Chipotle: "Chee-powt-lay" if don't want to sound ignorant. It is not "cha-pole-tay" just look at the spelling of the word. "That's how I say it" is not an excuse for saying it the wrong way. It's just as wrong as boiling ribs and then calling it BBQ. If you have pride in doing ribs the correct way, then also have pride in correct pronunciation of words. Other than that gripe, great video.
Not really true. Each rack of Ribs eaten extends life by a week or 2 because of the pleasure of great ribs. It takes 4 - 5 cooks to learn how to make great ribs. It is suggested a kid should start to learn to cook ribs (or any BBQ) before they start kindergarten. With adult supervision of course. Could be Dad, Mom, Grandpa, Grandma, Uncle or Aunt. Maybe a neighbor bbq'er if needed.
The first ten minutes is pure gold. He is a great teacher. He explained all of the basics and showed the difference between the ribs. Thank you for your knowledge in a no nonsense way.
In my professional opinion, your culinary expertise in crafting ribs is truly remarkable. Your statement that you are not attempting to save the world may be accurate, but I believe that your exceptional culinary skills have the potential to make a significant positive impact on the world. Your ribs are truly exceptional and worthy of the highest praise.
That's the exact same thing i said about myself after using his butter bath when i cook my ribs🤣🔥🔥... I'll never smoke ribs again without wrapping them in Heath Riles butter bath, It's amazing! 🙌
Used your competition rub on my ribs this weekend, on the smoker. It was best rub hands down. (Excluding specialty rubs, I mean as a general, anything rub.) Thank you for making it available to those of us who smoke our food outta love. (not competition!) The rub was exceptional. I cut one of the racks in 1/2 for me to eat with no sauce. Just a nice dry rub. It was awesome... I smoke a lot of meat. I highly recommend your rub for a classic, perfect, taste!
Color me uninformed, but why in the world do you trim off all that meat just to square up the rack? In all my life, I have never done that. That is perfectly good meat you're cutting off. We cook it all and eat it all. When hubby used to barbecue, he would leave the silver skin on. When cooked right, it's got a beautiful flavor and texture and is actually better than pork skin. I found it to always be delicious. If you like crispy pork skin, you should try it.
Totally up to you on what you do with the ribs. I cut off the end bones because it's mostly cartilage and fat. Huge pockets of fat won't render. Gives it a more even cook throughout. What I typically do at home and in competitions.
This is one of the greatest videos I’ve seen on ribs. Thank you for educating us unseasoned folks on the different rib types and how to cook them. Much appreciated.
People got it made so well nowadays. They just dont know. 25-30 years ago, when we were burning up bbq learning this stuff, no one was sharing info, and videos were just nonexistent. Cooking good bbq is almost too simple, between the pellet grills and all the good info. Just about anyone can do it. Crazy how things changed. Guys like you, Malcom Reed, Matt Pittman and countless others have made it so just about anyone can throw down. So easy.
I totally understand where you're coming from. We've discussed that same thing on the podcast a couple times. Coming up in competition BBQ, I've had some help, sure, but it was pretty much trial and error. I like to share any info I can. So many ways to make great BBQ. So many grills and options.
@dlwdon I don't really feel it's cheating. It's just not the old way of doing things. I could get a stump gravity smoker and drop a bbq guru on it and it would basically run just like a pellet grill. I have one on an offset that will hold temp as well or better than a lot of pellet grills. It holds within 5 degrees unless I do something to mess it up.
We're located in retailers all across the country, over 15,000 locations. In major retailers like Kroger, WalMart, Publix, Academy, Scheels, and more. Check out our website, as well, and utilize the store locator if you want to shop near you - www.heathrilesbbq.com/apps/store-locator
I was in bed watching this, & by the time it was over I found myself really hungry. Nice experiment with great explanations of the differences in rib types.
The reason pork belly is so high and other cuts is all the BBQ channels now on TH-cam. These cuts use to be dirt cheap just like Brisket. Not complaining just telling the truth.
@@HeathRilesBBQ If you ever get a chance to do a series on gravity smokers, specifically Masterbilt's gravity smoker series, that would help me (and I'm sure a lot of users out there) out immensely. Most of the videos right now are either on offsets or direct heat cookers. I know that to be considered a "real barbecuer," you have to be cooking on an offset, but that's not realistic for a lot of us out here just doing the best we can in the backyard or renting property where we can't have full offsets. 🙏🏿
@@KingTheDreamer I totally get where you're coming from. I like to cook and showcase a lot of smokers/grills I have. I'll try and fit in some gravity smokers soon.
