If you liked this one, you should watch Smoked Goat Ribs - Does Goat Meat Make the Best Ribs? th-cam.com/video/9skjkFz6-1Q/w-d-xo.html, Baby Back vs Spare Ribs Battle th-cam.com/video/8X1CKeRzUns/w-d-xo.html or Big Green Egg vs Pellet Grill: Epic Spare Rib Battle th-cam.com/video/GA1ZNJ0jvKY/w-d-xo.html next!
Mate awesome video, I never thought to do the ribs and the belly together! I living under a rock😂 And your daughters shirt is classic love it, if you sell merch I’ll grab one ( man size ) and wear it on my rubbish TH-cam channel 🤙
Thanks man! BTW your channel is hilarious even if I can’t bring myself to eat some of that stuff! Merch is available at www.eatmorevegans.com. DM me on IG or FB and I will hook you up with a coupon code!
Wow, it's bigger than my pillow 🤣 It's too cold these days and been a long time I did some BBQ outside. I think it's time to go back to the garden despite all the cold weather 😊
Hahahahaha well then I guess I have no choice! BTW - you can make this belly ribs recipe with beef belly too. I should try it with lamb belly I bet it would be great - I have to see if any of my suppliers can get that for me!
Hello my friend in NZ! There's a 2=part answer: First, it's generally accepted among cooks that the shiny side reflects the heat better to keep things warm. Second, since you asked I went and looked it up and it turns out according to Reynolds it's complete bunk and doesn't matter at all. Now I'm forlorn - another "fact" that turns out to be fiction. Arghhhhhh! Well I'm still doing it that way hahahahaha!
Oh I love Chicharron!! Can't wait to see that upcoming video. So much meat! I am so happy I am a carnivore 😂. Blessings my friend you are my inspiration on TH-cam!! And a true blessing to have your support and love! Abundant blessings Al
We knew after the first four words that this was gonna be a great recipe."Hey welcome back carnivores," Great guy who went straight to the point without wasting the first 3 minutes asking us to like and subscribe. Great result. Like a boss. I would probably cry eating those with a glass of cold strong cider..Well done sir. New subscriber here.
Awesome - thanks and welcome, David! You know you’re right - a good hard cider would be amazing with these! I look forward to seeing you around the channel! -Al
I got daughters (8 & 11) too brother. And I loved that you included yours in your video. Laughed at your “I love big butts” impression too 😂 And I hate super trimmed ribs. I mean, why trim it too close to bone 🦴 right?! This is the RIGHT way to eat ribs really as you get the best of both worlds. Lastly, I’m from the Philippines, and Chicharron is Life 🤗
Ps i would like to have a way to nonpublicly message you Ie discord is my thought But you are the creator I just dont see a great way to Swear or send you my dirty grill pics And as always Big hugs u need to give to you and yours And I thank them all for all they do to put up with you and I XxxoooxxX always from west coast
Perfect video. Here in Austria regular ribs at the butcher's are always sold with the fat cap (but without the skin). I like them better than spare ribs, on my Kamado they take about 5 hours.
Thanks for the video! I understand this is not a common cut in the US but here in Colombia that's how they sell them! They call them "costillas carnudas" and from what I understand, they are St Louis style ribs with the belly (no skin). I bought myself a rack the other day, 4.2 lbs! I will try your recipe. By the way, I thought you were going to cook for more than 5 hours but it looks like at 275 it was just perfect!
Hi Leo! I've never been to Columbia but it's high on my list of places I'd like to visit - and knowing that this is common down there makes it even more appealing! Good luck with your cook - I'd love to see how it turned out you can message me on FB or IG (or tag me in a post if you make one!). Thanks for watching! -Al
Thanks for the kind words, Lee! I very rarely use temperature when cooking a big piece of meat like this. I smoke until the bark is set (on a pork belly it's about 3 hours, on a brisket it can take 6-8 hours at 225°F/107°C) and then ride it wrapped until it's probe tender. Often I'll use a temp probe just to keep track of where it is (no need to bother starting to check for tenderness until you're close to 200°F/93°C) but the finishing temp doesn't matter. Make sense?
