BEST BBQ RIBS ? | Buttermilk Brined | Weber WSM-18 | Champion Pitmaster Harry Soo SlapYoDaddyBBQ.com
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- Опубліковано 29 сер 2024
- #HarrySoo #SlapYoDaddyBBQ #BBQRibs
In the quest for best BBQ ribs, Harry experiments with a Buttermilk Rosemary Sage brine. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
Anybody notice that Harry replies to almost every comment, and he is always courteous to even those that leave negative comments. A real class act and a great pit master
BBQ love starts with one person and one comment at a time. When the sand in your hour glass is less on top than the bottom, you ask yourself what do you do with the remaining grains left. I made a life decision to share what I know while I able to do so. :-)
There is no better way to express love than cooking tender moist barbecue - Harry Soo
When I get notified of a Harry Soo video, I immediately get my butt into the classroom!
LOL! And we like big BUTTS and we cannot lie
@@SlapYoDaddyBBQ Haha! Sir Harry Soo Cooks A Lot. ;)
Mr. Soo, between you Mr. B.B. Maniac and Mr. T roy I’m becoming quite popular in my neighborhood. Thanks for a great idea. A life long student of BBQ too. Again thank you.
Hi Ken, So many favorite cooks I need longer weekends!
Keep spreading BBQ love!
There is no better way to express love than cooking tender moist barbecue - Harry Soo
Now you have it with the nationwide lockdown!
Hey Harry! I’ve marinated many times with buttermilk. I add a couple of tablespoons of vinegar to it for added acidity and soak over night, no salt. I can tell a big difference in the tenderness, especially with St Louis ribs. All the best!
Thanks for the vinegar tips Carl!
When I use buttermilk on pork, especially with thick cuts, I brine for at least 2 days. One day never seems to provide much of a difference. Sometimes I will go three days, but anything past that starts to break things down too much.
You probably would want to use about half of the other amendments if brining for longer,... especially the salt.
As far as looks go they are both 12s . I’ll give this a try, as always thank you Harry. Mr. Beans is an expert.
Much like the brisket wrap test perhaps a good test would be ribs done with three different brines. I suspect brining in general is good, not specifically butter milk. But what do I know. I like to brine my pork with with mixture of garlic, salt, pepper, garlic, oregano, apple cider vinegar, and water. Comes out fantastic every time and smells great. Cheers! Thanks for spreading BBQ love...
Yes, salt comes in many forms and they all work when applied appropriately
I love the fact that even though you have had so much success you are still trying to up your game! I personally don’t like the texture that buttermilk gives the meat but I hope this technique works out for you.Thanks Harry
I'm a lifelong student of BBQ because the more I learn, the more I realize how little I know!
A wise pitmaster does enough. An unwise one either does too little or too much - Harry Soo
As always... great video... Mr Beans is obviously a great judge.. thankyou
Thanks for watching Michael
Another amazing video. I would have given it a thumbs up based just on the music alone.
I appreciate that!
Great video! You’re the reason I bought my WSM lol
Glad I could help!
I used buttermilk for chicken, now i will try this thanks.
Works well with pork chops too!
If you try washing the brine off vs wiping that may cutdown on the saltiness. I will try this method the next time I smoke ribs.
Thanks for watching Robert. Let me know how your came out
Another great video sir! Thank You!❤
Glad you enjoyed it Stan!
I love Bean!😊
Mr. Beans sends you love and hug!
Absolutely love what you are doing. Putting it all on UA-cam for all us to enjoy, priceless.👍🇺🇸
You're very welcome Nick!
Never thought about this
Give it a go and let me know if you like this recipe
I love Mr. beans taste test at the end. I do the same thing. Thanks for the videos Harry. I cook on the same Weber Smokey mountain and have been contemplating the smoke fire.
I like pellet cookers as I'm getting lazier as I get older. Too many aches and pains running a pit versus one-button convenience!
@@SlapYoDaddyBBQ I agree to that Harry,you could run of the big stores and nothing burns on the pellet. But you dont get the strong smoke flavor
Harry Soo I feel the same. I just cook for parties and my family. When I use the smiley mountain, I am busy cooking and miss the party.
