I love all my BBQ old school. We did a work dinner at a BBQ chain place where the coworker who planned the dinner kept raving about the sauce. When I asked about how the meat tasted, they got the deer in the headlights look and said "but the sauce is so amazing you don't need to taste the meat." I think that sums up a lot of people today; they don't know what good meat tastes like and are just in love with seasoned corn syrup in the sauce.
@@SmokinJoesPitBBQ Yes sir! When I grew up there was an older gentleman who cooked several hogs for 4th and Labor Day. People would drive from out of state to get a couple pounds of his 'cue. That was exactly his philosophy.
It’s a tragedy if people only care about the sauce. I’m not anti-sauce but if that’s all you can mention after eating meat that a pitmaster spent 24 hours laboring over… maybe folks need to get their heads checked?
The fizz on that soda didn't even settle before you poured a perfect scotch-whiskey rocks. If I knew nothing else about you, that would be enough. As an almost retiree, thanks for cooking my Father's ribs.
Joe: It is hard to find full rack of spareribs in the DC area. They used to be in every chain grocery store. My next few rib cooks I will leave the membrane on. TY for the rub mix! Back in the day I would use the trimmings in a bean soup of a pork stir fry. I really enjoyed this video.
Here's a big HELLS YES!!! This is how it's done....by the master himself, the great Sir Joe. I'm gonna tackle this recipe on my day off, this Monday. I predict it's going to be a VERY good day.
I am 100% on your side regarding the overuse of sauce. I will have a side of my dipping sauce sometimes. I look forward to seeing your products on store shelves in the near future..!!
I just saw your truck today while driving on 375 so here I am, subscribed. I love doing bbqs myself, I look forward on checking the recipes. Saludos 🇵🇷!
I'm a Jersey boy. But I spent a lot of time in Texas between the USAF and living north of Houston. My friends from Texas told me that real Texas BBQ doesn't need sauce. It's about the seasoning and the smoke. Although, I do like spicy Texas BBQ sauce. I use the same spice blend for pork and chicken.
I do believe if smokin Joe smoked an ol boot, he could make you believe it was delicious, an most likely, it would be!! Truly enjoy your videos, I’ve learned to smoke lots of great food and learned much from watching you! Thanks
Hey Joe exciting news about bottling your own sauce I’ll definitely order some I love BBQing and smoking meats I live in Nee York built myself a 12x10 rib shack in my backyard I got 3 smokers getting ready to build a cinder block bbq pit I appreciate all your videos and tips Smoking Joe biggest bite on UA-cam lol
Oh, man, what a killer video. You had me drooling when you took that bite. I am definitely going to attempt to duplicate your cook come September when my smoking season opens. I've always preferred dry rubs over heavy saucing. Thanks So Much For An Entertaining & informative video. Cheers from Chuck in the Arizona Desert. 😁
Excellent video Joe. Maybe this can be a series on Old School Texas BBQ? I’ve noticed a few joints are serving old school nowadays. Interstellar BBQ is doing sausages from early 1900s recipes.
New to your channel and I’m learning a lot about smoking. I only have an electric smoker. Would I need to change the recipe and/or temp on my smoker to get similar results. Also, I noticed you don’t monitor the temperature of the ribs but go mostly by look of them and time spent cooking. Thanks for any tips you can provide.
Joe, help me with the timing here please. At 5:14 in the video you said cook for 2 hours at 250. Then at 8:31 you said, after the glaze and wrap, that they would cook at 250 for 1 hour 15 minutes. But, then at the 8:40 mark you said the total cook time was 3 hours and 45 minutes. The two times noted above add to 3:15. So where does the extra 30 minutes come in? Then at 9:01 you said cook unwrapped for 10 minutes for a total cook time of 4 hours but again that would add up to 3 hours 25 minutes so where is the extra time coming in? Do they actually cook for 3 hours 25 minutes or 4 hours? Thanks. I really enjoy your videos.
I went for 2 hours & 30 minutes initially instead of the 2 hours. The ribs didn't have the color I wanted so they went for an additional 30 minutes. I thought I left that part in the video. My bad. 2 hours 30 minutes unwrapped 1 hour 15 minutes wrapped 10 minutes unwrapped to dry the surface a bit. 4 Hours total
I absolutely love your videos, but, you say that removing the membrane allows moisture to escape, creating a dry rib. If that is true, why would you season the membrane? By our theory, seasoning would not penetrate from the under side, because the membrane would prevent it from penetrating the meat. Is the membrane some sort of one way valve that allows seasoning to penetrate, but, keeps moisture from escaping???
