I believe those were really good. Lol! Great idea with the orange juice and zest. It definitely goes well with pork. Such a huge change in color the last 30 mins. Awesome job bro.
Hey Ry,!!!! I'm a professional chef in New Orleans, but was raised in Santa Ana between Grand Blvd and Champman on Fairhaven. Went to Fairhaven elementary as a kid in the 70's. Just made these Orange County ribs, and were awesome. It was my first run on a highlander that I bought used 2weeks ago. Thank you!!!
I came across your channel a couple months ago and seriously, I'm really impressed with all you have done so far. I like how you explain everything and let us know that the "rules of bbq, grilling and smoking" are more just guidelines that can be bent any way that we feel we need to explore that day. I've been smoking everything on a gas grill for the last 6 or so years and looking to purchase a weber kettle shortly. I'm sure my grill game will drastically change and I can't wait. I will check back often looking for pointers on how to "bend the guidelines". This is my "go to" bbq channel.
Been following your videos for a good long while and hadn't realized I wasn't subbed! D'oh! Just rectified that. I grew up in OC for 25 years. Costa Mesa and later on Fountain Valley. I just moved back to my roots in Louisiana to start a family, but I sure miss it there. This was a very cool video and an interesting take on the ribs. Made me both hungry and nostalgic! My Highland gets shipped on friday. Definitely going to revisit some cooking techniques you've shared in the past. Thanks for the channel, Ry!
Hey Ry! I've been watching your videos for a while as I get into world of smoking. I'm from Florida but moved to North Carolina a few years ago. I made these ribs for my wife and I to get some Florida orange flavor in our lives. We loved them! Thanks for all the tips!
Hey Ry, I was born in Fullerton. Lived in Anaheim, Buena Park, and Irvine. Work has since taken me to northern Utah. I'm just starting my UA-cam channel, and I find yours highly informative, and how to do it right. Thanks so much.
Great looking ribs before and after the cook Ry! I'm really liking the sound of the orange/brown sugar rub you made and the spritz. Blue Moon beer or any white Belgium beer has orange notes in it and I'm wondering how that would be as a spritz. You know me, I'm always looking for ways to cook with alcohol LOL! Ry, the faster cook time could be related directly to a higher fat content of the ribs. They were well marbled. Prime grade brisket or any prime grade beef will always cook faster than a lower grade because of the higher fat content. Just a thought. Great video!
Thank you, Rus. That's an interesting thought about the fat content. I hadn't considered that. They were EXTREMELY juicy when done, so that makes a lot of sense :)
Hey ry i have to say those might be the best looking ribs iv seen you make and the finished result was perfect! I really liked that this video is a bit longer than your others. Keep up the good work and have fun eating those ribs!
Oh my! Those ribs look spectacular! This is definitely something I'm going to try. I'm with you on not using a binder - I've never felt the need to as the rub naturally adheres to the meat whenever I've used rub. This video made me want to get out and smoke when I saw the thin blue smoke rolling (one of my favorite sights) and it definitely made me want to get out there when I saw how tender and juicy those ribs were - awesome job!
Thumbs up. I barbecued baby backs for years and finally started using a smoker and it takes them to another level in flavor and texture. Smokers are affordable for the back yard cook compared to basic BBQ prices if ya don't get too carried away. Easier clean up too IMHO. More designed for that.
i try to make the live stream. been on a couple of times. see if i can make it this saturday!! well besides that!! The ribs look awesome!! That smoke ring is perfect!! beautiful rack ya got there. lol!! great cook!!
Oh my goodness Ry,this is a tournament winner rib.Remember the process and were you got the meat.I ate my I Pad cover while watching,was not that tender.Killer recepie, I will definitely do this one man ,you rock the grill!🇨🇦👍👍👍
I've always just found that there's enough moisture to hold the rub. But if someone prefers binders, I'm not going to turn down anything they offer me to eat :) Heck, I'll take a bucket of the binder as a side :)
Really nice. I have used lmon zest in a rub - but for chicken. This is a great idea :) I am going to Los Angeles in a few weeks and hope to pass through orange county - have heard so much nice about the area :)
“Just gotta year that smoke ring......” Riiiiiiiiiiight 😉🖖🏽 Nice video I stuffed up a rack of baby backs a few weeks ago when I ignored all signs it was actually done at the end of the 2 hour wrap. Here in Aussie they say 3, 2 and 15 minutes ... I should have run with that.
