How to Smoke Pork Ribs
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- Опубліковано 8 лип 2024
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How far this guy has come lol. Went from normal backyard guy using foil to pitmaster on 500 gallon smoker using wagyu beef tallow and butcher paper.
It’s so cool going back and watching your older videos. I’m a content creator too and as I’m learning everything I do in my videos changes. Cool to see your journey over 5-6 years.
I'm an old(54) newbie to charcoal and smoking. Gotta tell ya, I stubbled on ya today and about 3 hours of watching, reading, listening....very impressed, you bring very good knowledge and presentation. Informative. Dude, i'm a fan. Gonna smoke my first turkey breast tomorrow....diving in
Pro tip: when cooking turkey breast, butter is your best friend.
Something I’ve done for years that I learned from a Texas pit master, is after putting the rub in the raw ribs, I place them back in the fridge for a few hours. Then, I put a fresh sprinkle on the now gooey surface (after the moisture from the ribs allows the brown sugar to dissolve a bit) right before putting on the smoker. I find that helps more than anything else to keep the rub on the rack.
I changed up from my attempt to make competition ribs because my family enjoyed them a little looser and it saved me nearly two hours in the heat. I really appreciate your video, the ones I made this weekend were the best I have made by turning up the heat and shortening the time in the cooker. We enjoyed them so much more than in the past. I subscribed and thank you again.
Love seeing your old videos haha
I'm a newbie in smoking, and i was really worrying about adding so much stuff to make ribs. And after watching your video, I'm really encouraged to keep it simple. Ty for sharing this video.
Thank you Sir. I studied your video & followed all your steps. Our pork ribs came out delicious. 👊
You are very informative & this newbie smoker had success due to your great videos. Thanks!
Accidentally, I came across a fantastic technique to make the best ribs I've ever eaten. I live in Houston but was in Mississippi cooking Q for the family and about 3/4's through it started pouring down rain and I had to pull all the meat off and afrte some hours of constant downpour, I covered everything and put it in the fridge. Next day I restarted my fire (Hichory and Pecan) and put everything back own to finish. Cooked as usual and wrapped with foil near end and took it off as it got done. Chicken and ribs in their time frame. Best damn Bar-B-Que ever!!! Family and friends went crazy with praise of best Q they had EVER eaten. Tested the technique a few more times on my next cooks, and lo and behold, the twice cook hands down ALWAYS come out with that magnificent taste. It is time consuming and bit more work, but you know the joy and satisfaction of the end product. I am not worthy of giving you an ounce of advice about Bar-B-Que whatsoever, but one day when you got the time, I urge you to give this a try. I call it my "Twice Q'd Que". I assume the meat pores closing down on that already infused meat and reopening with another infusion must be the trick. Whatever, it has never failed me yet and every time I can allocate the time, I double cook now. Even the chicken is more scrumptious and the ribs are just to die for. Just wanted to let you in on an accident that could possibly revolutionize the game. Sorry to bug you with this epilogue, have a good day and hope by chance you find this.
I for one, appreciate the time you spent on your 'epilogue'. Gonna try that! Thank you very much!
So you have successfully incorporated the "overnight spaghetti sauce" technique to ribs? Shouldn't there be a Nobel prize awarded for breakthroughs in science? Cuz this is science!
Sounds like an interesting experiment. Definitely must try and report back.
I've never been particularly enthusiastic about ribs, but like you said, your friends will love you for it. I think I'll take the tips from video and make some for the people I care about
Finally a simple smoked rib video. Just dry rub. Very informative. I always wanted the smoke to be shooting out of the stack so my neighbors can get jealous. Now they will smell it but will not know who it is.
Kudos to ya brother. I watch a lot of UA-cam videos, and you are the only one that I have seen rinse the meat you are gonna cook....
G'day Jeremy!
Yesterday I followed your steps on my first ever smoked baby back ribs and they turned out perfect. Everyone was really impressed.
You've become my go-to channel for anything smoker-related. I enjoy the scientific explanations of why you do what you do, and your thorough step by step instructions never leave anything out.
Really enjoying your content - keep up the good work.
Cheers mate
Since i have found Jeremy he is my go to as well.
Thanks for taking the time to make this video. Very helpful!
Gladly!
Tried this method ie no sauce, butter honey in the wrap and it’s by far my fav now, great stuff!
I watched many videos about smoking and BBQing but yours are the best. Informative, down to the concepts and I love your accents!! Keep it up man!!