I believe the membrane helps keep the ribs moist. Especially in the area that it's in, ribs are usually thinner there. I actually enjoy eating the membrane. Call me crazy but I do. 😁 I'm not a scientist so I don't know the science behind the one way membrane. It's just preference. I used to remove the membrane.
My rib rub is 4TSP kosher salt, 6TSP coarse black pepper, 4TSP Granulated Onion, 2TSP Granulated Garlic, 3TSP Paprika, and 1tsp cayenne pepper. I like smoke mine at 225F for 3 hours. Then wrap in a glaze at 275F for 1 hour. Next I unwrap and put back on the smoker for 30min at 275F. That is my version of old school ribs.
@@SmokinJoesPitBBQ My version more bite threw than pull because the extra time unwrapped helps firm up the rib. The cayenne pepper gives it hint of heat but not over powering.
Membrane doesn’t keep rib moist at all. Just too hard to remove for weak hands unless a baby back. Best rub going right now is Chicken Fried BBQ Rib rub. All you need or combine with sweet or savory.
It's not a brisket what are you doing with all that seasoning stop I like a little bit of meat myself with my seasoning bro 😂 I want to taste the meat not the seasoning from San Antonio TX
You being from San Antonio doesn't mean you're the authority. Use less if you want genius. Much of that Seasoning comes off during the wrap as the ribs soak in the sauce and fat. That's the reason you wanna make sure you add enough. Ask me how I know.
@@SmokinJoesPitBBQ well my friend you have shut your business down and one person that agrees with me is Aaron Franklin Chubbs BBQ Leroy and Lewis Terry black Snow's BBQ Barbs BQ Goldie's and a million others so you do you with that over seasoned piece of meat Reids come taste your dreams barbecue challenges you to cook off any day bring it!!!
@johnnybaker9427 😄 what a jokester you like over seasoned meat Johnny Baker be my guest I'm sure he still catering you just can't go to his location and who the hell listens to that oh yeah Someone Like You born and raised in Texas I didn't run here as fast as I could like most of you people there's barbecue and there's Texas barbecue apparently y'all don't know the difference in Texas we like tasting our meat if you have to add all those spices cook it in the oven what else are you hiding with all those spices I'm down for a cook-off I'm willing to put my money where my mouth is let's go
@johnnybaker9427 🤣 omg you're so funny!!! If you like over seasoned meat I'm sure he still caters you just can't go to his location. There is Texas barbecue and barbecue apparently y'all don't know the difference. You can't just make barbecue and be in Texas and call it Texas BBQ!!!!! Unlike some of y'all I was born and raised in Texas I didn't run here as fast as I could. Like I said we can always have a cook-off time and place?
Joe I’m late to this party by a couple of months but I’m curious what it would be like to hit it with the same sauce after unwrapping and let sit for a few minutes. Maybe have a higher sheen to them? Just curious
I love all my BBQ old school. We did a work dinner at a BBQ chain place where the coworker who planned the dinner kept raving about the sauce. When I asked about how the meat tasted, they got the deer in the headlights look and said "but the sauce is so amazing you don't need to taste the meat." I think that sums up a lot of people today; they don't know what good meat tastes like and are just in love with seasoned corn syrup in the sauce.
Dude, this comment is priceless! If meat taste so good, why cover it up with sauce right? 🤣
Good BBQ doesn't need sauce
@@SmokinJoesPitBBQ Yes sir! When I grew up there was an older gentleman who cooked several hogs for 4th and Labor Day. People would drive from out of state to get a couple pounds of his 'cue. That was exactly his philosophy.
It’s a tragedy if people only care about the sauce. I’m not anti-sauce but if that’s all you can mention after eating meat that a pitmaster spent 24 hours laboring over… maybe folks need to get their heads checked?
Well said I use very little sauce
Man, I’ve seen a lot of Texas barbecue channels, but there’s no one I trust more than Smokin’ Joe. Appreciate you sir.
Thank you
Amen to that!
The fizz on that soda didn't even settle before you poured a perfect scotch-whiskey rocks. If I knew nothing else about you, that would be enough. As an almost retiree, thanks for cooking my Father's ribs.
🤣 Thanks for watching
Joe: It is hard to find full rack of spareribs in the DC area. They used to be in every chain grocery store. My next few rib cooks I will leave the membrane on. TY for the rub mix! Back in the day I would use the trimmings in a bean soup of a pork stir fry. I really enjoyed this video.
That's wild that you can't find ribs. Thanks so much for watching.
Here's a big HELLS YES!!! This is how it's done....by the master himself, the great Sir Joe. I'm gonna tackle this recipe on my day off, this Monday. I predict it's going to be a VERY good day.
