Chicago Tavern Style Ribs (That I Can Call Barbecue)

[@michaelduncan2759]

Thank you MJY, I have missed the Chicago Tavern ribs, used to make them all the time. Memories and inspiration.

[@knoxavebbq]

I can see your comments now!

[@AGuyCalledR3mmy]

Man, I love every time you mention Carson’s... When I moved to Arizona to go to culinary school, I worked at a place called Don & Charlie’s. The owner (other than Lettuce Entertain You) was Don Carson. An amazing man, and because of him, I know exactly the ribs you’re talking about. Someday I hope to visit Chicago and spend 8 hours somewhere other than the airport. I appreciate the videos man. Keep it up.

[@knoxavebbq]

Small world. Haha

[@scott32268N]

I miss Don and Charlies. You have their recipe by chance?? Since they are no longer in business would like to recreate them.

[@Jones572]

Always cool to try something different. Great looking ribs Joe!

[@knoxavebbq]

Appreciate it!

[@andypark713]

Carsons! Take it to go... Take it to go! hahaha awesome video!

[@knoxavebbq]

Lol! Yup. Thanks for watching.

[@tommyroberts867]

Looks really good

[@knoxavebbq]

Thank you. It’s was nostalgic to eat a rib like that. It’s been a while. Haha. Thanks for watching!

[@HuSmokin]

A lot of great guidance here. Thanks Joe!!!

[@victorbenner539]

Good video. I mostly do baby backs. They are the preferred pork ribs in the Pacific Northwest. When I get questions from folks who have never done pork ribs on how to do them I recommend they start with baby backs because they are much more forgiving. You can do them much more hot and fast. When I cook them for my family and friends AND for my customers I go simple dry rub, no sauce. And here's the thing so many of my bbq brethren say can't be true. I do my ribs typically about 1.5 hrs. Anything longer over cooks them then your stuck having to use sauce because you over cook them and dried them out. Hey if I'm doing brisket I know I have several hours of commitment to make to the cook. But not with pork ribs. It's a thin meat that naturally cooks fast. And I believe to many folks get to hung up on having "the best rub" when doing ribs. Or for that matter all bbq meats. There have been times where I was at a friend's home and they wanted me to cook their baby backs even though they had no rubs or smoker. No problem, just use any Cajun seasonings. And twice I did the ribs on a propane grill. Simply heat up the grill( most are 3 burners) Once up to heat, turn off say middle and left side. If I have some wood chips I'll put them in a foil pack and place on top of the steel tent directly over the flame top under the grill then place the ribs on the far side from the burner that is lit. Your now cooking indirect. It's not a smoker in the traditional style but it works. Oh hell, I've gone on far to long. My apologies. Good video, have a great day 🌤 😀 👍

[@knoxavebbq]

Lol! Thank you for watching and thank for sharing. Keep cooking.

[@victorbenner539]

@@knoxavebbq hey thanks for the reply. I should mention I do have several smokers myself. The largest is from Lonstargrillz large IVS. It's been a great smoker for my catering business I started. The ONLY times I have done the propane grill trick is for others who that was all they had. I like mentioning two things Harry Soo says. #1 BTU' are BTU's are BTU's. And #2 It's not the pit, it's the pitmaster. Again have a great day 🌤 🔥🍻

[@apollocr3164]

Another great video amigo!

[@Calicaveman]

Hey Joe how long did it take to cook that slab and did you use wood 🪵 or just charcoal, either way that was a great looking slab my kinda Q!!!

[@knoxavebbq]

Ribs were about 3 to 3.5hrs. I used coals to start the fire, but all wood after that. The fire management video is the fire I used for the rib cook.

[@lware1]

So you smoke them for 3.5 hours then put them over direct charcoal heat? How do you like that char griller grill?

[@knoxavebbq]

You don’t have to. It’s just what I’m used to seeing around in chicago to caramelized the sauce a bit. The grill is nothing special. My dad and I just picked it up because we needed something cheap to cook on. It gets the job done, but nothing special.

[@kemanediane]

Wow! Amazing looking baby backs! I am from Michigan and we do saints style ribs but I moved to north Carolina and there ribs are lacking flavor. I am gonna switch up the game Midwest style. Keep up the great recipes and giving knowledge. Pit master to Pit master Heavi

[@knoxavebbq]

thanks for watching

[@ryangies4798]

Unfortunately lots of “BBQ” from the Midwest harkens back to the days of the Depression where spoiled meat was boiled then baked or grilled. Nasty. Sadly it’s what I grew up on until my work sent me to Austin for 10 days each year starting in 2006. My moment of BBQ nirvana happened at John Mueller in 2007, perhaps around the time Aaron Franklin was a cashier. Amazing to see where it’s gone since then. Thanks for sharing your history, Joe!

[@knoxavebbq]

I went to John mueller before they relocated up north. It was good. The sausage that day I went was on point. Thanks for watching!

[@ryangies4798]

@@knoxavebbq Yes, for me John Mueller’s brisket sent me on my BBQ journey. Wonder if you have an experience or a favorite bite of BBQ that did it for you as well?

[@knoxavebbq]

@@ryangies4798 hmm...... maybe i'll talk about that in a video.

[@EarlyyBird]

dat lighting doe

[@knoxavebbq]

Seriously....

[@ricknguyen4062]

🔥

[@nelsonbrooks]

“Bar-B-Que is a process, not a sauce.” - Chris Schlesinger.

[@knoxavebbq]

True statement

[@jessepakin6151]

The ribs were good but remember that 2lb sliced pork sandwich? Epic size but no flavor! Honestly...I might miss the chopped liver the most.

[@knoxavebbq]

the chopped liver is great.