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0:00 – intro
0:51 – prepair the baby back ribs
1:10 – marinating the pork belly
2:37 – after 24 hours marinating
3:17 – remove membrane
3:48 – seasoning
4:38 – set up the Napoleon Kettle Grill
5:04 – put the ribs on
5:48 – first check
6:34 – wrapping the ribs
7:25 – put them back on the barbecue
7:45 – ribs are done
9:04 – het experiment
9:36 – taste test
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KEYWORDS: BBQ,Barbecue,smoked,grilled,how to bbq,recipe,food,pitmasterx,meat church,how to bbq right,offset smoker,kamadojoe,napoleon grills,ceramic barbecue,pellet smoker,beef ribs,brisket,chef cuso,chuds bbq,4 2 10 method,3 2 1 method,texas crutch,roel westra,jeremy yoder,BBQ ribs recipe,marinated ribs,classic barbecue ribs,rib marinade recipe,smoking ribs,baby back ribs,PitmasterX pork rub,Marinated vs. Seasoned BBQ ribs which is best?
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24 Comments
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in het Engels lijk je wel een mongool man.
Great vid as always but fell a bit short for me. I usually do a 48hr marinade and must be acid based. Always remove silver skin first. Then marinating comes out much better. Less than that I agree not worth it. I agree a side by side with dry brine, 48hr marinade and season and go would be worth while.
Where's Morrison???
$55 for shipping a $16 plastic bottle Now that’s comical
so the only difference was, one had oil, one didn't. I assume both brined. With a "proper" marinade you could have introduced all sorts of different flavours and freshness. Was this a test, or a plug for your rub? I'm a fan, but this wasn't your best content.
Hey, Thanx Roel. your disappeared off my usual watch list for far to long, but i REALY enjoyed this episode again! This made me move a bit closer to the BBQ for once. Also thank you for always giving ample instruction to get our BBQ's perfect.
Your show isn't jovial anymore. You seem to have gone back to where you started.
Good morning ! Merci beaucoup for this very beautiful video. I think that making a marinade and putting your meat in it for several hours will soften it! Sometimes the pork ribs are a little "stiff", and that will help when cooking!!!
Interesting comparison Roel! – Inconclusive – Thanks. – Cheers!
Why not brown sugar?
I would have removed the silver skin before marinading. The marinade didn't have a chance to penetrate on that side. So I'm not sure the test is completely valid.
Hoe heet het stukje vlees dat je bovenaan de rib laat? Ik zou het ook even vragen aan mijn slager dat hij dit eraan laat. Great video!
Ribs.. pork steak.. I let them marinate for a couple of days to a week depending on available time. The longer the better.
Why not do a dry brine for 24 hrs along with doing the marinade to see which one is better. I think that would be a much more comparable test.
0:17 – 0:50 did Jim forgot to mute the porn in the background? Sounds like a lot of moaning going on lol
I vacuum seal when I wett brine
Sunflower oil is rancid seed oil. Just FYI
Another great vid. I had a thought. Get a whole pig, cook each part a different way. See which is your favorite part… Figure it is a challenge. That includes every part possible including the head.
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Can I lick the countertop?
Looking good… Flavor loss can be a result of wrapping meat side down washing away the goodness you applied during your endeavors.
Good day
Sure don't get baby's like that here in the US!
any meat i prefer seasoning it at least 8 hours if small pieces or thinnish thicker pieces longer marinade or spices doesnt matter that much. if i have a bigger chunk i prefer to inject and marinade for 8 hours or more it all depends on the size of the chunk. try some four spice mix or even tandoori mix on chicken and why not rose pepper or rosemary on pork.