Is this the BEST way to smoke RIBS? | Goldee's Rib Method Comparison

Byamazingfoodstv


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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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14″ Slicing Knife:

Gloves in a Bottle:

Oklahoma Joes Fire Basket:

Cutting board (get a big one with juice channels, trust me):

Cotton Gloves:

Black Nitrile Gloves:

Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):

Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):

Butcher paper (also for wrapping):

Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):

Wood chips (for electric smokers):

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39 Comments

  2. 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.

  6. 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! 🍻

  8. 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?

  9. 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.

  12. 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!

  15. 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.

  28. 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!

  31. 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.

  34. 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.

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