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⏱️ TIMESTAMPS
00:00 – Intro: How to Make Ribs Taste Better
00:42 – The Butcher’s Secret: Ribs from Pork Belly
02:05 – Maximizing Flavor: The Single-Rib Technique
02:26 – The Binder: Using Soy Sauce for Color & Salt
03:07 – Grill Setup: Briquettes & Whiskey Barrel Smoke
03:59 – Phase 1: Smoking to 70°C
04:20 – Recipe: The Perfect Asian BBQ Sauce
05:46 – Phase 2: The Texas Crutch (Wrapping)
06:48 – Testing for Tenderness & The Probe Check
07:30 – The Glaze: Brushing & The 10-Minute Rest
08:38 – Summary: Why This Method Wins
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Keywords: #BBQ #PitmasterX #Grilling #Barbecue
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33 Comments
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love the meat cut, hate the sugar bomb, thanks!
There's not a ton of butcher shops in the US that have quarters (or full primals for that matter), so it's not going to be easy finding this cut. You can find pork belly or spare ribs, but to find them together I'm not sure how easy that will be. I think Cosctco might be a place, although there isn't one by me so I'm just guessing. Butcher's used to get half or quarter cows they would hook and be able to hang and move from the cooler to the cutting room (which is pretty cool too), and cut up how they wanted. Now-a-days most of those aren't used as everything comes in vacuum sealed subprimals. I hope I'm wrong and there's an easy way to get this here though, someone tell me if it's possible without having to travel 100's of miles.
I am doing a 72 hour fast..This is not helping…!
Looks VERY GOOD..
PS..Could you please do a CARNIVORE MEAT COOK..and no sauces..
It’s would be brilliant ,being how you always cook with meat…!!!
If you’re going to wrap ribs individually, why not put them in a Dutch oven?
Pitmaster x —-> The BBQ King
Als je nou nog eens zo een stuk hebt, gebruik is die BBQ rechtsachter je waar je je kolen vandaan had. Lekker asado style. Ben benieuwd
I’ve made some great ribs, and I’ve messed up ribs, grease fire in a smoker.
Hmmmmmm, Yummy 😋 . That color is amazing.
Your BBQ is killing the planet with CO2, don't you feel bad?
Lol..
CO2 is plant food..
Keep killing the planet..
Pittmaster i will record a video of how i do my ribs very similar but over direct heat. With the same results and less time
What is the temp of the bbq during this cook
Wauw Roel, dit is geweldig. Geeft me heel veel inspiratie om daar mee aan de gang mee te gaan. Super dankjewel !!
I’d call that bone in belly pork.
can we get links to the ginger syrup and the sweet soy?
Why so much seasoning? Everywhere else in the world is just meat and salt, sauces are made separate so you may add at choice…
Don't get me wrong, the meat looks great, but doesn't so much seasoning mask the meat's flavour?
Can you please tell us how much these cuts cost in your videos? It would be interesting to know, in order to compare here in New-Zealand, cheers!
Ribs look great, but I can do without the diabetes sauce.
Thanks Roel – Do you still use Kecap Manis sauce? I still LOVE it and could literally drink a whole bottle – lol.
– The ribs look superior, I'm sure they taste the same – Keep on Grillin' – Cheers!
🤤🤤🤤
good one
But could they be made even MORE delicious?
Looks great
Awesome, thank you!
Usually I like your video's, this one not so much. A big waste of the beautiful pork Belly for bacon that you cut the ribs from. Thanks
Wow, that does look good. 🤩🤩
❤❤❤❤ it
Dude,,,,,,,,,, that looks just Soooooooo fantastic
Too much black carbon for me, soy sauce just burns under heat, i wouldve brushed it on after they cook.
I win! ..Fuck!
Mr.X Thank you for what you do 🎉
oooooo00000OOOO yaaaah BEBE!!!!!!
Excellent!
First