Old Fashioned Ribs
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- Опубліковано 30 тра 2024
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This video was filmed and edited by Erica Yoder / ericacyoder
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That twisted cocktail spoon you used to make the Old Fashioned with is twisted for a reason. You pour down the handle of that spoon so you don’t spill. The twisted handle keeps the liquid flowing where you need it to go. You ended up doing it with that normal spoon, but the cocktail spoon is the correct tool for that. 👍🏻
Those ribs look so good. Erika's camera work, editing and music selection has stepped up to "expert" level. You guys are an excellent team.
Great idea Jeremy! Going to try this, and also alter a bit by combining Kahalua, Bourbon, bitters, zest (called a Revolver) and then cooking it down to reduce alcohol and thicken.
Great inspiration!
You should do a video on the challenges of smoking meat when it's really cold out , because I am sure you will have the chance fairly soon.
I would have cooked the glaze to get rid of some of the alcohol from the bourbon and reduce the syrup a bit. Added bonus is you could throw the orange peel in to cook with the glaze and just remove the carcass after cooking. AND add some angostura to the glaze people really sleep on using bitters for cooking but it's amazing
It "cooks" when he put it on the ribs in the foil... raft. He puts the ribs back on for an hour a the end in the raft with the glaze on it. Tacking it up. AKA reducing the glaze
@@Fireangell2 he also said it was noticeably boozy when he tried it so obv it didn't cook enough
12:53. What a freaking money shot!
Great video!! Looks like y’all had some fun making it.
from Wisconsin, we muddle our orange in our old fashions, love the video. I agree with her, lol
Gotta go with Erica on the orange zest...I would've probably just added a dash of orange bitters to the glaze. Besides that, it looks incredible!
I wanted more reaction from Erica. Don't know why he didn't get more of her opinion
Thank you Jeremy, didn't think I could do real barbecue until your fire management video! Brisket's never been trimmed an cooked so good! Thanks again 👍🏾
You totally killed those ribs! On a preparation note, now I remember why I went into engineering and not a pure physics study. When you were struggling with the cherry juice I would have just grabbed a funnel. There are some differences between theoretical and applied physics! 🤣
Yes to the orange zest, a must. Of course the entire state of WI shook their head sadly when you didn't muddle your old fashioned..... However, these do look like a fabulous addition to the smoker! Will give these a try next time we light up, old fashioned in hand - you betcha!
Dude, I love this. I cook with whiskey a lot. I make a ham glaze with Crown Peach, a Crown Peach BBQ sauce, and now Crown Peach bbq baked beans. I love them all. And always get extra Crown so the pit master can sip...and sometimes get a buzz! :)
Nice Old Fashion! I make mine pretty much the same way except I use my own home-made bitters which have a slight orange flavor. I also often use agave syrup instead of sugar of simple syrup.
If you ain't first your last. Shake... and Bake! Wooooo!!
Great, I literally just cooked 3 racks of spares last weekend for the in-laws......now I have to get more to try this!! Lol Looks amazing, and my love for Old Fashionds, this looks like an absolute winner!!
I'm bbqen for a year now watched so many youtube videos for spareribs but from yours i learned a lot especially about the smoking and i like the only salt an pepper.gonna watch a lot more videos thnx
Dude your so awesome!!! Always love your take on smoking, please keep em coming😊
Looks wonderful, appreciate the science and art portions combined to make a more informative video than your peers. Question: what dry rub are you using, or if your own concoction, please share the mix? Thank you. (On my 4th Yoder smoker!)
I've just started smoking the past few months I'm hooked . I just ran into your videos awesome thanks very informational. Thanks for the help
I made these ribs this past weekend and they were AMAZING!
Love this! Salavating over here!
Those ribs look killer! Definitely going to have to try that glaze!
Great looking ribs for sure. Congratulations on this cook
Very interested on who your teams are, whether they’re college or pro. Would love to know. Your Bbq is always on point. Also love the science in everything you do!
great work - fun video - of course, I gotta make these now .... thank you sir!
i made cherry smoked bourbon ribs last night but i used Old Forrester 1920....turned out beautiful.
When you were talking about the foil raft not boat I hope the person you meant was Bradley Robinson not Stanley,
I tried this Old Fashioned style St Louis ribs yesterday on my pellet grill. I only smoked one rack using this recipe and four more using more traditional methods/rubs/sauces. I gotta say, that rack was the highlight for sure. I reduced the sauce to a thick syrup consistency for the final glaze plus had some available for a final drizzle at service time. Wow! It was amazing! Friends have volunteered to buy the Woodford’s Reserve if I’ll make ‘em again. I’m going to use it on some pork belly burnt ends based on an idea from Neal Williams at Pellets and Pits.
