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Goldee's + Bar A - One Spare Rib To Rule Them All?
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- เผยแพร่เมื่อ 20 มิ.ย. 2024
- Goldee’s BBQ makes the best ribs I’ve ever tasted. And Bar-A-BBQ made the most unique ribs with an amazing layered flavor profile. They both taught us how to make their ribs - so we took what we think are the best of each and combined them! You can watch the Goldee’s guys teach me their methods here: • I got Schooled by Gold... - and you can watch the Bar-A-BBQ team teach me here: / =yikfjsxyyzm
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Can you think of any way to improve on this method?
Yes have me over for a taste test with you and Nick
Great idea! DM me on IG if you ever make it to Raleigh!
@@BehindTheFoodTV same if you ever come down to Tampa
Fun fact, it was Lane that made the sauce for the ribs for Goldees. he said it’s more of a Carolina vinegar sauce .
It’s a lot easier to take the videos more seriously since the “joker” red hair is gone.
Yeahhh…. I’m sub’d now and enjoy much more
@@Freddie_V his hair color determines his credibility? You sound boring af
The Bar A glaze is very good. It makes sense that the combo was better, the Goldees rub is more complex than just plain old salt and pepper thus more flavor. Excellent video/ experiment
On a side note I like my ribs without the membrane but Im only preparing 2 or 3 racks. I can totally understand not removing the membrane when preparing 50+ way too time consuming
5:06 pro tip, just lightly spray your measuring cup with some neutral cooking spray to get the honey out easy.
I've never thought of that! I just put my honey close to the beginning so I wash my cup with the vinegar. But a little spray would prolly save me some time.
I like his eyeballing too. You got 3 cups of ketchup, 1.5 cups of honey? Go half.
If you can snatch the pebble from my hand grasshopper, you will be the greatest rib cook of all time. I believe you've arrived, Al. You are the master. I'm going to try this at home! How long did the ribs stay in the warmer???
Which food warmer do you use that holds at 150? 9:38
I think you got something with this test. I’ve had goldee’s a few times and I think they are the best I’ve ever had. But I’ve got to make that bar a glaze with goldee’s ap. Thanks for doing the test. It’s another great video as always.
Love your videos! I’ve learned so much thank you!
WOW...what a huge difference from hour 2 to 3 to 4
And the Goldies/Bar-A sauce (I like theBar-A profile better)... I'm going to do this when I get home.(From Aruba)
Nick, you are the man for ribs 👍
i actually did this very thing last week. used Goldees AP rub then made the Bar A glaze with a couple additiona. absolutely best ribs Ive ever had
I wish i could figure out how to scale down the rib glaze. I don't need a huge amount.
Just cut all the measurements in half and you’re there.
@@markmelton8676the first time I tried the rib glaze, i quartered the ingredients so I could try it on a much smaller scale. it came out delicious, but I also added extra sugar and Meat Churchs hot honey hog
Very Nice! FYI Aaron Franklin called and said, Never slide your briskets! You will scrape off your rub/bark. I have yet to have the Bar-A-Ribs. I live nearby and gotta go give them a try. Eat More Vegans nice video as always.
I make awesome tasting ribs when i use heath riles butter bath when i wrap them, My smoked ribs come out super delicious and tender every time using it...🔥
Those ribs look so good! I never would have thought cooking hotter would have made a positive improvement!! Thanks guys!
Awesome video Al ! Will need to try the Goldees sauce ! 👍🏻
Thanks! You should try it - simple to make and so good! And don’t forget the wash-your-sister sauce!
I think you missed an opportunity with the last rack to do the salt pepper run with jirbys sauce.
After looking at the sauce recipes I’m going to make the ribby sauce but with the extra ketchup from the other. The mushroom soy will definitely add some extra umami to the ribs.
This is legit. I’ve made others and wasn’t thrilled. This hit the notes. I have had it twice and have in fact used it as a loose bbq sauce and actually even liked it better in that application. Reminds me of beach bbq sauces from the Caribbean back in the 90s. Winner for sure
How do you keep them so juicy? I pulled mine around 205 degrees after about 4hrs then did the Goldees foil wrap and rest. They still tasted amazing but they were slightly dry. Temp probably fluctuated between 225 and 300
The wide angle shot of your backyard is excellent. It beats my cul-de-sac.
Really great idea! I had planned on using the Bar A glaze on one of my next racks, but now I just bought the Goldees seasoning so I can replicate this. Terrific video!
Do it! So good!
I was wondering if you had to use full spare ribs or can do with Baby backs or St. Louis cut? Also, I too am in Raleigh. Where do you like to purchase your brisket/ribs etc....
This is going to be my favorite video that you guys have ever done because I love ribs. I going to copy this cook as soon as I get another rack of ribs, like today I going to the store. I hope Goldees get their rub back in stock too. Got to buy stuff for the Jirby's sauce too and hope it doesn't kill my carnivore diet too bad.
calling the plumber in the morning to set up a drain hole for the drool I need to clean up - I might have to wake my son up early (than the usual midday) tomorrow and take me to the butcher to get me some more ribs
Oh, and during the middle of the vid, I wonder what the reverse hybrid might have been like ? since you had that 4th rack ;) All those racks looked amazing, I can only try to imagine the smiles on those that helped finish them all off. Yummo
Saved the video , 100% gonna give the hybrid a go see what I think 👍
That’s some mighty looking appetite pleasing ribs there Al. Gotta say you didn’t screw the pooch on that cook. ButThis ain’t the video where the temp gauge installed on the smoker is the same temperature as the thermoWorks sitting next to the meat. Showing how different the two temperatures are. When you say your cooking at 275 degrees, what’s the true temperature?
