BEST BBQ RIBS ? | Buttermilk Brined | Weber WSM-18 | Champion Pitmaster Harry Soo SlapYoDaddyBBQ.com

#HarrySoo #SlapYoDaddyBBQ #BBQRibs
In the quest for best BBQ ribs, Harry experiments with a Buttermilk Rosemary Sage brine. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq

[@merlinvestibule]

Anybody notice that Harry replies to almost every comment, and he is always courteous to even those that leave negative comments. A real class act and a great pit master

[@SlapYoDaddyBBQ]

BBQ love starts with one person and one comment at a time. When the sand in your hour glass is less on top than the bottom, you ask yourself what do you do with the remaining grains left. I made a life decision to share what I know while I able to do so. :-) There is no better way to express love than cooking tender moist barbecue - Harry Soo

[@clnorris82]

When I get notified of a Harry Soo video, I immediately get my butt into the classroom!

[@SlapYoDaddyBBQ]

LOL! And we like big BUTTS and we cannot lie

[@hotfarts6731]

@@SlapYoDaddyBBQ Haha! Sir Harry Soo Cooks A Lot. ;)

[@kendorsey4499]

Mr. Soo, between you Mr. B.B. Maniac and Mr. T roy I’m becoming quite popular in my neighborhood. Thanks for a great idea. A life long student of BBQ too. Again thank you.

[@marksaint-louis3246]

Hi Ken, So many favorite cooks I need longer weekends!

[@SlapYoDaddyBBQ]

Keep spreading BBQ love! There is no better way to express love than cooking tender moist barbecue - Harry Soo

[@SlapYoDaddyBBQ]

Now you have it with the nationwide lockdown!

[@carlbailey1301]

Hey Harry! I’ve marinated many times with buttermilk. I add a couple of tablespoons of vinegar to it for added acidity and soak over night, no salt. I can tell a big difference in the tenderness, especially with St Louis ribs. All the best!

[@SlapYoDaddyBBQ]

Thanks for the vinegar tips Carl!

[@55azguy]

As far as looks go they are both 12s . I’ll give this a try, as always thank you Harry. Mr. Beans is an expert.

[@atomicus5000]

When I use buttermilk on pork, especially with thick cuts, I brine for at least 2 days. One day never seems to provide much of a difference. Sometimes I will go three days, but anything past that starts to break things down too much. You probably would want to use about half of the other amendments if brining for longer,... especially the salt.

[@allmotorpete]

Great video! You’re the reason I bought my WSM lol

[@SlapYoDaddyBBQ]

Glad I could help!

[@stanmoffitt9297]

Another great video sir! Thank You!❤

[@SlapYoDaddyBBQ]

Glad you enjoyed it Stan!

[@ranxerox692008]

Another amazing video. I would have given it a thumbs up based just on the music alone.

[@SlapYoDaddyBBQ]

I appreciate that!

[@michaelcooney7687]

As always... great video... Mr Beans is obviously a great judge.. thankyou

[@SlapYoDaddyBBQ]

Thanks for watching Michael

[@nickp.2432]

Absolutely love what you are doing. Putting it all on KZbin for all us to enjoy, priceless.👍🇺🇸

[@SlapYoDaddyBBQ]

You're very welcome Nick!

[@pschannel6685]

Much like the brisket wrap test perhaps a good test would be ribs done with three different brines. I suspect brining in general is good, not specifically butter milk. But what do I know. I like to brine my pork with with mixture of garlic, salt, pepper, garlic, oregano, apple cider vinegar, and water. Comes out fantastic every time and smells great. Cheers! Thanks for spreading BBQ love...

[@SlapYoDaddyBBQ]

Yes, salt comes in many forms and they all work when applied appropriately

[@MichaelRei99]

I love the fact that even though you have had so much success you are still trying to up your game! I personally don’t like the texture that buttermilk gives the meat but I hope this technique works out for you.Thanks Harry

[@SlapYoDaddyBBQ]

I'm a lifelong student of BBQ because the more I learn, the more I realize how little I know! A wise pitmaster does enough. An unwise one either does too little or too much - Harry Soo

[@chris.fitzgerald]

Harry, this is just not fair. Your shelter in place weather is better than ours...lol. Interesting video, may have to give it a try some day when we can get out, and have some decent weather. Cheers from the Jersey Shore.

[@SlapYoDaddyBBQ]

Chris you are welcome in California any time!

[@stanmoffitt9297]

I love Bean!😊

[@SlapYoDaddyBBQ]

Mr. Beans sends you love and hug!