Hey Ry, I’ve been doing a similar version for about a year now. Try adding 2-3 tsp of orange zest into your sauce and make it at the same time you drop your racks onto the smoker, and you’ll get a stronger orange flavor in your sauce, without having to add the extra brown sugar to get the flavor at stage 2.
Citrus always makes meat tender faster. Maybe the orange zest put it in overdrive? I'm going to try this recipe for sure. Looking forward to your live feed tomorrow!
Hey RY lining time sub here and you've done it , no more procrastination thinks to you I'm motivated to get a okj stick offset I'm local and love do do a cook with you to learn first hand.
The OC Ribs caught my eye since I am a local gut myself and just starting the home smoking thing. Are the unusual woods,.....peach, from the wood shed? I subbed and will be going through your video library to try and shorten the learning curve a bit. Thanks.
if you need someone to make mods i have mig tig plasma set up Im local too in Riverside id love to learn more of your recipes my co workers chip in at work for potlucks and im the designated smoker cook ,I have the same setup as you and a few more . love to touch base with sources for woods and meat etc.
Hello from the future 🤣. Do you still do livestreams? Would love to catch one sometime if you do. Haven’t seen them on any of my SM feeds so I am guessing you may be not be running them any longer. Cheers!
@@CookingWithRy certainly appreciate the response! If the ‘juice is not worth the squeeze’ with things like livestreams, no sense in running them. I would certainly tune in if you ever decided to run one again!
Ry, great vid as always! Where do you get your wood and ribs? The place I get my wood from is in Compton. Hickory, Orange, & Pecan for $15 a bag. I'd be interested in trying the Peach. As for ribs, I'm finding it hard to good St Louis cuts. Most I've been finding are meatless. SMH
I get my wood in Orange at The Woodshed: thewoodshedoc.com/ These ribs I picked up at Sprouts. The best ribs I've found that are easily accessible and a decent price are from Costco.
Ry, I just saw you reply now. Hilarious... my wood guy in Compton didn't call me back today and I went into panic mode. (Got on Yelp! to find the closest wood place, and The Wood Shed came up. It was one long drive... but they are nice folk there. Next time i go I'll let them know you sent me. 👍🏻
I am. I bought two tri-tips @ $3.77/lb from Albertsons. Gonna cook em on the manifold of my Dodge 2500 6.7l Turbo diesel. New on the-go caveman technique. Lol
Douglas Cox I used to haul ice pack chickens from Morton, MS to Randall Poultry in LA back in the early 90s. I’ve cooked many a whole chicken on the turbo of a 425 Caterpillar. Stuff it with onions, wrap in foil with a quarter stick of butter and rock and roll! 👍👍
Man alive every time you do it! You make my mouth water and there I am running off to my meat supplier ordering yet another rack of ribs, even though I promised the other half I wouldn't cook yet another rack!! Here I sit with her not speaking to me! I keep telling her 'practice makes perfect'.😉 Did have a question though if you don't mind! Have you ever come across Heat Bead coals or used similar? Bought a whole bunch of rubbish charcoal which is burning hot (207f) for no more than 20 mins so using it just as a lighting product to put on lump wood but hear these Heat Bead things will give a 6 hour cook at a constant temp? Not sure if they are a US or Australian product? Great video, again.
Turns out heatbeads are an Australian product, no wonder you haven't come across them!. Going to be using them for the first time on a brisket cook in the next week or so. They are supposed to burn with a real high heat for four or more hours at a time so implement the Minion method and I'm told they should last an entire cook! lets hope so..
Just wondering. Have you tried fruit wood like pear, peach and apple wood? Maybe give a glaze from orange juice, apple juice and orange marmalade? Just leave out the brown sugar or molasses on a homemade BBQ sauce. Just a thought, and I never experimented with that theory. I have a thought it would be really good. BTW, I love your vids, and your ribs look delicious.
