Smoked Spare Ribs

How to Smoke Spareribs - Discover my method to perfect BBQ Smoked Spare Ribs in this helpful BBQ tutorial. Learn expert tips and techniques to elevate your spare rib game.
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[@jarodrochell1310]

How have I gone this long without finding this guys videos??? As in depth as anyone and I haven’t seen anyone as passionate about the craft as him

[@Ray-ie8gw]

I usually don't comment on videos but you should know you have made a difference in my bbq cooks ..thanks and keep the videos coming.cant wait.

[@LeviathanPits]

Honestly one of the best rib cooks I've seen! Very valid point about overdoing it with the sugar, sauce, butter etc - I've steered away from this recently too towards a more 'simple' rib and the results are hands down better.

[@MeatNGreetBBQ]

Thanks for the comment and support brother. I agree, I feel like there’s a time and a place for it. But the candy ribs of old are starting to fall into the background to a far more edible rib like this one. Again, thank you for the support!

[@Gchupp]

He just put all them in a bottle 😂 no difference

[@seananderson4236]

Lol those ribs look amazing but I was thinking the same thing. He just put everything he was talking about In a bottle. Sauce, sugar, butter. 😂

[@WeegiesBackyardBBQ]

Nice video. How about cooking with no wrap until the rest? And yes, keep it simple, salt, pepper, and your favorite rub if you'd like. Cook until done, then add your sauce or, as you say, slurry in your foil. Let rest for at least an hour or so. Thanks for the video.

[@sstanforddpt]

I think it's obvious. He had all those ingredients, balanced them out but held back the amounts compared to hand fulls of brown sugar, swimming in butter, and gobs of honey. He's respecting the meat while still adding respectable flavor. Anyone can add to or reserve here. Such critics

[@rossayoung]

Amazing color on the ribs. One tip. Don't forget to hit the ribs underneath with your slurry. It will make the color more uniform and the meat more flavorful on the underside

[@MeatNGreetBBQ]

lol ok now you’re trolling 😂

[@alanm.7504]

This is the second of your videos i’ve watched in as many weeks. Breaking the cycle of too much butter, brown sugar and honey in the foil is a paradigm shift for me, but based on your cook it looks like a game-changer. Thanks for the detailed narrative along the way!

[@MeatNGreetBBQ]

I had to go through the same mental shift too bro. I’m not saying never do it, but you’ll come to love a simpler approach I’m certain here and there. Enjoy boss 🍻

[@coreylawson332]

Where have you been brother? We need some new content in these BBQ streets 👀

[@MeatNGreetBBQ]

Wuddup!!! Bro I’ve been mulling over helpful/fresh video ideas and want to make sure I don’t post just for the sake of posting you know. But if the streets are asking I might have to load one up and fire away 🚀

[@kylerobertson1059]

Really like how instructive you are on each step

[@MeatNGreetBBQ]

Thank you, trying to break it down as best I can haha

[@lyslebennett1203]

​@MeatNGreetBBQ my wife says quit looking at videos your food is fantastic .but thanks guys

[@danielstahl673]

Gonna Try this today thank you so much

[@scottdalon801]

Found your channel watching the Fire Management video. Love your content. Keep it coming!

[@MeatNGreetBBQ]

Stoked you found the channel bro, thanks for your support.

[@TWC6724]

Gonna have to try the Morton’s seasoning. Looks delicious my friend 🤤. You’ve got a real special channel here. Seriously. You’re a master at your BBQ craft.

[@SmokeMD]

These are the best BBQ videos available, keep it up my dude! Representing MO well!!

[@MeatNGreetBBQ]

MO STAND UP!! Thanks a million bro appreciate the comment and support 🙏

[@canadianbrewer]

Presentation is everything and you do a great job. The recipe is great too. Thanks for this.

[@grumpyp1]

This is some great content. Thank you

[@MeatNGreetBBQ]

Thanks brother appreciate your support.

[@frank_osuna]

New favorite bbq channel. Amazing content and you seem to do it effortlessly. Keep it up!