@@HeathRilesBBQ I swear my mouth was watering watching you bite into each one. I think my favorite would be the St. Louis cut,,, Ah heck,, I’ll take em all!! Love your channel. Nothings hotter than watching a real man prepare food (BBQ) like that, with perfection and T.L.C. I know what I’m cooking this weekend when I get home. I’m an attendant with a major Asian airline. Some of our flights are 10 hours plus and we’ll watch you cook.. You’re a rock star among at least 20 of us..
I've noticed the baby back membranes are not as tough as they used to be. Makes it harder to tear right off since the membrane tends to fall apart as I tear.
Excellent video. I like St. Louis style pork ribs. However, I prefer beef ribs. The three types I'm aware of are: Chuck (Dino) ribs, Beef Back ribs, and Brontosaurus ribs. I would love to see a comparison, or even just a "how to cook them", video.
Dude you are my hero. You have got me making the best meat on a smoker. thank you for all the best info boss man. Every time I get the smoker going the whole neighborhood comes knocking lol
You train well. Videos are easy to follow, instructions on point. I like the way you clearly mention cook times and intervals. I followed your recipe, timing methods, and glazing techniques. They came out perfect! Thanks for your great videos!
Exactly the information I've been looking for. Cooked ribs for the first time this past weekend. Limited funds and space so I'm using a digital electric smoker (East Oak). Baby backs so far but looking forward to trying all three. Is it ok to cut the rack in half to fit in my smoker?
I will not dis pellet smokers, I have a MasterBuilt gravity fed charcoal grill/smoker and it is awesome for temp control and I get good results with it. Have never used a pellet smoker so this is why i will not dis them. Just a rando that cannot afford multiple outdoor cooking appliances so.... but any grill, smoker that has good temp control is the key to getting good results in my opinion. And pellet smokers and gravity fed charcoal are awesome because of just that Temp control!
Bro, you create a solid video. I particularly liked how you visualized the cuts of meat in relation the the animal. After that, the cooking tips were on point. Thanks man. Cheers
New to your videos, stoked on your tips. Do you ever brine your pork ribs or prefer to always go natural with good seasonings and wrap? Still learning is all. So many ways to cook them.
Thanks for watching! I don't brine my ribs. I have injected them, but that's totally optional. Usually let them cook with just the seasoning and then wrap with my Butter Bath and Wrap.
At almost a half hour long I just jumped to the end result. Enjoyed the presentation so much I had to watch the whole thing. 👍👍 Great explanation on the three different cuts. BTW, what do you do with the trimmings? I usually smoke mine just basic salt, pepper, garlic rub for the first few hours than throw them in the freezer for later use to add a nice smokey flavor to beans, saurekraut, etc.
Looks very nice Heath. Have you ever had beef ribs on your BBQ? I tried but I always have trouble with its silver skin…it’s not that easy as with pork….do anyone have experience with it?
Sir, you're the only cook on Utube I subscribe to. There are several I like, but honestly, they're geared to competition cooks. You're a winning cook who understands us weekend warriors.
That was interesting.I have always wondered how they would compare side by side.Many myths out there about cook times for each cut and such.Thank you for clarifying that they are pretty much the same.
I live in Missouri and love the Kansas City vs. St. Louis competition on BBQ. It made Missouri weirdly one of the best BBQ regions in the United States.
Never understood the pellet grill hate. The pellet grill makes it so anyone can produce good bbq no matter what sort of time you have or don’t have. I love my Camp Chef Woodwind Pro pellet grill. Some of the best ribs I’ve done was when I set two slabs on at 275 and took my daughter to a birthday party and just let them roll. I’ve also got a Kamado Joe and love it as well. Great video, Heath! Love your info from one MS guy to another.
Exactly. Nothing wrong with a pellet grill. So many great ones and you can make great BBQ with any of them. Very easy to use, as well. Thanks for watching, brother!
I’ve tried electric, gas, charcoal and my Grilla Pellet grill produces the most consistent BBQ time after time. My favorite is a garlic butter prime rib. That 400 degree sear at the end makes a beautiful party presentation. Now I’ve gotta do some more ribs, he threw a cravin on me!
