Salt & Pepper Pork Spare Ribs
Chef Tom fires up the Yoder Smokers YS1500s Pellet Grill for Salt & Pepper Pork Spare Ribs. These Texas inspired apple-whiskey spritzed pork ribs feature big-time flavor, bark and smoke!
► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/salt-pepper-pork-spare-ribs)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys1500s-pellet-grill-acs-wifi.html)
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The last time I did ribs was the first time I ever left the membrane on. I just scored it up a bit. It doesn't come out chewy. It kinda crisped up, and added a nice texture. The meat still came out very flavorful, tender, and juicy. I think I'll just leave it on now tbh…
Been doin gthis for about 2 yeas already cuz i followed the "if franklin does it to beef, it has to be good on pork" lol. But ive gotten off the S&P brisket kick, why settle for that when the pitmasters dont even do it. I try and flavor everything as much as possible now.
Great video, cannot wait to try this very soon.
Hello from Texas. Another great demonstration. Have a couple racks in the freezer and just waiting for a nice 104 degree day to cook them up haha
How does this channel not get over a mill subscribers already??
Make sure it’s a bourbon you enjoy drinking because there’s a lot left in the bottle 😂😂👏🏼
Love watching this guy do his thing. Masterful.
Great use of the bottle of Makers I just bought. I’ve discovered I’m not a fan of wheated bourbons. Nice, simple video that touches on all the important parts of smoking ribs. I might pull mine an hour earlier because I like more bite but they looked great. And no sauce👍!
Finally. Simple
Chicken liver and intestines please
Love the reason to get a good bourbon😂 keep up the good work!
Great looking Texas style rib, Chef Tom. Coming at you from Arlington, TX. Always enjoy watching your creativity, even on a simple cook. Great job, keep 'em coming!
I kinda like eating that membrane…
No rap whatsoever and what was the complete cook time thank you
This is exactly how I like my ribs. I would like to see piri piri chicken next. Also would like to see a catleman's grill gift set with an assortment of the different flavors
That’s the really fun part of smoking. So many different ways to season, cook, woods, etc. You could cook for years and never duplicate if you wanted. Sometimes salt & pepper alone is fantastic!
Those ribs look awesome.
Looks tasty. 🙂
Hey Chef Tom loving your content all the way from Down Under 🇦🇺 just wondering if you can make a video with your offcuts like bones for stock or soups and the spare meats for random dishes.
Chef Tom when are you going to start doing things with a drum smoker?
Thank you very much for being a great teacher chef Tom! Always such a pleasure to watch you videos
You need TasteATube! 😄
I’ve done ribs many times, but I always enjoy when you make them. Great job and good ideas👍
Yep!!
Complexity is the key I actually had made the mistake of reducing some spritz so similar to the your and it was delicious!!! I think it caramelizes on to to ribs I gotta try that thanks 😊 Chef !! Can’t wait to see the rib tips video 👍🏾🙏🏾
The more ribs I cook the more I'm fan of no wrap basic dry rub ribs like this. Competition style ribs finished off in foil with butter, brown sugar, and whatever else I feel lose too much of their pork and smoke favor, along with whatever bark you put on them.
That is money right there 🔥😎🥃
Delicious and mouthwatering ribs – perfect as always 👍👍👍
As always, great video! You should try making traditional Jamaican oxtails.
AH yes, Makers 46 French oak … such a good bang for your buck bourbon!!!
Fall off the bone ribs are about the most overrated cook in BBQ. Those looked absolutely amazing!!
Love Makers Mark. Tom👌😍
Bib worthy video for sure!!
You should do one on your cutlery, Tom. I have a long carver and victoirnox for sharp cut.
Dang that looked great! Less is more when it comes to the rub!
yee yee!
Great cook but we use oak in Texas Boy!! Just kidding. I’m not from Texas. 😂. Thanks Chef T!
Quite tasty looking ribs. Cheers! 👍👍✌️