Competition Rib Recipe St. Louis Pork Sparerib How to Barbeque by Harry Soo SlapYoDaddyBBQ.com

[@jeremyt6131]

I have been watching bbq videos for many years and they are generally a waste of time for me as they provide no new information/techniques. I am so glad your video finally popped up in my searches and thus finding this awesome source to take my already great backyard bbq to the next level. I am very grateful for you to share some of you competition tips and taking us through your experiments to find the best products and techniques. THANK YOU, HARRY!

[@SlapYoDaddyBBQ]

Hey Jeremy, thank you for your kind comments. I help you master barbeque so you can spread BBQ love. If there is any topic you want to know more than what you have already seen online, please let me know. Please tell your friends you found a BBQ channel that tells you straight what works and what doesn't! :-)

[@harsoo]

@@SOLDOZER thanks for stopping by. I have 90+ videos posted so feel free to take a look. You are correct that I'm a KZbin pitmaster as I only started my channel this year after being a competitor since 2008. I'm a lifetime student of barbecue and am always learning so f you already know more than me then I'm happy to learn from your channel or website. Be at peace and spread bbq love

[@guillaumel.5483]

Harry Soo is the man! Another great video!

[@patrickincharlestonsc4935]

Vision821 hick in IT if that’s not an oxymoron. Harry is the truth.

[@joeygallagher3158]

Hi Harry thank you so much for the amazing video! It is pretty amazing that you are willing to share your secrets with everyone! I just discovered you and your videos and I’m so happy I did! I have two questions for you: What is the apparatus called that you use for the brown sugar? And are your products available for sale in stores in Canada? Thanks again!! This was hands down the best rib video I’ve ever seen!

[@rxw5520]

"Hop off the airplane, go to Walmart and buy some supplies, and go win a $10,000 check. That's my M.O." 😎 Badass.

[@SlapYoDaddyBBQ]

Ok. I also will take a $5,000 check! See my Mikey Chen Collab video of those checks in my garage! LOL!

[@jeremywyatt50]

Do you fly your smokers?

[@dylan-nguyen]

Jeremy Wyatt he uses cheap Weber grills. Might even just buy at Walmart too LOL After watching Harry’s videos I bought a Weber for $20 and made tons of great food!! I was about to buy a $400 pellet. Glad I saved my money and get to experience real bbq/smoking

[@jstpetersci]

Could you make ribs like this on a pk grill or is it better to just get another weber kettle? Looking to purchase something for the weekends that won't rust after the years.

[@vh788]

this mans style of explaining especially his cadence, its all perfect for me, fast and precise and ergonomic to my thoughts.

[@SlapYoDaddyBBQ]

Wow I am humbled to learn "ergonomic" to your thoughts! Vulcan mind meld? :-)

[@ronbarfield5615]

Yeah right Every fifth word is very LOUD the ribs are ready and very TENDER these are competition ribs to impress the JUDGES!! Yeah nice cadence 🙄

[@bry120]

Cadence? Speech tempo?

[@Thepurolife]

I’ve used this recipe time & time again, it never fails! I literally always fall back to this video if I forget or need a brush up. Thank you for explaining everything perfectly Harry! You are very much appreciated! 🙏🏻

[@mauriciourteaga6434]

Thank you for your tips and tricks! They helped me take 1st place in my church picnic rib cook off! 💪🏽

[@FireWaterCooking]

I love your videos! I like your philosophy on "Try it my way and compare it to your way and do what you think is better".. no nonsense, great tips and tricks!

[@SlapYoDaddyBBQ]

There are 9,000 books on BBQ and 7,000 professional teams so there are at least 16,000 ways to cook BBQ. So, I teach you one way so there are 15,999 other ways so you can get to the top of the mountain using many other techniques. Thanks for stopping by

[@markj363]

Loved this statement, "This is the way I do it, you can do it your way if you'd like, but my way has one many comps and many 10,000 checks." I believe I will be doing it Mr. Soo's way thank you very much.

[@SlapYoDaddyBBQ]

Barbecue may not be the path to world peace but it's a good start. . . Anthony Bourdain 1956 to eternity

[@Steppin2theAM]

Over the last 6 or 7 years I thought I saw all the masters KZbin had to offer and I'm thankful. Everyone has something to offer, but WOW... I've never seen this DBQ( Doctor of BbQ)! This feels like a clinic! I'm amazed, I'm a fan and I'm learning! LOVE IT!!!!!

[@SlapYoDaddyBBQ]

Hey Kenyan, one down and 160 other videos to go in 25 Playlists. Remember my 3:1 rule. For every 3 hours cooking, you are permitted 1 hour of online surfing. Go forth, cook and spread love and watch less "expert" videos including mine. The reason for my channel is to set you free from the myths and equip you with the art and science proven on the no holds barred arena of double blind competition BBQ cooking under KCBS, IBCA SCA Lone Star, PNWBA sanctioned events!

