How Wright's Barbecue Smokes 120 Racks of Ribs a Day | Mad Scientist BBQ
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- čas přidán 14. 09. 2022
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This video is sponsored by Audible. - Jak na to + styl
First 3 minutes of listening to this guy talk about how he runs his bbq business made me want to go eat there right away. Legit!!
same here
It is absolutely incredible BBQ!
It’s awesome bbq! Best bbq restaurant in the state!
It is about and hour drive from me, and I have went just to eat the BBQ here
It’s great bbq! I have a video there on my channel.
Well I’m making ribs tonight, it was very obvious to me that this guy makes food for the same reason that many of us do, to make people (usually our family) smile and enjoy some delicious food! Awesome video!
Moved from Memphis to NWA in 2021 and already knew Wright’s was the local standard. Stopped in and had a great meal last summer. But, he’s right on one thing. There are 560,000 people living in NWA but more than 750,000 opinions on how to do ribs. 😂😂😂😊
Holy crap! I went to high school with Jordan and haven't seen him since then! (20 years ago) I had no idea this was what he was up to now. SO happy to see him end up doing something that he clearly loves with his life. If you read this, Jordan, CONGRATS MAN! :) :)
Thanks for taking me back. 😛
Wow!! These guys are right down the street from me! As you might imagine there is ALWAYS a huge wait! Worth it!
Love me some Wright’s BBQ. Best BBQ in Arkansas.
Love he's got a University polo on. I went to school there, graduated in 2021 and love wrights. Something unique they have that I love is their brisket queso. If you're in the area, you gotta give it a try.
Grew up in TX and around great BBQ, moved to NW Arkansas a few years ago, I can testify, Wrights is the ONLY game in town, don't waste your time or money on any other BBQ around Fayetteville, Bentonville, Rogers.
12:56 - that is the smile is everything. The passion and the results of their hard work all shows in your reaction and his
Thanks for making this video me and my wife had some of their ribs at the smoke out and thought they were some of the best we’ve had
Wright's BBQ is definitely the best in Northwest Arkansas. Always a line to get in the door and always top notch flavor!
This man is passionate about his product his customers and making his customers happy by serving a supremely well executed product. Well done interview.
I just got a gorgeous old custom built smoker restored to working order and am currently in the process of my first cook on it. What is it I'm cooking, you ask? Well, pork ribs, of course.
Could you make an oven recipe video? I know not much changes from the BBQ version, just would be a nice resource to have to look at every now and again. Love your stuff, thanks!
Hey man great video, always enjoy the way you present the info your a great teacher , i have been using a smoker about 3 years now and i have learned a great deal from watching your video,s on how to make great bbq and using the smoker thanks again keep up the great work JT myrtle beach sc
*Need to try these some time* Looks great, thanks for sharing
Woo pig sooie baby. Jordan Wright is building a name for himself in NWA. No other BBQ comes close in this part of the state. And the customer service 👌
Best BBQ in NWA hands down.
Regardless of the sound, a great video. These guys are worth supporting.
I was fortunate enough to try Wrights ribs at Windy City Smoke Out this year and they were great.
I live in Fayetteville and go to wrights as much as I can. Awesome to see them featured!
I'm not a fall off the bones rib type of guy but I'd certainly give them a shot
Thanks
Have you tested the best spray bottles for BBQing?
Wright BBQ on the Bentonville square is a MUST
Thank you!!
I love Wrights! Great bbq and I love the chocolate chip cookies after!
Love it!
Thanks for checking out the best bbq in my home state
Looks fantastic
Just ate at Wright's this afternoon...excellent pork ribs, superb brisket. Also try the banana pudding!
This is the most "dad" channel I've ever subscribed to. I can already hear my wife making fun of me when she finds me watching these LMAO!
Wright's is legit! Great BBQ, great operation.
I've been really working on my ribs, so it's awesome to see how different places do it. I really appreciate you sharing this 🙏
Thank you! Hope your ribs turn out great next cook!
Wrights is awesome. Spent two months in Fayetteville and I could’ve eaten there everyday.
I finally found an amazing BBQ place near by and is turned into one of the best places to eat for lunch but they definitely skimp on the quality for dinner, they probably have it all ready for lunch but by dinner the food is an extra 6 hours older
Those ribs look great. I do a dryer spicy rib normally but there's always more than one way to skin the proverbial cat. Thanks for the lesson.
Just curious. For the masterbuilt gravity. I have the lss vent mod to close the opening. Is this good for smoking low and slow or would it make less smoke?
