For what it's worth Chef I shoot for 165F for wrapping and 190F to unwrap, and then 195 for final coloring. There's usually 5 -10 F carry over after that depending on the bulk of the ribs. I also use something like the bend test but it's more of a "wiggle" test where I'm trying to feel the meat and bones moving independently. That's when they're done! Also, I don't like fall-off-the-bone texture-need to keep a little fight in them!
a good glaze I just tried was bbq sauce(kraft original) honey orange juice hot sauce paprika cayenne pepper onion pepper don't ask the proportions I just threw it in a cup and mixed came out sweet and spicy along with the rub (McCormick sweet and smokey) and be sure to smell check your meat I've gotten a few racks that were no good
I can see that you like to have fun with Food and Life. Always so positive. When you love your work it shows. I WANNA BE JUST LIKE YOU. I APPRECIATE the class on Grilling 101...👊🏿👍🏿
You need really thick rips if you want to use an thermometer. Otherwise it won't give an good reading. I've tryed, but gave up to use it. Just look and practice.
Yo Roel, I love your videos and your Dutch accent is charming. One quick question. Why do you always wrap your meat "shiny side out"? Usually you'd do that if you wanted to deflect heat, but I don't think that's what you mean to do when wrapping. Is this deliberate or doesn't it matter with these ribs?
Hi Roel, how is your position to Tin-foil? Does it work with butcher paper the same way? You always do superlicious Videos. Thank you for that. What do you always say at the end of your Videos "ist's ma....." what does it mean? Does this word really exist? I cloud not find it anywhere... Best whishes John
Hi Roel! When you buy spareribs in Belgium and the Netherlands, in actual fact they are babybacks. What's the Dutch name you used when ordering these with your butcher? Im asking because "St Louis cut" doesn't really mean anything here.
Hi Tim, that is mostly how they are known. Here is a link to where and how I get them. beefensteak.nl/varkensvlees/pietrain-sherwood-varkensvlees/bbq-st-louis-style-ribs/
2 questions... what would be your temp for babyrack ribs? And second.. what would you have done different. I sometimes struggle with ribs... I feel you would have thought they would be juicier right? What temp would be better when going in foil. Nice ribs btw.
Great question... meat is always the best place to start. So far I like iberico best. Second I would have wrapped a little earlier and layed the ribs upside down when in the foil. Than the result should have been a bit better. Overall I was happy with the result. 👍😄👍
KOGO TEN PAN CHCE , ZNOWU , NABRAĆ ?! Skoro wiedział że jest nagrywany nie mówił by o tych sptawach i to w taki sposób. Napewno nie kontrolował sytuacji. NIE WIEDZIAŁ NIC BO SAM BY O TYM MELDOWAŁ SWEMU WODZOWI JUŻ DAWNO. Znowu łże
The wast processing plant takes out any type of metal from the waste. We don not do this at home. The mantra of our (dutch) waste processing plant is "there is no such thing as waste" really weird to see what they are able to do withe our waste. Thanks Chris
Kan je ook een taste test doen met nederlands dubbeldoel "melk koe gepesoneerd dan gevoerd voor vlees productie met "veel"5 marbeling" In vergelijking met eens echte vlees koe .
@@PITMASTERX het idee van dubbeldoel vlees is intresant omdat het melkkoeien zijn die maanden "?" Lang vetgemest worden voor vlees productie. En de prijs is best wel dicht bij de prijzen voor steaks van vlees koeien. Soms zijn echte ierse vlees koeien zelfs goedkoper
I started my BBQ adventure with the ribs. Still learning and always keen on tips to make it better. Thnx Roel !
Awesome.. my pleasure
First time saw anything beyond the pit and the master- wud love to see a tour around!
It is already here.. a bit dated, but still a good impression th-cam.com/video/84iAe4Bm9f0/w-d-xo.html
. . . yes - we saw Doornroosje - or was it Vrouw Holle or even Rapunzel looking out of the window ?
Good cook! Just made some ribs last weekend now you have made me want to make more!
Awesome Jeff!!
