a little tip from a guy that has been doing bbq for years, easier to pull off silverskin under the ribs... use a paper towel. once you get under the skin use a paper towel to pull it off. the dry paper towel grabs the membrane much easier.
Late to the party here, but one of the things that I love about your videos is that you are not afraid to show real life complications. For example, planning to grill and having the weather screw up your plans. I maintain my prediction: 10 Millions plus subscribers!
These ribs were our 4th of July lunch. I did the oven-bake in foil yesterday as recommended. Today I finished them on a grill over hardwood charcoal, finally basting with the BBQ sauce, and they were AMAZING. I also made some of the Vinegar slaw from this video, and from the BBQ Sides video the beans and creamy slaw. All were outstanding and likely to become the standard around here. Your videos have taught me so much about cooking technique and the recipes are spot-on. Thanks for all you do!!
I used this method to cook ribs yesterday and I am never making ribs anyway ever again. They were so delicious. Tender and juicy, but not totally falling off the bone. This is just the best. Thanks!
Well, I gotta say, these were the best ribs I think I've ever had!!! There's a little heat in the BBQ sauce that makes them savory and delicious! Oh my goodness, fantastic! That's all I gotta say!
These ribs are EXCELLENT! Your bbq sauce was perfect on pulled chicken sandwiches too. And, it was so nice to have most of it ready ahead of time. This is a real time saver. Thanks.
I baked these today and can’t wait to grill them tomorrow! I struggled trying to find and cut the silver skin then realized I was cutting fat. I called Costco and they said their ribs come with it already removed and to stop doing unnecessary surgery on them. Lol thank you for the recipe, Brian!
Used a combo of two of your videos to make ribs. Used the rub you suggested in your Pulled Pork video because I wanted to season them overnight and also use the Big Chief Smoker the next morning. I've found that you only need one load of chips to successfully smoke them - using two has a tendency to make the ribs tougher. Finally, your temperature (275 F) and time (3 hrs) for bake the ribs turned out perfect. I double-wrapped each rib portion in heavy duty foil placing them on a sheet pan which I also wrapped to seal in the moisture. Must say that through your tutelage we're enjoying some of the finest ribs I've ever eaten. Thanks.
Famous Dave's has the best store bought BBQ products out there. Not only their sauces, but their rubs and their pickles. Amazing stuff. I've never bought a bad product from them. Their restaurant used to be dope too (it closed down where I live). Harry Soo, the world class competition BBQ guy knows Famous Dave and did a video with him (it's so worth watching - dude had the sickest smoker I've ever seen - it was GLASS and it was HUGE).
Delish! Great Father’s Day dinner. Thank you Brian. Decided to use my chives flower white balsamic vinegar I just made from chives in my garden for the coleslaw. So good.
Finally made these ribs. That sauce, oof, ZIINNNGG! Your rain screwed me over though, so I had to figure out the BBQ part myself. Btw, I BBQ year round, through sun or rain or sleet or snow - come on. ;) BBQed for about 40 minutes, slathering and turning every 10 minutes. They were... fall off the bone (which I like)! Sweet potato fries that I made on the side had just the right amount of CRISSSSS (cornstarch). I'd say I nailed this - because you did first. Thanks Bri! ;)
I'm so glad it was raining! lol. I don't have a bbq! Just waiting fo the baguettes to come out then I can broil the ribs! I changed the baguette recipe - replaced some flour with 1 cup of rye and whole wheat bread flour and a wee bit of molasses. I think i like it better than the white baguettes! Thank YOU so much, Brian!
"All day" is plain, classic restaurant kitchen lingo for the total amount of something ordered or needed. I mean that this is less of a catch phrase and more just something that is actually meaningful and ubiquitous if you've ever worked in kitchens. That said, I too love that he uses it liberally in his videos!
Reminds me of my waitstaff/ kitchen days. "All Day" was to eliminate confusion when throwing numbers around. Me: "I need four prime ribs for the banquet--two medium rare, one medium, one as rare as you have." Chef: "So four all day?"
The sauce is the boss, so for molasses based sauce, I go Sweet Baby Ray's. However, I prefer mustard or tomato based sauces for BBQ, so I reach for Georgia Mustard or Texas Pit flavors from Famous Dave's.
