How to Smoke Pork Ribs
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- čas přidán 24. 07. 2020
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Just did this and I’ll never smoke ribs any other way. I actually tasted the smoke!
Trying this, this weekend on my pitboss Lockhart! 🤙🏻
Better check out his newest video using butcher paper and smoked lard. You may change your mind!❤️
I heard you just bought savemart ribs made in the microwave.
My dude using Sweet Baby Ray's right off the shelf. You're a true man of the people and that's why you've earned my subscription.
It warmed my heart too. That’s what I enjoy as well lol
I mix the sweet baby rays vidalia onion with the sweet baby rays sweet and spicy.
I remember when Sweet Baby Ray’s was hard to find. I’m glad it exploded in popularity
You can use a1 merianade Chicago and about a 3rd new York merainde.
Big Baby Rays fan. Use it all the time on my ribs
Score membrane
Season with salt and pepper
Smoke at 225 for 3.5 hrs
Cook at 275 for 1 hr, spray every 15 min
Wrap in foil, cook at 275 for 30 min
Unwrap, glaze with sauce, cook 275 for 30 min
Let them rest for 15 min
Thank you for this Tony
You are a scholar and a gentleman
Don't know why he doesn't just put a card in the video with this summary on it
I followed this receipe on my pellet smoker and overcooked the St Louis style ribs I bought. Maybe pellet smokers cook faster than stick burners?
Thanks for this breakdown. I find myself asking him these numbers. I wish he put this in description lol
Well said about the difference between comp, restaurant and backyard style. The way I smoke now is WAY less complicated than a few years ago.
To me, at this point it’s about the meat cookery more than the things I add on top of it
Yep, fully agree here. All those 3-2-1 and other methods are way too much work on larger cooks. And are in my opinion more failsafe(?) for most home smokers. And a great way to entertain yourself. But Essential? No.
@@henriwolbrink the 3-2-1 method is for all those people who will watch a video that clearly says cook to color and tenderness but will still ask how long they need to cook it.
@@ryanlogan9231 And will also ask for internal temperatures.
Most common failure is overloading your firebox, resulting in smothered and dirty smoke. Foil keeps this down. Once mastering a good fire, I see no need for wrapping.
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This is the Rib method I’ve been looking for! Cooked them tonight and they were exactly what I’ve been trying to hit! You the best BBQer on CZcams hands down! Keep it up brother and keep spitting these great vids out!
Thank you!
All too many times I watch videos or read articles about what you just did and it leaves so many questions unanswered. I love the fact that you take the time and explain in infeticemal detail the process for each of your meals you prepare.
I have seen many, many rib videos. This is by far the best. Infomative, all explained, fantastic!
Excellent video Jeremy! Love the details. I used this method today on three racks of spare ribs from Costco in my pit boss pellet vertical smoker. Best ribs I’ve ever made! My whole family was impressed! Couldn’t believe how much better just salt and pepper did compared to rubs. Seriously, never going back!! Keep the videos coming!
Incredible Video. I'm a backyard BBQer, been at it about 10 years. I have to say it is really tough to mess up a cook. But, I am at the point of trying to figure out why something came out fantastic vs "ok". I have had better luck with "less is more" - so I totally agree with the salt and pepper rub, and sauce at the end. Please keep your explanations of what you are seeing/looking at coming. Adding to the close up with the camera and a temp reference. It is extremely helpful for those of us trying to crack the code. Your in depth explanations are amazing. I am on 4 BBQ channels. I learn a tip or trick from all, but you are the only one that is teaching me the most (by far) about cooking itself at this point. Thank You.
Another fantastic video like usual Jeremy! The background is just as beautiful as the ribs!
Followed your instructions - My daughter commented, "These are the best ribs I've ever eaten!" That's a win for me!
Congrats on 100k subscribers! This is a great video covering practical tips. Thanks for Sharing.
I just bought a pellet smoker and seasonings, I came back to this video and couldn’t be more happy that I got salt, pepper, and sweet baby Ray’s.. I love that sauce and can’t wait to make my ribs this weekend. Man, you’ve taught me a lot and have swayed me to simplicity!
