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Things I use
Nitrile gloves
Diamond crystal –
Black pepper –
Cotton gloves –
Stainless steel pans (Gastronorm pans) –
source
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The Bar A rib glaze link is now on the Bar A YouTube channel under their ‘About’ section.
No binder? Interesting approach. I am a native Texan and I appreciate the Texas ribs made in the uk..I love music from that region…the uk made it to Texas and now Texas has made it to the uk…..thanks y’all/ cheers mate
I love your videos the food is delicious❤❤❤
I must try this…the ribs looks so good.
Great looking ribs mate…..
Texas style ribs are beef ribs. There’s no such thing as Texas style pork ribs in the US.
Those ribs look amazing Dave.
great cook keep this coming..
Those ribs look fantastic. Please keep'em coming.
If you were to make ribs day before would you cool, put in fridge then rewarm next day or try to take off a bit early and stick in warming oven overnight? Thanks. And thanks for all the videos
If you used the same amount of Lawrys that you used with your own seasoned salt, it would be wayyyy too salty
Hey Dave, tremendous looking ribs. Now I've got to out a get me a rack. On those seasonings, don't forget your buddy, Brad at Chuds!! 😃
Best way to make ribs 👍
looking good!!!!!
Looks amazing!! Wishing you all the best, take care
Looking GUD!
Thanks Dave!
Great vid. Ribs look amazing. Thanks.
Ahh man. Thankfully I find ur channel.🙏 Nice looking Ribs 🤤
Great video as always. Hope you and the family are doing great. Keep them coming
Have you done a party rib video ?
Apparently they cook quicker and all that seasoning goodness all round the ribs.
thats a great idea for them charging to get the recipe. its essentially just a donation to support them but you get something out of it that you can reuse and reuse.
Lets see a review of your new smoker!!!!
Going to give it go. Looks great. Thanks for all the Vids.
Can’t get the recipe. The site shows not found.
Great looking spares. What are your thoughts on seasoning brisket the exact same way?
Will be trying this for sure!!!❤❤
So if you don't remove them membrane from the back you can just eat it when cooked? Why did i ever bother removing it then?!?🤣
Take the rib tips off that rack!!!!
The Bar A recipe link always says not found.
Good, straight forward process for spare ribs. Didn't see the Chef's Temp S1 thermometers on your offset. still using them with no issues? Also, I sent you an email to the address under "more info" on your channel. It was the out come of the side by side comparison of your seasoned salt vs REO seasoned salt on 2 prime briskets on my 250.
Got an "undelivered" notice. Short story — yours was better but I think the overnight salt dry brine was too much salt for the REO. I think that is why BAR-A-BBQ uses only BP + REO to control saltiness, Cheers from SE TX!
yeah sure you did.
Perfect cook. My bark usually turns to jerky if I don’t wrap when using s&P so I think I will try the seasoned salt to help add a layer of protection on top of the meat. I assume the glaze also helps rehydrate the meat during the rest. Cheers!
Why central Texas ribs? They’re the least delicious rib style
Spare ribs suck. Should have done Baby Backs. Also undercooked. Everyone prefers fall off the bone, judges prefer the "bite".
yea its tough getting decent 3 1/2 pound racks in the Uk… also the baby backs are abysmal same thing with the butchers.. they want the loin and the baby backs were an afterthought.. Bookers have started selling big meaty ribs now and some of the belly racks look good although the mistake they have made is having half the belly on and only 5 ribs on the other side..
Farm Foods have got the imported US Swift Brand St Louis style rib at the moment, good price. Defo going to try this now, did your Texas style Turkey, got a 10 from the Family & they requested again for Easter, another glowing review. Thanks for the content, much appreciated.
Looks delicious, Dave 😋. I think I’ll give this a shot on my next rib cook. 🐖
no foil boat?
When you do your finger test, are they at 200 degrees?
Gr8 work on the cook brother -Str8
Look awesome, I just can't stop overcooking ribs at the minute. Never probing tender. I feel like they go from undercooked to overcooked really quickly 😥
I use a glaze like this on ribs. Usually Lexington style sauce or maybe Carolina Gold. I don't like to put a lot of sugar on ribs because I like to taste the meat.