Can't stress how important it is to have good bones or groups of bones to build a good box. Judges taste with their eyes before food ever hits their mouths. Wow them with a pretty box that tastes just as tastes good and chances are you'll be making MBN or MIM finals. Great job Mark, made me real hungry!
@@SwineLifeBBQ The ribs I can get. Its the southern low and slow magic that you guys put into them that make them out of this world good. The only thing we got up here are a few people who think they know BBQ and a bunch of chain restaurants. Our idea of bbq up here is a pork loin in a crock pot covered in bbq sauce then pulled apart, that or a bag of BBQ chips!!
please where to buy every single ingredients that was used in the video? i got the grit and grind already ordered, can't seems to find the sauce and the rest of the stuff.
YOU ARE AN AWESOME AND MAGNIFICENT COOK !! I AM AMAZED !! THAT FOOD MAKES ME WANT TO SMELL IT RIGHT NOW AND MORELY EAT IT RIGHT NOW !! THANK YOU FOR YOUR HARD WORK AND TEACHING THIS ALABAMA TENNESSEE GIRL WHAT YOU KNOW TO HELP ME COOK BETTER !! GOD BLESS YA !! - CHERRY🍒
my wife has fell in love with your rubs. she made me drive 40 minutes to Pensacola to the Butcher Shoppe to stock up on some more! Though i didn't mind because i was able to score some fine meat! Think ill try this one next!
So tell me, Mark, all that stuff you trimmed off... please tell me you cook that up as snacks. I hate seeing good, tasty meat wasted even if it don't look pretty.
Was watching the TV the other day and one of our local pit masters (Bob Sykes in Bessemer Alabama) said instead of pulling the membrane off, he put a light coating of Kosher salt on the membrane, He said it would dissolve it. Have you heard of this? I am fairly new at smoking meats and trying to learn as much as I can.
Great video Mark it's not even 8 a.m. and I'm wanting ribs for breakfast lol. Thanks for sharing your tips and definitely going to up my game for backyard ribs!
Thanks for sharing your competition wisdom! When you apply the rub after rapping does it always sit after just 10 minutes back on the pit? I was surprised it only took 10 minutes since it takes 2 to 3 hours to set bark on the front end. I’ll have to give this a try on my next rib cook. Cheers!
Thanks!! Since the bark was already set before wrapping it only takes a few minutes to dry the bark Back out after unwrapping. You only taking the moisture off the top. Plus the rub helps with that too.
Good looking rib! If they taste as good as they look its 9's across the board. By the way, it was great meeting ya'll Saturday and the class was a blast! I can't wait to do it again!
I know this has been a few months but Mark has the best explanation so anyone with a bit of knowledge can cook almost anything he does. My pellet grill hit the like and subscribe button for some reason while I was at work. Making the white sauce you posted with some bone in marinated chicken this weekend.
I met you yesterday and I love how down to earth you are. I also enjoy every video you and Malcom put out. They have changed the way I cook. Thank you so much and I will be back to y’all’s store very soon.
I cannot put into words how bad I want a plate of those ribs. Gotta get me some of that Grit and Grind too. Keeps the videos coming. Always enjoy them.
Oh yea! Completely different since the ribs on the drum drip far in the coals. Adds a little grill flavor. The offset is just a clean smoke flavor that lets the meat shine!
Appreciate the detailed, watchable tutorial! Loin back ribs are tough - in more ways than one. It's the one that's most often on sale, but it's tricky to cook well. 2 questions for you: 1) What temp are you looking for before resting, and does it matter how quickly the ribs get to that temp? 2) Is the actual loin meat as tender and juicy as the baby back meat once they're done?
I like for the ribs to reach 200-205 after the wrap. You cant check temp on them until after the wrap. The ribs will read a high temp in now time at all but they will still be tough. I usually shoot for 2 hours in the smoke, 1 hour 15 minutes wrapped (205 between the bones), 1 hour rested in a dry cooler, and then back on the pit to glaze. After the rest the entire rib is tender and packed with moisture. Hope that helps.
@@SwineLifeBBQ March, much appreciated. So helpful that you took the time to write this important details back to us. Thanks so much. In going to use!!
