You what I enjoyed best about this video? You told a lot of truths about barbecuing and grilling. 1. Membrane removal 2. Binder usage 3. Cooking styles You mentioned several more but that is great that you mentioned what you did. Btw. You are absolutely correct.
I did party ribs for the first time yesterday. 2 racks of spares that I trimmed down to st louis before I separated the individual ribs, and 2 racks of babies. I've made ribs countless times before, but always full racks. I did them on my weber kettle. I separated them all before I coated them in rub. I have one of those collapsible tubs, so I put the ribs in there a few at a time, spares and babies together because I couldn't be bothered to segregate them, sprinkled rub on them and used the ribs to wipe up all the seasoning on the bottom of the tub so none of it got wasted. I then divided them up into 2 batches because I did not have enough room to do them all at once on the kettle. I went with a 2 zone set up using my charcoal baskets to divide up the grill. Then I used lump charcoal because that is what I had on hand, and a chunk of kiln dried oak, lit one end of the charcoal with a snakes nest and ran the first batch with the bottom vents nearly closed and the tops half way open to achieve around 250-275 for 3 hours of cook time. Then took them off sauced them up by tossing them in blues hog bbq sauce, like they're chicken wings, and then throwing them in a tinfoil pan and finished them for 30 min in my oven at 300. The other batch I was running out of time, so I did the same thing except I kept all the vents wide open which put the temp around 340 for the whole cook which took only 2 hours. before tossing them in the sauce and putting them in the oven at 300 as well for 30 min. What shocked me was that although the hot and fast ribs were considerably darker, they had WAY better pull back, were more tender, and were actually smokier tasting than the slower cook. Both batches imho were better tasting and had better texture than just cooking whole racks of ribs. I will be doing strictly hot and fast party ribs from now on!
"End to end, bite for bite" LOL. Loved your video. I'm using your method right now. Result: Followed your method precisely. Came out very chewy. Next will up smoke time to 3 hours and steam for 1.5 hours. Sauce didn't set up in 3 minutes, so upping that to 10 minutes.
@ereid74 not a liar bud. I have been bbqing since I was 7. Now my grandson who is 7. Made his first party ribs. Sorry u didn't have elders to teach u bbq.
For anybody looking to make their own boars head ham glaze, here's a copycat: 1 cup dark brown sugar 1/4 cup grainy brown mustard 2 tablespoons apple cider vinegar 1/2 teaspoon ground cinnamon 1/2 teaspoon paprika 1/2 teaspoon chili powder 3 medium oranges, zested and juiced 2 cloves garlic, grated Kosher salt and freshly ground black pepper to taste
I feel like if you’re using racks, why not use 2 more and sandwich them between the racks so you can flip them all (and rotate) in one step? That would be faster, easier and would help account for hot spots in your grill.
Currently trying this method. Looking forward to it. I have my temp at 250 instead of 275 so I may go slightly longer on the cook, but they smell awesome.
Finally someone gets it about removing the membrane. The bite is better without it, and the fact that people think a 30 second task is too much is wild.
Awesome video! 😃👍. This will work well for me on football weekends! Rather than using a whole afternoon with ribs. We have four sets of baby back ribs in the freezer because when my sister and her family visited, she took over the kitchen. But for my Grouper Taco bar, I didn't get to use my grill for the group and the baby backs stayed where they were. Yeah, I have mastered the gas grill smoking my ribs. It is a long process. I always thought it would be funny to roll up to a ribs competition with my fabulous gas grill. 🤷♀. Thanks for this idea! - Heather from The Sunshine State.
Great vid, love me some BB ribs. I use a catfish skin removal tool for the membrane nice and easy. I use olive oil on everything I smoke Keep the vids coming !
Doing this right now, following your steps and the feedback from the family will tell me whether I hit the mark or not, thank you for making this video!
