My brother...that Badia All Purpose Seasoning is good 👍 stuff. I figure leaving the membrane on the bones are almost sure to remain intact....if you over cook them by a few degrees. Where the one with no membrane its easier to pop out.....other that those are some mighty fine looking Ribs. Thanks for sharing and y'all have a great week. Cheers ✌️ 🍻
We will keep an eye out for the Blues Hog Tennessee Red, love the vinegar based flavours. It is a little hard to find north of the 49th. Beautiful rack of ribs CJ.
Excellent work CJ, that slab still looked like a full size even after the trim, the marbling and thickness was off the scale, your rib’s always have great color, and that Blues Hog took it to another level, you’ve raised the Bar again 🐖🐄🐓🦃👍🏼
i am learning all kinds of things. just when I thought I have done hit the end of the internet, boom - tips like, squish em together to cook evenly, and pork stock with the trimmings. thank you.
Great cook, Papa Joe. I just competed this weekend and my ribs needed more flavor. I’m going to try the Badia complete for umami. I used your trim video for my first competition and I won that comp. Thanks for all the tips!
Headed back to Texas for a week and I’m going to pick me up some seasonings. I love your content! I just had a smoker built and I’m ready to take the journey and I can tell I’m going try a lot of your techniques. Keep up the great work!
Excellent as always, is it your preference when you wrap to go meat side up and why ? I do as I feel i get less wash off of any rub if its not perfectly set
Great question. Larry, We know that we'll lose some bark/crust when meat down. The idea of cooking meat down in that juice sounds good but I feel I get the same thing spooning that same juice on the meat side on the back end while keeping my crust. We've done it in competitions for years with a ton of first place ribs! Thanks for watching.
CJ I’m literally watching BBQ Brawl with Michael Symon on the food network…..and guess who the big shot is? Congrats on all the props you are getting, well deserved. Keep it up and you are going to end up on the food network!
Thank you so much Sir for your amazing content. I try this rib with my wife this weekend, looks so good. We built our dream outdoor kitchen last year and we love to try new recipes. Hope to get in contact with you for more information. Greetings from Germany ❤
@@mamaandpapajoe Always used to, about 50 quarts most every year, now I go to the downtown farmers market and buy about a couple of 5 gallon buckets that are 3/4's full. I'm headed there at 6am in the morning.
It's has a significant amount of sugar in it Raul, you'd have to dilute it if you wanted to use in a mop otherwise it'd burn in the middle of your cook.
@@gdunit967 I understand GD. like me I think you are a student of the game, always experimenting, learning and looking to take a step up. I appreciate your comments very much.
You can't find a good rib where I'm at. They are so fatty, not like the one you have. Grocery store ribs are terrible these days. I and the wife found 2 good ones we thought were good on July 4, I got the smoker ready, and stabilize my temp at 250 degrees those ribs refused to break after 7 hours of cooking, I was burnt out at that time. brought the ribs into the house and turned the oven on at 275 and cook them for 3 more hours until they finally were ready. Oh, the brand was called Hormel's... never again!
I agree Dall. That's why I don't wait until I want to cook ribs to go shopping. I hit the meat dept every time I'm in the market and stockpile quality racks as I find them. This one was special. Thanks for watching.
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Those ribs look fantastic!! That calibrated pinky!! 😄😂🍻
🤣🤣 It took years to get it calibrated Fritz! Thanks
Awesome ❤❤
We appreciate that, thanks for watching.
Love that Tennessee red sauce. Ill be trying that combination asap!
It pairs so well with pork Josh! You're going to love it
Great rack Mr. Miyagi...membrane on...membrane off!
🤣🤣🤣 You've got Mama and I rotf dude! Too funny. Send me your adress!
😂😂😂
I'm watching this before work at 4:30am and it makes me want to go out and fire up the grill.
It's the best part of waking up Goodman! 🤣🤣🤣
I'd always left the membrane on until I became a fan of yours. Trimming and cleaning makes all the difference.
Lady! I know you're killing it! Giddyup.
BAMMM!!! Those are smokin GR8 CJ!!! Gr8 cook! ~Chris
🤣🤣🤣 Thanks Chris, this rack couldn't miss!