Please please tell me where you found pork belly ribs. I have hit up so many sources and have only gotten No No No. Saw you cook these and knew I have to get a slab on the smoker. I look forward to hearing.
Awesome video. If someone finds a video about a proper way to make a st. Louis cut from a whole pork middle, please link to me here. My st. Louis is always too thick and I don’t know what’s the best thickness for ribs. I can buy only in format what I saw in this video (with a skin on it).
Hi Madrian. I think Chef Tom Jackson over at ATBBQ has a video where he breaks down a whole spare rib into St. Louis ribs. Is that what you’re looking for? Or do you want to take the whole belly like I did and separate it into ribs and belly?
@@BehindTheFoodTV thanks for the reply. I think I saw all spare ribs to St. Louis cut videos on TH-cam, but what I really want is what you wrote at the end. All butchers in my area have only whole belly with ribs on it. Until now I always BBQed what you did in this video, the belly with ribs. It is delicious, but I like to try the classic ribs only. I searched all TH-cam, but there is really no video about separating ribs from the belly. 👍
@madrian - ahhhhh got it. IMO the best video on that is from another small channel called The Tattooed Butcher. I think this is what you're looking for: th-cam.com/video/r4OJLpR1NfE/w-d-xo.html
Hi Ivan. It was probably 205F+ - but just as with other ribs you don't cook these to temp. You're looking for tenderness. When it gets over about 160F the meat will constrict and start to tighten up. When it's ready, all of the connective tissue releases and when you test it with your meat thermometer (or skewer) it should feel like you're going through warm butter or creamy peanut butter - you should feel a tad bit of resistance but mostly it should just feel luxurious - like when brisket or pork shoulder is done. I hope this helps! -Al
@@BehindTheFoodTV was started at 4am and is now resting in ice chest after 8.5 hours of cooking 7 smoke 1.5 wrapped to a temp of 185 and very tender Ps Was pretty cheap @ $45 for 18 pound whole brisket from business Costco ( business costo sells mostly large bulk or individial size packages) plus lots of kithcen stuff Ie I got a pair of poltry shears also Great place for large kitchen gear pans
@@lazydog274 Sounds awesome! I buy all of my Prime briskets from Costco - great quality and great prices! Next time, maybe try taking it up to 205-210 - it gets even more tender and will still be super juicy if you let it rest for a couple of hours. You never know - maybe you'll like it more!
@@BehindTheFoodTV temp is a number with my briskets If it is buttery soft it is pulled off When i put in temp probe it was done and soft 185 was what i read or a must get to temp It was probly more around 190 Or with rest time Even higher And there may be some error in my old temp readers as they just get slammed in a drawer by others But yes there a lot of room for higher temps with large cuts or Turkey day was prime rib Cooked 2 1st delivered was perfect Mine was well done after a runn around town Not bad Just missed Med by 10 degrees Again could be my termometer or she was happy with Cook
@@lazydog274 sounds like you "get it"! BTW - if you need new thermometers, ThermoWorks is having their Black Friday / Cyber Monday sale right now and there are some good deals there! bitly.4emv.com/MK4
![[Live] ศึกมหึมันส์มวยไทยสังเวียนเดือด เวทีมวยชั่วคราวสวนสยาม | จันทร์ 30 กันยายน 2567](http://i.ytimg.com/vi/pM1k6f7JXUc/mqdefault.jpg)
If you liked this one, you should watch Smoked Goat Ribs - Does Goat Meat Make the Best Ribs? th-cam.com/video/9skjkFz6-1Q/w-d-xo.html, Baby Back vs Spare Ribs Battle th-cam.com/video/8X1CKeRzUns/w-d-xo.html or Big Green Egg vs Pellet Grill: Epic Spare Rib Battle th-cam.com/video/GA1ZNJ0jvKY/w-d-xo.html next!
