Mastering Central Texas Style Ribs
Вставка
- Опубліковано 6 лис 2022
- In this video, I go over all the steps that I use to make my version of Central Texas Style Ribs, and also what going into my barbecue sauce. If you test out this method, tag me on a picture on Instagram so I can share it with everyone! (@knoxavebbq)
AFFLIATE LINK BELOW!
snsgrills.com/?afmc=Yim
BBQ Tools:
Fogo Charcoal Premium: amzn.to/3V84Zze
Fogo Charcoal Super Premium: amzn.to/3ESNqx8
22" Cooking Grate: amzn.to/3EzPV6a
SNS Deluxe: amzn.to/3AFPWUZ
SNS Digital Thermometer: amzn.to/3AzEB8P
Javeline Pro Instant Read Thermometer: amzn.to/3Esg4VA
Knives
Victorinox 8 in Chef Knife: amzn.to/3AeTBJd
Victorinox Boning Knife: amzn.to/2WFmJGo
Dexter Slicing Knife: amzn.to/3E2Z1Z4
Dexter Boning Knife: amzn.to/3hznPAe
Knife Sharpener: amzn.to/3fZ2z1q
Honing Rod: amzn.to/2ZcrTLF
Kitchen Tools
Immersion Hand Blender: amzn.to/3A8dJgg
Veggie Prep Cutting Board: amzn.to/3hCRx7w
15 x 20 Meat Prep Cutting Board: amzn.to/3Et3W72
18 x 24 Teak Cutting Board: amzn.to/3G7uEDn
Cut Resistant Gloves: amzn.to/2Lzo3nw
Dispoable Gloves: amzn.to/3hCnsoG
Video Tools
Canon M50: amzn.to/3Eqajbd
Canon EF-M 22mm f2 Lens: amzn.to/3fYo8UJ
22mm Lens ND Filter: amzn.to/3O6b3pa
Rode Wireless Go II Microphone: amzn.to/3URGhT9
Rode Lavalier Go Microphone: amzn.to/3E83vxE
Portable LED Light: amzn.to/3triMoc
Tripod: amzn.to/3hGpjJb
Soft Box Lights: amzn.to/3EoSgSB
INSTAGRAM ACCOUNTS:
@knoxavebbq - / . .
@mightyjoeyim - / mightyjoeyi. .
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting in helping me create more content! - Навчання та стиль
Loved this ! Thank you ❤
👍
Thanks for this and the other spare rib video - feel like it has everything I need to have a good shot at getting a decent result on my first cook soon. Appreciate the stuff you put out just spreading the knowledge you've earned like some of the newer generation of BBQ folks on YT.
Best of luck! Tag me on IG if you have an account. @knoxavebbq
Thanks for the great video! Ribs are my nemesis, and I think the tips in the middle about texture, temp, and determining when to wrap may be the details I needed. I really appreciate how you talk us through all of the things you're seeing and doing.
It just takes time and a lot of practice. Best of luck!
Great video, with loads of great information! I found your tips on trimming, and method for applying the sauce so it doesn’t get gloopy particularly helpful👍
It’s a lot of little things done well. Thanks for watching!
MJY, glad to have you back teaching me BBQ. I always learn something, thank you for your videos.
Appreciate it. Thanks for watching.
Started following you from Chuds…you have a good presentation style!
Appreciate it! Thanks for watching
Thanks for sharing some of your knowledge and experience Joe, I’ve learned so much from you channel. Keep up the great work bro!!
Awesome. Glad you enjoyed it.
Looks awesome! Great lotta tips!
👍 appreciate you watching
Joe many thanks Brother. Love that you share your knowledge with us!!
No worries. Thanks for watching!
Love the Video Joe, keep them coming.
Appreciate it. Thanks for watching!
Good job Joe!🤘
Thanks brother!
Thanks sir! Ribs looks good!
appreciate you watching
On my way 😎
Great video, Joe! I love the color you got on the ribs.
Appreciate it! Just takes some time and patience.
Fantastic video. I will try this next I do ribs. I really appreciate your point on wrapping - so many people rush to the wrap it seems, or use a temp rule to trigger a wrap which just seems less effective.
Appreciate that. No two cooks are the same so you can’t go by time and temps can be deceiving. Thanks for watching!
Great cook, good basic sauce. Easy walk through. Thanks Joe
Appreciate it!
Awesome!
Thanks for watching! Hope I gave you some new info
awesome video Joe!!
Thanks for watching!
Looking good dude... thanks again for sharing!!
Thanks for watching!
Thanks!
Thanks for watching!
Excellent video! Keep up the good work 👍
Thanks for watching!
Very informative! Keep it up!
Thanks for watching!
Ribs looked great, Joe. You always deliver important information and it’s appreciated. Btw, your video making skills are noticeably improving, imo.
I appreciate you watching. Glad I can help. Ha! Thanks so much. I’m learning as I go.
Great video Joe. I found about you through the Chicago Trib article on Offset smoker pit masters in Chicago, we have the same home pit coincidentally so I'll definitely be pouring through your content. Hope to try some of your food in the city!
Thanks for checking out my UA-cam channel. I appreciate it!
