If you are only going to trust one barbecue guy in the entire world, Meathead Goldwyn is the guy. Those Last Meal Ribs are delicious, and ridiculously easy - albeit time-consuming - to make.
In this short video, I learned one thing that I have been doing for years that is taking away from what I wanted. Second, most important I understand why. Its not because someone said so its because I didn't understand the chemistry. Most helpful.. thanks so much.
They don't advertise themselves as an entertainment channel, but their videos are really entertaining. I didn't know how much fun cooking was before I stumbled across ChefSteps. They honestly have so much more personality than a lot of "RUclipsrs" out there.
didn't see your rub mix or BBQ sauce info in description chef. do you have this as well as took, prep info listed somewhere where meet Meathead approved it? thanks
Richard Cushion I think that was just to drive the point of making your own spice rubs home, since many commercial rubs have salt added to them, which means you're partially paying for salt instead of spices. From my experience, sprinkling a layer of salt on the ribs first makes for a more even seasoning. I've done a few ribs where I mixed salt into the spice rub and for some reason the meat didn't taste as seasoned as it would when you put on the salt first then the spice rub.
Franzapanz Makes sense. I guess when you make a rub involving sugar/salt they will be denser compared to the spices, and tend to sink to the bottom of your rub mix, leading to uneven distribution when being applied.
Richard Cushion Actually, it is more chemistry and physics with the meat. Read this: amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html
I never knew that, if the bones are sticking out, the meat is overcooked. Also, I prefer Texas wet-style spare ribs. They have a higher fat content and a lot more meat than baby backs.
Quaggz B that depends on the kind of cooking youre doing. if youre smoking a rack of ribs for 8 hours at a really low temp, the bones will come out whether or not you like it, but that doesnt mean that the meat is overcooked. The ribs will lose a lot of water and decrease in volume quite a bit.
TheZombieSpork If the bones stick out, it means the proteins have shrunk and that squeezes out water and other juices and make it a bit chewier. At 225, baby backs should not take longer than 4 hours and spares no longer than 6. You MAY be cooking them too long. Try the bend test to see if they are done sooner.
+Meathead Goldwyn I'll give it a try, but from my experience 6 to 8 hours at maybe 215 or 200 makes them super tender and just fall off the bone at the slightest touch.
+TheZombieSpork Respectfully. If they fall off the bone then they are overcooked. You should have to pull them off the bone like they show in this video. With that being said, there are some people who like them overcooked to where they fall off the bone, so whatever suits you.
i know that david chang uses pork fat to get that smokey flavor in his kitchen its going to be real cool seeing how they are going to get that same flavor into there meat
Its great to see both of you together! Just last weekend we roasted for the first time a whole hog on a pit, and we used the amazingribs website to guide us on. The result came out perfect! (see pic: gyazo.com/1f8c81a05729ebb5a36b475826a4dfd4) to bad we forgot to glaze it in the end, but the pork came out fantastic!
So recently I cut out mammals from my diet, for various personal reasons. I'd been doing pretty good for a few months, and then I watched this video. Now all I can think of is ribs and how much I want them in and around my mouth. I hate you guys so much.
What is wrong of just quickly char grilling for few minutes each side and indirectly cooking it for 30 minutes, by brushing it with olive oil with rosemary and a bit of garlic. The Mediterranean way? The indirect method is still hot but near the coal. Monitored.
***** Yes, that is how I cook it, around 30 minutes, indirect on a charcoal BBQ. But I also don't cook the whole rack, rather half's. Turning occasionally. It turns out tender and fine. I guess it depends on the age (size) of the pig, that it is still tough?
When you do the indirect method correctly the temperature of the grill should be 225-275 f. By char grilling you are cooking on temperatures over 400. The indirect method done properly should take anywhere between 2-6 hours to cook the ribs. You should check out the amazing ribs website
You guys don't know how excited I get every time I see a new Chefsteps video pop up on my subscription box
Leonar12345 Best food/recipe channel on RUclips.
Leonar12345 Same here, high five!
Seriously! I wasn't excited upon seeing this in my sub box but It's cool to see them more
Active!
>Meathead: "we've taken a lot of cues from you"
>Proceeds to break down the molecular science of cooking ribs
I instinctively trust the cookery instructions of anything called Meathead.
Matthew Snyder We do, too, Matthew!
+ChefSteps That was a sarcasm brah !
If you are only going to trust one barbecue guy in the entire world, Meathead Goldwyn is the guy. Those Last Meal Ribs are delicious, and ridiculously easy - albeit time-consuming - to make.
I love this channel it becoming my favorite. I take the insight back to my restaurant and apply it. Thank you!!!! Chef Steps
I like how he isn't even listening in the end. lol
In this short video, I learned one thing that I have been doing for years that is taking away from what I wanted. Second, most important I understand why. Its not because someone said so its because I didn't understand the chemistry. Most helpful.. thanks so much.
