(groovy music)
♪ Gonna smoke me a fatty brisket ♪
♪ Got my barbecue shoes on ♪
♪ Gonna smoke me a fatty brisket ♪
♪ I got my barbecue shoes on ♪
♪ Got my natural case ♪
♪ They've got the hogs on the run ♪
(groovy saxophone)
- [Narrator] Welcome to BBQPitBoys.com,
today we're gonna show you how to cook up
some bbq ribs at the pit,
and how real easy it is to do, alright.
I have two racks of ribs, both different,
that's a loin back or a baby back,
and here are the spareribs, right.
They're different parts of the ribs, obviously, right.
The spareribs often have more fat.
And whereas the baby backs have more meat.
They're both great at the pit, choose either or,
they make some great bbq ribs, alright.
Now what we're doing here is removing the membrane
that's on the back of these ribs, alright.
And you just get underneath the membrane,
get some paper towel and pull it off.
You've seen us do that many times before
in our videos, right.
It's kinda easy to do.
And you do that because the membrane is real tough.
Now here we're adding some rub.
Choose your favorite bbq rib rub.
And you evenly spread it on both sides, alright.
Now we're gonna take these four racks
and we're gonna put 'em in our smoker.
Oh man.
Now you can do this on a kettle grill in direct,
we have many videos about that,
but here we're using a colossus smoker,
and we're gonna place 'em in there,
at about 250 degrees Fahrenheit.
And we're lookin' at about five hours,
about five hours to do these ribs, so.
It makes a great day for kickin' back,
cookin' up some ribs, and chickens can't wait.
Now here we're throwin' on our fire some wood chunks,
those happen to be apple.
(engine revving)
and of course we have plenty of time
to do some work at the pit, now.
We're about, shoo, a couple hours into this.
We're gonna rotate.
And you'll wanna do this to get somewhat even cooking,
although, this smoker cooks very evenly,
not all smokers are the same,
as some of you know,
so you can do the rotate a little bit.
And during this smoke, about every 45 minutes,
why don't you hit with a spray here,
we've got a little bit of vinegar and water.
And we want to keep those ribs nice and moist, alright.
Oh man. (sighs)
alright now, we're about two and a half hours into this
low and slow, alright,
and we've got some sauce,
because we're gonna sauce these ribs.
We're heating them up on the heat grid.
And now, what we're gonna do to make these real moist
and tender, this is often called the Texas cheat,
and we're gonna use some heavy duty aluminum foil.
And we want to thank Reynolds aluminum
for providing us this 18 inch width
heavy duty aluminum foil,
works great around the pit, alright.
So here we are adding some sauce.
Now you could add just a little more vinegar and water,
or maybe a shot of beer or something like that,
we're gonna start saucing,
and we're gonna wrap 'em in this aluminum foil.
Now what this does is further tenderize these ribs
a little bit more, alright.
And don't always go by those bbq societies,
the way they call themselves,
that there's only one way to do ribs, no.
There's hundreds of ways to do ribs.
Enjoy it.
Alright, now.
I guess we could move this along a little bit,
but we kind of enjoy what we're doing right here, right?
(laughing) is it gonna be good?
You can see how heavy duty this Reynolds aluminum wrap is,
right, you don't have to worry about punctures or tears,
it's perfect for the pit.
Thank you, Reynolds wrap, for sponsoring us.
Again, you make a day of it, right.
That's the whole idea about kickin' back at the pit.
Family, friends, whooo, cookin' up some ribs,
whoo-ee.
Alright, enough of this.
I think we've showed you how to do it.
We're doin' this for the newbies, right?
How to do ribs.
It's not rocket science.
Just do it, if you've never done before, go for it,
it'll be fine.
Alright, now, back on the grill,
and we wanna do this for,
maybe 45 minutes, you wanna be careful,
alright, because in a way we are steaming these ribs,
and so we probably wanna go about 45 minutes,
again 250 degrees.
And this is what they look like when we pull 'em out
because now we're gonna finish 'em off, alright,
which means we're going to,
we're gonna to smoke 'em
now another, whew, maybe 45 minutes,
or til they look just right.
Aw yeah, see?
See what the foil does, man,
to help with that tenderizing?
Oh yeah.
Now, take a look at that.
Whoo, now we're gonna sauce it again.
We're gonna finish these.
Mmm, you can see the bones, the meat pulling back
from the bones, on the spares and the baby backs.
Ohh, these are gonna be good.
(funky country singer)
Alright.
I say it's time to eat.
(funky country music)
we're gonna be eatin' good tonight, Martha.
Look at that.
You can see how both the spareribs
and the loin back or baby back ribs
cook kind of the same way, alright.
Now this is optional, but sometimes we like
to put a little bit of our rub
right on top of the ribs before serving.
Alright.
You can sauce 'em up some more.
Ohoho, could you smell that?
It smells good!
Moist, tender.
Look at that.
(funky country singer)
Whoa.
I told you this was gonna be easy to do.
Now, throw some more sauce on if you want.
We like 'em real sticky.
Whoa.
(funky country music)
and as always, we do apologize
for eatin' in front of you like this,
but we call this pit master privilege.
So the next time you're lookin' for a recipe
for your pit, check out BBQPitBoys.com.
(fire crackling)