I am a master at BBQing beef, pork, and chicken. There are several ways to BBQ (indirect heat, smoking and direct heat). The source of the heat can vary from wood, charcoal, propane, wood pellets, lump charcoal wood, etc. The spices used is usually a regional preference. One will eventually figure out what’s their preference after experimenting. The most important thing in cooking is knowing the pit you are using, knowing how the source burns, and how to control it. The next important thing is knowing how much heat is needed. There is a temperature window for cooking meat. The time it takes to cook will very for the size of meat and the temperature. These are the things I would talk about to novice cooks.
Hands-down one of the best videos I have seen on this subject! A southern accent doesn’t qualify anyone to be an authority, it just means, they have a southern accent. LOL! Thank you!
Smoked my first racks of pork ribs today and followed this with a few added tips from other sources, absolutely nailed them. Thanks a lot for the guide!! Going to
Here in Texas USA we uso a lot of salt & Pepper and spray Worcestershire and beef concentration or vinagre and water, and for smoke mesquite, pican or hickory because are good also we use cheery, apple wood for flavor, but still am learning a lot from your recipes thanks and god bless you and your family and friends
In America, baby back ribs are sourced from that portion of a rib closest to the spine, an area with a pronounced curve. Spare ribs are sourced from the more straight area below the baby backs.....these are the actual 'belly ribs,' long, straight and fatty.
Just wanted you to know that I made beef ribs the same way I made these spare ribs and they were sooo good. The spray makes a huge difference. I did use Nelson's spiced rum, and just a shot of whisky. I think it works much better than just using whisky. For all of you reading this, the rum gives it a sweeter flavor. Don't really think I needed the whisky, but I had it, so I just used one shot.
All good advice. Here in the states, we also tend to include either brown sugar, white sugar, or both in our rubs. That makes temperature control crucial. The sugar adds great flavor, but if you get it too hot, it burns and turns bitter.
I went with incorrect, but added slow roller for double indirect. Went 3hrs @ 275, then paper wrapped 1 hr. I then unwrapped, put back on until juicy top soaked in and top starts to harden. I then put sauce on and waited until prove tender. This was best rib method ever per family. Thank you
In America, The ribs that has the Loin on top of them, are called "Baby backs", What you are calling "belly ribs" have the bacon on top of them, and are called "Sprare ribs", and when you cut the "Rib tips" off of the spare, then they are "St. Louis" cut ribs.
I'm a pit guy myself I love to watch other guys do the pit master exportese on similar foods;Ribs, chicken, sausage,etc . It also gives me other ways options on how to maneuver on the grill. Thankyou for posting your skills and willing to share your knowledge with the rest of us grill guys.💯🔥
Malcolm Reed has the best recipes for ribs you can ever come by. He is a pit master & competitor in all the main pit master comps. A good meat only truly needs a good sea salt or flaky fluffy grey salt, fresh pepper you crack yourself, & a binder & your meat will taste delicious. Making your own rub is so easy by pulling out 4 or 5 spices out of your cabinet, & the simpler the better. You want to taste the meat, not the seasoning. Woods are also easy to come by if you live by any fruit farming fields. We grow our own fruits and always have apple, pear, peach, cherry, plum, and many varieties. We have to trim our trees every season and have more than enough wood for bbq & to give to neighbors for making crafts or bbq’ing. Just about every yard in the country has oak, hickory, pecan, maple trees in their yard. Hickory is the “1 wood for smoking in the NE. We use our own wood from the previous season & have it available for people to come grab for a fire pit.
Hello from Montreal, Quebec, Canada......I absolutely love your channel and your website......Since covid started I have learned so much from you and many others but definitely I have learned the most from you. You are awesome!!! Keep up the great cooks and all the amazing info!!!
I'm from Montreal as well and second what Maco R wrote... Between Malcom Reed and yourself I have learned more in 1 year that any time in my life on barbecuing.
Salt, pepper and garlic powder. That is all you need for a rub. Pecan (PEEE Con). Good instruction for the egg. I guess we do it a little different here in Texas. Your cooking technique is spot on. I like that kind of firmness also.
