if you like fall off the bone
smoked barbecue ribs
then you are in the right place
i'm going to show you exactly how i made these from start to finish
no B.S.
let's go
what's up you guys
welcome back to the channel
my name is nick
and in today's video we are going to be smoking these ribs
so the first thing we are going to do today is
we are going to trim up our ribs
so as you see here there's a little flap that kind of is up here
we're going to go ahead and cut that off
i kind of like to make a little incision
then you can square it off just like this
now this doesn't need to be scrap
you can go ahead and
put that right on your smoker if you want and smoke that
i just like to square these up real nice
so that they look pretty
you can see that this is a nice straight edge
and these ribs look really nice up until you get to this end
so what i'm going to do is i'm going to go ahead and
i'm going to find one of my bones
i'm going to go ahead and i'm just going to take
and just cut off right here just so that these are trimmed up really nice all right so now you
can see that we got this trimmed up really nice it looks a lot more square so now that we have
our rack of ribs nice and square how we wanted we're going to take some of the a little bit of
the fat off of the top some of the stuff that's not going to render down like the silver skin
and some of this hard fat this nice little fat marbling in here will be beautiful but some of
this fat on here is a little bit too much excess and then on the back i'm going to peel off this
membrane right here we're going to trim up some of this stuff right here and then we'll be ready to
start seasoning so starting off with some of this fat up here you'll be able to tell some of the
stuff you could pick up with your hand and if it starts to peel up like this you know it's going to
be a little bit too much fat on there you want to get rid of this because it's not going to really
render down when you cook and you're probably going to get a really bad bite be a bite of a
lot of fat fat is good we like fat but some of this fat is just too much so we just want to keep
picking this up trimming it down until it's right where we want it to be and just a little pro tip
if you leave your ribs out for a while and then try to trim them up you're gonna have a lot
harder time cutting into this fat fat cuts the best when it's cold you could even go ahead and
throw it inside of your freezer for just a little bit that'd make it a lot easier this is what it
should look like this looks perfect and good to me i don't want to take all the fat off i just want
to get some of those really thick parts of that so now we're going to go ahead and flip this over
to the back side all this stuff is excess you don't want this on there it's gonna be some bad
bites if you get this it'll be kind of wristly and you want your ribs to be fall off the bone
juicy tender meat you don't want any of this extra fat on there go across the top and peel
off what you can without getting into the meat once you start cutting into the meat you know
you're getting a little bit too low you could tell if it's going to be a problem if you go to pick it
up and it's kind of just peeling off we're going to go ahead now and peel off remembering i just
stick a butter knife just find one of the bones just follow it back just kind of taking peel you
got to find a little piece that you can grab on to i'm just going to take them just peel that back as
you can see it peeled off right here but we still got a little bit of a strip on top so if you find
that it's coming off in different sections just go ahead and make sure you get it all off okay so now
we have the front of our ribs trim the back of our ribs from we peeled off that membrane it didn't
turn out 100 perfect for me you can see there's still a couple spots to have it on there i'm not
really concerned about all that it's mostly off it's going to make for a lot more tender of a bite
now it is time to season up these ribs so what i'm doing today is i'm going to be using a yellow
mustard as a binder just going to do a little line of yellow mustard spread it around in there then
i'm going to be starting out with the base layer of some of this all-purpose seasoning basically
with ribs your first layer salt pepper you can just leave it at that if you want you don't even
need to put on the garlic but most people i see just use some sort of salt pepper garlic they call
it spg so we're going to start off the base layer of that then we're going to be moving on to this
killer hogs barbecue rub i absolutely love this rub you can make your own rub at home if you want
it just has a lot of paprika brown sugar different seasonings like that incorporated
but i like supporting the barbecue guys that i like i'll leave a link in the description for this
if you want it's i love it on ribs i put it on my salmon i put it on a lot of different things so
let's go ahead and squirt on a little bit of this mustard and what we're looking for is just kind of
