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Competition Rib Recipe St. Louis Pork Sparerib How to Barbeque by Harry Soo SlapYoDaddyBBQ.com

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I show you how I prepare competition ribs in this video. For more rib recipes go to www.slapyodaddy.... Click "SHOW MORE" for all the information links!!!
I compete using St. Louis ribs in KCBS, PNWBA, and IBCA contests. Please see my video on how to select ribs • Buying Best BBQ Meats ... .
I use my Jailbird Chicken rub on the meat side and All Purpose Love Meat Tender on the bone side. The mop sauce is my Championship Sauce with ¼ part white vinegar. You can sauce it at the end with my Championship Sauce with ¼ part Orange Blossom Honey. You can get my rubs and sauce at www.slapyodaddy...
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq #competitionribs

Опубликовано:

5 сен 2024

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Комментарии : 1,1 тыс.

@jeremyt6131 6 лет назад

I have been watching bbq videos for many years and they are generally a waste of time for me as they provide no new information/techniques. I am so glad your video finally popped up in my searches and thus finding this awesome source to take my already great backyard bbq to the next level. I am very grateful for you to share some of you competition tips and taking us through your experiments to find the best products and techniques. THANK YOU, HARRY!

@SlapYoDaddyBBQ 6 лет назад

Hey Jeremy, thank you for your kind comments. I help you master barbeque so you can spread BBQ love. If there is any topic you want to know more than what you have already seen online, please let me know. Please tell your friends you found a BBQ channel that tells you straight what works and what doesn't! :-)

@harsoo 5 лет назад

@@SOLDOZER thanks for stopping by. I have 90+ videos posted so feel free to take a look. You are correct that I'm a RU-vid pitmaster as I only started my channel this year after being a competitor since 2008. I'm a lifetime student of barbecue and am always learning so f you already know more than me then I'm happy to learn from your channel or website. Be at peace and spread bbq love

@guillaumel.5483 5 лет назад

Harry Soo is the man! Another great video!

@patrickincharlestonsc4935 5 лет назад

Vision821 hick in IT if that’s not an oxymoron. Harry is the truth.

@joeygallagher3158 2 года назад

Hi Harry thank you so much for the amazing video! It is pretty amazing that you are willing to share your secrets with everyone! I just discovered you and your videos and I’m so happy I did! I have two questions for you: What is the apparatus called that you use for the brown sugar? And are your products available for sale in stores in Canada? Thanks again!! This was hands down the best rib video I’ve ever seen!

@rxw5520 5 лет назад

"Hop off the airplane, go to Walmart and buy some supplies, and go win a $10,000 check. That's my M.O." 😎 Badass.

@SlapYoDaddyBBQ 5 лет назад

Ok. I also will take a $5,000 check! See my Mikey Chen Collab video of those checks in my garage! LOL!

@jeremywyatt50 4 года назад

Do you fly your smokers?

@dylan-nguyen 4 года назад

Jeremy Wyatt he uses cheap Weber grills. Might even just buy at Walmart too LOL After watching Harry’s videos I bought a Weber for $20 and made tons of great food!! I was about to buy a $400 pellet. Glad I saved my money and get to experience real bbq/smoking

@jstpetersci 3 года назад

Could you make ribs like this on a pk grill or is it better to just get another weber kettle? Looking to purchase something for the weekends that won't rust after the years.

@vh788 4 года назад

this mans style of explaining especially his cadence, its all perfect for me, fast and precise and ergonomic to my thoughts.

@SlapYoDaddyBBQ 4 года назад

Wow I am humbled to learn "ergonomic" to your thoughts! Vulcan mind meld? :-)

@ronbarfield5615 3 года назад

Yeah right Every fifth word is very LOUD the ribs are ready and very TENDER these are competition ribs to impress the JUDGES!! Yeah nice cadence 🙄

@bry120 3 года назад

Cadence? Speech tempo?

@Thepurolife 3 года назад

I’ve used this recipe time & time again, it never fails! I literally always fall back to this video if I forget or need a brush up. Thank you for explaining everything perfectly Harry! You are very much appreciated! 🙏🏻

@mauriciourteaga6434 2 года назад

Thank you for your tips and tricks! They helped me take 1st place in my church picnic rib cook off! 💪🏽

@FireWaterCooking 6 лет назад

I love your videos! I like your philosophy on "Try it my way and compare it to your way and do what you think is better".. no nonsense, great tips and tricks!

@SlapYoDaddyBBQ 6 лет назад

There are 9,000 books on BBQ and 7,000 professional teams so there are at least 16,000 ways to cook BBQ. So, I teach you one way so there are 15,999 other ways so you can get to the top of the mountain using many other techniques. Thanks for stopping by

@markj363 5 лет назад

Loved this statement, "This is the way I do it, you can do it your way if you'd like, but my way has one many comps and many 10,000 checks." I believe I will be doing it Mr. Soo's way thank you very much.