Harry, this is just not fair. Your shelter in place weather is better than ours...lol. Interesting video, may have to give it a try some day when we can get out, and have some decent weather. Cheers from the Jersey Shore.
Chris you are welcome in California any time!
I've used buttermilk on chicken, but never on anything else. I wonder how it would do with some fake beef boneless ribs (actually lean shoulder strips, I think). I figured that those would either be dry or turn into a billy club; maybe both. Stay well, and have a great week.
Will do and be safe
A day late Soo. I just smoked some ribs on my Weber 14 yesterday. But great video, will certainly try this next time.
With shelter-in-place, every day is a BBQ day so cook some rib today!
Competition Ribs - ua-cam.com/video/JIdEeZ7x094/v-deo.html
Coaching Ribs - ua-cam.com/video/Ld1A_dPwsw8/v-deo.html
Livermore Ribs - ua-cam.com/video/ua1LQ9DSgOI/v-deo.html
Harry Grill Ribs - ua-cam.com/video/XcIZ2AW4Smo/v-deo.html
Jenga Ribs - ua-cam.com/video/glYiEZuJAhM/v-deo.html
Rib Crown - ua-cam.com/video/ikopYdDtcoA/v-deo.html
Part 2 Life Skills - ua-cam.com/video/AwDa2aG6ERo/v-deo.html
PBC Keanu Redo - ua-cam.com/video/8k71AWdu2Vc/v-deo.html
Flambe Ribs - ua-cam.com/video/od9Fp9ZrZ7s/v-deo.html
Smithfields - ua-cam.com/video/xKWnpAT3730/v-deo.html
Best Warehouse Rib Brands - ua-cam.com/video/V4jjF6K-1D0/v-deo.html
Beef Shortribs Texas - ua-cam.com/video/kXsBusECZIc/v-deo.html
Beef Shortribs Butter Cola - ua-cam.com/video/QHiJpMH1SSQ/v-deo.html
PBC Beef Short & Back Ribs - ua-cam.com/video/-NytABWPvFM/v-deo.html
Beef Shortrib Single Bone - ua-cam.com/video/krPw72boSMQ/v-deo.html
As always, thank you Harry! Always look forward to a new video from you. This was a good test, thanks for doing what the rest of us wonder about. Love watching Mr. Bean! Give him a hug for us.
Mr. Beans sends his love and hugs back at you!
Hi Coach, another great video. Glad to see the acid level isn't too high with the buttermilk to cause meat fiber degradation. Another black belt tip. Thanks.
Thanks Erik. Give this recipe a go and let me know how it turned out
You know you've opened the gate now to trying a 2 brisket with/without buttermilk test now Harry! God bless and hope you and your family stay safe in these awkward times we are all going through right now. 🖒
Great time to practice cooking and grilling during this lockdown which may go on several weeks.
Great video. Yes, please keep up the experiments! Always fun to see Mr Beans enjoy himself
Both racks looked amazing. I love your experimental cooks, I learn so much from them. Thank you for what you do boss man!
OK, how about a milk steak w jellybeans next?
@@SlapYoDaddyBBQ sounds interesting lol
Can’t wait to try the buttermilk brine on my next ribs. Thanks Harry. I just cook for my family and not competition.
Hi Harry, I did a fresh turkey this past Thanksgiving with a buttermilk brine I found on “Kitchen Conundrums” It was amazing. I thought about ribs. Glad to see you are doing it. I’m a long time follower of your channel. Thanks for all you do, Best Regards, Mark in Maine
Love back at ya Mark-in-Maine! :-)
Mr. Beans is the real judge of what BBQ right looks like! Well done Harry. BTW: I never thought about buttermilk except for pancakes (I know - no need to say it!). Blessings!
Thanks Matthews for stopping by. Mr. Beans has a very good palate!
hi from france! merci beaucoup pour les videos je suis tombé par hasard dessu!! c'est top!!!