[@rocknfan100]

WoW ! Finally a Rib-Master that is willing to show us back-yarders the 'tricks' to creating competition quality ribs ...Tthank You so much ! I guess there are 113 people in this world who just don't like ribs ( - ;

[@SlapYoDaddyBBQ]

Happy to up your game with my free Ribs Masterclass!

[@turtlehead2]

I'll probably never compete, but I watch you sand other people's videos on the competition process and apply it to my home cooks. My friends and family think it's a bit absurd to spend 5 hours on a slab, but they love the end results. I enjoy your videos and I appreciate your transparency. Though you could lose a competition by someone using your techniques, you still don't hold back. Very cool.

[@SlapYoDaddyBBQ]

I can watch Tiger Wood's videos and read his books all day long. I still will not be able to swing a golf club like him because he has 100,000 hours into his swing. So you still have to cook well to beat me at a contest. My goal is to help you master barbecue so you can spread BBQ love in the world.

[@doomfinger8692]

"Don't do this for your poker buddies, just for judges and in-laws." Good stuff. The videos speak for themselves, but the subtle humor are the nuggets.

[@SlapYoDaddyBBQ]

Thanks for your support David Farr and for noticing some humor! :-)

[@BroJona]

I really appreciate the time you take to show us what it looks like behind the scenes... and for free! Not to mention you take the time to reply to just about every comment. This speaks highly of your character, skill, and willingness to share the knowledge. Thanks man! God bless you!

[@SlapYoDaddyBBQ]

Thanks Bro Jona. I've passed the baton to you to spread some BBQ love in the world

[@Liberty-wo2iy]

I really appreciate learning about the science behind the techniques in all your videos... (who the heck are the 59 oddballs that don't like this video?) P.S. it's about COMPETITION ribs. You do it in your backyard however you want...

[@SlapYoDaddyBBQ]

Have fun and spread BBQ love!

[@benee421]

Im just getting into bbq and i am so amazed by the detail and commitment u have in bestowing ur blackbelt knowledge to us. Ur legacy will be greatly appreciated and will live on in history! Ur like a bbq messiah! Thank you very much!

[@SlapYoDaddyBBQ]

You are very welcome. Be sure to tell others that they can get black belt knowledge on my channel.

[@Silver_Surfer1]

Hi Harry. I know this video is from 3 years ago but I'm commenting to say that as a beginner at smoking on my new WSM 18, I'm finding your videos highly informative and inspirational. I've been taking notes and realizing that there are many different factors that will determine the cook times and temperatures because there's a science behind the process. The real X factor though is the intuition of the individual that show cases the skills of the artist. Thanks for making the videos and sharing your knowledge.

[@SlapYoDaddyBBQ]

Thanks for stopping by. Best of luck in your BBQ journey and take lots of walks on stage!

[@Silver_Surfer1]

@@SlapYoDaddyBBQ My 3rd cook on my SMW 18.5. and I'm finally understanding temperature control. The ribs just keep getting better! At 49 years old I'm so happy to find something to get excited about again. Thanks for sharing your experiences Harry!

[@PicklesBBQandCooking]

Always learning from your videos. The African spices are a great idea.I always figure knowledge is free, teach whatever you know. I’m nowhere near competition but go Harry!

[@SlapYoDaddyBBQ]

Glad you found the info helpful. I have plenty more knowledge to share as this is just scratching the surface.

[@MichaelRei99]

Harry Soo I always knew you were full of it!(knowledge that is)

[@puppylove6]

Also great experience learning from you. Very patient and proud!! Great job brother!!! This is the very first time I have subscribed to someone’s channel!!

[@SlapYoDaddyBBQ]

Thanks for subscribing. When you have time, you can browse my 700 vidoes and 35 playlists. Keep spreading BBQ love!

[@CharlieTakesFlight]

Harry it's amazing what you're doing with this channel. I can't tell you enough how much I appreciate it. You're a perfectionist I love it!

[@SlapYoDaddyBBQ]

Hey Charles, thank you for your kind words. Please check back often to see new content posted weekly and tell all your friends about my channel. Best, Harry

[@AdamS-nv5oo]

I've watched similar videos with similar techniques, but Harrys positive enthusiasm puts his videos over top.

[@SlapYoDaddyBBQ]

Thanks Adam for your kind words and support. The energy of love is what separates the folks who cook and the folks who COOK! Thanks for watching my channel! :-)

[@CentralTexasGrilling]

Great information as always. I’m gonna have to do a practice run with your rubs now and see how they turn out.

[@SlapYoDaddyBBQ]

Thanks James. Let me know how they turn out. If you have questions, call me.

[@joseeduardoolivamarin1584]

Thank you so much. Greetings from El Salvador, Central America. I´ve been smoking for 7 years. Bought a WSM 18" last weekend. Big Weber fan.

