All you had to say was "Texan" and "pork" together and now my mouth is watering. Fine fine dish, Chef Tom.

Perfect ribs. People love a rib without sugar and sauce. They just don’t know it until they try it.

That’s the really fun part of smoking. So many different ways to season, cook, woods, etc. You could cook for years and never duplicate if you wanted. Sometimes salt & pepper alone is fantastic!

You're my go to guy for all things Yoder...🤤

@allthingsbbq

Жыл бұрын

That is awesome to hear! Tom and his team love their Yoder's! We appreciate you being part of our community!

Thank you very much for being a great teacher chef Tom! Always such a pleasure to watch you videos

@allthingsbbq

2 жыл бұрын

Thanks for watching!

Simple salt and pepper spare ribs are a great break from your favorite rubs. They are great. I usually spritz them with strained pickle juice. Sometimes apple cider vinegar or a mix of equal parts apple cider vinegar and apple juice. The spritz you use shows up in the end product mildly. Its so good.

Simple is always awesome!

Wow that duroc rib looks incredible 😍🤤

Let’s be good to one another.

As always, great video! You should try making traditional Jamaican oxtails.

Great video, cannot wait to try this very soon.

Yep, doing these this weekend!

That looks delicious 🔥🔥🔥

I always use that little exposed extra bone on there as protection to the rest of the rack. Yeah it normally isn't a good bite. But, it fully protects the next rib. I'm in Texas and mostly do St Louis style cut ribs for my customers also, however, I do full spare at home. Typically I do a 60/40 pepper to salt ratio with ACV spritz. Great video Tom! These look great! That certainly is what most of us down here want in a rib.

This is a definite save! The ribs rock! Thanks for doing your thing!

@allthingsbbq

2 жыл бұрын

Thanks for watching!

I’ve done ribs many times, but I always enjoy when you make them. Great job and good ideas👍

@allthingsbbq

2 жыл бұрын

Thanks for watching!

Hey Chef Tom loving your content all the way from Down Under 🇦🇺 just wondering if you can make a video with your offcuts like bones for stock or soups and the spare meats for random dishes.

Amazing video!!

Complexity is the key I actually had made the mistake of reducing some spritz so similar to the your and it was delicious!!! I think it caramelizes on to to ribs I gotta try that thanks 😊 Chef !! Can’t wait to see the rib tips video 👍🏾🙏🏾

@allthingsbbq

2 жыл бұрын

Thanks for watching!

Great looking Texas style rib, Chef Tom. Coming at you from Arlington, TX. Always enjoy watching your creativity, even on a simple cook. Great job, keep 'em coming!

@allthingsbbq

2 жыл бұрын

Thanks for watching!

Love watching this guy do his thing. Masterful.

@allthingsbbq

2 жыл бұрын

Thanks for watching!

Great video brother

Delicious and mouthwatering ribs - perfect as always 👍👍👍

@allthingsbbq

2 жыл бұрын

Thanks for watching!

How does this channel not get over a mill subscribers already??

Great recipe!

@allthingsbbq

Жыл бұрын

So simple, yet so good. Thanks!

You should do one on your cutlery, Tom. I have a long carver and victoirnox for sharp cut.

Yep!!

Dang that looked great! Less is more when it comes to the rub!

Love Makers Mark. Tom👌😍

Great use of the bottle of Makers I just bought. I’ve discovered I’m not a fan of wheated bourbons. Nice, simple video that touches on all the important parts of smoking ribs. I might pull mine an hour earlier because I like more bite but they looked great. And no sauce👍!

@allthingsbbq

2 жыл бұрын

Thanks for watching!

That is money right there 🔥😎🥃

Looks tasty. :)

Those ribs look awesome.

@allthingsbbq

2 жыл бұрын

Thanks for watching!

This is exactly how I like my ribs. I would like to see piri piri chicken next. Also would like to see a catleman's grill gift set with an assortment of the different flavors

@allthingsbbq

2 жыл бұрын

www.atbbq.com/sauces-and-rubs/healthy-choices/msg-free/cattlemans-grill-3-pack-rub-sampler-set.html

Hello from Texas. Another great demonstration. Have a couple racks in the freezer and just waiting for a nice 104 degree day to cook them up haha

@allthingsbbq

2 жыл бұрын

Thanks for watching!

Would you PLEASE stop making my mouth water!!!!!!!!!!!!!!!!!!!!! Man those ribs look delish

@allthingsbbq

2 жыл бұрын

Thanks for watching!

That's exactly how I like my ribs, simple rub with no sauce. Now I just need a decent smoker!

Been doin gthis for about 2 yeas already cuz i followed the "if franklin does it to beef, it has to be good on pork" lol. But ive gotten off the S&P brisket kick, why settle for that when the pitmasters dont even do it. I try and flavor everything as much as possible now.

Finally. Simple

Do you ever wrap? Never have done a no wrap rib. Might try it.

No rap whatsoever and what was the complete cook time thank you

Make sure it’s a bourbon you enjoy drinking because there’s a lot left in the bottle 😂😂👏🏼

Killer ribs without the hassle of wrapping! My kinda meal!

@allthingsbbq

2 жыл бұрын

Thanks for watching!

Love the reason to get a good bourbon😂 keep up the good work!

@allthingsbbq

2 жыл бұрын

Thanks for watching!

Bib worthy video for sure!!

Waiting for your channel to do a Weber cook.

Chef Tom when are you going to start doing things with a drum smoker?

Quite tasty looking ribs. Cheers! 👍👍✌️

@allthingsbbq

2 жыл бұрын

Thanks for watching!

how are you getting "roasted" garlic into your rub? Roast and then dehydrate?

@allthingsbbq

Жыл бұрын

Roasted garlic is one of the ingredients in the rub, it is small batch roasted before the rub is blended.

@gerdsfargen6687

8 ай бұрын

​@@allthingsbbqAre garlic granules just as good a substitute?

Great cook but we use oak in Texas Boy!! Just kidding. I’m not from Texas. 😂. Thanks Chef T!

where do i get the rub

@allthingsbbq

2 жыл бұрын

www.atbbq.com/sauces-and-rubs/rubs/beef-rubs/cattlemans-grill-lone-star-brisket-rub-and-seasoning.html

yee yee!

People always talk about Texas Sorry Tennessee is where Ribs Started. KC is close but we are the best. Happy Fourth 2024. Blessings 🙏

The last time I did ribs was the first time I ever left the membrane on. I just scored it up a bit. It doesn't come out chewy. It kinda crisped up, and added a nice texture. The meat still came out very flavorful, tender, and juicy. I think I'll just leave it on now tbh...

AH yes, Makers 46 French oak ... such a good bang for your buck bourbon!!!

You need TasteATube! 😄

Fall off the bone ribs are about the most overrated cook in BBQ. Those looked absolutely amazing!!

@allthingsbbq

2 жыл бұрын

Thanks for watching!

Chicken liver and intestines please

I would not mess with the silver skin IMHO. Moisture will be completely gone. (My technique) usually leave it alone. Also i easily season, smoke them (bogalusa 7 hours) and sauce them. No wrap, no prep, season, smoke and sauce in that order.

I kinda like eating that membrane…

@danielploy9143

10 ай бұрын

Yes the membrane is full of Lycine which is one of the amino acids. The building blocks of life.