I love your videos. Good straight forward methods for home barbeque, not a lot of fluff which only complicates things for little or no benefit.
Okay brother, you have now officially become my go-to channel for bbq technique. I’ve watched a lot (a lot!!) of videos and yours has been the most informed. Keep up the good work
You sir , by far, have the best tutorial on rib smoking that I have come across. And I can even re-produce this method on a pellet smoker. And you are spot on with the rub you use, or lack there of. Thanks to you I have really simplified my rib smoking.
Jeremy, thanks!! I made ribs, first time, absolute success. Got wood with proper moisture content thanks to you & used your method for the pork ribs. Perfect!!
I’m a convert as well. Been making ribs for 15+ years and lord only knows how many different rubs. I commented on your rub review and tried a couple of those out as well. On a whim last weekend I went only salt/pepper on one of three racks and finished with sweet babies . Best ribs I’ve ever made or eaten. No rub for me ever again!
This is Forsure the best walk thru video , no off topic talk straight to the point 👍🏽🔥also ima do exactly this no kizzyyy
So convenient you posted this 3 hours before I started prepping some ribs to smoke tomorrow :) still new to smoking but damn it's so enjoyable. Thanks for all the tips!
Brother, you were the motivation that got me really going in bbq. I swear, every time I feel like I am getting a great understanding on bbq, you show me just how much there is to learn. I love your channel brother, I watch all of them and my bbq gets better and better with your knowledge and my tweaking of how I cook. You have actually motivated me to start a side hustle selling bbq.
Me to
Yeah Bröthēr Brõthêr
Honestly one of the best rib videos I've seen. You make great points on salt & pepper only to get smoke penetration vs fine rubs with binders that ultimately block smoke. I like the scoring membrane time saver.
Great video! Really like the KISS method of cooking ribs. Very informative. Those ribs look delicious!
Another great video. Thanks for sharing. Your videos and explanation s makes things so simple. I love the salt and pepper been using it for awhile since you shared.
Thanks again
You have excellent educational content!!! I’m watching all your videos because I’m getting my first electric smoker next week and your methods and turn outs look so good and tasty!! Thank you and keep up the great work!!
Absolutely beautiful results. Keep it simple
I absolutely love I is much detail you go into. Keep up the great content!
Yet another outstanding video from the Mad Scientist! Thank you for the breakdown my friend! The only thing I was hoping for at the end was you showing what that membrane looked like afterwards. None the less, awesome job!
Thanks Jeremy! Gonna try this method today
I really like that you give more indicators then time and temp, that is really helpful for me.
Another great video dude. Really appreciate the effort you put into making these and all the explanations, has solidified some things and made me look at changing others! And props to your wife too for all the camera work
I've seen a lot of your videos, they are incredible! It has changed the way I BBQ.
Been watching this guy since he first started and still enjoyed it
As someone who recently invested in an offset smoker, I appreciate these videos so much.
Thanks for the video, I had forgotten how good simplicity can be. I smoked 3 racks of ribs yesterday after watching this video, left membrane on used only SPG (I love garlic) used your spritz recipe 7 of 7 folks loved 'em. Forget all the expensive rubs I've been using this will be my go to from now on, thanks again.
Awesome videos. Been learning lots from your videos. Thanks for taking the time to compare details. I’ve incorporated your techniques to cooking brisket. It’s getting better every time. Still working on ribs, sometimes it works sometimes it doesn’t. I’m going to try these rib techniques next.
Why has it taken me so long to find this channel? This dude is awesome. Thanks for the most in-depth approach to teaching BBQ techniques.
Congrats on reaching 100k subs. Well deserved so good job for you and your family. Take Care.
Tons of good info and and probably the best video that i have ever seen on pork ribs! Excellent work! Thank you!
Thanks for all the information. I have perfected the competition steak for my family based on one of your videos. I look forward to these ribs.
