Amazing Ribs with Meathead Pt. II: Exploring Indoor Barbecue

At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts.

[kalasalad]

I love how respectful everyone is of each one's technique and product.

[LightX]

Wow, this very instructional. The words that they chose to explain the taste of the ribs and constructive criticism between to teams is really awesome!

[quintinhorton]

Awesome! My two favorite websites mashed up, thank you Meathead for finally making videos.

[Epicloa]

Great series, love the two different approaches and how really the combination of these two styles is better than the sum of its parts. Speaks to cooking as a whole if you ask me.

[michaellester]

Fantastic! If this was on TV on a regular basis it would be my favorite show. Well done, guys.

[carpenoctom]

This whole collaboration with AmazingRibs has been awesome, thanks guys!

[TheCocoYouKnow]

Loved seeing Meathead on your show, he's a wonderful presenter as are you guys! Hope to see more guests in the future.

[novazeros]

Another great series, folks! Loved the honestly in Part II from all of you about what worked and what doesn't. "Meathead" must be a bit of an ironic nickname. He was getting pretty deep there!

[ahpadt]

Appreciate the alternative non-sous vide approach.

[Aizuboy]

Great video ChefSteps team! Love the content you guys create.

[rbhndrsn]

Nice job guys. Great collaboration! Cant wait to see more.

[volkerhofstetter]

Great show, guys. I like the new format with real people talking to each other. However, one or two videos of the former, puristic, clean approach per month wouldnt hurt either. Keep it going, guys. Cheers from Germany!

[Paelorian]

I like the ChefSteps team, but it was refreshing to see a presenter with a different style (uh... "straight") on ChefSteps and I liked the interaction and especially how different bases of cooking knowledge and approaches were utilized to arrive at the result in different ways with different equipment, and then it was discussed what worked and what didn't and what would be best overall for home chefs. Great video.

[Infidel_hero]

Subscribed!
Love the collaboration with the Amazing ribs crew

[jamesmchugh]

Love the youtube channel always cant wait to watch the next episode

[yootoob]

Love the Bic 4 Color pen! I too wear one every day.

Sous Vide ribs, sort of a smoke on the water thing going on.

[TeamEmperor]

It's cool, Sous Vide the Hipster way of cooking. It was originally used for certain dishes but, now it's being used for everything.

[midgegherkin]

ryan coming through with the curry, good call!

[thedr]

my 2 favourite food websites join up = mind blown.
Oh yeah, the ribs look good too :-)

Thanks for sharing you guys!

[ebig]

actually, the easy and natural way of getting the pink out of it is to just coat it with honey. Wrap the whole thing in foil, baked for about 2 hours 180 degree, you will get a perfectly pink and brown bbq (and baked about 1 hour more without foil for a crust if you prefer)