The Best BBQ Ribs Without Using A Smoker 

Josh: how to make ribs without a smoker Me: :D Josh: we’re cooking it in a grill Me, living in an apartment: D:

Didn't expect a Bon Appetit reference but I'm not complaining.

Who else wants him to make a Red Lobster Cheddar Bay Biscuit copycat?!

This worked so well. Best ribs I've ever eaten and I made them myself. Once again Joshua you have come through in a big way.

"You think coffee is just for drinking?" *SLAPP* *SLAPP*

Pro-tip: a paper towel makes pulling that membrane off a lot easier, they can be slippery

Josh: I’m going to show you how to make ribs without a smoker Also Josh: USE A SMOKE GUN

To make this whole thing way more foolproof cook way lower and slower, carefully drain that liquid from the foil, reduce and incorporate it into your BBQ sauce while they're resting, then paint it onto the ribs, crank the oven way up, maybe even broil, and let that sauce form a nice crisp dark layer, adding extra coats and repeating 2 or more times until you're satisfied.

2:24 This is the picture I have in mind when Joshua "plays with his meat"

“Best BBQ Ribs Without a Smoker” *Uses cold smoker*

Made these ribs today , but I used beef instead. My whole family was in love with it. They said from now on only this way to make ribs:) Thank you Joshua so much for this amazing recipe!!! I wanna smack the table every time i take a bite 😜

For people who don't have a grill, just cook your ribs in your oven at 275°F for about 3 to 4 hours!! (At least that's what worked for me)

So about the "fall off the bone" status, most rib experts will say ribs should have a little chew and tug on the bone, falling off means they are likely overcooked. I was skeptical of this but when I went to St. Louis and had the best ribs I ever had in my life, I was sold. Don't overcook your ribs, people

I love this cooking show cinematic universe between Josh, Babish and Bon Appetit

Ive done the oven braised method before and it worked well! Looks like you nailed it! I’d give your seasoning a try, but I FINALLY bought my own smoker. Now I can get my smoking fix without using other people’s smokers. Cheers!

I just made this for a sunday family dinner, with my parents coming, and everyone loved it. Thanks Joshua for a great video :)

josh: lemme make ribs without a smoker also josh: lemme smoke my *bar bee sauce*

can we just appreciate the perfect shape of that brown sugar when he puts it in the bowl! feelsgoodman

For anyone who wants smokey flavour without a gun thingy or a smoker - heat up a piece of charcoal directly on the flame of your stove top until it's glowing, pop it into a small heatsafe bowl, plop the whole thing into whatever you want to smoke, drop a teaspoon of oil right on top of the coal, and cover it all with clingfilm for 10 mins. If you want extra smokey and don't care too much about ingesting a small amount of charcoal, strain the oil right into the sauce/curry/whatever. Soooo good

My buddy and I made this recipe today and it turned out great. We cooked it a little too long though and they were a little too tender(if you could believe that)! love the video and keep up the great content man!

Honestly, I would love to see a tres leches cake from you. Cause here in the east, we over here lacking in some good Mexican desserts

Why am I watching this while fasting, this is self induced torture

I actually made it with your recipe and it is the first time that my food tasted like its from the restaurant. THANK YOU!!

This is almost exactly how my grandfather used to make ribs every year for the 4th of july. Best ribs I will ever have had. The only difference was he never used vinegar before putting them in the oven

What do you call people waiting around to get some of these ribs?! A Barbe-*queue!*

reupload first? i watched the whole other one too XD

just wanted to thank you for always including weight of ingredients, as "a cup" measures volume and not weight

The absolute goat of RU-vid cooking. I love watching your videos and you have inspired me to take extra to another level in the kitchen. God bless you, you fine chef

I was sold in the beginning, but the meat literally falling off of the rib bone and plopping on the counter really got me.

CAN WE PLESE GET SOME MOTHERFRIGGIN PANCAKES. FOR THE LOVE OF GOD.

We tried this last weekend and they were the tenderest ribs we've every had. Also, we were given a bit of an advantage. We help support with a farm which is also a dog, cat and horse rescue. They have pigs, goats, ducks and chickens as well as housing about 15 rescue dogs, 8 rescue horses and 2 dozen cats. As a thank you for our help they gave us some freshly butchered meat. And some of it was a full rack of pork ribs right from the farm. Talk about eating local.

This is the first time I've actually bought something from a sponsor on a RU-vid vid. Thanks for the recipe and the coffee!

Josh and Brad Leone have got to team up for a cooking series.

I personally like my ribs to have more bite to them, I know people like the whole "fall off the bone" thing but biting into meat that still have texture is even more amazing :o

Bro I just made this recipe (except without the coffee, because we didnt have any finely ground) and it was soooo gooooood. Thanks Josh for another great recipe.

