How to Smoke Pork Ribs | Mad Scientist BBQ
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After 5 hours wouldn't the temperature of the meat be higher than 205? Do you put the ribs on straight from the fridge? Does that make a difference?
Jeremy, what ratio of S&P do you do? I would think you use less salt than for brisket since the cook time is less plus ribs are thinner.
Mad Scientist, I think you're daughter is going to have to be the official taster for videos going forward. If it's daughter approved, it's good enough for us. 🙂
Another outstanding video MS. I'm seeing you referenced in other YT videos more and more. That's saying something.
I don't even own a smoker and I'm always watching your videos. I'm definitely looking for one now. It seems like here in California it's hard to find a decent offset smoker. I think that I might need to drive to Texas just to pick one up.
Just perfect. I experimented with just salt and pepper on ribs last summer and now I’ll never go back. Let that meat sing!!!
Were you in a hurry for this video? Talking a mile a minute
Idea: meat of your choice, bare nothing on them. Three separate smokes, different wood for each and compare.
Great cook I have some mesquite wood what is a good meat and wood combo thanks
I use the 3 2 1 as a template. The time are actually less that 3 2 1 but its worked great for me. However these look waaaay better. What brand of ribs do you use ? Definitely trying this next time ! Great video.
Never wrap ribs and lard? Really ? No thanks
I have been smoking meat for over 30 years now and 3 2 1 is the only way I do ribs and they ALL WAYS come out perfect so you must not know what your doing.
you dont think that's overkill cooking 3 racks on that size smoker
The dry crockpot meat experience vs rendered fat is validation of traditional Mexican carnitas. We braised some smoked beef cheeks in beef tallow and they miraculously became edible.
Is there a substitution for lard, or is that step need?
Jeremy that is freaking beautiful
oh no. warm up the sauce before putting it on. please.
Thanks for making these videos and giving out all this info.
Jeremy, would bacon fat be a good substitute for smoked lard if you don't have lard on hand? Since it should already have some smoke, would you still smoke it some more or use as-is?
Can’t believe I never noticed the beaker hinges on the smoker before. Nice touch!
Smoked my first pork ribs today on my gas bbq, using a smoker box, turned out incredible, exactly like yours look! Thanks Jeremy!
Can’t wait to try this…. Thank you
Can someone identify the sprayer. I need to get one.
Don't get me wrong, I love the videos. I just don't think I'm smart enough to actually absorb the information!
Pork lard "unavailable".
I do thank God for Pigs! Seriously! Thanks for the videos and info!
Definitely going to try this for labor day….
Hi 👋
Time for five bypasses, 😂
O, I forgot, I already had that done
Looks great
Tried the 321 method, and they didn't come out that good at all, then found this video, smoked two racks on my traeger today, step by step just like in the video and they came out perfect!!! Thank you!
Great video…salt and pepper coated…so was it 50/50 or 60/40
Also let me see a wild game smoke recipe
Awesome tips and thank you! You need your own restaurant bro. I can taste all your cooks through the screen. You could also teach smoking classes.
Just wrapped my ribs! Let’s hope they come out just as good. I used salt and pepper and some holy voodoo I seen him try on another video a while ago.
Suggestion: If you say temperatures and time during the video, please have it up as an overlay. It's easier to pause and reference than having to rewatch it.
She’s enjoying those ribs. She’s a cutie. Great vid bud. I’ve got a pellet smoker I know I know I’m a cheater but I’ve been building my offset stick burner just for ribs and brisket. I’m a pipe fitter fabricator welder so building a stick burner is right up my alley. Can’t wait to get it done so I can try her out
Could someone help me understand why I’m getting a jerky taste in my ribs. They are super moist, tender, great bite off the bone but taste like jerky. Has this happened to you?
I love Swift brand ribs! I live in the Midwest. These are a must do for me.
"Fack it…. ill write it .. we'll do it LIVE…" CHEERS!!
If you don’t have Butcher Paper is foul going to kill the whole thing or is it acceptable just not ideal
Why did you switch to butcher paper instead of foil?
In another video (can't remember which one off hand) you use 50/50 acv and beer to spray. Would that be good for ribs too or is the acv and water better?