Pork Spare Ribs vs Baby Back Ribs (and 321 Ribs) The Bearded Butchers Explain!
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- Äas pĆidĂĄn 13. 08. 2020
- It's that time of year! Time to fire up your grill of choice and cook up some ribs. Whether you're putting some ribs on the grill or putting bbq ribs in the oven, this is the video that you need to see to help you get those perfectly tender steakhouse fall off the bone ribs that the whole gang craves. This video is ALL about the pork ribs!
You'll get it all with this video. Seth starts by cutting the spare rib off of the pork belly (no bacon today, sorry!), then turns the pork spare ribs into St Louis style ribs. Next, you'll get to see the pork tenderloin and baby back ribs, and even the country style pork ribs! Want a super quick comparison? Check out 9:25. After cutting, we're smoking with the 321 ribs method on the Traeger (16:10)!
barbecuefaq.com/3-2-1-rib-met... Here's a great BBQ resource!
24:46 It's time for everyone's favorite taste test!
đ§ bit.ly/3o9BqS7 - Don't forget the dry rubs and sauces! đ§
Ever wonder why we have a seasoning named Hollywood? The story is at 9:53 đŹ
âą How to Butcher a Pig |... Want to learn how to butcher a pig first? Check this out:
bit.ly/2DGXehd More pork? Here's our famous smoked pulled pork recipe
Here is everything you will need:
đȘ bit.ly/3mGcSzH - Check out all of The Bearded Butcher's cutlery
đ§ bit.ly/3o9BqS7 - Don't forget our famous Bearded Butcher Blend seasoning!
đȘ amzn.to/30j5Bux A good Butcher saw
đȘ amzn.to/3D7peDT Meat hooks for any project
đȘ amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe
đ bit.ly/3A5WbAQ Made in the USA peach paper!
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Index:
0:48 - Getting started and a little intro
2:18 - First up is the fresh side, pork belly (not the pork bacon for now), and traditional pork spare ribs. Seth finishes up by making St Louis style ribs.
6:47 - Baby back ribs!
9:53 - The Bearded Butcher Blend Hollywood seasoning!
15:37 - You all came here to watch us eat!
24:46 - The taste test!
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: www.amazon.com/stores/page/CA...
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Man they keep those knifes scary sharp, thats how i like to see it.
Man this duo is special. Pure Brothers love you can see in them. And so much respect and care to each other.
Watching a profesional butcher working a carcass is like meditation.. đđ»đđ»
it;s addicting
these guys are great
Amen. Love to see it.
ZEN
Veeeery asmr to me
They should do a video when they don't talk much, just butcher a whole side of beef or pork. That would be so relaxing to watch
You guys are so great! The only half an hour (or even longer) videos on CZcams which I watch without skipping anything!
I absolutely love the respect that you have for one another and for your craft, as well the respect for the people who are watching you apply your craft in these videos. You don't "talk down" to your audience and I so truly appreciate that.
Amazingly right on point! We've all seen videos from some of the expert chefs. They might know how to cook some things, but it appears they skipped the classes and situations that would teach them how to respectfully interact with anyone else. Gordon Ramsay comes to mind. Many others, so full of themselves. "ALL! Skills are beneath ME! Bow to my Godly cooking powers!"
This channel is quickly become my no.1 favourite meat cooking channel. Love it!
Man, watching trimming this loin fat is so satisfying
@Barry Austin lmao
To me nothing beats a family enjoying a cookout together. Awesome video you two!
Cheers guys. Excellent video I do not lose a single video. Keep posting videos like these as they explain from cutting to eating. I like the work they do. Congratulations. A greeting from Venezuela.
Hands down guys, best meet, bucher what ever you want to call it channel period. You guys explain and teach so well, plus the venison videos are great also. Good luck on the upcoming hunting season.
meat*
@@kangriad7564 thats what you respond with? You must be really bored.
All Tree Solutions I only wished to correct a common grammatical error, with no intention of offense or mockery. God bless you.
I've learned so much about how to prepare my own meat. I appreciate the Bearded Butchers.
You guys never disappoint..I don't know how you will top this one, can't wait for the next video
Thank you!
