Baby Back Ribs Over Direct Heat
ฝัง
- เผยแพร่เมื่อ 7 ส.ค. 2024
- I love finding way to make barbecue faster without sacrificing quality. This is a great recipe for a quick cook, and also for those who aren't looking for another sweet rib.
INSTAGRAM ACCOUNTS:
Knox Ave BBQ - knoxavebbq...
Mightyjoeyim - mightyjoeyi...
Music by Felice The Dreamer - Motion - thmatc.co/?l=D4F0342E
Music by Liles Music - Purple Soda - thmatc.co/?l=53E71DB6 - แนวปฏิบัติและการใช้ชีวิต
![Ep.2 เบสไวน์ รวมคลิปฮา SS4 - [ พากย์นรก ]](http://i.ytimg.com/vi/Ihk-LzEbox0/mqdefault.jpg)
I'm from Memphis and the direct grilling is definitely how I grew up eating ribs but have never had a dry rib from anyone's bbq.
I spent entirely too much time practicing smoked ribs, and one day my father-in-law did something very similar to this. Super direct heat for like two hours, and they exterior was crispy and the interior was juicy. Honestly, better than anything I've ever done.
Yup. Theyre special! Might need to do an updated video. Thanks for watching!
Another great and informative video thank you!
Awesome cook! Keep up the great content. Love trying different methods of smoking/grilling.
Thanks for watching!
Cool stuff Joe! Thanks for sharing brotha.
Always appreciate you watching. 🙏
Hey Joe. That looks great I wasn’t a fan of dry rub rib because this place actually used some kind of sauce then added the dry rub but I did a similar test like you did I used salt and pepper and I did a quick four hour brine in baby backs and a spare ribs, the baby back ribs didn’t really need the brine but they was Awesome and the spares my goodness I couldn’t believe that both came out great 👍🏾!!
Thank You I always love your videos I must have missed this one some how.
Keep Qing brother 🔥✌🏾👍🏾🙏🏾
awesome. appreciate you watching!
This was a good educational video. Far to many folks who do bbq talk about "authentic " or "traditional " bbq. Its been my experience these folks normally don't know as much as they want people to believe they do. Truth is the only rule to bbq is there are no rules unless you do competition. On two separate occasions I showed two groups of men you can actually do baby backs on a propane grill. Simply by using only one burner of the three available. It's indirect then. Someday I intend to get a Santa Maria from Lonstargrillz and use the Argentinian grill grates and do direct grilling. The ability to raise and lower plus being to better control how much coals are under the food would be easy, fast and easy. I don't typically do my ribs in my large IVS. Instead I use a meat hanger and hang my ribs directly over the coals in my 22" Webber Smoky Mountain cooker. I can do 25 racks at one time. I know that sounds impossible but I have done it. And it only takes about 1.5 hrs. Much longer and they are over cooked. I only do dry rub. And I add the rub preferably one or two hours before going into the smoker. I like the rub and meat a chance to get to know one another. And I always remove the membrane. Here's the thing, baby backs are very forgiving. Spare ribs not so much. When I get asked by folks who are new to the bbq scene what are the best pork ribs I say thier all good. But start with baby backs because they are the easiest. Last thing. I recommend doing baby backs that weigh close to 3lbs before cooking. This weight is important for consistency. They are less likely to dry out. And there's plenty of meat. Anyway I apologize for going on so long. Have a great day 🌤 😀 🔥🍻👍
I’ve often said that you can cook in a hole in the ground as long as you can control the temp.
Lately I’ve been doing a simple SPG rib on my cheap pellet grill, 1.5-2 hours at 350°, no wrap, and they are FANTASTIC! Exactly the flavor I want, have yet to need to spritz, and the tenderness is great.
I agree. If you watch a lot of my videos you’ll learn me talk about certain “must do” bbq tips that I think are overrated, such as spritzing, unless you’re spritzing to add flavor.
WSM with the water pan removed is great for ribs like this. Chicken too.
Yup. It’s a good cooker
Maybe next time try cooking them on that upper grate and mop them with a combo of vinegar and a version of their dry rub every 15-30 min. I do them like this all the time on my 22” wsm and they come out great. Yours looked great!
Appreciate it! Thanks for watching. Might need to make an updated video.
Great video Joe! I grew up in Memphis and have yet to see a video like this. Rendezvous is pretty good but there are places in town that are better in my opinion, but Rendezvous has its place for sure. I haven’t cooked ribs like this but have been wanting to for a while!
Appreciate it. Yea, I’m sure. Just wanted to try it for fun, but it was damn good. Thanks for watching!
@@knoxavebbq heck yea Joe. Love your videos and all the info. A lot of people have their “this is the way BBQ should be” thought but I believe if the bbq is good then that is all that matters to me. I like to see different methods. There’s more than one way to skin a cat! Grew up in Memphis and have had BBQ all over Tennessee and the south, whole hog in North Carolina, lived in Texas for a little while and ate as much BBQ as I could there and whenever I travel I seek out the local BBQ. Thank you for sharing!
@@Colorado4x4 that's how it should be. thanks for sharing.
I'm going to try it on my drum smoker. Thanks Joe!
Tag me in a picture on Instagram if you do!
I’m wondering if the acid in the vinegar/pickle juice mop might tenderize a bit, in addition to wetting/cooling the meat to prevent scorching.
I thought about it. I don’t think it’s cooking long enough to make a difference.
Amigo Joe un abrazo desde Tepotzotlan Estado de México
i prefer dry rub ribs. I eat them all of course but dry rub just tickles my fancy for some reason. I put my seasoning on at the start though. Never tried it at the end.
Try it out if you an extra rack of ribs to play around with.
Great cook, get you a UDS, it’s basically the same set up as a chud box, but generally without the door. But you can add one of those too.
UDS are great. So underrated, but never has one myself. I prefer to play with the coals from a live fire. It’s more fun for me. Haha.
@@knoxavebbq you bet, I love my UDS for times when I can’t baby sit or for comps. I do love playing with fire!
@@BrisketMedic for sure! i would get one, but im scared i would get too lazy. lol. thanks for watching. i appreciate it.
Hey Joe, if I have a cabinet or chudd box smoker, how often and how much charcoal do I need to add to maintain a 300 degree temperature?
i would say a good 1.5 shovel full of coals should last a good 45 mins. and then maybe an addition 1 when you flip it. i'm not really sure. it's kind of all by feel. haha. you just dont want it to be too hot early on, or else the rib can dry out. thanks for watching!
@@knoxavebbq I'm sorry, I meant unlit Kingsford charcoal briquettes. Would that still be about 1.5 in the weber charcoal starter?
Ohhhh..... hmmm. What I would do is, get one chimney full, and then throw maybe half the amount on top, and let it sit for a 15-20 mins. Never done it before but that’s what I would try to do.
I’m not as good at fire management as you are some probe temps would help (especially final so we don’t get the leathery you did the first time
you're right. i just dont ever cook by temp so i'll try to do so if i do it again. thanks for watching!
I might have missed it, but what temp were you cooking at?
I didn’t really specify a temp. I was really cooking off of the level of smoke and making sure it wasn’t getting too crispy too early. It has more to do with the coals not being really close to the ribs. But if I had to guess, a safe temp would be around 300. Thanks for watching!
The one the only baby
👍
👍 have you not seen this one before??? I’m shocked. Haha. Thanks for watching some older videos.
Shouldn’t you REMOVE the membrane when making ribs??!!
I haven’t removed a membrane in years. 🤷♂️
Some people done both, good either way
talk less