Hi from America. Good BBQ in Paris I have found
Paris The Beast - ua-cam.com/video/oWYo6lGhDHU/v-deo.html
Paris Melt - ua-cam.com/video/JX5gfp76N8Q/v-deo.html
@@SlapYoDaddyBBQ nice ;) you should visit one day Alsace i think you would love it ^^ when all that covid19 gone... i will be your guide ;) take care of your familly
Thank you for doing that. I've been trying marinating with lime juice with good results. Gonna try buttermilk next.
Thanks for the videos
You are very welcome. Thanks for stopping by
I always use buttermilk brine on venison,a must try on ribs and chops....and it's Beans approved
Never tried it on venison before. Sounds interesting.
I love all your videos and this one was no exception. I love that music and the text. And mr. Bean made my day. Thanks Buddy.
Thanks Mike. So relieved you like the music. I was trying to appeal to a younger crowd. Another person told me he hated the music choice that I had a 23 year old pick as he's hip and I'm not! :-)
Ha ha, can’t speak for the younger, I’m older than you 😐 But that’s smooth with a nice beat! I’m trying to calm down right now so I like it.
Those look awesome!
Thanks, give it a go and let me know how yours came out
Hit pause to check out Harry's fridge :) I see some Blues Hog in there, that's some good stuff one of my favorites.
Yes, in my classes I do sauce demos
ua-cam.com/video/rS7KKxJ9lUM/v-deo.html
Haha, that was my little secret. I once brined pork chops as an experiment to fry then realized I had no oil so decided to just grill them. Was amazed at the taste that occurred, now I regularly use it to brine all my pork.
Salt Water + Pork = Hog Heaven!
Thanks, Harry! Another great video, as always!
Thanks Greg!
That was a great experiment. Mr. Beans is a great judge. Cheers, Harry!
Thanks Dwayne
Keep up great work harry ! Love learning with you
Thanks Jason for dropping by
I think that if you dry brined the control rib it would have been a better test? Buttermilk may have had an effect but I think the salt was the bigger factor???
My normal contest routine is 90 min of dry brine on the ribs before cooking.
Great video Harry 👍🏼👍🏼
Gonna try buttermilk brine for ribs this weekend. Thanks!
Thanks let me know how it came out
the dog never false 😃
He's a acutely skilled bbq judge!
@@SlapYoDaddyBBQ 👍☺
Great video, Harry! I'll be trying this method this week. Love your videos and message - your rubs are the best!
Keep spreading BBQ love
great video Harry !
Thanks for stopping by Z!
I will definitely be trying these In my self isolation 👌🏾👌🏾👌🏾
Stay alive Sean. Only way to be 100% sure!
LOVE THAT HAT! YOU THE MAN HARRY SOO!
Thanks King Kino! It was from Texas of course 😇😇😇
Cool video Harry! The ribs look bomb! Mr. Beans is fun. 👊
Thanks Victor for watching
Knock the salt in half with the buttermilk brine. I use molasses instead of sugar.
Thanks for the tip Johnny
Pitmaster and Dog! Love it! keep up the good work!
Thanks Mike for dropping by
For anyone who has never tried Harry’s rubs there one of the best out there that I have used but unfortunately there almost sold out on amazon but if you get a chance try them -besides nothing better than too put a good rub on your meat 🤪
Thanks for your support and kind words!
275 on the smoker for how long and how long in the oven? Thank you for all your videos. Love them!
4 to 5 in pit and 2 to 3 in oven. Be sure to probe all the way in between the bones and remove only when it is completely probe tender
Thank you so much. Looking forward to dinner tonight!
Our problem with St Louis style is the gristle. Need to learn how to time them proper.
Er...there is no gristle in ribs that I'm aware of. Here are more rib tips (pun intended)!