I'm a Californian who learned his ribs in Chicago where they do full spare ribs. I love 'em and my wife loves her some rib tips but, we mostly do St. Lol these days. Well, except I did baby backs today. Next time SLs go on sale I'm filling my freezer!
Great job, Brutha Heath! You always make your cooks simple enough for us, that even us non-competitive grillers, feel good about copying them! God Bless you Brutha!
It’s not hard to get tired of these BBQ videos. Everybody thinks they are the best. But I have to say, yours are top notch. And this is a great (and useful video). (As an aside, the correct pronunciation is chiPOTle. Not chiPOLte. You are transposing the L and the T.)
Those look amazing. I've done the St. Louis and they've been OK but I'm curious to try your two rub method. As an aside, there is a difference between having an accent with words and mispronunciation. With "chipotle" for example, people generally mispronounce it as if it's spelled "chipoLTe" with the T and L reversed, but that's not how it's spelled. Kind of like when people say nuclear like "nuke-you-luhr" instead of the correct "nuke-lee-er." We get what you mean, but pronouncing words as they're spelled still allows for accents to get thrown in there. Just my two cents. Ribs look great.
Those do look tasty! But, your sauces sound too spicy for my palette... But whatever floats someone's boat is good... What I've learned from your video and others is that it's a time commitment... It's not like cooking up burgers and dogs by any means...
No, it's not like burgers and dogs. It'll take a few hours. But it's well worth it! Our glazes might say habanero but they're not going to burn you up. Just enough back end heat for a little flavor pop that cooks down.
Heath, I just suffered through your video and have been cooking ribs for some 45 years. Like with most things, you learn something new every day no matter how old you're and how long you've been doing things. Great explanation throughout. I looked at some comments to find an answer to my question, but there's just too many comments. What do you make with all your scraps from trimming 💁♂️
I got a PIT BOSS - I had an electric smoker and I NEVER got good product... I got a pellet grill and my smoking game went way up.. Still learning - but even a bad cook tastes good...
To be honest I can't tell a difference. Membering on or membering off. It eats just as good. It's like white meat and dark meat it's all meat. It eats all the same. Now meet compared to a salad. Now you're talking about a big difference they eat totally different. And I love a good salad. You could play a Ribs in front of me. In a play a salad in front of me. Boy I got a big decision to make because I love him both.
My man. Knows ribs. I don’t even understand the leave the membrane folks. Always take off the membrane before grilling. Iy just gets in the way of flavor and tenderness and adds none. I always go for spare ribs- chop the rib tips off after cooking for a later pork dinner-burnt ends should not actually be burnt though. KC style actually gives all no bark and no bite- just cook til they get to where your slab ends up. Damn fine meat. Memphis is the rib capital of the world- why we Mississippians always go for Memphis style. I’ve never even had a single good rib in St. Louis or Kansas City. And why don’t everybody put slaw on their chopped/pulled pork sandwiches? Feels blasphemous to me eating or trying to eat a bbq sammich without slaw. I can tell you them spare ribs would be the first rack I’d buy, no doubt.
I always remove the membrane myself. Like you said, it gets in the way and really isn't enjoyable to eat, in my opinion. Baby backs are my go-to, but I'm not going to turn down a good rib!
Yeah, baby backs are on the top shelf- objectively. Kinda like a filet mignon vs all other cuts. Just an unfair comparison. But high risk- it’s supposed to be better so you better bring it or you’ve done wasted some extra dollars. Bang for the buck definitely factors into spare ribs being my favorite- plus I like the extra chewiness. Hell, I prefer my french fries at the edge of burnt. The fun things you can do with the tips is also very pleasurable and under utilized. Memphis and south of there, you can find a delicious, cheap meal just from rib tips. You know why Mississippi is the most fat and happy place? Cuz we got Memphis bbq running south and New Orleans running north. Finest cuisines on Earth
Thank you for laying all of the cuts out. For the first time in my life, I can actually visualize what I'm buying in the store.
That is awesome to hear!
All 3 racks looked amazing as always!
Thanks!
Spare is for eating. Love it.
It's hard to turn down a good rib.
I smoke all my ribs on a 120$ Weber kettle. All my friends love them
Can absolutely cook great BBQ on a Weber. Love my Webers. We have a few Weber cooks on our channel and plan to do even more this summer.