[@MeatNGreetBBQ]

Man this comment means the world!! Thank you for the support, truly!

[@nkozma79]

Great Work Brother!

[@sheilahtaylor3005]

Loved your presentation. It really helped me a 1st timer. I'm going to try again..thx. I'll subscribe, like your style❤

[@JustGrillingandChilling.]

Like many others here, I love the “out of the box” thinking here… and love his style and very obvious passion for his craft…. Liked and subscribed for sure… look forward to more of his content….👍🏼👍🏼

[@drewgoebel64]

Love your videos. Thanks for the great and detailed how to on these ribs. They look fantastic and I’ll be giving this rub and slurry a try. That color was incredible I’d like to replicate for presentation sake alone!

[@zebulon303303]

Best rib video ever!

[@MeatNGreetBBQ]

Boom!! Appreciate that means a lot!

[@markagobirds7433]

Bruh caught himself quick when he saw that middle finger😂 great video. Using coarse ground pepper was a game changer for me. Great bark every time now

[@MeatNGreetBBQ]

Lmao!!! My wife knew better for leaving this in the edit huh? 😂😂

[@georgevillanueva7696]

I AM ON IT FROM CALIFORNIA with my new FRANKLIN OFFSET SMOKER BIG THANKS 🙏🏻

[@MeatNGreetBBQ]

Duuude!!! You bought a freakin tank of a smoker you’re going to have a blast with that thing!

[@2005Pilot]

Nice Smoker! Congratulations 😁👍👍

[@NoxapaterBBQ]

I’ve said it before and I’ll say it again! Frisbee’s got some of the best BBQ content!!

[@MeatNGreetBBQ]

Appreciate the support my brother!! 🙏🙏 p.s. it’s spelled the REAL way (Frisby) 😉

[@NoxapaterBBQ]

Brooo! Frisby I got you fam!

[@mr1takejake]

Crystal clear presentation, can’t wait to try the slurry sauce myself, another great video 💪💪

[@MeatNGreetBBQ]

As always brother your support is greatly appreciated- and you know there’s more to come 🚀

[@donaldwilson5968]

Good info! Great presentation! Thankyou

[@skipblack6192]

Thanks!

[@jpscarias1]

great

[@kjenkins95966]

I'll be trying it this weekend!

[@MeatNGreetBBQ]

Hopefully they turned out well fam?

[@AntsBBQCookout]

You have great camera presence and the ribs came out amazing!

[@MeatNGreetBBQ]

THE MAN THE MYTH!! Appreciate the comment & support bro means a lot coming from you 🙏

[@broysbbq]

Great cook Big Frizz!

[@MeatNGreetBBQ]

MY DUDE! Thanks for stopping by the ol meat n’ greet channel and giving some love.

[@philippfink3172]

Have to try it, Looks so good!

[@MeatNGreetBBQ]

Do it family, it’s not the end all be all But it’s a DARN good way to throw down on a rib!

[@johnnyelles]

Dang dude, these are some super informative vids. Thanks for posting!

[@MeatNGreetBBQ]

Thanks for the comment and support brother. Just having fun talking about bbq while convincing my wife that the best use of her time on a Sunday is standing there listening to me talk while rolling a camera haha 😂

[@johnnyelles]

@@MeatNGreetBBQ She rolls the camera, you roll the smoke. Fair trade😤😂

[@RichWyatt1]

Thanks for sharing I struggle with ribs on occasion I will be trying this out

[@MeatNGreetBBQ]

Thanks you for the support my friend. We all have cooks that just don’t go our way from time to time, definitely understand. I think you’ll enjoy this method a lot! 🙏

[@ricknism]

Great video

[@MeatNGreetBBQ]

Rick, you da man!! Thanks brother 🙏

[@WeegiesBackyardBBQ]

Very well done!!

[@MeatNGreetBBQ]

Thank you bro!

[@garthbirney1307]

Sometimes simple is better Well done

[@MeatNGreetBBQ]

Amen to that brother!

