Nice video. We all know which ribs are better!!! Ribs in America is like gumbo in Louisiana. Everybody has their own recipe and smoking technique. My favorite BBQ is the the BBQ in front of me!!!! Keep them coming
Here in the US those are ham seasonings. But we still put sugar on it. I do a version of this that is boneless. I take pork shoulder and cut it off the bone into little strips that are bout the size of the meat you would get from one baby back rib. Season it. Then cook it very low and slow. I usually put a pan of new potatoes under the rack with the 'boneless ribs" under it to catch the drippings and crisp up.
I always love and respect people who can honor their traditions without disrespecting another. Great video mate. Glad you shared the EU way. Might try it out during my next smoke
I use SPG, then put a little honey on them when it's time to wrap them. If I make 2 different styles, they are always the favorite. No more fancy rubs.
Can't go wrong with pork ribs. When I want to do them simple and easy I rub them with salt, pepper and granulated garlic, put them on the Weber indirect for a couple hours open then in a stainless steel tray covered with foil for a couple more hours, then use a simple sauce of honey and Crystal sauce (similar to Tabasco) just like the BBQ sauce on the American ribs here.
@@billyrogers8384 My sister-in-law likes 'em with just salt and pepper, nothing more. When we all were young and just-married we guys would always have to take a three or four-rib slab and do them like that for her.
AFAIK this isn't how any European cuisine I know of would traditionally prepare ribs. In continental Europe and the British isles they are traditionally stewed or boiled, or turned into charcuterie (Kasseler for example). I don't even know of a low and slow BBQ ribs variant traditional to any European cuisine. Portugal has BBQ ribs but they are prepared using higher temps and aren't smoked but simply charcoal grilled (and much less smoky as a result), and are flavoured with salt, pepper, garlic and lemon juice. Lots of European countries have adapted American BBQ recipes though.
I'm from the States.. Would love to have both! Roel should be the UN ambassador for making tasty ribs. Stay out of the middle east. Might have a little resistance.
Jamie's ribs Rotisserie style: rub with olive oil, season with salt pepper & Herbs de Provence (sans lavender, never put lavender on meat.) Hot charcoal with a drip tray under the rotisserie. About 2 1/2 hours.
Historically, the ribs would one of the cuts from the pig that they wouldn't smoke in European regions. Smoking was mainly a method used to preserve meats, and for ribs that would be too much hassle for not enough meat. They would be stewed or used in soups. Nonetheless, I get what you were going for with this comparison of different seasonings and techniques, nice work! For something entirely different, look up Greek style spare ribs.
This is very debatable. Each house with their own. Some folks dont let to much meat in the ribs, and they will cure them in salt for several days amd after that they let the dry up for a day and smoke them in cold smoke. They will be used in beans potato or sauerkraut soups and stew , or baked withbother meats Some other ppl wil just lev them in the salty brine, then take them out put them in cold water overnight to take the exces salt out and use them as above , obviously without the smoke profile, which imo I don't understand:))) When i butcher a pig evry litle bone left goes to salt curing and then beech cold smoke
Super nice looking sets of ribs! I'm ready to try the Euro style anytime (probably a week before I try them out here at the Castle). Also, Roel, have you done Jamaican Jerk pork ribs or butt?
American carnivore here. I quit using bbq sauce to make ribs years ago. When I watched you make that sauce, the only thing i saw in all that was sugar, then sugar, then more sugar. I dont need all that sugar. I just want to taste good meat.
Neither Dutch nor Flemish cuisine have any traditional recipes for BBQ smoked ribs. When food is hot smoked here it's almost entirely limited to fish and saucages - using nutmeg and cloves on meat is highly unusual in continental Europe too. It's typically a Dutch thing - a remnant of our past when we had a virtual monopoly on the world trade in both spices.
Usually in the 2-hour period, people don't use BBQ sauce yet, but use apple juice, butter, brown sugar inside the aluminum foil wrap, and then the BBQ sauce is done in the last stage to set that on the outside. Fun comparison!