@SlapYoDaddyBBQ 5 лет назад

Barbecue may not be the path to world peace but it's a good start. . . Anthony Bourdain 1956 to eternity

@Steppin2theAM 5 лет назад

Over the last 6 or 7 years I thought I saw all the masters RU-vid had to offer and I'm thankful. Everyone has something to offer, but WOW... I've never seen this DBQ( Doctor of BbQ)! This feels like a clinic! I'm amazed, I'm a fan and I'm learning! LOVE IT!!!!!

@SlapYoDaddyBBQ 5 лет назад

Hey Kenyan, one down and 160 other videos to go in 25 Playlists. Remember my 3:1 rule. For every 3 hours cooking, you are permitted 1 hour of online surfing. Go forth, cook and spread love and watch less "expert" videos including mine. The reason for my channel is to set you free from the myths and equip you with the art and science proven on the no holds barred arena of double blind competition BBQ cooking under KCBS, IBCA SCA Lone Star, PNWBA sanctioned events!

@davidfarr8692 6 лет назад

"Don't do this for your poker buddies, just for judges and in-laws." Good stuff. The videos speak for themselves, but the subtle humor are the nuggets.

@SlapYoDaddyBBQ 6 лет назад

Thanks for your support David Farr and for noticing some humor! :-)

@BroJona 5 лет назад

I really appreciate the time you take to show us what it looks like behind the scenes... and for free! Not to mention you take the time to reply to just about every comment. This speaks highly of your character, skill, and willingness to share the knowledge. Thanks man! God bless you!

@SlapYoDaddyBBQ 5 лет назад

Thanks Bro Jona. I've passed the baton to you to spread some BBQ love in the world

@rocknfan100 2 года назад

WoW ! Finally a Rib-Master that is willing to show us back-yarders the 'tricks' to creating competition quality ribs ...Tthank You so much ! I guess there are 113 people in this world who just don't like ribs ( - ;

@SlapYoDaddyBBQ 2 года назад

Happy to up your game with my free Ribs Masterclass!

@turtlehead2 6 лет назад

I'll probably never compete, but I watch you sand other people's videos on the competition process and apply it to my home cooks. My friends and family think it's a bit absurd to spend 5 hours on a slab, but they love the end results. I enjoy your videos and I appreciate your transparency. Though you could lose a competition by someone using your techniques, you still don't hold back. Very cool.

@SlapYoDaddyBBQ 6 лет назад

I can watch Tiger Wood's videos and read his books all day long. I still will not be able to swing a golf club like him because he has 100,000 hours into his swing. So you still have to cook well to beat me at a contest. My goal is to help you master barbecue so you can spread BBQ love in the world.

@Captain-Max Год назад

Dude, you are my new hero! Though I did spring for an electric smoker, I'm a firm follower of "If it's cheap, I buy it!". Don't mind a little cartilage even a little bit. 😋👍

@SlapYoDaddyBBQ Год назад

Thanks for stopping by Captain Max!

@benee421 5 лет назад

Im just getting into bbq and i am so amazed by the detail and commitment u have in bestowing ur blackbelt knowledge to us. Ur legacy will be greatly appreciated and will live on in history! Ur like a bbq messiah! Thank you very much!

@SlapYoDaddyBBQ 5 лет назад

You are very welcome. Be sure to tell others that they can get black belt knowledge on my channel.

@Silver_Surfer1 Год назад

Hi Harry. I know this video is from 3 years ago but I'm commenting to say that as a beginner at smoking on my new WSM 18, I'm finding your videos highly informative and inspirational. I've been taking notes and realizing that there are many different factors that will determine the cook times and temperatures because there's a science behind the process. The real X factor though is the intuition of the individual that show cases the skills of the artist. Thanks for making the videos and sharing your knowledge.

@SlapYoDaddyBBQ Год назад

Thanks for stopping by. Best of luck in your BBQ journey and take lots of walks on stage!

@Silver_Surfer1 Год назад

@@SlapYoDaddyBBQ My 3rd cook on my SMW 18.5. and I'm finally understanding temperature control. The ribs just keep getting better! At 49 years old I'm so happy to find something to get excited about again. Thanks for sharing your experiences Harry!

@PicklesBBQandCooking 6 лет назад

Always learning from your videos. The African spices are a great idea.I always figure knowledge is free, teach whatever you know. I’m nowhere near competition but go Harry!

@SlapYoDaddyBBQ 6 лет назад

Glad you found the info helpful. I have plenty more knowledge to share as this is just scratching the surface.

@MichaelRei99 6 лет назад

Harry Soo I always knew you were full of it!(knowledge that is)

@AdamS-nv5oo 5 лет назад

I've watched similar videos with similar techniques, but Harrys positive enthusiasm puts his videos over top.

@SlapYoDaddyBBQ 5 лет назад

Thanks Adam for your kind words and support. The energy of love is what separates the folks who cook and the folks who COOK! Thanks for watching my channel! :-)

@TheCharlesbolen 6 лет назад

Harry it's amazing what you're doing with this channel. I can't tell you enough how much I appreciate it. You're a perfectionist I love it!

@SlapYoDaddyBBQ 6 лет назад

Hey Charles, thank you for your kind words. Please check back often to see new content posted weekly and tell all your friends about my channel. Best, Harry

@joseeduardoolivamarin1584 Год назад

Thank you so much. Greetings from El Salvador, Central America. I´ve been smoking for 7 years. Bought a WSM 18" last weekend. Big Weber fan.