[@scrscr3246]

Well done. Going to try this

[@MeatNGreetBBQ]

Thanks brother!

[@thebbqalchemist]

Like those ribs, your video is on point. Keep that content coming brother. I am definitely going to try your technique.

[@MeatNGreetBBQ]

Man thank your for the comment and the encouragement!!! More content on the way brother, trying to keep it fresh and helpful (and semi consistent haha). Let me know how you like the ribs if you ever spin around to trying them.

[@panlengus2049]

I'm content creator from Poland and I just made my own offset smoker and I try to learn as much as possible. Your channel is packed with knownlage thats amazing! Keep doing this, It's awesome!

[@MeatNGreetBBQ]

Dude that’s awesome welcome to the channel thanks for the support! Give me a shout if you need anything on your journey with the new smoker.

[@louisvillasenor6210]

3 fingers up. Like Comment Subscribe. LOVE IT. LMAO. You should use that as your exit all the time, that was too funny.

[@dustinscroggins3382]

Stumbled on you channell today watched a few videos great content, and passion for bbq

[@MeatNGreetBBQ]

Man thanks a ton for this comment. Your support really means a lot, cheers brother!

[@georgeBeridon]

Great specific presentation. Can’t wait to apply to my cooking. 😊

[@MeatNGreetBBQ]

Thank you for the support 🙏

[@jimmylewis937]

Looks magnificent

[@MeatNGreetBBQ]

Thank you much!

[@bbbyjay1264]

This has to be the best ribs video I have seen in a very long time! Thank you sir!! Gotta try that slurry asap!! Much love and respect!! Gained a follower from Houston Texas!

[@MeatNGreetBBQ]

Thanks for showing love bro! Means a lot. More content to come for sure

[@mikeyvisser8740]

One of the best ribs ive ever had was Lawry's seasoning salt, kosher salt and black pepper. And wrapped with some pork lard drizzled on that i had in the smoker .

[@MeatNGreetBBQ]

Amen to that brother. There is beauty in simplicity that’s for sure!

[@Cray2TheZ]

Your channel is officially my favorite barbecue channel on KZbin! No annoying sponsors (I wouldn't hold it against you but this is nice), no endless pushing of the same merch so many channels do over and over, invaluable knowledge that has been of tremendous help to me in order to step up my barbecue game with my very first offset smoker and, first and foremost, your contagious and genuine enthusiasm for the art! Bravo, Sir! Warm regards from Switzerland! Salute 🫡

[@MeatNGreetBBQ]

Brother thank you, truly!! Comments like this make it fun and very worth while making these videos. Video sponsored by the love of the art and my pocketbook 😂. Cheers bro 🙏

[@Cray2TheZ]

@@MeatNGreetBBQ You're the real MVP 😂 Cheers and thanks again, Brother!

[@reddowg1164]

This is my third time watching this video, those are some of the best looking ribs I've seen, thanks for sharing your method

[@MeatNGreetBBQ]

Dude appreciate the support! Stoked this video could help! 🙏

[@eligomez7667]

Great video. I’m going to have to try that slurry. Thank you

[@MeatNGreetBBQ]

Thanks brother! Definitely give it an ago, let me know what you think!

[@toddp822]

My guy! I just found you tonight from your fire management video. I started smoking meat eleven years ago when my wife bought me a bullet smoker for our first anniversary. The only person on YT at that time was Malcolm Reed and I did everything he said. "If this wins competitions, it's good enough for me." It took me years to realize even he doesn't eat ribs covered in margarine, honey and brown sugar. Man, that mess is for one bite - I want to eat one rack! You nailed this cook. Looking forward to more videos. You definitely know how to cook.

[@MeatNGreetBBQ]

Bro can’t thank you enough for dropping this comment. Malcom has always been a YT OG but gosh darn did he move a generation to cook some competition ribs as a main course meal haha. I think we’ve all come to realize that everything has a time and place in BBQ and most time a highly edible cook is more often preferred over a hyper flavorful cook. I agree with you 100%. Thanks again for the support bro, means a lot!

