I do hate to correct someone as knowledgeable and professional like you, but it's needed here: baby back ribs and St. Louis style ribs are not as you described, but are from two different areas of the pig. When a pig is processed, the ribs are cut in half across the bones. The baby back ribs are from, as the name implies, the back of the pig. While spare ribs are cut from the belly side of the ribs, and St. Louis style ribs are then cut from the spare ribs. For this reason, baby back ribs are much leaner, while spare ribs/St. Louis style are more marbled. They have a much different flavor and texture profile than each other.
Thanks for clearing that up in such a polite way, after a more indepth search it looks like my information was wrong. My bad, i should have done more research instead of just listening to what information has been handed to me. i'll make sure i fact check further in the future. Thanks again for letting me know.
As an apartment dweller with no smoker and no grill, I really appreciate videos like this so I can do the best I can with what I've got. The ribs I made using this information were amazing!
This is by far my favorite cooking channel. The range in your recipes from basics to more advanced dishes/techniques, working with basic equipment, and your thoughtfulness into each video and recipe is just so beyond appreciated! Thank you so much for this one specifically as my husband has been craving bbq lol so I am going to definitely try this out in the near future!
I’m from the American south and my step mother is from New Zealand. We have been talking for years about bringing southern bbq to New Zealand . She just moved back a week ago and I’m sure she will be excited to see another kiwi enjoying it. I’ve used this technique myself while I’ve been in areas I didn’t have access to a smoker and it works great. Great job chef.
I'm from Southern USA also. I remember Sundays before my neighborhood church services would start. The Elder Gentlemen would use cut-up oil drums & get the coals going. You could smell that goodness from A1A to I-95, no joke. Every Sunday Morning I'd wake up wanting ribs for breakfast- LOL. Boy, this brings back memories.
Oh my, looks sooo good. As an American living in France for 40 years, I too learned to make cornbread with polenta instead of cornmeal. It's delish, just like mom used to make. Hugs from France.
I've been racking my brain for months on why I like the channel so much (yes, a late comer). Yes Chef, is a great host and the team work incredibly hard to produce wonderful content but what it really comes down to is that is I learn so much from these videos as a home cook. The team has inspired me to spend more time in the kitchen learning new techniques, so thank you! I'm looking forward to getting my hands on a copy of the new book!
Great Southern cooking.. Love that you use lard and a cast Iron skillet for that cornbread. You could of added a couple tablespoons of day old coffee in that sauce. Yum. From Georgia, USA
I've been cooking ribs in the oven for decades after I sold my house and went into a condo. Thank-you Andy for showing people that ribs can be successfully cooked in the oven. I usually have potato salad and corn on the cob as sides. Strawberry shortcake for dessert 🍨.
one of the aspects i really like about your style of cooking is the.. getting in touch with your food.. doing things with your bare hands and get a feeling for things..
I feel that clean hands in the food is so important. Hands can tell us if your ingredients are mixing properly. I use my hands in dinners to inject a helping of love in all that I cook and bake
It's a sunny Sunday morning here in Western Australia and I've woken up to this inspired idea for my next dinner gathering. And I just this moment, bought your cookbook. Genius Andy, true genius! 🤙
While watching your rib short l pre-cut the ribs, then assembled and applied the rub. Afterwitch, l made the sauce. I failed to oil the ribs before rubbing the meat but figured they'd cook in their own oils. Top notch chef you are.
Just followed your method for the ribs today as the weather was no good for getting the smoker out but I had already thawed the St Louis ribs. Man oh man were they good. Thank you so much for uploading this awesome way to bring 80% of the experience indoors (just couldn't get the smoke flavour, but good rubs go a long way).
Excellent! I love your cooking. I also make oven baked ribs much like you do. I usually cook mine a bit longer until they fall off the bone. Your cornbread is exactly as my West Virginia mom made hers…. Even in a cast iron skillet. She served hers with pinto beans & ham (or ham hocks) and fried potatoes. A truly southern dinner. I always liked putting diced raw onion on my beans with lots of the bean broth (almost like a soup). The raw onion is delicious with the pinto beans. Thank you!
