How to Smoke Pork Ribs | Mad Scientist BBQ
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Recipe summary for easy reference:
-Season with salt & pepper
-4 hours in the smoke at 225°F, start spritzing w/vinegar solution every 15-20 minutes after the 3rd hour
(Smoke lard during this time if desired)
-Increase temp to 275°F for 1 hour to enhance pull-back effect
-Wrap ribs in smoked lard butcher paper
-Put on smoker for ~30 minutes, pull at ~207°F internal or when meat has the probe resistance of softened butter
-Glaze ribs (if desired) and put back on smoker until sticky
Love the videos, man! Always super informative and well constructed. Also, the impressions are priceless. This Bill O’Reilly one was good, but still doesn’t top your Alex Jones one lol
That Bill O’ Reilly one was hilarious. But yes he does the best Alex Jones impression!
Handy summary - thanks! I had a hard time adding it up exactly.
🐐
Thank you for this. I was looking for a breakdown. I was slightly confused about what hour I should spray every 15 minutes.
Thank you. Was not sure if it was 4 hours 225, then another hour at 225 with spritzing, or if it was 3 at 225 with another hour at 225 WITH spritzing.
This has become my favorite channel. People get very secretive when talking about bbq. I appreciate that Jeremy is helping us ALL make the best bbq we can!
I agree. You should also check out Harry Soo if you haven’t. The idea behind his channel is about giving back to the bbq community by sharing his competition secrets and tips that made him so successful. Very humble guy. Smoke on brother!
I always give people tips and i hate it when people get all strange about it.
Agree!!! I followed his tips and people thought I was some kind of bbq Pit master which I am not. This guy has real knowledge and doesn’t just talk out of his @$$ with baseless information like the other wanna be BBQ influencers.
50 thousand people do the same thing ! But it a secrete lol
I'm not sure why people are secretive... You can follow a recipe to the letter and still get a different result...
I like to compare it to guitar playing.
I could go and pick up Stevie Ray Vaughan or Jimi Hendrix's guitars, their amps, their pedals, cables, exact strings, everything and plug in and play... and still not sound anything like them... It's just impossible when dealing with true masters of the craft...
I have a bunch of my grandmother's recipes, and i still cant cook like her... BUT... I've figured out subtle ways to modify them and get pretty close doing something very different
Thank you so much for walking me through (a noob at BBQ). I have been trying to make ribs for last few months and this is the only way I could actually make them fall off the bone, not to mention the amazing aroma and flavor with simple black pepper and salt that I finally was able to nail. You rock!
Take a shot every time he says “pullback on the bone”.
Jeremy, let me see if I have this correct. It only took me watching three times with my attention span.
4 hours @ 225, checking around 3 hours for the time to start to spray.
1 hour @275 to start the process of coagulation and pull back.
Pull and wrap with a layer of smoked pork lard and go for another 30 minutes or so, at 275 still, or until they are done, some where in the area of 207-208 or until they feel "loose" when you pick them up.
If desired, sauce for another 30 minutes or so, again at 275 still.
I'm wondering as well, but 275 make sense to me for those last 1-2 steps
I'm wondering if you'd still take those steps if your using a dry rub or if it's different. I'm thinking it would be similar steps.
Thanks! I wish he did a little write up like that.
Now I don’t have to watch 3 times. 😊 Thanks for this.
Thank you,, I watched this video at least 5 times trying to figure it out and write it down. I should have read your comment first, would have saved me lots of time.
The 30 dislikes are from people that cook ribs in the crockpot or oven 🤣🤣🤣
They are vegans.
Hey that makes sense right I bet they are
Lolol
Hilarious
What's a dislike?
I'm glad I found your videos - the science behind everything resonates with me - I was about to do 3-2-1 on current ribs on the smoker until I came across this and super excited to use your method on my first smoked ribs. Thanks
My dude. I watch the videos over and over until I commit every detail to memory. I've learned tons, thanks
"More!"
LMAO at how his kid clinched her fist like Thanos every time she said "MOAH"!!!🤣🤣🤣
As good as candy!
Always love the educational tips along the way. The science man, the science! Another quality presentation. Must try these next ribs cook now that spring is hitting us down under! Thanks mate.
