How to Cook Central Texas Style Spare Ribs Like a Pro
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- Опубліковано 8 вер 2024
- This is a detailed video about making Central Texas Style Spare Ribs from start to finish.
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I almost feel bad watching these videos from you for free. Content this good should be on like a subscription service. It’s so good. Thank you 🙏🏻
Best BBQ videos on the internet. I'd pay for it
Just cooked these ribs following your instructions. Salt and pepper first then rub, squish test for doneness, tight wrap with foil and back in smoke for 30 mins. Best ribs I ever made. Thanks Joe for the detailed instruction.
awesome. share the video with others!
Also, if you have pictures, tag me on Instagram. I’d love to see what you and others cook!
Yup, agree 100%! Everyones got their own idea of what ribs should taste and feel like. The best is when people who boil their ribs says your plump juicy smoked ribs aren't soft enough. Lol!
Thanks for the awesome video! I've learned more from you in the last couple months than the past 2 years on YT!!
Thanks for watching!
Your trips on feel and look are the most valuable part. Each individual can then cross reference those info their own individual pit and home in on their perfect rib that way. Thank you for teaching the understanding of the process. 🙏
Of course! That’s the point. Teach the basics before getting into different recipe testing. Appreciate you watching.
I noticed you using the rib tips as a point of reference for testing the softness. We mostly purchase from cosco and Saint Louis ribs are the choice there. Without the tips for reference what would you feel for on this cut of rib? I will re examine my rib cooking technique with more on feel and look being the driving parameters for timing. Makes perfect sense. Splitting up some cherry wood and white oak for the stockpile.
@@Phloored I would see how soft the rib meet is on the edges between the bones.
this isn't my go to check. it's probably my 3rd or 4th check. i usually check for the rib tips, the floppiness of the rib, lightly pinching in between the bones, and then poking the sides where the bones are to see how much it's sliding. i don't want it to slide too much (might be over cooked) but a little bit of a lift can help indicate that the meat wont stick to the bone when you're eating it.
What a great instructional video. Thank you for taking the time to break down the entire cook and explaining your methods. Awesome job.
Thanks for watching!
Thank you for this video ! Learnt a lot !
Appreciate. Glad to hear.
Fantastic video. "Joe doesn't know how to cook ribs. My ribs are better." LOL Your ribs are FANtastic!
That’s what I’ve been waiting for. Hahaha. Thanks for watching.
Most excellent video! Great explanation of your thought process and what you're looking for throughout. And that there's no exact recipe, you've got to feel your way through it-with good guidelines like you set forth. Props!
Appreciate it. A lot was learned. Haha
Thank you again MUY. I think you should start a small teaching school for BBQ, you know, in all of your spare time. I would come back to Chicago to attend.
Left ,right, bottom , take it back now yall! 2 hops this time, 2 hops this time, ...this is my go to video when I smoke ribs so much information thanks joe!!
Thanks man! I appreciate it! Have you seen my updated pork rib video?
ua-cam.com/video/5w8zlamMWGU/v-deo.html
@@knoxavebbq I don't think so but I will right now thanks
Amazing color on those ribs they turned out bomb!!!! Thank you for going into detail and sharing this great information bro your a great teacher. Keep the videos coming they are great.
Although they do look amazing!, Judging by your "bite through", Thinking they could have gone a half to an hour longer wrapped. But thats just my preference. All n all.... I love how thorough you were here. The information was spot-on and will serve as an excellent starting point for those who are just beginning their journey in the world of BBQ. Thank you so much for sharing! I love your channel
I can definitely see that. I like mine with a bit more of a chew, but you are correct. I think the way more ppl like them an extra 30 mins would’ve been perfect. I appreciate you watch!
It's cool seeing different ways... I look for bend color and bone pull back... I wish I had UA-cam when I was learning! Enjoyed the video
Man your always providing great information to the community. I’ll try your tips out in my next rib cook. Thanks man.
Thanks for watching!
Thank you for sharing your family...🙏🏿
Thanks for the tip about poking the membrane over fat pockets...great tip
I got your ribs when you did the pop up at Marz Brewing. Best ribs in Chicago!
Thanks for coming
Drooling at 11:30pm 🥲🤤
😁
Thank you for sharing all your skills.
Thanks for watching! I recently put up an updated version of doing ribs. Check it out on my channel!
Really great video. The interview you did with Evan Leroy was really cool too. Keep up the top work mate!
OUTSTANDING MY NEW FAVORITE CHANNEL AWESOME CONTENT ''DETAIL INFO''
Appreciate it
Stumbled upon your name/video - asian from the northwest who does texas style, i thought it was just me :) Love your videos and commentary!
Aye!!! That’s awesome.
Always enjoy your cooking videos. The devil is in the details. Thanks Joe!
Thanks for watching!
great vid man. always enjoyable. keep them coming!
Your friends are lucky. If I had a friend who can cook bbq, we’d be hanging out every week!
As long as you’re paying! Haha.
Such a great video! Thanks for all the info. Very helpful.
aye! glad to hear. hope you "like" the video and subscribe. and click the bell notification. i'll have a video coming out tomorrow, and another later this week.
@@knoxavebbq Yes I did. I’m looking forward to more videos. Question: what do you do with all the bits you trim and “save”?
Incredible video as always my friend! Hope all is well!
