Pork Spare Ribs with LeRoy and Lewis
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- Опубліковано 5 бер 2023
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Original publish date: 7/14/21
Evan makes pork spare ribs for a catering event.
Brand new videos every week:
patreon.com/leroyandlewis
Sauces, rubs, merch, menu, and more:
leroyandlewisbbq.com
Don't forget the sides, rookie move!
Bradley just cried a little inside 😂
Ribs are thin enough it doesnt matter
Love the behind the scenes videos. Love the process
Dunno if this is helpful or not cause I see it all the time, that bone you trimmed off the bottom of the rack you called the chine bone is actually the sternum, the chine bone is the part of the vertebrae that you see from inside the animals chest cavity.
Anyway, sick vid mates!
All ribs should look like these 👌🏾
Looks great. That mustard sauce is fantastic!!
Love your videos man, greetings all the way from Ireland 🇮🇪 :)
Texas way is the best way. Sooner or later all will understand the 10 ingredients rub isn’t necessary.
Just made the smoked burger last night and the family loved it.
They look so good 😋🤤
Great stuff guys
Man those look fantastic,
Made some of your mustard sauce a few days ago, and can't wait to make some ribs with it. Thanks for sharing the knowledge.
Can we get a small batch ratio *roughly* for that mustard sauce? Been dying to try making it since that video!
You want to handle this one Evan? I'll give it a day.
google LeRoy and Lewis mustard sauce, it has been published a few times
Since I went ahead and googled it:
2/3 C worchestershire sauce
3/4 C apple cider vinegar
3/4 C white vinegar
1 TB granulated garlic
1 tsp ground cumin
2 TB coarse black pepper
1.5 C sugar
1.5 C yellow mustard
1/2 C Frank’s Red Hot
2 C vegetable oil
1 g xanthan gum
Combine the Worcestershire, vinegars, spices, and sugar in a medium sauce pot and bring to a simmer over medium-low heat.
Once the sugar is melted and the spices are hydrated, about 5 minutes, puree the hot liquid mix into the mustard and Frank’s hot sauce in a large deep container with an immersion blender.
In a separate container, combine the oil and xanthan gum and whisk to combine.
Emulsify the oil into the liquid portion of the sauce by pouring slowly with the immersion blender running.
Taste for seasoning, add salt if desired.
*This recipe was converted from a batch 10x it’s size.*
@@LeRoyandLewisBBQ What's the recipe to that mustard sauce? I'm tired of using honey, brown sugar and butter.
Wish you guys did spare ribs on the menu
We only source half hogs from Peaceful Pork. They are heritage breed, pastured pigs that live a great life and only ever have one bad day. We think it’s the best pork in Texas and that’s why we exclusively buy, cook, and serve it. In order to have spare ribs on our menu, we would have to purchase commodity pork that is raised on a factory farm which is antithetical to what we do at LeRoy and Lewis. We source the best meat in Texas with intention. We push the boundaries of barbecue. We are not a traditional Texas BBQ place and we are very open, vocal, and public about that.
While I do love me some good brisket, pork ribs are my absolute favorite.
Same here! I also prefer pork ribs over beef ribs as well
Love it
🤤 🤤 🤤
Nice product that you put out. Which type of wood did you use on this cook.
We always use post oak!
What’s the recipe to that mustard sauce? I’m tired of using honey, brown sugar and butter. @leroy
So basically y’all get them to wear you like them then rest them in foil until they’re safe enough to touch with your bare hands?
Yep
Question, when the ribs come off the pit are you cooling them down a bit before wrapping? Also, how are you holding them before slicing and serving?
No, in a warmer
@@LeRoyandLewisBBQ how long can you hold ribs in a warmer?
What's yhe brand of your nife
👎