Score membrane Season with salt and pepper Smoke at 225 for 3.5 hrs Cook at 275 for 1 hr, spray every 15 min Wrap in foil, cook at 275 for 30 min Unwrap, glaze with sauce, cook 275 for 30 min Let them rest for 15 min
Yep, fully agree here. All those 3-2-1 and other methods are way too much work on larger cooks. And are in my opinion more failsafe(?) for most home smokers. And a great way to entertain yourself. But Essential? No.
@@henriwolbrink the 3-2-1 method is for all those people who will watch a video that clearly says cook to color and tenderness but will still ask how long they need to cook it.
Most common failure is overloading your firebox, resulting in smothered and dirty smoke. Foil keeps this down. Once mastering a good fire, I see no need for wrapping.
I just did a test with 4 racks of ribs and 4 different rubs and techniques. The Salt and Pepper unwrapped was the winner. I have been wasting my time with wraps, butter, honey, brown sugar, 3-2-1. The results were verified by a friend who I sent samples, marked just A-B-C-D. Less is more. The 4 rubs I used were S & P, savory salty with Carolina vinegar and mustard Sauce, savory sweet with Memphis sweet and tangy sauce, and Memphis dry with Rendezvous dry rub.
Incredible Video. I'm a backyard BBQer, been at it about 10 years. I have to say it is really tough to mess up a cook. But, I am at the point of trying to figure out why something came out fantastic vs "ok". I have had better luck with "less is more" - so I totally agree with the salt and pepper rub, and sauce at the end. Please keep your explanations of what you are seeing/looking at coming. Adding to the close up with the camera and a temp reference. It is extremely helpful for those of us trying to crack the code. Your in depth explanations are amazing. I am on 4 BBQ channels. I learn a tip or trick from all, but you are the only one that is teaching me the most (by far) about cooking itself at this point. Thank You.
I just bought a pellet smoker and seasonings, I came back to this video and couldn’t be more happy that I got salt, pepper, and sweet baby Ray’s.. I love that sauce and can’t wait to make my ribs this weekend. Man, you’ve taught me a lot and have swayed me to simplicity!
This is exacltly/directionally my trip down doing ribs. Started with 2 2 1 and always felt they were overlooking. Now, I run at 275 and usually have 2.5 to 3 of smoke, 0.5 in rap to tenderize a little and then either 0.5 to have glaze set (or if they are done out of the wrap, I'll just glaze and let stand on counter
Brother, you were the motivation that got me really going in bbq. I swear, every time I feel like I am getting a great understanding on bbq, you show me just how much there is to learn. I love your channel brother, I watch all of them and my bbq gets better and better with your knowledge and my tweaking of how I cook. You have actually motivated me to start a side hustle selling bbq.
This is the Rib method I’ve been looking for! Cooked them tonight and they were exactly what I’ve been trying to hit! You the best BBQer on TH-cam hands down! Keep it up brother and keep spitting these great vids out!
Okay brother, you have now officially become my go-to channel for bbq technique. I’ve watched a lot (a lot!!) of videos and yours has been the most informed. Keep up the good work
I’m a convert as well. Been making ribs for 15+ years and lord only knows how many different rubs. I commented on your rub review and tried a couple of those out as well. On a whim last weekend I went only salt/pepper on one of three racks and finished with sweet babies . Best ribs I’ve ever made or eaten. No rub for me ever again!
Excellent video Jeremy! Love the details. I used this method today on three racks of spare ribs from Costco in my pit boss pellet vertical smoker. Best ribs I’ve ever made! My whole family was impressed! Couldn’t believe how much better just salt and pepper did compared to rubs. Seriously, never going back!! Keep the videos coming!
I used this process last night for smoking a pair or St. Louis ribs, and they turned out amazing. Fall off the bone and incredibly juicy. Even my wife loved them, and she is not a general fan of ribs. Great information Jeremy!!
So convenient you posted this 3 hours before I started prepping some ribs to smoke tomorrow :) still new to smoking but damn it's so enjoyable. Thanks for all the tips!
Honestly one of the best rib videos I've seen. You make great points on salt & pepper only to get smoke penetration vs fine rubs with binders that ultimately block smoke. I like the scoring membrane time saver.
I just watched your newest video using butcher paper and smoked lard. I love that you are still pushing yourself and improving. I've been cooking ribs for years and I keep coming back to learn new methods. I'd never even heard of using butcher paper a couple of years ago...
I’m a big fan of yours, Jeremy. I love your approach to explaining the science behind bbq. Maybe you could shoot a video comparing woods cooking brisket and spare ribs. What they do to color, bark, smoky flavor and how they burn, etc. Maybe a video series comparing two woods at a time then doing a wrap up video in the last episode. I mean there are tables comparing woods out there, but they never go deep and each author will say a different thing. We really miss your take on it.
You sir , by far, have the best tutorial on rib smoking that I have come across. And I can even re-produce this method on a pellet smoker. And you are spot on with the rub you use, or lack there of. Thanks to you I have really simplified my rib smoking.
Jeremy, thanks!! I made ribs, first time, absolute success. Got wood with proper moisture content thanks to you & used your method for the pork ribs. Perfect!!
Best thing about this guy’s channel: he doesn’t market some ‘proprietary / secret’ rub that you should buy from him. Those rubs are nonsense and not required, nor are they secretive with some magic formula. Simpler is better... quality meat, salt, pepper, good clean smoke and steady temps . Done.
Thanks for the video, I had forgotten how good simplicity can be. I smoked 3 racks of ribs yesterday after watching this video, left membrane on used only SPG (I love garlic) used your spritz recipe 7 of 7 folks loved 'em. Forget all the expensive rubs I've been using this will be my go to from now on, thanks again.