Oven cooked ribs are good. If everyone could cook better than a restuarant's signature dish, there would be no restuarants. If you have a smoker, you can't beat the best barbecue restuarants. If you don't have a smoker try cooking them in the oven to get juicy delicious ribs and a home cooked meal. Thanks for the video. The slaw looks delicious.
Maull's all day with a pile of crushed red mixed in. This is how I learned to make ribs before I started doing them slow on the kettle. Same with pork steaks. It still works well as long as you don't end up boiling the ribs or overcooking them. I will always prefer the kettle but this definitely works better for feeding a crowd.
Those are ribs to die for! There is little choice for BBQ sauce here in Japan. I’ll make yours! And that slaw looks more than great! A nice pita bread to wrap round all of that would be even better.
Sugar Free Sweet Baby Ray's is the best sauce for those of us on low-carb diets. Does not have as much of the "artificial sweetmer" aftertaste as other brands.
I must say, this video just proves that you are a damn good cook! I love your methods and I definitely sub'd to your channel because I'm looking forward to more recipes! I'm following your rib and cabbage recipe to a t so I will be back to update you on how it turned out. 🤤🙃
I think you pulled off a reverse Texas crutch. The competition BBQ guys wrap the ribs in foil 3-4 hours after smoking to achieve the same results. Solid move Chef!!
Store bought sauce fav is Supersmokers Championship Sauce If I make the rub and sauce it's from Cindy POlcyn's, "Mustard's Cookbook" My go to bbq rub is PEnzey's Northwest. I make oven baby backs at least 1x a month. ..* most home cooks don't weigh or use grams
@@BrianLagerstrom think about the taste of SBR's, then go to the complete opposite side of the bbq spectrum and that's about what gates is like. not super sweet, tons of black pepper and herbs/spices, tangy and a big depth of flavor without veering into "challenging" or "overwhelming". they ship from their webpage, highly recommend
Loving the vids. Been struggling getting ribs right, if I follow any of the recipes in my bbq books they just end up ruined and over cooked. I’m going to try these this week. Bbq sauce is still fairly meh in the uk home made following the Pitt cue company recipe using chipotles takes about 8 hours! Delicious but I like yours too, maybe with less heat for the kids. Keep the vids coming, I’m loving them
Pass the word folks. This kid has "Binging With Babish" chops, without Babish's (sometimes) theatrics. Love learning from Babish, but sometimes he's a bit over the top. Weeds deserves a much wider audience.
hey, i am making these right now. i have wrapped the foil pretty tightly and the juices are still in there with the ribs and none left the foil onto the sheet tray. im about to let them rest for 1.5 hours as you explain in the video. but should i let them rest IN THE PACKETS with their juices? or should i drain these juices first? thanks!
This is on the menu for tonight, can't wait to try it (smells great)!! With a little mash up from the pasta salad video (creamy pasta salad was my choice :) ) as an added side
I find it easier to buy bbq sauce, but mixing a honey type with a smoke flavored one works for me. I get Bullseye and Kraft at Dollar Tree, where I also pick up my French's yellow mustard. Check the exp.dates --you can't go wrong for a buck a piece. KC Masterpiece is also quite good. I don't mind corn syrup on occasion, not a regular thing with me so it's no biggie.
Haha it is, at the time I was trying to avoid sugar. It works great in my opinion for most things where the physical structure of table sugar isn’t needed.
Hi Brian : Haven’t eaten sugar in 22 years. I was a total sugar addict as a kid. I use: NOW Better Stevia (Organic Stevia powder) I use it in recipes if I have to. But usually just using it for. cappuccino when I am out for dinner and everyone else is having dessert. There is a life after sugar! And thanks for fabulous videos.
Bri! Currently making ribs, but there's a problem. It's sunny here! lol. Rrrrubbed them lovingly, then slow-cooked them in the oven. Will soon be putting them on the BBQ - but you were rained out, so you didn't cover the grill part! I'm assuming straight on the grill, turning every few minutes, and slathering with BBQ sauce (that sauce is a staple in my home now, oh man!) with every turn? Maybe 3 or 4 turns?
I love this channel. A lot. But am I losing my mind, or does Bian say he's going to use St Louis style ribs and then he uses baby back / loin back ribs?