I love the sauce recipe Joe. That was helpful. Plus it reminds me that I need a stick grinder!
It’s a game changer. I should have a link in the description.
@@knoxavebbq right on, I'll check out out.
This is a must watch. Gotta try that sauce soon!
Thanks for watching!
Yim you have the best bbq videos!
yup! haha.
Not sure if you read all of these comments, but really love your channel. I have opened a barbecue joint in Southern West Virginia. Would love to see if you do any consulting?
Lookin' good Mr. Yim!
Thanks for watching!
great video as always Joe. I never seem to get ribs exactly as I want them so will be trying this on my next batch
When you do tag me on IG @knoxavebbq so I can share it!
Fun running into you last weekend. Great tip about not removing the membrane.
Nice meeting you too!
Leave a comment below. What information was most helpful for you!
Thanks for watching! If you haven't already, please LIKE this video, and SUBSCRIBE! If you try out this method please tag me in a picture on Instagram @knoxavebbq. I would love to see what you all are doing!
Good info, thanks 👍
Appreciate it
Looks great man!
Thanks for watching!
Well done my friend, you just earned me as a subscriber. Keep up the amazing content👍
Appreciate it. Thanks for watching. Definitely check out my older videos.
Beautiful - thanks as always! Any tips/tricks for when you have a full pit and have to cook some a little closer than ideal to the firebox? I guess just turn and rotate racks more frequently?
I would say rotating them is the best trick on top of cooking at a lower temp.
Those ribs look Amazing!
Thanks for watching!
Another great video my friend
Appreciate you watching!
I could eat all that myself! Looks bomb!
Yea. I wish I had done more. Haha
The sauce tutorial is amazing and rare.
ah man, i appreciate that. i always try to offer something new. are you a new subscriber?
No, I've been watching a while. I saw you with Mad Scientist and I have watched him for a while too. Houstonian BTW.
Hey Joe I love your videos, you are truly inspiring! I am also a HS football coach and love bbq! What is an ideal temp to pull if I want to be sure I won’t overcook it?
i get this question a lot. it's hard for me to say. i've never temped ribs before. it's not a thick enough piece of meat i feel like to get a proper reading, and also there's bone which also makes it harder to temp. i know there are other guys who do it, and may have certain temperatures they're looking for, but i've personally never done it because feel is more important than internal temp for me.
Beautiful.
Appreciate it. Thanks for watching!
Great vid and thank you for posting! Would you happen to know the exact measurements for the ingredients of the BBQ sauce?
I don’t. Once I have a better idea I’ll post another video. I’m used to making giant batches and scaling it down it doesn’t taste the same. Haha.
Looks like my weekend eats is planned out now
Tag me on IG so I can share your results!
Great Job!! Is your dial thermometer the same temperature as your grate? Mine is 25* hotter at grate level than dial. I like 275 at grate to get a little char flavor and quicker cook
To be honest. I’m don’t really know exactly what the temp is. I go by look and feel. After working on almost 20 different smokers in multiple restaurants, I don’t 100 trust thermometers. Haha. But I would say 275 in the front is around 285-290
Mighty Joe for the win bay bay!!!!
👍
What are your thoughts on dry brining them over night? Also, fantastic job 👏
It works! I just don’t wanna set up my camera the day before just to show some seasoning. Haha
Nice work Joe. You don't always have to use these high-priced rubs everyone is making. Simple salt and pepper works just fine...although I have no problem supporting several guys with great rubs. We differ on membrane choices but neither is right or wrong. It's just preference. Have a good one.
thanks for watching! agree with everything you said.
Thanks for the tips and sharing of knowledge! So is salt an ingredient that should be added initially to the sauce or is it only if it tastes “flat”? Thanks again.
I would say when you’re first developing a recipe, I would say add it last. Once you figure it out, you can mix it all together
Joe, can you please make a video showing what undercooked and overcooked pork spare ribs look like?
Haha. Uh… sorry. I don’t think I’ll be doing that. And having a rib that’s over or under cooked is all subjective. It’s about how you like it. And once you find what you like, it’s about trying to repeat the process over and over again to create your own technique and style.
Looks incredible - but just curious what makes these ribs central texas style? I feel like anywhere I’ve been they’re all cooked about the same.. from Texas to the Carolinas.
It’s not much different than other styles but I would say the type of wood, tyle or smoker, and style of sauce. But really everyone does the same thing. Haha.
You nailed those ribs. I’m curious how well ribs hold in a warming oven? What’s the process on that? Also, Can you take a tight rack of ribs and hold them to tenderness?
I would say for the best results, no more than 8 hours. If my ribs are a little tighter, when I rest my ribs I’ll put one there done on top of one that still might need more time to keep some extra heat around it.
@@knoxavebbq Appreciate this!
Used your bbq recipe the family loved it even though I did add a bit much black pepper.
