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Gonna try them all. Thanks guys. Even with their knowledge. As a long time pitcooker. I know. Its not easy to duplicate. Cant fake experience. Especially with offset cooking. Really one of favorite videos
Ok, I'm doing this recipe for a 20+ person dinner tomorrow. I think the lemon zest and wet marinade will bring huge results! I normally do this Souvla style, but this looks like a contender. I think I'll add a dash of red wine vinegar into the marinade as well for a bit of zip and meat penetration, but overall I like the elements of yours. Oh and get that man a napkin!! Thanks Al!
Enjoy Corey! I think the red wine vinegar will be a nice addition. I don't know if I'd do it in the marinade or just add it with the extra marinade and rub at the end when you pull it (think NC BBQ adding ACV at the end) - but either will probably be good.
Every once in awhile I order a fully cooked brisket to be shipped to me from Lewis BBQ in South Carolina. It is awesome. I contacted Goldee's BBQ and two other BBQ places from the 2024 top ten list ....no one from any of the Texas BBQ places responded to me. I sure would love to spoil myself with some Texas brisket.
I think you missed an opportunity with the last rack to do the salt pepper run with jirbys sauce. After looking at the sauce recipes I’m going to make the ribby sauce but with the extra ketchup from the other. The mushroom soy will definitely add some extra umami to the ribs.
Very Nice! FYI Aaron Franklin called and said, Never slide your briskets! You will scrape off your rub/bark. I have yet to have the Bar-A-Ribs. I live nearby and gotta go give them a try. Eat More Vegans nice video as always.
If you can snatch the pebble from my hand grasshopper, you will be the greatest rib cook of all time. I believe you've arrived, Al. You are the master. I'm going to try this at home! How long did the ribs stay in the warmer???
WOW...what a huge difference from hour 2 to 3 to 4 And the Goldies/Bar-A sauce (I like theBar-A profile better)... I'm going to do this when I get home.(From Aruba) Nick, you are the man for ribs 👍
That’s some mighty looking appetite pleasing ribs there Al. Gotta say you didn’t screw the pooch on that cook. ButThis ain’t the video where the temp gauge installed on the smoker is the same temperature as the thermoWorks sitting next to the meat. Showing how different the two temperatures are. When you say your cooking at 275 degrees, what’s the true temperature?
I make awesome tasting ribs when i use heath riles butter bath when i wrap them, My smoked ribs come out super delicious and tender every time using it...🔥
The Bar A glaze is very good. It makes sense that the combo was better, the Goldees rub is more complex than just plain old salt and pepper thus more flavor. Excellent video/ experiment On a side note I like my ribs without the membrane but Im only preparing 2 or 3 racks. I can totally understand not removing the membrane when preparing 50+ way too time consuming
I think you got something with this test. I’ve had goldee’s a few times and I think they are the best I’ve ever had. But I’ve got to make that bar a glaze with goldee’s ap. Thanks for doing the test. It’s another great video as always.
I don't know Al. Salt and pepper ribs hung vertically over direct heat with a few wood chunks (think barrel cooker) wrapped in foil for a 2 hour rest is awfully hard to beat. Yes my offset makes amazing ribs but can't compete with direct heat. Plus hanging ribs, set it and forget it and no wrap couldn't be any easier. For full disclosure I must admit I am not a sweet rub/sauce rib guy.
I have a Suvgun for maybe three or more years and still love it. I like the longer distance between the tank and the front of the torch so I can get the flames down to were the charcoal is in my Green Egg. The only problem I had with the Suvgun is it doesn't stand on its own. But it does have a ring on the back that I just hook to the bottom of my side table with a J hook.
This is going to be my favorite video that you guys have ever done because I love ribs. I going to copy this cook as soon as I get another rack of ribs, like today I going to the store. I hope Goldees get their rub back in stock too. Got to buy stuff for the Jirby's sauce too and hope it doesn't kill my carnivore diet too bad.
calling the plumber in the morning to set up a drain hole for the drool I need to clean up - I might have to wake my son up early (than the usual midday) tomorrow and take me to the butcher to get me some more ribs Oh, and during the middle of the vid, I wonder what the reverse hybrid might have been like ? since you had that 4th rack ;) All those racks looked amazing, I can only try to imagine the smiles on those that helped finish them all off. Yummo
Al, Great video! All ribs look delicious! Glad you found the Jirby sauce video, although I think he says that those are not exactly what is done at Goldee's. You have actually bought the actual Goldee's sauce - I think. Also, if you or anyone else is interested, Ant's BBQ did an video a while back in which he created low calorie versions of Jirby's sauces. More importantly to your test, I believe you forgot an experimental case, which would be the Bar-A seasoned ribs with Goldee's/ Jirby glaze - this would be a second hybrid case. One more things to consider. I think I saw that at Ribbees, Jirby is glazing the ribs right before serving. I am not sure if this is as an improvement or because they need to fulfill orders for different tasting ribs. Keep up the great work!