Competition Ribs - ua-cam.com/video/JIdEeZ7x094/v-deo.html
Coaching Ribs - ua-cam.com/video/Ld1A_dPwsw8/v-deo.html
Livermore Ribs - ua-cam.com/video/ua1LQ9DSgOI/v-deo.html
Harry Grill Ribs - ua-cam.com/video/XcIZ2AW4Smo/v-deo.html
Jenga Ribs - ua-cam.com/video/glYiEZuJAhM/v-deo.html
Rib Crown - ua-cam.com/video/ikopYdDtcoA/v-deo.html
Part 2 Life Skills - ua-cam.com/video/AwDa2aG6ERo/v-deo.html
PBC Keanu Redo - ua-cam.com/video/8k71AWdu2Vc/v-deo.html
Flambe Ribs - ua-cam.com/video/od9Fp9ZrZ7s/v-deo.html
Smithfields - ua-cam.com/video/xKWnpAT3730/v-deo.html
Best Warehouse Rib Brands - ua-cam.com/video/V4jjF6K-1D0/v-deo.html
Beef Shortribs Texas - ua-cam.com/video/kXsBusECZIc/v-deo.html
Beef Shortribs Butter Cola - ua-cam.com/video/QHiJpMH1SSQ/v-deo.html
PBC Beef Short & Back Ribs - ua-cam.com/video/-NytABWPvFM/v-deo.html
Beef Shortrib Single Bone - ua-cam.com/video/krPw72boSMQ/v-deo.html
Looks awesome Harry, love it.
Thanks Rhys!
yep. I'd be HITTING that !
Safe safe out there on the west coast my friend.
Thanks for the video.
RG from VA
Yes R G. It's happening in Los Angeles right now. Tsunami is staring on West Coast as it has already hit NY
I use the 3-2-1 method on my Traeger, turns out good but I am always looking for a different cook methods for ribs
Hey Mark, here are a few more ideas for ribs
Competition Ribs - ua-cam.com/video/JIdEeZ7x094/v-deo.html
Coaching Ribs - ua-cam.com/video/Ld1A_dPwsw8/v-deo.html
Livermore Ribs - ua-cam.com/video/ua1LQ9DSgOI/v-deo.html
Harry Grill Ribs - ua-cam.com/video/XcIZ2AW4Smo/v-deo.html
Jenga Ribs - ua-cam.com/video/glYiEZuJAhM/v-deo.html
Rib Crown - ua-cam.com/video/ikopYdDtcoA/v-deo.html
Part 2 Life Skills - ua-cam.com/video/AwDa2aG6ERo/v-deo.html
PBC Keanu Redo - ua-cam.com/video/8k71AWdu2Vc/v-deo.html
Flambe Ribs - ua-cam.com/video/od9Fp9ZrZ7s/v-deo.html
Smithfields - ua-cam.com/video/xKWnpAT3730/v-deo.html
Best Warehouse Rib Brands - ua-cam.com/video/V4jjF6K-1D0/v-deo.html
Soo Sifu: My best wishes, and regards, to you, and the ohana, during these trying times! Thank you for showing us a new way to “Up” our ribs. It was great to learn of this method, and to see the results! However, both ribs looked “Yummy!” Hope get a first-place win during the next rib-contest with this method. It was great to see Mr. Beans getting to enjoy the “Up” ribs; looked likes he enjoyed the new method quite deliciously, and was looking for more pieces! Stay safe, and much 🧧, to you and the loved ones, which inclues Mr. Beans, Sifu! 🤙🌺🥩
Thanks Bill Mahao!!
Thanks for the information Harry. Did you get any tang in the finished product from the buttermilk sourness? Also, Beans is the man. He surely knows his stuff.
Mr. Beans has a very discerning palate!
LOVE it when you talk science because I really enjoy understanding the "why" of things. I'm guessing buttermilk does the same thing to meats as citric acid since they are both acids (although citric acid is more acidic with a pH of 2.2 compared to buttermilk which has a pH of 4.5). Do you have a recommended amount of citric acid relative to how much salt you use? (Or is it the usual answer, citric acid "to taste")
Citric acid to taste as there is residual flavor if you're not careful. I will have more nerdy science episodes soon. Meanwhile, here are a few I've done
Fruit tenderizers- ua-cam.com/video/irLauL_N6Cw/v-deo.html
Smoke ring - ua-cam.com/video/G0rHKm-JGsg/v-deo.html
Buying BBQ Meats - ua-cam.com/video/Lsj0l2uR_Iw/v-deo.html
Salting Steaks - ua-cam.com/video/bt0qNh2ONTk/v-deo.html
Patty BBQ Woods #1 - ua-cam.com/video/jXR4NqC1l6Q/v-deo.html
Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html
Patty BBQ Woods #2 - ua-cam.com/video/YvPAhONkLNk/v-deo.html
Harry, ever try just a plain brine on pork or brisket or possibly just buttermilk for the acid? Curious how that compares to injections.
