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00:00 – introduction to real st. louis style spare ribs
00:12 – difference between spare ribs and baby back ribs
00:52 – seasoning the ribs with pork rub
01:21 – prepping the underside: scoring or removing membrane
01:51 – trimming excess fat and seasoning second rack
02:23 – letting the rub sit and prepping the Kamado Joe
03:35 – firing up the electric ignition and setting 120° c
04:13 – placing ribs on the BBQ for phase one: smoke
05:15 – making homemade bbq sauce: ketchup, vinegar, sugar
06:52 – checking ribs after 1.5 hours: ready to wrap
07:19 – wrapping ribs with butter and bbq sauce
08:40 – cooking to 90–92° c internal temp in foil
09:18 – phase three: glazing the ribs
09:40 – drying exterior and brushing on bbq sauce
10:53 – letting ribs rest and cool to 65° c
11:26 – slicing and revealing insane juiciness
11:43 – taste test and final verdict
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KEYWORDS: How To make Tender and Juicy BBQ ribs – for beginners,How to make BBQ ribs,How to make ribs,how to BBQ,How to smoke ribs
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21 Comments
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We have these from a frozen supermarket in the uk, £12.99 so I’m guessing around 14 euro. I’m always buying these only problem is they just about fit on my smoker. It’s a struggle with 2 racks.
Keep saying you love pork you're gonna get arrested in GB
Dairy (butter???) with PORK???? I don't get it. Makes me sick just thinking about it. Never mix meat and dairy.
I ain't with the butter and sauce or honey… pass
Toevallig van het weekend Smoke Trails gezien over rook?
Watching tight now and my pet peeve is why don't you trim the ribs including completely removing that membrane . I always trim my ribs like my Daddy did ,seasoned and marinated. The trimmed off parts end up being bunny ends which just as yummy as the ribs. Scoring that membrane doesn't work for me.
Ribs look Amazing. Nice job!
Or.. just remove the whole membrane intact.
I guess everyone has their own taste but that thing is raw as hell.
Why is it All the Time When you Wrap the Ribs you Put All the Sweet, I Call it SWEET MEAT,
I Like the Vinegar Base SAUCES, Sweet to
me is a Help to Diabetes,
Please give me the Pros an Cons ?
T.
ribs again?
Those are Hellish Ribs Sir, you definitely can hold your own, against some Damn good American Pit Masters.
Great cook Roel – Go ahead and destroy that beautiful rack of ribs – but save some for Jim! – lol – Cheers!
It would be good to understand the cooking times. You started with 90 mins. Then wrapped. ?? For how long ?? And lastly for how long.
For me I find 3:2:1 is a close approximation, maybe a bit less at the end. But I usually start lower and do the initial phase for longer. This helps plan a good cook time. It’s not clear how long your cook took tbh
Bob Ross speech at 2:10
I sure really wish you would deliver those ribs look amazing great job
Ziet er top uit!! Waar bestel jij dit vlees?
Most restaurants just score the membrane. I've done both, removing or scoring, and not much difference, imo if it's done low and slow.
Pitmaster X —-> The BBQ Rib King
Excellent!
Hell yeah