As someone who lives in an appartment, i have to say a basic "flavor smoker" is quite easy to make and will give that smokey taste easily. Ive been making ribs, jerky, scamorza, and many other smoked recipes for years that way.
ribs done in the over on a rack, covered with foil for like 2 hours at 300-325 makes for a perfect pickup if you are entertaining a bunch of people ... can cook them early like this and in volume then day of event, toss on grill to reheat and bark up a little, it's mega fast so you aren't trapped in kitchen/in front of grill all day
Chef Andy- This looks scrumptious. Thank you for including the non-metric stuff for us Yanks. I have an electric BBQ that I can use in my house. I can make these in the oven or on the BBQ.
Love your smoked ribs, am already salivating! Again congratulations on your new cookbook. It's really great to have one instead of being glued to my tablet!
This is how you cook tasty delicious food All those little tips and additions with the vinegar and butter to reheat, is the advice of a great professional chef! Nz proud 👍
This was the video that sold the book for me. I love to cook for my friends, so this is exactly what I like to have on standby. Looking forward to seeing what I can cook up! Much love from an American in Germany very much missing home cooked southern food ❤
Deffo ordering the book. The recipes from the videos are easy enough to follow and they are delicious and mostly traditional. Absolutely love them. Also, I will make these ribs next week. Thanks for this!
Thanks for this video, that's an awesome recipe. I usually buy pre-smoled ribs from the supermarket that I can just stick in the oven for like 20 minutes, they're convenient but quite expensive, so I'll try this instead in the future!
Made the ribs Today barred a few ingredients. Eyeballed All the ingredients and surprising it still came out pretty tasty, fall off the bone. Thanks Andy. Been sharing your videos with quite a few mates.
6:37 Just as a precisation, cornmeal is the name of the flour. Polenta is the name of the result of cooking cornmeal in hot water or hot milk. In Italy, we also call cornmeal "flour for polenta"="farina per polenta". 👍🏻
seriously, just about everyone posted their own version of ribs this weekend!!! Carla Music, Molly Baz, Alison Roman is about to post, and now Chef Andy. it's a sign to make ribs for weekend lunch!!!
My aunt always made a vinegar and oil coleslaw. Her late husband was a chef and taught her to make that killer coleslaw, spaghetti, and soup. Loved when she came over and made any of those three dishes for us. Miss you so much Aunt Virginia. Bet you are helping feed everyone in heaven.
Great cornbread recipe, especially using the cast iron skillet and hot fat for those crispy edges. I recommend using bacon grease sometime in place of the lard. Extra yummy! It’s also nice to change it up every now and then by slathering honey butter on the cornbread instead of straight butter.
Wow man. I been watching ur cooking for a while now. Great stuff. Will try it out. But I got an air fryer. But I get the idea first bake it in foil then go for glazing
Hello Andy my name is Michael and I'm from Southern Indiana and I have been type 1 diabetic for many years and always try to make low carb high protein meals for dinner. Use spice instead of sugar in cooking . Was wondering if you had any recipe ideas that you have I could try at home that might be new for me. I love sushi maybe something along those lines. Thank you sir love you and your teams channel
Best ribs ever according to my 9 year old daughter, she also ate the coleslaw which was previously on her shit list. Thank you for making it easy to follow. Didn’t do the corn bread but will do next time as I have been informed that I need to cook them again. Cheers Andy😊.
Could you do a brisket in the oven too? I’d love a smoker and a bbq, every time I’m in a garden centre with my wife I’m just there looking at them longingly thinking one day when I have a garden I’ll get one. Harsh reality is I won’t ever have a garden so Andy help me and other and do more bbq and smoker style foods in the oven, cheers mate.
