Competition Rib Recipe St. Louis Pork Sparerib How to Barbeque by Harry Soo SlapYoDaddyBBQ.com
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- Опубликовано: 6 сен 2024
- I show you how I prepare competition ribs in this video. For more rib recipes go to www.slapyodaddy.... Click "SHOW MORE" for all the information links!!!
I compete using St. Louis ribs in KCBS, PNWBA, and IBCA contests. Please see my video on how to select ribs • Buying Best BBQ Meats ... .
I use my Jailbird Chicken rub on the meat side and All Purpose Love Meat Tender on the bone side. The mop sauce is my Championship Sauce with ¼ part white vinegar. You can sauce it at the end with my Championship Sauce with ¼ part Orange Blossom Honey. You can get my rubs and sauce at www.slapyodaddy...
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq #competitionribs
I have been watching bbq videos for many years and they are generally a waste of time for me as they provide no new information/techniques. I am so glad your video finally popped up in my searches and thus finding this awesome source to take my already great backyard bbq to the next level. I am very grateful for you to share some of you competition tips and taking us through your experiments to find the best products and techniques. THANK YOU, HARRY!
Hey Jeremy, thank you for your kind comments. I help you master barbeque so you can spread BBQ love. If there is any topic you want to know more than what you have already seen online, please let me know. Please tell your friends you found a BBQ channel that tells you straight what works and what doesn't! :-)
@@SOLDOZER thanks for stopping by. I have 90+ videos posted so feel free to take a look. You are correct that I'm a RUclips pitmaster as I only started my channel this year after being a competitor since 2008. I'm a lifetime student of barbecue and am always learning so f you already know more than me then I'm happy to learn from your channel or website. Be at peace and spread bbq love
Harry Soo is the man! Another great video!
Vision821 hick in IT if that’s not an oxymoron. Harry is the truth.
Hi Harry thank you so much for the amazing video! It is pretty amazing that you are willing to share your secrets with everyone! I just discovered you and your videos and I’m so happy I did! I have two questions for you: What is the apparatus called that you use for the brown sugar?
And are your products available for sale in stores in Canada? Thanks again!! This was hands down the best rib video I’ve ever seen!
"Hop off the airplane, go to Walmart and buy some supplies, and go win a $10,000 check. That's my M.O." 😎 Badass.
Ok. I also will take a $5,000 check! See my Mikey Chen Collab video of those checks in my garage! LOL!
Do you fly your smokers?
Jeremy Wyatt he uses cheap Weber grills. Might even just buy at Walmart too LOL
After watching Harry’s videos I bought a Weber for $20 and made tons of great food!! I was about to buy a $400 pellet. Glad I saved my money and get to experience real bbq/smoking
Could you make ribs like this on a pk grill or is it better to just get another weber kettle? Looking to purchase something for the weekends that won't rust after the years.
this mans style of explaining especially his cadence, its all perfect for me, fast and precise and ergonomic to my thoughts.
Wow I am humbled to learn "ergonomic" to your thoughts! Vulcan mind meld? :-)
Yeah right Every fifth word is very LOUD the ribs are ready and very TENDER these are competition ribs to impress the JUDGES!! Yeah nice cadence 🙄
Cadence? Speech tempo?
I love your videos! I like your philosophy on "Try it my way and compare it to your way and do what you think is better".. no nonsense, great tips and tricks!
There are 9,000 books on BBQ and 7,000 professional teams so there are at least 16,000 ways to cook BBQ. So, I teach you one way so there are 15,999 other ways so you can get to the top of the mountain using many other techniques. Thanks for stopping by
I’ve used this recipe time & time again, it never fails! I literally always fall back to this video if I forget or need a brush up. Thank you for explaining everything perfectly Harry! You are very much appreciated! 🙏🏻
Thank you for your tips and tricks! They helped me take 1st place in my church picnic rib cook off! 💪🏽
Loved this statement, "This is the way I do it, you can do it your way if you'd like, but my way has one many comps and many 10,000 checks." I believe I will be doing it Mr. Soo's way thank you very much.