Im just getting started with BBQ and I watched this video to gain a better perspective on how to do it right. Exactly what I was looking for, I Love it! Thanks for sharing. My favorite part was seeing your little girl relish the rewards of a perfectly cooked rack of ribs, that's what its all about!
Thank you Jeremy. I’m a BBQ Lover from China. I have an offset smoker and a pellet smoker. I learned a lot from your videos. You are a real BBQ scientist.
Awesome! Thanks for always willing to teach us what you know. Absolutely love your work.
I tried this last night on my pellet smoker. I did not use sauce. Best ribs I’ve ever done. The texture is perfect. The fact that they hold onto the bone but also bite clean is perfect. The color and flavor was perfect. This will be my new go to for smoked ribs. Great job!
You've helped me so much since i got my big stick burner offset. Bbq has never been the same on my street. From fire management to all the different techniques. I have changed from rub to salt n pepper on almost all of my bbq now. And everyone loves it, thanks alot Jeremy. And your little one knows Dad can cook lol.
Thank you so much Jeremy. I've cooked maybe 30 ribs over the last few months using your old method and I'm so happy to see an updated version. I took a communication class and one of my assignments was to describe a process and I chose to talk about ribs and I used your process and referenced you.
Thanks Jeremy! Love your vids! You're always searching for better ways to BBQ then sharing what you learn. Much appreciated!!
Really happy for you man! Looks like you've got yourself a great family and have done such an awesome job with your channel. Thanks for the tips! Smoking ribs for my fam today. Appreciate all of the insight!
Been trying to get ribs right for about year since I bought my smoker. Had been doing the 3-2-1 and not having the results I wanted. Tried this today and absolutely NAILED IT! Awesome!
Same, that 321 looks better in blogs only. As he mentioned, it must have something to do with the smoker. I have tried 321 several times, never came out well. Always lacking smoke flavor, fat doesn't render properly, and just as well may have been made in a crockpot with liquid smoke. I have a friend that swears by it... but its just as underwhelming. I start doing something similar to Jeremy's method about a year ago and it's far better!
I've personally had success with the 321 method, and had some... less than my standards results as well.
Going to try this method out and see if this gets some good results.
OMG !!!! Total game changer !!! The smoked pork fat is an epic addition. Been searching for perfect technique for years ... this really works. Love the narrative, informative, and easy to follow. This is my new favorite channel. Thank you.
Love how you not only explain what to do but you help make sense of it by explaining why to do it.
Did this yesterday - best ribs I ever did! I've done just about every reputable rib recipe on youtube (incl amazingribs) and this one beat them all! Had St Louis ribs but a small thin rack weighing only 2.2 lbs. Removed membrane. Used kosher salt and coarse black pepper, no binder. Put a dusting of malcolm's bbq rub on the sides only just for fun. Smoked in my OK Joe Highland offset (modded with baffle plate), placed at 45 degree angle with thicker end closer to the heat. Used thin splits of pecan. No water in the water pan. Clean smoke.
1st hour 225 meat side up
2nd hour 225 meat side down
3rd hour 225 meat side up
4th hour started spritzing every 15 mins with apple cider vinegar & water. Also added hot water to my water pan.
5th hour, jack the temp to 275, keep spritzing.
By the end of the 5th hour, the ribs were already tender even though the pullback was only slight, and the Thermapen temp between the bones read 207, so I didn't even bother to wrap. No sauce either! Great color! Took them off. Sliced them, served them. Great crust, great color, tender, juicy, flavorful. And TASTY! Perfect bites, easy separation from the bone.
Best ribs ever! :-D
Smoked 4 racks of ribs for our friends on my Yoder pellet smoker using your recipe. My friend said they were the best ribs he ever had. Thanks for all the great videos and advice. Nothing beats salt & pepper.
Yes!!! I'm so glad someone finally said this about competition vs homestyle ribs. Long overdue to be said after seeing so many of the guys I follow on CZcams hyping up competition ribs.
True. Really liked Henry Soo on a few videos ago talking about competition vs family BBQ.
I have to say that while I agree when I'm smoking a brisket, I really enjoy eating competition style ribs. While I probably don't go quite as hard on the rub, I more or less follow the 3-2-1 (though I usually only let the sauce set for about 15 minutes rather than another hour) and wrap with brown sugar and butter.
