if you want to learn
how to make ribs that look like this
then you need to stick around
what's up you guys
welcome back to the channel
my name is nick
and in today's video
we are smoking some baby back ribs
we're smoking baby back ribs
at 250 degrees
in some hickory and cherry smoke
these are gonna be absolutely delicious
i'll show you how i start to prepare them right now
if you came here to learn
how to smoke some baby back ribs
you're in the right place
because i am fat, overweight,
and officially approved to teach you how to do this
if you came here for dieting advice
or to learn how to work out
you're in the wrong place
please get off my page now.
let's get into these baby back ribs and start going
the first thing i do
open up my package because it's what you have to do
you can't smoke them in the package
just in case you didn't know
so i got to get these stupid things out of the package i'm gonna take some paper towels and just
wipe some of this excess moisture and blood off when it comes in the package it comes with some
extra solution that i just think isn't necessary and it kind of grosses me out so i just like to
take a paper towel and clean it up a bit so for starters today we're going to trim off some of
this excess fat kind of trim up some of our edges just to make them nice and unison we're not in a
competition or anything i'm just very particular and picky and some of this meat down over here is
really really thin so by the time your thick part of your ribs are nice good cooked and tender this
is going to be way overcooked but excess stuff i mean we're just going to take and find a bone
right here and we're just going to cut down along the side of one of these bones and just get this
kind of trimmed off now kind of working with a better rack and we're going to take and cut some
of this fat off right here it's just a little bit of excess something all this fat right here
is good it's all going to really render down but right here there's just kind of a bunch of extra
fat that's kind of not necessary and we're just going to take that off without getting too much
of the meat off that's just about all we need now we're going to go into the backside when it comes
to pulling out the membrane sometimes you could get lucky enough and just take your finger and
shove it underneath there and sometimes it'll peel back if you can't get it to peel back you just
shove your whole hand underneath there kind of set your other hand in there just to hold the rack of
ribs down and then just keep pulling up make sure you have a nice firm grip and pull up until it's
all gone if you're not as lucky well you could use a paper towel to help you out so now we're
going to be seasoning our ribs and if you have a lot of time the best way to do it is to put your
seasoning on there let it sit for 30 minutes flip it over season the other side let it sit
for 30 minutes let it all soak in but i'm kind of crunched on time today i got friends coming over
for dinner so we're going to be using a binder today this is typically what you're going to do
to competition when you're yeah you have a time limit you don't have 30 hours to make the perfect
rack of ribs i always like to start seasoning the side where the membrane was that's because i only
want to flip it once and when i go to put this on the grill i'm going to be putting the membrane
down so this way i flip this over once and then it'll go right onto the grill that way you're
not flipping this over a whole bunch of times and giving the seasoning an opportunity to jump off
so we're going to start out by using a yellow mustard you could use olive oil you could use
hot sauce they even sell specific binders for this but i'm just going with mustard there's
no real secret to how much you're going to use just get a couple nice little squirts on there
then you're just going to take your clean bare hands and just rub it all around on there get
your hand nice and messy and just make sure it's nice and covered with mustard you don't need too
much you don't need too little you just want to get it good it's not going to be starting out
with our base layer of seasoning and that is this all-purpose seasoning it's salt pepper and garlic
we're just going to get a nice little coat down of this all-purpose seasoning and that's going to
be our base layer now the next thing we're going to do is we're going to come behind with whatever
barbecue rub you're using now today i am using joe's from kansas city i tried it out on some
pork chops and i thought it was really good so i'm going to try it out on these ribs today then
i'm going to take and kind of just pat some of the seasoning in kind of make sure it's sticking then
we're going to take and we're going to flip over our rack of ribs get your mustard on there get a
little bit of extra on there this time that way you're able to season up this side and then also
get some over onto your edges as well again we're starting out with our base layer of this salt
pepper garlic all purpose seasoning then come back with another layer of that joe's kansas city rub
make sure you get a nice even coat across the top and make sure you get your edges and your sides
now we are going to let this sit for about 10-15 minutes before we put it on the grill
i'll see you guys outside in a few. today i'm using the pit boss. i have it up to the temperature of 250