[@ShowseeTravels]

Very well done video… I’m really digging your content 🙏 Thanks

[@lyslebennett1203]

I love bbq its an all year treat in michigan US

[@MeatNGreetBBQ]

Hey thanks for the support it means a lot!

[@MeatNGreetBBQ]

Amen amen!!

[@dr.m9395]

Well done

[@MeatNGreetBBQ]

Thank you!

[@jee77osu]

I watch a lot of barbecue videos and I am obsessed with Texas barbecue but this video here just jumped to my number 1 favorite rib video...very detailed and informative. Can't wait to try that rib glaze and i really think without even trying it this will basically be my go to way to smoke ribs...do you like any of the other fiesta brand seasoning besides the pepper?

[@nelsonerobersonjr7153]

Can you put the ingredients for the rub and the sauce in the description for us new and slow cooks like me please. Thanks in advance.

[@Isovapor]

Another great and very informative video. I need to try that Slurry Sauce. I’m a fan of Killer Hogs and have his rub. Also have Blues Hog in the refrigerator. The color of the ribs was awesome! I bet they tasted even better. Cheers to another successful cook and video!

[@MeatNGreetBBQ]

Thanks for the comment and support as always fam. The slurry is a must try, and it sounds like you have almost all of the ingredients to pull it off. Let me know if you end up giving it a go. Cheers brother!

[@matthewcoleman6309]

I saw that blues hog and im in. Great content.

[@MeatNGreetBBQ]

IYKYK on that blues hog haha. Thanks for the support bro 🙏

[@carlosg362]

Man, can I come down and try your bbq. Looks amazing!

[@MeatNGreetBBQ]

Haha thanks brother I appreciate the support 👊

[@user-us9iu7vf6h]

made this sauce yesterday and I'll tell you it was delicious

[@MeatNGreetBBQ]

There we go!! Glad you liked it

[@2005Pilot]

I’m gonna have to make some soon!! Thanks for sharing with us👍👍

[@cotto22]

Can you provide the measurements breakdown on how you made it? Thanks

[@enewton57]

Can’t wait to try these - they look 😎 I’m 🤤 drooling

[@MeatNGreetBBQ]

Brother you gotta try them!!! You’ll never go back haha. Thanks for the support my friend 🙏

[@mikek1600]

Just stumbled across your channel. Love your content my man, keep it up. Earned my sub

[@MeatNGreetBBQ]

Hell yea thanks for the support bro really means a lot. More content to come for sure!

[@peterhenke3663]

I will be doing these this weekend...thanks for the great videos...breaking in the new broil king offset

[@MeatNGreetBBQ]

YESS!! Make sure you really dial in the sauce. If you like a sweeter rib lay in that simple syrup. Blah around with the ratios until you love the flavor. Once they’re done there’s no going back haha. Let me know how they turn out!

[@peterhenke3663]

@MeatNGreetBBQ everyone enjoyed the ribs. My BBQ shop didn't have meat mitch in stocks, so I used a Carolina mop sauce and everything else you used for your Missouri Slurri. Thanks for the great videos...

[@2005Pilot]

Glad I found this channel!! Those ribs looked Amazing 😛😋😋. Thanks for the Well Done video 👍👍

[@MeatNGreetBBQ]

Glad the channel found you my friend!! Thanks for the support, means a lot! 🙏

[@VillanuevaMedia]

Love it man! Would love a brisket cook. Also congrats on the weight loss would love an eating/cooking bbq while dieting video if ever possible haha.

[@MeatNGreetBBQ]

Appreciate the support bro!! Haha that’s a good video idea, would have to put some real thought behind that one. Bc frankly when cutting weight I tend to cook bbq for others and not really myself. Although if you removed all the sugary sauces and rubs BBQ would be a pretty solid meal prep option 🤔

[@rogerdelapaz408]

Sorry about that I meant to hit 👍 like! Awesome video brotha!

[@MeatNGreetBBQ]

Appreciate that bro!!

[@marcdugas4772]

For someone that wanted to keep it simple, you sure seasoned the heck out of them.

