How To Make The Best BBQ Ribs #bbqribs #porkribs #compartduroc
When it comes to ways to help make better BBQ or make the best BBQ, there are few substitutes for time and experience. However, One thing you can do is start with the best piece of meat you can afford/find. Through my journey in competition BBQ I believe I have found and used some of the highest quality pork ribs there are in these Compart Family Farms duroc ribs, but this principle translates to any other cut of meat from heritage breed turkeys and of course the very familiar wagyu briskets. When people talk about a higher quality piece of meat they're usually talking about two things, the first is the amount of intramuscular fat that will render and help keep the meat moist, flavorful, and juicy, and thickness or uniform thickness as thinner sections in a piece of meat will often dry out and not be as good as the rest of the product. Of course the only way you can find what product is the “best” in the way you cook, and I say that because your style of cooking can absolutely dictate that a certain piece or breed of meat may do better for you than another, is to get out there and play around with different brands, breeds, and varieties. It’s also a way to inject some new fun into this hobby that you've been working on perfecting for so long. I discovered last year that these Compart’s cook up fantastically on my Char-Griller Gravity 980 and so that's what I’m going to show you today. If you have a favorite brand let me know in the comments, or if you have any questions at all drop me a line and let's talk about it #bbqribs #porkribs #compartduroc
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Traeger Beef Ribs with Green Chili Chimichurri | Coach Sean's BBQ
Traeger Beef Ribs with Green Chili Chimichurri | Coach Sean's BBQ
Traeger Beef Ribs with Green Chili Chimichurri | Coach Sean's BBQ
Beef Ribs Recipe
1 Beef Plate Rib (4-6 lbs)
Olive oil
Salt and Pepper
1. Begin with prepping the beef ribs: remove the membrane from the back of the beef ribs. Optional: if you serving the beef ribs off the bone, then score the back of each bone.
2. Score the top of the beef ribs in a diamond pattern, 1 inch apart and deep enough to cut through the fat to the meat. Lather the beef ribs in olive oil, then liberally season with salt and pepper. Be sure to rub the seasoning into the score marks. Allow the beef ribs to sit at room temperature on your counter while you fire up your Traeger or BBQ pit.
3. Get your pit to 275° F and use a bold wood like oak, mesquite, or hickory. Place the beef ribs on the Traeger and allow to cook for 4 hours undisturbed. If you looking you ain't cooking!
4. Begin checking the beef ribs for doneness by looking for two things: the internal temperature is 200° F, and the probe thermometer easily inserts into the meat like a hot knife through butter, especially between the bones (mine ended up taking 5.5 hours). Remove the beef ribs from the pit and allow to cool for 1 hour.
5. If you are removing the beef ribs from the bone, go ahead and do that now. Then slice the beef ribs. I like to cut mine 1.5 times the size I cut my brisket. These ribs are best served as is with a good whiskey, or top with a chimichurri sauce.
Green Chili Chimichurri
1 bunch of parsley, leaves pulled from the stem
2 tbsp. fresh oregano, leaves pulled from the stem
4 garlic cloves, peeled and smashed
2 tbsp. Hatch green chili
1/2 cup olive oil
2 tbsp. red wine vinegar
1/2 tbsp. salt
Pepper
Add all ingredients into a blender or food processor and pulse until smooth, occasionally scraping down the sides. Allow to sit for 1 hour so the flavors can develop. Top on any grilled meat, vegetables, eggs, or use as a marinade.
0:00 Introduction
0:41 Prepping the Beef Ribs
2:50 Chimichurri Sauce
3:24 Checking the Beef Ribs
4:42 Plating and Eating
5:30 You subscribing and liking ; )
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#traegerrecipe #traegerbeefribs #beefribs
Competition Rib Comparison Kosmos VS Heath Riles
Hey Guys, Today we’ve got a fun cook ahead of us, We’re going to be comparing some different competition rib rubs that are really popular on the market. Those rubs are Kosmos Q Honey Chipotle Killer Bee and Dirty Bird, as well as Heath Riles Honey Chipotle and Sweet BBQ rubs. Here’s the deal, Last year I got my tail handed to me more times than I’d like to admit in the rib category at BBQ competitions. The only way to keep that from happening again this year is to do a lot of testing. That being said today we’re going to go through our competition rib recipe on both of these brands of rub and see what we like better. I definitely recommend that you try this comparison out as well on some of your favorite rub brands just to taste the differences. Let's get to it, and as always if you have any questions feel free to reach out to me and we can work through them together.
Ingredients:
2 Racks of St. Louis Spare Ribs
3 Tablespoons of each of your favorite rib rubs
Spray butter
1 Cup of sugar in the raw
2 Tablespoons of real butter
½ Cup of white grape juice
! Cup of your favorite BBQ sauce
Directions:
Fire up the Char-Griller Akorn to 275 degrees, add two chunks of cherry wood, and place your smokin stone in so we are cooking indirectly.
Trim any heavy fat, the skirt, and remove the membrane from your ribs.
Season 1 and ½ Tablespoons of rub per side of each rack of ribs
Place the ribs on to the cooker and spritz with spray butter after 45 minutes and continue to spritz every 30 minutes after that.
At the 2 hour mark wrap your ribs in aluminum foil with ½ cup of sugar in the raw, 1 Tablespoon of butter, and !/4 cup of white grape juice, wrap meat side down and put them back on the akorn.
After an hour check the ribs for tenderness, this will be an internal temperature around 203 and probe tender.
Take the ribs out of the wrap and put them back on the cooker for 2 minutes to dry the rub.
Remove from the cooker sauce your ribs with as little or as much sauce as you want, slice, and serve.
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Coach's Smoked Ribs
Rib recipe
BOILED BARBECUE BACK RIBS-ORANGE BABRBEQUE SAUCE
Super EASY PEASY Barbecue Boiled ribs. try it..
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1 pound Baby back ribs-Cut in half or leave it whole
SAUCE
2-3 FRESH ORANGES, Zest and Juices.
1 slice Ginger
1/2 Onion -diced
1-3 Fresh Garlic. Minced
1/4 cup Apple cider vinegar
1/2 cup Water
2 tablespoon Annato seed oil or just use vegetable oil
Soy sauce, catsup and Sugar ( i forgot to film sugar, im pretty sure i've put 1/4 cup of it.)
Salt and Pepper to taste.
Steamed Rice and vegetable medley to Serve.
Procedure:
Peel off silver skin from ribs -Optional
Sear them in Hot oil over cast iron pan or any pan you have.-Set aside
Sweat onions, garlic and ginger. Deglaze with apple cider continue simmer vinegar has evaporated.
Add fresh squeezed orange juice, catsup water and soy sauce.Simmer a little
Add orange zest and Ribs, Coat well with the sauce, Cover and simmer over medium heat or until ribs are tender and fall off the bones.
Take ribs out of the pan and keep warm. Strain sauce and Adjust seasoning if necessary.
Serve with steamed rice and vegetable. Pour sauce over the rib and Enjoy lunch
BBQ Ribs & Coleslaw with Burt Bakman and Tony LaPenna - Home & Family
Burt Bakman and Tony LaPenna of Slab restaurant are making a mouth-watering summertime combo!
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