Pork Spare Ribs with LeRoy and Lewis

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Original publish date: 7/14/21
Evan makes pork spare ribs for a catering event.
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Опубликовано:

5 мар 2023

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Комментарии : 37

@gregmojher4912 Год назад

Don't forget the sides, rookie move!

@highcountry360 Год назад

Bradley just cried a little inside 😂

@LeRoyandLewisBBQ Год назад

Ribs are thin enough it doesnt matter

@chriskwilas1330 Год назад

Love the behind the scenes videos. Love the process

@wells1784 Год назад

Looks great. That mustard sauce is fantastic!!

@OffroadButcherBBQ Год назад

Dunno if this is helpful or not cause I see it all the time, that bone you trimmed off the bottom of the rack you called the chine bone is actually the sternum, the chine bone is the part of the vertebrae that you see from inside the animals chest cavity. Anyway, sick vid mates!

@michaelk426 Год назад

All ribs should look like these 👌🏾

@paddymoore8249 Год назад

Love your videos man, greetings all the way from Ireland 🇮🇪 :)

@MrKoopas Год назад

Just made the smoked burger last night and the family loved it.

@paulgriffiths3984 Год назад

They look so good 😋🤤

@SuperPfeif Год назад

Great stuff guys

@danielploy9143 Год назад

Texas way is the best way. Sooner or later all will understand the 10 ingredients rub isn’t necessary.

@MrIowahawks77 Год назад

Man those look fantastic,

@tlc2011jlc Год назад

Love it

@joeflaker Год назад

Made some of your mustard sauce a few days ago, and can't wait to make some ribs with it. Thanks for sharing the knowledge.

@BoardwalkAuto Год назад

Can we get a small batch ratio *roughly* for that mustard sauce? Been dying to try making it since that video!

@joeflaker Год назад

You want to handle this one Evan? I'll give it a day.

@LeRoyandLewisBBQ Год назад

google LeRoy and Lewis mustard sauce, it has been published a few times

@94burb1 Год назад

Since I went ahead and googled it: 2/3 C worchestershire sauce 3/4 C apple cider vinegar 3/4 C white vinegar 1 TB granulated garlic 1 tsp ground cumin 2 TB coarse black pepper 1.5 C sugar 1.5 C yellow mustard 1/2 C Frank’s Red Hot 2 C vegetable oil 1 g xanthan gum Combine the Worcestershire, vinegars, spices, and sugar in a medium sauce pot and bring to a simmer over medium-low heat. Once the sugar is melted and the spices are hydrated, about 5 minutes, puree the hot liquid mix into the mustard and Frank’s hot sauce in a large deep container with an immersion blender. In a separate container, combine the oil and xanthan gum and whisk to combine. Emulsify the oil into the liquid portion of the sauce by pouring slowly with the immersion blender running. Taste for seasoning, add salt if desired. *This recipe was converted from a batch 10x it’s size.*

@victorvalencia7441 8 месяцев назад

@@LeRoyandLewisBBQ What's the recipe to that mustard sauce? I'm tired of using honey, brown sugar and butter.

@JamieStuff Год назад

While I do love me some good brisket, pork ribs are my absolute favorite.

@Indifference2000 Год назад

Same here! I also prefer pork ribs over beef ribs as well

@This_is_Sparta83 2 месяца назад

Wish you guys did spare ribs on the menu

@LeRoyandLewisBBQ 2 месяца назад

We only source half hogs from Peaceful Pork. They are heritage breed, pastured pigs that live a great life and only ever have one bad day. We think it’s the best pork in Texas and that’s why we exclusively buy, cook, and serve it. In order to have spare ribs on our menu, we would have to purchase commodity pork that is raised on a factory farm which is antithetical to what we do at LeRoy and Lewis. We source the best meat in Texas with intention. We push the boundaries of barbecue. We are not a traditional Texas BBQ place and we are very open, vocal, and public about that.