I made these last night! I rested them in the cooler like a butt for about 40 mins while we finished up the sides and that worked perfectly!. I was so skeptical the entire cook, but these turned out to be some of the best ribs I have ever made! Everybody was in shock that these ribs were every bit as tender and properly cooked as a 6 hour rib would be. I will be doing this more often! CRAZY!!
Kosmo's Q BBQ & Grilling - The Asian glaze is great, it has a real unique flavor. The last set of Ribs & Pork Butt I did I used your Maple Bourbon glaze = Home Flippin' Run!
I was curious why you didn't use anything like mustard for a binder on those ribs? I thought I saw a video of you doing that before. Either way, those looked amazing. I also went to two Walmart stores in our area and couldn't find any of your rubs or sauces. Staff said it was online only, so unfortunately, no time to order anything before Memorial Day. Really wanted to try the asian sauce you have.
Binders are always optional, so you can use them if you want, but don't have to. If you let the rubs soak in for long enough, binders won't be necessary. Not all of our flavors are in Walmart... yet! In the mean time, you can always order from our website 👊🏼💥
@@KosmosQ Thanks for the great tip! I wanted to order from your website, but delivery couldn't get to me before Memorial Day. However, I did end up getting a few of your rubs from Scheels and made excellent ribs with them that made many people happy. Thanks for all you do and thanks for the reply.
I'm cooking in another bbq rib competition this weekend and it's with baby back ribs and I'm cooking on a drum smoker and I'm not gonna hang them or should I and what temp should I run and how long. I will say the last comp I did I used your seasoning and injection and placed 2nd out of 35. And they were st louis ribs and I hung them. Thank you
Were I live in New Jersey a friend of mine owns probably the best Asian marinade bbq. It’s called MR. Q’S. it’s very very sticky and when he comes to festivals he has a line 30-50 deep within 45 minutes in
I don't know why it's not listed in the description. I originally thought it was the same one I have which is a John Boos brand. Then I paused while he was slicing and on the front left corner facing us there is a name. Good luck
Off topic question. Your rubs are a bit sophisticated. Would I be wrong in stating there must be a food scientist involved in the development process of the flavors?
When are you going to create a "Meat Jerky"?? How did you let a "meat rookie" like Adrew Flair, create a jerky first to sell to the public! Oh...this is a sad KQ day!😢
Also, thank you for the explanation about “layering.” Culinary genius!
I made these last night! I rested them in the cooler like a butt for about 40 mins while we finished up the sides and that worked perfectly!. I was so skeptical the entire cook, but these turned out to be some of the best ribs I have ever made! Everybody was in shock that these ribs were every bit as tender and properly cooked as a 6 hour rib would be. I will be doing this more often! CRAZY!!
This method is the Holy Grail for ribs! I followed it to the tee and the ribs were money! Will never do ribs any other way. Thanks for video!
So glad you started doing UA-cam videos again
You got some catching up to do, we've been putting out new ones since last March! 👊🏼💥
Hey Kosmo, I started using your beef rub on my steaks and I think it has top notch flavor! Thank you, Sir!
Appreciate you 👊🏼💥
Kosmo's Q BBQ & Grilling - The Asian glaze is great, it has a real unique flavor. The last set of Ribs & Pork Butt I did I used your Maple Bourbon glaze = Home Flippin' Run!
Appreciate you 👊🏼💥
I swear I can smell them right through the TV.... definitely going to give this cook a go!!!
Right on brother your not alone!💯✨️
👊🏼💥
I was curious why you didn't use anything like mustard for a binder on those ribs? I thought I saw a video of you doing that before. Either way, those looked amazing. I also went to two Walmart stores in our area and couldn't find any of your rubs or sauces. Staff said it was online only, so unfortunately, no time to order anything before Memorial Day. Really wanted to try the asian sauce you have.
Binders are always optional, so you can use them if you want, but don't have to. If you let the rubs soak in for long enough, binders won't be necessary. Not all of our flavors are in Walmart... yet! In the mean time, you can always order from our website 👊🏼💥
@@KosmosQ Thanks for the great tip! I wanted to order from your website, but delivery couldn't get to me before Memorial Day. However, I did end up getting a few of your rubs from Scheels and made excellent ribs with them that made many people happy. Thanks for all you do and thanks for the reply.
