Hope y’all enjoyed this one! Had a great time cooking and eating these Joe Yim style ribs. That dude is a BBQ beast, make sure to check out his YT channel and Instagram linked in the description. Also, I got caught in 4k picking my nose during the taste test 😂 so please ignore the black smudge on my right nostril. Thank you.
thanks brother, i really appreciate that! i'm a rookie bbq enthusiast, so I know I won't wow anybody with my bbq skills. So, I'm just trying to entertain and tell my story through these videos 😁
I love this channel because you focus on ways to improve rather than having everything turning out perfect. Really helps me not get so discouraged since I'm very similar and rate every cook I do, poorly. Those ribs looked great though. You mentioned the tips were just shredding, did you happen to rest the ribs at all? The video made it seem like you sliced immediately. Maybe a rest for an hour or would help with that. Since you have a drum smoker, I would also recommend direct heat style with a mop sauce. Chuds BBQ did a great video on this and it's now my favorite way to prepare ribs for myself. Keep up the great work!
Love this comment! It's exactly what I hope to inspire others with my mess ups and experiments. You also bring up 2 great points. I did not rest these ribs and I definitely should have in hind sight. I think that would have helped the slicing process a bit (although I absolutely hacked it regardless 😂) Also, great tip on the direct heat as well. That would remove the hot spot ring problem I think because the water pan (acting as a baffle wouldn't block the center heat. Also the added bonus of the extra flavor of lard on coals! Appreciate the grace and wisdom on your comment, hope to see you around more!
Just subbed to your channel. Looking forward to seeing more! Direct heat ribs are killer, but I still do them on my offset when I sell them just due to space. But if I had a big enough cooker, all my ribs would be direct heat.
Good stuff. I’d tear those up bro! The looked great. Nice word on the squish test. I gotta say- the editing and production is absolutely top notch, my man. Awesome work
Thanks brother, they tasted great and my friend who I gave the leftovers to said he enjoyed them! Appreciate the kind words, I'm always trying to learn and get better!
Hey man - new subscriber here - you're doing a great job. A cheat for next time: flip the ribs upside down to cut them. Easier to see the bone and where you want to cut. Also get yourself a nice sharp brisket carving knife - they make short work of those cuts, and you can get through each one with one quick back and forth, rather than having to saw them apart. Looking forward to seeing more content - keep it up!
i never thought of the price difference until now...thanks for that, lol! I don't have an answer for your wsm/condensation issue...HOWEVER i will say that i've done a lot of experiments, with and without waterpan and it doesn't make a difference to me in terms of flavor and bark quality. But I am not cooking in super cold weather so who knows what that might do. I will say where the waterpan makes a difference is it really locks in temperatures. I almost always use a water pan when doing long, overnight cooks because I can set it and forget it and my temperatures won't get out of control while I sleep. No water in the pan, requires me to babysit my wsm and make vent adjustments. If I don't tweak vents, temperatures will slowly just get out of control and get too hot.
yeah tripped me out when I went to walmart and saw a spare rib for like 10 bucks and a st louis cut for almost 20! what a rip. thanks for sharing your findings. I almost never used my water pan when I first started with my wsm 22. But interesting that the temps are more locked in with the water pan based on your tests. very interesting!
Great to hear your experience with the firedial! I was actually looking at the vortex charcoal basket for my wsm to try and even out the heat from the smoke and mitigate the radiant heat from the fire. Since the air flow in a wsm isn't super fast anyways, I was thinking a heat diffuser plus the vortex would be awesome. But not sure if I want to invest in all of that for the time being.
I don’t think it’s a condensation issue. While smoking on an offset in Alaska at -20F I have noticed that I have to cover the smoker with a blanket. All my probes read the same covered and not covered but the meat cooks much faster and gets better render with the smoker covered. I think it has more to do with the radiant heat being diminished. The cold outside is absorbing a lot of that energy you need for the meat. I never had any extra moisture on the chamber walls while smoking in the cold. And that’s with burning wood splits which have an abundance of water coming from them during the combustion process ( see mad scientist water pan video). Anyway your production is great. You will find your rhythm and end up doing well with your channel.
Have you tried cooking ribs on the WSM without a water pan at all? You get a different flavor from the drippings hitting the coals directly, I like it.
Those ribs looked perfect , I use a non serated long knife to cut my ribs , try that . There's several muscles going in different directions on the ribs , the non serrated knife will cut smoothly through them . the Serrated knife catches on them and can tear the meat up some . Keep doing your videos , each one gets better and you're learning alot .
