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I INVENTED a NEW METHOD for smoking RIBS | PART 2
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- Опубликовано: 22 мар 2023
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I might be wrong, but being from St Louis, I believe the spare ribs are not trimmed up and the St Louis Style is when you trim up, square up the spare ribs. Thought you had that backwards.
It’s cheaper to buy the spare ribs and trim them yourself into the St Louis cut.
Well said! I always buy spares and trim them down to St Louis cut. That way I get a rack of ribs and a separate rib tip to smoke
This is the way
You are correct. At 1:40 he reversed the Spareribs and St. Louis Style ribs. Spareribs are the entire lower rib cage, untrimmed. St. Louis Style ribs are the result of trimming off the rib tips from the spareribs leaving a more rectangular package (without the cartilaginous tips).
Easily the best bbq channel on RUclips right now. It's not even close. The amount of work that goes into your vids is phenomenal. Thank you for sharing your obsession with us! Also, how is the smoker welding project going?
Thanks man! Still planning and practicing welding. I'll do an update soon
I whole Hartley agree. Steve is definitely on the upward movement.
The quality of this channel continues to astound!
Thanks!
Awesome follow-up video! Great job at coming up with new ways to do bbq and not just rehashing the same thing everybody else does.
what i like about ribs is they are very much a comfort of what you are used to and there are so many options/ways to enjoy. i personally like spares. i did some baby backs last week and they are just so lean that they are easy to turn into a dry bite like a center cut loin, for me thats just too much work for an offset i dont have dialed in yet. spares tend to be a little more forgiving and they have less meat on them so a bit cant be too dried out when youre done.
great video and great experiment. all those options and styles are a tongue twister, so its easy to get htings confused and mislabeled. you did great
St. Louis are the trimmed version on the spare rib.
ye
^^^^^^This 😊
*sigh* I should just stick with brisket lol.
@@SmokeTrailsBBQ lol
So I did mess this up...partially. Technically they were all St. Louis style ribs (except for the baby backs obviously). The larger ribs were even labelled as St. Louis. They just had more flap meat and cartilage than normal - but they didn't have the rib tips attached and a full flap like a full side of spare ribs. The smaller ribs were definitely trimmed competition/st. louis style and should have been called "st. louis ribs".
Starting at 7:46 looks like when I'm high AF organizing my desk. Awesome video!
Great video man I appreciate the effort that you put into this experiment and would be keen if you do a part 3 to see what a shorter vacuum sealed sous vide hold would measure up, also if the smoke flavour is intensified by the vacuum sealing process if you go a bit lower and slower for both.
Keep coming with the great content man 🤙🏼
This is the best pork rib video that I've seen, as you have broken some new grounds. Many people stay clear of baby back ribs, cause they tend to be lean, and end up dry. It seems to me that you have redefined how baby backs ought to be smoked. I will get some baby backs as well as spares to apply your method. Great work, Steve! As to wet holding briskets, I finish by placing the brisket under the over broiler flame for some 10 or 15 minutes to dry up the bark. I have thought of putting over charcoal grill throwing some fat on the coals to create fat smoke, but never got around doing so yet.
Thanks man! The baby backs were amazing. Sweet and porky
Awesome channel!!! Def my favourite! Have you updated the test yet?
Here’s an idea how about a best practices playlist- offset brisket, ribs etc -pellet brisket, ribs etc
Great clip...it's nice watching your channel grow
Love the creative experiments
So why smoke a rib for only 1-2 hours? That takes all the fun and care of smoking ribs. Rib are already a short cook, why take that smoky flavor away. Your experiment is very interesting, but honestly those did not look appetizing no matter if they get sauced. Keep up the interesting content!
I second the comment about the cuts. You mixed up the St. Louis cut and spares. Spares have the most meat, St. Louis are the trimmed cut of the spares. 🙃
Yep. I did mess that up.
Great video! New to this channel and I love it. You got the definition of spare and St. Louis ribs backwards though. St Louis are spare ribs trimmed of the extra flap and grissle.
Wait…you messed up and now your admitting it and now you’re working to correct? What a novel idea! Seriously…this shows character. Thanks for round two. Keep up the great content!
Thank you! I actually messed up again in this video. The smaller rectangular comp trimmed ribs should have been called "St. Louis style ribs" not "spare ribs".
@@SmokeTrailsBBQ I’m not sure with as much as you had going on in that video that having something mistaken wasn’t possible lol
This is what happens when you are more interested in getting facts than protecting your fragile ego. It's pretty rare these days.
@@SmokeTrailsBBQ yeah!!! I was like “you are still screwing up the names!!! “ 🤭 ROFLMAO Appreciate you man 👍👍
@@2005Pilot Yes! I came to find this comment. No worries though- great video no matter what!
Great experiment! I would recommend next time using a stronger wood like Hickory or Mesquite for stronger smoke flavor since you're smoking less time. I would also recommend wrapping in butcher paper with something like tallow/lard when you are holding it in the sous vide warmer or oven warmer. At the end, I would give the ribs a quick sear by grilling or torching for a crust. Thanks!