[@MeatNGreetBBQ]

Brother you must not know how crazy ribs can get? Trust, this was simple 😅

[@PAPAPIG15]

Dang now I wanna cook some ribs! Good job, new sub here 💯

[@MeatNGreetBBQ]

Haha welcome to the party bro thanks for the support!! 🙏👊

[@PAPAPIG15]

@@MeatNGreetBBQ when the brisket video coming out. 🔥

[@MeatNGreetBBQ]

@@PAPAPIG15that’s the next vid in the chamber bro! Have two creekstones sitting in the fridge as we speak. Waiting for nicer weather to really do the video justice 🙏🙏

[@cotto22]

Hi I know you aren't using real measurements, but can you elaborate just a little and roughly the mix of whomp sauce slather in ounces? Mostly for the blue hogs, whomp sauce, butter, and apple cider mix. For me I would only add the sugar water if necessary. Thanks

[@atahau6600]

Nice!! Gotta try that slurry. Looks heaps good. Subscribed after your bite of the rib bro. 😂

[@MeatNGreetBBQ]

Appreciate you bro!! Def try the slurry it’s fire and you can tweak flavors exactly how you like!

[@jazzmaster9426]

Marcus you’re the man brother!!! Best looking ribs on KZbin. PERIOD. I’m from Kansas City and I know you’re in the Columbia, MO area, my question is where do you get your Post Oak? Thanks brother, great video

[@MeatNGreetBBQ]

No my brother… YOU are the man!! Your support is always appreciated. KC STAND UP!!! I have a local guy who supplies wood for local restaurants and will throw me some when I need. I don’t cook on the 500 often so a half cord will last me a good chunk of time.

[@jasonanderson2822]

Measurements for the slurry ??

[@willhoward9865]

Already subscribed brotha! Ribs look great. Gonna try your slurry on some baby backs. It’s all I have at the moment. $2/lb. Couldn’t turn it down! LOL. My smoker is a bit smaller than Oklahoma Joe but not by much.

[@MeatNGreetBBQ]

My man!! Appreciate your support bro. Sure can’t beat a steal on some ribs haha

[@crushingbelial]

Great video - yeah man that meat mitch's whomp sauce is the truth - great kick to it.

[@MeatNGreetBBQ]

Thanks for the support brother!

[@enewton57]

When are you coming out with a brisket video? Looking forward to it. Thanks for sharing and teaching us rookies what is up.

[@MeatNGreetBBQ]

It’s the next video in the docket, excited to film it. Taking my time because I think it’ll be the most important video I do of the year and want to make sure I do it right ya know. Thanks for the support brother means a lot!

[@Redzbbq21]

I just started subscribing to your channel today and I’ve watch all your cook videos, top notch my friend! I just received my Goldees Pit a couple weeks ago and was just able to cook on it for the first time this weekend, it’s awesome! M&M BBQ said they did a linseed oil seasoning on the outside before delivering it and since it’ll be outside in the North East where I live, what are your thought on that?

[@MeatNGreetBBQ]

My brother thank you for supporting the channel. It truly means a lot! That Goldees pit is going to turn out some darn good bbq. Stoked to hear how your first few cooks go, keep us update 🙏 Linseed is a great coasting and protectant against most conditions. I always default to covering it up if possible. What i do is buy a cheap tarp from Ace hardware or something and throw it over the cook chamber then close the smoke stack down. But I think you’ll be fine with the coating that’s on there for a pretty long while.

[@Redzbbq21]

Awesome, I did end up getting a tarp to cover it and closed the stack and also threw a bucket over it to be extra safe. I was actually a casualty of the Fatstack craziness and M&M really took care of me so I’m more than excited to finally have a top quality smoker which they delivered 2 months early! As for my first cook this past weekend I did a rack of ribs and some chicken thighs, definitely learned a lot the other day lol but it all turned out really good.

[@matthewgutierrez9596]

My guy

[@MeatNGreetBBQ]

🤠 yessirrr!

[@packerbacker5000]

So is the trimming the only difference for us backyard guys?

