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Goldee’s BBQ:
Rib Glaze
Ingredient Weight (g)
Sugars
Brown sugar 220
Ketchup 120
Apple Cider Vinegar 120
Garlic Powder 8
Ground Black Pepper 0.5
Onion Powder 3.5
Hot Pepper Sauce (Tabasco) 1
Kosher salt (diamond crystal) 3
soy sauce 10
MSG 10
water 120
Total 616g
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Is this the BEST way to smoke RIBS? | Goldee's Rib Method Comparison
39 Comments
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Get Smoke Trails BBQ Brisket Rub here! https://smoketrailsbbq.com/product/smoke-trails-bbq-brisket-rub/
Please try mopping the ribs once in awhile as they cook with a thin vinegar based sauce. This may not be possible on a pure stick burner but I also will use some direct heat just to be sure the fat and membrane are rendered and crisp respectively. A hybrid of smoking and over-the-coals. I only cook in batches up to 5 racks at once so I believe this is more a small batch/high quality style.
Thank you so much for relating a pro-recipe to the backyard hobbiest 👍
No. Heath Riles is the rib king.
I can do this with my weber kettel master touch grill incl cheg s temp s1 with breezo fan😂
Good stuff, Steve! I think the key here is to get higher-end ribs (Berkshire, Kurobuta, Duroc) as it has way more marbling. I stopped buying anything else years ago. They have way better flavor overall. It's more expensive, but on butts, there is far less waste to pull out as you shred the pork and tastes better overall. I haven't tried this method, but it's on my list now. Thanks! 🍻
The thin ribs can go for less time and combine with basting and kissing the flame
Is there a way to do these on the pellet grill? You mention the offset producing that over the top convective heat which renders ribs nicely, what about the pellet grill where the fire source is directly below?
I don’t wrap until after they come off just like the goldees method you showed. Hold for atleast an hour in foil with a thin sauce/glaze. Just going by time and pit temp can be dangerous. Draw is just as important to control as temp. If a pit draws too fast it can dry meat out faster. I had this problem when I upgraded my small backyard offset to a 120 gallon. Things were drying out much faster. I learned I needed to close the damper much more. Now things come out great. If the meat is lower in fat or thinner I may spritz. Also cooking to tenderness is better than time as ribs are variable.
I do this sometimes. I've stopped wrapping, but I might try to soften them a little at the end
Let's see if your average goa Joe can recreate this at home… proceeds to bust out the 250-gallon offset smoker.
🙄😒😮💨 Worthless.
Nope, not for me, a mere mortal who is relegated to the local grocery store for purchasing ribs. What your experiments showed me, was for the standard grocery store ribs, stay with the wrapping method. Great experiment and showed the honest results, thanks for doing that!
Enjoy your experiments.
So should you take the thin ones off and wrap. Leave the fat ones unwrapped
Yes – this method has been putting smiles on faces for almost 100 years in central Texas. Membrane stays on, simply salt and pepper. No temps taken, just time and tenderness. With the latest craze of so many layers of flavors, my most requested are my "simple" ribs. We've hit flavor overload – sometimes the basic tastes better. When done correctly the membrane is not chewy at all. Master that and you've mastered ribs. I wouldn't like membrane cooked like that either – but it happens. Watch Black's video on cooking spare ribs.
Don’t they also use a mop sauce though out the whole cook process??
i did this yesterday and it kind of dried them out. I’ll cook them my normal way wrap at 180 pull at 200 degrees and glaze
My method is: Cold smoke for 15 minutes, Smoke, then finish by braising in the oven.
Seems like when I get those expensive duroc ribs online they barely have any meat on them. So skinny.
Thanks for the info!
Love your channel… been with you from jump street. Great content 👌. Onward through the smoke.
I never wrap my ribs and they always come out just fine
I literally have to reduce the temp on GMG pellet grill to 200 to 225. It just seems to cook to fast if i try 250 or 275. I have to go like 2 1 1.
The answer is yes most definitely. Goldees ribs are the best in the world
Wayne Grow
Not unless I had that heritage breed of pork…
I’d rather watch you I love all your content. Al is a sell out….. just sayin
Hey Steve, The past while I've gone back to how we made them 50 years ago when I was a kid. Grilled, direct heat with a space between. Nowadays I'm using my weber Summit Kamado with no diffuser, charcoal lower like a smoking config, built in thermometer reading about 450, fat and all dripping direct into flames. I flip every ten minutes, lid on between. About an hour in or so I glaze for another 10 minutes. Then they are done that fast (by temp and feel). I get a char and a bark but also moist and tender ribs. We like them better but I haven't done side by side. My memory isn't good, I'm old, I should make smoked simultaneously, have you? Thanks!
Correction… goldees is #1 in Texas.
Check your fire management as well.
Maybe you should cut the back of the meat part off like they do a Goldee’s plus they set them in the warmer as well. So Goldee’s is the best plus order their rub. I think that has tenderizer in it. Not sure. Plus they glaze the top of the rib and than flip it over. That could be it as well. Try it like that and maybe you will get their results.
Muahahahahaha-haaaaa…
Okay, ominous laughter aside I've discovered a canary in the coalmines a few years ago here. You're just about right on the money.
It's crazy that Goldies went old school and convinced everyone that it's a new method.
I'm a staunch believer in Mad Scientist's 4-1-1 method, with one change. 225 for 4 hours and 275 for 2 hours, but wrap in butcher paper the last hour. I add a deconstructed glaze when wrapping, and the result is top tier. Would put them up against anyone.
3-2-1 ribs are perfect for family members with no teeth.
I’m smoking ribs this Sunday. Looked at your glaze. What is a gram? Go Army!
do goldies rest or do they hold? cause that is completely different
Baby backs?
Great video. i dont know why they call it the goldees method thou lol . its just old school 101 bbq ribs we did in the 70s.