I love the attention to sourcing. Sourcing the meat, the rubs, the wood. It's often overlooked. Here in the US, domestic paprika is almost flavorless and mainly used for coloring but using a high quality paprika is a game changer. I personally like the Smoked Spanish Paprika from Penzey Spices for richness. On the other hand, I do use a binder. It's Heinz yellow mustard. Heinz like most domestic mustards is much less flavorful than European mustards and I choose that on purpose. I want to re-hydrate my rub and infuse acid from the vinegar for tenderness and bite while not imparting flavor. A good flaky/fluffy salt and fresh ground pepper are a MUST to bring the flavors to life and add depth. While buying a rub is certainly easier (even I do it) buying high quality and FRESHER ingredients is also going to produce a noticeable difference.
@antonioyeats2149 yeah getting fancy salt and top of the line paprika makes no sense for pork ribs. The point of eating ribs is to save money so why waste money on gourmet ingredients when normal ingredients get the job done easier and aren't that bad. Save your fleur de sel, tellichery pepper and herbs de provence for your filet mignon and rib eyes.
Nice and complete video. Cannot agree more than using good quality products and local wood. And never overdo your rubs ingredients. It is so easy to just give it the final signature with some different sauces. As you asked for a comment on what I prefer to do different? Yes, I love to smoke my ribs either hanging or standing. As I like to avoid having grease puddles on my products. And I prefer not to wrap by running really low heat smoking. And in the end baste them with sauce and grill them on high temp, bones down. Happy grilling from Spain.
Great job!! The only thing missing was what you were using as your spray solution, (water, apple juice, apple cider or a combination of things?) Also a neat tip is to lay the ribs on grates and then push the ends in towards the middle and squaring them up nicely. My experience is they will cook that way giving nicer presentation, cook more evenly and because the meat has been compressed it holds more of the juices. Keep on grillin
I've tried a method I found online: day one, place ribs in baking pan, add thyme, rosemary, a head of garlic split in half, peppercorns and whatever you like, cover with water, put them in the oven for 4 hours at 195F (they cannot come to boil). When they cool off, dry the ribs and rub them with a bbq sauce and refrigerate over night. The next day just reheat them on the grill. Good method for gas grillers and the result is quite good.
You are so smart! You’re so into this hobby and seeing you so into it is pleasing! I think bbq came from America? I like how you’re so intelligent about all the woods and show us how to set up the smoker! I’ve never seen how they work inside until now. And the ribs look great!
Something also worth considering is marinating the ribs in fruit juices, herbs, spices and oil. Apple juice with ginger and garlic works great, and for a Greek twist so does lemon juice with oregano, thyme and white wine.
The situation with rib/loin prices is quite the opposite here in the U.S. "Baby back" or loin ribs are typically at least twice the price of the the boneless loin they were attached to: $4.99/lbs for ribs vs $1.99/lbs for the loin meat. So the ribs are starting to be cut with more meat on them to increase profits.
I've never thought about wood selection and regionality in the same way. Im from California and love oak, but feel so so about hickory. Makes sense now
Love how he says, "If you want fall off the bone." I hate seeing people say if they are fall off the bone they are wrong. All a personal preference. Me, I like both ways, but usually I go with fall of the bone. Don't hate cuz everyone has different tastes!
I made them today! You're so right, they were freckling amazing! I did opt for broiling them in my air fryer with the BBQ sauce. I did try them without the sauce too. So very juicy. Thank you for sharing this.
Im Dutch and i make my own smoke wood with wood i chop it in smaller chunks grab some sweet fruity Whiskey little bit water and soak for a while Amazing results.
in the use baby backs are cut from top half of the ribs, the loin, and spare ribs are cut from the lower half of the ribs near the belly. Wood chips are best and recommended for electric smokers.
Great video and discussion of woods. In Canada, the local wood for woods is maple, which give a unique "sweet" flavor that goes really well with pork ribs. Not at all traditional, but since it is available locally and easily, it gives an amazing unique flavor.
