Mangalitsa Ribs | BEST COMPETITION RIBS? | BBQ Champion Harry Soo SlapYoDaddyBBQ.com

#HarrySoo #SlapYoDaddyBBQ #BBQRibs
Secret comp ribs tricks revealed in this test cook of Mangalitsa Pork Ribs to see if they are they the best backyard ribs or competition ribs to use in a BBQ contest. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq

[@roadworthy7884]

Things I love about Harry Soo: 1) He is gracious and gives of himself and shares his knowledge and experiences with us here 2) He is very consistent with his technique, however at the same time he is not afraid to try new things 3) Although hes probably the most accomplished competition Pitmaster on the planet, he is still humble. Thanks Harry for sharing these videos with us, I get a lot of enjoyment out of watching them. Cant wait for the Corona to be over so I can fly out to take one of your classes.

[@SlapYoDaddyBBQ]

Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ

[@robsmm3611]

Doing the Mangalitsa ribs some justice with the competition style treatment.. awesome

[@SlapYoDaddyBBQ]

Hey Rob, I have Iberico v Kurobuta v Mangalitsa throwdown soon

[@davidferguson181]

Harry soo your awesome. Nothing else to say. Keep up your great and hard work. Love your channel brotha.

[@SlapYoDaddyBBQ]

Thanks David! Will do!

[@lynnkramer1211]

It doesn't escape me that Mr. Soo is so honestly giving away his secrets in an unselfish manner. His knowledge is unsurpassed. Thank Mr. Soo. PS I love your dog Mr. Bean.

[@SlapYoDaddyBBQ]

Hey Lynn, Mr. Beans sends love and hugs to you! Thank you so very much for your kind words and support

[@groceryboy5788]

Thanks for all the tips Harry. New stuff to try on my ribs! Oh and love Mr Beans on the videos!!

[@SlapYoDaddyBBQ]

Big Labor Day BBQ weekend !

[@rodneybough9164]

I've had the same experience with cooking ribs where the meat pulled away from the bone. I thought that I had done something wrong but now I see that it just depends on meat it's self. I'm really learning a lot with your videos Harry thanks soooo much for sharing.

[@SlapYoDaddyBBQ]

Thanks Rodney for watching

[@minhn9237]

That fire looked MUCH hotter than 275. After watching this, I feel much more confident smoking on a kettle. No more stressing about pit temperature, just WRAP WHEN THE CRUST SETS! Thanks Harry. Hope to catch your next patreon zoom chat.

[@SlapYoDaddyBBQ]

Don't worry too much about the temps and cook by feel. See ya this Sat for the Ricky Ricardo Arroz Con Pollo BBQ Therapy ZOOM class for patrons

[@jameswheeler344]

Its awesome to see some honesty. Goes to show you its not all cost at competition. Simple setup and still able to put out quality. Fancy setups are nice but not required to turn out good results

[@SlapYoDaddyBBQ]

Thanks James, we call it as we see it and what actually happens. Great for eating but not the best for contests.

[@SmokedReb]

Harry, those Mangalitsa ribs looked amazing. So fresh and delicious!

[@SlapYoDaddyBBQ]

Thanks Reb, they were delish! Not enough symmetry and size for comps, but very good eating!

[@eriknealson4336]

Great cook Coach! Couldn't agree more. . . looks like it would make for an excellent backyard cook.

[@SlapYoDaddyBBQ]

Thanks Erik. They were very delicious

[@MichaelRei99]

I have a local guy that raises mangalitsa pork by me. I’ve had ground pork and bacon but not the ribs. I am going to get some ribs and give them a try. Thanks Harry!

[@SlapYoDaddyBBQ]

Let me know how you like them ribs Mike!

[@dennislincoln5369]

You’re a very good instructor!!!

[@SlapYoDaddyBBQ]

Thanks Dennis. May you go forth and spread BBQ love!

[@danielploy9143]

Fantastic work MR Harry. Question please the Weber kettle smoking pork ribs with the coals banked to one area using either the Weber coal holder or the slow & sear while smoking ( 1 ) rack of ribs would you need to flip the ribs to get smoke on both sides ( top & bottom )or does the smoke equally smoke top and bottom simultaneously? Wish you would start making more videos with the WSM & Weber kettle like the good ole days. Cheers MR Harry…

[@SlapYoDaddyBBQ]

I use the Weber charcoal "wings" on my kettle and place a half disposable foil pan in the middle to catch the grease. This results in a very even smoke on the kettle. I'll do more recipes on my kettle in future videos.