a nice little line we don't need anything crazy and we're just going to rub this on and you just
want to make sure that everything gets covered by a little bit of mustard you're not going to taste
this what this is doing is this is lathering up these ribs so that way when you put your seasoning
on it sticks if you don't want to put on any kind of binder what you're going to do is apply your
seasoning let it sit on that side for about 30 minutes for it to soak into the meat then you
can flip it over so after you have your binder on there if you're choosing to use one go ahead and
put on your first layer of salt pepper garlic we just want it to get nice and coated about a medium
coat nothing nothing super crazy and that's how i like it to look after you have that on you're
going to be good to put on your next rub now for this i really like to coat it on because this is
what's going to give the color to your barbecue this is going to give it that nice mahogany
red color that you want on your ribs it's going to be absolutely amazing so i'm going to put this
on heavy so now that we have the backside season we're going to go ahead and flip it over to our
front side get the top and then we're also going to get our edges so we're gonna flip this over
and as you see some of that falls off that's some of the excess because i went out pretty
heavy that means that i have on everything that i need on there now if you're doing
this like some sort of barbarian like me and not using barbecue gloves at this point you
should probably wash your hand a little bit before you start again so i'm gonna do that
i like to season the back side first that way when i flip it over to the front i don't have to
put the front on to the bottom once it's seasoned because the top part is what's going to be pretty
you're going to serve it to your guests or to your family this way so i don't like to
flip the top side onto the bottom so go ahead and take and put some mustard on
there going to put a little bit more on this side because we got to get our edges now
there's no right or wrong way to do this you just spread it around go ahead and make sure
you get your sides really nice and good with that mustard too some of your rub sticks on
there all right so now that we have this good and lathered up we're going to start out again
with our base layer of this all purpose seasonings our salt pepper garlic let's go and give it a go
and make sure that we can get our sides
now that we got our salt pepper garlic on there we're going to go ahead and come back with our
killer hogs barbecue rub we're just going to get that nice coat on there going all the way across
then we're also going to season up our sides make sure your sides get nice and hit up i like to kind
of just keep my hand there and i just kind of rub it on the side i just kind of keep hitting
it into the side as you can see those sides get nice and coated now we are completely done with
the seasoning portion this is all seasoned up and ready to go so the next thing we are going to do
fire up our pit once up temp we'll go ahead and put it on and we'll get barbecuing i already have
my smoker started i had some pellets in here for my last cook but we're going to add more right now
just so that we have enough for the full four hours or so that it should take to finish this
today i'm using hickory and cherry a mixture of the two together i think it's really amazing
for ribs the hickory gives it that deep smoky flavor but that cherry wood gives it
a little bit of that sweet when you mix the two of them together just leaves an
amazing smoke flavor leaves a beautiful pinkish reddish smoke ring around the ribs
and i think this is going to be amazing go ahead and load this up now and i'll throw the ribs
you on to make sure that after you get these in here you mix them up i could be fancy and
buy like a mixing bucket or something but this is backyard barbecue i don't
have time for that just stick your hands in into your hopper and disturb together
good enough for me go ahead and leave that in there and that's that's good
all right now that we got our rack of ribs we're just gonna go ahead and throw it on there
just take your rack and set it on on the grates i always put the meat side up then just kind of
scrunch them together how you want them to cook however you put these on here is however it's
going to cook so bunch up them bones together real nice and put them on there and then we're
going to let these sit here and smoke i am going to push these a little bit back actually
i have my smoker set at 250 degrees i'm going to let the ribs sit there for a few hours
absorb all that smoke and i'll go ahead and check them every 30 minutes just to
make sure it's not drying out and then i'll show you what we do next
we're going to go ahead and check our ribs and see if they need to spritz
they look a little dry so i'm going to go ahead and spray them down what i have here
is just some apple cider nothing else i'm just going to spray it down with it
our ribs ready to come off we're going to get them up a smoker and then wrap them up
