THE BEST BEEF SHORT RIBS FLANKEN BBQ JERK CHICKEN WINGS CHARCOAL GRILLED EASY RECIPE TENDER BARBECUE

oh yeah so today we’re makingasian-inspired beef ribs these are theflanken kind of ribs they’re cut at thebottom alright so I put one green smithapple what chopped it up should have hadwhat do you call it uh pureed it when Idid the onions and stuff oh God I thinkfor like I don’t have wash the thing Ineed for like pulling it back out allrightI put a half a cup of brown sugar and ahalf a cup of sprite about half ateaspoon of black pepper about fivecloves of garlic and about an inch ofginger I use about a half a bottle ofthis Korean barbecue stir-fry sauce andI’m probably about a third a cup of soysauce and a good pinch of salt so I’mgonna let this marinate in therefrigerator probably for about two days[Music]I wanted to put it on the grill acharcoal grill outside but I knowtomorrow so it’s the rain all day andthat’s my last day off so onthat’s see maybe I might try to do itSaturday early if I can if not I have toon a day when I can get this donethinking about two or three days at themost I want this to be marinated okayhey everybody this is herbs we gotTheresa alright up next we’re gonna makethese short ribsthese are cut short way as you can seedifferent than the flanking way that I’mdoing Asian ones so I made my Caribbeanmarinade which is right here and I usedapproximately a half a green o pepperbell pepper a half a red one need bothof a medium size and half a jalapenosome people might put scotch barn BonnieI use maybe a tablespoon of fresh thymea cup of brown sugar a half a cup of soysauce half a cup that three tablespoonsof Worcestershire sauce1/2 a teaspoon of ginger half a teaspoonof black pepper 1/2 teaspoon of garlicpowder buy a teaspoon of this Caribbeanjerk seasoning because I don’t have noallspice nutmeg I would have just putthat in teaspoon of cumin and about 1/2a teaspoon of chili powder and 1/2 ateaspoon onion powder I also put about 1medium onion in there 4 cloves of garlicand one nice fat chunk of ginger allright so I’m gonna put half of a mixturehere one these ribs the marinade andthen I have about I believe it was sixwhole chicken wings cut in halves andI’m gonna put that the rest of theseason it and let that marinate forprobably about two to three daysthe flavor the longer you let it sitit’ll be more intense you know if yougot just short marinate you really notgonna get no good flavor longer you lether soak into the meat the better I’llhave you back in a minuteand I forgot to tell you I put about acup worth of fresh pineapples in it alsomine you either use a blender a mixernot a mixer a chopper or like one of thelittle magic bullets to mix all yourstuff don’t pulverize it to puree tojust st. nothing leave a little bit likepieces so that I don’t know if you cansee it in the chicken you can see thepieces of the peppers and everything isnot mix to nothing so I forgot to tellyou that I used half of I mean a cup ofpineapple fresh pineapple if you don’thave it use the can just take the juicewell you could put some of the juice butyou know use as much pineapple aspossibleI’ll put half a container of this andone packet us is on so here’s the shortribsseal it make sure you take out all theair this is gonna marinate to perfectionsame thing with these wings I could haveput this in the bag but I was being lazyI’m gonna stir this some more and thenput them both in a refrigerator with theother arm asian-inspired wingsI’m not wings up the beef flanking ribsthat I have and see how do I go out onthe grill all right thank you as alwaysfor watching please like comment andsubscribeand I’m and direct cooking so I have thecoals on one side andall right so I’m back so these are thebeef short ribs that i used the samemarinade that I used the chicken wingsfor all right so I put them in a panwith about a cup of apple juice and alittle bit of the reserved marinade andI’m gonna put these in the oven at I’mgonna say between 250 275 for about anhour and see what they lookin like Iwould have did a mount on the grill butI don’t have all dayand I gotta still go to work tonight soI’m after I don’t have enough grossspace to do everything all at onceso I’m gonna do these parceling oven andfinish him on a grill I want to try tosee again I had this set up cause you’regonna see what that thing I’ve hadbefore and I put up some wood chips onthere had some apple wood wood chipsthat I have soaked in water now this hasbeen going about 40 minutes I see I havecoals awesome one coal and I’m readystart you know naturally coals but yousee how you know the sideway the chickenis there’s no cold that is your friendpeople Pat it’s your friend