🙋🏻 Hey Pitmasterx‼️👋🏻🤔🇮🇹 I'm not sure if this is exactly the European way to cook baby ribs... more often they are cooked in the oven using wine and Mediterranean aromatic herbs ‼️ in any case you made a great comparison even if it didn't help me decide which of the two ways I like it better‼️ 🤤🍷😂🤣👍🏻
@pitmaster x you do understand there are different ways to make ribs here in the states right? There are Texas ribs, Memphis, all kinds. They are all prepared very different. We also use an array of different woods as well... And you used a pellet smoker. Real BBQ'ers here use charcoal and wood... That was not any typical American pork rib you made Brutha. Very few of us use pellet grills. We have them for sausage making etc.... Oh and living in Texas we wouldn't dare put sauce on our ribs... That takes away from the flavor.
Now you have to try smoking European style with American seasoning. No sauce unless a dipping type because obviously it would run off the ribs and not really stick well.
The clean bite on the "european" ribs was actually a lot closer to what would win an american competition. That chunk that fell off the bone unexpectedly on that first american bite would be seen as having cooked too long.
Ok, now ya gone and done it! My Houston Nephew is so incensed that he is booking his flight to Nicaragua right now to chew you out (20 years of American education is keeping you safe!).
Hmm. The Euro ribs are a little too Christmas-y for my tastes, however one of my go to seasoning profiles for a variety of different meats (pork, beef, salmon, chicken) is simply: salt, freshly ground black pepper and Saigon cinnamon. Has to be the Viet Namese stuff...it's sweeter. And, smoke, of course.
They are definitely not European ribs if Europeans it to my ribs. They will use American ingredients to do barbecue ribs because they’re the best ribs and I live in England!!!
OK so im just a poor guy with a basic gravity smoker. I cannot see how you call those American ribs. I get a better smoke ring from a a 4 hour cook and they were more moist than you got here. basically if you want to say "American lets face it....Texas or Kansas" then cook it like that. Dont pretend to do it and say you did
You cooked them two different ways but your commentary was completely American due to the over use of the word "super" Since about 2016 the word super has been thrown in by lazy yanks as an adverb in front of anything and therefore other words such as really very incredibly extremely amazingly etc etc has been replaced by super. Or super super if you are even more lazy. This then caught on with the Canadians and finally reached Europe about 2020 . It's really dumbing down the English language.... It's super annoying ...
Sorry, this is wrong. First off, American pork has been breed to have no fat. This means there is no "bacon" like flavor in our pork; it sucks compared to Euro pork. Second, there is no smoke ring in either of your ribs. Your techniques are different; we have much heavier smoke taste. Lastly, American ribs may or may not have sauce added. America is vast and has many different tastes.
You never cooked ribs have you? They have this thin layer a fat over the meat. After cooking for 3+ hours it renders a lot. It also protects the meat from drying out
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Nice video. We all know which ribs are better!!! Ribs in America is like gumbo in Louisiana. Everybody has their own recipe and smoking technique.
My favorite BBQ is the the BBQ in front of me!!!!
Keep them coming
Here in the US those are ham seasonings. But we still put sugar on it.
I do a version of this that is boneless.
I take pork shoulder and cut it off the bone into little strips that are bout the size of the meat you would get from one baby back rib. Season it. Then cook it very low and slow. I usually put a pan of new potatoes under the rack with the 'boneless ribs" under it to catch the drippings and crisp up.
Pork ribs and sauerkraut with mashed potatoes was and is a common dish in my American kitchen....thanks to my mom!!! Looks delicious!
I always love and respect people who can honor their traditions without disrespecting another. Great video mate. Glad you shared the EU way. Might try it out during my next smoke
I use SPG, then put a little honey on them when it's time to wrap them. If I make 2 different styles, they are always the favorite. No more fancy rubs.
Awesome cook! I'm going to try the European ribs. 👍
Don't you know we also hang Ribs! For hundreds of years. I dig your show!
