I INVENTED a NEW METHOD for smoking RIBS!

I INVENTED a NEW METHOD for smoking RIBS!




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31 replies
  1. JW Fas
    JW Fas says:

    13:17 "Are these baby backs or spares?"

    Definitely baby backs given how much they arch. Spare ribs are much flatter, and I prefer them for their extra fat content.

    My pellet smoker rib method:
    -Smoke meat side up at 225F for 4 hours (upper rack, hickory pellets)
    -Wrap meat side down in butcher paper with smoked lard poured into the wrap
    -Smoke for an additional 1-1.5 hours until probe tender
    -Rest for at least half an hour

    Reply
  2. Peter Turner
    Peter Turner says:

    Interesting… If you try this again, I'd think you'd want to remove some of the additional variables, and perhaps select a single rub for your two variant hold temps. But it is an interesting approach. Looking forward to a follow-up!

    Reply
  3. Howard Black
    Howard Black says:

    Hi. If it were me i would pick a saint Louis and spare rib 8 out of ten times so i couldn't draw a conclusion other than the 18 hour hold from 145 is better. I've had wonderful baby backs, but the majority of my best ribs were spares followed by Saint Louis.

    Reply
  4. TexasRed
    TexasRed says:

    Racks 2 and 3 are definitely baby back ribs.
    The way you can tell if they are baby back vs spares is fairly straight forward if they are not labeled.
    Spare Ribs are always flatter and have more flappy meat on the rib ends that come from the belly of the animal.
    Baby Backs have the distinctive arch and are smaller than their spare counterparts.
    Since Spares/St.Louis cut ribs are cut from mostly the belly meat so they tend to be fattier and are more "BBQy" than baby backs.
    Baby backs on the other hand are often literally just the ribs from pork chops that end up being boneless loin roast. Because they are cut from the lion section of the animal they tend to be leaner and more steak like.
    I would say the difference between the two would definitely skew your results enough to invalidate the results from 2 and 3.

    Reply
  5. Mike 1261
    Mike 1261 says:

    I tried your method on brisket and everyone liked it. I am now very interested to try this method on ribs. To be truthful, is it a new method? Probably not so much, I saw a video last week on how Salt Lick in Texas cooks their brisket and ribs, and this smoke then hold method sounds very similar to how BBQ restaurants cook and hold their products for serving to the masses. I do very much appreciate you explaining how to do it at home though.

    Reply
  6. Brandt Miles
    Brandt Miles says:

    Just wanted to say I've been watching you from the very beginning, and have watched them all — from Malcom Reed to Harry Soo to Chef Tom to Bradley Robinson — and you are by far my favorite YouTube Pitmaster. Love your vids and truly respect the amount of work that goes into your content. Smoke on!

    Reply
  7. Ian
    Ian says:

    Love your channel man, but using different rubs and different types of ribs sort of make this experiment invalid, or at least irrelevant. Really intrigued though, but I think you need the same rub and the same type of rib next time, with the only variables being just the pull temp and the rest time. Cheers!

    Reply
  8. Axion
    Axion says:

    Great info! To serve at 6pm after holding for 18 hours means taking them off the smoker at midnight. This is fine for competitions but quite inconvenient for home cooks. A test of 20 hours would be extremely helpful.🙏
    It would seem that using a section each rack in each wrapped batch and the same seasoning on all racks would further reduce the variables. What do you think?

    Reply
  9. Eric
    Eric says:

    This method isn’t new. Anova sells a device that does this. Its very similar to sou vide only using air instead of water. I sous vide large pieces of meat to cut down on smoke time needed, it’s a great way to reduce the amount of time in the smoker if you are a stick burner like myself. In general you could find a lot of sous vide and smoke recipes and translate them for this type of holding chamber.

    Reply
  10. WayMor
    WayMor says:

    Appreciate your attention to detail but very few home cooks have a sous vide warming chest or an oven that can warm at 150 degrees. And maybe I’m wrong but it looked like there were 2 baby back racks and 2 St Louis racks.

    Reply
  11. Dave Cowan
    Dave Cowan says:

    I have watched many of your brisket smokes with the long hold technique and wondered if that would work for ribs. For me, it would be a very easy way to have the ribs done at a certain time for a family gathering and not require a lot of work immediately before dinner. Please keep perfecting this method. With the 145º 15 hour hold you claimed that they had a very good pork taste compared to the 165º. You didn't mention pork taste with the 18 hour hold. Did either of the 18 hour holds have the same pork flavour as your 145º 15 hour hold?

    Reply

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