Well, I did it. I didn't think simple salt and pepper seasoning would produce great tasting ribs, but it did - and, no butter and sweeteners needed. The low smoke temp and higher finish temp was a revelation. My wife says these are my best ribs ever and I'm impressed too. The smoke (apple) penetration and true pork flavor comes through so well. Thanks for putting science and simplicity into backyard BBQ. Do some John Wayne...
Been using this method for a minute now from him, just deciding to come back and comment. This method is 100% percent the way to go for everyday grillers
I used your exact method today, my first time smoking spare ribs on our Camp Chef MZG Smoke Pro 24. They turned out to be a "smoking success!" Thank you!!
The bones... can be saved in the freezer. Ziplock bag. When you have a bunch, make broth. Then use the broth to make beans and also the cook some fresh greens. Both are great side dishes to go with these super good ribs. Mad Scientist you boss man. Thanks!
Totally agree on the Thermapen. Well worth it. Not even considering the durability, they are also much more accurate and truly "instant". I only use thermapen products, including their leave in thermometers.
Yes, hey Jethro,, on one of your past videos you've spoken about just the salt and pepper when I thought about that it dawned on me,,,, I've NEVER just tried salt and pepper. So then I did,,, and then the next weekend I did salt, pepper and garlic. The next weekend I looked in our cupboard and came up with 5 simple ingredients. Try some of this, Salt , Pepper, Garlic, Red Pepper flakes, and Brown Sugar........ wow, I've fell in LOVE with that recipe, maybe try that! Your friend Marcel in Yuma
@@MadScientistBBQ No sir, Marcel does Pork right! I've got some C-kin (chicken) marinating right now, with "Marcel's 5-spice" , tomorrow I'll smoke those thighs up,,,,,, and see "if" it's good with C-kin!
Those are some of the best lookin ribs I've ever seen Jeremy. I never remove the membrane, I think it helps maintain the moisture and after they're cooked the membrane comes off super easy, no effort at all. My last rib video the membrane was falling off before I pulled it off. I do like your scoring method though, I'm gonna try that next time. This was another fantastic video. 👍👍
I have been smoking for a couple of years. But I have learned a lot how about what I was doing wrong from you. You are the best... Keep all that good BBQ coming...
Thank you! All too many times I watch videos or read articles about what you just did and it leaves so many questions unanswered. I love the fact that you take the time and explain in infeticemal detail the process for each of your meals you prepare.
Just used my new smoker for the first time yesterday and did this recipe. The ribs were amazing. Really special. I don't think I would even tweak anything which is amazing for a trial run. Thank you!
321 is a great starter. But as a novice, Ive already started frontloading with smoke, wrap for an hour, then give a quick grill to finish. I like my ribs dry and use sauce for dipping (less mess) and last weekend did some whole racks with the stirnum? muscle still attached. Theres a thin layer of meat on top which cooked up almost like a crisp poultry skin which was friggin phenomenal.
Thank you for the video, I tried it yesterday, and for the first time, I had success. I have been trying for over a year with limited success. But your video helped me finally get the product I was looking for.
Yet another outstanding video from the Mad Scientist! Thank you for the breakdown my friend! The only thing I was hoping for at the end was you showing what that membrane looked like afterwards. None the less, awesome job!
Made ribs a few weeks ago and had the neighbors over. I did one rack with just S&P for a little "experiment" and asked my neighbor which one he like more. He picked the S&P rib over the rub. I think I agreed. I still liked both, and it was close, but man were they tasty. Going to try this again soon.
Your videos are so thorough and detailed always explaining the WHY. I will try the salt and pepper rub next time. P.S. I've had the best luck brushing the bbq sauce onto the ribs when I wrap them. Tried all the other methods but to me this adds the baseline flavor and appearance for the finishing BBQ sauce. Smoke on my BBQ friend!
I had to make a comment today about what you said about changing the times from 3-2-1 method to 4-1-1/2 that worked GREAT. I also Really Appreciated about not using so much seasoning for ribs you really don't need all that to make Outstanding food. I just really wanted you to know that it works. I made some yesterday my family Loved it. The pork flavor was wonderful didn't fall off the bone but Super tender. Gary from Detroit to Las Vegas. Hope to meet you soon.
I do the 2-2-1 method and it's always been amazing!! I use real butter when wrapping, not bloody margarine crap. As well as brown sugar, apple juice and some other secrets. The last part when saucing I've never usually gone the full hour before they are ready. One time it was only half an hour!! So it was more like 2-2-0.5.
I can confirm that there is indeed a much more pronounced smoky flavor using only salt and pepper. However I do still enjoy a good rub. So I altered the method a little by doing the following: One rack of St. Louis cut ribs was seasoned with kosher salt and pepper and allowed to sit on a wire rack, uncovered, overnight in the fridge. The next day, I proceeded to use the 3-2-1 method at around 250. Once I reached the wrap phase, I applied a mop sauce consisting of 1/4 cup of ACV, 1tbsp of dijon mustard, 1 tbsp of bacon grease, 2 tbsp of Killer Hog's, 1 tbsp of brown sugar, and 1 tbsp of Sweet Baby Ray's to counteract the acidity. After the wrap phase, I sprinkled on a bit more Killer Hog's and let it go for the final hour. The results were a very nice smoke ring which penetrated deep into the meat, and a much better pronounced smoky flavor which complimented the flavors from the mop and the rub. So for those who still enjoy rubs and sauces, this might be the way to go as a way to experience the best of both worlds.
I just wanted to say thank you so much for this video. I made ribs for the first time on my charcoal smoker and they came out EXACTLY like I was hoping they would. They were spot on. So THANK YOU!
Did it like this - best smoked ribs I ever had. I added a bit of Tuffy Stone’s cool smoke bbq rub on the ribs right before wrapping, and then used Cool Smoke BBQ sauce as my glaze. Only regret I had was using baby back ribs instead of spare. Just ain’t enough meat! Highly recommend this recipe. You’ll never rub your ribs again - no reason to. Made mine on a pellet grill.
