I never understood Boneless BBQ Ribs until TODAY
ฝัง
- เผยแพร่เมื่อ 30 ก.ค. 2024
- RECIPE: pitmasterx.com/recipe/146/bon...
SAUCE: pitmasterx.com/recipe/145/pea...
CLASSIC RUB: pitmasterx.com/recipe/45/clas...
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0:00 - intro
1:15 - finding the right ribs with meat
1:43 - how to take off membrane
1:58 - how to remove the ribs
3:48 - seasoning with classic BBQ rub
4:19 - fire up smoker for indirect heat
5:10 - let the BBQ ribs smoke
5:42 - Chipotle peach BBQ sauce
7:56 - wrap the ribs with sauce
9:34 - brush more sauce on
10:22 - reviewing the boneless ribs
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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk smoked ribs bbq ribs recipe boneless ribs I never understood Boneless Ribs until TODAY smoked juicy tender ribs recipe barbecue ribs pork ribs varkens ribs gerookte ribben st louis style ribs peach bbq sauce chipotle peach bbq sauce recipe smoker bbq offset smoker charcoal smoker grill bbq
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Thank you so much for watching see you on the next video! - แนวปฏิบัติและการใช้ชีวิต
For anyone afraid of bones...I say, "Let them eat cake." 🤣🤣🤣
I love the comment, a good chef makes the people he is cooking for happy. I get so much personal joy in making something for my family that they truly enjoy. Thanks for sharing!
Couldn't have said it any better myself. Seeing my family enjoy the food I make really makes all the time spent cooking and prepping worth it. And this channel is an excellent source for some the most delicious things I've ever made.
Looks great. Cheers, mate 🍻
Take the membrane off by going all the way across along the short end like the 3rd or 4th. Bunch it up and run your finger underneath 1:38 Pull it toward short end then the wide end. It comes off in one piece more easily.
I've done boneless ribs for BBQ rib sandwiches. I simply cooked it till I could just pull the bones and then finished them till tender. Wasn't that difficult and you get the flavor from the bones in the finished product...
I do the same, I make a better and improved version of McRib. I am not sure though whether bones impart any flavor on the meat.
@@CoolJay77 right on! I'd have to believe bones make a difference in flavor. I mean if you cook just bones down into a stock it has a flavor
@@seandupuie3552 Simmering in liquid is a different story. I'd refer you to an article by Meathead on Amazingribs, Myth: The Bones Make The Meat Better
Top comment -- there's nothing wrong with making food easier for people to eat. That was a really good tip about cooking half way with the bones in, and then simply yanking them out.
@@CoolJay77 to each their own I suppose. I prefer chicken and beef cooked with the bones in it so idk why pork would be any different when applicable
Country style ribs in the US...not really ribs, but you wouldnt know it!
The UGO tries to sell some cut out of the sirloin/chump/rump. Lean and cheapest cut but I wouldn’t call that ribs.
For the best looking Country Style Ribs I would cut mine out of Boston butt out of 1-1/2” blade steaks. Cut small ones out of the corner with the spur of the blade and cut the rest in half by hand and present that side up.
Or cut the bone in side in the opposite direction and separate the lean bony ones from the fatty boneless ones.
No wedge cuts or bones poking through the package.
I cooked your porchetta yesterday - clearly you’re a genius!
Man.....I absolutely love this guy!!!!
🤤🤤🤤🤤🤤🤤
Looks Amazing! Now I want Ribs.
I do use a bamboo skewer to check for tenderness. I don't rely on temperature alone.
Awesome, thank you for the idea. I would remove membrane, then slit the bone. Cook as normal, then remove the bone after cooking... Would that not be easier?
Yes it would.
Loving the Tridens fork !
AWESOME!
Just what I wanted to make today
The closer to the bone the sweeter the meat, I’m sure you will make it awesome ether way.
Looks great!
For me this looks like pork belly and not ribs. 🤤🤤
And pork belly might be an excellent substitute for when someone requests boneless ribs.
Can't go wrong with la morena stuff👌
🙋 Hey Pitmasterx !!! 👋😎🇮🇹
I see only a smoke stripe not a smoke ring 😂😂💍 but I have see a very interesting bbq sauce , Great !!! 😎🍻😋
We used to have a black cat like that. His name was Carl.
Personally prefer no bones. Use country style for mine. I think they are the bottom of the fib rack..??? Even when they have bones they are just a little piece. Took forever to convince my hubby about them though. Still can't get them as good as mom's were!
