Not gonna lie, a Dutch BBQ guy I had my doubts. Needless to say I subscribed and can t wait till I watch all your videos. You are a breath of new fresh air. Love it. Keep up the great work.
Ok followed everything, except i took my ribs out of the tinfoil about an hour and a half instead of two.. they literally fell apart right there.. tried to put them back on the grill to crisp up and add sauce but it was too late.. the bones and meat just fell apart.. had a stable 225f throughout the entire cook too.. ive done great brisket, pork shoulders and steaks but ribs just baffle me.. i cant seem to get it right.. frustrating!
Alright...I’ve had some good ribs in my time. I live in Sparks Nevada, Home of the Best in the West rib cook off. To say that I was skeptical after watching this video would be an understatement. But I thought..hey this guy has done a few things I haven’t seen before, namely the butter in the wrap and the triple basting with the sauce made from the juices of the ribs. These are by far, hands down ...the best damn ribs I’ve ever had..I’ll be wowing family members with these for years to come. I cooked mine under indirect heat in my cheapy Weber 22 inch, then finished them per your instructions in my Weber gas grill....phenomenally stupendous! Two adults and 3 kids killed 2 racks in no time..I would of sent pictures, but they were gone before I could grab the camera!
Fine looking ribs---only been a week since I last had a full rack, but seeing something like this definitely makes me think the next won't be terribly far in the future indeed.
What if the wood doesnt keep the fire and starts to go out..? Im seasoning a new geill/smoker and it seem my maple wont stay lit... Started coal with chimney and added the maple When you took them off what was your total cook time?
im not a cook so i would like to know why 2 deflectors that block all direct heat? i mean would that make the ribs take longer then just one deflector plate?
You need to show everybody the old stage and what was behind it and above it and around it or if you moved and what you did with the old stage trust me people will enjoy
I was searching for 321 and found a juicy 121 ? What was it? I like your style and checked the abo months ago but this vid was weird, not as precise as known. Why did you just give it 1 hour smoke with such small amount of apple ? Was the smoke taste within the rub the reason? Or was it another way of trying something out ? Wasn’t clear to me although I liked the video and the result looked fantastic ! Would’ve loved to see the smoke ring for these monsters after just one hour apple chunk
Hi Roel Ribs look great. What temp did you cook that at and how wide open was the bottom vent on the Kamado? I see the top vent was at the 1st white mark. Thanks mate
That looked amazing Roel. I love my Big Joe, can't wait to dig it out of the Snow we have here in Boston. 4 Nor'easters in a row dumped 55". No matter this one of yours may be the first one I do.
These ribs look amazing and I can’t wait to get my hands on some of your rubs! But I noticed after you cut into the rib and showed the inside that the rib tips were still attached, which is simply a regular spare rib. St. Louis style must have the rib tips removed.
Deze ribs zijn super populair en bijna altijd direct uitverkocht als ze binnen komen. Zoek naar st louis style ribs. ik heb net gechecked en ze zijn nu niet t koop
those ribs look awesome! Im thinking about getting a Kamado Joe. Did you have to add charcoal or was it enough with the first one? Dude, i dont really like to babysit the bbq the whole time
super delicious looking, absolutely enjoy your vids, but have one question for you: how long is the total grilling time?, the reason is that we ordinary grill noobs need to know when to start before the guests arrive, so they don't see us grilling while watching your aswome vids :)
If you get a corner of the membrane up, you should be able to use a paper towel to grip it and just pull the whole thing off. It's much easier than what you did.
Adam Rosenzveig +Troy and Babyback Maniac just did a comparison cook 2 days ago and results were just that! BP was not as good as naked and best was with foil.
Not gonna lie, a Dutch BBQ guy I had my doubts. Needless to say I subscribed and can t wait till I watch all your videos. You are a breath of new fresh air. Love it. Keep up the great work.
Thanks Eric
Its so strange but it works, as an Aussie yeah na yeah
I dig that little stove in the center of his cook shack.
Those are some beautiful ribs! Got my ribs seasoned now and bringing the kamodo up to temp! Awesome cook! One of the best ive seen yet!
Ok followed everything, except i took my ribs out of the tinfoil about an hour and a half instead of two.. they literally fell apart right there.. tried to put them back on the grill to crisp up and add sauce but it was too late.. the bones and meat just fell apart.. had a stable 225f throughout the entire cook too.. ive done great brisket, pork shoulders and steaks but ribs just baffle me.. i cant seem to get it right.. frustrating!
Great recipe, I did it at home today. It was delicious
Very well done! Fantastic presentation! I have seen many ribs done "low & slow". Your's is very impressive. I'll subscribe.
Lovely ribs Roel, but I am soooo jealous about your BBQ place, this is so amazing, so clean and spacy well organized, this must be BBQ heaven...
? Did you keep the temp at 230 degrees throughout the cook.???
