Max!! Suggestion to next videos... SIDES!! Potato salad, beans, corn on the cob... PLEASE!!
@JavierHerrera-il7zc
3 жыл бұрын
Hilarious chef with good content. Never boring. Love the video. 😂
@arch007er
4 жыл бұрын
I feel like I struck gold finding your channel, great stuff, awesome content 👍 👍 👍
@TexicanaBBQConsulting
4 жыл бұрын
Lol! Thankyou for watching...
@timothysmith3528
4 жыл бұрын
Nice Max!💯 I definitely agree that foiling first and glazing as the last step is the way to go. Keep these killer vids coming my friend👊🏻🤟🏻
@daviddanbbq5848
3 жыл бұрын
You’re killing the game with those jorts, Max 🤙🏼
@padams9159
4 жыл бұрын
Lol, I love it. “The secret, will change your life”
@rickf.9253
2 жыл бұрын
Max, Thank you for sharing this recipe! I have been looking for a "go to" recipe for ribs and thanks to you I found it. I made these yesterday and they were awesome! You are right when you say that "pickle juice will change your life." The seasoning combo is perfection!
@TexicanaBBQConsulting
2 жыл бұрын
Appreciated!
@jaimeantoni0
3 жыл бұрын
Loving your videos man. Super informative. Thinking I’m gonna try these out for thanksgiving. Thank you! Keep the good work up :)
@barbaq3565
4 жыл бұрын
Awesome video!! Both ribs look amazing!! I like the fact that they aren't sticky cause of the sauce. That axiote makes the ribs have an amazing color!
@TexicanaBBQConsulting
4 жыл бұрын
Hell yeah!!
@leonardofarianl
2 жыл бұрын
Great tutorial! I am from Brazil and yes, Colorau is very common here. People also use in beans cooking. I have e a small pit and I like to use honey and barbecue to glase it. Regards
@edrossini
3 жыл бұрын
Another incredible video, Max! I always guessed but never tried doing both styles side by side. You killed it! 🔥
@TexicanaBBQConsulting
3 жыл бұрын
Thankyou my friend!
@InYourSmokinFace
4 жыл бұрын
Great video!!! 💯 can’t wait for my t-shirt
@TexicanaBBQConsulting
4 жыл бұрын
Thanyu you should receive it any day....
@uncbroyoda4077
Жыл бұрын
Awesome video I learned alot
@TexicanaBBQConsulting
Жыл бұрын
Thanks….
@BartlowsBBQ
4 жыл бұрын
Great process and looks delicious!
@TexicanaBBQConsulting
4 жыл бұрын
Thanks!!
@BigPrez45
3 жыл бұрын
Your videos have changed my business, and I am forever grateful for your thoroughness, and honesty. Question: is the pickle juice sweet or dill? Thanks in advance
@TexicanaBBQConsulting
3 жыл бұрын
Appreciated, sweet
@hardtimesbbq5265
3 жыл бұрын
Pickle juice?! That's a new one, of course I have to try it! I like using the thin sauce for the visual component, you don't want to cover up the bark, you want to enhance it! Getting that color right on ribs is one of my favorite parts of BBQ, it's a challenge. I used to take the membrane off every rack, for years, so time consuming. I recently converted to leaving the membrane on! Best decision ever; ribs hold up in cooking process much better!
@kennethmeyers8386
Жыл бұрын
@hardtimesbbq5265, Thanks for this perspective 👌
@domenicocalo9256
4 жыл бұрын
Sei il numero 1 Mauro, bellissimo tutorial
@TexicanaBBQConsulting
4 жыл бұрын
Ahahah grazie!!
@smalltowntexasbbqburgersbr1391
4 жыл бұрын
Work it brother! Those ribs are 🔥
@meatthecookk.2227
4 жыл бұрын
Awesome Max nicely done 🤙
@TexicanaBBQConsulting
4 жыл бұрын
Appreciated bud!!
