Source – https://youtube.com/shorts/WFkS8-VMvTQ?si=M7W8_WNQRL3HIXXU
Part 2 – https://youtube.com/shorts/zVdrv2_UblY?si=PEzq_SetJj6i4sHR
Smoker used – https://www.drevosbbq.com/
by EmuConfident2769
Source – https://youtube.com/shorts/WFkS8-VMvTQ?si=M7W8_WNQRL3HIXXU
Part 2 – https://youtube.com/shorts/zVdrv2_UblY?si=PEzq_SetJj6i4sHR
Smoker used – https://www.drevosbbq.com/
by EmuConfident2769
23 Comments
Good test, but sorry, cherry wood is king here.
This is edited well and I like the premise
Good video. Short and to the point. The membrane test seems obvious. The rest very much seem like preference.
Personal preference plays a huge part.
Mustard is amazing!
A turkey smoked with applewood is amazing
I usually use apple for pork and like oak or hickory for beef.
I’ve used Frank’s Red Hot as a binder before and it was delicious.
Ok… off topic.. but as a competitive bbqchef..and with superbowl sunday tomorrow…im feel a responsibility to share this. 🙂 heres one of my gotos for overcooked racks. (Fall off bone)
Big loaf toasted garlic bread
Caramelized onions( cooked in dark beer.)
Shreaded mozzarella
Cooked Bacon.
Pop all those bones out. Put whole rack on garlic bread. Cover with bacon and onions. Cheese on both sides. Back into heat to melt the cheese. Squirt some bbq sauce on top when done and close it up.
Edited : took out the link to recipe since batch of folks are down voting . Geez… just sharing photo and technique. Never understood downvote sharing ideas.
Great video. Thanks for not trying to sign me up for something.
Does anyone else like ribs when it’s just tender enough that it almost falling off the bones. Versus picking up the rib by the bone and having the meat stay in the plate. In my opinion I like a rib I can pick up.
Interesting but can you trust someone’s opinion that doesn’t like mustard?
Aye yo is that Luigi?
St louis ribs are best, if cooked in a st louis style.
I use a dry rub of salt/pepper/paprika/garlic/onion. I smoke over cherry/hickory, and smoke for 4 hours. Misting with apple juice. Then for the last hour i mop the ribs with Maulls bbq sauce (local stl sauce, that is a tomato and vinegar based sauce with brown sugar) . Wrap in butcher paper and rest, then serve.
If the bones fall out they’re terrible. I’ll die on that hill.
You had me until oak won. Sorry but that’s incorrect. Also, mow that lawn!
Olive oil as a binder??
I need to get some butcher paper.
For me?
No binder.
Salt and pepper.
Membrane off.
Oak or pecan wood.
Tender with chew. No mushy or falling off the bone meat.
I was never told to remove the membrane until 5 years ago… its a bitch to remove sometimes so I just keep it on.
Oak is surprising. I had always thought pork and any fruit wood were best friends.
Baby backs are easier to cook and have had years of marketing thanks to Chilis. Spares are meatier and tastier but harder to cook properly. The people I know that prefer baby backs apply that cooking technique to spares and they end up with tough/chewy meat that still needs another 1-1.5 hours of cooking.
IMO if you’re doing baby backs and smoking them to the point they fall of the bone you’re basically making pulled pork and I’d rather do a shoulder for the extra meat.
If you haven’t seen anything from his youtube channel, I HIGHLY recommend it. Not typically barbeque, but cooking in general–a lot of italian.
Concise, interesting, and damn good recipes.