Go to the Article: Amazing Ribs With Meathead, Part I: Traditional Barbecue Techniques
Thumbs up 7-up. Cool vid, can't wait for the rest.
AWESOME!
Great vid!
Love it!! Bring on part two.
Super !
awesome!
ooooooooohhhhhh yeah !!!!!!
Nice! Congrats on the new house!
There are perfect moments in life and this is certainly one of them! My two favorite sources combined like some sort of culinary Voltron.
Capital!
Would love to know time, temp, and amount and type of wood used in the smoker, and final temp of meat for the ribs shown in this video.
all can be found on Meathead's site. Last Meal Ribs is on the site and well explained. Likely, for the first cook, they will have followed the Last Meal Ribs to the letter.
Keep the BBQ topics coming!
I'd never heard of amazingribs.com, but that guy and the site are a treat. Can't wait for the indoor version.
I haven't even seen Rainier beer in ages.
part 2, part 2, part 2, part 2, part 2, part 2, part 2.....
Great segment, can't wait for number 2.
Could you post a good picture of your smoker set-up? Looks really interesting.
Great video, these boys are really on it!
are you guys going to talk or eat?
This is totally amazing! I can't wait to learn how to make one indoor without a smoker or pit.
Hurry... Hurry... Hurry...
How cool is this??!!?? One of my favorite Smoking/BBQ gurus teaming up with you guys!! Great ribs!! And Rainier Beer? Haven't had that since high School. Memories...... Bring on Part 2, as we are doing the opposite of Grant. Been in houses for 25 years and are heading to the Apartment Life to simplify our life. Keep up the outstanding work guys!!!
Ahhh, two of my favorite web hero's. I've been a member of Amazing Ribs and ChefSteps for almost a year now. I've made the Last Meal Ribs 4 or 5 times, and they are a favorite of everyone. Can't wait for part two. As an aside, today is my "Beer and Brisket" Tasting. I have 3 friends from my Homebrew club coming over to taste Chefsteps "Smokeless Smoked Brisket", which goes in the oven in about one hour on it's last step to perfection. Almost 4 days of prep time on this baby, and I can't wait. The beer will be the "Breckenridge Sampler" that just came out. (And I have a Barrel Aged Russian Imperial Stout on tap) It doesn't get any better than this...
I adore people are so serious about great food. But I don't need part 2. I won't cook with aluminum or plastic bags. I'll stick with Meathead's traditional technique. Thanks.
I do not have a smoker and I'm excited to learn how to make them indoor. I figure it will be sous-vide between 190F and 205F.
Part 2!!!!!!! Thumbs up!!!
Love the combo vertical smoker + (optional) grill set up...can we get a hint at the make/model?
This is spectacular. But what about ribs with a smoker!
anyone have thoughts on how to retherm these for service or how to keep them warm and not overcooked for service?
I have been a member of the AmazingRibs.com website for 4 years. I've smoked the Last Meal Ribs recipe with the Memphis Dust rub many, many times. I've made it with sauce and without sauce.
I smoke the ribs at 225° to 240°. Meathead is correct in saying your digital meat thermometer doesn't really work on ribs because the bones will give you a false reading. The bend test is how you know when they are done.
Memphis Dust is the best rub I've ever used. I use it on many different types of meat including chicken.
Meathead has completely changed my grilling and barbecue game over the last 4 years.
For the best hamburger you've ever eaten... Check out his now world famous Steakhouse Steakburger recipe too.
It's nice to see my favorite 2 cooking websites teaming up on this ribs project.
I've yet to attempt the Last Meal Ribs, but using the Steakburger recipe really upped my burger game. Taking into account the added temperature of the sear and therefore pulling the burgers from the low-temp cook early is an excellent idea.
Subscribe to the Amazingribs PitForum (it's cheap). Amazingribs is free but the pit forum is another level of discussion and lessons.
Hey Mike, do you have a 22" kettle grill? Go to Amazingribs and checkout the PartyQ review. I have one and it turns my kettle into a better smoker than my pellet smoker.
Where did you get those Baby Backs? They are so meaty.
Aw shucks. Thanks! We LOVE ChefSteps!
I call that recipe "Redneck Sous Vide"
A lot of butchers cut too close to the bone leaving "shiners". You may have to switch suppliers if yours don't have at least 1/4" of meat on top. Or try Center Cut ribs (aka St. Louis Cut).
Me neither! My request. Took me back to college days when Ranier Ale and Coors were "boutique".
Tell me where to send the commission!
Bag em and either sous vide or re therm in simmering water.
Click the links!
What time should I be there?
There is a direct link in the article above.
@Grant Lee Crilly what's the make/model if that smoker? A custom Xl Santa February style Grill or a Horizontal n Vertical combo are on the wish list to join my BGE, WSM and Weber Summit Gold D.
I am a fan of St Louis and it's what I usually cook as I can't find Baby Backs with enough meat. Even without shiner bones they can be skimpy. Or if you get too much loin on the BB it can come out unevenly cooked. Those looked very nice. Would love to know where they bought them.
that won't destroy the crust?