Smoke from the actual wood should only be a thin almost invisible. This is achieve by make sure the fire has plenty of oxygen. The smoke seen in the video is mainly form the fat dripping on the fire. The biggest thing is to run a clean fire and make sure it is getting the oxygen needed to do so.
Thank you for that explanation. I learn something new every time I watch. I learn new stuff on reviewing videos I’ve already seen. Never a dull moment when you’re viewing bbq porn
Mark, I followed this step by step today and they came out fantastic! Did three racks with three different rub combos on my weber 26. Only thing I was missing was some of your rub! Thanks again Brother!
@@SwineLifeBBQ awsome. I get alot of my rubs including the Mississippi Grind locally here in Ridgeland at Grills of Mississippi...will have to stop by and check on it. Thanks man.
WOW, that was as good a rib presentation as I've seen by anyone. Nice job Mark. I can tell I was listening to someone who knows what it's about. Thanks for all the great tips of cooking a great rib. Beautiful Ribs. Oh, and that Outlaw pit looks nice and ran so good.
Why cut ribs off the ends before cooking? You only turn in the middle ribs, not the whole rack so why not cook all the ribs? More to eat while waiting on judging 😁
Haha.. I agree. The reasons we shortened them up is it gives us a little more space on the pit and allows a little bit more airflow around the ribs. MIM we cook close to 16 slabs.
The taste of baby back ribs is not as good as spare ribs. A lot of us cannot afford to buy all the fancy seasons you guys use. All these videos I see of people trying to out cook the others is stupid.
Then why do you watch them? Seems like you may need a new hobby. For those of us that enjoy learning various process and techniques, videos like these are much appreciated. One doesn't need to use the name brands listed nor do they need to use one cut over the other. To each their own. I make my own rub and experiment for example. I certainly take inspiration from, or learn from people gracious enough to share their experiences.
Never knew removing the membrane could be so easy! Total pro.
Haha! It’s not too bad.
I just saw that and instantly put it on Watch Later so I could save the video next time I do Ribs.
AMAZING
Love the kitchen cabinets also beautiful looking rib .
Thank you!
Really enjoying your videos. Simple little tips and tricks will make ribs go from good to great and you make it look so easy. Thanks very much!
Thanks! Appreciate the support!
Amazing cook, and solid techniques. Looking forward to more content. Cheers!
Thanks! Appreciate it!
Can't stress how important it is to have good bones or groups of bones to build a good box. Judges taste with their eyes before food ever hits their mouths. Wow them with a pretty box that tastes just as tastes good and chances are you'll be making MBN or MIM finals. Great job Mark, made me real hungry!
Thanks!
Just found your channel. Very down to earth and great to watch. Looking forward to seeing them all.
Thanks for sharing ! I'm sure you will be getting some wins this year with that recipe. Looks absolutely amazing!!
Thanks!
great video thanks for the tips
Thanks!
This was some great tips and tricks! Glad that I found your channel!
Thanks! Appreciate it!
Nice... gotta see more cooks out on that drum smoker...
Sweet lord!! They look delicious!!!
Thanks!
I’ve watched tons i means of rib videos but I really enjoyed this one!!! Great job I’m shopping your ribs now!
Awesome! Thank you!
I'm going to Montgomery Inn tonight for ribs....but I gotta be honest man, I'd much rather be trying those ribs you made, WOW
Haha!! Thanks!
Man those look awesome!!! I wish I could get ribs like that up here in the northeast.
Thanks! Those actually were Smithfield’s from Walmart lol.
@@SwineLifeBBQ The ribs I can get. Its the southern low and slow magic that you guys put into them that make them out of this world good. The only thing we got up here are a few people who think they know BBQ and a bunch of chain restaurants. Our idea of bbq up here is a pork loin in a crock pot covered in bbq sauce then pulled apart, that or a bag of BBQ chips!!
You are the man!!! Do you ever do any cook offs in Texas?
Appreciate it! Yes, we have made several trips down for World Foods and SCA.
Love the marmalade idea,,being in fl we got plenty oranges,,and guavas to make a marmalade,,I'll try both and give ya a shout,,thanks for the idea
Definitely let us know! Thanks!!