Dude, you are my favorite, and as someone else said below, you are a true man of the people. When you said Sweet Baby Ray's, I was like, this dude rocks!! No promoting your own secret recipe. I hope you are able to continue doing these videos, and I hope they are profitable for you!!
Loosely followed this method and wow...by far the best pork ribs I've made so far. For context, I've tried just unwrapped the entire cook, and the 3-2-1 method. This one blows them all out of the water.
I stopped using the 3-2-1 method because after 2 hours in the wrap, the bark was dissolved and the ribs were like mush. Most times, I couldn't even pick up the entire rack for the remaining 1 hour! You approach is very similar to mine even though I have two much smaller smokers. The biggest problem with a small Brinkman and my Cabelas electric are keeping the temperature low enough. After several years of experimenting, I understand how they work in various temperatures. I rarely wrap at all anymore.
Im in the same boat as others, been doing ribs a while and found 321 to leave ribs over cooked, cut it to a 3-1-1 etc and while i had already put a rub on my ribs yesterday i am trying this method of approx 4 hours smoke, then an hour at 275, wrapped for 30 mins and then glaze for 30.. These are rough timelines and i didnt do it to a tee but the method makes a lot of sense to me.. I rarely probe to check for doneness, i usually do a bend test and on a 321 or variant i blindly go by that. I will definately use a snp rub next time as it makes sense to me.. Im glad I didnt get a method that worked and ignored everything else, i am always open to learning and based off the color of these ribs and following this guideline I think i have a winner.. bout to take em off in 20 mins and give em a rest.
OKAY, I have never smoked ribs before, I just fallowed your steps the best I could because my smoker is smaller, (Oklahoma Joe's smoker), and my ribs turned out amazing. Thank YOU.
I feel that intro bud. The amount of grinding and welding I did on my smoker build was very painful but the reward is so nice! Great vid! My wife says ribs are my specialty!
Great video. That is one nice smoker you've got there. This video confirms what I've been doing. I've tried many rubs and methods on ribs, 3-2-1. fast cook, slow cook. You name it. I've come back to my bbq roots my Papa Wally taught me years ago. Salt & pepper rub, medium to slow cook 4-5 hrs, seasoned oak wood, no wrapping. The pork and smoke flavor profile just pops more when you keep it simple with just S&P. Oh..and the idea of pulling off the membrane is bbq sacrilegious. People in my family will litterly fight over that chewy & crunchie strip. My Papa would also do a tangy ketchup based bbq sauce on the side. (ketchup, vinegar, Worcester sause, cayenne pepper.
Thanks Jeremy for teaching me on backyard BBQ. I've been watching competition videos and cooking ribs that way. My wife never liked it because she said it was to much stuff on them. This was simple and tasted amazing.
Instructions: - Season salt & Pepper both sides Smoke 200-225 for 4 hrs 1. Put in smoker unwrapped 2-2.5 hrs, check for dryness after. Spray as needed. 2. At 3.5 hrs Move to hotter part of smoker (275) for about 1/2 hr, check for tenderness - Wrap, smoke for 0.5 hr meat down at 275, check for tenderness - Glaze & smoke Unwrapped at 275 for about 1/2 hr
Wow ! Just Wow ! I've been smoking ribs for years, tried every method, but - I think you've pretty much nailed it here. Great Job... I can't wait to try this method. God bless !
I made these ribs last night on my offset smoker. They were *great* and I will definitely add this to my stable of rib cooks. I’ve cooked ribs a lot of different ways the last 2 years, and I had settled on a sweet rib via Malcolm Reed’s Malcolm style ribs using a 2-1ish-20min glaze method at 275 degrees. As much as I loved those ribs, the one thing that was somewhat lacking (despite moving from a ceramic cooker to an offset) was the smoke flavor. Jeremy, your method really is the best of all worlds - more smoke flavor, savoriness from the S/P rub, and sweetness from the glaze. In fact, the glaze stood out even more because it contrasted with the S/P rather than blending in with the sweet ribs I typically use. Admittedly, these ribs weren’t as tender as my usual cooks, but that was my fault - cooking at a lower temp, I didn’t give myself enough time to really let the meat pull back (and it was getting late) and tenderize linger in the foil. Despite that, the flavors really popped. My glazes (made 3 racks) - Mix of Killer Hogs BBQ sauce and Vinegar sauce; Kosmos Pineapple Heat Rib Glaze; and Sticky Pig BBQ Sauce. Other variations I did on your method - my rub was 2:1 pepper/salt, and I put some of the sauce in with each rib during the wrap. Thanks for the great video.
Revisiting this video after 7 months. Good solid technique for great ribs. I've changed it a little and like the results. During the wrap I add my BBQ sauce. Then open the foil and make a boat for the ribs to set in while the sauce glazes for that last 20-30 mins.
I used to be an avid Traeger+ user, but once I switched to Asmoke, I knew there was no going back. The precise temperature control of Asmoke is a game changer. With the FlameTech patent, dual sensors and a new PID algorithm, my grilling experience has improved tenfold. The taste comparison is indisputable, as the different flavors of wood pellets truly enhance the food I cook. Plus, the portability of Asmoke allows me to take it on camping and road trips, something I could never do with my previous grill. The added convenience of remote temperature adjustment and food temperature monitoring through the app is a huge bonus. Looking forward to trying out your pork rib recipe with my Asmoke! #Asmoke
Best BBQ channel hands down! I do Keto so sugar is a No No, would I have to leave the ribs on the extra 15min of the glazing process since I would like not to glaze to make sure its properly cooked?
Just wanted to add followed this to the letter on my Primo and they were absolutely the best pork ribs I've ever made. I like the very regimented approach and I see what you mean about salt and pepper being plenty of seasoning in light of the smoke flavor.