I wonder if you could do this with country style ribs?
I still don't understand it. Would it not be exactly the same with bones in, except it would be much easier to take the bones out afterwards?
YES! Haven above, YES!, YES!!
so is that belly with ribs essentially? looks really good. i wish i had a butcher like you
Use a meat hook to score the bone and push with the point and back of the hook down both sides and it will take the thin membrane under the meat clean off the bone. Lift the bone and peel the meat away. No knife necessary. 2:01
do they taste the same?
I would add vinegar to that sauce too
I use both, thermometer to get an idea of how quickly they are cooking, then I use feel know when they are done. Too much variability between animals to just assume they are perfect at the exact same temperature. But we also like much more color, and smoke than you do. Some of the stuff you smoke almost looks like it was cooked in an oven.
Not trying to be disrespectful, just wanting to know if it’s a thing/condition. There are people that “afraid” of bones? Like if they see bones attached to the meat then they can’t eat it? Would it be easier to just take the bone after cooked?
i only wonder what makes the less waste.you cant eat the bones and will throw them away after eating so i don't understand for the rest.great epic show
You say get the heck out of my house.
Giant fork you use to cut the ribs. Where can I get one???
Honestly, I'd look in the kitchenware section of a Goodwill or Salvation Army store in your city... they have all kinds of utensils, and it'll probably only cost you about $1.00 -- if you buy one online it'll probably be made in China, and cost $30.
PS I think they're just called 'carving forks', if you want to search for them.
I love the bones after the cook, the big ends full of juice and marrow is delicious, but this is great for a sandwich, but........my ribs on the bone, well.....I can always twist the bone right out easily if you cook low & slow,,,,,,,then I enjoy the bones, lol, just my preferred method, bones in always.
"I don't like bones." Oh, well, go graze on the lawn.
Them what don't want th the bone, Mickey D's is right down the street. 😂
Please tell me the name of your butcher
Nice presentation MR Roel. You can make the boneless ribs easily. Raw ribs cut along bones on both sides, cook / smoke as usual when meat is tender the bones will pull out without any effort.
😋😋
Of course you want the bones! I have a friend who won't eat meat with bones, I tell him he is crazy, missing out on so much good flavor!
Id try that boneless on a sandwich 👌🤣
I want them bones to really enjoy myself with them ribs.
Funny, St Louis ribs, but are a lot curvier than your typical flat pork belly ribs
Bones are best
My family personally likes meet to stand on it's own with only salt, pepper, garlic, and the smoke flavor from a long smoking session. Sauces disguise the flavor of the meet.
I like your idea, but the real question is whether you enjoy it more with some sauce.
Leave the bone in. Smoke for 3 hours. Rap for 2 hr. Unrap ad sauce or glaze add another hour. You get better flavor when you pull the bones.
Surely it's pulled pork?
I think they make them boneless to put it on a sandwich. McDonald’s is processed fake ribs, butt most of the time they cook the ribs in and then they twist the bones out and throw a slab on a sandwich
too juicy!!
New camera guy? so many out of focus shots, weird zooms etc.
Basically pork belly
Boneless ribs= pork belly
love me some smoked belly.
Thats not waste, that's pork stock
You should get one of these traditional fire pits and cook a whole cow in it: th-cam.com/video/rBqri1wOCls/w-d-xo.html
Fall off the bones ribs, are to musty! I want tender chewing ribs which will have more pork flavor!
Why remove the ribs before cooking? Most everyone knows the bones only add flavor. Simply remove after the smoke an cooking session is finished..
SMH.
No no no. Ribs are not to fall off the bone that's shredded pork. They need bite.
If you’re afraid of bones, remove your own skeleton and see how it goes!
They're not "ribs" without the bones. Silly to spend that extra effort.
Why in the hell you take off the bone from a ribs, bones are flavor
It is not a thing
Bones give taste, it's blasphemy to take them out.
This method of removing the bones first 🤦 cook them with the bones in and if they are cooked well enough the bones will pull right out without losing any meat.
A McRib has zero to do with what you're talking about.
Need some help pitmasters
Anyone remember that video where Roel made some skirt steaks in a dutch oven with patats bravas then Morrisons mom dropped by and had some food too?
th-cam.com/video/lBME4_UumtI/w-d-xo.html
Say hi to my mom for me😊