@SlapYoDaddyBBQ Год назад

Greetings Jose. I'm teaching in Guadalajara, Panama City, and Costa Rica in coming months. Look for my event calendar for updates www.slapyodaddybbq.com/events/

@bartsaylors3857 4 года назад

I have used your rib technique many times and the end product is outstanding. I have run into one gotcha which isn't mentioned but assumed. I was smoking nine racks on my offset and things got busy when it was time to pull everything off the pit. When transferring from the pit, I took too long to get the foil open and had carry on cooking which resulted in rib meat vs. ribs. Nobody complained and they were happy eating all the meat but it was disappointing to spend all that time to wind up with over cooked/tender ribs. Hopefully my mistake will help somebody else. Thanks again for all your videos.

@SlapYoDaddyBBQ 4 года назад

Yes watch for residual cooking and vent your ribs after they come off the pit, as needed. Some ribs are better with residual to prevent "siezing". Others will get too done. Just experiment to find your groove. Cooking is art! :-)

@Liberty-wo2iy 5 лет назад

I really appreciate learning about the science behind the techniques in all your videos... (who the heck are the 59 oddballs that don't like this video?) P.S. it's about COMPETITION ribs. You do it in your backyard however you want...

@SlapYoDaddyBBQ 5 лет назад

Have fun and spread BBQ love!

@kyngblack-elephant5564 5 лет назад

I apply your methods and it makes BBQ fun, therapeutic, and brings my family together for some good food. THANK YOU for sharing your tips and expertise! 🙌🏾

@edrosenquist6541 2 года назад

I was having trouble with my ribs, so I watched this video again. Harry, you are awesome! Thank you for being so selfless with your bbq ninja methods! I just made the best ribs that I ever ate, thanks to you!

@SlapYoDaddyBBQ 2 года назад

You are so welcome Ed!

@CentralTexasGrilling 6 лет назад

Great information as always. I’m gonna have to do a practice run with your rubs now and see how they turn out.

@SlapYoDaddyBBQ 6 лет назад

Thanks James. Let me know how they turn out. If you have questions, call me.

@danbent2112 4 года назад

I have watched countless videos on smoking. This video here has been a complete game changer. Love your passion, enthusiasm and love for the food. I will now spend all evening going through your videos!

@SlapYoDaddyBBQ 4 года назад

Get a cold adult beverage and enjoy my 280 videos 35 Playlists. When done, you can go over to Patreon.com/HarrySoo for a more personalized experience in your BBQ journey with me! Watch for more exclusive engagement and content on Patreon for livestreams, Q&A, messages to interact with you.

@danbent2112 4 года назад

@@SlapYoDaddyBBQ cheers! Can I ask, when using your wsm do you ever use the water pan? I see with ribs and brisket you don't. You have it in just foiled.

@SlapYoDaddyBBQ 4 года назад

@@danbent2112 100% of the time. It's foiled and kept dry. Good for 100+ first places in this configuration

@danbent2112 4 года назад

@@SlapYoDaddyBBQ I will try this! I have always filled with water as most set ups advice that. Thanks for the replies Harry 👍👍

@jkbbq 6 лет назад

Harry, thanks again for another amazing video. You have so much knowledge and experience to share with the BBQ community. I could just watch your videos all day. You also deliver the information in way that makes us all want to become BBQ Pitmasters!

@SlapYoDaddyBBQ 6 лет назад

Hey Jim. Just happy to be a tiny part of your journey as I teach you how to master barbecue, you can spread BBQ love in the world. Don't just watch my videos, I want you to go out and cook for your family and friends.

@harveyhashimoto6746 5 лет назад

Aloha Harry, I attended your class when you were here on the Big Island and even competed with you in the Hilo Bay BBQ Cook Off back in 2013, the next year I won 1st in chicken, you are truly the best, and I thank you for sharing your BBQ Love. Good Luck and God Bless

@SlapYoDaddyBBQ 5 лет назад

Hey Harvey Mahalo. Long time no time talk story. Anytime you want me come back just let me know! Hope all is well! Aloha :-)

@bulletman124XXL 5 лет назад

Thank you for sharing your tricks. Your finished product looks amazing! I can see why you win championships..

@dcwwwcp 5 лет назад

I Love Your Videos! Cooking food is what really separates us from the other living things on the planet. Cooking is the science and art of taste. It is chemistry and passion. Your videos inspire me. I live in KC and I am truly a barbecue junkie. Thank you Harry for taking the time to make great videos and sharing your passion!

@SlapYoDaddyBBQ 5 лет назад

Thanks for watching and taking time to leave a comment. Plenty more videos coming to help you master barbeque so you can spread BBQ love! :-)

@benjismith593 5 лет назад

Harry you have me convinced that I need to enter my first comp. Will be the backyard BBQ category, but I'm sick of sitting on the sidelines. Great video!