Barbecue may not be the path to world peace but it's a good start. . . Anthony Bourdain 1956 to eternity
I'll probably never compete, but I watch you sand other people's videos on the competition process and apply it to my home cooks. My friends and family think it's a bit absurd to spend 5 hours on a slab, but they love the end results. I enjoy your videos and I appreciate your transparency. Though you could lose a competition by someone using your techniques, you still don't hold back. Very cool.
I can watch Tiger Wood's videos and read his books all day long. I still will not be able to swing a golf club like him because he has 100,000 hours into his swing. So you still have to cook well to beat me at a contest. My goal is to help you master barbecue so you can spread BBQ love in the world.
Over the last 6 or 7 years I thought I saw all the masters RUclips had to offer and I'm thankful. Everyone has something to offer, but WOW...
I've never seen this DBQ( Doctor of BbQ)! This feels like a clinic! I'm amazed, I'm a fan and I'm learning! LOVE IT!!!!!
Hey Kenyan, one down and 160 other videos to go in 25 Playlists. Remember my 3:1 rule. For every 3 hours cooking, you are permitted 1 hour of online surfing. Go forth, cook and spread love and watch less "expert" videos including mine. The reason for my channel is to set you free from the myths and equip you with the art and science proven on the no holds barred arena of double blind competition BBQ cooking under KCBS, IBCA SCA Lone Star, PNWBA sanctioned events!
I have used your rib technique many times and the end product is outstanding. I have run into one gotcha which isn't mentioned but assumed. I was smoking nine racks on my offset and things got busy when it was time to pull everything off the pit. When transferring from the pit, I took too long to get the foil open and had carry on cooking which resulted in rib meat vs. ribs. Nobody complained and they were happy eating all the meat but it was disappointing to spend all that time to wind up with over cooked/tender ribs. Hopefully my mistake will help somebody else.
Thanks again for all your videos.
Yes watch for residual cooking and vent your ribs after they come off the pit, as needed. Some ribs are better with residual to prevent "siezing". Others will get too done. Just experiment to find your groove. Cooking is art! :-)
Hi Harry. I know this video is from 3 years ago but I'm commenting to say that as a beginner at smoking on my new WSM 18, I'm finding your videos highly informative and inspirational.
I've been taking notes and realizing that there are many different factors that will determine the cook times and temperatures because there's a science behind the process. The real X factor though is the intuition of the individual that show cases the skills of the artist.
Thanks for making the videos and sharing your knowledge.
Thanks for stopping by. Best of luck in your BBQ journey and take lots of walks on stage!
@@SlapYoDaddyBBQ My 3rd cook on my SMW 18.5. and I'm finally understanding temperature control. The ribs just keep getting better!
At 49 years old I'm so happy to find something to get excited about again.
Thanks for sharing your experiences Harry!
Im just getting into bbq and i am so amazed by the detail and commitment u have in bestowing ur blackbelt knowledge to us. Ur legacy will be greatly appreciated and will live on in history! Ur like a bbq messiah! Thank you very much!
You are very welcome. Be sure to tell others that they can get black belt knowledge on my channel.
Dude, you are my new hero! Though I did spring for an electric smoker, I'm a firm follower of "If it's cheap, I buy it!". Don't mind a little cartilage even a little bit. 😋👍
Thanks for stopping by Captain Max!
Always learning from your videos. The African spices are a great idea.I always figure knowledge is free, teach whatever you know. I’m nowhere near competition but go Harry!
Glad you found the info helpful. I have plenty more knowledge to share as this is just scratching the surface.
Harry Soo I always knew you were full of it!(knowledge that is)
WoW ! Finally a Rib-Master that is willing to show us back-yarders the 'tricks' to creating competition quality ribs ...Tthank You so much ! I guess there are 113 people in this world who just
don't like ribs ( - ;
Happy to up your game with my free Ribs Masterclass!
I really appreciate the time you take to show us what it looks like behind the scenes... and for free! Not to mention you take the time to reply to just about every comment. This speaks highly of your character, skill, and willingness to share the knowledge. Thanks man! God bless you!
Thanks Bro Jona. I've passed the baton to you to spread some BBQ love in the world
"Don't do this for your poker buddies, just for judges and in-laws."
