Baby Backs & Spare Ribs - Smoking Hot!
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- Опубліковано 21 сер 2024
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Johnny Carmona shows me the tips and tricks to smoking. How do you guys smoke? What supplies do you use? What meats do you like to smoke? What wood do you prefer?
The smoking steps for the ribs are listed below:
1. pull membrane off bone side of ribs
2. Dry Rub in aluminum tray, cover and put in refrigerator overnight.
3. Curl into circle and skewer the ribs so they stay curled.
4. place in smoker for 3 hours.
5. spray apple juice on the curled up ribs and turn over.
6. cook 1 more hour
7. put ribs on foil. spray again then wrap ribs tight in foil. put back on grill for another 30 minutes.
8. take out and let set for 20 minutes before opening foil. Cut and serve.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now UA-cam Producer/Talent and his own line of sauces across America.
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im 15. iv been smoking baby back ribs for about a year.
i buy 3 racks from the store, bring them home, peel the membrane off, trim up a little fat, throw on some homemade rub from myron mixon's cookbook, let them sit in the fridge overnight, light the charcoal pit at noon, smoke them for 2 hours with pecan wood chunks, wrap them up in foil with apple juice, sauce, and more rub, then put back on the pit for 2 hours, then unwrap them and pour the juices on top then add more rub and sauce
Also Jack, if you decide to buy a smoker and begin to smoke meats, one of the most common errors that new cookers go through is putting sauce before putting it on the smoker. The sugar from the sauce will burn the outside of the meat. You will already have enough sugar coming from your rub. Do not ruin your barbecue by adding extra sugar from a sauce. As your friends stated in the video, when cooking ribs it's fine to add sauce during the foil stage.
I do the 3-2-1 method. I use a 30" Masterbult Smokehouse. Mostly I do baby backs.
Smoke for 3 hours take them off wrap in foil i put honey, brown sugar inside put it back on the smoker for another 2 hours. After 2 hours take the ribs out of the foil put it back on the smoker put BBQ sauce on the ribs and cook for 1 more hour. Take them off and enjoy.
I use an electric smoker. Very low maintenance as it's really easy to control the heat. I know that purists hate it, but that's only because it make even the most amature smokers look like a pro. I keep a low carb diet and I smoke every weekend.
That is how I cook everything . shoulder , chicken , beef . Mine has an electric element instead of coals and wood chips . Cooks a bit cooler because my water pan holds about a quart and most of it is still there when I'm done . I put fruit in the water . Since mine cooks cooler , I have to be careful not to over do the smoke . Too much smoke ruins the flavor .I just tug on a bone once in a while until they pull loose easily . The best way to barbeque .You cant burn anything and it's really a no brainer .I'ts all in the prep . I brush sauce on as soon as the meat gets some color and most of the chips burn off otherwise the sauce can grab a lot of smoke . No big deal here either because the sauce will never burn . The best and easiest there is .
we also have a electric smoker after doing it the hard way!!! electric is the bomb or so my husband says. i bought him the smoker from qvc, it looks like a fridge sitting on my deck. hubby says its less fuss n clean up, less mess.he loves it. we still smoke the old way if we r outside all day to babysit it. we use fruit wood. apple,cherry,mulberry. also some oak and or hickory.used peach wood also,then we mop on cider or white vinegar several times b 4 the sauce.sometimes we just use a rub only.
I know it sounds weird but I like to do a tea brine. For about gallon of brine what I do is boil 3 qts of water with around double or triple the number of tea bags you would normally use for that amount of water, 3 cups of salt and 2 cups of sugar, a 1/4 cup of black pepper corns, 3 bay leaves, and a couple sprigs of fresh rosemary and thyme. Bring it to a boil and then mix in ice to cool it and that will take the total amount of brine up to about a gallon.
Weber Smokey Mountain, hickory chunks and a good dry rub work for me.
Hey Jack, I work in a nice grille/bistro where we smoke various different things. Something that I have found that has proven true for almost all the meats I have smoked is you need to brine them. We do pulled pork BBQ and what we do is make a basic brine, brine the boston butts for about 12 hours. Then we dry rub it, smoke it at 240 F for about 7-8 hours or until internal temp hits about 230 F. If you do not brine it, it will be under-seasoned and dried out. I use pecan wood but apple works to.