@SlapYoDaddyBBQ 5 лет назад

Give it a go and be sure to watch my rib videos Coaching Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ld1A_dPwsw8.html Livermore Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ua1LQ9DSgOI.html Harry Grill Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XcIZ2AW4Smo.html Rib Contest - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AwDa2aG6ERo.html Harry Grill Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XcIZ2AW4Smo.html Jenga Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-glYiEZuJAhM.html Rib Crown - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ikopYdDtcoA.html

@speeddrift5011 5 лет назад

Another great video Harry, thank you for explaining the “why” you do what you do. Without “why” nothing matters.

@SlapYoDaddyBBQ 5 лет назад

Curious minds want to know and we are both from the same "wood pile" :-)

@magillagorilla1180 5 лет назад

8:37 "I know my meat is gonna be fairly wet tonight." It made me chuckle, I can't help it. I'm just a kid

@SlapYoDaddyBBQ 5 лет назад

Me too! LOL!

@jimpalmer4061 4 года назад

Seen this many times, but last time I did St Louis, they weren't the best. I live coming back to this to re-review....found a couple of gems I got away from. Thanks Harry!

@SlapYoDaddyBBQ 4 года назад

Rome was not built in one day. Wax on wax off! 🤪😝😜

@medtech1a 5 лет назад

Great looking ribs and now I know how to break down those ribs properly.

@SlapYoDaddyBBQ 5 лет назад

Best of luck. Be sure to checkout the 100 other videos I've made

@medtech1a 5 лет назад

I’m a subscriber now so I will be seeing them all

@puppylove6 11 месяцев назад

Also great experience learning from you. Very patient and proud!! Great job brother!!! This is the very first time I have subscribed to someone’s channel!!

@SlapYoDaddyBBQ 11 месяцев назад

Thanks for subscribing. When you have time, you can browse my 700 vidoes and 35 playlists. Keep spreading BBQ love!

@jackevans5737 6 лет назад

Thanks for another awesome video! I learn so much from you. Thanks again Harry!

@SlapYoDaddyBBQ 6 лет назад

You are very welcome. Keep spreading BBQ love

@MikeFLHT 3 года назад

3 years ago but still looking good, Harry. Thank you for this.

@SlapYoDaddyBBQ 3 года назад

My pleasure!

@Misfitfan3996 6 лет назад

So much useful content and ideas. Thank you for the video!

@SlapYoDaddyBBQ 6 лет назад

You are very welcome Mikethebassist. Please check back often to see new content posted weekly and tell all your friends about my channel. Best, Harry

@darrenintulsa8016 5 лет назад

Harry! So many tips here, thank for sharing. I learned more in 20 mins on this video than I have gained in countless hours of watching others. Thank you..thank you...thank you Sir!

@SlapYoDaddyBBQ 5 лет назад

Hey Darren, you learn how to master barbecue from my channel so you can spread BBQ love. I have 100 videos so feel free to binge watch when you have time. Comp Chicken - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VC8fdTsj_jY.html; Comp Butt - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FlBagb3tKUc.html; Comp Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Uo7ocTu9olc.html; Coaching Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ld1A_dPwsw8.html; Livermore Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ua1LQ9DSgOI.html; Harry Grill Ribs - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XcIZ2AW4Smo.html

@bryannall1981 6 лет назад

Great videos! Very informative! Dig your hat also!

@SlapYoDaddyBBQ 6 лет назад

Thanks Bryan. I help you master barbecue so you can spread more love in this world. The hat is a necessity as the sun is relentless in SoCal.

@blindboyjonny 5 лет назад

Hello Henry. My barbecue since he took one of your classes in Southern California and was quite a fan boy. Now I understand why. Train your techniques up here in Montana. Thank you for sharing all of your black belt secrets.

@nbholifield 5 лет назад

Absolutely amazing video!!! Thanks for sharing your knowledge to us beginners!!!!

@JOSH50H 5 лет назад

My dad took your class some years ago and he already had a good rib game but you helped him step it up 10 fold

@SlapYoDaddyBBQ 5 лет назад

So happy to hear your Dad is spreading BBQ love. Please say hello to him for me. Regards, Harry

@michaelyoung5526 5 лет назад

Great video Harry! Greetings from HTX. What temp was the oven set to after you foiled the ribs? Or did I miss that in the video? Thanks!

@rammerjammer8258 3 года назад

275

@anthonyrivers454 2 года назад

I did your method for my ribs today, turned out great! Best ribs I've made so far, though I did use far less stuff as I wasn't making these for a competition, just rub, and spritsed with water and parkay.

@SlapYoDaddyBBQ 2 года назад

Great job!

@disasterconsulting1324 5 лет назад

Hi Harry, Thanks for the hints and tips. Good to see someone in the BBQ Competition Circuit willing to help out those of us who love to cook good BBQ but will probably never get to the competition level. What do you recommend for wood and for charcoal? I have been doing everything with an electric smoker and want to move up to doing everything with a real pit.

