what's up everybody this is lyle with no hippie BBQ and I'm gonna be going over
to Mike's house who is the founder of the Facebook page the kettle cookers I'm
going to go ahead and leave a link to that Facebook page in the description
below if you happen to be a fan of cooking on Weber Kettle grills that is
the Facebook page you need to check out so what I'm going to be doing in this
video is I'm going to be making some honey garlic baby back ribs and I kind
of got this concept from a recent cook that I did which was some honey garlic
chicken wings I like that profile so much I thought it
would go great on these barbecue ribs first thing we're going to do is we're going to go
ahead and season our pork ribs I've already taken the membrane off of these baby back ribs and
I was kind of debating on whether I should take them off or leave a mom
because I am going to be cooking these ribs hot and fast on the weber ranch kettle
but I went ahead and decided to take them off as far as our preparation on
these ribs we're pretty much just going to do it in a couple different steps I'm
gonna season the ribs the bbq rub that I am using was a road that I just kind of
threw together it's about 60% pepper 30% salt and about 10% of garlic powder so
we're gonna go ahead or granulated garlic excuse me so we're gonna go ahead
and get our ribs coated on both sides of these ribs so as far as our seasoning
goes we're gonna go semi light on this there's no brown sugar or any sugar or
anything like that that's gonna burn the reason I'm doing that is since we are
cooking at a high temperature on this I don't want to scorch any of that sugar
and most of our flavor is going to be coming from that sauce that we're gonna
be making here in a little bit so I don't necessarily need to have a whole
lot of rub on these ribs
alright this is good to go I'm going to go ahead and throw these in the
refrigerator and these are gonna have a while to kind of sit in all this
goodness before we get smoking them let's get started on this sauce when it
comes to making the bbq sauce for these ribs what I'm gonna do is I'm gonna quadruple
the recipe I did for my honey garlic chicken wings as a matter of fact I
believe the link to those chicken wings and I card above those are some of the
best wings I've made so our ingredients that we're going to be using are going
to kind of differ a little bit from that chicken wing recipe
but here's we're gonna be using we're have using some chicken stock some
minced garlic some minced ginger which I did not have in my chicken wing video
I'm gonna be using some Dijon mustard which was not used in that chicken wing
video we're gonna be using some soy sauce some honey now in the chicken wing
video I used rice vinegar I'm just using regular vinegar and this and then as
needed if we need it I'll be adding just a little bit of this bbq rub and then we're
gonna hit it with some sesame seeds I'm gonna actually throw the sesame seeds in
this sauce so when we glaze it over the sesame seeds are already gonna be added
anyway those are the ingredients all we need to do now is get open it up so I'm
gonna just kind of throw this sauce together I am gonna leave in the
description below an approximation of what my ingredients are so let's just go
ahead and start adding our ginger
our garlic now we're gonna add a little bit more garlic than ginger since this
is garlic honey gonna give this a little bit of a stir I'm just gonna let this
cook for about a minute and a half so that fragrance will come out in the
garlic and the ginger now an ingredient I think I forgot earlier was chicken
stuff so whatever we have that and now that our garlic and ginger have cooked
down for a while I'm gonna hit it with some soy sauce
just a tad bit of mustard
I'm vinegar
and our honey now I'm reserving the the barbecue salt pepper garlic rub for
later and I'll add that as needed and I'm also reserving our sesame seeds for
later but our sauce is looking like after simmering for about 45 minutes and
I'm gonna say that this is almost like a light syrup the one thing I do know is
this will thicken up I did taste it looks like we're fine as far as the salt
and pepper goes and I don't want to add that rub that I have because I'd be
adding even more garlic into this so I'm gonna go ahead and add some rich some
Thai chili flakes to it just to kind of heat it up a little bit I'm gonna let it
cool down and then I'm going to go ahead and jar it when it should thicken up
right where I want to when we go ahead and have this on our ribs alright guys I
am finally here with my boy Mike mike has a awesome Facebook page called the
kettle cookers and he gets down all I mean I'm looking at like seven eight