[@fpineda101]

Great video. Yes, please keep up the experiments! Always fun to see Mr Beans enjoy himself

[@eio1971]

I used buttermilk for chicken, now i will try this thanks.

[@SlapYoDaddyBBQ]

Works well with pork chops too!

[@tonyarrivo8143]

I love Mr. beans taste test at the end. I do the same thing. Thanks for the videos Harry. I cook on the same Weber Smokey mountain and have been contemplating the smoke fire.

[@SlapYoDaddyBBQ]

I like pellet cookers as I'm getting lazier as I get older. Too many aches and pains running a pit versus one-button convenience!

[@nephewsque6751]

@@SlapYoDaddyBBQ I agree to that Harry,you could run of the big stores and nothing burns on the pellet. But you dont get the strong smoke flavor

[@tonyarrivo8143]

Harry Soo I feel the same. I just cook for parties and my family. When I use the smiley mountain, I am busy cooking and miss the party.

[@RichsRiverSmokersWestVirginia]

Never thought about this

[@SlapYoDaddyBBQ]

Give it a go and let me know if you like this recipe

[@CastlesLaw1911]

Thanks for the videos

[@SlapYoDaddyBBQ]

You are very welcome. Thanks for stopping by

[@Gustfr2771]

A day late Soo. I just smoked some ribs on my Weber 14 yesterday. But great video, will certainly try this next time.

[@SlapYoDaddyBBQ]

With shelter-in-place, every day is a BBQ day so cook some rib today! Competition Ribs - kzbin.info/www/bejne/gHrHdpiQbN1jb5Y Coaching Ribs - kzbin.info/www/bejne/gpWUcpKahdymrZo Livermore Ribs - kzbin.info/www/bejne/q5KUfYRvebiahas Harry Grill Ribs - kzbin.info/www/bejne/jpSsi2V3jJmGo9E Jenga Ribs - kzbin.info/www/bejne/nZ28mniQqq90nq8 Rib Crown - kzbin.info/www/bejne/n5zSoYyaedmWpaM Part 2 Life Skills - kzbin.info/www/bejne/d6inkmWXfJt4iNE PBC Keanu Redo - kzbin.info/www/bejne/bpyaYnSNmdpljMU Flambe Ribs - kzbin.info/www/bejne/pZWcd6Nvj9eNbdU Smithfields - kzbin.info/www/bejne/rny6n6N3iZhqaZI Best Warehouse Rib Brands - kzbin.info/www/bejne/jGXNm3lsgJJkepI Beef Shortribs Texas - kzbin.info/www/bejne/oYnWc6ipeqiNf8U Beef Shortribs Butter Cola - kzbin.info/www/bejne/h3nMe6ODfZaGibM PBC Beef Short & Back Ribs - kzbin.info/www/bejne/Y3_cpXR4jLWpfK8 Beef Shortrib Single Bone - kzbin.info/www/bejne/oaOzqGpol9SGg7M

[@ShinTenshi]

hi from france! merci beaucoup pour les videos je suis tombé par hasard dessu!! c'est top!!!

[@SlapYoDaddyBBQ]

Hi from America. Good BBQ in Paris I have found Paris The Beast - kzbin.info/www/bejne/pYi8oGmifM13frc Paris Melt - kzbin.info/www/bejne/gImYmJmmbJuBbrM

[@ShinTenshi]

@@SlapYoDaddyBBQ nice ;) you should visit one day Alsace i think you would love it ^^ when all that covid19 gone... i will be your guide ;) take care of your familly

[@marksaint-louis3246]

Hi Harry, I did a fresh turkey this past Thanksgiving with a buttermilk brine I found on “Kitchen Conundrums” It was amazing. I thought about ribs. Glad to see you are doing it. I’m a long time follower of your channel. Thanks for all you do, Best Regards, Mark in Maine

[@SlapYoDaddyBBQ]

Love back at ya Mark-in-Maine! :-)

[@snapperkc9317]

Those look awesome!

[@SlapYoDaddyBBQ]

Thanks, give it a go and let me know how yours came out

[@SidewinderLeather]

As always, thank you Harry! Always look forward to a new video from you. This was a good test, thanks for doing what the rest of us wonder about. Love watching Mr. Bean! Give him a hug for us.

[@SlapYoDaddyBBQ]

Mr. Beans sends his love and hugs back at you!

