everybody this is Lyle with no hippie barbecue and what I'm be doing today is
I'm going to be smoking up some st. louis-style BBQ Pork ribs this video is in
collaboration with another YouTube channel by the name of smoking and
grilling with a B I'm gonna go ahead and leave a link to his channel my card
above in description below anyway he just went out and got himself a little
ragtag smoker he's feeling all in his self so want to do some ribs I've said
you know what I'm down for that anyway the theme for my smoked BBQ ribs is going to
be apple alright so what we're gonna do and we'll get into this a little bit as
we kind of go down the line but the first thing that I'm gonna do with these
ribs is I'm gonna go ahead and we are going to brine these ribs overnight and it's
actually going to be closer to about 17 hours and some apple juice so that's
gonna be our first step then we're gonna get a nice little apple kind of a glaze
on it this is going to be a done deal anyway I'm not sure what my bbq smoker is
gonna be we have a fireman out here in Colorado and it doesn't really pertain
to like my offset smoker but I do live in a neighborhood where these people
will tell on you if they see some smoke they will tell and I don't want the fire
department to be over here so I'm kind of fighting myself with what I'm gonna
do so I made you these ribs of my offset smoker or I may do them on my traeger
smoker since I'm cleaning out my camp chef pellet grill just
to give him a little bit of a chance on this anyway first thing I'm do with
these ribs is al-'ardi remove the membrane cut off some of the fat we're
gonna go ahead and Bryan these for about 17 hours with some apple juice I'm doing
three racks I have two racks in this one one rack over here and I have a meat
side down and I just want to put enough apple juice in there to kind of cover up
the you know just cover up the ribs so that's we're gonna do right now and it
doesn't need to cover them all the way actually that looks good there
and that looks good there so like I said these are going to sit you know this is
about three o'clock in evening I'm going to throw these on or start working on my
next step at about 7 o'clock in the morning so it's gonna have a chance to
absorb this for at least that long anyway we'll pick this up tomorrow
morning check you out later these pork ribs have had a chance to sit in that brine
overnight I went ahead and drain that off
I didn't rinse them off or anything like that we're just going to go ahead and
apply the seasoning directly to this we're not going with any binders or
anything like that anyway the rib that I came up with is just a
homemade bbq rub and there's something that I kind of winged but I'll at least put
kind of an idea of what this rub is and the description below I really like the
color that this puts on ribs so we're just gonna go ahead the season uh and
I'm going to go semi heavy on it and since these ribs are kind of moist it's
not going to take long for this to kind of soak into the meat but once it does
soak into the meat we're just gonna go ahead and flip it and do the other side
but this rub is kind of penetrated we're just gonna go ahead and flip it over and
get the other side
all right so this is a wrap you know it I did go ahead and make up my mind I'm
gonna pull out my second string pellet grill we're gonna be rocking this out on
our trigger I definitely don't want anybody telling on me out here today I
had planned on cooking these ribs on my trigger but for some reason that was not
coming up to temperature correctly oddly enough I just cleaned that out so
I need to figure that out here a little bit so we're gonna bring in the first
string our Camp Chef woodwind and like I did in a previous Camp Chef video what
I'm gonna be using to power this Camp Chef pellet grill is this Kodiak electric generator
this thing saved me on a co few weeks ago when the power went out of my house
and I'm just kind of running it through the paces as a matter of fact I have
this thing fully charged right now the last time I used it I didn't realize it
at the time but I was about three-quarters of the wig powered up
before I started anyway let's go ahead and get these ribs on the grill so I was
thinking about cooking these ribs at about 275 degrees but I lost an hour of
cook time messing around with that trigger so we are gonna go ahead and cut
these at 300 degrees and that rub looks incredible right there
scoop this over a little bit sorry have you going at 300 degrees and
the wood that I'm gonna be using we're gonna keep this the half-full theme I
have apple wood that we're smoking these ribs let me get my gloves off
anyway I'm gonna be spritzing these down throughout the cook with a little bit of
apple juice to keep with that Apple theme who knows what my man smoking and
grilling with a bee is doing so hopefully these will represent no hippie
BBQ well we're an hour in on this 300 degrees I'm gonna go ahead and hit it
with this apple juice just to keep with our Apple theme on this more so to add a
layer of flavor than it is to keep the ribs moist three hours then I'm gonna go
ahead and hit it with some more of this apple juice and we might as well start
getting our little glaze made up we're gonna glaze these down with so let's go
inside and knock that out we're gonna wrap these ribs or not I'm kind of
playing it by ear because I do have a deadline that I need to stick to anyway
as far as blaze goes I'm gonna throw in a whole jar of Smuckers apple jelly any
