How to Smoke Pork Ribs | Mad Scientist BBQ

[@michaelgardnerjr412]

This is like the 8th video I’ve seen and all he ever uses is salt and pepper …not much of a chef if you ask me 🤷🏽‍♂️ there’s more to smoking meats than just always using salt and pepper

[@sykodrummer9800]

👀

[@carsonprominski7911]

😂😂

[@failorrise7093]

Not really

[@danielalvarez5651]

Chefs know how to make food good. Its about the cook, not the seasonings. You're definitely not a chef. A chef can make anything taste great, they know how to cook. If you need seasoning to make food good, you don't know how to cook. He never said he was a chef, he's a Mad Scientist!

[@michaelgardnerjr412]

@ did you just say you don’t need seasoning to make food good ? 😂 never have I seen a person cook and use no seasoning

[@parkerwilkin]

Recipe summary for easy reference: -Season with salt & pepper -4 hours in the smoke at 225°F, start spritzing w/vinegar solution every 15-20 minutes after the 3rd hour (Smoke lard during this time if desired) -Increase temp to 275°F for 1 hour to enhance pull-back effect -Wrap ribs in smoked lard butcher paper -Put on smoker for ~30 minutes, pull at ~207°F internal or when meat has the probe resistance of softened butter -Glaze ribs (if desired) and put back on smoker until sticky Love the videos, man! Always super informative and well constructed. Also, the impressions are priceless. This Bill O’Reilly one was good, but still doesn’t top your Alex Jones one lol

[@teamturner3933]

That Bill O’ Reilly one was hilarious. But yes he does the best Alex Jones impression!

[@surprisevisitor2000]

Handy summary - thanks! I had a hard time adding it up exactly.

[@jeimx6131]

🐐

[@toughsquare9893]

Thank you for this. I was looking for a breakdown. I was slightly confused about what hour I should spray every 15 minutes.

[@justaguyguns149]

Thank you. Was not sure if it was 4 hours 225, then another hour at 225 with spritzing, or if it was 3 at 225 with another hour at 225 WITH spritzing.

[@oldmanfunky4909]

This has become my favorite channel. People get very secretive when talking about bbq. I appreciate that Jeremy is helping us ALL make the best bbq we can!

[@teamturner3933]

I agree. You should also check out Harry Soo if you haven’t. The idea behind his channel is about giving back to the bbq community by sharing his competition secrets and tips that made him so successful. Very humble guy. Smoke on brother!

[@Azriel884]

I always give people tips and i hate it when people get all strange about it.

[@Toch-Moroch]

Agree!!! I followed his tips and people thought I was some kind of bbq Pit master which I am not. This guy has real knowledge and doesn’t just talk out of his @$$ with baseless information like the other wanna be BBQ influencers.

[@LUCKYB.]

50 thousand people do the same thing ! But it a secrete lol

[@ChrsGuit]

I'm not sure why people are secretive... You can follow a recipe to the letter and still get a different result... I like to compare it to guitar playing. I could go and pick up Stevie Ray Vaughan or Jimi Hendrix's guitars, their amps, their pedals, cables, exact strings, everything and plug in and play... and still not sound anything like them... It's just impossible when dealing with true masters of the craft... I have a bunch of my grandmother's recipes, and i still cant cook like her... BUT... I've figured out subtle ways to modify them and get pretty close doing something very different

[@BBQlover900]

Thank you Jeremy. I’m a BBQ Lover from China. I have an offset smoker and a pellet smoker. I learned a lot from your videos. You are a real BBQ scientist.

[@recoswell]

named jeremy in china???

[@travisjalbert1542]

@@recoswellthe show hosts name is Jeremy, he is thanking the host🤗

[@markennes5208]

Did this yesterday - best ribs I ever did! I've done just about every reputable rib recipe on youtube (incl amazingribs) and this one beat them all! Had St Louis ribs but a small thin rack weighing only 2.2 lbs. Removed membrane. Used kosher salt and coarse black pepper, no binder. Put a dusting of malcolm's bbq rub on the sides only just for fun. Smoked in my OK Joe Highland offset (modded with baffle plate), placed at 45 degree angle with thicker end closer to the heat. Used thin splits of pecan. No water in the water pan. Clean smoke. 1st hour 225 meat side up 2nd hour 225 meat side down 3rd hour 225 meat side up 4th hour started spritzing every 15 mins with apple cider vinegar & water. Also added hot water to my water pan. 5th hour, jack the temp to 275, keep spritzing. By the end of the 5th hour, the ribs were already tender even though the pullback was only slight, and the Thermapen temp between the bones read 207, so I didn't even bother to wrap. No sauce either! Great color! Took them off. Sliced them, served them. Great crust, great color, tender, juicy, flavorful. And TASTY! Perfect bites, easy separation from the bone. Best ribs ever! :-D

[@darrelldobratz9696]

For anyone questioning a technique of smoking ribs follow this. I did it multiple times now and is by far the best . I never comment on videos buy this way to cook works 100% I've always done 3 2 1 and it was always OK but never great . This is the way to go.

