I was cooking Ribs until ... DISASTER STRUCK !!!

[@4seasonsbbq]

I'm glad you didn't throw them away, for another idea if that happens again you can tear them up and put them in some bbq beans. They are very tasty that way too. 👍👍

[@RiazUddin-sk3uw]

I missed Morrison saying “I wasn’t really hungry”... Cheers to those nice gentlemen working hard to make the barn 🍻

[@morrisonhulshof3224]

i was really hungry.. only got to eat 1 rib :(

[@RiazUddin-sk3uw]

Ha ha ha, mate. Compensate during the next cook :))

[@frankvalentine6328]

Thanks for showing your mistakes that helps me out on my cooking, sometimes I can hold temps better then other days, will have to try and stop messing with the bottom vent as much !!!!

[@RemberingWoody]

Dude! Glad they turned out ok. I was ina situation last week on a trip with my friends and the smoker was full! There was no room for my ribs! I put them on the grill also in indirect heat and didnt touch them for almost 2 hours. I was nervous at first but u inspired me to take a BBQ risk! The bark was crazy! And the ribs were insanely juicy. Keep on Grillin

[@philippoesterheld5046]

Although it is somehow nice to see pros like you screw up from time to time, it is acually even more impressive how you managed to pull that back. I mean...I would eat those ribs every day of the week. Keep up what you are doing *thumbsup*

[@alastairleung1883]

Mistakes are part of the journey. Good job documenting it. It makes you a little more human. Also great work to the gents building that barn.

[@HellYeahKimballsBBQ]

Brother, I did this a few weeks ago with a slip up on my deflector not sitting low enough. You inspired me to go ahead and edit that video and go ahead with the upload. Cheers.

[@wernerschless1000]

Those guys are really building a great BBQ barne for you! I like to see the process of the building construction time after time you put a new video on YT! 👍👏👏 Also this video was great pitmaster ! 🤩 Thanks and keep on grilling the meat for us to see😋😋😋😋😋

[@stanl5919]

Ahh no at least the bbq barn is coming along nicely can't wait to see it when it's finished 😃

[@AndrexT]

Double foil wrap with a cup of apple juice, lower the heat and get a bit of moistness back in. Turned out well in the end. I do 3-2-1 ribs, 3 hours smoking, 2 hour braise, 1 hour with saucing as per Traeger.

[@TheTimeFlyzShow]

I love how Roel fed the workers. Such a good lad.

[@christopherwilloughby9353]

I understand dealing with distractions.

[@shawncaruana4727]

Well done for not giving up👍. The end result still looked really good

[@frederickglass1583]

I love the fact that now in every cooking video that does ribs, even you guys... The main choice is ST. LOUIS style. As a native St. Louisan, this overwhelms me with joy

[@millernsl]

Pork is super forgiving. I've had flair-ups and all kinds of disasters with ribs, but you can usually salvage them by wrapping in foil with some liquid and/or sugar (brown sugar or honey are my go-to). Those ribs still look great, PitmasterX!

[@michaelmilitello5644]

I’ve made a similar mistake. lol. I’ve also seen St. Louis ribs cooked purposefully at high heat indirect to doneness in two hours. One hour on smoke. One hour wrapped. It may not have the same smokey complexity of low and slow, but it can be done.

[@toinebles]

Best way to rescue ribs is a good splash of apple juice when packing them into the foil. I once did a far longer cook than planned, but the ribs came out fine after packing them with apple juice. Got a lot of compliments even though I was almost afraid to serve them.

[@amargurung4432]

My first ribs were worst than that. Zero moisture like jerky. Learnt my lesson.

[@timsauer1079]

The barn is looking great! Nice recovery on the ribs. They also look fantastic

[@felicitypoetic6648]

Everyone will make mistakes but it’s what you learn from it that matters!! Also wondering if the dog got any left overs 👀

[@28RoqueMs]

Thanks for fixing the barn!🥓

[@CAD-th1qe]

Hey it can happen to anyone! Don't sweat it .Put some water on and steam them to increase moisture and soften up the meat. It works.

[@xtreemej7]

Only PitmasterX can make a comeback like that. Guess they returned the bones wanting a refill. Lol. Looks like they are doing an awesome job on the barn. Can't wait to see how it looks when its finished.

[@Shaunpr007]

You guys are such a treat, love the show so please keep at it.... Groete uit Suid Afrika....

[@thomasrimes5155]

Thanks for sharing this video, it’s nice when you see mistakes happen and you are not perfect! Share more disaster videos so we can see what mistakes to avoid.

[@jh5185]

Distractions! I know the feeling. But, way to make a big satisfying come back!

