4 Levels of BBQ Ribs: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur Clarke, home cook Daniel, and professional chef Brittney Williams - to make us their take on a southern classic–BBQ ribs. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which rack of ribs will you be recreating at home?

00:00 Intro
00:37 Preparing Ribs
01:21 Seasoning Ribs
03:11 Making BBQ Sauce
05:37 Cooking Ribs
08:48 Plating Ribs
09:35 Tasting Ribs
10:42 Level 4 - Food Scientist



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[hwashington]

Incredible that three different people were challenged to make ribs and not one used a grill lmao

[ryanmabry]

They need a half-drunk uncle with a cigar and flip-flops for Expert.
As a Memphian making ribs without using a grill is criminal 😭😂

[jimreem]

I feel like we’re missing a level here: pit master

[LyndaOkoli]

Clarke?! I was so surprised to see her on here. I love it. I always wish they tried each other's ribs

[moonsauce]

Guys! You should add a segment where each level of chef tries EACHOTHER'S meals too! I would love to see those reactions 😊

[marlabrunker]

Shout-out to whoever does the editing on these "4 Levels" episodes. He or she is terrific.

[c.massaquoi]

Please don’t put pistachio on my ribs 😂

[liltawna]

I saw the bottle of Appleton and instantly knew a fellow Jamaican was among us

[VideoKingist]

3:50, Editor deserves praise for stitching this together 😅

[mjrleaguesweetie]

Any time I see Daniel I think of the time they were doing chicken wings and he was like “instead of wings, I’m going to cook some chicken legs 😁”. Somebody serves me legs when I order wings and I’m flipping tables fr

[djarnelllim]

Daniel still has that vibrant vibe that just pulls you in

[EL-BAB]

2:14 some serious "2 shots of vodka" energy here

[-KingBeast-]

Not too sure about the pistachio. Don’t think I want to taste nuts when having ribs

[RealJohnnyAngel]

As much as i love Jamaican flavour, Iberico has such a subtle bouquet to it that letting its flavour shine through is why you get iberico.

[mattc]

i can't believe none of those chefs slow cook the ribs over indirect heat.

[kaylarue]

i love ribs and i love clarke’s content. the youtube algorithm knows me so well.

[gregvaughntx]

While these are tasty dishes, I wish we didn't call them "BBQ Ribs" since no one used the bbq cooking method. Maybe I'm too much of a purist, but I bbq'd 3 racks of baby backs this past weekend that spent 6 hours over slow-n-slow wood smoke outside.

[Rodiniaband]

I gotta say. I've always loved this series, but it irks me its not named 3 levels and Rose explaining what happens.

[kevwwong]

I like using hoisin and five spice as part of my bbq glaze. Gives a slight hint of char siu flavour.

[SkepticalJoe]

Level 3 had me until she added the pistachios. Professional fancy chefs really don't when to stop sometimes.