Good stuff. The videos speak for themselves, but the subtle humor are the nuggets.
Thanks for your support David Farr and for noticing some humor! :-)
I apply your methods and it makes BBQ fun, therapeutic, and brings my family together for some good food. THANK YOU for sharing your tips and expertise! 🙌🏾
Thank you so much. Greetings from El Salvador, Central America. I´ve been smoking for 7 years. Bought a WSM 18" last weekend. Big Weber fan.
Greetings Jose. I'm teaching in Guadalajara, Panama City, and Costa Rica in coming months. Look for my event calendar for updates www.slapyodaddybbq.com/events/
8:37 "I know my meat is gonna be fairly wet tonight."
It made me chuckle, I can't help it. I'm just a kid
Me too! LOL!
I've watched similar videos with similar techniques, but Harrys positive enthusiasm puts his videos over top.
Thanks Adam for your kind words and support. The energy of love is what separates the folks who cook and the folks who COOK! Thanks for watching my channel! :-)
Great information as always. I’m gonna have to do a practice run with your rubs now and see how they turn out.
Thanks James. Let me know how they turn out. If you have questions, call me.
I really appreciate learning about the science behind the techniques in all your videos... (who the heck are the 59 oddballs that don't like this video?) P.S. it's about COMPETITION ribs. You do it in your backyard however you want...
Have fun and spread BBQ love!
Thank you for sharing your tricks. Your finished product looks amazing! I can see why you win championships..
Hello Henry. My barbecue since he took one of your classes in Southern California and was quite a fan boy. Now I understand why. Train your techniques up here in Montana. Thank you for sharing all of your black belt secrets.
Harry it's amazing what you're doing with this channel. I can't tell you enough how much I appreciate it. You're a perfectionist I love it!
Hey Charles, thank you for your kind words. Please check back often to see new content posted weekly and tell all your friends about my channel. Best, Harry
Another great video Harry, thank you for explaining the “why” you do what you do. Without “why” nothing matters.
Curious minds want to know and we are both from the same "wood pile" :-)
Great looking ribs and now I know how to break down those ribs properly.
Best of luck. Be sure to checkout the 100 other videos I've made
I’m a subscriber now so I will be seeing them all
Seen this many times, but last time I did St Louis, they weren't the best. I live coming back to this to re-review....found a couple of gems I got away from. Thanks Harry!
Rome was not built in one day. Wax on wax off! 🤪😝😜
Harry you have me convinced that I need to enter my first comp. Will be the backyard BBQ category, but I'm sick of sitting on the sidelines. Great video!
Give it a go and be sure to watch my rib videos
Coaching Ribs - ruclips.net/video/Ld1A_dPwsw8/видео.html
Livermore Ribs - ruclips.net/video/ua1LQ9DSgOI/видео.html
Harry Grill Ribs - ruclips.net/video/XcIZ2AW4Smo/видео.html
Rib Contest - ruclips.net/video/AwDa2aG6ERo/видео.html
Harry Grill Ribs - ruclips.net/video/XcIZ2AW4Smo/видео.html
Jenga Ribs - ruclips.net/video/glYiEZuJAhM/видео.html
Rib Crown - ruclips.net/video/ikopYdDtcoA/видео.html
3 years ago but still looking good, Harry. Thank you for this.
My pleasure!
Harry, thanks again for another amazing video. You have so much knowledge and experience to share with the BBQ community. I could just watch your videos all day. You also deliver the information in way that makes us all want to become BBQ Pitmasters!
Hey Jim. Just happy to be a tiny part of your journey as I teach you how to master barbecue, you can spread BBQ love in the world. Don't just watch my videos, I want you to go out and cook for your family and friends.
I was having trouble with my ribs, so I watched this video again. Harry, you are awesome! Thank you for being so selfless with your bbq ninja methods! I just made the best ribs that I ever ate, thanks to you!
You are so welcome Ed!
Great video Harry! Greetings from HTX. What temp was the oven set to after you foiled the ribs? Or did I miss that in the video? Thanks!