@Siceone
3 жыл бұрын
Max is changing the game
@BakersBBQ
2 жыл бұрын
Good stuff & the ribs look delicious! Can’t wait to try out the simple syrup glaze…I too like a watery sauce/glaze that is not sticky! Just subbed and look forward to more videos 👍🏻
@travelwiththevasquez
4 жыл бұрын
awesome brother
@TexicanaBBQConsulting
4 жыл бұрын
Always appreciated bro
@ryangies4798
4 жыл бұрын
Another fantastic video Max. Just curious, did you put the Texas ribs back on the smoker for another 10 minutes after that glaze or was it finished once the glaze was on?
@TexicanaBBQConsulting
4 жыл бұрын
Hey thanks no i didn't
@aivandivad
2 жыл бұрын
I’ve got couple racks of ribs and a chuck roast to smoke brisket style, can i spray both the ribs and chuck roast with pickle juice?
@abielsalinas915
4 жыл бұрын
cool videos. where can I get a hat from?
@TexicanaBBQConsulting
4 жыл бұрын
Thank you shoot me a message on instagram or facebook @texicanabbq_
@tonytastes
3 жыл бұрын
These videos are gold 🥇
@TexicanaBBQConsulting
3 жыл бұрын
Appreciated 👍🏻
@eemmanuelgarza9578
4 жыл бұрын
Great video! Was that water and sugar mixture with white sugar?
@CentralCityBBQ
4 жыл бұрын
Looks good, Max
@TexicanaBBQConsulting
4 жыл бұрын
did you made brisket video yet?
@ZionSpectrumReacts
4 жыл бұрын
Im gonna do the SnP rub only this week one day and see how everyone likes it!
@TexicanaBBQConsulting
4 жыл бұрын
Make sure u season evenly sp could be tricky kzitem.info/news/bejne/0aCFq2GsppVlYKw
@ZionSpectrumReacts
4 жыл бұрын
@@TexicanaBBQConsulting thank you I'll be posting on my IG page hopefully you like em! Lol
@miyaxu6794
4 жыл бұрын
🔥🔥🔥Looks good Max!
@TexicanaBBQConsulting
4 жыл бұрын
Thanks Miya
@rickf.9253
2 жыл бұрын
Max you mentioned that the achiote paste from Brazil is pretty much flavorless, not hot and mainly used for color. Can you recommend a brand name that is available in the USA? There are many available on Amazon alone, but I couldn't see one that mentions the country of origin as Brazil. I'd rather trust your recommendation than just making a random order. I'm doing some of your Texas style ribs again tomorrow. They are outstanding!
@TexicanaBBQConsulting
2 жыл бұрын
Just order any but make sure is powder and not paste even the mexican is very mild
@rickf.9253
2 жыл бұрын
@@TexicanaBBQConsulting Thanks Max!
@trevinosblackgloveconfidential
Жыл бұрын
Late comment but great video! I’m looking at a used backline 500. What were your thoughts on the pit? Even across the grates in the bottom? Seems great just curious about the stack diameter out of the barrel. Pros? Cons? How’d it stack up against the ASW youved cooked on? Used to own a few
@TexicanaBBQConsulting
Жыл бұрын
Backline are great. My take on them is like comparing Moberg, Backline, Austin Smoke Work to a Ferrari Lamborghini and a McLaren different styles but are all great . My go to smoker when I have to open restaurants with my consulting when I need a smoker built fast and affordable is relatively unknown brand called bisonsmokers made in Forney Texas.
@coryshippert8045
4 жыл бұрын
Awesome video. Which rack turned out better?
@TexicanaBBQConsulting
4 жыл бұрын
Thankyou! I got to stick with Texas ya know...
@templetonstump7845
2 жыл бұрын
Thanks for the info! How long would you say you want the ribs to rest before service?