This makes so much sense and I feel like an idiot for not thinking of this myself. Thanks for making me less of an idiot by sharing this knowledge with the world 😂
Thanks for posting this. I've cooked many a rack of ribs on my charcoal grill but right now I'm stuck in an apartment without access to one, so this will be great One comment on your cook book though. It would be great if you could manage to publish an electronic version of it (Kindle or a PDF or something else). My eyesight is getting worse every year and I really can't use a hard-copy book anymore. I need to be able to read the text online and adjust the type size to something more readable. I do appreciate that you put the full recipe in the description of your videos.
Great video Andy and I'll be sure to get the book. unfortunately its almost as much to ship to the UK as it is for the book itself. If you get a distributor this side of the pond (UK), I'll be sure to get it.
Andy. Love the channel and the recipes are amazing. Tried so many of them and they all work so well. I went to hub the book but it's soooooo expensive to get in UK. £24 plus £19 delivery. That's 90 AUD! Hope you can figure out a better way for us in UK to support you and get hadns on the book soon.
baby backs are attached to pork chops, "st louis" style ribs are off the spare ribs which are connected to the baby backs but run to the pigs breast bone instead of the spine like baby backs.
Chef Andy I hate to be THAT guy but you missed a crucial and delicious detail. You add as much of the juices from the meat to the bbq sauce, mix it in and then glaze the ribs with it. Next time try it and thank me later. It takes the bbq sauce from a 8-8.5/10 to easily a 9-9.25/10. In case you're wondering how you get the remaining 1/.75 to get it to a 10/10, you add a whole other step of caramelizing a small dice white onion, deglazing with a bit of bourbon and blending the sauce to turn the onions into basically liquid (you also have to lower the amount of brown sugar to make up for it, but not more than 50%). - for more precise measurements i'd say 1 large onion w/1-2tbsp butter, -25% brown sugar, 1/2 shot of bourbon (let it simmer till the alcohol is burned off but not so much that it 'spoils') - That's how you get a 10/10 bbq sauce.
Damn I cannot Grill on my Deck at my Condo been playing with Liquid Smoke for decades lol never heard of using Smoked Salt made my head tingle or was a spider! :p Anyways I ordered a trio of them will enjoy trying them all thanks to you! Applewood Cherry and Hickory! ;)
Thank you for not adding wheat flour or sugar to the cornbread! I love me some wheat bread but keep that stuff away from my cornbread. I do like to add shredded cheddar, jalapeños and bacon bits to mine, and sometimes I'll add a thick layar of cornbread batter on top of some simmering chili before putting in in the oven.
> If there's no smoke, it isn't BBQ. You're making braised pork ribs. And there's nothing wrong with that. It just isnt barbecue. > baby back ribs, as the name implies, come from the back rather than the belly. They are the roughly 1/2-1/3 of the rib that sits underneath the loin section. Spare ribs are the ribs from the belly section of the pig. St louis style ribs are just spare ribs that have had the cartialginous portions from the chest area trimmed off. > if you're trying to make a faux bbq, a mix of apple juice and apple cider vinegar is the most authentic. > if you want to add extra smokiness, use liquid smoke in either in your sauce or your braising liquid.
I do hate to correct someone as knowledgeable and professional like you, but it's needed here: baby back ribs and St. Louis style ribs are not as you described, but are from two different areas of the pig. When a pig is processed, the ribs are cut in half across the bones. The baby back ribs are from, as the name implies, the back of the pig. While spare ribs are cut from the belly side of the ribs, and St. Louis style ribs are then cut from the spare ribs. For this reason, baby back ribs are much leaner, while spare ribs/St. Louis style are more marbled. They have a much different flavor and texture profile than each other.
I am sure he's glad to see your answer and explaination. If it's constructive, then it's always positive 😊
Thanks for clearing that up in such a polite way, after a more indepth search it looks like my information was wrong. My bad, i should have done more research instead of just listening to what information has been handed to me. i'll make sure i fact check further in the future. Thanks again for letting me know.
