00:09all right guys today's video is a barbecue classic so we're gonna do a very basic rib
00:18recipe it's just gonna be an entry-level kind of thing it's not a recipe that you're gonna take to
00:23a contest or something like that but if you want to cook good ribs that you can eat at home
00:27that
00:28you can start off with not a whole lot of knowledge these are the ribs that are gonna set you
00:33off and
00:34put you on the right path first off these are st. Louis style spare ribs these ribs were trimmed by
00:40my butcher but yours might come with the tip still attached find your longest bone and cut
00:44straight across the ribs creating a rectangle type shape also trim off those little weak ribs on the
00:50end those ribs are and like Snoop Dogg says now usually there's a flap of fat here but this one
00:57has been trimmed off as well so these ribs are looking pretty good now here you have your
01:02membrane most people like to pull this off personally I usually just grab my knife and
01:08score it I feel like it helps keep everything together and scoring allows the smoke and
01:13seasoning to get through if you're gonna pull it anyway grab a paper towel and prepare to waste the
01:19next couple minutes of your life anyway this is how you do it now that out of the way it's
01:39time to
01:40season this bad boy today we'll be using my barbecue rub if you can't get your hands on this whatever
01:46rub
01:46you like should get the job done now make sure that you get a healthy coating of rub on these
01:51ribs
01:53get the back all the edges and then the front one poses a question can you have too much rub
02:00I don't
02:02know probably but I haven't found that limit yet so get fierce get brave and just rub the hell out
02:09of
02:09this thing now let your ribs sit at room temperature while your smoker gets up to temp you want your
02:16smoker at about 250 degrees Fahrenheit you can use a direct fire smoker until you're better versed I
02:23would only use indirect heat to help protect your meat again don't be a pervert here guys we're gonna
02:29let it run for a solid two hours then we're gonna come back out and kind of check the temperature
02:33check
02:34the pool and go from there we've had about two hours pass so we're gonna have a quick look the
02:39color
02:39on these ribs is perfect they have a deep mahogany kind of color and the rub is really bonded to
02:44the
02:44outside now we're gonna focus on tenderizing these meats as you can see here they are extremely pliable
02:52they're bending easily but the meat isn't breaking and that's exactly what we're looking for now grab too
02:58thick with several seeds pieces of foil and drop a few pads of quality butter go ahead and put some
03:03honey right on that foil then you're gonna take your ribs and you're gonna go ahead and drop them
03:08face down now wrap that foil tightly around your ribs as you don't want any heat or steam to escape
03:15you can use a thinner foil but then you risk tearing it and having you use 2,000 layers to
03:21keep it all
03:21wrapped up so just get the good stuff it's gonna save you a lot of time and energy now once
03:27you're
03:27done wrapping you're gonna return them to the smoker maintaining your temperature of around 250
03:32degrees now we're gonna skip ahead here about two to two and a half hours later and you should be
03:40ready to take your ribs off the smoker you'll know your ribs are ready to come off when you can
03:46twist
03:46the bones with your fingers and if you applied enough pressure it would twist free of the meat now
03:53right here if we pick up these ribs you can see the bend the meat is very flexible that's perfect
03:59we could pop
04:00that in half if we wanted to now you don't want it to completely break free without effort if your
04:06meat literally falls off the bone you've way overcooked and ruined your ribs now we're gonna take the
04:11liquid that collected on the bottom of the foil and we're gonna go ahead and mix it with some of
04:15that sweet sauce now I'm gonna use those juices to thin out my honey sauce and then I'm gonna paint
04:23this
04:23sauce right onto my ribs after you've fully painted your ribs and you have the glaze applied you're gonna
04:30want to go ahead and throw them back on the smoker for another 20 to 30 minutes until the glaze
04:34sets and
04:35leaves you with the fire sticky glaze after your glaze sets your ribs should come out looking like
04:41this a little muddy a great pullback and a delicious looking color the only thing left to do is to
04:49go ahead and
04:49slice these bad boys the first thing you want to do is flip them over and set them face down
04:55and grab
04:55yourself a super sharp knife I would suggest using a carving knife or a boning knife but any really sharp
05:03knife will do now you do not want to cut these along the bone you're gonna get a lot of
05:09crooked bones in
05:10here so you're gonna have to adjust your cut in order to make the ribs look as straight as possible
05:16don't try to force your knife through the ribs just take your time and make small cuts without a lot
05:22of pressure until you get all the way through the rib if you try to force the knife and you're
05:27gonna
05:27cause the bottom of it to splinter and it's gonna look like crap and this is what your finished product
05:31should look like fantastic ribs that are gonna blow the minds of everybody you know look at those man
05:40I think this one right here has my name on it look at that rib god look at that look
05:46at the smoke ring
05:48the perfect texture you can see where the fat is melted through the fibers let's see if it passes the
05:54bite
05:54test perfect dude clean off that bone kind of man let me do say so myself the key about these
06:08ribs here
06:09is you can cook these at home you can cook this quality rib it's all about patience dude you can
06:14do this follow this recipe and you will not be disappointed this is better than pretty much
06:18anything you're gonna get at a restaurant I mean unless it's mine that's good stuff guys you saw those
06:25ribs they are looking premium I'm very excited about them they taste wonderful they really are just a great
06:33rib recipe for you to eat at home and show off to your friends on how you're mastering your smoker
06:38if you have any questions make sure you leave them in the comments if you like this video if you're
06:43interested in seeing any more videos I love suggestions like I said leave them in the comments
06:48otherwise like comment subscribe every little bit helps get the channel notice and it allows us to
06:54get more resources to where we can make better videos by we I mean us because I have no fun
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