Hey man, not only a deeply appreciate your recipes and passion for teaching. But I mostly respect people that share Love and respect, for all and encourage us to follow suits. All my respect.
Hi! Great BBQ video. A quick tip. If you have problems removing the peristaltic skin on the back of any rib rack, use an oyster shucker. It is fairly blunt, short & easy to control and doesn’t cost much. Keep your videos coming!
I'm a member of a Traeger group on Facebook and its amazing to me that many will use the 3-2-1 method doing baby backs. I've always felt that method was better used with St Louis style or full spare ribs, but not baby backs. Your method is the best way to do baby backs. The key, though, is proper seasoning! Good job, Tom!
I think pork ribs are something that most people try too hard on. Your recipe illustrates how easy they really are. I cook ribs this way probably 80% of the time. Sometimes I’ll smoke for 4 hours and wrap the last hour. But typically it’s a basic rub, 4.5-5 hours unwrapped at 250 with oak and Apple pellets. Let the meat and smoke standout is my philosophy.
That's a good pointer on how to tell when they're done. Pick up in the middle and look for the ends to touch the grate and for it to start tearing in the middle. I always just kinda guessed
Tom how can you not enjoy the video. Looks tasty and on the list of have to try, oh and by the way the pastrami turned out great only problem is people that don't have smokers think I ought to be doing it all the time. Thanks for all the help. ATBBQ is rock solid.
Plain and simple, no BS, no blingbling except for the pit itself... I love it. Still, some vids with cooks on regular offset smoker or even water smoker would be great! I haven´t reached the age limit for pellet yet :-)
Love your channel. There are a lot of BBQ sites out there. You not only know what you're doing, but can commuinicate it in a way that the average backyard griller can replicate. Nice job!
I always tear up the ribs wjen doing the taste test. The ribs are beautiful and cooked perfect. I'm not allowing them to rest and get set. Brimg them in and start cutting. My fault all the way. Plus my knife is sharp. I'll definitely change that. Your ribs were perfect. You make it look easy. Thanks-Phil
Great video, I love how simple this is! Going to get give this a try this afternoon. In the past I have cooked “sticky ribs” where partway through the cook I’ve put them in a pan with sauce. I’m looking forward to trying this dry rub technique and flavor.
I took a tumble in 1990 and ended up in a wheelchair...Since i sit around all time anyway its the perfect situation to throw a piece meat on a fire and let time & heat do their magic...the chair life has taught me patience.
01:59, I use Avocado oil as a binder but I am so going to try this as a binder. I have my own recipes and style of cooking but anything of yours that I've replicated always works great; you do a good job with understanding your spices.
Hey Chef Tom, long time Yoder smoker here. I always go for spare ribs because my baby backs dry out. How did yours not dry out without wrapping, or even spraying? I tried this exact method at 250 deg on my YS640 and they were super dry?
Much love from the ICT. Just cooked my first set of ribs ever on the labor day weekend. Definitely a great time and look forward to doing better next time. Feel like I'm limited due to only having a propane grill, but we made it work!
Hey Chef Tom! Is it ok to rub the night before and put in the fridge? I have a cookout at work and want to wow the team with awesome ribs but would like to have them ready the night before for transporting. Only if is doesn’t negatively affect the flavor. Any thoughts? Thanks for all the awesome tutorials! I ordered Ozark heat and kickin chicken from ATBBQ!
Read the ingredients of the spice mixes on their website and then make your own using the same ingredients to taste. Try to find the spices in their pre-ground format, then toast whole spices and grind yourself. You would be surprised how easy and fool proof it really is.
I'm really loving the channel and especially this video. Did I miss it though? What temp were you rolling these ribs at? Did you ever increase it or stay consistent?
Great video, Tom. Can you tell us in more detail how using a binder makes a difference in the quality of the finished product? I've never tried using a binder but I know it's been a point of debate among smokers for ages. Thanks so much!!!
