@@wol2503 I like to think there is also “pitmister” (or -mistress as the case may be) for folks like myself who appreciate smoked ribs and use a smoker (WSM 18”) but are not experienced enough to claim the -master title yet.
@@blackbutterfly233ify because not everyone that watched this video has watched previous videos. They could easily put a disclaimer in the beginning if so many people are asking the same question or they could have 2-3 members of the film crew taste it
@@TheDynastking they don't need to do any of that. Their channel has been on RUclips for a few years now. It's quite obvious what the nature of their show is. Even watching this video can tell you what's going behind the scenes
@@blackbutterfly233ify then you shouldn’t be concerned about people asking the question I did since there will constantly be people discovering the channel and asking the same question on the very next video since they don’t know
While these are tasty dishes, I wish we didn't call them "BBQ Ribs" since no one used the bbq cooking method. Maybe I'm too much of a purist, but I bbq'd 3 racks of baby backs this past weekend that spent 6 hours over slow-n-slow wood smoke outside.
well yes and no... originaly the 3 bbq method are : grill whole over flame , cook by smoke or wrap up and put in a hole to cook slowly , the last method is the same as wraping up in aluminum and putting it in the oven for a long slow cooking. so its technicaly bbq cooking. also they use a bbq sauce. so while it doesnt use the modern appliance of a bbq grill it is still a bbq meal
@@Boiokgogi I can appreciate how you break down original bbq methods, but I can't quite agree with the conclusion that pretty much anything in a modern oven is equivalent to bbq (provided it's wrapped in aluminum). It's missing the smoke component of the wood coals buried with it, plus traditionally they didn't have aluminum, so they used things like banana leaves which allowed the wood smoke in and even imparted their own unique flavors.
Any time I see Daniel I think of the time they were doing chicken wings and he was like “instead of wings, I’m going to cook some chicken legs 😁”. Somebody serves me legs when I order wings and I’m flipping tables fr
Britney has the most radiant skin! I’ve never been a fan of ribs or brisket cuz I don’t enjoy the texture but I do love to watch people prepare & eat them.
I was impressed by these three. Daniel's commentary was intelligent and amusing. I'll have to give ribs a try in my oven! I don't have a BBQ these days.
I always aspire to use one or two of the Chef Level tips someday. Realistically I have most of the skills of the Level 2 cooks. But most days I don't even have the motivation to make the Level 1 dish lol
Came here to see who else thought this! Iberico is a gift, to be savored on its own. Seems like the same sacrilege as a Kobe BBQ rib. There are plenty of great pork ribs a top chef could use
@@pucky8231 I technically understand this point but I live in Texas so it sort of sounds like white noise... It's not barbecue if it's not smoked. It's just ribs. And that can be delicious too... but it isn't barbecue.
For the record. It is NOT BBQ If you make it in the oven. It's just baked ribs with BBQ sauce on it. Same as any other method. BBQ is BBQ. BBQ sauce does not make it BBQ
As soon as I heard Iberico, my brain turned off. No normal person is dropping $50-140 on ribs. I'm all for techniques like sous vide, but starting with ultra premium ingredients is a bit silly.
BBQ is whole hog, cooked over hickory, chopped, seasoned with vinegar pepper sauce and served with coleslaw and hush puppies. Finish off with nana pudding
This time, I think the level 1 are the ribs I want to try the most. Level 2 just looked way too dry, I thought the sauce would help, but he turned up the temp and cooked all the moisture out. Level 3 jerk ribs sounded great until she drowned them in pistachios.