[@AndreDatsch]

everyone commit mistakes, but only those humble enough admit it! nice one Roel!

[@Metal_Auditor]

Hey Roel, you say here that paprika powder is an essential part of a rib rub. However, I’ve become convinced that having less powdery stuff coating the meat allows better smoke absorption by the meat itself. I’ve never done a side-by-side comparison, but my rib rub now is 3 parts pepper 2 parts salt 1 part each garlic powder, onion powder, and chili powder, and I dust it on pretty lightly. What do you think of my theory, and do you think you could test it?

[@Mrwireless77]

Nice to see the Pro having issues also...:)

[@oliverfreeride9738]

Intellectual honesty - like it Roel! 💪🙌🤙👊

[@teamstevensonGenEric]

What I have learned with my Kamado .... even if you mess up they are better than anything out of the electric oven or gas grill!

[@MrJeffm66]

Heck I need to come and work for you. I can build you a sand castle, does that deserve some ribs? Looking good.

[@Jerry-rf8bn]

Christopher Malphus : And I'll bring a "pie-in-the-sky" for dessert.

[@jpb2541]

Your dog is way too cute 😂

[@stevenwright6573]

From one man who loves meat cooked over a flame to another, I am supremely confident you will never forget to set the vent correctly ever again lol

[@adamho1117]

Good save. But I don't think this is about juices being redistributed. Consider that the collagen, which is what really gives these tough cuts of meat their "juicy" texture, had a chance to properly render with the benefit of the environment created by the foil.

[@iChubbs_81]

Down here in Texas what we barbecue in,we call a pit.....Barbecue is what is cooked in the pit....We never call the pit the barbecue

[@shelbyerichard]

What are your plans for the bbq barn?

[@christophweiers3688]

No failure, no desaster, you just developed a new Barbecue Style! The F&FDB! The Fast & Furios Dutch Barbecue!

[@KeithJDavies]

I concluded long ago there are basically two things that can go wrong: not enough charcoal, and not enough attention.

[@warrenholmar1129]

Nice to see PitmasterY enjoying them too!

[@guseletov]

Interesting.. I've started lately - NOT removing the membrane, just slicing it criss-cross with sharp knife, for me.. it adds a little bit of taste dunno why, just personal preferences.. Though - to all - their own . Looks good.

[@dh9835]

Man it happens...keep on grillin and I'll keep watchin.

[@karunakarann271]

Hi Mate, Can I use the same receipe on my Lamb Ribs. Additonally you add pepper and raw can sugar on another rib making video which mixing will be good.

[@manson010]

Hi Reol hab dich bei denn Sizzel Brother gesehen. Habe natürlich direckt ein Abo da gelassen.

[@PITMASTERX]

Danke 👌😁🤩

[@rudyflores3367]

You should wrap it in foil pour apple juice add your seasoning I like using real veggies. Wrap up throw it on 250-275 for 3 hours unwrap pour juice on ribs and let cook for another hour and your bones fall right off.

[@EntertheDragon76]

Roel, the BBQ barn is looking great. And you should re-title this video to Roasted Rapid Ribs. After all that's some BBQ Magic right there.

[@wesleybullock814]

I was born in Memphis.... That first set of ribs are wonderful..... Dry rub ribs

[@marcbergeron8690]

Always stay near and watch your barbecue when cooking ribs. Here the result was recoverable but it could have been much worse and simply calcinate. If you must move away, better cook the ribs on propane gaz with some wood in a perforated old sardine or kipper can and over a section were the burner is off. When the smole has been delivered, using the oven is more secure.

[@yuunmorino5718]

Disaster turned out to be a phenomenal rib roast

[@wilbur63wb]

As usual, great video, great job and great looking barn! What do you call that black matte wooden siding? Beautiful!

[@BrosephRussell]

Nom nom Nomolishis Great job on the barn guy

[@SubExploration]

OHHH THE HUMANITY 😫 Good job it wasn't a complete loss 👍

[@Mox3712]

I always leave the bottom fully open - control the temp with the top vent.

[@ShaneZettelmier]

Just fill a pot with some barbecue sauce and basically boil them soft again. Or throw it in the Insta pot and put a bunch of wet sauce on it. They’ll be pretty good still. Lol

[@ElcomeSoft]

Dog: No ribs? I want your fingers!

[@newlifenewlife8433]

good save

[@WStroo]

Great save! I apologize in advance and this really feels like cursing in the church but do you have any tips on making ribs in the oven 😬

[@Jake-xy9lt]

Glad you salvaged those bad boys! No black pepper in the rub though?

[@TheDortmunderJungs]

Finally more doggo!!!