I know the question was for Tom, but if it helps answer your question, I've read on some BBQ forums that the reason they use mustard as a binder is because without a binder, some of the rub melts off with the slowly melting fat, the mustard actually binds it better to the meat.
I'm sure you've heard this before, but you look a lot like Willie Robertson! Aside from that, thanks for the tips on ribs!! I loved that you used a jalepeno honey mustard.
Those are some awesome looking ribs! Just one thing: when you put the rub on you said you were going to do them meat down.... but I saw them bone down during the whole cook... changed your mind? Just curious cos I never thought of cooking them meat down
Hey Chef Tom! Do you think making brisket sousvide and then smoke it in pellet smoker will give same or very close resolts as cooking just in the smoker but longer? Thanks!
I'm cooking this recipe as I type, same smoker and all. I'm 7 hours in @ 250 and they're still not quite ready. They were meaty racks. This guide is so simple I can't imagine I did anything wrong. I should have put them on earlier.
Hi chef Tom! Im a big fan of yours, and I follow your channel here in youtube. Im from Mexico and I was wondering if you can share some recipes with me, since is to dificult for me to buy the rubs you use in your recipes. I hope you can help with this please
Gonna try this with 5 BB racks this weekend for a neighborhood get together. Do you not recommend using a pan of ACV/Apple Juice? And do you not spritz or anything the entire cook? Also, when you set it to 450 on the YS640, is that pit temp, grate temp, etc?
I don’t find a pan to be necessary when smoking over wood/pellets/charcoal, as those elements release moisture into the air as they burn. I would use a pan with a dry heat source, like gas or electric. Spritzing is another good technique, just not the one chosen for this video. You can check out our comparison video on spritzing vs not spritzing here (www.atbbq.com/thesauce/tips-techniques/tips-techniques-spritzing-vs-not-spritzing-ribs/). The temp was 250. That’s what the board reads from the thermocouple in the grill, which is reading the ambient air temp at the grate. Thanks!
Chef, do you feel a pellet grill can do a great job with grilled veggies? My wife is a huge veg head and her concern with me getting a pellet grill is not getting a good char on the things like zucchini. Have you done many vegetables on the YS grills?
To me, this is what BBQ is all about. Nothing fancy, candied, or over complicated. Much respect to those who get into the competition circuit, but it’ll never be for me.
Sous Vide is becoming more popular. I have Ebba doing it for a few years. I’m told, Sous Vide and a smoker are a perfect match. Could you Sous Vide some ribs and finish, or incorporate the smoker for flavour? Love to see it. Thanks.
What gloves do you wear under the latex ones? I have been looking for some, but they all seem so bulky. Yours look thin enough for quick holds/touches without getting to hot.
From a long time competition judge and competitor, you did a very good job of explaining how to make a competition level wonderful rib. Kudos.
Best video on how to cook ribs, simple and straight to the point!!
Chef Tom is my dude! Always coming through for my bbq for the family!
This was one of the best examples of if the ribs are done I have seen in the last three days of researching ribs. Thanks for sharing
10/10 from me, I'm watchin in Poland.
Cheers and smacznego everybody!
Thanks for watching!
I'll be doing 4 racks tomorrow on my YS640S i got from you guys...can't wait to try them. Thanks for the video.
Hey man, not only a deeply appreciate your recipes and passion for teaching. But I mostly respect people that share Love and respect, for all and encourage us to follow suits.
All my respect.
Not sure how I found this channel, but glad I did. Great presentation and very informative.
honestly, I like the simplicity of this! Will give it a try
Every morning I get on the shitter and see you uploaded a video is a good morning. Love the video. Keep them coming !
Hi! Great BBQ video. A quick tip. If you have problems removing the peristaltic skin on the back of any rib rack, use an oyster shucker. It is fairly blunt, short & easy to control and doesn’t cost much. Keep your videos coming!