I'd smash a plate of any of these ribs. They all look banging. Also feel like you could easily mix and match some of the ideas here. I fancy the idea of quality iberico ribs, but skipping the homemade BBQ sauce and focusing on a nice rub and crunchy finish
Am I the only one who thinks this is not real BBQ ribs. Just because you throw BBQ sauce on them does not mean they are BBQ ribs. where's the grill/smoker
Look, I know not everyone has easy access to a grill, but c'mon, Epicurious. Not ONE cook actually barbeques their ribs??? I'm sure they're tasty, but they're not BBQ. (And isn't sous vide about as opposite of flame-cooked as you can get?)
the wrap-in slow cook method is still a bbq method tho. ( 1- grill whole over flame , 2- smoked , 3- digg a hole in the ground , wrap it up and let it slow cook )
Im planning a big party, and im buying some killer hogs rub, but i have never used any rub. How much do you use on one rack of ribs they are 16oz. Should i try and stretch it for 2 racks? Or should i put half on each side of one. Thanks
![Ice On My Teeth - ATEEZ エイティーズ 에이티즈 [Music Bank] | KBS WORLD TV 241115](http://i.ytimg.com/vi/c-n92OgbbwA/mqdefault.jpg)
I feel like we’re missing a level here: pit master
True, but we all know the pitmaster wins
Pitmaster is the true Level 4
Yup, real BBQ ribs are cooked in a smoker, not what all three of them did.
Pitmaster is the only level
@@wol2503 I like to think there is also “pitmister” (or -mistress as the case may be) for folks like myself who appreciate smoked ribs and use a smoker (WSM 18”) but are not experienced enough to claim the -master title yet.
Clarke?! I was so surprised to see her on here. I love it. I always wish they tried each other's ribs
Me too! What’s the fun in them only tasting their own creations?!?
@@ThatsaTechnicalFouli think they're filmed on different days. Hard to coordinate the timing.
Why do people continue to ask the same question? They can't try each other foods because they don't film at the same time.
Incredible that three different people were challenged to make ribs and not one used a grill lmao
At least no one boiled them like that one person on Tiktok
Kinda hard to do that in a new York studio
@@rishabhpbWhat about boiling in bbq sauce? I do like it and than finished on charcoal
@@rishabhpb goodness gracious
@@HenkJanLeeuwik hey at least you're doing more than just boiling it
They need a half-drunk uncle with a cigar and flip-flops for Expert.
As a Memphian making ribs without using a grill is criminal 😭😂
Amen!
They don’t understand mane
Shout-out to whoever does the editing on these "4 Levels" episodes. He or she is terrific.
Editing on Epicurious videos is always first-rate, but whoever does it has excelled themselves with this.
😂😂😂😂😂
It’s a production team
Just say they
you can say 'they'
Please don’t put pistachio on my ribs 😂
3:50, Editor deserves praise for stitching this together 😅
Not too sure about the pistachio. Don’t think I want to taste nuts when having ribs
I saw the bottle of Appleton and instantly knew a fellow Jamaican was among us
😅😅
Lol me too
Have them taste each others recipe
I would love to see that too but I'm guessing these filming aren't done side to side but rather one at a time in studio. Is my guess anyway.
Why do people continue to ask the same question? They can't try each other foods because they don't film at the same time.
@@blackbutterfly233ify because not everyone that watched this video has watched previous videos. They could easily put a disclaimer in the beginning if so many people are asking the same question or they could have 2-3 members of the film crew taste it
@@TheDynastking they don't need to do any of that. Their channel has been on RUclips for a few years now. It's quite obvious what the nature of their show is. Even watching this video can tell you what's going behind the scenes
@@blackbutterfly233ify then you shouldn’t be concerned about people asking the question I did since there will constantly be people discovering the channel and asking the same question on the very next video since they don’t know
It’s CLARKE for me!!! Luv her!!! 💗
Daniel still has that vibrant vibe that just pulls you in
is vibrant a euphemism for attractive male chef? 😂
weird way to say annoying bro
he can be all of the above lmao
I haven't watched this channel in a couple years, and in that time, buddy got SWOLE.
Minus the armpit hair. Armpit hair doesn't belong in a cooking video.
As much as i love Jamaican flavour, Iberico has such a subtle bouquet to it that letting its flavour shine through is why you get iberico.