@@DarinGC I live in Ottawa and have local access (cut it myself). Also Sugar Maple on the Quebec side. Not quite sure how you could get it in Calgary. Maybe a custom order from a small mill that has untreated maple? Just a rough idea... Cheers!
Honestly, the wood from my flower bushes in my backyard also impart a great flavor into my food. It doesn't really matter what tree's wood you use, especially if it's from a flowering tree.
Great recipe!!! That's pretty much how we do it here, I add honey and and butter to the wrap. We have an apple tree and a few cherry trees on my property, and I often mix it, lightly with comercial pecan because theres no beachnut trees where I live now. It reminds me of beachnut but it's definitely stronger. Where I grew up in the Adirondacks, we used beachnut a lot, as well as my favorite, sugar maple! but it's not for everyone.
I was surprised that he didn’t add any pats of butter for that brown butter Betty flavor, this is where I also lay down brown sugar, honey, apple butter, on the meat side only & put them back in for 1hr or more, and spritz them with ACV & apple juice blend and only pull them off when the seasoning has become dry to the touch again.
@@carduchie Only he can make his ribs! Seriously though the recipe is pretty standard fundamental American BBQ, I've done it almost exactly like that, the recipe is very similar to my go to recipefor ribs. I worked in the restaurant business for 9 years, seen and done plenty of ribs, they hardly every come out exactly like one another, some times even when you use the same recipe and ingredients. Even commercial wood varies in flavor and can have a big impact on the cook.
I really liked the format of this video. More of an instructional format and a lot of great tips. Thanks for putting in the time. It's much appreciated.
I LOVE your videos. Part of it is your accent that makes me feel at home ( parents and opa +oma with the same accent.) I would love for you to throw in a few more Dutch words and phrases. 🐖🐖🐖🐖🐖🐖😁
Great video!! I like to add sweetness to my rub, brown sugar or coconut sugar as its gives some depth. Also I love apple wood and pecan they are both pretty mild and impart great flavor. Ribs here in the U.S. are pretty pricey because of demand but worth it!! 👍👍😁
I just visited my father & we foraged (from the yard), 6 lbs of pecans & a 1/2 bed of pecan wood for smoking & the fireplace. I plan on using some pecan with a couple apple & even pear wood for some fall bbq.
zalige video. super goed uitgelegd tot in de puntjes. ik maakte de fout bij het roken dat ik teveel kolen inlegde en zo de temperatuur niet laag genoeg kreeg
Thanks for the vid, i dont have a bbq but when i make spareribs i use my slowcooker rub them with the rub of your likings and when they come out you gonna eat your fingers with them :)
I am a master at BBQing beef, pork, and chicken. There are several ways to BBQ (indirect heat, smoking and direct heat). The source of the heat can vary from wood, charcoal, propane, wood pellets, lump charcoal wood, etc. The spices used is usually a regional preference. One will eventually figure out what’s their preference after experimenting. The most important thing in cooking is knowing the pit you are using, knowing how the source burns, and how to control it. The next important thing is knowing how much heat is needed. There is a temperature window for cooking meat. The time it takes to cook will very for the size of meat and the temperature. These are the things I would talk about to novice cooks.
His most common advice is amazing and applies to everything in life " what you don't want to do ; is something crazy "
Hands-down one of the best videos I have seen on this subject! A southern accent doesn’t qualify anyone to be an authority, it just means, they have a southern accent. LOL! Thank you!
I love the way you explain the meat and the seasoning. Good info.
they are soooooo good . I can't get enough❤
Smoked my first racks of pork ribs today and followed this with a few added tips from other sources, absolutely nailed them. Thanks a lot for the guide!! Going to
I like the way he thinks about what type of smoke to use for certain people! Good job.
