How far this guy has come lol. Went from normal backyard guy using foil to pitmaster on 500 gallon smoker using wagyu beef tallow and butcher paper.

It’s so cool going back and watching your older videos. I’m a content creator too and as I’m learning everything I do in my videos changes. Cool to see your journey over 5-6 years.

I'm an old(54) newbie to charcoal and smoking. Gotta tell ya, I stubbled on ya today and about 3 hours of watching, reading, listening....very impressed, you bring very good knowledge and presentation. Informative. Dude, i'm a fan. Gonna smoke my first turkey breast tomorrow....diving in

@MadScientistBBQ

7 жыл бұрын

Pro tip: when cooking turkey breast, butter is your best friend.

I changed up from my attempt to make competition ribs because my family enjoyed them a little looser and it saved me nearly two hours in the heat. I really appreciate your video, the ones I made this weekend were the best I have made by turning up the heat and shortening the time in the cooker. We enjoyed them so much more than in the past. I subscribed and thank you again.

Something I’ve done for years that I learned from a Texas pit master, is after putting the rub in the raw ribs, I place them back in the fridge for a few hours. Then, I put a fresh sprinkle on the now gooey surface (after the moisture from the ribs allows the brown sugar to dissolve a bit) right before putting on the smoker. I find that helps more than anything else to keep the rub on the rack.

I'm a newbie in smoking, and i was really worrying about adding so much stuff to make ribs. And after watching your video, I'm really encouraged to keep it simple. Ty for sharing this video.

Thank you Sir. I studied your video & followed all your steps. Our pork ribs came out delicious. 👊 You are very informative & this newbie smoker had success due to your great videos. Thanks!

Love seeing your old videos haha

Finally a simple smoked rib video. Just dry rub. Very informative. I always wanted the smoke to be shooting out of the stack so my neighbors can get jealous. Now they will smell it but will not know who it is.

Kudos to ya brother. I watch a lot of KZread videos, and you are the only one that I have seen rinse the meat you are gonna cook....

Accidentally, I came across a fantastic technique to make the best ribs I've ever eaten. I live in Houston but was in Mississippi cooking Q for the family and about 3/4's through it started pouring down rain and I had to pull all the meat off and afrte some hours of constant downpour, I covered everything and put it in the fridge. Next day I restarted my fire (Hichory and Pecan) and put everything back own to finish. Cooked as usual and wrapped with foil near end and took it off as it got done. Chicken and ribs in their time frame. Best damn Bar-B-Que ever!!! Family and friends went crazy with praise of best Q they had EVER eaten. Tested the technique a few more times on my next cooks, and lo and behold, the twice cook hands down ALWAYS come out with that magnificent taste. It is time consuming and bit more work, but you know the joy and satisfaction of the end product. I am not worthy of giving you an ounce of advice about Bar-B-Que whatsoever, but one day when you got the time, I urge you to give this a try. I call it my "Twice Q'd Que". I assume the meat pores closing down on that already infused meat and reopening with another infusion must be the trick. Whatever, it has never failed me yet and every time I can allocate the time, I double cook now. Even the chicken is more scrumptious and the ribs are just to die for. Just wanted to let you in on an accident that could possibly revolutionize the game. Sorry to bug you with this epilogue, have a good day and hope by chance you find this.

@seanmanwill2002

3 жыл бұрын

I for one, appreciate the time you spent on your 'epilogue'. Gonna try that! Thank you very much!

@foosblood24

2 жыл бұрын

So you have successfully incorporated the "overnight spaghetti sauce" technique to ribs? Shouldn't there be a Nobel prize awarded for breakthroughs in science? Cuz this is science!

@EduardoGutierrez-rr4ts

2 жыл бұрын

Sounds like an interesting experiment. Definitely must try and report back.

G'day Jeremy! Yesterday I followed your steps on my first ever smoked baby back ribs and they turned out perfect. Everyone was really impressed. You've become my go-to channel for anything smoker-related. I enjoy the scientific explanations of why you do what you do, and your thorough step by step instructions never leave anything out. Really enjoying your content - keep up the good work. Cheers mate

@brendancarroll2187

3 жыл бұрын

Since i have found Jeremy he is my go to as well.