@SlapYoDaddyBBQ 5 лет назад

Hey Disaster Consulting, I'm an IT program manager and I build datacenters including disaster recovery infrastructure. I like apple and hickory for butt and brisket, cherry and pecan for ribs, and red oak for chicken. If you want to move away from your electric, you can't go wrong with a Weber Smokey Mountain 18 for $299. Setup WSM - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dOctn85Y-nk.html; Clean up WSM - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-E7FWJFvare0.html

@luvs2race370 5 лет назад

I love the fact that you are willing to share all of your vast knowledge with everyday cooks like myself! Some ppl wanna be all crazy about hiding their techniques like they possess the holy grail of all bbq or something. Just a small bit of info for ppl who are not a fan of artificial butter like myself. You can use clarified butter, or "ghee" in your cooks without worries of any type of burning or separation as all of the milk solids have been removed from the milk fat. You can buy it at some stores, but I just make my own out of real un-salted butter. Its very easy and there are many vids on you tube with instructions on how to make it. Another benefit is ppl who are dairy intolerant can use it as all the dairy product has been removed and you are left with nothing but the oil.. Thx for the vids! I watch every one!

@SlapYoDaddyBBQ 5 лет назад

Yes, ghee is fine. We have several Indian stores in Diamond Bar where I live to buy ghee. I like the solids when brushing butter on steak. For competition, you can; bring ghee from home but hard to spray on meat. ICBINB or Parkay both work well and I've won many 1st places with the $1.50 bottles from Walmart. Thanks for stopping by

@richwise36 5 лет назад

Harry, you’re “the professor” of bbq. You must have a PhMeat.

@SlapYoDaddyBBQ 5 лет назад

Hey Rich, I've been told that I have a PhB (Dr. of Barbecue)! Thanks for watching.

@Murrph67 6 лет назад

Thanks Harry - I always get something new each time I watch the videos - lots of great information!

@SlapYoDaddyBBQ 6 лет назад

You're very welcome. Master barbecue and spread some BBQ love!

@Murrph67 6 лет назад

Harry, I am going too and I will!

@Just_the_Q 6 лет назад

Did i miss something. After you Brown sugared them, you foiled them and let them rest. You didn't put them back on the smoker?

@SlapYoDaddyBBQ 6 лет назад

Once crust sets, you foil, then you put it back into pit or oven to render the connective protein strands. My monologue describes that it took another 2 hours to be done.

@seanlewandowski8395 6 лет назад

@@SlapYoDaddyBBQ what temperature?

@timothyking5424 6 лет назад

Same as your pit .... 275.

@TheColonelJJ 5 лет назад

I so appreciated the plastic fork handle/tooth analogy! Right on!

@SlapYoDaddyBBQ 5 лет назад

Most cooks are better able to use the end of a plastic fork test versus 1) the bend test, 2) meat-between-bone temp test (not reliable), 3) toothpick test (hard to gauge for a beginner), or 4) bone-pull-back test (not reliable)

@jimroberts7178 4 года назад

What temperature is the oven set on and what is average time to completion? Thank-You

@SlapYoDaddyBBQ 4 года назад

275F. About 1.5 to 2.5 hours to get tender depending on the size and thickness.

@davemahoney6725 4 года назад

Can you just put it back in the smoker or would that “over smoke” them?

@barlandrew 4 года назад

@@davemahoney6725 I'm a total rookie, but, from what i've heard in the 50 smoker videos I've watched on RU-vid so far, the pores in meat close around 140-degrees internal temp, where they don't accept more smoke. So folks usually wrap about 165-degrees internal. I've heard folks say they finish in the oven to save pellets/wood. (I think, in another video, Harry says "a BTU is a BTU.")

@BuddhaRice 5 лет назад

Harry, you are my idol! I am an Asian American (viet) who loves to bbq, and to see you become so successful in the competition scene makes me so proud! I want to start a bbq team with my military brothers now :)

@fritzwilger6401 5 лет назад

Hi Harry! Awesome Vid. Questions: 1. after spritzing with water and ICBINB at what point do you wrap?Do you go by temp of ribs, by time, or by the development of the bark/crust? 2. I have a 18" WSM and hanging allows for more racks. Thoughts on hanging the racks? 3. What is the purpose of ICBINB? Bark build up or flavor? Would one miss much if left out? PS Thank you for not being a pretentious pit-master.

@SlapYoDaddyBBQ 5 лет назад

1. Wrap when crust sets 2. You can hang if you like that method 3. ICBINB is for flavor and moisture. Soy bean will not burn unlike butter.

@crash4o4 10 месяцев назад

Hi Harry, I came across you watching the bbq show on paramount. Thanks for sharing your experience. Im here to learn more for cooking for family and friends. I loved how i saw you win using basic bbq equipment over the people who had such high tech equipment. Goes to show you can get the same results. Much love from Canada ❤

@SlapYoDaddyBBQ 10 месяцев назад

Much love back at you in Canada. Yes, it's always the pitmaster and never the pit and you can win awards with a $300 WSM versus the big boys using their $20,000 smokers! For some of my competitor friends, the paint job on their pit, alone, is $5,000!

@private0077897 5 лет назад

I'm surprised no one made any jokes about the statement at 8:35

@Taylor-dl2kr 5 лет назад

Sean Williams most of us don’t think like 12 year olds so we don’t pay any attention to it

@private0077897 5 лет назад

@@Taylor-dl2kr Unfortunately, most comment sections online are usually full of 12 year old's, hence the reason for my surprise.

