The Best BBQ Ribs Without Using A Smoker
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- Опубликовано: 9 сен 2024
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Making great homemade bbq ribs shouldn't be limited to the smokehouse homies. While a smoker really makes for a perfect rack of ribs, we can get a product that is nearly as good in its own way using this method. And obviously, the cold smoker device IS OPTIONAL.
Recipe: www.joshuaweis...
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Josh: how to make ribs without a smoker
Me: :D
Josh: we’re cooking it in a grill
Me, living in an apartment: D:
He did say you could grill it in the oven too, I think that’s broiling for US folks. :)
Lol apartment complexes should have communal grills, also he said optional
@@Subsistence69 I'm lucky that my complex does. Some of my neighbors have personal grills, they just have to use it away from the building. Also...I'm saying luckily like I'm not a lazy bump who will grill.
Slow cooker invest in one. Finish your ribs in the broiler/oven if you have one as you glaze the sauce
@@molemanns that's how i do mine in a crappy little apt. kitchen.
Josh: I’m going to show you how to make ribs without a smoker
Also Josh: USE A SMOKE GUN
He hot boxed the bbq sauce
You'd be better off just adding liquid smoke to the sauce. That smoke gun was pure wank.
he didn’t say use a smoke gun he recommended it
@@luke7932 Yeah and it was a poor recommendation, used for RUclips theatrics rather than any actual purpose. The smoke will only hit the surface of the sauce and will have very little effect. You're much better off just using liquid smoke in the sauce, or using actually smoked ingredients in the sauce, such as chipotles.
@@void.reality i put it in the marinade too, or in this case, would brush some on and let sit, before applying the rub.
Didn't expect a Bon Appetit reference but I'm not complaining.
Where?
Shinobu Takumi Re:Birth he mentions Brad Leone when he adds the vinegar to the ribs
2:44
you idiot it's not bon appetit it's bone apple tea
Neil you idiot the RUclips channel not the actual words
Who else wants him to make a Red Lobster Cheddar Bay Biscuit copycat?!
"But Better"!
Well I do now
I didn’t even ThInK of that!!
Make this top comment
Yes please!
"You think coffee is just for drinking?"
*SLAPP*
*SLAPP*
Epico
jeremy wong unexpected davie
I burst out laughing at the first slap
Burst out laughing. I unsubscribed. Bowing to sponsors means he's not in control of his own channel any more
@@KevinRoehler Fuckin idiot.
To make this whole thing way more foolproof cook way lower and slower, carefully drain that liquid from the foil, reduce and incorporate it into your BBQ sauce while they're resting, then paint it onto the ribs, crank the oven way up, maybe even broil, and let that sauce form a nice crisp dark layer, adding extra coats and repeating 2 or more times until you're satisfied.
Thank you for the tip. I did that and the sauce was immediately much tastier! Can’t wait to throw these on the grill tomorrow!
I cant belive he didn't mix the fat into the sauce
200-250 f?
What temperature and time?
a better way to get more of that liquid gold you are smartly incorporating into your sauce is to cook your ribs on a rack inserted into a baking sheet. add a half cup of water to the pan and tent with foil. you will have a good amount of flavorful fatty juices after 4 or 5 hours of low and slow 220 degrees. drain and strain into your bbq sauce and reduce.
2:24
This is the picture I have in mind when Joshua "plays with his meat"
Just Some Guy without a Mustache WHY MUST I SEE YOU EVERYWHERE
_ ikr and it’s annoying
Artur Dzizenko too bad you don’t own the internet amirite
Captivating Ares too bad
Why
The
Fuck
Are
You
Here
This worked so well.
Best ribs I've ever eaten and I made them myself.
Once again Joshua you have come through in a big way.
Pro-tip: a paper towel makes pulling that membrane off a lot easier, they can be slippery
Thanks comrade
@Austin Thomas lol. I didn't mean to imply I came up with it, a pro did.
Amateur tip: You can also use yur teeth. Not only does this get your mouth on someone elses food, but it helps get your mouth on raw meat.
