I am a master at BBQing beef, pork, and chicken. There are several ways to BBQ (indirect heat, smoking and direct heat). The source of the heat can vary from wood, charcoal, propane, wood pellets, lump charcoal wood, etc. The spices used is usually a regional preference. One will eventually figure out what’s their preference after experimenting. The most important thing in cooking is knowing the pit you are using, knowing how the source burns, and how to control it. The next important thing is knowing how much heat is needed. There is a temperature window for cooking meat. The time it takes to cook will very for the size of meat and the temperature. These are the things I would talk about to novice cooks.
In America, The ribs that has the Loin on top of them, are called "Baby backs", What you are calling "belly ribs" have the bacon on top of them, and are called "Sprare ribs", and when you cut the "Rib tips" off of the spare, then they are "St. Louis" cut ribs.
Hands-down one of the best videos I have seen on this subject! A southern accent doesn’t qualify anyone to be an authority, it just means, they have a southern accent. LOL! Thank you!
In America, baby back ribs are sourced from that portion of a rib closest to the spine, an area with a pronounced curve. Spare ribs are sourced from the more straight area below the baby backs.....these are the actual 'belly ribs,' long, straight and fatty.
Smoked my first racks of pork ribs today and followed this with a few added tips from other sources, absolutely nailed them. Thanks a lot for the guide!! Going to
All good advice. Here in the states, we also tend to include either brown sugar, white sugar, or both in our rubs. That makes temperature control crucial. The sugar adds great flavor, but if you get it too hot, it burns and turns bitter.
Here in Texas USA we uso a lot of salt & Pepper and spray Worcestershire and beef concentration or vinagre and water, and for smoke mesquite, pican or hickory because are good also we use cheery, apple wood for flavor, but still am learning a lot from your recipes thanks and god bless you and your family and friends
Just wanted you to know that I made beef ribs the same way I made these spare ribs and they were sooo good. The spray makes a huge difference. I did use Nelson's spiced rum, and just a shot of whisky. I think it works much better than just using whisky. For all of you reading this, the rum gives it a sweeter flavor. Don't really think I needed the whisky, but I had it, so I just used one shot.
I love the attention to sourcing. Sourcing the meat, the rubs, the wood. It's often overlooked. Here in the US, domestic paprika is almost flavorless and mainly used for coloring but using a high quality paprika is a game changer. I personally like the Smoked Spanish Paprika from Penzey Spices for richness. On the other hand, I do use a binder. It's Heinz yellow mustard. Heinz like most domestic mustards is much less flavorful than European mustards and I choose that on purpose. I want to re-hydrate my rub and infuse acid from the vinegar for tenderness and bite while not imparting flavor. A good flaky/fluffy salt and fresh ground pepper are a MUST to bring the flavors to life and add depth. While buying a rub is certainly easier (even I do it) buying high quality and FRESHER ingredients is also going to produce a noticeable difference.
@antonioyeats2149 yeah getting fancy salt and top of the line paprika makes no sense for pork ribs. The point of eating ribs is to save money so why waste money on gourmet ingredients when normal ingredients get the job done easier and aren't that bad. Save your fleur de sel, tellichery pepper and herbs de provence for your filet mignon and rib eyes.
I'm a pit guy myself I love to watch other guys do the pit master exportese on similar foods;Ribs, chicken, sausage,etc . It also gives me other ways options on how to maneuver on the grill. Thankyou for posting your skills and willing to share your knowledge with the rest of us grill guys.💯🔥
Hello from Montreal, Quebec, Canada......I absolutely love your channel and your website......Since covid started I have learned so much from you and many others but definitely I have learned the most from you. You are awesome!!! Keep up the great cooks and all the amazing info!!!
I'm from Montreal as well and second what Maco R wrote... Between Malcom Reed and yourself I have learned more in 1 year that any time in my life on barbecuing.
Salt, pepper and garlic powder. That is all you need for a rub. Pecan (PEEE Con). Good instruction for the egg. I guess we do it a little different here in Texas. Your cooking technique is spot on. I like that kind of firmness also.
