How To make Tender and Juicy BBQ Ribs - for beginners

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(words that help you find this video) #KEEPONGRILLING Everything i can tell you about JUICY and TENDER BBQ Ribs pitmaster x bbq cooking ribs tender and juicy kamado joe classic big joe big block charcoal outdoor cooking pork ribs babyback ribs

0:00 Introductie
0:43 Choice of ribs
3:07 Favorite option 1: Simple Salt & Pepper
6:06 Selecting the charcoal
6:57 Selecting firestarters
7:53 Selecting Smokewood
10:07 Creating the right BBQ setup
11:07 Look for the Mahogany brown colour
11:20 Adding extra flavour, or keep it natural
12:31 Wrap your meat with Aluminum or Butchers Paper
14:15 Check for results

[ixlzz]

In America, baby back ribs are sourced from that portion of a rib closest to the spine, an area with a pronounced curve. Spare ribs are sourced from the more straight area below the baby are the actual 'belly ribs, ' long, straight and fatty.

[dlee]

I am a master at BBQing beef, pork, and chicken. There are several ways to BBQ (indirect heat, smoking and direct heat). The source of the heat can vary from wood, charcoal, propane, wood pellets, lump charcoal wood, etc. The spices used is usually a regional preference. One will eventually figure out what’s their preference after experimenting. The most important thing in cooking is knowing the pit you are using, knowing how the source burns, and how to control it. The next important thing is knowing how much heat is needed. There is a temperature window for cooking meat. The time it takes to cook will very for the size of meat and the temperature. These are the things I would talk about to novice cooks.

[knyghtryder]

His most common advice is amazing and applies to everything in life " what you don't want to do ; is something crazy "

[timthompson]

In America, The ribs that has the Loin on top of them, are called "Baby backs", What you are calling "belly ribs" have the bacon on top of them, and are called "Sprare ribs", and when you cut the "Rib tips" off of the spare, then they are "St. Louis" cut ribs.

[stparedoctober]

I love the attention to sourcing. Sourcing the meat, the rubs, the wood. It's often overlooked. Here in the US, domestic paprika is almost flavorless and mainly used for coloring but using a high quality paprika is a game changer. I personally like the Smoked Spanish Paprika from Penzey Spices for richness. On the other hand, I do use a binder. It's Heinz yellow mustard. Heinz like most domestic mustards is much less flavorful than European mustards and I choose that on purpose. I want to re-hydrate my rub and infuse acid from the vinegar for tenderness and bite while not imparting flavor. A good flaky/fluffy salt and fresh ground pepper are a MUST to bring the flavors to life and add depth. While buying a rub is certainly easier (even I do it) buying high quality and FRESHER ingredients is also going to produce a noticeable difference.

[aproctor]

All good advice. Here in the states, we also tend to include either brown sugar, white sugar, or both in our rubs. That makes temperature control crucial. The sugar adds great flavor, but if you get it too hot, it burns and turns bitter.

[robertwren]

Just wanted you to know that I made beef ribs the same way I made these spare ribs and they were sooo good. The spray makes a huge difference. I did use Nelson's spiced rum, and just a shot of whisky. I think it works much better than just using whisky. For all of you reading this, the rum gives it a sweeter flavor. Don't really think I needed the whisky, but I had it, so I just used one shot.

[DarkbaseTTV]

Loin ribs are baby backs, spare ribs are taken from the belly and St. Louis cut are belly ribs without the rib tips

[schutter]

for people in NL and BE the store "action" has aluminium foil that is wider and thicker than standard. and it costs almost nothing.

[ivandred]

I like the way he thinks about what type of smoke to use for certain people! Good job.

[DonPandemoniac]

Something also worth considering is marinating the ribs in fruit juices, herbs, spices and oil. Apple juice with ginger and garlic works great, and for a Greek twist so does lemon juice with oregano, thyme and white wine.

[drupe]

I don’t know why people think cooking ribs for 4 to 5 hours is necessary!!! I cook for 2 hours and they are perfectly fine

[kennybaumann]

Great job!! The only thing missing was what you were using as your spray solution, (water, apple juice, apple cider or a combination of things?) Also a neat tip is to lay the ribs on grates and then push the ends in towards the middle and squaring them up nicely. My experience is they will cook that way giving nicer presentation, cook more evenly and because the meat has been compressed it holds more of the juices. Keep on grillin

[earljackson]

Cajun Style here. I don't care what cut of ribs you give me to cook, they will melt in your mouth.

[papah]

Morrison is STARVING !!!....Feed the young man vid

[pamelamorris]

Malcolm Reed has the best recipes for ribs you can ever come by. He is a pit master & competitor in all the main pit master comps. A good meat only truly needs a good sea salt or flaky fluffy grey salt, fresh pepper you crack yourself, & a binder & your meat will taste delicious. Making your own rub is so easy by pulling out 4 or 5 spices out of your cabinet, & the simpler the better. You want to taste the meat, not the seasoning. Woods are also easy to come by if you live by any fruit farming fields. We grow our own fruits and always have apple, pear, peach, cherry, plum, and many varieties. We have to trim our trees every season and have more than enough wood for bbq & to give to neighbors for making crafts or bbq’ing. Just about every yard in the country has oak, hickory, pecan, maple trees in their yard. Hickory is the “1 wood for smoking in the NE. We use our own wood from the previous season & have it available for people to come grab for a fire pit.

[lencarter]

Hands-down one of the best videos I have seen on this subject! A southern accent doesn’t qualify anyone to be an authority, it just means, they have a southern accent. LOL! Thank you!

[snakesurfcustomfishingrods]

Salt, pepper and garlic powder. That is all you need for a rub. Pecan (PEEE Con). Good instruction for the egg. I guess we do it a little different here in Texas. Your cooking technique is spot on. I like that kind of firmness also.

[JuanGutierrez-vmiz]

Here in Texas USA we uso a lot of salt & Pepper and spray Worcestershire and beef concentration or vinagre and water, and for smoke mesquite, pican or hickory because are good also we use cheery, apple wood for flavor, but still am learning a lot from your recipes thanks and god bless you and your family and friends

[jameshart]

Smoked my first racks of pork ribs today and followed this with a few added tips from other sources, absolutely nailed them. Thanks a lot for the guide!! Going to