degrees i'm using a mixture of hickory and cherry pellets i think that mixture is absolutely perfect
for rib gives it that perfect blend of sweet, robust smoky flavors so we're using today we're
going to go ahead and get a ribs on and i'm going to set this bad boy just right up here like this
and i'm just going to bunch these up together that way we get more meat in between the bones
because however you set this on here is how it's going to cook so if you want to try to get your
edges nice and straight go ahead and do that get it all nice and closed up and you're good to go
i sprayed these ribs at the 90 minute mark using a 50 50 mixture of water and apple cider vinegar
okay so it's time to wrap our ribs now they've actually been out there for about three hours
and really what we look for is the bark the color of the outside we want to have a nice
mahogany color so that's how we know it's time to wrap when you can rub your finger across and
the rub isn't falling off so we're gonna go ahead and get this and what i did here is i have a layer
of butter my actual rub and brown sugar so we're just gonna take this and we're just gonna lay this
flat down just like that so next thing we'll do is we're just going to take them we're just
going to spritz this down a little bit i'm not going to add a whole bunch of moisture
into this um it's going to be just fine and good enough with what's in here so the next
thing we're going to do is we're going to take a couple pats of butter you know about two or three
we're just gonna lay them on there just like this then i'm gonna come and i'm gonna do the
same thing i did on the bottom we'll come hit this up with just a little bit more rub
and then i'm gonna take a pinch full of brown sugar and just get a nice little
pinch full of brown sugar right on the back so now the next thing we're gonna do is actually
wrap up our ribs and the way that i do that is i just kind of take and i go over
i get one in and i'm gonna take i'm going to fold this over so i'm going to fold this side over
crinkle it in get this and if you really want to make a nice extra little seal on there
you can take you kind of bunch that up twist it in a little bit and there you have a rack of ribs
ready to go back on the smoker and we're going to want to check that for the temperature in about
30 minutes after our ribs are wrapped for about 45 minutes we checked the internal temperature
and they're hitting right where we wanted them to be right in that range of 202 204 206 which means
that they are perfect nice and tender so we went ahead and pulled them off we let them sit and rest
opened up a little bit so that they were able to vent out some of that steam this allows the
cooking process to stop now what we're gonna do is we're gonna get these ribs out of the package and
glaze them to go back on the smoker for a few more minutes so we're just gonna open up this
little packet of ribs we're gonna fold our edges in lift up your ribs a little bit and let some of
that excess juice drain out then we're going to flip our ribs over onto our tray get rid of this
so there's not a big mess everywhere so i have some barbecue sauce that i heat it up a little
bit it's a really good idea to heat up whatever you're going to be glazing it with so you're
not putting cold glaze on hot ribs and we're not really here to lather this up a whole lot we're
here just to tack a little bit of this glaze on just to give it a nice little bit of color what
this is going to do when we put it back on the smoker is it's going to caramelize this glaze
on here it's going to harden up real nice it won't be too saucy it's going to add a lot of flavor and
a nice color so now that our ribs are glazed it's time to get them back on the smoker it's still at
250 degrees we're going to let them sit on there for about 10 to 15 minutes just until that glaze
starts to really caramelize onto the ribs so it gets a little bit harder and not so runny
okay so our ribs are done caramelizing on the smoker this sauce is tacked up really really
nice they look absolutely beautiful i want you guys just to come and take a look at this
so the only thing left for me to do here is to slice into these and show you guys what
they look like the easiest way for me to cut in these ribs is to turn it over onto their
back side so that way i could see where the bones are go ahead and slice down in between the bones
just cut apart a couple bones here go ahead and just flip these back over
take a look at how perfect these ribs turned out they are just
filled with goodness all the way around that sauce tacked on there perfectly okay guys sorry my kid
would not keep quiet for this video so he's just gonna be in here me and the little guy are gonna
eat some ribs together i'm gonna take a bite shut up and let these do the talking oh my gosh
you want some of that
these have the perfect flavor the salt pepper garlic base layer of seasoning on top along
with that joe's kansas city rub it's absolutely perfect i want you guys to see that bite through
perfect bite through they fall right off the bone but they're still firm enough to hold up
onto the bone i got to give these ribs a 10 out of 10 primarily because i made them and
i wouldn't give myself any less so hope you guys like this video share with your
friends subscribe to the channel and as always i'll see you guys in the next video