Great cook!! Love the membrane on vs off. A lot of people go back and forth about what you’re “supposed to do”. 🔥🔥🔥
Thanks for watching T, it really doesn't make a difference imo, but you know how that is!
Perfect looking ribs. Cheers! 👍🏻👍🏻✌️
Thanks Dwayne, how are you bud?
Looks awesome either way👍😊
Thanks very much lady.
A Master plan! Thank you Papa Joe, for the pork stock tip!
I'm trying it, the next time I cook!
Rock on James, you're going to love that stock action. Thanks for watching.
Awesome, where can I get a calibrated pinky
🤣🤣🤣 You've got to train them as they grow man! 🤣🤣🤣
Another great video bud, may have to try that badia complete.
You want this in your spice box Big Cat. Take care and thanks for watching.
Job well done!!🎉
Much appreciated D!
My brother...that Badia All Purpose Seasoning is good 👍 stuff. I figure leaving the membrane on the bones are almost sure to remain intact....if you over cook them by a few degrees. Where the one with no membrane its easier to pop out.....other that those are some mighty fine looking Ribs. Thanks for sharing and y'all have a great week. Cheers ✌️ 🍻
Bro! One of the best AP seasonings on the market. Thanks so much for watching and take care! Yes, I usually leave my membrane on.
We will keep an eye out for the Blues Hog Tennessee Red, love the vinegar based flavours. It is a little hard to find north of the 49th. Beautiful rack of ribs CJ.
You're going to love it Brian, a little sweet, some heat and a really fresh zing! Thanks
Smoked BBQ Spare Ribs looks so delicious, great job !
Thanks for watching Gosiar, we appreciate it.
Ribs looked fantastic! Nice cook 👍🏾
Thanks for watching Millenial!
I love cooking the complete season💯🙌🏾🔥🍻
Badia is soooo legit bro.
Those bones look amazing. I've always taken it off, but I know many people who don't. And that was a fat rack for sure
Sup T. I took the membrane off for comps but usually not at home. I don't think makes a difference. Thanks for watching.
I have a rack in the freezer and was thinking of doing some this weekend, and now I know I need to for sure. Looks great
Giddyup, this was a delicious recipe Guy! Thanks
Excellent work CJ, that slab still looked like a full size even after the trim, the marbling and thickness was off the scale, your rib’s always have great color, and that Blues Hog took it to another level, you’ve raised the Bar again 🐖🐄🐓🦃👍🏼
This was the rack that tipped over Fred Flintstone's ride 🤣🤣🤣. Thanks for watching man.
@@mamaandpapajoe okay you’re going way back with that one lol👏🏾
🤣🤣🤣🤣
i am learning all kinds of things. just when I thought I have done hit the end of the internet, boom - tips like, squish em together to cook evenly, and pork stock with the trimmings. thank you.
That is awesome to hear Carrol, please let me know if you have any questions I might be able to answer. Thanks for watching.
Well you went and done it! Now I want Ribs! Dang Sir absolutely Nailed it! 👍🏼👍🏼 ⭐️ ⭐️⭐️⭐️⭐️
Thanks Ric, this was one of those racks that you dream of!
Great cook, Papa Joe. I just competed this weekend and my ribs needed more flavor. I’m going to try the Badia complete for umami. I used your trim video for my first competition and I won that comp. Thanks for all the tips!
My pleasure Turner, that is so good to hear. Thanks for watching and good luck.
Hello sports fans! Gotta say, I picked up some Badia a few weeks ago and it's everything you said it would be. So thank you!
Cajun! Sup bro, I'm never steer you wrong! 🤣🤣
Headed back to Texas for a week and I’m going to pick me up some seasonings. I love your content! I just had a smoker built and I’m ready to take the journey and I can tell I’m going try a lot of your techniques. Keep up the great work!
Thanks Bryen, we appreciate your support, please look around and let me know if you have any questions.
Excellent as always, is it your preference when you wrap to go meat side up and why ? I do as I feel i get less wash off of any rub if its not perfectly set
Great question. Larry, We know that we'll lose some bark/crust when meat down. The idea of cooking meat down in that juice sounds good but I feel I get the same thing spooning that same juice on the meat side on the back end while keeping my crust. We've done it in competitions for years with a ton of first place ribs! Thanks for watching.