I make awesome ribs. But apparently dad-style. lol. Would have loved to see the BBQ ending to this recipe, but shall definitely try these as you've made them, including your homemade BBQ sauce.
Hey Brian! Not sure if you are reading comments this old, but I want to make this recipe using baby back ribs. How does that change the initial cooking process time wise? Is the preparation the same? Thanks so much, love your vids!
Great easy recipe, but those look like baby backs all day. Too much curve in the rib for St. Louis style. Will be pulling your slaw recipe next time I make it for sure. I like the babyish comment as well. You have a great style to your vids and easy to follow recipe presentation. Thanks Bri
Your BBQ sauce looks absolutely delicious, however you did ask us to name some of our favorite store-bought BBQ sauces. My favorite is Stubbs. I love all the marinades and the barbecue sauces.
Stubbs is legit. Most of my family likes Sweet Baby Ray's, but I'm not a big fan. It lives up to it's name in a big way by being way too sweet. It's so sweet that it's really just this side of being ketchup. Stubbs brings the savory and the smoky flavors that you know you want from a sauce.
Head Country Bar-B-Q Sauce ... _all day_ When shopping for a new BBQ sauce, get in the habit of reading the label and _pay attention to the actual ingredients._ You will soon learn that not all sauces are created equal. Example: food starches are often used as a filler/expander in many sauces, which translates into less of the 'real' ingredients that can make for a great sauce.
Look not to a mandolin; an Austrian or German manufactured Krauthoebler , which is a multi blade WIDER form of mandolin, and you can do more cabbageshredding in less time. I make mine after St Patrick’s when cabbage is cheaper. Amazon “sauerkraut shredder” And make good coleslaw whenever you want
Not a bad thing but, you'd work well as a villain in a horror movie with that mask on lol... Like an unassuming slim+soft spoken guy, that's actually a psycho murderer to everyone else's surprise type of story... Is that just me xD
If I made that barbecue sauce I would add honey, liquid smoke, & Jameson whiskey. Also I'd use powdered onion & include garlic powder and I wouldn't cook it. And I'd cook the ribs twice as long, the longer the ribs render their fat the better they're going to taste, and the period between the meat being tender & it falling off the bone is over 2 hours at 300F, this is where everyone messes up & pull their home version of ribs HOURS to early. And the rib juice from the first slow baking is trash, it doesn't add anything to your ribs, unless you want them greasy because it is only lard.
a little tip from a guy that has been doing bbq for years, easier to pull off silverskin under the ribs... use a paper towel. once you get under the skin use a paper towel to pull it off. the dry paper towel grabs the membrane much easier.
Thanks for the tip! and thanks for watching.
2 years later, your comment made my evening so much better. That paper towel trick works amazing man!
Late to the party here, but one of the things that I love about your videos is that you are not afraid to show real life complications. For example, planning to grill and having the weather screw up your plans. I maintain my prediction: 10 Millions plus subscribers!
Thanks Joe. I support your prediction.
He just hit 1 million! 🎉
These ribs were our 4th of July lunch. I did the oven-bake in foil yesterday as recommended. Today I finished them on a grill over hardwood charcoal, finally basting with the BBQ sauce, and they were AMAZING. I also made some of the Vinegar slaw from this video, and from the BBQ Sides video the beans and creamy slaw. All were outstanding and likely to become the standard around here. Your videos have taught me so much about cooking technique and the recipes are spot-on. Thanks for all you do!!
Hats off to showing how to think on your feet when grilling. I love it when chefs include the f-ups in their videos. Makes ya'll more relatable.!
My dog NEVER watches tv, and once you got that sauce on the ribs, he was GLUED to this video. Looks great, thanks for keeping my dog occupied, too☺️
I used this method to cook ribs yesterday and I am never making ribs anyway ever again. They were so delicious. Tender and juicy, but not totally falling off the bone. This is just the best. Thanks!
Well, I gotta say, these were the best ribs I think I've ever had!!! There's a little heat in the BBQ sauce that makes them savory and delicious! Oh my goodness, fantastic! That's all I gotta say!
high praise. you like your ribs!
These ribs are EXCELLENT! Your bbq sauce was perfect on pulled chicken sandwiches too. And, it was so nice to have most of it ready ahead of time. This is a real time saver. Thanks.