[@misinformationwithrandy]

"More!"

[@timdavisphotography7366]

So I’ve been trying to get ribs right for about 4 years now. I’ve used the 3-2-1 method the entire time and NEVER had good results. I was honestly surprised to hear you discourage this method as so many swear by it. So I followed the guidance in this video and for the first time in 4 years I have made ribs I’m incredibly proud of. The smoked pork lard made all the difference in the world!! Best ribs I’ve had in a long while. Thank you sir. You are truly a genius.

[@mrbrown615]

Did you season with just salt and pepper?

[@timdavisphotography7366]

@@mrbrown615 Yup…followed his instructions to the “T”.

[@lrrich8023]

Do you have an idea where you felt your 321 method went wrong?

[@davidgray6314]

OMG !!!! Total game changer !!! The smoked pork fat is an epic addition. Been searching for perfect technique for years ... this really works. Love the narrative, informative, and easy to follow. This is my new favorite channel. Thank you.

[@mancavus792]

Wow! I just followed this method on my pellet smoker and the ribs came out fantastic! I'm new to smoking and had previously used the 3-2-1 method with pretty disappointing results. The 3-2-1 ribs were just way too dry so I never felt confident enough to serve them to friends. This method is a game changer! Thank you Jeremy!

[@clairvoyant85]

Thank you so much for walking me through (a noob at BBQ). I have been trying to make ribs for last few months and this is the only way I could actually make them fall off the bone, not to mention the amazing aroma and flavor with simple black pepper and salt that I finally was able to nail. You rock!

[@brutesquadbbq2268]

Been trying to get ribs right for about year since I bought my smoker. Had been doing the 3-2-1 and not having the results I wanted. Tried this today and absolutely NAILED IT! Awesome!

[@mattshomin3826]

Same, that 321 looks better in blogs only. As he mentioned, it must have something to do with the smoker. I have tried 321 several times, never came out well. Always lacking smoke flavor, fat doesn't render properly, and just as well may have been made in a crockpot with liquid smoke. I have a friend that swears by it... but its just as underwhelming. I start doing something similar to Jeremy's method about a year ago and it's far better!

[@crazyJman80]

I've personally had success with the 321 method, and had some... less than my standards results as well. Going to try this method out and see if this gets some good results.

[@UtahFive0hh]

Jeremy, let me see if I have this correct. It only took me watching three times with my attention span. 4 hours @ 225, checking around 3 hours for the time to start to spray. 1 hour @275 to start the process of coagulation and pull back. Pull and wrap with a layer of smoked pork lard and go for another 30 minutes or so, at 275 still, or until they are done, some where in the area of 207-208 or until they feel "loose" when you pick them up. If desired, sauce for another 30 minutes or so, again at 275 still.

[@Justinjale]

I'm wondering as well, but 275 make sense to me for those last 1-2 steps

[@bodeine454]

I'm wondering if you'd still take those steps if your using a dry rub or if it's different. I'm thinking it would be similar steps.

[@swordphoenix]

Thanks! I wish he did a little write up like that.

[@clawdawg7248]

Now I don’t have to watch 3 times. 😊 Thanks for this.

[@thecommonman1776]

Thank you,, I watched this video at least 5 times trying to figure it out and write it down. I should have read your comment first, would have saved me lots of time.

[@CosmicStargoat]

Great points. I too have been swayed by the 3-2-1 method, but have now gotten away from it. What I am doing now is close to what you do, depending on the rib. For Memphis style, dry rub, occasional mop, no wrap with brown sugar, honey and margarine, more dry rub at the end. Baby backs. Sometimes, less is more. Less rub, less wrapping that can steam and destroy bark, and more smoke. Too often ribs are over-cooked and over steamed, and you end up with rib soup. This is why I really like Memphis style, dry crust on the outside, tender and juicy on the inside.

