Rick's Spare Ribs Recipe | GE Profile Smart Indoor Smoker

  Рет қаралды 19,334

FirstBuild

FirstBuild

Күн бұрын

Pork Ribs are one of the most popular food choices for the Indoor Smoker. With lots of different ways to prepare, cook, and enjoy, Rick wanted to share his go-to recipe for smoking spare ribs indoors.
Enjoy.
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Пікірлер: 42
@Firstbuild
@Firstbuild 10 ай бұрын
Rick really enjoys making these recipe videos so be sure to let him/us know what other recipes or cooking videos you want to see!
@kevonwilliams1925
@kevonwilliams1925 8 сағат бұрын
Im definitely getting myself one for Christmas
@bobbicatton
@bobbicatton 10 ай бұрын
I haven't tried smoking ribs yet, and was pondering how to best make them fit, whether to rotate, etc. This was super helpful👍
@wdbyrd2
@wdbyrd2 9 ай бұрын
I'm really liking how this product looks. If you do make ribs let us know how it tastes compared to bbq ribs from restaurants please.
@Trumpetmaster77
@Trumpetmaster77 9 ай бұрын
These ribs looked fantastic! Hard to believe they came out of that machine! Very nice! I'm really liking this!
@saceurWOT
@saceurWOT 10 ай бұрын
5:46 Yeah I've found the cook times on the pre sets are a bit too long so I have pretty much given up on presets. Have done beef ribs, pork ribs, tri tip and picanha and adjusted em down a bit
@Firstbuild
@Firstbuild 10 ай бұрын
This kind of feedback is always helpful. The smoker can be updated over the air so all of these preset parameters can be adjusted in the future.
@kcwilcox1
@kcwilcox1 10 ай бұрын
The fat on those ribs is delicious! One of my first smokes-really appreciate the continued videos. Can’t wait for the knife sharpener to come into existence-you’re all awesome!!
@dannyfromspace
@dannyfromspace 10 ай бұрын
Rick these look so good!!! 🤤🤤
@JohnRaisbeck
@JohnRaisbeck Ай бұрын
Where can I get that recipe book please? What gloves do you use? Great video!
@WarChortle
@WarChortle 10 ай бұрын
Ribs look fantastic. I don't see a smoke ring, but I don't see that as an issue.. food has been coming out of the Arden with smoke flavor. I've been tinkering around with smoked burgers. Wondering to see how you'd make them.
@kyleb.841
@kyleb.841 9 ай бұрын
Thanks! Always love your videos! So do you think it would be just a little less time for some baby backs? I’m going g to try that now….
@RaymondParker-h2p
@RaymondParker-h2p 9 ай бұрын
Looks like maybe some type of rack handle to remove and place racks in.
@jamesrwallace77
@jamesrwallace77 9 ай бұрын
Did you spritz them at all? And if so, do you have to hit the “clear smoke” button before opening the door?
@Firstbuild
@Firstbuild 9 ай бұрын
No spritz. We definitely recommend clearing the smoke before opening the door, which we usually do. Sometimes we just turn on the overhead vents in our commercial kitchen and don't clear the smoke for the sake of speed when filming these videos. We have a large space and 2 large vents in our kitchen so it isn't too bad for us but for folks in smaller setups without proper ventilation, we recommend clearing the smoke before opening the door.
@rohansaxena166
@rohansaxena166 9 ай бұрын
Interesting trade off on bringing up to room temp. Though it might cook slightly faster, cold meats tend to attract more smoke
@spencernystrom3475
@spencernystrom3475 13 күн бұрын
Okay so what were your temp and times? Smoke and 250 for about 2 hours, rotate and smoke for 4 hours, then wrap in foil for about an hour, then back in with sauce for about maybe 20 minutes? So total time is closer to if not more than 7 hours? Got it. Thank you😂
@chey3980
@chey3980 10 ай бұрын
Rick, did you use the mesquite Arcacia pellets for the ribs?
@Firstbuild
@Firstbuild 10 ай бұрын
yes. Rick's response, "If there were any in the building, then that's what I'm using."
@wadelynch8973
@wadelynch8973 8 ай бұрын
Best wood for smoking fish, chicken, veggies. Citrus like lemon or lime.
