You DON'T Need Expensive Pork to Cook Elite Ribs…
Meat n’ Greet BBQ is dedicated to Texas-style barbecue cooked on offset smokers—smoked brisket, ribs, beef tallow techniques, fire management, and old-school pitmaster methods done the right way. If you’re here for real TX BBQ, low-and-slow cooks, no gimmicks, and the why behind great barbecue, you’re in the right place.
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RECOMENDED FOOD WARMER:
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🔪 Knives I Use:
Victorinox Fibrox Pro 12″:
Victorinox Swiss Classic 8″:
Mercer Curved Boning Knife:
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Hog Sprayer:
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Butcher Paper Cutter:
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most texas joints are using seaboard farms (prairie fresh) ribs
As we all know, there are many BBQ videos on here. Not to take away from the others on here. You and one other I like a lot. The other one is Fork & Embers. You both show how things don't need to be over thought. And you can make awesome BBQ at home using the smoker you have. I don't know if you have seen any of his videos. He, like you, simplify things to get awesome BBQ. Keep it up
Awesome video bro, been excited to get an updated rib video. When I’m making ribs I love using the Bar-A rib glaze recipe that they sell.
I want to know what's in that pan they dunking the ribs into lol
My ribs always turn out dry.
Bro, I really like this channel. You really taught me alot and confirmed some things I already knew. Thanks for the information.
I enjoy doing ribs and firehouse chicken. Its -2F here so no going outside to use the smoker. lol
dont eat pork sir
Does putting them in a warmer for a couple homage any difference?
Great video brother. Were always learning, changing and adapting.
Sometimes methods change just based on how the meat is reacting.
Another one ☝️
Another One My Brother! The "Slurrie" Sauce is my go to but when in doubt Blue Hogs Champion is a must!
There's a spot up here doing pork belly pinwheels. Can we get a video with your insight on crafting this?
Ive learned one thing about store bought ribs or briskets. The rest is really important for them for the finish.
I’ve never tried cooking with the bone side facing the firebox! I definitely need to test that—it actually makes a lot of sense considering the smoke flow and heat direction. My only concern is that since I usually work with ribs that aren’t very thick, the meat side might dry out pretty quickly.
By the way, I don’t know if you’ve ever tried this, but when my ribs are a bit lean, I sometimes brush them with pork tallow to add some extra fat and moisture.
Thanks for the video!
Greetings from Réunion Island 🇷🇪
I'm learning to Boss ,so I don't have to take my ribs to 205? I should Pull them a 195/200 then rest them in Reynolds wrap and sauce for 30/45 minutes
Actually, the fun is way different when you pay less and you bring it up to level. Cheers
Thank you for the backyard smoker episode 🔥
I buy my ribs when they’re on clearance at the store. Freeze them until I’m ready to cook them.
I had an old head just turn me on to the blues hog champion blend over the Christmas holiday while I was in Walmart. Definitely will be applying this method the next time I fire up my offset on our next sunny day 👍🏽❤️
Finally some.one who put a video out on how the avg back yard bbq cook will cook with out all that trim