I'm a member of a Traeger group on Facebook and its amazing to me that many will use the 3-2-1 method doing baby backs. I've always felt that method was better used with St Louis style or full spare ribs, but not baby backs. Your method is the best way to do baby backs. The key, though, is proper seasoning! Good job, Tom!
You guys are killing it! Best cooking channel on TH-cam for me. And I watch lots of good ones. Keep up the great work!
Love watching this from Australia, I do miss bbq joints when I lived in LA, so I do my own here, you provide some great tips... thanks
This dude gets me every time he takes a bite.
🔥🔥🔥🔥 best page i come to for research before i grill!!!, good jobs guys love it!!!
Thanks for watching!
We're not trying to impress strangers at a competition, we're feeding family...so it doesn't have to be perfect. 😂
Absolutely killing it bro! Dry ribs dragged through the right sauce is the way to go! Well done my brutha!
I think pork ribs are something that most people try too hard on. Your recipe illustrates how easy they really are. I cook ribs this way probably 80% of the time. Sometimes I’ll smoke for 4 hours and wrap the last hour. But typically it’s a basic rub, 4.5-5 hours unwrapped at 250 with oak and Apple pellets. Let the meat and smoke standout is my philosophy.
I stopped wrapping ribs when I saw this. They turn out perfect every time.
Thank you Chef Tom looks Delicious
I like how you mix and match different sauces and rubs to create a unique flavor profile. Keep up the good work!
Thanks for watching!
That's a good pointer on how to tell when they're done. Pick up in the middle and look for the ends to touch the grate and for it to start tearing in the middle. I always just kinda guessed
That's the part I liked the best. Unfortunately. I just couldn't get them there. It was already 8 hours on the grill. They were good just not perfect
You are my inspiration 😄 The last week I bought the smoker. Greetings from Poland ☺️
That's great! It's a great cooker. Thanks for watching!
great job - ribs look awesome and I appreciate you talking about the 'little things' like the trimming and prep upfront - really helpful!
So glad I found you, think you’re my favorite
Gonna give this a shot, haven’t been to happy with a few other more talked about methods out there.
Tom, I dig your style. Nice job, very chill and doing ℹ right. Peace Brother
Great video! keep them coming chef tom!
Always a pleasure to watch.
HOW DID I MISS THIS VIDEO!!! 👍🏾✌🏾🙏🏾
2022 New Year’s Day it’s onnnn!!!
Tom how can you not enjoy the video. Looks tasty and on the list of have to try, oh and by the way the pastrami turned out great only problem is people that don't have smokers think I ought to be doing it all the time. Thanks for all the help. ATBBQ is rock solid.
wow ok no wrapping at all? just straight through? i love it!!!
As always, another quality video and awesome looking ribs.
Thank you Tom from Montréal Canada 👍
Plain and simple, no BS, no blingbling except for the pit itself... I love it.
Still, some vids with cooks on regular offset smoker or even water smoker would be great! I haven´t reached the age limit for pellet yet :-)
Really like your videos! thx for the honesty and great recipes.
Excellent as always, i know youve done beef rib clips before but id love to see another one
Love your channel. There are a lot of BBQ sites out there. You not only know what you're doing, but can commuinicate it in a way that the average backyard griller can replicate. Nice job!
I always tear up the ribs wjen doing the taste test. The ribs are beautiful and cooked perfect. I'm not allowing them to rest and get set. Brimg them in and start cutting. My fault all the way. Plus my knife is sharp. I'll definitely change that. Your ribs were perfect. You make it look easy. Thanks-Phil
You rock, buddy! Great video…. Very clear and easily understood. I wish you great success :-)
Thanks for watching!
Made it look so simple, binder, rub, smoke, eat. I definitely have to try a more straightforward approach next time I make baby backs
Never tried making them dry. I look forward to trying it! Thanks for the video Chef.
Great content guys, keep up the good work 👌
No water pan. No wrapping. No spritzing. Excellent!