You did your glazing stage at 275° but what did you do the foil stage at?
Same temp throughout.
Great video I will be trying this. How do you like your Outlaw smoker. I'm thinking of getting one?
Love it! It is a rib cooking machine!!
These are once a year ribs. The amount of butter and sugar in this is enough to put an elephant into a diabetic shock. Look amazing though.
Hahaha! I would have to agree! Lol
please where to buy every single ingredients that was used in the video? i got the grit and grind already ordered, can't seems to find the sauce and the rest of the stuff.
Most everything can be found at howtobbqright.com.
I smoke on my Weber Kittle charcoal grill does the open vent have to be on top of the ribs or on top of the charcoal?
I usually try to keep the vent over the protein so it draws across.
That's some nice looking ribs bro. Great color! I need to get my hands on some of your rubs. Have a great rest of the week.
Thanks! You do the same!
YOU ARE AN AWESOME AND MAGNIFICENT COOK !! I AM AMAZED !! THAT FOOD MAKES ME WANT TO SMELL IT RIGHT NOW AND MORELY EAT IT RIGHT NOW !! THANK YOU FOR YOUR HARD WORK AND TEACHING THIS ALABAMA TENNESSEE GIRL WHAT YOU KNOW TO HELP ME COOK BETTER !! GOD BLESS YA !! - CHERRY🍒
Wow, thank you!
YOU ARE WELCOME 🙏 THANK YOUB🍒🍒
my wife has fell in love with your rubs. she made me drive 40 minutes to Pensacola to the Butcher Shoppe to stock up on some more! Though i didn't mind because i was able to score some fine meat! Think ill try this one next!
Awesome! We love the butcher Shoppe! Appreciate your support!
So tell me, Mark, all that stuff you trimmed off... please tell me you cook that up as snacks. I hate seeing good, tasty meat wasted even if it don't look pretty.
We save it all. Use it for a lot of things. Most fat we save to grind up for sausage and deer meat.
@@SwineLifeBBQ Thanks for putting my mind at ease, Mark!
Looks great👌👍 from new Orleans I have to order you rubs
Appreciate it!
Was watching the TV the other day and one of our local pit masters (Bob Sykes in Bessemer Alabama) said instead of pulling the membrane off, he put a light coating of Kosher salt on the membrane, He said it would dissolve it.
Have you heard of this? I am fairly new at smoking meats and trying to learn as much as I can.
You can tell by the southern accent, he doesnt live an ANY Texas city. Lol. "We still have a little way to gew."
I just found your channel for the first time today and I enjoyed the way you walked through the process. Nice video!
Top notch cook and video! 👍🏾👍🏾
Thanks 👍
Great job, must try. Love the Mississippi Grit and Mississippi Grind 👍🏼👍🏼👍🏼
I love that smoker that ROCKS!!!
Thanks!
Fat on pork equals grease taste. Not flavor. I remove all I possibly can. Beef, sure. Some fat is flavor.
will your technique work on a pellet grill?
Sure will!
How do I get that knife your using?
Amazon. Victorinox 6" Boning Knife.
Great video. Got yourself a sub.
Awesome, thank you!
If it EVER stops raining here in georgia, I'm making these bad boys! Can't wait! As always, awesome job. Maybe a brisket video....?! 😉
Thanks! Soon on the brisket video!
Great video Mark it's not even 8 a.m. and I'm wanting ribs for breakfast lol. Thanks for sharing your tips and definitely going to up my game for backyard ribs!
Thanks!
Mississippi grind is by far one of my favorite rubs! Never had it on ribs yet. But great on chicken , steak and burgers.
Thanks!
Thanks for sharing your competition wisdom! When you apply the rub after rapping does it always sit after just 10 minutes back on the pit? I was surprised it only took 10 minutes since it takes 2 to 3 hours to set bark on the front end. I’ll have to give this a try on my next rib cook. Cheers!
Thanks!! Since the bark was already set before wrapping it only takes a few minutes to dry the bark Back out after unwrapping. You only taking the moisture off the top. Plus the rub helps with that too.
Knockout cook bro and once again...