Hey Joshua, I like your videos and this one is cool. The algorithm just started suggesting your videos for me and I can't get enough of the B-Role. I also really like it any time a content creaters even mentions another video that it's linked in the top corner. Keep pushing the boundaries man. If you keep making videos I'll keep watching them.

why reupload?

Only og’s remember the first video😔

Thank you sir. I've been wanting a smoker for a while but haven't been able to get one yet so after watching this video I had zero excuses to not at least make an attempt at cooking ribs. One of the pickiest eaters you'll ever run across (My 11 yr old son) absolutely crushed them! My wife, son and daughter do not like BBQ sauce (I know....I know....but it is what it is lol) so we skipped the whole step of brazing with BBQ sauce and I just dipped mine in sauce as I love it. So freakin tender I couldn't lift them out of the foil!!!! Thanks again and so glad we have a much cheaper way of eating ribs that taste absolutely incredible. Side note - We don't drink fancy coffee so we used Community Coffee Breakfast Blend and it worked out great!

Love your videos Joshua. This one is close to being very good. The addition of coffee into the dry rub and barbecue sauce is ingenious. Love the cooking method using the Texas crutch method of cooking the ribs. Cleaning the ribs was great. The glazing at the end was fantastic. Still, there is no excuse for overcooking the ribs. There is a fine line between overcooking and undercooking ribs or any cut of meat. Any pitmaster or seasoned BBQ cook will tell you this. When you get it right, the taste and texture work together to provide a great culinary experience. The meat should pull away from the bone when bitten, not completely fall away. These ribs would be great in a McDonald's McRib type sandwich where there are no bones in the ribs. Keep up the good work!!

"Without Using a Smoker" That already scares me I wasn't expecting to use one

I've been on RU-vid for 10 years and only subscribed to three channels ever, neither of which are related to cooking. Today Joshua, you became the third channel. Keep doing you man, I really enjoy your stuff

Love the simplicity, and the production! Keep it up. Rub-adub-dub!

My wife and I made these with Pork Short Ribs. Turned out Great! Thanks for the recipe!

I'd be interested in seeing a chili recipe. Love your vids and recipes, I make them all the time and they're always delicious!

Nobody: Every RU-vidr ever: *Films their sponsor while walking down a street with a camera guy behind him*

Love the videos man I cook myself for a living and always learn something from you keep up the good work👍

If you live in a place that doesn't allow you to have a smoker or a grill, just use ingredients in your dry rub that have been naturally smoked, like smoked salt, smoked paprika, smoked maltodextrin, etc. You can also brine them ahead and put a bit of natural liquid smoke in your brine. And if you want the smoke ring, you can use a tiny, tiny, tiny sprinkle of Morton Tender Quick curing salt mixed in with your dry rub or brine. You'll have to experiment with the amount so you don't end up turning your ribs into ham. ChefSteps has some good videos that go over all of that, for ribs, brisket and chicken.

How is this possible someone how makes ads that are actually convincing and i hate coffee

“If you have a cold smoking gun” Lmao, chill out, dude

Never used ground coffee in a rib rub before. I made this today and well...I’ll be doing it again! Thanks bro!

DUDE THAT TRANSITION BETWEEN THE COFFEE SLAMMING BLEW ME AWAY

Bro, we're mostly broke millenials here. The only equipment I've got from that list is a saucepan lmao

"No Views" the 27 comments: Guess im breaking the law

I think you’re my favorite food RU-vidr. You gave me chicken Katsu and I will be forever grateful for that. Now a new rib recipe. 🙌🏻🙌🏻🙌🏻 you’re great

Literally made it today using this recipe. It is sooo good

Joshua: *makes simple amazing meat dish* World: *goes into meat shortage* Me: “some say correlation does not equal causation, but in this case I would like to say otherwise”

If you can do that to the bones, they are way overcooked. Also, full spares are the true rib to use. Baby backs are high-priced junk.

Most times I just cut a diamond pattern in the silver skin. I honestly like the crunch you get from it. If they’re cooked properly is not hard to eat at all. Just gives a crunchy texture to them.

Been practicing your sourdough bread recipe - everyone loves it!! I"m happy to say it only took me three tries to get it right, but I GOT IT RIGHT!! Joshua, you are an amazing teacher and a funny baking friend. Rye bread has always been a favorite of mine (although store bought) I would love to learn how to bake it myself. Any chance to do this - can we?

Hey man, really enjoy your videos. You'll go places bruh! Also a Ramadan dish? Something that gives you all the neutrients after fasting? Also would be nice if you mention alternatives to alcohol based ingredients :)

Nobody: Joshua: 𝗠𝗮𝗸𝗶𝗻𝗴 𝗘𝘃𝗲𝗿𝘆𝗼𝗻𝗲'𝘀 𝗤𝘂𝗮𝗿𝗮𝗻𝘁𝗶𝗻𝗲 𝗕𝗲𝘁𝘁𝗲𝗿!💞💯

after 3 months on a diet, i decided to make this recipe on my cheat day, probably one of the most amazing dinner i've ever had! thanks Josh!

