How to Smoke Pork Ribs

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Опубликовано:

24 июл 2020

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Комментарии : 717

@kerberos57 3 года назад

Just did this and I’ll never smoke ribs any other way. I actually tasted the smoke!

@jessecosta9483 3 года назад

Trying this, this weekend on my pitboss Lockhart! 🤙🏻

@altongehringer9858 2 года назад

Better check out his newest video using butcher paper and smoked lard. You may change your mind!❤️

@DanielVargas-tt9ch Год назад

I heard you just bought savemart ribs made in the microwave.

@tonytevis1029 2 года назад

Score membrane Season with salt and pepper Smoke at 225 for 3.5 hrs Cook at 275 for 1 hr, spray every 15 min Wrap in foil, cook at 275 for 30 min Unwrap, glaze with sauce, cook 275 for 30 min Let them rest for 15 min

@ohhepster1138 2 года назад

Thank you for this Tony

@danielwoodard6898 2 года назад

You are a scholar and a gentleman

@TheRealDavil 2 года назад

Don't know why he doesn't just put a card in the video with this summary on it

@jeffseverson1995 2 года назад

I followed this receipe on my pellet smoker and overcooked the St Louis style ribs I bought. Maybe pellet smokers cook faster than stick burners?

@2010stoof 2 года назад

Thanks for this breakdown. I find myself asking him these numbers. I wish he put this in description lol

@thestuffmikedoes2309 3 года назад

My dude using Sweet Baby Ray's right off the shelf. You're a true man of the people and that's why you've earned my subscription.

@Frank-kh3nj 3 года назад

It warmed my heart too. That’s what I enjoy as well lol

@thisfool89 3 года назад

I mix the sweet baby rays vidalia onion with the sweet baby rays sweet and spicy.

@darrenXparker 3 года назад

I remember when Sweet Baby Ray’s was hard to find. I’m glad it exploded in popularity

@badboy.7458 3 года назад

You can use a1 merianade Chicago and about a 3rd new York merainde.

@texastoyz9341 3 года назад

Big Baby Rays fan. Use it all the time on my ribs

@toddp822 3 года назад

Well said about the difference between comp, restaurant and backyard style. The way I smoke now is WAY less complicated than a few years ago.

@MadScientistBBQ 3 года назад

To me, at this point it’s about the meat cookery more than the things I add on top of it

@henriwolbrink 3 года назад

Yep, fully agree here. All those 3-2-1 and other methods are way too much work on larger cooks. And are in my opinion more failsafe(?) for most home smokers. And a great way to entertain yourself. But Essential? No.

@ryanlogan9231 3 года назад

@@henriwolbrink the 3-2-1 method is for all those people who will watch a video that clearly says cook to color and tenderness but will still ask how long they need to cook it.

@henriwolbrink 3 года назад

@@ryanlogan9231 And will also ask for internal temperatures.

@henriwolbrink 3 года назад

Most common failure is overloading your firebox, resulting in smothered and dirty smoke. Foil keeps this down. Once mastering a good fire, I see no need for wrapping.

@bigal7373 3 года назад

Thank you! All too many times I watch videos or read articles about what you just did and it leaves so many questions unanswered. I love the fact that you take the time and explain in infeticemal detail the process for each of your meals you prepare.

@dansong.tolman2793 3 года назад

I have seen many, many rib videos. This is by far the best. Infomative, all explained, fantastic!

@johnponicki7557 3 года назад

Incredible Video. I'm a backyard BBQer, been at it about 10 years. I have to say it is really tough to mess up a cook. But, I am at the point of trying to figure out why something came out fantastic vs "ok". I have had better luck with "less is more" - so I totally agree with the salt and pepper rub, and sauce at the end. Please keep your explanations of what you are seeing/looking at coming. Adding to the close up with the camera and a temp reference. It is extremely helpful for those of us trying to crack the code. Your in depth explanations are amazing. I am on 4 BBQ channels. I learn a tip or trick from all, but you are the only one that is teaching me the most (by far) about cooking itself at this point. Thank You.

@footballt97 3 года назад

This is the Rib method I’ve been looking for! Cooked them tonight and they were exactly what I’ve been trying to hit! You the best BBQer on RU-vid hands down! Keep it up brother and keep spitting these great vids out!

@cdudek 3 года назад

Another fantastic video like usual Jeremy! The background is just as beautiful as the ribs!

@Sesquapedalian100 3 года назад

Jeremy, thanks!! I made ribs, first time, absolute success. Got wood with proper moisture content thanks to you & used your method for the pork ribs. Perfect!!

