These Ribs Will Make You Question Every Other Rib

[@knoxavebbq]

Thanks so much for watching! Please make sure to LIKE this video. If you care to share, let me know what's something new that you learned or what you want to see more of in future videos! Thanks again!

[@gerdsfargen6687]

No written version?

[@MrWillowbeard]

Excellent video! Thanks for explaining your thought process with trying out recipes. The tip about reducing down the sauce concentrating the flavors makes so much sense, but I've never thought about it that way. Keep up the great work!

[@knoxavebbq]

Appreciate it! I wish more ppl would watch this video. I thought it was a cool idea. Haha

[@danielploy9143]

Looking good Joe. Your becoming the true scientist of bbq. No madness whatsoever just greatness.

[@knoxavebbq]

Ha! Just a couple 100k and a couple millions views away, but thank you. That means a lot.

[@mymountainlife69]

Looks great Joe. I made a similar version using Pork Short Ribs a few weeks ago. I added a little Chinese 5 spice to help with the aromatics. Keep up the good work

[@knoxavebbq]

Sounds great man. I appreciate it. Another video is dropping tonight!

[@ArmintaHodges]

I love the sweetness of the brown sugar so I think this particular recipe would be over the top for me! 😋

[@knoxavebbq]

👍

[@Hunter357mag]

Awesome fusion-that's what keeps food really interesting! Usually when I'm using white pepper, I put it on whatever meat first-so it's easier to see. The salt I don't have a problem seeing. lol Just a thought. I've gotta try this and the pork belly. Thanks for the great ideas!

[@knoxavebbq]

I had that same thought as soon as I finished. Haha. Thanks for the tip! Thank for watching

[@beefandpork]

That looks really good. I don’t even mind the brown rice. I’m going to have to try this sometime.

[@knoxavebbq]

Lol! Appreciate it.

[@bobbicatton]

Those ribs were glistening! So yummy👍😊

[@knoxavebbq]

Thanks! Always appreciate you watching.

[@michaelduncan2759]

Looks amazing MJY. I may have to try this with part of my Japanese cut belly with rib meat a la Chud’s BBQ and brother Bradley Robinson.

[@knoxavebbq]

Go for it! Thanks for watching.

[@CoolJay77]

The ribs look awesome and delicious. I will have to make some, thanks foe sharing.

[@knoxavebbq]

Thanks for watching!

[@blueenglishstaffybreeder6956]

Thanks Jo, love your work brother, even all the way here In Australia

[@knoxavebbq]

Awesome. Thanks for watching!

[@nelsonbrooks]

Lighting’s no problem Mighty Joe. Carry on.

[@andypark713]

Dang looks good! Might have to use this for the next holiday get together!

[@knoxavebbq]

Give it a shot! Super easy prep.

[@SuperPfeif]

Heck yeah man 👍 I dig the fusion. Love learning new techniques.

[@knoxavebbq]

Same here! Thanks for watching!

[@andrewknaff9220]

Those ribs look delicious! I’m going to have to give this a try. Thanks for sharing!

[@knoxavebbq]

Awesome. Take a picture and tag me on IG @knoxavebbq

[@bbqlvr6137]

Yummy Dude!! 🤘 I like the BBQ Fusion concept. Nice dish Joe!! 👍

[@knoxavebbq]

Thanks for watching!

[@osvaldosolis3068]

Estimado Amigo Joe gracias por tus vídeos aprendo mucho, te mando un fuerte abrazo desde Tepotzotlán Estado de México y te deseo mucho éxito!!!!!

[@knoxavebbq]

Thank you sir!

[@pwells1966]

Great video Joe, you definitely have your own niche in the BBQ community. I really look forward to your content. It may or may not be "BBQ", but it sure looks delicious and in the end that's all that counts.

[@knoxavebbq]

Haha. Appreciate it. To get clear, it is bbq. 😁👍

[@christianoles1427]

Looks like I’ve got something to try this weekend! 🤘

[@knoxavebbq]

Take a picture and tag me on IG @knoxavebbq!

[@Fred86]

Looks good !!

[@knoxavebbq]

Appreciate it! Thanks for watching!