I baked these today and can’t wait to grill them tomorrow! I struggled trying to find and cut the silver skin then realized I was cutting fat. I called Costco and they said their ribs come with it already removed and to stop doing unnecessary surgery on them. Lol thank you for the recipe, Brian!
I get mine from Costco too. Nice that it comes ready to cook. Thank you Costco.
Weird! I definitely had silverskin on my STL-style ribs from Costco, though it only covered half the surface.
I am going to make these for Father’s Day for my wonderful Father-In-Law. They look scrumptious!!
Used a combo of two of your videos to make ribs. Used the rub you suggested in your Pulled Pork video because I wanted to season them overnight and also use the Big Chief Smoker the next morning. I've found that you only need one load of chips to successfully smoke them - using two has a tendency to make the ribs tougher. Finally, your temperature (275 F) and time (3 hrs) for bake the ribs turned out perfect. I double-wrapped each rib portion in heavy duty foil placing them on a sheet pan which I also wrapped to seal in the moisture. Must say that through your tutelage we're enjoying some of the finest ribs I've ever eaten. Thanks.
Hey B-man this looks totally sick. Dude, the best thing about you is that there is no BS. You present things as they are. Keep it coming.
Famous Dave's has the best store bought BBQ products out there. Not only their sauces, but their rubs and their pickles. Amazing stuff. I've never bought a bad product from them. Their restaurant used to be dope too (it closed down where I live). Harry Soo, the world class competition BBQ guy knows Famous Dave and did a video with him (it's so worth watching - dude had the sickest smoker I've ever seen - it was GLASS and it was HUGE).
For pulling off the silver skin membrane part, a paper towel has never let me down. Grips it nicely.
Delish! Great Father’s Day dinner. Thank you Brian. Decided to use my chives flower white balsamic vinegar I just made from chives in my garden for the coleslaw. So good.
Finally made these ribs. That sauce, oof, ZIINNNGG! Your rain screwed me over though, so I had to figure out the BBQ part myself. Btw, I BBQ year round, through sun or rain or sleet or snow - come on. ;) BBQed for about 40 minutes, slathering and turning every 10 minutes. They were... fall off the bone (which I like)! Sweet potato fries that I made on the side had just the right amount of CRISSSSS (cornstarch). I'd say I nailed this - because you did first. Thanks Bri! ;)
Thanks for trying, the sauce worked out for you?
@@BrianLagerstrom Oh lord, definitely! The sauce will be a regular thing in my house!
As a restaurant industry vet, his constant use of all reassures me that we're headed in the right direction. Thank you, Chef.
I'm so glad it was raining! lol. I don't have a bbq! Just waiting fo the baguettes to come out then I can broil the ribs! I changed the baguette recipe - replaced some flour with 1 cup of rye and whole wheat bread flour and a wee bit of molasses. I think i like it better than the white baguettes! Thank YOU so much, Brian!
Thanks for the inspiration and for sharing
This guy is my favorite. "All Day" - anyone else catch his repeated catch phrase? Thanks for the inspiration!!!
Thanks for watching Jason.
"All day" is plain, classic restaurant kitchen lingo for the total amount of something ordered or needed. I mean that this is less of a catch phrase and more just something that is actually meaningful and ubiquitous if you've ever worked in kitchens. That said, I too love that he uses it liberally in his videos!
Reminds me of my waitstaff/ kitchen days. "All Day" was to eliminate confusion when throwing numbers around.
Me: "I need four prime ribs for the banquet--two medium rare, one medium, one as rare as you have."
Chef: "So four all day?"
The sauce is the boss, so for molasses based sauce, I go Sweet Baby Ray's. However, I prefer mustard or tomato based sauces for BBQ, so I reach for Georgia Mustard or Texas Pit flavors from Famous Dave's.
Thanks! I've got some ready to go in the fridge. Good timing! I don't have a BBQ, so the oven method is great to know.
Totally. This oven method gives you everything you need.
@@BrianLagerstromglad it rained because I don’t have a grill either. Thanks for making my day!