[@MeatNGreetBBQ]

Hey brother, not sure I totally understand the question but I’d say nothing is different. Do it exactly the same as you saw here (maybe pull the membrane if your smoker doesn’t have great convection). Other than that it’s all transferable regardless of smoking apparatus. 👍

[@candicecobarrubias490]

Have you ever tried the baffle plate modifications. I have them and I’m having a hard time keeping my temp up to the necessary 250. I’m using half splits of cherry wood and I feel like I’m burning forests out here. There isn’t a lot of wind today so I’m doing what I can but any help would be appreciated

[@MeatNGreetBBQ]

No I haven’t played with baffles or anything like that. I’ve been tempted on the past but always end up just running as open of an offset smoker as I can when it comes to backyards.

[@warped1050rr]

Did you let them rest after pulling?

[@MeatNGreetBBQ]

Just rested them long enough to cool to a temp that’s edible 👍

[@dr.m9395]

You’ll be huge in a year. Mark me down.

[@MeatNGreetBBQ]

Man I need this energy!

[@jerrychastain8567]

Is spritzing absolutely necessary? As the fat renders out wouldn’t that make them wet? Honest question

[@MeatNGreetBBQ]

Great question! Pork ribs are a much thinner cut of meat compared to meats like briskets. I prefer to sprits once my bark is set to add topical moisture. Just helps keep the ribs from getting too dry and potentially splitting or cracking.

[@charlotteking8123]

Sweetheart that aluminum is bad for your health. I suggest using a stainless steel or, better, glass pan, stainless steel could use the restaurant style cover, or foil on the top would be much less exposure. Thanks for the tips!

[@MeatNGreetBBQ]

Thanks for supporting the channel 🙏🙏

[@anthonycamarillo8509]

Will be making your slurry aka meat & greet slurry

[@MeatNGreetBBQ]

Do it!!! Let me know how you like it 🙏🙏

[@T2_Sug]

Is that Morton's season all?

[@MeatNGreetBBQ]

Yessir!!

[@T2_Sug]

Thank you my friend

[@2005Pilot]

Got it saved in my Walmart list 👍👍

[@gflee103rhaney_dayz3]

Hey bro real talk I’d like to meet you

[@MeatNGreetBBQ]

Let’s do it! I should do a “Meat n’ Greet” at a BBQ restaurant one of these days!

[@Pitjunkiescraftbbq]

🪵🔥🐖

[@MeatNGreetBBQ]

🍻🙌

[@michaelkarageorgis4629]

There is such a thing as too much info. Otherwise great 👍

[@MeatNGreetBBQ]

Appreciate the support but this is prob not the channel for you boss. You’ll never see me deliver mediocre-bulleted points for the sake of keeping a video short or sweet… trust it would be easier to do it that way. But I choose to do it this way in an effort to give as much info as I can to the folks who want/need it. But again, appreciate the support and feedback. Cheers 🍻

[@DerbyBandit]

Bro I just bought a Thermapen One 😂 nah I never temp my Spare ribs. After that botched brisket I made I made ribs and they came out legit because the fire wasn’t as hot. I posted the pic on my twitter…same twitter name as my KZbin channel/username.

[@MeatNGreetBBQ]

lol thermometers def have their rightful place inside bbq essentials… but I think they enable us at times. When I first started BBQing I didn’t have a tmro gauge on my smoker OR an instant read… had to rely 100% of look & feel 😫😭. I’m def better off bc of that though, so I urge everyone to going through s season of just look and feel. Shoot it to my IG I don’t have X. bigfrizz99

[@Pablo081]

Just finished building my first smoker. It's a 150 gallon. Can't wait to cook these up. Great video!

[@MeatNGreetBBQ]

Dude stoked to hear you have a new beast in the fam, I love me a solid 150 gallon smoker. Enjoy the fruits of your labor bro and thanks for the support 🙏

[@peterhenke3663]

Thanks!

[@MeatNGreetBBQ]

WOAH that’s cool! Thanks bro means a lot 🙏🙏