Are we rubbing ribs the WRONG way? | Dry Ribs Recipe
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- čas přidán 2. 08. 2024
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😆😆😆awesome montage! congrats on Your grill gun! I hope someday You'll be able to own a workhorse 1975! Those things are amazing!!
Really beginning to appreciate your channel! Mad scientist and Chuds are great but, let’s face it, I cannot afford their smokers or the meat they use. You are showing me how to do things within my budget!
Heard that
ive been saying this for years. salt and pepper when you smoke, then put rub on for the last 30-60 mins so you dont burn your rub.
thanks for the shout out of my biz, Pitmaster BBQ Supply!
This is similar to several bbq restaurants in Memphis such as corkys and rendezvous.
Dude that twerk rub application technique had me DEAD!
Thankyou for your service
I'm a Nashvillian originally from Memphis. Peg Leg Porker is the real deal. Carey Bringle is a great pitmaster and a good dude to boot! Thanks for the video!
Josh and Chris's rubs are great!! well done!
Always like a straight savory rub with sweet sauces on the side. Great channel
Awesome video! I’ll have to do a comparison between this and my new favorite, a 24 hour unwrapped dry brine on the OKJ
Interesting. I'll have to try this out.
Interesting concept. I’ll throw on an extra rack this weekend and try it. 🔥🔥🔥
Came for rib advice, stayed for the montage.
I found that out cause i was smoking ribs for the family and the rack dedicated to my 2 years old daughter had no rub (wife said no salt for the kid). I ended up putting rub on the remains to finish what was left.
Great discovery! Yea I actually think I prefer this way to the normal way. It makes the rub shine through alot more
Awesome. I prefer dry rub ribs, and just like you did, now and then I use a dab of different BBQ sauces. As I understand it, adding the dry rub at the end is called Memphis style, using baby back ribs.
Yes, it is a Memphis Dry rib
Memphis dry ribs are my favorite style of pork ribs.
Since you're adding the seasoning at the end, do you have to go lighter on the coating since it's not soaked/diluted into the meat over the cook, as you would to build bark at the beginning? BTW, great videos; I picked up an Oklahoma Joe's from a neighbor and your videos have helped me get started!
Yep a little bit lighter but it depends how salty the rub is. I can go heavier on a less salty rub.
I've been to peg leg a few times (since I live in the area) it's pretty good 👍 I don't think they do brisket though if I remember correctly ☹️
They have opened a texas style bbq place now, Bringles Smoking Oasis. I have not tried it but I'm sure Carey would not put out any product that is less than superb.
Had no idea KardiB was into BBQ
That montage needs to be a youtube short 😭😭😭😭😭😭
Wait a sec, did you pop them back on smoker for a bit after the pigtail butt shake of the rub spread or straight down the hatch?
Nope just rub slice and eat
How's the new stack working on the oklahoma joe?
Really good!
My eyes! the glasses do nothing!
Looks good but not sure I want to eat ANYTHING that some dude twerked over.
Dear god the twerking 😂😂😂
Save some for Dad ...I'm having rib withdrawal
You stole my idea! 😊
To quote a great movie, “I’m not sure I agree 100% on your police work there Lou”. Seems to me the rub contributes greatly to the quality of the bark, especially rubs with brown sugar. And since most rubs contain salt I believe a 12-24 hour dry rub brine greatly enhances the tenderness and flavor of ribs. Oh and yeah, the twerk rub was a little weird.
Thanks Wayne. Appreciate your opinion man! I will note in my defense that I didn't invent dry ribs. It's a real thing that people like!
@@SmokeTrailsBBQ Hey, no need to defend your method. I follow your channel because of ways you challenge the norms of smoking. Keep it coming 👍
@@waymor2460 thanks man!
@@SmokeTrailsBBQ Did you get the movie reference? Please tell me you did. ☺️
@@waymor2460 oh you betcha!
Is there any of your video which you not mention that you were a soldier in Afghanistan?