275
Aloha Harry, I attended your class when you were here on the Big Island and even competed with you in the Hilo Bay BBQ Cook Off back in 2013, the next year I won 1st in chicken, you are truly the best, and I thank you for sharing your BBQ Love. Good Luck and God Bless
Hey Harvey Mahalo. Long time no time talk story. Anytime you want me come back just let me know! Hope all is well! Aloha :-)
Absolutely amazing video!!! Thanks for sharing your knowledge to us beginners!!!!
Merkén is a spice endemic of the south of Chile, SouthAmerica. It is dry and smoked red goat horn Chilies and coriander seeds. Super tasty, I always bring bags of it when I go to Chile.
Thanks for the info! I'll send you my shipping address next time you make a trip as it's pricy on Amazon
So much useful content and ideas. Thank you for the video!
You are very welcome Mikethebassist. Please check back often to see new content posted weekly and tell all your friends about my channel. Best, Harry
I did your method for my ribs today, turned out great! Best ribs I've made so far, though I did use far less stuff as I wasn't making these for a competition, just rub, and spritsed with water and parkay.
Great job!
Thanks for another awesome video! I learn so much from you. Thanks again Harry!
You are very welcome. Keep spreading BBQ love
I have watched countless videos on smoking. This video here has been a complete game changer. Love your passion, enthusiasm and love for the food.
I will now spend all evening going through your videos!
Get a cold adult beverage and enjoy my 280 videos 35 Playlists. When done, you can go over to Patreon.com/HarrySoo for a more personalized experience in your BBQ journey with me! Watch for more exclusive engagement and content on Patreon for livestreams, Q&A, messages to interact with you.
@@SlapYoDaddyBBQ cheers!
Can I ask, when using your wsm do you ever use the water pan? I see with ribs and brisket you don't. You have it in just foiled.
@@danbent2112 100% of the time. It's foiled and kept dry. Good for 100+ first places in this configuration
@@SlapYoDaddyBBQ I will try this! I have always filled with water as most set ups advice that. Thanks for the replies Harry 👍👍
Great videos! Very informative! Dig your hat also!
Thanks Bryan. I help you master barbecue so you can spread more love in this world. The hat is a necessity as the sun is relentless in SoCal.
I so appreciated the plastic fork handle/tooth analogy! Right on!
Most cooks are better able to use the end of a plastic fork test versus 1) the bend test, 2) meat-between-bone temp test (not reliable), 3) toothpick test (hard to gauge for a beginner), or 4) bone-pull-back test (not reliable)
Hi Harry, Thanks for the hints and tips. Good to see someone in the BBQ Competition Circuit willing to help out those of us who love to cook good BBQ but will probably never get to the competition level. What do you recommend for wood and for charcoal? I have been doing everything with an electric smoker and want to move up to doing everything with a real pit.
Hey Disaster Consulting, I'm an IT program manager and I build datacenters including disaster recovery infrastructure. I like apple and hickory for butt and brisket, cherry and pecan for ribs, and red oak for chicken. If you want to move away from your electric, you can't go wrong with a Weber Smokey Mountain 18 for $299. Setup WSM - ruclips.net/video/dOctn85Y-nk/видео.html; Clean up WSM - ruclips.net/video/E7FWJFvare0/видео.html
I Love Your Videos! Cooking food is what really separates us from the other living things on the planet. Cooking is the science and art of taste. It is chemistry and passion. Your videos inspire me. I live in KC and I am truly a barbecue junkie. Thank you Harry for taking the time to make great videos and sharing your passion!
Thanks for watching and taking time to leave a comment. Plenty more videos coming to help you master barbeque so you can spread BBQ love! :-)
What temperature is the oven set on and what is average time to completion? Thank-You
275F. About 1.5 to 2.5 hours to get tender depending on the size and thickness.
Can you just put it back in the smoker or would that “over smoke” them?
@@davemahoney6725 I'm a total rookie, but, from what i've heard in the 50 smoker videos I've watched on RUclips so far, the pores in meat close around 140-degrees internal temp, where they don't accept more smoke. So folks usually wrap about 165-degrees internal. I've heard folks say they finish in the oven to save pellets/wood. (I think, in another video, Harry says "a BTU is a BTU.")