Buttermilk has worked for me for pork and chicken. Have not tried it on beef yet.
Harry, that would be an interesting experiment to see if buttermilk can improve a lower grade brisket to yield a mouth feel more consistent with Prime or Wagyu.
Great test! I might try yogurt too
Yes, same principle ua-cam.com/video/WhD6JCkxQEU/v-deo.html ua-cam.com/video/WhD6JCkxQEU/v-deo.html
Another great vid Harry. Give Mr Beans a treat for me! So barring the Corona restrictions is it worth the effort to go to the store and get buttermilk (not something I keep on hand) for the little bit of difference in texture/taste?
My local Walmart has self checkout so you don't touch nor go near anyone.
Awesome video Harry.
My question would be .....
Would would put less salt in the buttermilk or maybe forgo the Salt Entirely? 🤷♂️🤷♂️🤷♂️
I suggest less and I guess it depends on how salty your brand of buttermilk will be also.
I think I will try it without the added salt and sugar added into the brine. I'm after the acid effect of the buttermilk. Perhaps I will try one rack the way Hary did it and one without the added salt and sugar.
Let me know how it comes out!
_I was curious about what would happen after you added the 5-spoons of kosher salt to the buttermilk. I've brined my ribs in kosher salt & water for years but was always nervous about the brining time. Though most of time the ribs came out perfect, there were a few times the ribs were just too darn salty._ *Your video convinced me that buttermilk (minus the salt) is the way to go.*
Hi James, I'm sure either way works on you dial in the marinating time whether it's a dry brine or wet brine. Feel free to experiment to see which method works best for your style and method of cooking. I always say never believe. You need to KNOW and the only way is to test and find out yourself!
Awsome content i really enjoy your videos
Thanks Jeff
Hey Harry. Thanks for the great video, again. Just did the buttermilk chicken last week and it was very moist and flavorful. Can't wait to try it on ribs. Wish I would have seen this 2 days ago as I made ribs last night and would have done it this way. Do you think that adding less salt to the brine would be OK to lessen the salty taste or is it necessary for the breakdown and tenderizing of the meat? Hi to Mr Beans as well. Thanks dude.
Yes, reduce the salt. Mr. Beans sends love and hugs Brian!
Hey Harry! I liked this experiment....and I'm glad it did add a bit of an advantage in the texture and flavor.
I'de like to see this done with some loin ribs. I'll be watching all the copy cats out there try this now. :-) Great work as always! 👍
I have baby backs on a gas grill video with my 12-ingredient rub recipe coming soon
Mr. Soo! Where can a regular buy the fantastic ribs you are using here? Very thick and meaty! Usually find skinny, thin ribs in most stores.
King Louie, these are from Sams I believe. Get Seaboard
ua-cam.com/video/Lsj0l2uR_Iw/v-deo.html
Harry... wood chunks bury or not... I know you didn't show it in this video... But I've seen in different videos you bury and you throw on top... can you give a quick answer on your preference...
Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html
Patty BBQ Woods #1 - ua-cam.com/video/jXR4NqC1l6Q/v-deo.html
Patty BBQ Woods #2 - ua-cam.com/video/YvPAhONkLNk/v-deo.html
Do you think that if you hadn't added the extra 2 tablespoons of salt to the buttermilk, the ribs wouldn't have been as salty? Maybe cut the salt in half?
Yes, I overdid the salt on this cook.
Did we actually see Harry overcook a rib? I saw that one closest to him break in half when he took it out of the foil. Just giving you a hard time Harry those looked amazing as always.