Love all your videos I have done a few my self keep it up
I love all your videos. Would it be possible to do a video where you make your own rub and how to make variations of it? Many Thanks
Another good video, Chef. Good stuff
looks good Chef Tom, was thinking of doing something like this for valentines.
Great job and love the backyard style thinking
Great video, I love how simple this is! Going to get give this a try this afternoon. In the past I have cooked “sticky ribs” where partway through the cook I’ve put them in a pan with sauce. I’m looking forward to trying this dry rub technique and flavor.
Sounds great, thanks for watching!
That rub looked great - fantastic video and overview Chef Tom!
Thanks brother!
I took a tumble in 1990 and ended up in a wheelchair...Since i sit around all time anyway its the perfect situation to throw a piece meat on a fire and let time & heat do their magic...the chair life has taught me patience.
God bless u
🙏🏾
This man gets down !!! Tried a couple of these videos.... 👌 great !!!
Man I will tell ya he may have better ribs then mine !! mad props that was awesome !! GREAT VIDEO !!
Thanks for watching!
Great video again! Nice camara work! Keep them comming!
nice tip on the doneness test by showing how to lift up the middle of the rack.
01:59, I use Avocado oil as a binder but I am so going to try this as a binder. I have my own recipes and style of cooking but anything of yours that I've replicated always works great; you do a good job with understanding your spices.
Those baby back ribs look great.
Those ribs look fantastic chef!
Thank you!
Hey Chef Tom, long time Yoder smoker here. I always go for spare ribs because my baby backs dry out. How did yours not dry out without wrapping, or even spraying? I tried this exact method at 250 deg on my YS640 and they were super dry?
Did I miss what temp he smoked at? Love the video!
Much love from the ICT. Just cooked my first set of ribs ever on the labor day weekend. Definitely a great time and look forward to doing better next time. Feel like I'm limited due to only having a propane grill, but we made it work!
Hey Chef Tom! Is it ok to rub the night before and put in the fridge? I have a cookout at work and want to wow the team with awesome ribs but would like to have them ready the night before for transporting. Only if is doesn’t negatively affect the flavor. Any thoughts? Thanks for all the awesome tutorials! I ordered Ozark heat and kickin chicken from ATBBQ!
WOW! Looks delicious!
"Keeping it simple today"
"Today we're using our Big Rick's Jalapeno Smoked Salt Honey Mustard with Truffle sauce"
can you make a video using a homemade rub? i don't know if you've already done this but it'd be awesome
or homemade sauces and stuff
Probably not. Hes trying to sell his products which are amazing products. I highly recommend them.
esteban ,experimenting is the fun part of bbq...make ur rub with ur favorite flavors....have fun
Esteban B salt, pepper, granulated garlic, onion powder, a touch of chili powder and paprika
Read the ingredients of the spice mixes on their website and then make your own using the same ingredients to taste. Try to find the spices in their pre-ground format, then toast whole spices and grind yourself. You would be surprised how easy and fool proof it really is.
I'm really loving the channel and especially this video. Did I miss it though? What temp were you rolling these ribs at? Did you ever increase it or stay consistent?
250F is what he says in video. He was using an electronically controlled temp pellet smoker, so probably was very consistent.
Look like action Bronson lil bit. Good video 👍👌
2:46. One of my favorite sounds is bone hitting cutting board. Not sure why.
Some good looking babys there!
Very nice ribs - I like looking your videos 👍👍👍
Chef Tom is the shit.
Great video, Tom. Can you tell us in more detail how using a binder makes a difference in the quality of the finished product? I've never tried using a binder but I know it's been a point of debate among smokers for ages. Thanks so much!!!
I know the question was for Tom, but if it helps answer your question, I've read on some BBQ forums that the reason they use mustard as a binder is because without a binder, some of the rub melts off with the slowly melting fat, the mustard actually binds it better to the meat.
greetings from germany. thanks for the video. love
Thanks for finding your way to us! Glad to have you watching.
