First off I love the Scimitar knive you used. I use one for all my salmon, steelhead and sturgeon fillet work. Really great. Next love you're butchers block table. I don't remember seeing it before. Now to the subject at hand, what's the best. I think far to many think there is only one way to do a thing. I disagree with that thought. I love smoking ribs but I really enjoy grilling them. Much faster and equally as good. Probably my personal favorite though is a hybrid of both. I use my Webber Smoky mountain with a meat hanger and remove the water pan. This way it smokes AND grills the ribs at the same 😊time. And I can perfectly do them in 1.5 hours. I know some folks say that's impossible to do them that quickly but I have proven folks wrong numerous times and it blows them away. Anyway great comparison and video. Have a great day and enjoy the Memorial weekend. 🌤
500,000 subscribers is easy Al. Woof. Woof. Try 500,000 different beers. That’s my goal. And yes you can blow it up with so many great things. But. Come on. We can both reach goals this year. Drink up
I like ribs done anyway. That said, a couple times a year I will do ribs on the kettle with elevated grates and vents wide open. They get done in an hour and taste more like a grilled pork chop and I enjoy them a lot. I also enjoy the low and slow smoked ribs a lot. It's good to have options I guess. Nice video!
Love the comparison test. I love ribs anyway, but I must admit, even if I smoke them i love to give them a bit of a char at the end of the cook. I love the tenderness the smoking gives them but also love the little crispy bits the grilling gives. Ribs anyway are always great. Need to stop watching these in the morning. I am HUNGRY
This is a highly valuable comparison. I am a fan of the chargrilled flavor as well. There is a reason ribs are considered best in drum smokers. My last ribs were smoked first in a stick burner for couple hours then finished on a Santa Maria style the grill to bring the best of both worlds. Your closeup shots are mouth watering 7:56
What a great comparison. Maybe next time include Obi Wan and use 4 racks. That Santa Maria grill is so nice. Maybe a concrete block home made pit and a whole hog is in a future video. Leah takes her BBQ seriously and that's cool!
Both vids are terrific. So awesome training your youngster in the ways of BBQ. I really admire your consistency of technique. I’ve done picanha via the reverse sear… terrific. As a “steak@, I cheated and added black pepper and granulated garlic to the fat cap. I’m ready to face the grand inquisitor! 😅
All of the above works for me 🤣 I think I’ve worked out I prefer ribs that are more fall off the bone. Maybe a little chew off, for the enjoyment of chewing off the bone I think that then means a bit more moisture involved so if they are too dry, it’s more of a chew off the bone … does that make sense - they’d all taste amazing im sure, and why not vary the style - it might spark ideas for other things to do when trying something different. Variety js the spice of life as they say Now if only I could get my rear the 15500ish kms to your place - love the heat mentioned early on, gobble gobble yum yum
Nice to see someone cooking on a Santa Maria/grill type method and using the Brasero for a perfect ember cook. My favorite wood, right now, to cook on high and low on my Santa Maria would be Mulberry wood. My regular smoking woods all put out a nice flavor. But there's just something about mulberry wood that really translates in high n slow live fire cooking. ~cheers~
I’m a rib grill “CHAMP”, in my own mind 😂. I season and grill 1hr at 300. Wrap with beer in foil for another hr. Unwrap, sauce and offset/ non direct for maybe 30mins👍. I can’t smoke at all though🤷🏻♂️.
Love the comparison. All the old BBQ cooks where I grew up did it basically like your grilled version -- slow cooked directly over low coals. Smoking was for hams, bacon, and sausage, not for cooking. To me what those old guys cooked was still the best BBQ I've ever had.
hi al, greetings from opposite side of RDU. you gotta let the dog with the red mohawk out and get him on camera. ask him which rib (boneless) he likes best. also, what kind of log splitter you got there in the background? i split my own wood too.
You know I’m still on the gas, so my input might not be as valuable, plus I only have about two hours to prepare dinner. I cook my ribs using only one of the three burners which put the grill at about 250-275. I cook over that burner bone side down for 1.5 hours, then wrap in foil and cook meat side down the last 30 min.they come out great for the time I’ve got.
Really enjoy all the videos. PSA... Please stop dying/bleaching the hair (both you and your family). I am dealing with the fall out of a family member who has been dying their hair for 40+ years and let me tell you putting chemicals on your head and letting it soak in hasn't helped at all with the early dimensia. It is really really bad! No way to live your life peeing and pooping everywhere because you can't think straight to toilet yourself...
Thanks Andreas - both for the kind words and for caring. If it makes you feel any better the stuff I’m using is very safe. But I understand and really appreciate your concern. -Al
Which do you prefer - smoked or grilled flavors? And next watch How Far in Advance Should You Salt a Steak? th-cam.com/video/c0b_Wont7LU/w-d-xo.html
First off I love the Scimitar knive you used. I use one for all my salmon, steelhead and sturgeon fillet work. Really great. Next love you're butchers block table. I don't remember seeing it before. Now to the subject at hand, what's the best. I think far to many think there is only one way to do a thing. I disagree with that thought. I love smoking ribs but I really enjoy grilling them. Much faster and equally as good. Probably my personal favorite though is a hybrid of both. I use my Webber Smoky mountain with a meat hanger and remove the water pan. This way it smokes AND grills the ribs at the same 😊time. And I can perfectly do them in 1.5 hours. I know some folks say that's impossible to do them that quickly but I have proven folks wrong numerous times and it blows them away. Anyway great comparison and video. Have a great day and enjoy the Memorial weekend. 🌤
I can see this channel blowing up for sure. High production quality, entertaining videos. 500K somewhere in 2025. Letsgo
Wow thanks man! I like how you think!