@puppylove6 11 месяцев назад

Unbelievable man!!!! I’m doing this tomorrow for my wife and kids!!!!

@SlapYoDaddyBBQ 11 месяцев назад

Give it a go and let me know how it came out!

@chuchuk99 5 лет назад

... Lol, not for poker buddies, but for judges or in-laws!…

@SlapYoDaddyBBQ 5 лет назад

Gotta impress some. Not too much for others! LOL!

@ronal0508 5 лет назад

Thank you for this video. I repeated all your steps and make me look like a professional with my friends. People love the flavors (I twisted a bit), Now my problem is people want to show up next weekend too... GOD BLESS YOU

@SlapYoDaddyBBQ 5 лет назад

Keep spreading BBQ love Ronal!

@skyterrapin 4 года назад

That’s a tee shirt phrase “Never rub a rub”

@SlapYoDaddyBBQ 4 года назад

LOL! I have many tee designs if you like BBQ themed messages! tinyurl.com/yc6ez8xy

@matthewrapp3406 6 лет назад

Harry, I just bought a smoker and have been watching tons of video over the pass few months. You explain everything in a way a beginner can hit the ground running. I love to share my love of food with friends and family and I think BBQ will be my new way of sharing good times with them. My wife never watches these videos with me, but she liked yours. Also, your comment about watching Tiger Woods will not make you a great golfer was hilarious. If you are Ever in the Detroit area let us know. You are the bbq sensei.

@SlapYoDaddyBBQ 6 лет назад

Hey Matthew, thank you for your kind words. You master barbecue on my channel so you can spread BBQ love. Would love to drop by next time I'm I. Detroit!

@dauhuan 4 года назад

Idk if I want to remove burnt blood for my in law, lol.

@gerhardmoeller774 6 лет назад

Thanks Harry.. my problem was trimming! You are the best BBQ instructor!

@SlapYoDaddyBBQ 6 лет назад

Happy to help you master ribs so you can spread BBQ love

@yezryezr Год назад

Maaaaan oh man! Thank you so much for so much information! 🤤 I can’t wait to try some of your tricks. I recently made some of the best ribs I’ve ever made and after watching this I’m excited for my next batch

@SlapYoDaddyBBQ Год назад

Happy to help! Go forth and spread some rib love!

@vdcg2010 6 лет назад

Wow! This is the most informative video I have ever seen on pork ribs, thank you!!!

@SlapYoDaddyBBQ 6 лет назад

Glad you found it useful. Thanks for stopping by. Here is intel on steaks See SCA 3X world champion ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kQPc2s-CQmk.html. See where the SCA contest is held ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-J2zMcjXO18c.html.

@davido6915 3 года назад

Harry soo your the best!!!

@SlapYoDaddyBBQ 3 года назад

Thanks for watching David!

@cncaliguy09 3 года назад

SlappyyodaddyBBQ is the king. Just smoked a rack ribs for Superbowl using this a a guide and they turned out great. 9 out of 10 and Top 5 ribs I ate. Not competition level but damn amazing. Again, love this channel and website.

@SlapYoDaddyBBQ 3 года назад

Awesome to hear. I did a little rib tower also for my SB2021. Game was a yawner but food was good - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mdgd6bNIoZc.html

@rawtry65 6 лет назад

Thanks for getting back to me...you are the man....

@SlapYoDaddyBBQ 6 лет назад

BBQ is ready when it's ready so don't hurry!

@wrthrash 4 года назад

Thanks Harry, going to give this a try (to the letter) this weekend for a group of 24 family members. Doing 4 huge rib racks & 3 huge Boston Butts, should be an epic holiday BBQ!!!

@SlapYoDaddyBBQ 4 года назад

All the best. Thanks for stopping by!

@PerthLuxury Год назад

Would love to see Harry do a colab with Johnny Trigg. Now that would be awesome!!

@SlapYoDaddyBBQ Год назад

There is only one Godfather of BBQ and I just met Johnny at Memphis in May this year. One of the BBQ greats of America and a living legend! I was privileged to cook against him in BBQ Pitmaster Season One

@Nclght Месяц назад

@SlapYoDaddyBBQ You are very humble! Using 18.5 WSMs, you beat Trig, Mixon and others in a rib competition hosted by and set up by Trig. Of course, they were using Jambos and other extremely high dollar pits. Further proof of your expertise, your great products, and the truth behind your most famous quote, ie "it ain't the pit, it's the pitmaster. " Yeah, i know you didn't say "ain't" but as a southern boy, "ain't" pops a bit more. lol. Btw, make no mistake, I know Trig is "THAT DUDE" when it comes to ribs. Showing deference to him is definitely warranted, but defeating him even if only once out of countless times should still be proudly worn as a badge of honor.

@bwurts 5 лет назад

Ok Harry - never cooked Competition ribs b4 - did my own thing on a FE100 I have had for over 15 years - Folks always seem to like what I made but came across your channel and tried this recipe ( could not find your sauce locally ) I live in Kansas City - anyway It was a big hit - thanks for your generosity and willingness to share - two thumbs up

@SlapYoDaddyBBQ 5 лет назад

Happy to help Bernie. Great to hear you spreading BBQ love

@bwurts 5 лет назад

Harry what type of vinegar do you cut your sauce with ( apple cider?) and how much?-- thank you for sharing - greatly appreciated

@SlapYoDaddyBBQ 5 лет назад

Apple cider is good. Just enough to give a bit of a twang to your flavor profile.

