I'm so glad I found this video, and learned how to cook ribs like this. I've bbq'd baby back ribs like this close to 10 times, and everyone compliments me on how good they are.
I watch this video every time I go to smoke ribs. Follow it exactly except for a personal preference of doing it in foil on grill for one hour and then oven for one hour. Great vid, thanks!!
It's cool to see how much you improved in your videos from this video to now. You are much better now on camera and your wording is much better. I always enjoy your videos. It's cool to see the quality of the videos progress.
This is about as close as you can get to competition style while still meandering in the back yard semi pro style rib fest. Excellent and very informative video from an obvious professional. Thanks for the schooling. I learned from this video things that I didn't learn from all of my years as a pro. No shit.
And by the way great informative video, you make this look far to easy as you've educated us all on how to butcher spare ribs into St Louis style ribs beautifully done. I am never going out and buying baby back ribs ever again now that I have seen this video. So thank you for this absolutely amazing and awesome tutorial and educational video I totally enjoyed watching it
Big Dog Peck Thanks! We have a lot of videos planned and will start shooting more and more videos on prepping and cooking different cuts of meat soon. Up next is our competition brisket recipe.
Awesome videos.Love your talent and crew.I want to comment on the time stamp 3:44- 3:49 when you seasoned the ribs.I like the camera angle and how you captured the granulars of the rub you used.Its good to see how the rub is administered and how it can create the bark that people desire on their ribs.
Hey Tom. I have used this technique several times on my Grilla Silverbac. Always turns out good. As far as knives go, I,Too, use the Victorinox 7in. boning(I have 2) I also have their Brisket knive, I find that they don't hold an edge very well. do you have the same problem? seems I'm always putting the "Steel" to them. I realize they are not top of the food chain but I'd rather leave one of those at a competition than a $200.00 Westy. Thanks for your channel. Between you and Malcom I'm getting pretty good at this BBQ thing!! My next deal is Pastrami. Need a Brining bucket
I love ATBBQ videos... 2019 and barely watching. You’ve been working on that shaker technique I can see. Moving my ribs to top rack. My Yoder fried my ribs last Saturday!
Ribs look amazing! I just got masterbuilt electric smoker...just wondering if you have any tips for doing ribs or any other meats in a electric smoker?
So as not to waste meat....what can I do with portion of meat I cut off in the beginning and what are other binders besides mustard? Thanks for this video.
Hola! Me podrías decir que ingrediente pones junto con la miel? Antes de volverlo a poner con papel aluminio, gracias.. Se ven deliciosas, felicidades!
Those ribs look fantastic. I personally like a bit of char after the sauce has been put on though I feel like it gives the ribs a tackier and more concentrated bbq sauce flavor.
have two ribs ready for tomorrow for the weber kettle gone try to wrap them in sugar ,,,but have seen some use that semi Liquid butter to ...might be to much ?..but they did look fantastic ..but im gone use some tiger sauce in there at some point ..and find out what smoke flavor i want for this one apel or hickory :)
Thanks! Check out our updated version here >> th-cam.com/video/SXIE_RZNemI/w-d-xo.html We will be doing some videos on smoking in gas grills in the future. Until then you can checkout our write up on our blog here > thesauce.atbbq.com/technique-how-to-smoke-ribs-on-your-gas-grill/ Thank you for watching.
For the second half when you wrap the ribs in foil, since the smoke will not penetrate the foil, could you use a Weber propane grill from there on low setting to finish the second part?
smorrow0816 Absolutely. You'll want to make sure that you keep the ribs in an indirect area and make sure you keep the temp low to control how fast the ribs finish, but heat is heat.
I really like the video, a lot of useful info provided, Thanks for posting. I was wondering about that rub you used the kicking chicken, why use a chicken rub on pork/beef? DO the flavors contrast or does it even matter? Just curious.
