Tom, you've been an immense help to starting off my BBQ hobby. The wife is pleased. The results are fantastic. I can't stop watching your vids at this point, so much useful information and logical at that!
Thank you for another awesome recipe!! Going to make this weekend!! Would love to see you do a beef meat pies utilizing the dr pepper or rootbeer technique in preparing the beef for the pie!!
I love my Yoder Cheyenne (serial 420...funny coincidence), but I do have some minor buyers remorse not going with the loaded Wichita. I've never learned how to prep the St. Louis cut, and now I have no excuses. Thanks for sharing that bit of knowledge.
Man! Cutting those ribs with the wusthof 6-inch boning knife sure did look easy. I wish there was a contest so I would have the chance to win one of those.
Chef Tom your videos are awesome and this one is no exception. Thank you for keeping the BBQ content coming! I love smoked ribs and I love root beer so I'll definitely be giving these a try soon. As for ideas for other videos I've heard a lot of buzz about gravity charcoal smokers and wondered if you'd consider running one through its paces? Masterbuilt has a set it and for get it pellet style model that is intriguing. Stay safe and thanks again for the great videos!
I think its funny they call it Ozark Heat. I live in the Ozarks, moved here from California when I was a kid, and heat here is too much pepper. Not red pepper, regular black pepper. You add a jalapeno to beans and people start freaking out how hot they are.
Chef Tom, ususally when I'm doing my st Louis ribs on my yoder 480, i tend to see alot of marrow cooking out and at the end of my cook, ribs tend to taste a little gamey, not sure if its due to the marrow cooking out. I cooked my last rack at 225
Thx sir,although spritzing is way more work than I care to do the ribs had a beautiful color the ribtips looked to be slightly dry. Of all the bbq meats ribtips are my favorite...👍
Instead of Spritzing, I like to use the Syrup (in my case, Dr. Pepper Syrup) that they use with soda fountain machines, as a final glaze before serving. You get more of the sticky flavor.
When I use any carbonated liquids for sprits, the pressure builds up in the spray bottle and makes a mess everywhere. Does this Steven Raichlen Marinade Spray Bottle diffuse the pressure build up in the bottle?
Heat liquids in a pan on the stove over gentle heat to remove the carbonation. Be careful not to boil. When there are no more bubbles, the carbonation is gone. Then you don't have to worry about it in your sprayer.
I have 2 of those spray bottles that you use in this video and they leak like crazy while you're spraying... is the one you're using a newer model? It didnt look like it was leaking like mine
I doubt the spritzing is cooling things down and slowing the cooking time as much as you opening up the lid and letting all the heat out when you spritz. Heat loss is your enemy!
The ribs turned out amazing and I am sure hes aware what happens when he opens the lid. He's giving a full tutorial. One of the best BBQ channels on YT
Root Beer St. Louis BBQ Ribs BBQ: ruclips.net/video/7M0sPFs2L7Q/видео.html 🇺🇸 Raspberry Ribs ruclips.net/video/25NZelUHy60/видео.html 🇺🇸 Sam Best BBQ: ruclips.net/video/eDxPJ56m4SI/видео.html 🇺🇸
Tom, you've been an immense help to starting off my BBQ hobby. The wife is pleased. The results are fantastic. I can't stop watching your vids at this point, so much useful information and logical at that!
He's just the best isn't he.
Doing this with my 4th of July cookout ribs, I've got homemade root beer on tap! Thanks for the idea Chef!
Homemade root beer?!
Recipe for that root beer?!
Thank you for sharing!! I did this yesterday. I took the tips and cut them into cubes and made burnt ends from them. Little bites of heaven.
Every vid I hear a Cummins powered truck pass by
Tom: “we’re going to need a spay bottle for this video, is there any that NASA built”
Great video especially all the little tips about trimming and fire. Now I have a new recipe to try.
These ribs and the bark are looking awesome. Mouthwatering Video again 👍👍👍
Digging the offset. More please! Thx for another great vid as usual!
When you want good ribs, bust out the stick burner! Good call and great job as usual! I've learned a lot from you and I thank you sir ;)
Can Chef Tom do a series where they break down a primal and cook it in different ways? Would like to see how everything is made.
🥇🔥🚨🔥♨️🍖♨️🔥🚨🔥🥇
Thank you for another awesome recipe!! Going to make this weekend!! Would love to see you do a beef meat pies utilizing the dr pepper or rootbeer technique in preparing the beef for the pie!!
Great idea and totally going to do this. You guys using the Wichita more makes me want one even more than I already do lol.
OMG!! You just gave me an idea for Father’s Day bbq......for me!
RUclips sent me here, 🤷🏿♂️ and now I am hooked! 😆😆😆 This makes me want to break my pork free diet! 🐷🐷🐷
Do you love ribs- yes!
Do you love root beer- yes!
Do you love the idea of combining foods you love? YES!
Had no idea y’all had the original offset Yoder. I’d love to see more videos with it!
Wow, loved watching this video. This is some recipe, so, so tasty; thank you for sharing! 😋👌🏻
Thank you for showing how to cut spare ribs down to st louis ribs!
I love my Yoder Cheyenne (serial 420...funny coincidence), but I do have some minor buyers remorse not going with the loaded Wichita. I've never learned how to prep the St. Louis cut, and now I have no excuses. Thanks for sharing that bit of knowledge.
Peruvian Chicken with green sauce is the best chicken I have ever had, you got to make it
Love the stick burner vid 👍🏻
Man! Cutting those ribs with the wusthof 6-inch boning knife sure did look easy. I wish there was a contest so I would have the chance to win one of those.