[@SlapYoDaddyBBQ]

Greetings Jose. I'm teaching in Guadalajara, Panama City, and Costa Rica in coming months. Look for my event calendar for updates www.slapyodaddybbq.com/events/

[@kyngblack-elephant5564]

I apply your methods and it makes BBQ fun, therapeutic, and brings my family together for some good food. THANK YOU for sharing your tips and expertise! 🙌🏾

[@blindboyjonny]

Hello Henry. My barbecue since he took one of your classes in Southern California and was quite a fan boy. Now I understand why. Train your techniques up here in Montana. Thank you for sharing all of your black belt secrets.

[@jkbbq]

Harry, thanks again for another amazing video. You have so much knowledge and experience to share with the BBQ community. I could just watch your videos all day. You also deliver the information in way that makes us all want to become BBQ Pitmasters!

[@SlapYoDaddyBBQ]

Hey Jim. Just happy to be a tiny part of your journey as I teach you how to master barbecue, you can spread BBQ love in the world. Don't just watch my videos, I want you to go out and cook for your family and friends.

[@yezryezr]

Maaaaan oh man! Thank you so much for so much information! 🤤 I can’t wait to try some of your tricks. I recently made some of the best ribs I’ve ever made and after watching this I’m excited for my next batch

[@SlapYoDaddyBBQ]

Happy to help! Go forth and spread some rib love!

[@benjismith593]

Harry you have me convinced that I need to enter my first comp. Will be the backyard BBQ category, but I'm sick of sitting on the sidelines. Great video!

[@SlapYoDaddyBBQ]

Give it a go and be sure to watch my rib videos Coaching Ribs - kzbin.info/www/bejne/gpWUcpKahdymrZo Livermore Ribs - kzbin.info/www/bejne/q5KUfYRvebiahas Harry Grill Ribs - kzbin.info/www/bejne/jpSsi2V3jJmGo9E Rib Contest - kzbin.info/www/bejne/d6inkmWXfJt4iNE Harry Grill Ribs - kzbin.info/www/bejne/jpSsi2V3jJmGo9E Jenga Ribs - kzbin.info/www/bejne/nZ28mniQqq90nq8 Rib Crown - kzbin.info/www/bejne/n5zSoYyaedmWpaM

[@MikeFLHT]

3 years ago but still looking good, Harry. Thank you for this.

[@SlapYoDaddyBBQ]

My pleasure!

[@bartsaylors3857]

I have used your rib technique many times and the end product is outstanding. I have run into one gotcha which isn't mentioned but assumed. I was smoking nine racks on my offset and things got busy when it was time to pull everything off the pit. When transferring from the pit, I took too long to get the foil open and had carry on cooking which resulted in rib meat vs. ribs. Nobody complained and they were happy eating all the meat but it was disappointing to spend all that time to wind up with over cooked/tender ribs. Hopefully my mistake will help somebody else. Thanks again for all your videos.

[@SlapYoDaddyBBQ]

Yes watch for residual cooking and vent your ribs after they come off the pit, as needed. Some ribs are better with residual to prevent "siezing". Others will get too done. Just experiment to find your groove. Cooking is art! :-)

[@danbent2112]

I have watched countless videos on smoking. This video here has been a complete game changer. Love your passion, enthusiasm and love for the food. I will now spend all evening going through your videos!

[@SlapYoDaddyBBQ]

Get a cold adult beverage and enjoy my 280 videos 35 Playlists. When done, you can go over to Patreon.com/HarrySoo for a more personalized experience in your BBQ journey with me! Watch for more exclusive engagement and content on Patreon for livestreams, Q&A, messages to interact with you.

[@danbent2112]

@@SlapYoDaddyBBQ cheers! Can I ask, when using your wsm do you ever use the water pan? I see with ribs and brisket you don't. You have it in just foiled.

[@SlapYoDaddyBBQ]

@@danbent2112 100% of the time. It's foiled and kept dry. Good for 100+ first places in this configuration

[@danbent2112]

@@SlapYoDaddyBBQ I will try this! I have always filled with water as most set ups advice that. Thanks for the replies Harry 👍👍

[@medtech1a]

Great looking ribs and now I know how to break down those ribs properly.

[@SlapYoDaddyBBQ]

Best of luck. Be sure to checkout the 100 other videos I've made

[@medtech1a]

I’m a subscriber now so I will be seeing them all

[@jimpalmer4061]

Seen this many times, but last time I did St Louis, they weren't the best. I live coming back to this to re-review....found a couple of gems I got away from. Thanks Harry!

[@SlapYoDaddyBBQ]

Rome was not built in one day. Wax on wax off! 🤪😝😜

[@bulletman124XXL]

Thank you for sharing your tricks. Your finished product looks amazing! I can see why you win championships..

