Very nice cook Daryl. I have read about brining ribs on some forums, though have not seen it done before. Great post. On another note, nice to see all the green grass out back, not going to be seeing the lawn up here in these parts for a while.
*TIP:* _when soaking wood chips, be careful not to over-water them. You want the wood to absorb and act like a sponge. So when you're ready to use the chips, there should be NO water in the container or bowl. Too much water will wash out the wood minerals/enzymes._
top notch video. Clear sound and camera work and well explained. Nice to see videos like that. I'm not even planning ribs but watched the whole video. LOL Subscribed and will keep this video in mind the next time I do ribs.
Hey Daryl !!! What's Up Brother !!! Please say Hey to your Lovely Wife , and Wonderful Family from Me , Mom , and ole Sarge !!! Outstanding Video my Friend !!! Love your Brine !!! Daryl the Ribs were Pure AMBROSIA x100000000000000000000000000 !!! OMG they Look so GOOOOOOOOOOOOOD !!!
Hey Daryl!…. Like how you explain in detail your process, very helpful. Like how you didn't sauce at the end. I can see using a brine with a fresh all natural rib. But most of the packaged ribs in stores, have already been processed with a sodium solution. I've seen some with as high as 18 percent sodium added. Those ribs looked juicy….. that's for sure!
+Heavy Metal Bar-B-Que True, the ribs we get are from the commissary on the near by military base, they are never packed in a sodium solution so you can brine these without any worry.
I agree St.Louis style ribs are the best but I like baby back ribs too :-) I like the music you chose :-) Thank you for the cross hatch tip :-) @ 8:48 you were saved with the chip on the ribs :-) You my friend get an Extra "BIG" thumbs up and this is going right into my CULINARY playlist :-) Take care :-) ROCK ON!!!!!!!
Nice to see! Old skool (ole head bbq folks here) used to say back in the day that any kind of pork can take on a brine. You just have to find the ingredients that work together without cooking the meat in it. This was a great blend.
Thanks for watching, we do remove the membrane normally, we did mention in the video that we were testing out a theory of cross hatching the membrane. Thanks again!
Well, the membrane is not an issue, and it will never make the meat tough. YES, the membrane is chewy when cooked/bbq, but it has no effect on the meat because it doesn't cover the most important part, the meat.
I don't think I've ever actually brined ribs. I'm gonna have to give that a try soon. Great looking baby backs, Daryl!
Daryl! Tremendous recipe and video. Thanks for sharing. Encourage your wife to do one with you again. Blessings ChefMike
Look great. I like honey with ribs.
If the brine is supposed to make the ribs moist,,,WHY are you sweating the ribs down in the foil ????? Kind of defeats the purpose of the brine
Greats Ribs ! Great Brining and Smoking Method
Great cook man. Looks amazing.
You have a great camera presence as well. Very smooth and informational. Subbed
Look forward to seeing more from you.
,one word to explain those ribs yummy nice cook. I will have to give brining baby back ribs a try keep the videos coming TNT barbecue
I’ve been using the Grillaque for 5 years now, absolutely love it!
nice experiment. I love anything that's outside the box
Very nice cook Daryl.
I have read about brining ribs on some forums, though have not seen it done before.
Great post.
On another note, nice to see all the green grass out back, not going to be seeing the lawn up here in these parts for a while.
*TIP:* _when soaking wood chips, be careful not to over-water them. You want the wood to absorb and act like a sponge. So when you're ready to use the chips, there should be NO water in the container or bowl. Too much water will wash out the wood minerals/enzymes._
Dang, those ribs looked tasty. Huh, might just have to but brining ribs on my agenda.
top notch video. Clear sound and camera work and well explained. Nice to see videos like that. I'm not even planning ribs but watched the whole video. LOL Subscribed and will keep this video in mind the next time I do ribs.
Hey Daryl !!! What's Up Brother !!! Please say Hey to your Lovely Wife , and Wonderful Family from Me , Mom , and ole Sarge !!! Outstanding Video my Friend !!! Love your Brine !!! Daryl the Ribs were Pure AMBROSIA x100000000000000000000000000 !!! OMG they Look so GOOOOOOOOOOOOOD !!!
+Fritz is Cookin Again Thanks Fritz, appreciate it my friend
should soak the wood chips for 30 minutes or so before putting in. last longer smoking
This recipe had me looking like a all star with the family. Everyone loved my ribs. Thanks
Looks Fantastic, Daryl. Keep it up, brother!!
Oh wow those ribs look fantastic!
Hey Daryl!…. Like how you explain in detail your process, very helpful.
Like how you didn't sauce at the end.
I can see using a brine with a fresh all natural rib. But most of the packaged ribs in stores, have already been processed with a sodium solution. I've seen some with as high as 18 percent sodium added.
Those ribs looked juicy….. that's for sure!
+Heavy Metal Bar-B-Que True, the ribs we get are from the commissary on the near by military base, they are never packed in a sodium solution so you can brine these without any worry.
+Bad Beast Barbecue Very good!….. We gotta watch that BP! :-)
I agree St.Louis style ribs are the best but I like baby back ribs too :-) I like the music you chose :-) Thank you for the cross hatch tip :-) @ 8:48 you were saved with the chip on the ribs :-) You my friend get an Extra "BIG" thumbs up and this is going right into my CULINARY playlist :-) Take care :-) ROCK ON!!!!!!!
Agreed
Jeffery Williams Have a great rest of your weekend :-) ROCK ON!!!!!!!
And you do the same sir
Nice job I have done this before close to yours came real good
great job on ribs & I support are officers too. God bless
those ribs are looking miti good tfs
Good stuff man. Thanks for the tips.
Nice to see! Old skool (ole head bbq folks here) used to say back in the day that any kind of pork can take on a brine. You just have to find the ingredients that work together without cooking the meat in it. This was a great blend.
+CareyP1972 Thanks Carey, appreciate the support....
Nice!!
never brined ribs before, they look awesome
+doublejbbq Thanks fellas!
Omg looks amazing
Great presentation. Say hello To Ryan Bickham of the NOPD if you ever see him. :)
He should have removed the membrane! If you are going to do something at least do it right! The membrane will only make it tough in my opinion!
Thanks for watching, we do remove the membrane normally, we did mention in the video that we were testing out a theory of cross hatching the membrane. Thanks again!
Bad Beast Barbecue I always do my friend! Love your channel!
Well, the membrane is not an issue, and it will never make the meat tough. YES, the membrane is chewy when cooked/bbq, but it has no effect on the meat because it doesn't cover the most important part, the meat.