Barbecue Smoked Beans with St. Louis Spare Ribs
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- čas přidán 18. 03. 2019
- These BBQ Baked Beans are simple and Chef Tom will break it down with a few simple techniques for utilizing spare rib tips.
Shop @ ATBBQ: www.atbbq.com/
Full recipe: www.atbbq.com/thesauce/barbec...
CHEF TOM FOR BBQ PRESIDENT
The ribs and the beans are looking great and I can smell them a little bit here in Germany!!!
Many greetings from
Bo-Be-Q Barbecue, Bremerhaven - Germany
This is the bean recipe I've been looking for. Thank you Chef Tom!
Chef Tom, you’re awesome. I’ve learned so much. Watched all your videos.
Chef you make my mouth water with every video. Awesome job.
Chef!! Thank you so much for all amazing recepiece!!💪💪💪
Wow-that all looks phenomenal!!
Again a very nice recipe and Chef Tom did a great job 👍👍👍
Wow! You are a fine BBQ Chef. You had my mouth watering.
This looks soooooo good!
Very nice!
Am gonna make these beans very soon..thanks!!
Thanks for the great idea!
Nice. Happy to see a good bean recipe. I typically use beef and pork in my beans. Like you always say, do it your way.
That’s some beautiful bean footage.
I love using the tips for chile verde!
Excellent Job.
Great video as always! Was awesome to meet you and see where all the magic happens
Those beans had to be great. Can't wait to try this recipe. Thx
Almost 2 am and I'm watching and hungry now! Looks awesome
Great one. I’m going to cook these.
As a career cook myself all I can say is this channel rules! My wife and I have been having a rare lazy Saturday at home binging these videos. Chef tom you are rad! My wife even said she wants a smoker now lol. I wanna come try the food in person. The flavor components look off the charts. Have a beer and you go be you he said... this guy freaking gets it.
Thanks John! Maybe the wife's right... could be time to get a smoker :) Stop by any time. We're in Wichita, KS!
Such a legit bbq channel!
I thought those ribs were cut in half?? Chef Tom is a wizard.
I guess if you wrap them tight enough and they'll fuse back together!
and also there were four pieces of tips, not only three :-D
I noticed that right away as well I guess the first batch didn't turn out good enough for TV
He cooked one rack to eat with the beans
“Here’s one that I prepared earlier”. Hahahaha
Looks great! I always buy the full rack of spare ribs and trim off the meat and junk like you did. The best meat is used for other recipes, and the inedible scraps go to the crows, which love them. I'm doing this for the 4th next week. St. Louis wet ribs, Memphis-style baby back dry ribs with the famous Rendezvous Seasoning + pulled pork for sandwiches, of course.
Looks great tomorrow is the day for me to smoke me some spare ribs and beans just like this great video thanks a bunch for sharing 👍
siguen siendo los mejores del universo.. quiero que lo sepan... you guys are the best in all the universe.. i want you to know that...
OMG!...MAKIN MY MOUTH WATER!...love your vids...love your recipes!
Those beans and ribs look terrific! You really are a great instructor!
Thanks for watching!
So good!
Man this video is got me wanting beans and ribs.... Lunch time sounds good to me!
Wow.
Amazing.
👍
I can’t wait to try this recipe. Right now my Smoker is covered with snow. Need to wait a week or two.
So awesome! 👏🏼😉 Please do this at Home! 😅
Absolutely love your channel! Do you ever travel-to Michigan? I would love to meet you. Thanks for all you do!
I'm drooling....
Looks very tasty.
Incredible job Tom. Always learn something new from you.
Will be investing in a YS640 soon. I've been using stick burners and Webers exclusively. I really like the results I'm seeing. Keep raising the bar!
I just got mine a couple weeks ago. It is amazing and the flavor you get from it is awesome. Tip, invest in the 2 piece diffuser. I am going to order it. It makes direct grilling n searing much easier.
@@mitbbew6901 thank you for the tip!
Making these right now.
Jesus, im so ready to have this on dinner this winter
Well, I just bought some staples from your store... so many things sounded so good, could have kept going, but had to refrain. We will try these, what you had on this video and a couple more different ones ... then I'll be back :-) Looks really good !
Picked up that Cherry Habanero seasoning last week while stopping by the ATBBQ store, and made ribs with it this weekend.. They was delicious! R Butts R Smokin killin it again!
Look forward to trying these beans next time!
I want to say awesome grilling! what can you do with end of the season squash and frozen/ canned meats?
I love my Wusthof classics. But those Damascus cladded knives are pretty killer.
You're my favorite human.
I'd like to see a video highlighting the maintenance/clean up of the Yoder.
We're working on this!
@@allthingsbbq Awesome! I have a 'gateway drug' Pit Boss currently... but, my Wife and I have enjoyed it, and your recipes so much, Yoder is on the horizon :-)
got my next Super Bowl recipe!, 10X a lot!
Hi Chef! When you do your savory bean episode how about some jalapeno cornbread to go with it?
Hey...love watching your videos...especially the prep bits! What is the knife you seem to always use for trimming etc.?
Look good 👍
When you say the pit is “set up for smoking”, do you just mean that the diffuser is in place? Or is there a setting on the Yoder that is different? I just got a YS640s and am wondering. Thanks! Love the videos.
Love your style chef Tom and of course your recipes. Do you ship to the UK as desperate to try the rubs you use
At this time we do not ship internationally. So sorry about that. We are working to get the remedied in the future.
That's a really great way to grill meat, I wish I could do that every week! I love food and especially BBQ! THIS IS A GREAT VIDEO AND really good commentary thanks for talking through the whole video! It's very descriptive.