Oven cooked ribs are good. If everyone could cook better than a restuarant's signature dish, there would be no restuarants. If you have a smoker, you can't beat the best barbecue restuarants. If you don't have a smoker try cooking them in the oven to get juicy delicious ribs and a home cooked meal. Thanks for the video. The slaw looks delicious.
Just re-watched this one (because reasons)... and I really like the mood lighting... this almost looks like a different kitchen than nowadays ;-)
Maull's all day with a pile of crushed red mixed in. This is how I learned to make ribs before I started doing them slow on the kettle. Same with pork steaks. It still works well as long as you don't end up boiling the ribs or overcooking them. I will always prefer the kettle but this definitely works better for feeding a crowd.
yeah, man. i like that. Maull's is pretty legit.
Those are ribs to die for! There is little choice for BBQ sauce here in Japan. I’ll make yours! And that slaw looks more than great!
A nice pita bread to wrap round all of that would be even better.
"strong pinch of salt" Love it. I'm stealing that one.
Love the idea of using the broiler for a rainy day! My father in law is a grill master but I bet he hasn’t tried that method!
Yes! Surprising but pretty cool that it works so well.
I am going to have to try this new method out on our next rib bbq. Thanks for the wrapped in foil idea, I’m stealin it!!
Do it!
Open Pit for the win! I love that sauce
Making these ribs again and your potato salad. Dinners gonna be awesome
The ribs turned out amazing! Thank you so much for teaching us how to make these!
Great tips for great ribs! Going to have to try your homemade bbq sauce and the slaw!
Sugar Free Sweet Baby Ray's is the best sauce for those of us on low-carb diets. Does not have as much of the "artificial sweetmer" aftertaste as other brands.
Yes sir St. Louis is the way to go, like you said falling off the bone ribs are over cooked and no good. Great job Chef!!!
hell yeah! ribs are great dad meals! thanks for sharing!
Thanks! Appreciate you watching!
I must say, this video just proves that you are a damn good cook! I love your methods and I definitely sub'd to your channel because I'm looking forward to more recipes! I'm following your rib and cabbage recipe to a t so I will be back to update you on how it turned out. 🤤🙃
those ribs looked amazing and delicious
best channel ever bri! question: can you also throw this in the big chief for a while?
"my dad can't cook well but he makes banging ribs" is so relatable lol
I think you pulled off a reverse Texas crutch. The competition BBQ guys wrap the ribs in foil 3-4 hours after smoking to achieve the same results. Solid move Chef!!
Christopher ha! I like that
That slaw is super close to a Salvadorean curtido. Very nice!
Tip I think you might like, swap the green cabbage for Napa cabbage, gives a crisper nicer mouth feel
Hooray! Measurements in t spoons and T spoons.
Store bought sauce fav is Supersmokers Championship Sauce
If I make the rub and sauce it's from Cindy POlcyn's, "Mustard's Cookbook"
My go to bbq rub is PEnzey's Northwest.
I make oven baby backs at least 1x a month.
..* most home cooks don't weigh or use grams
Julie Ridlon mustards is legendary.
growing up my dad used to exclusively use gates & sons (which i guess is just now "gates"?) kansas city bbq sauce, and i gotta admit, it's real good
I haven had. What is it like?
@@BrianLagerstrom think about the taste of SBR's, then go to the complete opposite side of the bbq spectrum and that's about what gates is like. not super sweet, tons of black pepper and herbs/spices, tangy and a big depth of flavor without veering into "challenging" or "overwhelming". they ship from their webpage, highly recommend
Tasty slaw recipe! And of course the ribs. Thank you.
I love coleslaw and this is the BEST!!! I think it will be a refrigerator stable. Thanks.
Thanks!
Brian! Would this same recipe work for beef short ribs? Looking to wow my family (who dont eat pork) with some heavenly oven beef ribs!
Loving the vids. Been struggling getting ribs right, if I follow any of the recipes in my bbq books they just end up ruined and over cooked. I’m going to try these this week. Bbq sauce is still fairly meh in the uk home made following the Pitt cue company recipe using chipotles takes about 8 hours! Delicious but I like yours too, maybe with less heat for the kids. Keep the vids coming, I’m loving them
I hope this works well for you. I haven’t made Pitt cue. I love the book.
I use a 50/50 blend of Sweet Baby Rays and Stubb's spicy bbq sauce. It's delicious.