Amazing, seriously, this is amazing...no more words, just a mouth~watering
My two favorite sources for great cooking techniques!
You are amazing guys can't wait for indoor tecniques!!
the science here makes me so happy I love it
This is very informative!! I appreciate it!
lol love how Grant's eating while Meathead is explaining. I'm HUNGRY!!! XD
MrHer9 giphy.com/gifs/cute-harry-potter-food-8OuH2LJVheJRS
Awesome video guys. A lot of great information.
Two of my favorite food people on the web together in one video. The best.
Sierra Silver Mom? Is that you?
ChefSteps definitely should have way more subscribers than it does now.
So much yes
They don't advertise themselves as an entertainment channel, but their videos are really entertaining. I didn't know how much fun cooking was before I stumbled across ChefSteps. They honestly have so much more personality than a lot of "RUclipsrs" out there.
Wow wat a episode and that tease at the end keeps me coming back for part 2. Haha funny with the reverb at the end
I love the Memphis dust rub, last time I made ribs I used it, just fantastic.
Great video!
I love some of the shots of you guys just looking like dogs being told to wait before you eat. I'm jealous over here. :) Keep it coming!
Congratulations on the new house, Chef!
They look so nice !
Best BBQ rib video I've seen yet.
y'all totally Chefing! Subscribed
Awesome!
This stuff is amazing cooking! It's really great to see people so enthusiastic about it - it makes me want to cook so much as well. =D
I love the science behind it all :D
Great job Meathhead!
GqueBBQ Thanks!
get in me!! can't wait for the next bit as I don't have an outdoor smoker!
I ❤️you chefsteps!
Gotujmy Razem We love you!
So awesome!! Can't wait the next smoking indoor video!
I love how scientific cooking ribs are.
interesting, ribs are not my thing but this is cool to learn and u guys make it look super easy.
didn't see your rub mix or BBQ sauce info in description chef. do you have this as well as took, prep info listed somewhere where meet Meathead approved it? thanks
I just love ribs! ❤️❤️❤️
Hey I'm looking for some good meat thermometer can you help on picking one out thanks
I love how Grant is just munching out while Meathead is talking.
do brisket indoor and outdoor next!!! :D
cool having Meathead!
What brand and model smoker is that? cool that it is both an offset horizontal and vertical smoker at the same time.
These videos make me so damn hungry.
Needs more Riley though :D
How long and what temperature did you cook the ribs outside?
It's like a class on rib science
7:15 ha! that's exactly what I just felt!
I love how meathead throws the bone near the end. Like isn't this someone's back yard?
Anyone know what kind of beer that is with the R on it? Is that the same one from that show Longmire?
meathead is awesome
a technical question: how much time at 225 F does it take before the collagens and fats have sufficiently melted for a typical rack of baby backs?
Maybe let us know at what temp was the smoker set to, and how long did you smoked the ribs?
What was the temp and for how long were they on the smoker? :)
Is this is in Portland or Seattle?
What is the name of the thermometer that you use? :) Thanks for an awesome channel!
Starbreeze Check these out amazingribs.com/bbq_equipment_reviews_ratings/thermometer-reviews-and-ratings
Thank you Sir! :D
Curious why Mr. Head didn't utilize the Texas crutch maneuver for these ribs.
What about maybe cold smoking the ribs, then sous vide to cook, then crisp up on a hot grill? Seems like it could be awesome!
05:00 onwards ... is all about enjoying life
I love you Meathead
Adonay Aguilar Alas, I'm married, and you look committed. Sigh.
Ron Jeremy sure knows how to cook!
what kind of wood?
Im on a 3 day chefsteps bunge right now lol
+Sanjay Wilson Make sure you have water, and A LOT of food on hand. Our editors have learned that the hard way....haha
I love that you guys are spending a little more time with peasant food. Microgreens are cool and all but damn, corndogs and ribs? Yes. Please.
The whole time I was screaming in my head "JUST CUT IT OPEN ALREADY!"
what kind of cutting board is that? a brand?
daan compas Boos. Look on Amazon.
The most sciency meathead I have ever seen!
Meathead's book is good
I love that Grant is just eating while the meathead is spitting out scientific words
What's the difference between the salty rub with spice, and the salt rub and then spice rub? Great video though!
Richard Cushion I think that was just to drive the point of making your own spice rubs home, since many commercial rubs have salt added to them, which means you're partially paying for salt instead of spices. From my experience, sprinkling a layer of salt on the ribs first makes for a more even seasoning. I've done a few ribs where I mixed salt into the spice rub and for some reason the meat didn't taste as seasoned as it would when you put on the salt first then the spice rub.
Franzapanz Makes sense. I guess when you make a rub involving sugar/salt they will be denser compared to the spices, and tend to sink to the bottom of your rub mix, leading to uneven distribution when being applied.
Franzapanz You have it right!