[@eriknealson4336]

Hi Coach, another great video. Glad to see the acid level isn't too high with the buttermilk to cause meat fiber degradation. Another black belt tip. Thanks.

[@SlapYoDaddyBBQ]

Thanks Erik. Give this recipe a go and let me know how it turned out

[@krisb3429]

You know you've opened the gate now to trying a 2 brisket with/without buttermilk test now Harry! God bless and hope you and your family stay safe in these awkward times we are all going through right now. 🖒

[@SlapYoDaddyBBQ]

Great time to practice cooking and grilling during this lockdown which may go on several weeks.

[@rcuellarr]

If you try washing the brine off vs wiping that may cutdown on the saltiness. I will try this method the next time I smoke ribs.

[@SlapYoDaddyBBQ]

Thanks for watching Robert. Let me know how your came out

[@alvy_theone3916]

Both racks looked amazing. I love your experimental cooks, I learn so much from them. Thank you for what you do boss man!

[@SlapYoDaddyBBQ]

OK, how about a milk steak w jellybeans next?

[@alvy_theone3916]

@@SlapYoDaddyBBQ sounds interesting lol

[@rac2664]

Can’t wait to try the buttermilk brine on my next ribs. Thanks Harry. I just cook for my family and not competition.

[@matthewwysocki5019]

Mr. Beans is the real judge of what BBQ right looks like! Well done Harry. BTW: I never thought about buttermilk except for pancakes (I know - no need to say it!). Blessings!

[@SlapYoDaddyBBQ]

Thanks Matthews for stopping by. Mr. Beans has a very good palate!

[@handcannon1388]

I've used buttermilk on chicken, but never on anything else. I wonder how it would do with some fake beef boneless ribs (actually lean shoulder strips, I think). I figured that those would either be dry or turn into a billy club; maybe both. Stay well, and have a great week.

[@SlapYoDaddyBBQ]

Will do and be safe

[@gregory2709]

Thanks, Harry! Another great video, as always!

[@SlapYoDaddyBBQ]

Thanks Greg!

[@LabH2ODawg]

Great video Harry 👍🏼👍🏼 Gonna try buttermilk brine for ribs this weekend. Thanks!

[@SlapYoDaddyBBQ]

Thanks let me know how it came out

[@georgez234]

Thank you for doing that. I've been trying marinating with lime juice with good results. Gonna try buttermilk next.

[@mllm1]

I love all your videos and this one was no exception. I love that music and the text. And mr. Bean made my day. Thanks Buddy.

[@SlapYoDaddyBBQ]

Thanks Mike. So relieved you like the music. I was trying to appeal to a younger crowd. Another person told me he hated the music choice that I had a 23 year old pick as he's hip and I'm not! :-)

[@mllm1]

Ha ha, can’t speak for the younger, I’m older than you 😐 But that’s smooth with a nice beat! I’m trying to calm down right now so I like it.

[@dwaynewladyka577]

That was a great experiment. Mr. Beans is a great judge. Cheers, Harry!

[@SlapYoDaddyBBQ]

Thanks Dwayne

[@victorlui5955]

Cool video Harry! The ribs look bomb! Mr. Beans is fun. 👊

[@SlapYoDaddyBBQ]

Thanks Victor for watching

[@bmayhem3464]

275 on the smoker for how long and how long in the oven? Thank you for all your videos. Love them!

[@SlapYoDaddyBBQ]

4 to 5 in pit and 2 to 3 in oven. Be sure to probe all the way in between the bones and remove only when it is completely probe tender

[@bmayhem3464]

Thank you so much. Looking forward to dinner tonight!

[@robertorosselini]

the dog never false 😃

[@SlapYoDaddyBBQ]

He's a acutely skilled bbq judge!

[@robertorosselini]

@@SlapYoDaddyBBQ 👍☺

[@seanrichard-preston6088]

I will definitely be trying these In my self isolation 👌🏾👌🏾👌🏾

[@SlapYoDaddyBBQ]

Stay alive Sean. Only way to be 100% sure!

[@jasonnorris3001]

Keep up great work harry ! Love learning with you

[@SlapYoDaddyBBQ]

Thanks Jason for dropping by

[@scottdware]

Great video, Harry! I'll be trying this method this week. Love your videos and message - your rubs are the best!

[@SlapYoDaddyBBQ]

Keep spreading BBQ love

[@topsecretsquirrel5141]

Haha, that was my little secret. I once brined pork chops as an experiment to fry then realized I had no oil so decided to just grill them. Was amazed at the taste that occurred, now I regularly use it to brine all my pork.