Pass the word folks. This kid has "Binging With Babish" chops, without Babish's (sometimes) theatrics. Love learning from Babish, but sometimes he's a bit over the top. Weeds deserves a much wider audience.
Thanks for the encouragement!
I can’t wait to try this! So, were we supposed to do anything with the coleslaw sauce that we poured out?
Hate grilling....
Love that you had to do it in the oven.
Where to get that cooking sheet with the wire?
um restaurant depot I think
hey, i am making these right now. i have wrapped the foil pretty tightly and the juices are still in there with the ribs and none left the foil onto the sheet tray. im about to let them rest for 1.5 hours as you explain in the video. but should i let them rest IN THE PACKETS with their juices? or should i drain these juices first? thanks!
Made your ribs the best homemade ribs I have ever made
"Cattleman's" BBQ sauce for the win.
Haha nice
Could you do a video on how to cook a Texas style brisket without a smoker???
Sweet baby rays for me. But Mauls was traditional for my Pawee's dad ribs. 🥰 Making this recipe now. Oven is preheating. Nom.
Hope you enjoy
@@BrianLagerstrom it was great! Tagged you in a pic on Instagram. 3 hours was a little too long in my oven so next time I'll cut 20-30 minutes.
This is on the menu for tonight, can't wait to try it (smells great)!! With a little mash up from the pasta salad video (creamy pasta salad was my choice :) ) as an added side
I find it easier to buy bbq sauce, but mixing a honey type with a smoke flavored one works for me. I get Bullseye and Kraft at Dollar Tree, where I also pick up my French's yellow mustard. Check the exp.dates --you can't go wrong for a buck a piece. KC Masterpiece is also quite good. I don't mind corn syrup on occasion, not a regular thing with me so it's no biggie.
Weber BBQ sauce if you can find it is great. Plus no HFCS!
Year late to this party, and channel. Which is awesome, BTW!!
Sweet Baby Rays Sweet Heat if I’m not making my own.
Respect to the SBr
Sauce: I've met a few local chefs and they do what I do, Mix Open-Pit with Sweet Baby Rays. Maybe a 1 to 3 parts, open pit to SBRs.
Stubbs. Best mainstream brand.
Great video will be making this !!
i really have no idea why any of your videos have any downlikes at all
Definitely want to try this. What are some tips for finishing these on the grill instead of in the broiler? Thanks.
I recommend grilling on high and glazing just as you would with the broiler. Very similar result + grill flavor
@@BrianLagerstrom awesome! thanks. Gonna try to make these today.
How long would you keep these in the oven if you had baby back ribs?
Mauls… I love it!
STL Ribs? Maull's is made in STL! Maull's baby!
is that monkfruit sweetener you used for the slaw? If so, do you notice a diff in flavour compared to regular sugar?
Haha it is, at the time I was trying to avoid sugar. It works great in my opinion for most things where the physical structure of table sugar isn’t needed.
Hi Brian : Haven’t eaten sugar in 22 years. I was a total sugar addict as a kid. I use:
NOW Better Stevia
(Organic Stevia powder)
I use it in recipes if I have to. But usually just using it for. cappuccino when I am out for dinner and everyone else is having dessert. There is a life after sugar!
And thanks for fabulous videos.
Bri! Currently making ribs, but there's a problem. It's sunny here! lol. Rrrrubbed them lovingly, then slow-cooked them in the oven. Will soon be putting them on the BBQ - but you were rained out, so you didn't cover the grill part! I'm assuming straight on the grill, turning every few minutes, and slathering with BBQ sauce (that sauce is a staple in my home now, oh man!) with every turn? Maybe 3 or 4 turns?
Yeah dude! Just like under the broil. Cheers
Brian, I don’t eat pork. Would you recommend this same method for beef ribs?
I love this channel. A lot. But am I losing my mind, or does Bian say he's going to use St Louis style ribs and then he uses baby back / loin back ribs?
My dad not only did this with ribs but also pork steak… the fat on the pork steaks crisps up like fried bacon and the meat is super tender
Sweet Baby Ray, all the way, man!
I make awesome ribs. But apparently dad-style. lol. Would have loved to see the BBQ ending to this recipe, but shall definitely try these as you've made them, including your homemade BBQ sauce.
