Goldee's + Bar A - One Spare Rib To Rule Them All?

[@BehindTheFoodTV]

Can you think of any way to improve on this method?

[@kokicubano]

Yes have me over for a taste test with you and Nick

[@BehindTheFoodTV]

Great idea! DM me on IG if you ever make it to Raleigh!

[@kokicubano]

@@BehindTheFoodTV same if you ever come down to Tampa

[@-EchoesIntoEternity-]

5:06 pro tip, just lightly spray your measuring cup with some neutral cooking spray to get the honey out easy.

[@ShovelChef]

I've never thought of that! I just put my honey close to the beginning so I wash my cup with the vinegar. But a little spray would prolly save me some time. I like his eyeballing too. You got 3 cups of ketchup, 1.5 cups of honey? Go half.

[@Mrhandfriends]

Awesome video Al ! Will need to try the Goldees sauce ! 👍🏻

[@BehindTheFoodTV]

Thanks! You should try it - simple to make and so good! And don’t forget the wash-your-sister sauce!

[@rogerh3954]

Loved the video. Will try this on my next cook. Keep up the good work brother!

[@justinreynaud1598]

i actually did this very thing last week. used Goldees AP rub then made the Bar A glaze with a couple additiona. absolutely best ribs Ive ever had

[@markmelton8676]

I wish i could figure out how to scale down the rib glaze. I don't need a huge amount.

[@BehindTheFoodTV]

Just cut all the measurements in half and you’re there.

[@justinreynaud1598]

@@markmelton8676​​⁠the first time I tried the rib glaze, i quartered the ingredients so I could try it on a much smaller scale. it came out delicious, but I also added extra sugar and Meat Churchs hot honey hog

[@spacemandrew1752]

Fun fact, it was Lane that made the sauce for the ribs for Goldees. he said it’s more of a Carolina vinegar sauce .

[@JP-sd4ho]

Which food warmer do you use that holds at 150? 9:38

[@winstonmcgill6667]

The Bar A glaze is very good. It makes sense that the combo was better, the Goldees rub is more complex than just plain old salt and pepper thus more flavor. Excellent video/ experiment On a side note I like my ribs without the membrane but Im only preparing 2 or 3 racks. I can totally understand not removing the membrane when preparing 50+ way too time consuming

[@rwcah]

I think you got something with this test. I’ve had goldee’s a few times and I think they are the best I’ve ever had. But I’ve got to make that bar a glaze with goldee’s ap. Thanks for doing the test. It’s another great video as always.

[@c0nhe018]

What was the approx temp of the ribs after 5 hours @ 275? Thank you!

[@stevenpetrak1661]

Awesome, you make my next rib cook easy. 👍

[@BehindTheFoodTV]

Thanks Steven - if you follow this I promise you'll never go back to making them any other way!

[@brian2359]

Those ribs look so good! I never would have thought cooking hotter would have made a positive improvement!! Thanks guys!

[@themeatstall9001]

Awesome video brother. Nick sounds like Raleigh Smoke on You Tube...lol

[@BehindTheFoodTV]

LOL I wish he would start posting again. That voice.........!

[@KarnivoreKaren]

WOW...what a huge difference from hour 2 to 3 to 4 And the Goldies/Bar-A sauce (I like theBar-A profile better)... I'm going to do this when I get home.(From Aruba) Nick, you are the man for ribs 👍

[@apcorp11]

Love your videos! I’ve learned so much thank you!

[@jgraeff1]

I think you missed an opportunity with the last rack to do the salt pepper run with jirbys sauce. After looking at the sauce recipes I’m going to make the ribby sauce but with the extra ketchup from the other. The mushroom soy will definitely add some extra umami to the ribs.

[@Steiny44]

Really great idea! I had planned on using the Bar A glaze on one of my next racks, but now I just bought the Goldees seasoning so I can replicate this. Terrific video!

[@BehindTheFoodTV]

Do it! So good!

[@jdubb0113]

I make awesome tasting ribs when i use heath riles butter bath when i wrap them, My smoked ribs come out super delicious and tender every time using it...🔥

[@nickma71]

The wide angle shot of your backyard is excellent. It beats my cul-de-sac.

[@breth9276]

This is legit. I’ve made others and wasn’t thrilled. This hit the notes. I have had it twice and have in fact used it as a loose bbq sauce and actually even liked it better in that application. Reminds me of beach bbq sauces from the Caribbean back in the 90s. Winner for sure

[@ukiddme7405]

Great job. I would try the fiesta season all and replace the crystal salt.and use the fiesta and the pepper on the ribs with the goldies glaze.

[@Chicoerock1]

How do you keep them so juicy? I pulled mine around 205 degrees after about 4hrs then did the Goldees foil wrap and rest. They still tasted amazing but they were slightly dry. Temp probably fluctuated between 225 and 300

[@williamwilson2624]

You definitely got me my mouth watering with those ribs! I like 275 for ribs myself. Excellent video as always!

[@smokingtarheel3003]

If you can snatch the pebble from my hand grasshopper, you will be the greatest rib cook of all time. I believe you've arrived, Al. You are the master. I'm going to try this at home! How long did the ribs stay in the warmer???