500,000 subscribers is easy Al. Woof. Woof. Try 500,000 different beers. That’s my goal. And yes you can blow it up with so many great things. But. Come on. We can both reach goals this year. Drink up
Thanks for doing these ribs test!. Glad to see Leah again, hope to see you more often Leah!
Thanks for watching,Keith! I will let Leah know you’re watching for her!
I like ribs done anyway. That said, a couple times a year I will do ribs on the kettle with elevated grates and vents wide open. They get done in an hour and taste more like a grilled pork chop and I enjoy them a lot. I also enjoy the low and slow smoked ribs a lot. It's good to have options I guess. Nice video!
I love how you just embrace it all!
Great experiment Al. Awesome video as usual.. happy memorial day!!!
You burnt the hell out of them grilled ribs but you revived them 😅 I'll still eating them 😋 😂
lol a little chat is good for the soul 😀
Love the comparison test. I love ribs anyway, but I must admit, even if I smoke them i love to give them a bit of a char at the end of the cook. I love the tenderness the smoking gives them but also love the little crispy bits the grilling gives. Ribs anyway are always great. Need to stop watching these in the morning. I am HUNGRY
Lol ribs for breakfast anyone?
@@BehindTheFoodTV
Ribs anytime
@@BehindTheFoodTV count me in
This is a highly valuable comparison. I am a fan of the chargrilled flavor as well. There is a reason ribs are considered best in drum smokers. My last ribs were smoked first in a stick burner for couple hours then finished on a Santa Maria style the grill to bring the best of both worlds. Your closeup shots are mouth watering 7:56
What a great comparison. Maybe next time include Obi Wan and use 4 racks. That Santa Maria grill is so nice. Maybe a concrete block home made pit and a whole hog is in a future video. Leah takes her BBQ seriously and that's cool!
Both vids are terrific. So awesome training your youngster in the ways of BBQ. I really admire your consistency of technique. I’ve done picanha via the reverse sear… terrific. As a “steak@, I cheated and added black pepper and granulated garlic to the fat cap. I’m ready to face the grand inquisitor! 😅
All of the above works for me 🤣 I think I’ve worked out I prefer ribs that are more fall off the bone. Maybe a little chew off, for the enjoyment of chewing off the bone
I think that then means a bit more moisture involved so if they are too dry, it’s more of a chew off the bone … does that make sense - they’d all taste amazing im sure, and why not vary the style - it might spark ideas for other things to do when trying something different. Variety js the spice of life as they say
Now if only I could get my rear the 15500ish kms to your place - love the heat mentioned early on, gobble gobble yum yum
Nice to see someone cooking on a Santa Maria/grill type method and using the Brasero for a perfect ember cook. My favorite wood, right now, to cook on high and low on my Santa Maria would be Mulberry wood. My regular smoking woods all put out a nice flavor. But there's just something about mulberry wood that really translates in high n slow live fire cooking. ~cheers~
Thanks Dan! I will be on the lookout for Mulberry wood!
I’m a rib grill “CHAMP”, in my own mind 😂. I season and grill 1hr at 300. Wrap with beer in foil for another hr. Unwrap, sauce and offset/ non direct for maybe 30mins👍. I can’t smoke at all though🤷🏻♂️.
Love the comparison. All the old BBQ cooks where I grew up did it basically like your grilled version -- slow cooked directly over low coals. Smoking was for hams, bacon, and sausage, not for cooking. To me what those old guys cooked was still the best BBQ I've ever had.
Nice. Love the sentimental part of this too. Where did you grow up? Your description sounds like maybe Argentina?
What did you use to measure the tablespoons please?
hi al, greetings from opposite side of RDU. you gotta let the dog with the red mohawk out and get him on camera. ask him which rib (boneless) he likes best. also, what kind of log splitter you got there in the background? i split my own wood too.
I wrap and cook first when grilling and finish unwrapped and think the come out restaurant quality but definitely not smoked
Radical
You know I’m still on the gas, so my input might not be as valuable, plus I only have about two hours to prepare dinner. I cook my ribs using only one of the three burners which put the grill at about 250-275. I cook over that burner bone side down for 1.5 hours, then wrap in foil and cook meat side down the last 30 min.they come out great for the time I’ve got.
Hey Brian! Have you ever considered using a smoke tube or chip box in that grill?
Smoke tubes work great! As long as you’re outside cooking and it tastes good to you Is all that matters!!!
@@BehindTheFoodTV I’ll look into these smoke tubes you speak of!!
Let's goooooooo!!!
❤❤❤ good
Smoked then grilled
I guess I have to make another video!
@@BehindTheFoodTV Can't wait to see it.
Really enjoy all the videos. PSA... Please stop dying/bleaching the hair (both you and your family). I am dealing with the fall out of a family member who has been dying their hair for 40+ years and let me tell you putting chemicals on your head and letting it soak in hasn't helped at all with the early dimensia. It is really really bad! No way to live your life peeing and pooping everywhere because you can't think straight to toilet yourself...
Thanks Andreas - both for the kind words and for caring. If it makes you feel any better the stuff I’m using is very safe. But I understand and really appreciate your concern. -Al