Harry...here's a tip for you to consider. Have you ever made your own brown sugar? My wife makes her own brown sugar for her baking and it's night and day better. Mix white sugar with molasses. Ratio is 1 tablespoon molasses to i cup of white sugar. We're going to try using pure cane sugar next. Maybe try it and it will be the difference between first and the rest.
Never made my own brown sugar. Have used raw brown sugar, rock sugars, and turbinado sugars in the past.
Did i miss something. After you Brown sugared them, you foiled them and let them rest. You didn't put them back on the smoker?
Once crust sets, you foil, then you put it back into pit or oven to render the connective protein strands. My monologue describes that it took another 2 hours to be done.
@@SlapYoDaddyBBQ what temperature?
Same as your pit .... 275.
Hi Harry, I came across you watching the bbq show on paramount. Thanks for sharing your experience. Im here to learn more for cooking for family and friends. I loved how i saw you win using basic bbq equipment over the people who had such high tech equipment. Goes to show you can get the same results. Much love from Canada ❤
Much love back at you in Canada. Yes, it's always the pitmaster and never the pit and you can win awards with a $300 WSM versus the big boys using their $20,000 smokers! For some of my competitor friends, the paint job on their pit, alone, is $5,000!
Harry, you’re “the professor” of bbq. You must have a PhMeat.
Hey Rich, I've been told that I have a PhB (Dr. of Barbecue)! Thanks for watching.
Harry! So many tips here, thank for sharing. I learned more in 20 mins on this video than I have gained in countless hours of watching others. Thank you..thank you...thank you Sir!
Hey Darren, you learn how to master barbecue from my channel so you can spread BBQ love. I have 100 videos so feel free to binge watch when you have time. Comp Chicken - ruclips.net/video/VC8fdTsj_jY/видео.html; Comp Butt - ruclips.net/video/FlBagb3tKUc/видео.html; Comp Brisket - ruclips.net/video/Uo7ocTu9olc/видео.html; Coaching Ribs - ruclips.net/video/Ld1A_dPwsw8/видео.html; Livermore Ribs - ruclips.net/video/ua1LQ9DSgOI/видео.html; Harry Grill Ribs - ruclips.net/video/XcIZ2AW4Smo/видео.html
Hi Harry! Awesome Vid.
Questions:
1. after spritzing with water and ICBINB at what point do you wrap?Do you go by temp of ribs, by time, or by the development of the bark/crust?
2. I have a 18" WSM and hanging allows for more racks. Thoughts on hanging the racks?
3. What is the purpose of ICBINB? Bark build up or flavor? Would one miss much if left out?
PS Thank you for not being a pretentious pit-master.
1. Wrap when crust sets
2. You can hang if you like that method
3. ICBINB is for flavor and moisture. Soy bean will not burn unlike butter.
Thanks so much for sharing your secretes Harry!!! By the way.... try with clarified butter..... it doesn't burn and its real butter. It does not separate and it tastes great. ´
You're very welcome. Yes, clarified works also
I'm surprised no one made any jokes about the statement at 8:35
Sean Williams most of us don’t think like 12 year olds so we don’t pay any attention to it
@@Taylor-dl2kr Unfortunately, most comment sections online are usually full of 12 year old's, hence the reason for my surprise.
I love the fact that you are willing to share all of your vast knowledge with everyday cooks like myself! Some ppl wanna be all crazy about hiding their techniques like they possess the holy grail of all bbq or something. Just a small bit of info for ppl who are not a fan of artificial butter like myself. You can use clarified butter, or "ghee" in your cooks without worries of any type of burning or separation as all of the milk solids have been removed from the milk fat. You can buy it at some stores, but I just make my own out of real un-salted butter. Its very easy and there are many vids on you tube with instructions on how to make it. Another benefit is ppl who are dairy intolerant can use it as all the dairy product has been removed and you are left with nothing but the oil.. Thx for the vids! I watch every one!