@@mamaandpapajoe Thanks Papa Joe, I get told I'm doing it wrong LoL,at the end of the day its just a finishing step
So many ways to skin the cat! 🤣🤣
Hey Papa Joe! Great looking ribs. I like to score the membrane and it does a good job! Love the ribs my friend! Chef John & Rebecca
Thanks for stopping by Chef John. Scoring is really all you need, I really like my bones not falling or popping out.
Would have loved to see the hog those ribs came from. Great video CJ thanks for sharing.
🤣🤣🤣 Hogzilla for sure WC! Take care man.
CJ I’m literally watching BBQ Brawl with Michael Symon on the food network…..and guess who the big shot is? Congrats on all the props you are getting, well deserved. Keep it up and you are going to end up on the food network!
Thanks so much man, it was a fun experience.
Thank you so much Sir for your amazing content. I try this rib with my wife this weekend, looks so good. We built our dream outdoor kitchen last year and we love to try new recipes. Hope to get in contact with you for more information. Greetings from Germany ❤
Thank you very much for watching Xity, please contact me if I can help in any way.
I’m thanking you Papa Joe and I haven’t tried it yet. I like that stock tip versus bbq sauce. Man, that looked juicy and tender!
This is such a delicious break from the norm, give it a try, you'll love it!
@@mamaandpapajoe when you put that meat in the pot I thought is he cooking a bonus meal! Very nice!
🤣🤣🤣🤣
Took us to school once again! 🔥🔥🔥🔥🔥🔥🔥
Thanks Charlie, this was such a sweet rack of spares!
Looks super delicious, brother CJ. I have used that BADIA Complete Seasoning on the last couple of videos now. It is the bomb. Great cook. 👍 🍺💯
That Badia is something special bro.
Those look extra thick! Jalouse! I got 2 racks of spares heading to the smoker either Fri or Sunday. Gotta can green beans Sat.
Gonna be a good day bro. Do you have a garden and grow your own?
@@mamaandpapajoe Always used to, about 50 quarts most every year, now I go to the downtown farmers market and buy about a couple of 5 gallon buckets that are 3/4's full. I'm headed there at 6am in the morning.
Mama and I love outdoor markets.
great vid!
Thanks very much Michael, we appreciate you stopping in.
I love some good barbecue
So do I but I'm not the biggest tomato based bbq sauce person. I like to create my own.
@mamaandpapajoe that is good I don't like it either lol I only eat the fried green ones
Wow 😮
Thanks a lot Yosef!
Hey CJ can I use the Tennessee red as a mop sauce or should it be used as a glaze towards the end? - Raul :D
It's has a significant amount of sugar in it Raul, you'd have to dilute it if you wanted to use in a mop otherwise it'd burn in the middle of your cook.
💯💪🏾🔥🔥🔥👍🏽
My man! How are things going?
@mamaandpapajoe all well, my brother here in the Florida sunshine. Hope everything is going well with you and the family.
Man! You do absolutely NOTHING for my Grill Ego. You shame me.
Nice job!
🤣🤣🤣 Stop sandbagging G-Unit. Thanks for watching.🤣🤣🤣
@@mamaandpapajoe 🙂MAYBE a little self-deprecating, but only that.
Seriously - mad respect for your skills and your often unique [to me] approach!
@@gdunit967 I understand GD. like me I think you are a student of the game, always experimenting, learning and looking to take a step up. I appreciate your comments very much.
I like you paps ,uz you do ittheoldcschool way
Glad you like them Beechboy, thanks for watching.
You can't find a good rib where I'm at. They are so fatty, not like the one you have. Grocery store ribs are terrible these days. I and the wife found 2 good ones we thought were good on July 4, I got the smoker ready, and stabilize my temp at 250 degrees those ribs refused to break after 7 hours of cooking, I was burnt out at that time. brought the ribs into the house and turned the oven on at 275 and cook them for 3 more hours until they finally were ready. Oh, the brand was called Hormel's... never again!
I agree Dall. That's why I don't wait until I want to cook ribs to go shopping. I hit the meat dept every time I'm in the market and stockpile quality racks as I find them. This one was special. Thanks for watching.
I think Hormels ribs come in a salt solution!
@@mamaandpapajoe brother where do you shop for your ribs? What store? Thanks for your response!