Fantastic video. Appreciate your expertise!
Glad it was helpful!
Baby Back all the way.
Agreed!
Chipotle: "Chee-powt-lay" if don't want to sound ignorant.
It is not "cha-pole-tay" just look at the spelling of the word.
"That's how I say it" is not an excuse for saying it the wrong way. It's just as wrong as boiling ribs and then calling it BBQ. If you have pride in doing ribs the correct way, then also have pride in correct pronunciation of words.
Other than that gripe, great video.
You're not the first and won't be the last to critique how I say things.
This master class in a free, less than 30 minute video greatly represents the best of youtube.
Appreciate that! Try to spread any BBQ knowledge I can.
“We’re not saving the World, we’re just trying to make a good eatin’ rib” Best comment EVER!!!!
It's the truth!
Diversity in types of ribs
Not really true. Each rack of Ribs eaten extends life by a week or 2 because of the pleasure of great ribs. It takes 4 - 5 cooks to learn how to make great ribs. It is suggested a kid should start to learn to cook ribs (or any BBQ) before they start kindergarten. With adult supervision of course. Could be Dad, Mom, Grandpa, Grandma, Uncle or Aunt. Maybe a neighbor bbq'er if needed.
Agreed! 😄
@@davehanson9394Great advice! Start to learn BBQ before kindergarten, or add it to the curriculum in pre-school.
The first ten minutes is pure gold.
He is a great teacher.
He explained all of the basics and showed the difference between the ribs.
Thank you for your knowledge in a no nonsense way.
Any time! Thanks for watching.
@@HeathRilesBBQpppeeeeeeeepeee
Agreed!!…. I was not aware of the differences…. Very worthwhile video, Heath has a very good style of teaching …
9
@@JustGrillingandChilling. Appreciate it!
Been smoking for 35 years. This kind gentleman is on point. It doesn’t matter what kind of cooker you use, just enjoy. Love your videos.
That's it! Appreciate it, Rod.
In my professional opinion, your culinary expertise in crafting ribs is truly remarkable. Your statement that you are not attempting to save the world may be accurate, but I believe that your exceptional culinary skills have the potential to make a significant positive impact on the world. Your ribs are truly exceptional and worthy of the highest praise.
Thank you very much for those kind words!
That's the exact same thing i said about myself after using his butter bath when i cook my ribs🤣🔥🔥... I'll never smoke ribs again without wrapping them in Heath Riles butter bath, It's amazing! 🙌
@@jdubb0113 Appreciate that! Glad you've had a lot of success with the Butter Bath.
@@HeathRilesBBQ No Thank You for the awesome product 🫡
Used your competition rub on my ribs this weekend, on the smoker. It was best rub hands down. (Excluding specialty rubs, I mean as a general, anything rub.) Thank you for making it available to those of us who smoke our food outta love. (not competition!) The rub was exceptional. I cut one of the racks in 1/2 for me to eat with no sauce. Just a nice dry rub. It was awesome... I smoke a lot of meat. I highly recommend your rub for a classic, perfect, taste!
My favorite ribs are the ones on my plate!
Hard to disagree there!
Color me uninformed, but why in the world do you trim off all that meat just to square up the rack? In all my life, I have never done that. That is perfectly good meat you're cutting off. We cook it all and eat it all. When hubby used to barbecue, he would leave the silver skin on. When cooked right, it's got a beautiful flavor and texture and is actually better than pork skin. I found it to always be delicious. If you like crispy pork skin, you should try it.
Totally up to you on what you do with the ribs. I cut off the end bones because it's mostly cartilage and fat. Huge pockets of fat won't render. Gives it a more even cook throughout. What I typically do at home and in competitions.
Really appreciate the intro explanation about the difference in the pork ribs - thank you!!
Any time! Thanks for watching.
He almost fainted when he took that first bite. Great presentation 😂.
They were pretty good! haha
This is one of the greatest videos I’ve seen on ribs. Thank you for educating us unseasoned folks on the different rib types and how to cook them. Much appreciated.
Really glad you enjoyed the video!
People got it made so well nowadays. They just dont know. 25-30 years ago, when we were burning up bbq learning this stuff, no one was sharing info, and videos were just nonexistent. Cooking good bbq is almost too simple, between the pellet grills and all the good info. Just about anyone can do it. Crazy how things changed. Guys like you, Malcom Reed, Matt Pittman and countless others have made it so just about anyone can throw down. So easy.