Malcolm Reed has the best recipes for ribs you can ever come by. He is a pit master & competitor in all the main pit master comps. A good meat only truly needs a good sea salt or flaky fluffy grey salt, fresh pepper you crack yourself, & a binder & your meat will taste delicious. Making your own rub is so easy by pulling out 4 or 5 spices out of your cabinet, & the simpler the better. You want to taste the meat, not the seasoning. Woods are also easy to come by if you live by any fruit farming fields. We grow our own fruits and always have apple, pear, peach, cherry, plum, and many varieties. We have to trim our trees every season and have more than enough wood for bbq & to give to neighbors for making crafts or bbq’ing. Just about every yard in the country has oak, hickory, pecan, maple trees in their yard. Hickory is the “1 wood for smoking in the NE. We use our own wood from the previous season & have it available for people to come grab for a fire pit.
Love how he says, "If you want fall off the bone." I hate seeing people say if they are fall off the bone they are wrong. All a personal preference. Me, I like both ways, but usually I go with fall of the bone. Don't hate cuz everyone has different tastes!
Great job!! The only thing missing was what you were using as your spray solution, (water, apple juice, apple cider or a combination of things?) Also a neat tip is to lay the ribs on grates and then push the ends in towards the middle and squaring them up nicely. My experience is they will cook that way giving nicer presentation, cook more evenly and because the meat has been compressed it holds more of the juices. Keep on grillin
Something also worth considering is marinating the ribs in fruit juices, herbs, spices and oil. Apple juice with ginger and garlic works great, and for a Greek twist so does lemon juice with oregano, thyme and white wine.
Nice and complete video. Cannot agree more than using good quality products and local wood. And never overdo your rubs ingredients. It is so easy to just give it the final signature with some different sauces. As you asked for a comment on what I prefer to do different? Yes, I love to smoke my ribs either hanging or standing. As I like to avoid having grease puddles on my products. And I prefer not to wrap by running really low heat smoking. And in the end baste them with sauce and grill them on high temp, bones down. Happy grilling from Spain.
I've never thought about wood selection and regionality in the same way. Im from California and love oak, but feel so so about hickory. Makes sense now
Great video and discussion of woods. In Canada, the local wood for woods is maple, which give a unique "sweet" flavor that goes really well with pork ribs. Not at all traditional, but since it is available locally and easily, it gives an amazing unique flavor.
@@DarinGC I live in Ottawa and have local access (cut it myself). Also Sugar Maple on the Quebec side. Not quite sure how you could get it in Calgary. Maybe a custom order from a small mill that has untreated maple? Just a rough idea... Cheers!
Honestly, the wood from my flower bushes in my backyard also impart a great flavor into my food. It doesn't really matter what tree's wood you use, especially if it's from a flowering tree.
I've tried a method I found online: day one, place ribs in baking pan, add thyme, rosemary, a head of garlic split in half, peppercorns and whatever you like, cover with water, put them in the oven for 4 hours at 195F (they cannot come to boil). When they cool off, dry the ribs and rub them with a bbq sauce and refrigerate over night. The next day just reheat them on the grill. Good method for gas grillers and the result is quite good.
The situation with rib/loin prices is quite the opposite here in the U.S. "Baby back" or loin ribs are typically at least twice the price of the the boneless loin they were attached to: $4.99/lbs for ribs vs $1.99/lbs for the loin meat. So the ribs are starting to be cut with more meat on them to increase profits.
I made them today! You're so right, they were freckling amazing! I did opt for broiling them in my air fryer with the BBQ sauce. I did try them without the sauce too. So very juicy. Thank you for sharing this.
Im Dutch and i make my own smoke wood with wood i chop it in smaller chunks grab some sweet fruity Whiskey little bit water and soak for a while Amazing results.
I really liked the format of this video. More of an instructional format and a lot of great tips. Thanks for putting in the time. It's much appreciated.
You are so smart! You’re so into this hobby and seeing you so into it is pleasing! I think bbq came from America? I like how you’re so intelligent about all the woods and show us how to set up the smoker! I’ve never seen how they work inside until now. And the ribs look great!