You hit it out of the park with that vid... Top stuff
Alright...I’ve had some good ribs in my time. I live in Sparks Nevada, Home of the Best in the West rib cook off.
To say that I was skeptical after watching this video would be an understatement.
But I thought..hey this guy has done a few things I haven’t seen before, namely the butter in the wrap and the triple basting with the sauce made from the juices of the ribs.
These are by far, hands down ...the best damn ribs I’ve ever had..I’ll be wowing family members with these for years to come. I cooked mine under indirect heat in my cheapy Weber 22 inch, then finished them per your instructions in my Weber gas grill....phenomenally stupendous! Two adults and 3 kids killed 2 racks in no time..I would of sent pictures, but they were gone before I could grab the camera!
Hahahahaha.. awesome story Bruce! Glad you gave them a try!
ROEL THNX FOR ALL THE NEW CONTENT!
AWESOME STUFF!!
KEEP EM COMING, WE ARE HUNGRY FOR MORE
Awesome brother .. I will keep it coming!
Wow, those are looking good!! 2 months back, just catching up! Thanks for the recipes and the time/care to create some great food. 2 thumbs up.
Awesome! Realy cool rub...hope i get there in next time
Roel.what temperature were you cooking at ? Don't think you said....cheers Adam
Pit master X, you are my hero, role model and all that. Best TH-cam Chanel! But what temperature did you you use for this cooking!
They look great ! ... good job Roel
and again a classic recipe realized into something really goood, well done pitmaster.
You make it looks so easy.
They look amazing!!👍👍
Those are some great looking ribs, great job as usual .
Thanks Daniel!
Love this style. I normally do baby back ribs with the 3-2-1 method and the result is awesome. 🤘
Awesome bro.. I love playing around with the ratio of time. It gives quite the change in results
3-2-1 with babybacks makes them way too overcooked
I have learned it to do it by hand fast and efficient instead with a knife, schroevendraaier or other help tool
Great video, awesome looking ribs.
can you tell the temp you use for each step? It would be so helpful!
Same...
And the total time... Please
225 F all the way
That's rib perfection Roel!
Thanks Rus!
Smoky Ribs BBQ & Southern Cuisine hey whats up Russ!!!
Love that giant cutting board.
Thanks!
i have one that large i got mine from kohls
Great work and attention to detail
Whats kind of spices do you use for the rub? looks great!
Those look incredible, great job!
I personally like St. Louis Style ribs better than baby-backs.
I love them both!
Fine looking ribs---only been a week since I last had a full rack, but seeing something like this definitely makes me think the next won't be terribly far in the future indeed.
hahahah that's it! you keep coming back to making ribs right :D
Hi, I'm Italian and I can't understand which ingredient you pour at 4:11 minutes.
Thank you
cane sugar
Ik gebruik vaak wat gembersiroop erbij als extra touch, maar dit ziet er ook goed uit !
Those ribs look totally awesome! Well done Roel!
Thanks Dwayne!
What temp did you cook at ?
What kind of knife are you using at the end?
Excellent job my friend. They were incredibly juicy looking!
What brand of black gloves does he use? Are they insulated? Can I order them online?
smakelijk eten , I enjoy the channel so keep it up ,, greetings from Florida 👍
Once again perfection. Bravo!
Ribbbbbssss, my man making ribs with style
Yeah!!💪💪
I love it
Thanks Marco 😂
What if the wood doesnt keep the fire and starts to go out..?
Im seasoning a new geill/smoker and it seem my maple wont stay lit...
Started coal with chimney and added the maple
When you took them off what was your total cook time?
im not a cook so i would like to know why 2 deflectors that block all direct heat? i mean would that make the ribs take longer then just one deflector plate?
That rub looked awesome on those ribs. Cant wait to try it! Great looking ribs man.
Thanks bro! glad you like them!
Absolute delicious! Great job!
Danke Klaus!
Just subbed my friend. Those ribs convinced me to keep tabs on your channel.
Those look great brotha! Nicely done!
Thanks bro!
You need to show everybody the old stage and what was behind it and above it and around it or if you moved and what you did with the old stage trust me people will enjoy
I was searching for 321 and found a juicy 121 ? What was it? I like your style and checked the abo months ago but this vid was weird, not as precise as known. Why did you just give it 1 hour smoke with such small amount of apple ? Was the smoke taste within the rub the reason? Or was it another way of trying something out ? Wasn’t clear to me although I liked the video and the result looked fantastic ! Would’ve loved to see the smoke ring for these monsters after just one hour apple chunk
does your family like this food you cook,and do you match it with your common foods to keep the home cooked taste
Wow that looked awesome. Nice
Hi Roel Ribs look great. What temp did you cook that at and how wide open was the bottom vent on the Kamado? I see the top vent was at the 1st white mark. Thanks mate
blunt knife good way to get the menbraine off .. I stuggle sometimes to get that done thank you for that idea and great vid love your show!!!
