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BBQ RUB:
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0:00 – intro
0:23 – baby back ribs selection
0:39 – carve into the membrane
0:56 – how to make bbq rub at home
1:07 – making fresh spice mix
2:29 – side by side comparison
3:52 – seasoning the bbq ribs
4:21 – fire up kamado for smoking
5:40 – start smoking
7:03 – revealing the ribs
7:40 – taste test
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BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk bbq ribs recipe how to smoke ribs fresh spice mix recipe smoking baby back ribs tutorial dry rub recipe homemade bbq seasoning bbq recipes kamado joe ribs how to smoke ribs in kamado side by side comparison baby back rib recipe smoked bbq ribs pork ribs meater thermometer indirect heat smoker rub recipe pitmaster x seasoning
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39 Comments
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Fresh ingredients should be overnight marinade like you do with Lechon or Pernil. Then apply homemade BBQ or Adobo rub. Using Lechon techniques on ribs really works.
it is still ferking winter/spring over here, it is hard to wait and try all your recipe. tks
You can't compare. The dry rub is like a thousand fresh paprika's and garlic etc.
I have been experimenting with marinades a lot and had good results with marinating the ribs in the marinade I also use to lacque them in the end. Soya sauce, fish sauce (fantastic ingredient), honey, apple sirup, fresh chilli's, fresh garlic, lemon grass, star anise, 5-spice powder, fresh ginger, cumin powder and seeds, half a lime and a cinnamon stick. I cook the marinade till it thickens. Let it cool down, but not get cold and marinade the meat over night.
The only thing that bothers me is that the meat doesn't take up the smoke flavour as well as with a dry rub.
What if you use the fresh herbs/ spices and vac seal them over night or more. Once it’s done marinading then sprinkle your dry rub on in it. It would blend both worlds and it could give you something spectacular!
Great video!
Am I the only one who didn't see a smoke ring?
I'm confused….why can't you use your dry rub and fresh ingredients?
Ik zou het idd een keer vac sealen. Ze zeggen wel eens dat je kruiden in olie moet meebakken voor je er andere ingrediënten bij doet. Hoe zou dit experiment zijn als je gegrilde spareribs hebt die 24u in met een "fresh rub" in een vac seal bag hebben gezeten?
Wow that’s amazing 🇩🇪
Maybe you should see it's more like a stew than "smoked ribs". Use a thick neck/procureur steak, at the and melt a nice layer of cheese on top of it. Fries and a pint of strong beer?
The fresh spices can be easily burnt on the BBQ also i guess because of the extra moisture they have that ribs don't get that BBQ texture.
Love your videos man…always take time to watch
Love this channel
Yo PitmasterX!!! Can one get some ribs done on a Napoleon prestige Grill?? Great vids and receipts
🐰 Happy Easter Guys 🍻
I want to apologize to your crew member that did a great great video that I criticized months back while you were on vacation.
I would like to see another one from him.
Gary from Winnipeg
Great video love this new idea fresh vs dry keep going beef next etc
Hey, at least you Europeans can GET the new VW bus! Here in the US we have been promised a new van/bus for ten years. The 5th year that VW lied to me, I swore I would never buy a VW no matter what.
I like how you pulled a joe biden, "i never said that" 😂😂😂
Exactly what biden says lol
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
Die had ik al kunnen voorspellen 😊
I think the Fresh Rub would be good marinating overnight.
They had the look of ribs when I do them in my slow cooker with sauerkraut; very good, just not what you want when BBQ'n. I appreciated the test though, thanks!
😋😋
I appreciate you doing a cooking video and telling the truth. Nobody ever post videos of cooking something and says it taste bad.
What if you marinate the ribs first with onion and garlic and other fresh stuff and then use only salt and pepper in the dry rub, the idea being, less rub preventing smoke penetration?
you would have to vac seal them and put int he fridge overnight… that wouldn't even penetrate in 10 mins
Great experiment. The dry rubbed ribs looked very appetizing. Can't help but think that the fresh needed to marinate at least 12-15 hours, up to 2 days.
Grab that rib membrane with a paper towel and just peel it off, rather than slicing it. The ribs are thick enough to hold together without it. More importantly, the salt in the dry rub draws out moisture and fat, and the moisture caramelizes on the outside of the ribs. Same with a roast, or a chicken.
I think you must choose between double side penetration or a spitroast…..
Toch in de blender?
Het is vast een prima saus voor er bij?
I, too, enjoy penetration from both the back and the front.
~ A sincere barbecuer
It might be worthwhile to marinate ribs in this mixture overnight, and to purée it with a blender instead of using a mortar and pestle.
Dry rub all day long
You should try simmering the fresh ingredients in a saucepan to a paste to concentrate the flavors.
… penetrante from the back and front… and all I see is spareribs… I think I downloaded the wrong video😅😅
Marinate it then grill
First comment. I win eat my ribs vegans 🖕
hi