Nice video and really good recipe. You cover all the basics well and I love that your experience shines through. It is easy to tell this isn’t something you heard someone else talk about and are trying to mimic.
Glad to see people recognizing that 3 layers of rubs, 2 layers of sauce, and a bath in butter and sugar isn't great for backyard bbq. I usually do salt and pepper, but when I want to do something interesting I'll actually make a paste, usually including some spices, fresh garlic, peppers, and whatever else sounds good. Highly recommend it. If you're looking for a more specific recipe then a harissa past works well.
Great video , simple is good. I have been trying a technique ( I’m not a scientist , so would like to see if you are interested in trying it ) I take whatever rub I am using and put it in a coffee filter , run it through the coffee pot , let it cool and then use it as my spritz . I always thought it was weird to add a certain flavor profile I was looking for and then dilute it with vinegar . So far I love the results , especially on beef
You have excellent educational content!!! I’m watching all your videos because I’m getting my first electric smoker next week and your methods and turn outs look so good and tasty!! Thank you and keep up the great work!!
This has also become my preferred method. 50/50 SP from the start, wrap to color, and finish to pullback. Glaze with a mop sauce for flavor at the end. Awesome work!
The thing with salt and pepper is that it may work on a big offset but on a Weber kettle using the slow and sear, I find they need a little help with a good quality rub. Kosmos dirty bird hot along with a Steck rub works great for me.
Great video. Everything you said made sense, no need for too much rub, no need to keep wrapping, unwrapping, wrapping , unwrapping etc. As you quite rightly put it, why complicate matters when you can get just as good results by keeping it simple.👍👌
I use to make 2 hr ribs on a gas grill for the longest time just because of convenience but now I picked up a traeger from a family member and I found that about 4 hrs total cook time is perfect tenderness 2 hrs at 180 for smoke the 2 hrs wrapped at 275 this is my new favorite way to do ribs
I tried this method on my traeger and loved it. 3 hours smoking at 180 1 hour @ 225. Wrapped at 275 for 1-3/4 hrs. Then sauced and back on for 20 minutes. Much more smoke and smoke ring with just salt and pepper. I added a touch of rub when it went back on with sauce for 20 minutes. 👍
Not to brag, but the Spare that my brother and I make looks just like those, we use a 7 spice rub that everyone loves. We've learned so much from your videos Jeremy, thanks a lot.
Great video again, thanks! At 16:50 you mention that you use 50/50 water and ACV, and that you get the best results from that. Can you explain further what using ACV does compared to just water? Thanks!
@@JayGarcia303 Very ironically timed response lol! I just did some Smithfield baby backs yesterday, one with the 50/50 ACV water spritz and one with just water. The just water rack got sprayed two times just to hit the dry spots, and the ACV rack got sprayed every hour. What I noticed is that both ribs had the same bark formation and bark texture but the water ribs were so much more tender while the ACV ribs required more bite to get the meat off. I'd say maybe it's the rack but this is what I've noticed with all of the ribs I made using ACV, I just never tied it to the ACV spray until now. Regardless, the family enjoyed both racks!
Just did this and I’ll never smoke ribs any other way. I actually tasted the smoke!
Trying this, this weekend on my pitboss Lockhart! 🤙🏻
Better check out his newest video using butcher paper and smoked lard. You may change your mind!❤️
I heard you just bought savemart ribs made in the microwave.
Score membrane
Season with salt and pepper
Smoke at 225 for 3.5 hrs
Cook at 275 for 1 hr, spray every 15 min
Wrap in foil, cook at 275 for 30 min
Unwrap, glaze with sauce, cook 275 for 30 min
Let them rest for 15 min
Thank you for this Tony
You are a scholar and a gentleman
Don't know why he doesn't just put a card in the video with this summary on it
I followed this receipe on my pellet smoker and overcooked the St Louis style ribs I bought. Maybe pellet smokers cook faster than stick burners?
Thanks for this breakdown. I find myself asking him these numbers. I wish he put this in description lol
My dude using Sweet Baby Ray's right off the shelf. You're a true man of the people and that's why you've earned my subscription.
It warmed my heart too. That’s what I enjoy as well lol
I mix the sweet baby rays vidalia onion with the sweet baby rays sweet and spicy.
I remember when Sweet Baby Ray’s was hard to find. I’m glad it exploded in popularity
You can use a1 merianade Chicago and about a 3rd new York merainde.
Big Baby Rays fan. Use it all the time on my ribs
Well said about the difference between comp, restaurant and backyard style. The way I smoke now is WAY less complicated than a few years ago.
To me, at this point it’s about the meat cookery more than the things I add on top of it
Yep, fully agree here. All those 3-2-1 and other methods are way too much work on larger cooks. And are in my opinion more failsafe(?) for most home smokers. And a great way to entertain yourself. But Essential? No.
@@henriwolbrink the 3-2-1 method is for all those people who will watch a video that clearly says cook to color and tenderness but will still ask how long they need to cook it.
@@ryanlogan9231 And will also ask for internal temperatures.
Most common failure is overloading your firebox, resulting in smothered and dirty smoke. Foil keeps this down. Once mastering a good fire, I see no need for wrapping.
I just did a test with 4 racks of ribs and 4 different rubs and techniques. The Salt and Pepper unwrapped was the winner. I have been wasting my time with wraps, butter, honey, brown sugar, 3-2-1. The results were verified by a friend who I sent samples, marked just A-B-C-D. Less is more. The 4 rubs I used were S & P, savory salty with Carolina vinegar and mustard Sauce, savory sweet with Memphis sweet and tangy sauce, and Memphis dry with Rendezvous dry rub.
