American Pork Ribs by Jack The Greek

Oh welcome back for another episodelet’s check the break as you can saylook at our beautiful cooking bench youwould have saved in a few other videosmy daughter and I put these tablestogether over the last couple days andupgraded from the standard trestle tablewe’ve had before OPA as you can see onthe side here for today’s cookingdemonstration we have some beautifulAmerican style pork ribs oh but look atthem look at these beautiful wrong racksof pork spareribswe also have some smaller ones and I’mgoing to show you how I’m gonna cookthese in two different ways here theyare here beautiful so what we’re gonnado is let me show you how we’re going toset up the first batch of pork spareribsas you can see oh we have some foil sowhat we’re gonna do is we’re gonna put abit of dry rub on these ones and we’regonna cook it for around 15 to 20minutes on the crossroad barbecue we’vehad the crossroad barbeque on for about10 minutes now on 350 degrees with allfour burners on low when we put the foodin we’re going to turn the burners onhigh for about 15 to 20 minutes thesepork spareribs again it depends on thethickness and how long it’s going totake the cook but it should take youaround 20 to 25 minutes looks abeautiful American star pork spirits byJack degree let’s start the first onehere we go from here and what I use formy Texas style dry round it’s sweet andalso bitter as well so I do cover itlike this just like that I’ll grab alittle bit of butter and yes I do usebutter cuz then this helps to keep itmoistcheck the greek-style and then we’llcover it up just like that and we’ll dothat for the other couple as well sowe’ll put that there for nowand I’ll show you one moreand then I’ll show you how awful takethe other ones straight and what we’lldo is 20 minute mark it will open themup and put some of that beautifulbarbecue glaze sauce that was given tous from Betty from Preston free-rangepoultry and game and press the marketThank You Betty let’s keep going justlike this demonstration I’ll show youhow I’ll do one of the big ones whattheir hands with these ones here oh lookat that sizeit’s nearly put in a half I don’t putany dry rub on it because these ones theend product is going to be a little bitsweeter without that smokiness flavor byjust using the source glue put a littlebit of butter just in there again andagain we’ll open it up and around the20-minute mark and start putting it lazyjust like that okay so we finished themall and as you can see it’s quiteobvious we trance over the two that wedidn’t put any rub on it’s the two largeones the three small ones have got torun and then at the end after around 20minutes it will start glazing for thelast five minutes or they’re cookinglet’s remind ourselves again they’ve gotbeautiful crossfire BBQ here without allfour burners online we’ve brought it upto about 350 degrees when you’re goingto put it on high when we put ourbeautiful ribs in there to cook for 20minutes so let’s put our ribs and whatI’m gonna do is I’m going to use the topgrill using a bottle grill for this forthis our example is gonna is going toovercook and dry the actual meat sowe’re gonna use the features of theCrossrail barbecue the chili ablecooking and using the upper grill tocook our beautiful porkspareribs american-style by Jack thegreat well closet cheer them up justlike thatlater on for about 20 minutes it’s justyour own about 30 or 50 degrees andafter that we’ll start out blazing Papasee you soonbut be cooking up beautiful porkspareribs for in 20 25 minutes now to beexactwe’ve had it on for about 23 minutesbehind across for a barbecue and as yousee we’ve been cooking them on the topgrill what we’re gonna do is now you’regonna take them off one by one just likethattake a couple at a time and then we’regonna start pasting them get quite hotOh keep it down so we can keep the heatin there so we’ll take them off now justlike that all rightlook at that beautiful ribs and whatwe’ll do is put them in there throw thataway what we’re gonna do is we’re gonnause your beautiful Jack Daniels glazefrom Betty from Preston market and thankyou again Billy from Preston free-rangepoultry in game for giving us abeautiful barbecue glaze for today thenwe’ll put that on just like that andthat’s how we’re gonna paste them all onso we’ll do the rest so open it upbeautiful look at that and again itreally depends on the size of your porkribs and put some juices in there likethat I’ve been one of the big ones nowso you can see what they look likelisten to that ready to go yeah look atthe bones look how to come off the boneand look how to make these alreadystarting to cook beautifully excellentbeautiful what we’ll do again put ourglaze just like thatand then we’ll put it straight back soI’ll take the rest off now I’ll finishthe glazing and I’ll show you how to putthem back in the barbecue on the crossrain for around five minutes to becomegolden brown okay so as you can see I’mputting on the guys now I’ve brought inall my ribs into my dish and I’mbeautifully covering them all the wayaroundand then I’m gonna put them straightback into the barbecue and what I’mgonna do is just like that and as youcan see glaze is going all the wayaround top front beautiful just likethat and we’ll put these in and that’sall we need finish off don’t bebeautiful pork spareribs just and if youremember earlier in the video the smallones I draw a rough with them andthey’re gonna give us a bit more of asmoky taste then what the other oneswill dry rub will always intense makethe flavors a lot more intensive becausewe don’t want it and believe it dig putsome of that paste on the next fiveminutes it’ll be ready to gobut its final glaze on our beautifulribs and we’re gonna do it whyeverything’s on so I’m using the sameBowl and I prepared earlier it still hadthe glaze at the bottom I’m just puttingit on like that oh look at that ohwow look at the smells the smoke do youbeautifulthat’s it put that therewe’ll cheer them on veneer just likethislet them crisp up blue the back see meclosely you can just see how beautifuland golden these beautiful ribs arebecoming I’ll buy look at thatexcellent heretofore just leave that onedownit’s a little bit thinner than theothers so we won’t need to turn that onebecause that’s ready and you can have abit more of a glaze just like that Ohbeautifulhow’s that now for two more minutes andthen we’ll play it up Oh but it’s nowtime to start plating up so all ourburners in the crossroad barbecue ohlook at thatlet’s plate up you can see itbeautifully caramelized Oh beautifullittle bit will get up beautiful ribsand caramelize there they have nice andbeautiful red and dark brown so we’regoing to put a combination here there’syou remember the ones we had here justlike that you remember the two frontones we made with a little bit of dryrub with the main spare rib in themiddle we had no dry rub the dry rubgives it that extra smoky flavor andgive us a bit more time Eunice as welloverall we’ve made a beautiful dish onthe cross for a barbecue once again wasa beautiful pork spareribs to summarizeyou cooked up around 25 minutes on thebarbecue on all four burners on highusing the top grill and loyally producedits a beautiful American style porkspareribs by Jack the grief Ohyou