Great video!! I like to add sweetness to my rub, brown sugar or coconut sugar as its gives some depth. Also I love apple wood and pecan they are both pretty mild and impart great flavor. Ribs here in the U.S. are pretty pricey because of demand but worth it!! 👍👍😁
I just visited my father & we foraged (from the yard), 6 lbs of pecans & a 1/2 bed of pecan wood for smoking & the fireplace. I plan on using some pecan with a couple apple & even pear wood for some fall bbq.
zalige video. super goed uitgelegd tot in de puntjes. ik maakte de fout bij het roken dat ik teveel kolen inlegde en zo de temperatuur niet laag genoeg kreeg
Great recipe!!! That's pretty much how we do it here, I add honey and and butter to the wrap. We have an apple tree and a few cherry trees on my property, and I often mix it, lightly with comercial pecan because theres no beachnut trees where I live now. It reminds me of beachnut but it's definitely stronger. Where I grew up in the Adirondacks, we used beachnut a lot, as well as my favorite, sugar maple! but it's not for everyone.
I was surprised that he didn’t add any pats of butter for that brown butter Betty flavor, this is where I also lay down brown sugar, honey, apple butter, on the meat side only & put them back in for 1hr or more, and spritz them with ACV & apple juice blend and only pull them off when the seasoning has become dry to the touch again.
@@carduchie Only he can make his ribs! Seriously though the recipe is pretty standard fundamental American BBQ, I've done it almost exactly like that, the recipe is very similar to my go to recipefor ribs. I worked in the restaurant business for 9 years, seen and done plenty of ribs, they hardly every come out exactly like one another, some times even when you use the same recipe and ingredients. Even commercial wood varies in flavor and can have a big impact on the cook.
in the use baby backs are cut from top half of the ribs, the loin, and spare ribs are cut from the lower half of the ribs near the belly. Wood chips are best and recommended for electric smokers.
pro tip, I see Americans cutting firewood/smoke wood one by one having to reset and chop not to mention the gathering and organizing part. if you find a old tire preferably a truck tire you can stuff lots of woods and continuously cut all of em, makes the collecting part easier as well
decent looking ribs. the use of the spare ribs for this video reminds me of that M.A.S.H. episode where "hawkeye" sends all the way to chicago for "adam`s rib"😀
I like them Asian style, with a lot of cumin flavour. For that I ad cumin and chili flakes to the rub. Also, when I wrap the ribs for the second fase, I ad some butter. Makes them very tender. Good advice not to use the 3-2-1 method. I did once and they were overcooked.
Thanks for the vid, i dont have a bbq but when i make spareribs i use my slowcooker rub them with the rub of your likings and when they come out you gonna eat your fingers with them :)
Rhoel,hope I spelled your name correctly.Why don't you use Weber grills?This is what we're using in South Africa.Camado Joe cost a fortune here by us.Would love to see you guys cook up some tasty food on one of those 😁👍
When I moved to Australia in the late 70's like this man said, ribs where a waste so for 5 bucks my local butcher thought I was a little simple and sold me a big bag of pork ribs for such a low price. I'd smoke them and BBQ them up for my sons and families...now 40 odd year later, a rack of ribs is around $20.... oh well...it's the 4th this weekend and I go traditional picnic lunch for the gang...even though we are again in lock down, at least my boys are here...Be safe.
Hey Roel - will there be an English version of your cook book? I will buy it instantly, unfortunately I don’t speak or read Dutch! PS - smoking baby back ribs with your recipe from this video today, will send pictures! Thanks
His most common advice is amazing and applies to everything in life " what you don't want to do ; is something crazy "
I am a master at BBQing beef, pork, and chicken. There are several ways to BBQ (indirect heat, smoking and direct heat). The source of the heat can vary from wood, charcoal, propane, wood pellets, lump charcoal wood, etc. The spices used is usually a regional preference. One will eventually figure out what’s their preference after experimenting. The most important thing in cooking is knowing the pit you are using, knowing how the source burns, and how to control it. The next important thing is knowing how much heat is needed. There is a temperature window for cooking meat. The time it takes to cook will very for the size of meat and the temperature. These are the things I would talk about to novice cooks.
In America, The ribs that has the Loin on top of them, are called "Baby backs", What you are calling "belly ribs" have the bacon on top of them, and are called "Sprare ribs", and when you cut the "Rib tips" off of the spare, then they are "St. Louis" cut ribs.
Ok rib nerd😅
I like the way he thinks about what type of smoke to use for certain people! Good job.
Hands-down one of the best videos I have seen on this subject! A southern accent doesn’t qualify anyone to be an authority, it just means, they have a southern accent. LOL! Thank you!