It doesn't matter. The fact that it is called a chicken rub is mostly for marketing purposes and is also what the team that developed it was shooting for (a good competition chicken rub). I will say that all chicken and pork rubs are great on both of those meats as they are similar in flavor and texture much of the time. Thanks for watching!
one trick you must all remember.....Once you wrap with sugar and honey always always always meat side down. Nice job Tom and of course there are a couple more tricks
You had really nice pull back on the bones. Do you attribute that to using the 275 degree temp? The Traeger guys seem to like 3 hrs on Smoke which is only about 160F then foil at 225F for 2 hrs. You also chose the top rack in the Yoder. What difference do you think that makes? Trying to get ready for the neighborhood Rib competion so can use all the tips I can get.
+Doyle Souders Yes, we cook at the higher temp because the low temp isn't really helping us to render down the connective tissue in the ribs. We choose the top rack to really allow the smoke to envelop the meat. If you need more smoke than your pit puts off at 275º then we would suggest using something like MojoBricks or a A-Maze-N Smoke Tube to give you more smoke while cooking at the higher temp. Hope that helps!
Most teams tend to us spare instead of baby back, I think the biggest reason is the fat content is higher and it is far easier to make them look uniform for presentation.
+Chris MacLean When you take the brisket (the large flap of meat we cut off to square it up) off it becomes St. Louis Style Spareribs instead of standard Spareribs.
Hey, Im a Deaf guy.......can you demonstrate in written english as briefly as you can on how you trim the "fat" off the rib before the rub? I put the Close Caption on with this video but some portions of the caption wasn't matching word for word what you was saying. It was spelling out words and saying things that had nothing to do with your video. I read one sentence from the Close Caption that read: "A crime scene in Michigan...." Anyway....can you tell me what, specifically are you looking at on the meat when you start cutting (trimming) the fat off? I saw you cutting into the meat part by a gap! I wonder if you saw that portion of the meat as "fatty" or what? Let me know, please. I watch yours and Aaron Franklin videos alot, and bpth of you like to slim down the meat before the rub and Im trying to understand that too, and know what to cut and how to "look for" the fatty part to cut??
You can always set up the charcoal to the sides and create an indirect spot in the middle of your grill. Lay some wood chunks on the charcoal and let it go. Thanks for watching!
No, we save it and use it for sausage. Usually our Rib Tip Chorizo, which then gets used in all sorts of recipes. Here's a link to that sausage recipe: thesauce.atbbq.com/recipe-rib-tip-chorizo/ Thanks for watching!
Light a good fart over that meat too, along with those rubs, really get smokin'! Sorry, laughed so hard at your rub titles. You've got a good system going there bud, bet your ribs are AWESOME! :D
I just did 7 hours of slow 240 smokin of 2 slabs of pork spare ribs and I thought they were tough and real fatty. It was my first smoke of ribs. Dont know where the mistake was made but I figured they woukd be more tender.
![โรงเรียนห้ามรัก โดนจับได้ตาย...!! [เอิร์นไดเม่]](http://i.ytimg.com/vi/4u02Sbr556Q/mqdefault.jpg)
I'm so glad I found this video, and learned how to cook ribs like this. I've bbq'd baby back ribs like this close to 10 times, and everyone compliments me on how good they are.
These ribs look great! Getting my Yoder YS640 delivered in a couple days and can't wait to try these!
You've come a long way with your delivery on the videos Tom. Congrats and keep up the great job. 👍
Very good video. Nothing new here but concise and confident. 4 hours at 275f. Thank you
Your confidence has come a long way on these videos.....great job
I watch this video every time I go to smoke ribs. Follow it exactly except for a personal preference of doing it in foil on grill for one hour and then oven for one hour. Great vid, thanks!!
Best rib recipe I’ve tried. Like it so much I’m making them for my Super Bowl party today.
It's cool to see how much you improved in your videos from this video to now. You are much better now on camera and your wording is much better. I always enjoy your videos. It's cool to see the quality of the videos progress.
Thanks! A big change was adding Justin our camera man/lead content creator/film guru. He made a ton of difference in the quality from the start.
This is about as close as you can get to competition style while still meandering in the back yard semi pro style rib fest. Excellent and very informative video from an obvious professional. Thanks for the schooling. I learned from this video things that I didn't learn from all of my years as a pro. No shit.
Tried your techniques today with 3 racks of ribs and they were simply amazing. Big crowd pleaser. Awesome ribs!
Glad you enjoyed it, thank you for watching!