Chef Tom your videos are awesome and this one is no exception. Thank you for keeping the BBQ content coming! I love smoked ribs and I love root beer so I'll definitely be giving these a try soon. As for ideas for other videos I've heard a lot of buzz about gravity charcoal smokers and wondered if you'd consider running one through its paces? Masterbuilt has a set it and for get it pellet style model that is intriguing. Stay safe and thanks again for the great videos!
I like to start in the middle of the rack when pulling off the membrane. Comes off in one piece every time!
by definition start in the middle equates to 2 pieces. great tip.
a muuron How does that equate to two pieces? A single piece has a middle...
Another great cook!
I just found a new chef to learn from 😎
Great job never thought about using root beer must try. What about soaking a slab over night in root beer
That is how I do my DrPepper ribs. Yum yum for sure, thanks for sharing!
STL Proud! They looks amazing! 😃
They look amazing! I am going to try that for fathers day
Nifty little tip. Never thought of root beer. Cheers.
I think its funny they call it Ozark Heat. I live in the Ozarks, moved here from California when I was a kid, and heat here is too much pepper. Not red pepper, regular black pepper. You add a jalapeno to beans and people start freaking out how hot they are.
theres lotsa blazing saddle types there..
Where can we grab the ATBBQ apron? Thing is fire as well as this recipe!!
👍🏻👍🏻👍🏻 for the loaded Wichita!!!
Chef Tom, ususally when I'm doing my st Louis ribs on my yoder 480, i tend to see alot of marrow cooking out and at the end of my cook, ribs tend to taste a little gamey, not sure if its due to the marrow cooking out. I cooked my last rack at 225
awesome as always.
Looks fantastic made of super👍👍
Love your recipes and techniques Tom...excited to hear you on smoking Joe’s tomorrow my man!!! 👍👊
Thx sir,although spritzing is way more work than I care to do the ribs had a beautiful color the ribtips looked to be slightly dry. Of all the bbq meats ribtips are my favorite...👍
Instead of Spritzing, I like to use the Syrup (in my case, Dr. Pepper Syrup) that they use with soda fountain machines, as a final glaze before serving. You get more of the sticky flavor.
he has an older video that he mentioned in this vid where he reduces down Dr. Pepper for some rib sauce and it looks amazing
Billy Crotty yes I watched that video and was reducing down to syrup, and then decided to try the actual syrup instead. It’s much better!
Add the smoked tips to your baked beans
beautiful!!!
It's Fitz's!!! Just Fitz's.
You go Iron Solomon!!!!
When I use any carbonated liquids for sprits, the pressure builds up in the spray bottle and makes a mess everywhere. Does this Steven Raichlen Marinade Spray Bottle diffuse the pressure build up in the bottle?
Heat liquids in a pan on the stove over gentle heat to remove the carbonation. Be careful not to boil. When there are no more bubbles, the carbonation is gone. Then you don't have to worry about it in your sprayer.
Damn im hungry now
Hi tom, do you know anywhere I’ll be able to get you’re seasonings/rubs in the uk?
How about a german potato salad recipe?
What about doing a rootbeer brine
Ohhhhh dang! Yummmm!
Where did you get that sprayer?! That looks nice!
Sally’s lol
Do you have a video on goose breast?
I have 2 of those spray bottles that you use in this video and they leak like crazy while you're spraying... is the one you're using a newer model? It didnt look like it was leaking like mine
Up until now I didn't know you could get bark on ribs
Do you ship your rubs and spices to Canada?
Maybe I missed it but what was the total cook time?
Nice foods man
The tips become sausage at my house
"Nothing on the finger"
I doubt the spritzing is cooling things down and slowing the cooking time as much as you opening up the lid and letting all the heat out when you spritz. Heat loss is your enemy!
The ribs turned out amazing and I am sure hes aware what happens when he opens the lid. He's giving a full tutorial. One of the best BBQ channels on YT
It all contributes to slowing the cooking process, which is why we don't often spritz our bbq, but it's an avenue worth exploring! Thanks!
@@allthingsbbq I got your back on this one lol
I think it’s the small stack on those yoders, they don’t look like they draw that great
next cook should be toasted ravioli or pork steaks
Beef sholder clod
if I pull up to the atbbq hq in wichita how much for a plate
We don't do plates, but we do share, if you're lucky enough to be in the right place at the right time! $Free.99!
Not a Pepper fan. What about Coca Cola Ribs??
Nice hat, where can a person get 1 from
www.atbbq.com/accessories/apparel/hats/atbbq-new-era-9fifty-snapback.html
Root Beer St. Louis BBQ Ribs
BBQ: ruclips.net/video/7M0sPFs2L7Q/видео.html 🇺🇸
Raspberry Ribs ruclips.net/video/25NZelUHy60/видео.html 🇺🇸
Sam Best BBQ: ruclips.net/video/eDxPJ56m4SI/видео.html 🇺🇸
Did you have to flip the ribs or did you keep it meat side up the whole time?
you don't flip them over on a smoker. Meat side up the whole time.
What knife is this?
Are my eyes deceiving me or did that knife really cut through bone that easily @1:57
He cut at the top of the bones where they terminate and there's a space of meat before you get into cartilage. It's easy to cut.
Beef..Beef...Beef..........
daaaaaaaaaaang
At what temperature did you have your smoker?
Second!
4th cmnt