Just make the ribs already
Just go to another channel
Dumb ad a brick
Don’t need the back story
there’s a reason this is the top comment lmao
😂😂😂😂😂 agreed ...
In America, baby back ribs are sourced from that portion of a rib closest to the spine, an area with a pronounced curve. Spare ribs are sourced from the more straight area below the baby backs.....these are the actual 'belly ribs,' long, straight and fatty.
Smoked my first racks of pork ribs today and followed this with a few added tips from other sources, absolutely nailed them. Thanks a lot for the guide!! Going to
All good advice. Here in the states, we also tend to include either brown sugar, white sugar, or both in our rubs. That makes temperature control crucial. The sugar adds great flavor, but if you get it too hot, it burns and turns bitter.
Here in Texas USA we uso a lot of salt & Pepper and spray Worcestershire and beef concentration or vinagre and water, and for smoke mesquite, pican or hickory because are good also we use cheery, apple wood for flavor, but still am learning a lot from your recipes thanks and god bless you and your family and friends
Just wanted you to know that I made beef ribs the same way I made these spare ribs and they were sooo good. The spray makes a huge difference. I did use Nelson's spiced rum, and just a shot of whisky. I think it works much better than just using whisky. For all of you reading this, the rum gives it a sweeter flavor. Don't really think I needed the whisky, but I had it, so I just used one shot.
I love the attention to sourcing. Sourcing the meat, the rubs, the wood. It's often overlooked. Here in the US, domestic paprika is almost flavorless and mainly used for coloring but using a high quality paprika is a game changer. I personally like the Smoked Spanish Paprika from Penzey Spices for richness. On the other hand, I do use a binder. It's Heinz yellow mustard. Heinz like most domestic mustards is much less flavorful than European mustards and I choose that on purpose. I want to re-hydrate my rub and infuse acid from the vinegar for tenderness and bite while not imparting flavor. A good flaky/fluffy salt and fresh ground pepper are a MUST to bring the flavors to life and add depth. While buying a rub is certainly easier (even I do it) buying high quality and FRESHER ingredients is also going to produce a noticeable difference.
I love the original Frenchs or Heinz mustard or even an apple cider vinegar spritz to ensure your seasoning adheres to the meat.
It's nice a nice detail if you can but honestly u.s. BBQ is largely predicated on eating good with cheap cuts
@antonioyeats2149 yeah getting fancy salt and top of the line paprika makes no sense for pork ribs. The point of eating ribs is to save money so why waste money on gourmet ingredients when normal ingredients get the job done easier and aren't that bad. Save your fleur de sel, tellichery pepper and herbs de provence for your filet mignon and rib eyes.
I'm a pit guy myself I love to watch other guys do the pit master exportese on similar foods;Ribs, chicken, sausage,etc . It also gives me other ways options on how to maneuver on the grill. Thankyou for posting your skills and willing to share your knowledge with the rest of us grill guys.💯🔥
Im a pit guy too. Pit means penis in swedish. I got one
Hello from Montreal, Quebec, Canada......I absolutely love your channel and your website......Since covid started I have learned so much from you and many others but definitely I have learned the most from you. You are awesome!!! Keep up the great cooks and all the amazing info!!!
I'm from Montreal as well and second what Maco R wrote... Between Malcom Reed and yourself I have learned more in 1 year that any time in my life on barbecuing.
@@allmetalrules666 Awesome bro:)). Lets grill in the park one day:)
One of your best videos so far. Very informative, clear, no over the top “insta generation” visuals/cuts. More like this!
I really like this format of this video. I'd like to see one on brisket and other things.
I also second a Kamado Brisket cook tutorial !
Salt, pepper and garlic powder. That is all you need for a rub. Pecan (PEEE Con). Good instruction for the egg. I guess we do it a little different here in Texas. Your cooking technique is spot on. I like that kind of firmness also.
for people in NL and BE the store "action" has aluminium foil that is wider and thicker than standard. and it costs almost nothing.
Held!
Tnx maar
Maat*
Unfortunately Action in France doesn’t have it.
But the Brand “Albal” makes a very thick premium aluminum and it’s available in all big supermarkets
Love it. I am of Dutch descent so to be truthful I like it all. Great advice.