@@dirtnbeer My family LOVED them!!! the braising in an aluminum pan re-introduced some critical moisture, as I wasn't able to get baby back ribs with the same amount of meat on the bones compared to what Anderson's smoke show had, but the family told me they were the best ribs ever off my grill (Masterbuilt 800)
I need to get better rubs however.. I am using The Keg Chicken & Ribs rub (Canadian steakhouse chain) and while it hit the mark, I think I could do better with some of the rubs out there. SPG and Big Texan from BBQ Pit Boys usually deliver the goods, but I only found that at Home Depot here in Canada
Did some of these the other day and turned out amazing! I've been like you though following what I learn on UA-cam and doing what I see and not what I think! It's my new way of doing ribs! No other way! Well for now it is til someone shows me a better way!😮😮😂😂
I smoked party ribs last weekend for the first time. Was freakin epic. They are so easy and turn out so good. Great vid dude. Keep up the great content 👌
I think the biggest mistake anyone makes smoking ribs or anything forbthat matter, is they out waaaay tooo much seasoning on the meat. A lot of UA-cam creators are sponsored by spice companies or own spice companies, so they apply way too much rub on the meat. My pro tip is..use 1/4 of what you see on TV!
You inspired me. Making these right now. Already flipped these baby boys. Looking amazing already!! (MC Honey hog seasoned. Will use MM Whomp sauce/butter/brown sugar/honey). Can’t wait! First time cooking ribs of any sort!
Any suggestions for a less "sweet"/low carb version for the braising part?. I am Diabetic but love me some ribs but cannot handle the sweet sauces and such.
Use butter, broth, and spices & herbs or sugar free dry rub for the braising portion. Don't need too much broth, only fill until no more than 1/3 of ribs are submerged. May need to apply more rub during the last uncovered part of the cook, and extend this portion of the cook to let the dry rub set up properly. These will be the 'dry' version of the party rib. ('dry' as in only with spice rub vs 'wet' sauced ribs). If you wanted a version closer to this recipe, you could also make your own homemade bbq sauce using erythritol/monkfruit as sweetener....there are also commercial versions of bbq sauce using erythritol you could look into. Happy cooking, cheers!
Just made these today in my camp chef and they were great, 1 problem is they seemed just a little bit dry. Any tips for maybe less cook time or lower temp to keep them moist?
Make sure you spritz them with apple juice or apple cider vinegar or a mixture of liquids you favor. I like pickled jalapeño juice mixed with pineapple juice mixed with a bit of honey. Spritz after the first hour every 15 mins.
@@AndersonsSmokeShow I bet they could win some contests. I get there's a whole "presentation" and various "flavor profiles" but it's judging so you never know what the judge you get is looking for.
I had told my wife i wanted to split the ribs before smoking but we were thinking they might dry up and get chewy, but next time I’ll cut them up. Thnx
Agreed. I prefer to just score the ribs. Once they're cooked, it's not a super tough chew. Plus there's not a lot of meat under the ribs so it's more of a entertainment of getting some chew on the ribs and cleaning it to the bone.
Cook how you want to.... I feel like removing the membrane is different with every rack of ribs ... Usually there isnt any meat on that bottom side where the membrane is anyways so why remove it.... Now if there is then def take it off ...
I like the idea of the cut rib being smoked. But it seems like another UA-cam video with so much damn rub and glaze there is no meat to taste. Carry on young man. It is your party.
Ok why didn’t you rub avocado oil on the ribs after you cut them apart, your method doesn’t make sense. Should cut them up, then coat them with yellow mustard then season them.
I did that because I wiped the surface dry, then added the oil to help the seasoning stick. Once I cut the ribs, there was no need to add anything for a binder as the meat was already moist.
You what I enjoyed best about this video?
You told a lot of truths about barbecuing and grilling.
1. Membrane removal
2. Binder usage
3. Cooking styles
You mentioned several more but that is great that you mentioned what you did.
Btw. You are absolutely correct.