Thank you! Appreciate the advice and kind words! Ribs are my weakest area right now (that said, the rest of my BBQ game isn't super strong either lol). So I look forward to my next rib cook so I can learn even more!
I would give you a 9 out of 10 on those ribs. Every time you cook something it’s never gonna look exactly alike. As long as you got some good tasting ribs, your good to go. Really enjoying your videos.
@@AntsBBQCookout still doing pork butt. But I think after the next one I will be happy with the home made rub then on to ribs. Of course we got to throw a tri tip in every now and then cause it’s just amazing but I am happy with my tri tips haha.
Hope y’all enjoyed this one! Had a great time cooking and eating these Joe Yim style ribs. That dude is a BBQ beast, make sure to check out his YT channel and Instagram linked in the description. Also, I got caught in 4k picking my nose during the taste test 😂 so please ignore the black smudge on my right nostril. Thank you.
Man the production value on this video is amazing. The ribs looked good but the video edit was amazing. Take care.
thanks brother, i really appreciate that! i'm a rookie bbq enthusiast, so I know I won't wow anybody with my bbq skills. So, I'm just trying to entertain and tell my story through these videos 😁
I love this channel because you focus on ways to improve rather than having everything turning out perfect. Really helps me not get so discouraged since I'm very similar and rate every cook I do, poorly. Those ribs looked great though.
You mentioned the tips were just shredding, did you happen to rest the ribs at all? The video made it seem like you sliced immediately. Maybe a rest for an hour or would help with that.
Since you have a drum smoker, I would also recommend direct heat style with a mop sauce. Chuds BBQ did a great video on this and it's now my favorite way to prepare ribs for myself.
Keep up the great work!
Love this comment! It's exactly what I hope to inspire others with my mess ups and experiments. You also bring up 2 great points. I did not rest these ribs and I definitely should have in hind sight. I think that would have helped the slicing process a bit (although I absolutely hacked it regardless 😂) Also, great tip on the direct heat as well. That would remove the hot spot ring problem I think because the water pan (acting as a baffle wouldn't block the center heat. Also the added bonus of the extra flavor of lard on coals! Appreciate the grace and wisdom on your comment, hope to see you around more!
Just subbed to your channel. Looking forward to seeing more! Direct heat ribs are killer, but I still do them on my offset when I sell them just due to space. But if I had a big enough cooker, all my ribs would be direct heat.
You're always so hard on yourself Ant. They looked great - I'd be at your barbecue in a heartbeat.
You're a gentleman, and a king. Appreciate you my brother 🙏
This video is to good man 😂 love the content bro. Your to good at this!
Thanks brother! I just have fun with it 😁 we gotta do a collab next time I'm there or when you're over here!
Yep..the trimmings are sweet!
😁
you are honestly like a BBQ scientist
so i guess i really am something of a scientist myself 🤯
Good stuff. I’d tear those up bro! The looked great. Nice word on the squish test.
I gotta say- the editing and production is absolutely top notch, my man. Awesome work
Thanks brother, they tasted great and my friend who I gave the leftovers to said he enjoyed them! Appreciate the kind words, I'm always trying to learn and get better!
Hey man - new subscriber here - you're doing a great job. A cheat for next time: flip the ribs upside down to cut them. Easier to see the bone and where you want to cut.
Also get yourself a nice sharp brisket carving knife - they make short work of those cuts, and you can get through each one with one quick back and forth, rather than having to saw them apart.
Looking forward to seeing more content - keep it up!
Great spare ribs nice color I'll take over cook any day
Thanks brother, yeah I tend to like my ribs a little over done too! I'll get it next time, and if not the time after that 😂
@@AntsBBQCookout 💯🔥👍
i never thought of the price difference until now...thanks for that, lol! I don't have an answer for your wsm/condensation issue...HOWEVER i will say that i've done a lot of experiments, with and without waterpan and it doesn't make a difference to me in terms of flavor and bark quality. But I am not cooking in super cold weather so who knows what that might do. I will say where the waterpan makes a difference is it really locks in temperatures. I almost always use a water pan when doing long, overnight cooks because I can set it and forget it and my temperatures won't get out of control while I sleep. No water in the pan, requires me to babysit my wsm and make vent adjustments. If I don't tweak vents, temperatures will slowly just get out of control and get too hot.
yeah tripped me out when I went to walmart and saw a spare rib for like 10 bucks and a st louis cut for almost 20! what a rip. thanks for sharing your findings. I almost never used my water pan when I first started with my wsm 22. But interesting that the temps are more locked in with the water pan based on your tests. very interesting!
