Goldee's + Bar A – One Spare Rib To Rule Them All?
Goldee’s BBQ makes the best ribs I’ve ever tasted. And Bar-A-BBQ made the most unique ribs with an amazing layered flavor profile. They both taught us how to make their ribs – so we took what we think are the best of each and combined them! You can watch the Goldee’s guys teach me their methods here: – and you can watch the Bar-A-BBQ team teach me here:
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Jirby’s Sauce Video:
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🔴 If you liked this video, you’re going to LOVE these!:
🎥 Goldee’s Texas #1 Brisket at Home – Game Changer!
🎥 Can I make Bar A BBQ’s Monster Bark Beef Ribs at Home?
🎥 The Best Pastrami in New York – Made at Home in my Back Yard
🎥 Black’s BBQ Brisket at Home – like Barrett Black Taught Me
Welcome to the “Can I Cook Like the Masters?” video series from Eat More Vegans! The best chefs and pitmasters in the world have agreed to teach me…..and you the secrets that make their food so good – but can I use what they teach me to make food as good as theirs? Tune in to find out!
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Can you think of any way to improve on this method?
Love the video! I've always cooked my ribs at a lower temperature than 275 but I'll have to try this now along with the glaze! Did you hold till a specific internal temp or just pull after 5 hours when they looked good? Thank you!
This is legit. I’ve made others and wasn’t thrilled. This hit the notes. I have had it twice and have in fact used it as a loose bbq sauce and actually even liked it better in that application. Reminds me of beach bbq sauces from the Caribbean back in the 90s. Winner for sure
Did you cook these to 203?? You have so many test whats the final products steps. Lol
I think your Jirby glaze was missing mustard and thats why it was darker….Great video
Get in my belly
Has anyone ever told you that you sound EXACTLY like Sam the cooking guy? You too sound identical haha…anyways, love your videos! Keep them coming!
If you add your 'Wash your Sister sauce' before the honey, the honey should slide right out of that measuring cup.
Awesome video Al ! Will need to try the Goldees sauce ! 👍🏻
What wood did you use?
Now I'm hungry! 😂
Awesome job
How long can you hold rubs in a warmer?
What spice is the yellow color in the Goldees rub?
Nice Work. FRANKINRIB
#STAYSAFE
#PHILLYPHILLY 🇺🇸
I think you missed an opportunity with the last rack to do the salt pepper run with jirbys sauce.
After looking at the sauce recipes I’m going to make the ribby sauce but with the extra ketchup from the other. The mushroom soy will definitely add some extra umami to the ribs.
Fun fact, it was Lane that made the sauce for the ribs for Goldees. he said it’s more of a Carolina vinegar sauce .
Saved the video , 100% gonna give the hybrid a go see what I think 👍
Very Nice! FYI Aaron Franklin called and said, Never slide your briskets! You will scrape off your rub/bark. I have yet to have the Bar-A-Ribs. I live nearby and gotta go give them a try. Eat More Vegans nice video as always.
If you can snatch the pebble from my hand grasshopper, you will be the greatest rib cook of all time. I believe you've arrived, Al. You are the master. I'm going to try this at home! How long did the ribs stay in the warmer???
Those ribs look so good! I never would have thought cooking hotter would have made a positive improvement!! Thanks guys!
WOW…what a huge difference from hour 2 to 3 to 4
And the Goldies/Bar-A sauce (I like theBar-A profile better)… I'm going to do this when I get home.(From Aruba)
Nick, you are the man for ribs 👍
You definitely got me my mouth watering with those ribs! I like 275 for ribs myself. Excellent video as always!
Which food warmer do you use that holds at 150? 9:38
It’s a lot easier to take the videos more seriously since the “joker” red hair is gone.
That’s some mighty looking appetite pleasing ribs there Al. Gotta say you didn’t screw the pooch on that cook. ButThis ain’t the video where the temp gauge installed on the smoker is the same temperature as the thermoWorks sitting next to the meat. Showing how different the two temperatures are. When you say your cooking at 275 degrees, what’s the true temperature?
i actually did this very thing last week. used Goldees AP rub then made the Bar A glaze with a couple additiona. absolutely best ribs Ive ever had
Black > Red
What's the temp you maintained?
I make awesome tasting ribs when i use heath riles butter bath when i wrap them, My smoked ribs come out super delicious and tender every time using it…🔥
The Bar A glaze is very good. It makes sense that the combo was better, the Goldees rub is more complex than just plain old salt and pepper thus more flavor. Excellent video/ experiment
On a side note I like my ribs without the membrane but Im only preparing 2 or 3 racks. I can totally understand not removing the membrane when preparing 50+ way too time consuming
I think you got something with this test. I’ve had goldee’s a few times and I think they are the best I’ve ever had. But I’ve got to make that bar a glaze with goldee’s ap. Thanks for doing the test. It’s another great video as always.
I don't know Al. Salt and pepper ribs hung vertically over direct heat with a few wood chunks (think barrel cooker) wrapped in foil for a 2 hour rest is awfully hard to beat. Yes my offset makes amazing ribs but can't compete with direct heat. Plus hanging ribs, set it and forget it and no wrap couldn't be any easier. For full disclosure I must admit I am not a sweet rub/sauce rib guy.
Great Rib video ….(Side note – I cringed a little when you slid the brisket on the grate .. Lol)
This is going to be my favorite video that you guys have ever done because I love ribs. I going to copy this cook as soon as I get another rack of ribs, like today I going to the store. I hope Goldees get their rub back in stock too. Got to buy stuff for the Jirby's sauce too and hope it doesn't kill my carnivore diet too bad.
calling the plumber in the morning to set up a drain hole for the drool I need to clean up – I might have to wake my son up early (than the usual midday) tomorrow and take me to the butcher to get me some more ribs
Oh, and during the middle of the vid, I wonder what the reverse hybrid might have been like ? since you had that 4th rack 😉 All those racks looked amazing, I can only try to imagine the smiles on those that helped finish them all off. Yummo
Very revealing!
Looks good. I should try that glaze. I'd just need to half the recipe or something as that looked like it made a ton.
Great job. I would try the fiesta season all and replace the crystal salt.and use the fiesta and the pepper on the ribs with the goldies glaze.
Al,
Great video! All ribs look delicious! Glad you found the Jirby sauce video, although I think he says that those are not exactly what is done at Goldee's. You have actually bought the actual Goldee's sauce – I think. Also, if you or anyone else is interested, Ant's BBQ did an video a while back in which he created low calorie versions of Jirby's sauces. More importantly to your test, I believe you forgot an experimental case, which would be the Bar-A seasoned ribs with Goldee's/ Jirby glaze – this would be a second hybrid case.
One more things to consider. I think I saw that at Ribbees, Jirby is glazing the ribs right before serving. I am not sure if this is as an improvement or because they need to fulfill orders for different tasting ribs.
Keep up the great work!
Link for Jirby's sauce recipes?
5:06 pro tip, just lightly spray your measuring cup with some neutral cooking spray to get the honey out easy.