I also do remove the membrane altogether simply because it's tough to chew through.
I also prefer my ribs to stay on the bone to eat - I hate when the whole thing just falls off.
To each their own, of course.
Totally agree, and I think that competition style ribs are gross. Any meat with crap like Parkay, brown sugar or honey is not good. It’s not a jolly rancher.
He's right about that stuff making you sick (comp style) Think of all that extra crap mixing with the fat, your poor intestines aren't made to process that chemical conglomeration. More smoke less crap. Thats what I want, and my septic tank thanks me later.
@@spudthegreaterusa8386 well fats, oils, and grease (fog) aren't good for your septic tank no matter where they come from. Honey, sugar, seasonings are all just BOD (biochemical oxygen demand aka food) for the bugs. By the way. Never, EVER, use Ridex or any Septic tank "treatment". It kills all the good stuff that processes the stuff you don't want. Sorry for the interlude. My day job is a wastewater operator.
4 hrs - 225 and spritz 3 hours in
1 hr - 275
30 min or until done wrapped
Got it! I gave up on 3-2-1 and almost on ribs as I could NEVER get it. I tried this new method a month ago and finally got the tenderness and doneness. My only mistake was getting poor meat quality as the only available ribs were packed in a salt solution. No amount of smoking or rub got that out.
Can’t wait to put this all together!
I tried this method today. It has completely change my experience. The ribs were brilliant and with the simple rub. Your sessions completely demystify the approach. Thank you.
Just used this method today for the first time. Hands down best ribs I’ve ever made. Keep up the good work man!
I like salt and pepper on both sides, then sprinkle dried herbs on top. When I wrap, I add a little more. Turns out really nicely. Love your content.
I’m learning and gaining confidence with your videos. Love the science parts
Wanted to say thank you for all the hard work and effort on your videos. You can tell you're passionate and love what you do.
Wow! I tried this for the first time today and I'm blown away. I have always done the 3-2-1 but no more after making ribs this way. The only thing I did different was with the pig lard. I didn't have any but I did have some bacon grease that had saved in the freezer. Let it sit in the smoker during the cook and poured it over the ribs for the wrap. By far the best ribs I've made yet! Thank you and I'm looking forward to watching your videos on pork butt and brisket.
So I’ve been trying to get ribs right for about 4 years now. I’ve used the 3-2-1 method the entire time and NEVER had good results. I was honestly surprised to hear you discourage this method as so many swear by it. So I followed the guidance in this video and for the first time in 4 years I have made ribs I’m incredibly proud of. The smoked pork lard made all the difference in the world!! Best ribs I’ve had in a long while. Thank you sir. You are truly a genius.
Did you season with just salt and pepper?
@@mrbrown615 Yup…followed his instructions to the “T”.
Do you have an idea where you felt your 321 method went wrong?
This is how you make ribs. No crazy spices, no bbq sauce dripping off the ribs. Just very simple so you can enjoy the taste of the meat. Hats off to you good sir.
Your craft is awesome! This way of smoking the ribs is perfect! Super simple! Keep up the great work and looking forward to more content!
Thanks for the video. I too fell down the 3-2-1, 2-2-1, 4-1-1 trap years ago. To the point I almost stopped cooking ribs all together. After much research and reading, stopped 3-2-1, started using less rub and seasoning and went more straight cooking. Last few attempts at ribs, I've been much happier with the outcome. You video helped confirmed I'm on the right path!
Thanks for taking the time to create these videos. They are a massive help in my BBQ journey
Love it! I really enjoy the science in your videos. I tried 3-2-1 on my Traeger and was disappointed, so last time I tried your method and they were truly fantastic :) I need to try the lard trick next!
Thank you so much for this channel. It really gave me the confidence to get into bbqing because it seemed like a daunting task at first. I'm having family friends over today and cooked a brisket yesterday, it is still resting in the cooler and just put on ribs this morning. I never would have thought I'd be able to do something like this before seeing your videos. And everyone thinks I'm some bbq guru, but really I just know how to follow good advice. Thank you so much Jeremy!