[@jackprick9797]

Love the way your baby said more with her little fingers! That was so cool! I don't have an offset smoker, I just have a 24" diameter, 4 ft long bbq single chamber pit. I put the fire on one end and meat on the opposite end. BBQ has turned out pretty good, but controlling temperature is a challenge. I have to flip the meat between cool end and hot end to even out cooking. I did ribs similar to your recipe here but without the vinegar/ water, still were the best ribs I have ever cooked. Thank you for your knowledge and thank you for your awesome videos!

[@cowboy3072]

Smoked 4 racks of ribs for our friends on my Yoder pellet smoker using your recipe. My friend said they were the best ribs he ever had. Thanks for all the great videos and advice. Nothing beats salt & pepper.

[@ryleywilliams3559]

Thank you so much Jeremy. I've cooked maybe 30 ribs over the last few months using your old method and I'm so happy to see an updated version. I took a communication class and one of my assignments was to describe a process and I chose to talk about ribs and I used your process and referenced you.

[@alexedwards3302]

Im just getting started with BBQ and I watched this video to gain a better perspective on how to do it right. Exactly what I was looking for, I Love it! Thanks for sharing. My favorite part was seeing your little girl relish the rewards of a perfectly cooked rack of ribs, that's what its all about!

[@recoswell]

trial and error dude - ignore all these bullshit videos

[@TROYCOOKS]

I'm a scientist at heart, so I do love your videos explaining everything Jeremy. I have recently been only using S&P on my ribs also and I find it very enjoyable. I'll have to give the pig lard a try! Miss ya brother!!! Hope all is well on your end. Cheers!!!

[@jw4295]

Sup T-Roy!!

[@sterlingmchan9095]

I know, right?! I saw his pulled pork S&P only vs. Rub experiment and I tried it the next weekend...the S&P only was awesome! I was honestly shocked at how much I preferred it to the rub that I've been using for years. I'm trying the ribs next...maybe people think it's crazy ....BUT I'M BBQ-ing!!

[@danieldotter6077]

Same. After trying every sweet bbq rub in the book for ribs, I’ve settled on mainly S&P and then if I want sweet, I’ll add a mop sauce and finishing sauce. Works every time and no more $ spent on so many different seasonings.

[@BluePiggy97]

Hey Troy, I have tried this method with the smoked lard and butcher paper wrapping......total game changer here and I also am never going back to any other method. Made myself sick last time I ate so many ribs. More than any man should eat in one sitting. You will never need sauce again

[@MadScientistBBQ]

Hey T-Roy! Hope you all are doing well. Next time I’m in Austin I’ll let you know. I’m happy to hang out and talk about UFOs 😉

[@Jimmer-Space88]

Newbie here!! literally love the science behind all the explanations, no pun intended related to the channel name. I really learned a lot. Thank you.

[@asaropete]

I just followed your recipe and these ribs came out perfect!!!! Thanks for your detailed explanation on how cooking low renders down the fat. I used bacon grease in a foil pan and man oh man these ribs kick ass!!!!

[@chrislancaster1982]

Love how you not only explain what to do but you help make sense of it by explaining why to do it.

[@bloodybuzzardbindel3555]

Love the channel. I have a pellet grill but tried to recreate best I could. The ribs turned out so good I didn’t even want to put the sauce on.

[@hateforall4012]

I always keep one set with no sauce

[@vhonani77]

I'm glad I found your videos - the science behind everything resonates with me - I was about to do 3-2-1 on current ribs on the smoker until I came across this and super excited to use your method on my first smoked ribs. Thanks

[@gtmvette]

Did my 1st cook on the Pecos yesterday, and did ribs your way. 4 hours 225, 1 hour 275, wrapped with smoked lard for 30 minutes in oven. The best I've ever cooked. Thank you!!!!!

[@blakeneufeld3504]

Wow! I tried this for the first time today and I'm blown away. I have always done the 3-2-1 but no more after making ribs this way. The only thing I did different was with the pig lard. I didn't have any but I did have some bacon grease that had saved in the freezer. Let it sit in the smoker during the cook and poured it over the ribs for the wrap. By far the best ribs I've made yet! Thank you and I'm looking forward to watching your videos on pork butt and brisket.

[@IconTactical]

Yes!!! I'm so glad someone finally said this about competition vs homestyle ribs. Long overdue to be said after seeing so many of the guys I follow on KZbin hyping up competition ribs.

[@stevenmhensley]

True. Really liked Henry Soo on a few videos ago talking about competition vs family BBQ.

