The SECRET to PERFECT RIBS (an experimental journey into the ri-byss)


Use my code STBBQ to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link:

What is the perfect flavor and technique for smoking the perfect ribs? I start my journey to find the answer in this video.



Dalstrong Knives:

– Valhalla Fillet (viking) Knife:

– 14″ Slicing Knife:

Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF):

MEATER + & MEATER block:

BBQ Buying Guide

Oklahoma Joes Fire Basket:

Thermoworks SIGNALS here:


Cutting board (get a big one with juice channels, trust me):

Cotton and black nitrile gloves (use them both for heat + liquid protection):

Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):

Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):

Butcher paper (also for wrapping):

Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):

Wood chips (for electric smokers):
Pellets (for pellet grills):

This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.

No copyright infringement is intended with any songs I use in my videos.

W3Schools For professional & delicious BBQ results everytime, try 2 Gringos Chupacabra's Texas Style Rubs & Seasonings!

37 replies
  1. Mike Smith
    Mike Smith says:

    howdy you tube! So ribs are on sale at my local Piggly wiggly supermarket for $1.75 a pound this week and was gonna go round 9 on my pit boss smoker Sunday. Looking for some tips and found my self on the smoke trail. Any chef who sings praises of a sauce, in the key of flash gordan, absolutely gets a subscribe from me. best cooking vid of the week for me, keep them coming brother!

  2. Frederick Rowe
    Frederick Rowe says:

    You are great. Let’s start there.

    You over cooked the ribs. Most people like ribs that aren’t that well done. You know this. Take away an entire hour of cook time.

    Sauce on side for half of each rack.

    Keep making awesome vids. Love you.

  3. LumberjackPa
    LumberjackPa says:

    3-2-1 and fall off the bone with a standard store bought sauce and rub seem to please my family and friends. Pull off the bone and bite off the bone for art's sake seem to get get less positive responses. Thanks so much for sharing and providing awesome content!

  4. Cookout Coach
    Cookout Coach says:

    Oh man Steve, your point of pulling them at the perfect time, spot on! I wish I knew how many hours I’ve dedicated to finding that point lol. Side note, the BEST parody of Flash I’ve ever hear lol

  5. Stew Gilbert
    Stew Gilbert says:

    I've smoked ribs. But I recently got a rotisserie and I like the rotisserie just as well. There done over charcoal and apple chunks. I spray them ever hour. Its takes around 4.5 to 5.0 hours. Let them rest under foil and cut. They are juicy and fall off the bone.

  6. sim672
    sim672 says:

    rub i use: 3/4c brown sugar, 1/4c blk pepper, 2 tbsp salt, 2 tbsp paprika, 2 tbsp chili powder, 1 tbsp dry mustard, 1 tbsp oregano, 1 tbsp cayenne, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp celery seed. everyone loves it or at least thats what they say!

  7. JS
    JS says:

    Song montage A+ amazing. I cook a bunch of BBQ and hate doing taste tests with people. All of a sudden people become these overly critical BBQ taste masters that critique your food to death acting like they know everything about exactly how BBQ should taste, texture, tenderness, etc. LOL And these are the same people who will bite into a McDonalds plain cheeseburger and be like "Oh myyy gawwwd this is the most delicious thing in the world."

  8. Brett Christenson
    Brett Christenson says:

    Loved it. I’m obsessed w ribs, constant taste tests w family. Please keep this series going a bit. I haven’t wrapped in foil for awhile but going back to it for a bit based on this vid and my last set of ribs being a little dry using foil boat. Thx again!!


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