@@knoxavebbq australia, perth to be specific... occasionally you get lucky at costco here but the supermarket ribs are just bones held together with membrane
Hey Joe, nice, my first experience with BBQ was babybacks they have their place...question I order my Primitive Pit and it will be finished in late Nov, I chose the black heated paint, not sure if I was a fan on seasoning the outside of a pit, especially with a midwest winter...how do you like the paint job, looks like it can look dust collector but who cares right.
I personally get a sense of satisfaction from peeling that membrane off the rack :) Babybacks are my most fave things to smoke and eat, but it's hard to get such nice cuts like that in the UK. Thanks, Joe, for another great video!
Great strategy and they turned out great. A video suggestion is to do something similar with a brisket. I'd seen couple articles that talk about partially cooking a brisket, cooling, getting a good sleep, then continuing the following day.
If I’m doing a pop up can I use this method as well? If re heating ribs at an event would it be ok to reheat them wrapped in foil as a whole rack or cut or does it matter?
What’s up from San Antonio, great video. Solid looking baby backs and definitely going to try a version of that sauce. I hear you on the no sleep rib schedule. I’m currently running all pre order pop ups using my 250 where I need to throw on 9 briskets the day prior, wake up early following morning to get spares/sausages on to be ready for lunch pick up. But there’s nothing else I’d rather be doing, be well. 🤙💨🔥
Good stuff you've got on your Chanel, many thanks to you 👍😃 Just wondered, do you leave them wrapped in plastic foil in the refrigerator or "naked", or just covered in a bowl?
Love your content. Thanks so much. i have a large order to cook and only a small offset. i was thinking of making ribs one day as in video then putting in fridge until 2 days later as opposed to next day like in video. Do you see any problems with this 2 day in fridge? I have to cook 7 ribs and ideally on 4 fit in offset and a time. If you think fine do you know how many days can go between? i do have a bag sealer so can store airtight. Thanks..
NGL brother, I'm super jealous of that pit. I know the 1K was cool and all, but I love the Primitive. Also, as someone who is from the Midwest and really didn't discover BBQ until later in life, I personally love baby backs and I'm totally going to try both your method and that sauce.
MJY, we used to do this same technique in the restaurant. I would put them on the Chargrill, and watch the end of the bones so when I saw the marrow simmering, I knew they were ready for service.
Looks great Joe. I’ve used this method many times and always a winner. I usually just toss on the grill the next day to heat up and sauce while on grill. In the restaurants you worked at, were they smoking ribs fresh early every morning before they open? or were they smoking the day before and chilling them like this?, or any Restaurants just keep them in the warmer from the day before like a brisket? Just curious how most barbecue joints do it? Keep up the great Vids.
I’m not sure about other places, but at the places I’ve worked and most places will do them early in the morning since they have guys working the overnight shifts. Ribs don’t hold very well in warmers over night. They tend to get a bit grainy, lose their color and dry. But I haven’t done it enough to say for sure.
Ive been having an issue cooking ribs on my offset taking forever to cook. Over 7+ hours at 275. Any tips aside from just cranking the heat higher? Something I might be missing? Typically keep them mid rack, closer to the firebox (on a mill scale 94)
Excellent video Joe! Learned that particular rib cook process myself while getting a tour of Salt Lick BBQ. They smoke then chill lots of their meat and reheat on the open pit. Have a great week Joe.
This technique looks amazing! Kinda like your pork butt technique where you cut up into smaller chunks for more bark, which I did and was awesome, now ribs cut for more sauce area!! Will definitely try, thanks Joe and keep up the great recipes!👍
I never take the membrane off either. I actually enjoy eating it. Great source of collagen for our bodies and much cheaper than Vital Proteins Collagen.
Hey Chef, this isn't your technique -- but I've done the lard wrap etc and I've found the aroma of the fat bugged me, almost took away from smoke. Thoughts? Tallow with brisket was good though.
I’ve never claimed it to be my own, just one that I’ve practiced. I don’t really like using tallow on my brisket or ribs for that exact reason. I use it in a pinch but it’s not a technique I like using all the time.
When I have a large family gathering, this has always been my technique, minus saucing the ribs. I leave that to each person since most of the family love my ribs with no sauce.
Definitely would get more of a char on it. Most of my processes are made with doing pop ups in mind so I forget I can do that. Lol! Thanks for watching!
Another great video Joe, I feel like a copycat to this channel. By the way I did a goldees method brisket and took your advise on the fire management , turns out amazing. Thank you so much. ✌🤝
It’s not copying. I’m flattered that you would try something that I put out, especially with ALL the bbq videos that are out there. Appreciate it. Let me know how the food turns out.
![KSI - Dirty [Official Visualiser]](http://i.ytimg.com/vi/VoDh1h1dPUE/mqdefault.jpg)
Just click like on all of Joe's videos and never regret it... man the pork ribs we get here are like something you would feed to your dog
Haha. Where you from?