Here in Texas USA we uso a lot of salt & Pepper and spray Worcestershire and beef concentration or vinagre and water, and for smoke mesquite, pican or hickory because are good also we use cheery, apple wood for flavor, but still am learning a lot from your recipes thanks and god bless you and your family and friends
In America, baby back ribs are sourced from that portion of a rib closest to the spine, an area with a pronounced curve. Spare ribs are sourced from the more straight area below the baby backs.....these are the actual 'belly ribs,' long, straight and fatty.
Just wanted you to know that I made beef ribs the same way I made these spare ribs and they were sooo good. The spray makes a huge difference. I did use Nelson's spiced rum, and just a shot of whisky. I think it works much better than just using whisky. For all of you reading this, the rum gives it a sweeter flavor. Don't really think I needed the whisky, but I had it, so I just used one shot.
Morrison is STARVING !!!....Feed the young man !!!.....great vid
All good advice. Here in the states, we also tend to include either brown sugar, white sugar, or both in our rubs. That makes temperature control crucial. The sugar adds great flavor, but if you get it too hot, it burns and turns bitter.
I went with incorrect, but added slow roller for double indirect.
Went 3hrs @ 275, then paper wrapped 1 hr. I then unwrapped, put back on until juicy top soaked in and top starts to harden. I then put sauce on and waited until prove tender.
This was best rib method ever per family.
Thank you
In America, The ribs that has the Loin on top of them, are called "Baby backs", What you are calling "belly ribs" have the bacon on top of them, and are called "Sprare ribs", and when you cut the "Rib tips" off of the spare, then they are "St. Louis" cut ribs.
Ok rib nerd😅
Right
I'm a pit guy myself I love to watch other guys do the pit master exportese on similar foods;Ribs, chicken, sausage,etc . It also gives me other ways options on how to maneuver on the grill. Thankyou for posting your skills and willing to share your knowledge with the rest of us grill guys.💯🔥
Im a pit guy too. Pit means penis in swedish. I got one
Malcolm Reed has the best recipes for ribs you can ever come by. He is a pit master & competitor in all the main pit master comps. A good meat only truly needs a good sea salt or flaky fluffy grey salt, fresh pepper you crack yourself, & a binder & your meat will taste delicious. Making your own rub is so easy by pulling out 4 or 5 spices out of your cabinet, & the simpler the better. You want to taste the meat, not the seasoning. Woods are also easy to come by if you live by any fruit farming fields. We grow our own fruits and always have apple, pear, peach, cherry, plum, and many varieties. We have to trim our trees every season and have more than enough wood for bbq & to give to neighbors for making crafts or bbq’ing. Just about every yard in the country has oak, hickory, pecan, maple trees in their yard. Hickory is the “1 wood for smoking in the NE. We use our own wood from the previous season & have it available for people to come grab for a fire pit.
Hello from Montreal, Quebec, Canada......I absolutely love your channel and your website......Since covid started I have learned so much from you and many others but definitely I have learned the most from you. You are awesome!!! Keep up the great cooks and all the amazing info!!!
I'm from Montreal as well and second what Maco R wrote... Between Malcom Reed and yourself I have learned more in 1 year that any time in my life on barbecuing.
@@allmetalrules666 Awesome bro:)). Lets grill in the park one day:)
One of your best videos so far. Very informative, clear, no over the top “insta generation” visuals/cuts. More like this!
Love it. I am of Dutch descent so to be truthful I like it all. Great advice.
Salt, pepper and garlic powder. That is all you need for a rub. Pecan (PEEE Con). Good instruction for the egg. I guess we do it a little different here in Texas. Your cooking technique is spot on. I like that kind of firmness also.
Cajun Style here. I don't care what cut of ribs you give me to cook, they will melt in your mouth.
I love the attention to sourcing. Sourcing the meat, the rubs, the wood. It's often overlooked. Here in the US, domestic paprika is almost flavorless and mainly used for coloring but using a high quality paprika is a game changer. I personally like the Smoked Spanish Paprika from Penzey Spices for richness. On the other hand, I do use a binder. It's Heinz yellow mustard. Heinz like most domestic mustards is much less flavorful than European mustards and I choose that on purpose. I want to re-hydrate my rub and infuse acid from the vinegar for tenderness and bite while not imparting flavor. A good flaky/fluffy salt and fresh ground pepper are a MUST to bring the flavors to life and add depth. While buying a rub is certainly easier (even I do it) buying high quality and FRESHER ingredients is also going to produce a noticeable difference.