I have a wsm 22 and the Firedial heat diffuser is the best accessory I have bought. I live in TN & the humidity is serious, even in the winter.
Great to hear your experience with the firedial! I was actually looking at the vortex charcoal basket for my wsm to try and even out the heat from the smoke and mitigate the radiant heat from the fire. Since the air flow in a wsm isn't super fast anyways, I was thinking a heat diffuser plus the vortex would be awesome. But not sure if I want to invest in all of that for the time being.
Those trimmings are a great snack for the cook wile you wait for the rest of the ribs to cook.....they cook fast
yeah! delicious and much better than just throwing them away
I don’t think it’s a condensation issue. While smoking on an offset in Alaska at -20F I have noticed that I have to cover the smoker with a blanket. All my probes read the same covered and not covered but the meat cooks much faster and gets better render with the smoker covered. I think it has more to do with the radiant heat being diminished. The cold outside is absorbing a lot of that energy you need for the meat. I never had any extra moisture on the chamber walls while smoking in the cold. And that’s with burning wood splits which have an abundance of water coming from them during the combustion process ( see mad scientist water pan video). Anyway your production is great. You will find your rhythm and end up doing well with your channel.
that makes a lot of sense, thats probably it, especially since the metal on the WSM is so thin. Appreciate the insight! And thanks for the kind words😁
Have you tried cooking ribs on the WSM without a water pan at all? You get a different flavor from the drippings hitting the coals directly, I like it.
No I have never tried it, but sounds like it would taste great!
Great job
Thanks!
Those ribs looked perfect , I use a non serated long knife to cut my ribs , try that . There's several muscles going in different directions on the ribs , the non serrated knife will cut smoothly through them . the Serrated knife catches on them and can tear the meat up some . Keep doing your videos , each one gets better and you're learning alot .
Thank you! Appreciate the advice and kind words! Ribs are my weakest area right now (that said, the rest of my BBQ game isn't super strong either lol). So I look forward to my next rib cook so I can learn even more!
I always have a hard time cutting ribs too lol Good job overall though. And good channel bro.
Cutting ribs is a skill and art of its own. It's hard enough to cook them right 😂 thank you! appreciate that, bro 🙏
Fantastic looking rib my friend. They looked on the money for me🔥👍
Thank you, bro!
I would give you a 9 out of 10 on those ribs. Every time you cook something it’s never gonna look exactly alike. As long as you got some good tasting ribs, your good to go. Really enjoying your videos.
Appreciate the kind words! Yeah, these definitely passed the taste test 😁 I'm glad you are enjoying them!
Man they looked delicious. Would definitely eat them. Can’t wait to try some ribs soon.
Thanks, brother! I'm with you, ribs are cheap and I need more reps to get better. So I'll be focusing a lot more on ribs than I have in the past 😁
@@AntsBBQCookout still doing pork butt. But I think after the next one I will be happy with the home made rub then on to ribs. Of course we got to throw a tri tip in every now and then cause it’s just amazing but I am happy with my tri tips haha.
Have mate have you tried hanging pork ribs in that smoker ?
no, i haven't yet! i need to buy the attachment.
@@AntsBBQCookout ah Righto yeah just bought a pro q similar to that and yeah keen to give it a crack.
*Thor voice* yes…yes… that is what i look like irl
pls don't copyright strike me for using your photo, sir 🙏🙏
I know this has nothing to do with bbq but that is a dope coat and was wondering what brand is it?
Its an old Burberry one I bought on ebay used. Had a business trip to the east coast a couple years ago and needed a coat
MAKE ME A McRIB PLEASE
you should come over and we could make the worlds largest mcrib patty on my new smoker 😂
@@AntsBBQCookout YES 👉👄👈🏻
Blasphemy!!!! North Carolina is the true capital of barbecue. Check yourself!
Hahahaha speak your truth, my brother! 😂
@@AntsBBQCookout - Don’t feel bad. I completely destroyed ribs many times before I learned how to do them right.
@@RaleighSmoke thanks for the encouragement. I lost 2 points off the bat for that horrible cutting job hahaha here's to the next cook!
🤣