Also a dry wash cloth works 😊 I hope this helps
True pitlords leave the membrane, if you smoke the ribs right you can get the most satisfying snap with every bite
This is almost exactly how my grandfather used to make ribs every year for the 4th of july. Best ribs I will ever have had. The only difference was he never used vinegar before putting them in the oven
The vinegar helps to make them moist and fall off the bone while breaking down the fats and such... cook without it and have meat that stays on the bone by also reducing the cook time to 2-2-1/2 hrs.
josh: lemme make ribs without a smoker
also josh: lemme smoke my *bar bee sauce*
For people who don't have a grill, just cook your ribs in your oven at 275°F for about 3 to 4 hours!! (At least that's what worked for me)
Or broil them!
275f until temp reaches 202. Then glaze and put in for another 10-15 min.
I love this cooking show cinematic universe between Josh, Babish and Bon Appetit
It's better than Marvel.
And Adam Ragusea.
@@somerandofilipino6957 nah the three B's are our kings
What about you suck at cooking
What about a french guy cooking
one Thing which is not a good idea is the vinegar and foil. The acid desolves the passive layer of the Aluminum and disolves then Aluminum into your food which gives off flavors, can etch holes into the foil making a mess. and there are other non beneficial health effects of Aluminum in your food.
i would try to get a big Metallic Dish and cover that with foil. or skip the vinegar
@Sean Havlin well here in Europe, apart from camping cookware, most dishes are stainless steel. also the quite liked ones from IKEA are.
Research actually links alzheimer disease to Aluminum salts, but yes there is no acute toxicity involved. And having vinegar on your Aluminum can lead to metallic off flavours.
“Best BBQ Ribs Without a Smoker”
*Uses cold smoker*
Alternatively you can add a nice smokey whiskey to the barbecue sauce before simmering.
Or a little liquid smoke... it was optional, and I live in an apartment, where I can’t use a smoker but I CAN use one of these.
Buy a stove top smoker just be sure to use tinfoil over the lid because it leaks with just the lid.
He could of smoked on the BBQ by placing chips in aluminium foil and poking some holes in it.
This smoke gun was used to smoke the BBQ sauce NOT the ribs.
We tried this last weekend and they were the tenderest ribs we've every had. Also, we were given a bit of an advantage. We help support with a farm which is also a dog, cat and horse rescue. They have pigs, goats, ducks and chickens as well as housing about 15 rescue dogs, 8 rescue horses and 2 dozen cats. As a thank you for our help they gave us some freshly butchered meat. And some of it was a full rack of pork ribs right from the farm. Talk about eating local.
Honestly, I would love to see a tres leches cake from you. Cause here in the east, we over here lacking in some good Mexican desserts
Ooooh! 👏🏼👏🏼👏🏼
This is what we need!!
He did it !
@@snippingtool9226 hahahaha thanks!
@@snippingtool9226 I SAW THE VIDEO!!! I SCREAMED SO HARD!!!!
For anyone who wants smokey flavour without a gun thingy or a smoker - heat up a piece of charcoal directly on the flame of your stove top until it's glowing, pop it into a small heatsafe bowl, plop the whole thing into whatever you want to smoke, drop a teaspoon of oil right on top of the coal, and cover it all with clingfilm for 10 mins. If you want extra smokey and don't care too much about ingesting a small amount of charcoal, strain the oil right into the sauce/curry/whatever. Soooo good
So about the "fall off the bone" status, most rib experts will say ribs should have a little chew and tug on the bone, falling off means they are likely overcooked. I was skeptical of this but when I went to St. Louis and had the best ribs I ever had in my life, I was sold. Don't overcook your ribs, people
I'm in your camp. Tender is one thing, but fall off the bone is probably;y too far.
Andrew Aziz Yup. It’s always stated that you should be able to take a clean bite in the side and it keeps the structure of the bite in the rib. Like a nice clean semi circle.
