The Complete Guide to Cooking EVERY Type of Rib

[@MaxtheMeatGuy]

Get 50% off your first order of CookUnity meals - go to cookunity.com/maxthemeatguy Use my code MAXTHEMEATGUY50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!

[@darthkeef3320]

Max start a restaurant in socal

[@Jackal2991]

Max, marinade some hotdogs in Malibu Rum for a week or so and cook them.

[@JadenGregg-su9no]

​@@Jackal29913 REPLIES

[@lordallenpatterson5313]

My father and I have always agreed that we LOVE ribs! Every single second my mouth is watering with the talk about ribs. Max has definitely been a favorite meat videos of mine. I have always been super excited with every single video. Max as always thank you and please keep the videos coming!

[@mahavandhanperarasu2667]

me:hey mind, what do you learn from this video mind : BABY BACK!🤣

[@khelocin]

I had to say this, since Max mentioned that he loved flanken-cut Korean ribs: fun fact, the flanken-cut Korean short ribs are known as LA-style galbi (whether for Los Angeles or lateral axis cut is debated), and originated in LA because a lot of Korean immigrants could not find the English cut, which is the actual traditional cut in Korea (also known as 왕갈비, king's cut or big ribs). There are also two varieties: the braised version and the bbq'd version. The braised being braised in basically the same as a marinade, but with veggies (갈비찜), and the bbq'd version with the meat fileted thinly, but still attached to the bone (왕갈비 구이) and cooked over wood charcoal (usually Korean oak)! If you go to Korea, you might have a hard time finding the LA-style ones, though it's becoming more popular!

[@TheGlamorousLifeofNae]

I love how you added the sounds in for the baby back ribs! 😂 I love ribs! 😋 Beef ribs are my favorite!

[@straighttalkwithkyle7947]

Rip TIps done right are like the popcorn chicken of BBQ. I used to work at a BBQ restaurant that's been in business since 1956 and I absolutely love them.

[@davidhalldurham]

Excellent, very informative video, Max. Thank you for taking the time to make it.

[@armadillolover99]

If only you put this out a few days earlier, I seriously needed some of these tips on Friday. But I’ll definitely be consulting this video for future cookouts.

[@GXT_ROGUE]

BRO DIDNT SAY "Cooking over applewood, low and slow" for pork 😢

[@xjyo]

While other food youtubers keep making $hitty shorts, Max is doing god's work with these long and helluva interesting videos. Thank you!

[@phillipcarroll6625]

He makes shitty shorts too

[@Btn1136]

He’s got some great $hitty shorts too!

[@brianonyango472]

I find it funny you have a Mahatma Gandhi profile pic😂

[@MoMatcha69]

Dork

[@JM-fc9gm]

Sick of so many corny food KZbinrs in general

[@Mets2015WorldSeries]

Spare ribs will always be special to me as I’ve eaten them all my life. Even at the age of like 8 I could eat an entire half or full rack of them. My grandfather used to make a blend of sauce with I think hoisin, bbq, and soy. It was really good but as he aged he just used bbq

[@YukiteruAmano92]

A nonexhaustive list of animals eaten by humans that do not have ribs; Crabs, lobsters, shrimp, clams, oysters, mussels, squid, octopuses, snails (if you're French), sea cucumbers, sea urchins, abalone, winkles, limpets, conchs, whelks, scallops and geoducks! All animals, all ribless, all eaten by humans.

[@tanikokishimoto1604]

Human, but not French: eaten all but sea cukes, abalone and geoduck. Some day want the last three.

[@masterpeace1647]

Damn man, your knowledge is vast and incredible. Pointing out biology mistakes on a cooking show is just so cool. I bet you get all the bitches, especially with that fucking anime pfp as well

[@tuipaopao]

Pretty much all invertebrates.