Richard Cushion Actually, it is more chemistry and physics with the meat. Read this: amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html
1:09 lol
Grant, can i move in with you?
for indoor ribs always used liquified smoke
93til-nfinity Yep!
he look like the villian from hunger games
Doesn't water dissolve salt and not melt it?
Wait I have a question? So when meathead says "Leave the salt" does it mean I cure the meat with salt before I apply the rub?
So no salt in the rub? Does that mean you salt the ribs, then let it set a while or apply the rub right after the salt then let rest?
+Medic1152 think he means let it sit to soak into the meat, then applies the rub after
+Medic1152 think he means let it sit to soak into the meat, then applies the rub after
I like this Meathead guy....
you're a nerd too?
I want to be Grant's neighbor.
Jeff Peak He has two dogs. You good with that?
ChefSteps only if he's okay with my Persian, Zoball. But yes.
I would go gay for Grant. He is an everybody's man.
I want to be Grant's wife. ChefSteps
Nah fam, I really dig girls, just Grant > Most People.
Oh grant 😂!
I never knew that, if the bones are sticking out, the meat is overcooked. Also, I prefer Texas wet-style spare ribs. They have a higher fat content and a lot more meat than baby backs.
Quaggz B that depends on the kind of cooking youre doing. if youre smoking a rack of ribs for 8 hours at a really low temp, the bones will come out whether or not you like it, but that doesnt mean that the meat is overcooked. The ribs will lose a lot of water and decrease in volume quite a bit.
TheZombieSpork If the bones stick out, it means the proteins have shrunk and that squeezes out water and other juices and make it a bit chewier. At 225, baby backs should not take longer than 4 hours and spares no longer than 6. You MAY be cooking them too long. Try the bend test to see if they are done sooner.
+Meathead Goldwyn I'll give it a try, but from my experience 6 to 8 hours at maybe 215 or 200 makes them super tender and just fall off the bone at the slightest touch.
+TheZombieSpork Respectfully. If they fall off the bone then they are overcooked. You should have to pull them off the bone like they show in this video. With that being said, there are some people who like them overcooked to where they fall off the bone, so whatever suits you.
6:37 dying
This is what happens when Rocket Scientist quit they're day job😂
President Snow!!
Qucik side bar "knuckle head" dont be jealous cause meathead has a better nickname
Yo! It's president snow!!
Nothing says cooking in the Pacific Northwest like a Rainier Beer in one hand and smoked meat in the other.
Yoo Toob Our thoughts exactly.
"Cooking outside a lot" aka, theres a power outlet outside his house and now he can sous vide in the comfort of his backyard.
WTF??!?! Sharing is caring! ::: drools :::
i know that david chang uses pork fat to get that smokey flavor in his kitchen its going to be real cool seeing how they are going to get that same flavor into there meat
I like to cook them more and have them softer. bones are not clean at all in the video
ChefSteps when is the next video coming?
Sina *safaeian Tomorrow!
on dre's bbq i see them chop the cooked ribs in half so four ribs turn to 8 bite size peaces why do they do that???
For a moment I thought Metalhead
Its great to see both of you together!
Just last weekend we roasted for the first time a whole hog on a pit, and we used the amazingribs website to guide us on. The result came out perfect! (see pic: gyazo.com/1f8c81a05729ebb5a36b475826a4dfd4)
to bad we forgot to glaze it in the end, but the pork came out fantastic!
maxmojo I can't make the video run. Bummer!
the freddie mercury of grilling.
oh you don't run by the bright light?
So recently I cut out mammals from my diet, for various personal reasons. I'd been doing pretty good for a few months, and then I watched this video. Now all I can think of is ribs and how much I want them in and around my mouth. I hate you guys so much.
Danielle Anderson Gosh I haven't corrupted a woman since college. I think I feel guilty. Nahhhh
Rib doneness is a completely personal opinion.
so you CAN cook without termometar...
The Rainiers make this video.
Second
why do you guys cook everything sous vide. sometimes it doesn't even make sense
What is wrong of just quickly char grilling for few minutes each side and indirectly cooking it for 30 minutes, by brushing it with olive oil with rosemary and a bit of garlic. The Mediterranean way? The indirect method is still hot but near the coal. Monitored.
Will Budic At high temps this cut of meat shrinks and get tough because there is a lot of connective tissue. For tender ribs, indirect at low temps.
***** Yes, that is how I cook it, around 30 minutes, indirect on a charcoal BBQ. But I also don't cook the whole rack, rather half's. Turning occasionally. It turns out tender and fine. I guess it depends on the age (size) of the pig, that it is still tough?
3 راولپنڈی کے
fazall bhatti Fuck off! We like meat. That is all.
When you do the indirect method correctly the temperature of the grill should be 225-275 f. By char grilling you are cooking on temperatures over 400. The indirect method done properly should take anywhere between 2-6 hours to cook the ribs. You should check out the amazing ribs website
"who doesn't love ribs?" vegetarians