I appreciate it! I will keep the videos coming
Getting ready to smoke some ribs tomorrow for the first time! this is gonna help. Thanks man.
Thank you for teaching us about too much smoke from too little air.
Love your videos. Getting my first smoker next week!
Man I love your videos.
Love the channel!!!!! You help me step my bbg game up indeed!!!!! Thankyou...
I like the idea simple cooking! Great video! CHEERS!
FINALLY....Someone who agrees with me about binders. Awesome job on the video Mad Scientist BBQ.
Keep up the good work, thanks for the tips.
Man I love your channel!!!
Thanks!
Thanks for the tip with cutting the membrane instead of trying to pull it all of. I never would've thought of that.
Hi Jeremy, you are incredibly knowledgeable and have been so helpful to me as I learn how to use my new smoker. Thank you so much for sharing your experiences as there are so many other videos and advice to choose from and this has been incredibly confusing. Yours seem to be the most scientific and well though out and presented, and not to mention easy to understand for an amateur like me! I look forward to learning more.
Thanks Pete! I appreciate that. I will definitely be trying to get more videos out soon.
newbee BBQ smoker in the UK - loving your vids, very helpful. Thanks mate
Awesome, thanks! What kind of pit are you using?
Hey brother, I’ve watched a couple of your videos and it has really stepped up my smokin game! Thanks for the tips and lessons!
good job man well said im cooking mine right now and also my first time smoking
new subscriber, you are probably my new favorite BBQ channel up there with BBQpitboyZ and howToBBQRight .... keep up the good work and i can tell that this channel will go far!
thespig13 don’t even put him
With howtobbqright
Another fine video! Thank you very much!
Great Vid. Informing and straight to the point.
Thanks 👍
Thanks for the tips. I'm smoking some for the first time tomorrow. Nice to hear the differences between competition and home smoking. But as for the "comedy" at the end. Doing quit your day job. LOL
Gotta luv the voice impressions 🤣🤣
👍😎👍
Another stellar video!!!
Thanks!
Really Like your Simple Application of just Dry Rub...
Thank you so much Doc! You are awesome ....
Lol, 8:17 sounds like Kosmo 😂
the impressions keep me coming back
Young Liberace! lol
Why no water pan though? :-(
Great video, sure do like the idea of KISS, keeping it simple with with out all the sugar, mustard, yadda, yadda. Thanks.
Thanks for the excellent video Jeremy,
I recommend one very small change. Instead of blowing on the fire, use a small fireplace bellows. It works much, much better and is safer.
Thanks again for all of your excellent video's
I'm watching from over the drink in the UK and appreciated the aluminium gag 😂😂👌👌
Btw I'm using the wsm middle size one and I love it any quick tips. I will like and sub👍🍻
Very good video as usual Jeremy, the voices crack me up. Keep up the great work my friend.
Hey Jeremy. I'm new to your channel and man am I glad I found it. I just smoked a few racks of ribs using your technique of 2 1/2 hrs, wrap in foil, smoke for another 2 1/2, then rest. They came out AWESOME! I have a brand new Old Country Wrangler and all I did to the ribs was a light coating of mustard then generously sprinkled my favorite dry rub from right here in South Louisiana and they had my friends and family singing! Love the videos. Keep them coming!
Hey man. I'm glad they turned out well! BBQ is a lot of fun when it turns out right.
You are my favorite UA-cam smoker.
Beautiful smoker sir!!!
FINALLY......a no nonsense approach to smoking ribs. I never understood adding exotic ingredients. I'm cooking ribs....not peach cobbler. The only thing I will add when I wrap them is a little sauce. Thank you!!
I like to add just a bit of my favorite BBQ sauce to the juices to make a thin wash and baste the ribs on the grill for a few minutes to put the finishing touches on the meat.
hilarious impersonations.. great videos!
Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?
oh wow ! I have never seen this exact method of serving right after the wrap
I've been doing it all wrong for along time. Thanks for the tips Sir.
Very nice technique and the impersonations 👌🏽👌🏽😂😂
This looks Ribs look Delicious yummy i love how you cooked it
Thanks for your vids...very funny at 8.15 min....greetings from Italy
I like your videos their right up there with Franklin BBQ, T-Roy soooooo I've subbed you! keep up the videos!!
Terri Newman
Thanks so much! I'll keep the videos coming.