@cruiser626 3 года назад

Excellent video Jeremy! Love the details. I used this method today on three racks of spare ribs from Costco in my pit boss pellet vertical smoker. Best ribs I’ve ever made! My whole family was impressed! Couldn’t believe how much better just salt and pepper did compared to rubs. Seriously, never going back!! Keep the videos coming!

@misinformationwithrandy 3 года назад

Congrats on 100k subscribers! This is a great video covering practical tips. Thanks for Sharing.

@drewfisher6721 3 года назад

I just bought a pellet smoker and seasonings, I came back to this video and couldn’t be more happy that I got salt, pepper, and sweet baby Ray’s.. I love that sauce and can’t wait to make my ribs this weekend. Man, you’ve taught me a lot and have swayed me to simplicity!

@billcrockett4976 3 года назад

Another great video. Thanks for sharing. Your videos and explanation s makes things so simple. I love the salt and pepper been using it for awhile since you shared. Thanks again

@palepa15 2 года назад

Okay brother, you have now officially become my go-to channel for bbq technique. I’ve watched a lot (a lot!!) of videos and yours has been the most informed. Keep up the good work

@etenterprises 3 года назад

Honestly one of the best rib videos I've seen. You make great points on salt & pepper only to get smoke penetration vs fine rubs with binders that ultimately block smoke. I like the scoring membrane time saver.

@dedknedy 2 года назад

As someone who recently invested in an offset smoker, I appreciate these videos so much.

@aviator1352 3 года назад

You sir , by far, have the best tutorial on rib smoking that I have come across. And I can even re-produce this method on a pellet smoker. And you are spot on with the rub you use, or lack there of. Thanks to you I have really simplified my rib smoking.

@budpup65 3 года назад

So convenient you posted this 3 hours before I started prepping some ribs to smoke tomorrow :) still new to smoking but damn it's so enjoyable. Thanks for all the tips!

@jerrylong1079 3 года назад

Thanks for the video, I had forgotten how good simplicity can be. I smoked 3 racks of ribs yesterday after watching this video, left membrane on used only SPG (I love garlic) used your spritz recipe 7 of 7 folks loved 'em. Forget all the expensive rubs I've been using this will be my go to from now on, thanks again.

@CharmPeddler 2 года назад

I absolutely love I is much detail you go into. Keep up the great content!

@cbanducci 3 года назад

Followed your instructions - My daughter commented, "These are the best ribs I've ever eaten!" That's a win for me!

@blackonblacklove5484 3 года назад

Yet another outstanding video from the Mad Scientist! Thank you for the breakdown my friend! The only thing I was hoping for at the end was you showing what that membrane looked like afterwards. None the less, awesome job!

@notingham211 3 года назад

This is Forsure the best walk thru video , no off topic talk straight to the point 👍🏽🔥also ima do exactly this no kizzyyy

@christopherlee622 2 года назад

I really like that you give more indicators then time and temp, that is really helpful for me.

@altongehringer9858 2 года назад

I just watched your newest video using butcher paper and smoked lard. I love that you are still pushing yourself and improving. I've been cooking ribs for years and I keep coming back to learn new methods. I'd never even heard of using butcher paper a couple of years ago...

@TripptheGOAT3 3 года назад

I’m a convert as well. Been making ribs for 15+ years and lord only knows how many different rubs. I commented on your rub review and tried a couple of those out as well. On a whim last weekend I went only salt/pepper on one of three racks and finished with sweet babies . Best ribs I’ve ever made or eaten. No rub for me ever again!

@windvale 3 года назад

Wow ! Just Wow ! I've been smoking ribs for years, tried every method, but - I think you've pretty much nailed it here. Great Job... I can't wait to try this method. God bless !

@starlord4886 3 года назад

Brother, you were the motivation that got me really going in bbq. I swear, every time I feel like I am getting a great understanding on bbq, you show me just how much there is to learn. I love your channel brother, I watch all of them and my bbq gets better and better with your knowledge and my tweaking of how I cook. You have actually motivated me to start a side hustle selling bbq.

@tony7713 3 года назад

Me to

@Gepstra 10 месяцев назад

Yeah Bröthēr Brõthêr

@armandodiaz67 2 года назад

I've seen a lot of your videos, they are incredible! It has changed the way I BBQ.

@ericramirez9240 3 года назад

Congrats on reaching 100k subs. Well deserved so good job for you and your family. Take Care.

@sawmanpeters6292 2 года назад

Awesome videos. Been learning lots from your videos. Thanks for taking the time to compare details. I’ve incorporated your techniques to cooking brisket. It’s getting better every time. Still working on ribs, sometimes it works sometimes it doesn’t. I’m going to try these rib techniques next.