Incredible Video. I'm a backyard BBQer, been at it about 10 years. I have to say it is really tough to mess up a cook. But, I am at the point of trying to figure out why something came out fantastic vs "ok". I have had better luck with "less is more" - so I totally agree with the salt and pepper rub, and sauce at the end. Please keep your explanations of what you are seeing/looking at coming. Adding to the close up with the camera and a temp reference. It is extremely helpful for those of us trying to crack the code. Your in depth explanations are amazing. I am on 4 BBQ channels. I learn a tip or trick from all, but you are the only one that is teaching me the most (by far) about cooking itself at this point. Thank You.
As someone who recently invested in an offset smoker, I appreciate these videos so much.
I just bought a pellet smoker and seasonings, I came back to this video and couldn’t be more happy that I got salt, pepper, and sweet baby Ray’s.. I love that sauce and can’t wait to make my ribs this weekend. Man, you’ve taught me a lot and have swayed me to simplicity!
This is exacltly/directionally my trip down doing ribs. Started with 2 2 1 and always felt they were overlooking. Now, I run at 275 and usually have 2.5 to 3 of smoke, 0.5 in rap to tenderize a little and then either 0.5 to have glaze set (or if they are done out of the wrap, I'll just glaze and let stand on counter
Nice!
Brother, you were the motivation that got me really going in bbq. I swear, every time I feel like I am getting a great understanding on bbq, you show me just how much there is to learn. I love your channel brother, I watch all of them and my bbq gets better and better with your knowledge and my tweaking of how I cook. You have actually motivated me to start a side hustle selling bbq.
Me to
Yeah Bröthēr Brõthêr
This is the Rib method I’ve been looking for! Cooked them tonight and they were exactly what I’ve been trying to hit! You the best BBQer on TH-cam hands down! Keep it up brother and keep spitting these great vids out!
I have seen many, many rib videos. This is by far the best. Infomative, all explained, fantastic!
Okay brother, you have now officially become my go-to channel for bbq technique. I’ve watched a lot (a lot!!) of videos and yours has been the most informed. Keep up the good work
I’m a convert as well. Been making ribs for 15+ years and lord only knows how many different rubs. I commented on your rub review and tried a couple of those out as well. On a whim last weekend I went only salt/pepper on one of three racks and finished with sweet babies . Best ribs I’ve ever made or eaten. No rub for me ever again!
Excellent video Jeremy! Love the details. I used this method today on three racks of spare ribs from Costco in my pit boss pellet vertical smoker. Best ribs I’ve ever made! My whole family was impressed! Couldn’t believe how much better just salt and pepper did compared to rubs. Seriously, never going back!! Keep the videos coming!
I used this process last night for smoking a pair or St. Louis ribs, and they turned out amazing. Fall off the bone and incredibly juicy. Even my wife loved them, and she is not a general fan of ribs. Great information Jeremy!!
I love your videos. Good straight forward methods for home barbeque, not a lot of fluff which only complicates things for little or no benefit.
Followed your instructions - My daughter commented, "These are the best ribs I've ever eaten!" That's a win for me!
So convenient you posted this 3 hours before I started prepping some ribs to smoke tomorrow :) still new to smoking but damn it's so enjoyable. Thanks for all the tips!
Honestly one of the best rib videos I've seen. You make great points on salt & pepper only to get smoke penetration vs fine rubs with binders that ultimately block smoke. I like the scoring membrane time saver.
I just watched your newest video using butcher paper and smoked lard. I love that you are still pushing yourself and improving. I've been cooking ribs for years and I keep coming back to learn new methods. I'd never even heard of using butcher paper a couple of years ago...
I’m a big fan of yours, Jeremy. I love your approach to explaining the science behind bbq. Maybe you could shoot a video comparing woods cooking brisket and spare ribs. What they do to color, bark, smoky flavor and how they burn, etc. Maybe a video series comparing two woods at a time then doing a wrap up video in the last episode. I mean there are tables comparing woods out there, but they never go deep and each author will say a different thing. We really miss your take on it.
Great idea! I love it and would be happy to do it
I would love to see a side by side pork rib with and without brining. So far I tried one rack with brine and holy moly it was so much juicier .
This is Forsure the best walk thru video , no off topic talk straight to the point 👍🏽🔥also ima do exactly this no kizzyyy
You sir , by far, have the best tutorial on rib smoking that I have come across. And I can even re-produce this method on a pellet smoker. And you are spot on with the rub you use, or lack there of. Thanks to you I have really simplified my rib smoking.
Jeremy, thanks!! I made ribs, first time, absolute success. Got wood with proper moisture content thanks to you & used your method for the pork ribs. Perfect!!
Best thing about this guy’s channel: he doesn’t market some ‘proprietary / secret’ rub that you should buy from him. Those rubs are nonsense and not required, nor are they secretive with some magic formula. Simpler is better... quality meat, salt, pepper, good clean smoke and steady temps . Done.
Agreed. He is a great educator, pit master, and just a good, ethical and reasonable guy.
Experienced home bbq'er; I can vouch for this method. I just absolutely killed two racks. Perfection. Thanks!!!
Thanks for the video, I had forgotten how good simplicity can be. I smoked 3 racks of ribs yesterday after watching this video, left membrane on used only SPG (I love garlic) used your spritz recipe 7 of 7 folks loved 'em. Forget all the expensive rubs I've been using this will be my go to from now on, thanks again.
Well, I did it. I didn't think simple salt and pepper seasoning would produce great tasting ribs, but it did - and, no butter and sweeteners needed. The low smoke temp and higher finish temp was a revelation. My wife says these are my best ribs ever and I'm impressed too. The smoke (apple) penetration and true pork flavor comes through so well. Thanks for putting science and simplicity into backyard BBQ. Do some John Wayne...
Been using this method for a minute now from him, just deciding to come back and comment. This method is 100% percent the way to go for everyday grillers
I really like that you give more indicators then time and temp, that is really helpful for me.