Terri Newman he wish he was as good as Troy
You've come a long way since this. Now I'll watch the one from a year ago and see the difference.
love the videos!
Great! Any videos you would like to see put together?
Great vid!
keeping it simple is the best way to please a family or friends
Hey Jermey
This is Frank man I followed your steps on the Brisket last week your the man. I felt like the King of BBQ 😂it was so good I was shocked thanks man love your videos
Thank you so much for your videos, I really love them and I think you have a gift! How much is the smoker you are using here? I'm really on a budget but would love to possess a offset smoker, but everybody is discouraging me to buy a cheap one. Would you give me a hint? (and yes I already watched your video, but I really can't get that high, should I just buy a kettle?)
you a funny dude!!!! Keep it up!!!!!
removing the membrane off the ribs is like removing that temporary screen protector off a brand new phone. So satisfying lol.
I've never seen that before. Totally gonna try it
I leave em on. Get em nice and crispy
Your videos really helped
👍
Hey! I've been a Texan since 1951. Your talk(accent) is just fine! I've seen several rib videos using so much sugar and/or sauce that I must question if they are cooking ribs or candy. IMHO your approach. is perfect; i.e.very much like I cook mine. But you must be careful about how long you cook in foil. It's easy to overdo that and have the ribs "falling off the bones".
thaz what I like fall for me,itz call no teeth bbq
Keeping it simple. FIsher Price Ribs! Great video, also the voice impressions started early.
doing my first grill with a side smoker for my family this Easter. just found your channel. awesome. good information. let you know how it goes. happy Easter
Easter 2020 ... Quarantine cant stop my sunday bbq!! Happy easter!
Another Easter, cooking tri tip and chicken. I used liquid smoke this time. The only difference from years past is there's only my family that live in the house, nobody is coming over this year.. wish you all the best, keep bbqing.
You have to be from Evils Presley's bloodline. Looks like you could have been his kid. Great information and a perfect looking end product.Thanks for sharing.
Thanks for your videos. They are great. Do you soak your wood in water before you place them in the fire?
Plan on trying my first rack of spare ribs Monday (Memorial day). I hope they turn out this good.
That almost sounded like a "sound effect" when you were removing that membrane!
We're gonna have to work on that Obama impression, though! XD Pro tip: two words at a time, and more "uuuh" ;) Stay Pumped.
Sweet ribs are my favorite ribs. If I'm cooking for my family I am adding some brown sugar to the wrap 100% of the time.
Absolutely. My rub is brown sugar based and then I add a little more before wrapping
The sugar doesn’t burn onto the ribs and make a black crust?
Thanks man
Your Al-oooo-mini-um skills are superb. (::::8
Good pointers.
great video. glad to see a video that concentrates on the average Joe smoking ribs for friends and family family, and not all competition style. I will be smoking this weekend and thinking about 3 hours on the smoke at 250 and 2 hours wrapped in foil and hit it with stubbs b-b-q sauce before the foil wrap.
Thanks! How did your ribs come out?
Mad Scientist BBQ absolutely fantastic. my friends and family where amazed. safe to say we had a blast. thanks bro.
I'm glad to hear that! Keep it up
Stumbled upon your 3 Brisket video, as I was looking for a few ideas for my own brisket rub.
A friend of mine from San Antonio showed me how to BBQ a brisket 25 years ago. I never attempted until about 4 years to do one myself as I mostly grill fajitas over mesquite.
Anyway, I have been using a regular Weber BBQ with the grill that flips open on two sides.
I saw your experiment with the three different briskets and was curious as to the results of your experiment. So, I watched the entire video and was thrown into a surreal experience as the family that tried the briskets to judge them I actually know personally and it blew me away.
I had never watched a random youtube video and ended up seeing someone I actually know in it without someone recommending I knew first telling me about it.
Well, I was showing my family the video because I wanted to show them the family in the taste
test and my son Seth said, "Hey that's Mr. Yoder!"
Anyway, great second video here. I have been thinking of smoking some ribs for awhile now and have not tried yet. i like your approach as I don't really think one needs to go out and buy expensive rubs from Bubba who has a video online to make great BBQ.
I am however going to have to go out now and get a real smoker as I am now inspired and want to try some new things.
Anyway, great video as was the brisket video. I will be watching more.
That's too funny! I don't want to give out too much info on the internet, but do I know Seth from church? If so, stop by sometime and I would be happy to talk BBQ. Glad you enjoyed the video!