You RoCk Bro what a grill master .... Amazing !!!!!!!!!!!!!!!!
I'm sure you've heard this before, but you look a lot like Willie Robertson! Aside from that, thanks for the tips on ribs!! I loved that you used a jalepeno honey mustard.
OH !! That's so dang good. Thanks for sharing
looks good, will try next time I grill but will b on a gas grill. any tips?
Those ribs are looking delicious.
Would you recommend the same temperature for a gasgrill?
Those are some awesome looking ribs! Just one thing: when you put the rub on you said you were going to do them meat down.... but I saw them bone down during the whole cook... changed your mind? Just curious cos I never thought of cooking them meat down
Just ordered two bottles of the honey mustard and am going to try this recipe, which I copied. Thanks from an old Montana cowboy!
Thanks for watching!
Hey Chef Tom! Do you think making brisket sousvide and then smoke it in pellet smoker will give same or very close resolts as cooking just in the smoker but longer? Thanks!
I'm cooking this recipe as I type, same smoker and all. I'm 7 hours in @ 250 and they're still not quite ready. They were meaty racks. This guide is so simple I can't imagine I did anything wrong. I should have put them on earlier.
Hi chef Tom! Im a big fan of yours, and I follow your channel here in youtube. Im from Mexico and I was wondering if you can share some recipes with me, since is to dificult for me to buy the rubs you use in your recipes. I hope you can help with this please
Gonna try this with 5 BB racks this weekend for a neighborhood get together. Do you not recommend using a pan of ACV/Apple Juice? And do you not spritz or anything the entire cook? Also, when you set it to 450 on the YS640, is that pit temp, grate temp, etc?
I don’t find a pan to be necessary when smoking over wood/pellets/charcoal, as those elements release moisture into the air as they burn. I would use a pan with a dry heat source, like gas or electric. Spritzing is another good technique, just not the one chosen for this video. You can check out our comparison video on spritzing vs not spritzing here (www.atbbq.com/thesauce/tips-techniques/tips-techniques-spritzing-vs-not-spritzing-ribs/). The temp was 250. That’s what the board reads from the thermocouple in the grill, which is reading the ambient air temp at the grate. Thanks!
looks great Tom. What was that jacket on the Yoder? I assume it's for insulation purposes but i've never see anything like that before on a pit.
That is the thermal jacket, it helps with pellet consumption in sub-zero temps. Thanks!
Chef, do you feel a pellet grill can do a great job with grilled veggies? My wife is a huge veg head and her concern with me getting a pellet grill is not getting a good char on the things like zucchini. Have you done many vegetables on the YS grills?
Drinks some beerz and cooking meat. Great words. You do a great job. Thanks for the videos
Nice recipe
To me, this is what BBQ is all about. Nothing fancy, candied, or over complicated. Much respect to those who get into the competition circuit, but it’ll never be for me.
Sweet Yummy Nummy Nomolishis Drooling Goodness right there !
Chef Tom,
I see you do a lot of your smoking on the top rack. Is that just to keep it away from the diffuser plate and get a more even cook?
Great video. Do u think ribs really need a binder??
Eric Galyean no they don't just and individual preference.
The champ back at it again. Bravo
Would you recommend basting them after a couple of hours in the smoker or is that just a preference?
Sous Vide is becoming more popular. I have Ebba doing it for a few years. I’m told, Sous Vide and a smoker are a perfect match. Could you Sous Vide some ribs and finish, or incorporate the smoker for flavour? Love to see it. Thanks.
Kenji Alt Lopez does this. I tried it and it's frickin awesome.
Is it true that you should not remove the membrane if you're grilling pork ribs on direct heat or charcoal to keep the moisture inside?
Best Rib Video
Thank you chris
What gloves do you wear under the latex ones? I have been looking for some, but they all seem so bulky. Yours look thin enough for quick holds/touches without getting to hot.