This channel is so good for things like this. Baby back ribs done a different way. Not just your typical mustard, rub, butter sugar wrap. Awesome Rib, brother
I'm always impressed how chef Tom and the ATBBQ team manage to turn a recipe for ribs, for which you have already seen many Videos, into an extraordinary recipe and a great video - great respect 👍👍👍
This is what the Dr. Pepper ribs of 2 years ago you posted should be!!!! So much better! LOVE IT!!! ❤️ 😍 😜 Loved that you changed your cutting technique to bottom not top. Same vs off-set vs pellet... NTM caramelized bbq sauce vs raw. 😋 you've improved immensely my friend!!!!
The Dr. Pepper Baby Back ribs have been my absolute favorite to make and eat since finding Chef Tom’s video. I’m adding this one to the next cook and we’ll see if it knocks those out of 1st place, lol. Quality video, as always Chef Tom!
Those look awesome! I know what I'm making the next time I do ribs! Made the Dr. Pepper Baby Backs tonight & they were on point! I also appreciated the fire management stuff you threw in the video 👌 Big fan Chef Tom 👍
Made these for Memorial Day. Hot damn these are addictive. Used the leftover coals and wood to grill off some wings. Sauce is great on both! Well done. 👏
If you haven't already, could you do a video giving your opinion on the pro's and con's of the various charcoal smoking method's? ie Serpent, Minion, etc...
i know yall put these out to market these smokers but ill have you know i only own 3 of them so its not working on me! fantastic job as always -- love atbqq
Oh Tom, I cant keep up! The family has been demanding short rib barbacoa, spatchcock chicken and brisket.. now this. Its glorious! But I need a new smoker!
Chef Tom , on the glaze you used equal parts honey and Saracha and 1/2 pound of butter. How much I of the equal parts honey and Saracha did you use. It looks like a 1/2 cup each but I couldn’t tell. Thanks for your help!
Equal parts all three - 1/2 cup each. You can always find a link to the recipe in the video description, with ingredients and step-by-step instructions. www.atbbq.com/thesauce/recipes/honey-sriracha-baby-back-ribs
Hahaha as you’re making that sauce I’m thinking “holy cow I should use that on some drumstick lollipops” and I’m pretty sure it would be a wild ride to glaze up chicken quarters or a pork tenderloin!
I'd love to see you do a duck wing recipe, perhaps with this Honey Sriracha sauce, chef Tom. I have a 15 pound bag of duck wings in the freezer, not a whole lot of ideas out there, so I'm eagerly waiting on any ideas you have.
You can either confit or braise them in stock until they are tender, but not falling apart. Chill them in the fridge so they set up, season with salt and pepper and crisp them up on both sides under a hot broiler. You can glaze them or toss them with a sauce, i like a spicy honey chili glaze with a cooling chive sour cream as a dipping sauce.
Do you leave your bark all the time? I tend to cut mine off to help keep the smoke “clean” but don’t know if I’m missing out on something, possibly with the oak bark?
I don’t cut bark off. We work so hard to achieve that bark! Keeping the smoke “clean” happens in the fire box. Run a small hot fire, adding preheated splits of wood to the coal bed as needed to maintain temp, and keep the airflow more opened up vs shut down to get that clean blue smoke. Thanks for watching!
Would love to see you do presliced (singles)ribs. This has been a growing trend on a Weber kettle FB page. Did them this way myself and they were awesome.....also how bout some pig wings!!
Chef Tom, if I wanted to follow that same recipe technique for 8-10 slobs would I follow that same technique all at the same time basically a larger batch in 4-5 hours??? Great looking Ribs 👍🏾👍🏾👍🏾
I got the sweet the spicy hotness at the end and the Smokey taste but just not the tenderness. My home made smoker does not have a temp so it's hard to tell how to know when the meat is done since I've only started smoking ribs 3 times
Great video as always.. glazed smoky ribs nothing better thanks for the inspiration i hope to BBQ as well as you do and make some videos how to..I wait i already did.. LOL Can you make a video of how you make your videos?? That would be really helpful and I certainly would watch it over and over THANK YOU
I've never understood using all that rub on ribs then completely drowning the ribs in sauce. And that doneness level to me would be called over. But alot of folks like it like that so to each their own. Interested in this sauce for some wings at the very least. Thanks for sharing.
Kann mir mal jemand veraten warum in den usa fleisch gleich 4 x gewürzt werden muss? Dadurch hat das fleisch keinerlei eigengeschmack mehr,und besteht nahezu nur noch aus gewürzen! Warum grillt der typ denn nicht gleich einen eimer voll mit gewürzen und frisst das dann? - Holy fuuck , 4 fucking times,thats brutal absurd! Seasoning + Seasoning + Seasoning + Seasoning with some meat!
So glad I found this channel. Him, Meat Church, and Malcom at How to BBQ right are where it’s at
You should add Chudd's BBQ to your list.
@@morton6485 Done!