Yep, jerk ribs would be delicious but don't waste beautiful Iberico ribs that should have been cooked wth salt and pepper only over a mild smoke wood.
While these are tasty dishes, I wish we didn't call them "BBQ Ribs" since no one used the bbq cooking method. Maybe I'm too much of a purist, but I bbq'd 3 racks of baby backs this past weekend that spent 6 hours over slow-n-slow wood smoke outside.
well yes and no... originaly the 3 bbq method are : grill whole over flame , cook by smoke or wrap up and put in a hole to cook slowly , the last method is the same as wraping up in aluminum and putting it in the oven for a long slow cooking. so its technicaly bbq cooking. also they use a bbq sauce. so while it doesnt use the modern appliance of a bbq grill it is still a bbq meal
@@Boiokgogi I can appreciate how you break down original bbq methods, but I can't quite agree with the conclusion that pretty much anything in a modern oven is equivalent to bbq (provided it's wrapped in aluminum). It's missing the smoke component of the wood coals buried with it, plus traditionally they didn't have aluminum, so they used things like banana leaves which allowed the wood smoke in and even imparted their own unique flavors.
Well the thing is bbq is both a flavor and a style of cooking. So they did in fact make bbq ribs
@@kingInci727they did not
@@kingInci727 in fact, they did not. but you continue cooking yours in a crock pot and posing them as bbq ribs.
2:14 some serious "2 shots of vodka" energy here
i love ribs and i love clarke’s content. the youtube algorithm knows me so well.
Any time I see Daniel I think of the time they were doing chicken wings and he was like “instead of wings, I’m going to cook some chicken legs 😁”. Somebody serves me legs when I order wings and I’m flipping tables fr
i can't believe none of those chefs slow cook the ribs over indirect heat.
Level 3 had me until she added the pistachios. Professional fancy chefs really don't when to stop sometimes.
Pistachio and pork are a time honored combo. Ask mortadella.
I agree. Sometimes less is more. I was fine with the sea salt though. Most BBQ sauces are way too sweet. I like a more balanced flavor.
that’s why she’s the professional and you’re not 😂
If you've never had pistachio crusted meat you are missing out, it is phenomenal
No pro chef has long nails. That's a huuuuuuge no no. Unsanitary fr
This episode was basically a thirteen minute war crime against BBQ!😲☠😂
I gotta say. I've always loved this series, but it irks me its not named 3 levels and Rose explaining what happens.
I like using hoisin and five spice as part of my bbq glaze. Gives a slight hint of char siu flavour.
Britney has the most radiant skin! I’ve never been a fan of ribs or brisket cuz I don’t enjoy the texture but I do love to watch people prepare & eat them.
Disappointed in the professional chef. She didn't raise the pigs herself and hand butcher.
Bruh
Shoulda had Frank here.
Frank would’ve raised the pig, then butchered the whole animal himself.
I'm more surprised she would sous vide a jerk rub. Feels wrong to put a dry rub into a medium that sloshes all the meat juices around in that bag.
The "professional" chef competed on a show called Ciao House a few months ago and she was mid at best. Surprised Epicourious gave her that title.
I LOVE CLARKE ❤❤❤ pls have her back 😢
The only way that I cook ribs is low and slow on a smoker.
Clarke and ribs ??! this made my day!
I will never get the 13 minutes of my life back that I spent watching these folks over complicate this…
Pistachios ?? Seriously ?? C’mon
What's wrong with pistachios?
@ pistachios on ribs is crazy
@@JayStubbs2016 Why? You ever tried it? Maybe it's awesome.
@@JetstreamGWwhy WOULD you try it?
not me scrolling youtube and coming across this video. clarke caught my attention and made this video so enjoyable also who doesn’t love ribs!
The seasoning difference at 2:25 is hilarious to me lol. She has at least twice the amount of seasoning that he does 😂
Size of the meat different innit?
She also has at least twice the amount of meat
She uses it in more places, though!