That's a great idea!
Cool concept
Good job, we are learning with you. It’s okay not to know everything which is why we’re all here
Cheers man!
So try vacuum sealed for the dry Sous vide method
Good stuff!
No one in there right mind are goingnto take there ribs to 145 and wait 18 more hours to eat them.😂😂😂😂😂😂😂😂😂😂😂😂
Agree. But for a early get together this may trump the conventional methods.
Part of the bark issue is probably the rub you used, and the lightness with which you applied it. There wasn't much there to grab a hold of the smoke.
I made these ribs this weekend - fantastic! Smoked them until 145, then held them in a sous vide for what ended up being about 22 hours. Sauced them and firmed up the sauce in the oven at 350 for about five or six minutes. The consistency of the meat was different than anything I've made before - dense and tender at the same time, with absolutely great pork flavor that came through even with the sauce. BTW, I had purchased the Golden Mountain Seasoning Sauce when you drew out attention to it, and out of curiosity, I sprayed the ribs with a 50/50mix of the sauce and apple cider vinegar. Don't know the impact, but the flavor ended up great. My wife absolutely loved them - I'll be making them this way again! Thanks!
Awesome! Glad you liked it man! I hope it catches on as a technique. It's my favorite way to make ribs now.
this was a long video and I missed the details. What temp did you run smoker at? Is this a cold smoke method at 145 until internal of 145? Then sous vide?
Steve, perhaps you could also put the essentials of the final data in the descriptions, thanks!
Wow, great work!
Yes please do the "wet" hold test in detail with the butt and brisket.
The wet hold would be more practical (not to sway the results) from most but if the dry is better then so be it.
You're the best BBQ'er me brother!
Carry on.
Mac
P.S man them ribs look like they got washed in a car wash (no bark)
I am a rib freak like your are with brisket. I will watch all your rib videos to find the perfect rib. I’ll definitely play with the sous vide next time. Thanks for the ideas. You just broke my bank account. Sure my wife will thank you.
When i used to make ribs for a restaurant, to reheat them for sale, we would keep them in a sous vide, take out the bag, sauce on thr grill, and serve.
Cook those boy past 145 my man, the hold on a small cut of ribs doesn’t do much, almost all bbq spots are cooking briskets the day before with long rest. Ribs always cooked same day.
Lol, couldn't be more wrong. Almost every restaurant and bbq joint in the country holds ribs my brother. It's a simple mathematical necessity.
They ain’t holding them overnight, maybe left overs, ribs are a same day cook. At least in the spots I’ve worked in.
Wow. This is quite the experiment. Hope you enjoyed eating all of them. In one go ;)
Perfect video. I added computer controller spritzers to my smoker a year ago, and yes, it's awesome.
That's a great idea!
@@SmokeTrailsBBQ Also, I meant to comment on the Brisket Humidity Video! my mistake!
Great stuff!
Would you be willing to share your sous vide/cooler design? Very few home ovens will hold a low enough temperature for long holds. Thank you.
Interesting. So maybe the perfect way to cook these would be a really smoky 150f fire (pellet grill would make this easy) until inter reached 145, then the long hold. Love this sort of experimentation you do!
Newbie here.. love your videos, but the question I have is, after all, the different ways to smoke baby back ribs, which method do you prefer to make for your family?
My man's doing BBQ Jesus work for us! Maybe sometime do a cooler hold test just for fun and also for tailgate/picnic pourposes!
Great idea
31 min! lets go!
The best thing about pork ribs is how quickly they can be cooked in comparison to a bigger cut like belly or shoulder. What is the minimum internal temperature you could could the ribs to, given only a 2-3hr hold afterwards?
Commenting again for a rundown on the freezer set up.
It's in my texas brisket secret video from last year
@SmokeTrailsBBQ thanks so much!
One trick I thought of doing was to smoke the ribs to a low temp, like 145F, taking them off and putting in a bag submerged in cold water/ice water. This would cool the internal temperature and allow a second batch of smoking to 145F internal again. Then you could take them out and hold them for 15-18hrs. Sounds like a pain, but you'd get 2x the bark development at the low finish temp.
8 racks of ribs what a start to a video!
Not gonna lie, I will eat them all. Great work!
If I want a pork chop I’ll just eat a pork chop. There is absolutely no way I’m eating ribs that look and probably taste like they were boiled.
Try it out and then judge!
Agreed. And only 1 hour of smoke? He did say he was in a rush trying to get the experiment done before dinner, but I would have smoked longer at a lower temp to get to his target temperatures. Would have developed more bark and smoke flavor...
@@SmokeTrailsBBQ I trust your description. I’ll pass. I’m not saying nobody should try it, I’m saying I’m not interested. By the way, I appreciate your experiments greatly.
I've been saying you look familiar and I got it. You remind me of the sheriff that was in Stranger things!
what temp would you use at the end to finish (sauce)
Love you bro but St. Louis are the more trimmed ribs not the spares. Spares come with rib tips and flaps attached.