Can't go wrong with pork ribs. When I want to do them simple and easy I rub them with salt, pepper and granulated garlic, put them on the Weber indirect for a couple hours open then in a stainless steel tray covered with foil for a couple more hours, then use a simple sauce of honey and Crystal sauce (similar to Tabasco) just like the BBQ sauce on the American ribs here.
I like 👍 it simple!
@@billyrogers8384 My sister-in-law likes 'em with just salt and pepper, nothing more. When we all were young and just-married we guys would always have to take a three or four-rib slab and do them like that for her.
crystals the shit!
AFAIK this isn't how any European cuisine I know of would traditionally prepare ribs. In continental Europe and the British isles they are traditionally stewed or boiled, or turned into charcuterie (Kasseler for example).
I don't even know of a low and slow BBQ ribs variant traditional to any European cuisine. Portugal has BBQ ribs but they are prepared using higher temps and aren't smoked but simply charcoal grilled (and much less smoky as a result), and are flavoured with salt, pepper, garlic and lemon juice. Lots of European countries have adapted American BBQ recipes though.
I'm from the States.. Would love to have both! Roel should be the UN ambassador for making tasty ribs. Stay out of the middle east. Might have a little resistance.
Kunnen we ook de Rub bestellen in Nederland? Scheelt denk ik enorm in verzend kosten. Ps super veel inspiratie gehaald van je recepten.
Those ribs look Absolutely Delicious but I didn’t see a smoke ring! I Love watching your videos! Saying Hello and God Bless from Caldwell Ohio USA!
Jamie's ribs
Rotisserie style: rub with olive oil, season with salt pepper & Herbs de Provence (sans lavender, never put lavender on meat.) Hot charcoal with a drip tray under the rotisserie. About 2 1/2 hours.
Hi Roel, how much smoke flavour does the Borniak impart into the meat?
Where do you get your ribs from? Can’t find any like that anywhere here in Ireland
Historically, the ribs would one of the cuts from the pig that they wouldn't smoke in European regions. Smoking was mainly a method used to preserve meats, and for ribs that would be too much hassle for not enough meat. They would be stewed or used in soups. Nonetheless, I get what you were going for with this comparison of different seasonings and techniques, nice work! For something entirely different, look up Greek style spare ribs.
No smoke ring?
Kool and informative, u learned me something!
Where did you get the recipe for the European style ribs from?
This is very debatable. Each house with their own. Some folks dont let to much meat in the ribs, and they will cure them in salt for several days amd after that they let the dry up for a day and smoke them in cold smoke. They will be used in beans potato or sauerkraut soups and stew , or baked withbother meats
Some other ppl wil just lev them in the salty brine, then take them out put them in cold water overnight to take the exces salt out and use them as above , obviously without the smoke profile, which imo I don't understand:)))
When i butcher a pig evry litle bone left goes to salt curing and then beech cold smoke
Super nice looking sets of ribs! I'm ready to try the Euro style anytime (probably a week before I try them out here at the Castle). Also, Roel, have you done Jamaican Jerk pork ribs or butt?
Super nice ? Are you american?
American carnivore here. I quit using bbq sauce to make ribs years ago. When I watched you make that sauce, the only thing i saw in all that was sugar, then sugar, then more sugar. I dont need all that sugar. I just want to taste good meat.
Did he ... 🤔😅 Did he almost drop an F bomb there? 🤣😂🤣😂🤣😂🤣👍😎👍
I literary NEVER ate ribs like the 'Europeaan' style.
I think this is more a Dutch style because here in Belgium we can cook ;)
Neither Dutch nor Flemish cuisine have any traditional recipes for BBQ smoked ribs. When food is hot smoked here it's almost entirely limited to fish and saucages - using nutmeg and cloves on meat is highly unusual in continental Europe too. It's typically a Dutch thing - a remnant of our past when we had a virtual monopoly on the world trade in both spices.
Good one, Roel!
Usually in the 2-hour period, people don't use BBQ sauce yet, but use apple juice, butter, brown sugar inside the aluminum foil wrap, and then the BBQ sauce is done in the last stage to set that on the outside.
Fun comparison!