I used your exact method today, my first time smoking spare ribs on our Camp Chef MZG Smoke Pro 24. They turned out to be a "smoking success!" Thank you!!
Been watching this guy since he first started and still enjoyed it
The bones... can be saved in the freezer. Ziplock bag. When you have a bunch, make broth. Then use the broth to make beans and also the cook some fresh greens. Both are great side dishes to go with these super good ribs. Mad Scientist you boss man. Thanks!
Totally agree on the Thermapen. Well worth it. Not even considering the durability, they are also much more accurate and truly "instant". I only use thermapen products, including their leave in thermometers.
Yes, hey Jethro,, on one of your past videos you've spoken about just the salt and pepper when I thought about that it dawned on me,,,, I've NEVER just tried salt and pepper. So then I did,,, and then the next weekend I did salt, pepper and garlic. The next weekend I looked in our cupboard and came up with 5 simple ingredients. Try some of this, Salt , Pepper, Garlic, Red Pepper flakes, and Brown Sugar........ wow, I've fell in LOVE with that recipe, maybe try that! Your friend Marcel in Yuma
You must be referring to Jethro from the Beverly Hillbillies! I wrote to Jeremy some time back his resemblance!!!
29madman gaud p
@@thebiffer100 Yes sir,, I've told him that very thing, I believe his name is Max Baer,,
Sounds good. You notice any drop of in smoke flavor?
@@MadScientistBBQ No sir, Marcel does Pork right! I've got some C-kin (chicken) marinating right now, with "Marcel's 5-spice" , tomorrow I'll smoke those thighs up,,,,,, and see "if" it's good with C-kin!
I actually love eating the membrane. It's usually adds that bite you're talking about, but also a crispiness.
Those are some of the best lookin ribs I've ever seen Jeremy. I never remove the membrane, I think it helps maintain the moisture and after they're cooked the membrane comes off super easy, no effort at all. My last rib video the membrane was falling off before I pulled it off. I do like your scoring method though, I'm gonna try that next time. This was another fantastic video. 👍👍
I have been smoking for a couple of years. But I have learned a lot how about what I was doing wrong from you. You are the best... Keep all that good BBQ coming...
Thank you!
All too many times I watch videos or read articles about what you just did and it leaves so many questions unanswered. I love the fact that you take the time and explain in infeticemal detail the process for each of your meals you prepare.
Just used my new smoker for the first time yesterday and did this recipe. The ribs were amazing. Really special. I don't think I would even tweak anything which is amazing for a trial run. Thank you!
321 is a great starter. But as a novice, Ive already started frontloading with smoke, wrap for an hour, then give a quick grill to finish. I like my ribs dry and use sauce for dipping (less mess) and last weekend did some whole racks with the stirnum? muscle still attached. Theres a thin layer of meat on top which cooked up almost like a crisp poultry skin which was friggin phenomenal.
The full spares are my favorite. Some good meat wrapped around and in between that cartilage.
Another fantastic video like usual Jeremy! The background is just as beautiful as the ribs!
After trying and seeing many videos, this style will always be my best and favorite method.
I've seen a lot of your videos, they are incredible! It has changed the way I BBQ.
Thank you for the video, I tried it yesterday, and for the first time, I had success. I have been trying for over a year with limited success. But your video helped me finally get the product I was looking for.
Why has it taken me so long to find this channel? This dude is awesome. Thanks for the most in-depth approach to teaching BBQ techniques.
Yet another outstanding video from the Mad Scientist! Thank you for the breakdown my friend! The only thing I was hoping for at the end was you showing what that membrane looked like afterwards. None the less, awesome job!
Even in my backyard I still love wrapping with butter and honey in the wrap, the taste is by far better
Made ribs a few weeks ago and had the neighbors over. I did one rack with just S&P for a little "experiment" and asked my neighbor which one he like more. He picked the S&P rib over the rub. I think I agreed. I still liked both, and it was close, but man were they tasty. Going to try this again soon.
Your videos are so thorough and detailed always explaining the WHY. I will try the salt and pepper rub next time. P.S. I've had the best luck brushing the bbq sauce onto the ribs when I wrap them. Tried all the other methods but to me this adds the baseline flavor and appearance for the finishing BBQ sauce. Smoke on my BBQ friend!
I had to make a comment today about what you said about changing the times from 3-2-1 method to 4-1-1/2 that worked GREAT. I also Really Appreciated about not using so much seasoning for ribs you really don't need all that to make Outstanding food. I just really wanted you to know that it works. I made some yesterday my family Loved it. The pork flavor was wonderful didn't fall off the bone but Super tender. Gary from Detroit to Las Vegas. Hope to meet you soon.
I do the 2-2-1 method and it's always been amazing!! I use real butter when wrapping, not bloody margarine crap. As well as brown sugar, apple juice and some other secrets. The last part when saucing I've never usually gone the full hour before they are ready. One time it was only half an hour!! So it was more like 2-2-0.5.
I'm disabled now, in Ohio, lived in Colorado m Illinois, California, New York, back in Ohio my friend!!!love your channel
I can confirm that there is indeed a much more pronounced smoky flavor using only salt and pepper. However I do still enjoy a good rub. So I altered the method a little by doing the following:
One rack of St. Louis cut ribs was seasoned with kosher salt and pepper and allowed to sit on a wire rack, uncovered, overnight in the fridge. The next day, I proceeded to use the 3-2-1 method at around 250. Once I reached the wrap phase, I applied a mop sauce consisting of 1/4 cup of ACV, 1tbsp of dijon mustard, 1 tbsp of bacon grease, 2 tbsp of Killer Hog's, 1 tbsp of brown sugar, and 1 tbsp of Sweet Baby Ray's to counteract the acidity. After the wrap phase, I sprinkled on a bit more Killer Hog's and let it go for the final hour.