[@Rusk0000]

Snails is delicious

[@Bbqbuffett]

Correction* When chuck short ribs are left in-tact and untrimmed, they're referred to as "Dino" beef ribs. Chuck short ribs run from rib 1 to 5 and are cut just above the brisket. Plate short ribs: Plate short ribs come from ribs 6, 7, and 8 and are cut just below the rib-eye as 3 bone slabs. When untrimmed and left in-tact, the whole rib is referred to as a "Brontosaurus rib." Meaning, you get the entire short plate section with both the lifter muscle on top as well as the serratus ventralis.

[@jacksonparks6992]

Pls do more of these types of vids they are very helpful

[@harrowedchaos]

I’d love this as series for other cuts

[@ncrnmcn]

I love how Max isnt one of those elitist chefs that scoffs at pre-made food like the supermarket ribs. He respects that ribs are still ribs, home cooked or not.

[@Tugboat1110]

Highly recommend max doing some wild game meats.

[@zainabcharchafchi4294]

Gotta love max and his creativity

[@captain_commenter8796]

These are some good tips! Can’t wait to try them out! (I have never touched a grill in my life, I will likely never use these tips)

[@veridico84]

Every meat we eat has ribs, especially chicken ribs, fish ribs, frog ribs. They are my favourite.

[@pinbi7]

not sure if you're being sarcastic but all the animals you listed are vertebrates , so yes they do have ribs

[@veridico84]

@pinbi7 I was yes. We don't prep fish or chicken ribs. And interestingly, frogs don't have ribs.

[@pinbi7]

@@veridico84 i was thinking more about the many invertebrates that we eat , but you're right many vertebrate specie where we don't really eat the ribs, although fish can have some pretty sizable ribs

[@takarahayashi4124]

the most underrated way to cooking ribs is Deep Frying, the Maynard reaction that happens to the ribs when deep fried is mind blowingly delicious.

[@canaisyoung3601]

Maillard reaction.

[@ronsimpson143]

I spray my ribs apple juice mixed with Heritage distillery's Brown Sugar Bourbon. I also use hot honey as a binder sometimes.

[@crooksnkings]

The commitment to the baby back bit had me dying. Mainly because every time I hear the words “baby back” that jingle just starts auto playing in my head anyways. 👏 😂

[@allamericancooking]

Awesome job, Max! Very informative, great visuals… We need KZbin to invent a way to broadcast the aromas because I know those ribs smelled as good as they looked! Just hope they don’t invent a way to broadcast taste. We don’t need a bunch of people licking their phones… 🤦🏼‍♂️

[@chasehensley9415]

Octopus: where are my ribs you said we all have them?😂

[@TheForeverRanger]

We always kept the membrane on, mostly because of laziness but it gets nice and crispy.

[@veridico84]

I use paw paw on flank in style ribs.

[@caseyjones5145]

That sounds great! Paw paws are underated

[@NydiaDoyle]

No words are necessary between two loving hearts.

[@Iniquitous07]

Ribs>steak

[@ianbaeten2841]

Gosh dang, that ~~*babyback*~~ got me everytime haha... loved the video!

[@rensevers740]

the baby ribs sound throws me off and makes me want to leave the video

[@AliceVictor-s2w]

Every step I have taken, since I was that child on the bridge,has been to bring myself closer to you.

[@DekuWarrior1029]

Ribs are the GOAT to every BBQ cooking

[@tanikokishimoto1604]

Goat ribs are good, too

[@DekuWarrior1029]

@@tanikokishimoto1604 no like, the best

[@pinbi7]

@@DekuWarrior1029 yes but, goat ribs are good too

[@caseyjones5145]

Agreed.

[@yyoot9790]

How the pepper looks hanging off the edge of that board at 12:57 is unnerving

[@skidawg22]

Funny you mention competition. I recall from having barbecue judges on a podcast that there is a right way to turn in ribs for competition - meat side up, curve down.

[@interestgainer9801]

Can you make a dedicated video for chicken because I can't eat beef for religion goat and lamb are also fine

[@GoldenKnightsFan_84]

Max, with the ribs in the oven method, after saucing them how long do you put the back in the oven for?