kind of apple jelly gonna be fun I'm gonna hit it with about two tablespoons
of butter and a little bit of barbecue sauce the barbecue sauce I'll be using
in this BAM you know you want it barbecue sauce by ill rabbits barbecue
links gonna be in the description below run by there get you two or three three
packs as all that anyway the ratio of this is going to be about two-thirds
apple jelly to about one-third barbecue sauce all right
it's my effect it's quick taste that right quick
there you go I'm gonna go ahead and throw this on the stove run like a
medium low just to kind of melt it down and it should be tasty on these ribs
wait you're four hours in on these right now as you can see they have a nice
little bend to it I am gonna go ahead and foil these bad
boys up let's go ahead and finish this last step now is debating on doing this
but you know it let's just go ahead and knock this out so I have my brown sugar
down I hit it with some squeeze butter
and some of our jelly and barbecue sauce butter mixture
all right throw this meat side down then just go back over a little bit this is a
little messier than normal but the payoff should be worth it good anyway
got that gonna go ahead and wrap it we're gonna throw the ribs back out on the
smoker meat side down this probably should be good in about another probably
just can't go into the hour for me to hurry up and get these finishing touches
on this I need to hurry up and get these ribs up to where I'm taking them here in
just a little bit so really all I'm gonna do already have a little bit of
this BBQ sauce in this pot I'm just gonna drain off these ribs right quick
and I'm gonna do this for all three racks that liquid drained off next we
just wouldn't pour this on here and kind of spread it out and the beauty of this
is this barbecue sauce is not off thick and it's just a nice glaze so we're just
gonna go ahead and throw this over all of them spread it out and then I'm gonna
throw it back out on the smoker probably around 200 degrees for about another 25
minutes you're good to go guys so these ribs have been back on the smoker for
about 25 minutes it looks like we were about to have a serious downpour I
wanted to let him go about another 20 25 minutes and I'm gonna go ahead and see
if I can keep doing that but if it starts to rain and I'm gonna pull him
even if this barbecue sauce isn't quite set the video is taking an extra day
longer than I thought it was going to take as soon as I pulled these ribs off
the smoker yesterday we got hit with the biggest hailstorm I've ever seen in my
life luckily none of my smokers got did it but my truck did get Dinard up a
little bit and I don't look at didn't I look at those as opportunity
because that's straight cash homie anyway what I did was through the ribs
in the refrigerator last night and then put them back in the oven at about 180
degrees for about an hour 30 hour 40 minutes and here's kind of what we're
looking like has a nice little bend to it I'm gonna go ahead and cut these up
and take them down there I may do a little taste test on this before I leave
since I'm not sure if I'd be able to get some footage down there I'm not sure you
know what's going on anyway the reason I'm doing it part of my business is
being a mortgage broker I gotta find business somewhere so this is a great
way for me to just walk into a small or medium sized company give him some food
shake hands kiss babies talk to people about mortgages and I'm out anyway let
me get this stuff cut up and I'll meet you down there all right take this booth
down here I'm gonna go ahead and do a taste test on this myself because I'm
not sure if I'm gonna be able to film it down there and I want to take out the
time to think smoking and grill with baby for coming into this collaboration
with me listen if you're looking for a good channel to support and you're not
subscribed to smoke the grill with a B check them out links in the iCard above
and description below anyway let's get in and this has a real nice smoke ring
on
nice bite to it and not pulling apart
and that glaze so I'm telling you try that glaze oh that apple jelly is been
here dang anyway I think they're gonna like them let's hit the road this is
Lyle with no hippie BBQ we're here for with this taste test I'm with my boys
from Keller automotive in Aurora Colorado I know most you guys worldwide
or at least Continental you guys aren't in it but if you live in Aurora and you
got something wrong with your car hit these guys up
that's right stick it in you but they won't stick it in too far whoa buddy
anyway there's no load there got to get in on this taste test on these ribs I've
already explained to him the third Dale but you know what put in dig in and do
it don't you think this bad boy right here
so we got the end that's my favorite part I like the end of burnin
hmm that's good it's sweet it's a sweet River sweet through some apple jelly
over there with barbecue sauce we can have the rest of it apart yeah not be
anything left might not be any left ma'am that is good to go anyway I just
want to help you show my appreciation to these guys we appreciate your visitor
watch all right if I keep coming back here if you had the heads of one
Corvette out front they're gonna have two Corvettes out too right
anyway thanks for stopping by deleteme BBQ I appreciate it comment subscribe
I'm out. 3-2-1 Ribs. Competition BBQ Rib recipe. BBQ Pork Ribs Pellet Grill
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