Great video, thanks! For some reason I couldn't find a decent video explaining how to dress spare ribs...had to do a little searching. Thanks
And by the way great informative video, you make this look far to easy as you've educated us all on how to butcher spare ribs into St Louis style ribs beautifully done. I am never going out and buying baby back ribs ever again now that I have seen this video. So thank you for this absolutely amazing and awesome tutorial and educational video I totally enjoyed watching it
Big Dog Peck Thanks! We have a lot of videos planned and will start shooting more and more videos on prepping and cooking different cuts of meat soon. Up next is our competition brisket recipe.
Brown Sugar is the magic! Lots of love put into these ribs!
Thanks for watching!
Wish me luck. Lol
Awesome videos.Love your talent and crew.I want to comment on the time stamp 3:44- 3:49 when you seasoned the ribs.I like the camera angle and how you captured the granulars of the rub you used.Its good to see how the rub is administered and how it can create the bark that people desire on their ribs.
Those look killer!! I'm smoking some tomorrow. Can't wait!
Amazing job on this ribs!!
Thanks!
Making some this morning similiar looks awesome
Hey Tom. I have used this technique several times on my Grilla Silverbac. Always turns out good. As far as knives go, I,Too, use the Victorinox 7in. boning(I have 2) I also have their Brisket knive, I find that they don't hold an edge very well. do you have the same problem? seems I'm always putting the "Steel" to them. I realize they are not top of the food chain but I'd rather leave one of those at a competition than a $200.00 Westy. Thanks for your channel. Between you and Malcom I'm getting pretty good at this BBQ thing!! My next deal is Pastrami. Need a Brining bucket
I love ATBBQ videos... 2019 and barely watching. You’ve been working on that shaker technique I can see. Moving my ribs to top rack. My Yoder fried my ribs last Saturday!
Great video!!!!!
Do you recommend I use only wood when smoking or charcoal?
Not that there is anything wrong with this video, but your videos and presentation have come a long way.
These ribs look fantastic!
+Reina Kroodsma Thanks!
Can't wait to try exactly the way you showed!!!
+andre nogueras Let us know how it goes!
Hey buddy those ribs look awesome!
+Gary Buster Thanks!
Thank you so much for this!!! I will not look for any other way!! These are amazing!!!!
Ribs look amazing! I just got masterbuilt electric smoker...just wondering if you have any tips for doing ribs or any other meats in a electric smoker?
I've been using powdered honey in the pre-sauce stage. Interesting results.
These ribs look freaking delicious
If using a UDS would you recommend dropping the temp to 225 since it is direct heat rather than indirect like the Yoder you are using?
No, I would just adjust the times to be shorter. The UDS style cookers are great for hot and fast cooks, and still give you great smoke flavor.
Its funny the video quality from this video compared to your newer videos! Great recipe btw, i've done this one myself and its awesome
Yeah, we've come a long way the past two years! Thank you for watching.
Man, you were a youngin’ back then...😆
The best ribs on TH-cam! About to have Detroit smoky! :-)
Thank you, you can check out our updated ribs video here as well: th-cam.com/video/SXIE_RZNemI/w-d-xo.html
+allthingsbbq Thanks
In my best David Attenborough impression “A young Chef Tom in the wild. As you see his beard has not fully developed.”
Totally awesome.
So as not to waste meat....what can I do with portion of meat I cut off in the beginning and what are other binders besides mustard? Thanks for this video.
Hola! Me podrías decir que ingrediente pones junto con la miel? Antes de volverlo a poner con papel aluminio, gracias.. Se ven deliciosas, felicidades!
Best damn rib video of technique and experience Ive seen yet. Thanks
Awesome video!
Those ribs look fantastic. I personally like a bit of char after the sauce has been put on though I feel like it gives the ribs a tackier and more concentrated bbq sauce flavor.
Looks great! Do you have a preference between baby back and spare ribs?
We prefer spare since they have more fat. Thanks for watching!
Awesome vid. Easy to follow.
Thanks!