@ALPHAJACK78 2 года назад

Awesome tips and demo HARRY! Where is the next contest?

@SlapYoDaddyBBQ 2 года назад

Headed to Texas and Mexico next. Just back from Fargo www.slapyodaddybbq.com/2022/07/2022-annual-scheels-bbq-championship-teams-university/

@ALPHAJACK78 2 года назад

@@SlapYoDaddyBBQ I wish you the best of luck!

@scottmellard3298 4 года назад

Best rib video ever. I am making this for the second time. So many finer points distilled to simplicity. Thanks Harry.

@SlapYoDaddyBBQ 4 года назад

Glad you enjoyed it Scott!

@oriquel1 4 года назад

Merkén is a spice endemic of the south of Chile, SouthAmerica. It is dry and smoked red goat horn Chilies and coriander seeds. Super tasty, I always bring bags of it when I go to Chile.

@SlapYoDaddyBBQ 4 года назад

Thanks for the info! I'll send you my shipping address next time you make a trip as it's pricy on Amazon

@niv6570 5 лет назад

Absolutely generous to show all the tips and tricks, super super enlighthening. Thank you!

@SlapYoDaddyBBQ 5 лет назад

Thanks for stopping by and taking time to leave a comment. You master barbecue from my channel so you can spread BBQ love. Feel free to tell others and binge watch the 90+ videos on my channel when you have time.

@jamescofer373 3 года назад

My buddy kept telling me to check your channel out and I finally did. Wow! Great video with clear and quick explanation. I feel like an idiot for waiting so long to watch. I'm looking forward to watching all of them now! Much love!

@SlapYoDaddyBBQ 3 года назад

Welcome James. Feel free to browse many black belt tips in my 400+ videos 35 playlists when you have time. Regards, Harry

@raymondbillups2002 2 года назад

I’m just finding these videos! Your knowledge is awesome, plus I love you that you don’t waste the rib tips of the spare rib. I just subscribed!

@SlapYoDaddyBBQ 2 года назад

Glad you found my videos helpful Raymond! Thanks for the sub!

@stephanieyeminez89 6 лет назад

We are watching BBQ pitmasters every saturday we watch it. We love it.

@SlapYoDaddyBBQ 6 лет назад

Thanks for your support of my channel. Plenty more videos coming.

@Fadee0 Год назад

Harry is the man, good info

@SlapYoDaddyBBQ Год назад

Thanks for stopping by Candace. Keep spreading BBQ love!

@keithcoleman1729 2 года назад

Really helpful, especially the area of probing for tenderness and timing. Thanks!

@SlapYoDaddyBBQ 2 года назад

Glad you found it helpful Keith 👍

@jkim972 5 лет назад

I’ve been backyard cooking ribs for years. But, learned so much from this video. Thank you

@SlapYoDaddyBBQ 5 лет назад

You're very welcome. Feel free the binge watch my 100+ videos when you have time so you can master barbecue and spread BBQ love.

@armandoboensel593 6 лет назад

Love it, just tried some of your tips on some rid tips I set aside for flavor testing. And my baby boys say you just brought my game up 10 fold 👍👏👏👏👏👏 Thanks you so much.

@SlapYoDaddyBBQ 6 лет назад

Amando, thanks for stopping by. I'm very happy to hear your baby boys enjoyed your ribs. Please continue to spread BBQ love and let your friends know about my channel. I will try to post weekly. If there are topics you'd like me to do, please let me know. Best, Harry

@erikooi4651 4 года назад

Hi Harry - just wanted to say thank you for these awesome instructional videos you've put on youtube, you're truly a wealthy of knowledge. I've got an exciting upcoming weekend with a rack of ribs already dry brine-ing in my fridge and a SRF brisket thawing out. Can't say these cooks will turn out well, as it's my first time for both but I'm compelled to learn and get better. Thanks again!

@SlapYoDaddyBBQ 4 года назад

Wow, thanks!

@jroth6108 5 лет назад

Thanks, Harry, you are a "Master" at your trade. I like the idea of pushing with your fingers around the bone for better presentation. I've competed in smaller competitions around in Iowa and have done well. I also like your concoctions. Happy BBQing

@SlapYoDaddyBBQ 5 лет назад

Welcome to my channel John

@SlapYoDaddyBBQ 5 лет назад

Sorry James!

@j0rzeh 4 года назад

I'm quite new to BBQ and with all your tricks and tips I feel like I've jumped 10 years of practice, Thank you so much for all your great videos, BBQ isn't as big here in the UK but I'm totally inlove with the food and everything else, I started with a Akorn Jr last month and now I just invested into a Weber Summit charcoal and I'm loving it.

