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welcome to barbecue pit boys calm today
we're growing up one-hour spareribs at
the pizza and are real easy to do all
right you're going to need a rub for
this recipe so we're adding 1/3 cup
coarse salt to 3/4 cup brown sugar 1/4
cup fresh ground peppercorn 1/2 cup
paprika 2 tablespoons of onion powder
and 2 tablespoons of garlic powder and
we're going to add a little heat to the
sweet all right 1 teaspoon of cayenne
pepper more or less it depends how hot
you want it but the 1 teaspoon works
really good right and of course we'll
give it a mix oh yeah
and if you've never had one our
spareribs before you definitely got to
check it out
all right now here are the spares to cut
st. louis-style you've seen these before
the in fact they're pretty common cut
now not like the old days where you did
all the trimming yourself off the spare
rib these here are ready to go and the
only thing we're going to do here is
remove the membrane and as you know we
don't always recommend that but in this
case with these one our spareribs
we will definitely remove it and you
just get a spoon or a knife underneath
some of the membrane and pull just like
that
in fact let me show you again you just
get underneath and pull it's real
slippery so ya use a napkin simple
enough alright the spare ribs have been
prepped now you're going to take your
dry rub give them a good sprinkle hold
sides this is going to add a ton of
flavor to these ribs and it goes without
saying use your favorite pork rub write
something off the shelf use one of our
recipes or even yours right oh I'm sure
it'll be good
sprinkle both sides just like I said now
you can leave these on for a few hours
in this case we're just going to throw
them direct on the grill you can even go
overnight if you wanted to right alright
now here's the trick for the 1-hour
spare ribs and we're going to place each
rack in some aluminum foil wrap it good
you want to keep all the moisture inside
right we're using some real heavy-duty
aluminum foil you may have to double
wrap yours whatever wrap them good to
trap all the moisture inside now don't
mind the haters that will come in here
and say oh yeah you can't do reads in
one hours those are the rib pigs their
way is the only way usually but let me
tell you this works really good it's
like doing a pork chop right we're just
using ribs now we've got our Santa Maria
grill here you use what grill you have
and we're going to place them directly
over the hot coals just like that and
we're at a medium heat and of course
we're able to adjust the heat by simply
raising or lower
just like that now like I said this is
going to take about an hour over direct
heat low to medium heat right and
through the miracle of time it's been
about an hour and we're going to pull
them off the grill now during this time
these ribs have been simmering and all
the juices in the fact of the spareribs
and what we want to look for is that the
ribs are pulling back about 1/2 inch on
the boat and we'll show you that in a
second or two but right now let's get
them out of the aluminum foil and place
them direct over the hot coals again I
think you know where we're going with
this
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in fact we're in no rush and if you're
no rush
hang in there otherwise hit that
fast-forward button here again now you
can see the red bones right the meat is
pulled back about an inch that's perfect
that's what you're looking for that
smells good
the neighbors are going to be jumping
the fence again it's alright you got our
attack chickens here to protect the ribs
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so like I was telling you these ribs are
fully cooked and and now we're going to
sauce them and like I said before use
your favorite rub or sauce this is one
of our sauces here and we're going to
hit them hard a lot of your flavor these
ribs will be a result of a good sauce
like this there you go now
after about four four or five minutes
and you can keep checking we want to get
the right texture on the bottom of these
ribs so now we'll just flip them oh yeah
man are you getting hungry or what and
again we're going to sauce the bone side
right
Louis you like them
you can see we got a really nice texture
on the bone side as well so these would
be real good
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I'm going to bring it a little bit
closer to the heat
and we got them just the way we want lip
them one more time so that sauce sets up
on the bone side
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I say it's time to eat
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now the of course the rib pics are going
to say well they're not going to be as
tender but I'll tell you what
they're pretty tender as this you don't
have to do the four hour week you can
you can do them like this
and they come out pretty damn good a bit
of a different texture of course but
excellent nonetheless all right let me
cut some of these up I said pretty
tender I'm going to have full of flavor
a lot of moisture
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personal and of course as always we do
apologize for even funnier like this but
we call this pit master privilege
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so don't let anybody tell you you can't
do ribs in an hour you can do it it's
old-school
is the old brazing technique that your
mama used to use or your grandmama right
yeah and she threw them in the oven well
do it them this way and then also
throwing them on some hot coals for that
extra flavor is perfect
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maybe
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[Applause]
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so the next time you're looking for a
recipe for your Pitt checkout Barbecue
Pit Boys doctor
you