I did party ribs for the first time yesterday. 2 racks of spares that I trimmed down to st louis before I separated the individual ribs, and 2 racks of babies. I've made ribs countless times before, but always full racks. I did them on my weber kettle. I separated them all before I coated them in rub. I have one of those collapsible tubs, so I put the ribs in there a few at a time, spares and babies together because I couldn't be bothered to segregate them, sprinkled rub on them and used the ribs to wipe up all the seasoning on the bottom of the tub so none of it got wasted. I then divided them up into 2 batches because I did not have enough room to do them all at once on the kettle. I went with a 2 zone set up using my charcoal baskets to divide up the grill. Then I used lump charcoal because that is what I had on hand, and a chunk of kiln dried oak, lit one end of the charcoal with a snakes nest and ran the first batch with the bottom vents nearly closed and the tops half way open to achieve around 250-275 for 3 hours of cook time. Then took them off sauced them up by tossing them in blues hog bbq sauce, like they're chicken wings, and then throwing them in a tinfoil pan and finished them for 30 min in my oven at 300. The other batch I was running out of time, so I did the same thing except I kept all the vents wide open which put the temp around 340 for the whole cook which took only 2 hours. before tossing them in the sauce and putting them in the oven at 300 as well for 30 min. What shocked me was that although the hot and fast ribs were considerably darker, they had WAY better pull back, were more tender, and were actually smokier tasting than the slower cook. Both batches imho were better tasting and had better texture than just cooking whole racks of ribs. I will be doing strictly hot and fast party ribs from now on!
Amazing color! My mouth was watering as you pulled them off.
This is the first party rib video that makes me want to make some party ribs!
Thanks!
"End to end, bite for bite" LOL. Loved your video. I'm using your method right now.
Result: Followed your method precisely. Came out very chewy. Next will up smoke time to 3 hours and steam for 1.5 hours. Sauce didn't set up in 3 minutes, so upping that to 10 minutes.
That looks so delicious. I like your technique and I sure wish I was invited to the party😊
i been making party ribs for over 40 years. they are always a big hit, you can take them to any party of game day. nice job. them look great.
Sure bud
@ereid74 not a liar bud. I have been bbqing since I was 7. Now my grandson who is 7. Made his first party ribs. Sorry u didn't have elders to teach u bbq.
For anybody looking to make their own boars head ham glaze, here's a copycat:
1 cup dark brown sugar
1/4 cup grainy brown mustard
2 tablespoons apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon chili powder
3 medium oranges, zested and juiced
2 cloves garlic, grated
Kosher salt and freshly ground black pepper to taste
Great tip! I’ll give it a try
I feel like if you’re using racks, why not use 2 more and sandwich them between the racks so you can flip them all (and rotate) in one step? That would be faster, easier and would help account for hot spots in your grill.
Yuuuuuuumy. I’m making them today. Ahead of a snow storm less then 3 hours. Thanks 😊
Currently trying this method. Looking forward to it. I have my temp at 250 instead of 275 so I may go slightly longer on the cook, but they smell awesome.
The comparison result ?
Finally someone gets it about removing the membrane. The bite is better without it, and the fact that people think a 30 second task is too much is wild.
@@lowdownone I don’t understand people who say “it’s not worth it”… it absolutely is! lol
Awesome video! 😃👍. This will work well for me on football weekends! Rather than using a whole afternoon with ribs. We have four sets of baby back ribs in the freezer because when my sister and her family visited, she took over the kitchen. But for my Grouper Taco bar, I didn't get to use my grill for the group and the baby backs stayed where they were. Yeah, I have mastered the gas grill smoking my ribs. It is a long process. I always thought it would be funny to roll up to a ribs competition with my fabulous gas grill. 🤷♀. Thanks for this idea! - Heather from The Sunshine State.
The looks you would get 🤣🤣🔥
Great vid, love me some BB ribs. I use a catfish skin removal tool for the membrane nice and easy. I use olive oil on everything I smoke Keep the vids coming !
Love this videos brother!! Especially this one! Gonna try it today!!! Thanks for all your hard work man!!
Looking Good there
Doing this right now, following your steps and the feedback from the family will tell me whether I hit the mark or not, thank you for making this video!
Did the family like or love them?
@@dirtnbeer My family LOVED them!!! the braising in an aluminum pan re-introduced some critical moisture, as I wasn't able to get baby back ribs with the same amount of meat on the bones compared to what Anderson's smoke show had, but the family told me they were the best ribs ever off my grill (Masterbuilt 800)
I need to get better rubs however.. I am using The Keg Chicken & Ribs rub (Canadian steakhouse chain) and while it hit the mark, I think I could do better with some of the rubs out there. SPG and Big Texan from BBQ Pit Boys usually deliver the goods, but I only found that at Home Depot here in Canada
Did some of these the other day and turned out amazing! I've been like you though following what I learn on UA-cam and doing what I see and not what I think! It's my new way of doing ribs! No other way! Well for now it is til someone shows me a better way!😮😮😂😂
My mouth is watering nice job subscribed 🧨🧨🧨
Another great video as usual. Always great seeing you on screen.