Hope you enjoy
KC Masterpiece is my choice of pre-made sauce
I knew I was at the right place when he said he wasn’t in the fall off the bone camp
I'm not big on coleslaw but yo, that coleslaw looks so damn good.
Thanks 🙏
Hey Brian! Not sure if you are reading comments this old, but I want to make this recipe using baby back ribs. How does that change the initial cooking process time wise? Is the preparation the same? Thanks so much, love your vids!
I would start by cutting the 3 hrs to 1.5. Baby backs cook MUCH faster than spares
I figured “All day” was a Chicago thing. Anyway, if I’m buying bbq sauce, I’m buying Stubs.
Noted! all day to me means “in total”
Great easy recipe, but those look like baby backs all day. Too much curve in the rib for St. Louis style. Will be pulling your slaw recipe next time I make it for sure. I like the babyish comment as well. You have a great style to your vids and easy to follow recipe presentation. Thanks Bri
Tip: paper towel will help you grab the slippery silver skin / membrane
Ooh. I likeeee
Your BBQ sauce looks absolutely delicious, however you did ask us to name some of our favorite store-bought BBQ sauces. My favorite is Stubbs. I love all the marinades and the barbecue sauces.
Stubbs is sick! 👌👌👌👌
@@BrianLagerstrom Open Pit BBQ sauce was always one of my dad's favorites. Especially on beef short ribs
Stubbs is legit. Most of my family likes Sweet Baby Ray's, but I'm not a big fan. It lives up to it's name in a big way by being way too sweet. It's so sweet that it's really just this side of being ketchup. Stubbs brings the savory and the smoky flavors that you know you want from a sauce.
Sweet Baby Rays is the correct answer
just a little dip in that SBRs.
Head Country Bar-B-Q Sauce ... _all day_
When shopping for a new BBQ sauce, get in the habit of reading the label and _pay attention to the actual ingredients._ You will soon learn that not all sauces are created equal. Example: food starches are often used as a filler/expander in many sauces, which translates into less of the 'real' ingredients that can make for a great sauce.
can i do this procedure to my beef?
Beef ribs? Sure. Or shoulder. Both would be awesome 🤩
@@BrianLagerstrom thank you so much...wishing you more subscribers to your channel...
What country are you from?
*pans the camera down the bbq sauce lane at the supermarket*
USA. We have whole BBQ sauce aisle. It’s insane
@@BrianLagerstrom ....isn't it crazy how certain items now have forty different choices where there used to be only three.
My husband approves lol
That is awesome!
This just reminded me I could've used a mandolin slicer to make my sauerkraut. 😖
Look not to a mandolin; an Austrian or German manufactured Krauthoebler , which is a multi blade WIDER form of mandolin, and you can do more cabbageshredding in less time. I make mine after St Patrick’s when cabbage is cheaper. Amazon “sauerkraut shredder” And make good coleslaw whenever you want
@@JazzedJohnson ....I might still have my family's wooden-frame cabbage shredder stashed away in the basement.
You should write out the recipe or have a link at least
Arthur Bryants BBQ sauce
My cooked meat is not as soft as yours, what if it is as soft as yours?
What cut or type of meat do you have?
Not a bad thing but, you'd work well as a villain in a horror movie with that mask on lol... Like an unassuming slim+soft spoken guy, that's actually a psycho murderer to everyone else's surprise type of story... Is that just me xD
If I made that barbecue sauce I would add honey, liquid smoke, & Jameson whiskey. Also I'd use powdered onion & include garlic powder and I wouldn't cook it. And I'd cook the ribs twice as long, the longer the ribs render their fat the better they're going to taste, and the period between the meat being tender & it falling off the bone is over 2 hours at 300F, this is where everyone messes up & pull their home version of ribs HOURS to early.
And the rib juice from the first slow baking is trash, it doesn't add anything to your ribs, unless you want them greasy because it is only lard.
Cookie's BBQ sauce.
Jealous of your store having that many BBQ sauce options.. we’ve got like 2 choices in the PNW
I can’t be silent here. Do not remove silver skin! It is one of the tastiest parts!
Thanks for speaking your mind haha.
u r insane
Pretty good recipe, however these are baby back ribs rather than STL.