So good! Thanks for watching 👍
Smokin Joe You rock! I've learned all my brisket tips from Your channel. Gonna try these ribs soon. Thanks
Old school is best way!!! Awesome video as usual!!
Heck yes, family loved them. Thanks for watching
I like this old school version Joe….thank you for more inspiration!
Thanks for watching
I always cook them just as you did and don't care for sauce either and never had any complaints 😊
Yes sir. 🤘
This is what my heart and spirit needed today. Love you Joe!
I like that ice maker idea that could come in handy for making extra ice to quickly cool off summer sausage Etc
Absolutely. It's a must have for sure. I was worried if it was really worth it but I've been using it and it works great!
Wow! My new cell phone has taste vision, Lol. Thanks, Joe, for old school. Love you, man.from Napa California
This is exactly how I like my ribs! I hate a thick glaze so this is how I do it. Well done brother 👍. God bless
Thanks Joe, great video, Ms. De Grill LOVES ribs and I'm super excited to try a new recipe for her!
Nice! Thanks for watching 👍
That ice maker is a next level must have, thank you for that....
Yes sir, thanks for watching
Absolutely my kind of ribs! I never remove the membrane. I only score it. Thanks for sharing carnal!
Thank you brother 👍
Nice Job Joe. Great Old school Cook. Nothing wrong with going back to the roots. I love a Good Rib.😛😛👍👍✌✌
I love vevor. Bought an anvil and forge from them. Also no sauce. Dry rub is all you need.
Ty for coming in my live bro!! I really appreciate that. #LOVEYOUTOLIFE
Yes sir my man. 🤘
Damn Joe ! Fantastic job on those ribs 🔥🔥🔥. Definitely old school!!. Have a fantastic weekend brother! Cheers 🍻 👏 ✌️
Thanks Bat!🤘
I'm going to have to try this. I don't normally put a glaze on my ribs, but you convinced me to try it again.
I think the sugary flavor really compliments the savory ribs. Just like salt does many desserts. 👍 Thanks for watching
I am 100% on your side regarding the overuse of sauce. I will have a side of my dipping sauce sometimes. I look forward to seeing your products on store shelves in the near future..!!
I just saw your truck today while driving on 375 so here I am, subscribed. I love doing bbqs myself, I look forward on checking the recipes. Saludos 🇵🇷!
Nice man. Thank you!👍
Definitely I also go old school if they want sauce it's on the table
Yeah buddy 👍
I'm a Jersey boy. But I spent a lot of time in Texas between the USAF and living north of Houston. My friends from Texas told me that real Texas BBQ doesn't need sauce. It's about the seasoning and the smoke. Although, I do like spicy Texas BBQ sauce. I use the same spice blend for pork and chicken.
Nice, thank you for your service. 🇺🇸
Was up
Damn, those look amazing! I'll definitely try this method .YUM
I do believe if smokin Joe smoked an ol boot, he could make you believe it was delicious, an most likely, it would be!! Truly enjoy your videos, I’ve learned to smoke lots of great food and learned much from watching you! Thanks
Great looking ribs. I like how they turned out. Cheers, Joe! 👍🏻👍🏻✌️
Looks great man! I love a Texas style rib. We were in Boerne for a weekend trip at Demolition Ranch. Texas is a beautiful state.
Hey Joe exciting news about bottling your own sauce I’ll definitely order some
I love BBQing and smoking meats I live in Nee York built myself a 12x10 rib shack in my backyard I got 3 smokers getting ready to build a cinder block bbq pit I appreciate all your videos and tips
Smoking Joe biggest bite on UA-cam lol
I smoke the trimmings and its a midway snack since it cooks faster than the ribs
Yes sir👍
Interesting TM article Joe. Now I have to find some ribs to try this on.
This is definitely going to be my go to recipe. If people want sauce, they can add it afterwards. Thanks for watching buddy.
Oh, man, what a killer video. You had me drooling when you took that bite. I am definitely going to attempt to duplicate your cook come September when my smoking season opens. I've always preferred dry rubs over heavy saucing.
Thanks So Much For An Entertaining & informative video. Cheers from Chuck in the Arizona Desert. 😁
Awesome Chuck! I definitely miss Arizona and the extreme heat. 🥵 😁
Very pretty ribs. I like it that you never cover up the real flavor of the meat with a lot of window dressing.
Excellent video Joe.
Maybe this can be a series on Old School Texas BBQ? I’ve noticed a few joints are serving old school nowadays. Interstellar BBQ is doing sausages from early 1900s recipes.
Love joes videos!
Thank you buddy. 👍
Great job 👏
Awesome!
Can't beat an og texas rib. I just score the membranes now
Damn good lookin ribs Joe. Old school for the win!