Why do i feel like this was a missed opportunity for Desi iykyk lol
I loved the "Smack ya mama." moment.
Please make them try each other’s dishes, and then guess the level based on the taste and texture.
Why do people continue to ask the same question? They can't try each other foods because they don't film at the same time.
They can film around the same time and solve this issue, similar to how they do it for ingredient swap. 😊
@@sanjanaadeshra5116 that's not filmed at the same time either. It's edited to look that way then they come at the end to taste food
I was impressed by these three. Daniel's commentary was intelligent and amusing. I'll have to give ribs a try in my oven! I don't have a BBQ these days.
the things i would do to try these
Daniel doesn't need a smoking gun, he has his own guns
That and he is already smoking 😊😉
Truth!
GROW UP
Pause
HEY CLARKE! ❤❤
I always aspire to use one or two of the Chef Level tips someday. Realistically I have most of the skills of the Level 2 cooks. But most days I don't even have the motivation to make the Level 1 dish lol
Clarke! That’s my girl. Loved the video.
The key is Scotch Bonnett peppers. Haberno is about the same heat level, but Scotch Bonnet tastes sooo much better.
Why tf would you jerk iberico?! What a waste of all of those amazing flavours, they'll be totally covered up by the jerk seasoning.
Came here to see who else thought this! Iberico is a gift, to be savored on its own. Seems like the same sacrilege as a Kobe BBQ rib. There are plenty of great pork ribs a top chef could use
How did 3 people make ribs but no one made BBQ? I do wanna try that jerk but I am going to smoke it as the rib gods intended.
I guess it's hard to do in a new york studio
@@pucky8231 I technically understand this point but I live in Texas so it sort of sounds like white noise... It's not barbecue if it's not smoked. It's just ribs. And that can be delicious too... but it isn't barbecue.
@@tatg69 You need to try some Chinese BBQ. None of it is smoked but it's delicious.
@@kevwwong if its not smoked its not BBQ, and if its not soutern its not BBQ
@@pucky8231 No its not, they just gotta not be lazy, but they are lazy and for that they all fail, they are all bad cooks, especially the chef
CLARKE OMG!!!! i love you girl!!
I guess Frank isn't here cuz he's still raising his pigs lol
I have never been so disappointed...
Thay ALL look amazing! Different but all fantastic!
Is that clarke?!?!? Girl you supposed to be in school not taking side quest 😂 i love her tiktoks ❤
And here I am eating a Cliff bar on my lunch break...
my mouth is watering...I can smell and taste each one!
Pistachio on bbq ribs...
Brittany ruined it with the pistachios
Only differences in these three chefs are technique, experience and cuisine … oh yeah and etiquette !!!
For the record. It is NOT BBQ If you make it in the oven. It's just baked ribs with BBQ sauce on it. Same as any other method. BBQ is BBQ. BBQ sauce does not make it BBQ
We need Malcolm Reed on the case! “Let’s get to cookin’!”
clarke is so charming :)c we need more eps with her
I've smoked hundreds of racks of ribs. Next time can you invite me so we can see how to actually make BBQ ribs?
Daniel wins for the best ribs (and arms).
All look delicious!! Thanks
1:38 I see what you said there... 😏
Pro-tip: You don't have to be Jamaican to jerk your chicken.
4:39 she can do it all.
4:49 you can tell she tried it by her looks.
I love these videos so much
As soon as I heard Iberico, my brain turned off. No normal person is dropping $50-140 on ribs. I'm all for techniques like sous vide, but starting with ultra premium ingredients is a bit silly.
BBQ is whole hog, cooked over hickory, chopped, seasoned with vinegar pepper sauce and served with coleslaw and hush puppies. Finish off with nana pudding
My favorite rack of ribs are on reduced sale at the local grocery store for $5.40 :)
Watching it for Daniel 🥰🫶🏻
This time, I think the level 1 are the ribs I want to try the most. Level 2 just looked way too dry, I thought the sauce would help, but he turned up the temp and cooked all the moisture out. Level 3 jerk ribs sounded great until she drowned them in pistachios.