[@SlapYoDaddyBBQ]

Salt Water + Pork = Hog Heaven!

[@curtgardiner3751]

I think that if you dry brined the control rib it would have been a better test? Buttermilk may have had an effect but I think the salt was the bigger factor???

[@SlapYoDaddyBBQ]

My normal contest routine is 90 min of dry brine on the ribs before cooking.

[@z6705]

great video Harry !

[@SlapYoDaddyBBQ]

Thanks for stopping by Z!

[@michaelbaumgardner2530]

I always use buttermilk brine on venison,a must try on ribs and chops....and it's Beans approved

[@SlapYoDaddyBBQ]

Never tried it on venison before. Sounds interesting.

[@mikec6868]

Pitmaster and Dog! Love it! keep up the good work!

[@SlapYoDaddyBBQ]

Thanks Mike for dropping by

[@TheDeviousDrDoom]

LOVE THAT HAT! YOU THE MAN HARRY SOO!

[@SlapYoDaddyBBQ]

Thanks King Kino! It was from Texas of course 😇😇😇

[@bassoskat]

Looks awesome Harry, love it.

[@SlapYoDaddyBBQ]

Thanks Rhys!

[@markbesserman7523]

I use the 3-2-1 method on my Traeger, turns out good but I am always looking for a different cook methods for ribs

[@SlapYoDaddyBBQ]

Hey Mark, here are a few more ideas for ribs Competition Ribs - kzbin.info/www/bejne/gHrHdpiQbN1jb5Y Coaching Ribs - kzbin.info/www/bejne/gpWUcpKahdymrZo Livermore Ribs - kzbin.info/www/bejne/q5KUfYRvebiahas Harry Grill Ribs - kzbin.info/www/bejne/jpSsi2V3jJmGo9E Jenga Ribs - kzbin.info/www/bejne/nZ28mniQqq90nq8 Rib Crown - kzbin.info/www/bejne/n5zSoYyaedmWpaM Part 2 Life Skills - kzbin.info/www/bejne/d6inkmWXfJt4iNE PBC Keanu Redo - kzbin.info/www/bejne/bpyaYnSNmdpljMU Flambe Ribs - kzbin.info/www/bejne/pZWcd6Nvj9eNbdU Smithfields - kzbin.info/www/bejne/rny6n6N3iZhqaZI Best Warehouse Rib Brands - kzbin.info/www/bejne/jGXNm3lsgJJkepI

[@armandoboensel593]

Awesome video Harry. My question would be ..... Would would put less salt in the buttermilk or maybe forgo the Salt Entirely? 🤷‍♂️🤷‍♂️🤷‍♂️

[@SlapYoDaddyBBQ]

I suggest less and I guess it depends on how salty your brand of buttermilk will be also.

[@scottbenson4818]

Thanks for the information Harry. Did you get any tang in the finished product from the buttermilk sourness? Also, Beans is the man. He surely knows his stuff.

[@SlapYoDaddyBBQ]

Mr. Beans has a very discerning palate!

[@moloch16]

Hit pause to check out Harry's fridge :) I see some Blues Hog in there, that's some good stuff one of my favorites.

[@SlapYoDaddyBBQ]

Yes, in my classes I do sauce demos kzbin.info/www/bejne/qISafH6uf56fi68

[@RG_sssSMOKING]

yep. I'd be HITTING that ! Safe safe out there on the west coast my friend. Thanks for the video. RG from VA

[@SlapYoDaddyBBQ]

Yes R G. It's happening in Los Angeles right now. Tsunami is staring on West Coast as it has already hit NY

[@kinglouie4115]

Mr. Soo! Where can a regular buy the fantastic ribs you are using here? Very thick and meaty! Usually find skinny, thin ribs in most stores.

[@SlapYoDaddyBBQ]

King Louie, these are from Sams I believe. Get Seaboard kzbin.info/www/bejne/gqTNYZ9oqreSf9k

[@Dive-Bar-Casanova]

Our problem with St Louis style is the gristle. Need to learn how to time them proper.