@mikelong9638 2 года назад

I love your videos. Good straight forward methods for home barbeque, not a lot of fluff which only complicates things for little or no benefit.

@Legendary_UA 3 года назад

Absolutely beautiful results. Keep it simple

@Badair91 3 года назад

Another great video dude. Really appreciate the effort you put into making these and all the explanations, has solidified some things and made me look at changing others! And props to your wife too for all the camera work

@4seasonsbbq 3 года назад

Those are some of the best lookin ribs I've ever seen Jeremy. I never remove the membrane, I think it helps maintain the moisture and after they're cooked the membrane comes off super easy, no effort at all. My last rib video the membrane was falling off before I pulled it off. I do like your scoring method though, I'm gonna try that next time. This was another fantastic video. 👍👍

@everettjewell6001 3 года назад

Thanks for all the information. I have perfected the competition steak for my family based on one of your videos. I look forward to these ribs.

@robberne6763 3 года назад

Hey man another awesome video really enjoy your informative content 👌🏼 quick question do you have a new offset smoker or put another axle under it and made it a tandem ? Watched this video then an old once and noticed haha

@turtleman1027na12 3 года назад

Been watching this guy since he first started and still enjoyed it

@kcompton36 2 года назад

I used this process last night for smoking a pair or St. Louis ribs, and they turned out amazing. Fall off the bone and incredibly juicy. Even my wife loved them, and she is not a general fan of ribs. Great information Jeremy!!

@albertt521 3 года назад

Tons of good info and and probably the best video that i have ever seen on pork ribs! Excellent work! Thank you!

@leehicks5219 3 года назад

Thank You Jeremy for this explanation and really Love Your videos. Will have to try this on the pit. Been getting quiet a bit of rain here in Western Ky. so will try to cook between the pop up afternoon showers, Thank You again.

@Breitman123 3 года назад

Why has it taken me so long to find this channel? This dude is awesome. Thanks for the most in-depth approach to teaching BBQ techniques.

@jaybooth4815 3 года назад

Great video! Really like the KISS method of cooking ribs. Very informative. Those ribs look delicious!

@davepomplun1462 3 года назад

Very good demonstration and explanation of the smoking/cooking method! Will try it! Congrats!👍

@shaneowens8774 3 года назад

Nice video and really good recipe. You cover all the basics well and I love that your experience shines through. It is easy to tell this isn’t something you heard someone else talk about and are trying to mimic.

@foreverpjfan4551 3 года назад

Your videos are so thorough and detailed always explaining the WHY. I will try the salt and pepper rub next time. P.S. I've had the best luck brushing the bbq sauce onto the ribs when I wrap them. Tried all the other methods but to me this adds the baseline flavor and appearance for the finishing BBQ sauce. Smoke on my BBQ friend!

@edruiz1202 2 года назад

Love your videos bro!!! Keep them coming!!!! Smoking a brisket as I watch this!!!!

@pilkster88 3 года назад

You have excellent educational content!!! I’m watching all your videos because I’m getting my first electric smoker next week and your methods and turn outs look so good and tasty!! Thank you and keep up the great work!!

@mikelastpass689 3 года назад

Jeremy thanks so much for sharing yr expertise. I watch lots of smoking vids & find I get so much more from you. You take the time to explain not only what yr doing but why which is very important to me. Thanks so much & thank yr excellent videographer wife. She takes the time to make these video's the high quality production they are. 👍

@christianoles1427 3 года назад

Great video dude! I’ve learned a lot from you. Really glad I found your channel! 🙏

@MadScientistBBQ 3 года назад

Awesome! Glad it helped

@yesmanmola4181 3 года назад

Thank you for video ! I love the your 4and maybe 1hour and 20-30 minutes method! You are an excellent bbqer !

@addictedtobedrock5282 3 года назад

Always quality vids, thank you! 👍🏻

@melissak9467 2 года назад

Just used my new smoker for the first time yesterday and did this recipe. The ribs were amazing. Really special. I don't think I would even tweak anything which is amazing for a trial run. Thank you!

@scottw9267 3 года назад

This is exacltly/directionally my trip down doing ribs. Started with 2 2 1 and always felt they were overlooking. Now, I run at 275 and usually have 2.5 to 3 of smoke, 0.5 in rap to tenderize a little and then either 0.5 to have glaze set (or if they are done out of the wrap, I'll just glaze and let stand on counter

@MadScientistBBQ 3 года назад

Nice!