[@Keith80027]

This is going to be my favorite video that you guys have ever done because I love ribs. I going to copy this cook as soon as I get another rack of ribs, like today I going to the store. I hope Goldees get their rub back in stock too. Got to buy stuff for the Jirby's sauce too and hope it doesn't kill my carnivore diet too bad.

[@mosambis123]

What's the temp you maintained?

[@CMSheatsPainting]

Love the video! I've always cooked my ribs at a lower temperature than 275 but I'll have to try this now along with the glaze! Did you hold till a specific internal temp or just pull after 5 hours when they looked good? Thank you!

[@CheerwineGuy]

Link for Jirby's sauce recipes?

[@TheSwagMaster72]

kzbin.info/www/bejne/anathHVnm7qciq8

[@Freddie_V]

It’s a lot easier to take the videos more seriously since the “joker” red hair is gone.

[@2005Pilot]

Yeahhh…. I’m sub’d now and enjoy much more

[@Osteoporos1s]

@@Freddie_V his hair color determines his credibility? You sound boring af

[@nickma71]

Watching you make the BBQ sauce reminds me of another mix up I don't use much any more, but is good. Heinz 57 and honey, add your own heat. For wings.

[@BehindTheFoodTV]

Never tried it but sounds simple enough!

[@scottelliott008]

I was wondering if you had to use full spare ribs or can do with Baby backs or St. Louis cut? Also, I too am in Raleigh. Where do you like to purchase your brisket/ribs etc....

[@brianmw8559]

the mushroom soy sauce is actually dark mushroom soy sauce. Dark so sauces aren't has salty as light or regular so sauce. Dark soy is usually thicker, adds a smokey and ever so slightly sweet component.

[@BehindTheFoodTV]

Correct!

[@praetorxyn]

Looks good. I should try that glaze. I'd just need to half the recipe or something as that looked like it made a ton.

[@shortythefrenchie]

You have really made such an excellent channel! You went to all the best places and made a channel we can watch and try and replicate! Cheers to you, my friend!

[@BehindTheFoodTV]

Thank you so much 👍

[@danielploy9143]

That’s some mighty looking appetite pleasing ribs there Al. Gotta say you didn’t screw the pooch on that cook. ButThis ain’t the video where the temp gauge installed on the smoker is the same temperature as the thermoWorks sitting next to the meat. Showing how different the two temperatures are. When you say your cooking at 275 degrees, what’s the true temperature?

[@DerekWockee]

Another fantastic video Al! You had 4 racks, you didn't want to use that fourth one to make a Bar A rub / Goldee's glaze combo rib???

[@BehindTheFoodTV]

Thanks Derek! Honestly we were already sure that the salt and pepper only was holding Bar-A's ribs back from their full potential - the question was whether their glaze would make the Goldee's rub (which they put a ton of time into developing) shine. In hindsight what I probably should have done was used the same pepper and season-it-all combination that Bar-A uses on their beef ribs, brisket and turkey to see if that could out-savory the Goldee's rib. I guess I will have to try that this weekend cooking for the family!

[@JoseGomez-n1q]

Is it the turmeric that gives it that golden color from golddies AP

[@BehindTheFoodTV]

Yes sir!

[@gymrtommyd]

“Gods Seasoning “is Fiesta Season salt instead for granulated garlic right?

[@TheFrancisProject]

If you add your 'Wash your Sister sauce' before the honey, the honey should slide right out of that measuring cup.

[@BehindTheFoodTV]

Nice idea!

[@BigEazy139]

I think your Jirby glaze was missing mustard and thats why it was darker....Great video

[@BehindTheFoodTV]

He doesn't use mustard - here's his sauce video: kzbin.info/www/bejne/anathHVnm7qciq8

[@BigEazy139]

@@BehindTheFoodTV oh that was the jauce that had mustard

[@absoz]

calling the plumber in the morning to set up a drain hole for the drool I need to clean up - I might have to wake my son up early (than the usual midday) tomorrow and take me to the butcher to get me some more ribs Oh, and during the middle of the vid, I wonder what the reverse hybrid might have been like ? since you had that 4th rack ;) All those racks looked amazing, I can only try to imagine the smiles on those that helped finish them all off. Yummo

[@TWC6724]

How long can you hold rubs in a warmer?

[@BehindTheFoodTV]

Assuming you mean ribs…..I haven’t tested it but I’d think you’re ok for 8-10 hours wrapped at 140-150

[@TWC6724]

@@BehindTheFoodTV Thanks! Yes Lol. My fat fingers messed up and mistakenly wrote rubs 😆

[@marco785]

What temp are you smoking that takes ribs 4 hours before wrapping?

[@BehindTheFoodTV]

275F is the sweet spot I've found. 250 I don't love how the fat breaks down as much as I do with those few extra degrees.

[@TWC6724]

What spice is the yellow color in the Goldees rub?

[@ryangies4798]

*Turmeric

[@TWC6724]

@@ryangies4798 Interesting. Thanks

[@BehindTheFoodTV]

You’re correct! Sorry I’m late 😂

[@danielrichards2580]

Awesome job

[@BehindTheFoodTV]

Thanks!