Very nice and delicious ribs! :-) Greets Alex.
Thanks Alex!!
I wanna use the EVOO and rib seasoning on that man! That’s a good rub seasoning I wanna have.
Great cook, X!
Thanks!
Roel you're the best bro
Those looked fantastic!!!
Great cook mate, awesome job!
Also, what temps did you use⁹
Hi there, anyone has an idea how this particular rib cut is named in Dutch or in French. I don’t know what to ask my butcher. Thanks
why sugar?Whhhyyyy? 🤔
How many degrees the kamado?
Still my all time favourite... ribs! 🤤
Thanks Wouter... maandag live stream,... ga je kijken?
Pitmaster X hoe laat???
Deine Videos sind einfach der absolute Wahnsinn Roel!😍
Looking very good.. Pitmaster X
So let me get this straight...you went 1 hour , then wrapped for 2 hours...and then glazed with sauce for how long?
Very nive. The Big Joe did a great job.
Sure did!
Love your recipes man. How about some Argentinian bbq style? Greatings from Buenos Aires
That looked amazing Roel. I love my Big Joe, can't wait to dig it out of the Snow we have here in Boston. 4 Nor'easters in a row dumped 55". No matter this one of yours may be the first one I do.
That would be awesome... you guys still have snow? Horrible
These ribs look amazing and I can’t wait to get my hands on some of your rubs! But I noticed after you cut into the rib and showed the inside that the rib tips were still attached, which is simply a regular spare rib. St. Louis style must have the rib tips removed.
Would love for you to try them.. let me know if you like it! Thanks for the tip!
BTW, how much charcoal did you add, and did you refill it?
I think I had it filled up half way with hardwood charcoal. No refill required👍
You are Magician sir!
Great job man.
Ribs? Always! Very nice cut... is that from your meat source?
Mostly I like ribs that are black, crusty and heavily smoked but these would make a nice change of pace. Good one Chef!
Thanks Papi.. I like 'em soft and sweet!
What's the slide guitar music in the background please.
Little tip flip them upside down so the meat gets all that good flavor when wrapped
Roel welke beef & steak ribs zijn dit? Deze ga ik zeker maken. Keep up the good work!
Deze ribs zijn super populair en bijna altijd direct uitverkocht als ze binnen komen. Zoek naar st louis style ribs. ik heb net gechecked en ze zijn nu niet t koop
those ribs look awesome! Im thinking about getting a Kamado Joe. Did you have to add charcoal or was it enough with the first one? Dude, i dont really like to babysit the bbq the whole time
wow man! that looks fantastic.
Thanks!
super delicious looking, absolutely enjoy your vids, but have one question for you: how long is the total grilling time?, the reason is that we ordinary grill noobs need to know when to start before the guests arrive, so they don't see us grilling while watching your aswome vids :)
Thanks Jesper.. total cooking time is 4,5 hours
Hi Roel, ben een stille kijker en reageerr eigenlijk nooit. Het is een genot om naar je clips te kijken. Tot kijks :-)
Dank je! Wordt zeer gewaardeed!👍👍👍👍
Nice man those look good
Thanks bro!
This recipe I just got to try. btw, love the music, whos playing?
Thanks Harald
@@PITMASTERX he asked for the music dude
F O O D P O R N ! Pit Master Raol, rhymes with drool. Coincidence? I don't think so! Makes me want to relocate to Austria just to eat table scraps!
hahahaha never thought of that ... . too funny.
I live in The Netherlands.. so don't move to Austria ;)
Excellent ribs!
Awesome ribs. I need to try your rub on ribs. :)
Thanks bro! you should :D
Big Thumbs up. You are realy a Pitmaster. I like the Dutch People
Danke Uwe!
Uwe Lüdtke het is nog steeds boerenkool met rookworst hier in Nederland
If you get a corner of the membrane up, you should be able to use a paper towel to grip it and just pull the whole thing off. It's much easier than what you did.
If i can do it half as good 2moro il be,happy, awesome PX
You got an invite to to North Carolina where I will show you some barbecue.
Kijk dat zijn ze Roel lekkere grote dikke ribbels :-) Kilootje of 2 per stuk ? Trouwens uhh... goeie muziek op de achtergrond, thumbsup !
yup! dank je!
What was that at the end? Smack it?
Ribs are the best!!
Sensational!
oohhh my goodness👉❤👈👍👍👍
super
Love it! Deeelicous! Meng!
Great job! Smoke on!👌
Thanks Kenneth.. sure will!
yummy
Awesome, Bro!! Well done. Big thumbs up!! (I suggest using a good quality butcher paper or baking paper instead of the tin foil)
Thanks.. still need to get some butchers paper
Adam Rosenzveig +Troy and Babyback Maniac just did a comparison cook 2 days ago and results were just that! BP was not as good as naked and best was with foil.
beautiful
Thanks!