Isn't Harry the Best? It's such an honor to cook with him! Watch “Does a Binder Even Matter? 6 BBQ Binders Put to the Test!” ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ItmxPJMtqMU.html next!
I can appreciate what Harry does for the competition food, but I’m super thankful that you focus on what 99% of us want to achieve in the backyard! I love watching these videos, really brings a great understanding of what’s out there and what inspires you! Great video guys!!
He goes over board at times and competition style like he done on these ribs ,he should have bought baby backs here ,I buy spare ribs because I like the extra fat and meat I only take off the diaphragm then I put some mustard binder on and add my seasoning and that's it.
Woof woof that was a great show. All love and a big thank you all that made this happen. Free drinks for you all if I was there And as always xXxo0oxXx to you and yours
Thanks To Harry and you, now I understand a lot about the competition vs back yard. I knew comp ribs used a lot seasoning but wow, I had no idea! I’ll stick to my back yard warrior style. My family would all be about 500 pounds If I feed them the comp style as much as we eat ribs. Thanks for the video Al looking forward to the next one.
That looks spectacular - both versions - another fabulous collab Al, Harry, and your crew. Perfect comraderie shown here - it’s no wonder everyone has a good time at a bbq. As they say, the travel to the destination is a huge part of the event Just enough hands on time in the prep and cooking that makes it a great thing to do with friends with an awesome finish
Harry is such a great pit master that he can share his every secret. Why? Because it is not just ingredients. It is the skill to cook properly and as he demonstrated, tweak the flavor profile just before plating.
Another great cook. Could have used this mini series with Harry in reverse order...I did ribs last week and brisket today 😂😂😂 At least now I know how to properly trim my ribs!!!!! Thanks
This was a great series. Glad you two were able to hook up. Al, how is it you don't have that massive knive Harry has? Knife envy is a terrible thing 😁😆😅🤣😂
@@BehindTheFoodTV good to hear. One never knows when they will get to butcher a Brontosaurs 😁😂🤣😅😆 . Don't think that will be allowed in your carry on bag but could you imagine the look on the inspectors face when they saw that on the x ray? Priceless. Sir have a great day. 🌞
Thanks, Jason. He didn't actually say, but he has made several videos about different injections for comp. I would imagine you and I have both already watched all of them lol :-)
We cooked at 225. I don’t remember what you cook on, but if you’re on a BGE or stick burner you will get enough smoke to cook at 250-275. On a KJ with James’ double indirect setup 275 is just fine.
Jesus, this is literally sugar with a side of pork… and they always say “little bit of sugar, little bit of mango juice, little bit of agave”. Y’all are making candy!!!!
Man for backyard style you sure did take off a lot I remove the diaphragm and maybe clean them up just a little bit I'm leaving all the rest that's why I like spare ribs over baby backs, midaswel buy them and not even buy spare ribs if your going to cut them down like that ,but they both looked good but I want all that extra fat a such.
Hey DMac. Usually if I get a whole spare like that I cook it as a spare and don’t trim down to St Luis. That would have been a hard comparison though knowing Harry was going g to do comp which means a St Louis trim.