I followed you recipe yesterday on my Weber kettle. Using JD's charcoal and Hickory wood blocks. Amazing. The widest smoke ring ever. Going to try the same for Traeger pellet. Thank you for all the great videos.
As a head first kinda guy, I didn’t quite know what I was getting myself into with an offset smoker. Thanks to your advice about fire management and paying attention to how the fat renders I haven’t messed up yet! Excited to try out these ribs tonight. Thanks for the informational and entertaining videos!
Great points. I too have been swayed by the 3-2-1 method, but have now gotten away from it. What I am doing now is close to what you do, depending on the rib. For Memphis style, dry rub, occasional mop, no wrap with brown sugar, honey and margarine, more dry rub at the end. Baby backs. Sometimes, less is more. Less rub, less wrapping that can steam and destroy bark, and more smoke. Too often ribs are over-cooked and over steamed, and you end up with rib soup. This is why I really like Memphis style, dry crust on the outside, tender and juicy on the inside.
Thanks for the great videos. I’ve learned a lot just from watching a couple of them. Great quality too. I’ll be watching them again to refresh my memory the next time I am about to smoke some meat. Keep the great vids coming. 👍🏻
I love you methods. Whenever I'm cooking something new I always look thru your videos first, Thank you
Your daughter is adorable! My oldest daughter did the same thing with brisket at 6 months. She turns 10 in a couple months and still asks for ‘moar brisket!’
That last bit reminded me of the first time I cooked a brisket. I used your older, simpler methods (this was two years ago) and it came out fantastic. I’ve got twin toddlers (they turn 4 next month) and one of them is a notoriously picky eater. He’d only eat his veggies (totally a win in my book), and chicken nuggets (booooooring!) but we made up little plates for the boys.
To this day I don’t think I’ve seen him clear his plate so fast after he tried it out. #proudpapamoment
Tried this myself. Absolutely amazing ribs, great video and guidance
Thank you so much Jeremy for all of your videos. I’m new to smoking and you’ve made all five cooks I’ve done a success.
Man! I freaking love this channel! So many great tips and presented so well. Others could take note of how to present on CZcams 👍👍 can't wait to try these ribs! I'll be king if the campground in no time
Stone Mountain BBQ said in a video....
"I cook to eat, not to compete"
I like it!!!
Followed your recipe on my first attempt at ribs, on my pellet smoker. OMG! Amazing results.
I did the pok lard months ago. Right after seeing your video of the beef tallow used on a brisket. I also wrapped them in butcher's paper instead of foil and they came out fantastic. The one thing I love using on my own rub and it's not just s&p. Only s&p for my sister-in-law. Keep up the great vids.
Love the channel. I have a pellet grill but tried to recreate best I could. The ribs turned out so good I didn’t even want to put the sauce on.
I always keep one set with no sauce
Jeremy,I admire your work.
Really enjoy these videos I'm learning smoking in this big o square smoker where I work and these videos give me the confidence I need to go forward and serve it to customers. I watched the brisket video and my first one was delicious was great to not have to worry about wasting the restaurants money learning. The way you break everything down really makes sense to me and I don't get that from other videos I really appreciate the science parts of it.
For anyone questioning a technique of smoking ribs follow this. I did it multiple times now and is by far the best . I never comment on videos buy this way to cook works 100% I've always done 3 2 1 and it was always OK but never great . This is the way to go.
When I grew up way back... lard was on everything. Then years later, it was bad for you.
I am still kicking, very healthy!
It adds great flavor and I will be using it just like back in the good old days!
Great video!
Tried your method yesterday and it's a keeper. Best ribs I've ever cooked at home. This will be my goto method from now on.
I tried this today and what a difference from 3-2-1!! This is definitely the way I will be doing my ribs on my Pit Boss from now on and the use of smoked tallow took it to new heights!!! Thank you so much!!
Incredible, been trying to get ribs right for 10yrs, and tried lots of CZcams recipes and variations of 3-2-1.. finally something that worked!! Thanks Jeremy!!
GREAT Episode!!!! “MORE!!!” 😀👍
Thank you Jeremy!! I've tried this method twice now, with slight variations, and they came out great!! I smoked the ribs naked at 225° for the first 4 hours, like you suggested. Then I wrapped them face down in tin foil, with some more dry rub, and pork fat from my last smoke. I raised the temp to 275°, and waited until they were probe tender (206° internal). Then I took them out of the foil, and threw them back on the pit for about another half hour and they came out great!! One other trick that I like, I don't spritz with ACV or water anymore, I switched to spraying a light coat of olive oil spray when I see them getting too dry during the first 4 hours.