You just got somebody fired😉😆
@@andy_cooks great video nonetheless, sir!
Thank you !
As an apartment dweller with no smoker and no grill, I really appreciate videos like this so I can do the best I can with what I've got. The ribs I made using this information were amazing!
This is by far my favorite cooking channel. The range in your recipes from basics to more advanced dishes/techniques, working with basic equipment, and your thoughtfulness into each video and recipe is just so beyond appreciated! Thank you so much for this one specifically as my husband has been craving bbq lol so I am going to definitely try this out in the near future!
I’m from the American south and my step mother is from New Zealand. We have been talking for years about bringing southern bbq to New Zealand . She just moved back a week ago and I’m sure she will be excited to see another kiwi enjoying it. I’ve used this technique myself while I’ve been in areas I didn’t have access to a smoker and it works great. Great job chef.
I'm from Southern USA also.
I remember Sundays before my neighborhood church services would start.
The Elder Gentlemen would use cut-up oil drums & get the coals going. You could smell that goodness from A1A to I-95, no joke.
Every Sunday Morning I'd wake up wanting ribs for breakfast- LOL. Boy, this brings back memories.
Thank you for sharing chef Andy delicious meal ribs and coleslaw and cornbread the perfect compliment to each other yummy. 😋😋😋🙏❤🙏❤🙏🥰🥰🥰🥰
American style BBQ is already huge in NZ.. We have an entire festival around it called Meat Fest.
1:38 Tip to remove the membrane. Grab it with paper/kitchen towel for better grip. Great recipe and love the channel
Oh my, looks sooo good. As an American living in France for 40 years, I too learned to make cornbread with polenta instead of cornmeal. It's delish, just like mom used to make. Hugs from France.
Andy is such a gentleman, thoroughly enjoy learning so much from a good hearted content creator.
I've been racking my brain for months on why I like the channel so much (yes, a late comer). Yes Chef, is a great host and the team work incredibly hard to produce wonderful content but what it really comes down to is that is I learn so much from these videos as a home cook. The team has inspired me to spend more time in the kitchen learning new techniques, so thank you! I'm looking forward to getting my hands on a copy of the new book!
Great Southern cooking.. Love that you use lard and a cast Iron skillet for that cornbread. You could of added a couple tablespoons of day old coffee in that sauce. Yum. From Georgia, USA
I've been cooking ribs in the oven for decades after I sold my house and went into a condo.
Thank-you Andy for showing people that ribs can be successfully cooked in the oven.
I usually have potato salad and corn on the cob as sides. Strawberry shortcake for dessert 🍨.
Hope you enjoy
@andy_cooks I always do when I try your recipe 😋.
@@andy_cooksOrder up Chef! Please make Chicken Piccata!
one of the aspects i really like about your style of cooking is the.. getting in touch with your food.. doing things with your bare hands and get a feeling for things..
I feel that clean hands in the food is so important. Hands can tell us if your ingredients are mixing properly. I use my hands in dinners to inject a helping of love in all that I cook and bake
It's a sunny Sunday morning here in Western Australia and I've woken up to this inspired idea for my next dinner gathering. And I just this moment, bought your cookbook. Genius Andy, true genius! 🤙
Thanks
While watching your rib short l pre-cut the ribs, then assembled and applied the rub. Afterwitch, l made the sauce. I failed to oil the ribs before rubbing the meat but figured they'd cook in their own oils.
Top notch chef you are.
Just followed your method for the ribs today as the weather was no good for getting the smoker out but I had already thawed the St Louis ribs. Man oh man were they good. Thank you so much for uploading this awesome way to bring 80% of the experience indoors (just couldn't get the smoke flavour, but good rubs go a long way).
Excellent! I love your cooking. I also make oven baked ribs much like you do. I usually cook mine a bit longer until they fall off the bone. Your cornbread is exactly as my West Virginia mom made hers…. Even in a cast iron skillet. She served hers with pinto beans & ham (or ham hocks) and fried potatoes. A truly southern dinner.