Yes, ghee is fine. We have several Indian stores in Diamond Bar where I live to buy ghee. I like the solids when brushing butter on steak. For competition, you can; bring ghee from home but hard to spray on meat. ICBINB or Parkay both work well and I've won many 1st places with the $1.50 bottles from Walmart. Thanks for stopping by
That’s a tee shirt phrase “Never rub a rub”
LOL! I have many tee designs if you like BBQ themed messages!
tinyurl.com/yc6ez8xy
Also great experience learning from you. Very patient and proud!! Great job brother!!! This is the very first time I have subscribed to someone’s channel!!
Thanks for subscribing. When you have time, you can browse my 700 vidoes and 35 playlists. Keep spreading BBQ love!
Idk if I want to remove burnt blood for my in law, lol.
Ever try - Barrel Strength Bourbon to light the smoker -Whiskey Barrel Chunks for smoke - Kerry Gold Irish Butter - Raw honey from the area's of the largest competitions?
Wow! Bourbon is for starting the pit? Never tried this interesting approach to light a smoker. I've used Irish butter and it's very good. Have used old whiskey barrel chunks when grilling steaks and they were good. No, not tried raw honey yet. Thanks for taking the time to watch and sharing your comments. Best, Harry
... Lol, not for poker buddies, but for judges or in-laws!…
Gotta impress some. Not too much for others! LOL!
WOW !!! the giver of techniques, and every detail covered, amazing. BLESSED !!! Be the giver, there are too many takers.
If you can up your game and spread BBQ love, that's all that matters. More BBQ wisdom in this podcast
fireandwatercooking.buzzsprout.com/275921/1392322-episode-12-a-discussion-with-world-famous-bbq-champion-harry-soo-of-slap-yo-daddy-bbq
Thank you for this video. I repeated all your steps and make me look like a professional with my friends. People love the flavors (I twisted a bit), Now my problem is people want to show up next weekend too... GOD BLESS YOU
Keep spreading BBQ love Ronal!
Thanks Harry.. my problem was trimming! You are the best BBQ instructor!
Happy to help you master ribs so you can spread BBQ love
Unbelievable man!!!! I’m doing this tomorrow for my wife and kids!!!!
Give it a go and let me know how it came out!
My dad took your class some years ago and he already had a good rib game but you helped him step it up 10 fold
So happy to hear your Dad is spreading BBQ love. Please say hello to him for me. Regards, Harry
I remember you using multiple spice on the BBQ Pit Masters. I miss you on that show ! 🙋 Shawn
Thanks. I'm sure will be rerun!
Would love to see Harry do a colab with Johnny Trigg. Now that would be awesome!!
There is only one Godfather of BBQ and I just met Johnny at Memphis in May this year. One of the BBQ greats of America and a living legend! I was privileged to cook against him in BBQ Pitmaster Season One
@SlapYoDaddyBBQ You are very humble! Using 18.5 WSMs, you beat Trig, Mixon and others in a rib competition hosted by and set up by Trig. Of course, they were using Jambos and other extremely high dollar pits. Further proof of your expertise, your great products, and the truth behind your most famous quote, ie "it ain't the pit, it's the pitmaster. " Yeah, i know you didn't say "ain't" but as a southern boy, "ain't" pops a bit more. lol.
Btw, make no mistake, I know Trig is "THAT DUDE" when it comes to ribs. Showing deference to him is definitely warranted, but defeating him even if only once out of countless times should still be proudly worn as a badge of honor.
Thanks Harry, going to give this a try (to the letter) this weekend for a group of 24 family members. Doing 4 huge rib racks & 3 huge Boston Butts, should be an epic holiday BBQ!!!
All the best. Thanks for stopping by!
Really helpful, especially the area of probing for tenderness and timing. Thanks!
Glad you found it helpful Keith 👍
Harry soo your the best!!!
Thanks for watching David!
Awesome tips and demo HARRY! Where is the next contest?
Headed to Texas and Mexico next. Just back from Fargo
www.slapyodaddybbq.com/2022/07/2022-annual-scheels-bbq-championship-teams-university/
@@SlapYoDaddyBBQ I wish you the best of luck!