[@GeekyMitch]

I have to say that while I agree when I'm smoking a brisket, I really enjoy eating competition style ribs. While I probably don't go quite as hard on the rub, I more or less follow the 3-2-1 (though I usually only let the sauce set for about 15 minutes rather than another hour) and wrap with brown sugar and butter. I also do remove the membrane altogether simply because it's tough to chew through. I also prefer my ribs to stay on the bone to eat - I hate when the whole thing just falls off. To each their own, of course.

[@theanthonyv]

Totally agree, and I think that competition style ribs are gross. Any meat with crap like Parkay, brown sugar or honey is not good. It’s not a jolly rancher.

[@spudthegreaterusa8386]

He's right about that stuff making you sick (comp style) Think of all that extra crap mixing with the fat, your poor intestines aren't made to process that chemical conglomeration. More smoke less crap. Thats what I want, and my septic tank thanks me later.

[@joshevans3452]

@@spudthegreaterusa8386 well fats, oils, and grease (fog) aren't good for your septic tank no matter where they come from. Honey, sugar, seasonings are all just BOD (biochemical oxygen demand aka food) for the bugs. By the way. Never, EVER, use Ridex or any Septic tank "treatment". It kills all the good stuff that processes the stuff you don't want. Sorry for the interlude. My day job is a wastewater operator.

[@qthemusicdj]

Don't throw away your greasy wrapping paper. I fold it and bag it and when it's time to charcoal grill these work great in place of the tumbleweed fire starters. Just cut off a piece and roll up under the chimney. Smells great too

[@jrgunny]

This! I was going to say the same thing!

[@ambhatti1538]

Great idea! Thanks 👍

[@Halfthewaysir]

I tried this last night on my pellet smoker. I did not use sauce. Best ribs I’ve ever done. The texture is perfect. The fact that they hold onto the bone but also bite clean is perfect. The color and flavor was perfect. This will be my new go to for smoked ribs. Great job!

[@testure98]

Thanks for the video. I too fell down the 3-2-1, 2-2-1, 4-1-1 trap years ago. To the point I almost stopped cooking ribs all together. After much research and reading, stopped 3-2-1, started using less rub and seasoning and went more straight cooking. Last few attempts at ribs, I've been much happier with the outcome. You video helped confirmed I'm on the right path!

[@richardbotha777]

I followed you recipe yesterday on my Weber kettle. Using JD's charcoal and Hickory wood blocks. Amazing. The widest smoke ring ever. Going to try the same for Traeger pellet. Thank you for all the great videos.

[@rogerburman4211]

I tried this method today. It has completely change my experience. The ribs were brilliant and with the simple rub. Your sessions completely demystify the approach. Thank you.

[@emf5338]

Just got done making this recipe, turned out great. Never used butcher paper or lard for ribs. I was out of lard, so went to the grocery store and they didn’t have any either. What I did find was a small tub of rendered bacon fat, decided to try that instead. But they turned out great. Thanks for the vids!! Really helpful and informative.

[@bhamneurad1]

I should have read your comment before asking about using bacon fat...

[@horacejeffcoat6266]

Jeremy, my name is Leon, I am from Houston, lived there about 60 years, but for the past 4 years I have been living in Costa Rica. I thought I knew about BBQing, but I was wrong, until I saw you on your KZbin and I am so glad I found you. Believe me, these people in CR have no idea what good BBQ is, so as soon as my wife and I get our house build, I will have a custom OFFSET smoker built and after I have watched most of your instructions, I know I will be a success. Thank you so much for showing me what I have been doing wrong and how to do it right..................

[@GilBrown333]

Brother Jeremy, I tried this technique (minus the lard) last week and they were the best ribs that I've ever smoked! I started with 3 racks of St. Louis cut ribs that were marinated over night with a commercial marinade. I also put a little kosher salt on them, both sides, prior to putting them in the smoker. Your videos are both educational, informative, and entertaining. Thank you!

[@davidlloyd2943]

Best background music on KZbin!! Thank you for the video and the instructions. You are definitely a master of bbq.

[@albertmeyer801]

Tried this today and it worked out beautifully. Had to substitute the lard for rendered bacon fat but it was fantastically smokey and the salt and pepper really brings out the natural flavour of the pork. Thanks Jeremy - best rib recipe I’ve found so far!

[@carolinakayakadventures270]

Great idea with the bacon fat!!!

[@Dame.-]

Doing the same with bacon fat today, hopefully it turns out good

[@Eramirez209]

Thank you! I love the comment section for great ideas like this

[@AZRob.]

