(adventurous rock music)
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue
- Welcome to BBQPitBoys.com
Today we're cookin' up some spare ribs,
chicken wings on the smoker,
and it's real easy to do.
I have here two racks of spare ribs
and they've been cut St. Louis style
and all that of course means is
the breast bone's been cut off.
The point has been trimmed
and this is the way a lot of people are buyin' it today,
and it does save ya some time.
It's a good way to buy your ribs.
Now all I'm doin' here is trimmin' 'em up a little bit,
gettin' some of the excess fat off there
and a little bit of flap.
You know all about that
if you've be watchin' us over the years, right?
Just gonna make it look a little bit pretty.
You don't have to move all that excess fat
because we're doin' a five to six hours of goin' slow.
Now here's that membrane.
A lot of times we'll score it, or remove it,
but the technique we're usin' today
is we're gonna leave it on.
And the theory is, leave that membrane on,
it's gonna keep those ribs nice and moist, and it works.
Now, first thing we gotta do make a dry rub
because we're gonna lay a rub on these racks here
for maybe two, three hours, right?
And we're gonna start with about
a half a cup of brown sugar.
To that, we're gonna add about a quarter cup of paprika.
And here I've got some black peppercorn and we're gonna use
about three tablespoons of course pepper.
And here we've got some salt.
You're gonna need about four tablespoons.
That's a course salt, like a sea salt.
Here I've got some onion powder
and we're gonna use about a tablespoon of onion powder.
And here I have some garlic powder.
We'll use about a tablespoon as well.
And here I've got some celery seed
and about two teaspoons goin' in.
You gotta be careful with that celery seed.
It's real strong.
And last but not least,
I got about two teaspoons of cayenne pepper.
Now, give it a good mix.
Best thing to do probably is use your fingers
'cause you got that brown sugar
and it usually clumps up so just get your fingers in there
and do it, and don't care what the food police say, right?
Alright, that's mixed up real good.
Now, of course, you could use
your own favorite rib rub for this,
but this here works real good.
Alright.
That rub is ready.
Now we're gonna spread it all over these racks
and even on this membrane side, don't you worry.
Of course, the rub is not gonna go through the membrane,
but nonetheless, it's gonna make 'em look real pretty.
You just don't mind them food police.
Flip it over, we'll get on the meat side.
Put it on real good.
Oh, yeah.
Simple enough.
Gettin' hungry already, man.
Alright, rub is on.
Now we want this rub to sit on these racks
for at least three hours.
So we've got some plastic wrap here.
Give 'em a good wrap.
Now today, we're gonna be doin' what they call
the three-two-one method of smokin' ribs
and that means three hours, bone-side down,
'bout 225 degrees, and be two hours in a Texas cheat,
and that simply means we're gonna be wrappin' 'em
for two hours in aluminum foil, alright?
And then the last hour we'll take 'em out
of the aluminum foil
and place 'em back in the smoker
and it's real easy to do.
Alright.
Ribs have been wrapped.
Gonna let 'em sit for at least three hours in a cooler.
Now, we're also doin' wings.
This is ribs 'n wings and here I've got
about eight pounds of chicken wings.
Gonna leave the tips on.
I'm gonna smoke these as well,
but we're gonna make a marinade, alright?
Just a real simple marinade.
Now, of course, you can use your own
favorite chicken marinade.
Use it the way you want it, right?
But this one here's gonna work real good.
We're gonna throw 'em in one of these
two-gallon plastic bags, or you can use
a regular marinading pan, whatever you've got.
Now we like to use the plastic bags
because we can get that marinade real tight to the meat,
you know what I'm sayin'?
So, this marinade, we're gonna start out
about one cup of cookin' oil.
To that, we're gonna add about one cup of water.
Here we got some lemon juice, alright.
We're gonna use about maybe
three-quarter cup of lemon juice or you can go a cup.
And here we've got some fresh,
ground black peppercorn in there.
Yeah, right, we're gonna be using
about a tablespoon, maybe two tablespoons.
And then we're gonna mix it up real good.
Now this here is basic marinade.
Like I say, use your favorite marinade for this.
You wanna go at least three hours, just like the ribs.
Alright, now through the miracle of time, a few hours
has gone by and we've got the smoker all set up here.
What we're gonna do is make a drip pan.
You can use a regular ol' pan, right,
but this is kinda the best way to do it
'cause we can discard it after the smoke.
And we're gonna do this for the wings
because we're gonna be doin' a lot o' moppin'
so we don't wanna get a lot of junk on the bottom
of this smoker, alright, so this is a quick way
to make one of these throwaway drip pans.
Now, of course, some of you know how to do this, right?
But for you newbies, this is the way you do it.
Simple enough.
Alright.
Drip pan has been made.
We're gonna be usin' this for under the chicken wings
'cause like I said, we're gonna do a lot o' moppin'.
Now let's put these ribs first on the smoker,
and we've got the smoker runnin'
about 225 degrees Fahrenheit on the low side
of those low and slows.