now that our ribs are done we are going to take them off put them back on our platter
we're going to take them inside wrap them up in tin full we're gonna drop down a little bit of
butter brown sugar and honey it's gonna add a lot of flavor it's gonna make them great so we already
have all of our ingredients inside of our foil we're just gonna put this down inside of there
now what i like to do is i like to take this get it on there
and we're going meat side down that way all the stuff that's on there gets sucked into those ribs
and they're really really nice i use like six or seven pieces of just normal aluminum foil if
you have heavy duty foil you can get away with just using two you want to make sure you have a
lot of foil that way it doesn't get punctured at all if it gets punctured all that juice is
going to spill out on your smoker the ribs won't be as tender and you'll have a big mess on your
hands so the way that i like to fold it over is folding one side first then fold in this side
then we are going to take our ends we are going to fold our ends in
now we have our little rib package just like this go ahead and set these bad boys right in here
now we just get it shut down we're going to check it in about 45 minutes we want to make sure that
the temperature is around 202 204 206 somewhere in that range and that'll be time to glaze
we're back at our smoker now i'm going to go ahead and check the internal temperature
so we're going to open up our foil pack once we get it open
we have a lot of nice disintegration going on so my guess is that we're done this is super tender
yep and we're hitting 203 205 that's right where we want it to be so i'm going to pull it off
i'm going to check the other one and see if it's good or not but what i'm going to do is
pull this off right now and then we're going to get a glaze so now that our ribs are done
we pull them off we're gonna let them rest for about five to ten minutes we're gonna make our
glaze right now glaze done put them back on the smoker and then they'll be ready to eat for our
glaze today we're just gonna be using some sweet baby rays and a little bit of this apple cider
that i have i think the two of them together are going to be great mixed up and we're good to go
so now it's time to glaze up these ribs we're going to open up our foil pack they've been
resting for about five to ten minutes you can see that it has some really great disintegration we're
just gonna kind of pick up on these bones and then let these drain off a little bit
we're gonna go ahead and glaze this on now we're gonna get some of this sauce on here we're glazing
don't forget those bones clays up those bones too make them look real nice and pretty
let these go like this then we're just going to take we're going to put them out onto here
dispose of this now if you guys can see this has some really great barbecue flavor on it
i'm going to go ahead and i'm going to get a little bit more of this rub on here not a whole
lot just a little bit put this glaze on just to give it a little bit of that mahogany color
and we're just going to go ahead and paint this glaze on this is going to go back on the smoker
for another 15-20 minutes just until this gets caramelized on here real nice and we'll be good
to go we're gonna go ahead and put these ribs back on now that they're glazed just for about
15 to 20 minutes so that glaze tacks out real nice let's go ahead and get these ribs back on
all right so now our ribs are done glazing we are gonna go ahead and pull them off of our smoker and
get them inside cut these bad boys open and get to eat our ribs are finally done and they look
absolutely amazing so i'm gonna cut into these ribs but before i do i want to just give you a
quick recap on what it was that we did today we start out by trimming up our ribs getting rid of
any of that excess fat pull off the membrane get whatever binder on there that you're going to use
i use mustard your salt pepper garlic whatever kind of barbecue rub you use fill up your hopper
i use hickory and cherry lay down those ribs spritz them about every 30 minutes if they're dry
get them down in your tin foil whatever you want to use i use butter brown sugar and honey put
them back on the grill for about 45 minutes make sure the internal temp is right glaze
them up lather them up back on there for about another 15 20 minutes just until that glaze tacks
up really nicely and then you have a finished product that looks just like this wow look at that
so now the moment that you patiently been waiting for we're going to cut into these ribs let's go
all right now that what you guys have all been waiting for i'm going to take a bite
oh my gosh
these ribs literally could not be more perfect look at how that
bite was it's so juicy it's so tender but it's not mushy doesn't just fall apart it'll come
clean right off the bone if you peel it look at that wow thank you guys so much for watching if
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a great day or night or whatever time it is when you're watching and i'll see you in the next video