Are you kidding me with how sharp those knives are! He moves so effortlessly in breaking down that pig. It is an honor watching a professional do their job and teach at the same time. Great video!
Was about to say that myself
* same here. I also wondered if they changed the angle on the blade from stock. Fact remains those knives appear wicked sharp.
@@GreekYoda it goes through that meat like hot knife through Butter...
Masterful knife work my friend! Those cuts take some time to get perfect. I worked in pork processing for nearly ten years and I absolutely love watching you guys break down a pig!
Gentlemen , you are a masters of your craft. Total pleasure to watch you work!
Great Job Guys. I like this format a lot. Mesmerizing watching a master butcher at work.. Just WOW!!! Thank You
Thanks John!
I've learned so much watching y'all and it always takes me back to childhood since my dad was a butcher. He died when I was young so most of what he showed me I failed to retain except how to sharpen and care for knives. For some reason, sharpening knives is what stuck for all of these years. And I may have said this before but the OG rub is hands down my favorite rub for brisket! Most any cut of beef really but especially brisket. Up until trying that I was always a SPG guy when it came to brisket since I think I tried pretty much everything else out there. But after I ordered the sample pack of rub I decided to try it on a brisket one day and the next day I ordered a tub! There is something about it that takes a brisket to another level! I don't care for sweet on beef so the other rubs I use on pork and chicken. Don't get me wrong, all of your rubs are good and the Black is also very good on beef and I tried it on brisket as well but OG is where it's at in my opinion and pretty much everybody else who's eaten any brisket that I've smoked. Good stuff!
Great job with all you do for the meat and BBQ community!! Thank you.
Please make more videos! Iâm a young guy that loves to backyard grill/bbq. Your channel is very informative!
What kind of person thumbs down a beautiful rib video? Seriously yâall need to diversify your pork-folio and this is the channel that will do it.
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Haha "Pork-folio", I like that!
I used the Hollywood rub on my pork belly this past weekend on the Traeger. You guys have the best rub I've tasted. Thanks for having your products available for sale. Absolutely love it.
Paul, we appreciate it! Thank you! -Seth
You guys are so great. The videos are so informational. Please keep it up.
Love the Almost Heroes quotes that were referenced in the video lol! These guys are the best, awesome rib cook. Really appreciate the demos utilizing the Traeger.
Gotta love this channel. I just used the black seasoning on pork loin for dinner!
I donât often have my mouth water but you two did it today. Looks great
It's too bad you guys didn't get the show. Next time maybe. Either way, I think I speak for everyone, we're glad you guys are still putting in the work on CZcams. Cheers fellas!
I've used their pulled pork video followed to a T and it's best pork ever now finally did the brisket and it was better then any restaurant brisket I've had. Keep up the good work guys. đșđž
Thank you. Very well done. Iâd never been clear about the difference between spare, St. Louis, and baby back ribs.
5:43..."Can't tell me you didn't like that". Well, I could, but I'd be lying. I had my mouth open while mesmerized, watching it all.
I just want to say thanks you guys for sharing all this. I love the atmosphere of work in your bussines and love the environment where you guy live. Also congratulations for all the products you are offering, they look awsome.
Thank you!
Just ordered my first shaker of BEARDED BUTCHER BLACK! super excited.
y'all have taught me a lot, and made handling "a carcass" far more comfortable. feel MUCH more confident picking out cuts from the store.
got a sticker for the YETI as well.
appreciate y'all!! keep it up. love watching the 30+ min episodes while cooking, waking up, or background info. Thanks again!
Thanks Jacob! đȘđŻ
I watch a TON of bbq and cooking vids, and you guys are my new favorite. Awesome work! You should do a contest where one of us gets to come out and hang for a few days. Hunt, learn to butcher a bit hands on and then cook and eat.....
love watch your guys channel.. i learn a lot cutting and chopping pieces better. thanks guys.
This is so cool. Awesome channel guys!
I tried this method this weekend and it was amazing! Thanks, you guys rock!
Another great vid from the Bearded Butchers!!! As usual I learn something! The cherry on top it seems they are watching my weekend cooks cause I'm cooking ribs this weekend!!! Also I sucked at removing the membrane until you guys taught me the correct way!!! Man! I would love to see you guys smoke that pork-loin whole as is..that would be awesome and if any one could do it would be the Bearded Butchers!!! Wrapped in beacon!!! :)
You guys are awesome...
