@@angelrueda2848 Me, I pack them up in foil covered in whatever rub and sauce I'm using for the main cook. Braise them over indirect heat alongside the main dish, ready after 3-4 hours, and make an excellent first course or chefs treat. Not the same as the main ribs but always welcome, never waste them.
I don't blame him -- it helps generate thousands of dollars per month in YT and e-commerce revenue, _not to mention_ BBQ competition winnings for 2 minutes spent making those cuts.
Man! You know how life is. It's amazing when the right teacher comes along! Excellent! A lot of us just had Elders cooking that did not want to take time to explain for whatever Reason! This explanation and demonstration moved a lot of us up in the game. Salute
He does cook the whole thing. He's just showing how to get to different meals from it. Ribs and rib tips. Smaller families might not be able to eat the whole rack for dinner so 2 meals is perfect
At my local grocer the Saint Louis cut ribs are cheaper per pound than spare ribs. So do check the prices before you buy, and baby back are always the most expensive.
ive been butchering for years and at one point i realized "why am i even trimming these ribs cuz both sides taste the same when theyre smoked for hours." so now i just keep whole racks and dont even worry about it.
Smoking ribs need to be wrapped in foil tightly for fotb. Trimming the meat just makes it easier to wrap, cook and handle - that's basically it. The untrimmed rack is cheap enough to have 2 trimmed slabs and plenty of riblets you can cook any old way. That's what I do and I don't need gigantic cooking surfaces to make all the rib parts at once. You can do fotb in a regular oven St Louis style if you wrap it right. Just a convenience thing that's all
Thank you for the great advice, Malcolm! I like to get a good deal and use a little skill by applying this technique whenever I can find the whole spares! Keep doin' what your doin', sir appreciate ya!!
I first came across your videos during the pandemic. I knew nothing about bbq, mabey a steak every now and again. I want to thank you for the content you put out. The tips, techniques and the way you explain things is amazing. Now im stuck, every damn birthday or family event its usually brisket, ribs, pulled pork or a combination. And we have a pretty big family. Thank you, it has been an honor to learn from someone like you.
Big Mac Henry it's been a long time it's good to see you on here still want to get my day one time with y'all cooking why won't bring my old smoker that I brought I made myself a barrel what other thing is to be the first time in 22 years that I'm not doing Memphis in May the next time keeping smoking😂
I’ve tried cooking ribs with and without the membrane.I personally like keeping it on,seems like it helps keep in some of the moisture and I like eating the membrane if it’s got a little crunch to it.
I taught myself how to grill and cook on my own...but I still have a lot to learn. Which is why I've been watching your channel for some inspiration. Now I've actually been taught something valuable. 💯😁
My grandpa was a butcher and I really enjoy hunting and I breakdown deer and pigs myself. This is exactly how my grandpa trims his ribs and I do the same, and if u got a craving for beef get the rack and make some rib tips with ur rack of ribs man it’s so good when u got the right sauce. U can also turn the tips into burnt ends but beefy they’re amazing
Yo creo que se pueden ver varios videos de como hacer el mejor BBQ y elegir el que más te convenza, pero también puedes escoger lo que más te gustó de todos y crear tu propio estilo de preparar el mejor BBQ
This guy is so nice. He reminds me of this guy that works for me, Big Kev. Always down to go the extra mile, always treats me with respect. Support your local big boys!
The Crock Pot is your friend. Not much liquid, can of crushed pineapple. After turning in the pot, i lay it out in the toaster oven with barbecue sauce. Or you get the bigger crock pot to lay it out. The juice left over in the pot you add vegetables and Rice.
My families rib shack beats guys like this every year. He literally trimmed all the flavor out of the rib. It's the reason their ribs taste dry and taste like the sauce. Flavor should be accentuated by sauce not replaced by it. We cook the whole slab and spice the membrane. All cuts are after the cook.