[@ArmintaHodges]

We have to use the white pepper bc the men in our family, are prone to kidney stones. So we try to stay away from black pepper, even though it’s good… This recipe looks awesome!!! I’ve been watching your videos all week and I’m so hungry for barbecue this weekend, lol;)

[@knoxavebbq]

Ahh interesting. Give it a shot. It’s delicious

[@ArmintaHodges]

I watched the brisket video twice this week because I want to learn how to cook them;) Brisket is my favorite meat, but these ribs look amazing;) We’ve been to Texas several times and been to Heims barbecue. I love their barbecue burnt ends;) Any recommendations for the Dallas-Fort Worth area?

[@Xeiba]

this looks amazing

[@knoxavebbq]

Appreciate it. Thanks for watching!

[@ryangies4798]

Excellent Joe. I'm a big fan of braising. Really imparts flavor into the meat. Interesting technique with the sugar. I assume you're making a deep caramel to reinforce the smokey notes of the rib?

[@knoxavebbq]

I saw the process in a few recipes, but I don’t think the step is super important. I would just skip that step next time to be honest with you. Hahaha. Thanks for watching!

[@ryangies4798]

@@knoxavebbq I’ve seen it too. Mostly in Vietnamese and Thai cooking. They really love getting the bitter notes of sugar into their sauces. Well, it was worth a try regardless if it was success! 😂

[@derekpierson7412]

Mighty Joe always coming with the 🔥 videos!

[@knoxavebbq]

Thanks for dropping in!

[@jaylanjones421]

Yoooo those look so nice!

[@knoxavebbq]

Thanks man!

[@scooterwoo]

Those ribs look great! I am looking forward to how you do the pork belly version. I find the traditional Chinese version tends to have nice flavors and the meat will be super tender, but there is a thick layer of fat which doesn't render out in the braising process and I find it it hard to eat more than a few pieces. I recently tried pork belly burnt ends when we were visiting TX and I could eat a whole plate prob due to trim + rendering during the cook. I bet the fusion with smoke flavor + most of the fat rendered out will result in a pretty cool end product!

[@knoxavebbq]

I’ll have to get on that!

[@jasongleason6252]

Curious why you left the membrane on??

[@knoxavebbq]

I don’t ever take off the membranes. I don’t find that it makes a difference and as long as you cook it low enough, it would get leathery on you. Check out my last rib video to see. I explain it more there. Thanks for watching!

[@cheezelfunk3669]

Hey Joe. Awesome video. What are your thoughts of using baby back ribs instead of spare ribs? Would you do anything differently? Thank you.

[@knoxavebbq]

Nope! I think baby backs would work great with it. I would just check for tenderness sooner since baby backs tend to cook a little bit quicker.

[@cheezelfunk3669]

@@knoxavebbq Thank you for getting back to me. I've smoked baby backs in the past and they seem to be dry.

[@knoxavebbq]

@@cheezelfunk3669 i would say to pull them sooner, even though they dont feel really tender because there isnt much fat on those ribs. so if you wait till they get tender, they'll probably be dry. and also finding meater baby backs is important.

[@digit2ll]

Nice cook. Would you say your ribs got to around 170f when you pulled them off the smoker? I like to do a char siu pork steak to mix things up as well.

[@knoxavebbq]

I couldn’t say. I never temp pork ribs.

[@michaelholliday6037]

How long did you smoke the ribs again? I am going to do this sometime this week!

[@knoxavebbq]

About 3 hrs

[@sunnydays1238]

Which smoker do you use?

[@knoxavebbq]

Yoder kingman

[@davenichols4595]

Nice meld of cooking techniques

[@knoxavebbq]

Appreciate it!

[@BayouChilehead]

I thought it was a good video! I don't know why more people haven't watched it. i would like to know what Wok that is you're using?

[@knoxavebbq]

Haha. I agree. It’s a great recipe. It’s a hex clad wok

[@winstonmcgill6667]

Could probably leave out the step of sautéing the sugar. Just add it to the braising liquid with the aromatics. Same end result

[@knoxavebbq]

Definitely. I saw some ppl do that step in some recipes so I figured I’d give it a shot. But I agree. I don’t think I’ll have to do that again. Haha.

[@Keasbeysknight]

Next up, try that sauce as a mop and see how it compares

[@jayteadatkookwithdamissing2027]

You’re who I aspire to be

[@knoxavebbq]

Ha. That means a lot. I appreciate it.

[@maplebrew]

Ever experiment with making a tamarind bbq sauce?

[@knoxavebbq]

I have not. But I wanna play around with it.