[@SlapYoDaddyBBQ]

Er...there is no gristle in ribs that I'm aware of. Here are more rib tips (pun intended)! Competition Ribs - kzbin.info/www/bejne/gHrHdpiQbN1jb5Y Coaching Ribs - kzbin.info/www/bejne/gpWUcpKahdymrZo Livermore Ribs - kzbin.info/www/bejne/q5KUfYRvebiahas Harry Grill Ribs - kzbin.info/www/bejne/jpSsi2V3jJmGo9E Jenga Ribs - kzbin.info/www/bejne/nZ28mniQqq90nq8 Rib Crown - kzbin.info/www/bejne/n5zSoYyaedmWpaM Part 2 Life Skills - kzbin.info/www/bejne/d6inkmWXfJt4iNE PBC Keanu Redo - kzbin.info/www/bejne/bpyaYnSNmdpljMU Flambe Ribs - kzbin.info/www/bejne/pZWcd6Nvj9eNbdU Smithfields - kzbin.info/www/bejne/rny6n6N3iZhqaZI Best Warehouse Rib Brands - kzbin.info/www/bejne/jGXNm3lsgJJkepI Beef Shortribs Texas - kzbin.info/www/bejne/oYnWc6ipeqiNf8U Beef Shortribs Butter Cola - kzbin.info/www/bejne/h3nMe6ODfZaGibM PBC Beef Short & Back Ribs - kzbin.info/www/bejne/Y3_cpXR4jLWpfK8 Beef Shortrib Single Bone - kzbin.info/www/bejne/oaOzqGpol9SGg7M

[@breth9276]

Harry, ever try just a plain brine on pork or brisket or possibly just buttermilk for the acid? Curious how that compares to injections.

[@SlapYoDaddyBBQ]

Buttermilk has worked for me for pork and chicken. Have not tried it on beef yet.

[@breth9276]

Harry, that would be an interesting experiment to see if buttermilk can improve a lower grade brisket to yield a mouth feel more consistent with Prime or Wagyu.

[@minhn9237]

LOVE it when you talk science because I really enjoy understanding the "why" of things. I'm guessing buttermilk does the same thing to meats as citric acid since they are both acids (although citric acid is more acidic with a pH of 2.2 compared to buttermilk which has a pH of 4.5). Do you have a recommended amount of citric acid relative to how much salt you use? (Or is it the usual answer, citric acid "to taste")

[@SlapYoDaddyBBQ]

Citric acid to taste as there is residual flavor if you're not careful. I will have more nerdy science episodes soon. Meanwhile, here are a few I've done Fruit tenderizers- kzbin.info/www/bejne/n6OvkqiClLNpedk Smoke ring - kzbin.info/www/bejne/fWHVeX6jYq96qck Buying BBQ Meats - kzbin.info/www/bejne/gqTNYZ9oqreSf9k Salting Steaks - kzbin.info/www/bejne/mKWTooGeZ7SBis0 Patty BBQ Woods #1 - kzbin.info/www/bejne/oIm1ZYGneJafbLM Harry Smoking Woods - kzbin.info/www/bejne/jmm7qJagasuYesk Patty BBQ Woods #2 - kzbin.info/www/bejne/j6ezcpuFg9B_hM0

[@dikdark6831]

Another great vid Harry. Give Mr Beans a treat for me! So barring the Corona restrictions is it worth the effort to go to the store and get buttermilk (not something I keep on hand) for the little bit of difference in texture/taste?

[@SlapYoDaddyBBQ]

My local Walmart has self checkout so you don't touch nor go near anyone.

[@PatrickJaszewski]

Great test! I might try yogurt too

[@SlapYoDaddyBBQ]

Yes, same principle kzbin.info/www/bejne/jZmnZ315oN2Ee7c kzbin.info/www/bejne/jZmnZ315oN2Ee7c

[@famcontreras93]

Harry... wood chunks bury or not... I know you didn't show it in this video... But I've seen in different videos you bury and you throw on top... can you give a quick answer on your preference...

[@SlapYoDaddyBBQ]

Harry Smoking Woods - kzbin.info/www/bejne/jmm7qJagasuYesk Patty BBQ Woods #1 - kzbin.info/www/bejne/oIm1ZYGneJafbLM Patty BBQ Woods #2 - kzbin.info/www/bejne/j6ezcpuFg9B_hM0

[@kylerdad123]

Soo Sifu: My best wishes, and regards, to you, and the ohana, during these trying times! Thank you for showing us a new way to “Up” our ribs. It was great to learn of this method, and to see the results! However, both ribs looked “Yummy!” Hope get a first-place win during the next rib-contest with this method. It was great to see Mr. Beans getting to enjoy the “Up” ribs; looked likes he enjoyed the new method quite deliciously, and was looking for more pieces! Stay safe, and much 🧧, to you and the loved ones, which inclues Mr. Beans, Sifu! 🤙🌺🥩

[@SlapYoDaddyBBQ]

Thanks Bill Mahao!!