Thank you so much, they keep getting better and better!!
When I first started smoking meat I would watch a lot of channels and found you and absolutely love the show and how you explain things, especially the clean smoke I had no idea when I first started but now with your show and help I've came a long way and appreciate everything you do keep up the great bbq
Great video - going to try this. Yeah I have tried 3-2-1 many times and end up over cooking em. Love your videos too. Lots of great ideas. Keep em coming.
Lol, just made some ribs last weekend having to go back and forth between your original rib video and the one about wrapping in lard and butcher paper. Glad to see it all in one comprehensive video now👍
Lol, I also made ribs last weekend and literally did the same thing. I'm going to my freezer now and thawing ribs to smoke on Saturday.
That really made y’all laugh out loud --- weirdos
@@kevinh3356 it has become an expression as much as actually laughing out loud.
You must have a sad life.
@@JeffDanoff I took mine out the freezer yesterday. BBQ Saturday too👍🏻
I did Jeremy's method and got the best ribs I've done. Wrapped in butcher paper with lard. The butcher paper was soaked in lard at the end and I feel like its wasted. Wouldn't it make sense to wrap it in foil with lard, that way the lard stays as liquid and stays in the foil which can be poured over the ribs at the end?
Jeremy, my name is Leon, I am from Houston, lived there about 60 years, but for the past 4 years I have been living in Costa Rica. I thought I knew about BBQing, but I was wrong, until I saw you on your CZcams and I am so glad I found you. Believe me, these people in CR have no idea what good BBQ is, so as soon as my wife and I get our house build, I will have a custom OFFSET smoker built and after I have watched most of your instructions, I know I will be a success. Thank you so much for showing me what I have been doing wrong and how to do it right..................
Tried ribs three different times on my Big Green Egg and finally followed this method and NAILED IT. Hand's down best ribs I've ever had. I didn't use the Pork lard since I didn't have any and no BBQ sauce. Insane how great these tasted, and thank you.
I like how you explain the process. My immediate family prefers "backyard" style over competition style. Thank you for keeping it real
Man. Your daughter at the end was the best part. What a beaut!!
Tried this today and it worked out beautifully. Had to substitute the lard for rendered bacon fat but it was fantastically smokey and the salt and pepper really brings out the natural flavour of the pork. Thanks Jeremy - best rib recipe I’ve found so far!
Great idea with the bacon fat!!!
Doing the same with bacon fat today, hopefully it turns out good
Thank you! I love the comment section for great ideas like this
Love the recipe and video. Have cooked this several times and its by far my fave. Thanks
Best background music on CZcams!! Thank you for the video and the instructions. You are definitely a master of bbq.
I'm a scientist at heart, so I do love your videos explaining everything Jeremy. I have recently been only using S&P on my ribs also and I find it very enjoyable. I'll have to give the pig lard a try! Miss ya brother!!! Hope all is well on your end. Cheers!!!
Sup T-Roy!!
I know, right?! I saw his pulled pork S&P only vs. Rub experiment and I tried it the next weekend...the S&P only was awesome! I was honestly shocked at how much I preferred it to the rub that I've been using for years. I'm trying the ribs next...maybe people think it's crazy ....BUT I'M BBQ-ing!!
Same. After trying every sweet bbq rub in the book for ribs, I’ve settled on mainly S&P and then if I want sweet, I’ll add a mop sauce and finishing sauce. Works every time and no more $ spent on so many different seasonings.
Hey Troy, I have tried this method with the smoked lard and butcher paper wrapping......total game changer here and I also am never going back to any other method. Made myself sick last time I ate so many ribs. More than any man should eat in one sitting. You will never need sauce again
Hey T-Roy! Hope you all are doing well. Next time I’m in Austin I’ll let you know. I’m happy to hang out and talk about UFOs 😉
Boss Baby! She's going to run Yoder BBQ and its 700 worldwide locations in 30 years! All the best to you and the fam!
