The Complete Guide to Cooking EVERY Type of Rib
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- čas přidán 30. 05. 2024
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Ribs are one of those foods that I can never get enough of and today we are doing a deep dive into pork and beef ribs! This was a fun one!
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0:00-8:38 Learning About Ribs
8:39-12:09 How to Prep Ribs
12:10-15:32 How to Season Ribs
15:33-19:28 Smoking Pork Ribs
19:29-20:41 Baked/Pre-Cooked Ribs
20:42-24:17 Smoking Beef Ribs
24:18-25:35 Taste Test
#babybackribs #dinoribs #chuckshortribs #shortribs #grilling #lowandslow #bbq
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Max start a restaurant in socal
Max, marinade some hotdogs in Malibu Rum for a week or so and cook them.
@@Jackal29913 REPLIES
me:hey mind, what do you learn from this video
mind : BABY BACK!🤣
I love how you added the sounds in for the baby back ribs! 😂 I love ribs! 😋 Beef ribs are my favorite!
BRO DIDNT SAY "Cooking over applewood, low and slow" for pork 😢
My father and I have always agreed that we LOVE ribs! Every single second my mouth is watering with the talk about ribs. Max has definitely been a favorite meat videos of mine. I have always been super excited with every single video. Max as always thank you and please keep the videos coming!
While other food youtubers keep making $hitty shorts, Max is doing god's work with these long and helluva interesting videos. Thank you!
He makes shitty shorts too
He’s got some great $hitty shorts too!
I find it funny you have a Mahatma Gandhi profile pic😂
Dork
Sick of so many corny food CZcamsrs in general
Excellent, very informative video, Max. Thank you for taking the time to make it.
I had to say this, since Max mentioned that he loved flanken-cut Korean ribs: fun fact, the flanken-cut Korean short ribs are known as LA-style galbi (whether for Los Angeles or lateral axis cut is debated), and originated in LA because a lot of Korean immigrants could not find the English cut, which is the actual traditional cut in Korea (also known as 왕갈비, king's cut or big ribs). There are also two varieties: the braised version and the bbq'd version. The braised being braised in basically the same as a marinade, but with veggies (갈비찜), and the bbq'd version with the meat fileted thinly, but still attached to the bone (왕갈비 구이) and cooked over wood charcoal (usually Korean oak)! If you go to Korea, you might have a hard time finding the LA-style ones, though it's becoming more popular!
Octopus: where are my ribs you said we all have them?😂
Rip TIps done right are like the popcorn chicken of BBQ. I used to work at a BBQ restaurant that's been in business since 1956 and I absolutely love them.
If only you put this out a few days earlier, I seriously needed some of these tips on Friday. But I’ll definitely be consulting this video for future cookouts.
The commitment to the baby back bit had me dying. Mainly because every time I hear the words “baby back” that jingle just starts auto playing in my head anyways. 👏 😂
Pls do more of these types of vids they are very helpful
I’d love this as series for other cuts
Spare ribs will always be special to me as I’ve eaten them all my life. Even at the age of like 8 I could eat an entire half or full rack of them. My grandfather used to make a blend of sauce with I think hoisin, bbq, and soy. It was really good but as he aged he just used bbq
These are some good tips! Can’t wait to try them out! (I have never touched a grill in my life, I will likely never use these tips)
A nonexhaustive list of animals eaten by humans that do not have ribs; Crabs, lobsters, shrimp, clams, oysters, mussels, squid, octopuses, snails (if you're French), sea cucumbers, sea urchins, abalone, winkles, limpets, conchs, whelks, scallops and geoducks! All animals, all ribless, all eaten by humans.
Human, but not French: eaten all but sea cukes, abalone and geoduck. Some day want the last three.
Damn man, your knowledge is vast and incredible. Pointing out biology mistakes on a cooking show is just so cool. I bet you get all the bitches, especially with that fucking anime pfp as well
Pretty much all invertebrates.