[@jeffbise4977]

Awsome content i really enjoy your videos

[@SlapYoDaddyBBQ]

Thanks Jeff

[@ignatiusl.7478]

I think I will try it without the added salt and sugar added into the brine. I'm after the acid effect of the buttermilk. Perhaps I will try one rack the way Hary did it and one without the added salt and sugar.

[@SlapYoDaddyBBQ]

Let me know how it comes out!

[@HeavyMetalBarBQue]

Hey Harry! I liked this experiment....and I'm glad it did add a bit of an advantage in the texture and flavor. I'de like to see this done with some loin ribs. I'll be watching all the copy cats out there try this now. :-) Great work as always! 👍

[@SlapYoDaddyBBQ]

I have baby backs on a gas grill video with my 12-ingredient rub recipe coming soon

[@yinzer_412_]

Knock the salt in half with the buttermilk brine. I use molasses instead of sugar.

[@SlapYoDaddyBBQ]

Thanks for the tip Johnny

[@brians3337]

Hey Harry. Thanks for the great video, again. Just did the buttermilk chicken last week and it was very moist and flavorful. Can't wait to try it on ribs. Wish I would have seen this 2 days ago as I made ribs last night and would have done it this way. Do you think that adding less salt to the brine would be OK to lessen the salty taste or is it necessary for the breakdown and tenderizing of the meat? Hi to Mr Beans as well. Thanks dude.

[@SlapYoDaddyBBQ]

Yes, reduce the salt. Mr. Beans sends love and hugs Brian!

[@jamespatterson6972]

_I was curious about what would happen after you added the 5-spoons of kosher salt to the buttermilk. I've brined my ribs in kosher salt & water for years but was always nervous about the brining time. Though most of time the ribs came out perfect, there were a few times the ribs were just too darn salty._ *Your video convinced me that buttermilk (minus the salt) is the way to go.*

[@SlapYoDaddyBBQ]

Hi James, I'm sure either way works on you dial in the marinating time whether it's a dry brine or wet brine. Feel free to experiment to see which method works best for your style and method of cooking. I always say never believe. You need to KNOW and the only way is to test and find out yourself!

[@MegaParent]

Hey Harry, I was wondering if the ribs that wore brine cook faster than normally. Thanks

[@SlapYoDaddyBBQ]

I am guessing the same time

[@smoothsteve8331]

For anyone who has never tried Harry’s rubs there one of the best out there that I have used but unfortunately there almost sold out on amazon but if you get a chance try them -besides nothing better than too put a good rub on your meat 🤪

[@SlapYoDaddyBBQ]

Thanks for your support and kind words!

[@mudcat12800]

Great video i will have to try this my next time I do ribs. I have a question normally you inject brisket could you do a brine on a trimmed brisket?

[@SlapYoDaddyBBQ]

You can brine but penetration is shallow and takes too long. Injection is faster and more effective

[@BadMonkeyTouring]

Do you think that if you hadn't added the extra 2 tablespoons of salt to the buttermilk, the ribs wouldn't have been as salty? Maybe cut the salt in half?

[@SlapYoDaddyBBQ]

Yes, I overdid the salt on this cook.

[@rogertwitty8221]

what do you think of dr pepper brine or cherry coke ?

[@SlapYoDaddyBBQ]

I have not tried those recipes before. I do have a 1st place butter cola beef short ribs kzbin.info/www/bejne/h3nMe6ODfZaGibM

[@leod1523]

Harry, I really enjoy your videos. Thanks for sharing your knowledge! I've used buttermilk brines on poultry but never on ribs. I'll have to give that a try. I have a question for you: have you made any videos about managing the fire in your WSM or UDS (or any other pits)? That is my greatest challenge, consistency from cook to cook. I've tried looking through your videos, but there are a lot! Thanks again for sharing with us.

[@SlapYoDaddyBBQ]

I'm sure I covered WSM. Try these Weber Charcoal Summit 1 - kzbin.info/www/bejne/pHq7eJKvaNmDecU Weber Charcoal Summit 2 - kzbin.info/www/bejne/d3-yZ3SkmJ6LrbM World's Smallest Kettle Grill - kzbin.info/www/bejne/ZoeugYmQg86gZsU Tamale Pot Smokey Joe - kzbin.info/www/bejne/fqTbn4GOa7GLf5Y virtualweberbullet.com/miniwsm.html Weber 14 - kzbin.info/www/bejne/q6OVhJudlJqVe5Y Turbeque - kzbin.info/www/bejne/qpq4aISin5esesk Setup WSM - kzbin.info/www/bejne/moDGpaFuar5gpM0 Clean up WSM - kzbin.info/www/bejne/e2ipiH18q8alm5I

[@leod1523]

Thank you for taking the time to reply and providing the links!

