How to Smoke Pork Ribs | Mad Scientist BBQ

This is like the 8th video I’ve seen and all he ever uses is salt and pepper …not much of a chef if you ask me 🤷🏽‍♂️ there’s more to smoking meats than just always using salt and pepper

Glad I found this video. Just got myself a smoker/grill and I picked up some ribs. I am going to try this as opposed to the 3-2-1 and see how it comes out. Looks like it should be fine.

Put it on raw with nothing on it then base it while cooking it😊

Less talk and more showing what you do with you ribs.

I guess we sometimes forget that less can actually be better. As we become more experienced grillers and smokers, we tend to get away from the simple things we started out on. I remember smoking my first rib. It was on a kettle grill as an experiment and I recall only using salt, pepper and garlic powder (maybe a little bit of seasoning salt too) and I think I smoked it for about 5 to 5-1/2 hours. That's when my wife actually ate pork and I remember her saying that it was the best rib that she ever had. And that's before I knew anything about wrapping ribs.

I've learned a lot about smoking meats over the past 20 years. Watching this video kind of makes me want to do a reset on how I season my meat. And I have to be honest. When I used to grill my meats many years ago, I didn't know anything about rubs. I would always just use basic seasoning and people were always pleased. That's probably because they were actually tasting the natural meat flavors, light seasonings and the smokiness for BBQ and smoking meats.

And I have to be totally honest. One of the best ribs I've ever had was from a guy who I used to work with. He's the reason I got into smoking my meats. He was from Kansas City and I remember him saying that he smoked his ribs on 225 for 8 hours. I recall the ribs looking VERY dark, but when I took a bite out of it, it was very flavorful and smokey. And I believe all he used was salt and pepper. They weren't sweet at all, but really good. I've made some decent ribs over the years, but the ribs that guy made still really stand out.

Do you use rib holder to put them vertically?

Can you substitute "bacon up" for pork lard

Will be trying tomorrow...

I made these today and they were incredible

I’ve followed his videos for the last few years and always have rave reviews from my family. I won’t follow any one else’s direction.

I like to do a mustard binder, my own spice rub with no sugar, 3 hours @ 275°F, a thin glaze of sauce and another 30 minutes. I also cook the entire rack of spare ribs, forget the St. Louis cut, a lot more meat. I can do this on the grill, the smoker or the oven, same deal.

Can I use bacon fat as an alternative to lard?

Can you use this method on uncut pork spareribs?

How can you smoke ribs with just salt and pepper and have a great taste?

Great Video! 17 minutes? Yes, but with 30 minutes of info! Can't watch this guy at 1.5x speed! 😂😂

I like my paprika, garlic, brown sugar, maybe even cinnamon and nutmeg to change it up. Pork is a sponge, it is great when it's been soaked in beer, so it's great with all sorts of flavors. I don't agree at all with the smoke and salt and pepper approach as being the best way. It's not bad, and in a pinch, that's what I would do, but if I had my choice, hell no. No. If you want the taste of the meat, YES, this is the way to go. Maybe prepare a rack like this, and prepare the other with a rub that has more body, and then eat them together. Why treat them all the same? You've got three racks, have different seasonings on each. Throw in some cayenne, God knows I don't get all of one flavor when I get buffalo chicken wings.

Ain’t nothin replace a dang cast iron pan bro

Okay I’m looking for the cartilidge you see in spare ribs and I’m not seeing any, why? Is this a different style? What am I looking to get?

❤ i am so glad i watched till the end.. eveybody always acts like the food they cooked is sooo good! But babies dont lie! MORE!!! HAHAHAHA

Did you keep it at 275 when they were wrapped?

I feel this has a lot of unnecessary steps. This type of rib can be done without the extra steps

Baby said "more" 🍻😎
Great recipe can't wait to try it next weekend👍🏾

What happened to Telling How To Add more Rub other than Not Covering It With RUB?

What happened To That Man!

I have a offset smoker and man im jealous of everyone results i feel like im doing something wrong i cooked at 225 for 3
4 hours then bumped it up to 275 for a hour and then wrapped for 30 min and my internal meat temp is only around 160 im using a thermal pen and im using digital thermometer inside the smoker

You’re waaaayyyyy overthinking stuff man. Most of what you said didn’t make sense because of the overthinking. It’s not a science, it’s just cooking.

Why do you use butcher paper rather than aluminum foil?

Does anyone know why the internal temp wouldn't break 170 on my pork ribs at 275? It takes forever to go up 1 degree....

I really think 225F is too low...

First off, LOVE this recipe! Who would've thought salt and pepper ribs would be the best I've ever encountered!?! Only thing i did different was roast the ribs on a roasting rack in a roasting pan to capture the natural lard from the drippings of the ribs which was more than enough to coat them with when i wrapped them. Talk about rendered and boy were they TENDER! Thanks, man, you rock!

I made these ribs today, first meal ever in a smoker, and they were amazing! Great tip on scoring the underside, big props to the Mad Scientist!

Tallow is from rendered beef fat, lard is from rendered pork fat.

I like the mc rib.

Can I just use rendered bacon fat instead of the pork lard?

I would die if there was that much pepper on my food.

That deer would’ve been the next thing to get smoked

Me personally I normally look around for other seasoning ideas and I love how knowledgeable he is with smoking I just wish there was more seasoning options in videos outside of salt and pepper

I just can’t because this man thinks salt and pepper only goes on everything…I get what he means but you can add more and still have a good smoke flavor

Love the way your baby said more with her little fingers!  That was so cool!

I don't have an offset smoker, I just have a 24" diameter, 4 ft long bbq single chamber pit. I put the fire on one end and meat on the opposite end. BBQ has turned out pretty good, but controlling temperature is a challenge. I have to flip the meat between cool end and hot end to even out cooking. I did ribs similar to your recipe here but without the vinegar/ water, still were the best ribs I have ever cooked. Thank you for your knowledge and thank you for your awesome videos!

Thanks for this brother! I just got my first M&M smoker and now its time to learn how to use it lol

Gave this a try today. Amazing how I could taste the savory smoke and meat. Might be my Go To Rib Method. The liked them too 😁👍👍. Thanks Jeremy!

He's wrong on the tub cutting out smoke flavor. I just started a few months ago and I have zero problems with achieving a full flavor with rub and smoke

dang those racks are THIN

I just followed your recipe and these ribs came out perfect!!!! Thanks for your detailed explanation on how cooking low renders down the fat. I used bacon grease in a foil pan and man oh man these ribs kick ass!!!!

You’ve become one of my favorite channels.

People will watch this and then say the U.S doesn’t have their own cuisine

Hi, can this be done in a kamado with the ribs standing up in a rack?

Great content!!

The editing is shit. Are you going 225? 350? Bump it up to what?

cook stop talking

But where is the written recipie and directions?