FINALLY....Someone who agrees with me about binders. Awesome job on the video Mad Scientist BBQ.

I've never been particularly enthusiastic about ribs, but like you said, your friends will love you for it. I think I'll take the tips from video and make some for the people I care about

I watched many videos about smoking and BBQing but yours are the best. Informative, down to the concepts and I love your accents!! Keep it up man!!

@MadScientistBBQ

7 жыл бұрын

I appreciate it! I will keep the videos coming

Love the channel!!!!! You help me step my bbg game up indeed!!!!! Thankyou...

Getting ready to smoke some ribs tomorrow for the first time! this is gonna help. Thanks man.

Thanks for taking the time to make this video. Very helpful!

@MadScientistBBQ

7 жыл бұрын

Gladly!

Hi Jeremy, you are incredibly knowledgeable and have been so helpful to me as I learn how to use my new smoker. Thank you so much for sharing your experiences as there are so many other videos and advice to choose from and this has been incredibly confusing. Yours seem to be the most scientific and well though out and presented, and not to mention easy to understand for an amateur like me! I look forward to learning more.

@MadScientistBBQ

7 жыл бұрын

Thanks Pete! I appreciate that. I will definitely be trying to get more videos out soon.

Love your videos. Getting my first smoker next week!

I like the idea simple cooking! Great video! CHEERS!

Tried this method ie no sauce, butter honey in the wrap and it’s by far my fav now, great stuff!

Hey brother, I’ve watched a couple of your videos and it has really stepped up my smokin game! Thanks for the tips and lessons!

Man I love your videos.

Hey Jeremy. I'm new to your channel and man am I glad I found it. I just smoked a few racks of ribs using your technique of 2 1/2 hrs, wrap in foil, smoke for another 2 1/2, then rest. They came out AWESOME! I have a brand new Old Country Wrangler and all I did to the ribs was a light coating of mustard then generously sprinkled my favorite dry rub from right here in South Louisiana and they had my friends and family singing! Love the videos. Keep them coming!

@MadScientistBBQ

6 жыл бұрын

Hey man. I'm glad they turned out well! BBQ is a lot of fun when it turns out right.

newbee BBQ smoker in the UK - loving your vids, very helpful. Thanks mate

@MadScientistBBQ

7 жыл бұрын

Awesome, thanks! What kind of pit are you using?

Keep up the good work, thanks for the tips.

Very good video as usual Jeremy, the voices crack me up. Keep up the great work my friend.

Another fine video! Thank you very much!

new subscriber, you are probably my new favorite BBQ channel up there with BBQpitboyZ and howToBBQRight .... keep up the good work and i can tell that this channel will go far!

@lawsond31

5 жыл бұрын

thespig13 don’t even put him With howtobbqright

FINALLY......a no nonsense approach to smoking ribs. I never understood adding exotic ingredients. I'm cooking ribs....not peach cobbler. The only thing I will add when I wrap them is a little sauce. Thank you!!

Hey Jermey This is Frank man I followed your steps on the Brisket last week your the man. I felt like the King of BBQ 😂it was so good I was shocked thanks man love your videos

Thank you for teaching us about too much smoke from too little air.

I'm watching from over the drink in the UK and appreciated the aluminium gag 😂😂👌👌

@nindes

4 жыл бұрын

Btw I'm using the wsm middle size one and I love it any quick tips. I will like and sub👍🍻

Thanks for the tips. I'm smoking some for the first time tomorrow. Nice to hear the differences between competition and home smoking. But as for the "comedy" at the end. Doing quit your day job. LOL

Man I love your channel!!!

@MadScientistBBQ

7 жыл бұрын

Thanks!

Hey! I've been a Texan since 1951. Your talk(accent) is just fine! I've seen several rib videos using so much sugar and/or sauce that I must question if they are cooking ribs or candy. IMHO your approach. is perfect; i.e.very much like I cook mine. But you must be careful about how long you cook in foil. It's easy to overdo that and have the ribs "falling off the bones".