Mate awesome video, I never thought to do the ribs and the belly together! I living under a rock😂
And your daughters shirt is classic love it, if you sell merch I’ll grab one ( man size ) and wear it on my rubbish TH-cam channel 🤙
Thanks man! BTW your channel is hilarious even if I can’t bring myself to eat some of that stuff! Merch is available at www.eatmorevegans.com. DM me on IG or FB and I will hook you up with a coupon code!
Where's the chicharron video?
Chicharrónes for 2. 3 more to go. Thanks for all the insane videos, you are a great BBQ motivator.
Thanks, Al! This was so unbelievably good! It’s definitely making the dinner rotation!
Please do a video on chicharròn, because I have no idea what that is. You don't want a new viewer to go around uneducated?
Hahaha welcome to the channel Flash! We got more than 5, so I will film it tomorrow! Wish me luck!
Wow, it's bigger than my pillow 🤣
It's too cold these days and been a long time I did some BBQ outside.
I think it's time to go back to the garden despite all the cold weather 😊
It's never too cold to BBQ Hungry Man! The meat tastes even better when you make it in the snow!
Am I too late for the chicharonnes?
No sir! It’s coming on Wednesday!
Mmmmmm....pork belly. I have an entire belly curing (for bacon....thanks for the recipe) as we speak!
Oh I bet that will be good!
Chicharrones? Is that even a question? 😜
Evidently it's not Grits! We got enough people asking - I'm filming tomorrow!
Yes please chicharròn!!!
That’s 1 request.......need 4 more! Thanks for watching John!
Yes. Would love to see the chicharron.
@@nicholashames8925 for you - I will make them tomorrow!
Even *I* think you should make Chicharonnnn! Food-gasm ... and I haven't eaten pig in 30 years!!! yum!
Hahahahaha well then I guess I have no choice! BTW - you can make this belly ribs recipe with beef belly too. I should try it with lamb belly I bet it would be great - I have to see if any of my suppliers can get that for me!
Also, HI SAM!
Another awesome video Al! I’m wondering why you put the aluminium foil with the shiny side up?
Hello my friend in NZ! There's a 2=part answer: First, it's generally accepted among cooks that the shiny side reflects the heat better to keep things warm. Second, since you asked I went and looked it up and it turns out according to Reynolds it's complete bunk and doesn't matter at all. Now I'm forlorn - another "fact" that turns out to be fiction. Arghhhhhh! Well I'm still doing it that way hahahahaha!
Yes please to the offer of chicharrones video.
You got it Nick!
Of course I want to see the Chuchurones
Here you go surfbass! th-cam.com/video/yGmFuou11GY/w-d-xo.html
Absolutely on the chicharron!
Did I spell that right? LOL!
You #nailedit!
Oh I love Chicharron!! Can't wait to see that upcoming video. So much meat! I am so happy I am a carnivore 😂. Blessings my friend you are my inspiration on TH-cam!! And a true blessing to have your support and love! Abundant blessings Al
Thank you for all of the love and support Mr. Alas! Keep up the fight that he’ll is yours!!!
Pig skin please
Hi Stacy - here’s that video! th-cam.com/video/yGmFuou11GY/w-d-xo.html
Please make chicharrones!
Welcome to the channel, Darrell! Here’s that video: th-cam.com/video/yGmFuou11GY/w-d-xo.html
Holy sweet jesus that's a great lookin' slab of meat! Absolutely with the chicharrones! If you're getting the skin on you might as well!
I couldn’t have said it better myself!
I'd like to see the chicharron!
You got it! Watch for it in the next few weeks!
We knew after the first four words that this was gonna be a great recipe."Hey welcome back carnivores," Great guy who went straight to the point without wasting the first 3 minutes asking us to like and subscribe. Great result. Like a boss. I would probably cry eating those with a glass of cold strong cider..Well done sir. New subscriber here.
Awesome - thanks and welcome, David! You know you’re right - a good hard cider would be amazing with these! I look forward to seeing you around the channel! -Al
If you throw the skin away pal…we can’t be friends no more, I’m Mex so chicharrones are sacred to me
Don’t worry amigo I made the chicharrones!