I believe those were really good. Lol! Great idea with the orange juice and zest. It definitely goes well with pork. Such a huge change in color the last 30 mins. Awesome job bro.
Yeah that color change was just phenomenal. Totally surprised me :)
Hey Ry,!!!!
I'm a professional chef in New Orleans, but was raised in Santa Ana between Grand Blvd and Champman on Fairhaven. Went to Fairhaven elementary as a kid in the 70's.
Just made these Orange County ribs, and were awesome.
It was my first run on a highlander that I bought used 2weeks ago. Thank you!!!
Thanks! I run into lots of OC people on UA-cam :)
You are one of my favorite outdoor chefs, thanks for all the great how-tos'
I came across your channel a couple months ago and seriously, I'm really impressed with all you have done so far. I like how you explain everything and let us know that the "rules of bbq, grilling and smoking" are more just guidelines that can be bent any way that we feel we need to explore that day. I've been smoking everything on a gas grill for the last 6 or so years and looking to purchase a weber kettle shortly. I'm sure my grill game will drastically change and I can't wait. I will check back often looking for pointers on how to "bend the guidelines". This is my "go to" bbq channel.
I really appreciate that. Thanks :)
Awesome looking ribs brother! I'm an Orange County boy myself. Grew up in Garden Grove. Very good Ry!
Cool! Worked in GG many years ago :)
Very Nice Ry! I am also in Orange Country, glad to see others close by enjoying smoking and BBQ. Thanks for sharing!
Awesome! So glad you enjoy the videos :)
OMG, Ry! Visually, those of some of the most beautiful ribs I've ever seen! Great cook!!!
Those look incredible. We have an Orange County in NC so I guess I'll have to try this recipe. Great cook!
It's for Orange Counties everywhere :)
Been following your videos for a good long while and hadn't realized I wasn't subbed! D'oh! Just rectified that. I grew up in OC for 25 years. Costa Mesa and later on Fountain Valley. I just moved back to my roots in Louisiana to start a family, but I sure miss it there. This was a very cool video and an interesting take on the ribs. Made me both hungry and nostalgic! My Highland gets shipped on friday. Definitely going to revisit some cooking techniques you've shared in the past. Thanks for the channel, Ry!
Thanks so much for watching! Nice to have another OC connection on here :)
The orange flavor sounds really delish A must try on next cook thanx for the share
You're very welcome :)
The ribs look so good. Will be smoking some tomorrow if the rain holds off. Keep smoking!
Thanks! Hope the weather holds for you :)
Text book! Perfect! You've mastered it!
Hey Ry!
I've been watching your videos for a while as I get into world of smoking. I'm from Florida but moved to North Carolina a few years ago.
I made these ribs for my wife and I to get some Florida orange flavor in our lives. We loved them!
Thanks for all the tips!
Fantastic!
Ribs looked amazing!!!!👍👍👍👍
Thank you!
Hey Ry, I was born in Fullerton. Lived in Anaheim, Buena Park, and Irvine. Work has since taken me to northern Utah. I'm just starting my UA-cam channel, and I find yours highly informative, and how to do it right. Thanks so much.
Yeah, you're very local to me in North OC. And thanks for the kind words :)
These ribs look awesome.
Thank you!
Amazing on every level. Those ribs look so good. Hope you have a great weekend, Ry.
Thank you very much! You have a wonderful weekend, too :)
Amazing Ry ! I followed your recipe a couple of times, delicious without a fault .
Whoa Ry you live in Orange County?? I just found out about this. I live in Orange County too!!!
Those looked amazing Ry!! Another one of your recipes I'll have to try out.
Yeah that orange zest was a really great addition to the rub :)
@@CookingWithRy I wish I could get ahold of some peach wood here in Wisconsin lol.
As always great cook video
Thank you very much. I appreciate that :)
Nice job Ry, looked fantastic.
Thank you!
Just stumbled on your channel. Great video. Love the orange zest idea. Going to give that a try. Thank you for sharing.