I wouldnt want to use anything acidic with aluminium foil
🙋🏻 Hey Pitmasterx‼️👋🏻🤔🇮🇹
I'm not sure if this is exactly the European way to cook baby ribs... more often they are cooked in the oven using wine and Mediterranean aromatic herbs ‼️ in any case you made a great comparison even if it didn't help me decide which of the two ways I like it better‼️ 🤤🍷😂🤣👍🏻
Bite through ribs are the best. That's how we do it for competitions .
@pitmaster x you do understand there are different ways to make ribs here in the states right? There are Texas ribs, Memphis, all kinds. They are all prepared very different. We also use an array of different woods as well... And you used a pellet smoker. Real BBQ'ers here use charcoal and wood... That was not any typical American pork rib you made Brutha. Very few of us use pellet grills. We have them for sausage making etc.... Oh and living in Texas we wouldn't dare put sauce on our ribs... That takes away from the flavor.
Maybe serve a green apple , sweet apple and dried apricot chutney with the European style ribs 🤔😏😋
*Pitmaster X ----> Stay Deliciously Mad*
Smoke ring ?
When he first held up the nutmeg I legit though it was a mothball
Now you have to try smoking European style with American seasoning. No sauce unless a dipping type because obviously it would run off the ribs and not really stick well.
The clean bite on the "european" ribs was actually a lot closer to what would win an american competition. That chunk that fell off the bone unexpectedly on that first american bite would be seen as having cooked too long.
Ok, now ya gone and done it! My Houston Nephew is so incensed that he is booking his flight to Nicaragua right now to chew you out (20 years of American education is keeping you safe!).
Central American style ribs are probly better than that Euro nonsense! 🤣😂😅
Actually ... Costillas Al Achiote do look absolutely delicious! 🤣😂
@@michaelriddick7116 All BBQ is better than NO BBQ!
@@michaelriddick7116 Sprechen-Sie Deutsch!?
@@surfingonmars8979 FACTS! :D
Meat and sugar is a big no-no for me,but to each his own .btw,I like mine spicy hot 🔥🥵😜👍🏻
😋
Hmm. The Euro ribs are a little too Christmas-y for my tastes, however one of my go to seasoning profiles for a variety of different meats (pork, beef, salmon, chicken) is simply: salt, freshly ground black pepper and Saigon cinnamon. Has to be the Viet Namese stuff...it's sweeter. And, smoke, of course.
It was very thoughtful of you to give your rub recipe in terms of tablespoons instead of grams for the Americans 🤣
iguana man
You need to go look at Black people cooking ribs.
🍽️🍽️🍽️👍👍👍💯💯💯
They are definitely not European ribs if Europeans it to my ribs. They will use American ingredients to do barbecue ribs because they’re the best ribs and I live in England!!!
OK so im just a poor guy with a basic gravity smoker. I cannot see how you call those American ribs. I get a better smoke ring from a a 4 hour cook and they were more moist than you got here. basically if you want to say "American lets face it....Texas or Kansas" then cook it like that. Dont pretend to do it and say you did
You cooked them two different ways but your commentary was completely American due to the over use of the word "super"
Since about 2016 the word super has been thrown in by lazy yanks as an adverb in front of anything and therefore other words such as
really
very
incredibly
extremely
amazingly
etc etc has been replaced by super. Or super super if you are even more lazy.
This then caught on with the Canadians and finally reached Europe about 2020 .
It's really dumbing down the English language....
It's super annoying ...
Sorry, this is wrong. First off, American pork has been breed to have no fat. This means there is no "bacon" like flavor in our pork; it sucks compared to Euro pork. Second, there is no smoke ring in either of your ribs. Your techniques are different; we have much heavier smoke taste. Lastly, American ribs may or may not have sauce added. America is vast and has many different tastes.
Lost me at no binder
Both racks of ribs….looked really
fatty. And unrendered pork fat is disgusting, especially when they taste swiney!!!
You never cooked ribs have you? They have this thin layer a fat over the meat. After cooking for 3+ hours it renders a lot. It also protects the meat from drying out