A lot different, but still the same. Good advice from these old days to now!
The shaker is a wonderful idea. My rub gets everywhere and it's hard to distribute it evenly. I just filled a shaker with my rub for tomorrow. And using a paper towel to strip the membrane!! I was taught to use a cloth and I HATE contaminating a reusable dish towel. Looking forward to using these tricks tomorrow. Thanks.
I hate cross-contamination too. It kills me when people put their hands all over raw meat, then grab their rub, then touch everything else, etc. Hope you had a good cook!
The trick worked wonderfully. Thanks! I emptied a big lemon pepper shaker and bam problem solved. Much cleaner, and it saved enough rub for another cook.
8:13 LITERALLY made me LIKE, SUBSCRIBE, & HIT THE BELL..ALL the UA-camy thangs! Thanks so much for that chuckle, almost peed ma pants! XO
Then @ 13:47 you threw in some Gordon, with "Al-u-minium", & I just about died!
I'm from Michigan, so I'll end this with "Good shit", but also "God bless" for that Southern twang ya had there, as well as, Cheers...as Gordon would kick my "Arse" if I didn't!
Thanks to you..I'm pulling a trigger on a stick burner. I was afraid I was going to smoke out my neighbors but after watching your video, if as long as I have clean burn, there won't be too much smoke.
Right on. Make sure your wood is well-seasoned and you get plenty of oxygen to the fire and you should be good.
Yes, sir. Will do!
Awesome, simple video! Keep them coming! So if my fam prefers ribs to be sauced and "fall off the bone", would you advise throwing them back on the smoker, sauce, and leave them go to set it once I have them tender from wrapping? Will that firm them up again? Thanks!
I don't think it will firm up the ribs if they are overcooked, but it will set the sauce. My thinking is this: better to have overcooked ribs that undercooked. Severely overcooked ribs can make the meat mushy, but a little too tender is usually ok.
Hey, I really like your videos! They are well explained and informative for a bbq newcomer like me.
Question: I've seen people let the ribs sit for a long time (to rest?). I wonder, do you heat them back up when you serve them or do you time it perfectly so that the meat is still hot?
Andrealook up why u rest meat
I’m new to your videos, hence the much later post than most from two or more years ago, but I’d like to ask what flavor wood did you use?
i have watched many bbq videos where the guy sounds just like he described when he mentions the butter i laughed quite a bit there
Thanks enjoy the videos. Question for you... once it's time to wrap the meat do you ever throw it in the oven? More consistent temp and don't have to manage the fire..?
Hey. Great question! I do put wrapped meat in the oven sometimes. It makes everything easier and saves wood for smoking other meats. The barbecue purist may say that it's cheating to put the wrapped meat in the oven. The truth is that when meat has been wrapped, it no longer absorbs any smoke flavor. For that reason, the meat will taste exactly the same after you wrap it whether you continue cooking it on a wood fire or from the heat of an oven. The important part is smoking the unwrapped meat so that it absorbs the great smoke flavor that barbecue lovers crave.
I also bought a Pecos Grill and seen your video when you lined your door with barbecue tape where can I get that tape?
***Thank you I like your channel, I have one question, instead of putting them in foil, what is your take on butchers paper to rap them?
I love watching how you have learned over the years... Watching you use your bare hands and wrapping with foil made me laugh. And wasting a good split instead of just adding some charcoal from a chimney since we are not adding any flavor from the heat source at this point.... You have come a long way.. Same as me, too.. 🤣🤣😁
I have smoked ribs many times-sometimes good and sometimes b grade--but this seems to be short and simple--I ll try and get back to you-Oh yes the part you cut off the end-save it for a pot of Great northern beans-yummy
I did same method and they came out great! But there was a section of the ribs, the thickest part, that came out super dry and tough. Did I overcook(or undercook) them or was that just the type of meat?
You’ve come a LONG way … lol
How would your smoking process be different if you were smoking pork spareribs instead of baby back ribs?
Nice Thank you
Not a problem at all.
How you cook beef Brisket in the oven recipes are a BBQ chicken and pork chops?
what about using an oven bag instead of aluminum?
@ 15:26 Laying in that juice removed or softened any/all bark on that side. Would cooking them right side up have saved the bark? Or does steaming the ribs in foil like that soften the bark on all sides regardless?
Good day! I am from the Philippines. The usual wood available here is wood chips not chunks of wood. How can i use it effectively? Directly on or on the side or what.