I Cooked THE WORLD'S BEST RIBS and it was VERY DIFFERENT! - Smoked Kurobuta/Berkshire Pork Ribs
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- Опубліковано 3 жов 2024
- Join us to taste the world's best ribs! I know you heard about wagyu before but have you ever tried kurobuta? Today we are cooking and tasting the best pork in the world and I can tell you that this experiment simply changed my life and the way I look at pork from now on. Kurobuta/berkshire pork is defined as the wagyu of pork but I say this this second to nothing. And to top it all up the korobuta/berkshire pork is a proud American breed.
Berkshire or kurobuta pork is the most delicious pork you'll ever try but it is also expensive so it is time to find out if the price really represent quality.
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Remember to *SMACK THAT LIFE BUTTON* as a sacrifice to the gods of the algorithms! 😂😂
*Holy Moly, Ninja is getting skinny! What is going on here!?!?!?*
Awesome, needed another Rib video w/ the Capt.!
Lol the captain is the man! 🤣🤣
I need to try those ribs.
Oh man! You will love them from the first bite! 😀
Wish I could get my hands on those Kurobuta ribs…. Nice charred bark and the meat still looking Moist and juicy
Those are the most moist, tender and delicious ribs I've ever had! No need for sauce or any extra thing! 😀
Great stuff Ninja, thanks so much for having me there for this deeeeeeeeelicious treat!
Lol you are the man Cpt Ron!!!
Deeeeishious brother! Now we need Berkshire ribs vs ibérico ribs!
I'm working on that! 😀😀
Thanks for all the videos you make
😱🙈🙊. I could smell it all the way here in Belgium.
LOL Brother... I have no worlds to describe how different and amazing this was! 😀 WOW!
The Berkshire ribs look ridiculously good!!
OMG man! That was the BEST RIBS EVER! 😀
Not gonna lie I've been waiting for a rib video to drop since I saw the short vids earlier in the week! These look awesome!
LOL That's the one! Man that was DEEEELICIOUS! 😀😀
Awesome Content Ninja I Bet That Your Neighbors Must Love The Smell Of Delicious Barbeque.
LOL Neighbors love me! 😀😀😀
Literally just cooked a rack of Kurobuta spares on my UDS. Out of this world flavor, so juicy, and the direct coal technique created the best bark. Used Fogo lump too!
Mmmm MMMM Best pork in the world? What about Ibérico pork? I'd love to se a face-to-face blind experiment!! 😄
Iberico is awesome because of the hams it produces but meat itself kurobuta is second to none! I’ll try to find some ribs to compare but it will be a hard fight for iberico for sure! 😀
I love your channel. You have a very entertaining personality and teach so much.
Oh brother! Thank you so so so much! 😀
they both look great but that berkshire looks deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee-licious! Great job Ninja!
Omg man! That was so impressive! It took my words away! 🤣
LMAO he also said letter 1 😂👌
🤣🤣🤣🤣
Can you also take another look at a Mangalica or Iberico? love your videos btw.
Thank you so much! If I get to find them I definetaly will! 😀
Oh man brother! Those are some amazing ribs, those prices blow me away. I pay way more than that here for the cheap ribs! I am so jealous!
NINJA APPROVED!!!
Oh man! and I was considering those expensive! 😂
Great video would love to try these pork ribs eventually
You will love it! 😀😀
I have never spent more than 2 hours when I cook pork ribs. You take so much care on your ribs, so the Captain loved them both!! Very hungry for those ribs. I'm going to look for them!! Great video 😋👍🏾
If you can get them please give it a try, these ribs will change your life! 😀
Yeah any longer than 2 hours is kinda pointless tbh lol
@@krayzie281 I eat to live, Ninja lives to eat! 😉
2 HOURS?! Slow and steady for super tender ribs...I smoke them for at least 5.
@@Dennisgoyette I don't have room for a smoker! I'm jealous 😋
Made me hungry. Those ribs looked pretty good 😉. Fun video. Thanks 🥷
Thanks so much my brother Tim!
I just bought Kurobuta St Louis ribs. Haven’t made them yet but I bought a 15lb Kurobuta ham and it was the first year there were no leftovers. Amazing flavor and tenderness. Try it at least once in your life
These ribs are looking delicious and yes, I would buy and try them immediately. Greetings to Captain Ron, I really enjoy watching his channel too. Since I also have a BGE, he has already given me a lot of good explanations
Hello right back at you! I’m so glad you’re enjoying the vids, thank you!
Thank you brother! Those ribs are from another planet! Cptn Ron is trying to take me to the green side of the force! 🤣🤣🤣😇
this is a very underrated channel
I do agree! 😂😂 UA-cam you suck!
Man those ribs look awesome! I’m pretty sure I can’t get ribs like that anywhere around where I live. It’s hard to find anything other than choice steaks. I’ll keep dreaming and living my food dreams on this channel
Lol those I got them in wild fork and they are shipping all over the country! Check their website
Nicely done ninja.. hope everything goes well on side.
All good brother! Those were the best ribs I’ve ever had!! 😀😀
Probably coulda went without the tallow on the Berkshire to keep them on the bone. Both looked amazing, I could almost smell them through my computing machine
Those look great, Ninja!
I use a Weber kettle and I have found a 3.5, 1, 1.5 gives me the best result.
