The Complete Guide to Cooking EVERY Type of Rib

Comments · 450

• MA

  @MaxtheMeatGuy · 3 years ago (edited) · pinned

  Get 50% off your first order of CookUnity meals — go to <a href="https://cookunity.com/maxthemeatguy">https://cookunity.com/maxthemeatguy</a> &nbsp; &nbsp;Use my code MAXTHEMEATGUY50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!

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• GX

  @GXT_ROGUE · 3 years ago

  BRO DIDNT SAY &quot;Cooking over applewood, low and slow&quot; for pork 😢

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• NC

  @ncrnmcn · 2 years ago

  I love how Max isnt one of those elitist chefs that scoffs at pre-made food like the supermarket ribs. He respects that ribs are still ribs, home cooked or not.

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• XJ

  @xjyo · 3 years ago

  While other food youtubers keep making $hitty shorts, Max is doing god&apos;s work with these long and helluva interesting videos. Thank you!

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• MA

  @mahavandhanperarasu2667 · 3 years ago (edited)

  me:hey mind, what do you learn from this video <br>mind : BABY BACK!🤣

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• TH

  @TheGlamorousLifeofNae · 3 years ago

  I love how you added the sounds in for the baby back ribs! 😂 I love ribs! 😋 Beef ribs are my favorite!

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• DA

  @davidhalldurham · 3 years ago

  Excellent, very informative video, Max. Thank you for taking the time to make it.

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• LO

  @lordallenpatterson5313 · 3 years ago

  My father and I have always agreed that we LOVE ribs! Every single second my mouth is watering with the talk about ribs. Max has definitely been a favorite meat videos of mine. I have always been super excited with every single video. Max as always thank you and please keep the videos coming!

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• KH

  @khelocin · 3 years ago (edited)

  I had to say this, since Max mentioned that he loved flanken-cut Korean ribs: fun fact, the flanken-cut Korean short ribs are known as LA-style galbi (whether for Los Angeles or lateral axis cut is debated), and originated in LA because a lot of Korean immigrants could not find the English cut, which is the actual traditional cut in Korea (also known as 왕갈비, king&apos;s cut or big ribs). There are also two varieties: the braised version and the bbq&apos;d version. The braised being braised in basically the same as a marinade, but with veggies (갈비찜), and the bbq&apos;d version with the meat fileted thinly, but still attached to the bone (왕갈비 구이) and cooked over wood charcoal (usually Korean oak)! If you go to Korea, you might have a hard time finding the LA-style ones, though it&apos;s becoming more popular!

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• RO

  @roymeyer6837 · 1 year ago

  As a Texan, I&apos;m always super impressed to see someone know the difference between proper seasoning of beef and pork for BBQ. Just yesterday I saw someone make a &quot;Texas style brisket&quot; in a video, but he used mustard as a binder and a sugar-based rub. It probably tasted pretty good...but it was far from Texas style and certainly wasn&apos;t the best way to handle beef! You just know how to do it right.

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• ST

  @straighttalkwithkyle7947 · 3 years ago

  Rip TIps done right are like the popcorn chicken of BBQ. I used to work at a BBQ restaurant that&apos;s been in business since 1956 and I absolutely love them.

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• T.

  @t.o.double9497 · 9 months ago

  It took me 20 minutes to get through the first <a href="https://www.youtube.com/watch?v=Y2FKBb5xehc&amp;t=105">1:45</a>. Dubbing in the &quot;baby back&quot; had me crying. It was perfect.

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