Didn’t realize that you made old fashions in the south! Ribs look delicious. Doing three racks this weekend. Might have to try that on one of them.
First of all, "Happy wife,Happy life". Secondly, I think the orange zest at the end add the necessary finish to the old fashioned glaze. Not sure about the lemon zest in keeping with the theme. But, imagine it brings a freshness and brightness to the overall flavor of the glaze and the ribs.
A good strong old fashion drink. Awesome 👍
If you use the stuff they put candy apples in it makes an amazing crust.
Oh I'm definitely trying this one before our next family rib comp (yes we do that at least once a year haha)
Jesus those ribs are beautiful. Best video I've watched in a while. Always love when you and your wife share moments over proper Q. Hope to get there some day myself haha.
What a great idea. I just think the glaze looked a little to loose. I think reducing it down to a thicker consistency would of been really beneficial, and would of enhanced the "old fashioned" flavour too plus it would stick better to the ribs. Really neat idea though.
The tool you are looking for is a funnel. Also it is technically a raft because it doesn't have curved sides on the bottom to glide through water.
What's up with the "Goldee's Backyard Smoker"? Did you retire the others? 😂
Well done, need to.give this a try very soon.
I was wondering if you have heard of this BBQ draft booster. It attaches to the firebox to help produce a consistent air flow. Is this something you would try or recommend?
Those ribs look amazing! Gotta see how those come out in a Traeger for comparison. Btw: loved the Sandlot reference. Gave me a nice chuckle.
Have to try these nice 👍
Those look amazing! KY here too, could I ask for help with my offset? I just got it this summer so I'm new to offsets. It's a 24x48 Pitts and Spitts and I've been getting soot on my food. I'm burning as clean as I can, open dampers, small coal bed with a small split on top burning with a flame, hickory logs from my sister's tree that got blown down in the tornado 2 years ago. Is it the wood I'm using? Is it just time to clean the smoker? There's some creosote built up inside now, I thought it might be burning some of that? I dunno, what's your thoughts?
"This video is Sponsored by Woodford Reserve" was missing from the beginning. 😂
Orange zest to keep with the Old Fashion theme and because citrus zest is AMAZING!
Id drink 1 or 6 of those old fashioneds
Following from New Orleans where we love our ribs and Ol Fashions.
I'm from New Orleans! I just edited this and took out the part where I said that the smell of the cherry juice on the ribs reminded me of a cherry Snoball from Sal's!
I'm from NOLA too! I can't wait to try these with one of my whiskey loving friends.
@@ericayoder2436.. Oh yeah .. Sals!!! Now that cherry snowball flavor would be awesome
Oh my, have to try this one 🔥🥃
I just ate and my mouth was still watering. They look amazing
I would like to see some more vids on different glaze’s or different ways to finish thing off. That work well and might be helpful to a beginner
I love angostura bitters and use a raw sugar cube instead of simple syrup, that way the further you get down the sweeter it gets
The best measuring tool is your eyeball!!!!!!
It's been about 35 years since I had chemistry. Pretty sure you want to use a stirring rod in that situation. 😁 I love bourbon and man, those ribs looked amazing. Definitely gotta give that a go!
Ribs look amazing, also i would love to see a review of the old country Gen ll 👍🏻
Wow, those ribs had an amazing color!!!!
lol! Stanley Robinson. 😂 That was choice.
Love BOTH you guys!
these looked delicious. i think a am going to make my own simple syrup and add orange peel while it is cooking down
I don’t sauce so I’m done after the wrap stage but this raft thing looks awesome. What was the total cook time
Perfect timing!!
Sometimes things just work out 👍🏻
Those Woodford Cherries are the best for Old Fashioneds. I add a bar spoon of the juice to my old fashioneds when I make mine.
Definitely think the zest adds another layer of delicious flavor!
While running my DYNA_GLO propane smoker, I have experienced "making charcoal" from hardwood chunks and pellets. Not my intent to make charcoal, but it happens apparently because the wood is being heated sufficiently to burn off gasses but not hot enough to combust the wood. Those gases and smoke rise into the cook chamber and I want to make sure they are not harmful. What say you?
Great video! What was the total cook time on the ribs?
Those look pretty good, but I remember you doing a video a while back suggesting that rub and glaze were overkill compared to just salt, pepper and apple cider vinegar.
The best pork ribs I ever experienced had a consistent layer of bark over the entire surface, and I've been trying to replicate those ever since. Any possibility that you can do a video of developing bark on pork ribs?
Looks great. Maybe chop/grind up some of the cherries and add them too the glaze too.
Great job! Pushing the envelope!