Glad you stumbled ;) Yeah, that zest was such a great addition to the rub. The brown sugar just soaked up those flavors from it.
OC baby, San Clemente representing! And smoking St Louis ribs! A beautiful day!
Nice!
Ok, keep those great videos coming, I really enjoy and learn from them!
Ry, I too have lived here all of my life. It’s nice to know a Pitt Master is in the OC!
I'm far from a pit master. I'm just a dude who likes to cook. And eat :)
I don't know how I missed this one, but Wow. I've got some Bakersfield oranges that I'm fixing to use. Thanks for the recipe.
Awesome! Those oranges will work fantastic :)
Very nice they look delicious and that pull back on the bone is amazing. I don't think I've ever had that kind of pull back. 👍😋
To be honest, it even surprised me :)
Good take.
and orange juice sage mixture would have made an excellent binder and adds incredible flavor to pork or poultry....
Great looking ribs before and after the cook Ry! I'm really liking the sound of the orange/brown sugar rub you made and the spritz. Blue Moon beer or any white Belgium beer has orange notes in it and I'm wondering how that would be as a spritz. You know me, I'm always looking for ways to cook with alcohol LOL! Ry, the faster cook time could be related directly to a higher fat content of the ribs. They were well marbled. Prime grade brisket or any prime grade beef will always cook faster than a lower grade because of the higher fat content. Just a thought. Great video!
Thank you, Rus. That's an interesting thought about the fat content. I hadn't considered that. They were EXTREMELY juicy when done, so that makes a lot of sense :)
Great Videos. I started using a smoker last year. I subscribed. And you’re from Orange County. Cool. I’m from Tustin
Right down the road from me! Smoking is such a great way to cook. I hope you're enjoying it :)
Hey ry i have to say those might be the best looking ribs iv seen you make and the finished result was perfect! I really liked that this video is a bit longer than your others. Keep up the good work and have fun eating those ribs!
Thanks! They've been great leftovers :)
Oh my! Those ribs look spectacular!
This is definitely something I'm going to try. I'm with you on not using a binder - I've never felt the need to as the rub naturally adheres to the meat whenever I've used rub.
This video made me want to get out and smoke when I saw the thin blue smoke rolling (one of my favorite sights) and it definitely made me want to get out there when I saw how tender and juicy those ribs were - awesome job!
I was luck and pulled them JUST in time before they went a little too tender for my taste :)
Let's call it grillmaster's intuition instead of luck!
I'm definitely going to be trying this recipe. That looks really really good!
Thank you. That citrus addition was killer :)
Those ribs look mighty fine... They got a nice mahogany color👍👍
It was interesting, the color took a bit longer to develop than I've seen before, but when it stuck, it was amazing and filled with flavor :)
Thumbs up.
I barbecued baby backs for years and finally started using a smoker and it takes them to another level in flavor and texture. Smokers are affordable for the back yard cook compared to basic BBQ prices if ya don't get too carried away. Easier clean up too IMHO. More designed for that.
Yeah smoking takes ribs to a higher level in my experience :)
i try to make the live stream. been on a couple of times. see if i can make it this saturday!! well besides that!! The ribs look awesome!! That smoke ring is perfect!! beautiful rack ya got there. lol!! great cook!!
i just gotta say. i really want ribs now
Thanks! I missed your stream last time, too. Gotta fit everybody's stream in! LOL
Great cook Ry!
I’m loving the orange and brown sugar rub:-D
It was so flavorful. I'm definitely doing that again :)
Awesome! I need to go and get some ribs asap! Ever tried smoking with orange wood? It it gives a great subtle smoke flavour.
I haven't, but I'm going to ask my supplier about it next time I load up on wood :)
Hey Ry, awesome video as always. Those look so good. I'l have to try making them soon. See you tomorrow on the chat.
Thanks! See ya then :)
Great video. I wonder if anyone has ever used orange wood for smoking.