@@knoxavebbq australia, perth to be specific... occasionally you get lucky at costco here but the supermarket ribs are just bones held together with membrane
Your channel is deservedly growing friend. Keep up the great content.
That means a lot. I appreciate it
That looks wildddddd. Dank.
Thanks man. They were purdy good
These look so delicious! Kind of like grilled wings!
Yup! Thanks for watching
That method looks great! Thanks!
Thanks! Hope it works for you!
Always happy to learn from your videos, thank you
Appreciate it. Glad I can help
Nice job Joe!!!
Appreciate you watching.
I am gonna try this technique asap.
Let me know how it goes!
Good idea for restaurants 👍thank you
Appreciate it. Thanks for watching!
that smoker is crazy beautiful. ribs look great too
Appreciate it. Yea, I love this pit
Hey Joe, nice, my first experience with BBQ was babybacks they have their place...question I order my Primitive Pit and it will be finished in late Nov, I chose the black heated paint, not sure if I was a fan on seasoning the outside of a pit, especially with a midwest winter...how do you like the paint job, looks like it can look dust collector but who cares right.
It does, but a wipe down is all it needs.
Looks great, will try this!!
👍 let me know how it turns out!
I personally get a sense of satisfaction from peeling that membrane off the rack :)
Babybacks are my most fave things to smoke and eat, but it's hard to get such nice cuts like that in the UK. Thanks, Joe, for another great video!
Appreciate you watching all the way in the UK!
Great strategy and they turned out great. A video suggestion is to do something similar with a brisket. I'd seen couple articles that talk about partially cooking a brisket, cooling, getting a good sleep, then continuing the following day.
I’ve done it before. I don’t find the results to be consistent enough for me to recommend. I prefer to cook it whole all the way and just reheat.
Great video, Joe!!
Thanks! Appreciate you watching.
If I’m doing a pop up can I use this method as well? If re heating ribs at an event would it be ok to reheat them wrapped in foil as a whole rack or cut or does it matter?
Yes. I did it for this pop up linked below. I prefer to cut it. It heats up more evenly.
ruclips.net/video/TzdGo41LlzY/видео.htmlsi=yYUoSO-VDlX9xUqt
What’s up from San Antonio, great video. Solid looking baby backs and definitely going to try a version of that sauce. I hear you on the no sleep rib schedule. I’m currently running all pre order pop ups using my 250 where I need to throw on 9 briskets the day prior, wake up early following morning to get spares/sausages on to be ready for lunch pick up. But there’s nothing else I’d rather be doing, be well. 🤙💨🔥
Best of luck to you!
Good stuff you've got on your Chanel, many thanks to you 👍😃 Just wondered, do you leave them wrapped in plastic foil in the refrigerator or "naked", or just covered in a bowl?
After it cools down I would wrap it in plastic wrap or foil. Thanks for watching!
Love your content. Thanks so much. i have a large order to cook and only a small offset. i was thinking of making ribs one day as in video then putting in fridge until 2 days later as opposed to next day like in video. Do you see any problems with this 2 day in fridge? I have to cook 7 ribs and ideally on 4 fit in offset and a time. If you think fine do you know how many days can go between? i do have a bag sealer so can store airtight. Thanks..
As long as you store it properly it should be fine
@@knoxavebbq
thank you
Game changer! Thank you for the video. I definitely watched your pop up video, hoping you would do a video for this! 🙏🏼🙏🏼
I’ve been meaning to do it for a while. Glad I got it done. Haha. Thanks for watching
NGL brother, I'm super jealous of that pit. I know the 1K was cool and all, but I love the Primitive.
Also, as someone who is from the Midwest and really didn't discover BBQ until later in life, I personally love baby backs and I'm totally going to try both your method and that sauce.
Haha. Thanks. It’s a great smoker. Welcome to the bbq club! Appreciate you watching.
Love it.
👍
Can we use the same method with St. Louis?
You can, but I found that St. Louis and full spares don’t come out as good as baby backs.
Good looking ribs. Cheers, Joe! 👍🏻👍🏻✌️
Appreciate it! Thanks for watching
MJY, we used to do this same technique in the restaurant. I would put them on the Chargrill, and watch the end of the bones so when I saw the marrow simmering, I knew they were ready for service.
That’s a great cue to look out for. Thanks for watching!
No worries@@knoxavebbq
Hey Joe, any recipe for that sauce in this video?
I don’t. I was just making it on the fly.
Your "on the fly" is much better than most of us :) Im attempting to recreate the sauce as I type this. Ribs have been on a couple of hours.
@@Boolah911 once i have a few sauces that i like i'll start developing recipes. right now i'm just trying new stuff. thanks for understanding!