I could not agree more tbh I’m not crazy about fall off the bone I may as well have pulled pork at that point lol I like my ribs with a little bite a little chew
if they don’t fall off the bone i find biting into them gets everything caught in your teeth :(
Was looking for this comment. Totally agree.
just wanted to thank you for always including weight of ingredients, as "a cup" measures volume and not weight
Why am I watching this while fasting, this is self induced torture
Same except I'm vegetarian 😭😭
If you are fasting then you must be Muslim so I'm sure you cannot eat this thing anyway
Good thing it’s night time in SEA hahahaha
@@fahimawahid306 its okay if it isnt pork or bacon
Humpty Dumpty aren’t they pork ribs though? Of course there are probably other ribs to eat, but josh’s is pork
I’ve made this every 4th and they do not disappoint! Love these gaht dang things
can we just appreciate the perfect shape of that brown sugar when he puts it in the bowl! feelsgoodman
If you live in a place that doesn't allow you to have a smoker or a grill, just use ingredients in your dry rub that have been naturally smoked, like smoked salt, smoked paprika, smoked maltodextrin, etc. You can also brine them ahead and put a bit of natural liquid smoke in your brine. And if you want the smoke ring, you can use a tiny, tiny, tiny sprinkle of Morton Tender Quick curing salt mixed in with your dry rub or brine. You'll have to experiment with the amount so you don't end up turning your ribs into ham. ChefSteps has some good videos that go over all of that, for ribs, brisket and chicken.
I was sold in the beginning, but the meat literally falling off of the rib bone and plopping on the counter really got me.
I just finished eating the ribs from this recipe I did change the bbq recipe up a little to match up to my taste but I just have to say those were the best ribs I’ve ever had they were so unbelievably tender and juicy. I’m happy I have 2 more racks to make with this recipe. Thank you so much.
What do you call people waiting around to get some of these ribs?!
A Barbe-*queue!*
My weakness is puns. So you have made me weak. JAJAJAJAJAAJ
Dude I-
Made these ribs today , but I used beef instead.
My whole family was in love with it. They said from now on only this way to make ribs:)
Thank you Joshua so much for this amazing recipe!!! I wanna smack the table every time i take a bite 😜
reupload first? i watched the whole other one too XD
haha madlad
Me took
lmao SHAHGHAAHAH
R/madlad
@David Turtle what was wrong with it
I've been on RUclips for 10 years and only subscribed to three channels ever, neither of which are related to cooking. Today Joshua, you became the third channel. Keep doing you man, I really enjoy your stuff
Josh and Brad Leone have got to team up for a cooking series.
Hey your name is Josh too what a coincidence
I didn't have fresh ground coffee, but I had some unsweetened cacao powder and it added a really nice "what is that secret ingredient?" flavor!
I personally like my ribs to have more bite to them, I know people like the whole "fall off the bone" thing but biting into meat that still have texture is even more amazing :o
Right, if you intend to win competitions, they should not fall apart.
I agree. A little too overcooked. Should be able to take a bite and the bone stays intact with the meat. But I guess to each their own.
Agreed! Falling off the bone is overcooked. It’s like bad sandwich architecture.
Yeah, if it's fall off the bone and falling apart you might as well make pulled pork with a cheaper cut.
I was looking for this proper comment about ribs.
My wife and I made these with Pork Short Ribs. Turned out Great! Thanks for the recipe!
CAN WE PLESE GET SOME MOTHERFRIGGIN PANCAKES. FOR THE LOVE OF GOD.
He made them on tiktok and I have learned of the recipe
It was 2 cups flour 2 cups milk 1 tablespoon baking soda 1 tablespoon sugar two egg a pinch of salt and a drop of oil
1. Mix the dry ingredients together in a bowl
2. Beat and add the eggs as well as milk and oil
3 (optional) I leave the batter rest for 30 mins before cooking
4. Put enough butter on the pan until there's a layer
5. Pour batter and flip when bubbles show on top
Guys if u are seeing this plz plz tell Joshua to do a Chipotle but better episode
Carlos Ramirez there is already one go check it out
Nevermind i just dumb:p
@@daraghroche5658 Are you sure about the Baking Soda? Looks like it should be Baking Powder.
Bro I just made this recipe (except without the coffee, because we didnt have any finely ground) and it was soooo gooooood. Thanks Josh for another great recipe.
why reupload?
This happened with some other RUclips’s this morning they said the video would be private or not seen at all
@@cursedteletubbiespicture3171 why?