[@harveyhashimoto6746]

Aloha Harry, I attended your class when you were here on the Big Island and even competed with you in the Hilo Bay BBQ Cook Off back in 2013, the next year I won 1st in chicken, you are truly the best, and I thank you for sharing your BBQ Love. Good Luck and God Bless

[@SlapYoDaddyBBQ]

Hey Harvey Mahalo. Long time no time talk story. Anytime you want me come back just let me know! Hope all is well! Aloha :-)

[@jackevans5737]

Thanks for another awesome video! I learn so much from you. Thanks again Harry!

[@SlapYoDaddyBBQ]

You are very welcome. Keep spreading BBQ love

[@jamescofer373]

My buddy kept telling me to check your channel out and I finally did. Wow! Great video with clear and quick explanation. I feel like an idiot for waiting so long to watch. I'm looking forward to watching all of them now! Much love!

[@SlapYoDaddyBBQ]

Welcome James. Feel free to browse many black belt tips in my 400+ videos 35 playlists when you have time. Regards, Harry

[@bryannall1981]

Great videos! Very informative! Dig your hat also!

[@SlapYoDaddyBBQ]

Thanks Bryan. I help you master barbecue so you can spread more love in this world. The hat is a necessity as the sun is relentless in SoCal.

[@crash4o4]

Hi Harry, I came across you watching the bbq show on paramount. Thanks for sharing your experience. Im here to learn more for cooking for family and friends. I loved how i saw you win using basic bbq equipment over the people who had such high tech equipment. Goes to show you can get the same results. Much love from Canada ❤

[@SlapYoDaddyBBQ]

Much love back at you in Canada. Yes, it's always the pitmaster and never the pit and you can win awards with a $300 WSM versus the big boys using their $20,000 smokers! For some of my competitor friends, the paint job on their pit, alone, is $5,000!

[@Misfitfan3996]

So much useful content and ideas. Thank you for the video!

[@SlapYoDaddyBBQ]

You are very welcome Mikethebassist. Please check back often to see new content posted weekly and tell all your friends about my channel. Best, Harry

[@edrosenquist6541]

I was having trouble with my ribs, so I watched this video again. Harry, you are awesome! Thank you for being so selfless with your bbq ninja methods! I just made the best ribs that I ever ate, thanks to you!

[@SlapYoDaddyBBQ]

You are so welcome Ed!

[@michaelyoung5526]

Great video Harry! Greetings from HTX. What temp was the oven set to after you foiled the ribs? Or did I miss that in the video? Thanks!

[@rammerjammer8258]

275

[@MorninTripper]

Exccellent. I always learn something from each of your videos!

[@SlapYoDaddyBBQ]

Thanks for stopping by!

[@magillagorilla1180]

8:37 "I know my meat is gonna be fairly wet tonight." It made me chuckle, I can't help it. I'm just a kid

[@SlapYoDaddyBBQ]

Me too! LOL!

[@TheColonelJJ]

I so appreciated the plastic fork handle/tooth analogy! Right on!

[@SlapYoDaddyBBQ]

Most cooks are better able to use the end of a plastic fork test versus 1) the bend test, 2) meat-between-bone temp test (not reliable), 3) toothpick test (hard to gauge for a beginner), or 4) bone-pull-back test (not reliable)

[@nbholifield]

Absolutely amazing video!!! Thanks for sharing your knowledge to us beginners!!!!

[@gerhardmoeller774]

Thanks Harry.. my problem was trimming! You are the best BBQ instructor!

[@SlapYoDaddyBBQ]

Happy to help you master ribs so you can spread BBQ love

[@disasterconsulting1324]

Hi Harry, Thanks for the hints and tips. Good to see someone in the BBQ Competition Circuit willing to help out those of us who love to cook good BBQ but will probably never get to the competition level. What do you recommend for wood and for charcoal? I have been doing everything with an electric smoker and want to move up to doing everything with a real pit.

[@SlapYoDaddyBBQ]

Hey Disaster Consulting, I'm an IT program manager and I build datacenters including disaster recovery infrastructure. I like apple and hickory for butt and brisket, cherry and pecan for ribs, and red oak for chicken. If you want to move away from your electric, you can't go wrong with a Weber Smokey Mountain 18 for $299. Setup WSM - kzbin.info/www/bejne/moDGpaFuar5gpM0; Clean up WSM - kzbin.info/www/bejne/e2ipiH18q8alm5I

[@Murrph67]

Thanks Harry - I always get something new each time I watch the videos - lots of great information!

[@SlapYoDaddyBBQ]

You're very welcome. Master barbecue and spread some BBQ love!

[@Murrph67]

Harry, I am going too and I will!

[@jimroberts7178]

What temperature is the oven set on and what is average time to completion? Thank-You

[@SlapYoDaddyBBQ]

275F. About 1.5 to 2.5 hours to get tender depending on the size and thickness.

[@davemahoney6725]

Can you just put it back in the smoker or would that “over smoke” them?