Yes sir Troy! Thanks for watching
Very rarely do I sauce my ribs. SPG and smoke that's all I do. Usually unwrapped as well, unless I'm in a hurry.
New to your channel and I’m learning a lot about smoking. I only have an electric smoker. Would I need to change the recipe and/or temp on my smoker to get similar results. Also, I noticed you don’t monitor the temperature of the ribs but go mostly by look of them and time spent cooking. Thanks for any tips you can provide.
EXCELLENT !
Thanks for watching
To start my wood I use a harbor freight weed burner, much more inexpensive than the grill Blazer and puts out a bigger flame 😎👍
Joe!
Que pasa Randy!🤘
Yessir that’s my method also dam good ribs i wouldn’t cook them any other my brother 💪🏾
Yes sir. 🤘
Yes! Savory classic ribs! Thank you Joe! Where do you get your meats in EP? Those looked great. Can never find anything like that.
Beginner's question - It looks like meat side up before wrapping, bone side up when wrapped, meat side up to finish after unwrapping?
I'll take "Old School" BBQ any day of the week. No sauce, no glaze just a dry rub ONLY 😊
Me too. Everything old school is making a come back. Converse shoes, bell bottom pants and Old School BBQ. 🤘 Thanks for watching.
Keep the content coming! 💯
Great video Joe by the way what kind of induction burner is that you have a link ?
Hey Jimmy, it's a Hestan Cue burner. I don't have an affiliate link. Thanks for watching buddy 👍
Awesome bones Joe. This looks right tasty 😋
Thanks Mike! I need to go watch your latest video. If you're ever in my area, let's go fishing.🤘
6:54...
Look at that.....can you believe it? Is this not incredible? I can't resist!!
what model Number is that counter top ice maker?
Here you go buddy. s.vevor.com/bfQ7wH
To the BBQ world in Texas steel offset smokers are relatively modern.
Great job Joe. Have you ever tried using a Smoke Tube to smoke on a gas grill? If so, any tips would be great.
I have actually. I cook offset/indirect in a gas grill too. Put the smoke tube under the grate but not under the meats. 👍
them ribs look delicious
Thank you Kevin. 🤘
Fantastic looking Ribs my brother.....I'm also not a fan of heavily sauced Ribs either. Great job my brother. Cheers 🍻
Thank you my brother. They were so good. 🤘
Good stuff👌🏿Looks good. But old school ribs aren't wrapped tho 😁
Is your bison smoker the backyard model??
Hey Dewayne, it's the Bison Red Dog. 👍
@@SmokinJoesPitBBQ I saw one of your videos explaining the red dog name...Very interesting ...Never knew that...👍
Joe, help me with the timing here please. At 5:14 in the video you said cook for 2 hours at 250. Then at 8:31 you said, after the glaze and wrap, that they would cook at 250 for 1 hour 15 minutes. But, then at the 8:40 mark you said the total cook time was 3 hours and 45 minutes. The two times noted above add to 3:15. So where does the extra 30 minutes come in? Then at 9:01 you said cook unwrapped for 10 minutes for a total cook time of 4 hours but again that would add up to 3 hours 25 minutes so where is the extra time coming in? Do they actually cook for 3 hours 25 minutes or 4 hours? Thanks. I really enjoy your videos.
I went for 2 hours & 30 minutes initially instead of the 2 hours. The ribs didn't have the color I wanted so they went for an additional 30 minutes. I thought I left that part in the video. My bad.
2 hours 30 minutes unwrapped
1 hour 15 minutes wrapped
10 minutes unwrapped to dry the surface a bit.
4 Hours total
Some would argue that true Texas style is salt and pepper only, post oak, and no wrap. Maybe some apple cider spritz along the way.😊
You wished we were there to eat some,O didn’t get an e vite , text message or a call. How dare you, lol just kidding looks scrumptious.
🤣 Maybe one of these days we'll have a fan fest.
Can you make a fire management video on an offset? Thanks.
I absolutely love your videos, but, you say that removing the membrane allows moisture to escape, creating a dry rib.
If that is true, why would you season the membrane?
By our theory, seasoning would not penetrate from the under side, because the membrane would prevent it from penetrating the meat.
Is the membrane some sort of one way valve that allows seasoning to penetrate, but, keeps moisture from escaping???
I believe the membrane helps keep the ribs moist. Especially in the area that it's in, ribs are usually thinner there. I actually enjoy eating the membrane. Call me crazy but I do. 😁 I'm not a scientist so I don't know the science behind the one way membrane. It's just preference. I used to remove the membrane.