I blame on Mr. Beans! LOL!
Beans has trained you to be on this "journey of learning."
He runs our household! :-)
Harry, I really enjoy your videos. Thanks for sharing your knowledge! I've used buttermilk brines on poultry but never on ribs. I'll have to give that a try. I have a question for you: have you made any videos about managing the fire in your WSM or UDS (or any other pits)? That is my greatest challenge, consistency from cook to cook. I've tried looking through your videos, but there are a lot! Thanks again for sharing with us.
I'm sure I covered WSM. Try these
Weber Charcoal Summit 1 - ua-cam.com/video/nIXG_y3tPCc/v-deo.html
Weber Charcoal Summit 2 - ua-cam.com/video/ANO6Anc9XwQ/v-deo.html
World's Smallest Kettle Grill - ua-cam.com/video/0VKPVZNim0c/v-deo.html
Tamale Pot Smokey Joe - ua-cam.com/video/HsxnNX6LXI4/v-deo.html
virtualweberbullet.com/miniwsm.html
Weber 14 - ua-cam.com/video/ur2Shg_5bE4/v-deo.html
Turbeque - ua-cam.com/video/tiU7Qlj2yDg/v-deo.html
Setup WSM - ua-cam.com/video/dOctn85Y-nk/v-deo.html
Clean up WSM - ua-cam.com/video/E7FWJFvare0/v-deo.html
Thank you for taking the time to reply and providing the links!
Curious though if it is just the brining or does the butter milk add to it significantly? Contest with a water brine or other medium?
There is acid in the buttermilk which helps to denature the protein strands (aka tenderizing effect). See my pickle juice hack - ua-cam.com/video/SntNMnAMVtc/v-deo.html
Hey Harry, I was wondering if the ribs that wore brine cook faster than normally.
Thanks
I am guessing the same time
what do you think of dr pepper brine or cherry coke ?
I have not tried those recipes before. I do have a 1st place butter cola beef short ribs
ua-cam.com/video/QHiJpMH1SSQ/v-deo.html
Can you brine a Boston butt overnight with buttermilk? Thanks for your kindness and God Bless.
May be a little long. Try it and let me know
Great video i will have to try this my next time I do ribs. I have a question normally you inject brisket could you do a brine on a trimmed brisket?
You can brine but penetration is shallow and takes too long. Injection is faster and more effective
curious you did not mention being able to taste any sage or rosemary....
I think I did not use very much so it was not a prominent flavor note
Awesome Harry 👍! I did a chicken with milk n other natural ingredients, honestly so juicy n flavor was awesome. Old man from deep Mexico told me about tenderizing meat with milk so I added some stuff to flavor d milk , came out good , maybe you can make a video with chicken??
Sure can Nelson. This buttermilk method is more common in fried chicken than in rib cooks
Try half chicken n let me Know what you think. Mix with milk. Coarse pepper, 1 small bottle of fiesta minced garlic, knorr chicken buillon , 1 chopped yellow onion n brine. I don't have mesauments I just go by taste, you can add more garlic . Brine overnight then before cooking add your Rub. You be surprise the flavor it gets .
How about a review of some ribs from Aldi discount store?
Not heard of them. Are they found in USA?
@@SlapYoDaddyBBQ Yes plenty of Aldi grocery stores in SoCal.
👍😊
could be sacrilege here... but I'm keen to try the buttermilk inside the sous vide bag
Let me know how it came out in buttermilk sous vide
Harry, was that a wsm 18 or 22? im thinking of upgrading to a larger wsm for when i have guests over. do you have any ceramic kamado cookers?
The 22 is better for larger parties 15+ guests. I have 22 pits and a Kamado which you may have sees in one or more of my 400 videos. Thanks for watching
harry looks like he is a fireman making ribs for the rest of the firehouse.
True. I give way my UA-cam food to law enforcement and fire fighters. Too much meat for one person to eat
Thank you for the video, do you have one for the chicken? And I finally got my Jealous Devil lump, about 8 pounds ran 13 hours for my brisket! Never using Kingsford again.