One more thing Jack, to compare baby backs from spare, you're correct. Spares have more meat on them but baby backs have more fat. The key is to find spare ribs with a lot of fat that will marble during the cooking process. Then you'll have the best of both worlds.
Jack I laughed so hard when you said you wanted to smash your face into the metal lid and eat what ever was inside
I have just started smoking with my grill. I actually started after watching your bacon bomb recipe. I googled what sorts of wood you can use and found that some people swear by green maple, which was handy because there was a tree in the backyard and I had a saw. It turned out really well we used an amish barbecue sauce made with apple butter and added a little sriracha for some heat. My wife and I loved it, and our one year old is now addicted to any form of barbecue sauce.
I also have the Masterbuilt smoker but the 30" model. I love it! The wood chute in the side is really convenient for adding wood chips. I use a remote meat thermometer during the smoking process. No set time, just "low and slow!"
It is now time to SMOKE SOME RIBS!!!! Baby Backs & Spare Ribs - Smoking Hot!
I just bought the 30" Masterbuilt. Can't wait to start smoking some ribs.
Learned a lot, thanks
right when he said, what are you smoking, i knew there would be this top comment about weed xD
i like to add honey brown sugar squeeze parkay and a light drizzle of tiger sauce to bottom of foil then place ribs then do the same on top of rib and wrap then place back on smoker makes a killer rib
I was going to go to our local hardware store and by some apple wood, but they were closed. So I googled a list of woods that could be used and green maple came up. It was surprisingly good. I've had things that were smoked in all sorts of wood, but was unable to get anything else at the moment.
The best thing about BGE is it holds it temperature so easily. I can slow cook at 230 in the winter in Montana.
I did smoke corn with Apple wood and i wrap them with foil and put small piece a butter
I will try to do this idea before summer ends.
How I smoke: I start buy purchasing a package of Export A's and remove the package. Then I tap the pack against my palm. Then I proceed to open the package and remove a cigarette. I place it in my mouth, filter side in, then take a lighter and ignite the tip as I inhale. Done.
Could you do a series on BBQ for beginners with the basics, tips, tricks, and hints? That would be amazing!
@donaldandbecki there are plenty of choices of wood to choose from. Some people like fruit woods such as peach, cherry etc. Some like the taste of hickory or oak. I personally use peach wood.
I believe it was pre cooked pasta then mixed together then finished on the bbq
I will check it out. thanks.
nice pinwheel trick!
I have some arthritis and pull membrane off with a fish skinner. Easy for me
I've heard about that green egg. Just to bulky and heavy. That is the problem. Solid porcelain walls. great insulation but so dang heavy
Preheat your smoker to 225 and I use apple wood chips make sure you soak the chip for 30mins before putting them in your smoker.
Very educational, jack. Great show, wish I could taste them. Now it's 2:40am and I'm seriously salivating, starving, and in need of some smoked meats :P```
great advice.
great description. thanks
I will check it out. I am looking to buy a smoker
i don't even like pork that much but i am craaaving these ribs !!!!
Jack how did your spare ribs turn out? Looks like it was cooking at a different speed.
I just bought a WSM myself last year, done several smokes on it now. I`m lovin it! You need to get one.
then i finish them like that unwrapped for about an hour while i tend to the chicken and other sides on the direct heat side of my charcoal grill that i set up for indirect smoking. my grandfather is buying me an electric smoker next month when i turn 15 (i said i was 15, because i was rounding it off)
This looks super delicious. Thanks Jack
we need more of these vids
nice method. thanks for sharing
I use apple woods then i put my rids on the grill let them cook for 2hours the put the beef rids on the grill
Rocky, sure your Masterbuild smoker is more versitile than the WSM smokers, but I assure you they are not cheaply made.
Many BBQ smoking event championships under Webers belt. They gotta be doing something right.
I'd love to see that dry rub recipe please.
nice vid, learned a bunch of new things.
Thanks for the smoking tips. Enjoyed these videos..Jack.
Thank you Johnny for sharing your knowledge.
Awesome stuff, shout out to Threadgills Mac & Cheese from ATX! I've had it many a time, even for Thanksgiving once.
doing a recipe on it.
i prefer not to remove the membrane,i just cut slits into it with a sharp knife so the seasonings or sauce permeates into the meat...