Good stuff. They were pretty coy about the mopping/spritzing/finishing sauce bit, or maybe it was just how it came across in the video. They were clearing spritzing but then said they only do the mop and the finishing sauce. Can't give up all their secrets i suppose :)
great info....what's the mop sauce consist of??
This guy makes his food with love
Awesome video
being a texan, i would kill to try some of those haha , i have a few good bbq places around llano but they are mainly overated, like coopers bbq is good but they are just hyped up and now have 4 locations across texas, but i really do like the family owned one up the road, tumlison smoky top bbq, thats some good ribs, but these ribs you present , look magnificent
I eat at wrights once a week, they are always on point!! A true gem in NW Arkansas
Wrights is some damn good BBQ and could easily hold their own in south Texas.
Great video
I’m in your neck of the woods this weekend for bourbon and beyond. What BBQ places should I checkout?
Love your channel and am a huge fan, and also an audio engineer. You could really benefit by adjusting your mic. The polar pattern of the lavalier mic you are using requires the mic to be pointing upwards towards your mouth and the closer, the better. I would try clipping it to one of your neck straps pointing up. It will pick your voice up so much better and make editing much easier for you. I also recommend carrying extra mics for interviews or a shotgun mic on your camera. Feel free to reach out for any tips. Keep up the awesome work! I have learned so much from you, and just want to return the favor.
Jeremy you should come to Cape Coral Florida and run my custom built 500 gallon offset and do a comparison of wagyu brisket vs choice on a custom offset that I built for under $1000. While you’re at it you can cook anything else you want to compare even reverse sear steaks over the fire in my pit. I think you’d really like it if you seen it. Unbelievable quality of food.
The best ribs in Chicago are at Gematos Pit BBQ in Naperville.
I agree…leave the membrane on. It makes no difference at all.
Great ribs, another thing: I know you made a video in which you used an Old Country gravity fed smoker. What would happen if you put the lit coals on top of your unlit coals instead of the other way around?
Great interview Jeremy… now you need to invent a “rib stud finder “ knife 🔪
Hey brother getting an offset from a guy in Massachusetts. Sweet looking offset. when I recieve it would you like to test it out and see how you like it?
NWA (Northwest Arkansas) best bbq joint
nom nom nom nom nom nom nom nom nom nom looks soooo awesome !
Mouth watering... 🙂
Those looked delicious
12:32 money shot. You're welcome.
That man has it right.
We really like wrights Barbecue his briskets are awesome also
What were time and temp used?
How is everything done at a festival like this? Timing of a lot of this doesn’t lend itself to a day long festival. Would you do a video on this? Are they starting the smoke the night before? Are they accelerating the cook? I’m just curious of the process of cooking for these types of things.
Welcome to the wonderful world of audio... Two omnidirectional mics in close proximity, out of phase cancel each other out. As soon as they turn away from each other the audio gets way better.
What type wood is he using?
That's a cool cat.
Whoo Pig Sooie. I love this place. :D
I can only imagine what they had to blur out on that apron lol
I like the butter/brown sugar though.
AS AN ARKANSAS, WRIGHTS IS LEGIT!
next step, hit it with the mop....but all they're doing is spraying it...What is he spraying with? Also - did he go with meat side down after wrapping??
What temp was he running at the bottom of his pit? Was he using apple Juice/Vinegar mix for the spritz? Thanks Jeremy for the great content!!
Apple cider vinegar for the spritz, bottom 😊Rack usually pumping 225
These liok good. Just salt n pepper is so bland n lazy to me. I like that he adds more. That's skill. Balancing flavors.
I have always preferred a little bite to my ribs, "fall off the bone" seems a little to overdone for me.
Anyone else like their ribs like that?
Great vid as always.
They are over done if they fall off the bone. I prefer bite.
There is a sweet spot right in the middle IMO. I personally like to be able to pull off a chunk of meat and dip it in some sauce though.
Everyone likes to talk about how they like their ribs with just enough bite. Yet no one can pull 200 racks a day and have every rack come of with just that perfect bite.
@@JuhEffRee nobody every seems to understand that lol
wait this ain't brisket LOL
How about making a video where you try to replicate it at home, so we can learn times, what mop and spritz, etc. ?
Oh my God, I just realized that Jeremy looks like Steven Crowders brother lol
That looks like a Moberg pit.
It sure is! Jordan has 4 or 5 pits from Sunny now. Quite the setup he has going on.
mmm bbq
Thank you for the videos Jeremy. I am just beginning smoking with an off set. I know a pellet smoker is convenient. But I want to taste food smoked with actual wood splits. I am just starting so I am on a Oklahoma Joe Highland. I added a 18 inch smoke tube extension and a baffle plate. Can't wait to starts smoking and enjoying the food. Not a lot of Smoke Houses around Simi Valley California. So I will learn to do it myself. I think my next smoker will be a Brazos. What do you think about those and Oklahoma Joe Highland?
