Direct Heat Baby Back Ribs | Swine & Bovine Barbecue

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Mop Sauce:
1/2 stick of butter
1 Fresno pepper
1/3 of an onion
3T apple cider vinegar
3T white vinegar
3/4 cup of barbecue sauce
- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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- Charcoal Torch
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- Nitrile Gloves
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- Trimming Knife
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- Slicing Knife
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- Chef's Knife
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- Charcuterie Book
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Опубликовано:

10 сен 2024

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Комментарии : 44

@jamespadgett1557 2 месяца назад

I use indirect heat at 325 for at least an hour, then when the coals settle down, grill them. We prefer the crispy-crunchy over the fall off the bone.

@swinebovinebarbecue Месяц назад

That sounds delicious

@RoadM17 9 дней назад

Should have read your colment one hour ago, my smoker decided to cool off and now I’m late for a dinner I organized.

@bigvisk1125 2 месяца назад

I love direct heat. Kick it up a notch on a live fire santa maria grill. My favorite way to cook

@user-zu7wg8vf7g 2 месяца назад

Oh my goodness those ribs are amazing and tasty looking. Deliciousness!!! 😋

@swinebovinebarbecue 2 месяца назад

Thank you!

@mattro4902 Месяц назад

I rarely cooked ribs until I started seeing this method. I have a WSM and it seems to work wonderfully. I make them all of the time now! Enjoyed the vid. Thanks.

@swinebovinebarbecue Месяц назад

Love to hear it! Thanks for watching

@SilverFoxCooking Год назад

I have my WSM set up for direct heat right now. Gonna give some ribs ago this holiday weekend. Thanks for all the great content and have a blessed Memorial Day.

@ryanbramich6951 Год назад

Thanks for continuing to inspire me with these cooks! Direct heat FTW!

@hojobbq Год назад

Chaps Pit Beef would be a great cook on the Chud Box - think they go 20 or so inches above their charcoal heat - so would work great on your pit

@Stanny936 Год назад

Love all the direct heat cooking man! I’m beginning to do more of it. Using my homemade offset less and less

@christianstinespring1098 Год назад

Same

@dirtnbeer 11 месяцев назад

You you guys still get a smoked flavor?

@TexasRanchu 9 месяцев назад

3-2-1 ribs is too much work, direct heat is the way to go..

@paradigmshift7541 8 месяцев назад

but smoked ribs have more flavor dont they?

@antoniobaskerville6823 3 месяца назад

Great Tutorial Video on Direct Method ❤

@swinebovinebarbecue 3 месяца назад

Thank you!

@LILMANBBQ 6 месяцев назад

They look great

@jacobhouser2932 10 месяцев назад

Awesome cook! Very nice

@BloodEagleMWO Месяц назад

what was your done temp for these guys? i'm confused if you're pulling at around 150 or going to "smoked" temp at 190-210 ish. At what temp did you pull them?

@swinebovinebarbecue Месяц назад

I let them go until they’re prone tender. I believe these were around 200-203

@huxmetalworks7371 Год назад

Great job do you have a video on your cooker would like to see a review of it in your opinion

@swinebovinebarbecue Год назад

I don’t have a video reviewing it. I may make one soon though

@gzy9988 5 месяцев назад

Nice job! How many times did you add more coals?

@swinebovinebarbecue 5 месяцев назад

If I start out around 325-350 then I typically don’t have to add coals. The pit is usually between 275-300 when I finish - around 2.5 hours

@harrythehorsebbq Год назад

Envious of the chud box Drew! I need a direct heat style cooker so I can dabble in that area. Ribs looked awesome man! Keep it up!

@paradigmshift7541 8 месяцев назад

no way this is better than smoked ribs.

@tommyboy4128 Год назад

Spend your money on a Smokeslinger. Twice the size of those mini Chuds, better construction and more versatile. Lastly, the price is comparable to the Chud

@errolneal9789 Год назад

To to be clear, "direct heat" is just grilling right? So these are just "grilled" ribs as opposed to smoked ribs?

@swinebovinebarbecue Год назад

Grilling is done much closer to the charcoal. My cooker’s grate is 18” above the charcoal which allows for longer cooking times. They are different than smoked ribs as there’s no wood component, just coals.

@errolneal9789 Год назад

@Swine & Bovine Barbecue what is the required height above the coals for the cook to be classified as "direct heat" versus "grilling"?

@mikebird5148 3 месяца назад

@errolneal9789 probably 16-20 inches above the coal, and around 285-320 degrees, if you try and cook ribs on a regular charcoal grill 5-10 inches above coals they will burn up real quick and probably be close to 450 degrees

@VillanuevaMedia Год назад

If I’m using my drum smoker like a bronco. Can I just drop the coals on top of the unlit? Or do I need to fully get them all lit as if I’m grilling? I’m thinking of doing some beef short ribs.

@swinebovinebarbecue Год назад

I’ve never used a drum smoker so I’m not sure. Around a chimney of charcoal gets the Chudbox to 300. I slowly add some unlit charcoal on top as needed throughout the cook to maintain 300

@SpYucaipaSoCal 11 месяцев назад

Hi I just cooked some St Lois ribs in the Kamado. 2:15 minutes at 350 absolutely perfect. Why the heck do people do 321 ribs. Don’t ya want to eat some today???

@paradigmshift7541 8 месяцев назад

what's wrong with 321 ribs, the cook time?

@benburnett8109 Год назад

THIS IS THE BEST EXAMPLE I'VE EVER SEEN OF what not to do with a slab of ribs. INTERESTED IN COOKING/SMOKING RIBS? Then avoid everything that you see in this video. This is the best video I've seen to date on EVERYTHING to avoid. Excellent job to the Poster of this video......he gaslighted everyone. Well done. OVer done. Just like your "ribs". ROTFLMAO. NO NO NO NO NO NO NO NO NO NO NO