Hey Jeremy, where do you get your wood from? I am in Michigan and am looking for a place to order woods for my offset smoker. Thanks!
Since you are using Bourbon in the glaze just add orange extract and skip the zest.
We love ribs can’t wait to watch
I have never seen the method of scoring the membrane. I have always removed it. Just curious about this method could you please share the purpose behind it?
How come my ribs don't slice nicely. I have a good knife, but the top layer has parts that are long tough strips of meat that do not like to be cut through well. I use ribs from Costco, a Kinders rub, I smoke at 225F for four hours, then 1.5 hours wrapped at 225F, then lather on strawberry jelly maybe another hour until the jelly sets.
Hey Jeremy. So I was hanging out last night with my small group leader, Gus Pidal, and he was telling me about this guy he knows who has a UA-cam channel - "Mad Scientist Something... it was about BBQ" and I immediately knew who he was talking about. LOL. What a small world! Somehow the topic of BBQ and brisket came up to arrive at all that... I was just watching your video [again] on trimming brisket as a reference point for when I did one for Thanksgiving and it was super helpful. This looks amazing btw. Thanks and blessings to you and your family!
It's literally front page youtube if you do bbq searches. I always wonder why people think the most mainstream things are esoteric.
We are coming up on our 59th anniversary.
You can hear Jeremy's excitement for the ribs when he starts zesting them. He's about to lose his mind. And so was I
STANLEY 😂😂😂😂
I'm going to have to try something like this soon.
Did...did...did you call Chud "Stanley"? 😂😂😂
Jeremy calls Bradley Robinson "Stanley Robinson" because he messed up his name once and it stuck. He calls him Stanley as a joke now.
@@RYTF5 Not quite the reason but you're really close! :)
I've tended the smoker for 12 hours getting shit faced, and the results were excellent.
Beautiful ribs. I can tell by your expression they are truly good. Pull back shows how perfect they are cooked. Yep. I'm doing ribs this weekend. Thanks Jeremy.
Gaffigan is insanely funny.
Oh, and the ribs look great. Lol
Jeremy, you gotta check out a drink smoker. I ordered an old fashion and they brought it out covered in a smoked glass.
Anyone got a breakdown on the cooking time, temps, and glaze?
Bourbon def the quiet kicker! Loved the tech.... could you pls send me a pic of the sound track for this session? Totally rocked out on that Southern vibe.
You didn’t show how you made the glaze looked great. How do you like the smoker ? Seriously thinking about buying that pit
I was just reminded by another give a way that I never received the coffee mug since I guess I didn’t win the grill. What do I need to do to follow up this issue?
That looks sick. I would do half with the zest and the other half without. Don't think it would ruin it, but you need to have some without the zest. Seriously though, man they look awesome, and I wish I got to try them without the hard work.
That looks so good! Thoughts on using maple syrup as a sweetener for the glaze?
I use maple syrup in my old fashioned and it's great, so I'd say it's worth a try. Cheers!
I like that glaze
I was waiting to see Erica try the non-zested ribs so we could all see you were wrong and she was right again 😂
Next time, try the zest first, then the glaze, then back it the smoker. Prolly give even more kick from the zest.
Using demerara or brown sugar instead of white sugar is next level for your old fashioned!
Ribs look great and easy to do. We're did you get those cloves.
How long was glaze setup time?
orange zest is a great flavor to have
I really think you could have put the zest in the glaze. Wouldn't be as photogenic though. Nice work!
Such a good looking set of ribs 🤔 raft vs boat
The raft vs boat is just me bustin balls
@@MadScientistBBQ i know 😂
Jeremy, could you cook a brisket running at 200 degrees and possibly compare it to your normal method? There are a lot of people I hear talking about cooking theirs at 200 the entire time, so I was wondering if you could try it and see how it turns out.
Isn't it Bradley Robinson?
Lol I was scrolling comments to see if anyone mentioned it. It is Bradley. I think the Stanley thing was an inside joke, I believe he called him that once by mistake and I think there might be a celebrity with that name too cause it came up in chud chat a few times. So honestly not sure if this was a slip or friendly jab lol.
@@evincar18 not the 1st time he called him Stanley so you may be right! May he'll shed some light!
I'm going to spam this comment, but I scrolled through all your videos and I didn't see any content for standard vertical smokers. Fire managent tips would be great! Whether using the propane to help control heat or using adding charcoal, to burning wood splits. Thanks boss
I love your idea for a glaze, but it seems a little messy/impractical. would it maybe make more sense to make the glaze ahead of time and have the orange and lemon zest soak into the bottle rather than applying it to the ribs after? just a thought. love your work and keep it up!