Hi from Brooklyn,NY.I have a Char-Griller GrandChamp XD.Man it is great $500.00 at homedepot last year.I love smoking with wood splits and chunks.
Go to Moo's Craft Barbecue in LA! Not far from you. Also Jeremy often does events at the BBQ HQ in Simi Valley. It's a retail store but you can definitely find barbecue there sometimes.
Lol all I want to know is what did that dude’s apron say on it that made it need to get the pixelation treatment
I grew up in NW Arkansas, best bbq was merely good. I move away and Wright's moves in...
Same. Grew up in Fayetteville and everyone talked about how great B&B was as well as Penguin Ed's. Neither did it for me.
Come see us next time you visit!
@@jpumbs definitely will!!
Wondering what the spritz, mop sauce, and the glaze is that he uses before wrapping. Especially the glaze as they go straight from the foil wrapped rib to plate.
+1 as well. Would love to know!
How about experiment on your own, and see what happens?
Seasoning is our meat rub, Spritz is Apple cider vinegar, mop sauce is and glaze are both combinations of our sauces both spicy and sweet and some simple syrup.
So let the hate begin....I live in Northwest Arkansas and I have had his food. Everyone, including me, agree that there is too much pepper. This cuts out a major selling market. All of his sides are basic and not good at all. Now I've been doing BBQ for 15 years so I really do know. I would love to go head to head with him and throw down.
Where is a cookbook. I love your videos. But I need recipes
Thanks for another great rib show.
If I may. The audio was very umm poor to say the least.
Love the show anyway
If you heard the original audio you'd understand. There were huge generators right next to them the entire time so we had to clean it up in the edit.
you can tell Jeremy wasn't all that thrilled about it... The rub at the beginning is anything but "simple"... then you add the mop sauce AND the glaze? come on...
Also, them ribs is over-done... The bone fell out of the piece of rib he had!
Is the audio off. Sounded very strange….
The real question should be is. How does 120 racks of ribs taste like. lol
120 of the best ribs you can eat, with multiple pitmasters we don't lose track of where we are at on each cooker. Perfection is our mission
Came to hear about bbq, got told to go read... out.
bbq in chicago...
hahahahhahahhahahahahahahhaha.
Was I the only one that couldn't hear a dang thing in this video? Audio issues?
Too bad that dude is in f**kin Chicago!!
YO
Uu
Would have been a great video if not for the sound, I couldn’t finish watching it
Not First
on the one hand he goes on endlessly about going the extra mile and cooking the best food even if its bad for business or hardwork, but in practise he talks about all kinds of shortcuts because its too hard
Im sure its great... but you dont have to cook ribs for 10 hours. Thats just ridiculous.
‘We used to remove the membrane, until we started cooking enough racks a day that we didn’t.’ I know that nearly all BBQ joints do this, because it does take longer to remove the membrane. But don’t piss on my leg and tell me it is raining. The membrane on pork ribs needs to come off for the best bite and flavor.
Wrong!
Wrong
Wrong
I watched a competition BBQ'r in a CZcams video the other day and he removes the membrane (maybe just for competition cooking, not sure) and he said that it was to help the ribs absorb more smoke flavor, I don't believe he mentioned any other reason for it. Whether that's true or not I don't have an opinion because I haven't smoked enough ribs yet to have one. One of his tricks was to push the ribs together when they're first laid on the rack, like an accordion, to make them thicker and more plump as they cook. Again, whether it actually works I'm not sure because I haven't done any comparisons yet but I have done it with the last couple of slabs I've smoked because it sounded good. I feel like it takes quite a bit of smoking experience with different techniques to be able to really form an opinion and I'm just not there yet but I can say that they've all been delicious whichever techniques I've tried so no worries for me so far, they've all been good.
Says you and a lot of other folks that focus on little things that don’t necessarily always matter either way. The man wouldn’t still be selling so many ribs a day if he quit pulling the membrane just because it took too much time and effort. I don’t pull the membrane either. Maybe it depends on your smoker and how you cook, but I also use an offset smoker.
The dirty pit is killing me with all that flaking off the lids, being in business it’s a must to at least scrape out the pits. Step it up
Looks like a well seasoned pit to me! They put out a fantastic product.
We clean the pits weekly. We will get that taken care of for the next video!
@@joeycernak That’s not seasoning bro👎🏾
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