You definitely got me my mouth watering with those ribs! I like 275 for ribs myself. Excellent video as always!
Love the video! I've always cooked my ribs at a lower temperature than 275 but I'll have to try this now along with the glaze! Did you hold till a specific internal temp or just pull after 5 hours when they looked good? Thank you!
Great job. I would try the fiesta season all and replace the crystal salt.and use the fiesta and the pepper on the ribs with the goldies glaze.
Watching you make the BBQ sauce reminds me of another mix up I don't use much any more, but is good. Heinz 57 and honey, add your own heat. For wings.
Never tried it but sounds simple enough!
Another fantastic video Al! You had 4 racks, you didn't want to use that fourth one to make a Bar A rub / Goldee's glaze combo rib???
Thanks Derek! Honestly we were already sure that the salt and pepper only was holding Bar-A's ribs back from their full potential - the question was whether their glaze would make the Goldee's rub (which they put a ton of time into developing) shine. In hindsight what I probably should have done was used the same pepper and season-it-all combination that Bar-A uses on their beef ribs, brisket and turkey to see if that could out-savory the Goldee's rib. I guess I will have to try that this weekend cooking for the family!
If you add your 'Wash your Sister sauce' before the honey, the honey should slide right out of that measuring cup.
Nice idea!
What was the approx temp of the ribs after 5 hours @ 275? Thank you!
“Gods Seasoning “is Fiesta Season salt instead for granulated garlic right?
Awesome job
Thanks!
Looks good. I should try that glaze. I'd just need to half the recipe or something as that looked like it made a ton.
Link for Jirby's sauce recipes?
th-cam.com/video/4EJSB1fUiTM/w-d-xo.html
What's the temp you maintained?
Now I'm hungry! 😂
At least you know what to make Bobbi!
Get you a push measuring cup. You don’t have to worry about the more sticky ingredients not coming out.
@@Thetattedrep ha! I had to look that up but what do you know it exists! Also it will be here Friday morning! Thanks!
@@BehindTheFoodTV hope it works well for you. I first learned about it through Alton Brown!! Lol I use it all the time for viscus ingredients!!
I feel like not removing the membrane is a cheat code for overcooking ribs they will still have somewhat of a “bite through” effect with super tender meat. Any other opinions?
Interesting take. I don't think I'd be that easily fooled but maybe?
So, 275 F for 4.5 to 5 hours (top crust should be splintering) and then wrap in foil with BBQ sauce/glaze of choice for at least 1 hour and hold at 150 F until it is time to serve. Got it!
Yes you got it - what time is dinner?
@@BehindTheFoodTV Oh..6 PM? haha
Great Rib video ....(Side note - I cringed a little when you slid the brisket on the grate .. Lol)
I think your Jirby glaze was missing mustard and thats why it was darker....Great video
He doesn't use mustard - here's his sauce video: th-cam.com/video/4EJSB1fUiTM/w-d-xo.html
@@BehindTheFoodTV oh that was the jauce that had mustard
Al,
Great video! All ribs look delicious! Glad you found the Jirby sauce video, although I think he says that those are not exactly what is done at Goldee's. You have actually bought the actual Goldee's sauce - I think. Also, if you or anyone else is interested, Ant's BBQ did an video a while back in which he created low calorie versions of Jirby's sauces. More importantly to your test, I believe you forgot an experimental case, which would be the Bar-A seasoned ribs with Goldee's/ Jirby glaze - this would be a second hybrid case.
One more things to consider. I think I saw that at Ribbees, Jirby is glazing the ribs right before serving. I am not sure if this is as an improvement or because they need to fulfill orders for different tasting ribs.
Keep up the great work!
I also saw somewhere he said those recipes aren't what he uses anymore. I use their bottled BBQ sauce and really like it.
They are still all excellent sauces. I think Jirby just didn’t want to give away all their secrets.
I don't know Al. Salt and pepper ribs hung vertically over direct heat with a few wood chunks (think barrel cooker) wrapped in foil for a 2 hour rest is awfully hard to beat. Yes my offset makes amazing ribs but can't compete with direct heat. Plus hanging ribs, set it and forget it and no wrap couldn't be any easier. For full disclosure I must admit I am not a sweet rub/sauce rib guy.
What temp are you smoking that takes ribs 4 hours before wrapping?
275F is the sweet spot I've found. 250 I don't love how the fat breaks down as much as I do with those few extra degrees.
Has anyone ever told you that you sound EXACTLY like Sam the cooking guy? You too sound identical haha...anyways, love your videos! Keep them coming!
lol yeah lots of people. I guess I just curse less (or edit it out more) lol
Nice Work. FRANKINRIB
#STAYSAFE
#PHILLYPHILLY 🇺🇸
How long can you hold rubs in a warmer?
Assuming you mean ribs…..I haven’t tested it but I’d think you’re ok for 8-10 hours wrapped at 140-150
@@BehindTheFoodTV Thanks! Yes Lol. My fat fingers messed up and mistakenly wrote rubs 😆
What wood did you use?
I’ve actually got a source for post oak here so that’s what I use for all Texas style bbq I make.
What spice is the yellow color in the Goldees rub?
*Turmeric
@@ryangies4798 Interesting. Thanks
You’re correct! Sorry I’m late 😂
Was this. The smoky bar a method. Dirnty smoke?
At Bar-A-BBQ they only run briskets and beef ribs with the overnight cold/dirty smoke. The ribs and turkeys go on in the morning g after switching to a more traditional fire.
Black > Red
Did you cook these to 203?? You have so many test whats the final products steps. Lol
Very revealing!
Damn that’s a lot of sugar. No wonder it taste good.