Yeah, why?
He changed the name
Thank you sir. I've been wanting a smoker for a while but haven't been able to get one yet so after watching this video I had zero excuses to not at least make an attempt at cooking ribs. One of the pickiest eaters you'll ever run across (My 11 yr old son) absolutely crushed them! My wife, son and daughter do not like BBQ sauce (I know....I know....but it is what it is lol) so we skipped the whole step of brazing with BBQ sauce and I just dipped mine in sauce as I love it. So freakin tender I couldn't lift them out of the foil!!!! Thanks again and so glad we have a much cheaper way of eating ribs that taste absolutely incredible.
Side note - We don't drink fancy coffee so we used Community Coffee Breakfast Blend and it worked out great!
I just made this for a sunday family dinner, with my parents coming, and everyone loved it. Thanks Joshua for a great video :)
I will do it in sunday,hope it will be good
please be beef, please be beef....
@2:27 noooo now i have to replicate your recipe againnnnn but with beef.
by the way keep up the awesome vids brotha
DUDE THAT TRANSITION BETWEEN THE COFFEE SLAMMING BLEW ME AWAY
Nobody:
Every RUclipsr ever:
*Films their sponsor while walking down a street with a camera guy behind him*
Yeah, pretty much
To be fair it’s really easy to do now that so few people are outside
Joshua: *makes simple amazing meat dish*
World: *goes into meat shortage*
Me: “some say correlation does not equal causation, but in this case I would like to say otherwise”
How is this possible someone how makes ads that are actually convincing and i hate coffee
Makes you want to be a Coffee person, doesn't it?
QuarterGamer Jip
Love the simplicity, and the production! Keep it up. Rub-adub-dub!
Only og’s remember the first video😔
So I'm og
Ikr
It went offline in the middle of me watching, what was different?😅
What changed?
First vid gang
If you can do that to the bones, they are way overcooked. Also, full spares are the true rib to use. Baby backs are high-priced junk.
RIBS with a tug is better then completely fall off bone in my opinion
I made these ribs last night, and they were wonderful. Incredibly tender, but with wonderfully crispy outsides. I made them entirely in the oven. I think they definitely benefit from the full three hours in the oven and I lacquered them with two coats of sauce on each side with brief stints under the broiler after each coat. If I had to change one thing, I would use just a touch less salt, but they were amazing.
Do u need to let them chill overnight if u broil them in the oven pls tell me
@@hamzauddin2796 No- you broil them very briefly to get the crispy lacquered texture on the outside. That is the final step before you're ready to eat. Keep a close eye on the broiler, as it's very easy to burn the ribs.
@@Canman99 thank you
Josh Weissman Dictionary:
"Cwispy" *exists*
Salt Bae:
*sprinkles down arm into book* "Cwazy" 6:55
I dont do the first step...but after making the bbq marinade...i marinate the ribs in the sauce inside the foil over night then into oven...works good
Bro, we're mostly broke millenials here. The only equipment I've got from that list is a saucepan lmao
This one's for the boomers kiddo go eat some avocado toast. *siiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiip*
You just need an oven to make this entire thing. And for the sauce you can make it in a saucepan. I’m in college and am able to make this super easily, idk why so many people keep commenting this like they haven’t watched the video.
@@VicramFilms Normally that would be a great alternative, but the apartment I currently live in has a tiny oven that I can only fit a single 9x13 pan into. No baking sheets and only one rack. It also makes the fire alarm go off anytime the temperature is above 350°, but that's a whole other issue. I'll just go to my grandparents' if I want this recipe.
@@CatieMuse At least you have an oven. I only have a microwave and a portable stove.
Love it....beats smoking for 6 hours when i'm tired from the week. thank you kindly sir
"No Views"
the 27 comments: Guess im breaking the law
tell me about it
views are counted after you see at least "some" of the video ( don't know exactly how much), so you can coment before counting for a view
@@dioguito there's a delay before views are displayed, in order to prevent manipulation
Most times I just cut a diamond pattern in the silver skin. I honestly like the crunch you get from it. If they’re cooked properly is not hard to eat at all. Just gives a crunchy texture to them.