Thank you Jeremy!! I've tried this method twice now, with slight variations, and they came out great!! I smoked the ribs naked at 225° for the first 4 hours, like you suggested. Then I wrapped them face down in tin foil, with some more dry rub, and pork fat from my last smoke. I raised the temp to 275°, and waited until they were probe tender (206° internal). Then I took them out of the foil, and threw them back on the pit for about another half hour and they came out great!! One other trick that I like, I don't spritz with ACV or water anymore, I switched to spraying a light coat of olive oil spray when I see them getting too dry during the first 4 hours. Thank you so much, they keep getting better and better!!

[@lawjamesr]

Your daughter is adorable! My oldest daughter did the same thing with brisket at 6 months. She turns 10 in a couple months and still asks for ‘moar brisket!’

[@glenwalsh5000]

Just smoked 2 racks of St. Louis ribs using your minimal-rub approach ( I did add a little sprinkle of Hog Waller) but the meat was very visible compared to the candy ribs some people smoke. The smoke penetration was amazing and the flavors were, well, at the risk of patting myself on the back, the best ribs I've ever tasted, ever! I had to use beef tallow since I didn't have pork fat but I did smoke it and it was a great addition! Thanks for all you do!

[@KristalFallon]

Very informative for a newbie!!!

[@banjo1800]

Tried your method yesterday and it's a keeper. Best ribs I've ever cooked at home. This will be my goto method from now on.

[@brettmanley4944]

I’m learning and gaining confidence with your videos. Love the science parts

[@gagealdridge2636]

Lol, just made some ribs last weekend having to go back and forth between your original rib video and the one about wrapping in lard and butcher paper. Glad to see it all in one comprehensive video now👍

[@JeffDanoff]

Lol, I also made ribs last weekend and literally did the same thing. I'm going to my freezer now and thawing ribs to smoke on Saturday.

[@kevinh3356]

That really made y’all laugh out loud --- weirdos

[@aaroncook5928]

@@kevinh3356 it has become an expression as much as actually laughing out loud. You must have a sad life.

[@jwright4222]

@@JeffDanoff I took mine out the freezer yesterday. BBQ Saturday too👍🏻

[@jmat7103]

I did Jeremy's method and got the best ribs I've done. Wrapped in butcher paper with lard. The butcher paper was soaked in lard at the end and I feel like its wasted. Wouldn't it make sense to wrap it in foil with lard, that way the lard stays as liquid and stays in the foil which can be poured over the ribs at the end?

[@mikfre8733]

I love you methods. Whenever I'm cooking something new I always look thru your videos first, Thank you

[@jasonf8905]

Incredible, been trying to get ribs right for 10yrs, and tried lots of KZbin recipes and variations of 3-2-1.. finally something that worked!! Thanks Jeremy!!

[@gordonretherford5451]

Jeremy,I admire your work.

[@MachineDr.]

When I grew up way back... lard was on everything. Then years later, it was bad for you. I am still kicking, very healthy! It adds great flavor and I will be using it just like back in the good old days! Great video!

[@ajewart5275]

Just used this method today for the first time. Hands down best ribs I’ve ever made. Keep up the good work man!

[@ryan4327]

With this method made the best ribs I and my family have ever had, and I'm from the south! Thanks for posting this and other informative videos.

[@imstricken06]

*4 hours at 225F. 1 more hour at 275F. Wrap with brown sugar & butter at 275F. Cool till internal is at least 200F*

[@ajrome1074]

The 30 dislikes are from people that cook ribs in the crockpot or oven 🤣🤣🤣

[@DrTSanchez1]

They are vegans.

[@ajrome1074]

Hey that makes sense right I bet they are

[@gerdsfargen6687]

Lolol

[@TheBond4574]

Hilarious

[@regulatorjohnson.]

What's a dislike?

[@michaelpeirce641]

Always love the educational tips along the way. The science man, the science! Another quality presentation. Must try these next ribs cook now that spring is hitting us down under! Thanks mate.

[@dakkonfury]

That last bit reminded me of the first time I cooked a brisket. I used your older, simpler methods (this was two years ago) and it came out fantastic. I’ve got twin toddlers (they turn 4 next month) and one of them is a notoriously picky eater. He’d only eat his veggies (totally a win in my book), and chicken nuggets (booooooring!) but we made up little plates for the boys. To this day I don’t think I’ve seen him clear his plate so fast after he tried it out. #proudpapamoment

[@firedrake8973]

Really enjoy these videos I'm learning smoking in this big o square smoker where I work and these videos give me the confidence I need to go forward and serve it to customers. I watched the brisket video and my first one was delicious was great to not have to worry about wasting the restaurants money learning. The way you break everything down really makes sense to me and I don't get that from other videos I really appreciate the science parts of it.