@TexicanaBBQConsulting
2 жыл бұрын
No rest for ribs is best…
@reidv6220
3 жыл бұрын
Great video👌
@TexicanaBBQConsulting
3 жыл бұрын
Appreciated
@joshdoesstuff4627
4 жыл бұрын
great stuff
@TexicanaBBQConsulting
4 жыл бұрын
Thankyou bud!!
@frankfurino7590
4 жыл бұрын
Nice job Max , what does the pickle juice do?
@TexicanaBBQConsulting
4 жыл бұрын
to get more followers on instagram LOL...just stronger bitter acidity apple cider works also just fine
@rustylamb3421
4 жыл бұрын
I'm from NY and Texas all the way without the glaze tho!
@TexicanaBBQConsulting
4 жыл бұрын
Problably you are more Texan than NewYorker Lol...
@rustylamb3421
4 жыл бұрын
@@TexicanaBBQConsulting probably would fit in better lol keep up the great videos
@MrIowahawks77
Жыл бұрын
Is this the same recipe as Terry Blacks ?
@laithrahahlaeh8123
2 жыл бұрын
Hi how you doing I like to now how much brisket can feet
@TexicanaBBQConsulting
2 жыл бұрын
About 6 rows of 3
@barbru3598
2 жыл бұрын
What type of pickle juice, sweet or dill?
@TexicanaBBQConsulting
2 жыл бұрын
Up to your preferences
@mikebowerstv
4 жыл бұрын
Super interested in that water sugar glaze.
@TexicanaBBQConsulting
4 жыл бұрын
Make sure you take a look at best bbq sauces do it yourself kzitem.info/news/bejne/kYp6qK1jmJiphm0
@mikebowerstv
4 жыл бұрын
Texicana BBQ I’ve watched all your videos!
@hkvanx
3 жыл бұрын
nice video! why is pickle juice good for ribs? thanks
@TexicanaBBQConsulting
3 жыл бұрын
Just being funny ... but it does give a different acidic note than apple cider vinegar...
@julianwren902
3 жыл бұрын
Thank you for tutorial I’m gonna try the pimped out version. Question, can I substitute turbo ado sugar for the brown sugar in the rub?
@TexicanaBBQConsulting
3 жыл бұрын
Yes,,,
@greghurd3603
4 жыл бұрын
So for the rub that's 1/4 cup table salt and not kosher salt?
@outnumberedbbq
3 жыл бұрын
Wondering the same. Like to know reasoning.
@imprezivr61
3 жыл бұрын
3rd. Surprised to see table salt!
@SOLDOZER
3 жыл бұрын
NO....its Kosher salt always.
@scout8745
3 жыл бұрын
What about cooking salt in aluminium foil be toxic, true ,false ore doesnt matter? Btw nice vid love it!!
@TexicanaBBQConsulting
3 жыл бұрын
Thanks! Doesn't matter but I noticed that holding cooked meat in foil get a weid colour and irony taste in that case it might..
@rickf.9253
2 жыл бұрын
I know that foil is what most use, but I found it can get the meat falling off the bone, which I don't want. I use butcher paper instead, like you would with brisket and it gets me the texture I want. So if you prefer to use foil but are concerned about the aluminum, perhaps wrap in butcher paper then foil. I know this is a year after your post, but I hope this helps. BTW this recipe is my new "go to" rib recipe, it's awesome!
@scout8745
2 жыл бұрын
@@rickf.9253 Hi, I read several science reports that aluminiun isn't that harmfull as the media tells us. So for ribs, i stick to aluminium.
@mikegonzalez3913
3 жыл бұрын
Amazing. What kind of wood do you use ?
@TexicanaBBQConsulting
3 жыл бұрын
Post oak
@WeWillBBQ
3 жыл бұрын
Ma non c'è nessuna fase di rest?
@TexicanaBBQConsulting
3 жыл бұрын
Se hai fame no :) ribs dopo un 20 minuti sono pronte praticamaente quando non scottano
Пікірлер: 95