I'm slowly getting used to life in the cupboard. It's a little crowded now but the food is still great
I actually made it with your recipe and it is the first time that my food tasted like its from the restaurant. THANK YOU!!
Nobody:
Joshua: 𝗠𝗮𝗸𝗶𝗻𝗴 𝗘𝘃𝗲𝗿𝘆𝗼𝗻𝗲'𝘀
𝗤𝘂𝗮𝗿𝗮𝗻𝘁𝗶𝗻𝗲 𝗕𝗲𝘁𝘁𝗲𝗿!💞💯
Videos like this make me appreciate being able to have a smoker and have the real deal. Nothing beats that smoke ring
Love your videos Joshua. This one is close to being very good. The addition of coffee into the dry rub and barbecue sauce is ingenious. Love the cooking method using the Texas crutch method of cooking the ribs. Cleaning the ribs was great. The glazing at the end was fantastic. Still, there is no excuse for overcooking the ribs. There is a fine line between overcooking and undercooking ribs or any cut of meat. Any pitmaster or seasoned BBQ cook will tell you this. When you get it right, the taste and texture work together to provide a great culinary experience. The meat should pull away from the bone when bitten, not completely fall away. These ribs would be great in a McDonald's McRib type sandwich where there are no bones in the ribs. Keep up the good work!!
If anyone is in an apartment and doesn’t have access to liquid smoke in their country, you can place a small heat safe bowl filled with melted butter in a larger bowl that has the bbq sauce in it. Then take a shisha coal and heat it up till it’s mostly red. Place aluminium foil around half the bowl and be ready to cover the bowl as soon as you place the shisha coal into the dish with butter. After five minutes remove the bowl with butter and coal in it and the bbq sauce in the bigger bowl will taste like it’s been grilled outside.
“If you have a cold smoking gun”
Lmao, chill out, dude
hi-eeee! first off, you are hilarious. I died laughing at your rib bird. anywhoooo, i'm prepping these today, gonna grill them tomorrow to follow your suggestion of letting them chill over night..... so excited!
If u use a oven do u still need to let it to chill overnight pls tell me
Hey man, really enjoy your videos. You'll go places bruh!
Also a Ramadan dish? Something that gives you all the neutrients after fasting?
Also would be nice if you mention alternatives to alcohol based ingredients :)
Thank you Josh! Just had a BBQ cook out at my job today and won 1st place with this recipe!
when i was looking up rib stuff I read that there should actually be some resistance pulling out the bones, now im conflicted.
Think it's a preference thing, having ribs that pull out super easy kind of feels more like just eating a weird version of pulled pork (which is by no means bad) so it just doesn't really feel like ribs.
You're right, good ribs should NOT fall off the bone
Don't feel conflicted. Josh definitely overcooked the ribs. They should never separate from the bones so easily like that. There are dozens of really good barbecue channels here on YT that can show you how to make proper ribs.
This is the first time I've actually bought something from a sponsor on a RUclips vid. Thanks for the recipe and the coffee!
No one:
literally no one:
Josh's camera man: *SUCC*
E A dead meme
I don’t make the foil quite as tight because I put some liquid smoked in the bottom of the rib package. It gives the flavor even in the oven. Low and slow.
Josh: Does ad for Trade coffee
Subscribers: *We know your location*
It's true. The outdoor shots for the coffee ad were filmed at the corner of W 2nd Street and Guadalupe Street in Austin, TX.
Oh wow
@@joe24723 Your original comment inspired me to find out how quickly I could do it. I saw a sign in the background of one shot reading, 'Violet Crown'. I searched 'Violet Crown' on Google and found that it was a uniquely-named cinema in Austin. I then used Google Street View to walk around the building that houses the cinema to find the old building with the black and white hand-painted sign that he's standing next to. I estimate it took me about 15-20 seconds.
Ive done the oven braised method before and it worked well! Looks like you nailed it! I’d give your seasoning a try, but I FINALLY bought my own smoker. Now I can get my smoking fix without using other people’s smokers. Cheers!