I love the original Frenchs or Heinz mustard or even an apple cider vinegar spritz to ensure your seasoning adheres to the meat.
It's nice a nice detail if you can but honestly u.s. BBQ is largely predicated on eating good with cheap cuts
@antonioyeats2149 yeah getting fancy salt and top of the line paprika makes no sense for pork ribs. The point of eating ribs is to save money so why waste money on gourmet ingredients when normal ingredients get the job done easier and aren't that bad. Save your fleur de sel, tellichery pepper and herbs de provence for your filet mignon and rib eyes.
From Australia... BLOODY BRILLIANT! Love it!
Nice and complete video. Cannot agree more than using good quality products and local wood. And never overdo your rubs ingredients. It is so easy to just give it the final signature with some different sauces.
As you asked for a comment on what I prefer to do different?
Yes, I love to smoke my ribs either hanging or standing. As I like to avoid having grease puddles on my products. And I prefer not to wrap by running really low heat smoking. And in the end baste them with sauce and grill them on high temp, bones down. Happy grilling from Spain.
Great video. Thanks, Roel & team 😊
I really like this format of this video. I'd like to see one on brisket and other things.
I also second a Kamado Brisket cook tutorial !
Great job!! The only thing missing was what you were using as your spray solution, (water, apple juice, apple cider or a combination of things?) Also a neat tip is to lay the ribs on grates and then push the ends in towards the middle and squaring them up nicely. My experience is they will cook that way giving nicer presentation, cook more evenly and because the meat has been compressed it holds more of the juices. Keep on grillin
I've tried a method I found online: day one, place ribs in baking pan, add thyme, rosemary, a head of garlic split in half, peppercorns and whatever you like, cover with water, put them in the oven for 4 hours at 195F (they cannot come to boil). When they cool off, dry the ribs and rub them with a bbq sauce and refrigerate over night. The next day just reheat them on the grill. Good method for gas grillers and the result is quite good.
Hej Guys, great new type of series. Please keep em coming
You are so smart! You’re so into this hobby and seeing you so into it is pleasing! I think bbq came from America? I like how you’re so intelligent about all the woods and show us how to set up the smoker! I’ve never seen how they work inside until now. And the ribs look great!
Really love these tutorial videos. Would be cool to have more of these along the classic ones.
I LOVE PORK BELLIES......
ITS LIKE GODS 🥩 MEAT
Good video! I really like the amount of detail you included. It also makes me want to buy a Kamado Joe!
Something also worth considering is marinating the ribs in fruit juices, herbs, spices and oil. Apple juice with ginger and garlic works great, and for a Greek twist so does lemon juice with oregano, thyme and white wine.
noooooooooo
In other words, you DID NOOT make his ribs
for people in NL and BE the store "action" has aluminium foil that is wider and thicker than standard. and it costs almost nothing.
Held!
Tnx maar
Maat*
Unfortunately Action in France doesn’t have it.
But the Brand “Albal” makes a very thick premium aluminum and it’s available in all big supermarkets
Always enjoy your videos!!
Hey, I am glad you are away from 24kitchen! You are such much funnier and better on your own channel!! Keep on grilling!!
great video. i always wind up with dry ribs, i`ll try out your plan soon. thanks.
Wauw eindelijk een goede uitleg waarom wel en waarom je dingen moet doen en wat je juist niet moet doen dank je wel
My man’s killed it in this video. I’m confident with a rack of ribs after this one. Yessir 👍
Mate, you look so cool. Love the info and love the surroundings you are sat in, nice video
Watched for the first time. I subscribed.
👍🏻
Thank you thank you thank PitmasterX!! 🤩💯
Such a good bbq 101 for everyone!
Loved this style video!!! Well done guys
Great video! I wish I had seen this 10 years ago. Cheers!