During the last period on the grill, I use an aluminum boat with the juices from the wrap. The last spare ribs I made like that were the absolute best BBQ I have ever had in my life. Not just ribs but any kind of BBQ. I actually cried tears of joy with the first bite. LOL
Lol man that is what happen when love is put j ti food! 😀😀 love it!
Black shirt RIB day - awesome.
Lil thank you!!!! 😀😀
Looks good falling off the bone. Love this video. In competition you would want less falling off the bone, but still tender with a good tacky bbq sauce on top. You are very skillful in your BBQ art. I admire that a lot man. Hope I can get this good one day. Much love. Subscribed :)
I am loving this video format!! Really awesome episode man, that food is looking amazing!!
Another great 👍 video Ninja 🥷 👍👍
Thank you Goyo! You are the man! 😀
Didn’t know anything about this Berkshire pork! I already added the loin and the chops to my cart so that I can make some next weekend (family likes loin and chops). Great video…
Not sure if you caught it, but I made a bacon jam that’s out of hand. It would be great to add to ribs…😁
Oh man! I haven’t see it! You will love it brother! It is something else!
Another good video brother. Saludos
Saludos Manny! Muchas gracias! 😀😀
DELICIOUS!!!!!!!!
Oh brother! That was beyond DEEELICIOUS! 🤣🤣
Ninja you are awesome!!!
Thank you DX!!! 🤣
That overcook could be bc of foil, maybe? I've heard that foil transmits more heat vs butcher paper.. have you done paper vs foil video?
No, both of them were cooked the same. The difference is the amount of marbling and deliciousness in the kurobuta ribs! 😛
@@SaltyTales they still looked juicy as heck!! Amazing bark you had on it too. Way to go Ninja!
First off, this crossover gets my seal of approval. You’re onscreen energies work really well together, and I’d be happy to see more collab videos with the two of you, on both channels.
I don’t want to cost you too much money, but now that we’ve determined that heritage pork ribs are juicer, I’d like to see a showdown between Berkshire, Iberico, and Mangalitsa. You down for the challenge?
What about iberiko pork? I thought that was the wagyu of pork. Maybe do a comparison video of both Berkshire vs iberiko pork 🤔 💯❤
Iberico is great and famoust because the ham it produces. Berkshire/Korobuta is the original wagyu of pork.
the question is...are they 4 times better? to put that in perspective, berkshire once per month, or regular ribs 4 times per month?
mmmm Tha's a great question... I will go with the berkshire in that comparison! 😀
With other nicer cuts berkshire but the ribs ehhhh
We love you too brother!
Love you more! 😀😀😀
Deeeeeliiiiicious brother
DEEELICIOUS my brother! 😀😀😀 Thank you so much!
I see you got Wild Ford....any issues with boxing? I had to get an entire order resent because they send barely any dry ice in them, and the whole box broke during transit (same issue happened to my friend at the same time) so they were completely warm.
3:43 BOOM BABY
LOL That was funny! 😂😂
They have a way higher fat content so they render faster, I would try the 2-1-.5 method next time 😂 look good but I like mine a little less done. The other ribs looked perfect!
3-2-1 method isn't good to follow for that reason... you don't need 2 hours in a warp most of the time and dont need another hour after.. maybe just 10-15 mins to set the sauce or extra seasoning.
I agree. 3/2/rest for 1 hour for me.
Nonetheless they look awesome and I’m sure delicious.
I agree but as you can see the reg ribs came out perfect with that method! 😀
I do 1.5 hour to 3 hours depending on how thick.
1 to 1.5 hour wrap
15 to 20 minute glaze
This channel is letter 1.
Lol love it! 🤣🤣
I always thought the Berkshire breed was British, from Berkshire!
That has a lo g story but you are not wrong either I 🤣🤣🤣 thanks for the support brother
what about Iberico pork vs Kurobuta?
How does it compare to iberico?
I’ve never had iberico ribs but I’m looking into changing that! 😀
@@SaltyTales I'll be sure to watch if you do!
My only question is do you deliver?!?!?
LOL I will have to start to! 😀😀😀
the cap said letter 1, lol
Mangalitsa is actually the Wagyu of pork
I love mangalitsa too! 😀
omg yummm 😍😍😍
LOL That was SO GOOD! 😀😀
Notification squad in da houseee
Marco Beat you today man... What happened? 😂😂😂
@@SaltyTales I'm getting old 😂
@@rickcar94 🤣🤣🤣 love you anyways!
I thought Jamon Iberico was the Wagyu of pork??
I'm former Navy I have salty balls😉😂😜
LOL good for you! 😂😂😂
@@SaltyTales 😉😜😂
Letter 1 😅
🤣🤣🤣
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Thanks brother! 😀😀
The 3-2-1 method is a really bad way to cook ribs. This method overcooks the ribs, and if the ribs aren’t fatty enough, they could dry out. Not to mention the ends get burnt up. Even if you dial back the temp to 190-225… they’ll overcook because it’s way too much time in the cooker. I own a BBQ catering company and I’ve found that 4-5 hours in the smoker, and then 45-60 minutes wrapped, and then 15-20 minutes unwrapped and sauced is about perfect for most average size rack of spare ribs. We cook 80-100 racks a week and this is the best method I’ve found to have super juicy and tender, but not fall off the bone, spare ribs. Of course, times are only an estimate… you have to go by feel before time or temp. But those times are pretty close to a normal cook for us.
In my opinion 3-2-1 always over cooks the ribs a bit.
First!!
You beat Ricky today! 😂😂😂
mush
Overcooked!
Overcooked.