Josh: how to make ribs without a smoker
Also Josh: pulls out a cold smoker
2:00 is the best part “you gotrrrrrrrr make sure”
“Now just put a little splash of vinegar”
Proceeds to pour the entire worlds supply of vinegar onto one side
Alton Brown makes a smoker from a moving box, a goodwill single burner hotplate, a couple tin foil pans, 2oz of hickory wood, probe thermometer, and a couple 1/2" wooden dowels.
(by the time I decided to try this, the 'mexican-lite-beer-virus' had shut everything down, so that's on hold for me till goodwill opens back up again)
I have to disagree with this just a tiny bit. If the meat is literally falling off of the bones, then just pull out the bones and throw the meat on a bun. A properly cooked rib will still have a little pull to it. The meat doesn't fall off, but will come off fairly easily when you bite and pull. You shouldn't have to wear a poncho so you don't get meat and sauce all over your clothes from the meat falling off of the bones all willy.nilly.
Bruhh smh 🤦♂
One thing I've noticed over the years is that Greek food often gets left in the dust. It would be great to see more in this area.
"we'll have a little bite, alright" 5:07 i don't know why but that sound brit af
The absolute goat of RUclips cooking. I love watching your videos and you have inspired me to take extra to another level in the kitchen. God bless you, you fine chef
Obligatory, "I live in Memphis, bro" post.
Those ribs do look good though.
Memphis BBQ 4 life
Yeah, but he overcooked them. Ribs shouldn't fall off the bone like that.
Happy to see Boxcar Coffee based in Boulder, Colorado, briefly shown. Superb coffee!
Way overcooked, but the smoking sauce deal was genius.
MY FAV PART OF EVERY POST .. is B ROLL!!!!! Love it dude
Ribs are overcooked if they "fall of the bone."
Okay, but this isn't a competition. Some like fall off the bone ribs, which is good.
@07cowboy07 Totally agree
@@Duragung I've had good "fall off the bone ribs." I've had bad ones too. They're not good when they turn to mush in your mouth so I try to avoid that when cooking mine.
@@07cowboy07 Yeah, I gotcha. You still want to have some resistance and chew to the meat. But personally, if I see ribs at the table, I'm not gonna say no! 😌
Made these ribs for Father’s Day and my family all said they were the best ribs they have ever tasted. 💯
3:03 for the _thiccc_ ness
Your videos always get me hype to get in the kitchen
Don’t be shy, PIN THIS
14 years olds when parents aren’t home 0:29 .
because not everyone could just bring their ribs to snoop dogs house
Tried this yesterday and I didn’t like the coffee flavor much. But other then that the ribs turned out perfect! 👌🏻
Had to scroll this far down to find someone who actually cooked it.
Finally. I was thinking how the coffee is gonna affect the flavour. I might still put but just a teaspoon maybe. Just because.
Leobball it was just a coincidence that I already planned on making ribs and saw his show right before going to buy them! 😋
I love this guy but is anyone else getting sick of the increased "baby talk"?
Yep. And the random shots of his ass.
Extremely
anyone else kinda miss these days?
I remember being around at 63K. Seen almost every video, but I gotta admit I miss this long form, calmer tone. Josh is killing it and getting a bag though, so no hate. Just miss pulling up with my coffee and spending a half hour in the kitchen :)
I love his videos and he’s a great cook but when he says things like a little kid such as “bar bee sauce”, “thicky” and “ribby” I can not stand him and it makes me not wanna watch.
18 minute ribs. Cut rack of ribs into thirds, season with your rub. Put some beef or chicken stock into a pressure cooker. Put in metal rack, and three rib sections. Pressurize, and cook for 15 minutes.
Put metal pan in oven on top shelf. Turn broiler on to high. Cool cooker with cold water until unpressurized, take out ribs. Glaze both sides with bbq sauce. Place on pan and broil for three minutes.
The whole kid voice has really lost its charm for me. You’re really funny with out that man
I used this recipe to the T. Amazing work, sir. Fall off the bone goodness
I feel like he’s trying to be a meme but it’s just cringe
Babish: Tint whisk to combine
Joshua: Give it whisky business
Never used ground coffee in a rib rub before. I made this today and well...I’ll be doing it again! Thanks bro!