[@tech1238]

Thanks for the video 💖

[@SlapYoDaddyBBQ]

You’re welcome 😊

[@VasquezElvia]

Thank you! for sharing 💕

[@SlapYoDaddyBBQ]

You're very welcome Prtyeyes! Thanks for stopping by.

[@danielploy9143]

Educational and as always impressive. Mr Harry may have a question your fans may be interested in. If you were to say put 2 chunks of wood in fire would it be more or less smoky if you were to use 1 chunk roughly same weight total as the the two chunks? For the 2 chunks put 1 on when it’s been consumed add the other piece. The two chunks would smoke longer but be almost equal weight as the 1 chunk. Which method would give more smoke flavor? Thanks MR Harry you are the real deal on the tube…

[@SlapYoDaddyBBQ]

I think the differences would be hard to taste as the two smaller pieces will likely burn off faster than one bigger piece. Wood is inexpensive so use as many chunks to your taste. I like 3 chucks apple and 3 chunks cherry for my ribs.

[@dustydustydusty]

Hi Harry Soo. You're techniques and styles really pay off.

[@SlapYoDaddyBBQ]

Thanks Dusty for watching and taking time to leave a comment!

[@kylerdad123]

Soo Sifu: Wishing you a great week ahead! Thank you for the great information on the Mangaliseta pork-ribs. I have not seen rib-meat pull-back like these before, but can think it will taste really delicious with the amount of fat in it, which was confirmed by Mr. Beans. It has been a great learning from you and I look forward to the next lesson! Best wishes to you, and ohana, Sifu! Much 🧧, also!

[@SlapYoDaddyBBQ]

Thanks Bill for stopping by. They were super tasty even if the size and symmetry did not lend itself to competition use.

[@beefandpork]

Cooking to eat is always better than cooking for competition. Mangalitsa is much better than a typical feeder pig. Also that spray soy butter would never touch my food.

[@SlapYoDaddyBBQ]

Agree that it's good eating. The reason we pros pitmasters use soy oil as butter leaves solid.

[@jasonnorris3001]

Harry , love the video , you always up ing our BBQ IQ !!

[@SlapYoDaddyBBQ]

Glad you enjoyed it Jason!

[@dfinan6404]

Harry can you teach us about making some rubs..not your rub recipes. But just ideas on proportions..and meat pairings.

[@SlapYoDaddyBBQ]

Did you see my episode where I show you have to make a Fiery Peach Rub for pork butt?

[@ZionSpectrumReacts]

Do you prefer spare/st.louis or a baby back rib for a competition? Im entering my first one locally and it's our preference to what rib we want to cook. Thank you

[@SlapYoDaddyBBQ]

3-hour argument and Jerry Springer fist fight. For the record, I cook St. Louis

[@whyme3286]

Mr. Beans doesn’t know how lucky he is to eat your food!

[@SlapYoDaddyBBQ]

Mr. Beans sends you love and hugs

[@dennislincoln5369]

You are so funny Harry! Don’t tell anybody, right! 😂🤣😅

[@SlapYoDaddyBBQ]

Shhhh. . . . :-)

[@mattwatters6657]

I see spareribs on the Mangalista website, is that what these were sold as?

[@SlapYoDaddyBBQ]

Sold as spareribs Matt

[@jlistetson]

Homemade Mangalista pork sausages next? Hahaha

[@SlapYoDaddyBBQ]

Great idea Justin, will be very expensive sausages!

[@cherryanchorbbq7364]

Great video! Do you have a link to that large white cutting board?

[@SlapYoDaddyBBQ]

Please see my Amazon store link in Description. Its a 24 x 20 I think

[@davidschmelz8061]

I love your videos Harry, but I don’t hit the like button until Mr Beans approves. Apparently you did well 😀.

[@SlapYoDaddyBBQ]

Thanks David for smashing the Like button. Mr. Beans sends love and hugs

[@DexBeat27]

Hi Harry! Finally got to cook my first rib today! i live all the way in Indonesia and we don't have a lot of pre-made bbq sauces and rubs so i decided to make you SYD all purpose rub and let me tell you, it was AMAZING!! I got one question about the baby back cut. My local butcher left a pretty thick chunk of the pork loin on the ribs. And throughout the cooking process it became a little drier than i wanted it to be. I cooked it low and slow at about 275F until it had a nice crust, then wrapped it until it came out right with the skewer test. For my next bbq session, should ask my local butcher to trimdown the pork loin part of the rib so it doesn't dry out or could it be a technique problem?