Thanks man! Thanks for the support
I smoked party ribs last weekend for the first time. Was freakin epic. They are so easy and turn out so good. Great vid dude. Keep up the great content 👌
They’re great! Thanks for watching
I think the biggest mistake anyone makes smoking ribs or anything forbthat matter, is they out waaaay tooo much seasoning on the meat. A lot of UA-cam creators are sponsored by spice companies or own spice companies, so they apply way too much rub on the meat. My pro tip is..use 1/4 of what you see on TV!
Mayo is a great binder also, and it also gives you that nice texture. You can also spray the sides of the ribs with oil after they've been cut.
You inspired me. Making these right now. Already flipped these baby boys. Looking amazing already!! (MC Honey hog seasoned. Will use MM Whomp sauce/butter/brown sugar/honey). Can’t wait! First time cooking ribs of any sort!
Heck yeah!
Your "KISS" approach is fantastic! Nice job...your recipe reminds me of "Burnt Ends"...what a great idea!!!
Those ribs look amazing
Thank god for taking the membrane off!!
Yep I got a know it all wife too😎
Next time try Valentina Mexican Hot Sauce for the binder!
Put her on the show!!
Hahah I’ve invited her to come on camera many times, but she’s more comfortable behind the scenes.
Great video I’ll be trying this method real soon👍🏾
💪🏻💪🏻
Looks fantastic! I gotta try this method👍😊
It’s definitely a GREAT method! I had people over for dinner that night and they LOVED them!
Been a minute since you put out a video. This looks great, and as you said perfect for a party. Definitely my next rib cook!
Thanks for sharing. 😎
Yeah I’m trying to fix that…. Life’s been super busy but I’m back at it!
Awesome Video! Will definitely do these👍🏾
Heck yeah!
Great video as always the ribs look awsome
Thanks!
I think your on to something! Thanks!
What temp in the grill sat for last step ?
Looks great
Thanks!
Looks good - I guess it is a shortened 3-2-1 as the basic cooking is the same, just the timing and the pre-cutting is different.
should call it the the 2-1 and almost done method
Dang those look look insane. I'm a sucker for some baby backs. I'll have to try this one.
Sooooooooooooooooo good!
Any suggestions for a less "sweet"/low carb version for the braising part?. I am Diabetic but love me some ribs but cannot handle the sweet sauces and such.
Use butter, broth, and spices & herbs or sugar free dry rub for the braising portion. Don't need too much broth, only fill until no more than 1/3 of ribs are submerged. May need to apply more rub during the last uncovered part of the cook, and extend this portion of the cook to let the dry rub set up properly. These will be the 'dry' version of the party rib. ('dry' as in only with spice rub vs 'wet' sauced ribs). If you wanted a version closer to this recipe, you could also make your own homemade bbq sauce using erythritol/monkfruit as sweetener....there are also commercial versions of bbq sauce using erythritol you could look into. Happy cooking, cheers!
Another nice thing about having a wife is you also get a free driving instructor.
🤣🤣🤣🤣
🙌👏👌😂
LMAO
lol 😂
Keep it up
Made these the other day with spare ribs. Quick and tasty. Will do it again.
What kind of time difference is there when using spare ribs?
Spare ribs in general will take longer to cook. I haven’t tried this method with spare ribs yet but will soon
With a new recipe just wanted to try a cheaper piece of meat. Couple hours then soak in the sugar, butter, and honey.
The spare ribs come out good if you do the cook at 250. Then the last hour at 275.
Just made these today in my camp chef and they were great, 1 problem is they seemed just a little bit dry. Any tips for maybe less cook time or lower temp to keep them moist?
Make sure you spritz them with apple juice or apple cider vinegar or a mixture of liquids you favor. I like pickled jalapeño juice mixed with pineapple juice mixed with a bit of honey. Spritz after the first hour every 15 mins.