[@barlandrew]

@@davemahoney6725 I'm a total rookie, but, from what i've heard in the 50 smoker videos I've watched on KZbin so far, the pores in meat close around 140-degrees internal temp, where they don't accept more smoke. So folks usually wrap about 165-degrees internal. I've heard folks say they finish in the oven to save pellets/wood. (I think, in another video, Harry says "a BTU is a BTU.")

[@cncaliguy09]

SlappyyodaddyBBQ is the king. Just smoked a rack ribs for Superbowl using this a a guide and they turned out great. 9 out of 10 and Top 5 ribs I ate. Not competition level but damn amazing. Again, love this channel and website.

[@SlapYoDaddyBBQ]

Awesome to hear. I did a little rib tower also for my SB2021. Game was a yawner but food was good - kzbin.info/www/bejne/o5XKlWmYg66ikMU

[@fritzwilger6401]

Hi Harry! Awesome Vid. Questions: 1. after spritzing with water and ICBINB at what point do you wrap?Do you go by temp of ribs, by time, or by the development of the bark/crust? 2. I have a 18" WSM and hanging allows for more racks. Thoughts on hanging the racks? 3. What is the purpose of ICBINB? Bark build up or flavor? Would one miss much if left out? PS Thank you for not being a pretentious pit-master.

[@SlapYoDaddyBBQ]

1. Wrap when crust sets 2. You can hang if you like that method 3. ICBINB is for flavor and moisture. Soy bean will not burn unlike butter.

[@JOSH50H]

My dad took your class some years ago and he already had a good rib game but you helped him step it up 10 fold

[@SlapYoDaddyBBQ]

So happy to hear your Dad is spreading BBQ love. Please say hello to him for me. Regards, Harry

[@richwise36]

Harry, you’re “the professor” of bbq. You must have a PhMeat.

[@SlapYoDaddyBBQ]

Hey Rich, I've been told that I have a PhB (Dr. of Barbecue)! Thanks for watching.

[@rawtry65]

Thanks for getting back to me...you are the man....

[@SlapYoDaddyBBQ]

BBQ is ready when it's ready so don't hurry!

[@Just_the_Q]

Did i miss something. After you Brown sugared them, you foiled them and let them rest. You didn't put them back on the smoker?

[@SlapYoDaddyBBQ]

Once crust sets, you foil, then you put it back into pit or oven to render the connective protein strands. My monologue describes that it took another 2 hours to be done.

[@seanlewandowski8395]

@@SlapYoDaddyBBQ what temperature?

[@timothyking5424]

Same as your pit .... 275.

[@Captain-Max]

Dude, you are my new hero! Though I did spring for an electric smoker, I'm a firm follower of "If it's cheap, I buy it!". Don't mind a little cartilage even a little bit. 😋👍

[@SlapYoDaddyBBQ]

Thanks for stopping by Captain Max!

[@skyterrapin]

That’s a tee shirt phrase “Never rub a rub”

[@SlapYoDaddyBBQ]

LOL! I have many tee designs if you like BBQ themed messages! tinyurl.com/yc6ez8xy

[@speeddrift5011]

Another great video Harry, thank you for explaining the “why” you do what you do. Without “why” nothing matters.

[@SlapYoDaddyBBQ]

Curious minds want to know and we are both from the same "wood pile" :-)

[@chuchuk99]

... Lol, not for poker buddies, but for judges or in-laws!…

[@SlapYoDaddyBBQ]

Gotta impress some. Not too much for others! LOL!

[@josharnold3328]

Tons of great, accurate advice.

[@private0077897]

I'm surprised no one made any jokes about the statement at 8:35

[@Taylor-dl2kr]

Sean Williams most of us don’t think like 12 year olds so we don’t pay any attention to it

[@private0077897]

@@Taylor-dl2kr Unfortunately, most comment sections online are usually full of 12 year old's, hence the reason for my surprise.

[@carloslargaespada6051]

I like it your way!! I also like your pressurized spritzer bottle, I got to get me one!!!

[@SlapYoDaddyBBQ]

Walnart.com has it. Search red hog sprayer

[@dauhuan]

Idk if I want to remove burnt blood for my in law, lol.

[@dcwwwcp]

I Love Your Videos! Cooking food is what really separates us from the other living things on the planet. Cooking is the science and art of taste. It is chemistry and passion. Your videos inspire me. I live in KC and I am truly a barbecue junkie. Thank you Harry for taking the time to make great videos and sharing your passion!

[@SlapYoDaddyBBQ]

Thanks for watching and taking time to leave a comment. Plenty more videos coming to help you master barbeque so you can spread BBQ love! :-)

[@wrthrash]

Thanks Harry, going to give this a try (to the letter) this weekend for a group of 24 family members. Doing 4 huge rib racks & 3 huge Boston Butts, should be an epic holiday BBQ!!!

[@SlapYoDaddyBBQ]

All the best. Thanks for stopping by!

[@puppylove6]

Unbelievable man!!!! I’m doing this tomorrow for my wife and kids!!!!