I totally understand where you're coming from. We've discussed that same thing on the podcast a couple times. Coming up in competition BBQ, I've had some help, sure, but it was pretty much trial and error. I like to share any info I can. So many ways to make great BBQ. So many grills and options.
Everything was a SECRET
@@markwoodard659 Definitely had a lot of people help me along the way, but it's definitely less secretive now
yeah as a KCBS judge I will say using a pellet grill is almost like cheating
@dlwdon I don't really feel it's cheating. It's just not the old way of doing things. I could get a stump gravity smoker and drop a bbq guru on it and it would basically run just like a pellet grill. I have one on an offset that will hold temp as well or better than a lot of pellet grills. It holds within 5 degrees unless I do something to mess it up.
How can I get some of the Rub
We're located in retailers all across the country, over 15,000 locations. In major retailers like Kroger, WalMart, Publix, Academy, Scheels, and more. Check out our website, as well, and utilize the store locator if you want to shop near you - www.heathrilesbbq.com/apps/store-locator
I was in bed watching this, & by the time it was over I found myself really hungry. Nice experiment with great explanations of the differences in rib types.
Thanks for watching!
The reason pork belly is so high and other cuts is all the BBQ channels now on TH-cam.
These cuts use to be dirt cheap just like Brisket.
Not complaining just telling the truth.
I don't know how we'd have any influence on that but sure
In the Netherlands we only have baby back ribs whether it's in a restaurant or a butcher shop or in the supermarket, but we call them spare ribs. 😂
Oh, that's interesting!
I’m team baby back ribs all the way!
Same here!
me too ! im a BB man !
+1
Awesome job! I have never seen a comparison of the three. Would be fun to do at a party!!
Absolutely!
That little nugget about thin spare ribs answered a question I've had for WEEKS now. Thanks, Heath!
Any time! Glad the video answered some questions. Let me know if you need help with anything else.
@@HeathRilesBBQ If you ever get a chance to do a series on gravity smokers, specifically Masterbilt's gravity smoker series, that would help me (and I'm sure a lot of users out there) out immensely. Most of the videos right now are either on offsets or direct heat cookers.
I know that to be considered a "real barbecuer," you have to be cooking on an offset, but that's not realistic for a lot of us out here just doing the best we can in the backyard or renting property where we can't have full offsets. 🙏🏿
@@KingTheDreamer I totally get where you're coming from. I like to cook and showcase a lot of smokers/grills I have. I'll try and fit in some gravity smokers soon.
🙏🏿🙏🏿🙏🏿
What I’m about to say is intended to be funny and joking… “Enough talking! Just cut the darn ribs and plop em down on my plate”! Thank you
Haha I was ready to cut into them and try them too!
@@HeathRilesBBQ I swear my mouth was watering watching you bite into each one. I think my favorite would be the St. Louis cut,,, Ah heck,, I’ll take em all!! Love your channel. Nothings hotter than watching a real man prepare food (BBQ) like that, with perfection and T.L.C. I know what I’m cooking this weekend when I get home. I’m an attendant with a major Asian airline. Some of our flights are 10 hours plus and we’ll watch you cook.. You’re a rock star among at least 20 of us..
Thanks. I learned a lot from this. Baby backs are my favorite but any ribs cooked well are great.
Totally agree! Thanks for watching.
The most informative rib video i have seen. Great Job Heath!
Thanks! Appreciate you watching.
They're all my favorite. I do love ribs!
Me too!
I've noticed the baby back membranes are not as tough as they used to be. Makes it harder to tear right off since the membrane tends to fall apart as I tear.
I'd suggest getting a paper towel. Allows you to get a better grip.
Excellent video. I like St. Louis style pork ribs. However, I prefer beef ribs. The three types I'm aware of are: Chuck (Dino) ribs, Beef Back ribs, and Brontosaurus ribs. I would love to see a comparison, or even just a "how to cook them", video.
Yeah, we definitely want to do some beef ribs here soon! Thanks for watching.
Watching while eating St Louis ribs😊 I love anything from the spare rib
Nice! Perfect timing.
Any pork is good pork!
@@theMick52 Hard to argue there!
Dude you are my hero. You have got me making the best meat on a smoker. thank you for all the best info boss man. Every time I get the smoker going the whole neighborhood comes knocking lol
@@corylofton3855 That's awesome, brother! So glad the videos have been helpful.