@@SmokinJoesPitBBQ the first thing that hits your taste buds is the underside of the meat hence the reason people season the membrane
Hey, smokin Joe, were those ribs too salty with the 50/50 salt/pepper?
Not at all. A lot of the seasoning washes off when you wrap them.
@@SmokinJoesPitBBQ ok, thanks.
Great job on the spare ribs. Can you tell me?
What happened to JP Of JP.'s barbecue ?
I wish I knew. I was actually just looking him up a few weeks back.
Are these the ones you would sell on Friday nights?
Very similar seasoning but then we add the glaze at the end too. 👍
Looks Great. Thanks for the Tips.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
My frill gun was crap. All the brass fittings inside leaked. I had trouble every time I used it.
Oh man, did you get a hold of their customer support?
👍👍🤠
Thank you.
So you're keepin' your savory rub recipe a secret Joe?
Until today. 😁 Glad you were paying attention. 👍
Your seasoning is close to my hamburger seasoning. I don't put mustard powder or paprika in it.
My rib rub is 4TSP kosher salt, 6TSP coarse black pepper, 4TSP Granulated Onion, 2TSP Granulated Garlic, 3TSP Paprika, and 1tsp cayenne pepper. I like smoke mine at 225F for 3 hours. Then wrap in a glaze at 275F for 1 hour. Next I unwrap and put back on the smoker for 30min at 275F. That is my version of old school ribs.
Nice! That makes them a little more tender for sure. I like mine with a little pull. Sounds delish.👍
@@SmokinJoesPitBBQ My version more bite threw than pull because the extra time unwrapped helps firm up the rib. The cayenne pepper gives it hint of heat but not over powering.
Why not cook the slab whole? The old way was to cook it whole…But damnit man them look phenomenal.
🦾🦾🦾🦾🦾🦾🦾🦾❤❤❤❤❤❤❤❤❤❤
I believe you when you say they're good but not in this life time will i ever leave the membrane on any ribs...
Nothing wrong with removing it. 👍
I prefer my ribs sauceless and no glaze…
Membrane doesn’t keep rib moist at all. Just too hard to remove for weak hands unless a baby back.
Best rub going right now is Chicken Fried BBQ Rib rub. All you need or combine with sweet or savory.
🤣
You should remove that top rack if you're not going to use it for the cook. So you have more room to work with and easier to find a good camera angle.
I thought about that. 😁 Thanks for watching
@@SmokinJoesPitBBQ You'll have more light inside the cook chamber. Always appreciate the videos. You've made a lot of big contributions to BBQ. 👍
texans only do beef ribs lol old school is way better. nice job.
LOL we smoke anything that moves....or once moved. 😁
You texans..lol
@@SmokinJoesPitBBQ moed lol
It's not a brisket what are you doing with all that seasoning stop I like a little bit of meat myself with my seasoning bro 😂 I want to taste the meat not the seasoning from San Antonio TX
You being from San Antonio doesn't mean you're the authority. Use less if you want genius.
Much of that Seasoning comes off during the wrap as the ribs soak in the sauce and fat. That's the reason you wanna make sure you add enough. Ask me how I know.
@@SmokinJoesPitBBQ well my friend you have shut your business down and one person that agrees with me is Aaron Franklin Chubbs BBQ Leroy and Lewis Terry black Snow's BBQ Barbs BQ Goldie's and a million others so you do you with that over seasoned piece of meat Reids come taste your dreams barbecue challenges you to cook off any day bring it!!!
@@shaunreid6497 you sound like the clown they made fun of for that exact same comment about "meat with seasoning" on Heath Riles podcast lol...
@johnnybaker9427 😄 what a jokester you like over seasoned meat Johnny Baker be my guest I'm sure he still catering you just can't go to his location and who the hell listens to that oh yeah Someone Like You born and raised in Texas I didn't run here as fast as I could like most of you people there's barbecue and there's Texas barbecue apparently y'all don't know the difference in Texas we like tasting our meat if you have to add all those spices cook it in the oven what else are you hiding with all those spices I'm down for a cook-off I'm willing to put my money where my mouth is let's go
@johnnybaker9427 🤣 omg you're so funny!!! If you like over seasoned meat I'm sure he still caters you just can't go to his location. There is Texas barbecue and barbecue apparently y'all don't know the difference. You can't just make barbecue and be in Texas and call it Texas BBQ!!!!! Unlike some of y'all I was born and raised in Texas I didn't run here as fast as I could. Like I said we can always have a cook-off time and place?
Joe I’m late to this party by a couple of months but I’m curious what it would be like to hit it with the same sauce after unwrapping and let sit for a few minutes. Maybe have a higher sheen to them? Just curious