This is gonna be takin' about six hours to do.
Take 'em out of the plastic wrap.
Lay 'em on the smoker, oh, yeah.
Now, let's throw those chicken wings on.
(clang)
Now if you've never had ribs and wings (mumbles) smoked,
you definitely gotta check this out.
This is some real good eatin' at the Pit.
Now here's the technique we're gonna be usin'
for smokin' these wings.
Just wanna pile 'em on each other, alright?
This is not like grillin'.
This is gonna be that slow six-hour smoke.
So you just put 'em in one big pile, of course.
Oh, yeah, just like that.
Now by doin' 'em low and slow, these chicken wings
are gonna come out real moist and tender.
Again, we're gonna be runnin' the temperature
at about 225 degrees Fahrenheit for about six hours.
Alright, about two hours has gone by, alright,
and I'm gonna check on these ribs and these wings.
Oh, yeah, take a look at that.
Now, we're just gonna turn these around a little bit
and get some even cookin' goin' on
'cause the temperature is a little bit different
on different parts of this smoker, right?
You know all about that, right?
Might be a five-degree difference, maybe a little bit more
from one side to the other.
So we're just gonna turn 'em around a little bit.
Give 'em a little bit of spray now.
We've got a water pan in there so we've got it
plenty moist already, but we're gonna hit it
with some water and a little bit of vinegar.
Also what I'm gonna do here is
I'm gonna turns these wings a bit.
Just flip 'em, right.
Get some from the bottom and put 'em on top.
Again, this will help with that even cook.
Man, it smell good!
Now if you're doin' this on a Saturday,
it sure as hell's better than cuttin' the grass, right?
Hehehehe.
Now here I've got some slab bacon from my butcher
and I'm cuttin' 'em up, oh, maybe one-inch thick pieces
and we're gonna put 'em right on the top of these wings.
This bacon fact is gonna baste these wings for awhile.
I'm gonna hit 'em with some more basting marinade.
Oh, yeah.
Now here I've got some sausage.
This is gonna be for some snackin', alright.
We call this anaconda sausage.
This is a hot sausage I got from my butcher.
This will just be perfect for this smoke.
Now we'll just snake this sausage around.
There's plenty of room.
Oh, yeah.
Squirting
Get those racks a little bit more spray, oh, yeah.
Got it.
And we'll check on 'em in about another hour.
Alright, we're about three hours into this.
These ribs and wings are lookin' real good.
Now what I'm gonna do is what some call the Texas cheat,
and all that means is we're gonna wrap these racks
in aluminum foil for the next two hours.
You can put your favorite sauce on the top.
That's what we're gonna do is we're gonna get some sauce.
It'll add a little moisture, wrap 'em.
Again, this is, method we're usin' here is called
the three-two-one method.
That's three hours, just smokin' like I said.
Then two hours in the Texas cheat.
And the last hour, back on the grill without the foil.
This makes for a real moist and tender rib.
Now these ribs are, like I said, have taken six hours
with these wings because we're a the low end
of the smoke range, right.
Doin' about 225 degrees Fahrenheit,
so you've gotta be patient and take your time.
Get some of that sauce on there.
(mumbles) add some butter.
Your own favorite sauce, right.
Again, it's all addin' more moisture to these racks.
Alright.
Ribs are back in there.
Now I'm gonna take some of this same sauce
and I'm gonna hit these wings.
Oh, yeah.
Now of course, use your favorite sauce
or something off the shelf, or use one of ours.
(click)
Alright, another few hours to go, hmmm.
Now these ribs now have been
on that Texas cheat for two hours,
take a look at that, oh, man.
Throw 'em back into the smoker.
Man, can you smell that?
This smells good, hehehe.
Man, you wanna eat these right now, but, eh, nope.
Got at least another hour to go.
Take a look at these wings, oh, yeah.
Flip 'em one more time.
Oh, yeah.
Low and slow wings.
Guaranteed juicy.
Now, for those of you who like crispy wings,
we're gonna show you what we're gonna
do with these when we're done.
(brawny rock music)
Put some more sauce on there.
(dedicated rock music)
There's some more sauce on these racks.
Close the cover, about an hour to go.
And through the miracle of time,
I say it's time to eat.
Look at those smoked chicken wings, oh, man.
Take these racks off.
Cut 'em up.
(manly rock music)
Sausage.
There's wings.
(brawny rock music)
Now, of course, as always,
we do apologize for eatin' in front of ya like this,
but we call this Pitmaster Privilege.
(masterful rock music)
Now if you like your wings and your ribs
a little bit crispy,
this is how you do that in a long smoke.
Put 'em over some direct heat
just a few minutes each side.
Nice and crispy.
Real moist and tender on the inside.
Go ahead and just dig in.
So the next time you're lookin' for a recipe
for smokin' up some ribs and wings,
you check out BBQPitBoys.com.
(cawing)