[@nomadryder4377]

You've helped me so much since i got my big stick burner offset. Bbq has never been the same on my street. From fire management to all the different techniques. I have changed from rub to salt n pepper on almost all of my bbq now. And everyone loves it, thanks alot Jeremy. And your little one knows Dad can cook lol.

[@megamike00712]

Man! I freaking love this channel! So many great tips and presented so well. Others could take note of how to present on KZbin 👍👍 can't wait to try these ribs! I'll be king if the campground in no time

[@martycalder74]

Awesome! Thanks for always willing to teach us what you know. Absolutely love your work.

[@xaviervallhonrat530]

Thanks for taking the time to create these videos. They are a massive help in my BBQ journey

[@stevedolan7125]

Wow, recently moved to Western NC and thought is was time to learn how to bbq with smoke. I purchased the Cuisinart Twin Oaks grill with pellet smoker, which I love. Now that I have the tools, how do ai make good ribs? I did a fair amount of research then watched this video, 2-3 times. Followed the recipe/process exactly as described in the video. At the last step I split the rack and used a mustard style bbq sauce on one half, the other simple salt and pepper. Wow, the ribs were incredible 😋😋. Moist, tender, meaty, falling off the bone just as he said. My first try was a big success. I agree with the Mad BB Q Scientist, skip the sauce, simple salt and pepper with good smoke flavor was the best. Two refinements I will make: 1) When I added, by volume, pepper and corse kosher salt to a shaker, the salt was a bit too corse for the shaker. As a result, not quite enough salt on the ribs. Will either change shaker or salt. 2). I also watched his video on pellet quality. Though my ribs came out very well, I will shop for better quality pellets and experiment with different woods. No more bbq sauce for us. Simple is best.

[@Legendary_UA]

I'm glad this popped back up again on my feed. Cooking some ribs in the morning, and you know what process we'll be using.

[@wchops7578]

First thing I’m going to do once my smell comes back after losing it to COVID. Looks great!

[@MadScientistBBQ]

Really hope you recover fully and get back to cooking meat with fire. Thanks for watching!

[@calicuts909]

I just lost my smell and taste today Brotha, I completely understand.

[@the72u7h4]

I KNOW. I got vaccinated in april, and got covid July 5th. Lost my smell and taste until about 2 weeks ago. I was careful to, masks, distancing, etc. Shit still got me pretty bad. Glad it's almost 90% back so I can taste good food again.

[@JamesNewcombVO]

I feel ya man, got it myself last week and lost both. Had just smoked a couple racks using an almost identical method and had to put the leftovers in the freezer... felt like a waste to eat them when I couldn't taste them.

[@kjrchannel1480]

I have a relative that lost taste and he thought he was going out for a soda, but his wife said it will taste like plain carbonated water so what is the point. He got his taste back after a while.

[@jasonturner269]

My dude. I watch the videos over and over until I commit every detail to memory. I've learned tons, thanks

[@TrenbolognaSARMich]

I'd love to see some videos on the WSM as it's one of the most popular and affordable smokers out there.

[@davidbalentine2110]

Me too. ‘Cause I got one! I’ll bet MSB could develop some real good techniques and insight into the WSM.

[@LRCLLC]

Totally Agree!!! … It is (and will be due to budget) my only smoker, so I’m always watching other channels which use the WSM. But I’d truly prefer to see how Jeremy would make one sing in the way only he can!

[@mikeyvisser8740]

Hey I followed this recipe to a t and they turned out fantastic with the smoked pork lard. When seasoning the ribs i decided to try a light sprinkle of Lawry's seasoning salt before the 50/50 mix of coarse black pepper and kosher salt . You should try it out in one of your cooks.

[@davidmason895]

Great video! Gonna try this this weekend for my son’s birthday meal!!

[@TurboMonky1]

As a head first kinda guy, I didn’t quite know what I was getting myself into with an offset smoker. Thanks to your advice about fire management and paying attention to how the fat renders I haven’t messed up yet! Excited to try out these ribs tonight. Thanks for the informational and entertaining videos!

[@BuschHawg]

Really enjoyed the bloopers at the end. Also your daughter looks JUST like you lmao. I gotta try this method. I've been doing the 3-2-1 thing for a while and got decent results but I felt like it just wasn't as good as it should be. You always come through boss man.

[@yowmemperor]

same

[@DidItForDale]

Really happy for you man! Looks like you've got yourself a great family and have done such an awesome job with your channel. Thanks for the tips! Smoking ribs for my fam today. Appreciate all of the insight!