Malcolm Reed has the best recipes for ribs you can ever come by. He is a pit master & competitor in all the main pit master comps. A good meat only truly needs a good sea salt or flaky fluffy grey salt, fresh pepper you crack yourself, & a binder & your meat will taste delicious. Making your own rub is so easy by pulling out 4 or 5 spices out of your cabinet, & the simpler the better. You want to taste the meat, not the seasoning. Woods are also easy to come by if you live by any fruit farming fields. We grow our own fruits and always have apple, pear, peach, cherry, plum, and many varieties. We have to trim our trees every season and have more than enough wood for bbq & to give to neighbors for making crafts or bbq’ing. Just about every yard in the country has oak, hickory, pecan, maple trees in their yard. Hickory is the “1 wood for smoking in the NE. We use our own wood from the previous season & have it available for people to come grab for a fire pit.
Love how he says, "If you want fall off the bone." I hate seeing people say if they are fall off the bone they are wrong. All a personal preference. Me, I like both ways, but usually I go with fall of the bone. Don't hate cuz everyone has different tastes!
You are wrong.
@@nova396 lol
Cajun Style here. I don't care what cut of ribs you give me to cook, they will melt in your mouth.
Great job!! The only thing missing was what you were using as your spray solution, (water, apple juice, apple cider or a combination of things?) Also a neat tip is to lay the ribs on grates and then push the ends in towards the middle and squaring them up nicely. My experience is they will cook that way giving nicer presentation, cook more evenly and because the meat has been compressed it holds more of the juices. Keep on grillin
Something also worth considering is marinating the ribs in fruit juices, herbs, spices and oil. Apple juice with ginger and garlic works great, and for a Greek twist so does lemon juice with oregano, thyme and white wine.
noooooooooo
In other words, you DID NOOT make his ribs
Nice and complete video. Cannot agree more than using good quality products and local wood. And never overdo your rubs ingredients. It is so easy to just give it the final signature with some different sauces.
As you asked for a comment on what I prefer to do different?
Yes, I love to smoke my ribs either hanging or standing. As I like to avoid having grease puddles on my products. And I prefer not to wrap by running really low heat smoking. And in the end baste them with sauce and grill them on high temp, bones down. Happy grilling from Spain.
Loin ribs are baby backs, spare ribs are taken from the belly and St. Louis cut are belly ribs without the rib tips
lol, yea backwards
7
@@arniesegovia2809 oo0p9
8
You are correct I worked in a meat department at a store
Salt and pepper are one of my favourite for quick rib cook ups.
I've never thought about wood selection and regionality in the same way. Im from California and love oak, but feel so so about hickory. Makes sense now
I am from California and used Oak when I lived there.....now here in Montreal we use Maple!!
Really love these tutorial videos. Would be cool to have more of these along the classic ones.
I LOVE PORK BELLIES......
ITS LIKE GODS 🥩 MEAT
watching this as it goes live, and ribs are already on my bbq outside ... lets see what i did wrong and right :'D
Let us know! XD
I am sure just having a bbq to start with is doing everything right 😂enjoy!
Well, how was it?
@@HvV8446 i dont think its done yet
Great video and discussion of woods. In Canada, the local wood for woods is maple, which give a unique "sweet" flavor that goes really well with pork ribs. Not at all traditional, but since it is available locally and easily, it gives an amazing unique flavor.
Where in canada do you get the maple? I'm in calgary
@@DarinGC I live in Ottawa and have local access (cut it myself). Also Sugar Maple on the Quebec side. Not quite sure how you could get it in Calgary. Maybe a custom order from a small mill that has untreated maple? Just a rough idea... Cheers!
Honestly, the wood from my flower bushes in my backyard also impart a great flavor into my food. It doesn't really matter what tree's wood you use, especially if it's from a flowering tree.
I've tried a method I found online: day one, place ribs in baking pan, add thyme, rosemary, a head of garlic split in half, peppercorns and whatever you like, cover with water, put them in the oven for 4 hours at 195F (they cannot come to boil). When they cool off, dry the ribs and rub them with a bbq sauce and refrigerate over night. The next day just reheat them on the grill. Good method for gas grillers and the result is quite good.
Such a good bbq 101 for everyone!
From Australia... BLOODY BRILLIANT! Love it!
The situation with rib/loin prices is quite the opposite here in the U.S. "Baby back" or loin ribs are typically at least twice the price of the the boneless loin they were attached to: $4.99/lbs for ribs vs $1.99/lbs for the loin meat. So the ribs are starting to be cut with more meat on them to increase profits.