If anyone disrespects the competition loin back ribs, I fight everyone
Thanks! Appreciate the support!
why wrap wiith foil and not paper?
For comp ribs paper wouldn’t keep the liquid contained. Wrapping in paper makes a great rib just hard to do in competition.
You spelled it out step by step perfectly. I'm following exactly tomorrow in my wsm for xmas day, in a foot of snow. First time I've ever done ribs.
Hope it turned out for you!
Good looking rib! If they taste as good as they look its 9's across the board. By the way, it was great meeting ya'll Saturday and the class was a blast! I can't wait to do it again!
Yes sir! Thank you! Had a great time and it was a pleasure meeting you!
Awesome looking loin backs! Judges should be happy happy! Awesome video
Thanks! We will find out in a couple weeks if the judges were happy!
If you need a taste tester.......I'm available for that. That's some fine cooking and them ribs look awesome. Thanks for the video.
HAHA!! Thanks!
Can you tell us how much the splits cost for what you have in the video?
I know this has been a few months but Mark has the best explanation so anyone with a bit of knowledge can cook almost anything he does. My pellet grill hit the like and subscribe button for some reason while I was at work. Making the white sauce you posted with some bone in marinated chicken this weekend.
Appreciate the support!
Great video! Awesome looking ribs, just wish we had smell-a-vision.. subscribed and looking forward to watching your videos!
Thanks! We appreciate your support!
I met you yesterday and I love how down to earth you are. I also enjoy every video you and Malcom put out. They have changed the way I cook. Thank you so much and I will be back to y’all’s store very soon.
Appreciate you stopping by Malcom's Shop. It was great talking with you. We greatly appreciate the support!
Have you ever tried boiling them in coke for about 10 minutes before you season them and put them on the smoker?
Can’t say I have. Honestly never tried boiling ribs at all. I could see where coke would be good tho.
I cannot put into words how bad I want a plate of those ribs. Gotta get me some of that Grit and Grind too. Keeps the videos coming. Always enjoy them.
Thanks! Definitely give the combo a try and let us know what you think!
110%
I love your cute pink thermometer 😘👬
Great Video! Thanks for sharing. Very thorough!
Thanks!
Is there any flavor difference between your ribs cooked on your offset vs drum ?
Oh yea! Completely different since the ribs on the drum drip far in the coals. Adds a little grill flavor. The offset is just a clean smoke flavor that lets the meat shine!
Appreciate the detailed, watchable tutorial! Loin back ribs are tough - in more ways than one. It's the one that's most often on sale, but it's tricky to cook well. 2 questions for you: 1) What temp are you looking for before resting, and does it matter how quickly the ribs get to that temp? 2) Is the actual loin meat as tender and juicy as the baby back meat once they're done?
I like for the ribs to reach 200-205 after the wrap. You cant check temp on them until after the wrap. The ribs will read a high temp in now time at all but they will still be tough. I usually shoot for 2 hours in the smoke, 1 hour 15 minutes wrapped (205 between the bones), 1 hour rested in a dry cooler, and then back on the pit to glaze.
After the rest the entire rib is tender and packed with moisture. Hope that helps.
@@SwineLifeBBQ March, much appreciated. So helpful that you took the time to write this important details back to us. Thanks so much. In going to use!!
9:30am and you got me wanting ribs.....great how-to video! Ribs look great!
Thanks!
You mentioned “clean smoke...dirty smoke”. What’s the difference and how does one achieve clean?
Smoke from the actual wood should only be a thin almost invisible. This is achieve by make sure the fire has plenty of oxygen. The smoke seen in the video is mainly form the fat dripping on the fire. The biggest thing is to run a clean fire and make sure it is getting the oxygen needed to do so.
Thank you for that explanation. I learn something new every time I watch. I learn new stuff on reviewing videos I’ve already seen. Never a dull moment when you’re viewing bbq porn
Money!!!!
Thanks!
What size is the cooking grate on that smoker?
Awesome Ribz...👌
Thanks a lot 😊
Great video buddy like always keep up the great work... 👌🏾👍
Thanks!
Nice job Mark
Thanks!
Great video. I definitely will be using this on my next rib smoke.