Great vid my friend! Cheers from Brazil!!
have two ribs ready for tomorrow for the weber kettle gone try to wrap them in sugar ,,,but have seen some use that semi Liquid butter to ...might be to much ?..but they did look fantastic ..but im gone use some tiger sauce in there at some point ..and find out what smoke flavor i want for this one apel or hickory :)
Well done, Holmes!
mst8kng Glad you enjoyed it!
New sub here! This is probably the best rib video I've seen as far as process and technique. Thanks! Any tips on smoking these on a gas grill?
Thanks! Check out our updated version here >> th-cam.com/video/SXIE_RZNemI/w-d-xo.html
We will be doing some videos on smoking in gas grills in the future. Until then you can checkout our write up on our blog here > thesauce.atbbq.com/technique-how-to-smoke-ribs-on-your-gas-grill/
Thank you for watching.
allthingsbbq Thanks!!!
+Allthings bbq Fantastic demonstration. 1 more hour to go on mine. I can't wait to see how they come out.
wow... Chef Tom before the caps.
What can I do with the left over meat? Should I throw it on the grill next to my ribs?
For the second half when you wrap the ribs in foil, since the smoke will not penetrate the foil, could you use a Weber propane grill from there on low setting to finish the second part?
smorrow0816 Absolutely. You'll want to make sure that you keep the ribs in an indirect area and make sure you keep the temp low to control how fast the ribs finish, but heat is heat.
@@allthingsbbq however butcher paper instead of foil will still allow for some great smoke to penetrate with the heat!
nice. will try this on my wsm and see how they come out.
+Mi Casa BBQ Let us know how are they are! Also, check out our new competition chicken recipe here >> th-cam.com/video/Fi74kM76KuA/w-d-xo.html
I really like the video, a lot of useful info provided, Thanks for posting. I was wondering about that rub you used the kicking chicken, why use a chicken rub on pork/beef? DO the flavors contrast or does it even matter? Just curious.
It doesn't matter. The fact that it is called a chicken rub is mostly for marketing purposes and is also what the team that developed it was shooting for (a good competition chicken rub). I will say that all chicken and pork rubs are great on both of those meats as they are similar in flavor and texture much of the time. Thanks for watching!
LOOK'D GOOD!!!!!
At what temp is the easiest to peel off the membrane? I always have a difficult time - any tips?
We pull the membrane off as soon as we get the meat out of the package and wiped down, so it's still fairly cold.
Great Video, what kind of wood did you use?
This is how you do it. Malcolm Reed FTW
great video!
Excellent demo on ribs. really enjoyed it..I did subscribe so keep the videos coming.
+Texas Style Cuisine We are now posting new recipe videos every Tuesday at 9am CST!
I just did this exact method and my ribs they came very tender, but the meat side was burnt. Any insight as to why that might of happened? Thank you
one trick you must all remember.....Once you wrap with sugar and honey always always always meat side down. Nice job Tom and of course there are a couple more tricks
Good video
Great video, I'm checking out your website now.
Thanks!
Can you do this on a grill using indirect heat?
that is probably the best bone pull i've seen in a while
jayjay0884
thxz man,,i ll,cook,it like that for mothers day
P and R farms in Maryland makes a great BBQ sauce called slow burn
are Yoder good for small commercial operation?
Definitely. There are many Yoder's supporting Food Trucks, Caterer's and Restaurants.
Nevermind the haters. Thanks Tom!!
You know everybody has different smokers and time and temperature varies, can you make more videos doing different time and temp? Thanks.
Is salt the bark?
Great video; details are covered and you show every touch from beginning to end. Appreciate the work gentlemen!
Thanks for watching! You can see our updated version here as well: th-cam.com/video/SXIE_RZNemI/w-d-xo.html
Wow... your videos have come a Looonngggg way! Lol. Great looking ribs but where's your hat?
What temp did you cook these at?
What do you do with the meat that's cut off? How can you cook that also?
kevo641 I am wondering the same thing...
kevo641 We like to make sausage with ours but you can always just cook the rib tips and eat them as a snack while your ribs finish!
allthingsbbq cook the rib cut offs the same way as the ribs or how would u cool them?
