Isn't Harry the Best? It's such an honor to cook with him! Watch “Does a Binder Even Matter? 6 BBQ Binders Put to the Test!” ua-cam.com/video/ItmxPJMtqMU/v-deo.html next!
I can appreciate what Harry does for the competition food, but I’m super thankful that you focus on what 99% of us want to achieve in the backyard! I love watching these videos, really brings a great understanding of what’s out there and what inspires you! Great video guys!!
He goes over board at times and competition style like he done on these ribs ,he should have bought baby backs here ,I buy spare ribs because I like the extra fat and meat I only take off the diaphragm then I put some mustard binder on and add my seasoning and that's it.
Woof woof that was a great show. All love and a big thank you all that made this happen. Free drinks for you all if I was there And as always xXxo0oxXx to you and yours
Thanks To Harry and you, now I understand a lot about the competition vs back yard. I knew comp ribs used a lot seasoning but wow, I had no idea! I’ll stick to my back yard warrior style. My family would all be about 500 pounds If I feed them the comp style as much as we eat ribs. Thanks for the video Al looking forward to the next one.
That looks spectacular - both versions - another fabulous collab Al, Harry, and your crew. Perfect comraderie shown here - it’s no wonder everyone has a good time at a bbq. As they say, the travel to the destination is a huge part of the event Just enough hands on time in the prep and cooking that makes it a great thing to do with friends with an awesome finish
Harry is such a great pit master that he can share his every secret. Why? Because it is not just ingredients. It is the skill to cook properly and as he demonstrated, tweak the flavor profile just before plating.
Another great cook. Could have used this mini series with Harry in reverse order...I did ribs last week and brisket today 😂😂😂 At least now I know how to properly trim my ribs!!!!! Thanks
This was a great series. Glad you two were able to hook up. Al, how is it you don't have that massive knive Harry has? Knife envy is a terrible thing 😁😆😅🤣😂
@@BehindTheFoodTV good to hear. One never knows when they will get to butcher a Brontosaurs 😁😂🤣😅😆 . Don't think that will be allowed in your carry on bag but could you imagine the look on the inspectors face when they saw that on the x ray? Priceless. Sir have a great day. 🌞
Thanks, Jason. He didn't actually say, but he has made several videos about different injections for comp. I would imagine you and I have both already watched all of them lol :-)
We cooked at 225. I don’t remember what you cook on, but if you’re on a BGE or stick burner you will get enough smoke to cook at 250-275. On a KJ with James’ double indirect setup 275 is just fine.
Jesus, this is literally sugar with a side of pork… and they always say “little bit of sugar, little bit of mango juice, little bit of agave”. Y’all are making candy!!!!
Man for backyard style you sure did take off a lot I remove the diaphragm and maybe clean them up just a little bit I'm leaving all the rest that's why I like spare ribs over baby backs, midaswel buy them and not even buy spare ribs if your going to cut them down like that ,but they both looked good but I want all that extra fat a such.
Hey DMac. Usually if I get a whole spare like that I cook it as a spare and don’t trim down to St Luis. That would have been a hard comparison though knowing Harry was going g to do comp which means a St Louis trim.
Isn't Harry the Best? It's such an honor to cook with him! Watch “Does a Binder Even Matter? 6 BBQ Binders Put to the Test!” ua-cam.com/video/ItmxPJMtqMU/v-deo.html next!
It's on my playlist!
I can appreciate what Harry does for the competition food, but I’m super thankful that you focus on what 99% of us want to achieve in the backyard! I love watching these videos, really brings a great understanding of what’s out there and what inspires you! Great video guys!!
Thanks Brian. I think what I took away from all of this is how much Harry knows about the food. He’s not just guessing. I’m humbled after this one.
@@BehindTheFoodTV yea, like the membrane around each bone! Who knew!!
@@brian2359 not me!!!
He goes over board at times and competition style like he done on these ribs ,he should have bought baby backs here ,I buy spare ribs because I like the extra fat and meat I only take off the diaphragm then I put some mustard binder on and add my seasoning and that's it.
Woof woof that was a great show. All love and a big thank you all that made this happen. Free drinks for you all if I was there And as always xXxo0oxXx to you and yours
Woof Woof thanks Dog!
Thanks To Harry and you, now I understand a lot about the competition vs back yard. I knew comp ribs used a lot seasoning but wow, I had no idea! I’ll stick to my back yard warrior style. My family would all be about 500 pounds If I feed them the comp style as much as we eat ribs. Thanks for the video Al looking forward to the next one.