And the belly ribs are what we refer to as the spare ribs
I use “Ikea variera lid holder” to BBQ multiple ribs an a grill! Try it out its cheap and effective 😅! Don’t forget to remove the plastic parts
After the foil period, I like to smother with BBQ Sauce and then caramelize on open flame for about 5 minutes per side.
Nou ja. Zet ik de tv aan, zie ik je gewoon op 24 kitchen! Goed man! 👍🏻
they are soooooo good . I can't get enough❤
Morrison is STARVING !!!....Feed the young man !!!.....great vid
I made them today! You're so right, they were freckling amazing! I did opt for broiling them in my air fryer with the BBQ sauce. I did try them without the sauce too. So very juicy. Thank you for sharing this.
In other words, you DID NOT make his ribs.
where do i find the measurements for the ingredients
Im Dutch and i make my own smoke wood with wood i chop it in smaller chunks grab some sweet fruity Whiskey little bit water and soak for a while
Amazing results.
Wauw eindelijk een goede uitleg waarom wel en waarom je dingen moet doen en wat je juist niet moet doen dank je wel
Good video! I really like the amount of detail you included. It also makes me want to buy a Kamado Joe!
Great video. Thanks, Roel & team 😊
I really liked the format of this video. More of an instructional format and a lot of great tips. Thanks for putting in the time. It's much appreciated.
Took 14 minutes to get to the "meat" of the subject.
You are so smart! You’re so into this hobby and seeing you so into it is pleasing! I think bbq came from America? I like how you’re so intelligent about all the woods and show us how to set up the smoker! I’ve never seen how they work inside until now. And the ribs look great!
Hej Guys, great new type of series. Please keep em coming
great video. i always wind up with dry ribs, i`ll try out your plan soon. thanks.
Who is this guy??? " Don't go crazy.... You are crazy ⚡
Great video! I wish I had seen this 10 years ago. Cheers!
Excellent.. Lots of love from India
My man’s killed it in this video. I’m confident with a rack of ribs after this one. Yessir 👍
Great video!! I like to add sweetness to my rub, brown sugar or coconut sugar as its gives some depth. Also I love apple wood and pecan they are both pretty mild and impart great flavor. Ribs here in the U.S. are pretty pricey because of demand but worth it!! 👍👍😁
I just visited my father & we foraged (from the yard), 6 lbs of pecans & a 1/2 bed of pecan wood for smoking & the fireplace. I plan on using some pecan with a couple apple & even pear wood for some fall bbq.
In other words, you DID NOT make his ribs
@@carduchie I do try his recipes and they are great.
Very good informative video! You should do that more often
Brown the ribs , wrap very loosely in foil with a bit of Guinness beer and slow smoke for at least 1 hour . Thanks for your great video Pitmaster X .
What temperature? How long? I can’t believe you don’t mention these - probably the most important elements? Did I miss it?!
Now that was a detailed explanation....allot of good ideas...keep them coming...
Tony Roma's in Glasgow Scotland used to do some DAM FINE ribs, sadly closed a few years back and very much missed.
Love these! It’s Educational and helps me with my cooking!
zalige video. super goed uitgelegd tot in de puntjes. ik maakte de fout bij het roken dat ik teveel kolen inlegde en zo de temperatuur niet laag genoeg kreeg
Great recipe!!! That's pretty much how we do it here, I add honey and and butter to the wrap. We have an apple tree and a few cherry trees on my property, and I often mix it, lightly with comercial pecan because theres no beachnut trees where I live now.
It reminds me of beachnut but it's definitely stronger.
Where I grew up in the Adirondacks, we used beachnut a lot, as well as my favorite, sugar maple! but it's not for everyone.
I was surprised that he didn’t add any pats of butter for that brown butter Betty flavor, this is where I also lay down brown sugar, honey, apple butter, on the meat side only & put them back in for 1hr or more, and spritz them with ACV & apple juice blend and only pull them off when the seasoning has become dry to the touch again.
@@pamelamorris3148 That sounds awesome!