[@SlapYoDaddyBBQ]

Give it a go and let me know how it came out!

[@keithcoleman1729]

Really helpful, especially the area of probing for tenderness and timing. Thanks!

[@SlapYoDaddyBBQ]

Glad you found it helpful Keith 👍

[@dietmar239]

Excellent video. Felt like I just sat through one of your classes. 👍🏾

[@SlapYoDaddyBBQ]

Thanks for stopping by. Once you master barbecue from me you'll be able to spread more BBQ love in the world.

[@anthonyrivers454]

I did your method for my ribs today, turned out great! Best ribs I've made so far, though I did use far less stuff as I wasn't making these for a competition, just rub, and spritsed with water and parkay.

[@SlapYoDaddyBBQ]

Great job!

[@vdcg2010]

Wow! This is the most informative video I have ever seen on pork ribs, thank you!!!

[@SlapYoDaddyBBQ]

Glad you found it useful. Thanks for stopping by. Here is intel on steaks See SCA 3X world champion kzbin.info/www/bejne/oYKzlGWpYqiEo80. See where the SCA contest is held kzbin.info/www/bejne/gGPdfpagjbRkbsU.

[@raymondbillups2002]

I’m just finding these videos! Your knowledge is awesome, plus I love you that you don’t waste the rib tips of the spare rib. I just subscribed!

[@SlapYoDaddyBBQ]

Glad you found my videos helpful Raymond! Thanks for the sub!

[@rohanjaina]

one of the best recipes i have seen so far , and thats coming fr0m an Indan dude . good one bud

[@SlapYoDaddyBBQ]

Thanks Rohan for stopping by!

[@luvs2race370]

I love the fact that you are willing to share all of your vast knowledge with everyday cooks like myself! Some ppl wanna be all crazy about hiding their techniques like they possess the holy grail of all bbq or something. Just a small bit of info for ppl who are not a fan of artificial butter like myself. You can use clarified butter, or "ghee" in your cooks without worries of any type of burning or separation as all of the milk solids have been removed from the milk fat. You can buy it at some stores, but I just make my own out of real un-salted butter. Its very easy and there are many vids on you tube with instructions on how to make it. Another benefit is ppl who are dairy intolerant can use it as all the dairy product has been removed and you are left with nothing but the oil.. Thx for the vids! I watch every one!

[@SlapYoDaddyBBQ]

Yes, ghee is fine. We have several Indian stores in Diamond Bar where I live to buy ghee. I like the solids when brushing butter on steak. For competition, you can; bring ghee from home but hard to spray on meat. ICBINB or Parkay both work well and I've won many 1st places with the $1.50 bottles from Walmart. Thanks for stopping by

[@4000marcdman]

Your videos are so great Harry. I followed your hot and fast brisket method and the people at work say I should sell it lol.

[@SlapYoDaddyBBQ]

Time to open your BBQ business!

[@darrenintulsa8016]

Harry! So many tips here, thank for sharing. I learned more in 20 mins on this video than I have gained in countless hours of watching others. Thank you..thank you...thank you Sir!

[@SlapYoDaddyBBQ]

Hey Darren, you learn how to master barbecue from my channel so you can spread BBQ love. I have 100 videos so feel free to binge watch when you have time. Comp Chicken - kzbin.info/www/bejne/jHSbl5eKqM-SoLs; Comp Butt - kzbin.info/www/bejne/fJ2lkpqYaNl-i8U; Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU; Coaching Ribs - kzbin.info/www/bejne/gpWUcpKahdymrZo; Livermore Ribs - kzbin.info/www/bejne/q5KUfYRvebiahas; Harry Grill Ribs - kzbin.info/www/bejne/jpSsi2V3jJmGo9E

[@03billygoat]

Wow great videos im going to try some of your technics on my next set of ribs thanks for sharing

[@SlapYoDaddyBBQ]

Good luck Bill!

[@stephanieyeminez89]

We are watching BBQ pitmasters every saturday we watch it. We love it.

[@SlapYoDaddyBBQ]

Thanks for your support of my channel. Plenty more videos coming.

[@madgrillerz9537]

Great video! You have some awesome tips and tricks. Glad I found your videos. Keep them coming. I smoked some St. Louis ribs this past weekend, always a winner! Shout out from Hondo Texas!

[@SlapYoDaddyBBQ]

Shoutout back to Hondo Texas. I'll be in Dallas March 10-13 to conduct demos for Jealous Devil charcoal at the HPBE Expso. JD is one of my sponsors so if you're attending this mega "CES" of barbecue expos, please stop by to say hello..

[@madgrillerz9537]

Man that would be awesome! If I can make I definitely will stop by!

[@ronaldkondler5792]

Fabulous video as usual!! Harry, you sure work hard for the money!! NOW I see why you win so much!!..LOL! WOW!! I am looking to see EVERY VIDEO you have taken your time to make!! Thank you so much for all you share with your admirers!! Ron, in Carmel, Ca

[@SlapYoDaddyBBQ]

Thanks Ron for your support and kind words. Let me know if you have questions.