I may have missed it, but what temp was the grill set at?
275º
Best rib comparison I've ever seen. I've never really kept the differences straight. I will now.
Thanks! Appreciate you watching.
Excellent. I’m going g to buy a treager now 👍🏻
Nice! Hope you enjoy it and make some great BBQ.
You train well. Videos are easy to follow, instructions on point. I like the way you clearly mention cook times and intervals.
I followed your recipe, timing methods, and glazing techniques. They came out perfect!
Thanks for your great videos!
So glad you've enjoyed the videos!
We all know you’re a “Pitmaster”. But I say you’re also a “Ribmaster”! No one does ribs consistently better than you! Awesome video Heath!
I truly appreciate that!
Exactly the information I've been looking for. Cooked ribs for the first time this past weekend. Limited funds and space so I'm using a digital electric smoker (East Oak). Baby backs so far but looking forward to trying all three. Is it ok to cut the rack in half to fit in my smoker?
Yeah, you can cut the rack in half or into single bones!
Thank you for displaying the trimming/butcher work. I am super excited for my next cook!
Really glad you enjoyed it!
I will not dis pellet smokers, I have a MasterBuilt gravity fed charcoal grill/smoker and it is awesome for temp control and I get good results with it. Have never used a pellet smoker so this is why i will not dis them. Just a rando that cannot afford multiple outdoor cooking appliances so.... but any grill, smoker that has good temp control is the key to getting good results in my opinion. And pellet smokers and gravity fed charcoal are awesome because of just that Temp control!
Absolutely! Easy to use, puts off a good smoke, and makes great BBQ.
Im impressed with your video.extremly professional.vert informative. Great job brother
Appreciate that! Thanks for watching.
Bro, you create a solid video. I particularly liked how you visualized the cuts of meat in relation the the animal. After that, the cooking tips were on point. Thanks man. Cheers
Appreciate it! Glad you enjoyed the video.
I have spare ribs on the grill. Doing it the exact same way. The video is very helpful. Big fan, keep on cooking!
Thanks! Hope they turn out great.
New to your videos, stoked on your tips. Do you ever brine your pork ribs or prefer to always go natural with good seasonings and wrap? Still learning is all. So many ways to cook them.
Thanks for watching! I don't brine my ribs. I have injected them, but that's totally optional. Usually let them cook with just the seasoning and then wrap with my Butter Bath and Wrap.
40 years I fought skinning Babybacks and you made it look easy. Damn!!
A lot of practice for sure!
Great video. I cook all of them and learned a bit more about the differences. Does anyone besides me, forgo all the sauces?
Appreciate it. Thanks for watching. Sauce is totally a personal preference.
Those are some fine looking ribs. I wouldn't even trim them up, just cook em, and figure it out at eating time 😂
Thanks!
ANOTHER Mississippi BBQ man. Imma collect you guys like pokemon
Haha appreciate it!
What do you do with all the cut offs you throw aside? Do you make broth or something else out of them?
Broth, use them in greens or beans. Anything you want.
I like the baby back, don’t think I ever ever cooked st Louise.
Give it a try!
Thanks for the tips. Now I know the different cuts. 👍❤️
Glad the video was helpful!
Wow awesome cooking class on preparing and cooking 3 different types of ribs you are a true expert !
Appreciate that! Thanks for watching.
Great demonstration, love the trimming tips and straightforward presentation!
Thanks for watching!
At almost a half hour long I just jumped to the end result. Enjoyed the presentation so much I had to watch the whole thing. 👍👍 Great explanation on the three different cuts. BTW, what do you do with the trimmings? I usually smoke mine just basic salt, pepper, garlic rub for the first few hours than throw them in the freezer for later use to add a nice smokey flavor to beans, saurekraut, etc.
Little longer of a video but there was a lot to breakdown and discuss. Thanks for watching! I do the same. You can use them in green, beans, etc.
Heath, Great video, keep up the great work 👍🏻👍🏻
Appreciate it!
I prefer baby back ribs over St. Louis and spare ribs. More lean
I like baby backs as well
Not savin’ the world…just cookin’ ribs…….
That's it!
You are not barbecuing if you are using a pellet grill.