Excellent video!! Simple and perfect doneness
I just watched your newest video using butcher paper and smoked lard. I love that you are still pushing yourself and improving. I've been cooking ribs for years and I keep coming back to learn new methods. I'd never even heard of using butcher paper a couple of years ago...
Very good demonstration and explanation of the smoking/cooking method! Will try it!
Congrats!👍
Definitely trying this the very next time !! Those look AMAZING!
Love your videos bro!!! Keep them coming!!!! Smoking a brisket as I watch this!!!!
Learned a lot, much thanks for sharing!
Great video. Good break down on all the topics. Thanks!
Great video dude! I’ve learned a lot from you. Really glad I found your channel! 🙏
Awesome! Glad it helped
Nice video and really good recipe. You cover all the basics well and I love that your experience shines through. It is easy to tell this isn’t something you heard someone else talk about and are trying to mimic.
Your videos are so thorough and detailed always explaining the WHY. I will try the salt and pepper rub next time. P.S. I've had the best luck brushing the bbq sauce onto the ribs when I wrap them. Tried all the other methods but to me this adds the baseline flavor and appearance for the finishing BBQ sauce. Smoke on my BBQ friend!
Good stuff, they look amazing! Thanks
Going to try it this weekend thanks
Best thing about this guy’s channel: he doesn’t market some ‘proprietary / secret’ rub that you should buy from him. Those rubs are nonsense and not required, nor are they secretive with some magic formula. Simpler is better... quality meat, salt, pepper, good clean smoke and steady temps . Done.
Agreed. He is a great educator, pit master, and just a good, ethical and reasonable guy.
This is the video I've been waiting for. Definitely trying this next time. Thanks
Perfect Timing!!
Thank you for video ! I love the your 4and maybe 1hour and 20-30 minutes method!
You are an excellent bbqer !
Those are some of the best lookin ribs I've ever seen Jeremy. I never remove the membrane, I think it helps maintain the moisture and after they're cooked the membrane comes off super easy, no effort at all. My last rib video the membrane was falling off before I pulled it off. I do like your scoring method though, I'm gonna try that next time. This was another fantastic video. 👍👍
Loved this video
Thanks BBQ Chef loved your video.
Very informative as always!
After trying and seeing many videos, this style will always be my best and favorite method.
Wow ! Just Wow !
I've been smoking ribs for years, tried every method, but - I think you've pretty much nailed it here.
Great Job... I can't wait to try this method.
God bless !
Thank you for your info.
Always quality vids, thank you! 👍🏻
Thank You Jeremy for this explanation and really Love Your videos. Will have to try this on the pit. Been getting quiet a bit of rain here in Western Ky. so will try to cook between the pop up afternoon showers, Thank You again.
This is exacltly/directionally my trip down doing ribs. Started with 2 2 1 and always felt they were overlooking. Now, I run at 275 and usually have 2.5 to 3 of smoke, 0.5 in rap to tenderize a little and then either 0.5 to have glaze set (or if they are done out of the wrap, I'll just glaze and let stand on counter
Nice!
Just used my new smoker for the first time yesterday and did this recipe. The ribs were amazing. Really special. I don't think I would even tweak anything which is amazing for a trial run. Thank you!
Simple and clear! Good stuff bro!! 👍🏼🇺🇸😎
I’m going to use this method on my COS tomorrow! I have always used the 3-2-1 method but I can’t wait to try this!
I have been smoking for a couple of years. But I have learned a lot how about what I was doing wrong from you. You are the best... Keep all that good BBQ coming...
I just wanted to say thank you so much for this video. I made ribs for the first time on my charcoal smoker and they came out EXACTLY like I was hoping they would. They were spot on. So THANK YOU!
Excellent advice, truly a Masterclass!
Great job!, I will have to try this method
Extremely informative.
Jeremy thanks so much for sharing yr expertise. I watch lots of smoking vids & find I get so much more from you. You take the time to explain not only what yr doing but why which is very important to me. Thanks so much & thank yr excellent videographer wife. She takes the time to make these video's the high quality production they are. 👍
Thank you Master, I like the way you keep it simple, It makes me enjoy your Videos more than others, Your the Best, The Master.