Here are some chicken videos when you have time
Comp Chicken - ua-cam.com/video/VC8fdTsj_jY/v-deo.html
6 Chicken Injections - ua-cam.com/video/x23NxXkfW7s/v-deo.html
Meat Glue Jaccard - ua-cam.com/video/83g2UBEJMQ4/v-deo.html
How to trim - ua-cam.com/video/25ufow_MjGs/v-deo.html
Shaping - ua-cam.com/video/FFD9-694Pdo/v-deo.html
100-seconds Part 1 - ua-cam.com/video/YKVft4rqNao/v-deo.html
100-seconds Part 2 -ua-cam.com/video/YKVft4rqNao/v-deo.html
Ultimate chicken - ua-cam.com/video/-dGDwVMehUw/v-deo.html
REDO Ult Chick - ua-cam.com/video/nPV6pClxqLw/v-deo.html
Bird Sea - ua-cam.com/video/4nHmPXnVntE/v-deo.html
PBC Chicken - ua-cam.com/video/GAn7UNYcQS4/v-deo.html
Is this the same brine you use for chicken??
same recipe should work. the key is to get the salt content to 6.5%
Keep experimenting I'd rather learn from your mistakes so that I don't go there I'm not rich so I'm on a budget if you make a mistake I don't have to and I save money so thank you for your experiments
Harry fails so you don't have to! Happy to help you up your game. I have a crawfish boil brisket video coming soon
I see you using Post oak on briskets. What is different from post to regular oak, and does it come in pellet form?
All pellets contain Oak as that is a high BTU wood. Pellets cannot supply heat with just cherry pellets or apple pellets and they are low BTU. Most oak like white oak and post oak are mild and good for a 12-hour smoke without overpowering smoke flavor. For more details, let me refer you to my wood expert and student Patty Sharpe
Patty BBQ Woods #1 - ua-cam.com/video/jXR4NqC1l6Q/v-deo.html
Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html
Patty BBQ Woods #2 - ua-cam.com/video/YvPAhONkLNk/v-deo.html
Post Oak Brisket WSM-22 - ua-cam.com/video/elcqORHL5rU/v-deo.html
I would say maybe a little less salt in the brine??
Yes me bad! :-)
Have you ever marinated a pork butt in buttermilk before smoking if so how did it come out
Not so effective with butt due to size unless you slice it into country style ribs
Do you think that you should have cut back on the salt a bit in the brine??
yes, adjust salinity and/or soak time
Mr. Soo, I've never thought of buttermilk or milk in general for pork or chicken, but I've done steaks that way. I have done chicken and pork with a brown sugar and salt brine and it comes out pretty good. I'm going to try the buttermilk this weekend on my ribs and see how it turns out. I'm curious to know, if you've tried the buttermilk recipe again, have you tried it with less salt in the brine? You said it was a bit more salty than the conventional cook and it could be the combination of 8 heaping tablespoons of salt, along with the salt in the buttermilk and in the rubs that push it over the top? By no means is this critical because my pit game is no where near yours, just curious if you thought about less salt in the brine to see how it turns out? Great channel, awesome content and I'll be watching more to try in my backyard and maybe one day hope to be half way good enough for competition cooking!
Yes, please use less salt than I did. Keep experimenting and have fun. Cook what you love and love what you cook
I would like to see a low sugar rib recipe!
Texas style w S&P will also be delicious
Can you still use this if you are par boiling your meats? 🤔
Hmmm... never tried. Give it a go and let me know. See my Crawfish Boil brisket video for more info
How long do you let them go after wrapping?
2 to 3 hours until probe tender
Was there anything at all done to the non-buttermilk ribs? Why wrap and fridge them if not?
Back in fridge so they don't spoil
What temperature do you cook your Ribs at on WSM thx much
I like 275F
To lessen the salt taste would you just brine 4 hours and not overnight?
yes, can adjust salinity and soak time or both
Harry did any of the herb flavors penetrate with the buttermilk brine??
Yes a note of floral complexity in the flavors