@bigc7594 2 года назад

Your videos are wonderful….amazing amount of knowledge to become a better cook. Made ribs yesterday on my WSM and they were (by far) the best ever. The only suggestion I would make is…..since your videos are rather long (which is great since they are so detailed) I would love a recap at the end….how much did the meat (brisket, chicken etc) weigh and a rundown of times and temps. Thanks and Rock on!!!!

@austinthompson1002 3 года назад

Very well explained I really enjoy your videos. Sometimes you lose me for a bit in the technical science ones like about the moisture in wood but I end up getting the overall point.👍🏻

@MadScientistBBQ 3 года назад

The first 1000 people who click the link will get 2 free months of Skillshare Premium: skl.sh/madscientistbbq

@dawgdchi 3 года назад

Getting a pellet smoker here next week and am dying to make ribs like this! Quick question...I'm not going to have the ability to shift it from a cooler temp to a warmer temp as fast as you did. From what I can tell, I can shift left to right potentially where there may be a little change but not as big. What do you suggest for that style smoker where it'll have to gradually raise in temperature? Maybe adjust the temp as soon as I can and just ride it out? BTW love your videos, you bring a very practical and detailed explanation to everything you talk about and really explain "why" for each step which goes a long way in helping people really understand how to smoke instead of just following a recipe!

@2005Pilot 3 года назад

Perfect Timing!!

@tlc2011jlc 2 года назад

Thank you for your info.

@chrischaralambous286 3 года назад

Great video. Everything you said made sense, no need for too much rub, no need to keep wrapping, unwrapping, wrapping , unwrapping etc. As you quite rightly put it, why complicate matters when you can get just as good results by keeping it simple.👍👌

@TG-qr4jr 3 года назад

Would love to see you making some ribs on one of your stick/wood burners vs a Kettle. As someone with your experience using stick burners and understanding of clean smoke, would be interesting to see how you'd find the comparison at the end. :)

@edrossini 3 года назад

I’m a big fan of yours, Jeremy. I love your approach to explaining the science behind bbq. Maybe you could shoot a video comparing woods cooking brisket and spare ribs. What they do to color, bark, smoky flavor and how they burn, etc. Maybe a video series comparing two woods at a time then doing a wrap up video in the last episode. I mean there are tables comparing woods out there, but they never go deep and each author will say a different thing. We really miss your take on it.

@MadScientistBBQ 3 года назад

Great idea! I love it and would be happy to do it

@bobhinley5410 3 года назад

I would love to see a side by side pork rib with and without brining. So far I tried one rack with brine and holy moly it was so much juicier .

@RumandCook 3 года назад

Great video. Good break down on all the topics. Thanks!

@ghost61 3 года назад

This is the video I've been waiting for. Definitely trying this next time. Thanks

@sdagley52 Год назад

Thanks Jeremy for teaching me on backyard BBQ. I've been watching competition videos and cooking ribs that way. My wife never liked it because she said it was to much stuff on them. This was simple and tasted amazing.

@mike_adams Год назад

Great video, technique worked perfectly. One question though, where’d you get that bbq sauce brush? Didn’t see the link in the description.

@garylittles617 3 года назад

I had to make a comment today about what you said about changing the times from 3-2-1 method to 4-1-1/2 that worked GREAT. I also Really Appreciated about not using so much seasoning for ribs you really don't need all that to make Outstanding food. I just really wanted you to know that it works. I made some yesterday my family Loved it. The pork flavor was wonderful didn't fall off the bone but Super tender. Gary from Detroit to Las Vegas. Hope to meet you soon.

@mikeruizesparza1514 3 года назад

Excellent video!! Simple and perfect doneness

@rickydeez7251 3 года назад

Thank you Master, I like the way you keep it simple, It makes me enjoy your Videos more than others, Your the Best, The Master.

@himwo. 3 года назад

Bless you for this and all of your videos! I've just smoked my first rack of babyback ribs and they turned out GREAT even though I've never done this before.. solid smoke flavor from the beech and cherry wood, pretty as f smoke ring, great flavor from the meat! Thank you so much!

@rogerleathers1388 3 года назад

Jeremy- what's your take on foil vs. peach paper when wrapping ribs?

@dannygunn4690 3 года назад

Great video as usual. Just wondering where should the temp be for the glazing part? 275 or even hotter? Thanks

@brewandq5769 3 года назад

Wow! I'm going to try and mimic this the best way I can on my Weber kettle. Like always man stellar BBQ advice 👍

@JrSVT 3 года назад

Revisiting this video after 7 months. Good solid technique for great ribs. I've changed it a little and like the results. During the wrap I add my BBQ sauce. Then open the foil and make a boat for the ribs to set in while the sauce glazes for that last 20-30 mins.