[@SlapYoDaddyBBQ]

Yes, refer to pictures in the US Guide. Google NAMP guide and show pics to your butcher. Terima Kasih

[@JuanMartinez-df1lc]

Dam you can't get ribs like those in a smokehouse. At home real Bbq👍

[@SlapYoDaddyBBQ]

Now you can make them yourself Daniel

[@joshuatang69420]

Can video explain the main reasons you people mess up when cooking brisket i saw the fundamentals but i still messed up when I tried to do brisket

[@SlapYoDaddyBBQ]

Hey Josh, I cover many tips and black belt tips in my 40+ how-to brisket videos. Please take a look and let me know if you have questions. Thanks for watching Playlist - kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd

[@millernsl]

Totally unrelated, but I've heard you mention (though I cannot remember which video) that you use an aftermarket door on your WSM's. Who makes the door you use?

[@SlapYoDaddyBBQ]

See Chris Perez cajunbandit.com

[@2005Pilot]

Gotta be good if Mr. Beans approves!!😁👍

[@SlapYoDaddyBBQ]

Hey Conrad, Mr. Beans sends hugs and love!

[@2005Pilot]

Harry Soo Thanks!!! Mr. Beans The Brisket Dog is my #1 Online Puppy😁👍👍. Daisy, our 4-legged “Daughter”, just Loves Brisket too

[@d.c.347]

"" For those of you, who asks if I change my gloves "" 😆😆😆😆😆😆😆😆😆😆😆😆

[@SlapYoDaddyBBQ]

LOL! You cannot imagine Darryl what flak I get from the trolls as I personally reply to 2,000 comments a month!

[@2005Pilot]

Harry Soo I bet it’s insane!! I feel for ya but know you are Tough cause ya keep on Rockin’

[@raygrech1965]

Harry my burnt ends do not come out good. There two tough. Even tho internal temp when pulled is around 205. Any suggestions

[@SlapYoDaddyBBQ]

Hey Ray, try cooking your brisket burnt ends longer to get them tender. Here's a tip, when they feel done, wait another 30 mins. Be sure you have enough liquid mop in the wrap so the moisture does not dry out. See my brisket playlist for more tips kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd

[@raygrech1965]

Thank you harry I’ll try it out and keep watching

[@tacoholicssocal1412]

Harry...where did u get the chopping board..i need one that size

[@SlapYoDaddyBBQ]

20 X 30 from Amazon

[@robertaltomari2260]

Do you still compete in kcbs

[@SlapYoDaddyBBQ]

Have not in a while since 2019 as I'm focusing on KZbin. Besides COVID 2020 put the kibosh in comps the past year.

[@2Atwater7]

If I ever get reincarnated I want to come back as Harrys dog. 🤣

[@SlapYoDaddyBBQ]

LOL Atwater, Mr. Beans sends love and hugs!

[@dreamcaster1969]

I don't see any link for the ribs

[@SlapYoDaddyBBQ]

Thanks for watching Robert. Try mangalitsaestates.com

[@dennislincoln5369]

👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏

[@SlapYoDaddyBBQ]

Thanks for the applause Dennis!

[@firedude3337]

It's almost like they cut too much off the rack....maybe you can request a meatier set....

[@SlapYoDaddyBBQ]

I think the hog is small and that's all the rib meat you get. I'll have a Kurobuta rib, Iberico pork, Mangalitsa throwdown video coming soon

[@daveestabrook1879]

WHY DOES HE KEEP CALLING IT MANGALISTA?? It’s MANGALITSA!!!!!!!!!!!!!!

[@PsychopathicBob1]

WAy to much work for me for a set of ribs. As no one has all of those ingredients on hand. I'm sure that they are very tasty. My question is can you even taste the pork?

[@SlapYoDaddyBBQ]

I have plenty of recipes for everyone's style and budget! Harry's Rib Playlist - kzbin.info/aero/PL3m5r2-liyzpJuNhaYYnx2b7GVXknpZE8