@@BehindTheFoodTV thanks for the reply I just hit the subscribe button
@@AA-tc5if Great! Welcome to the family!
chicharrones on the smoker, please.
As you wish! th-cam.com/video/yGmFuou11GY/w-d-xo.html
Looks amazing. Chicharonnes!
Thanks Victor! Here’s the video: Grilled Pork Rinds - Big Win or Epic Fail? th-cam.com/video/yGmFuou11GY/w-d-xo.html
I gave this video a 👍 up even before seeing it, because I knew it was going to be great like everything else 👌
Awwww shucks thanks Boricua! Thanks for the support!
Please make the fat chichiron
Here you go! Grilled Pork Rinds - Big Win or Epic Fail?
th-cam.com/video/yGmFuou11GY/w-d-xo.html
I got daughters (8 & 11) too brother.
And I loved that you included yours in your video.
Laughed at your “I love big butts” impression too 😂
And I hate super trimmed ribs.
I mean, why trim it too close to bone 🦴 right?!
This is the RIGHT way to eat ribs really as you get the best of both worlds.
Lastly, I’m from the Philippines, and Chicharron is Life 🤗
Mabuhay Axle! Welcome to the channel! -Al
Ps i would like to have a way to nonpublicly message you Ie discord is my thought But you are the creator I just dont see a great way to Swear or send you my dirty grill pics And as always Big hugs u need to give to you and yours And I thank them all for all they do to put up with you and I XxxoooxxX always from west coast
Hey Dog - you can find and message me at Facebook.com/eatmorevegans
Chicharon please
Comin' right up! th-cam.com/video/yGmFuou11GY/w-d-xo.html
Perfect video. Here in Austria regular ribs at the butcher's are always sold with the fat cap (but without the skin). I like them better than spare ribs, on my Kamado they take about 5 hours.
Hi Bernard! I totally agree - I wish they were easier to find over here! Thanks for watching! -Al
Thanks for the video! I understand this is not a common cut in the US but here in Colombia that's how they sell them! They call them "costillas carnudas" and from what I understand, they are St Louis style ribs with the belly (no skin). I bought myself a rack the other day, 4.2 lbs! I will try your recipe. By the way, I thought you were going to cook for more than 5 hours but it looks like at 275 it was just perfect!
Hi Leo! I've never been to Columbia but it's high on my list of places I'd like to visit - and knowing that this is common down there makes it even more appealing! Good luck with your cook - I'd love to see how it turned out you can message me on FB or IG (or tag me in a post if you make one!). Thanks for watching! -Al
Did u temp check at any point? Did u raise to 75 then wrap then rode it to 95?
Absolutely love your channel. Thank u for all the videos
Thanks for the kind words, Lee! I very rarely use temperature when cooking a big piece of meat like this. I smoke until the bark is set (on a pork belly it's about 3 hours, on a brisket it can take 6-8 hours at 225°F/107°C) and then ride it wrapped until it's probe tender. Often I'll use a temp probe just to keep track of where it is (no need to bother starting to check for tenderness until you're close to 200°F/93°C) but the finishing temp doesn't matter. Make sense?
Yes that does
Honestly thank u and your channel. U rock!!
I had to subscribe solely based off the Sir Mixalot grill mix 🤣🤣🤣
Lol welcome!
Were they pre brined or did you cook them as is
love from india. this was elly good amd you are a good host man !! keep making them
Thank you! I will!
Make cracklins in the smoker! Yes please
Please please tell me where you found pork belly ribs. I have hit up so many sources and have only gotten No No No. Saw you cook these and knew I have to get a slab on the smoker. I look forward to hearing.
Oh that's an easy one! Here's where I get it: emv4.me/DT_PBRibs
@@BehindTheFoodTV You are the man. Thank you so much brotha
@@wil717 absolutely! Please come back and let me k ow how much you like them when you cook them!
I just can't beleive this video got less views , you are a legend man, keep it up❤️❤️
Me either, Legion! Tell your friends! Seriously though - thanks both for watching and for the kind words!
