Bullpen BBQ Episode 1

[Music]hey guys coronavirus vlog day 6we’ve been quarantined since Mondayother than a couple days we had to gointo the office slash school we’re gonnabarbecue today we’re gonna cook someribs and I thought about doing thisafter I already rubbed the ribs so I’mgonna show you what I rub them in andall that kind of stuff I’ve got thecoals cooking back but I’m gonna takeyou through the process of making someribs it’s gonna be about six seven hoursuntil they’re done but it’s gonna beworth it so let’s take a look i slatherall my ribs in mustard that helps therub stick and this back one here righthere that is from an Aaron Franklinrecipe from Franklin barbecue love AaronFranklin from Franklin barbecue he isthe man this front rack here is rubbedin Pappy’s smokehouse rocket rub we gottheir rub and we went to st. Louis overChristmas so these are about to go onthe smoker they’re gonna take about sixhours to cook we’ll take you through theprocessall right so it’s time to put the ribson the grill looking pretty good watchout for the alligator back over there sowe’re just gonna left up there ispreheated to 275 try to splash up theballs no this will be a little bitstraighter so they’re on there I’ve gotit 275 I’ve got to shovel it and let itsit for now spritz we got some hickorywood in there that’s gonna give it thatnice southern smoke flavor everybodywants in their ribs and it’s justmaintaining cleaning out the ash butI’ve got a cheap smoker so cleaning outthe ashes can be kind of hard if youlike to barbecue and you want to takethe guesswork out of it I highlyrecommend getting a probe thermometerlike thisI got a therm throat thermometer forChristmas and what it does is it lets mekeep the temperature of the air in thesmoker so I know what I’ve got I’mtrying to get back up to 275 the smokerdoesn’t do a great job of holding heatright here I know I’ve got some goodsmoke going you can barely see the smokecoming up the smokestack it’s real thinreal light you don’t want that billowingwhite smoke that’s why I don’t soak mywood chips that way I get like just anice clean burning fireokay so we’re one hour in which meansit’s time to spritz i spritz with applecider vinegar some people spritz withhot sauce some people spritz with beer Ilike the outside of it here what we wantto do here is just keep the rooms niceand wet so I’m getting in here and justreally just liberally just spray themkeeping it nice and wet and moist sothat way they don’t dry out there in thehood because what are those awesome forquite some time so every hour I’m gonnado[Music]trying to do here is I got moms I splitwith my parents at a little too green toburn so I’m trying to let this fire burnup not billow you get the temperatureback up a little bit because I cleanedout the ashes this is a problem with thecheap smokers is it’s hard to clean outthe ashes and not lose heat so that’strouble we have every time with barbecueso if everybody out there wants buy me abigger one I would appreciate it take alook at the fire I’ve had to empty thehash bucket out a little bit but I’vegot hickory and oak and some coalworking in there with Applewood chipsso a bunch of different blends therewe’re looking pretty good on the firewe’ve got 2 hours and 30 minutes left onthese guys that’s about another hour anda half before I saw them but just wantto give you a look as to how they’relooking right now okay don’t worry aboutthe adult beverages that’s one of maybemany that were consumed but let’s take alook at these bad boys right herealright so right now I’ve got my Pappyseasoning on the right and I’ve got myAaron Franklin seasoning over here onthe left no sauce on them yet I’m notI’m gonna wait the sauce at this time asto not over caramelize the sauce andmaybe burn the sugarsall right well it’s about time to saucethese guys so here’s the two sauceswe’ve got I’ve got Pappy smokehouse thisis Jane sweet barbecue sauce plugdifferent Pappy’s here and then I’ve gotgot one I bought today Hampton anchorsfrom Pelzer South Carolina never had itwe’re gonna put it on the Aaron Franklinrib so happies we’re coming for youwe’ve got your rub we’re gonna use yoursauce as you can see I’m almost out ofmy Pappy sauce because it is that goodso we’re gonna get this bad boy on herea little bit and and I’m just gonnabrush it all nice and liberally theresome of that fat stuff at the top justcame down there on the Pappy’s ribs it’sa good thing I’m not doing competitionbarbecue all right lose on that it’sstill gonna taste pretty goodalso Maine’s may or may not have havesnuck a piece or two out that sauce ison there we’re just gonna let it set andthen we’ll be ready to pull them off andrest and eat very shortly so I thinkwe’re about done I’m going to show youwhat I use to test ribs being done it’scalled the Ben test I put my tongs inhere about halfway up the ribs and Ibend them and you can kind of see thisfat cracks right there so these are justabout done those are the copies I’mgonna keep them over there and I’ve gotmy Aaron Franklin with my Pelzer sauceooh that fat is cracking just nice I’mgonna keep those over there arresteesfor about 15 20 minutes before we sliceinto them and then we’re going to eat soour ribs are done they’ve rested and nowit’s time to spiceI’ll show you how I slice them up tomake sure that they’re even foreverybody so the first thing I do is Iliterally just flip them on their sideand I find the bone I just put the knifeon the edge of that home and I cut allthe way down these might be a tad softbut what that does whoopswhat that does is it just keeps it evenfor me let’s go ahead and try these badboys this one looks really good nicesmoke ring in there let’s go ahead andtry hmm Margaret pull doesn’t follow thebone when you got pull it away from itthat’s perfect it’s so good that wasboth in barbecue justin Fabiano we’llsee you next time[Music]