Go to the Article: Amazing Ribs With Meathead, Part I: Traditional Barbecue Techniques
This is what I get using various bulk ground spices from Spiceology:
182g Brown sugar
184g White sugar
64g Paprika
41g Garlic powder
15g Black pepper
11g Garlic powder
20g Onion powder
4.7g Rosemary powder (Meathead grinds fresh rosemary, which may be different)
Where is the video?
Hi these are my Ribs I wanted to share this with you guys
Look at how clean those bones are!!!
Oh wait i figured it out!!!
If only i could show you pics ive taken
Wow! Just wow! First of all I used the last meal memphis rub from amazingribs.com. so lets talk about that for a second. Spicy sweet smoky a little salty oh my dear god the most incredible rub you will ever tsste. Then to have the ribs cooked perfectly by sous vide, you just cannot describe the type of rib heaven you get taken to when you cook your ribs at 75 degrees celcius for four hours and then cover them with the last meal memphis rib and smoke them at below 75 degrees celcius for 1 to four hours (we did just over 2). The only thing i would say to watch out for is the chefsteps recipe uses baby back ribs which are higher (to my understanding) in the animal so include a higher portion of the loin meat. We used st louis cut which are a bit lower so in place of the loin meat the meat is a bit tougher. This section needed at least 24 hours to cook as what we had after 4 hours was really dry. But oh dear god the meat in between the ribs. There is the rib heaven i was talking about. Seriously get this recipe into you and you will not eat ribs any other way again!!
The Kansas BBQ Judging wants a "bite apparent" and not quite "fall off the bone", but don't be overly concerned about that unless you are looking to compete.
Wow nice to see the collaboration...I've been making things from amazingribs for like 10 years...food always comes out great
Those ribs looked picture perfect! I could taste them through my eyes!
Set your smoker up to cook at 225º F (105º C) and try to keep it there throughout the entire cooking time. The cooking time will vary, but you should be looking at 3 - 4 hours for baby back ribs and 5 - 6 hours for St. Louis cut spare ribs (my personal favourite). The "bend test" is really the only way to determine when the ribs are done. Read more about this at Amazing Ribs here: http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html
it's possible to know how many degrees and how long they cook this ribs? greetings from italy
Meathead uses volume since everyone has tools to measure volume in their kitchen, but not everyone has a digital scale. I use a digital scale for all sausage making ingredients, curing for corned beef, etc...and volume for rubs since it is not as critical.
You can eat them however you like them. What they show is how they prefer to prepare them, but there is no written (or unwritten) rule they says they have to be made a certain way. the only thing that is strongly suggested is fully cooked so you don't kill anyone.
Ready to try this recipe! Does anyone have a conversion for Meathead's Memphis spice rub in weight measurements?
Thanks for letting us into your world at the end there, Grant.
that won't destroy the crust?
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.
So is it bad if the meat falls off the bone? I've been enjoying ribs this way; it just makes the eating effort so much more enjoyable (less work).
@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.
What time should I be there?
Click the links!
Bag em and either sous vide or re therm in simmering water.
Me neither! My request. Took me back to college days when Ranier Ale and Coors were "boutique".
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).
I call that recipe "Redneck Sous Vide"
Where did you get those Baby Backs? They are so meaty.
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.
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.
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.
anyone have thoughts on how to retherm these for service or how to keep them warm and not overcooked for service?
This is spectacular. But what about ribs with a smoker!
Love the combo vertical smoker + (optional) grill set up...can we get a hint at the make/model?
Part 2!!!!!!! Thumbs up!!!
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.
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.
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...
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!!!
This is totally amazing! I can't wait to learn how to make one indoor without a smoker or pit.
Hurry... Hurry... Hurry...
are you guys going to talk or eat?
Great video, these boys are really on it!
Great segment, can't wait for number 2.
Could you post a good picture of your smoker set-up? Looks really interesting.
part 2, part 2, part 2, part 2, part 2, part 2, part 2.....
I haven't even seen Rainier beer in ages.