Un abrazo desde Tepotzotlán Estado de México
Excellent!! Looking forward to next week’s video
And I like the Vikings shirt
It’s not the Minnesota Vikings. It’s from the school I teach. Bear Down.
I remember from another video but I’m starting to wonder
You are the man brother thanks for the great content
Joe = bbq 🐐
Some call him “el cabrito”
That’s a first, but I’ll take it! Haha.
Awesome video, thank you!
Thanks for watching! Hope you enjoy my other videos as well
Great stuff Joe! Thanks brotha..
Thanks for watching!
Great video bro! I usually smoke mine for 3 hours then wrap and finish in the oven for 2 more hours. I know they're done when I can make them do the "worm" lol. I'm gonna have to incorporate a couple of ur tips in my next rib cook. On a side note, do u run the smoker with a water pan or just use dry heat? Franklin swears by it, but im not seeing too much of a difference other than it absorbs some heat coming out the firebox...
I use it when it's really dry out, but i honestly dont see much of a difference.
@@knoxavebbq good to know, we don't usually have arid conditions down here in florida.
🔥🔥🔥 Enjoy your vids, great info!!
Thanks for watching
Great video as always. What'd you end up doing with the trim on the smoker? Just snacks or do you have an application in mind?
I use it to make stock
Hello from Denver
What’s up Phil from Denver!
Cool
I have an updated rib video on my channel as well. Thanks for watching!
I can’t wait to replicate this exact style. Does TB use just salt and pepper too for their ribs and their spicy sauce ?
They do some other stuff, but I didn’t wanna put their recipe out on the internet out of respect for them. But this is my preferred method and flavor profile.
@@knoxavebbq that’s cool I understand. I’ll try my best to get it close
Damnit man, awesome video, your up there with Harry Soo……../
Appreciate it. We have different styles of cook. Thanks for watching.
what weight are the ribs pre and post trim? Most vids I watch never mention the weight. In the UK we struggle to get the proper cuts and weights so would love to tell my butcher the rough weights of these racks. As always fantastic vids.
When I order ribs, I usually ask for 3.5 and up (3.5lbs or bigger). Most small butcher shops might not do that for you, because the spare rib is close to the belly, and most butcher shops will scrape down the bones to get more meat for the pork belly.
Ever find yourself in the U.K. look us up and I’ll get you a beer 🍺
Hahaha! Awesome. I’ll talk to Wilson’s bbq!
@@knoxavebbq Dave does’t live a million miles away !! 👍🏻 🍺
I just started watching your videos I usually watch Jeremy Yoder I noticed that you never really say what temperature you do your cooks at why is that for people that are beginner's that is really helpful
I tried this method, put sauce, butter, and honey in the wrap, and the sauce ended up burning pretty badly cooking @ 250. Is this just an issue with the sauce I used being too sugary?
Hmmm…. That would be my best guess. Maybe your smoker is cooking hotter than 250. Or maybe it was wrapped too long?
Howzit Joe, do you have a smoke chicken video?
Not yet, but there will be. Thanks for watching!
What are some good uses for the trimmings from ribs?
Some places may use it for sausage. It is it a little annoying to make sure there isn't any bone or cartilage in the pieces, but i've done it at a few places. I usually just use to for other dishes, that aren't smoked. They're good for soups or braising.
Would this still be the same but using my Traeger Pro780.
I don’t see why not! Give it a try and let me know. Thanks for watching.
what is your bbq sauce recipe?
Check out my other, newer rib video. I show the recipe there
Are these like the same one as Terry blacks ?
Not really. This method is basically used everywhere. Everyone might take it differently levels of tenderness and smokiness, but the biggest difference I would is the sauce that they decide to use. So I wouldn’t take it’s from one places. This my version after working at TB, truth and just talking bbq with a lot of other cooks I know.
@@knoxavebbq thank you 🙏
🔥🔥🔥🔥🔥
Any tips on resting/holding ribs? I left some in the foil once on a long hold and they turned to mush
Probably cooked too long or didn’t rest long enough before keeping them warm.
@@knoxavebbq they were perfect when they came off, then went straight into a hot cambro...
@@petesmeatbbq you gotta let them cool down before you put them into another warm environment. they were probably still cooking for a while.
@@knoxavebbq like a brisket let them cool to 150° then hold?
@@petesmeatbbq not really doing it by temp. it's more so, if you can pick of the foil pack and it's not burning your hands anymore. haha. so as long as you can pick it up comfortably and it's still very warm, that should be good to go.
Coarse kosher salt on the ribs?
I like using diamond crystal. The salt granules are a bit smaller.
I like using diamond crystal. The salt granules are a bit smaller.
Wait is this guy's name joe?
yes
Why is it that simple Texan style pork ribs really shine in flavour as opposed to all those weird, fruity and multilayered ribs (as tasty as they are too)...you cant beat that salt pepper and brushed with the simple vinegary bbq sauce.
I always that it’s hard to please everyone with ribs because everyone cooks them and there are a lot of flavor profiles. They’re like wings. Some people lkje them plain, sauced, or dry rubbed.
The overcooked 3-2-1 guys will ignore all of this.
It has its place. I’m not here to tear down. Just here to share what I know.
@@knoxavebbq 💯💯💯
@@knoxavebbq It has its place.....IN THE TRASH CAN.
@@SOLDOZER Exactly... 3-2-1 is cooking to time which you should not be doing anyway.
Uno!