[@ronaldkondler5792]

@@SlapYoDaddyBBQ Harry, why, after you set the bark, and cover the pieces of meat, sealing it tight, that you need to continue to use your smoker fuel?..Can't you just put in the oven to finish, or is it you still use the smoker , once again for the finishing touches?..Thanks again , Harry !..(I am about to purchase the Kamodo, Vision from Sam's Club. They have the best air-tight smoker Vison model that the other Vision models does not,.. with the large drawer at the bottom), Ron, in Carmel

[@SlapYoDaddyBBQ]

@@ronaldkondler5792 Yes, you see many of my videos where the foiled phase is completed in the oven. You can't do that at a contest and at home, you are king!

[@ronaldkondler5792]

@@SlapYoDaddyBBQ Thank you, Harry!! I have learned SO MUCH!! I am just getting started, but there is a long road yet ahead to learn from you! I am nearing 80 years of age and finally have the time to devote to BBQ, and smoking my meals for SHEER pleasure 'of PERFECTION'!! God Bless!..Ron, in Carmel

[@SlapYoDaddyBBQ]

@@ronaldkondler5792 I am 20 years your junior and I'm still learning! Feel free to binge watch my channel when you have time kzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6

[@cryptocruiser4179]

Hi Harry ! Hope all is well... I just ordered some of your chicken rub and all purpose rub! Can't wait to try it !, Thank you for you sharing your technique! Have a great weekend!

[@SlapYoDaddyBBQ]

Thanks Brian. Keep spreading BBQ love!

[@niv6570]

Absolutely generous to show all the tips and tricks, super super enlighthening. Thank you!

[@SlapYoDaddyBBQ]

Thanks for stopping by and taking time to leave a comment. You master barbecue from my channel so you can spread BBQ love. Feel free to tell others and binge watch the 90+ videos on my channel when you have time.

[@iambobby3537]

really like your video. There are many ways to cook ribs. You make it seem easier.

[@SlapYoDaddyBBQ]

Thanks for stopping by. Remember there are 6,000 professional BBQ teams (I'm just one) and 9,000 cook books on Amazon. So there are 15,000 ways and I covered just one so there are 14,999 other methods. So mine is not the best so if you have a method you like, keep doing what works for you.

[@ALPHAJACK78]

Awesome tips and demo HARRY! Where is the next contest?

[@SlapYoDaddyBBQ]

Headed to Texas and Mexico next. Just back from Fargo www.slapyodaddybbq.com/2022/07/2022-annual-scheels-bbq-championship-teams-university/

[@ALPHAJACK78]

@@SlapYoDaddyBBQ I wish you the best of luck!

[@jroth6108]

Thanks, Harry, you are a "Master" at your trade. I like the idea of pushing with your fingers around the bone for better presentation. I've competed in smaller competitions around in Iowa and have done well. I also like your concoctions. Happy BBQing

[@SlapYoDaddyBBQ]

Welcome to my channel John

[@SlapYoDaddyBBQ]

Sorry James!

[@boofinboyle7002]

Great video Harry looking forward to the spring and summer time to get my bbq on

[@SlapYoDaddyBBQ]

Welcome and feel free to checkout the 130 other videos I've posted on my channel. See my Playlistd for easier navigation

[@BuddhaRice]

Harry, you are my idol! I am an Asian American (viet) who loves to bbq, and to see you become so successful in the competition scene makes me so proud! I want to start a bbq team with my military brothers now :)

[@jetaranch1827]

Thanks Harry for sharing your knowledge regarding BBQ always fun watching you work. Ribs on the pit right now, should have watched this first. I’ll do more tomorrow!

[@SlapYoDaddyBBQ]

Go get em ribs just right!

[@jetaranch1827]

Harry Soo thanks Harry. I got the taste just right this time but blew the cook. They were just a little over and came off the bone. Tomorrow is another day and another attempt. Worst case scenario is I eat more ribs.

[@MrJackson202]

Keep spreading your bbq passion. Great content your making your own slice of History. Made your brisket last week it was so pucker. Love your channel.

[@SlapYoDaddyBBQ]

Thanks Ludio!

[@BBQPITDOG]

Thanks Harry! Love learning from you. Down to earth no BS! Nice!

[@SlapYoDaddyBBQ]

Thanks Pit Dog. I show you how to master your game so you can spread BBQ love with no BS! :-)

[@bwurts]

Ok Harry - never cooked Competition ribs b4 - did my own thing on a FE100 I have had for over 15 years - Folks always seem to like what I made but came across your channel and tried this recipe ( could not find your sauce locally ) I live in Kansas City - anyway It was a big hit - thanks for your generosity and willingness to share - two thumbs up

[@SlapYoDaddyBBQ]

Happy to help Bernie. Great to hear you spreading BBQ love

[@bwurts]

Harry what type of vinegar do you cut your sauce with ( apple cider?) and how much?-- thank you for sharing - greatly appreciated

[@SlapYoDaddyBBQ]

Apple cider is good. Just enough to give a bit of a twang to your flavor profile.