Hope you enjoy! Thanks!
That Outlaw smoker is really nice! Love me some Killer Hogs..
That it is! Appreciate you watching!
That’s how ribs are done right there.
Those are some amazing looking ribs!!! Great cook as always!
Thanks!
Where do you live? I want to be your neighbor and best friend! 🍺
Haha! North Mississippi and in the sticks!
Great job and info on the ribs. Wish we had smell-a-vision......
Thanks! They did smell mighty fine!
M A H O G O N Y
Thanks!
Super tender. Those would win 1st place. ✌
Thanks!
Very good
Appreciate it!
Watching Mark pull that membrane perfect every time just put the cherry on top of my day. Damn.
Haha! Gotta keep the record up!
I agree. Looked super easy. going to use this method from now on.
Like the Mr. Miyagi of membrane pulling.
That just killed me!!! Lol
Hot Dang!! Beautiful job brother!!
Thanks!
They look great and my stomach is growling 🤤
Thanks!
So Tinder!!!
🥇
Thanks!
awesome vid man! thanks for sharing!
Thank you!
Good night man! You knocked it out the park with these ribs! Much appreciated Mark, you taking the time to share your time and skill. Really cool!
Mark, I followed this step by step today and they came out fantastic! Did three racks with three different rub combos on my weber 26. Only thing I was missing was some of your rub! Thanks again Brother!
Hey Mark any idea when The Grit will be available in stores? Thanks
It’s out now. Getting it shipped out everyday to new suppliers. Plus available at both our website as well as howtobbqright.com.
@@SwineLifeBBQ awsome. I get alot of my rubs including the Mississippi Grind locally here in Ridgeland at Grills of Mississippi...will have to stop by and check on it. Thanks man.
David Craft they should have both in stock.
Hey! You guys are back looks good
Thanks!! More to come!
💐👏🙏
Nice job lot of good pointers
Thanks!
Man you make it look simple
Thanks!
OMG you even buy special wood.
❤
I'm inspired! Simply inspired!
Appreciate the support!
i love that smoker!
Thanks!
Your sauces are killer!!
1:33PM
You have obviously taken notes from Malcom Reed. Love everything about this so far.
Haha! He may have taken notes from me lol!! Thanks!
Mark and Malcom are buddies
Man they look good,thx and good luck...👍😊
Thanks!
@@SwineLifeBBQ if possible let us know how you do in the comp.
BIG STEVE'S SMOKEM & CHOKEM BBQ will try to remember to! Lol. Definitely will be a ton of contract of social media about it.
@@SwineLifeBBQ how did you do at the competition?
BIG STEVE'S SMOKEM & CHOKEM BBQ i think we ended up 12th out of 70ish teams.
fxxk. you make that look so good i wish they have smella-vision
BeachMaster
WOW, that was as good a rib presentation as I've seen by anyone. Nice job Mark. I can tell I was listening to someone who knows what it's about. Thanks for all the great tips of cooking a great rib. Beautiful Ribs. Oh, and that Outlaw pit looks nice and ran so good.
Appreciate the support!
Why cut ribs off the ends before cooking? You only turn in the middle ribs, not the whole rack so why not cook all the ribs? More to eat while waiting on judging 😁
Haha.. I agree. The reasons we shortened them up is it gives us a little more space on the pit and allows a little bit more airflow around the ribs. MIM we cook close to 16 slabs.
@@SwineLifeBBQ now I understand. Ribs looked great, Im definitely going to try that sauce.
Jim Storey thanks!
The taste of baby back ribs is not as good as spare ribs. A lot of us cannot afford to buy all the fancy seasons you guys use. All these videos I see of people trying to out cook the others is stupid.
Then why do you watch them? Seems like you may need a new hobby. For those of us that enjoy learning various process and techniques, videos like these are much appreciated. One doesn't need to use the name brands listed nor do they need to use one cut over the other. To each their own. I make my own rub and experiment for example. I certainly take inspiration from, or learn from people gracious enough to share their experiences.
@@wildcat59 I WATCHED IT AND COMMENTED ON IT. So take it as you want.
@@wildcat59 He's either a horrible cook, or vegan lol