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Aaaaaand now I know what it means when a rib recipe calls for "St Louis style" ribs and why the untrimmed spareribs at the store don't look that way lol. Thank you :')
Been watching a few of these videos on other channels, and the pointedly stupid steel ball roll on the cutting board made me chuckle. Appreciate the humor in what are typically dry cooking videos.
Great instructions, always clear; that's rare, thanks. Catfish skinning pliers (from sporting goods) work amazingly to remove the skin from the ribs. Cheap and much easier for you.
Great job on the video Justin. Your videos are already awesome but I love the way you keep moving forward with your creative process and keep getting better at making videos... again... great job.
Justin, this is why I whine so often about you don't do enough videos these days, because you're the best. I really enjoyed seeing you put this together. I'm in the " lets pull the membrane " camp. I believe it allows the rub and smoke to penetrate the meat better from the bone side. That also means saving a little bit of rub with each rack.However, I believe most folks can't taste the difference so in the end I won't ridicule most folks for skipping the process ( unless it's one of my brothers or buddies. Then it's game on! ) So I'm going to contribute one suggestion for those folks who have never trimmed a spare rib to the Saint Louis cut. In addition to buying one or more spare ribs, buy one already trimmed. Lay the trimmed rack over the untrimmed one and use it as a basic template for how to do the trim. It can be a real confidence maker when they see side by side what they are trying to achieve. I remember when I did my first one it was like " I don't know? " But when I was done I realized I was never going to pay extra money ever again to have someone else do this for me. It's just to darn easy and quick to not do it myself. Anyway, thanks for having the " steel balls" for doing this video. Fyi, I'm about 1 month now from receiving my IVS from LSG. HOPEFULLY I will finally be able to figure out how to get my channel started by then ( truly I'm a cave man 🧔🔥) Have a great day. 😃👍🌞
Fantastic suggestion! You have to send me a note the day the video comes out. babybackmaniac at gmail dot com. Don't leave a comments (I may not see it.)
Nice to see you active Justin. Awful weather here in the UK so while my KJ is pining for something to make amazing, I'm less eager to spend time outside...
I have an idea/suggestion: I would love for you to experiment/show how to smoke some ribs to the point of wrapping and then freeze them. Then thaw and finish in the oven. The reason being is that I would love to make some ribs for our extended family's vacation in the summer but cannot take my smoker up to the rental we use. Have you ever smoked ribs half way through, froze them, and then thawed, wrapped and finished in the oven?
Great video.... I normally buy St.louis ribs ; but lately I've been buying spare ribs & jus trim them the same way u were doing in this video.. I just put all my trimmings in a freezer bag & when I have a stock pile of them ; I thaw them out ,season them,& cookm...
Yeah, we do that...or we use them for stock. This batch my wife threw in the Instant pot and cooked it all down and mixed with tamale seasonings and we ate it for a week. Tacos, nachos, etc. It was great. That's good meat and so versatile.
Yeah, I agree. Been thinking about this for a while but kept putting it off because I was afraid it was too simple. I'm glad people asked for it...and seem to find it helpful now that it's up.
Thanks 🙏 my friend for this tips I really love ❤️ your videos for all information for guys like me that I am not a cook master but I can impress some of my family members God bless you and your family
dang, just started smoking today. i should have watched this. at least i got the membrane off, but didn't trim up any of the other stuff. maybe i'll do that before I wrap.
Great video!!! And even better.... You have to eat the props!! Idea for a video:. How to clean the different grill types (how often, the grates, the outside). I know about kamados but not about the other grills.
Grat video!! I could have used your help with some baby back ribs this past weekend, boy did I have a tough time with the membrane!! LOL i love your I got lucky look
Thank you, I'm in the UK and I wish I'd watched this video before doing my ribs last night, which still had the belly fat attached I think! I had ribs and all the layers of fat and meat on top upt o the skin! It was awful! I've salvaged half, and am going to trim it down off the fat layers and try and save then somehow. Still, I will know for next time. Amazing ovens/grills you have - hardly anyone has them like that here. MORAL OF STORY IS IF YOU'RE NOT SURE WHAT A VIDEO ON YT!
great vid! Just trimmed two sets of Smithfield ribs and I got pretty close. I got bit lost when I felt my ribs bend some like if they were at joints but If I trim them down anymore I'm afraid there wont be much meat there... Can't complain too much as they were pretty low tier ribs...
Great video. Not sure if you have kids or an iPad. What I do for something I’ve never done before. I watch the video. Then I ask my 5 year old if he wants to help me or my 8 year old. I use them to tap the iPad screen backwards or forwards so I can rewatch certain parts I didn’t understand or wasn’t clear on as I doing it. You will get it brother. Happy holidays
I always learn so much from you. What’s with the haze in the background? Reminds me of last summer here in Vancouver when we had to contend with forest fire smoke blowing in.
Alot of that is just the limitation of the camera's dynamic range (ability to process lights and darks at the same time) but it's been really windy and dusty lately. Thanks for watching, Tony.
The store near me seems to only carry frozen full racks of spare ribs. I almost never buy them because I don't feel like trimming them up. Seems pretty easy actually.
Hey Justin. Nice ribs. Got to try dry brining before rub. I've tried almost everything but that. It is getting to be rib season again. I just ordered my SNS pieces for my kettle. Going to be a great Spring for grilling ribs. ✌🤟🖖
Hey Justin! Always enjoy your top shelf quality production and content. Excellent advice for those looking to up there Que game. I have some Rockys Rub and need to try it......which brings me to my question and maybe a request Vid from you in the future. Have you ever experimented and put the ribs on the pit with only the salt at the front end, and then finishing with the unsalted rub? I ask because, never tasting Rockys, I can see it has a lot of sugar content. Because at the time of saucing they had that look of already been sauced....You know, that sugary glazed look? I would ask your thoughts on why the spares looked so thin and kinda dry underneath, but there was No pullback? I know we can't control what animal ends up on our plate, but my question is all in the name of learning and trying to figure out this thing called BBQ. It's been awhile and I wanted to say Hello! BTW.....Nice Fire Basket. 😁 BBQue On! \🔥/
Hey Ken, Great to hear from you. I've done a lot of experimenting with just salt and no rub but never adding it at the end. That's an interesting idea. Regarding the lack of pull back. I think the problem is I'm a creature of habit and keep buying 3 packs from Costco because it's close to my house. Then I forget how bad they are trimmed (paper thin) until the cameras are rolling. lol. Thanks for the video ideas. Hope you are doing well, my friend.
OR. . .if you want to cut the rib tips, all you have to do is cut down the center of the fat line at 1:52. That's the cartilage. (No need to make it difficult).
It was in the 40's, I believe. Not twice as much but a little bit more. I haven't ever measured it but it does seem the average temp the cooker runs at drop by however much the temp is outside. So on a 90 degree day, it like running around 275 and on a 40 degree day (50 degrees cooler) it wants to run about 225. That definitely over simplifying it because every wood log/day/cook/amount of meat is different.
Hi Curtis, Yeah, you don't "half to" trim them at all. Just cook them and serve them. They just look more appealing, cook more evenly, and are easier to eat if you trim them first. It's not an absolutely requirement though.
Thermoworks sent them to me. I've been testing them out. So here's the deal. They have a bunch of science nerds to tested this and it designed to hold more liquid than any silicone brush on the market. Kinda makes me laugh. Here's an affiliate link if you want to check it out. tinyurl.com/jqa2sxkl I'm happy with it so far. Thanks for watching, DeWayne.