I love your videos man. The science behind everything you do is amazing knowledge that I was lookin for gettin into smokin meats. Got a reverse flow Oklahoma joes highland, and your videos have made my ribs and pork butt amazing. Thank you for sharing your knowledge man, a lot of people selfish with something that should be free to acquire. Big respects
Absolutely love your videos….very informative!!! ❤❤❤
Maybe it's just me, but I like to finish my ribs on a direct flame for some char.
Great video. One thing you haven't mentioned, that I'm still trying to zero-in, is the affect of the aspiration and moisture differences of pork and beef and different cuts on the same smoker. I have been consistently repositioning different proteins based not only on heat tolerance, but also their chemical effect on the proteins around them. Ribs will behave drastically different if you have a pork butt, a brisket, beef short rib, etc. within their vicinity. The other proteins' affect on the moisture and airflow in the smoke changes the pull on the bone and the smoke intake of the proteins around them. Still haven't figured out the perfect combination on any generic type of smoker, but I can tell you that I've almost figured out the best configuration on a reverse flow smoker.
🥱
Do tell your secret.
Just smoked 2 racks of St. Louis ribs using your minimal-rub approach ( I did add a little sprinkle of Hog Waller) but the meat was very visible compared to the candy ribs some people smoke. The smoke penetration was amazing and the flavors were, well, at the risk of patting myself on the back, the best ribs I've ever tasted, ever! I had to use beef tallow since I didn't have pork fat but I did smoke it and it was a great addition! Thanks for all you do!
Appreciate your insightful videos. This method used to make smoked ribs is top notch - was an absolute hit during Thanksgiving.
I realize that this is my third message on this thread. As pitmasters, I think we have all been guilty of OVER-THINKING things like ribs. Too much rub, too many components and flavors in the rubs, too many steps like 3-2-1 wrap with Parkay, honey, brown sugar, apple juice and whatever we can throw at it. We have totally lost sight of just smoking the meat for smoke + pork flavor, enhanced by salt, pepper and lard. I may just flush most of my rubs. We have been sold a bill of goods for savory, sugar and that more, more, more is better. I'm convinced now that all is needed is: Sea Salt/Coarse Black Pepper/Lawry's Seasoning/Pork Lard/Pink Butcher's paper. That is it. Like I wrote in another message, I did 4 racks with S & P/Bearded Butchers Original/Bearded Butchers Hollywood/Rendezvous Famous Dry Seasoning. Dry, sauced, sauced and dry respectively. The salt and pepper ribs were the best. The smoke flavor comes through. You can enhance with a little Lawry's for some savory flavor...But guys...We have been killing our ribs. WE have been covering them up with so much rub and gook that the smoke cannot do what it does best. Rub makers have been selling their wares, and they are good stuff, but we have lost sight of what we are trying to do. Most of us are not in competition, we are just trying to make some edible ribs for the back yard BBQ. We have been doing it wrong. Mad Scientist Jeremy has nailed it. Less is more.
Really enjoyed the bloopers at the end. Also your daughter looks JUST like you lmao. I gotta try this method. I've been doing the 3-2-1 thing for a while and got decent results but I felt like it just wasn't as good as it should be. You always come through boss man.
same
Thank you for this video. I have only smoked ribs twice and using this method really turned out fantastic. The whole family loved them....really tender and juicy, full of flavor! Great Christmas Eve Dinner
Brother Jeremy, I tried this technique (minus the lard) last week and they were the best ribs that I've ever smoked! I started with 3 racks of St. Louis cut ribs that were marinated over night with a commercial marinade. I also put a little kosher salt on them, both sides, prior to putting them in the smoker. Your videos are both educational, informative, and entertaining. Thank you!
First thing I’m going to do once my smell comes back after losing it to COVID.
Looks great!
Really hope you recover fully and get back to cooking meat with fire. Thanks for watching!
I just lost my smell and taste today Brotha, I completely understand.
I KNOW. I got vaccinated in april, and got covid July 5th. Lost my smell and taste until about 2 weeks ago. I was careful to, masks, distancing, etc. Shit still got me pretty bad. Glad it's almost 90% back so I can taste good food again.
I feel ya man, got it myself last week and lost both. Had just smoked a couple racks using an almost identical method and had to put the leftovers in the freezer... felt like a waste to eat them when I couldn't taste them.
