solid meal prep option 🤔
I will be doing these this weekend...thanks for the great videos...breaking in the new broil king offset
YESS!! Make sure you really dial in the sauce. If you like a sweeter rib lay in that simple syrup. Blah around with the ratios until you love the flavor. Once they’re done there’s no going back haha. Let me know how they turn out!
@MeatNGreetBBQ everyone enjoyed the ribs. My BBQ shop didn't have meat mitch in stocks, so I used a Carolina mop sauce and everything else you used for your Missouri Slurri. Thanks for the great videos...
Man, can I come down and try your bbq. Looks amazing!
Haha thanks brother I appreciate the support 👊
Im trying this. Thanks for the video, note you said "very simple" sauce recipe, then whipped out measuring containers and 15 ingredients and with some having to be cooked on a stove lol!!!!
Give it a go boss! Appreciate the support. lol keep in mind simple syrup & butter can be bought from the store. Apple cider vinegar should be a mainstay in any backyard bbqers cabinets haha. Let me know what you think 👍🍻
Look good
For someone that wanted to keep it simple, you sure seasoned the heck out of them.
Brother you must not know how crazy ribs can get? Trust, this was simple 😅
Sometimes when I wrap I notice a lot of the bark comes off in the foil, any tips on avoiding that?
Can you put the ingredients for the rub and the sauce in the description for us new and slow cooks like me please. Thanks in advance.
Yikes lol I just eyeball. Play around with it boss you’ll find what works for you
Great video
Rick, you da man!! Thanks brother 🙏
Ijosu amazing way
Great video. I’m going to have to try that slurry. Thank you
Thanks brother! Definitely give it an ago, let me know what you think!
Great channel
Can you make recipe for the rib slurry ? Just asking
Looks awsome
One of the best ribs ive ever had was Lawry's seasoning salt, kosher salt and black pepper.
And wrapped with some pork lard drizzled on that i had in the smoker .
Amen to that brother. There is beauty in simplicity that’s for sure!
Thanks!
Wow thanks brother!!!
Can’t wait to try these - they look 😎 I’m 🤤 drooling
Brother you gotta try them!!! You’ll never go back haha. Thanks for the support my friend 🙏
So is the trimming the only difference for us backyard guys?
Hey brother, not sure I totally understand the question but I’d say nothing is different. Do it exactly the same as you saw here (maybe pull the membrane if your smoker doesn’t have great convection). Other than that it’s all transferable regardless of smoking apparatus. 👍
When are you coming out with a brisket video? Looking forward to it. Thanks for sharing and teaching us rookies what is up.
It’s the next video in the docket, excited to film it. Taking my time because I think it’ll be the most important video I do of the year and want to make sure I do it right ya know. Thanks for the support brother means a lot!
nice video . nice property. subscribed
Hey man big fan for a carolina gold mustard bbq sauce slurry do you recommend same technique
Honestly never tried it brother but I say let it rip and let me know. Texture is the main goal if you can match that then flavor profile is what you’re tweaking.
@@MeatNGreetBBQ thanks for the prompt reply cheers 🍻
Is spritzing absolutely necessary? As the fat renders out wouldn’t that make them wet? Honest question
Great question! Pork ribs are a much thinner cut of meat compared to meats like briskets. I prefer to sprits once my bark is set to add topical moisture. Just helps keep the ribs from getting too dry and potentially splitting or cracking.
Looking good but two slabs on a 500gal pit no hate my man check with Walmart are academy they have pits for small cooking.
Yes, 2 slabs on a 500 gallon. Welcome to the land of the free my brother!! P.s. I have a backyard smoker and chose not to use it. 🇺🇸
How much you charge to cook me a few slabs
lol I don’t bbq for money boss
He uses seasoning salt. That's a no-no. Killer Hogs brought me back
😑
Great video but for saying put away the thermometer. Use your thermometer then see what it feels like. Get use to what it feels like, then you can transition away from your thermomenter. When you feel you are ready, test for doness with your hand then verify with your thermomentor. Now your ready to just use your hand. Until then; your thermomenter will right "if it's a good one" 99% of time.
@@dewaynemdc2433 whatever you say brother 👍
Sweetheart that aluminum is bad for your health. I suggest using a stainless steel or, better, glass pan, stainless steel could use the restaurant style cover, or foil on the top would be much less exposure. Thanks for the tips!
Thanks for supporting the channel 🙏🙏
Hey bro real talk I’d like to meet you
Let’s do it! I should do a “Meat n’ Greet” at a BBQ restaurant one of these days!
.
