Smoked Ribs Cook Off Baby Back Ribs vs Spare Ribs Dads That Cook

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Which meat grills better? Baby Back Ribs or Spare Ribs? It's the question we hear all the time when smoking and grilling ribs! Join us as Big Jim prepares the best Rib Recipe we've ever tasted. • Recipe Here: https://dadsthatcook.com/blogs/recipe... • Hey, it's Jason Glover with Dads that Cook. Thanks for joining us today. We have an incredible thing going on. I've got little Jim, and big Glen. Hi, I'm chef Jim with Big Jim's barbecue. Today, what we're going to be doing, is we're going to be smoking some meats. This is going to be exciting, because I know we've got some great meat too, that we're dealing with. • There's two different kinds of ribs. There is a spare rib, and there's a baby back rib. I think what we should do, is we find out which ones taste better. We'll do the same rub, the same seasoning, the same sauce. We'll cook them at different times, and then we'll do a little contest. That's awesome, I like that. So, check this out. So right here, you're going to have your baby back ribs. On our baby back rib, what we're going to be doing, is we're going to leave the membranes on. Because these are going to be overcooked just a little bit, okay. Okay. Why leave the membrane on with that? • The baby back ribs are going to be soft throughout, okay. There's going to be a crust on the outside. We're going to overcook. We're going them to about 205 degrees. So they're going to be softer, they're going to be fall off the bone ribs. And the membrane will actually-Hold it together. Hold the ribs together. • The spare ribs are going to be cooked to internal temperature, about 195 degrees. They're going to be soft on the inside, and chewy on the outside. Wonderful spare ribs right here. You can see it's a nice spare rib. We have some really nice marbling right here. So basically, what we're going to do, is we're going to start from here. And I'm going to run all the way down the fat line. Missing all the bones. Just go all the way down, and I'm going to hit this. So there's that little cartilage right there. And this is another meal for a family. So we can actually cut this up like this, put it in a Ziploc bag, and we could make tacos on Monday or Tuesday nights. That's cool. • This is really nice. Now this is excellent. I'm very happy with the way that this looks. You can see that it's nice and flat. See this right here. What we're trying to do, is take this rib and we're going to keep it the same thickness all the way down, so we have even cooking time. This membrane is like a piece of plastic, or a piece of cellophane. By removing that, we're going to have even temperature cooking times on each side. So by doing that, I'm going to take my knife, go underneath this first rib right here. I'm going to grab it like this. And what I do, is I shake the rib just to kind of extend the membrane like this. And then I'm just going to go like this. I just rip it like that. It comes off very easily. There's one piece there, one piece there, and the final piece there. • So this is my home made, wonderful competition BBQ season mix, okay. And this is basically, it's our San Francisco style mix. What we're going to do, is we're going to add some of the rub on both sides. And I'm going to rub it in. Flip it over on the other side. This is considered the bone side, okay. Then what we're going to do, is we're going to use a competition rub. It's called Rob's smoking rub. And it's delicious. It's the bomb, huh. Yes. And I'm going to finish it off with another rub. This is actually honey hog BBQ. Meet church, these guys are great. And it has a little bit of sugar in there. Are they local as well? No, these guys I believe, are out of Texas. • Okay. Yes, they are. So you're okay with mixing other people's stuff, different types of flavors. So what we're doing, is we're bringing in our honey flavor in our sugars, and our salts. We're bringing our bold flavors, which is a mild flavor here, which is going to be our peppers and some other wonderful spices that are secret. And we're bringing our base, which is going to be our wonderful dried herbs, a smoked paprika here. This is just a wonderful flavor there. • And then I'm going to do the same on this side right here. Just a little bit like that. We actually have one more step before putting this on a smoker. We're actually going to take our brown sugar right here, and then I'm going to put it right on top of the ribs like that. Is that going to create a glaze to it, or what's that ... That is, actually. So what we're going to do, is spread this on there evenly. And then, what we're going to do, is we're going to let this sit, and bring this to room temperature 30 minutes. Since I did the spare ribs ... • Thank you. • YouTube: / dadsthatcook • Website: https://www.DadsThatCook.com • Instagram: / dadsthatcook • Facebook: / dadsthatcook • Twitter: / dadsthatcook

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