I always liked putting diced raw onion on my beans with lots of the bean broth (almost like a soup). The raw onion is delicious with the pinto beans.
Thank you!
I use vinergar on my ribs when i bake them,and it does wonders i was waiting to see if you were going to use it great channel
Heck yeah Andy. Yall are Legendary. I couldnt get into the kitchen these days without your super positive attitude and expertise.
Delicious looking food for normal budgets and households that do not have fancy smokers and gadgets. Thanks Andy!
Made ribs with this method last night and they were perfect.
As someone who lives in an appartment, i have to say a basic "flavor smoker" is quite easy to make and will give that smokey taste easily. Ive been making ribs, jerky, scamorza, and many other smoked recipes for years that way.
ribs done in the over on a rack, covered with foil for like 2 hours at 300-325 makes for a perfect pickup if you are entertaining a bunch of people ... can cook them early like this and in volume then day of event, toss on grill to reheat and bark up a little, it's mega fast so you aren't trapped in kitchen/in front of grill all day
Chef Andy- This looks scrumptious. Thank you for including the non-metric stuff for us Yanks.
I have an electric BBQ that I can use in my house. I can make these in the oven or on the BBQ.
Thanks! Going to give these a shot this week!
Edit: Made them last night! Turned out fantastic! Thanks again!
Love your smoked ribs, am already salivating!
Again congratulations on your new cookbook. It's really great to have one instead of being glued to my tablet!
This is how you cook tasty delicious food
All those little tips and additions with the vinegar and butter to reheat, is the advice of a great professional chef!
Nz proud 👍
Nice cook! This American approves 😂 But truly how I do ribs indoors. Great slaw recipe as well. All looking excellent!
These ribs look so delicious & tender & the slaw looks delicious too 😋
This was the video that sold the book for me. I love to cook for my friends, so this is exactly what I like to have on standby. Looking forward to seeing what I can cook up! Much love from an American in Germany very much missing home cooked southern food ❤
Deffo ordering the book. The recipes from the videos are easy enough to follow and they are delicious and mostly traditional. Absolutely love them. Also, I will make these ribs next week. Thanks for this!
Thanks for this video, that's an awesome recipe. I usually buy pre-smoled ribs from the supermarket that I can just stick in the oven for like 20 minutes, they're convenient but quite expensive, so I'll try this instead in the future!
Made the ribs Today barred a few ingredients. Eyeballed All the ingredients and surprising it still came out pretty tasty, fall off the bone. Thanks Andy. Been sharing your videos with quite a few mates.
Andy, thank you very much for the recipes 🙌 ribs, are incredible
I like the way you slip in the life hacks subliminally during your video, example corn meal = polenta,,,etc ! Great work man!!
Andy - Legend! Ribs look amazing and all done in an oven. Good work Andy, and not forgetting the team! Peace ❤
Love your videos and learn something new with each one.
Mate this video has helped me cook ribs out of the oven that fall off the bone and taste amazing. Thankyou.
6:37 Just as a precisation, cornmeal is the name of the flour. Polenta is the name of the result of cooking cornmeal in hot water or hot milk. In Italy, we also call cornmeal "flour for polenta"="farina per polenta". 👍🏻
oh my.. looks SO GOOD. Adding this recipe to my Christmas menu list! Thank you, Andy!
Since I love cooking and cookbooks, it's ordered :)
As an American I give this menu 2 thumbs up.
I watched his shorts and i realised he has "wok hey" for his chinese cooking. Amazing!!
@andy_cooks Decent style, no phony mumble-jumble-hands-swinging ''wow'' show. Good job, keep doing it that way! Cheers from city of Banja Luka!
seriously, just about everyone posted their own version of ribs this weekend!!! Carla Music, Molly Baz, Alison Roman is about to post, and now Chef Andy. it's a sign to make ribs for weekend lunch!!!