Thanks for this recipe. Looks delicious 😋
Gotta love max and his creativity
Thanks for posting this video! It helped me with many different cuts. One that I’m still wondering about is boneless short ribs or boneless ribs. I don’t know exactly what that is? I see a lot of people talking about them, but I have a hard time finding them. What exactly are they?
The best oven ribs I ever had were Alton Brown's foil-braised oven ribs from that real early Good Eats episode like 20 years ago. They're fall-off-the-bone in that casual dining/Chili's/Applebee's sort of way and that's what makes them so good to cook at home.
I love these guides! even thought I know how to make these, they are so fun to watch how fellow pitmasters do there bbq! Love ya max no homo keep it up with these, love them
Oh Yeah! Great breakdown of each cut of ribs Max.
Highly recommend max doing some wild game meats.
I spray my ribs apple juice mixed with Heritage distillery's Brown Sugar Bourbon. I also use hot honey as a binder sometimes.
❤ the variety here... good video Max.
No words are necessary between two loving hearts.
I really enjoyed this video. Thank you for the new tip and ideas.
Every meat we eat has ribs, especially chicken ribs, fish ribs, frog ribs.
They are my favourite.
not sure if you're being sarcastic but all the animals you listed are vertebrates , so yes they do have ribs
@pinbi7 I was yes. We don't prep fish or chicken ribs. And interestingly, frogs don't have ribs.
@@veridico84 i was thinking more about the many invertebrates that we eat , but you're right many vertebrate specie where we don't really eat the ribs, although fish can have some pretty sizable ribs
gotta love the informative vids
So excited to watch this!
We always kept the membrane on, mostly because of laziness but it gets nice and crispy.
the most underrated way to cooking ribs is Deep Frying, the Maynard reaction that happens to the ribs when deep fried is mind blowingly delicious.
Maillard reaction.
Gosh dang, that ~~*babyback*~~ got me everytime haha... loved the video!
Great stuff. Thank you 🙏
Video on what to look for when purchasing from a butcher
When holding smoked meats you say you can use butchers paper, would using parchment paper work too or would aluminium foil be the next best option over butchers paper? Thanks for the wonderful videos. Made my day seeing this upload~
I’d probably just go with foil. I’m a butcher and have competed in bbq comps:)
Awesome job, Max! Very informative, great visuals…
We need CZcams to invent a way to broadcast the aromas because I know those ribs smelled as good as they looked!
Just hope they don’t invent a way to broadcast taste. We don’t need a bunch of people licking their phones… 🤦🏼♂️
Great videos. Made a bunch of stuff. I’m using a pellet grill. What temp do you recommend for the Dino ribs? And do you remove silver skin from top on them?
Every step I have taken, since I was that child on the bridge,has been to bring myself closer to you.
So helpful!
Max, with the ribs in the oven method, after saucing them how long do you put the back in the oven for?
Usually just about 15 min! Until the sauce has tacked up nicely
Ok
Lloyd's are so so. The best I've had are the Tony Roma's prepackaged ribs.
Flanken ribs are tied for the best meat with fried chicken imo. Simply amazing!
He’s got to cook more game meats
Wild turkey & wild boar are so good
1/2" flanken ribs with citrus marinade hot and fast is one of my fetishes. So damn good
That pork short rib squirt was wild! 😍
Can you make a dedicated video for chicken because I can't eat beef for religion goat and lamb are also fine
I keep laughing every time the Baby back song gets edited in! Awesome
How the pepper looks hanging off the edge of that board at 12:57 is unnerving
Super delicious to watch!!!
I use paw paw on flank in style ribs.
That sounds great! Paw paws are underated
Funny you mention competition. I recall from having barbecue judges on a podcast that there is a right way to turn in ribs for competition - meat side up, curve down.
Who thought that the "Baby Back" part was a good idea
where do you keep the meats to keep them warm while you cook the other ribs?
Keep it in freezer ALWAYS if your not cooking them
But if it's for 2 or 3 hours, you may keep it in room temperature
how much ribs are you cooking? lol you can do like 4 racks in a regular oven @ a time
"All animals have ribs"
Squid:
Ants
Can you share that korean sauce recipe? Also can you do a video on how to smoke meat in doors?