[@michaelfendya6694]

Made 2 racks of baby backs just like you outlined in this video. They turned GREAT! Watch your channel often; one of my favorites! Keep up the great work! 👍👍👍

[@ML-ov2ti]

Tried ribs three different times on my Big Green Egg and finally followed this method and NAILED IT. Hand's down best ribs I've ever had. I didn't use the Pork lard since I didn't have any and no BBQ sauce. Insane how great these tasted, and thank you.

[@jenniferturner23]

Man. Your daughter at the end was the best part. What a beaut!!

[@JF-fn2jq]

Thanks Jeremy! Love your vids! You're always searching for better ways to BBQ then sharing what you learn. Much appreciated!!

[@jamesguzmanii9812]

I used your "new" method this weekend for 12 racks of ribs at a graduation party. Brother, you made me look like an old pro. They were perfect and the crowd could not get enough of them. Thank you!

[@megamike00712]

Really can it get better than that! Nothing better than people fighting for more of your bbq, stand tall my friend

[@jamesguzmanii9812]

@@megamike00712 As the first few were taste tested I couldnt cut them up fast enough. A rack cut and a rack gone. lol

[@mobboss4205]

Working with my first smoker and in all honesty I trust you the most man thank you

[@jerryhenry1485]

Thank you so much Jeremy for all of your videos. I’m new to smoking and you’ve made all five cooks I’ve done a success.

[@gabe5311]

Take a shot every time he says “pullback on the bone”.

[@jbassett19777]

I passed out at the 9 minute point

[@rashardperry3575]

😂😂😂

[@zazaginny]

I'm drunk

[@drreaux]

I wish there was a MadScientist but for pellet smoker (n00b here)

[@macky181]

How's the pellet smoking coming along one year later, Ive just picked one up two months ago.

[@GirevikSG]

Not a lot changes. You just won't get as much smoke flavor from a pellet grill, but the process is the same.

[@macky181]

@@GirevikSG Very true, I had to add a smoke maze filled with chips and pellets to get a bigger smoke ring going

[@GirevikSG]

@macky181 I got the CampChef Woodwind Pro with the smoke box a while back. Thing is legit.

[@macky181]

@@GirevikSG 🙂 Nice

[@barrygolden9823]

Stone Mountain BBQ said in a video.... "I cook to eat, not to compete" I like it!!!

[@davee6458]

Thanks for your channel MS, I am a guy that has been smoking and barbecuing for many many years and it's never too late to learn something new I'm very interested in your techniques and I'm going to try your salt and pepper ribs this weekend. I will be monitoring your Channel in the future for more techniques...

[@frankd4875]

Hi Jeremy. I tried your recommendation today using a couple of generous tablespoons of pork lard smoked in my Old Country Wrangler smoker along w/ a 3 & 1/2 lb. rack of St. Louis style ribs, and poured the smoked lard over the ribs when I wrapped them after 5 hours of smoking, 4 hours at 225 and 1 hour at 275. The result was the best I've ever made, and I used a lighter than usual coating of coarse salt & pepper w/ some garlic flakes mixed in. Didn't use any sauce at the end, just enjoyed the flavor of the pork. My wife said I redeemed myself from the last batch I smoked that were over-seasoned and too spicy hot for her taste. So, thanks for the tips in this video for smoking St. Louis-style pork ribs, everything you suggested was just spot on. The hardest part was keeping my temperature in the cook chamber close to the required temps, as this smoker can get too high or too low quickly if you don't keep a close eye on it. I used oak and pecan wood to generate the smoke. Cheers from Lafayette, LA

[@clnorris82]

Love a video that cooks ribs for a meal and doesn't turn them into a damn cobbler as every other KZbin BBQ video seems to want to. You don't need honey, sugar, and butter to have great ribs. Most great BBQ shacks and restaurants don't ever do it.

[@jamesgordon9219]

Great video...NOW I know!

[@jamesgunn5358]

Have you tried the lawry’s seasoned salt on ribs yet? Just curious how it would be flavor wise and how much less smoke flavor the ribs would get.

[@jackno7danls]

I just used lawry’s on a brisket last weekend and it turned out fantastic! Mixed one part Lawry’s, one part kosher salt and two parts black pepper. Will be my go to brisket rub from now on.

[@title214]

Just when I start my diet you put out a rib video. Damn you Jeremy!

[@robbmartinez1406]

It's just protein !! It's all good!