I'm cooking in another bbq rib competition this weekend and it's with baby back ribs and I'm cooking on a drum smoker and I'm not gonna hang them or should I and what temp should I run and how long. I will say the last comp I did I used your seasoning and injection and placed 2nd out of 35. And they were st louis ribs and I hung them. Thank you
Thats awesome!! Appreciate your support 👊💥
Ribs look awesome, guys! Happy to see you guys making barbecue videos
Great video Kosmo! I love putting Dirty Bird on everything but especially ribs
No need to put back on the smoker to set the glaze?
You don't have to, but you could! It's up to personal preference with that one
I've never smoked ribs that fast, I have got to give this a try.
Let us know how it goes 👊🏼💥
Cool video - why do I feel like you're talking about Johnny Trigg LOL. Also - ALWAYS use Killer Bee on the bottom of my ribs!
I just ate a breakfast burrito and am full but now I'm craving ribs.
It's impossible not to
Gotta give that a try..looks awesome!!!
If you have a drum smoker try them in there as well, those are my fav!
1 hour in on a rack of hot and fast ribs right now. They are looking and smelling AMAZING!
Nice!
Kosmo's, Ribs look Delicious👍👍
Appreciate you 👊🏼💥
Dirty Bird is my family's favorite. They ship international. I'm about ready for a re-order.
Yes we do!
Looking to do just a sugar free rub. Without a sauce. Any suggestions?
Check out our Clean Eating - kosmosq.com/collections/barbecue-rubs/products/paleo-keto-clean-eating-seasonings-variety-pack
Plus I've made mine really spicy and mild and everyone likes my combination
Always a crowd pleaser 👊🏼💥
What the best glaze to use with honey killer bee?
I like all of them but that pineapple heat whewwwe
I prefer dirty bird hot, and the sweet pecan rubs. Cow covet on reverse seared tri tip. Maple bourbon glaze is amazing on smoked salmon.
It's crazy good on salmon
Hell yea i glaze and use a specific oyster sauce all the time whenever i do ribs and chicken.
👊🏼💥
Were I live in New Jersey a friend of mine owns probably the best Asian marinade bbq. It’s called MR. Q’S. it’s very very sticky and when he comes to festivals he has a line 30-50 deep within 45 minutes in
That's awesome
Got a love that new Costco closer to home, huh?
👊🏼💥
In less than 2 hours? What sort of meat magic is this? I can't wait to try.
You won’t be sorry 👊🏼💥
I love making baby back ribs
And these were 🔥
Just in time for Memphis in May
True that!
Love you man!
👊🏼💥
I’ll be heading to my local distributor to pick up some Sticky Asian. Thank you. Fantasy football draft meats will be a success
Today was successful. I also picked up Dirty Bird
I want that cutting board, how can I order one Darian.
I don't know why it's not listed in the description. I originally thought it was the same one I have which is a John Boos brand. Then I paused while he was slicing and on the front left corner facing us there is a name. Good luck
I bet those won't last long,looking Good.
They definitely went fast
Straight up cook my ribs to perfection in 3.5 hours every time. Simple.
I've done this and I got mine from Menards 😂
Looking good brother
Appreciate you 👊🏼💥
@@KosmosQ man is this really you ! I’ve interacted with you now 3 times and I feel cool lol you’re pretty cool man
Sticky Asian is so delicious
Really is! And it's underrated
@@KosmosQ I've used on ribs and pork butt and it just adds another layer of flavor
HEY I GOT THOSE THOSE RIBS THIS WEEK TOO. HA.
Good choice 👊🏼💥
Tasty.
👊🏼💥
Question for you let's do a private cook off and see who is better at this
Between you and me?
according to the recipe, you pull the ribs at 177 degrees internal...that seems a little low. Most people take their ribs to 200ish...what's the deal?
Wrapping them for 30 minutes allows them to bring get there on their own
Off topic question. Your rubs are a bit sophisticated. Would I be wrong in stating there must be a food scientist involved in the development process of the flavors?
That and a lot of tasting, tweaking, and testing with our own team
Hi 😊
👊🏼💥
@@KosmosQ Thanks 😊
Windy in oklahoma because texas blows!!!
🤐🤐🤐
🤘🤘
Hello everyone
I'm going deeper in this hole of insanity
End of the message
When are you going to create a "Meat Jerky"?? How did you let a "meat rookie" like Adrew Flair, create a jerky first to sell to the public! Oh...this is a sad KQ day!😢
We'll leave that to our friends at jerky.com 👊🏼💥
Make a oven version @kosmosq
Hmmm might have to do that