2:13 I got a laugh out of that lol
YES!!! I have been requesting 4 Levels of Ribs for long time now, & the moment is finally here!!! HOORAY!!!
but none of them actually know how to make Ribs, if they try to do Bisket im informing the Texas AG so they can file charges.
go to an actually BBQ channel, these are all garbage.
Omg clarke!!!!!
Great episode
"You don't want to get drunk off your barbecue sauce" - i dunno, that kinda sounds exactly like something I would want to do
"... we jerk everything!" "Put your _love_ in the barbecue sauce!"
Okay, guys, I'm gonna need everyone to stop lobbing slowballs.
I don't have 24 hours to make ribs! I'm lucky if I have 2 hours.
Welcome back Daniel! Welcome back 3 levels! I missed you guys!
Theses aren't bbq ribs. These are baked ribs with bbq sauce. Smoked for 20 seconds?! Cmon now.
Yay for the West Indian representation!!!!’
Daniel flexing with his guns, while flexing with his ribs recipe :p
AHHH I LOVE CLARKE!! SHE'S THE QUEEN OF RIBS I SWEAR 💗
I'd smash a plate of any of these ribs. They all look banging.
Also feel like you could easily mix and match some of the ideas here. I fancy the idea of quality iberico ribs, but skipping the homemade BBQ sauce and focusing on a nice rub and crunchy finish
heck yeah!
bbq ribs!❤
I saw Daniel after the Yankees game last year on the train it was like meeting somebody u been hitting parlays on bros mad cool and Yankees won!!
Am I the only one who thinks this is not real BBQ ribs. Just because you throw BBQ sauce on them does not mean they are BBQ ribs. where's the grill/smoker
Exactly. Where’s the smoke ring?
I agree, but they are in a studio, I don't think they had access to a smoker.
Agree. The pro had a hot hold at 155 though.
@@theoperkinson6574 they are in a studio kitchen, you can get smokers for kitchens, they make them
Year like 8 of asking for 4 levels of quiche
Omg it’s Clarke!! I love her, she invented ribs!
Bot
Jamaican chef with Appleton in the recipe! 🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲
Look, I know not everyone has easy access to a grill, but c'mon, Epicurious. Not ONE cook actually barbeques their ribs??? I'm sure they're tasty, but they're not BBQ. (And isn't sous vide about as opposite of flame-cooked as you can get?)
the wrap-in slow cook method is still a bbq method tho. ( 1- grill whole over flame , 2- smoked , 3- digg a hole in the ground , wrap it up and let it slow cook )
So when is the BBQ part?
Famous Daves BBQ sauce is FAAAAR better than Sweet Baby Rays! Real pineapple juice along with other great ingredients.
At least the ribs had heard the word "barbecue"....
I think I'll pass on any ribs that don't come off a rib or smoker, but I wouldn't mind getting my hands on on some pimento wood
I was there for all of them until Brittney put on the pistachios. That beautiful texture ruined by chopped nuts :(
Everytime I see Daniel I am just reminded of the grilled cheese incident
Can we please get a chicken and waffles episode!
Actually spooky season is here so why not spiced pumpkin latte and pie.
Im planning a big party, and im buying some killer hogs rub, but i have never used any rub. How much do you use on one rack of ribs they are 16oz. Should i try and stretch it for 2 racks? Or should i put half on each side of one. Thanks
FINALLY!!!!!
The SECOND i saw what daniel was aearing i came to the comments and im disappointed and shocked in the lack of thirst comments 😂
Guys, I want something that is meat and I can enjoy. This is not steak, this is dessert.
I'm disappointed that no one added coffee to their bbq sauce. Its the second ingredient in mine, or a litttle cocoa powder!
IMO none of these are real BBQ ribs, for them to be BBQ ribs they need to be cooked in a smoker.
2:11 "Two shots of vodka"