[@lorenzlfk2524]

Beans has trained you to be on this "journey of learning."

[@SlapYoDaddyBBQ]

He runs our household! :-)

[@mlzz805]

How about a review of some ribs from Aldi discount store?

[@SlapYoDaddyBBQ]

Not heard of them. Are they found in USA?

[@mlzz805]

@@SlapYoDaddyBBQ Yes plenty of Aldi grocery stores in SoCal.

[@robertorosselini]

👍😊

[@muthergoose4084]

harry looks like he is a fireman making ribs for the rest of the firehouse.

[@SlapYoDaddyBBQ]

True. I give way my KZbin food to law enforcement and fire fighters. Too much meat for one person to eat

[@jthamm8362]

curious you did not mention being able to taste any sage or rosemary....

[@SlapYoDaddyBBQ]

I think I did not use very much so it was not a prominent flavor note

[@easybackyardbbq]

Can you brine a Boston butt overnight with buttermilk? Thanks for your kindness and God Bless.

[@SlapYoDaddyBBQ]

May be a little long. Try it and let me know

[@rhino5551212]

Thank you for the video, do you have one for the chicken? And I finally got my Jealous Devil lump, about 8 pounds ran 13 hours for my brisket! Never using Kingsford again.

[@SlapYoDaddyBBQ]

Here are some chicken videos when you have time Comp Chicken - kzbin.info/www/bejne/jHSbl5eKqM-SoLs 6 Chicken Injections - kzbin.info/www/bejne/rmOWf6uOoMuKbdU Meat Glue Jaccard - kzbin.info/www/bejne/bmTKY4h4eq-Ah5Y How to trim - kzbin.info/www/bejne/aGbYl6KtlLKdfdU Shaping - kzbin.info/www/bejne/fHenamBsbpmDmtE 100-seconds Part 1 - kzbin.info/www/bejne/j3y5l6dqp9aBl9E 100-seconds Part 2 -kzbin.info/www/bejne/j3y5l6dqp9aBl9E Ultimate chicken - kzbin.info/www/bejne/Y5WqdaqMgsqbi9k REDO Ult Chick - kzbin.info/www/bejne/pIG5Z6N5od2kgtk Bird Sea - kzbin.info/www/bejne/ap-rnoOOo7uhqqc PBC Chicken - kzbin.info/www/bejne/fXLRaIiEjsiEiZY

[@corey1788]

Did we actually see Harry overcook a rib? I saw that one closest to him break in half when he took it out of the foil. Just giving you a hard time Harry those looked amazing as always.

[@SlapYoDaddyBBQ]

I blame on Mr. Beans! LOL!

[@ericwhite1000]

Curious though if it is just the brining or does the butter milk add to it significantly? Contest with a water brine or other medium?

[@SlapYoDaddyBBQ]

There is acid in the buttermilk which helps to denature the protein strands (aka tenderizing effect). See my pickle juice hack - kzbin.info/www/bejne/iZ_Xf4CkdrKJqsU

[@porcelainplusaustralia4080]

could be sacrilege here... but I'm keen to try the buttermilk inside the sous vide bag

[@SlapYoDaddyBBQ]

Let me know how it came out in buttermilk sous vide

[@HeCute_]

Harry, was that a wsm 18 or 22? im thinking of upgrading to a larger wsm for when i have guests over. do you have any ceramic kamado cookers?

[@SlapYoDaddyBBQ]

The 22 is better for larger parties 15+ guests. I have 22 pits and a Kamado which you may have sees in one or more of my 400 videos. Thanks for watching

[@ZionSpectrumReacts]

How long do you let them go after wrapping?

[@SlapYoDaddyBBQ]

2 to 3 hours until probe tender

[@exotic_sharts]

I see you using Post oak on briskets. What is different from post to regular oak, and does it come in pellet form?

