Can you think of any way to improve on this method?

@kokicubano

Ай бұрын

Yes have me over for a taste test with you and Nick

@BehindTheFoodTV

Ай бұрын

Great idea! DM me on IG if you ever make it to Raleigh!

@kokicubano

Ай бұрын

@@BehindTheFoodTV same if you ever come down to Tampa

Fun fact, it was Lane that made the sauce for the ribs for Goldees. he said it’s more of a Carolina vinegar sauce .

It’s a lot easier to take the videos more seriously since the “joker” red hair is gone.

@2005Pilot

Ай бұрын

Yeahhh…. I’m sub’d now and enjoy much more

The Bar A glaze is very good. It makes sense that the combo was better, the Goldees rub is more complex than just plain old salt and pepper thus more flavor. Excellent video/ experiment On a side note I like my ribs without the membrane but Im only preparing 2 or 3 racks. I can totally understand not removing the membrane when preparing 50+ way too time consuming

5:06 pro tip, just lightly spray your measuring cup with some neutral cooking spray to get the honey out easy.

@ShovelChef

Ай бұрын

I've never thought of that! I just put my honey close to the beginning so I wash my cup with the vinegar. But a little spray would prolly save me some time. I like his eyeballing too. You got 3 cups of ketchup, 1.5 cups of honey? Go half.

Awesome video Al ! Will need to try the Goldees sauce ! 👍🏻

@BehindTheFoodTV

Ай бұрын

Thanks! You should try it - simple to make and so good! And don’t forget the wash-your-sister sauce!

I think you got something with this test. I’ve had goldee’s a few times and I think they are the best I’ve ever had. But I’ve got to make that bar a glaze with goldee’s ap. Thanks for doing the test. It’s another great video as always.

WOW...what a huge difference from hour 2 to 3 to 4 And the Goldies/Bar-A sauce (I like theBar-A profile better)... I'm going to do this when I get home.(From Aruba) Nick, you are the man for ribs 👍

Very Nice! FYI Aaron Franklin called and said, Never slide your briskets! You will scrape off your rub/bark. I have yet to have the Bar-A-Ribs. I live nearby and gotta go give them a try. Eat More Vegans nice video as always.

If you can snatch the pebble from my hand grasshopper, you will be the greatest rib cook of all time. I believe you've arrived, Al. You are the master. I'm going to try this at home! How long did the ribs stay in the warmer???

Those ribs look so good! I never would have thought cooking hotter would have made a positive improvement!! Thanks guys!

This is going to be my favorite video that you guys have ever done because I love ribs. I going to copy this cook as soon as I get another rack of ribs, like today I going to the store. I hope Goldees get their rub back in stock too. Got to buy stuff for the Jirby's sauce too and hope it doesn't kill my carnivore diet too bad.

You definitely got me my mouth watering with those ribs! I like 275 for ribs myself. Excellent video as always!

Great job. I would try the fiesta season all and replace the crystal salt.and use the fiesta and the pepper on the ribs with the goldies glaze.

I make awesome tasting ribs when i use heath riles butter bath when i wrap them, My smoked ribs come out super delicious and tender every time using it...🔥

The wide angle shot of your backyard is excellent. It beats my cul-de-sac.

Really great idea! I had planned on using the Bar A glaze on one of my next racks, but now I just bought the Goldees seasoning so I can replicate this. Terrific video!

@BehindTheFoodTV

13 күн бұрын

Do it! So good!

i actually did this very thing last week. used Goldees AP rub then made the Bar A glaze with a couple additiona. absolutely best ribs Ive ever had

@markmelton8676

27 күн бұрын

I wish i could figure out how to scale down the rib glaze. I don't need a huge amount.

@BehindTheFoodTV

27 күн бұрын

Just cut all the measurements in half and you’re there.

@justinreynaud1598

27 күн бұрын

@@markmelton8676​​⁠the first time I tried the rib glaze, i quartered the ingredients so I could try it on a much smaller scale. it came out delicious, but I also added extra sugar and Meat Churchs hot honey hog

Looks good. I should try that glaze. I'd just need to half the recipe or something as that looked like it made a ton.

This is legit. I’ve made others and wasn’t thrilled. This hit the notes. I have had it twice and have in fact used it as a loose bbq sauce and actually even liked it better in that application. Reminds me of beach bbq sauces from the Caribbean back in the 90s. Winner for sure

Love the video! I've always cooked my ribs at a lower temperature than 275 but I'll have to try this now along with the glaze! Did you hold till a specific internal temp or just pull after 5 hours when they looked good? Thank you!

Awesome job

@BehindTheFoodTV

Ай бұрын

Thanks!

Which food warmer do you use that holds at 150? 9:38

I think you missed an opportunity with the last rack to do the salt pepper run with jirbys sauce. After looking at the sauce recipes I’m going to make the ribby sauce but with the extra ketchup from the other. The mushroom soy will definitely add some extra umami to the ribs.

calling the plumber in the morning to set up a drain hole for the drool I need to clean up - I might have to wake my son up early (than the usual midday) tomorrow and take me to the butcher to get me some more ribs Oh, and during the middle of the vid, I wonder what the reverse hybrid might have been like ? since you had that 4th rack ;) All those racks looked amazing, I can only try to imagine the smiles on those that helped finish them all off. Yummo

Watching you make the BBQ sauce reminds me of another mix up I don't use much any more, but is good. Heinz 57 and honey, add your own heat. For wings.

@BehindTheFoodTV

24 күн бұрын

Never tried it but sounds simple enough!

Saved the video , 100% gonna give the hybrid a go see what I think 👍

What's the temp you maintained?

What was the approx temp of the ribs after 5 hours @ 275? Thank you!

