Iberico Pork Ribs: The Wagyu of Pork? | Mad Scientist BBQ

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[jtit]

Never smoke ribs, it will dry out too much, finish it off on the grill but cook in oven. I can tell from the bites they were taking it was dry.

[John-pctl]

Hello Jeremy, I just wanted to thank you I just made my best brisket on my backyard offset.
1)I followed yours and Mr. Chuds way of trimming the brisket
2) I smoked with apple wood chunks (I have a small smoker)
3) salt and pepper with a smidge of garlic granules
4) smoked for 12 hours, rested over night.
BAM! BEST MEMORIAL DAY BRISKET EVER. For me anyways.
5) I even rendered some of the trimmings in the smoke chamber and then poured the rendered tallow over the brisket when I wrapped it.
I just wanted to say thank you for your time and attention to the smoking craft. I enjoyed the journey AND I INTEND TO DO IT AGAIN. I have also followed your way if smoking a chicken but doing a turkey for Thanksgiving the last 2 years.

[brotherhekkyea]

Jeremy, I know hospitality is a gift to be nurtured but I’d like to see a video that details how you would do a backyard bbq with family and friends.

Hi, being a spaniard who has been eating Iberico his entire life, I find funny that we call Waigu, "the Iberico for beef" 😀😀😀

[andrewknaff]

I just received my order from Porter Road ahead of the Memorial Day weekend. I used your discount link from the dino ribs video but they were sold out of the dino ribs. I got a beef brisket, pork brisket, volcano cut beef shank, 2 packs of pig wings, and a free pound of dry aged ground beef. Memorial Day weekend is going to be pretty epic this year!

[samuelsheff]

Thanks for this clip! The ribs looked amazing! I asked about the 1975t in one of your last clips about doing a review of it. Thanks for addressing it! Can’t wait for the full review in the coming months!

[jeffshootsstuff]

Are you spraying with straight ACV or is it diluted with water?

[josephvaughn]

Great video. I'm about to order some of these ribs from White Oak Pastures. Thanks for the 1975 smoker update....looking forward to the future videos.

[ashleyolsen]

Can wait to see what your thoughts are on the millscale.

[brendan]

are you going to do a test cooking video on the new trager pellets line?

[erinb]

Thanks for all your videos I have learned so much from you. Any way you can do a video on smoking at altitude I would love to hear you take on it, because it is quite different.

[W_T.F]

I wish you had thrown Berkshire rins in to the mix. I love Berkshire pork and it's affordable.

[JDM_MSK]

Great content I’m def gonna try these ribs out.

[YouTubeAP]

LOVE my 1975t! About a year in with it and it is an incredible pit.

[Mickcotton]

Absolutely Amazing Thank You So Much for your Lessons for us all. 😎👍 I really appreciate it. Cheers 🍻

[joestarke]

“It reminds me of something”

“Ribs”. Hahahaha. I am craving some ribs now. Might have to pick some up for this weekend.

[rmbettac]

My word 12:51 is a masterpiece picture of ribs. My mouth was watering this whole video.

[jmf]

Dank looking ribs. Really want to do some of those. Cool to see you cooking on a workhorse. I’ve had my 1969 for a month now and have absolutely loved it. They are just high quality pits in every way

[robertmorrison]

couldn't find any spares but I managed to find some iberico baby backs! Cant wait for them to come in! Got them from Second City Prime Steak and Seafood in Illinois. Where did you find the spares?

[plxrich]

Been looking where I can get this here in the USA