[@SlapYoDaddyBBQ]

All pellets contain Oak as that is a high BTU wood. Pellets cannot supply heat with just cherry pellets or apple pellets and they are low BTU. Most oak like white oak and post oak are mild and good for a 12-hour smoke without overpowering smoke flavor. For more details, let me refer you to my wood expert and student Patty Sharpe Patty BBQ Woods #1 - kzbin.info/www/bejne/oIm1ZYGneJafbLM Harry Smoking Woods - kzbin.info/www/bejne/jmm7qJagasuYesk Patty BBQ Woods #2 - kzbin.info/www/bejne/j6ezcpuFg9B_hM0 Post Oak Brisket WSM-22 - kzbin.info/www/bejne/m53GooKIfbFoqLc

[@nelsonrodriguez183]

Awesome Harry 👍! I did a chicken with milk n other natural ingredients, honestly so juicy n flavor was awesome. Old man from deep Mexico told me about tenderizing meat with milk so I added some stuff to flavor d milk , came out good , maybe you can make a video with chicken??

[@SlapYoDaddyBBQ]

Sure can Nelson. This buttermilk method is more common in fried chicken than in rib cooks

[@nelsonrodriguez183]

Try half chicken n let me Know what you think. Mix with milk. Coarse pepper, 1 small bottle of fiesta minced garlic, knorr chicken buillon , 1 chopped yellow onion n brine. I don't have mesauments I just go by taste, you can add more garlic . Brine overnight then before cooking add your Rub. You be surprise the flavor it gets .

[@ronaldbeach8724]

Have you ever marinated a pork butt in buttermilk before smoking if so how did it come out

[@SlapYoDaddyBBQ]

Not so effective with butt due to size unless you slice it into country style ribs

[@otismartin132]

Can you still use this if you are par boiling your meats? 🤔

[@SlapYoDaddyBBQ]

Hmmm... never tried. Give it a go and let me know. See my Crawfish Boil brisket video for more info

[@Keith-nu3di]

Is this the same brine you use for chicken??

[@SlapYoDaddyBBQ]

same recipe should work. the key is to get the salt content to 6.5%

[@gonedeep43]

I would say maybe a little less salt in the brine??

[@SlapYoDaddyBBQ]

Yes me bad! :-)

[@series5tii]

Where are you finding such nice ribs? Those don't look like costco or restaurant depot.

[@SlapYoDaddyBBQ]

Sams Club Best Warehouse Rib Brands - kzbin.info/www/bejne/jGXNm3lsgJJkepI

[@TheMerriell]

Do you think that you should have cut back on the salt a bit in the brine??

[@SlapYoDaddyBBQ]

yes, adjust salinity and/or soak time

[@perfectman3077]

I would like to see a low sugar rib recipe!

[@SlapYoDaddyBBQ]

Texas style w S&P will also be delicious

[@SILKYSMOOTHSHAVES]

What temperature do you cook your Ribs at on WSM thx much

[@SlapYoDaddyBBQ]

I like 275F

[@jaicotman7434]

Mr. Soo, I've never thought of buttermilk or milk in general for pork or chicken, but I've done steaks that way. I have done chicken and pork with a brown sugar and salt brine and it comes out pretty good. I'm going to try the buttermilk this weekend on my ribs and see how it turns out. I'm curious to know, if you've tried the buttermilk recipe again, have you tried it with less salt in the brine? You said it was a bit more salty than the conventional cook and it could be the combination of 8 heaping tablespoons of salt, along with the salt in the buttermilk and in the rubs that push it over the top? By no means is this critical because my pit game is no where near yours, just curious if you thought about less salt in the brine to see how it turns out? Great channel, awesome content and I'll be watching more to try in my backyard and maybe one day hope to be half way good enough for competition cooking!

[@SlapYoDaddyBBQ]

Yes, please use less salt than I did. Keep experimenting and have fun. Cook what you love and love what you cook

[@backwoodscountryboy1600]

Keep experimenting I'd rather learn from your mistakes so that I don't go there I'm not rich so I'm on a budget if you make a mistake I don't have to and I save money so thank you for your experiments

[@SlapYoDaddyBBQ]

Harry fails so you don't have to! Happy to help you up your game. I have a crawfish boil brisket video coming soon

[@davidbarr1579]

Harry did any of the herb flavors penetrate with the buttermilk brine??

[@SlapYoDaddyBBQ]

Yes a note of floral complexity in the flavors

[@Matt-pd2cq]

This was on the 18? It looked bigger

[@SlapYoDaddyBBQ]

I have all three sizes 14, 18, and 22. I think this was on the 18. It's an older video so I don't remember. I have 22 pits so I can't keep track with 400 videos posted the past couple of years! Losing my mind!