Get it my boy! 0:11
🤣
I like your style man, great video, great looking ribs, I just subscribed to, keep smoking!!!
Thanks!
Smoked something on the recteq dual fire
After cutting ribs do you oil the sides before rub?
I did not. Only the top and back sides
yeah not oiling after the cuts gives a pleasant contrast. You done them good.
You’re late to the party, but that’s OK, did a great job on the technique and the final presentation. Another VID that’s well done
It’s never too late for a party 🤣
That is the only way I'm going to make ribs from now on.
Heck yeah!
@@AndersonsSmokeShow I bet they could win some contests.
I get there's a whole "presentation" and various "flavor profiles" but it's judging so you never know what the judge you get is looking for.
I had told my wife i wanted to split the ribs before smoking but we were thinking they might dry up and get chewy, but next time I’ll cut them up. Thnx
Does using oil as a binder kind of form a barrier that prevents the protein from being able to take on as much smoke flavor?
Since smoke mainly just sticks to the surface, I'm gonna say there is little to no effect.
I’ve never had an issue with smoke penetration regardless of binder
Even if it does he doesn't oil the sides. It will get through.
Can u do both beef and pork ribs
Thank you for letting your wife play Devil's Advocate lmao
It was too funny. I told her to sound mean and rude… she did neither 🤣
Damit, now i'm hungry!!!
💪🏻💪🏻
I bought St. Louis spares. Will this recipe work for spares?
Theres a recall on Boars head. Heard something about facilities shutting down.
That recall was specific to some meat products.
after finally mastering taking off the membrane, ive learned that i actually like eating ribs with it on
Really? Out of our curiosity, why do you think that is?
@@AndersonsSmokeShow i just like chewing on it lol
Agreed. I prefer to just score the ribs. Once they're cooked, it's not a super tough chew. Plus there's not a lot of meat under the ribs so it's more of a entertainment of getting some chew on the ribs and cleaning it to the bone.
I cook on a kettle and I just put mines direct for a few minutes and it gets crispy.
5:27
Why the top rack? Everyone uses the top rack. Put them on the bottom and adjust the temp to optimal smoke? The top rack is for tempering not smoking.
Heat is most even on the top
@@AndersonsSmokeShowdat true? Love my top rack but didn’t have a reason… lol
Why not use a mop for that juice sauce on the end
Not a bad suggestion! Didn’t really think about it, but the brush worked.
Spare Ribs Requires More work. There cheaper than Baby Backs, and MORE MEAT.. That the reason i go Spare Ribs over Baby Backs
Cook how you want to.... I feel like removing the membrane is different with every rack of ribs ... Usually there isnt any meat on that bottom side where the membrane is anyways so why remove it.... Now if there is then def take it off ...
I'll never cook ribs any other way
3 hours at 275, weren’t those dry? Seems too hot for so long
It was wrapped in foil for part of it. Did you not watch the video?
พ่อหมี โคตรคูลนี่หว่า😂😂😂😂😂
Lot's of flipping. Suggest use grid you can flip
I like the idea of the cut rib being smoked. But it seems like another UA-cam video with so much damn rub and glaze there is no meat to taste. Carry on young man. It is your party.
That’s the beauty, you can tailor this recipe anyway you’d like
Made some today and wasn’t impressed. I’ll stick to cooking traditional ribs.
Ok why didn’t you rub avocado oil on the ribs after you cut them apart, your method doesn’t make sense.
Should cut them up, then coat them with yellow mustard then season them.
I did that because I wiped the surface dry, then added the oil to help the seasoning stick. Once I cut the ribs, there was no need to add anything for a binder as the meat was already moist.
Don't use Boar's Head products.
Nothing wrong with their glaze, but lunch meat on the other hand….
Too much work in my opinion. You can just smoke them whole and cut them when they’re done .
I’m not sure that it’s much more worth, just a different order of operations
#RepealThe19th so women will stop being able to tell you what to do.
Hahahah! My wife is great
@@AndersonsSmokeShow I’m sure she is. She still shouldn’t be voting. 😜
🤣
@AndersonsSmokeShow great job on the ribs. Hey I'm just started my journey on yt. Come swing by if you dont mind.