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my family it’s always spare ribs. Don’t like baby back whatsoever
Can rib tips be treated more like a burnt end, cubed at the end and bath in sauce?
19:50 "… in sickness and in health …" — '… in pork and in beef …'. 😄
I've recently been doing country ribs burnt end style. Cut them into chunks about 2 x 2 and throw them on the smoker. I think the extra surface area really accentuates the smokey flavor. They are so good.
It might be a good follow-up to cook each one in the style of the region where that cut is most popular and see which style is best.
I did baby backs for years, and then moved to central TX and figured when in Rome, do some spare ribs… I like them but every time I'm pulling out little bits of cartilage and whatnot I question my life choices. Baby backs are meatier and just have the one bone… gotta look harder to find good marbling but that's the way.
I like Sant Luis myself
St Louis all the way. Wins on richness and texture for me
I always go with untrimmed full spare ribs.
Greetings. What are your thoughts about reverse flow smokers or not?
I’ve watched some of your content and this was the best video by far. As a lifelong Chicagoan I am very familiar with rip tips. They are near and dear to my❤ My favorite smokehouse of all times is called Lems barbecue on 75th St. Best rip tip you’ll ever eat. Been eating there for 40+ years and there’s always a line out the door rain hail, sleet, or snow. It is carry out only. I love the full spare because it contains the rip tip. You get the full spectrum of the rib and that’s why I knew that the spare rib was going to win in your contest. Nothing wrong with baby backs and I love St. Louis style as well, but the spare rib is where it’s at. I was surprised at how good you guys thought the country rib came out and I think I will give them a try.❤BBQ😊
W
We did the "pork belly" cooked as ribs…. was a total winner. Will try the butt next. We do the full and St. Louis for those who like familiarity.
Very good, enjoyable and noticed that they all seemed to cook with the same time and temperature.
NO BBQ sauce needed–for the win
Jeremy, As we say in the South…….You out kicked your coverage!
Hey Jeremy, idea. I understand what you said about the baby backs, and may I suggest an experiment to make them richer? How about cooking like you did these, but wrap them meat side down, with a layer of Chicago Packing Lard on the bottom. Then finish them, wrap them, rest them, taste test them to see if that solves the richness problem?
Jeremy, Erica and very nice edit however, we all know you ate the country rib Jeremy tore in half 😂
Guy knows his smoking/Grilling.
You have done ribs, we get it, can you expand your smoking please. You are mad scientist but we should call you rib scientist instead. Thank you for considering anything else
Nice job. Anyway we can get mire commercials in your videos?
I am completely disappointed after all. Your Alex Jones and Trump impersonations, you did not do a fat b*strd baby back rib.😢😂😂😂😂😂
I live in STL and I've never gotten/seen a rack that square…
Where's The Beef ?
Look let me be honest whether you like it or not!!!!!
They all probably taste amazing too bad I can’t taste them!!!! 🤤 🤤
Should have been a blind taste test. I feel like you were biased from the beginning.
I think that you underestimate Baby Backs. Of course, I am originally from Memphis, so I am biased.
Porter Road. $54 for a slab of baby back ribs? Are you kidding me?
Baby backs for me. Country Style? These are not ribs and I'm surprised that a pro like you even included them.
Agreed, my favorite is the St Luis Rib for all the things you touched on…all those ribbs are good eating…. my go to for me and the family when I am on th grill is brisket and St Luis Ribs…thanks for the tips and video today.
What's your brother's place in Detroit? I'm going to be there all next week and want to try his food.
Great comparison test. Personally, I like the full spare cause I like to eat them in a couple of meals. All that meat looked awesome! I will admit however, that I like well cooked beef ribs just as much as I like pork. Lucky me! Can't go wrong. That being said, I can't find beef ribs locally, so if I want ribs, it's going to be pork. Great video!
All of Joes brisket pictures look dry & over cooked.
Go get um Jeremy 🙂
The King of Ribs are Beef Plate Ribs, nick Dino Ribs. Not even close.
What no beef, lamb goat ribs???
No beef ribs?
RIGGED! 😂
I want to be the Mad Scientist's next-door neighbor.
Help my brain decide if an overnight rest is worth the flavor enhancement. I haven't researched warmers yet. I normally let my bbq rest in my rtic cooler for 4-6 hours and then chow down. I am trying to figure out is it really worth the overnight … and then of course how to keep the warmer cost under control. I'm not cooking for an army, but i would like something big enough for 1 brisket + something else, like a rack or 2 of ribs. …assuming the extra rest makes that large of a difference.
Thank you!
I use my leaf blower as carefully as I can. Might be a Christmas gift to get that much more convenient fan.
Just sat down from rubbing the ribs, watchin my Weber come up to temp, and opened YT to a Jeremy rib video. Nothin like the universe agreeing with you 😊
I like all ribs, but I like to just use dry rubs on spare ribs and I like sauce up my baby backs
With all the various types of "country style ribs" you could do a whole video just on them. Country ribs we get in my area are closer to the neck ribs; completely different from your shaped pork but ribs