Cook on what you like
Looks very nice Heath. Have you ever had beef ribs on your BBQ? I tried but I always have trouble with its silver skin…it’s not that easy as with pork….do anyone have experience with it?
I haven't done a video on it, but I want to really soon
@@HeathRilesBBQ cool Heath that would be nice
Wait, making a good eating rib is kind of saving the world! 😀
Good way to look at it!
You have a new friend in me. Your rubs are awesome honey rub , garlic butter, and pecan are the first few that I have tried.
That's awesome! Glad you enjoyed.
I think if the people in charge of saving world cared as much as I do about my ribs, we’d be doing alright 😂
Great information / cook...now I got a project for this weekend! 👀 🍖🍖 🔥🔥
Thanks for watching!
Sir, you're the only cook on Utube I subscribe to. There are several I like, but honestly, they're geared to competition cooks. You're a winning cook who understands us weekend warriors.
Appreciate you subscribing!
My ribs went from okay to impressive, really like your rubs. Thanks heath.
Awesome to hear! Appreciate all your support.
I need to make my rubs and glazes at home. Otherwise, the rub and glaze is about 50% of the cost of the dish. 😅
And all the foil 😅
Can certainly do that if you prefer!
Great video! New subscriber now…well done and very thorough
Appreciate it! Thanks for subscribing. Hope you enjoy all of our future content.
The offcuts go to my dogs . When they see me sharpening the knife they come running into the kitchen waiting for their offcuts
Haha they know what that means!
im a fan! - excellent Video -thank you.
Appreciate it!
That was interesting.I have always wondered how they would compare side by side.Many myths out there about cook times for each cut and such.Thank you for clarifying that they are pretty much the same.
Overall, yes. Of course it'll depend on what smoker, temp, etc. but these ribs all cooked the same and turned out great.
I like watching cooking shows bcuz of learning the exact way of building you're own technique of those shows and making yours effective more❤💕
Yep! All about making it your own and cooking what you like.
I don’t eat pork but them ribs look amazing
Thanks!
I live in Missouri and love the Kansas City vs. St. Louis competition on BBQ. It made Missouri weirdly one of the best BBQ regions in the United States.
I now know why my ribs were coming out so dry 😮😮😮😊
Hopefully this helped!
First time viewer and I really liked the video, so I subscribed... Look forward to seeing your content... Thanks...
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Never understood the pellet grill hate. The pellet grill makes it so anyone can produce good bbq no matter what sort of time you have or don’t have. I love my Camp Chef Woodwind Pro pellet grill. Some of the best ribs I’ve done was when I set two slabs on at 275 and took my daughter to a birthday party and just let them roll. I’ve also got a Kamado Joe and love it as well. Great video, Heath! Love your info from one MS guy to another.
Exactly. Nothing wrong with a pellet grill. So many great ones and you can make great BBQ with any of them. Very easy to use, as well. Thanks for watching, brother!
I’ve tried electric, gas, charcoal and my Grilla Pellet grill produces the most consistent BBQ time after time. My favorite is a garlic butter prime rib. That 400 degree sear at the end makes a beautiful party presentation. Now I’ve gotta do some more ribs, he threw a cravin on me!
My Recteq does a good job, but ribs nowadays go on my Hasty Bake
Both great grills!
Very educational! Thank You!
Thanks for watching!
You make trimming ribs look easy.
Definitely had a lot of practice!
While all pork ribs are objectively incredible pieces of meat to eat, baby back ribs are by far my favorite
Same here!
I'm a Californian who learned his ribs in Chicago where they do full spare ribs. I love 'em and my wife loves her some rib tips but, we mostly do St. Lol these days. Well, except I did baby backs today. Next time SLs go on sale I'm filling my freezer!
Can anything be done with the trimmings?
Yeah, you can add it in greens or beans, make a stock with it.
Great job, Brutha Heath! You always make your cooks simple enough for us, that even us non-competitive grillers, feel good about copying them! God Bless you Brutha!
All about sharing any knowledge I can. Thanks for watching!
I'm always learning to cook better. Videos like this can educate even the smart man. Thanks !
Thanks for watching!
When would you use a binder?
Totally up to you. I typically use a mustard binder at home and for comps.
@@HeathRilesBBQ Thanks for the reply
@@abo3258 Any time!
Really good video.
Thanks!
You just changed my life with that trick on removing the membrane on those baby backs
Glad it was helpful!
