♫ Gonna smoke me a fatted brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fatted brisket
- [Narrator] Welcome to the BBQPitBoys.com.
Today, we're cooking up some baby back ribs,
with a little bit of that Cajun heat.
Here, I have two racks of baby backs,
and they're also known as loin back ribs.
And you want to get 'em about one and three quarter pounds
for true baby backs.
Some people think that
all loin backs are baby backs, but they're not.
Look for the smallest racks you can get,
for real baby back ribs.
All right, we're gonna be marinadin'.
You're gonna need some lemon juice, orange juice.
You're gonna need the juice of a lime.
Here we've got some red pepper flakes.
You're gonna need some salt,
and you're gonna need some water.
But before we make the marinade,
we're gonna prepare these ribs, all right?
And it's kind of simple,
baby backs don't need much preparation at all,
except you want to remove the membrane off the back.
And let me show you how this is done.
If you've never done this before,
the easiest way is getting yourself a paper towel like this,
and just pull away that membrane.
Just like that.
You keep workin' at it,
and you'll be able to pull it right off the rack,
just like that.
Simple enough.
Here I'm just slicing off
a little bit of that flap,
little excess meat we don't need there.
And here I'm gonna pull the membrane off of this one too.
Take a knife, you want to get under
that top membrane there.
You get a grip on it, with that paper towel.
And you can do it, now,
some don't remove the membrane,
you can just score the back of these ribs,
and that'll work too.
All right, membranes are off.
All right, now let's make the marinade.
Here I've got one of those two gallon plastic bags.
These work real easy for doing this.
You can use a marinading pan or whatever you got.
And we're gonna be marinading for about three hours.
Now we're gonna start out with about one cup of OJ.
And to the marinade we're gonna add about
a third of a cup of lemon juice.
This will help tenderize the ribs even more.
And here I've got a half a cup of water.
And you're gonna need some salt, about two tablespoons.
And I'm gonna add about
two tablespoons of red pepper flakes.
A little bit of that Cajun.
And we're gonna add the juice of one lime.
Now I like marinading baby back ribs,
because they're real meaty.
There's not a lot of fat in them.
And most people will ruin them baby backs,
either overcook 'em,
get 'em dried out or whatever.
Now this is a good way to work with your baby backs.
Put them in a little brine or this marinade
for a few hours.
Make it a good mix, just like that.
Throw it in the home fridge or cooler.
Now, we're gonna make a rub.
We're gonna start out with this rub,
with about four tablespoons of coarse salt.
And we're gonna add two tablespoons of garlic powder.
Gotta have the garlic man.
Now I'm gonna add about one tablespoon of onion powder.
And about two tablespoons of paprika.
And here I've got dried thyme,
and I'm gonna put one tablespoon in there.
We're gonna get a little of that Cajun, Louisiana flavor.
And we're gonna add about one tablespoon of dried oregano.
Now, here I've got some cayenne pepper,
and we're gonna put in about one tablespoon.
You gotta have the heat.
And here I've got about
one tablespoon of black pepper going in.
Give it a good mix.
Now, doing ribs,
you want to be making layers of flavor.
So this is what this rub is all about.
Through the miracle of time,
these ribs have been marinaded.
And like I said, about three hours.
What I'm gonna do here is take off
some of the excess liquid.
Simple enough.
Now let's put on the rub,
and I've made just enough rub here for two racks.
Put it on good, on both sides.
Again, like I was saying,
we're building layers of flavor.
We've got the marinade on the inside,
we've got the rub on the outside.
These are gonna be some good eatin' here.
Now, we're using a regular kettle grill here,
you can of course use your smoker,
but these kettles will work.
And I'm throwing on a couple of chunks of hickory.
Good tastin' ribs, you want to add some smoke.
Now, we're placing these racks,
opposite the hot coals, indirect,
because we're using this as a smoker.
Simple enough, right?
And like I said, it's gonna take about,
two and a half, three hours, on baby backs.
And we're runnin' about 275 degrees fahrenheit.
Now, about a hour's gone by,
we're gonna check on these ribs.
Maybe move them around a little bit.
We'll get some more even cook, going on.
Now of course, depending upon
what kind of grill you're using, or smoker,
you may or may not have to do this,
but we're an hour into this,
so this when we're gonna do it.
And here I've got some orange juice spray,
orange juice and water.
We're just gonna add a little more moisture to the top.
I'm gonna add some more smoke.
Another chunk of hickory will do.
Put the cover on.
Maybe a couple more hours to go.
By the way, if you have problems with leakage,
heat leakage around your grill,
just put some bricks on the top.
All right now,
we're gonna make the peppered bourbon sauce here.
It's gonna be that another layer of flavor,
and we're starting with one cup of bourbon,
into that, we're adding a half a cup of brown sugar.
We've got dark brown sugar here.
Now you can use this pepper bourbon sauce
on chicken, pork, even beef.
Now, I'm adding here about two teaspoons of salt.
And here I've got about a half a teaspoon
of red pepper flakes.
And here I've got some Tabasco,
about a teaspoon, maybe two teaspoons will do.
Bub wants to go in there too.
Now, last but not least,
we're gonna add about two tablespoons of butter.
And what we gotta do here now,
is simmer it up just a little bit,
bring all the flavoring together,
and melt the butter.
It only takes a minute or two.
Look at those ribs.
And we'll hit these racks with a little bit more
of that orange juice and water spray.
Put the cover on.
In a few minutes, you've got yourself
some simmering going on,
and that pepper bourbon sauce, just like that.
Now you gonna have to watch it man,
because this here can flame up on you.
There's enough alcohol in there
to get yourself a little fire, so be careful.
Now, I'm gonna take a brush like this,
and get it all over those racks.
Can you smell that?
This smells good.
We're gonna be doing this a few times,
during the rest of this low and slow.
All right, pull it off the fire.
Maybe another hour to go.
All right, let's check on these ribs.
We're gonna move 'em around a little bit more.
Look at that.
You can see the meat's pullin' back off the bone there.
Not quite enough yet.
That's what you're lookin' for.
So I'm gonna go ahead and mop these racks.
I just want to eat 'em now,
but they're not quite ready.
Look at that color comin' on.
Lord have mercy.
Maybe another 20 minutes to go.
All right,
through the miracle of time,
these baby back ribs are done.
Take a look at that.
Beautiful coloring,
plenty of moisture.
You can see how the meat is pulled back off the bone,
about three quarter inch, one inch.
Just the way you want it.
Now, we're gonna pull 'em off the grill,
and let 'em rest for maybe 15, 20 minutes.
(rock music)
Let's cut a few of these ribs off the rack.
Look at that.
Butter tender.
A lot of moisture.
As a matter of fact,
we do apologize, but we're gonna have to eat
some of this right in front of you.
It's called pit master privilege.
Lord have mercy.
Now this is the way you want your ribs.
Take a bite,
it's still got some meat on that bone.
Perfect.
- Got a little of that red eye here,
for a redneck, right here in that corner.
- [Unknown Voiceover] Don't rub your eye with the rub,
is that what you're saying? (laughing)
Oh, they're gonna come out good now,
I'll tell you that.
- [Narrator] So the next time
you're lookin' for a recipe for your barbecue,
you check out BBQPitBoys.com.
(bird call)