[@MaxtheMeatGuy]

Usually just about 15 min! Until the sauce has tacked up nicely

[@rickz2696]

Ok

[@Drrobverjones]

Having tried fall of bone and none fall off bone, fall off bone are usually tastier if they aren't dry. Absolutely better when they're falling apart on you.

[@squealingbagpipes1686]

I love these guides! even thought I know how to make these, they are so fun to watch how fellow pitmasters do there bbq! Love ya max no homo keep it up with these, love them

[@danietkissenle]

1/2" flanken ribs with citrus marinade hot and fast is one of my fetishes. So damn good

[@VathSophanin]

Thanks for this recipe. Looks delicious 😋

[@EliaKurmann]

Who thought that the "Baby Back" part was a good idea

[@archergyre6511]

When holding smoked meats you say you can use butchers paper, would using parchment paper work too or would aluminium foil be the next best option over butchers paper? Thanks for the wonderful videos. Made my day seeing this upload~

[@loganrogers5642]

I’d probably just go with foil. I’m a butcher and have competed in bbq comps:)

[@caseyjones5145]

Flanken ribs are tied for the best meat with fried chicken imo. Simply amazing!

[@woofljh]

Thanks for posting this video! It helped me with many different cuts. One that I’m still wondering about is boneless short ribs or boneless ribs. I don’t know exactly what that is? I see a lot of people talking about them, but I have a hard time finding them. What exactly are they?

[@faarmer]

Pretty sure sea cucumbers dont have ribs, max

[@ilajoie3]

Video on what to look for when purchasing from a butcher

[@blazingstarbbq]

Oh Yeah! Great breakdown of each cut of ribs Max.

[@DJuahn]

Lloyd's are so so. The best I've had are the Tony Roma's prepackaged ribs.

[@isaacford4160]

He’s got to cook more game meats

[@caseyjones5145]

Wild turkey & wild boar are so good

[@LinuxLea]

"Every single animal has ribs!" Can't wait for your "Barbecue Escargo Ribs" video, you muppet!

[@pinbi7]

we all know lobster ribs are the best part

[@caseyjones5145]

Aye, love from across the pond❤

[@RosalindNorth]

Sometimes,the smallest things take up the most room in your heart.

[@tomasbevirt2421]

I keep laughing every time the Baby back song gets edited in! Awesome

[@Particing]

CookUnity is MOST DEFINITELY NOT the first chef to consumer delivery platform.

[@thebassrogue]

I love breaking rules so for Beef Ribs i love using salt+pepper, cumin and powdered bay leaf, some people will hate it, some will love it. I don't have a smoker tho so I use a regular oven and wrap it in aluminium foil.

[@HoneyEuphemia]

Life is not measured by the number of breaths we take , but by the moments that take our breath away.

[@BrookJennings]

Not everybody could sail the ocean, but still we could share this dream.

[@WafflesMCPE]

Mmmmmm yes I love my chicken ribs (For those wondering max says “I showed these to remind you all animals we eat have ribs”)

[@shawnpitman876]

I mean chickens do have ribs, but we leave them with so little meat that they're not worth eating.

[@rogerhinman5427]

Pork ribs are great. Beef ribs are Heaven.

[@danielgikher]

Great videos. Made a bunch of stuff. I’m using a pellet grill. What temp do you recommend for the Dino ribs? And do you remove silver skin from top on them?

[@kemillionaire2]

Chilli’s baby back ribs 🎶

[@Areej9828]

Awesome explanation, you’re a great teacher !

[@usjack]

19:03 I'm from there and that looks good

[@cheese8101]

where do you keep the meats to keep them warm while you cook the other ribs?

[@sak1499]

Keep it in freezer ALWAYS if your not cooking them But if it's for 2 or 3 hours, you may keep it in room temperature

[@pinbi7]

how much ribs are you cooking? lol you can do like 4 racks in a regular oven @ a time

[@DankUrbanBoss]

That pork short rib squirt was wild! 😍

[@Nighthawk1000]

My family always cooked spare ribs in the oven with duck sauce.