Loin ribs are baby backs, spare ribs are taken from the belly and St. Louis cut are belly ribs without the rib tips
lol, yea backwards
7
@@arniesegovia2809 oo0p9
8
You are correct I worked in a meat department at a store
Great video! Learned a lot and I've been smoking ribs for a long time. Thanks and keep up the great videos!
Salt and pepper are one of my favourite for quick rib cook ups.
The situation with rib/loin prices is quite the opposite here in the U.S. "Baby back" or loin ribs are typically at least twice the price of the the boneless loin they were attached to: $4.99/lbs for ribs vs $1.99/lbs for the loin meat. So the ribs are starting to be cut with more meat on them to increase profits.
And the belly ribs are what we refer to as the spare ribs
Thank you so much i. love❤ how those Rib’s luck’s really good
I will tryouts to make them
I've never thought about wood selection and regionality in the same way. Im from California and love oak, but feel so so about hickory. Makes sense now
I am from California and used Oak when I lived there.....now here in Montreal we use Maple!!
Love how he says, "If you want fall off the bone." I hate seeing people say if they are fall off the bone they are wrong. All a personal preference. Me, I like both ways, but usually I go with fall of the bone. Don't hate cuz everyone has different tastes!
You are wrong.
@@nova396 lol
I made them today! You're so right, they were freckling amazing! I did opt for broiling them in my air fryer with the BBQ sauce. I did try them without the sauce too. So very juicy. Thank you for sharing this.
In other words, you DID NOT make his ribs.
where do i find the measurements for the ingredients
Excellent.. Lots of love from India
Im Dutch and i make my own smoke wood with wood i chop it in smaller chunks grab some sweet fruity Whiskey little bit water and soak for a while
Amazing results.
I learned a lot from your video. Me being a first timer at the smoker
Nou ja. Zet ik de tv aan, zie ik je gewoon op 24 kitchen! Goed man! 👍🏻
Now that was a detailed explanation....allot of good ideas...keep them coming...
Love these! It’s Educational and helps me with my cooking!
Suddenly, everyone is now a PitMaster. 😂
in the use baby backs are cut from top half of the ribs, the loin, and spare ribs are cut from the lower half of the ribs near the belly. Wood chips are best and recommended for electric smokers.
I use “Ikea variera lid holder” to BBQ multiple ribs an a grill! Try it out its cheap and effective 😅! Don’t forget to remove the plastic parts
Great video and discussion of woods. In Canada, the local wood for woods is maple, which give a unique "sweet" flavor that goes really well with pork ribs. Not at all traditional, but since it is available locally and easily, it gives an amazing unique flavor.
Where in canada do you get the maple? I'm in calgary
@@DarinGC I live in Ottawa and have local access (cut it myself). Also Sugar Maple on the Quebec side. Not quite sure how you could get it in Calgary. Maybe a custom order from a small mill that has untreated maple? Just a rough idea... Cheers!
Honestly, the wood from my flower bushes in my backyard also impart a great flavor into my food. It doesn't really matter what tree's wood you use, especially if it's from a flowering tree.
Fantastic looks good bro
Very good informative video! You should do that more often
Great recipe!!! That's pretty much how we do it here, I add honey and and butter to the wrap. We have an apple tree and a few cherry trees on my property, and I often mix it, lightly with comercial pecan because theres no beachnut trees where I live now.
It reminds me of beachnut but it's definitely stronger.
Where I grew up in the Adirondacks, we used beachnut a lot, as well as my favorite, sugar maple! but it's not for everyone.
I was surprised that he didn’t add any pats of butter for that brown butter Betty flavor, this is where I also lay down brown sugar, honey, apple butter, on the meat side only & put them back in for 1hr or more, and spritz them with ACV & apple juice blend and only pull them off when the seasoning has become dry to the touch again.
@@pamelamorris3148 That sounds awesome!