Looks great Joe. I’ve used this method many times and always a winner. I usually just toss on the grill the next day to heat up and sauce while on grill.
In the restaurants you worked at, were they smoking ribs fresh early every morning before they open? or were they smoking the day before and chilling them like this?, or any Restaurants just keep them in the warmer from the day before like a brisket? Just curious how most barbecue joints do it?
Keep up the great Vids.
I’m not sure about other places, but at the places I’ve worked and most places will do them early in the morning since they have guys working the overnight shifts. Ribs don’t hold very well in warmers over night. They tend to get a bit grainy, lose their color and dry. But I haven’t done it enough to say for sure.
do you ever smoke.a bunch and vaccum seal? I bet that's also a good method and then slice and do your part 2?
I have not, but sure that works well! Thanks for watching
Ive been having an issue cooking ribs on my offset taking forever to cook. Over 7+ hours at 275. Any tips aside from just cranking the heat higher? Something I might be missing? Typically keep them mid rack, closer to the firebox (on a mill scale 94)
Hmmm…. I’m not sure. What seems to be the problem?
Everywhere outside of memphis forgets or over looks the baby backs.
I do prefer spare/st Louis
But baby backs are good and I cook them often.
👍 thanks for watching
Baby Backs are always back at our crib :) I always thought they were better the day after and reheating as well. Glad im not crazy
You’re not crazy. Haha
Such great texture, and just the right sauce coverage with this method. Fantastic!😊👍
Thanks! Appreciate you always watching
Ribs looks good. Everyone loves dry ribs, they just don’t know it until they taste them.
I love both!
Excellent video Joe! Learned that particular rib cook process myself while getting a tour of Salt Lick BBQ. They smoke then chill lots of their meat and reheat on the open pit. Have a great week Joe.
For sure. Appreciate you watching.
hot n fast on the hasty bake
This technique looks amazing! Kinda like your pork butt technique where you cut up into smaller chunks for more bark, which I did and was awesome, now ribs cut for more sauce area!! Will definitely try, thanks Joe and keep up the great recipes!👍
Aye. Appreciate it. Just trying to make small tweaks to make it just a little bit better. Thanks for watching!
I never take the membrane off either. I actually enjoy eating it. Great source of collagen for our bodies and much cheaper than Vital Proteins Collagen.
👍
영어는 못알아들어도 자주영상 봅니다 헤😂😂
😅
💪
👍
Hey Chef, this isn't your technique -- but I've done the lard wrap etc and I've found the aroma of the fat bugged me, almost took away from smoke. Thoughts? Tallow with brisket was good though.
I’ve never claimed it to be my own, just one that I’ve practiced. I don’t really like using tallow on my brisket or ribs for that exact reason. I use it in a pinch but it’s not a technique I like using all the time.
When I have a large family gathering, this has always been my technique, minus saucing the ribs. I leave that to each person since most of the family love my ribs with no sauce.
Great idea! Thanks for watching
I would put them back on the grill after saucing, let them tack up.
Definitely would get more of a char on it. Most of my processes are made with doing pop ups in mind so I forget I can do that. Lol! Thanks for watching!
Another great video Joe, I feel like a copycat to this channel. By the way I did a goldees method brisket and took your advise on the fire management , turns out amazing. Thank you so much. ✌🤝
It’s not copying. I’m flattered that you would try something that I put out, especially with ALL the bbq videos that are out there. Appreciate it. Let me know how the food turns out.
@@knoxavebbq I absolutely will, Thank you 😊
Have you ever made Wuxi style ribs?
I have not. I’ll look it up
I love how you use the word "technique" instead of trick
There are no tricks in cooking...only techniques 😊
It is a technique. Barbecue itself is a technique. It’s a way to cook. 😁👍
형님반가워요 건강하세요
🙏
😊👍🏿
😁👍
Ribs only take 6 hours. Overnight?
If you listen to my intro you’ll know what I’m talking about
But do YOU know what you're talking about.@@knoxavebbq
😂😂 “that’s hawwwttt”
Lol. Didn’t feel that hot just holding it. 😅
Baby backs 2 and a half hrs max
👍
Baby backs > St Louis
Don’t let ppl see this in the comments! 👀
Were baby backs ever gone?!?😂
Majority of the bbq world doesn’t cook baby backs. And even in the Midwest the popularity of other styles of bbq has lessen the use of them.
First
Appreciate it. Hope you enjoyed this video also!
If you are cooking ribs overnight, you are doing them all so wrong. Ribs don't take a long time to cook
You’re right, but after a long day of cooking I still don’t wanna get up early to do ribs again. Hahaha.
No one thought you had to cook ribs overnight to begin with
overnight ribs? why? Ive never cooked ribs overnight.
I’m speaking about bbq restaurants. I try to speak to both backyard and restaurant folks
Ok makes more sense.