I've used a small amount of it and it has a very mild flavor. Almost too mild, except maybe for fish, I think :)
Oh my goodness Ry,this is a tournament winner rib.Remember the process and were you got the meat.I ate my I Pad cover while watching,was not that tender.Killer recepie, I will definitely do this one man ,you rock the grill!🇨🇦👍👍👍
Thank you! I really preferring using the foil pan rather than individually wrapping the racks in foil :)
Interesting Ribs! I dont use binders either, they are a waste when water does the same thing...
I've always just found that there's enough moisture to hold the rub. But if someone prefers binders, I'm not going to turn down anything they offer me to eat :) Heck, I'll take a bucket of the binder as a side :)
That sounds amazing, Ry! I'll be trying out some ribs this weekend as well. Might be sneaking in a bit of zest!
That zest is a great little addition :)
Really nice. I have used lmon zest in a rub - but for chicken. This is a great idea :)
I am going to Los Angeles in a few weeks and hope to pass through orange county - have heard so much nice about the area :)
Some beautiful spots here. I've used lemon zest before for chicken, too. Lemon pairs so well with chicken :)
“Just gotta year that smoke ring......”
Riiiiiiiiiiight 😉🖖🏽
Nice video
I stuffed up a rack of baby backs a few weeks ago when I ignored all signs it was actually done at the end of the 2 hour wrap.
Here in Aussie they say 3, 2 and 15 minutes ... I should have run with that.
Who ever gave this a thumbs down must have been drunk and and hit the wrong button . Phenomenal recipe and video quality! 👍
LOL. Thank you :)
Hey Ry, I’ve been doing a similar version for about a year now. Try adding 2-3 tsp of orange zest into your sauce and make it at the same time you drop your racks onto the smoker, and you’ll get a stronger orange flavor in your sauce, without having to add the extra brown sugar to get the flavor at stage 2.
Good idea. Thanks!
I live in OC!!!
From Germany, very good.
of all of your smokers which produces the best smoked flavor?
The offset because of the full sticks it burns :)
Nice ribs. Did the citrus speed up the finish time? Sure look good.
I'm not sure. It's a bit of a mystery :)
Citrus always makes meat tender faster. Maybe the orange zest put it in overdrive? I'm going to try this recipe for sure. Looking forward to your live feed tomorrow!
I was thinking that but the rub was only on for a short while compared to an overnight cook. But if it did, that's some turbocharged zest :)
What is the spice from the spreader you use?
First on was the brown sugar and orange zest mixture, then I topped that with Famous Dave's Rib Rub :)
Hey RY lining time sub here and you've done it , no more procrastination thinks to you I'm motivated to get a okj stick offset I'm local and love do do a cook with you to learn first hand.
Wish I could, but I do these cooks fit in between my work schedule and family stuff :)
Cooking With Ry Thanks for the quick reply. I totally understand maybe one day but have a great weekend and keep up the awesome vids .
Hey Ry is there a reason that you could use wood from an orange or lemon tree?
I've read about people using both, but have no experience myself smoking with either. It makes sense that they'd be usable like other fruit woods :)
The OC Ribs caught my eye since I am a local gut myself and just starting the home smoking thing. Are the unusual woods,.....peach, from the wood shed? I subbed and will be going through your video library to try and shorten the learning curve a bit. Thanks.
Yep get my wood from the OC Woodshed :)
if you need someone to make mods i have mig tig plasma set up Im local too in Riverside id love to learn more of your recipes
my co workers chip in at work for potlucks and im the designated smoker cook ,I have the same setup as you and a few more .
love to touch base with sources for woods and meat etc.
If you're looking for wood, the best supplier I've found is The Woodshed in Orange. Great stuff and fantastic service :)
Timely! As you know, I'm doing beef ribs tomorrow...
Mmmm. Beef. Hopefully you're putting that on video :)
Hello from the future 🤣. Do you still do livestreams? Would love to catch one sometime if you do. Haven’t seen them on any of my SM feeds so I am guessing you may be not be running them any longer. Cheers!
Haven't really been doing them for quite a while now. Not sure if I will do any more.
@@CookingWithRy certainly appreciate the response! If the ‘juice is not worth the squeeze’ with things like livestreams, no sense in running them. I would certainly tune in if you ever decided to run one again!