In other words, you DID NOT make his ribs
@@carduchie Only he can make his ribs! Seriously though the recipe is pretty standard fundamental American BBQ, I've done it almost exactly like that, the recipe is very similar to my go to recipefor ribs. I worked in the restaurant business for 9 years, seen and done plenty of ribs, they hardly every come out exactly like one another, some times even when you use the same recipe and ingredients. Even commercial wood varies in flavor and can have a big impact on the cook.
in the use baby backs are cut from top half of the ribs, the loin, and spare ribs are cut from the lower half of the ribs near the belly. Wood chips are best and recommended for electric smokers.
Great video! Learned a lot and I've been smoking ribs for a long time. Thanks and keep up the great videos!
We just tried this out tonight. So good! The only twist was we used my wife's homemade bbq sauce.
Loved this style video!!! Well done guys
LOL, pronounced "Pee-caan". And it is indeed a very good smoke wood. But in the south, smoked ribs means hickory smoked.
Hey, I am glad you are away from 24kitchen! You are such much funnier and better on your own channel!! Keep on grilling!!
Good advise for me. I’m moving to the Czech Republic soon, and I will be smoking meat at our penzion in the mountains on the weekends.
I learned a lot from your video. Me being a first timer at the smoker
Suddenly, everyone is now a PitMaster. 😂
Binnenkort mijn boretti barilo kopen, en ribben is zeker het eerste wat ik ga maken! Thanx roel, awesome vid as always!
Watched for the first time. I subscribed.
👍🏻
pro tip, I see Americans cutting firewood/smoke wood one by one having to reset and chop not to mention the gathering and organizing part. if you find a old tire preferably a truck tire you can stuff lots of woods and continuously cut all of em, makes the collecting part easier as well
12:10 LOL Dogo knows there's something good cooking. I hope he got to taste some bbq snacks.
Awesome video! Love the step by step approach with your pov thrown in.
decent looking ribs. the use of the spare ribs for this video reminds me of that M.A.S.H. episode where "hawkeye" sends all the way to chicago for "adam`s rib"😀
Now those are some beautiful cooked BBQ Ribs
I liked the Video
Good job on the contact
I know many use coal but I have a Weber gas and would love to see you use a gas bbq for ribs and slow cooks
Love your channel, Hi from SA
Thanks for the vid . My previous smoked ribs where good but now it’s going to be amazing thanks to you 👍🏻from South Africa , still new to smoking
0:53 I always thought spare ribs were from the belly and loin ribs were (baby) back ribs.
Lekker gewerkt Roel👌🏼👌🏼
I like them Asian style, with a lot of cumin flavour. For that I ad cumin and chili flakes to the rub. Also, when I wrap the ribs for the second fase, I ad some butter. Makes them very tender.
Good advice not to use the 3-2-1 method. I did once and they were overcooked.
Thanks for the vid, i dont have a bbq but when i make spareribs i use my slowcooker rub them with the rub of your likings and when they come out you gonna eat your fingers with them :)
Thank you thank you thank PitmasterX!! 🤩💯
Rhoel,hope I spelled your name correctly.Why don't you use Weber grills?This is what we're using in South Africa.Camado Joe cost a fortune here by us.Would love to see you guys cook up some tasty food on one of those 😁👍
Why do you not mention the temperature you are cooking at?
When I moved to Australia in the late 70's like this man said, ribs where a waste so for 5 bucks my local butcher thought I was a little simple and sold me a big bag of pork ribs for such a low price. I'd smoke them and BBQ them up for my sons and families...now 40 odd year later, a rack of ribs is around $20.... oh well...it's the 4th this weekend and I go traditional picnic lunch for the gang...even though we are again in lock down, at least my boys are here...Be safe.
This video was fantastic, love the knowledge share. Awesome thank you, great new format!
Hey Roel - will there be an English version of your cook book? I will buy it instantly, unfortunately I don’t speak or read Dutch! PS - smoking baby back ribs with your recipe from this video today, will send pictures! Thanks
absolutely correct, good quality ribs just need good thick salt. ya that's it!!!!
Ribs and weekends are one of my favorite pairings! Great job 👍
Engeliech en nederlandichse together is klinking so dammn goed
Mate, you look so cool. Love the info and love the surroundings you are sat in, nice video
Excellent presentation
Thank you, I just keep learning from you. Wrapping them. OK, got it.
One word...perfect! THX
Zo, ik had echt niet gedacht dat jij nederlands was hoor! Wat een goede engels!
Finally he understood importance of seasoning meat with salt before cooking