[@hbray22ify]

What wood did you use?

[@BehindTheFoodTV]

I’ve actually got a source for post oak here so that’s what I use for all Texas style bbq I make.

[@marco785]

I feel like not removing the membrane is a cheat code for overcooking ribs they will still have somewhat of a “bite through” effect with super tender meat. Any other opinions?

[@BehindTheFoodTV]

Interesting take. I don't think I'd be that easily fooled but maybe?

[@BenFeldman-kz7gt]

Al, Great video! All ribs look delicious! Glad you found the Jirby sauce video, although I think he says that those are not exactly what is done at Goldee's. You have actually bought the actual Goldee's sauce - I think. Also, if you or anyone else is interested, Ant's BBQ did an video a while back in which he created low calorie versions of Jirby's sauces. More importantly to your test, I believe you forgot an experimental case, which would be the Bar-A seasoned ribs with Goldee's/ Jirby glaze - this would be a second hybrid case. One more things to consider. I think I saw that at Ribbees, Jirby is glazing the ribs right before serving. I am not sure if this is as an improvement or because they need to fulfill orders for different tasting ribs. Keep up the great work!

[@goodashbbq]

I also saw somewhere he said those recipes aren't what he uses anymore. I use their bottled BBQ sauce and really like it.

[@BenFeldman-kz7gt]

They are still all excellent sauces. I think Jirby just didn’t want to give away all their secrets.

[@davidandrews-lq6vy]

Saved the video , 100% gonna give the hybrid a go see what I think 👍

[@bobbicatton]

Now I'm hungry! 😂

[@BehindTheFoodTV]

At least you know what to make Bobbi!

[@se7ens609]

Has anyone ever told you that you sound EXACTLY like Sam the cooking guy? You too sound identical haha...anyways, love your videos! Keep them coming!

[@BehindTheFoodTV]

lol yeah lots of people. I guess I just curse less (or edit it out more) lol

[@d.riggins6525]

Great Rib video ....(Side note - I cringed a little when you slid the brisket on the grate .. Lol)

[@evan6568]

So, 275 F for 4.5 to 5 hours (top crust should be splintering) and then wrap in foil with BBQ sauce/glaze of choice for at least 1 hour and hold at 150 F until it is time to serve. Got it!

[@BehindTheFoodTV]

Yes you got it - what time is dinner?

[@evan6568]

@@BehindTheFoodTV Oh..6 PM? haha

[@fridge_mx4743]

​@@evan6568 how long was the hold in the warmer?

[@fridge_mx4743]

@@BehindTheFoodTV how long was the hold in the warmer?

[@BehindTheFoodTV]

@ ribs aren’t usually held long - a few hours max. I think I held these for 2 hours.

[@Texanm28]

Very Nice! FYI Aaron Franklin called and said, Never slide your briskets! You will scrape off your rub/bark. I have yet to have the Bar-A-Ribs. I live nearby and gotta go give them a try. Eat More Vegans nice video as always.

[@Thetattedrep]

Get you a push measuring cup. You don’t have to worry about the more sticky ingredients not coming out.

[@BehindTheFoodTV]

@@Thetattedrep ha! I had to look that up but what do you know it exists! Also it will be here Friday morning! Thanks!

[@Thetattedrep]

@@BehindTheFoodTV hope it works well for you. I first learned about it through Alton Brown!! Lol I use it all the time for viscus ingredients!!

[@erickwalsh9258]

Salt before pepper??

[@BehindTheFoodTV]

Yup. Many of us do that because the salt pulls out moisture into a slurry on the surface of the meat which serves as a binder for the pepper.

[@re7206]

Was this. The smoky bar a method. Dirnty smoke?

[@BehindTheFoodTV]

At Bar-A-BBQ they only run briskets and beef ribs with the overnight cold/dirty smoke. The ribs and turkeys go on in the morning g after switching to a more traditional fire.

[@dennisschickling2249]

Nice Work. FRANKINRIB #STAYSAFE #PHILLYPHILLY 🇺🇸

[@jasonpettis4691]

Black > Red

[@dvsmike]

All the sugar in it, lol. Sugar from the ketchup plus high fructose corn syrup and then added brown and white sugar. No wonder everyone raves about their sauce😅

[@BehindTheFoodTV]

So you’re saying that you enjoyed this video? Thanks!

[@JamesJrxMMA]

Did you cook these to 203?? You have so many test whats the final products steps. Lol

[@wcneathery3100]

I don't know Al. Salt and pepper ribs hung vertically over direct heat with a few wood chunks (think barrel cooker) wrapped in foil for a 2 hour rest is awfully hard to beat. Yes my offset makes amazing ribs but can't compete with direct heat. Plus hanging ribs, set it and forget it and no wrap couldn't be any easier. For full disclosure I must admit I am not a sweet rub/sauce rib guy.

[@ourlifeinwyoming4654]

Very revealing!

[@9929kingfish]

Damn that’s a lot of sugar. No wonder it taste good.