kettles over this house right now anyway we're gonna be cooking this these baby back ribs
on this Weber Ranch kettle Mike once you open it up and tell us what we're
working with here we go I've got this set up indirect I've got the slow and
see a ranch cattle on this side got water in it waters really important here
in Denver because it's so dry we need the moisture I've got rocks Burt
Rockford I'm sorry Rock would lump charcoal and pecan chunks going about
half of its lit so far we're running right around 300 degrees I have some
water pans down here just to cut stripping's add a little more
humidity and we've got plenty of room for your two racks of ribs maybe we'll
throw on a brisket a little bit later maybe some more ribs maybe a broad or
two it's good we'll see what what today it leads to anyway we're gonna get it go
ahead and throw these ribs on and I want you guys to get a close-up look of this
this huge weber grill we already have the slow and sear in here the water is boiling so
we're gonna be getting all the humidity meat we need let's go so let's go ahead
and get my ribs on Mike already has his competition ribs on he's preparing for a competition
cook that's coming up here and Colorado down the road and as you can see there's
some nice color on those ribs right there my ribs aren't gonna have that
same color because I'm gonna be adding a nice little sauce to it so we can get
our sweetness from that and we're going to be cooking these pork ribs somewhere on
the hotter and faster side we're gonna be cooking them somewhere around that
300 degree mark anyway we'll touch base throughout the cook and see how we're
progressing these three racks of ribs have been on the smoker for about two
hours and 20 minutes we're gonna go ahead and spritz them down with a little
bit of water I think he's gonna be wrapping his ribs because these are gonna be
competition ribs vs unwrapped ribs these are just gonna be regular old backyard old-school ribs
right here go ahead and hit them with that water we're just trying to keep
them a little bit moist right now anyway we're gonna let these run probably for I
don't know about another hour but before we check them again but they are
starting to get a little bit of that especially this one some good Bend right
there so I might want to check those in about 30 minutes about four hours and 30
minutes on in on these one of these is looking like it's close to pulling this
other one is still a little stiff so we're gonna let them ride for a little
bit our day light is going down just a tad bit so next time you see me we may
be glazing these up inside the kitchen because we are about four hours and
thirty minutes in on this just go ahead and check them for tenderness
and this rack actually looks like it's getting where we want it and this one is
still pretty stiff keep in mind we have not wrapped either one of these but what
I'm gonna do is I am gonna go ahead and pull this one and sauce it real quick so
I'm just gonna throw it in a pan and I'm not going to be using any brushes or
anything like that we're just gonna throw it in here I'm gonna throw this
sauce on top of it we are just going to kind of brush it with this then we're
going to flip it over does that look good
that looks do the same thing on this side I'm used to doing cop style the
char on these just looks amazing it looks like crispy bacon I might just let
him sit on this smoker for about another 10 minutes just to let him kind of set a
little bit it would be good to go forgive me about the lighting it's a
little jacked up out here right now but we're gonna keep it no hippie style and
just do it as is anyway Mike from the kettle cookers on Facebook link is gonna
be in the description below it's gonna be doing the taste test why don't you
get on in see what you think about the ribs here we go it's not a competition
style it's backyard style all I've been cooking this competition style I'm
excited about this look at the char on those
here we go there you go you should share
you should share oh my god so good Holly come here it looks delicious to me
anyway one thing I will say is we didn't wrap these we didn't do anything on
these they were I don't know what would you definitely not competition ribs but
I was going more for that flavor than anything what do you think about that
sauce are you giving away your recipe it is you said you said honey garlic yeah
link recipe for that sauce is gonna be in the description they came out very
Asian very gingery very garlicky very good really good I will definitely use
this for backyard cooking well guys I'm gonna thank you guys for stopping by no
hippie BBQ I do appreciate it Competition Ribs Recipe
How To Cook Fall Off The Bone Ribs
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