Haha I get it - and stick with the backyard Scott. Healthier and better for a whole meal!
The flavor is coming right through my screen- so yummy!
Hi Ruth! How amazing would it be if UA-cam could do that!!!!
Great tips and tricks once again from Harry, another great learning experience from both of you!
Harry really is amazing, Paul! I want to be him when I grow up!
This looks like such a good time. Two grill masters, just cooking it up.. I would have loved to sit in on this one...
It definitely was, Randy! We'll have to just do a cook together next time I come to TX!
Harry is the best
That looks spectacular - both versions - another fabulous collab Al, Harry, and your crew. Perfect comraderie shown here - it’s no wonder everyone has a good time at a bbq. As they say, the travel to the destination is a huge part of the event
Just enough hands on time in the prep and cooking that makes it a great thing to do with friends with an awesome finish
Hi Andrew! You're of course absolutely right - cooking together and making new friends is the best part of this!
Harry is such a great pit master that he can share his every secret. Why? Because it is not just ingredients. It is the skill to cook properly and as he demonstrated, tweak the flavor profile just before plating.
You are of course correct!
More black belt tips, as promised👍 great video!😊
He’s really the best. I mean I knew before this - but watching him OMG Bobbi!
Another great cook. Could have used this mini series with Harry in reverse order...I did ribs last week and brisket today 😂😂😂
At least now I know how to properly trim my ribs!!!!! Thanks
Lol I saw your ribs - if they tasted as good as they looked you’re fine!
@@BehindTheFoodTV I got only a small sample, they were gone before I had time to eat. Must have been good 👍
This was a great series. Glad you two were able to hook up. Al, how is it you don't have that massive knive Harry has? Knife envy is a terrible thing 😁😆😅🤣😂
Hi Victor! Good news - if you read the rest of the comments, Dalstrong watched and my new butter knife is on the way!
@@BehindTheFoodTV good to hear. One never knows when they will get to butcher a Brontosaurs 😁😂🤣😅😆 . Don't think that will be allowed in your carry on bag but could you imagine the look on the inspectors face when they saw that on the x ray? Priceless. Sir have a great day. 🌞
Now that’s a knife!
Indeed! Thanks for watching!
Awesome cook
Thanks James!
I bet that was a fun cook!
You know it Christy! Thanks for the support! -Al
I am now convinced I am not smart enough to cook competition ribs! All those ingredients!!!
Lol - stay dumb like me. Our ribs taste better than comp ribs!
😂
Where did Harry get that knife? That beauty would make Crocodile Dundee green with envy!
That's not a knife - THIS IS A KNIFE! :-) - You can get it here - and save 10% with this link through 12/31/22 too! emv4.me/Devastator
Didn’t Harry say 27”???
He was probably talking about the circumference. 😂
@@BehindTheFoodTV ha!!
where's the brisket video?
Great video as always
Maybe I missed it but what did Harry inject with ?
Thanks, Jason. He didn't actually say, but he has made several videos about different injections for comp. I would imagine you and I have both already watched all of them lol :-)
Just re-watched this...what temperature did you cook?
We cooked at 225. I don’t remember what you cook on, but if you’re on a BGE or stick burner you will get enough smoke to cook at 250-275. On a KJ with James’ double indirect setup 275 is just fine.
Harry is using a Michael Myers knife
Lol
Apparently he's vegan In his pants
Where the heck do you buy ribs with so much meat on them? I never get them that way :(
I've started buing spare ribs at Sam's Club and I'm really happy with them
What temp was the pit set too?
If I remember correctly it was 250F
I'm a spoiled princess, so I'll probably mix both techniques.
As well you should, princess!
Damn might as well put thing you find in your kitchen.
Anyone see the fly? Lol
Man outdoor cooking sure draws them in!
Jesus, this is literally sugar with a side of pork… and they always say “little bit of sugar, little bit of mango juice, little bit of agave”. Y’all are making candy!!!!
Man for backyard style you sure did take off a lot I remove the diaphragm and maybe clean them up just a little bit I'm leaving all the rest that's why I like spare ribs over baby backs, midaswel buy them and not even buy spare ribs if your going to cut them down like that ,but they both looked good but I want all that extra fat a such.
Hey DMac. Usually if I get a whole spare like that I cook it as a spare and don’t trim down to St Luis. That would have been a hard comparison though knowing Harry was going g to do comp which means a St Louis trim.