Heath Riles is pretty good too
Also look at Anderson’s and lownslowbasics
Those are my top three, I will check out some of the others suggested in the comments
I prepared this and it WILL BE the way I do ribs henceforth. It is the absolute BEST recipe I have evr used. Thanks. Don B
8:35 this is true dispensing mastery
Man this channel makes me so hungry
Love to see you using the offset... need to see more videos with the full on stick burner... the real deal.
What a great rib recipe, Chef Tom!!!
9:56 that’s the face of a proud chef!
This channel is so good for things like this. Baby back ribs done a different way. Not just your typical mustard, rub, butter sugar wrap. Awesome Rib, brother
They look so goood. Simple recipe too. Great video. Thanks👍🏼
Very impressed with the way you cut the ribs at the end!! Those look perfect !
I'm always impressed how chef Tom and the ATBBQ team manage to turn a recipe for ribs, for which you have already seen many Videos, into an extraordinary recipe and a great video - great respect 👍👍👍
Awesome Job! Just what I have been looking for. Thanks
This is what the Dr. Pepper ribs of 2 years ago you posted should be!!!! So much better! LOVE IT!!! ❤️ 😍 😜
Loved that you changed your cutting technique to bottom not top. Same vs off-set vs pellet... NTM caramelized bbq sauce vs raw. 😋 you've improved immensely my friend!!!!
Serial number 1?!?!? I’m so jealous! Nice work as always Chef Tom!
The Dr. Pepper Baby Back ribs have been my absolute favorite to make and eat since finding Chef Tom’s video. I’m adding this one to the next cook and we’ll see if it knocks those out of 1st place, lol. Quality video, as always Chef Tom!
Dr. Pepper ribs are amazing. Next time I cook I'm making a rack of each because this recipe knocks it out of the park.
We've been wanting to add some heat to our sweet ribs, and this is perfect! Great video!
Enjoy! Thanks for watching!
I have been following this channel over 4 years. Not only I learned 😌 new techniques and recipes. I also grew beard on my face watching him. Lol 😆
😂 That is awesome! Thanks for watching!
Perfect cook imo, not so fall off the bone tender that theyre hard to handle but still tender enough to get super clean bites
Legit. I know what I'm putting on the smoker this weekend. Thanks Chef Tom!
They look magnificent and that sauce looks good too 👌👌
Those look awesome! I know what I'm making the next time I do ribs! Made the Dr. Pepper Baby Backs tonight & they were on point! I also appreciated the fire management stuff you threw in the video 👌 Big fan Chef Tom 👍
Great video. Will try this recipe.
Thanks for watching!
Yea man I dig the siracha binder...will be trying that
Love the Honey Hog Hot. Love the addition of the Ginger. As Always, a Solid vid.
Thanks for watching!
Made these for Memorial Day. Hot damn these are addictive. Used the leftover coals and wood to grill off some wings. Sauce is great on both! Well done. 👏
Glad to hear it! Sounds delicious!
No Negative comments please. Would love to see you do anything that’s soul food. I’ve done many of them, but just wanted to see your twist on it.
I will definitely pass along the recommendation! Thanks for watching! -Hannah
Omg, I just became your #1 fan. 😂😉😉
I’m for sure using that sauce. Can you try smoking a pernil?
Kudos to the photographer. I love the look of this show.
Thanks! We're proud of this team, they put in the work!
They look amazing.
I made these on Memorial Day and they turned out awesome!!
That's great!
Never stop making new recipes! Love the videos, gives me ideas for my own bbq
Made these today. Soooo, so good!
So glad!
If you haven't already, could you do a video giving your opinion on the pro's and con's of the various charcoal smoking method's? ie Serpent, Minion, etc...
Those ribs looked just the way I like them. The sauce is like candy on the bark 🤤
Looks amazing!!
I gotta try that sauce!!
I'd like to see you make an Italian beef! Chicago style!
i know yall put these out to market these smokers but ill have you know i only own 3 of them so its not working on me! fantastic job as always -- love atbqq
right in time for memorial day
Oh Tom, I cant keep up! The family has been demanding short rib barbacoa, spatchcock chicken and brisket.. now this. Its glorious!
But I need a new smoker!
Can't wait to get started
Chef Tom , on the glaze you used equal parts honey and Saracha and 1/2 pound of butter. How much I of the equal parts honey and Saracha did you use. It looks like a 1/2 cup each but I couldn’t tell. Thanks for your help!
Equal parts all three - 1/2 cup each. You can always find a link to the recipe in the video description, with ingredients and step-by-step instructions.
www.atbbq.com/thesauce/recipes/honey-sriracha-baby-back-ribs
Thanks
Hahaha as you’re making that sauce I’m thinking “holy cow I should use that on some drumstick lollipops” and I’m pretty sure it would be a wild ride to glaze up chicken quarters or a pork tenderloin!
Great idea.
Perfection!!!
I'd love to see you do a duck wing recipe, perhaps with this Honey Sriracha sauce, chef Tom. I have a 15 pound bag of duck wings in the freezer, not a whole lot of ideas out there, so I'm eagerly waiting on any ideas you have.
You can either confit or braise them in stock until they are tender, but not falling apart. Chill them in the fridge so they set up, season with salt and pepper and crisp them up on both sides under a hot broiler.
