Become A BBQ Expert In 30 Minutes

What's up, guys? I'm Cooper Abberrombie. I own Bar A Barbecue. And today, I'm going to show you how to become a barbecue expert in 30 minutes. All right. Now, when it comes to becoming a barbecue expert, we're going to start with two of the uh most common and some would say the most difficult proteins to uh master in barbecue. That is the brisket and the pork spare ribs. Let's start with the ribs. Why pork spare ribs versus a St. Louis cut or a baby back rib. The pork spar ribs tend to be a little bit more of a fattier rib. Uh a lot more internal fat on those. So they tend to be a little bit of a better, richer bite than your baby bats. They're a little bit more of a leaner cut. We also prefer to use the Prairie brand. It's kind of a national brand. It's in most retailers throughout the country. It's a very very consistent product uh from them. So if you can find Prairie Fresh, that's a double bonus. Let's move on to the brisket. We and most in the restaurant industry tend to use upper 2/3 choice or uh lower-end prime especially for the volume we need. Now when you're in the grocery store, I know the Walmart we were in yesterday had Prime, had Choice, had Select, had a great selection. I know HB has the same quality. They also have Wagu at HB sometimes, too. So, kind of the similar deal as the pork spare ribs. The higher the fat content, you know, the higher the meat quality. The Wag Goo versus a Select is going to have a lot more internal fat structure. So, it's going to be a lot more of a richer bite, a richer mouth feel to you. You need more salt. You need something to cut through all that richness.