Aye! Awesome. Thanks for trying it out. If you have any pictures I would love to see them! Tag me on ig @knoxavebbq
I've lived in the CenTex/Temple my entire life and we just call it bbq
👍 I would too but other ppl from Texas get upset when I don’t specify. Haha. Thanks for watching
I wish we had ribs like that in poland 😭
You can in your backyard! 😃
Go, Joe! Love ribs and love your recipe. Keep 'em coming :)
Appreciate it. Thanks for watching
YIMSKIIIII
Ok, this is epic
Thanks man. Share with your friends! Haha
@@knoxavebbq always, my G
👍
👍
I just mix brown sugar and ACV together first to get it liquified. That avoids watering down the sauce. Love your vids, Joe!
Always heat your sauce before putting it on
Dope! What was total cook time?
For the video it was about 6 or 6:15. But that’s because of having to stop to talk for a video. Haha. I would say though on average it’s about 5:30 to 6 hrs.
@@knoxavebbq thanks for the reply! Great video, very to the point
Spare ribs are the best bang for your buck if you are willing to trim down to a st. Louis cut. Use the trim for awesome carnitas, al pastor, or pork Verde. You will save money and make free meat for other meals
👍
I cooked spares the other day in very windy, swirling wind, conditions. It kept dropping my temps and I had a lot of fluctuations. I probably dropped below 190 multiple times and 250 just seemed unreachable that day. My ribs came out tough. I've never had a worse rib come off my smoker. What do you think, was it the fluctuations of the temps or the low temps in general that would cause some truly tough ribs.
Lower temp would be my guess.
@@knoxavebbq temps did hover around 200/210. I tried cooking longer but that didn't help. I even wrapped them for 90 minutes. When I thought the wind was holding back my temps, I should have opened my stack all the way and fought wind with convection
@@DMV_BBQ I move my firebox into the wind and controls much better using the firebox door. The wind can be your friend
Fantastic ribs by the master himself 🙏. Gotta get the fam reviwer faces in there too. Tell them it will bump up the likes!! 👍
Haha. When it’s just my family I will. I had some ppl who were my family so I didn’t feel comfortable showing their faces.
is that a SnS kettle?
it sure is! if you dont have one yet and are looking into it, check out my affiliate link in the description! i love it.
@@knoxavebbq I was actually looking at one this morning!
@@ForceRecon112 i have a few videos of me cooking on it. its great.
Do you leave the membrane on always? 1 year later, do you still? 😅
I do. I know some ppl say you have to take it off, but to me it really is something that I look at during the cook to tell me more about how far along my rib is and what kind of airflow I have going on in my smoker.
@knoxavebbq thanks for the response. You're a busy man. Thanks for all your work. I'm getting back into my love of bbq, and trying to start a side business of cue. Your videos are helping me remember, and learn new things. Thank you.
No water pan?
Nope
Costco ribs to 5 star restaurant ribs.
Ha! Costco has some good ribs. Thanks for watching and stopping in for the premiere!
New Sub here! Wow! Your videos are awesome and very educational! I noticed that you have a Yoder smoker. It’s a really nice smoker, but with the emergence of the Workhorse Pits smokers, Franklin Smoker, and Mill Scale Smokers, what is your opinion on those types of smokers (with the grate level smoke collector) compared to your Yoder? Are you of the opinion that those smokers are superior to the Yoder? Also, what model Yoder smoker is yours? Keep up the amazing work brother and keep those videos coming!
Thanks so much for watching! I bought the Yoder before all these companies existed so I would say it we probably the best at that time, but I don’t like the placement of the stack. I would say those companies are better than Yoders. Mine is a kingman
한국에서 잘보고있습니다 ㅎㅎ
한국에 좋은 바베큐가 있습니까?
@@knoxavebbq There are a lot of smoke houses in Korea recently, but there is one place that is done in a traditional Texas way.
@@Injagang1 thank you for responding in english. hahaha. i want to go to korea and visit bbq places. if you know them, tell them to follow me on youtube and instagram please! haha. thank you for watching.
@@knoxavebbq That's a good idea! Can I follow you on Instagram? I'm slowly preparing my own central tx style smoke house! I don't know when but I'm dreaming 😁😁
@@Injagang1 of course!
Korean newspaper is +10 flavor
IYKYK! 💯
I ain’t about all that trimming to look pretty, I eat all of it and it’s the flavor I’m interested in! I’m not even a fan of St Louis ribs, I was raised on spare ribs and love that extra meat! Just personal preference, I guess content needs to be pretty.
I get it. Thanks for watching!
250 on the outside gauge, any idea what the temp is on the grate?
I would say probably 260-270
How did you manage to make ribs with almost no smoke ring? My ribs come out better than that.
i'm personally not looking for a really defined smoke ring. if you look at a lot of great bbq places, you won't see really thick smoker rings on their food. now, don't take this personally, but a thick smoke ring usually indicates poor fire management.
Thx Joe, what's your take on finisher like simple.syrup? Traveled to Goldees recently and really dug their ribs, seemed like they had a sweet finisher wondering if you've messed w that technique or if u stick w just the sauce.
I’ve done it before. A lot of ppl like it. I personally don’t prefer it with the simple syrup, but it’s nice if you want a little more sweetness.
Not sure if you read all of these comments, but really love your channel. I have opened a barbecue joint in Southern West Virginia. Would love to see if you do any consulting?
I do. I will respond to your message on Instagram