@edanderson3279
@edanderson3279 7 ай бұрын
Can you let us know the exact times and temps that Rick used? It looked like he smoked them for 4 hours unwrapped and then 1 hour wrapped.
@ericbommer2280
@ericbommer2280 10 ай бұрын
Hey Rick, have you thought about jerky trays. If you need I have a really good recipe.
@ricksuel
@ricksuel 10 ай бұрын
We have new trays that will work great for jerky! Can you please share the recipe? I’d love to try it
@ericbommer2280
@ericbommer2280 10 ай бұрын
@@ricksuel here ya go. Really simple and by far my favorite. Ingredients 4 pounds Eye of round (The original recipe called for Goose meat:) but eye of round is the best beef option, but I have never tried flank/skirt steak) 3 Tbsp. coarse Salt 1 C Brown sugar 2 Tbsp. Garlic Powder 3 Tbsp. Coarsely Ground Pepper 1 C Water 3/4 C Soy Sauce 1/2 C Worcestershire Sauce 2 Tbsp. Chili Powder 2 Tbsp. Red Pepper Flakes (Optional) Directions Cut meat into 1/4-inch width and add to seasoning in a zip lock bag Wait 12 to 24 hrs.
@Mensan1960
@Mensan1960 9 ай бұрын
On a “real” smoker, I would use the 3-2-1 method. Wonder if you could do that here
@heroofharo
@heroofharo 6 ай бұрын
My ribs came out absolutely black after 6 hours. Oddly the bones themselves were actually mushy. Crazy. they weren't bad, but they weren't great.
@ChuckReynolds
@ChuckReynolds 9 ай бұрын
Bone-in Pork shoulder; would one even fit?
@Firstbuild
@Firstbuild 9 ай бұрын
I guess we need to find out...
@ChuckReynolds
@ChuckReynolds 9 ай бұрын
@@Firstbuild agreed... let's gooo
@ChuckReynolds
@ChuckReynolds 9 ай бұрын
also lookin at smoke rings from this...
@Firstbuild
@Firstbuild 9 ай бұрын
@@ChuckReynolds Smoke rings are formed when high levels of nitric oxide from wood smoke, react with the myoglobin in the meat. It takes a large amount of smoke/nitric oxide to create a visible "smoke ring" on the meat. While this is possible in the Indoor Smoker, it usually doesn't show up because of how few wood pellets we need in order to fill the entire chamber up with smoke. Also we don't use burning pellets to provide the cooking heat like a traditional smoker does. Basically, the Indoor Smoker is very efficient with its smoke and it's a closed system. So there usually just isn't enough nitric oxide created in order to form a very visible ring. We could and have achieved smoke rings by turning up the smoke production beyond its normal limit but that almost always resulted in terrible flavor and meat that tasted like ash. Hope that makes sense.
@ChuckReynolds
@ChuckReynolds 9 ай бұрын
@@Firstbuild It does and thank you. I really want to try it and taste test it. Cheers guys thanks; very cool product.
@miked8042
@miked8042 9 ай бұрын
This is not for people who use stick burners. No capacity for one
@cnbr494
@cnbr494 9 ай бұрын
I usually don’t need the capacity. This has been great for a week day smoke or just enough for a family of 4. Smoking in Arden today and it’s 5 degrees out;)
@michaelo1492
@michaelo1492 8 ай бұрын
Looks like it holds quite a bit of product. Definitely a great option for Apartment dwellers.
@michellereynolds6290
@michellereynolds6290 10 ай бұрын
I too prefer to score the silverskin. Probably because every attempt Ive made to remove it has been a disaster! Lol One day Ill get one off! 😂
@AirsoftTacticMan
@AirsoftTacticMan 10 ай бұрын
Use a paper towel to grab it, thank me later
@wdbyrd2
@wdbyrd2 9 ай бұрын
I actually prefer the membrane to stay on and season it well and once the ribs are done they it is a crisp season layer I can enjoy.
@richardpierce4680
@richardpierce4680 2 ай бұрын
Leaving silver skin wth
@johnnydelgrady
@johnnydelgrady 7 ай бұрын
You need to learn how to sharpen a knife. 😂😂😂
@Firstbuild
@Firstbuild 7 ай бұрын
Those ones don't hold an edge no matter what we do. Finally got a new set though and it's been smooth sailing
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