@sherilyngriffin1754

4 жыл бұрын

thaz what I like fall for me,itz call no teeth bbq

Thanks for the excellent video Jeremy, I recommend one very small change. Instead of blowing on the fire, use a small fireplace bellows. It works much, much better and is safer. Thanks again for all of your excellent video's

You are my favorite KZread smoker.

good job man well said im cooking mine right now and also my first time smoking

I like your videos their right up there with Franklin BBQ, T-Roy soooooo I've subbed you! keep up the videos!!

@MadScientistBBQ

7 жыл бұрын

Terri Newman Thanks so much! I'll keep the videos coming.

@lawsond31

5 жыл бұрын

Terri Newman he wish he was as good as Troy

Gotta luv the voice impressions 🤣🤣 👍😎👍

Another stellar video!!!

@MadScientistBBQ

7 жыл бұрын

Thanks!

Very nice technique and the impersonations 👌🏽👌🏽😂😂

Great Vid. Informing and straight to the point.

@MadScientistBBQ

7 жыл бұрын

Thanks 👍

Thanks for your vids...very funny at 8.15 min....greetings from Italy

Thanks for the tip with cutting the membrane instead of trying to pull it all of. I never would've thought of that.

removing the membrane off the ribs is like removing that temporary screen protector off a brand new phone. So satisfying lol.

@benjamoore

7 жыл бұрын

I've never seen that before. Totally gonna try it

@benh580

3 жыл бұрын

I leave em on. Get em nice and crispy

You've come a long way since this. Now I'll watch the one from a year ago and see the difference.

Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?

Thank you so much Doc! You are awesome ....

@stevetulloch2441

3 жыл бұрын

Lol, 8:17 sounds like Kosmo 😂

Thank you so much for your videos, I really love them and I think you have a gift! How much is the smoker you are using here? I'm really on a budget but would love to possess a offset smoker, but everybody is discouraging me to buy a cheap one. Would you give me a hint? (and yes I already watched your video, but I really can't get that high, should I just buy a kettle?)

Great video, sure do like the idea of KISS, keeping it simple with with out all the sugar, mustard, yadda, yadda. Thanks.

Keeping it simple. FIsher Price Ribs! Great video, also the voice impressions started early.

hilarious impersonations.. great videos!

you a funny dude!!!! Keep it up!!!!!

I like to add just a bit of my favorite BBQ sauce to the juices to make a thin wash and baste the ribs on the grill for a few minutes to put the finishing touches on the meat.

Great vid!

I've been doing it all wrong for along time. Thanks for the tips Sir.

8:13 LITERALLY made me LIKE, SUBSCRIBE, & HIT THE BELL..ALL the KZready thangs! Thanks so much for that chuckle, almost peed ma pants! XO Then @ 13:47 you threw in some Gordon, with "Al-u-minium", & I just about died! I'm from Michigan, so I'll end this with "Good shit", but also "God bless" for that Southern twang ya had there, as well as, Cheers...as Gordon would kick my "Arse" if I didn't!

This looks Ribs look Delicious yummy i love how you cooked it

oh wow ! I have never seen this exact method of serving right after the wrap

You have to be from Evils Presley's bloodline. Looks like you could have been his kid. Great information and a perfect looking end product.Thanks for sharing.

love the videos!

@MadScientistBBQ

7 жыл бұрын

Great! Any videos you would like to see put together?

I love watching how you have learned over the years... Watching you use your bare hands and wrapping with foil made me laugh. And wasting a good split instead of just adding some charcoal from a chimney since we are not adding any flavor from the heat source at this point.... You have come a long way.. Same as me, too.. 🤣🤣😁

doing my first grill with a side smoker for my family this Easter. just found your channel. awesome. good information. let you know how it goes. happy Easter

@benphillips3222

4 жыл бұрын

Easter 2020 ... Quarantine cant stop my sunday bbq!! Happy easter!

@jamiegarcia5767

4 жыл бұрын

Another Easter, cooking tri tip and chicken. I used liquid smoke this time. The only difference from years past is there's only my family that live in the house, nobody is coming over this year.. wish you all the best, keep bbqing.

Sweet ribs are my favorite ribs. If I'm cooking for my family I am adding some brown sugar to the wrap 100% of the time.

@BeersAndBeatsPDX

4 жыл бұрын

Absolutely. My rub is brown sugar based and then I add a little more before wrapping

@theupsetter8874

3 жыл бұрын

The sugar doesn’t burn onto the ribs and make a black crust?

