Barbecue Pork Spare Ribs on the Yoder Smokers Flat-Top Charcoal Grill
Chef Tom fires up the Yoder Smokers Flattop Charcoal Grill for a rundown on how to smoke Barbecue Pork Spare Ribs over indirect heat in a charcoal grill.
Full recipe: https://www.atbbq.com/thesauce/recipes/barbecue-pork-spare-ribs-yoder-flat-top/
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$2 USD per pound???? In Australia we pay over $7 USD per pound
now that is a sharp knife if i ever… yup
The sauceee ayeeee ?
Thank you Chef Tom for another great video, I have learned so much from you. I'm definitely going to this for the next rib craving. Would love to see your take on Kabob, specifically Mediterranean with chicken, beef, lamb or whatever you decide, thanks
Quality coal, $50 a bag. Once you wrap them ribs in foil, toss them in your oven. Heat is heat and you’ll save your coals for that burger you’re making tomorrow night. No one will ever know you finished your ribs in the oven. Great cook! Thank you for continually teaching!
ATBBQ style sloppy joes
Great video. I can do without the sugar too. Your brisket fries video made me think of a series of videos of bar food. Tater skins, mozzarella sticks, nachos, pretzel sticks, etc. fun and tasty!
We tour our local syrup farms in western New York I get my hands on maple sugar and hot maple mustard… I wish you lived up the street! ?
I thought this was Action Bronson
Hey Tom great cook! I Love to see ribs done. I'm always looking for new ideas. Also, never be afraid of repeating a video you have already done a different way. So many different ways and so many interesting variables. Burgers are always good. Ham as well. Fish is not done enough. Especially cat fish, Which I enjoy smoked. I'm sure you have a good recipe for that. Thanks Again man!
Nothin like tomatoes and berries on my ribs, mmmm yum
It's the first time I've seen your videos and I loved it, I already subscribed to your channel. Thank you.
Greetings from Dominican Republic
Nothin like keeping my grille open for half the cook / whoops I can’t keep temperature
Nothin like some charcoal ash on my ribs … mmm yum.
Yo Chef Tom, I was wondering if you could do a series of cooks on some meat cuts that are inexpensive, not as used, but still good as hell? Im thinking these like neckbones, chuck roast, country ribs, rib tips, etc.
I love this channel! Killing any grilling show ever made. Keep up the solid work brotha
Great video, I’m intrigued by that rub combo. What are those Carhartt gloves you are using?
Is it ever warm outside when Chef Tom is cooking?
Chef Tom really likes to rub his meat.
How long should you wait before cutting into them? Most of the time I cut into them they start to shred. Maybe I just need to sharpen my knives.
What taste better ribs on Yoder pellet or charcoal?
As an owner of a YS640 because of these videos and Tom.. Why you making me buy another grill bro! That thing is AWESOME! Great cook thanks always team atbbq
That flat top looks like way too much effort. I'm lazy and like my 640. Great video, as always!
Must have taped this when it was cold. Can see your breath. Can't beat a charcoal cook ever. Hurry up spring.
My dude, let me save you sometime. They have run many many tests on other channels with the membrane. It makes little to no differences, scoring it is the best of both worlds.
Damn
Damn they look good!
Chef Tom to save you the hazardous detail I'll kindly Volunteer for tasting duties
I really dig that flat top smooth
Thx chef Tom. Great cook. I don’t have a stick burner yet so I will have to use my ys640. I get the most smoke flavor at the first two hours at 170. After that I have to crank it up to 250. It takes longer but comes out great.
Love the Channel has made me a better BBQ man and my Wife and i would like to see Crispy Pork Belly Chicharon or pork belly spicy I be trying to get it right
Chef Tom another outstanding job, the Mustard Sauce ?
Great looking ribs again ???
bro. this was a great idea love this recipe thanks for the tips.
Love your series you got going here but.. all i got is a webber kettle. You should do a series for those that don't have the fancy stuff and are just getting started
You are owesome
If your not adding tiger sauce at the wrap you're doing it wrong?
Imagine being the one person who doesn't like a perfect video with kick ass ribs
They were ready the first time you pulled em. I used to do the whole 3-2-1 method but found you can cook a juicy perfect rib in 3 hours with no wrap. Not dry either. Baste em every 20 mins or so.
Info on your boning knife plz