The results were a very nice smoke ring which penetrated deep into the meat, and a much better pronounced smoky flavor which complimented the flavors from the mop and the rub. So for those who still enjoy rubs and sauces, this might be the way to go as a way to experience the best of both worlds.
I just wanted to say thank you so much for this video. I made ribs for the first time on my charcoal smoker and they came out EXACTLY like I was hoping they would. They were spot on. So THANK YOU!
Just did this method. Turned out amazing. Much better than the 321 ribs I did recently.
Did it like this - best smoked ribs I ever had. I added a bit of Tuffy Stone’s cool smoke bbq rub on the ribs right before wrapping, and then used Cool Smoke BBQ sauce as my glaze. Only regret I had was using baby back ribs instead of spare. Just ain’t enough meat! Highly recommend this recipe. You’ll never rub your ribs again - no reason to. Made mine on a pellet grill.
I'm glad you sorted this out. I wasn't having much luck rolling pork ribs in Zigzag paper.
Dude, you are my favorite, and as someone else said below, you are a true man of the people. When you said Sweet Baby Ray's, I was like, this dude rocks!! No promoting your own secret recipe. I hope you are able to continue doing these videos, and I hope they are profitable for you!!
Loosely followed this method and wow...by far the best pork ribs I've made so far. For context, I've tried just unwrapped the entire cook, and the 3-2-1 method. This one blows them all out of the water.
I stopped using the 3-2-1 method because after 2 hours in the wrap, the bark was dissolved and the ribs were like mush. Most times, I couldn't even pick up the entire rack for the remaining 1 hour! You approach is very similar to mine even though I have two much smaller smokers. The biggest problem with a small Brinkman and my Cabelas electric are keeping the temperature low enough. After several years of experimenting, I understand how they work in various temperatures. I rarely wrap at all anymore.
Im in the same boat as others, been doing ribs a while and found 321 to leave ribs over cooked, cut it to a 3-1-1 etc and while i had already put a rub on my ribs yesterday i am trying this method of approx 4 hours smoke, then an hour at 275, wrapped for 30 mins and then glaze for 30..
These are rough timelines and i didnt do it to a tee but the method makes a lot of sense to me..
I rarely probe to check for doneness, i usually do a bend test and on a 321 or variant i blindly go by that. I will definately use a snp rub next time as it makes sense to me..
Im glad I didnt get a method that worked and ignored everything else, i am always open to learning and based off the color of these ribs and following this guideline I think i have a winner.. bout to take em off in 20 mins and give em a rest.
OKAY, I have never smoked ribs before, I just fallowed your steps the best I could because my smoker is smaller, (Oklahoma Joe's smoker), and my ribs turned out amazing. Thank YOU.
I feel that intro bud. The amount of grinding and welding I did on my smoker build was very painful but the reward is so nice! Great vid! My wife says ribs are my specialty!
Nice! Building a smoker isn’t easy. Well at least it isn’t easy unless you’re riveting together sheet metal from China
Mad Scientist BBQ all of it was built with 1/4 and 3/8” steel! Sucker is gonna last!
I’m going to use this method on my COS tomorrow! I have always used the 3-2-1 method but I can’t wait to try this!
Great video! Really like the KISS method of cooking ribs. Very informative. Those ribs look delicious!
Great video. That is one nice smoker you've got there.
This video confirms what I've been doing. I've tried many rubs and methods on ribs, 3-2-1. fast cook, slow cook. You name it.
I've come back to my bbq roots my Papa Wally taught me years ago. Salt & pepper rub, medium to slow cook 4-5 hrs, seasoned oak wood, no wrapping. The pork and smoke flavor profile just pops more when you keep it simple with just S&P.
Oh..and the idea of pulling off the membrane is bbq sacrilegious. People in my family will litterly fight over that chewy & crunchie strip.
My Papa would also do a tangy ketchup based bbq sauce on the side. (ketchup, vinegar, Worcester sause, cayenne pepper.
Thanks Jeremy for teaching me on backyard BBQ. I've been watching competition videos and cooking ribs that way. My wife never liked it because she said it was to much stuff on them. This was simple and tasted amazing.
Instructions:
- Season salt & Pepper both sides
Smoke 200-225 for 4 hrs
1. Put in smoker unwrapped 2-2.5 hrs, check for dryness after. Spray as needed.
2. At 3.5 hrs Move to hotter part of smoker (275) for about 1/2 hr, check for tenderness
- Wrap, smoke for 0.5 hr meat down at 275, check for tenderness
- Glaze & smoke Unwrapped at 275 for about 1/2 hr
Good summary , just what I was looking for
Very impressed with your detail in your videos. My favorite ribs are cooked on a UDS, hot and fast.
Definitely trying this the very next time !! Those look AMAZING!
Wow ! Just Wow !
I've been smoking ribs for years, tried every method, but - I think you've pretty much nailed it here.
Great Job... I can't wait to try this method.
God bless !
I made these ribs last night on my offset smoker. They were *great* and I will definitely add this to my stable of rib cooks. I’ve cooked ribs a lot of different ways the last 2 years, and I had settled on a sweet rib via Malcolm Reed’s Malcolm style ribs using a 2-1ish-20min glaze method at 275 degrees. As much as I loved those ribs, the one thing that was somewhat lacking (despite moving from a ceramic cooker to an offset) was the smoke flavor. Jeremy, your method really is the best of all worlds - more smoke flavor, savoriness from the S/P rub, and sweetness from the glaze. In fact, the glaze stood out even more because it contrasted with the S/P rather than blending in with the sweet ribs I typically use. Admittedly, these ribs weren’t as tender as my usual cooks, but that was my fault - cooking at a lower temp, I didn’t give myself enough time to really let the meat pull back (and it was getting late) and tenderize linger in the foil. Despite that, the flavors really popped. My glazes (made 3 racks) - Mix of Killer Hogs BBQ sauce and Vinegar sauce; Kosmos Pineapple Heat Rib Glaze; and Sticky Pig BBQ Sauce. Other variations I did on your method - my rub was 2:1 pepper/salt, and I put some of the sauce in with each rib during the wrap. Thanks for the great video.