[@MikeS42069]

Malcom taught me BBQ, Max taught me meat

[@vangranda]

Don't mind me over here just saving this in a cooking playlist

[@HaruShindo]

Thanks for making a section for us without the use of a grill (because US appt's suck). Glad to see your take on the pre-packaged ribs, but their seasonings tend to make a weird taste for me. Guess I"ll try a different brand next time.

[@shawnpitman876]

The Montana's branded ones taste pretty good in my opinion.

[@bobhilly546312156332]

On my pellet grill I leave them on, real wood I take the membrane off

[@zbuuury]

Very cool video. Although I can't figure it out how you mixer beef with pork in the test. 😂 Other than that, keep it going!

[@JustANeonSign]

You missed human ribs

[@LordOfTheFatCats]

o-o I think I know why

[@ng-ht1vx]

I like smoking my ribs, then finishing them in a dutch oven with a raised rack inside rather than paper wraping them.

[@Slimechildinexilelmao]

Not all animals have ribs, even less if you mean actual “bone”, as the jellyfish have no bones and things like charms and such have cartilage rather then bone :)

[@JUICYTBONE]

Can you share that korean sauce recipe? Also can you do a video on how to smoke meat in doors?

[@ElsieTurner-o4v]

I can be the light in the darknessAnd run the sun in the summer rain.

[@MsTammeLA]

I really enjoyed this video. Thank you for the new tip and ideas.

[@TLhikan]

There’s a local BBQ place where I live that makes excellent Turkey ribs.

[@SimplyAnimalBased]

You need to make a carnivore meal service Max 😬❤

[@volrathy1]

All animals have ribs .... I will have a rack of oyster ribs please

[@ryanwilson_canada]

Is "baby back ribs" a trademark in the us?? That's a bit strange to me.

[@robby831]

Ahhh yes the 5th video of cooking every meat max has made

[@mecha1018]

I lol everytime the baby backs get mentioned😂

[@kalaoaflowerpower]

was hoping to see "spoon meat" the ribs of usually ahi or thunnus albacares since you caps locked EVERY

[@SimplyAnimalBased]

The flanken short ribs we call tira de asado… awesome grilled over embers and served with chimichurri sauce and a good red wine ❤ call ur Argentinian friend for a demo, tell him to send me a choripan 😋🤤

[@shankhadwipdutta2263]

Max be eating meat right off the bone every time, low and slow mode 😮😮

[@pinbi7]

0:40 8:23 not all animals have ribs :/ keyword here would be vertebrate. Octopus , squid , sea urchin , lobster , snails ect... don't have ribs

[@LimeLime.]

Max the Rib Guy

[@sonnyrdr2421]

The McRib is back!!

[@felixgv]

Great guide, but beef short ribs don’t need to be smoked… just grilling them with coarse salt a couple of hours is fantastic. Ask your friend Al Frugoni 😊

[@yesandno3754]

You just had to make this video when I’m halfway done cooking my first pair of ribs😂

[@KevinHood-w5m]

The sun for day ,the moon for night ,and you forever.

[@chrismclaughlin9722]

Country style ribs definitely can and do have bones when they are cut from a bone in butt

[@christopherday210]

❤ the variety here... good video Max.

[@delzav4872]

I would love to see Max taste the “Flecha de res” , a Mexican cut of the beef ribs… pure pleasure!! But I can’t find it elsewhere than in Monterrey/Mexico

[@dirtyfiendswithneedles3111]

What part of the ribs is it?

[@delzav4872]

@@dirtyfiendswithneedles3111 I think it’s from the plate ribs

[@predawntomb8923]

Weird question but doe anyone know a channel similar to max but with fish instead I love learning about different meats and how to cook them but want to widen my knowledge into fish or seafood in general

[@asafpelleh7594]

Bruh, kosher salt is just salt. All salts are kosher basically. And instead of a binder, put a lot of salt and wait a few min's for fluids to rise up.

[@mikei7628]

Those dino ribs…….omg they look amazing.

[@user-jamesedition]

The best rib recipe is "Barbecued Korean Style Soy Sauce marinade Beef rib"

[@christiancersine225]

“Have no fear, the meat guy is here”