This ribs looked friggin amazing! Cool on the spiral, will try that. Also, great idea to cover them in foil. I'm passing on these tips to my hubby. We love to smoke pork shoulder, using dry rub, mopping and sopping sauce. Using apple wood and lump charcoal. 6# shoulder probably takes a good 7- 9 hrs. Serve with coleslaw on the sandwich. Yum!
Jack, don't waste your time with these cheap, vertical charcoal smokers. They're for kids. Invest in a good, quality smoker. I have the 40" Electric smokehouse from Masterbuilt. It's pretty much the best thing I've ever purchased for BBQ'ing. Plus, with the cold-smoker attached, I can do my own cheeses, bacon, fish and sausage.
You will not be disappointed, TRUST ME.
nothing beats charcoal smokers.
That looks so good
not this episode. coming soon.
Food looks good made me hungry
loved how u made ur ribs have u ever used corn cob for smoking ? If so how do they taste
Was the Mac & Cheese already pre-cooked then browned on the BBQ or was it entirely cooked on the BBQ? That looked AMAZING
Dude! I seriously want to use some 4 letter words to say how extremely much I love your videos - but you have a kid, so I won't. But Holy f-word-ing s-word! I love your god d-word mother-f-wording stuff!
That looks good.
Jack, this guy is talking nonsense. Webber Smokey Mountains (the smoker you're using) is widely accepted as one of the best if not the best smoker for your average smoker. The only downside to the smokers for beginner usage is the cost (I believe $299 for the 18.5 inch and $399 for the 22.5 inch). WSM's are perfect for people like you and people even use them in competitions.
I'm a young husband and father and I just bought my first BBQ a few months ago (a charcoal one) I've tried those wood chips in a can to smoke my meat but it never really gets that great smoked flavor. I've only tried Hickory so far... is there a better wood or a better process I can use on my grill?
looks amazing, I can almost taste it
thank you
oh oh oh it`s are beautiful, jack this cool idea.
Well because that's what you thought about before BBQ!! Lol my bad
He Did A Really Good Job On Those Ribs! - A.D.$
Aww honey is such a cutie bear !! Looks like My babys
nice. Thanks. What kind of brine do you make?
So who's ribs and rub were better?
Seriously... I use The Big Green Egg and I can never go back. I've looked at the ones at Costco and they are nowhere near as insulated so I'm not sure they would work as well. I do pork shoulder often and I've tried a lot of methods. My favorite is with an indirect plate at about 220-230. I've used juices and things in the drip pan and it makes it too moist. The rub doesn't bark up. So I use a dry drip pan usually and applewood chucks... Not chips. I've never had meat dry out... Ever.
I miss staters, That's the best grocery store
i think imma get that same 300$ grill and do just what you did.. looks too damn good!
knew someone would say a smoking joke aha
@nighttimeclap Your Absalutely Right
This was awesome!
Do The Stone Wave.
1 am and I'm watching some great cooking! More videos of you guys grilling with charcoal please. Where are you from?
I have the same watch
Those ribs looked AWESOME! I'd love to see more of Johnny on here!
Jack, most people don't know that the BGE can sear steaks at 700, slow smoke at 220 and everything in between... Bake bread, make pizza, etc, etc...
Wow....holy smoke! That looks awesome!
hell yeah
First i take my product, chop it up finely, ,making sure to evenly spread it, and proceed to rool and light.
I have made ribs with the silver skin and without, much better without. I thought the ribs cooked with it on had a fat taste but not in a good way.
I am having a hard time maintaining my heat when I smoke. On my off set smoker any tips?
my wifes family are carmonas, the live in the l.a. area wonder if jonny here are related?
if we do use a rub we rub them down the night b 4 . im like u i love the spair ribs better , MORE MEAT.lol, hubby likes the baby backs. our son loves the country ribs. go figure so we always do all 3. what a phat family,lmao. but its so good.
i wanna see yal do a halve chicken!
NICE
I am
Hi
Smoked turkey?
BBQ Pit Boys Jack.
where can I go to buy that dry rub?
Greg Jones at any super market
just woooooow
For sure heavy... And expensive! I hear ya on that...but now I've been spoiled by it.
At 9:58 👄 action
What would be the best smoker to buy for a begginer, i want to learn to smoke these ribs.
Traeger Pellet Grill is easy for me an advanced beginner
Okay, I sound like a commercial... I'll stop