@SlapYoDaddyBBQ 4 года назад

You are so welcome. I had the honor of training numerous UK and European BBQ champions when I competed and taught in London www.slapyodaddybbq.com/2012/07/british-bbq-championship-cartmel-england/

@klefdnb 6 лет назад

Thanks so much for sharing your secretes Harry!!! By the way.... try with clarified butter..... it doesn't burn and its real butter. It does not separate and it tastes great. ´

@SlapYoDaddyBBQ 6 лет назад

You're very welcome. Yes, clarified works also

@Donnybrook10 4 года назад

Harry...here's a tip for you to consider. Have you ever made your own brown sugar? My wife makes her own brown sugar for her baking and it's night and day better. Mix white sugar with molasses. Ratio is 1 tablespoon molasses to i cup of white sugar. We're going to try using pure cane sugar next. Maybe try it and it will be the difference between first and the rest.

@SlapYoDaddyBBQ 4 года назад

Never made my own brown sugar. Have used raw brown sugar, rock sugars, and turbinado sugars in the past.

@rohanjaina 3 года назад

one of the best recipes i have seen so far , and thats coming fr0m an Indan dude . good one bud

@SlapYoDaddyBBQ 3 года назад

Thanks Rohan for stopping by!

@danit7969 5 лет назад

I recently found your channel, and I am soooooo happy! I adore you and your words of wisdom! Thank you so much for sharing your expertise.

@SlapYoDaddyBBQ 5 лет назад

Welcome Dani to 170 videos across 30 Playlists

@lawrencegarcia1370 6 лет назад

Harry your the man..I am a disciple of the Soo method

@SlapYoDaddyBBQ 6 лет назад

Paduan Lawrence Garcia. Learn you must. Patience you must have. Spread BBQ love you shall. May the BBQ-force be with you. Obi-Won-Harry

@lawrencegarcia1370 6 лет назад

@@SlapYoDaddyBBQ As a water distribution operator, and you also are in loved in the water industry you have inspired me to pursue my bbq dreams man....Keep up the good work...

@MorninTripper 2 года назад

Exccellent. I always learn something from each of your videos!

@SlapYoDaddyBBQ 2 года назад

Thanks for stopping by!

@avega2792 5 лет назад

I like the way you trimmed ans squared up the racks. I never heard such a simple explanation before. I don't make ribs very often, but next time I do I bet they'll look as good as your ribs!

@SlapYoDaddyBBQ 5 лет назад

Give these simple methods a go and let me know what you think. So that you can master barbecue from my channel. I've organized my 100+ videos in Playlists for easy navigation ru-vid.com/show-UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6

@rogwheel Год назад

Going to try this on my Weber Smokey Mountain tomorrow!!!!!

@SlapYoDaddyBBQ Год назад

Good luck Roger!

@rogwheel Год назад

@@SlapYoDaddyBBQ I tried this recipe yesterday and they were,hands down, THE BEST ribs I have ever cooked. Thanks so much for sharing your tips and cooking methods!!!

@4000marcdman 4 года назад

Your videos are so great Harry. I followed your hot and fast brisket method and the people at work say I should sell it lol.

@SlapYoDaddyBBQ 4 года назад

Time to open your BBQ business!

@madgrillerz9537 5 лет назад

Great video! You have some awesome tips and tricks. Glad I found your videos. Keep them coming. I smoked some St. Louis ribs this past weekend, always a winner! Shout out from Hondo Texas!

@SlapYoDaddyBBQ 5 лет назад

Shoutout back to Hondo Texas. I'll be in Dallas March 10-13 to conduct demos for Jealous Devil charcoal at the HPBE Expso. JD is one of my sponsors so if you're attending this mega "CES" of barbecue expos, please stop by to say hello..

@madgrillerz9537 5 лет назад

Man that would be awesome! If I can make I definitely will stop by!

@NomNomOmable 5 лет назад

Thank you so much for sharing your black belt tips and tricks! I'm a newbie to bbq smoking and was checking out your videos to learn how to smoke some ribs. I gave it a try today...my family said they came out great and were looking for more! Thanks Harry! 😋🍖💕🙌

@SlapYoDaddyBBQ 5 лет назад

Keep spreading BBQ love

@shawnjwoloschuk287 4 года назад

I remember you using multiple spice on the BBQ Pit Masters. I miss you on that show ! 🙋 Shawn

@SlapYoDaddyBBQ 4 года назад

Thanks. I'm sure will be rerun!

@josharnold3328 2 года назад

Tons of great, accurate advice.

@jayowens9434 5 лет назад

I’ve watched this one like 5 times! I’ve done a lot of backyard bbq but with your tips I think I can definitely take it to the next level! I’m doing my ribs tomorrow. I’ll let you know how they turn out. Love your channel brother! Keep up the great work!

@arlenelobban6778 5 лет назад

WOW !!! the giver of techniques, and every detail covered, amazing. BLESSED !!! Be the giver, there are too many takers.

@SlapYoDaddyBBQ 5 лет назад

If you can up your game and spread BBQ love, that's all that matters. More BBQ wisdom in this podcast fireandwatercooking.buzzsprout.com/275921/1392322-episode-12-a-discussion-with-world-famous-bbq-champion-harry-soo-of-slap-yo-daddy-bbq