[@CircuitStudiosMO]

yea.. Protein is Good.. trust me I'm a gastric bypass person.. :-)

[@Travis2L]

This is one of THE MOST INFORMATIVE videos about BBQ & Smoking

[@shortybigmouth1981]

Thank you for being clear in your explanations. Can't wait for warmer weather in Ontario so i can star bbqing again.

[@userbosco]

Maybe it's just me, but I like to finish my ribs on a direct flame for some char.

[@Mjansen77]

"5 Mins later" made me laugh out loud. Every BBQ person knows when they hit that perfect bbq (even made, usually made by you) that its hard to stop eating it haha. I ate a half a tri tip just "trying it".

[@davidbalentine2110]

And trying it, and trying it...

[@jamesgordon9219]

That's why the cook is never hungry when it's time to eat. LOL

[@user-rk7rl7tm5w]

half a tri tip? thats cute, i one time ate 4 pounds of brisket doing that.

[@drewpster87]

I usually eat just a bit of pork butt for my actual dinner, the other half disappears just me walking through the kitchen fourteen times for no reason the rest of the night.

[@Mjansen77]

@@user-rk7rl7tm5w That's me at the Korean BBQ joint, 4lbs is my max. Ive eaten a 3lb tri tip too, but not usually "trying it" lol

[@PJ-mb3ue]

For my own reference (or anyone else), he recommends 4 hours at 225 (start spraying every 15mins at about 3 hours or when colored/dry), then 1 hour at 275. Then he wraps for a bit. He also smokes some lard along with the ribs to add in when he wraps.

[@trentca]

That’s what I got. I wish he’d write it out in his comments or his description. Following video can get a little confusing.

[@mds5196]

Hey Jeremy-- tried this method using a pellet smoker-- everone is raving over the taste quality-- thanks for a great channel

[@eddievermeulen4680]

I've been using a peach crown royal and peach jalapeño jam mix on my ribs at the end and oh boy it is so delicious!

[@toast509]

Hour 1 - Leave alone. Hour 2 - Leave alone. Hour 3 - - [ ] Start spritzing every ~15-20 mins with [apple cider vinegar, honey, water solution] Hour 4 - - [ ] Increase temp to ~275 for ~1 hour to enhance pullback (smoke lard during this time) Hour 5 - - [ ] Wrap ribs in smoked lard butcher paper, - [ ] place on smoker for ~30 mins, pull at ~207 or until probe resistance feels like softened butter OPTIONAL - Glaze ribs and put back on smoker until sticky. - [ ] LET REST 15-20 MINS

[@username8885]

Do I keep spritzing when I turn it to 275?

[@toast509]

@@username8885 Yes for sure. You always want to keep the thing moist after that third hour. Also didnt expect a reply 4 months later lol

[@anthonysilva4410]

Ribs look great and your daughter is too cute. I remember when my kids were that age and introducing them to new foods and seeing how much they like them.

[@fillupbanks7885]

There are dislikes?? I don't understand. Oh wait that's right. When you're exceptional, there will be haters. The baby at the end was my favorite part. "MORE"😂😂

[@zacschmutter9466]

Probably vegans 🤣

[@RogerS-og9km]

Jeremy thanks for this recipe I used two of your video suggestions, I changed my pellets from Traeger to Lumber Jack Hickory, amazing difference, I am cooking on a 5 year old GMG. Still doing a good job, used 2 smoke tubes to supplement the smoke , I had so much smoke that first 4 hours. I thought I may be over doing it But Naaa, the end product was incredible So followed your cook exactly, and from now on ,it's the only way I will smoke ribs Thank you from Florida

[@davesantos2514]

I'm using this method, though I'm replacing the lard with olive oil. Im really liking the flavor.

[@Husqvarna85]

If someone tells you they can make great ribs in a crockpot, you immediately tie up that communist and bring them directly to AJ for processing.

[@altongehringer9858]

Moving back to Michigan's Upper Peninsula after living in North Carolina for over a decade has been difficult. Folks sure love their "slow pot cookers" and baby Ray's up here.🙄

[@2005Pilot]

@@altongehringer9858 they just don’t know 🥲

[@jeffreyboggs1089]

Still love this video and watch it for inspiration and training. Well done Yoder! Keep up the good work! Thanks for doing whT you do. Smoke on!

[@2005Pilot]

Gave this a try today. Amazing how I could taste the savory smoke and meat. Might be my Go To Rib Method. The liked them too 😁👍👍. Thanks Jeremy!

[@chrisallison6934]

You are my go-to when the internet sends me down a rabbit hole. Straight Shooter, and I thank you for that. Congrats on your success. You deserve it.