My wife and I have recently been experimenting with duck. Although it is a little expensive it is definitely something that you can find during the quarantine. We were curious on how you would prepare a duck (since you asked at the end of this video) thank you!!!!

Josh Weissman Dictionary: "Cwispy" *exists* Salt Bae: *sprinkles down arm into book* "Cwazy" 6:55

No one: literally no one: Josh's camera man: *SUCC*

The way he opens the cupboard is amazing my dude

love to see it. anything that makes it possible to enjoy bbq and grilling adjacent life warms my apartment dwelling heart. in terms of what i would like to see for our more or less enforced indoor time is more preservation oriented videos. ive been buying more in bulk and it would be great to have more tools to extend the life of food when ive over bought. basically i miss fermentation fridays.

Obligatory, "I live in Memphis, bro" post. Those ribs do look good though.

I'm slowly getting used to life in the cupboard. It's a little crowded now but the food is still great

If anyone is in an apartment and doesn’t have access to liquid smoke in their country, you can place a small heat safe bowl filled with melted butter in a larger bowl that has the bbq sauce in it. Then take a shisha coal and heat it up till it’s mostly red. Place aluminium foil around half the bowl and be ready to cover the bowl as soon as you place the shisha coal into the dish with butter. After five minutes remove the bowl with butter and coal in it and the bbq sauce in the bigger bowl will taste like it’s been grilled outside.

I didn't have fresh ground coffee, but I had some unsweetened cacao powder and it added a really nice "what is that secret ingredient?" flavor!

Josh: Does ad for Trade coffee Subscribers: *We know your location*

when i was looking up rib stuff I read that there should actually be some resistance pulling out the bones, now im conflicted.

OMG chilling overnight is a genius idea!!!!! Thank you!!!

Love it....beats smoking for 6 hours when i'm tired from the week. thank you kindly sir

please be beef, please be beef.... @2:27 noooo now i have to replicate your recipe againnnnn but with beef. by the way keep up the awesome vids brotha

He said “when they get a little ᵠʷᴵˢᴾʸ”

Made these ribs for Father’s Day and my family all said they were the best ribs they have ever tasted. 💯

I love Trade Coffee! Super excited about this recipe. I moved from Texas to California and I miss good barbecue.

Josh: how to make ribs without a smoker Also Josh: pulls out a cold smoker

Yay, the videos back up! What happened?

Joshy I've been here since around 40k subs safe to say you have blown up and that's amazing. Just wondered if you could bring back some fermentation content for some of the OG viewers, fermentation Fridays were always my fave.

This man is KILLING it with those fire ass vidéos back to back to back oh my gah

I have to disagree with this just a tiny bit. If the meat is literally falling off of the bones, then just pull out the bones and throw the meat on a bun. A properly cooked rib will still have a little pull to it. The meat doesn't fall off, but will come off fairly easily when you bite and pull. You shouldn't have to wear a poncho so you don't get meat and sauce all over your clothes from the meat falling off of the bones all willy.nilly.

RIBS with a tug is better then completely fall off bone in my opinion

ALMOST AT 2 MILLION, KEEP UP THE GOOD CONTENT. LOVE ALL OF YOUR VIDEOS!!

love your page Josh keep it up man so much great content and Knowledge!!

“Now just put a little splash of vinegar” Proceeds to pour the entire worlds supply of vinegar onto one side

"we'll have a little bite, alright" 5:07 i don't know why but that sound brit af

I'm one of those people who isn't that big on BBQ sauce, with some experimenting I've come pretty close to what I consider perfect oven ribs. And if you skip the BBQ sauce it opens up a whole world of seasonings you can use. One of these days i'll move somewhere I can grill again but for now when I have rib cravings it works.

I made these ribs last night, and they were wonderful. Incredibly tender, but with wonderfully crispy outsides. I made them entirely in the oven. I think they definitely benefit from the full three hours in the oven and I lacquered them with two coats of sauce on each side with brief stints under the broiler after each coat. If I had to change one thing, I would use just a touch less salt, but they were amazing.

3:03 for the _thiccc_ ness

Way overcooked, but the smoking sauce deal was genius.

Recently followed your pork loin roast recipe and Korean army stew, now gonna cook these this weekend! Thanks papa!

Videos like this make me appreciate being able to have a smoker and have the real deal. Nothing beats that smoke ring

Ribs are overcooked if they "fall of the bone."

Don’t be shy, PIN THIS

I dont do the first step...but after making the bbq marinade...i marinate the ribs in the sauce inside the foil over night then into oven...works good

one Thing which is not a good idea is the vinegar and foil. The acid desolves the passive layer of the Aluminum and disolves then Aluminum into your food which gives off flavors, can etch holes into the foil making a mess. and there are other non beneficial health effects of Aluminum in your food. i would try to get a big Metallic Dish and cover that with foil. or skip the vinegar