@danieldotter6077 3 года назад

Totally agree on the Thermapen. Well worth it. Not even considering the durability, they are also much more accurate and truly "instant". I only use thermapen products, including their leave in thermometers.

@ajluciousful 3 года назад

I have been smoking for a couple of years. But I have learned a lot how about what I was doing wrong from you. You are the best... Keep all that good BBQ coming...

@Matt-ht8uo 11 месяцев назад

Thanks Jeremy! Gonna try this method today

@danielploy9143 3 года назад

Really really good instructions on that rib cook. Couple questions if you don’t mind. Kiln dry wood, do you find it lacks smoke flavor compared to seasoned wood? What would be a good moisture percent for wood using a moisture reader? Again very good video.

@cryptocruiser4179 3 года назад

Hiya Mr. Mad! Excellent Video! One of your best ! Thank you so much for all your hard work and education ! You Are The Best! Brian From NEW JERSEY!

@matthewhernandez9133 3 года назад

Awesome video I was gonna ask if you could do a video on spare ribs. 👏🏽👏🏽👏🏽

@anthonyng8800 3 года назад

Learned a lot, much thanks for sharing!

@bud1971 3 года назад

Just wanted to add followed this to the letter on my Primo and they were absolutely the best pork ribs I've ever made. I like the very regimented approach and I see what you mean about salt and pepper being plenty of seasoning in light of the smoke flavor.

@codydavis3698 3 года назад

I feel that intro bud. The amount of grinding and welding I did on my smoker build was very painful but the reward is so nice! Great vid! My wife says ribs are my specialty!

@MadScientistBBQ 3 года назад

Nice! Building a smoker isn’t easy. Well at least it isn’t easy unless you’re riveting together sheet metal from China

@codydavis3698 3 года назад

Mad Scientist BBQ all of it was built with 1/4 and 3/8” steel! Sucker is gonna last!

@BBQbyBiggs 3 года назад

Very informative as always!

@BLR1GBattlemaster 3 года назад

I actually love eating the membrane. It's usually adds that bite you're talking about, but also a crispiness.

@robertrichter7702 Год назад

Definitely trying this the very next time !! Those look AMAZING!

@johngaynor531 3 года назад

I'm a family and friends BBQ enthusiast .... Really nice looking ribs before you wrapped....! Exactly what I am trying to get, thanks for the tips!

@bronsonbull 2 года назад

Excellent advice, truly a Masterclass!

@SergiuM42 2 года назад

I just wanted to say thank you so much for this video. I made ribs for the first time on my charcoal smoker and they came out EXACTLY like I was hoping they would. They were spot on. So THANK YOU!

@martybarron816 3 года назад

Watched this several times, going to try it today - cant wait to have ribs that look simlar to the ones you were tasting they looked delicious.

@JF-fn2jq 3 года назад

Great vid Jeremy! Nicely produced too! My smoking has evolved nicely due to your explanations. After years of searching for the "best" rub I'm now happiest with salt and pepper. Used your guidance on my last pork butt and it turned out great!! I have an Egg and always put my food on right after I put the chunks of smoking wood in and couldn't figure out my I wasn't happy with the taste until you talked about "dirty smoke". I now let my "smoking wood" burn for a bit before I put the food on and it made a big difference (for the better) in the taste. Thanks for all your knowledge and insight.

@myroncallenderii8644 3 года назад

Do you always have such a big gap in temp from rack to the next? I just got my 500 gallon and I thought I was nuts since my temps were so different

@noelybarra1769 Год назад

After trying and seeing many videos, this style will always be my best and favorite method.

@jpfisher1952 2 года назад

Very impressed with your detail in your videos. My favorite ribs are cooked on a UDS, hot and fast.

@2010stoof 2 года назад

I only have a propane vertical smoker. Hard to adapt these for my use since I don't have offset. But I love the videos

@ralphpauldesantiago5951 3 года назад

Jeremy, I am new to the channel but I just want you to know that i’m a huge fan now and every time I watch your videos makes me wanna take my rear to the store to buy some brisket or ribs LOL,Thank you sir keep up the good work and keep the videos coming👍🏽

@kevin86674 3 года назад

Hey man I am with you on this video. I have learned no wrap and salt and pepper is the best and just scoring the membrane works great.

@yesladinc 3 года назад

I tried this method on my traeger and loved it. 3 hours smoking at 180 1 hour @ 225. Wrapped at 275 for 1-3/4 hrs. Then sauced and back on for 20 minutes. Much more smoke and smoke ring with just salt and pepper. I added a touch of rub when it went back on with sauce for 20 minutes. 👍