Delish! One thing…cole slaw in the States has sugar in it, I’m pretty sure. Frankly, I prefer your version!
My aunt always made a vinegar and oil coleslaw. Her late husband was a chef and taught her to make that killer coleslaw, spaghetti, and soup. Loved when she came over and made any of those three dishes for us. Miss you so much Aunt Virginia. Bet you are helping feed everyone in heaven.
I’m from from the south(NC), true southern coleslaw has both mayo, and white vinegar.
As did the one in this video…
Book ordered. Can’t wait to start cooking more of your magnificent creations.🎉🎉🎉🎉❤❤❤❤
Looks delicious!! Thank you Andy!
Can confirm that these ribs were VERY tasty!
Great cornbread recipe, especially using the cast iron skillet and hot fat for those crispy edges. I recommend using bacon grease sometime in place of the lard. Extra yummy!
It’s also nice to change it up every now and then by slathering honey butter on the cornbread instead of straight butter.
what setting do you use for the oven? I assume fan bake first and then when glazing use the broil function
Wow man. I been watching ur cooking for a while now. Great stuff. Will try it out. But I got an air fryer. But I get the idea first bake it in foil then go for glazing
Thank you for this Mr Andy. Helps me get good ribs any time I cook them.
Hello Andy my name is Michael and I'm from Southern Indiana and I have been type 1 diabetic for many years and always try to make low carb high protein meals for dinner. Use spice instead of sugar in cooking . Was wondering if you had any recipe ideas that you have I could try at home that might be new for me. I love sushi maybe something along those lines. Thank you sir love you and your teams channel
Looking forward to the new cookbook. Thank you…. Order placed for delivery to England…..
Looks amazing Andy thank you
BIG UP to you, your friends and family and everyone -- loved you folks 4ever! ... also love that you love my Worcs Sauce ...
Best ribs ever according to my 9 year old daughter, she also ate the coleslaw which was previously on her shit list. Thank you for making it easy to follow. Didn’t do the corn bread but will do next time as I have been informed that I need to cook them again. Cheers Andy😊.
My father, rest his soul, would do this once in a while...and now I know. Thank you, Andy!
this is exactly how i make mine at home same time and temps for the ribs
Could you do a brisket in the oven too? I’d love a smoker and a bbq, every time I’m in a garden centre with my wife I’m just there looking at them longingly thinking one day when I have a garden I’ll get one. Harsh reality is I won’t ever have a garden so Andy help me and other and do more bbq and smoker style foods in the oven, cheers mate.
3:04 when overlapping a meat wrap (butchers paper or foil) fold the edge back by an inch on both sheets and interlock them for a better seal.
This makes so much sense and I feel like an idiot for not thinking of this myself. Thanks for making me less of an idiot by sharing this knowledge with the world 😂
Yayay! Congratulations! Just ordered my copy!
Got my book today great recipes and plenty of good tips too
Dang! Now I gotta add ribs and cornbread to the 4th menu! Already had the the slaw going;)
Chef John from food wishes just did little berry and cheesecake bites if you’re looking for a 4th of July dessert!
Thanks man. I use an air fryer to heat up my ribs. Gives a little crispy to them
Thanks for posting this. I've cooked many a rack of ribs on my charcoal grill but right now I'm stuck in an apartment without access to one, so this will be great One comment on your cook book though. It would be great if you could manage to publish an electronic version of it (Kindle or a PDF or something else). My eyesight is getting worse every year and I really can't use a hard-copy book anymore. I need to be able to read the text online and adjust the type size to something more readable. I do appreciate that you put the full recipe in the description of your videos.
Great recipe Andy and thanks for the book! Any chance you'll be signing any copies?
Mmmm! 😋😍 Those ribs look tasty!
Good work on the coleslaw and corn bread
Cookbook pre ordered 👍
Love your videos, greetings from Austria, just bought 2 copies
Awesome vid brother. Might have to give this a whirl this week 👌
As an American, I approve this message.