[@jkim972]

I’ve been backyard cooking ribs for years. But, learned so much from this video. Thank you

[@SlapYoDaddyBBQ]

You're very welcome. Feel free the binge watch my 100+ videos when you have time so you can master barbecue and spread BBQ love.

[@cookieman136]

Awesome video, Harry!! Especially enjoyed the “tips” on trimming the rib - pun intended :)

[@SlapYoDaddyBBQ]

LOL! Thanks for taking the time to share your comments with me. I do appreciate your kind words. If you want me to do a topic of interest to you, please let me know. I'll try to post weekly and please let all your online friends know about the knowledge available on my channel. Best, Harry

[@ronal0508]

Thank you for this video. I repeated all your steps and make me look like a professional with my friends. People love the flavors (I twisted a bit), Now my problem is people want to show up next weekend too... GOD BLESS YOU

[@SlapYoDaddyBBQ]

Keep spreading BBQ love Ronal!

[@combatsam]

Thank you Harry! Awesome recipe I love the way they come out! My go to for ribs! Wife just got me a Traeger for my birthday! I will need to see if you have how to smoke a prime rib now!

[@SlapYoDaddyBBQ]

tinyurl.com/y7jvu9le kzbin.info/www/bejne/l2Woi4BjjZaWl8k kzbin.info/www/bejne/mp3YkqabodWYoNk

[@combatsam]

Wow thank you Sensei! I will be doing a prime rib next! Thank you for your help with your informative videos! 👍 You are the man!

[@avega2792]

I like the way you trimmed ans squared up the racks. I never heard such a simple explanation before. I don't make ribs very often, but next time I do I bet they'll look as good as your ribs!

[@SlapYoDaddyBBQ]

Give these simple methods a go and let me know what you think. So that you can master barbecue from my channel. I've organized my 100+ videos in Playlists for easy navigation kzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6

[@TomCat777]

Yoooo brother Harry, First thank you for this awesome step by step. Incredibly nice of you to take the time to help educate us. OMG! Your ribs look ok yummy. If you ever come to New Jersey I'd love to come see you compete and try them. Thank you again and keep smokin em. LOL

[@SlapYoDaddyBBQ]

Thanks for stopping by brother Thomas. Happy to be a tiny part of your barbecue journey. Please tell your friends about my channel and the kind of information I'm sharing.

[@TomCat777]

Harry Soo it's my pleasure to let people I know what a great man you are and a great cook. Keep up the awesome work bro.

[@backyardbbqusa]

Great tutorial. My rib cook came out perfect.

[@SlapYoDaddyBBQ]

Great to hear!

[@matthewrapp3406]

Harry, I just bought a smoker and have been watching tons of video over the pass few months. You explain everything in a way a beginner can hit the ground running. I love to share my love of food with friends and family and I think BBQ will be my new way of sharing good times with them. My wife never watches these videos with me, but she liked yours. Also, your comment about watching Tiger Woods will not make you a great golfer was hilarious. If you are Ever in the Detroit area let us know. You are the bbq sensei.

[@SlapYoDaddyBBQ]

Hey Matthew, thank you for your kind words. You master barbecue on my channel so you can spread BBQ love. Would love to drop by next time I'm I. Detroit!

[@ahuentelman]

plan on trying the spray with water and parkay tricks, great video, some of the best competition how to videos out there

[@SlapYoDaddyBBQ]

Glad you found the info helpful. Thanks for stopping by and leaving a comment.

[@scottmellard3298]

Best rib video ever. I am making this for the second time. So many finer points distilled to simplicity. Thanks Harry.

[@SlapYoDaddyBBQ]

Glad you enjoyed it Scott!

[@rnmike1569]

Thank you so much Harry! I'm just a bit south of you in Temecula, and just starting on my smoking adventure. I've been a backyard BBQ guy for years and now trying to step up my game!

[@SlapYoDaddyBBQ]

Hope you find my 60+ videos representing 10 years on the pro circuit helpful for you to master BBQ so you can spread BBQ love. Thanks for watching and commenting

[@rnmike1569]

Harry Soo I love your videos! SO much information and it is all appreciated! I’m really hoping to come up to one of your classes soon. I saw there was still some openings 👍🏻

[@genechampaco8752]

Truly enjoyed your videos. Your tips and techniques will definitely improve mine! Thank you for sharing.

[@SlapYoDaddyBBQ]

You are so welcome Gene!

[@genechampaco8752]

@@SlapYoDaddyBBQ t

[@genechampaco8752]

Tried your technique yesterday. Still need to work on fire management but BBQ turned out great! Thank you again Harry.