You had really nice pull back on the bones. Do you attribute that to using the 275 degree temp? The Traeger guys seem to like 3 hrs on Smoke which is only about 160F then foil at 225F for 2 hrs. You also chose the top rack in the Yoder. What difference do you think that makes? Trying to get ready for the neighborhood Rib competion so can use all the tips I can get.
+Doyle Souders Yes, we cook at the higher temp because the low temp isn't really helping us to render down the connective tissue in the ribs. We choose the top rack to really allow the smoke to envelop the meat. If you need more smoke than your pit puts off at 275º then we would suggest using something like MojoBricks or a A-Maze-N Smoke Tube to give you more smoke while cooking at the higher temp. Hope that helps!
2021 anyone 🤙🏼
What about all the meat that you cut off? What do you do with that meat?
In a competition, what would be the preference of using St Louis style ribs over baby back?
Most teams tend to us spare instead of baby back, I think the biggest reason is the fat content is higher and it is far easier to make them look uniform for presentation.
ways to regulate the temperature without a side stack on a smoker can you answer that question
could you use distilled vinegar instead of mustard?
Debbie Holland As a binder? Absolutely. Another great binder is any high-heat oil like avacado or grape seed oil.
Seasoning sounds hot. Is it?
You didn't mention the temp for the second 2 hrs in foil. Is that still at 275* ?
Yes.
In fact it was so good, I'm going to watch it again. No shit again.
what part of the process makes it St Louis style?
+Chris MacLean When you take the brisket (the large flap of meat we cut off to square it up) off it becomes St. Louis Style Spareribs instead of standard Spareribs.
+Chris MacLean the cut
The cut of the meat
Hey, Im a Deaf guy.......can you demonstrate in written english as briefly as you can on how you trim the "fat" off the rib before the rub? I put the Close Caption on with this video but some portions of the caption wasn't matching word for word what you was saying. It was spelling out words and saying things that had nothing to do with your video.
I read one sentence from the Close Caption that read:
"A crime scene in Michigan...."
Anyway....can you tell me what, specifically are you looking at on the meat when you start cutting (trimming) the fat off? I saw you cutting into the meat part by a gap! I wonder if you saw that portion of the meat as "fatty" or what?
Let me know, please. I watch yours and Aaron Franklin videos alot, and bpth of you like to slim down the meat before the rub and Im trying to understand that too, and know what to cut and how to "look for" the fatty part to cut??
Malik B all he did was cut down the ribs to square them, he didn't necessarily cut down the fat, it was just to square the ribs.
Catfish skinning pliers work the best for removing that membrain.
We have no problem with just a paper towel, but thanks for the tip.
What was the total smoke time?
Excellent video! May I suggest you always take a bight =) We want to see how good tastes!
Are you smoking Oak only?
Ben Saunders half cherry half pecan
how can i cook them if i dont have a smoker? i have a conventional charcoal grill
You can always set up the charcoal to the sides and create an indirect spot in the middle of your grill. Lay some wood chunks on the charcoal and let it go. Thanks for watching!
nice. thanks for the tip
maybe a noob question but i dont get why the tips were cut off and it looks like they were discarded? they looked meaty
Great video but I just can't bring myself to add honey and brown sugar.
Wow
"Ribs so good make you wanna SLAP yo momma!"
Looks good, but you gotta show us a bite test!
Oh lord baby what is you doin, good video quality but id recommend altering the audio set up because it was a bit distant
U still cooked the rib tips right? I hope u don't throw them away
No, we save it and use it for sausage. Usually our Rib Tip Chorizo, which then gets used in all sorts of recipes. Here's a link to that sausage recipe: thesauce.atbbq.com/recipe-rib-tip-chorizo/
Thanks for watching!
Tony A las
Light a good fart over that meat too, along with those rubs, really get smokin'! Sorry, laughed so hard at your rub titles. You've got a good system going there bud, bet your ribs are AWESOME! :D
I will never gonna be a vegetarian ^^
Being a vegetarian is a missed steak!
Lol,,
I just did 7 hours of slow 240 smokin of 2 slabs of pork spare ribs and I thought they were tough and real fatty.
It was my first smoke of ribs. Dont know where the mistake was made but I figured they woukd be more tender.
Here is the finished product
we Americans love Pork and Bacon