For what it's worth Chef I shoot for 165F for wrapping and 190F to unwrap, and then 195 for final coloring. There's usually 5 -10 F carry over after that depending on the bulk of the ribs. I also use something like the bend test but it's more of a "wiggle" test where I'm trying to feel the meat and bones moving independently. That's when they're done! Also, I don't like fall-off-the-bone texture-need to keep a little fight in them!
Thanks Papi.. there is kind of a science there. Measureing looking feeling. Well done
That annotation when you went to your room was hilarious! "Can I go home now?" LOL
hahahaha
Great video again chef! Very helpfull for us backyard bbq heroes! Another step towards being a beter pitmaster...... Thx Roel
"This guy, rodney. Hes kinda like a famous resauranteur." Rodney Scott is one of the most respected pitmasters in the USA lol
a good glaze I just tried was bbq sauce(kraft original) honey orange juice hot sauce paprika cayenne pepper onion pepper don't ask the proportions I just threw it in a cup and mixed came out sweet and spicy along with the rub (McCormick sweet and smokey) and be sure to smell check your meat I've gotten a few racks that were no good
Thanks bro
Meater is an exelent invention for the rotissarie spit and a great way to not overcook lamb or goat when doing so.
I would have eaten it right away to check if it’s done!! :)
hahahahha.. I could see the bite marks lol
Good video man.. I would do the same shit and forget to rip the membrain off and spice it up first.. cheers
Nicely done brother. Looks great!!
Thanks Eric
I can see that you like to have fun with Food and Life. Always so positive. When you love your work it shows. I WANNA BE JUST LIKE YOU. I APPRECIATE the class on Grilling 101...👊🏿👍🏿
Thanks Dennis... I love it so much.. it is hard for me to call it work . Thank you for your great comment!
Refined grilled protein with gourmet sides and dressings. Outstanding! I really enjoy the show.
Like wrapping a pan around the ribs but with a better seal
Quite an improvement over the vegiburgers haha. awesome cook man
Thanks.. stil grlad you watched the veggie burger
You need really thick rips if you want to use an thermometer.
Otherwise it won't give an good reading. I've tryed, but gave up to use it. Just look and practice.
Ill beter start watching youre videos around dinner time😅 now im hungry and still have to wait bedore dinner😋
hahahaha.. you're a smart man Thom
Those small notes on screen are a nice addition!
Thanks
Very informative video. Cheers Roel!
My pleasure Dwayne
We use aluminum foil in the USA.
You Rock
Yo Roel, I love your videos and your Dutch accent is charming. One quick question. Why do you always wrap your meat "shiny side out"? Usually you'd do that if you wanted to deflect heat, but I don't think that's what you mean to do when wrapping. Is this deliberate or doesn't it matter with these ribs?
ahh like that role of tinfoil, might come in handy on late saturday night... or at a football match :)
???
it packs a punch ;)
How can anyone dislike this?
That's so nice
Thanks Rose
Welcome po
Hi Roel,
how is your position to Tin-foil? Does it work with butcher paper the same way?
You always do superlicious Videos. Thank you for that.
What do you always say at the end of your Videos "ist's ma....." what does it mean? Does this word really exist? I cloud not find it anywhere...
Best whishes John
Hi Roel! When you buy spareribs in Belgium and the Netherlands, in actual fact they are babybacks. What's the Dutch name you used when ordering these with your butcher? Im asking because "St Louis cut" doesn't really mean anything here.
Hi Tim, that is mostly how they are known. Here is a link to where and how I get them. beefensteak.nl/varkensvlees/pietrain-sherwood-varkensvlees/bbq-st-louis-style-ribs/
Looks delicious like always Roel!
Thanks bro
Cool accent where are you from? I will take a wild guess Austria?
Awesome bro
Those are some superlicious looking ribs.
1:18 I hate that, always happens with all packages 😅🤣😂
2 questions... what would be your temp for babyrack ribs? And second.. what would you have done different. I sometimes struggle with ribs... I feel you would have thought they would be juicier right? What temp would be better when going in foil. Nice ribs btw.
