Smoking ribs at Backyard Bash

Discussion in 'Pork' started by davidmcg, May 11, 2008.

  1. davidmcg

    davidmcg Meat Mopper

    I saw this video on the KCSTAR webpage that I thought some might like to view.

    Smoking ribs at Backyard Bash

    Eight-time American Royal Grand Champion Chris Marks gives a smoking lesson at the Backyard Bash BBQ Headquarters in Parkville. (May 10, 2008 Video by Jim Barcus)

    By: Kansas City Star

    http://videos.kansascity.com/vmix_ho...dia?id=1872667
     
  2. Good video but these boys here has many more good ideas on ribs cooking
    the 3-2-1 way is the way to good for me thanks SMF.
     
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Anybody that wins the American Royal Eight times must know something. Great find David.
     
  4. davidmcg

    davidmcg Meat Mopper

    Yup I agree, follow the 3-2-1 and you can't go wrong. I have had his ribs, to me they are not my favorite. I just posted it because they looked mighty tasty, and maybe somebody here or there might pick something up. Especially the old paper towel trick on the membrane. What he didn't show was that he spritzes with an apple juice mix. He is just like the rest of us, we don't show all of our tricks and tweaks. We all beg, borrow, share and steal to get to the level we are at. We all want better, we all like to show off, or at least I like to show off. Its what makes this hobby fun, bragging rights. It makes all of us adults little kids again. Not to mention, I have made all of my best friends since I grew up in either law enforcement or smoking competitions.
     
  5. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Thanks david. Plugged an idear outa there, couple things he does that I wouldn't do. But that is the facinatin thing bout this art, everybody does there own thin!
     
  6. fireguy

    fireguy Smoking Fanatic

    that was a great clip for someone with my rib knowledge, or lack there of... thanks
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I would never "tenderize". Think that would let the juice flow and dry the rib.
    Just my opinion. Does anyone else do that?
     

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