Really Like your Simple Application of just Dry Rub...

We're gonna have to work on that Obama impression, though! XD Pro tip: two words at a time, and more "uuuh" ;) Stay Pumped.

Beautiful smoker sir!!!

Plan on trying my first rack of spare ribs Monday (Memorial day). I hope they turn out this good.

How would your smoking process be different if you were smoking pork spareribs instead of baby back ribs?

Thanks for your videos. They are great. Do you soak your wood in water before you place them in the fire?

Stumbled upon your 3 Brisket video, as I was looking for a few ideas for my own brisket rub. A friend of mine from San Antonio showed me how to BBQ a brisket 25 years ago. I never attempted until about 4 years to do one myself as I mostly grill fajitas over mesquite. Anyway, I have been using a regular Weber BBQ with the grill that flips open on two sides. I saw your experiment with the three different briskets and was curious as to the results of your experiment. So, I watched the entire video and was thrown into a surreal experience as the family that tried the briskets to judge them I actually know personally and it blew me away. I had never watched a random youtube video and ended up seeing someone I actually know in it without someone recommending I knew first telling me about it. Well, I was showing my family the video because I wanted to show them the family in the taste test and my son Seth said, "Hey that's Mr. Yoder!" Anyway, great second video here. I have been thinking of smoking some ribs for awhile now and have not tried yet. i like your approach as I don't really think one needs to go out and buy expensive rubs from Bubba who has a video online to make great BBQ. I am however going to have to go out now and get a real smoker as I am now inspired and want to try some new things. Anyway, great video as was the brisket video. I will be watching more.

@MadScientistBBQ

6 жыл бұрын

That's too funny! I don't want to give out too much info on the internet, but do I know Seth from church? If so, stop by sometime and I would be happy to talk BBQ. Glad you enjoyed the video!

That almost sounded like a "sound effect" when you were removing that membrane!

Hey there ! Stupid question but, where i live, its kinda hard gettings Wood for smoking, is it OK to finish it off only with charcoal once they're wrapped up? Or i should keep using proper smoking wood?

Does it matter which side of the foil is facing outward(shiny or dull)?

@ 15:26 Laying in that juice removed or softened any/all bark on that side. Would cooking them right side up have saved the bark? Or does steaming the ribs in foil like that soften the bark on all sides regardless?

great video. glad to see a video that concentrates on the average Joe smoking ribs for friends and family family, and not all competition style. I will be smoking this weekend and thinking about 3 hours on the smoke at 250 and 2 hours wrapped in foil and hit it with stubbs b-b-q sauce before the foil wrap.

@MadScientistBBQ

7 жыл бұрын

Thanks! How did your ribs come out?

@peted2300

7 жыл бұрын

Mad Scientist BBQ absolutely fantastic. my friends and family where amazed. safe to say we had a blast. thanks bro.

@MadScientistBBQ

7 жыл бұрын

I'm glad to hear that! Keep it up

Your videos really helped

@MadScientistBBQ

7 жыл бұрын

👍

I’m new to your videos, hence the much later post than most from two or more years ago, but I’d like to ask what flavor wood did you use?

Hey, I really like your videos! They are well explained and informative for a bbq newcomer like me. Question: I've seen people let the ribs sit for a long time (to rest?). I wonder, do you heat them back up when you serve them or do you time it perfectly so that the meat is still hot?

@matthewclomo5265

5 жыл бұрын

Andrealook up why u rest meat

I did same method and they came out great! But there was a section of the ribs, the thickest part, that came out super dry and tough. Did I overcook(or undercook) them or was that just the type of meat?

The shaker is a wonderful idea. My rub gets everywhere and it's hard to distribute it evenly. I just filled a shaker with my rub for tomorrow. And using a paper towel to strip the membrane!! I was taught to use a cloth and I HATE contaminating a reusable dish towel. Looking forward to using these tricks tomorrow. Thanks.

@MadScientistBBQ

7 жыл бұрын

I hate cross-contamination too. It kills me when people put their hands all over raw meat, then grab their rub, then touch everything else, etc. Hope you had a good cook!