Great question... meat is always the best place to start. So far I like iberico best. Second I would have wrapped a little earlier and layed the ribs upside down when in the foil. Than the result should have been a bit better. Overall I was happy with the result. 👍😄👍
Watching this on my S9+ too😋.
Your a lucky man
It is on my wish list
Awesome PX:)
THanks Mayhem!!
Love ribs !!
Me too
Can you cook ribs in Tandoor
Excellent video Roel... ribs are tricky sometimes😎
Thanks John.. they are
Can u do a house tour
Sorry no.. my wife would kill me :D
i love what you are doing, keep going, your videos are awesome
Thanks Tao
Loving the scientific approach..... buuuut...... bbq is art?
MAKE ME HUNGRY
Dutch people speak great English
Is that tin foil or aluminum foil? If it is tin foil, where can you buy it?
It's the same thing
Tin foil is made from tin. Aluminum foil is made from aluminum, two very different metals.
Does he have an off and on accent
that's not tin foil its tin lol perfect for those rib bones!
hahahah yes it is
Why you don’t say « what IS up » any more ?? That was your trademark
That is true... What's up feels weird to me too
He’s doing it wrong. You know it’s done when your woman says it’s done.
Beautifully tasty!
Nice
Thanks
are you dutch?
Lekka Manne
My method for rib doneness is when the bones stick out 1/4 inch, the ribs are done. These ribs look amazing!
Thanks Richard...
i would like to see you cook venison steaks!
Me too... thanks Susanne
You are gonna shear all off all your rub and sauce with those tongs!
Why is this almost 13 minutes?
KOGO TEN PAN CHCE , ZNOWU , NABRAĆ ?! Skoro wiedział że jest nagrywany nie mówił by o tych sptawach i to w taki sposób. Napewno nie kontrolował sytuacji. NIE WIEDZIAŁ NIC BO SAM BY O TYM MELDOWAŁ SWEMU WODZOWI JUŻ DAWNO. Znowu łże
???
Now dat is nice rack of ribs with meatt!!!
Thanks bro!
Stuff cooking keeps cooking when you take it out and let it sit. Duh!! Thats cooking/smoking 101.
Hummm ! Ça m’a donné faim 😋😋
👈🤩👉
do u recycle your foil? i assume u guys do ,very responsible Euros. Ribs looks very delish.
The wast processing plant takes out any type of metal from the waste. We don not do this at home. The mantra of our (dutch) waste processing plant is "there is no such thing as waste" really weird to see what they are able to do withe our waste.
Thanks Chris
#klompen @6.30 😆😆
Da fuq.
HEERLIJK!
Dank je Ray Ray
J
Kan je ook een taste test doen met nederlands dubbeldoel "melk koe gepesoneerd dan gevoerd voor vlees productie met "veel"5 marbeling"
In vergelijking met eens echte vlees koe .
Goede suggestie Thomas... ik hou mijn ogen open!
@@PITMASTERX het idee van dubbeldoel vlees is intresant omdat het melkkoeien zijn die maanden "?" Lang vetgemest worden voor vlees productie. En de prijs is best wel dicht bij de prijzen voor steaks van vlees koeien. Soms zijn echte ierse vlees koeien zelfs goedkoper
this whole video is a "ad" i thought you were going to test diffrent techq
Looks like your Kamado Joe contract has come to an end? :D
Still love your videos but the placements can get long in the tooth.
hahahahah... no worries Ricardo we are all good
you are too much depending on numbers! that's not how you cook man!
I cook with passion... but when you need to get it right there is only one way to be absolutely sure
A 12min video just to tell me how to know if ribs are done - sorry, i'm out.
Over analyzed cook man, no offence. Seemed to be way overcooked. Could've used some glazing as well.
Could have used a glaze, but look at the color such a shame to put a glaze on that.
Pitmaster X don’t worry about people ! We all do BBQ different and those ribs looked fantastic perfect color
First
wohoo!!!
Best videos...you help me so much 👌
Thanks MAtthias glad you like them
Second
Yeahh!!!