Salt & Pepper Pork Spare Ribs
ฝัง
- เผยแพร่เมื่อ 20 มิ.ย. 2022
- Chef Tom fires up the Yoder Smokers YS1500s Pellet Grill for Salt & Pepper Pork Spare Ribs. These Texas inspired apple-whiskey spritzed pork ribs feature big-time flavor, bark and smoke!
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: (www.atbbq.com/grills-and-smok...)
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CREEKSTONE FARMS DUROC PORK ST. LOUIS SPARE RIBS: shop.creekstonefarms.com/coll...
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All you had to say was "Texan" and "pork" together and now my mouth is watering. Fine fine dish, Chef Tom.
Perfect ribs. People love a rib without sugar and sauce. They just don’t know it until they try it.
That’s the really fun part of smoking. So many different ways to season, cook, woods, etc. You could cook for years and never duplicate if you wanted. Sometimes salt & pepper alone is fantastic!
You're my go to guy for all things Yoder...🤤
That is awesome to hear! Tom and his team love their Yoder's! We appreciate you being part of our community!
Great video, cannot wait to try this very soon.
Let’s be good to one another.
Wow that duroc rib looks incredible 😍🤤
Simple is always awesome!
Simple salt and pepper spare ribs are a great break from your favorite rubs. They are great. I usually spritz them with strained pickle juice. Sometimes apple cider vinegar or a mix of equal parts apple cider vinegar and apple juice. The spritz you use shows up in the end product mildly. Its so good.
That looks delicious 🔥🔥🔥
Amazing video!!
As always, great video! You should try making traditional Jamaican oxtails.
Yep, doing these this weekend!
Thank you very much for being a great teacher chef Tom! Always such a pleasure to watch you videos
Thanks for watching!
I’ve done ribs many times, but I always enjoy when you make them. Great job and good ideas👍
Thanks for watching!
This is a definite save! The ribs rock! Thanks for doing your thing!
Thanks for watching!
Great video brother
I always use that little exposed extra bone on there as protection to the rest of the rack. Yeah it normally isn't a good bite. But, it fully protects the next rib. I'm in Texas and mostly do St Louis style cut ribs for my customers also, however, I do full spare at home. Typically I do a 60/40 pepper to salt ratio with ACV spritz. Great video Tom! These look great! That certainly is what most of us down here want in a rib.
Delicious and mouthwatering ribs - perfect as always 👍👍👍
Thanks for watching!
Great looking Texas style rib, Chef Tom. Coming at you from Arlington, TX. Always enjoy watching your creativity, even on a simple cook. Great job, keep 'em coming!
Thanks for watching!
Love watching this guy do his thing. Masterful.
Thanks for watching!
Hey Chef Tom loving your content all the way from Down Under 🇦🇺 just wondering if you can make a video with your offcuts like bones for stock or soups and the spare meats for random dishes.
Complexity is the key I actually had made the mistake of reducing some spritz so similar to the your and it was delicious!!! I think it caramelizes on to to ribs I gotta try that thanks 😊 Chef !! Can’t wait to see the rib tips video 👍🏾🙏🏾
Thanks for watching!
Yep!!
Great recipe!
So simple, yet so good. Thanks!
How does this channel not get over a mill subscribers already??
Love Makers Mark. Tom👌😍
Great use of the bottle of Makers I just bought. I’ve discovered I’m not a fan of wheated bourbons. Nice, simple video that touches on all the important parts of smoking ribs. I might pull mine an hour earlier because I like more bite but they looked great. And no sauce👍!
Thanks for watching!
You should do one on your cutlery, Tom. I have a long carver and victoirnox for sharp cut.
Those ribs look awesome.
Thanks for watching!
Looks tasty. :)
Dang that looked great! Less is more when it comes to the rub!
That is money right there 🔥😎🥃
Would you PLEASE stop making my mouth water!!!!!!!!!!!!!!!!!!!!! Man those ribs look delish
Thanks for watching!
That's exactly how I like my ribs, simple rub with no sauce. Now I just need a decent smoker!
Hello from Texas. Another great demonstration. Have a couple racks in the freezer and just waiting for a nice 104 degree day to cook them up haha
Thanks for watching!
This is exactly how I like my ribs. I would like to see piri piri chicken next. Also would like to see a catleman's grill gift set with an assortment of the different flavors
www.atbbq.com/sauces-and-rubs/healthy-choices/msg-free/cattlemans-grill-3-pack-rub-sampler-set.html
Been doin gthis for about 2 yeas already cuz i followed the "if franklin does it to beef, it has to be good on pork" lol. But ive gotten off the S&P brisket kick, why settle for that when the pitmasters dont even do it. I try and flavor everything as much as possible now.
Finally. Simple
Do you ever wrap? Never have done a no wrap rib. Might try it.
Killer ribs without the hassle of wrapping! My kinda meal!
Thanks for watching!
Love the reason to get a good bourbon😂 keep up the good work!
Thanks for watching!
Waiting for your channel to do a Weber cook.
Make sure it’s a bourbon you enjoy drinking because there’s a lot left in the bottle 😂😂👏🏼
No rap whatsoever and what was the complete cook time thank you
Quite tasty looking ribs. Cheers! 👍👍✌️
Thanks for watching!
Bib worthy video for sure!!
Chef Tom when are you going to start doing things with a drum smoker?
People always talk about Texas Sorry Tennessee is where Ribs Started. KC is close but we are the best. Happy Fourth 2024. Blessings 🙏
Great cook but we use oak in Texas Boy!! Just kidding. I’m not from Texas. 😂. Thanks Chef T!
The last time I did ribs was the first time I ever left the membrane on. I just scored it up a bit. It doesn't come out chewy. It kinda crisped up, and added a nice texture. The meat still came out very flavorful, tender, and juicy. I think I'll just leave it on now tbh...
yee yee!
how are you getting "roasted" garlic into your rub? Roast and then dehydrate?
Roasted garlic is one of the ingredients in the rub, it is small batch roasted before the rub is blended.
@@allthingsbbqAre garlic granules just as good a substitute?
where do i get the rub
www.atbbq.com/sauces-and-rubs/rubs/beef-rubs/cattlemans-grill-lone-star-brisket-rub-and-seasoning.html
AH yes, Makers 46 French oak ... such a good bang for your buck bourbon!!!
You need TasteATube! 😄
Fall off the bone ribs are about the most overrated cook in BBQ. Those looked absolutely amazing!!
Thanks for watching!
Chicken liver and intestines please
I kinda like eating that membrane…
Yes the membrane is full of Lycine which is one of the amino acids. The building blocks of life.
I would not mess with the silver skin IMHO. Moisture will be completely gone. (My technique) usually leave it alone. Also i easily season, smoke them (bogalusa 7 hours) and sauce them. No wrap, no prep, season, smoke and sauce in that order.