Wow! I'm going to try and mimic this the best way I can on my Weber kettle. Like always man stellar BBQ advice 👍
Bless you for this and all of your videos! I've just smoked my first rack of babyback ribs and they turned out GREAT even though I've never done this before.. solid smoke flavor from the beech and cherry wood, pretty as f smoke ring, great flavor from the meat! Thank you so much!
Hiya Mr. Mad!
Excellent Video! One of your best !
Thank you so much for all your hard work and education !
You Are The Best!
Brian From NEW JERSEY!
Hey man another awesome video really enjoy your informative content 👌🏼 quick question do you have a new offset smoker or put another axle under it and made it a tandem ? Watched this video then an old once and noticed haha
I’m a big fan of yours, Jeremy. I love your approach to explaining the science behind bbq. Maybe you could shoot a video comparing woods cooking brisket and spare ribs. What they do to color, bark, smoky flavor and how they burn, etc. Maybe a video series comparing two woods at a time then doing a wrap up video in the last episode. I mean there are tables comparing woods out there, but they never go deep and each author will say a different thing. We really miss your take on it.
Great idea! I love it and would be happy to do it
I would love to see a side by side pork rib with and without brining. So far I tried one rack with brine and holy moly it was so much juicier .
Very well explained I really enjoy your videos. Sometimes you lose me for a bit in the technical science ones like about the moisture in wood but I end up getting the overall point.👍🏻
I used this process last night for smoking a pair or St. Louis ribs, and they turned out amazing. Fall off the bone and incredibly juicy. Even my wife loved them, and she is not a general fan of ribs. Great information Jeremy!!
Very impressed with your detail in your videos. My favorite ribs are cooked on a UDS, hot and fast.
Watched this several times, going to try it today - cant wait to have ribs that look simlar to the ones you were tasting they looked delicious.
Awesome video I was gonna ask if you could do a video on spare ribs. 👏🏽👏🏽👏🏽
Trying that this weekend
Looking forward to giving this a try on the weekend!!
Your videos are wonderful….amazing amount of knowledge to become a better cook. Made ribs yesterday on my WSM and they were (by far) the best ever.
The only suggestion I would make is…..since your videos are rather long (which is great since they are so detailed) I would love a recap at the end….how much did the meat (brisket, chicken etc) weigh and a rundown of times and temps. Thanks and Rock on!!!!
I'm a family and friends BBQ enthusiast .... Really nice looking ribs before you wrapped....! Exactly what I am trying to get, thanks for the tips!
Great video, technique worked perfectly. One question though, where’d you get that bbq sauce brush? Didn’t see the link in the description.
Jeremy- what's your take on foil vs. peach paper when wrapping ribs?
Looks amazing brother
I had to make a comment today about what you said about changing the times from 3-2-1 method to 4-1-1/2 that worked GREAT. I also Really Appreciated about not using so much seasoning for ribs you really don't need all that to make Outstanding food. I just really wanted you to know that it works. I made some yesterday my family Loved it. The pork flavor was wonderful didn't fall off the bone but Super tender. Gary from Detroit to Las Vegas. Hope to meet you soon.
Thanks Jeremy for teaching me on backyard BBQ. I've been watching competition videos and cooking ribs that way. My wife never liked it because she said it was to much stuff on them. This was simple and tasted amazing.
Learn some good tricks. I’ve cooked mine the same since 2012 so I’m definitely going to try these.
Would love to see you making some ribs on one of your stick/wood burners vs a Kettle. As someone with your experience using stick burners and understanding of clean smoke, would be interesting to see how you'd find the comparison at the end. :)
I actually love eating the membrane. It's usually adds that bite you're talking about, but also a crispiness.
Great video. Everything you said made sense, no need for too much rub, no need to keep wrapping, unwrapping, wrapping , unwrapping etc. As you quite rightly put it, why complicate matters when you can get just as good results by keeping it simple.👍👌