This is a detailed video about making Central Texas Style Spare Ribs from start to finish. INSTAGRAM ACCOUNTS: Knox Ave BBQ - knoxavebbq... Mightyjoeyim - mightyjoeyi... Music by Liles Music - Purple Soda - thmatc.co/?l=53E71DB6
Amazing color on those ribs they turned out bomb!!!! Thank you for going into detail and sharing this great information bro your a great teacher. Keep the videos coming they are great.
Most excellent video! Great explanation of your thought process and what you're looking for throughout. And that there's no exact recipe, you've got to feel your way through it-with good guidelines like you set forth. Props!
Yup, agree 100%! Everyones got their own idea of what ribs should taste and feel like. The best is when people who boil their ribs says your plump juicy smoked ribs aren't soft enough. Lol! Thanks for the awesome video! I've learned more from you in the last couple months than the past 2 years on YT!!
Your trips on feel and look are the most valuable part. Each individual can then cross reference those info their own individual pit and home in on their perfect rib that way. Thank you for teaching the understanding of the process. 🙏
I noticed you using the rib tips as a point of reference for testing the softness. We mostly purchase from cosco and Saint Louis ribs are the choice there. Without the tips for reference what would you feel for on this cut of rib? I will re examine my rib cooking technique with more on feel and look being the driving parameters for timing. Makes perfect sense. Splitting up some cherry wood and white oak for the stockpile.
@@Phloored I would see how soft the rib meet is on the edges between the bones. this isn't my go to check. it's probably my 3rd or 4th check. i usually check for the rib tips, the floppiness of the rib, lightly pinching in between the bones, and then poking the sides where the bones are to see how much it's sliding. i don't want it to slide too much (might be over cooked) but a little bit of a lift can help indicate that the meat wont stick to the bone when you're eating it.
aye! glad to hear. hope you "like" the video and subscribe. and click the bell notification. i'll have a video coming out tomorrow, and another later this week.
Just cooked these ribs following your instructions. Salt and pepper first then rub, squish test for doneness, tight wrap with foil and back in smoke for 30 mins. Best ribs I ever made. Thanks Joe for the detailed instruction.
Thank you again MUY. I think you should start a small teaching school for BBQ, you know, in all of your spare time. I would come back to Chicago to attend.
Although they do look amazing!, Judging by your "bite through", Thinking they could have gone a half to an hour longer wrapped. But thats just my preference. All n all.... I love how thorough you were here. The information was spot-on and will serve as an excellent starting point for those who are just beginning their journey in the world of BBQ. Thank you so much for sharing! I love your channel
I can definitely see that. I like mine with a bit more of a chew, but you are correct. I think the way more ppl like them an extra 30 mins would’ve been perfect. I appreciate you watch!
Left ,right, bottom , take it back now yall! 2 hops this time, 2 hops this time, ...this is my go to video when I smoke ribs so much information thanks joe!!
Great video bro! I usually smoke mine for 3 hours then wrap and finish in the oven for 2 more hours. I know they're done when I can make them do the "worm" lol. I'm gonna have to incorporate a couple of ur tips in my next rib cook. On a side note, do u run the smoker with a water pan or just use dry heat? Franklin swears by it, but im not seeing too much of a difference other than it absorbs some heat coming out the firebox...
what weight are the ribs pre and post trim? Most vids I watch never mention the weight. In the UK we struggle to get the proper cuts and weights so would love to tell my butcher the rough weights of these racks. As always fantastic vids.
When I order ribs, I usually ask for 3.5 and up (3.5lbs or bigger). Most small butcher shops might not do that for you, because the spare rib is close to the belly, and most butcher shops will scrape down the bones to get more meat for the pork belly.
They do some other stuff, but I didn’t wanna put their recipe out on the internet out of respect for them. But this is my preferred method and flavor profile.
Some places may use it for sausage. It is it a little annoying to make sure there isn't any bone or cartilage in the pieces, but i've done it at a few places. I usually just use to for other dishes, that aren't smoked. They're good for soups or braising.
@@petesmeatbbq not really doing it by temp. it's more so, if you can pick of the foil pack and it's not burning your hands anymore. haha. so as long as you can pick it up comfortably and it's still very warm, that should be good to go.
Not really. This method is basically used everywhere. Everyone might take it differently levels of tenderness and smokiness, but the biggest difference I would is the sauce that they decide to use. So I wouldn’t take it’s from one places. This my version after working at TB, truth and just talking bbq with a lot of other cooks I know.
I tried this method, put sauce, butter, and honey in the wrap, and the sauce ended up burning pretty badly cooking @ 250. Is this just an issue with the sauce I used being too sugary?
I just started watching your videos I usually watch Jeremy Yoder I noticed that you never really say what temperature you do your cooks at why is that for people that are beginner's that is really helpful
Why is it that simple Texan style pork ribs really shine in flavour as opposed to all those weird, fruity and multilayered ribs (as tasty as they are too)...you cant beat that salt pepper and brushed with the simple vinegary bbq sauce.
I always that it’s hard to please everyone with ribs because everyone cooks them and there are a lot of flavor profiles. They’re like wings. Some people lkje them plain, sauced, or dry rubbed.