I have a relative that lost taste and he thought he was going out for a soda, but his wife said it will taste like plain carbonated water so what is the point. He got his taste back after a while.
Best rib video yet Jeremy! Loved the return of more scientific break downs on the how, what and why of what is happening in the cooking process.
Also love that you have an endorsement gig with made-in, what I consider one of the finest companies out there. I have their entire knife set, carbon steel wok and skillet. All are freaking awesome and a joy to cook with.
Keep the great videos coming!
Yeah they make great stuff. Lots of companies send me stuff but I only partner with the ones who make great products. I genuinely love the pans I have from them.
Fantastic video!!! You are definitely my favorite bbq channel!!!! Love the shot of your baby enjoying some bbq at the end!!!
I love putting out ribs for my friends and family and felt like I had my technique dialed in. Your video inspired me to try something new with ribs. Man I’m glad I tried this. Best ribs by a long shot! Made some adjustments on the fly given how quickly they got to temp, but otherwise stuck to the time and temp as outlined. Only had beef tallow on-hand so I went with it. These were 🔥!! Keep up the great work and thanks for sharing!
Love a video that cooks ribs for a meal and doesn't turn them into a damn cobbler as every other CZcams BBQ video seems to want to. You don't need honey, sugar, and butter to have great ribs. Most great BBQ shacks and restaurants don't ever do it.
Great video...NOW I know!
For my own reference (or anyone else), he recommends 4 hours at 225 (start spraying every 15mins at about 3 hours or when colored/dry), then 1 hour at 275. Then he wraps for a bit. He also smokes some lard along with the ribs to add in when he wraps.
That’s what I got. I wish he’d write it out in his comments or his description. Following video can get a little confusing.
Thank you for your great videos.
Just finished up this exact recipe for St. Louis style pork ribs.
Turned out fantastic. Unreal.
Very easy if you follow recipe..
Cooked them on a Traeger 650 .
Did the chicken thigh recipe yesterday and followed this one today. Thanks for making this information so accessible!
Just when I start my diet you put out a rib video. Damn you Jeremy!
It's just protein !! It's all good!
yea.. Protein is Good.. trust me I'm a gastric bypass person.. :-)
I’ve been making mine the same way except using wagyu beef tallow since I don’t have any lard. Best ribs ever.
My man
I have used lard instead of tallow to wrap briskets. That also worked well for me. Next time I will try it your way, Wagyu lard on pork.
Jeremy - used a modified version of your recipe on my first smoked anything - baby back ribs. Worked out very well - far better than I expected for my first attempt.
Used an Oklahoma Joe’s Longhorn combo grill. Smoked 2 racks of ribs with hickory wood for 2 hours, at around 235°. For 1 he, raised to 285 °, Sprayed with ACV, then flipped them meat side down to brown up. After 3 hours total, pulled em and wrapped in brown butcher paper from Oklahoma Joes, and cooked for another 30 minutes at 285°, meat side down.
They were awesome. Thanks for the recipe’
I rewatch this before every time I smoke ribs - doing some for the 4th of July today. Thanks for all the fantastic content!
I wish there was a MadScientist but for pellet smoker (n00b here)
How's the pellet smoking coming along one year later, Ive just picked one up two months ago.
Not a lot changes. You just won't get as much smoke flavor from a pellet grill, but the process is the same.
@@GirevikSG Very true, I had to add a smoke maze filled with chips and pellets to get a bigger smoke ring going
@macky181 I got the CampChef Wwdwind Pro with the smoke box a while back. Thing is legit.
@@GirevikSG 🙂 Nice
I'd love to see some videos on the WSM as it's one of the most popular and affordable smokers out there.
Me too. ‘Cause I got one! I’ll bet MSB could develop some real good techniques and insight into the WSM.
Totally Agree!!! … It is (and will be due to budget) my only smoker, so I’m always watching other channels which use the WSM. But I’d truly prefer to see how Jeremy would make one sing in the way only he can!
I've utilized the techniques you show in this video and the results have been spectacular. Thanks
Newbie here!! literally love the science behind all the explanations, no pun intended related to the channel name. I really learned a lot. Thank you.