Mother's BBQ I’ll typically add a thin glaze as I’m pulling them off the grill. There is a great recipe on AmazingRibs.com: amazingribs.com/tested-recipes/barbecue-sauce-recipes/danny-gauldens-brown-sugar-mustard-glaze-recipe
Hey Chris, like other good YT channels, you make it look so easy. The rub was very interesting,. Those pellet smokers just hum a tune and get it done. I don't have one but boy do they make smoking easy. Set it and forget it right. The ribs looked beautiful with no saucing, no wrapping, just smoking and cooking. Enjoyed the vid. Learn something every time. Thanks
Looks like a good rub Chris and those ribs has suddenly got me in that pork state of mind ;) Good to see ya make a video brother! I'm way behind myself.
I used this rub now twice.. Amazing rub. The first time i washed it with a apple cider vinegar and brown sugar wash the second time i used a very aggressive carolina vinegar based sauce for the wash. The ribs turned out better.
Great rub, great ribs, and a great video. By the way, I appreciate the fact that your grills are always pretty clean before each cook....I try to do that as well. That's one think I always notice on other videos for some reason, and some of those grills look funky! Thanks for keeping it clean! lol
The problem I have when making homemade rubs, is what are you supposed to do to prevent it from caking after it sits in the jar for a while? I know all commercial rubs put something in it to help prevent that.
Hey Chris! Without the use of salt in the Rub.....there had to have salt added to those ribs to get that kind of a smoke ring.....whether it be dry brine or a sodium solution purchased rib. ?????
Another cool video Chris! According to Meathead aren’t you supposed to dry brine the ribs or pork butt etc.? I’ve never tried his rub recipe, seems like a little salt would be ok? Maybe? Let me know what you think. Thanks!
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@@getoutandgrill no, it actually looked delicious, but was going to be grilling/ smoking some ribs that afternoon.. and really need a rub "recipe". Usually I can do a little of this and a little of that.. but that particular day I just didn't have the time to play mad scientist in the kitchen. And anyone actually looking for assistance would be wasting their time. all you would need to do is post the recipe below and it would be perfect. everything else I found had enough salt in it to kill a horse that's why yours looked the best. I like a salt but I want to taste the meat not salt. Good luck once you post the actual recipe and if you do I hope you remember to make a comment to me I really would like to try your over anyone else's. but now that I have time I may take the time to pay mad scientist and hope I get what you had and post it for you.
You're right for noticing. He left out that Meathead recommends dry brine proteins with kosher salt (1/2 tsp per lb of meat) the night before, that's why the rub doesn't have salt in it.