I lol everytime the baby backs get mentioned😂
"Every single animal has ribs!"
Can't wait for your "Barbecue Escargo Ribs" video, you muppet!
we all know lobster ribs are the best part
Aye, love from across the pond❤
Love the videos!
I've never had Dino ribs but they look super lekker. I want to try them now
Thanks again Max
Chilli’s baby back ribs 🎶
Thanks for the video Sir
Nice video - that was fun to watch
Thanks for making a section for us without the use of a grill (because US appt's suck). Glad to see your take on the pre-packaged ribs, but their seasonings tend to make a weird taste for me. Guess I"ll try a different brand next time.
The Montana's branded ones taste pretty good in my opinion.
Not everybody could sail the ocean, but still we could share this dream.
Very cool video. Although I can't figure it out how you mixer beef with pork in the test. 😂
Other than that, keep it going!
Correction*
When chuck short ribs are left in-tact and untrimmed, they're referred to as "Dino" beef ribs. Chuck short ribs run from rib 1 to 5 and are cut just above the brisket.
Plate short ribs:
Plate short ribs come from ribs 6, 7, and 8 and are cut just below the rib-eye as 3 bone slabs.
When untrimmed and left in-tact, the whole rib is referred to as a "Brontosaurus rib." Meaning, you get the entire short plate section with both the lifter muscle on top as well as the serratus ventralis.
My family always cooked spare ribs in the oven with duck sauce.
Pork ribs are great. Beef ribs are Heaven.
Life is not measured by the number of breaths we take , but by the moments that take our breath away.
Ribs are the GOAT to every BBQ cooking
Goat ribs are good, too
@@tanikokishimoto1604 no like, the best
@@DekuWarrior968 yes but, goat ribs are good too
Agreed.
I would love to see Max taste the “Flecha de res” , a Mexican cut of the beef ribs… pure pleasure!! But I can’t find it elsewhere than in Monterrey/Mexico
What part of the ribs is it?
@@dirtyfiendswithneedles3111 I think it’s from the plate ribs
You just had to make this video when I’m halfway done cooking my first pair of ribs😂
There’s a local BBQ place where I live that makes excellent Turkey ribs.
22:25 pineapple juice also works as a tenderizer, I don't know how it tastes but many people have used that method.
19:03 I'm from there and that looks good
Ribs>steak
I got "baby back"stuck in my head😂
When are you going to do wagyu a5 bms 12 dino ribs?
What kind of knife do you use
I love how Max isnt one of those elitist chefs that scoffs at pre-made food like the supermarket ribs. He respects that ribs are still ribs, home cooked or not.
Malcom taught me BBQ, Max taught me meat
On my pellet grill I leave them on, real wood I take the membrane off
I came here to see the short ribs which are my favorite, turns out its your favorite as well 😂
"all animals have ribs"
I want to see the sea sponge with a rib cage
Don't mind me over here just saving this in a cooking playlist
Can you teach my cat not to freak out when it sees meat?
Impossible
It’s very hard to do
Hey @maxthemeatguy ! Another great video. Still waiting for a review of all of your cooking gear though …
Those ribs on the table didnt protect those vital organs 😂😂
You need to make a carnivore meal service Max 😬❤
was hoping to see "spoon meat" the ribs of usually ahi or thunnus albacares since you caps locked EVERY
Sometimes,the smallest things take up the most room in your heart.
🎶Baby back🎶
Good one
I can be the light in the darknessAnd run the sun in the summer rain.
CookUnity is MOST DEFINITELY NOT the first chef to consumer delivery platform.
Mmmmmm yes I love my chicken ribs
(For those wondering max says “I showed these to remind you all animals we eat have ribs”)
I mean chickens do have ribs, but we leave them with so little meat that they're not worth eating.
I use to buy full-blooded wagyu eyeround and it was actually great.