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$270 vs $24 Ribs: Pro Chef & Home Cook Swap Ingredients | Epicurious

Pro chef Frank Porto and home cook Joe are swapping recipes and hitting the kitchen to make some ribs. We provided Joe with all the ingredients necessary to make chef Frank’s eye-popping $270 ribs recipe, sending only $24 worth of materials back the other direction. Will Frank elevate Joe’s more modest materials into something gourmet? Can Joe keep up with the demands of Frank’s ingredients list?

Learn more with Chef Frank on his YouTube Channel ProtoCooks!
https://www.youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsg
Follow him on Instagram at @protocooksFind Joe on Instagram and other social platforms at @mrjoemiles

Director: Chris Principe
Director of Photography: Ben Dewey
Editor: LJ D’Arpa
Host: Frank Proto
Guest: Joe Miles
Sr. Culinary Producer: Kelly Janke
Producer: Belle Roman ; Tyre Nobles
Senior Producer: Ali Inglese
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Ross Pineda
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Caleb Weiss
Audio: Robert Albrecht
Production Assistant: Justine Ramirez
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Courtney Karwal

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25 Replies to “$270 vs $24 Ribs: Pro Chef & Home Cook Swap Ingredients | Epicurious”

  3. Joe had me at giraffe ???? ribs 0:52 ????????????. He's a keeper ❤️????❤️????????????????

  8. None Of the prices on the low side are REAL!! Literally all the cost for that stuff is probably fake so peoples like myself comment probably.. but its dumb.. just gonna stop watching overall lol

  9. Personally, terrible dish for cook swap… I'm simply person that Rib should use simple species with time… BBQ is time and simplicity. Not with this ingredients

  10. Frank is, in fact, liscensed to practice the haunch technique. Issuing state: Flavortowne.

  13. $270 very expensive food in my countryside but looks so very yummy????????????. I hungry ????????????????????????✅✅✅✅

  14. May I tell you what I do that makes for unbelievably tender ribs with excellent smoke?
    First I rub my admittedly cheap ribs, wrap them, and let them rest overnight in the fridge.
    Second, I take those ribs, brush them off (not wash) then put them in a roasting pan with a special sauce that includes beer, aminos, some hickory marinade, and chunks of both onion and garlic thrown in. I cover that with foil, and let them sit at low heat (275) for a minimum of 4 hours, maximum 6. I do NOT use wine, it just doesn't marry well IMHO.
    This gives you fully cooked ribs that are amazingly tender (some of that due to the rub if I'm honest).
    THEN I carefully take these ribs and put them on the top rock of my barrel grill with no side smoker over a pan of water over hickory or mesquite charcoal until I have a tinge of bark on the ribs, but not too much because I want them to have smoke but not dry out.
    And I'll take the Pepsi Challenge against any ribs I've ever had. And that includes several famous Memphis restaurants. The ONLY tough choice would be against Gates BBQ in KC MO. I'd still do a subjective taste test against even them, though.

  23. "Throw [the membrane] away" NO

    just because we're pulling it off doesn't mean discard it, Frank

  24. Why use plastic wrap at all? Why not just wrap the ribs in only foil?

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