BBQ Pork Ribs

[Music]hi guys welcome to Ritchie cook stuffI’m gonna go ahead and show you how tobarbecue pork ribs today and the way IBBQ pork ribs is I use a dry rub on itand then on the grill I use wood chipsso as I’m barbecuing the ribs I applyParpan sauce on it and that caramelizeson the ribs and it creates a stickylayer that sticky layer will allow thesmoke jet here to it and create a footadd flavor to it that you don’t normallyget on stove so let’s get right to ithave this grill seasoning from McCormickit’s this sweet and smoky blend I alsohave another one the Montreal steakseasoning it’s also good on ribs as well[Applause]so let’s get ribs I’m going to go aheadand cut it so that way it’s easier tomanage on the grillall right so I’m going to go ahead andstart using the dry rub when you applyto the dry rub you want to make surethat you pack it in by pressing it itallows it to just stay on there betterwhen it’s on the grill when you’re upmeat is on the grill there’s a lot of itjust falls off from all the the oil thefats and all that oil just that justdrips off so the more you put on thebetter all right so I’m outside I’mgonna go ahead and get the grill startedlet that fire up and warm up for about10 minutes kill all the germs and stuffinside and then while that’s going on Iwant to have the wood chips soaking inwater for about 30 minutes before I putthem into the grill I just want to saybrothers here in Southern Californiaand I got these wood chips probablyabout two dollars and fifty cents a bagand I got this guy off Amazon a postaldescription below on the link and it’spretty cool so what I’m going to do isfill this up with wood chips then dumpthe chips into a bucket of water and letit soak for 30 minutes alright so it’sbeen about 10 minutesthe grills been on high heat just killall the germs so now I’m going to goahead and brush it offbefore I put the meat on the grill I’mgonna go ahead and brush on thisbarbecue sauce it’s a sweet baby Ray’sbarbecue saucepretty much everything I’ve gotten herehas been from Costcowood chips are now soaked and now I’mgoing to go ahead and put them into thiscontainer and into the grill[Music][Music]once the grill starts to smoke it’ll beready to put the meat into the grill allright guys so it’s beginning the smokenow it’s a really subtle smoke it’s notgonna be very big but you can definitelysmell the aroma coming from the Hickoryso what now right now I’m gonna go aheadand sear the ribs onto the grill to sealin the flavor and then I’m gonna put itoff to one side of the grill where it’sturned off and keep this side on it’sthat way it’ll cook slowly andthoroughly so let’s beginI’m gonna go ahead and grab the ribshereand hear that nice sizzlethat’s what you want[Music]one way you’ll be able to find out whenyour Sears done is when you look at themeatyou see a little bit of char on theoutside that lets you know that theflavor will be sealed in okay once we’redone searing the meat we’ll go ahead andturn off one side of the grill leave theother part on and let the meat cookslowly on one side all right we prettymuch got a good sear around the meat sonow I want to go ahead and put it off tothe side I must shut this part off[Music]to the sidesmoking outall right let’s go see how the ribs arenow there’s a nice caramelized outsidenice and crispy edges right therecan’t wait to dig into these guys