When knife comes in your hands, it becomes a tool of an artist...
Hello I have not saw you guys in a while, I had to let go of dish network, now I am on the internet so I am glad to be back with you two. I am on a diet and you have made me hungry watching you eat those delicious ribs, I know that they were very good. I love watching you two so be bless and keep up the good work.
Great demonstration guys!! Fixing to order some seasoning ASAP!!!
Love this from butcher block to dinner table video. Keep up the awesome videos fellas
The Rub Looks Wonderful!!! Another 10/10 video!!!
What a brilliant & informative video, thanks from Down-Under...đđŒ
As an avid smoker I accidentally stumbled across your channel, guys, Iâm so glad I did!!! You guys are very knowledgeable and Iâm surprised how captivated I get watching each video. I also love the fact that you explain every cut of meat and trim of the knife. Keep up the great work! May God bless you and your families.
The meat cutting and prep gave me the understanding of the difference between the 2 cuts. But your killing me having to watch the taste test, putting my order in for sauce and spice, thanks guys.
Just watching you season those ribs makes my mouth water ! Yummy
What a great video and thanks for teaching us how to do this all from start to finish.
Great video from start to finish! The color of the meat when you guys were butchering it was beautiful..
You guys make it look so easy tho đ€Łđ€Ł honestly enjoy watching you guys cook yâall rock đ€đ€ Stay Safe & GodBless
i gotta start watching your videos in the morning so i can plan what im cookin for supper
You know, I've been watching your videos for the last year now and you guys are just plain bad ass!
Keep doing what you guys are doing I have been learning alot from you guys watching your videos
One of our local butchers always has "loin-back baby backs". So thick you can't use a 3-2-1 or 2-2-1, have to use the bend test. A bit more pricey but well worth it. Great video once again.
Just finished watching 2 hrs. of your videos on Steaks to Ribs. Excellent videos, the best. I am in Canada and was very happy to see I can order your spices from Ontario.
Rock on!
They make special pliers for skinning fish (like catfish). They are perfect for getting ahold of that membrane to peel it away. Often Iâve found it to be thinner than it looked in the vid and difficult to get rid of. Those skinning pliers make a world of difference.
That is a marvelous idea, and will certainly source a pair.
You guys are amazing and very professional. This is the best and simple video on how to smoke ribs on CZcams; without all that butter, brown sugar, honey, aluminum foil pockets etc.recipes, that make the process so complicated.
Wow, thank you!
Awesome job on the video and very informative. The ribs were a little overcooked for me, but hey, to each its own. Keep up the good work.
Great job on the ribs and explanation!
I know this may sound strange, but watching a sharp knife slice through fat back is awesome.
your right it does sound strange. the FBI has been informed
@@tj-kv6vr đđđ
Thank you, I have learned so much from your videos on how to get the most out of a side of meat.
Thank you for a great video ! Take care , stay safe and healthy there ! Doing well here in Kansas .
Man, I just cooked all my ribs for my ' Birthday and I,m wanting to buy more.
Great video guys.
Found your channel today. Don't know why I am staying up watching videos instead of going to sleep for work, but dang this is fantastic! Would love me some of your rub seasonings!
I like how he push his shy boy to joint at the end . Show me he a family man .
Good Job guys. Always a pleasure watching you. I ordered your Original rub and Black and the Rebel Red. I seasoned 2 NY strips, 1 with Original and one with Black. I haven't had them yet but they are vacuumed sealed in my deep freeze. But today i made some St. louis ribs and i used your rebel red... I was waiting for the massive heat but it was just pleasant. Not overpowering. Full of flavor. I'm looking forward to eating the NY strips. I did them both Liberal like you suggested. Thanks again for your videos. đ
DAMN.. IT'S DEFINITELY A WORK OF ART, YOU BROTHER'S ARE OUTSTANDING..GREAT JOB
70 people had their feelings hurt about comparing baby backs to spare ribs....