!
they ARE NOT SPARERIBS
With the package reading “spare ribs” I’d be curious to hear your conspiracies as to what they really are?…. Maybe turkey legs? 😅
There is such a thing as too much info. Otherwise great 👍
Appreciate the support but this is prob not the channel for you boss. You’ll never see me deliver mediocre-bulleted points for the sake of keeping a video short or sweet… trust it would be easier to do it that way. But I choose to do it this way in an effort to give as much info as I can to the folks who want/need it.
But again, appreciate the support and feedback. Cheers 🍻
This is what I'm talking about.No probes,no thermometers,just eye test and feel.My man knows what he's doing.Now excuse me while I prep my ribs.!😄🦾🦾🦾
LETS GOOO!!! Thanks for the support big dog!
@@MeatNGreetBBQ Yessir!
Bro I just bought a Thermapen One 😂 nah I never temp my Spare ribs. After that botched brisket I made I made ribs and they came out legit because the fire wasn’t as hot. I posted the pic on my twitter…same twitter name as my UA-cam channel/username.
lol thermometers def have their rightful place inside bbq essentials… but I think they enable us at times. When I first started BBQing I didn’t have a tmro gauge on my smoker OR an instant read… had to rely 100% of look & feel 😫😭. I’m def better off bc of that though, so I urge everyone to going through s season of just look and feel.
Shoot it to my IG I don’t have X.
bigfrizz99
Honestly one of the best rib cooks I've seen! Very valid point about overdoing it with the sugar, sauce, butter etc - I've steered away from this recently too towards a more 'simple' rib and the results are hands down better.
Thanks for the comment and support brother. I agree, I feel like there’s a time and a place for it. But the candy ribs of old are starting to fall into the background to a far more edible rib like this one. Again, thank you for the support!
He just put all them in a bottle 😂 no difference
Lol those ribs look amazing but I was thinking the same thing. He just put everything he was talking about In a bottle. Sauce, sugar, butter. 😂
Nice video. How about cooking with no wrap until the rest?
And yes, keep it simple, salt, pepper, and your favorite rub if you'd like.
Cook until done, then add your sauce or, as you say, slurry in your foil.
Let rest for at least an hour or so.
Thanks for the video.
I think it's obvious. He had all those ingredients, balanced them out but held back the amounts compared to hand fulls of brown sugar, swimming in butter, and gobs of honey. He's respecting the meat while still adding respectable flavor.
Anyone can add to or reserve here. Such critics
This is the second of your videos i’ve watched in as many weeks. Breaking the cycle of too much butter, brown sugar and honey in the foil is a paradigm shift for me, but based on your cook it looks like a game-changer. Thanks for the detailed narrative along the way!
I had to go through the same mental shift too bro. I’m not saying never do it, but you’ll come to love a simpler approach I’m certain here and there. Enjoy boss 🍻
Just chanced upon this channel. Love the passion and help new ideas.
Also idk why you only have 11k subs. Underrated for sure. Young cat doing seasoned pit master things. Great job bro. Keep cookin!!!
Best rib video ever!
Boom!! Appreciate that means a lot!
I AM ON IT FROM CALIFORNIA with my new FRANKLIN OFFSET SMOKER
BIG THANKS 🙏🏻
Duuude!!! You bought a freakin tank of a smoker you’re going to have a blast with that thing!
Nice Smoker! Congratulations 😁👍👍
3 fingers up. Like Comment Subscribe. LOVE IT. LMAO. You should use that as your exit all the time, that was too funny.
HAHA! My wife will only let me squeeze that in there one time, she’ll edit it out I’m sure moving forward 😂😂
What a masterful job, you took no shortcuts and exhibited the patience to do a great job.
This is some great content. Thank you
Thanks brother appreciate your support.
Can you list the sauces and estimate on measurements? I think I’ve had enough of the cavity store sauces. Looking to make something at home.awesome video. Just subscribed, liked and commented.
Looks magnificent
Thank you much!
Just finished building my first smoker. It's a 150 gallon. Can't wait to cook these up. Great video!
Dude stoked to hear you have a new beast in the fam, I love me a solid 150 gallon smoker. Enjoy the fruits of your labor bro and thanks for the support 🙏
Loved your presentation. It really helped me a 1st timer. I'm going to try again..thx. I'll subscribe, like your style❤
Thanks for the support family!
I'll be trying it this weekend!
Hopefully they turned out well fam?
Another winner.
Grest video. Novice griller. Did spareribs on a weber kettle 1st time kinda screwed it up probably 6 outta 10. Learned alot from your video. Greetings from Chicago. I liked and subscribed and hope to learn more. Thank you 😊 God bless
This has to be the best ribs video I have seen in a very long time! Thank you sir!! Gotta try that slurry asap!! Much love and respect!! Gained a follower from Houston Texas!
Thanks for showing love bro! Means a lot. More content to come for sure