[@Meemeeseecoo]

It happens man, beauty of cooking over coals or wood... ya never know, always gotta remain diligent.

[@29madmangaud29]

Oh,,,,,, good SAVE!!!!!!!!!!!!!!!!

[@shawntl]

Great job construction dudes. I've cooked to hot before and they turned out pretty good

[@richardmurray4605]

Your polar bear is really cute!

[@francis_hulahoops9912]

That happened to me the last time I did ribs. Unfortunate I wasn’t able to save them☹️. Everyone else said that they “were really good”, buuut I knew that they were horrible! Oh well sometimes you have an amazing cook other times you don’t 🤷🏻‍♂️. Live and let learn.

[@EdWens]

So now you have a new recipe for 'turbo ribs' ;-)

[@dwaynewladyka577]

The ribs still look pretty good to me. Cheers, Roel!

[@brifo5779]

Cunning PitmasterX !!! 🇮🇹😂👍 But I'm waiting for your book translated into Italian and signed up ... ✍🤗🤗🤗

[@Chuckstergun]

All he needs to do is put "Ma Ma Mia!" On the front cover and "Thatsa spiceya meetaball!" at the end of the book. Now it's in italian!

[@brifo5779]

@@Chuckstergun 😏😏😏😏😏

[@georgewhite2469]

didn t see ya feed your dog thanx cat....nice tunes

[@adamr9720]

I think the only disaster is that you only cooked ONE rack of ribs. They looked delicious. I could eat the whole rack myself. That's probably why I weigh too much. :-)

[@MrBeatboxmasta]

1 rack is a snack for me. 1 bone would make hungrier than if I had not eaten anything.

[@hugonel7655]

Love to see some cooks on a Weber Smokey mountain man!!!

[@Rich-me5eb]

Mooie redding van de ribs ga zelf ook beginnen met kamado cooking Heb je nog tips voor een echte starter

[@jasont2074]

Now that is a happy ending 😂

[@Saoud84]

What a save! 👌🏽

[@SmokedReb]

Mistakes happen... It takes humility to admit it and continue to learn. Cheers!!

[@clashenmetkalas5488]

But they were done sooner? Were they worse than normal or did you accidentally find a new way?

[@JETSPEED117]

Ya that was pretty cool, ya i would have failed to save em, but getting there...

[@0713mas]

Ty, great tip!!!

[@igalaviz]

We need more ribs... a lot more!

[@kingmuhu]

@pitmaster Vraagje! Ik merk dat als ik kip slowcook het lang niet zo mals word als op 190 graden, wat is jouw ervaring hiermee?

[@gabed1284]

Why did u use the deflector plate when u coulda used the sloe roller

[@albertofernandez9798]

One rib to share? I guess we have a different definition for enough in the USA. Lol

[@mauriceenverarichaerts3925]

Lekker man!👌👌

[@larryzarankin938]

400 for 1 hour and rap good job I will try that

[@CrashBashL]

I could only afford a 26cm grill mini Kamado. I can only do 3 rib pieces on that. :)))

[@bagsbbq6364]

Only 399k subscribers to bad love the channel hope to get a autographed book!

[@bighardman33]

Is it the same with the green eggs?

[@tydfil]

Barn looks great, how long to it's finished?

[@kerimalpkarahan5211]

All that trouble for a rack of rib 😂

[@petermontagnon4440]

The boys are going a great job!!!! Even the best make mistakes!!! Can't be perfect all the time!!! I know that personally. LMAO

[@fiezefur93]

Waar heb je die dikke spareribs vandaan? Zien er geweldig uit.

[@staplests]

If I had a rack of ribs for every time I destroyed a rack of ribs, I could feed all of the Dutch in one day.

[@miniweeddeerz1820]

You would feed nobody because you wouldn't have any extra ribs as you destroyed all of them.

[@Ian-iu2tl]

Whew!!! Anyway...most of my ribs come out this way and nobody complains. But iffin' they do...they be no mo' ribs in da' house!!!

[@ezrabrooks12]

GOT LUCKY!!!!!

[@googlereviewer1944]

I don't understand this stuff about bottom fan, ceramics and opening the lid.

[@davidkristandio9208]

I'll say that was a good well done ribs. I might like something like that

[@michaelserke]

Where do we get that spice shaker jar?

[@jrgallardo512]

My first video of yours that I watched was when you almost messed up a wagyu brisket on your Kamado joe lol

[@neologicspasms]

You can afford that nice barn, but only one rack for all those people?

[@hazembata]

The most important lesson is to be generous and hospitable to those around you. That was a great move to feed the workers. PS...I have been to Amsterdam several times. Such a beautiful city.