Great video Andy and I'll be sure to get the book. unfortunately its almost as much to ship to the UK as it is for the book itself. If you get a distributor this side of the pond (UK), I'll be sure to get it.
12:04 what are these words "too many ribs"? I understood every other word in this video :)
Hi Andy…what a fantastic meal…beautifully plated-looks amazing…BRAVO Chef!👌👌👏👏😁😁….oh by the way-COOKBOOK ORDERED!😁😁😁😁❤️❤️❤️
Hope you enjoy!
They look so good Andy. Keep up the good work. Hopefully I can get my hands on a cookbook. From a true Aussie
He's Kiwi lol
Thank you for this video.
I’ll look for a beef rib video 😉
Andy. Love the channel and the recipes are amazing. Tried so many of them and they all work so well. I went to hub the book but it's soooooo expensive to get in UK. £24 plus £19 delivery. That's 90 AUD! Hope you can figure out a better way for us in UK to support you and get hadns on the book soon.
I’m definitely buying the book!
Mmmmmmm...always like to see what you're cooking up.
baby backs are attached to pork chops, "st louis" style ribs are off the spare ribs which are connected to the baby backs but run to the pigs breast bone instead of the spine like baby backs.
Chef Andy I hate to be THAT guy but you missed a crucial and delicious detail. You add as much of the juices from the meat to the bbq sauce, mix it in and then glaze the ribs with it. Next time try it and thank me later. It takes the bbq sauce from a 8-8.5/10 to easily a 9-9.25/10.
In case you're wondering how you get the remaining 1/.75 to get it to a 10/10, you add a whole other step of caramelizing a small dice white onion, deglazing with a bit of bourbon and blending the sauce to turn the onions into basically liquid (you also have to lower the amount of brown sugar to make up for it, but not more than 50%). - for more precise measurements i'd say 1 large onion w/1-2tbsp butter, -25% brown sugar, 1/2 shot of bourbon (let it simmer till the alcohol is burned off but not so much that it 'spoils') - That's how you get a 10/10 bbq sauce.
Ty Andy!
Best ribs EVER 🎉thank you
Damn I cannot Grill on my Deck at my Condo been playing with Liquid Smoke for decades lol never heard of using Smoked Salt made my head tingle or was a spider! :p Anyways I ordered a trio of them will enjoy trying them all thanks to you! Applewood Cherry and Hickory! ;)
"These things are dangerous, use the safety guard" then proceeds to not use the safety guard 😂
Verry good mmm😃😃😃👍👍👍im froom Poland.
That looks brilliant. I'm making it. 👊👍
I love this rub and making ribs there just so yummy
I'm still waiting for my order, I'm so looking forward to getting it soon
i love the ration of ribs to everyhting else
Thank you for not adding wheat flour or sugar to the cornbread! I love me some wheat bread but keep that stuff away from my cornbread. I do like to add shredded cheddar, jalapeños and bacon bits to mine, and sometimes I'll add a thick layar of cornbread batter on top of some simmering chili before putting in in the oven.
Bon appétit from France
You should try honey butter on your cornbread... Yummm
> If there's no smoke, it isn't BBQ. You're making braised pork ribs. And there's nothing wrong with that. It just isnt barbecue.
> baby back ribs, as the name implies, come from the back rather than the belly. They are the roughly 1/2-1/3 of the rib that sits underneath the loin section. Spare ribs are the ribs from the belly section of the pig. St louis style ribs are just spare ribs that have had the cartialginous portions from the chest area trimmed off.
> if you're trying to make a faux bbq, a mix of apple juice and apple cider vinegar is the most authentic.
> if you want to add extra smokiness, use liquid smoke in either in your sauce or your braising liquid.
Yes chef 🙏🏼
I've switched to pressure cooking for 20mins, then basting under the grill.
Can't tell the difference to when I was doing them for 3hrs on the bbq.
The book is ordered and paid for...just waiting impatiently😂