If you add your 'Wash your Sister sauce' before the honey, the honey should slide right out of that measuring cup.

@BehindTheFoodTV

Ай бұрын

Nice idea!

Now I'm hungry! 😂

@BehindTheFoodTV

Ай бұрын

At least you know what to make Bobbi!

That’s some mighty looking appetite pleasing ribs there Al. Gotta say you didn’t screw the pooch on that cook. ButThis ain’t the video where the temp gauge installed on the smoker is the same temperature as the thermoWorks sitting next to the meat. Showing how different the two temperatures are. When you say your cooking at 275 degrees, what’s the true temperature?

Another fantastic video Al! You had 4 racks, you didn't want to use that fourth one to make a Bar A rub / Goldee's glaze combo rib???

@BehindTheFoodTV

20 күн бұрын

Thanks Derek! Honestly we were already sure that the salt and pepper only was holding Bar-A's ribs back from their full potential - the question was whether their glaze would make the Goldee's rub (which they put a ton of time into developing) shine. In hindsight what I probably should have done was used the same pepper and season-it-all combination that Bar-A uses on their beef ribs, brisket and turkey to see if that could out-savory the Goldee's rib. I guess I will have to try that this weekend cooking for the family!

Get you a push measuring cup. You don’t have to worry about the more sticky ingredients not coming out.

@BehindTheFoodTV

Күн бұрын

@@lm5035 ha! I had to look that up but what do you know it exists! Also it will be here Friday morning! Thanks!

Has anyone ever told you that you sound EXACTLY like Sam the cooking guy? You too sound identical haha...anyways, love your videos! Keep them coming!

@BehindTheFoodTV

Ай бұрын

lol yeah lots of people. I guess I just curse less (or edit it out more) lol

Great Rib video ....(Side note - I cringed a little when you slid the brisket on the grate .. Lol)

Al, Great video! All ribs look delicious! Glad you found the Jirby sauce video, although I think he says that those are not exactly what is done at Goldee's. You have actually bought the actual Goldee's sauce - I think. Also, if you or anyone else is interested, Ant's BBQ did an video a while back in which he created low calorie versions of Jirby's sauces. More importantly to your test, I believe you forgot an experimental case, which would be the Bar-A seasoned ribs with Goldee's/ Jirby glaze - this would be a second hybrid case. One more things to consider. I think I saw that at Ribbees, Jirby is glazing the ribs right before serving. I am not sure if this is as an improvement or because they need to fulfill orders for different tasting ribs. Keep up the great work!

@goodashbbq

Ай бұрын

I also saw somewhere he said those recipes aren't what he uses anymore. I use their bottled BBQ sauce and really like it.

@BenFeldman-kz7gt

Ай бұрын

They are still all excellent sauces. I think Jirby just didn’t want to give away all their secrets.

I think your Jirby glaze was missing mustard and thats why it was darker....Great video

@BehindTheFoodTV

Ай бұрын

He doesn't use mustard - here's his sauce video: kzread.info/dash/bejne/Znl-taRqlrjPhLA.html

@BigEazy139

Ай бұрын

@@BehindTheFoodTV oh that was the jauce that had mustard

Link for Jirby's sauce recipes?

@TheSwagMaster72

Ай бұрын

kzread.info/dash/bejne/Znl-taRqlrjPhLA.html

So, 275 F for 4.5 to 5 hours (top crust should be splintering) and then wrap in foil with BBQ sauce/glaze of choice for at least 1 hour and hold at 150 F until it is time to serve. Got it!

@BehindTheFoodTV

4 күн бұрын

Yes you got it - what time is dinner?

@evan6568

4 күн бұрын

@@BehindTheFoodTV Oh..6 PM? haha

Nice Work. FRANKINRIB #STAYSAFE #PHILLYPHILLY 🇺🇸

How long can you hold rubs in a warmer?

@BehindTheFoodTV

Ай бұрын

Assuming you mean ribs…..I haven’t tested it but I’d think you’re ok for 8-10 hours wrapped at 140-150

@TWC6724

Ай бұрын

@@BehindTheFoodTV Thanks! Yes Lol. My fat fingers messed up and mistakenly wrote rubs 😆

What wood did you use?

@BehindTheFoodTV

Ай бұрын

I’ve actually got a source for post oak here so that’s what I use for all Texas style bbq I make.

What temp are you smoking that takes ribs 4 hours before wrapping?

@BehindTheFoodTV

7 күн бұрын

275F is the sweet spot I've found. 250 I don't love how the fat breaks down as much as I do with those few extra degrees.

What spice is the yellow color in the Goldees rub?

@ryangies4798

Ай бұрын

*Turmeric

@TWC6724

Ай бұрын

@@ryangies4798 Interesting. Thanks

@BehindTheFoodTV

Ай бұрын

You’re correct! Sorry I’m late 😂

I feel like not removing the membrane is a cheat code for overcooking ribs they will still have somewhat of a “bite through” effect with super tender meat. Any other opinions?

@BehindTheFoodTV

7 күн бұрын

Interesting take. I don't think I'd be that easily fooled but maybe?

I don't know Al. Salt and pepper ribs hung vertically over direct heat with a few wood chunks (think barrel cooker) wrapped in foil for a 2 hour rest is awfully hard to beat. Yes my offset makes amazing ribs but can't compete with direct heat. Plus hanging ribs, set it and forget it and no wrap couldn't be any easier. For full disclosure I must admit I am not a sweet rub/sauce rib guy.

Very revealing!

Black > Red

Did you cook these to 203?? You have so many test whats the final products steps. Lol

Damn that’s a lot of sugar. No wonder it taste good.