young ladiesand gents you just starting out cookingI’ve never been a fan of that parboiland then throw it up on the grill youdon’t get the same smoky flavor flavoryou just hurry up and throw it I knowit’s quicker and easier but sometimesyou just gotta take your time all rightI’ve been going for about a half an hourwell have mercy I need a look I’m gonnatake these off we’re not done don’t getit twisted you could look at itagain they’re not done just make surethey got some color because it’s prettymuch put them in it like a steam bag wesay clean and then put them put it backon this side let it sit on this guypretty much steaming for about an hourthat’s gonna soften them up but they notgonna get no darker so I’m just gonnamake sure they dark enough now so and uhonce I finish doing that and I put therest about a few more I put the rest onthe grill then we don’t flip the chickenas you can see the chicken is lookinghigh right you don’t get your ticketlooking like that when you parboil itanybody know what Pablo I mean youstarted off in the house boil it in somewater first then you bring it out andput some seeds and then sauce whateveron it and put it on the grill well youdon’t put your sauce and stuff yeah youput it you bring it out you grow upwhatever you gonna do not only people doit at a big barbecue but this is wherecuz they don’t either got enough grillsor they don’t got enough time so theypart boil the meat so it won’t have tocook that one you could get some decentbarbecue put nothing beats letting thatbarbecue yeah I got that color boom letme know um why did you sit on thatnothing beatswhat I’m doing very easily done and howyou might want the same smoky flavor youcould have still got enough you couldstill got enough going good all rightget him how to otherwise for half anhour and we’ll be back to flip these andI’ll show you how what to do next rotateto the back or whatever I mean to thefront always to the backovercook the other start just fall apartare we gonna let this go mother 30minutes so I’m gonna come back and checkon her because normally I do long legsand thighs so take about two hours butthese are just chicken wings so I thinkyou’re making hour and a half so we’vebeen going for about an hour now see howgood I have a mixture of two tablespoonsof soy sauce about five tablespoons ofbrown sugar one crushed clove of garlicand about inch to two inches of crushedginger I have that for this[Music][Music]is how you can tell us not gun see it’snot it won’t break like that we bendablethat’s not what we wantwe’d be there chewing on a crunch onthat all day even the first ones I didso hard you want to off me alright soyou take that got my half of you gonnause let’s say or catch pulls[Music]all right so I pick a few more cold onethey’ll have my little sections with nocold and let this go for it least 30minutesall rightand what I told you about this divisorright so sauce over these wings I can doit without making a mess what I used washalf and half a baby raised and the Dmarinade I had I put some to reserve Ithink I showed one of the videos somereserves this is not marinate that wason the chicken a half baby raise andhalf some marinade that was not on themeat already remember ladies and gentyou working with what we had you don’thave one of them mop things if you don’tfeel like you need to run out and go getone just try to look cute use what youhave use whatever kind of baby raisedyou like I like the honey one and thebrown sugar one I forgot which one Ihave but any baby raised you like to methat is a very good barbecue sauce addsa lot of flavorall right I’m gonna let this sit for afew minutes and I’m gonna come back andflip them over and do the other side[Music]okay so he’s all done ournow we’re gonna continue on and I’mgonna bring the short ribs out of theoven okay again for like hour and a halfso now we’re trying to get some of thatsmoky sleep just trying to get somesmoky flavor and they’re not soft yetmake sure you put them away from theflame you’re not really trying to cookthem are you still trying to cook themdownI could go another witness kept the panI put some apple juice you might wouldtake it home stop stopnow what I’m gonna do real fast dry themout Eve we’re gonna serve this to peopleyou can just put them over herereal fastthis is the day do you wanna like thisimpart no flavor before you get startedoh yeahI let me go get that barbecue sauce sohigh order ribs and with the apple juiceput some of the reserved marinade I hadstirred it all around on the grill thenI put some baby rays on it and took themout the food you were about to servedidn’t somebody take always thank youfor watching please like and subscribe