I’m in Orange County too. What city you in?
I live in North OC :)
Try the Heinz Hawaiian BBQ sauce. It's got no sucrose and is usually $2 at the grocery store. Amazing sauce at a decent price.
I've used that before. I think I used it in my Island Ribs video :)
Ry, great vid as always! Where do you get your wood and ribs? The place I get my wood from is in Compton. Hickory, Orange, & Pecan for $15 a bag. I'd be interested in trying the Peach. As for ribs, I'm finding it hard to good St Louis cuts. Most I've been finding are meatless. SMH
I get my wood in Orange at The Woodshed: thewoodshedoc.com/ These ribs I picked up at Sprouts. The best ribs I've found that are easily accessible and a decent price are from Costco.
Ry, I just saw you reply now. Hilarious... my wood guy in Compton didn't call me back today and I went into panic mode. (Got on Yelp! to find the closest wood place, and The Wood Shed came up. It was one long drive... but they are nice folk there. Next time i go I'll let them know you sent me. 👍🏻
Yer killin me! 😆
Come on, Cap'n...keep up! LOL
I am. I bought two tri-tips @ $3.77/lb from Albertsons. Gonna cook em on the manifold of my Dodge 2500 6.7l Turbo diesel. New on the-go caveman technique. Lol
Douglas Cox I used to haul ice pack chickens from Morton, MS to Randall Poultry in LA back in the early 90s. I’ve cooked many a whole chicken on the turbo of a 425 Caterpillar. Stuff it with onions, wrap in foil with a quarter stick of butter and rock and roll! 👍👍
I’ve fairly new to smoking done ribs twice and both times they’ve come out tasting like ham. Any suggestion or tips to stop this ?
I’ve never had that issue. Hard to say what might be causing that.
Cooking With Ry ok thanks I’ll keep practicing and hopefully can get it right
Orange County!
I couldn’t understand what you’re saying when you were eating the ribs could you repeat that please lol👍👍👍great job
I think it was mmmm-mm-mmm-mmmmm-mm. But I'd have to review the video to be sure :)
Where did you go to school?
I didn't grow up in OC. Went to school in LA County.
Man alive every time you do it! You make my mouth water and there I am running off to my meat supplier ordering yet another rack of ribs, even though I promised the other half I wouldn't cook yet another rack!! Here I sit with her not speaking to me! I keep telling her 'practice makes perfect'.😉 Did have a question though if you don't mind! Have you ever come across Heat Bead coals or used similar? Bought a whole bunch of rubbish charcoal which is burning hot (207f) for no more than 20 mins so using it just as a lighting product to put on lump wood but hear these Heat Bead things will give a 6 hour cook at a constant temp? Not sure if they are a US or Australian product? Great video, again.
Can't say I'm familiar with those. I generally use just regular Kingsford Blue briquettes, and occasionally lump hardwood for direct grilling :)
Turns out heatbeads are an Australian product, no wonder you haven't come across them!. Going to be using them for the first time on a brisket cook in the next week or so. They are supposed to burn with a real high heat for four or more hours at a time so implement the Minion method and I'm told they should last an entire cook! lets hope so..
My guy RY
I'm going try this with Schezwan pepper instead of lemon pepper .
That'll kick it up a bit! Sounds good :)
Just wondering. Have you tried fruit wood like pear, peach and apple wood? Maybe give a glaze from orange juice, apple juice and orange marmalade? Just leave out the brown sugar or molasses on a homemade BBQ sauce. Just a thought, and I never experimented with that theory. I have a thought it would be really good. BTW, I love your vids, and your ribs look delicious.
Yeah I've used apple, pear, plum, orange, and even lemon. Interesting stuff to mix it up with :)
Orange county theme. Why not smoke with orange wood also??
Didn't have access to any, and I haven't used Orange wood before and I'd like to try it before using it in something like these ribs :)
Details trying!!
How much taxes did you have to pay to cook those
Not sure what you mean.
Can we hang out and bbq?
LOL. Get in line with my neighbors :)