You can glaze them or toss them with a sauce, i like a spicy honey chili glaze with a cooling chive sour cream as a dipping sauce.
Great video! If you were using this sauce on chicken, would you still use the Meat Church honey hog rub?
Do you leave your bark all the time? I tend to cut mine off to help keep the smoke “clean” but don’t know if I’m missing out on something, possibly with the oak bark?
I don’t cut bark off. We work so hard to achieve that bark! Keeping the smoke “clean” happens in the fire box. Run a small hot fire, adding preheated splits of wood to the coal bed as needed to maintain temp, and keep the airflow more opened up vs shut down to get that clean blue smoke.
Thanks for watching!
I can't wait to make ribs again.
Great job Bro
these look awesome
Thanks for watching!
Would love to see you do presliced (singles)ribs. This has been a growing trend on a Weber kettle FB page. Did them this way myself and they were awesome.....also how bout some pig wings!!
Great suggestion, I will pass that along! -Hannah
have to try this! Looks amazing!
Added points given for the snoop dogg intro!
Man, looks so crazy 🤩🤤🤤
So urs are 1&1/2 hours short of the 3 2 1 method. Is it cause u had different temp?
Do you spritz ribs at all while they smoke?
Chef Tom, if I wanted to follow that same recipe technique for 8-10 slobs would I follow that same technique all at the same time basically a larger batch in 4-5 hours???
Great looking Ribs 👍🏾👍🏾👍🏾
Adding more ribs to your cooker can slow the cook a bit, but it shouldn't be drastic. Generally, follow same technique. Thanks!
Yum, i do the honey sriracha glaze all the time only difference is I add bourbon
next time try putting a little chinese five spice seasoning in it too
So how would ya use this on wings... Drop and cover wings after cooked? Or baste for final few minutes.. ??
I grilled mine and then toss them in the sauce
Love to watch ur channel
A Chef Tom and Matt Pittman from Meat Church video would be awesome!
I got the sweet the spicy hotness at the end and the Smokey taste but just not the tenderness. My home made smoker does not have a temp so it's hard to tell how to know when the meat is done since I've only started smoking ribs 3 times
Herr's make a Kettle Cooked chip that Honey Sriracha flavored those are pretty good
Love Chef Tom repping Meat Church
Sticky icky icky ribs...
*Snoop Dogg entered the BBQ*
I know what im making this weekend!
Been making these for years.
Do you think I could use the kamado Joe big Joe 3 and get similar results?? Any recommendations?
My green egg doesn't get smoke as well as my off set.. so probably not the same smoke but they will eat just fine I'm sure.
Was that a full cup of honey & sriracha? Can’t tell
1/2 cup of each. www.atbbq.com/thesauce/recipes/honey-sriracha-baby-back-ribs/
Could I use a kamado big joe for this recipe??
Absolutely!
Can I use ground/powder ginger?
“Blow you out spicy” is pretty graphic for a family channel, Tom! 😂😉
What gloves are you using?
www.atbbq.com/accessories/gloves/food-handling-gloves/nitrile-blue-grippaz-gloves-8mil.html
oh yeah baby!! do it up Chef!
Great video as always.. glazed smoky ribs nothing better thanks for the inspiration i hope to BBQ as well as you do and make some videos how to..I wait i already did.. LOL Can you make a video of how you make your videos?? That would be really helpful and I certainly would watch it over and over THANK YOU
Cool idea, I will pass that along. Thanks for watching!
@@allthingsbbq Yes Thank you. your videos are really good quality sound is fantastic
11 am here in Toronto. Never too early for ribs :)
I'm doing a 72 hour fast and this is killing me... wow this looks unbelievable
oooooo-weeee!
Do you think Tom has to do several takes for each video or does the guy just wake up and make damn good barbecue?
I've never understood using all that rub on ribs then completely drowning the ribs in sauce. And that doneness level to me would be called over. But alot of folks like it like that so to each their own. Interested in this sauce for some wings at the very least. Thanks for sharing.
To each their own! Thanks!
Can I come eat with you I'll bring the beer
Will it taco? cheers!
When you have some leftover ribs, make that enchilada dish I told you about. LOL! Leftover ribs!
This is my second cook using this method and it is my "Go-To" from now on. 4 hour cook and a taste that'll make you wanna slap yo mamma! Thanks
Awesome!! Thanks for watching!
But will it spicy taco?!?!?!?!?
I like a little tug on my baby backs! Great job!
U smell that, it smells gud!
Chef Tom, how about mashing up Beef Stroganoff with pizza?
Will it taco?
#canittaco #willittaco
Kann mir mal jemand veraten warum in den usa fleisch gleich 4 x gewürzt werden muss?
Dadurch hat das fleisch keinerlei eigengeschmack mehr,und besteht nahezu nur noch aus gewürzen!
Warum grillt der typ denn nicht gleich einen eimer voll mit gewürzen und frisst das dann?
-
Holy fuuck , 4 fucking times,thats brutal absurd!
Seasoning + Seasoning + Seasoning + Seasoning with some meat!
Okay.. ribs do NOT look like that in my town.. they all go from 4 inches to 2 inches.. those are so evenly sized...