Dry Baby Back Ribs Recipe
Chef Tom smokes up some amazingly tender dry style baby back ribs. Rubbed with a little Plowboys BBQ Yardbird and Cattleman’s Grill 8 Second Ride, they had the perfect balance of sweet and heat while retaining an amazing texture. Shop @ ATBBQ: https://www.atbbq.com/
Full recipe: https://www.atbbq.com/thesauce/videos-dry-style-baby-back-ribs/
Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
House of Q Slow Smoke Gold BBQ Sauce & Slather – https://www.atbbq.com/house-of-q-slow-smoke-gold-bbq-sauce-and-slather.html
Plowboys BBQ Yardbird Rub – https://www.atbbq.com/plowboys-bbq-yardbird-competition-bbq-rub.html
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning – https://www.atbbq.com/cattlemans-grill-8-second-ride-carne-asada-seasoning-rub.html
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At 3:30 it turns into asmr lol
Yummy Nummy Goodness
Great video
I love dry rub
If you live out of USA why bother to watch….
I'll bring the ice cooler and music for your next cook! Ribs looked awesome!
Excellent!
So you’re cooking more to feel and not to a temp?
I prefer dry tibs
You mean to tell me Tom wasn't born with a hat on?
I love bb ribs but I hate paying for bones.
They look good, I've done them like this before and didn't have the same results. I have to baste because the get really dry and crack on the top. Thats at 250. Do you use anything for humidity that I don't see?
Another thing i like to do is remove every other rib when cutting so each rib has doouuble the meat. People always freak out when they see the double cut. I definitely agree about the dry ribs, when they're done right, they come out so tender and you really get a good taste of the rub. The best rub I've ever had is at Annapolis Smokehouse, not sure if they're still open, but if you're in annapolis check them out.
How about beef cheeks? How would cook them in a grill. Great job on all your videos.
Ditto. Nice. I think I will do both wet and dry at my next rib fest.
If I didn't want to smoke these guys what would be the other option?
Wish I could afford a nice smoker, it's just not in the cards for me.
I would like to see how you cook a whole hog.
Chef tom. What do you think about grilla grills?
Hi Chef Tom, why do you always cook your ribs on the top chef instead of the bottom chef?
If were to wrap the baby back ribs would that speed up the cooking process instead of going 5 hrs
I've always had a dry rib preference. Nice.
Found the video very awkward, Put some music or comedy in with it.
I would like to see a video on grill gator
Love the quality f your videos…Subbed for sure.
you should do your take on Tandoori Chicken. (Indian bbq)
i noticed you didnt take the membrane off of those. any special reason?
Awesome, as always, Chef Tom! You are truly the best teacher of "All Things BBQ" and of any BBQ videos I've ever found. I always look for you when needing to learn, and I always send others to you, as well. I hope some day I can shake your hand!
got some rack of spare ribs gonna try to do a dry rack out of the 3 I got. Nice videos.
great ribs, also love the slick hair my man. looking fresh!
You're a great chef, Tom! Keep up the great recipes and the videos, love ya
Hey Tom, your videos are awesome. I like them very much.
BBQ is life!
I love this channel. I'm a new subscriber and Chef Tom does an amazing job, teaching, talking his way through the process while not getting too chatty and wordy like many other BBQ channels. My only complaint is he always uses commercially purchased rubs. That said, I also understand that they sell these rubs and other products on their website and that's probably their bread and butter for revenue. I also understand that to many successful, award winning pitmasters their rub recipes are usually more closely guarded secrets than the codes to the United States nuclear arsenal. But for many home barbecuers these rubs are generally expensive when the ingredients purchased separately are a fraction of the price. Occasionally I'll buy commercial rubs but I generally try to make my own. Thanks for the amazing videos.
We're do you buy those seasoning from
since when does Jonah Hill have a cooking show?!
why mustard anything else regular bbq sauce or hot sauce but mustard just looks like it ruins some of what he cooks imo
@allthingsbbq I Love y'all videos! What kind of knives are you using?
You have a great job my friend…cool video
Tom, as usual you're cooking looks like perfection. It's always such a pleasure to see you with these great recipes.
I have a question for you regarding pellet grills. On my wood pellet grill I find that most of the wood pellet is used as fuel to produce heat and does not produce a lot of smoke, which means I have to use an additional smoke source within the grill itself. In conversations I have found this to be a very common circumstance. Does the Yoder put out a great deal of smoke as it's cooking, or does it also require an alternative smoke source when smoking, as opposed to grilling?
Have you ever done a video on cooking beef short ribs? I can't find one. Would be interesting to see what you can do with a big lump of short rib.
No basting dry ribs then? Not ever?
I've been binge watching your videos for 3 days now watching each one several times.. Lol great videos! Question about competition I'm still learning and new to it.. But would a dry rib ever win?
These are the best videos
Can u Cook brisket?
Ce fût les meilleurs cotes levées que j'ai fait à vie!!!! Une vraie réussite… Je les refait à la fête des pères… Merci Chef Tom pour cette superbe recette!!!
Thanks for idea on the carne aside and using spice mill! Can you show us your thoughts on hog wings (pork shanks)sometime? Would love to try them for potential tailgate dish.
Great videos, ever make a Turducken?