Looks so yummy... I'm definitely going to buy some sauce and Hollywood rub... Thanks guysđđ
Awesome content as always! Iâm ready to see you guys cook some venison or wild duck! Your original seasoning pairs well will the venison loin
I like the seasoning, and then dip in sauce. I love the flavor of the meat first and then seasoning and then sauce. đ€·ââïž. Awesome video!!!đđđ
I don't and probably will never have a smoker, and I don't know anyone who has one, but this is fascinating! From an entire side of a pig to a plate (okay, paper), so informative. The only problem is, if I go someplace and they are smoking ribs, it will be hard to keep my mouth shut, 'cause I'll know they're doin' it wrong!
Between yâall and Kent Rolling. I have learned so much. Thank you guys. đșđžđœđŠ đđŒđȘđŒ
You guys are freaking amazing man!! Love ya guys!!!
Great video guys.
Great video, I love the interaction between the two of you. Makes me wish I had a brother to film with for my channel.
Very satisfying to watch. The bearded guys know what they're doin'.
Thanks guys. Another great video with good onfo.
congratulations on the hollywood adventure , we live in California but no where near there LOL it would be a 7 hour drive .. love the videos joe n Christina
Hey seth,love the videos I have learned a ton from u and your brother about cutting meat and the different cuts,planning a trip this summer to come out to your store! Anyway just wanted to say keep doin what u do u guys r very good at what u do!
I appreciate that, Paul!
I never understood the difference between spare ribs and st Louis styles ribs. Thanks for the demo.
You guys have got it all! Family first, then skills, personality, the right touch of humor, work ethics with humility, professional as the day is long! International fan base. Everyone around you is comfortable and happy to work with you. You are truly blessed. And importantly! You are also addressing a serious, but overlooked, problem in our country. Every section of the country is known for its own cuisine. Except the Midwest! Being from Michigan, and I know that there is no such thing as "Midwestern" cuisine. I do believe that you've come a long way to changing that perception. Imagine your descendants proudly pointing to photos and articles about you and your family, as - The Originators - of "Midwestern Style" food.
John, thank you for the kind words!
My son is a butcher also and he was impressed with your channel! I use him off camera to help me butcher and cut meats for the recipes on my channel ! GREAT EPIOSODE thanks for sharing!
Awsome stuff fellas!
Love your videoâs
You guys carry around sides of beef and pork like I carry my 3 year old grandson
Thank you, I always enjoy watching your videos. They are so informational and entertaining!
Glad you like them, Marty!
How often do you grill if its summer ?
great video men... total BBQ food hounds you are! Always watch your videos!
Thanks for watching, Russel! đ„©
Simple awesome idea Scott thanks.!đđ»đđ»
Great video! Looks like these bad boys came out better than any of the pork ribs I've smoked. I'll definitely be trying this method next time. Plus I love the "Pretty Maids All in a Row" reference! haha
"Haba Maganero" sounds like a great sauce to try đđ
Or the name of a band? Maybe I'll name my boat....
I keep watching your videos and always drooling when you get to cooking....do you have a cookbook???? If not can you please make one đđđ
Thanks, boys. Always wondered the difference between baby backs and St. Louis. Got to get some of that Hollywood.
You won't be disappointed I did some ribs with Hollywood the other day best ribs ive made in quite awhile
Hey, thanks guys, enjoyed that. God bless and stay safe.
Glad you enjoyed it
As always, great video! Thanks for the education
Glad you enjoyed it!
Been waiting for another video!
Y'all had me at the Almost Heroes reference. Love the videos. Will be ordering some rubs soon!
Haha! All according to plan, thanks Kevin!
Awesome video guys mouth is watering watching those ribs cook, pity you can't deliver to Scotland keep the videos coming guys
We ship our seasonings and sauces $15 flat rate worldwide. beardedbutchers.com/collections/all-items
Awesome work! Looks delicious!
when you are this good at what you do.. you make it look easy.
Years of practice and hard-work pays off!
i love you guys, the whole family too, great job people!
Learned so much from you guys, ty for all the awesome meat info
You guys are awesome. Love the videos and wish i lived closer so i could come by whitefeather meats
Hey huge fan of you guys keep up the awesome work you inspired me to start cooking so I bought a Webber grill