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the barbecue pit boss calm today when
smoking up some baby back ribs at the
pickup and it's real easy to do alright
first thing we're gonna make some rough
and here I've got one tablespoon Cuban
one tablespoon paprika 1 tablespoon
garlic powder 1 tablespoon onion powder
1 tablespoon chilli powder 1 tablespoon
brown sugar 1 teaspoon cayenne pepper
you can use half of that these will be a
Lilly hot and here we've got some salt
kosher salt and we're gonna use 1
tablespoon of salt and of course we'll
give it a good mix and I told you this
rub was real easy to do right oh all
right now here we have loin backs
they're also called baby backs although
technically baby backs are about 1 and
3/4 pound per rack these are more like
two and a half two to three quarter
pound for each rack but they call them
baby backs so we'll call them baby backs
too now what we're doing is just
trimming it up a bit and and we're gonna
remove the membrane and the best way to
do that usually is with a spoon and a
paper towel and the spoon of course
helps you get under that membrane and
then you peel it back just like that
real easy to do right fact if you fell
asleep will show you again use your
spoon or whatever you got helps you get
under that membrane and like I said
you're gonna need a paper towel because
it's real slippery right now some
pitmasters don't bother to remove the
membrane because the membrane actually
gives you some great texture
so you can be off that bone and that
really works well your preference all
right now we're gonna inject these right
and we're gonna use a meat injector so
here I've got one to one ratio of apple
juice and some water and we're gonna put
one tablespoon of the pork rub we just
made all right now you could use a
hundred percent apple juice you can just
use water some seasoning and we're
injecting so we get the seasoning inside
these ribs real quick right you don't
have to marinate him for a few hours
four or five hours or overnight whatever
this is a great way to do it here we've
got a stainless steel meat injector
usually it's much better if you pay a
little bit more money get a good one at
last a lifetime
rather than those cheap plastic meat
injectors that are all over the place
all right so the technique is real
simple again you want to stick the
needle in between the bones sort of like
the nurse and doctor do and then squeeze
the syringe a bit and you'll be injected
that awesome liquid right get that
moisture and flavoring right inside
these baby backs now let's put on the
rope and that's easy enough right just
spread it on
now you uh you read pigs out there and
your old CD or whatever you know you
might tell spend a lot more time and
prepping these racks but Dad this is the
way to do it's real easy to sprinkle on
the rub these are gonna be good now
let's place them on the smoker we've got
a temperature of 275 degrees Fahrenheit
going on on our Colossus smoker and as
always here come the food cups and if
you want to know about our colossal
smokers just go to our website barbecue
pit boys calm and in a miracle of time
two hours have gone by is we're smoking
these on our side box smoker and now
we're gonna do what they call the Texas
cheap and that simply means we're gonna
wrap these racks in aluminum foil and
for about an hour
right and what will happen here is still
literally cook or steam in their own
juices and it'll make them real tender
now this is a well known technique that
works every time
guaranteed and don't let the rib pigs
intimidate you or tell you their way is
the only way this works awesome all
right you'll wrap them real tight and
you could have add cement to liquid in
there like beer more apple juice if you
want all right now another hour is gone
and it's time to finish these off so
we're gonna pull them off the grill this
is the good part
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can you smell that it smells good and
it's not even done yet
we're gonna place those racks right back
on the smoker and finish them off for
Matt maybe another hour or so
all right get them to the way you like
okay we're gonna be eating good tonight
Martha now like I said here's the good
part we've got some of our sauce use
your favorite sauce something you make
off the shelf and we're gonna spread it
on thick one side only that's all you
need to do
you talking layers of flavor here the
injection the rub and the sauce I'd say
it's time to eat about four hours has
gone by more or less and take a look at
that
are you getting hungry or what it's time
to pull them off the smoker
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which is what it's all about kicking
back at the pit cooking up some ribs
don't get any better than that
now you might want to let them rest for
a minute or two yeah maybe ten minutes
it'll be easier to cut boys juicy fact
let me show you one of these right now
cuts like butter
lord have mercy
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Baili
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pity those people
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and of course as always I do apologize
for even funny like this but I call this
pit master proof
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[Applause]
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so the next time you're looking for a
barbecue or grill and recipe for your
Pitt checkout barbecue pit boys calm
you