In other words, you DID NOT make his ribs
@@carduchie Only he can make his ribs! Seriously though the recipe is pretty standard fundamental American BBQ, I've done it almost exactly like that, the recipe is very similar to my go to recipefor ribs. I worked in the restaurant business for 9 years, seen and done plenty of ribs, they hardly every come out exactly like one another, some times even when you use the same recipe and ingredients. Even commercial wood varies in flavor and can have a big impact on the cook.
I really liked the format of this video. More of an instructional format and a lot of great tips. Thanks for putting in the time. It's much appreciated.
Took 14 minutes to get to the "meat" of the subject.
Love your channel, Hi from SA
I LOVE your videos. Part of it is your accent that makes me feel at home ( parents and opa +oma with the same accent.) I would love for you to throw in a few more Dutch
words and phrases. 🐖🐖🐖🐖🐖🐖😁
Great video!! I like to add sweetness to my rub, brown sugar or coconut sugar as its gives some depth. Also I love apple wood and pecan they are both pretty mild and impart great flavor. Ribs here in the U.S. are pretty pricey because of demand but worth it!! 👍👍😁
I just visited my father & we foraged (from the yard), 6 lbs of pecans & a 1/2 bed of pecan wood for smoking & the fireplace. I plan on using some pecan with a couple apple & even pear wood for some fall bbq.
In other words, you DID NOT make his ribs
@@carduchie I do try his recipes and they are great.
Great production of videos!
Tony Roma's in Glasgow Scotland used to do some DAM FINE ribs, sadly closed a few years back and very much missed.
Nice video presentation. Subscribed.
Lekker gewerkt Roel👌🏼👌🏼
I know many use coal but I have a Weber gas and would love to see you use a gas bbq for ribs and slow cooks
zalige video. super goed uitgelegd tot in de puntjes. ik maakte de fout bij het roken dat ik teveel kolen inlegde en zo de temperatuur niet laag genoeg kreeg
Who is this guy??? " Don't go crazy.... You are crazy ⚡
How long do you smoke it? One and a half hour not wrapped then an hour wrapped?
Great video!
watching this as it goes live, and ribs are already on my bbq outside ... lets see what i did wrong and right :'D
Let us know! XD
I am sure just having a bbq to start with is doing everything right 😂enjoy!
Well, how was it?
@@HvV8446 i dont think its done yet
I don’t know why people think cooking ribs for 4 to 5 hours is necessary!!! I cook for 2 hours and they are perfectly fine
not one said you HAVE TO DO THIS or it being necessary. it’s your food so do as you please.
Awesome video! Love the step by step approach with your pov thrown in.
followed you from the start.. best one yet...
Binnenkort mijn boretti barilo kopen, en ribben is zeker het eerste wat ik ga maken! Thanx roel, awesome vid as always!
The recipe looks easy, I'll try it today
Yep! Nice work.
Brown the ribs , wrap very loosely in foil with a bit of Guinness beer and slow smoke for at least 1 hour . Thanks for your great video Pitmaster X .
What did he use to spray them with and how much ? i feel like im missing out on the interesting bits?
Just make the ribs already
Just go to another channel
Dumb ad a brick
Don’t need the back story
there’s a reason this is the top comment lmao
😂😂😂😂😂 agreed ...
Roel thanx for a great video Do you need to rest Ribs?
I always do for around 10 minutes to 20 depending on ho fast they will cool down
@@PITMASTERX my ribs are on hr 2 ready for wrapping soon cheers 🍺
Thanks for the vid, i dont have a bbq but when i make spareribs i use my slowcooker rub them with the rub of your likings and when they come out you gonna eat your fingers with them :)
We just tried this out tonight. So good! The only twist was we used my wife's homemade bbq sauce.
Now those are some beautiful cooked BBQ Ribs
I liked the Video
Good job on the contact
Excellent presentation
Bosss recipe. ..will be trying this👍👌👊
absolutely correct, good quality ribs just need good thick salt. ya that's it!!!!
12:10 LOL Dogo knows there's something good cooking. I hope he got to taste some bbq snacks.
Hey, do you happen to have a website?
best vid dude thanks,
Wow! You really took us to school today! Great video!