@@BehindTheFoodTV Yea sure man , Ill share it , keep making awesome content ❤️
hell yes
why not live the skin on ? thanks !
OMG the sell bone in belly!! I need this on my menu asap
It's so good! This is the one I use - they do sell it commercially if you're in a professional kitchen, too! emv4.me/DT_PBRibs
Hopefully hopefully I can find some of my local butcher shop I really wanna make some of these
Mmmm! Mouth-watering to even watch! Awesome!
Thanks for watching, Nick! You really should try these at some point. Total game changer!
Awesome video. If someone finds a video about a proper way to make a st. Louis cut from a whole pork middle, please link to me here. My st. Louis is always too thick and I don’t know what’s the best thickness for ribs. I can buy only in format what I saw in this video (with a skin on it).
Hi Madrian. I think Chef Tom Jackson over at ATBBQ has a video where he breaks down a whole spare rib into St. Louis ribs. Is that what you’re looking for? Or do you want to take the whole belly like I did and separate it into ribs and belly?
@@BehindTheFoodTV thanks for the reply. I think I saw all spare ribs to St. Louis cut videos on TH-cam, but what I really want is what you wrote at the end. All butchers in my area have only whole belly with ribs on it. Until now I always BBQed what you did in this video, the belly with ribs. It is delicious, but I like to try the classic ribs only. I searched all TH-cam, but there is really no video about separating ribs from the belly. 👍
@madrian - ahhhhh got it. IMO the best video on that is from another small channel called The Tattooed Butcher. I think this is what you're looking for: th-cam.com/video/r4OJLpR1NfE/w-d-xo.html
@@BehindTheFoodTV oh, very cool. Pretty much what I looked for, thanks for the help. 👋
What was the internal temp when pulled out
Hi Ivan. It was probably 205F+ - but just as with other ribs you don't cook these to temp. You're looking for tenderness. When it gets over about 160F the meat will constrict and start to tighten up. When it's ready, all of the connective tissue releases and when you test it with your meat thermometer (or skewer) it should feel like you're going through warm butter or creamy peanut butter - you should feel a tad bit of resistance but mostly it should just feel luxurious - like when brisket or pork shoulder is done. I hope this helps! -Al
Yes do the pig skins Ps brisket is in egg right now Weres the beef
Will do! Did someone say brisket? What time's dinner? Did you do it using my hot & fast method from last week?
@@BehindTheFoodTV was started at 4am and is now resting in ice chest after 8.5 hours of cooking 7 smoke 1.5 wrapped to a temp of 185 and very tender Ps Was pretty cheap @ $45 for 18 pound whole brisket from business Costco ( business costo sells mostly large bulk or individial size packages) plus lots of kithcen stuff Ie I got a pair of poltry shears also Great place for large kitchen gear pans
@@lazydog274 Sounds awesome! I buy all of my Prime briskets from Costco - great quality and great prices! Next time, maybe try taking it up to 205-210 - it gets even more tender and will still be super juicy if you let it rest for a couple of hours. You never know - maybe you'll like it more!
@@BehindTheFoodTV temp is a number with my briskets If it is buttery soft it is pulled off When i put in temp probe it was done and soft 185 was what i read or a must get to temp It was probly more around 190 Or with rest time Even higher And there may be some error in my old temp readers as they just get slammed in a drawer by others But yes there a lot of room for higher temps with large cuts or Turkey day was prime rib Cooked 2 1st delivered was perfect Mine was well done after a runn around town Not bad Just missed Med by 10 degrees Again could be my termometer or she was happy with Cook
@@lazydog274 sounds like you "get it"! BTW - if you need new thermometers, ThermoWorks is having their Black Friday / Cyber Monday sale right now and there are some good deals there! bitly.4emv.com/MK4
That Chanel Name killed me! Instant abo!
lol thanks and welcome!
Chicharron
Make it
Looks damn good. Can't wait to do my own.
Let me know how it goes when you do, Cedric! These aren't cheap, but man were they good!