@jugglingembalmer

7 жыл бұрын

The trick worked wonderfully. Thanks! I emptied a big lemon pepper shaker and bam problem solved. Much cleaner, and it saved enough rub for another cook.

Awesome, simple video! Keep them coming! So if my fam prefers ribs to be sauced and "fall off the bone", would you advise throwing them back on the smoker, sauce, and leave them go to set it once I have them tender from wrapping? Will that firm them up again? Thanks!

@MadScientistBBQ

7 жыл бұрын

I don't think it will firm up the ribs if they are overcooked, but it will set the sauce. My thinking is this: better to have overcooked ribs that undercooked. Severely overcooked ribs can make the meat mushy, but a little too tender is usually ok.

Hay bro, love your tips a lot, I smoke brisket and ribs a lot and I must say I'm one of those guys who adds some kind of juice or something to my ribs after I wrap them and to tell I think I'm going to stop adding anything to the ribs after wrap them, you have changed my way! Love your smoker!! I spent about $180.00 on it and mastered smoking , it took a close 2 years to learn about all the stuff you and a lot guys talk about, but I give you guys the credit being I've picked up so many tips watching and I've messed up a ton of times!! One of my favorite things to smoke is full packer brisket! I know like to use butcher paper when hit the stall if need to be done at a certain time, but I preferred not wrap if I don't have to . my goto wood is pecan wood, love love pecan wood, T- Roy Cooks got on it . well I tell you I a butcher by trade, you try and smoke hangar steaks, you would love them and by pass on skirt steak after you have them.When do you plan on doing brisket ? Thank you,Brad .N.J

@MadScientistBBQ

7 жыл бұрын

Hey Brad, I'm glad the video was a help to you. I have already done a brisket video, but I'm going to be doing another one soon. I have changed a few things about how I cook briskets and I like the results better. Just like everybody else out there, I'm learning new things too. If you want to see my general philosophy of smoking briskets, check out the video. Your experience with smoking meat is a lot like mine. I bought a cheap smoker and produced horrible BBQ for a long time. There were so many things I didn't know. As for the wood, I also have a preference for Pecan. I have tried other woods like oak and hickory, but Pecan is definitely my favorite. I will have to look into those steaks! These are meant to be grilled rather than smoked, right?

13:49 😂😂😂 I am deceased

Your Al-oooo-mini-um skills are superb. (::::8

Jeremy you are a legend! Followed your instructions today and wowed my family with the best ribs ever. 5 hours in total - half in the smoker, half in the oven (wrapped in foil).

the impressions keep me coming back

@PJ-qf9qr

4 жыл бұрын

Young Liberace! lol Why no water pan though? :-(

I also bought a Pecos Grill and seen your video when you lined your door with barbecue tape where can I get that tape?

***Thank you I like your channel, I have one question, instead of putting them in foil, what is your take on butchers paper to rap them?

A lot different, but still the same. Good advice from these old days to now!

Thanks to you..I'm pulling a trigger on a stick burner. I was afraid I was going to smoke out my neighbors but after watching your video, if as long as I have clean burn, there won't be too much smoke.

@MadScientistBBQ

7 жыл бұрын

Right on. Make sure your wood is well-seasoned and you get plenty of oxygen to the fire and you should be good.

@GTRFPV

7 жыл бұрын

Yes, sir. Will do!

You’ve come a LONG way … lol

Good day! I am from the Philippines. The usual wood available here is wood chips not chunks of wood. How can i use it effectively? Directly on or on the side or what.

keeping it simple is the best way to please a family or friends

Thanks man

Man, you've grown since this video!

Thanks enjoy the videos. Question for you... once it's time to wrap the meat do you ever throw it in the oven? More consistent temp and don't have to manage the fire..?

@MadScientistBBQ

7 жыл бұрын

Hey. Great question! I do put wrapped meat in the oven sometimes. It makes everything easier and saves wood for smoking other meats. The barbecue purist may say that it's cheating to put the wrapped meat in the oven. The truth is that when meat has been wrapped, it no longer absorbs any smoke flavor. For that reason, the meat will taste exactly the same after you wrap it whether you continue cooking it on a wood fire or from the heat of an oven. The important part is smoking the unwrapped meat so that it absorbs the great smoke flavor that barbecue lovers crave.