My bad
I’ve been searching high and low for a “Sous vide chest” can’t find it anywhere. Help?
can the ribs be held in the electric smoker @ 145 for 18hr if they are based and in foil?
Are you chilling the ribs before vacuum seal? I find that helps retain moisture because fresh off the smoker, the vacuum sealer sucks moisture from the rib. Just curious what you do and why
Nope just right in the bag
Love the channel, but I think you have an error. St Louis super be smaller than spares. Spares are basically the St Louis with the rib tips. The video said it backwards. It's made more confusing that a lot of places use st Louis and spare interchangeably. But technically. Spare = St Louis + Rib Tips
Could you do a video/diy tutorial on your holding chest some time?
General overview of how to make it: ruclips.net/video/-6ocRbEU7io/видео.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
your videos are great and the information provided is invaluable, however 20 hrs for some spare ribs, now that's extreme,exactly how much better can they really be be vrs a 5hr cook i mean at 5 hrs mine are tender juicy and down right good , actually i can get a tender juicy rib in 1 hr in an air fryer no smoke but good if i just need a rib. so my question, is it really that much better i mean really noticeably better than the standard 5 hr smoke? is it worth the time invested?
Don't get hung up on the small details, I'm an engineer and I call things wrong names all the time. What matters most is results... Just like engineering. Good work.
Thanks man!
That sounds like a horrible trait for an engineer. "Oh, did I say screws? I meant lag bolts. Oopsie."
@@MAGAMAN my point was not to sweat the mistake, we all make them.
Have you followed up on this video with more experiments? Are you still doing ribs this way?
Still mostly this way. Smoke to 145. Long hold. Sear, sauce, set
What about a shorter hold time say like 5 hours till service? Take them all the way or pull them a little short?
would need to experiment but i'd probably take them all the way to tenderness
Had a full size pits and spits offset, not an experiment but an observation. Dinner service at 5pm 74 guests baby backs(4bones) and a half chicken. Pit was over full with ribs and had to do two loads of the chicken.
Because I had to use top and bottom rack had to do a lot of rotation and pulling early. Pulled ribs when I was happy with the color about 170* five racks to a sheet pan and a used a cooking bag and into a cook and hold until a avg temp of 195* then over to a hold of 150* till service.
Chicken same process but pulled at 150* birds were spatchcocked oven till 168* and held till service results (get a proper commercial smoker) ok lots of work chicken by 8pm was getting over cooked being held at 150* sealed
What temp do you keep your dry sou vide holding chest? Water temp vs air temp above the water? Thank you!
150
@@SmokeTrailsBBQ Does the area above the water stay at 150f also?
You’re right, this is super nerd stuff I’ll never try.
if you finish at 145, why hold at 150? why not hold 145? is there a danger in doing this? I'm not sure on specifics but is going below 150 for long periods dangerous?
Potentially yes, afik 52c/150f is the lower limit of safely holding food where bacteria is pasteurised, in practice it could probably be done without any issues but especially for producing content that many people will see, it’s probably best to follow the safer practice of staying at 52c/150f or above.
P.S. I’ve done sous vide steaks at 45c/113f before and haven’t had a problem but once again I wouldn’t be recommending this to a wide audience, as this could potentially be unsafe depending on where the meat came from and how/how long it has been stored and also how the meat has been handled.
Hope this is helpful info 🤙🏼
If I want pork chops I'll buy pork chops.
Cant think of any contest that would even give you time to hold for 15 hours
If inspection is done the morning of the day before its more than enough time
LOL
Great video as always, but the experiments your doing are not new.
They're more the home alternative methods based on already used methods in Industry by the likes of Smithfield Foods in the US for precooked (ready to cook or re-heat) or food service.
The only difference is humidity in the form of steam are used in cooking chambers after smoking to keep them moist and minimise yield loss during the cook cycle.
I’m confused on his terminology in this video. Maybe it was just miss speaking when talking about spare ribs vs St. Louis ribs.
A St. Louis rib is just a spare rib that has been trimmed. I think he reverses that a couple times in the video. Example around the 7-8 minute mark of the video I think has has that backwards.
Also- PLEASE shake your rub higher above it will be more consistent!
👏
This looks like a lot of work for not much return. Those don’t look very appetizing at all.
all I can say is...🤔
they might eat good but man... they look terrible. thanks for spending the cash for this experiment.
Are we losing the plot here? Pork chops are pork chops for a reason and should be cooked to 145. Ribs shouldn't taste like porkchops. That's just more work for less food. I love your content but this one seems unnecessary
None of these ribs look appetizing. You eat with your eyes first, regardless of tenderness/flavor, I would not feed these to the family.
That's what ribs look like without a ton of rub and sauce my dude!
My thought. After your rest. Maybe glaze with your favorite bbq sauce and grill for 10 to 15 minutes. For a reheat and make everyone think they just came off the grill.
Id love to be your neighbour , reason is your testing with meat means Id be benefit from your testing lol , Great Video my friend
Thanks 👍