Ok Harry - never cooked Competition ribs b4 - did my own thing on a FE100 I have had for over 15 years - Folks always seem to like what I made but came across your channel and tried this recipe ( could not find your sauce locally ) I live in Kansas City - anyway It was a big hit - thanks for your generosity and willingness to share - two thumbs up
Happy to help Bernie. Great to hear you spreading BBQ love
Harry what type of vinegar do you cut your sauce with ( apple cider?) and how much?-- thank you for sharing - greatly appreciated
Apple cider is good. Just enough to give a bit of a twang to your flavor profile.
Thanks for getting back to me...you are the man....
BBQ is ready when it's ready so don't hurry!
Harry, you are my idol! I am an Asian American (viet) who loves to bbq, and to see you become so successful in the competition scene makes me so proud! I want to start a bbq team with my military brothers now :)
We are watching BBQ pitmasters every saturday we watch it. We love it.
Thanks for your support of my channel. Plenty more videos coming.
Absolutely generous to show all the tips and tricks, super super enlighthening. Thank you!
Thanks for stopping by and taking time to leave a comment. You master barbecue from my channel so you can spread BBQ love. Feel free to tell others and binge watch the 90+ videos on my channel when you have time.
I’ve been backyard cooking ribs for years. But, learned so much from this video. Thank you
You're very welcome. Feel free the binge watch my 100+ videos when you have time so you can master barbecue and spread BBQ love.
Wow! This is the most informative video I have ever seen on pork ribs, thank you!!!
Glad you found it useful. Thanks for stopping by. Here is intel on steaks See SCA 3X world champion ruclips.net/video/kQPc2s-CQmk/видео.html. See where the SCA contest is held ruclips.net/video/J2zMcjXO18c/видео.html.
Harry, I just bought a smoker and have been watching tons of video over the pass few months. You explain everything in a way a beginner can hit the ground running. I love to share my love of food with friends and family and I think BBQ will be my new way of sharing good times with them. My wife never watches these videos with me, but she liked yours. Also, your comment about watching Tiger Woods will not make you a great golfer was hilarious. If you are Ever in the Detroit area let us know. You are the bbq sensei.
Hey Matthew, thank you for your kind words. You master barbecue on my channel so you can spread BBQ love. Would love to drop by next time I'm I. Detroit!
Going to try this on my Weber Smokey Mountain tomorrow!!!!!
Good luck Roger!
@@SlapYoDaddyBBQ I tried this recipe yesterday and they were,hands down, THE BEST ribs I have ever cooked. Thanks so much for sharing your tips and cooking methods!!!
Best rib video ever. I am making this for the second time. So many finer points distilled to simplicity. Thanks Harry.
Glad you enjoyed it Scott!
I like the way you trimmed ans squared up the racks. I never heard such a simple explanation before. I don't make ribs very often, but next time I do I bet they'll look as good as your ribs!
Give these simple methods a go and let me know what you think. So that you can master barbecue from my channel. I've organized my 100+ videos in Playlists for easy navigation ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Maaaaan oh man! Thank you so much for so much information! 🤤 I can’t wait to try some of your tricks. I recently made some of the best ribs I’ve ever made and after watching this I’m excited for my next batch
Happy to help! Go forth and spread some rib love!
I have no interest in entering a contest, but I do want to put out a good product. I really like your idea of using a sifter for the brown sugar. Also, like your idea of pushing the bone in to make them look more even. I always wrap my ribs twice. Just want to make sure a bone does not puncture through the foil. I am constantly experimenting. A sauce I really like is Wright Barbecue Peach Chipotle. It is sweet and then hits you with a little heat at the end. A new rub that I tried out that I liked is Amazin Cajun by heaven made products.
Thanks for stopping by Bamafan1. Feel free to browse my 130+ videos for more cooking ideas. They are organized by Playlist for easier navigation
ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Tons of great, accurate advice.
Love it, just tried some of your tips on some rid tips I set aside for flavor testing. And my baby boys say you just brought my game up 10 fold 👍👏👏👏👏👏
Thanks you so much.
Amando, thanks for stopping by. I'm very happy to hear your baby boys enjoyed your ribs. Please continue to spread BBQ love and let your friends know about my channel. I will try to post weekly. If there are topics you'd like me to do, please let me know. Best, Harry
Thanks Harry - I always get something new each time I watch the videos - lots of great information!