All three racks look amazing! Facts at 21:19 and absolute deliciousness at 22:17 Great cook! Thanks for sharing this recipe!
Appreciate it! Thanks for watching.
I really hate to say this to you Heath but……I really think you treated those baby backs better than the others! 🤣🤣🤣🤣
👀🤣
They look juicy and delicious!
Thanks!
It’s not hard to get tired of these BBQ videos. Everybody thinks they are the best. But I have to say, yours are top notch. And this is a great (and useful video).
(As an aside, the correct pronunciation is chiPOTle. Not chiPOLte. You are transposing the L and the T.)
Glad you enjoyed the video! Yeah, I get a lot of comments about my pronunciation haha.
Do you stay @ 275 for the whole cook
Yep 275º
Those look amazing. I've done the St. Louis and they've been OK but I'm curious to try your two rub method. As an aside, there is a difference between having an accent with words and mispronunciation. With "chipotle" for example, people generally mispronounce it as if it's spelled "chipoLTe" with the T and L reversed, but that's not how it's spelled. Kind of like when people say nuclear like "nuke-you-luhr" instead of the correct "nuke-lee-er." We get what you mean, but pronouncing words as they're spelled still allows for accents to get thrown in there. Just my two cents. Ribs look great.
Appreciate it!
Those do look tasty! But, your sauces sound too spicy for my palette... But whatever floats someone's boat is good... What I've learned from your video and others is that it's a time commitment... It's not like cooking up burgers and dogs by any means...
No, it's not like burgers and dogs. It'll take a few hours. But it's well worth it!
Our glazes might say habanero but they're not going to burn you up. Just enough back end heat for a little flavor pop that cooks down.
Pellet and offset is like driving an automatic vs manual car. They will both take you to your destination 😂
Heath, I just suffered through your video and have been cooking ribs for some 45 years. Like with most things, you learn something new every day no matter how old you're and how long you've been doing things. Great explanation throughout. I looked at some comments to find an answer to my question, but there's just too many comments. What do you make with all your scraps from trimming 💁♂️
Glad the video was helpful! With the scraps, you can add them to greens and beans, use it as a lard, and so much more.
I’m a fan! Great videos
Appreciate it! Thanks for all the support.
I got a PIT BOSS - I had an electric smoker and I NEVER got good product... I got a pellet grill and my smoking game went way up.. Still learning - but even a bad cook tastes good...
All about learning! Going to be a little trial and error.
To be honest I can't tell a difference. Membering on or membering off. It eats just as good. It's like white meat and dark meat it's all meat. It eats all the same. Now meet compared to a salad. Now you're talking about a big difference they eat totally different. And I love a good salad. You could play a Ribs in front of me. In a play a salad in front of me. Boy I got a big decision to make because I love him both.
I always go membrane off, but I know some people like to keep them on.
My man. Knows ribs. I don’t even understand the leave the membrane folks. Always take off the membrane before grilling. Iy just gets in the way of flavor and tenderness and adds none. I always go for spare ribs- chop the rib tips off after cooking for a later pork dinner-burnt ends should not actually be burnt though. KC style actually gives all no bark and no bite- just cook til they get to where your slab ends up. Damn fine meat. Memphis is the rib capital of the world- why we Mississippians always go for Memphis style. I’ve never even had a single good rib in St. Louis or Kansas City. And why don’t everybody put slaw on their chopped/pulled pork sandwiches? Feels blasphemous to me eating or trying to eat a bbq sammich without slaw. I can tell you them spare ribs would be the first rack I’d buy, no doubt.
I always remove the membrane myself. Like you said, it gets in the way and really isn't enjoyable to eat, in my opinion. Baby backs are my go-to, but I'm not going to turn down a good rib!
Yeah, baby backs are on the top shelf- objectively. Kinda like a filet mignon vs all other cuts. Just an unfair comparison. But high risk- it’s supposed to be better so you better bring it or you’ve done wasted some extra dollars. Bang for the buck definitely factors into spare ribs being my favorite- plus I like the extra chewiness. Hell, I prefer my french fries at the edge of burnt. The fun things you can do with the tips is also very pleasurable and under utilized. Memphis and south of there, you can find a delicious, cheap meal just from rib tips. You know why Mississippi is the most fat and happy place? Cuz we got Memphis bbq running south and New Orleans running north. Finest cuisines on Earth