Great video! Did your rack of ribs you halved magically become one again after the cook?
Huh very interesting that rack of ribs welded itself back together again after you cut them in half I'd like to know how to do that that's pretty incredible LMAO nice beans
I’m hungry as hell now!
Love it Chef Tom! Immense! Definitely going to try.
Quick one how do you recommend cleaning the cast iron after you cook with it?
Hot Water rinse then let dry. The season is the best thing for Cast Iron. If it gets too dirty after a while, use a little dish soap, then add oil/fat and re season
14:04. did the ribs grow back together??
I thought i was tripping. I was bout to say damn them mofos reconnected. Chef Tom tried to trick us
Chef Tom is Making 🇺🇸 Even More Great!
Awesome vid. Made them and they came out great. But now I’m designated bbq maker 😂. By the way what kind of sweater is that?
Nice! This and your barbecue juicy Lucy with beans made me wonder; how about a full English breakfast burger?
Imwould like to see you cook food I get to eat when you finish!🙏🏻
You've just got to show up on video day! Thanks for watching!
I totally would have mixed the beans and wet ingredients in the bowl and then moved to the skillet. ;) I would've slopped that stuff everywhere. Great recipe!
Weren’t the ribs cut in half? I guess the collagene when it melted glued them back together?
Chef Tom uses meat glue, confirmed.
yeah i was wondering the same thing
Amazing wasn't it!!!
How about the classic "Cowboy Beef-N-Beans"? You could use a Chuck Roast smoked to pull-apart over the beans the same way. Also might consider starting with soaked dry beans because your cook time is long enough to achieve full cook at simmer.
Really wish I could get Plowboys Bean Buddy in Canada 😩
Really wish you would make your own rubs Chef Tom. There's plenty of us from outside the US that watch everything you do and I'd love to recreate the flavors you put in as close as possible before messing with it.
Justyn Dary they're in part trying to sell product they carry
The Slow Q mustard slather has not been available for awhile. Any suggestions on an alternative brand?
just found your channel. enjoyed the videos I have seen. I would like to find the recipe for the beans. Link does not get me there. Keep them coming
Sorry for the bad link: www.atbbq.com/thesauce/barbecue-smoked-beans-st-louis-spare-ribs/. Thanks for finding your way to us. Everything you see on this channel can also be found on our blog, the Sauce: www.atbbq.com/thesauce/
Chef Tom, do an episode on how to make vegetable stock, my beef stock doesn't turn out that dark. It looks super savory and would like to duplicate it.
Magical ribs!! Lol
Did the cut ribs fuse back to one full rack????
Which model of Shun boning knife are you using?
When you say you are smoking with cherry and pecan pellets, are you using a brand that blends them or mixing the two different pellet kinds together? If it is mixing them yourself, what ratio are you using?
darn, spring is here for me in Holland now.. but guess its not there for you yet.. still blowing condensation all over the place
cool
I wonder where you can buy all the sauces for the beans?
Hello Chef Thomas great video!! It's possible BBQ Smoked sheep with mint jam?
Heall yeeeeeass pls
Roll that beautiful bean footage
How did you magically put the rack back together? What happen to the other ribs you started with?
Looks great! The recipe link no longer works so I wrote down the instructions.
Another great video. If I may ask - what is the glove combo you're wearing? Something heatproof under a latex glove? Thanks.
I'd like to know this as well.
They look like Kevlar heat resistant gloves. You can get some on amazon. 1 pair is enough, they’re machine washable.
I’m thinking about thos beans
The recipe link doesn’t work. Just FYI. Awesome videos chef Tom! I watch you waaayyyy to much....
How did the ribs go from split in half to a full rack?
With a nice flakey roll and oooooh man!...let me be!
This recipe pairs nicely with Cars 2
CARNITAS!!!!
What could I sub for the main base? Would love to make to make that bean recipe
Highly unlikely they taste anything like the ones being made here but if it helps I follow this recipe and use 2 cups of BBQ sauce and a cup of yellow mustard for the base, I also prefer them with chopped brisket bark instead of rib meat.
They don't come out with any sweetness done the way I do them but they're always a hit, but I'm also from the UK so me and my friends don't really know s**t about good BBQ, they could actually be terrible.
Let me have a guess here: He messed up the first ribs.
Those are definitely not the same ribs he started out with.
You need to relocate to florida or something, I'm cold just watching this. But otherwise great job!!
Your one year old eats ribs? Lol. I forgot it’s Chef Toms kid! Trying this recipe for sure!
I;m thinking about thos beans
Do you have a bourbon and beans recipe or whiskey and beans maybe?? Maybe including some bacon or meat leftovers of some kind??
That vegetable stock is fairly dark. do you make that yourself? If you do would it be possible to get the ingredients?
Yeah, would love to know how you get a veg stock that dark too!
It is accomplished by adding onion skins when making the stock, it will dark that colour and gives it a rich flavour. Throw out the first layer of dirty skin and add the rest. You can also make a great onion broth by saving them in the fridge and slow cook for 18 hours
Thank you
Only problem for me is we don’t have the bean base I’ve never seen it here in Canada. Darn. I use ketchup and brown sugar soya sauce mustard salt pepper chili seasons bacon onion and more and more brown sugar lol. I probably use 3 cups lol. With about 6 cans of beans Oh yes bbq sauce. I’m known for my beans lol. But I like to find other tips. I’m open to any :)
At 13:33 you can see there are 4 packs of meet... He opened for us the other one, the family one:)
How about some homemade bbq sauces
mate... how cold is it...
Did you ever hear about Compton Ribs
Holy!!!! The ribs you guys???? What the #$*%#?
where can I get some meat glue?
I love ribbbssss