You're very welcome. Master barbecue and spread some BBQ love!
Harry, I am going too and I will!
I place each spice container in one plastic sandwich bag and shake the spice out of the container then throw away the sandwich bag when done with that spice. Therefore, I never worry about cross contaminating the spice containers. I really would like to see you cook rack of lamb. I'd like to see how you prep the rack of lamb. Do you cut away the fat? How much fat do you cut away? Do you remove silverskin and how much do you remove? Thanks.
Hey Stephanie, I will do some lamb recipes. Meanwhile, here are a couple recipes from my food blog. foodgawker.com/page/2/?author=slapyodaddybbq
www.slapyodaddybbq.com/2016/03/grilled-korean-kalbi-lamb-chops/
www.slapyodaddybbq.com/2015/12/smoked-grilled-new-zealand-lamb-lollipops/
www.slapyodaddybbq.com/2012/06/bbq-british-sheppards-pie/
Thanks!
Been smoking ribs and all that never really got in to the competition stuff but I’m sure gone try it out and see how it comes out see if I can master it some ribs competition style
Give it a go and let me know how it came out!
Thanks for the video and sharing your good knowledge and tips...I loved your comment about the burnt blood not to show judges and in laws....this is black belt....although in my case for my in laws I’d rather leave the burnt blood on and maybe I am luckily and they eat less..... 🤣🤣🤣🤣🤣🤣
Shhh. . . Mila.....don't tell everyone! :-)
Mr. Soo can you substitute the water spray for apple juice or mango peach V8?
Yes use what you like
You're gifted Harry. Thank you for passing on your knowledge we all appreciate it!
Happy to pass on the baton of BBQ love so you can master barbecue so you can spread BBQ love.
"BBQ may not be the path to world peace but it's a good start . . Anthony Bourdain "
I'm quite new to BBQ and with all your tricks and tips I feel like I've jumped 10 years of practice, Thank you so much for all your great videos, BBQ isn't as big here in the UK but I'm totally inlove with the food and everything else, I started with a Akorn Jr last month and now I just invested into a Weber Summit charcoal and I'm loving it.
You are so welcome. I had the honor of training numerous UK and European BBQ champions when I competed and taught in London
www.slapyodaddybbq.com/2012/07/british-bbq-championship-cartmel-england/
Your videos are so great Harry. I followed your hot and fast brisket method and the people at work say I should sell it lol.
Time to open your BBQ business!
Thanks, Harry, you are a "Master" at your trade. I like the idea of pushing with your fingers around the bone for better presentation. I've competed in smaller competitions around in Iowa and have done well. I also like your concoctions. Happy BBQing
Welcome to my channel John
Sorry James!
Harry is the man, good info
Thanks for stopping by Candace. Keep spreading BBQ love!
I recently found your channel, and I am soooooo happy! I adore you and your words of wisdom! Thank you so much for sharing your expertise.
Welcome Dani to 170 videos across 30 Playlists
SlappyyodaddyBBQ is the king.
Just smoked a rack ribs for Superbowl using this a a guide and they turned out great. 9 out of 10 and Top 5 ribs I ate. Not competition level but damn amazing. Again, love this channel and website.
Awesome to hear. I did a little rib tower also for my SB2021. Game was a yawner but food was good - ruclips.net/video/mdgd6bNIoZc/видео.html
Harry thank you for being awesome
You're very welcome!
Hi Harry ! Hope all is well...
I just ordered some of your chicken rub and all purpose rub! Can't wait to try it !,
Thank you for you sharing your technique! Have a great weekend!
Thanks Brian. Keep spreading BBQ love!
Hi Harry - just wanted to say thank you for these awesome instructional videos you've put on youtube, you're truly a wealthy of knowledge. I've got an exciting upcoming weekend with a rack of ribs already dry brine-ing in my fridge and a SRF brisket thawing out. Can't say these cooks will turn out well, as it's my first time for both but I'm compelled to learn and get better. Thanks again!
Wow, thanks!