The Complete Guide to Cooking EVERY Type of Rib

Ribs are one of those foods that I can never get enough of and today we are doing a deep dive into pork and beef ribs! This was a fun one!
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0:00-8:38 Learning About Ribs
8:39-12:09 How to Prep Ribs
12:10-15:32 How to Season Ribs
15:33-19:28 Smoking Pork Ribs
19:29-20:41 Baked/Pre-Cooked Ribs
20:42-24:17 Smoking Beef Ribs
24:18-25:35 Taste Test

#babybackribs #dinoribs #chuckshortribs #shortribs #grilling #lowandslow #bbq

[lordallenpatterson]

My father and I have always agreed that we LOVE ribs! Every single second my mouth is watering with the talk about ribs. Max has definitely been a favorite meat videos of mine. I have always been super excited with every single video. Max as always thank you and please keep the videos coming!

[TheGlamorousLifeofNae]

I love how you added the sounds in for the baby back ribs! 😂 I love ribs! 😋 Beef ribs are my favorite!

[mahavandhanperarasu]

me:hey mind, what do you learn from this video
mind : BABY BACK!🤣

[khelocin]

I had to say this, since Max mentioned that he loved flanken-cut Korean ribs: fun fact, the flanken-cut Korean short ribs are known as LA-style galbi (whether for Los Angeles or lateral axis cut is debated), and originated in LA because a lot of Korean immigrants could not find the English cut, which is the actual traditional cut in Korea (also known as 왕갈비, king's cut or big ribs). There are also two varieties: the braised version and the bbq'd version. The braised being braised in basically the same as a marinade, but with veggies (갈비찜), and the bbq'd version with the meat fileted thinly, but still attached to the bone (왕갈비 구이) and cooked over wood charcoal (usually Korean oak)! If you go to Korea, you might have a hard time finding the LA-style ones, though it's becoming more popular!

[xjyo]

While other food youtubers keep making $hitty shorts, Max is doing god's work with these long and helluva interesting videos. Thank you!

[davidhalldurham]

Excellent, very informative video, Max. Thank you for taking the time to make it.

[GXT_ROGUE]

BRO DIDNT SAY "Cooking over applewood, low and slow" for pork 😢

[straighttalkwithkyle]

Rip TIps done right are like the popcorn chicken of BBQ. I used to work at a BBQ restaurant that's been in business since 1956 and I absolutely love them.

[armadillolover]

If only you put this out a few days earlier, I seriously needed some of these tips on Friday. But I’ll definitely be consulting this video for future cookouts.

[MetsWorldSeries]

Spare ribs will always be special to me as I’ve eaten them all my life. Even at the age of like 8 I could eat an entire half or full rack of them. My grandfather used to make a blend of sauce with I think hoisin, bbq, and soy. It was really good but as he aged he just used bbq

[Bbqbuffett]

Correction*

When chuck short ribs are left in-tact and untrimmed, they're referred to as "Dino" beef ribs. Chuck short ribs run from rib 1 to 5 and are cut just above the brisket.

Plate short ribs:

Plate short ribs come from ribs 6, 7, and 8 and are cut just below the rib-eye as 3 bone slabs.

When untrimmed and left in-tact, the whole rib is referred to as a "Brontosaurus rib." Meaning, you get the entire short plate section with both the lifter muscle on top as well as the serratus ventralis.

[captain_commenter]

These are some good tips! Can’t wait to try them out! (I have never touched a grill in my life, I will likely never use these tips)

[jacksonparks]

Pls do more of these types of vids they are very helpful

[harrowedchaos]

I’d love this as series for other cuts

[Tugboat]

Highly recommend max doing some wild game meats.

[ianbaeten]

Gosh dang, that ~~*babyback*~~ got me everytime haha... loved the video!

[crooksnkings]

The commitment to the baby back bit had me dying. Mainly because every time I hear the words “baby back” that jingle just starts auto playing in my head anyways. 👏 😂

[woofljh]

Thanks for posting this video! It helped me with many different cuts. One that I’m still wondering about is boneless short ribs or boneless ribs. I don’t know exactly what that is? I see a lot of people talking about them, but I have a hard time finding them. What exactly are they?

[ncrnmcn]

I love how Max isnt one of those elitist chefs that scoffs at pre-made food like the supermarket ribs. He respects that ribs are still ribs, home cooked or not.

[TheForeverRanger]

We always kept the membrane on, mostly because of laziness but it gets nice and crispy.