Revisiting this video after 7 months. Good solid technique for great ribs. I've changed it a little and like the results. During the wrap I add my BBQ sauce. Then open the foil and make a boat for the ribs to set in while the sauce glazes for that last 20-30 mins.
Love your videos bro!!! Keep them coming!!!! Smoking a brisket as I watch this!!!!
I used to be an avid Traeger+ user, but once I switched to Asmoke, I knew there was no going back. The precise temperature control of Asmoke is a game changer. With the FlameTech patent, dual sensors and a new PID algorithm, my grilling experience has improved tenfold. The taste comparison is indisputable, as the different flavors of wood pellets truly enhance the food I cook. Plus, the portability of Asmoke allows me to take it on camping and road trips, something I could never do with my previous grill. The added convenience of remote temperature adjustment and food temperature monitoring through the app is a huge bonus. Looking forward to trying out your pork rib recipe with my Asmoke! #Asmoke
Best BBQ channel hands down! I do Keto so sugar is a No No, would I have to leave the ribs on the extra 15min of the glazing process since I would like not to glaze to make sure its properly cooked?
Tons of good info and and probably the best video that i have ever seen on pork ribs! Excellent work! Thank you!
Just wanted to add followed this to the letter on my Primo and they were absolutely the best pork ribs I've ever made. I like the very regimented approach and I see what you mean about salt and pepper being plenty of seasoning in light of the smoke flavor.
Great video. Salt and Pepper and smoke on an open pit. That's true BBQ. BBQ is an Art. And you are an artist!
Nice video and really good recipe. You cover all the basics well and I love that your experience shines through. It is easy to tell this isn’t something you heard someone else talk about and are trying to mimic.
Glad to see people recognizing that 3 layers of rubs, 2 layers of sauce, and a bath in butter and sugar isn't great for backyard bbq. I usually do salt and pepper, but when I want to do something interesting I'll actually make a paste, usually including some spices, fresh garlic, peppers, and whatever else sounds good. Highly recommend it. If you're looking for a more specific recipe then a harissa past works well.
Interesting idea!
Great video , simple is good. I have been trying a technique ( I’m not a scientist , so would like to see if you are interested in trying it )
I take whatever rub I am using and put it in a coffee filter , run it through the coffee pot , let it cool and then use it as my spritz . I always thought it was weird to add a certain flavor profile I was looking for and then dilute it with vinegar . So far I love the results , especially on beef
Great video dude! I’ve learned a lot from you. Really glad I found your channel! 🙏
Awesome! Glad it helped
I'm a family and friends BBQ enthusiast .... Really nice looking ribs before you wrapped....! Exactly what I am trying to get, thanks for the tips!
You have excellent educational content!!! I’m watching all your videos because I’m getting my first electric smoker next week and your methods and turn outs look so good and tasty!! Thank you and keep up the great work!!
You are so right… this way tastes much better than 3-2-1. Thank you!!!
This has also become my preferred method. 50/50 SP from the start, wrap to color, and finish to pullback. Glaze with a mop sauce for flavor at the end. Awesome work!
👍🏻
The thing with salt and pepper is that it may work on a big offset but on a Weber kettle using the slow and sear, I find they need a little help with a good quality rub. Kosmos dirty bird hot along with a Steck rub works great for me.
Greetings from Serbia, I own Weber Smokey Mountain and I can`t wait to try this recipe 🙂
Great video. Everything you said made sense, no need for too much rub, no need to keep wrapping, unwrapping, wrapping , unwrapping etc. As you quite rightly put it, why complicate matters when you can get just as good results by keeping it simple.👍👌
I use to make 2 hr ribs on a gas grill for the longest time just because of convenience but now I picked up a traeger from a family member and I found that about 4 hrs total cook time is perfect tenderness 2 hrs at 180 for smoke the 2 hrs wrapped at 275 this is my new favorite way to do ribs
I absolutely love I is much detail you go into. Keep up the great content!
Thanks Jeremy! Gonna try this method today
Jeremy- what's your take on foil vs. peach paper when wrapping ribs?
I tried this method on my traeger and loved it. 3 hours smoking at 180 1 hour @ 225. Wrapped at 275 for 1-3/4 hrs. Then sauced and back on for 20 minutes. Much more smoke and smoke ring with just salt and pepper. I added a touch of rub when it went back on with sauce for 20 minutes. 👍
Congrats on 100k subscribers! This is a great video covering practical tips. Thanks for Sharing.
Not to brag, but the Spare that my brother and I make looks just like those, we use a 7 spice rub that everyone loves. We've learned so much from your videos Jeremy, thanks a lot.
Great video again, thanks! At 16:50 you mention that you use 50/50 water and ACV, and that you get the best results from that. Can you explain further what using ACV does compared to just water? Thanks!
The acidity cuts the fat and enhances the crispness on the outside
@@JayGarcia303 Very ironically timed response lol! I just did some Smithfield baby backs yesterday, one with the 50/50 ACV water spritz and one with just water. The just water rack got sprayed two times just to hit the dry spots, and the ACV rack got sprayed every hour. What I noticed is that both ribs had the same bark formation and bark texture but the water ribs were so much more tender while the ACV ribs required more bite to get the meat off. I'd say maybe it's the rack but this is what I've noticed with all of the ribs I made using ACV, I just never tied it to the ACV spray until now. Regardless, the family enjoyed both racks!
@@JerryAlan I prefer the bite of the ACV and tenderness in the center it's a good contrast. Thanks for your findings